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April 28,  2013
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Does anyone have a good pineapple cake recipe made with fresh pineapple and buttermilk? I am looking for a moist cake with a real pineapple flavor.
Jan M


Nancy you are the greatest.

I was making my favorite casserole today and thought others might like also.

Onion Ring Casserole

1 lb Ground Hamburger, cooked and drained
2 cup dry macaroni cooked and drained
( I use the curly kind)
1 can cream of mushroom soup (103/4 oz)
1 can diced tomatoes or fresh tomatos
1/3 cup. shredded cheddar cheese
3/4 cup chopped bell pepper
3/4 tsp, seasoned salt or to taste
1 can French fried onion rings
( 1/2 can broke up mixed in casserole)

Mix together well. Pour into casserole dish, cover and cook at 350 degrees for 30 minutes. Remove and sprinkle remaining onion rings on top before serving.
Lou in AL
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Here is a fruit salad I like to serve with this casserole,

Fruit Salad

1 large carton cottage cheese
2 small or 1 large jello ( line or orange)
Mix together well.
Add 1 large and 1 small crushed pineapple, drained well.
( can add mandrin oranges if desired)
!/2 cup chopped pecans
2 or 3 cups cool whip.

Mix well and chill for at least 4 hours. (Good served with meat anytime.)
Lou in AL
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Jan in MO:
Glad you liked the pumpkin cupcakes. I've made these before without the egg and I think WW points is like 1. These are much better. I also tried the Cool Whip Cream Cheese frosting in the freezer but as far as I'm concerned the Betty Crocker canned cream cheese frosting is MUCH better. I made these to take to a friends and they just raved. They are good. I also have a couple of recipes I sent in but did not get posted so will send them along one of these days when I have time. We are back from Florida to a BUNCH of snow which is slowly melting. Everyone have a nice day.
Lynn WI/FL (northern WI)


Made MK's Swiss Steak recipe in the 4/13/13 newsletter. The baked potatoes were done in the crock pot - starting them at lunch time. Then made the steak when I got home from work in an electric skillet. Easy and delicious!! Thanks so much for the recipe.
Marjorie (near Pittsburgh)


Dear Susie Indy,
This is with reference to your question in the newsletter of April 27th about the meatloaf where the vegetables were not cooked ..

Why not saute the vegetables lightly before you mix them in with the meat? I know it is an extra step, but you could do it earlier in the day and then just add them to the meat when you are ready to prepare the meatloaf. In this way, you can control the doneness of the vegetables.
Artemis in NYC


Sharon, in MO., I don't know why you couldn't make up your favorite rice, like a lemon or green rice or a mushroom or whatever, put it in a sprayed baking dish, top it with the fish & go with this recipe. If you'd rather have cheese instead of, or in addition to, the Alfredo sauce, you could just put it on top of the fish when you add the shrimp or crab. Then lift the whole thing out with a long spatula onto your individual plates. Sounds so good I'll probably try it too.

We do have another fish baked on rice in a butter sauce from a place called Skokie Lodge up north, I forget where. The rice is very elaborate but pretty easy if made in a rice cooker. If you feel like trying it, let us know. Will send some sauced recipes soon, my standby easier ones, my favorite kind !

"Ruby Tuesday's" New Orleans Seafood (Clone)

Need for each servings

1 white fish filet (the restaurant uses tilapia but catfish works too, we've used it)
4 - 5 cleaned raw shrimp OR 2 T. cooked crab

Creole seasoning, OR Cajun plus a dash of chili powder & a few crumbles from a bay leaf

2 1/2 to 3 T. Alfredo sauce (we usually use the small size from a cooler case)

Minced scallions

Dust shrimp or crab with seasoning & set aside; heat Alfredo & keep warm. Dust fish on both sides with seasoning & put on sprayed foil. Broil 6" from the heat for 3 minutes, then switch to Bake at 375º & cook about 10 - 12 minutes per 3/4" thickness of fish, or till done, adding shrimp or crab to the top of the fish for enough time to cook, about 6 minutes for shrimp, just 2 or 3 minutes for crab. Plate fish, add other seafood, drizzle with sauce, & top with scallions. Nancy's Kitchen passed this one on. I'm sorry I don't know the contributor.
Marilyn in FL
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Nancy, I am sending in this recipe for the members to try. It has so many ways that you can make this. I made it the first time just the recipe stated and then the next time I left off the BBQ sauce had cooked onions and mushrooms in a chicken stock thickened sauce poured over the chicken chicken with bacon. The recipe calls for 8 slices of bacon but I only used 4 since we are cutting back on fats of all kinds.

