Recipe Index
 

 



Recipes September 18, 2009
Return to Home Page
Return to September Recipe Index
                       

Recipe Search
Custom Search


Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

Our  Recipe Message Board
Top 100 Recipe Sites 

E-Cookbook Library (Lifetime Membership $ 24.97)
100s of complete cookbooks to download in PDF format.

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.

Key to Newsletters
Red Bold Face letters - topic of message
Black Bold Face letters - Link to recipe or site url.

The purpose of this recipe newsletter is to post requests and replies from our members and to post all their great tried and tested (TNT) recipes.


Chutney, Ham and Cheese Panini
Chutney, Ham & Cheese Panini
Makes 4 servings

prep 15 min.
cooking 5 min.

1/3 cup chutney, chopped
4 tbsp. FRENCH'S? Honey Dijon Mustard
8 slices rustic whole wheat bread
1 small pear or apple, cored and thinly sliced
2 cups loose-packed arugula leaves
4 thin slices low-sodium Swiss lace cheese (4 oz.)
8 thin slices low-sodium deli ham (8 oz.)

COMBINE chutney and mustard in small bowl. Spread on cut surfaces of bread slices.
TOP 4 slices bread with pear, arugula, cheese and ham, dividing evenly. Cover each with top slice of bread.
GRILL sandwiches in hot electric grill pan for 4 to 5 min., until golden and cheese melts.
Print this Recipe


I, too, got suckered in by the rave reviews of the Steak Dust! I made my sister take me to Sam's to get some, and it's all I could talk about!!! Now that I've tried it, I think it's even BETTER than you all had said!

Thanks again for helping me out. This stuff is great!!!
MJ


Alas Ms. Nancy-it is I, Nancy from Bowling Green KY. I almost quit receiving your newsletter due to my folder storage capacity on my new ISP, Windstream. Thank goodness for old age and forgetfulness!! I am so glad I didn't unsubscribe. But now it is time for my request. A while ago I requested help for a web site showing recipe ideas with only 3 to 5 ingredients. Your readers were amazing with their quick responses. Now I can no longer find the web address for one in particular. It was a fantastic site that not only gave you recipes, but also helped with the most basic kitchen knowledge that some new "cookers" could really appreciate ie, how to debone a chicken, fix mashed potatoes etc. If any one of your wondrous foodies, could help me out it would be greatly appreciated.
Thanks again
Nancy from Bowling Green


Nancy, just a comment about freezing tomatoes. I do this and have for years. Discovered it out of desperation one year when I ran out of canning jars. I continued freezing some every year after for I found out that the Fresh Just Picked Garden Flavor they give to what ever you
are cooking can't be beat. Try freezing them and try it. You will like it.
Shirley in Ozark, MO


This is for the Nancy in Nebraska who wanted the white gravy recipe in Sept. 16 newsletter. Here's what I do:

White Gravy

2 cups cold milk
4 tablespoons plain flour
salt to taste
fresh cracked black pepper
2 or 3 tablespoons butter

Whisk the flour into the cold milk; cook over medium heat, stirring constantly, till mixture thickens. Season with salt and pepper. Add butter and stir till it melts. Delicious over country fried steak or chicken fried steak, mashed potatoes, or add some browned sausage or cut-up dried beef for breakfast gravy to serve on waffles, biscuits or toast.
Jan in SC
Print this Recipe


Nancy, a little kitty told me your birthday is tomorrow (September 19th.) Is this true?
Lisa

Comment
Yes, September 19th is my birthday. I already have my Medicare Card.  It seems impossible that I am 65 years old. Debbie is going to take me out to eat on my birthday.
Nancy Rogers


I am looking for a candy bar recipe from days of yore. It was called a Denver Sandwich bar. It had wafer cookie, caramel, and covered in chocolate. Please help if you can.
Sincerely, Jayne


I freeze tomatoes whole lots of times and use them in cooking. Not peel them that comes right off under running water.
Mary Ann upstate N Y


Top 100 Recipe Sites 
Jam, Jelly and Preserve Recipes
Scrapbooking Articles
Household Budget Articles
Frugal Living Articles
Gardening/Household Plants 


My daughter sent me this tomato soup recipe recently and it is delicious.

