The
purpose of this recipe newsletter is to post requests and replies, and recipes
from our recipe family (members) and to post all their great tried and tested
(TNT) recipes.
All Easy Cooking
Recipe Exchange Newsletter
December 15, 2006
The purpose of this recipe newsletter is to post requests and replies from
our members and all their great tried and tested (TNT) recipes.
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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.
Hello all! Yes, I have done it again (whoops). I
have put a former request somewhere and it has fallen into the big
crevasse known as the internet. I am looking for a ground beef recipe that
was previously listed. It had cooked ground beef and was in a white sauce
of some kind. I think the Army referred to it as SOS. I had this as a
child at a friends house and want to prepare it for the grandkids. They
didn't believe me. I hope all those in Nancyland can once again come to my
rescue. Nancy you are truly one of a kind!
Thanks for all you do. HAPPY HOLIDAYS!!
From another Nancy in Bowling Green KY.
For Dan in IN wanting a
Peanut Brittle recipe. Here is the one I've used for over 50 years!
In my cast iron frying pan I put:
1 cup sugar
1 cup light Karo syrup
1 cup raw peanuts
Cook on High stirring until the sugar dissolves; then cook until it gets
golden brown and smells like the sugar is burning. Remove from the heat
and stir in about 1/4 tsp baking soda.
Be careful this makes it foam but mix it in thoroughly. Then carefully
pour into a buttered cookie sheet and spread out with the back of a spoon
or it will be foamy instead of like brittle. After it cools break into
desired pieces.
Nancy, again I send along my praise for the great job you do getting all
of this together for us each day. I'm glad you are going to take some time
to enjoy Christmas this year--you deserve it.
Merry Christmas and Happy New Year to everyone out there in Nancyland!
Rusty, FL
CHRISTMAS CRANBERRY SALAD
3 small packages (3 oz each) raspberry jello
2 cups boiling water
16 oz. fresh cranberries, ground (I put them through the food
processor, using the coarse grating disk. These come in 12 oz bags, so I
buy two and freeze the remainder for future use)
1 whole orange, peeled, seeded, finely chopped
1-1/2 cups sugar
1 cup finely chopped celery
1 granny smith apple, finely chopped
1 cup crushed pineapple in it's own juice, drain well and reserve
juice.
1 cup pineapple juice from the crushed pineapple
1 cup chopped nuts
In a medium bowl, dissolve the jello in the boiling water. Let cool. Add
all other ingredients to liquid jello, mix very well. Place in one large
mold or individual molds. Let chill in refrigerator overnight
until firm.
Tona in Bama
FESTIVE PICKLES
1 (1 qt.) jar dill pickles (about 12)
1 small jar maraschino cherries
2 C. granulated sugar
1/2 C. white vinegar
1/4 C. water
1 stick cinnamon, crushed
1 tsp. whole cloves
1 tsp. mixed pickling spices
2 bay leaves
Drain pickles and cherries, cut pickles crosswise into 1-inch thin slices.
Using a corer, remove center from each piece of pickle. Insert a cherry
into each. Put pickle chunks into a shallow dish.
Set aside.
Mix remaining ingredients together in a saucepan. Bring to boiling; simmer
5 minutes. Pour the spice mixture through a sieve over the pickles. Cover
and set in refrigerator for 1 week before
serving. Makes 1 quart of pickles.
Nancy Last year I had Sigmund Freud Kitty's
address but do not know if it is still current. and would like to send
him, Siggy and their wonderful boss?? a Christmas card. Was that right or
are they the wonderful bosses? Nancy THANK YOU for the great newsletter
and the best Christmas and New Year to you and yours.
Jean Cecil Wirtz VA/Zephyrhills Fl.
Siggy Freud Kitty and Ditto
c/o Nancy Rogers
PO Box 816
Canyon, Texas 79015
Newsletter will not be sent
out every day from Dec 22-Jan 4th
The newsletter will not be sent out daily basis from December 22-January
4th. It will be sent out every few days during the holiday season. An
email will be sent out to members to let them know when one has been
posted or if you want to check every couple of days in the
newsletter index you can find the
latest newsletter.
Just clicking on reply with the email address
listed on email newsletter your message may never be seen on my computer
because of spam filters. Please remember to use the email address listed
in the newsletter to post any reply, comment or recipe. I have only one
email address with no spam filter. The only things filtered with the email
address listed in the online newsletter is any attachment (and any virus).
I have attachments deleted at the server level and never even see the
attachment or the email.
Nancy Email
Me or copy the information below into you to section of your email.
nrogers@arn.net?subject=Recipe Exchange Newsletter
Gourmet Kitchen offers a selection of Cuisinart cookware, hand blenders, hand mixers, food processors and more.
Affordable gifts for all tea lovers on your list with free wrapping of all selections, and free shipping on orders over $75.
I guess I'll jump into the
fudge discussion. I have 4 grandchildren who enjoy the individual
servings of applesauce and, since I can't throw anything away, I have been
saving the empty containers forever. A few weeks ago I made a wide variety of 2
layer fudge (one layer always chocolate) that I put into those containers. I
then wrapped them with decorative plastic wrap, tied at the top with a red pipe
cleaner, attached a plastic knife and labeled them Fudge Pots. They sold like
hot cakes at a Christmas craft fair. My favorite so far is Rocky Road, which I
plan to make for neighborhood gifts. Thanks to whoever started sharing this
recipe.
