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purpose of this recipe newsletter is to post requests and replies, and recipes
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All Easy Cooking
Recipe Exchange Newsletter
December 16, 2006
Page 2
The purpose of this recipe newsletter is to post requests and replies from
our members and all their great tried and tested (TNT) recipes. No
newsletter is sent out on Thursday.
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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.
Nancy Email
Me or copy the information below into you to section of your email.
nrogers@arn.net?subject=Recipe Exchange Newsletter
Thaw bread dough. Thaw spinach and squeeze out all the liquid. Put
spinach in a medium mixing bowl.
Crumble and cook sausage in a frying pan until no longer pink. Drain most
of the fat. Add onions and cook until translucent. Remove to bowl
with spinach and let cool slightly before adding grated cheese. A little
seasoning can be mixed in to taste: salt, pepper, basil,
oregano.
Stretch pizza dough to a large rectangle. Spread spinach mixture evenly,
leaving about a 1-inch border. Starting from a long side, roll
the dough jelly roll style. Place seam side down on baking sheet folding
under ends. Bake in 350 degree oven 20-30 minutes or until
lightly brown.
Tona in Bama
SIX CAN MEXICAN CASSEROLE
1 can enchilada sauce
1 can refried beans
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chili beans
1 can chopped black olives
1 lb. ground beef
1 lg. bag Doritos
1 (8 oz.) pkg. shredded Cheddar cheese
Brown ground beef in large skillet; drain excess fat off. Pour enchilada
sauce over meat and the next five cans; stir and simmer
about 10 minutes. In a 9 1/2 x 13 inch pan, place Doritos, then pour the
ground beef mixture over them; top with shredded Cheddar cheese
and bake for approximately 30 minutes or until cheese is melted (350
degrees).
Tona in Bama
Hi Nancy and kitties, hope Santa brings yall what
your heart desires for Christmas. You deserve it and I am sure the kitties do
too.. to Gerry in New Hampshire regarding the Benne Cookies, I will definitely
try them for Christmas. I love those things. We have a cookie company here that
makes them and they are out of this world.. But I would love to make these and
see what they taste like. Bet they are wonderful too. Thanks and God Bless you
and all the wonderful ladies (men too) cooks.
Gloria Farris in Ga.
WOO HOO, Nancy --
So glad you are taking some days off during the holidays. We will all miss you -
but then it will be so special when you are back for good. Do enjoy your time
away -- and have wonderful holidays.
Thanks to Susie in Indy, Cheryl in Ohio and Carolyn in Tulsa for your comments
and hints on The Fudge. Appreciate all the help I (we) can get.
And he's at it again tomorrow. He ate so much of the German Chocolate Fudge that
he wants another batch. They are all so easy and really inexpensive compared to
other fudges - no one can believe how easy they are. We have found (I use that
"we" loosely cuz I eat no sweets - by choice, not necessity) that the fudge is
better after it ages a few days - whatever the flavor is.
The shoulders have been a problem - got thrown off a malfunctioning treadmill -
raced up to 7 MPG and threw me in to the wall. The breaks (not cracks - totally
broken through) were about 1 - 1 1/2 inches. They feel I hit the studs in the
wall - therefore the wallboard didn't crack -- just me -- LOL! David has been
super and we have developed so many ways to get around things that it's not too
difficult at all. I think when the doctor said last Monday another month of my
doing nothing so the breaks don't widen, it made us both think that it's best to
be good for another month than to do the surgery that would be instant if I did
any more damage. I will be glad to get some independence back - but it will come
with time. Luckily we have no little ones at home - and David is learning to
cook somewhat - so it's been good in that way too. It's almost if he can read my
mind if he thinks I'm thinking of doing something "bad" and beats me to it. He
is a wonderful man - many have asked if he has a brother -- no luck!
Have happy holidays and thank you all for your good wishes.
Rosemarie in rural Kansas City
Thanks to Margaret in Tulsa for the Jan Hagel cookie
recipe. I used to make that years ago and had forgotten the recipe. I need to
take cookies to a Christmas Eve service at church and those will be the perfect
"adult" cookie.
Here's another adult cookie/pastry recipe that I find wonderful:
Rugalach (Raisin Crescents)
Pastry Ingredients:
2 cups sifted all-purpose flour
1 tsp. salt
2/3 cup shortening
5 to 7 tblsp. ice water
Preheat oven to 400°. Sift together flour and salt; cut in shortening with
pastry blender till pieces are the size of small peas. Sprinkle 1 tablespoon
water over part of mixture. Gently toss with fork ; push to side of bowl. Repeat
till all is moistened. Form into 5 equal balls. Between two sheets of waxed
paper roll dough, forming a circle about an 1/8 inch thick; cut into 12 equal
wedges.