Tomato Soup Recipe

2 family size cans tomato soup 1 can bicolor corn not drained
l can water
l can milk
l cup minute rice
l pkg. frozen meat balls(I used the 1/2 oz size)

Saut?green pepper and onions in a little oil in a skillet. Add all ingredients to crock pot and stir. About 3 hours on low or till bubbly.
Genie
Print this Recipe


JJ asked about freezing tomatoes. I freeze them every year. I do put them into boiling water for a few seconds (until the skins start to split) and then into ice water. I peel them and core them and then put them into freezer bags, lay them flat and freeze them. They're great for soup, stewed tomatoes or any casserole. You can partially thaw the tomatoes and mash them with a fork, if desired, before using.
VT Maid in PA


Hello Nancy and Nancylanders,

I attended another picnic and found another good recipe that I thought I would share with the group.

Barbecued Meat Balls

1 Cup of milk
3 pounds Ground Meat
2 cups of oatmeal
2 Eggs
1 Cup Onions
? Tsp. Garlic Powder
2 Tsp. Salt
? Tsp. Pepper
2 Tsp. Chili Powder

Sauce;
2 Cups Catsup
1 ? Cups Brown Sugar
2 Tbsp. Liquid Smoke
? Tsp. Garlic Powder
? Cup Onion

Shape into balls about 1 ? inch diameter . Place meatballs in slow cooker . Pour sauce over top of balls. Cover and slow cook at setting #3 for 7 to 8 hours or setting #4 for 4 to 5 hours .

You can make them in the oven if you like , just put the meatballs in a roaster pan and cover . Bake at 350 for 1 ? to 2 hours.
Sharon In Pa.
Print this Recipe


e-Cookbook Library
E-Cookbook Library (Lifetime Membership $ 24.97)
100s of complete cookbooks to download in PDF format.


How to Make Fried Pies
Corn Recipes
Upside down Cake Recipes
Marinade Recipe
Zucchini and Squash Recipes


Ditamac MI/FL wrote to ask for the rest of the Dump Chicken recipes that I talked about. I have been away for a few days and just now saw it. I'm glad though to see from reading the rest of the newsletters that someone else had them too and sent them in. I haven't tried every one of them but the ones I have had I'd recommend. How about some other reviews?
Betty in ME


The State Fair brings me my ultimate favorite treat, the famous WI State Fair Cream Puffs. I never have enough and come home and make them myself, with the original recipe, for a few weeks.

It's easy and so delicious. I've shared it here before but just have to again...

The Wisconsin State Fair Cream Puff Original Recipe
Makes 12 cream puffs

1 cup water
4 Tbsp (1/2 stick) butter
1/4 tsp. iodized salt (the fact that this is mentioned indicates how old this recipe is.)
1 cup all-purpose flour, sifted
4 eggs
1 egg yolk, lightly beaten
2 Tbsp. milk
2 cups whipping cream, whipped with vanilla extract and sugar (see below) (Cool Whip will work but it won't be as good. Some people like to use vanilla pudding, with or without sugar, too.)
Sifted powdered sugar

Made from the ingredients Wisconsin is famous for ? milk, cream, butter and eggs ? cream puffs were a natural addition to the Wisconsin State Fair. Since their introduction in 1924, cream puffs have grown to be a signature Fair item, selling more than 365,000 annually. The Wisconsin State Fair dairy bakery operates around-the-clock during the Fair to meet the ever-growing insatiable demand.

Some fairgoers wait all year for a chance to indulge in the rich sweetness of a State Fair cream puff, but now you can make them year-round in your own kitchen. The following recipe does not take dozens of employees or tons of whipping cream to make, but the taste is as genuine as the Fair. So, go ahead ? indulge and savor the memories.

1. Heat oven to 375 degrees. Butter and flour one very large or two small baking sheets, or line with parchment paper.

2. Pour water into heavy saucepan. Cut butter into small pieces and add to water. Add salt. Place saucepan over medium-low heat so butter melts before water boils. Bring water just to boil.

3. Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes.

4. Add whole eggs, beating in one egg at a time. Dough should be stiff but smooth.

5. Immediately drop 1/4 cupfuls of dough 3 inches apart on baking sheet. (Or for a neater appearance, use pastry bag with 3/4-inch plain tip and pipe dough onto baking sheet.)

6. Combine egg yolk and milk in a small bowl. Brush each puff with glaze mixture, taking care not to let liquid drip onto pan.

7. Bake 35 minutes, until puffed, golden brown and firm.

8. Cool puffs on wire racks, pricking each with a cake tester or toothpick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm. (If baked pastry is filled before cool and firm, it will be soggy and may collapse.) Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned.