I purchased my cherry chips at Walmart.
I also have a Back to Basics story. I love their Cocoa-Latte machine for making
hot, frothy coffee/ chocolate drinks. The first one I had worked well, long past
its warrantee before it quit functioning properly. Their book had an address for
repairs, so I packed mine up and sent it to them with an explanation of the
problem. Within 10 days, they sent me a brand new machine at no charge. It is so
refreshing to see a company that stands behind their products.
Sylvia in Spokane
In the December 12 newsletter, Cheryl in Ohio, had
not found cherry chips to use in the two ingredient
fudge. I found mine at Wal Mart along with all the other flavors of chips. I
have made several versions of the fudge and they turned out great. The only one
I had issues with was the one I made with vanilla frosting and cherry chips. The
taste and texture was great, but the color turned me off a bit, as it reminded
me of Pepto Bismol, just a little darker. Needless to say I did not use that one
in my gift giving.LOL.
From Jeannie Hester in Henderson, Texas
Nancy:
This is for Rosemarie in KC – December 13th newsletter
Hats off to your fudge making hubby! Use the release non-stick foil rather than
butter on regular foil; works great and saves time. I also found that the fudge
is easier to cut if it sets up at room temperature rather than pre-chilling. I
leave mine on the counter until set up, lift foil from pan, cut with a pizza
cutter, then refrigerate or freeze. I, too, found the cherry chips do not melt
as quickly as others. One of my favorites is milk chocolate peanut butter chips
(mixed in bag), sour cream frosting, add vanilla, and stir in some crunchy
peanut butter before you pour. I didn’t measure the peanut butter, just scooped
some out of the jar, but probably less than ½ cup. Happy Holidays and a speedy
recovery with your shoulders!
Carolyn…Tulsa
Comment
I have found that not all chips are the same. An example are chocolate
chips off the self at a grocery and from Prepared Pantry. In my opinion
the fudge made with the
Prepared Pantry was so much better than chips off the shelf. The same
is true with the frosting. I found the frosting from Betty Crocker sets up
better than other brands.
I know some of you have tried the
Chocolate Molten Lava Cake mixes from the Prepared Pantry. Dennis sent
me the diet version (which was only the picture). How was the cake. I
would love to know. I could have sworn some of you all were baking
while I was asleep and dreaming.
Nancy
I made the pumpkin fudge
last night, and I do not know what I did wrong, but it did not firm up. It was
damp outside, and I have heard, candy does not harden up in damp weather. I
cooked the pumpkin mixture at 235 on candy thermometer. When I added the
marshmallow creme. I stirred it together, and did not know if I was to do that
or not. I put in the freezer, but it still has not harden. Any suggestions?
Betty T. Ga.
Margaret in Tulsa,
Dec. 14th letter. Thank you so much for the lemon fudge and crushed lemon
drops idea. I'll try it next time. Merry Christmas.
Jan, Bradenton, Fl
Linda in Oregon , the recipe definitely works. You
don't cook over a 4 pound fryer and you trim off all the excess fat after you
wash and clean it. I made one this week and have it in the fridge and it was
wonderful. I am the original poster for that recipe. You bake it at 450º for 1
hour and 20-30 minutes with the breast up in the oven uncovered. I always take
heavy duty aluminum foil and line the 9X13 baking pan so that the drippings will
stay on the aluminum and not get on the pan. I line it in a way so that it does
not leak through the cracks. I didn't have one ounce of smoke in my house. I
used to have an electric stove when I first posted this recipe and since I moved
I have a gas stove. So the kind of stove you use has nothing to do with it. I
believe the secret to not having smoke is to trim carefully all the fat away. I
even cut off the tail. I always place the chicken in the center of the oven not
too close to the top and far away enough from the bottom.
Don't give up...try it again. From reading all this can you come up with an
answer on why it didn't work for you.
To Linda in Oregon--in the
December 13th newsletter you asked if anyone
had success with the blasted chicken--mine was wonderful and I have made it many
times and given the recipe to friends who do not have access to computers and
they have loved it also. The chickens I have done have been moist, flavorful,
and delicious. I wish we could discover what went wrong.
Jean in Kentucky
This is to Linda in Or regarding the blasted chicken
recipe. I have made this a couple of times now, and have never had a problem
like you describe. One of the reasons that you got so much smoke possibly, is
that the oven was new. If you use a relatively deep pan the chicken doesn't
spatter all over either. Some people have had problems with this recipe, but
most do not. I would also suggest that you get an oven thermometer to make sure
your oven is cooking at the proper temperature. Too bad you had such a bad time
with this recipe. We love it and wish you could too.
Mary in Oregon
Dec. 13th
To Linda in OR... I have cooked the "Blasted Chicken"
many times and have never had a problem It's fast and delicious. I wonder if,
since you said you had a brand new oven, it had some kind of factory coating
that couldn't handle that high of a temperature! I've heard a few others,
however, say they had some problems with that method of roasting a chicken.
Sorry you wound up with a mess.