In small bowl combine remaining ingredients except confectioners' sugar. Spoon
an equal amount of mixture onto each wedge near curved end; roll each from
curved end toward point. Place crescents on nonstick baking sheet, point-side
down, and bake until golden brown, about 20 minutes. Transfer to wire rack to
cool; just before serving, sprinkle each crescent with a teaspoon of
confectioners' sugar. Makes 30.
Terri and my two Westie Dogs, Bennie & Shakespeare
Westminster, MD
This is for Kathy Clark in Kansas regarding easy
meatballs. You might like this and its easy, and it keeps well warmed in a
crockpot on low/warm temp.
Dawn - Cape Cod, MA
Southern Style Meatballs
This is a wonderful dish that is sure to please everyone’s pallet. The sweetness
of the sugar, the tartness of the cranberries and the sourness of the sauerkraut
give this dish an incredible taste.
2 lbs Hamburger
3 eggs
1-cup breadcrumbs
1 packet of onion soup mix
1/2 cup ketchup
For Sauce
1/2 cup chili sauce (hot or mild)
1-cup brown sugar
3/4 cup water
1 can of cranberries (whole cranberries in sauce)
1 tablespoon chopped garlic
1 can of sauerkraut (drain half out)
Combine Hamburger, eggs, breadcrumbs, onion soup mix and ketchup in bowl and
form into medium size balls. Brown meatballs (do not cook all the way through)
in fry pan. Then place slightly browned meatballs in a casserole dish and set
aside.
Pre-heat oven to 350 degrees.
Combine all ingredients for sauce in a bowl and mix well. Pour all of contents
in bowl over the meatballs in casserole dish. Cook meatballs for about 45
minutes to an hour. Or until desired doneness. Serve over egg noodles or white
rice. You can even serve them alone as an appetizer. For crock-pot directions,
follow all directions above and place meatballs in crock-pot and pour sauce over
entire meatballs. Cook on low for 4 to 5 hours. Or cook on high for 2 to 3
hours.
Makes about 20 -25 meatballs
Happy Holidays to you, Nancy, and to all our "family"
members. Sent this in a while ago and haven't seen it, so it must be out in
cyberspace somewhere. I am looking for a chocolate, peanut butter pie recipe. My
husband has requested one with a graham cracker crust. I can handle the crust,
but need a recipe for the filling. I just know members of this family will come
through with TNT recipes. Thanks in advance.
Ginny Lee-upstate NY
For Dan In Indiana, here's a TNT very easy recipe for
brittle.- Enjoy.
Vickie P. Batavia, N.Y.
Microwave Cashew Brittle/ Microwave Peanut Brittle
1 cup cashews*
1 cup sugar
1/2 cup white corn syrup
1/8 tsp. salt
1 tsp. butter
1 tsp. baking soda
In a large microwaveable bowl :
Combine sugar, salt and syrup. Cook on high for 4 minutes. Add cashews. Cook on
high 4 minutes. Add butter and vanilla and stir. Cook on high for 2 minutes. Add
baking soda- stir until light and fluffy. Pour on greased cookie sheet. Let cool
and break into pieces.
I substitute coconut for the peanuts and it turns out just great. My folks would
buy peanut brittle and coconut brittle at Christmas time and the coconut brittle
is my favorite.
Emma from Montana
I would love to have a recipe for a cookie, I think
might be called a Russian tea cookie. It is a small
round cookie that is rolled in powdered sugar.
Thank you in advance. CindyO
This is for Kathy Clark in SW Kansas.
Kathy, I have a Black and Decker toaster that I just love because it does toast
evenly on both sides of the toast. Like you, I hate one that you have to rotate
the bread in order to get it toasted properly.
I am sorry but I cannot locate a model number on it but it is less than 6 months
old. I can tell you that on the side of it it has 3 push in switches. One says
Cancel, one says BAGEL and one says FROZEN. Then there is a dial to the left of
those that you use to change the intensity of the browning.
Hope this will be of some help to you. Best I remember it was not very expensive
at all and I do think that I bought it at Walmart.
Have the Happiest of Holidays, Barbara in Corsicana, Texas
Nancy
My daughter and I have enjoyed the 2 ingredient fudge, but my brother-in-law has
been a hoot about it.
