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 17, 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. No
newsletter is sent out on Thursday.
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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.
For the lady who wants good
knives, ours have an imprint on the blade --
Wusthof Dreizak-- Solingen, Germany. They are the Classic series. They are
available only in top end department stores. I would expect good kitchen
stores may sell them also. They are great to use and sharpen the old
fashioned way--the available steel like old time butcher shops used. They
are expensive. I am a 78 year old male who enjoys Nancy's work!
This is for Tona in Bama-- I used to make
cranberry salad every year for Thanksgiving or
Christmas and I used almost the exact recipe as the one you had in the Dec. 15
newsletter. The only difference is that my recipe doesn't call for apple(or
maybe it did and I always left it out!). I got the recipe from a local
restaurant. My recipe called for putting the cranberries and the orange through
a food grinder. I am wondering if you could put the orange in your food
processor the same as your cranberries. Would be a lot easier than cutting it up
real fine. Just a thought.
Carol in Southeastern Ohio
Karen in SW Arkansas please send me your email
address.
Nancy Rogers
Hi, first I want to wish you Nancy and the kitties
and then everyone out there in Nancy Land a very safe and blessed Christmas. A
few weeks ago I wrote in asking for recipes using peanut butter other than the
usual p& J sandwiches and peanut butter cookies. Our church children's program
was entitled A Peanut Butter Christmas and I was put in charge of refreshments
following the program. Well tonight was the program which was adorable and all
the kids were magnificent. I had taken the recipes sent in plus a few I found on
the Internet and and had volunteers making them up for tonight. I just wanted to
say thanks to all who sent in your recipes and let you know that it was a huge
success. I also made up brownies and peppermint fudge (chips and frosting
version) and there was also cupcakes with no peanut butter and haystacks made
with white chocolate and cranberries and pretzels dipped in chocolate for those
allergic to peanut products. There wasn't a lot of sweets left at the end of the
evening. I doubt the parents will get their kids to bed and to sleep on time
tonight with all that sugar. Thanks again. Donna L. In OH
Nancy hope you are ok and have a very merry Christmas
and the little one's don't have one to many shrimp LOL I got this from Smuckers
and thought of all the girls out there . I have not made this but plan on it
this coming week[ hopefully]
Strawberry Fudge Truffles
6 oz. package semi-sweet chocolate morsels
1/2 cup almonds, toasted and finely chopped
8 oz. cream cheese (at room temperature)
3/4 cup vanilla wafers crumbs (approximately 20 wafers)
1/4 cup SMUCKER'S® Strawberry Preserves
In a small saucepan, melt chocolate over low heat. Put almonds in a small bowl.
In a medium mixing bowl, beat the cream cheese until smooth and creamy. Add
melted chocolate, beating until smooth. Stir in vanilla wafer crumbs and
preserves, mixing well. Cover and chill mixture for 1 hour. Remove from
refrigerator and shape mixture into 1-inch balls or "truffles." Roll each
truffle in the almonds; chill truffles until serving time.
Makes 48 truffles
Jenny in Ky
Hey Y'all! This is for Lynette in N.Y... Thank you so
much for sending the links for the pictures of the Danish-Go-Round boxes! Wow!,
what memories they brought back ! I remember very well the Strawberry and Brown
sugar-Cinnamon ones. YUM! Thanks again...it made my day!! Have a very blessed
Christmas and a blessed Christmas to everyone!!
CK
Hi Nancy, (Dec. 16 newsletter) Cindy O
Swedish Tea Cakes (Russian Tea Cakes) this is the
way it is listed in my Pillsbury Cookbook (1985)
1/2 C powdered sugar
1 C. margarine or butter, softened
2 tsp vanilla
2 C all-purpose flour
1 C finely chopped or ground almonds or pecans
1/4 tsp salt
powdered sugar
Heat oven to 325 degrees. In large bowl, combine 1/2 C powdered sugar, margarine
and vanilla; blend well. Stir in flour , almonds and salt until dough holds
together. Shape into 1 inch balls. Place 1 inch apart on ungreased cookie
sheets. Bake at 325 degrees for 15 to 20 minutes or until set but not brown.
Immediately remove from cookie sheets. Cool slightly; roll in powdered sugar.
Cool completely; roll again in powdered sugar. 5 dozen cookies.