Donna in Colorado
Regarding Linda In Oregon-Blasted
Chicken Recipe
Linda in Oregon, the same thing happened to me when I made the blasted chicken.
The smoke alarm went off and my eyes burned from the smoke. I have arthritis of
the knees and osteoporosis in the lower back. I cleaned for two days and for two
days I cried from the pain from kneeling on my knees and back pain from bending
forward to clean the oven. It was a terrible mess. Now I know how the recipe got
its name. that blasted chicken made a mess in my oven that took me two days to
clean!
Linda in KY
Linda in OR.
I have made the BLASTED CHICKEN several times. Never had a problem and it tasted
great. Make sure your pan has at least a 2 inch side.
Vickie in MO
p.s. Does anyone have a guess on how long you might blast a Cornish hen?
I am posting this again because there were several
members that did not see it in a recent newsletter.
Nancy
This is a fun, simple gift for a neighbor for Christmas.
Snowman Soup
Buy a mug with a winter theme, I used one with a blue background and snowflakes,
any will work. Put in it a package of Hot chocolate mix, some miniature
marshmallows, and a candy cane. Wrap it well with plastic wrap. Attach a note
that says:
Snowman Soup
I was told that you've been good this year,
I'm always glad to hear it.
With freezing weather drawing near,
You'll need to warm the spirit.
So, here's a little Snowman Soup,
Complete with stirring stick.
Add hot water and sip it slow,
It's sure to do the trick.
This gift will suit almost anyone! IM~Iowa
This is for Darlene Thomas Hope this is what you are looking for
Kathy from Fl
I am needing advice as to which coffee maker to buy, the one that has the two
travel mugs and can make one or two at a time or the one thats a brew station? I
like to have just a cup sometimes and not make a whole pot. Hope someone has
these and can tell me if they are any good and really work or not. Thank you all
, Patti in Tx.
Nancy,
Love your site and all the great recipes members have shared. I hope for once to
be able to return the favor. This is in answer to Kat in Wisconsin in the Dec.
3rd newsletter that requested the Breakfast Casserole somewhat like Eggs
Benedict to serve at Christmas.
Just so happens that I kept that recipe from the newsletter about a year ago.
Enjoy!
Bacon and Eggs
A great Brunch recipe
1 pkg. refrigerated Crescent Rolls
8 medium slices Canadian Bacon
2 cups Swiss cheese, shredded
8 large eggs
2/3 cup cream or half and half
Preheat over to 400 degrees F
Unroll crescent roll dough onto bottom of a 13 x 9 x 2 baking dish, pressing all
seams to seal together into one continuous layer. Place Canadian bacon over the
dough, followed by one cup of the cheese.
Carefully break eggs and place, one at a time, onto the cheese and bacon layer,
spacing evenly. Do not break yolks. Pour cream over the eggs and sprinkle with
remaining cheese.
Bake at 400 degrees for 25 minutes. Slice into squares to serve.
Another Nancy in Tampa, FL
Seeing the recipes for dipping Ritz Crackers in
melted chocolate reminded me that someone had asked earlier for suggestions for
foods to dip into chocolate. A simple thing my family loves is breaking either
homemade or a good quality store bought peanut brittle into small bite size
pieces and then dipping into melted chocolate. Cool on a cookie sheet lined with
parchment paper. You fix this the same way you would the Ritz Crackers or other
dipped goodies mentioned in the newsletter. I have also used Cashew Brittle with
melted white chocolate which is also delicious.
Pam in Ohio
In regards to the Ritz Chocolate Peanut Butter
Cookies, I just made a batch with white chocolate instead of milk choco. they
tasted great. And with the regular milk choco. ones I used Nutella instead of
peanut butter, very good! Someone suggested using the large size Cheez-It's, now
that sounds good too. And thank MA
Preheat oven to 350. Grease 3 8" round pans, line with waxed paper, grease
paper. Sift together flour, bp and salt onto sheet of waxed paper. Beat butter
with 1 1/2c sugar. Stir vanilla into milk. Add dry ingredients that were sifted
onto waxed paper in 3 stages with milk. Beat egg whites until foamy. Add
remaining 1/2c sugar. Stir 1/3 whites into batter. Fold rest of whites into
batter. Remove 2 1/2c batter to another bowl. Sift cocoa over and stir until
well blended. Spoon batter into 2 pans- white on edges, chocolate in center.
Reverse for 3rd pan. Bake 20 to 25 mins. Let cool 5 mins, turn out onto racks to
cool. Remove wax paper. Assemble cake with white outside layer on bottom,
chocolate outside layer in middle, white outside layer on top. Frost as desired.
Star
Hi Nancy and everyone in Nancyland,
I feel SO guilty! I've been enjoying your newsletter and the contributions from
your wonderful readers for such a long time. I'm finally getting around to
sending a favorite recipe of mine. It's so utterly easy and flexible it can
hardly be called a recipe, but here it is.