He lost his wife (my sister) of 54 years in July. She was a homemaker and
starting at Thanksgiving to Christmas she made plenty of fudge for gifts and to
fulfill his sweet tooth. He is learning to bake and cook when he has to (he has
wonderful neighbors who add a plate for him from their table). Well in talking
to him one day, I mentioned the 2 ingredient fudge. He was excited especially
when he found out how easy it was to make. About 10 minutes after hanging up, he
called to say he had made his first batch and would let me know later how it
was. He called within the hour and said he loved it. I guess he has made quite a
few batches (all different) and given them as gifts and saves the crumbs for
himself.
I just wanted you to know how much he appreciated what I had read in your
wonderful newsletter.
Also, thank you to the person in today's (15th) newsletter that said to cut the
fudge with a pizza cutter. Will try Saturday when fudge is being made for our
Carol Service on Sunday the 17th.
Merry Christmas to you Nancy, Siggy, Ditto, and all Nancylanders.
Judy in VA
Hi Nancy and all Nancyland friends as well as Siggy
and Ditto, I would like to wish you all Best wishes for the Christmas season.
"Sandy in Ohio" wanted some ideas for using
Crystallized ginger. The following is a recipe I came up with a few years ago. I
have since made it for more then 2 people just adjusted the ingredients a small
bit. I hope it helps.
For "Emma in Texas", I just received a cookbook from Eagle Brand Sweetened
Condensed. Their 150 year anniversary issue. My mother always made her Macaroons
using this recipe and I loved them, as do my kids and grandkids.
Nancy I'm sorry if this note is too long.
Betty in Canada
Betty's Pork Butt Chops
One day I had 2 fairly large butt chops and wanted to do something different
with them. My friend suggested using some of the syrup from some of my home
canned peaches. I happened to have half a bottle in the fridge. This is what I
ended up with, they were delicious and not a crumb left (after I ate the last
tiny piece later, cold and still delicious). I had made the crystallized ginger
a couple of weeks before and had extra ginger flavoured sugar left, after I had
separated all the pieces of candied ginger and had kept the sugar in a
container. I served this meal with potatoes and peas, but it would be good with
a plain rice or a fried rice.
2 pork butt chops (you could substitute 3 or 4 loin chops)
2 tablespoons vegetable oil
1 cup syrup from canned peaches
half a can of peach slices
salt and pepper
granulated garlic or garlic powder
1/2 teaspoon powdered ginger
2 small pieces of crystallized ginger
2 - 3 teaspoons ginger sugar
1-1/2 tablespoons soy sauce
2 tablespoons chopped chives
3 tablespoons plum sauce or 3 little pkgs that come with chinese food.
2 tablespoons brown sugar
Sprinkle chops on both sides with salt, pepper and garlic. Heat oil in a large
skillet, brown chops on both sides.
Pour the peach syrup over top and sprinkle with powdered ginger. Cover with a
lid and simmer for 1/2 an hour. Then put the rest of the ingredients over the
meat, simmer covered for another 1/2-hour; turning the chops a couple of times
to coat with the sauce.
Remove the lid for the last 15 to 20 minutes. Sauce will cook down and thicken
but watch it to make sure it doesn't burn.
Number of servings:- 2 or 3.
Snowy Coconut Macaroons
1 can Regular Eagle Brand
2 tsp vanilla extract
1-1/2 tsp almond extract (I omit this)
3 pkgs/ 200 grams each (Note:- 100 grams any shredded coconut = 1 cup flaked )
flaked coconut
Combine all ingredients, mix well. Place rounded spoonfuls onto well greased
cookie sheets.
Bake 12 at a time, on middle rack of preheated 325ºF oven for 10 - 12 minutes or
until just brown around the edges. Remove immediately to wire racks; cool
completely.
Ideas:-
My mother always pressed half a candied cherry in center as soon as removed from
oven. You could use a Hershey's kiss. Maybe omit almond extract and add 4
squares melted, unsweetened chocolate to ingredients. Or fold in a cup of mini
chocolate chips.
CLASSIC YELLOW CAKE
(EASY BAKE OVEN RECIPE)
Preheat Oven for 15 minutes
Grease and flour EASY-BAKE pan
Makes 2 single layer cakes
6 tbsp. flour
4 tsp. sugar
1/4 tsp. baking powder
dash salt
1/4 tsp. vanilla extract
6 tsp. milk
2 tsp. shortening
Frosting of your choice
Mix flour, sugar, baking powder, and salt together. Add vanilla extract, milk,
and shortening. Stir until the batter is smooth. Pour the batter into greased
and floured cake pan. Bake each cake 12-15 minutes, or until the sides of the
cake separate from the pan. Remove cake and cool. Frost with the frosting of
your choice. Eat and ENJOY!!
Doris in Oklahoma City
In a small bowl, mix together shortening, powdered sugar, vanilla and milk until
smooth and creamy.