Margaret, Tulsa
Fruit Foster
3/4 cup packed light brown sugar
1/2 cup (1 stick) butter
1 (29-ounce) can pear halves, drained
1 (29-ounce) can peach halves, drained
1 (20-ounce) can pineapple slices, drained
1 (11-ounce) can mandarin oranges, drained
1 (6-ounce) jar maraschino cherries, drained
Preheat the oven to 325°F.
In a medium saucepan, combine the brown sugar and butter over medium heat until
the butter melts and the sugar is dissolved, stirring constantly; remove from
the heat In a 9" x 13" baking dish, combine the remaining ingredients; mix well
then pour the melted sugar mixture over the fruit. Bake for 55 to 60 minutes, or
until hot and bubbly. Serve immediately.
Sigmund Freud Kitty's and
Ditto's address
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
RUSSIAN TEA CAKES
1 c. Butter
1/2 c. Powdered sugar
1 tsp. Vanilla
2-1/4 c. Flour
1/4 tsp. Salt
3/4 c. Chopped walnuts
Preheat oven to 400 degrees. Mix all ingredients except powdered sugar. Roll
into balls, put on ungreased cookie sheet. Bake 10 to 12 minutes. While warm
roll into powdered sugar. When cool roll into powdered sugar again.
The only thing I change is that I use finely chopped pecans instead of walnuts.
My daughter also adds mini chocolate chips which makes them into Mexican Wedding
cookies.
Jean in NC
A similar recipe was sent in by Dianna of MI
Hi there Nancy, Fur boys, and friends,
Greetings from Bendigo, Victoria, Australia.
I haven't written for a while, but do enjoy the newsletters. We are experiencing
a severe drought with harsh water restrictions and extreemly bad bush fires -
not enough water for some people to save their homes.
Here is a tasty cheese roll that I'm sure you will all love.
There are no exact quantities.
Spread a block of Philly Cheese onto a piece of Plastic wrap - approx 1/8 th of
an inch thick - in a rectangle shape.
Along one of the short sides place a line of smoked oysters/mussels and then
roll up - jelly roll style. Leaving the roll in the plastic wrap.(Up to this
stage can be made the day before needed)
Finely chop some fresh parsley and spread out on your board, place unwrapped
roll on the parsley and roll until covered. Serve with crackers and a knife to
cut.
You can alter to suit your taste, add some chili sauce etc. You could also use
different fillings and coverings.
This recipe is really a "good idea" for you to start with and adjust to your own
tastes.
Hope you all have a very Blessed Christmas.
Elizabeth - single 54 yr old with no children - care for my mum -77 , my brother
44yrs also lives with us.
Fran in Ottawa is wanting to buy some new knives.
Google "cutco knives", then click on "where to buy Cutco". My son sold these
knives door to door the summer before he was a senior in high school. We had to
buy his demo kit, and when he was through he could either return the knives for
a refund or keep the knives. I chose to keep them and love them. They are very
sharp and you can send them back to the company for sharpening if needed. I even
had one have a point break off and they replaced the knife for free. They are
costly, but buying them one at a time you can build up a nice set. I highly
recommend them.
Connie in TX
=============
Old Bay Baked Potatoes
6 potatoes, unpeeled
2 tablespoons olive oil
1 tablespoon Old Bay Seasoning
Grated Parmesan cheese
Preheat oven to 375. Scrub potatoes and cut into wedges. Place on a nonstick
rimmed baking sheet. Mix olive oil and Old Bay Seasoning. Brush half on
potatoes. Sprinkle with cheese. Bake for 30 minutes. Turn wedges and brush with
remaining oil/spice mix. Sprinkle with cheese and bake 30 minutes more.
Tona in Bama
QUICHE FOR A CROWD
5 frozen pie crusts
Saute a bunch of onions and fresh or canned mushrooms. Cook 3 boxes frozen
spinach according to directions. Drain spinach. Mix 10 eggs and 1 quart half &
half. Grate about 1/2 pound Cheddar cheese.
Put onions and mushrooms and then drained spinach in pie shells. Top with grated
cheese. Add a pinch each of cayenne pepper and nutmeg to egg mixture and pour
into pie shells. Bake at 350 to 375 degrees for 30 or 40 minutes.
Tona in Bama
This is for Fran in Ottawa.
It is really funny you should ask for help finding some cutlery today, as I
posted a letter to the group yesterday and was going to include this about
cutlery, but felt my letter was getting to long and thought best to stop. Lot
like talking---don't know when to stop--lol!