9. Cut off tops, fill with whipped cream (use pastry bag with star tip or scoop the whipped cream with a large spoon). Replace tops of the puffs and sprinkle with powdered sugar. Enjoy!
Eve in WI
Print this Recipe

And here's a mini puff appetizer recipe from Rachel Ray...

Fancy French Cheese Puff Fake-Out
Serves 4 Rachel Ray
Eve in WI

Or, you might try mini cream puffs with crab filling...

Cream Puffs with Crab Filling

Cream Puffs
1 cup water
1/2 cup butter
1 cup flour
1/4 teaspoon salt
4 eggs

Crab Filling
11 ounces cream cheese (8 ounces and 3 ounces)
1 cup mayonnaise or sour cream
1 teaspoon lemon juice
1/4 teaspoon horseradish
2 tablespoons finely chopped onion
7 ounces fresh crab or shrimp

Mix crab filling a day ahead and refrigerate.
Heat water, butter and salt to rolling boil. Reduce heat and quickly stir in flour with wooden spoon until mixture leaves the sides of the pan in a ball.

Remove from heat and add eggs, 1 at a time, beating after each addition until mixture is smooth and not glossy.

Drop 1 tablespoon (size is optional) on baking sheet. Bake at 400 degrees F for approximately 25 minutes until golden brown.

Let puffs completely cool before slicing.
Print this Recipe

All of these recipes are closely related to popover recipes, which I am also addicted to. There is nothing better than a fresh hot popover with real maple syrup and butter whipped together. It makes an ordinary meal extraordinary.

Have a great day everyone, Eve, finally enjoying warm summer weather in WI


Cooking for 2 Recipes
Slow Cooker and Crockpot Recipe
Grilling Recipes 
Pie and Pudding Recipes


Hi Nancy, Ditto, & all 'Landers, Re: Nancy in Neb. request about white gravy Sept. 17 N/L. When I make gravy I use chicken granules, for white gravy, beef granules for brown gravy. The gravy seems to have more taste to it. I have done this for years, DH says gravy tastes flat without it.
Margaret, Tulsa


We just acquired a steam juicer-does anyone have recipes for this-the book that was with it was just lame. Also, any experiences with the sj would be appreciated.
Thanks so much!
Vicki in Illinois


For Nancy in Nebraska
The white gravy in restaurants the majority of the time comes prepackaged and they add the liquid. I have found that the old white sauce recipe of 2, 2 and 1 works best whether it is for chicken fried steak, fried quail or just biscuits and gravy. That is 2 tablespoons grease, 2 tablespoon Wandra Flour and 1 cup milk. Of course salt and pepper to taste. The grease comes from whatever you fry, with some of the bottom scrapings. Bacon is best for me.
Jim in Texas


Help! My favorite pumpkin bread recipe calls for a small box of Royal instant toasted coconut pudding. When the stores quit carrying it in my area, I was able to order it on-line. However, now that I have run out again, I find it is no longer available. Any suggestions on how to substitute for this? Vanilla pudding does not do the trick. If I add coconut extract, any ideas on how much? Thanks for the suggestions.

Nancy, thank you for a fabulous newsletter. I appreciate all of the time you put into this. I read it everyday; I just don't comment that much.
Paula in Orlando


Torta Di Mele (Apple Tart)

5 Golden Delicious apples, peeled and sliced paper thin
2 eggs, extra large
1 1/2 cups sugar
1/2 cup flour
1/2 cup milk
7 tablespoons butter, melted
1 teaspoon vanilla
2 teaspoons baking powder

Powdered sugar for decoration

Preheat oven to 375 degrees. (I use 350 oven). Butter and lightly flour two round pizza pans or a 9x13 lasagna pan.

Beat the eggs and sugar together and add the flour, baking powder, milk, butter and vanilla. Mix well. Add the apple slices and pour into the prepared pan. Place the pan on the bottom of the oven for 10 minutes, then place in the center of the oven to cook until golden, about 1 hour.

Torta di Mele is a very thin, rich cake that will bake down to about one-half inch. It will cut easier if you let it cool before serving. But you can reheat it in the oven before serving. It is absolutely delicious!!!!

By the way, you can add a 'pinch' of cinnamon if u want but it is not necessary.
Judy/Buffalo
Print this Recipe


Hi Nancy!

I just finally found Paula Deen's recipe for deep fried butter balls.

Paula?s Fried Butter Balls
Show: Paula's Party Episode: Everything's Better With Butter
 Chris in NM


Key to Newsletters
Red Bold Face letters - topic of message
Black Bold Face letters - Link to recipe or site url.  


Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well. 