Spread 2 tsp. of frosting on top of 1st layer. Add 2nd layer and continue
frosting. Sprinkle with colored
crystal sugars. Frosts a 2 layer cake.
To Use: Mix 1 teaspoon warm water and a little vanilla; add icing sugar to
desired consistency.
Doris in Oklahoma City
Preheat oven for fifteen minutes. Grease and flour two round cake pans. Combine
ingredients for orange glaze and set aside. Mix 3 tablespoons of yellow cake mix
with 1/2 teaspoon of the orange zest and 3 teaspoons of water. Pour into one
prepared cake pan and bake for fourteen minutes.
Mix the remaining yellow cake mix with remaining 1/2 teaspoon orange zest and 3
teaspoons water. Pour into remaining cake pan. While the first layer is still
warm and the second layer is baking, drizzle 1-1/2 teaspoons of the orange glaze
over the top of the warm layer. Pierce the layer several times with a toothpick
to help the cake absorb the glaze. When the second layer is finished baking,
place it on
top of the first layer and drizzle it with the remaining orange glaze. Sprinkle
finished cake with nuts and
coconut.
Doris in Oklahoma City
BUTTERSCOTCH CANDY (6) (EASY BAKE OVEN RECIPE)
1/4 cup Butterscotch morsels or chips
2 teaspoons Margarine
Put margarine and morsels into the melting pan and place the pan on the
Warm/Melt area top of the oven. Heat for 15 mins. Stir gently every 5 minutes.
Using a spoon, fill the candy molds with melted butterscotch. Place the molds in
the refrigerator for 30 mins. or until firm. Remove from molds. Makes approx. 6
candies--depending on the mold size.
Doris in Oklahoma City
COOKIE MIX (EASY
BAKE OVEN)
1-1/2 cups quick-cooking oats
3/4 cup all-purpose flour
1/4 teaspoon baking soda
3/4 cup brown sugar -- packed
1/2 cup vegetable shortening
In a medium bowl, combine oats, flour, baking soda and brown sugar. Stir to
Blend. Cut in shortening with a pastry blender until mixture resembles corn
meal. Spoon about 1/2 cup mixture into each of 8 small containers or ziplock
bags. Seal bags tightly. Label with date and contents. Store in a cool dry
place. Use within 12 weeks. Makes 8 packages Children's Cookie Mix. Each package
makes 9 cookies. Doris in Oklahoma City
SOUR CREAM CHICKEN ENCHILADAS
1 sm. can chopped chilies or 8 sm. whole jalapeno peppers
12-15 flour tortillas, large size
4-5 chicken breasts, cooked & chopped
1/2 c. black olives, chopped
1/2 lb. grated Monterey Jack cheese
1/4 c. grated cheddar cheese
Save small amount of Monterey Jack cheese for sprinkling on top.
Mix chicken, olives, Jack cheese, 1/2 sour cream sauce. Put mix onto tortillas
and roll. Place in a well greased 9"x13" baking dish. Pour remaining sour cream
sauce on top. Sprinkle with remaining Jack cheese and cheddar cheese. Bake for
20 minutes at 450 degrees.
SOUR CREAM SAUCE:
1 pt. sour cream
1/2 c. chopped onion
1/2 c. flour
1/4 c. butter
2 c. chicken broth
Sauté onions in butter. Add flour and stir until smooth. Add chicken broth and
sour cream. Heat thoroughly, but don't boil. Stir in 1/2 the chopped chilies or
peppers to filling. Sprinkle remaining on top with
the cheeses.
Tona in Bama
I couldn't remember if this message had be posted
before. In case it wasn't here it is.
Nancy
For Dan in IN: I use my mom's peanut brittle recipe
and it is soooo easy. It's made in just a few minutes in the microwave and is
practically foolproof. I just made a batch this weekend and it was crunchy, not
the least bit sticky or chewy. Try it, you'll like it.
PEANUT BRITTLE (MICROWAVE)
1 c raw peanuts
1 c sugar
1/2 c white corn syrup
1/8 tsp salt
1 tsp butter
1 tsp vanilla
1 tsp baking soda
Stir peanuts, sugar, syrup and salt in 1 ½ quart glass microwaveable bowl.
Microwave on high 4 minutes, stir well. Microwave another 3 minutes. Add butter
and vanilla, stir well, and cook another 1-1/2 minutes. (Peanuts will be lightly
browned.) Add baking soda and gently stir until light and foamy. Pour onto
well-buttered cookie sheet. Cool ½ - 1 hour. When cool, break into pieces and
store in airtight container.