Anyway, I had said in the note how much I enjoy many of the Amish products.
Well, I can't say enough good things about Rada cutlery. It is some what pricy,
but worth EVERY PENNY of it. I bought about 4 or 5 pieces a year and finally
have almost all the knives that I want. This year they came out with 4 new
styles of knives that I like the best of all. I have some paring knives and 2
larger knives that are going to be 12 years old and have not been sharpened yet!
I gave my girls a potato peeler yrs ago.(as a gag gift) Each still has theirs
and wouldn't part with it. Whenever I have a wedding gift or shower, I always
know what I am giving. I checked on line and you can find out about it on line
if interested. Just type in Raba Cutlery in the search line and away you go.
I hope this will help you some what. I am not sorry, I have purchased these
knives. They are the greatest. Had to get my son a set also.
Thought you might like to know-I have a very dear friend who lives in Ottawa,
Il.
Good luck finding some good cutlery-no matter what brand you get.
Again all MERRY CHRISTMAS
KENNELMOM IN B.D. IN WI
For Nancy, Bowling Green, KY
My Mother's SOS
1 bag Budig sliced beef, torn into smaller pieces
1 (16 oz )can peas, reserve liquid
3 tbsp butter
3 tbsp flour
Liquid from peas mixed with milk to equal 1-1/2 cups
Melt butter in saucepan. Stir in flour. When browned, slowly add milk mixed with
liquid from peas. Cook over medium heat, stirring constantly, until sauce
thickens. Add beef and peas. Heat thoroughly. Serve over toast.
For CindyO
Russian Tea Cakes
1 cup butter, softened
1/2 cup sifted powdered sugar
1 tsp vanilla
2-1/2 cups flour
1/4 tsp salt
3/4 cup finely chopped nuts
Powdered sugar
Heat oven to 400 degrees. Combine butter, sugar and vanilla. Sift in flour and
salt; blend. Mix in nuts. Chill dough., Roll dough in 1" balls. Place on
ungreased baking sheets. Bake 10-12 minutes until set, not browned. While warm,
roll in powdered sugar. Cool. Roll in powdered sugar again.
For Ginny Lee-upstate NY
Peanut Butter Pie
1 block (8 oz) cream cheese, softened
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tbsp milk
1 tub (8 oz) Cool Whip, thawed
Blend powdered sugar into cream cheese. Add milk and peanut butter and beat
until smooth and creamy. Fold in Cool Whip. Spoon into graham cracker crust.
Refrigerate at least 5 hours or overnight.
Does anyone have an easy Christmas brunch idea for children. Remember, Nancy
will be taking a well deserved holiday starting 12/22, so time is of the
essence.
Tona, in your Crock Pot Kielbasa recipe, could you please be more specific about
the cherries? Pie cherries, Maraschino cherries, dark sweet cherries--how many
oz jar?
Thank you, Grannym IL
This is a response to a posting for SOS and the
person inquiring is Nancy in Bowling Green. SOS is also made with dried chip
beef, comes in a small glass, a cream sauce...milk, flour, bit of salt, butter
mixed up in reverse order and cooked until thick, put the meat in the cream
sauce only to heat it up, add 1-2 tblsp sherry and a tsp chopped chives. This
adds a lot of pzazz to the dish. Serve on toast or hash browns. A dish that
became popular during the years of WW II.
Luanne
For CindyO- Dec. 16th newsletter
The Russian Tea Cookies (sometimes referred to as
Mexican Wedding Cakes?) are my son’s favorite
cookie. I usually make them each Christmas; just made a batch this morning!.
1-Cup butter..softened
2-Cups flour
1-Cup finely chopped pecans
1/2 Cup powdered sugar
1/4 t. salt
1 t. vanilla
Cream butter and sugar; add salt and vanilla; mix well. Add nuts and flour. Form
into 1 inch balls. Bake at 400 degrees for 14-17 minutes on un-greased cookie
sheet (I line cookie sheet with release non-stick foil). While hot, roll in
powdered sugar. Cool, then roll in powdered sugar again. Makes about 4 dozen.