Salsa Chicken
1-1/2 lbs. boneless skinless chicken breasts, cut into thin strips
1 Tbsp. vegetable oil
1 green pepper, cut into thin strips
2 cups picante sauce or salsa
Cooked rice
Optional ingredients:
Water chestnuts, diced (I like the crunch)
1/2 lb. pre-cooked shrimp (this makes it really special-but it's great without)
Sour cream (desired amount)
In a large skillet, sauté chicken in oil for approximately 3 minutes. Add the
green pepper strips; cook for an additional 3 minutes or until pepper is
crisp-tender. Add salsa or picante sauce; bring to a boil. Reduce heat; simmer,
uncovered, for 3 minutes or until chicken juices run clear.
If using shrimp and/or water chestnuts, add with the salsa or picante sauce.
Sour cream may be stirred into mixture at end or served on the side. Delicious
served over rice.
Thank you, Nancy, for all the time you spend on this newsletter. Merry
Christmas, Happy Chanukah and Happy Kwanza to all you readers. Bless you all!
Roz Kay, Michigan
Nancy: I'm following the request of Sunshine in South
Texas, who in the 14 Dec Newsletter ask me to submit the other two TNT recipes
that I have for somewhat different cheese balls. Mr. Myron Drinkwater - Lake
Forest, CA
CHEESE BALL
1 (8 oz) pkg cream cheese, softened
1/4 cup mayonnaise (or Miracle Whip)
1 (4.25 oz) cans deviled ham
1 cup shredded sharp cheddar cheese
2 Tbsp finely minced onion
3 Tbsp Tabasco or similar hot sauce (to your taste)
1/4 cup chopped pecans
With an electric mixer, cream together the softened cream cheese and mayonnaise.
Add the deviled ham, minced onion, Tabasco sauce and mix well to thoroughly
combine the ingredients. Stir in the shredded cheese. Cover with plastic wrap
and refrigerate overnight. Shape mixture into a ball or log and roll in the
chopped pecans pieces. Cover with plastic wrap and refrigerate until ready to
serve. Serve with assorted crackers or the cracker of your choice.
DRIED BEEF CHRISTMAS CHEESE BALL
3 (8 oz) pkg cream cheese, softened
1 small jar dried beef, chopped fine
1 (4 oz) can chopped ripe olives
1 (4 oz) can mushroom stems and pieces, drained and chopped
4 green onions, chopped
1 tsp Accent (or any good seasoning salt - like Lawry's or Mortons)
1 cup finely chopped pecans
Mix all ingredients together thoroughly in a mixing bowl, adding ONLY 1/2 cup of
the chopped pecans. Cover and refrigerate for at least 3 hours or until the
mixture has become firm, then form into a ball or balls and roll in the
remaining chopped pecans. Cover with plastic wrap and refrigerate until ready to
serve. Set out 30 minutes before serving to allow the ball to slightly soften to
a spreadable consistency. Serve with assorted crackers or any cracker of your
choice.
Drain and chop the artichoke hearts. Stir the remaining ingredients into the
chopped artichoke hearts.. Pour the mixture into 2 one-quart ovenproof bowls or
pans. Bake in a preheated oven at 350° for 20 to 25 minutes, or until the
mixture reaches a temperature of 165°. Serve warm (above 140°) with chips and/or
crackers (Tostitas Scoops work great).
Yield: About 50 bite size portions.
VARIATIONS: Hot Crab & Artichoke Dip: Stir in 1 pound of drained and chopped
crab meat to the mixture before baking.
Dear Nancy,
Merry Christmas to all! Here are a couple of holiday recipes that I would like
to share. I also want to say that I have the Betty Crocker Cookbooks, the Fannie
Farmer Cookbook but my favoite of all is the American Women's Cookbook. Another
one is: America Discovers Columbus but it is not available now as far as I know.
I love to collect cookbooks. Pat. in SC
Holiday Cheese Ball
1( 8 oz.) pkg. cream cheese
1 ( 4 oz.) jar Roka Cheese
1 (4 oz.) jar Cheddar cheese
garlic salt to taste
minced onion (small amount) or dried minced onion
chopped pecans
Mix all together except the nuts. Refrigerate overnight. Next day, form into two
balls and roll into chopped nuts. Refrigerate.
Hot Spiced Apple Juice
Makes 16 Servings
1/2 gallon apple cider
1/2 cup light brown sugar
1 cinnamon stick
6 whole cloves
1 teaspoon ground cloves
Combine all ingredients in large saucepan; bring to a boil. Reduce heat to low,
simmer uncovered, 10 minutes. Remove for heat and pour into service container.
Serve in coffee cups.
Nancy, I am now into my second year of serious recipe
collecting from this site. This note is about conquering the problem of lost
recipes (the ones you have copied to your computer).
After a little while, I realized I could have a problem of finding a particular
recipe, so within my Nancy Website folder, I made other folders for types of
foods (ex. beef, chicken, fruit, nuts, etc). Within these folders, I made more
folders. Example: within the Beef folder, I have folders for Beef n Pasta, Beef
Brisket, Beef Meatballs n Meatloaves, etc. Collected recipes (Word documents)
are filed within proper folder.
But, then another problem existed. My Word program won’t accept a second Word
document with exact name; it asks do you want to replace what is already there.
Never! I conquered this problem by adding to recipe title the first name of the
person contributing, in low letters. Example: Melting Moments Cookies gina
(today’s newsletter).