Barbecue Bacon Chicken Bake

cooking spray, I didn't use this since the pan I used didn't need it.
8 slices bacon, I just used 4 slices.
4 skinless boneless chicken breast halves
3/4 cup barbecue sauce, I used Master Piece BBQ Original sauce recipe. You can used any.

Preheat oven to 350º. Spray a 9"x13" baking dish with cooking spray. Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes, drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an X shaped pattern and place into the prepared baking sheet with bacon ends underneath. Bake in the preheated oven for 30 minutes, spread barbecue sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant read meat thermometer inserted into the thickest part of a breast reads at least 160º, 10 to 15 more minutes. When I use the onion and mushroom chicken stock sauce I pour over the chicken when you would add the barbecue sauce. Enjoy

Has Robin in Indiana tried to freeze the Granny's Overnight Lasagna and how did it turn out?

Everyone have a great day. Nancy and 4 legged associates take care, stay safe and comfortable.
Susie Indy
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Susie Indy asked why her vegetables weren't cooking in her meatloaf. Susie, I bet it's due to the low-fat content of your beef. The moisture released by the fat would help to steam the vegetables into a softer state. You may have to resort to sauteing the carrots, celery, and onion before mixing into the loaf. On a personal note, I'm sorry you're having health problems. I've missed your usual posts and hope the doctors can get you back to feeling better.
Sue (Cooky) in Indiana


Dear Nancy; I see Bren in Louisiana sent in recipes. I had asked her about te pineapple cream pie recipe she sent in a couple weeks ago. I have not seen a reply. Please ask her again if the filling is cooked as there are raw eggs in the filling.
Thank YOU;
Judy in Montana


Chocolate Chip Cookies
Shirley L made a request in the April 14th newsletter for a chocolate chip cookie recipes. I also don't care for flat crisp cookies, and I have two favorite recipes that have a "chewier" texture, so will post both of them, and let you decide. We think they are equally as good. If
I use the recipe on the Nestle's semi-sweet chocolate chip package, I don't use all butter, as that is what makes them flat and crisp, so I use butter-flavored Crisco, or half Crisco and half butter. Neither of the recipes here call for chopped nuts, but you could add them, if desired.

Almost Home Chocolate Chip Cookies

2 cups lightly packed brown sugar (can use 1 cup brown and 1 cup
granulated)
1/2 cup butter
1/2 cup shortening
2 eggs
2 tsp. vanilla
3 cups flour
2 tsp. cream of tartar
2 tsp. baking powder
1/2 tsp. salt
1 pkg. (12 oz.) pkg. chocolate chips - 2 cups

In bowl of electric mixer, cream the sugar with butter and shortening. Beat in eggs and vanilla. Add dry ingredients and mix on low just till blended. Stir in the chocolate chips. Drop by large teaspoonfuls onto ungreased cookie sheets. Bake at 350º for about 12 minutes, until
light golden brown.
Judy (in Alaska)

Good Chocolate Chip Cookies

1/2 cup butter
1/2 cup shortening
3/4 cup granulated sugar
3/4 cup brown sugar, packed
3 medium eggs (can use 2 large + 1 egg yolk)
1 tsp. vanilla
2-2/3 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1 pkg. (12 oz.) semi-sweet chocolate pieces - 2 cups (I have made these
with other flavored baking chips also)

In electric mixer bowl, cream sugars with butter and shortening. Add eggs and vanilla and beat till fluffy. Add dry ingredients and mix on low speed just till combined. Stir in the chocolate chips. Drop batter by rounded teaspoon onto baking sheets. Bake at 350º for 10 to 12 minutes until golden brown. Makes about 55 delicious cookies.
Judy (in Alaska)
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Susie, I also put vegetables in my meatloaf. I started this about 45 years ago when my sons were home. I used a drained can of mixed vegetables in the meatloaf to see if the boys would complain about the vegetables. They ate it and wanted more, plus my DH will ask sometimes for me to still do that. Hope this helps.
Kay / Springfield


This is for Shirley that wanted a chocolate chip recipe. This one does not go flat.

Barb's Chocolate Chip Cookie

1 cup butter flavored Crisco
1 cup granulated sugar
½ cup firmly packed brown sugar
2 eggs
3 cups self-rising flour (sifted)
1 tsp. water
1 tsp. vanilla
1 – 12 oz pkg. chocolate chips
1 cup nuts

Mix first four ingredients until smooth and creamy. Add flour, water, & vanilla. Mix all together. Stir in chocolate chips and nuts.