Carolyn, Tulsa
A similar recipe was sent in by Donna Upstate NY
Hi Nancy me again. All the ladies are still talking
about the 2 ingredient fudge and had not heard anyone talk about the Strawberry
Fudge. WHITE CHOCOLATE CHIPS and STRAWBERRY FROSTING. The girls loved it at work
and I will probably make it again but will add strawberries to it next time[
maybe
a 1/2 batch of chocolate on bottom and the other on top of it?, who knows the
possibilities are endless]
Jenny in Ky
I am looking for recipes for Spam casserole recipes
for family of 4. Hope some one can help me.
Thanks Bev.
I really enjoy reading the newsletter. Hi Nancy and your furry friends. Hope you
have a great week.
I have my big baby Patches who is 7 yrs old and so loveable .
"Wishing you all a very "Merry Christmas" and a very "Happy New Year"
Regarding the request from Grace from AL in the
12-16-2006 newsletter for Rachel Ray's fudge recipe shown on the Oprah show this
past week: This link will take you to the recipe on Oprah's website. Lin on the
Central California Coast
Comment
I do not have permission to post this recipe but the link is posted above.
Others that in the recipe are week. Jenny in Ky, Ruby from Texas, Colleen in
Tallahassee, Donna in GA, Helen, Sandy Blue Springs, MO, Rose in MI
Here is a meatball recipe for Kathy Clark in SW
Kansas. It is a recipe that my Dad's cousin gave to my aunt. My aunt use to make
a big batch of these when she hosted my uncle's GI reunion. She would make the
meatballs ahead of time and freeze them. Then when she needed then she would
thaw them out and put them in the pan with the creamed soup to bake. Everyone
always enjoyed them. This is a great recipe if you don't have a lot of time as
the meatballs can be made ahead of time and you don't have to cook the meatballs
before putting them in the sauce.
MEATBALLS
3 lb. lean ground beef
1 c. water
1 pkg. dried onion soup
3 eggs, slightly beaten
1 c. cracker crumbs
1 can creamy onion soup
Mix ground beef, water, dry soup mix, eggs and cracker crumbs. Form into balls.
Pour 1/2 of canned soup in bottom of roasting pan. Add meatballs and cover with
remaining soup. Cover and bake about 1 hour at 325°.
You can use cream of mushroom soup instead of the creamy onion if you prefer. I
think the recipe originally called for cream of mushroom soup but I don't care
for mushrooms and love onion so I always use the creamy onion soup instead. I am
sure cream of celery soup would work also. I have never tried it but I would
think they could be made in a crock pot also. You would have to experiment to
see how long it took to cook them. I haven't made these for a while but I think
I use to use 2 cans of creamed soup instead of one. Try it with one and if it
looks too dry add a second can. Hope this helps!!
Terese in South Dakota
Hi everyone. I have a request. I am looking for
something different then plain baked potatoes to make for Christmas dinner. I
would like something that can be put in pan and baked along with meatballs. My
Mom cannot have any dairy so there cannot be any cream soups, sour cream, cream
cheese, shredded cheese, milk, etc. in the recipe. If anyone has any recipes
that fit my requirements I would love to have them. Thanks in advance for any
help you may be able to give me!
I hope everyone has a great holiday season!!
Terese in South Dakota
Looking for a pineapple/cherry upside-down PIE Can
you help me?
Arlene B
I've had this recipe Rachel Ray used on Oprah's show
has been in my collection but have not tried it. The 2 ingredient fudge recipe
I've been making for 10 years or more I first found the recipe in a Pillsbury
Holiday booklet the ones you buy at the checkout aisle. If you go to Pillsbury
site and type in fudge in search area they still have a couple of recipes for it
with added ingredients. So I guess it originated with Pillsbury
Rita Grand Island NY
Nancy,
This one is for Fran in Ottawa in the Dec 16
letter.
I am from the same town as Fran. I would like to tell her to go to MCI where the
professionals shop. She can find good advice and reasonable prices for the
knives she needs. I took a cooking course at our Community college and found out
about this place through the chef who taught the course.
You can give Fran my e-mail address if she so desires.
wishing you and everybody on the list a Very Happy Holiday season. Enjoy your
Family and the joys which come with the Season.
Agnes
Dear Nancy,
I have been with your website since 1997 and I’ve save hundreds of recipes—most
of the ones I’ve tried have been wonderful. I know there are lots of great cooks
in this group, but one in particular stands out as having consistently great
recipes. That is Tona in Alabama. I’m wondering if there is a way to add a
compilation of her recipes on your website? I know this could be a big
undertaking unless Tona could provide you a copy of the recipes she has
submitted to the group.