I do have another folder named Recipes via Author. Here I have a folder for each
Tona in Bama, Mr. Myron Drinkwater, an aunt’s recipes, etc. I tried expanding
this for other Nancy contributors, but realized that too much division can also
be a problem, so I backed down to the two named. I have become familiar with
some Nancy newsletter names and any name I need to find will be at end of recipe
title (see notes above and below).
To separate out anything that is not a food recipe, I have a folder named Tips
from Nancy and Notes.
I usually have no problem finding a document (recipe). Select Tools (at top of
your computer screen), then Search, type in at least one word (ex. Spinach);
select Word files; then Go. At bottom of screen, all recipes and their locations
will be displayed. If there is a tip about spinach in my Tips from Nancy, it
will also show. Additionally, if I am looking for one author’s recipes, I search
that name (ex. grannym).
Thank you, Nancy and all, for adding joy to my retirement.
Peggy NELA
Hi Group - need your experience;
My Oster Kitchen Center of several decades has finally given out. I have
replaced parts and all of that but it is time to let it go. I have enjoyed the
concept of not having a lot of separate tools on the counter. As a replacement I
am looking at the Bosch Compact Kitchen Center. Does anyone in the Group have
one or have had experience with one? I can not find any user reviews on the Web.
Thanks - Mikef in Portland, OR
Just finished baking CJ in Arkansas Bacardi Rum Cake,
in the Dec 11 newsletter, turned out beautiful, really, REALLY liked the batter.
YUM!
Made it like CJ stated adding additional ½ cup pecans to the batter, but want to
advise fellow bakers to use your original bundt pan or angel food tube pan, as
this makes in to a big cake baking, mine went about ¾ of an inch over the rim,
did not run over, just rose above the pan, the decorative designs on some bundt
pans are not 12 cups they are 10 cups and you will have a messed up oven, as it
may overflow, as CJ stated once you poke holes and add your hot buttered rum
syrup it does go down. Make sure you add the glaze carefully as it will overflow
and make a mess out of your counter. But once you release the cake after 30
minutes it is not that big, it comes down like CJ stated…
Another question, not about this cake but in making cookies, recipe calls for
“ROLLED OATS” is this old-fashioned, what exactly is rolled oats?
Dotty in Humble, TX age 66
Anyone making the Watergate Salad. I use Strawberry
pudding.
Salad is great either flavor.
Vickie MO
The recipe for the Watergate Salad sent in by Kara in
NY, you said 1 tub of cool whip, is that the large tub or 12 oz one.
thanks, Sally in PA
For Rich I, 12/13:
Lamb Supreme
1 leg of lamb (6 1/2-7 lbs.)
1/2 t. baking soda
4 fresh cloves garlic, minced
1 t. freshly ground pepper
1 t. salt
1/4 t. thyme
1 T. rosemary
1/8 t. marjoram
2 T. chives
2 t. snipped parsley
1 large onion, chopped
1/2 c. olive oil
1/2 c. Worcestershire sauce
1 c. dry red wine
Trim excess fat. Stir baking soda into 2 gal. cold water & use water to rinse
lamb. Discard water & pat meat dry. Mix all remaining ingredredients together.
Put lamb in large roasting pan & pour mix over, leaving solid pieces on top of
meat. Wrap seasoned meat in cheesecloth or plastic wrap & refrig. in pan
w/seasonings overnight. Remove lamb 30 min. before cooking. Heat oven to 400.
Remove meat from pan, pour off all liquid & discard. Wash & dry pan. Take wrap
off meat, leaving seasonings on top, place in clean pan. Roast 30 min. at 400,
then lower to 350 & continue roasting for 2-1/2 hrs.
For presentation, nestle in bed of greens on white platter; surrounded by pear
halves alternately filled with red & green (mint) jelly.
Source: Bernice Bernard in House Specials by Nancy Coale Zippe
Athena in DE Beautiful and most prep the day before!
Hi Nancy, First hope you and your furry staff have a
joyous and safe holiday. NESTLE's www.VeryBestBaking.Com
is where I go if this newsletter doesn't help me with a recipe. (which isn't
very often.) Reynolds Wrap has a new foil out that is easy release. It is coated
on one side and is a great help with the fudge. I also found some 8x8 casserole
throwaways at Walmart that have a quick release coating. Used that on last batch
of fudge, turned fudge out on plate and cut when set up. These pans can be
washed and used again, or just toss. (Hefty brand)
Margaret, Tulsa
Help I know someone out there has this recipe. My
husband loves salmon cakes made with leftover mashed potatoes. We had them for
supper the other night he said they were good but not like he remembers from his
childhood.
Thanks to all who send in recipes I just love reading all of them. Merry
Christmas to one and all.
Lee in Ontario
Hi all in Nancyland. I am only one month behind in
reading my mail lol. Jane from NC wanted to know about getting rid of spiders on
rafters in basement. I am the one that ask the question and forget who sent the
response but was told she visited a historical home place and asked why the
ceiling on the porch was painted sky blue and was told the spiders and bugs
thought is was the sky and would not get on it. I have not had a chance to paint
ours yet but plan to after Christmas. Hope this helps. Have a Great Christmas
everyone.