Note: Heat cookie sheet (I use a jelly-roll pan) in a 200° oven before making
this candy. When you pour it out onto the cookie sheet it will spread more
easily.
For Colleen in Ontario, Canada, who can't make pie shells: I used to make them,
but they were just OK, and I wasn't proud of them. Then I found this great and
very simple method and I've used nothing else since:
FLAKY FOOD PROCESSOR PIE CRUST
This is a basic white flaky pie crust, made in the food processor. The secret to
good crust is to have everything very cold and to handle it as little as
possible. Use frozen or almost frozen lard, butter, and/or shortening as your
fat and ice water, and then chill the dough well before rolling. Process the
dough as little as possible and use only the amount of water needed to allow YOU
to form it into a ball, not the machine. This will use less water than making
dough by hand. Also, I use frozen lard instead of butter. Five tablespoons once
in a while can’t kill us.
Makes 1 crust (8 servings).
Measure the flour into the processor with the regular blade attached. Add the
unsalted butter, cut into cubes, and shortening or lard, cut into cubes. (Your
fat should be frozen or very cold. You may vary the proportions, but the total
should be 9 tablespoons.) Add salt. Pulse three times with three counts per
pulse to lightly mix the ingredients.
With the motor running, pour ice water into the work bowl just until the dough
just starts to get noticeably crumbly. Don't wait until it is a big clump or it
will be way too wet and will turn out tough.
Stop the machine, dump the crumbly dough into a bowl, and gather the dough into
a ball with your hand. You can squeeze it a bit to make it stick together. If it
just won't form a ball, add a tiny bit more water. (Note that if you are making
crust in the food processor, you will use less water than most recipes.)
Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes
in the refrigerator. Roll it out on a cool surface if you can. Then follow your
pie recipe for baking.
Doris in Oklahoma City
For Kara in New York that was looking for the Tuna
Treats for some furry friends in the Dec. 15th Newsletter :) Enjoy :)
GINA -in Indiana
TUNA CAT TREATS
(alternative to cat treats)
Makes approximately 60 treats:;
1/2 cup whole wheat flour
1/2 cup nonfat, dry, powdered milk
1/2 can tuna, in oil OR 1/2 cup cooked chicken, chopped into small pieces
1 tablespoon vegetable oil OR cod liver oil
1 egg, beaten
1/4 cup water
Catnip (Optional)
Preheat oven to 350 degrees and grease cookie sheets with cooking spray. In
large bowl, mash the tuna (or chicken) into smaller pieces. Then add flour and
milk. Mix well. After all is mixed, pour in water and oil. Mix well again. Next
beat egg in seperate dish until egg gets a foamy texture. Add to mix. Mix well.
The dough mix will be sticky, so don't worry. Using your fingers, shape dough
into small bite size balls - about the size of a marble. Put balls on greased
cookie sheets. Flatten balls with hand. Bake for 10 minutes. Remove treats from
oven wait five minutes and turn treats over so other side will cook. Bake 10
more minutes or until golden brown in color. Place treats on cookie rack to
cool. Cool for 15 minutes. NEVER give treats to your pet right after cooking.
You can add the catnip in the recipe or sprinkle on top of treats. They like it
either way. Store in air tight container and store in refrigerator or cool dry
place.
Hi to all newslanders and Newslander Leader (Nancy)
This is for Kathy Clark in SW Kansas looking for a toaster.
I decided I wasn't spending a lot on small appliances so went to Dollar General
Store for my last toaster. Works as good as the expensive ones. The slots are
wide enough for bagels, and one slot is marked to use if only making one piece
of toast. Cost ? I think it was around $10 dollars.
Dan in IN
Peanut Brittle will not set up if the humidity is high. I always try to check
that before making candy.
Per pound of meat; Add: 1 tsp. parsley flakes and 1 Tbls. parmesan cheese. Mix
well, stir in bread crumbs until mixture is somewhat dry. You should be able to
form small balls and roll sausage shaped treaats between your hands without
having mixture stick to your hands (tool moist) or crumble apart (too dry).
Place rolled sausages on jelly roll pan lined with aluminum foil. Bake @ 350
degrees until sausages are lightly browned on the outside and fully cooked on
the inside. Remove to absorbent paper towels and blot the sausages to remove
excess grease. Store cooled sausages in Ziploc bags in the freezer. For treats
cut sausages into small pieces. Bake approx. 15 minutes then check one to see if
done. 1 lb. will make approx 40 treats. I add extra dry parmesan cheese to my
mixture and roll out between 2 pieces of waxed paper. Cut the mixture into
pieces, and put in dehydrator.
Margaret, Tulsa
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