I don’t really expect you to put this idea in your newsletter for fear of
hurting some of the other good cooks’ feelings; or you may want to in order to
get feedback from others who would like a list of Tona’s recipes. Also, maybe
Tona would develop a cookbook and offer it for sale online.
I admire and respect you for all you’ve done to keep the newsletter going for
10+ years in spite of your health problems and other difficulties. Your
newsletters have always been top notch in the recipe, grammar, and format
department. You have always looked for ways to improve the newsletter and make
it easy for us who aren’t that computer savvy.
Please enjoy your days off between December 22 and January 4. We’ll be happy
when you are back on full schedule but we’re glad to see you enjoy your other
life too.
Darlene in Wild Wonderful WV
PS. The picture of Siggy is so cute. He’s beautiful and looks very well cared
for. Great expression on his face. I don’t have a cat but do have an Italian
Greyhound that I swear knows every thing I say and a Scottie that is sweet but
slightly handicapped.
We love them and never leave home without them—even for vacations.
Good Morning Nancy, this is for Mary G, Ca in the
Dec. 16 newsletter. To make a Boston Cream Cake with a box mix is very simple.
Bake the mix as you would a 2 layer cake and set aside to cool. Take a large box
of Jell-O vanilla pudding mix the kind that you cook and cook as the directions
say. I go short on the milk ingredients as I like my pudding really set up. When
the pudding and the cake are cool, put the pudding between the two cakes and
frost with either a bought choc. frosting or make your own. I bought some
meringue powder from Dennis at the Prepared Pantry and this is great to take a
couple of teaspoons and add to bought frosting. It make the frosting more on the
side of a bakery frosting. Merry Christmas to all.
Pat, Magnolia, DE
To Omelet Lovers;
When I walk down the frozen food aisle in the supermarket, I notice quite a few
packages have instructions for heating their product in the microwave or in a
pan of water on the stovetop. Now, I believe that if these large corporations
can sell food, to be cooked or heated up in a plastic bag,
then that means someone makes safe bags for cooking food. If someone could find
out who makes these bags, then they could try to buy some and make make the egg
omelets safe to eat. If they are not special plastic bags, then they are no
better than the ones we can buy for storage or freezing
and which the plastic bag manufactures have advised against using. Think about
it!
Joseph J.
Comment
I have personally written to ziplock and they stated it was unsafe. I believe
them when they state in writing their bags were not meant to be boiled or
heated. The bags that are used from Birdseye and other companies are not made
the same material and are intended to be heated in the microwave or in boiled.
The Foodsaver bags work well but I don't seal them completely. I just set them
down in the water with the top standing up so they don't leak out.
Article that was posted in an earlier is
http://web.extension.uiuc.edu/mclean/nutrition.html
I'm really behind in my newsletters, Barb, but would
be remiss if I didn't write and thank you for the tip on the USA version of
Nutella. Thanks so much for the information. I
absolutely love the product and will spread it on anything, almost. Now, I can
actually bake with it! That's terrific! Have a very happy Holiday Season.
And, Nancy, Merry Christmas to you and those dear "children" who help you with
this newsletter. Without you, we'd all be lost! Thanks a million!
Sincerely, Phyllis in Bethalto
The recipe for Hot Meat
Sandwich says to add 1/3 brick chili. It was posted by Margaret in Tulsa.
Could you tell me what that is and where I can find it. The recipe sounds like
one I'd really like to try.
Thank you, Barb
This is in regards to Recipe Exchange Newsletter -
December 16, 2006 from Marlene H. I was
wondering where you are from? My Mom and her entire family are from the
Salvation Army in Grand Haven, MI.
Merry Christmas & God Bless, LAURIE (35) Fruitport,MI
Would like recipes for buttermilk cookies if any of
your readers have any. Really like your news
letter.
Thanks Dorothy
For CindyO in the December 16 Newsletter, here's the
recipe for Russian Tea Cookies, also known as
Mexican Wedding Cookies
one half pound butter
one fourth cup sugar
one fourth teaspoon salt
two teaspoons vanilla
two cups sifted all purpose flour
one half cup chopped pecans
Cream butter, add sugar gradually. Blend in salt, vanilla and flour, then add
pecans. Mixture is stiff. Pinch off small pieces of dough and form into one inch
balls. Place on ungreased cookie sheet. Bake at 350 degrees for 15 minutes. Roll
in confectioners sugar while hot.