Bobbie in NC
BB (December 13 newsletter) Thanks so much for the
Snowman Soup label web site. I was just about to try making labels (something I
have never done before). They are just perfect!
Every year I have a friend and her daughter and my niece up for Christmas lunch
and crafts projects. I thought the girls would love the mug with the Snowman
soup idea. I found some great big mugs with beautiful snowmen and other
Christmas figures at Kohls. My favorite is the one with a cat and the words
"Have a Meow-y Christmas".
I'd like to take this opportunity to wish you all a wonderful Christmas and New
Year. You are a wonderful part of my day and Nancy, you are a blessing!
Margo/Boston
Rich l ( Dec. 13th newsletter ) requested a lamb
roast recipe. A very simple, fool-proof method I've used for years is as follows
: Stud your lamb roast ( any kind )generously with garlic slivers and sprinkle
with marjoram or oregano. Place in a Reynold's cooking bag which you've prepped
by adding/shaking flour ... and close the bag with the provided twist tie, and
slit air holes in the top of the bag. Place the entire bagged roast in a
roasting pan with sides, as juices will form within the bag as it roasts.
The roasting time will depend upon the size of your chosen roast, whether it
includes bones or is boneless. Those who have eaten it have commented that it
tastes like a beef roast. mangia ! Mrs. Marshall, Rockford, Illinois
Thanks to BB for the Snowman Soup Labels. Those were
cool.
Thanks and have an Awesome day!
Darlene T
What is the difference between Penuche and Pralines?
Do they taste alike?
BETTE~INDIANA
BUTTERSCOTCH-COCONUT-PECAN
FUDGE
Yesterday I was making the easy fudges in my kitchen. I made three batches. I
had butterscotch chips to mix with the coconut pecan frosting. I thought it was
too runny and oily so I added about 1 cup more butterscotch chips, 1 cup of
pecans, 1 cup of shredded coconut and it was still to moist looking so I added
about 1 cup or more (I added gradually) of quick cooking rolled oats and placed
it back in the microwave for a couple minutes. I want you to know that it was
the best tasting "STUFF" I've had in a long time. I should enter this in a
contest somewhere because it is rich rich rich and good good good. I like it
when I make discoveries in the kitchen.
Bette~Indiana
Nancy, I would like to say thank you for the
newsletter and I have more recipes than I can make. To Linda in OR, newsletter
12/13, I have made the Blasted Chicken recipe several times and have not had any
problem with a messy oven afterward. I put ours in a deep roasting pan and that
might help so the fat doesn't go all over the oven.
To Rosemarie in rural Kansas City, newsletter 12/13, I had a hand, my left one
and If or most things I do I am left handed like writing and etc, at Christmas
time with 2 kids in school. At that time I was a Room Mother and it was fun
getting the things ready for the kids. I would go into the Bank and get money so
I could shop. If I had to open a jar I would put the jar between my leg at the
knees and use my right hand to open the jar. We ate on paper plates and saved
other items until the kids got home from school. We didn't have a dishwasher at
the time but do now. Getting dressed, fixing hair and etc. can offer some
different ways of doing things. I hope that you can laugh through all this. Also
thank you for the 2 Ingredient Fudge recipe of Cherry chips and Cheesecake
Frosting. I am going to try that because I love Cheesecake.
In the newsletter 12/13, Don in Mich. that you for the suggestion of Bag Balm. I
will try it.
To Brenda/Alabama, newsletter 12/13, yes I use the Cetaphil soap because about 3
to 4 years ago I broke out with a rash and the Doctor had no idea what it could
be. He also recommended that I use Dove soap but that dried my out. Then I came
across Cetaphil and really like it. To clean up the rash he gave me a cream that
cost an arm and leg. Lucky we have insurance to cover the cost. I have tried the
cream and I guess that I should get back to using it but it is hard to travel
with the hand cream since I can only find it in the pump bottle. When we travel
I also have to take sheets for the bed because I break out because they have to
use such strong detergent to clean the sheets. Every place that we have stayed
have been great about it.
Nancy I am sorry I took so much space but I wanted to thank the people along
with their suggestions. Nancy and 4 legged associates take care having a Merry
Christmas and a Happy New Year. Everyone have a great day and have a Merry
Christmas and a Happy New Year.
Susie Indy
In today's newsletter (12-13) Barb in OKC resubmitted
Merry M's in MN recipe for Microwave Penuche. The problem is that the amount of
butter is wrong...it should be 2/3 c. butter. Merry corrected it, after a member
questioned the amount.
Barb in San Diego
I have several questions, and I just KNOW that
someone out there has the answers. First of all, I need an idea for meatballs
that are not in bar-b-que sauce or sweet and sour sauce. We are having meatballs
and little smokies for munchies at my daughter's wedding dance (among other
things!),
and the little smokies will be in bbq sauce, so don't really want bbq on
anything else. And it HAS to be easy. At this point I can no longer handle
stress!
And on the subject of toasters. Does anyone have any recommendations for a good
toaster that actually toasts on BOTH sides of the bread? I have had NO luck with
the stupid things for years now. I told my husband I am going to Wal-Mart, I'm
going to get every stupid toaster they have plus a loaf of
bread and go to the service desk and make them let me try them all before I buy
another one! It is so irritating to have to turn them to get them brown on both
sides. May as well just do it over an open burner!