Our Prayer Requests
http://whatscookin.proboards.com/index.cgi?board=prayer 


Zucchini Frittata

3 cups water
1/2 tsp salt
1 medium zucchini, unpeeled and diced 1/2" x 1/2"
2 Tbs bread crumbs
3 Tbs milk
1/3 cup Parmesan cheese, freshly grated
1 tsp lemon zest
6 eggs
1 shallot, diced
2 Tbs butter
2 Tbs olive oil

Bring the water and salt to a boil in a small pan.
Blanch the zucchini by dropping it into the water and boiling for 2 minutes.

Remove the zucchini and drain in a colander.
In a large bowl soak the milk in the bread crumbs for 5 minutes.

In a large skillet heat the olive oil over medium heat.
Add the shallot and cook until translucent. Remove from heat.

Add to the bowl with the bread and milk the zucchini, Parmesan cheese, and lemon peel. Mix well.
In a bowl lightly beat the eggs.
Stir the eggs into the zucchini-bread crumb mixture.
Add the shallot.

Melt the butter in the skillet over medium heat.
Add the egg-zucchini mixture to the skillet and cook over medium heat for 3 minutes. The eggs should still be moist.

Place the skillet under the broiler to finish cooking.
Just before ready to take from oven sprinkle a little grated Swiss, provolone, Romano, Parmesan, crumbled feta on top and let broil until melted (approx 1 minute).
Judy/Buffalo
Print this Recipe


Nancy in Nebraska, this is so good! In fact I made this for us for dinner last night! It is a combination of 3 or 4 different recipes and I posted it on Nancy?s message board under Beef. I served this with mashed potatoes and a tossed salad. My DH loved this as he is a meat and potatoes guy and wants this again!

Chris?s Chicken Fried Steak

2 beef cube steaks
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk (I used ? c. sour cream and ? c. 2% milk)
salt and pepper to taste
1 egg
2 drops hot pepper sauce
1 tsp. garlic, minced
canola oil
2 tablespoons all-purpose flour
2 cups milk
salt & pepper to taste

Place 1 cup of flour in a gallon zipper bag. Stir together the baking powder, baking soda, pepper, and salt and add to flour. Mix the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour mixture, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the oil in a deep skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with salt and pepper. Spoon the gravy over the steaks to serve.
Chris in NM
Print this Recipe


A very good friend brought this to Shuffleboard last week and it was a hit!

Jenny's BLT Dip

1 pound of bacon

1 cup of sour cream
1 cup of mayonnaise
1 large tomato chopped in fine pieces

Fry the bacon well and drain. Crumble and add to the sour cream, mayo and tomato. Use baked crackers as the dippers.
Chris in NM
Print this Recipe

Also, this week, she brought this appetizer! Very yummy!

Bacon Wrapped Water Chestnuts

1 lb. bacon
1 can drained water chestnuts
your favorite BBQ sauce (I use Sweet Baby Ray?s Honey BBQ) ? about 1 to 1 ? c.

Wrap a slice of bacon around each chestnut and secure with a toothpick. Place all on baking sheet and put under broiler. Broil till bacon crisp. Put the cooked rapped chestnuts in a serving pan; pour BBQ sauce over all and heat in oven till sauce is warmed up. Serve!
Chris in NM
Print this Recipe


Dear Nancy, There are two instructions given for the great dump chicken recipes. One is for the crock pot and it sounds like the other method is cooking in a pot on the stove. Do these instructions apply to all the recipes or just for some of them. Can you use either to make these recipes.?
Thanks, Dee in What Cheer


(September 15th newsletter):
(Answer to question:)

Regarding your Pepsi Pork Roast, could you use diet pepsi in this?
Thanks, Dawn/IL

Dawn/IL : yes, you can use Diet Pepsi with a pork roast, I have done so, and it comes out so tender!
Enjoy! Anne/IN


Dear Nancy,
Mom has got me hooked and I don't cook that much any more (as cooking for one is not fun). But Mom loves to cook and she shares her bounty with me...it's so nice to be the guinea pig she tries the recipes on. Now she has been talking about B-B-Que Ribs and the promised recipe from Jim in Texas. As we both are transplants in North Carolina, good ole western B-B-Que would be a delight.