Nancy, I wish you and your adorable assistants a Very Merry Christmas. Enjoy
your time off, we all appreciate you so much, we know you need a little break
from this fantastic newsletter. By the way, I recently sent you my info for the
newsletter scrapbook, hope you received it.
Frances in Wesley Chapel
Thank you Vickie P. Batavia, N.Y. for the Easy Cashew
Brittle. I almost missed it because I didn't realize there was a
page two to yesterday's newsletter.
Lisa
This is for ShirleyF/ Shirley in Tyler, Texas
regarding frozen meatballs.
I have had them served in a crockpot with barbeque sauce. They are very good
that way. You could serve them with pasta or without. One woman I worked with
just brought them in sauce to our potlucks at work. They were Great.
Sharron in Stover
Hi Nancy, I've never been into the "soap operas" but
now I know how the fans feel. I look forward to my newsletter each day. Hope you
and kitty babies have a safe and happy holiday season.
Joyce in Ky (Dec. 16 newsletter) I always use the recipe on the back of Libbey's
Pumpkin can. Also one I make for my grandson follows:
Crustless Pumpkin Pie (I renamed it Shelbys' Pie)
Prep Time 20 Min.
Ingredients:
1 1/2 C Pumpkin
1/4 C Apple Juice
3 Egg whites, slightly beaten (I use liquid egg whites in carton)
1 (12 oz.) can Evaporated Skim Milk, scalded
1 Tbsp. Pumpkin pie spice
1/4 C.Brown Sugar
Combine all ingredients in mixing bowl and stir thoroughly. Pour into 1 1/2
quart soufflé dish or 9 inch glass pie plate, sprayed with nonstick cooking
spray. Sprinkle with brown sugar. Bake for 35 to 45 minutes in preheated 400
degree oven , or until knife inserted near center domes out clean. 6 servings.
Ginny Lee NY (Dec. 16) Maybe you could use this recipe and stir in chocolate
pudding.
Peanut Butter Pie
Graham Cracker Crust
1 (8 oz.) pkg. cream cheese, softened
1 C powdered sugar
1 C crunchy peanut butter
1 (8 oz.) carton Cool Whip
Cream the cream cheese. Add sugar and peanut butter. Beat until smooth. Fold in
Cool Whip. Place in graham cracker crust. Refrigerate or freeze.
Marlene H.
See recipe at top of Dec. 16 newsletter.. You might also think of spaghetti,
soups, stews, chili, anything that is crockpotable or could be fixed in an
electric roaster.
To Fran in Ottawa, from Don In Mich,
It was about 30 or 40 years ago that I bought a set of Cutco knives from a
salesman. They are beautiful knives. Of course over the years they wore out.
There was a show about Cutco on TV awhile ago. And they said there was a site on
the computer about Cutco and if your knives were dull, send them in and they
would sharpen them. Mine were pretty well done in so I sent them to Cut co.
About two weeks later I got a package from them and they said mine were too far
gone so they sent me all new knives, no charge, no postage and they are great. I
am recommending Cutco. They only thing wrong is that they are not available
through any retail outlet. Only from a sales man or order them from the factory.
I think if you tap into the Cutco site and email their customer service, they
will send you a catalogue and tell you if there is a salesman near you. You will
not be disappointed.
Don In Mich
To J W in Hawaii; I would love to have the cooking
times needed for the Thanksgiving Blasted Turkey. I was going to do this for my
family for Thanksgiving but I ended up in the hospital on Nov. 10 and didn't get
out till Thanksgiving Eve. My precious kids all fixed dinner instead and
needless to say, this was the most special Thanksgiving I' ve ever had.
To Joyce in Kentucky; This pumpkin pie recipe was my mother's and my kids will
not eat anyone elses.
It makes two deep dish pies.
1 large can pumpkin ( I like Libby's), to this add 2 beaten eggs. Start with
1-1/4 cup sugar, add to this 1 1/4 tea. cinn.,1/2 tea. nutmeg, 1/2 tea.
allspice, dash of salt. Mix this, then add to pumpkin mixture. Stir in 1 can
evaporated milk, then taste test to see if it's sweet enough and your spices are
right, you can always add more a little at a time. Now, take a whole stick of
butter, cut in chunks, and add to this. You heat this on very low heat till the
butter melts, stirring to keep it from sticking occasionally. Pour into 2
unbaked shells, 425* for 15 minutes, then turn down to 350* for 40 minutes or
so. I take them out when they start making the house smell like Christmas, and
the tip of a butter knife stuck in the center will come out clean when they are
done. I don't use recipes, so this is the best I can do, but this is the best
pumpkin pie I've ever tasted.