Thanks for any help you can offer!
Kathy Clark in SW Kansas
Just wanted to wish you and your kitties, a very
Merry Christmas and a Happy New Year. I, also want to thank-you for the
wonderful newsletter.
I have a lot of problems sleeping, and many a night I get out of bed, turn to
the computer, to see if my friend (Nancy ) has visited me yet, and there she is.
I love hearing about Ditto and Siggy, as, I too have a cat, she is 3 years old,
and she is quite the ham, as, your two little babies are.
Keep up the good work, and believe me you will be rewarded in the end, for all
your good deeds.
Sandy in Pa.
December 13 news
letter. Thank you for the Friendship tea recipe Sharon in Texas. I have the
recipe but it does not have the jello. I bet this is delicious. Merry Christmas
to all.
M in Montana
I have so many printed out recipes I need another cupboard and will get
organized after Christmas.
This is a great web site.
Thank you Nancy.
To Rosemarie in rural Kansas City (Dec
13) Thanks so much for the info on finding cherry chips at Walmart. I plan
to go there tomorrow, however, ours isn't a Super Walmart, so I'm not sure if
they carry them at my local store. The variations that your hubby has made sound
really good. Best of luck to you in your recovery. Bless your heart. What a
tough thing to overcome, (2 broken shoulders) especially during the Holidays.
You have a gem for a hubby too! Bless his heart as well!
Cheryl in Ohio
I am looking for an easy mashed
potatoes recipe with sour cream and cream cheese. Can it be frozen ahead
of time? My Mother just got out of the hospital for a knee replacement surgery.
My Mother in law goes in next Tuesday for back surgery. 83/84 years
respectively. So I am wanting to get a lot of stuff done ahead of time.
I sent in the easy spinach casserole recipe, some of you have tried. Anyway,
thanks to everyone and Nancy for this wonderful newsletter!
Marlene north of North of Houston, on Beautiful Lake Conroe
Hey, Nancy. Reading your newsletter is the high point
of my day. I got this recipe last year on your site, but until yesterday, had
never made it. It is out of this world good! Even my dil asked for the recipe.
Here it is:
Pecan Pie Cake
1 yellow cake mix
1 egg
1/2 cup melted butter (I use oleo)
1-1/2 cup light corn syrup
3 eggs
1/2 cup dark brown sugar, packed
1 tsp. vanilla
1 to 2 cups chopped pecans
Mix cake mix,1 egg, and melted butter. Reserve 2/3 cup of this batter. Spread
the rest into a greased and floured 9x13 pan and bake at 325 degrees F. for 15
minutes, or until lightly browned. Mix reserved 2/3 cup batter, 3 eggs, brown
sugar, vanilla and pecans. Pour this filling on top of crust and cook about 50
to 60 minutes at 325 degrees.
Danene from Houma, La.
Surprise! No new recipe tonight. Just warm wishes for
the holiday season. Hope you are well and continue to be so.
Hudson Valley Kathleen
Several Easy Bake Recipes from the files of
Doris in Oklahoma City
BROWNIES Easy Bake Oven
Preheat Oven for 15 minutes
Grease and flour EASY-BAKE pan
Makes 1 tray of Brownies
Ingredients
2 1/2 tbsp. sugar
1 tsp. shortening
1/8 tsp. vanilla extract
4 tsp. chocolate syrup
1 tsp. flour
Directions
1. Mix sugar and flour together.
2. Add vanilla extract, shortening, and chocolate syrup. Stir until the batter
is smooth.
In a medium bowl, combine powdered sugar and milk powder. Stir with a wire whisk
to blend. With a pastry blender cut in shortening. Spoon about 1/3 cup of
mixture into each of 8 small bags. Seal tightly. Makes 8 packages. For chocolate
frosting, add 1/2 cup unsweetened cocoa.
To use: Combine 1 package of the above mix plus 3/4 teaspoon water in a small
bowl. Stir well with a spoon until smooth and creamy. Makes about 1/4 cup
frosting. A drop or two of vanilla may be added if desired.
Mix together flour, sugar, cocoa, baking powder and salt. Add vanilla, vinegar
and vegetable oil.
Place in a greased toy cake pan. Pour 1 tablespoon of water over batter. Mix
lightly with a fork but do not beat. Bake 10 minutes.
Makes 1 serving.
PEACH UPSIDE-DOWN CAKE Easy Bake Oven
1/4 cup yellow cake mix -- * see note
3 teaspoons peach juice
2 slices peaches -- drained
brown sugar
* Note - or 1 package Easy Bake yellow cake mix.
Grease pan lightly with butter. Cover bottom of pan lightly with brown sugar.
Arrange thin slices of drained peaches over brown sugar. Mash lightly with
spoon.
Mix cake mix and peach juice until smooth. Pour cake batter over peaches. Bake
about 20 minutes. Let cool. Put cake on plate with peaches up.
To Anne E. in PA, Barbara G., and Betty in
Maine---Thank you for the recipes for the Cinnamon Dough Ornaments. I can’t wait
to try them out. I have seen them at different craft shows and want to make some
myself. Thanks Again!