So come on Jim....we need the recipe (at least Mom does), I know you wouldn't disappoint a lady.
Thanks to all!
Gloria. D


Fall is in the air here in Maine and I thought this would be a good time to send in a favorite soup recipe we like .
Celia -- Maine

Hamburg Soup

1 pound ground beef
2 cups diced potato
1 cup sliced carrots
1 cup onions chopped
1 cup celery diced
1 small can green beans drained (8 oz can)
1 can (46 oz) tomato juice (I use Campbell's)
2 cups water
salt & pepper to taste

Brown meat, drain off fat if needed. Combine meat, vegetables, tomato juice and water in large kettle. Simmer for 1 1/2 hours or until vegetables are tender.
Enjoy with crusty bread, corn bread or biscuits!
Celia -- Maine
Print this Recipe


Hi Nancy,
I am always copying recipes from your site and there are so many interesting ones. I am going to send in a couple of cake recipes. They are not low fat, lol but they are
delicious.

Chocolate Chip Oatmeal Cake

1 cup Quaker oats
1 1/2 cups boiling water
1/2 cup (1 stick) butter, softened
1 cup brown sugar
1 cup white sugar
2 eggs
1 1/2 cups flour
1 teas. baking soda
1/2 teas. salt
1 Tblsp. Cocoa or Nestle Quick
1 cup chocolate chips ( 6 oz. bag)
1/2 cup chopped nuts

Grease and flour a 9 x 13 cake pan and preheat over to 350

Put oatmeal in a large bowl and pour the boiling water over it and let it stand for 10 min. ... Add softened butter, brown sugar and white sugar and stir until well blended.

Add 2 eggs and blend well...Then add the flour, soda salt and cocoa. Stir until well blended and then stir in 1/2 to 3/4 cups of chocolate chips. Pour in prepared pan and
sprinkle 1/2 cups chocolate chips and 1/2 cup nuts on top.
Bake at 350 for 30 to 35 min.

Hint: I usually lay the butter on top of the hot oatmeal the last 5 min. and it makes it really blend in good
mj-indy

This recipe, I have never made. My DH's daughter sent it to him today for his 92nd birthday. It is really moist and very good. Enjoy

This recipe is very good and very rich. It was sent to me by my friend Shirley in FL.

Sinful Cake

1 box cake mix ( use what ever choice you like, I used yellow cake mix)
4 eggs
1 1/2 cup chopped pecans (I used 2 cup roasted pecans)
1 stick melted butter
8 oz. cream cheese softened
1 box powdered sugar ( I never buy the boxed sugar so I use 2 cups)

Combine cake mix, 1 egg, butter and nuts. This will be thick! Press in a 9 x 13 pan. Next mix 3 eggs, cream cheese and sugar. Pour over top.
Bake at 300 degrees.

I don't know for how long, I just checked on it once and a while. It is delicious.

Thanks Nancy for allowing me to share. Thanks to all of you wonderful cooks who are so
kind to share. God bless you all.
mj-indy
Print this Recipeinful Cake


Hi Nancy,
My neighbor came over and was telling me about a dish she had tasted. It was pork fixed with a cinnamon rub, and it was also serve with an apple and raisins cooked and served on top. I would appreciate it if anyone had this recipe.
Thanks in advance.
Thank you Nancy.
mj, indy


Chris NM, thank you for the Corn Chowder recipe. Will make it soon.
Suzz NE


I love bread pudding, would like to try Biaggi?s White Chocolate Bread Pudding. Where can I find the recipe? Also, the recipe for Spanish Bar Spice Cake? I always seem to have trouble searching out recipes. Any help you can provide in helping me to search would be great.
Thanks, B B


Hello! Does anyone know if you can freeze cream cheese?
Kotton in MN


Hello all . Just for information, I believe the request for bean pie may be the one that poor southerners made many years ago to replace pumpkin. It is like a sweet potato pie only using mashed beans. You can't even tell that it is bean based. This recipe is found if you type southern bean pie in search engine. I am sure this will help.
IG


Does anyone have a recipe for Peach Cobbler that uses peach pie filling, a can of peaches and a cake mix? My daughter had this at a function she attended over the weekend. She raved about it. My Hubby loves peaches so I thought this might be a nice dessert for his up-coming birthday. Thanks a bunch for your help. Hope everyone has a great weekend!! And a special thanks to Nancy for providing this forum. You are the best!!
Lois in KY


To Jen regarding the Chili Cheese Canap?, do you drain the chopped green chiles?
Dixie in AL 


Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.


                 

This newsletter has recipes, tips and suggestions on food related topics. Messages that promote personal issues will be not be posted. By submitting a recipe giving nancyskitchen.com, nancys-kitchen.com and associated sites the rights to use the recipes in its websites and mailing lists.