Drop by tsp. onto ungreased cookie sheet and flatten. (don’t flatten all the way).
Bake at 375 degree oven for about 10 minutes. Do not over bake. Very good.
Barbara (GA.)
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Scalloped Potatoes for One
Makes 1 serving

1 small potato -- peeled and sliced (about 1/2 cup)
1/3 cup milk
1 small garlic clove, minced
1/4 teaspoon salt, optional
1/8 teaspoon pepper
1/2 teaspoon butter or margarine
1 tablespoon shredded cheddar cheese -- (1 to 2)

In a small saucepan, combine potato slices, milk, garlic, salt if desired and pepper; bring to a boil. Pour into a buttered 1O-oz. custard cup. Sprinkle with cheese. Bake, uncovered, at 375 for 35 minutes or until potatoes are tender.
Bren in North Louisiana
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Crockpot Chicken Stroganoff
Makes 4 Servings

4 frozen chicken breasts in the crockpot ( I use 4-6 thighs skinned and defatted)
1 (16 oz) tub of sour cream,
1 bag of dry onion soup mix and a
1 can of cream of mushroom soup.

Set crockpot to low
6-8 hrs.
By the time you serve it it's shredded & so super yummy. I serve it over egg noodles or green beans.
Bill, Alb
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Crock Pot Orange Chicken
Makes 4 Servings

3-4 boneless chicken breasts, chopped into small chunks
1/3 cup flour
olive oil
1/2 T salt
1 teaspoon balsamic vinegar
3 T ketchup
6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
4 T brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess. Pour a small amount of olive oil in a skillet and brown the flour-covered chicken. The chicken doesn't need to be fully cooked since it's going in the crock pot. After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir. Cook on low for 5-6 hours or on high for 2-3.
Serve over rice and even add veggies.
Bill, Alb.
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Gadget Corner

1.5 Qt Mini Slow Cooker Compact 6" Electric Skillet  Single Microwave Egg Boiler
Inflatable Serving Bar Garden Scooter Trellis Netting

Mexican Chicken

4-6 chicken breasts or thighs, remove skin and fat.
Cover with your favorite Salsa

Optional:
1 can of black Beans
Diced Garlic to taste
Diced Onions to taste.
Shredded Cheddar cheese
Diced Jalapeno to taste if you want a hotter kick.

Place in crock pot for 6-8 hours, until chicken is super tender. Serve on a plate, with tortillas on the side, Or wrapped inside of a tortilla and with cheddar cheese, inside or melted on the top. Could be served in Taco shells also.
Enjoy
bill, Alb.
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Taco Soup

1 lb ground beef
1 (15 oz) can kidney beans
1 (15 oz) can whole kernel corn, drained
1 (10 oz) can tomatoes
1 env. taco seasoning
1 (28 oz) can tomatoes
1 (4 oz) can chile peppers, chopped
1 (15 oz) can pinto beans
1 env dry Ranch dressing mix

Brown the ground beef; drain well. Add remaining ingredients and stir. Place in slow cooker. Cover and cook on low for 6-8 hours.
Bren in North Louisiana
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Hi Nancy and all the great cooks out there,

This is for Susie in Indy about her trouble with the veggies in her meatloaf not being cooked. I usually soften mine in a little olive oil, or any kind of oil, butter, bacon grease, etc. in a skillet for a few minutes until I feel they are soft enough to add to the meat loaf. I then cool them before I put them in my meat loaf mixture. The veggies are always cooked when the meal loaf is done.
Bev in South Florida


Hello Nancy and everyone, I have been traveling so tonight I'm trying to catch up a little. I just read the idea Diane S. in Dallas sent in about giving feedback on recipes tried. I like feedback too and often the recipes with comments are the ones I try first. Also, someone asked for recipes for two. My favorite recipe was sent in by Jay for Upside Down Cake for Two. It is so easy and good. His recipe calls for blueberries but I use crushed pineapple with brown sugar, and plan to try cherries next. Another recipe that was very good is Chicken Biscuit Pie sent in by Abby. I followed her method of using canned flaky biscuits for the top instead of bisquick. So tasty and a comfort food for me. I have been keeping a folder in the kitchen with recipes that I intend to try next. I thought this was a good plan, as I had stuck it behind my crockpot out of sight. However, my son-in-law was visiting and overfilled the coffee maker! The entire folder got wet! LOL I hope everyone is enjoying Spring. I think it's finally coming to Indiana!
Doris, S. Indiana


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