Kara in NY
Nancy,
I receive the newsletter in both yahoo and aol--I subscribed to both because I
had trouble in the past getting the newsletter through yahoo. Now, I get the
news in both, with the yahoo being a day behind! I love what you're doing and
thank you for all your hard work. You are the greatest.
Jae, in Luther, America, OK
Hi there—I have a bunch of furry friends in my
household and want to know if anybody has some yummy cat treat recipes
containing tuna. My cats love tuna and other fishy treats, but buying them can
get expensive and thought that I could make them something special for the
holidays.
Thanks—Kara in NY
For Anne in Fl. wanting to know uses for Tapenade.
There is a great sandwich called a Muffaleto. It's made with a brushetta type
roll. Just cut the roll in half horizontally, layer a couple of slices of ham, a
couple slices of salami, some swiss or provalone cheese and spread with the
Tapenade. Put the top on the sandwich and either warm in the oven or on the good
old George Foreman grill. It is a delicious sandwich.
For Kennelmom in B.D. Wi. The recipe that I've used for
spaetzle is as follows. For every 1 1/2 cups of flour you'll need one egg
some salt and a glass of water handy. Make a well in the flour and drop in egg.
Start stirring gently until most of the egg is incorporated into the flour. I
add about a teaspoon of salt and then a little water to finish incorporating all
the flour into the batter. Sometimes I add a grating of nutmeg into the batter.
Now there are two ways to prepare these for cooking. Actually 3 ways. One is to
make the batter just wet enough that it'll move much like lava (sorry, but I
couldn't come up with a better analogy) and tilt your bowl over boiling water.
As the batter comes to the edge of the bowl cut off small strips with a spoon
that has been dipped in the boiling water. This takes awhile but is well worth
the effort. I use this instead on noodles in all the soups I make whether they
are chicken, beef or whatever. Much heartier than noodles and these do not get
mushy like noodles do. The second way is to make the batter a little thicker and
pour it into a large weave sieve over boiling water and force batter through the
holes with the back of a large spoon or with a flexible spatula. Remove from
water with a slotted spoon and drain well. These are the ones that you can sauté
in butter and make nice and crunchy to serve alone or mixed in different
vegetables. They are great with green beans and almonds. The third way to it
make the dough stiff enough not to be sticky and roll it out to about 1/8 of an
inch and then slice into desired sized "noodles". Then boil, drain and sauté as
you will. Any of these types work well in soup or to make a "noodle" dish, like
beef, gravy and noodles. Much better than the bought stuff and well worth it.
And finally, for Karen in IL. There is a great cookbook out there that I bought
for my daughter who is in college and trying to cook some decent meals without a
lot of effort. It's called "The Essential 3 Ingredient, 4
Ingredient, 5 Ingredient Cookbook". I liked it so much I went back and
bought one for myself. The recipes are practical and good. I've tried many of
them and haven't had one yet that wasn't a success.
Hope this helps everyone. And Thanks Nancy, our days wouldn't be as bright
without finding you wonderful newsletter in our email boxes. You deserve a halo.
Happy Holidays to Everyone.
Rose in MI
Hi Nancy:
I love your website; you are such a blessing to all of us. I am requesting some
TNT peanut brittle recipes that are the light,
crunchy and airy peanut brittle, that I have tasted. I have not yet mastered
making good peanut brittle, and all help would be appreciated. Thanks so much.
God's blessings to you this Holiday Season.
Helen in Nebraska
About the omelet in a bag;
I know that some ladies had contacted the companies that make the plastic
bags and were told that the companies do not recommend cooking the eggs this
way. I believe that it is GREEN GIANT that has frozen food in plastic bags and
you have to boil in water or microwave it. If someone could find out where GREEN
GIANT gets their bags, then perhaps someone could e-mail the bag manufacturer
and see if they would sell smaller quantities to households. If the plastic bags
are
good enough for GG, they should be good enough for us. Just a thought.
Joseph J.
Hi Dan in In
this is not peanut brittle but is soooo tasty. It is a lot like a Heath candy
bar. Noone would ever suspect the basis of this candy is saltine crackers! I t
is also very easy and quick to make so you should have no trouble at all. Good
luck and Happy Holidays to all.
Barb in DE
ENGLISH TOFFEE CANDY
Cookie sheet with sides covered in foil
1 pkg. saltines
2 sticks butter or oleo
1 cup brown sugar
1 bag milk chocolate chips
chopped pecans
Place saltines on cookie sheet to cover bottom in 1 layer.Melt butter and sugar
stirring constantly (about 10 mins) til carmelized.Pour over crackers. Place in
preheated oven 450* for 5 mins.
Turn oven off and fix crackers so they will lay flat.Pour 1 bag chocolate chips
over top and spread evenly. Sprinkle nuts over chocolate. Let cool. Refrigerate
8 hours, covered in foil. Break into
pieces.
Links to help you convert your recipes,
Lynette in N. Y.
Nancy I think you deserve some time off. I know a lot
of us are going to have withdrawals, but we will survive. Enjoy your time off
and enjoy your Christmas Holiday's. Give the fur balls an extra shrimp. And with
what ever you do my God Bless you this Christmas Season.
Louisiana Lady
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