Carol in KY
Ginger recipe for Karen:
Mango Sorbet
1 large ripe mango, skin & seed removed
1 c. water
1 T minced candied ginger
Combine all ingredients in blender & puree until smooth. Taste; if not sweet
enough, add sugar or sweetener. Pour into bowl of ice cream freezer & freeze
according to machine's instructions. Or pour into small metal bowl & place in
your freezer; stir every 20 min. or until mixture is soft frozen. 4 servings.
Athena in DE
To Linda in KY
Re: Cleaning your oven
I use a product called Mr. Muscle Oven and Grill Cleaner. It is used for
commercial & industrial use. It comes in a 19 oz. aerosol can. I buy if from
www.Shoplet.com You may have to use this
company's search to pull it up. It can be purchased per can for $4.91 or if you
buy a larger quantity, the shipping is free. It is made to be used on a cold
oven. I usually spray my oven the night before I want to clean it and in the
morning, I wipe the oven out with a paper towel. It is just that easy. I have
used this product for the 36 years on the same double ovens and they have
remained clean. I usually get compliments on how clean my ovens always are.
There are other companies that sell it too. Just type Mr. Muscle Oven and Grill
Cleaner in your browser and other companies names will appear.
Some groceries stores carry this product too.
Fran in CA
This is for Fran in Ottawa. I had odds and ends of
knives that would never stay sharp, so decided to once and for all purchase a
good set, regardless of the cost. I purchased a very nice set of Chicago
Cutlery. I live on a limited budget, but did find them on sale. They stay sharp
for a long time, and when they need sharpening, it doesn't take much to sharpen
them. I'm certain I will never need to buy another knife again. I hope this
helps you in your purchase.
Helen in Omaha
Merry Christmas to Nancy and all Nancylanders.
Regarding the 2-Ingredient Fudge. I have noted that several have stated that
they have had trouble with the fudge setting up, as did I. It just doesn't seem
to set up quickly. I have found that by using the Reynolds Quick-Release foil I
can let the fudge partially set up in the pan (about 1-2 hours) and then, using
the foil to lift it out of the pan, place the candy on a flat surface, lightly
score it, and then lightly cover with plastic wrap, it will finally set up by
the next day. I have tried several of these combinations and have had to use
this method with all. Otherwise, I don't know what I am doing wrong that it
doesn't set up more quickly. I have my two youngest grandsons (3 and 5 years
old) with me for the weekend as both parents are having to work. I am going to
take them to the dollar store after lunch today and get the mugs and makings for
the Snowman Soup and let them "make" a couple of the mugs to give to their
parents for Christmas. The boys do like to get in the kitchen and "help". Maybe
the will be good cooks one day! Best Wishes for a great New Year for everyone.
Oma in LA (Lower Alabama)
Hi Nancy,
I need help with a cookie. I've been challenged to make a
7 up cookie. But I'm not sure of the ingredients that will go into it.
One thing I do know is, I can follow the 7 up cake recipe, but how much flour
and how much 7 up will it take? What do you think?
JM
First of all best wishes to all for the holiday
season. I know as long as our favorite Nancy keeps sending us these wonderful
newsletter we have a tastefully new year. I have been traveling a lot the past
few months and have missed the Snowball Soup. Would someone please let me know
what newsletter or newsletters the directions were in - please. I'm afraid by
the time I get caught up with the newsletters the season will be over.
Fran in FL
Morning Nancy. Merry Christmas to you and your
family. We are all so very happy to have you in our lives. I turn my computer
sound on high when I go to bed so that I can hear when I get an email, hopefully
yours. Pat yourself on the back, Nancy , because you have brought joy, laughter,
happiness and helped make long term friendships for so many of us. May God bless
you, over and over.
Kennelmon of B.D. Wisc in her Dec 17th request about cashew crunch. I just threw
the package out that I had of the best cashew brittle. The butter makes your
hand so slick. I got it at Stone's Apple Barn, 16115 Hubbard Road, East Moline,
IL 61244. Phone: 309 496-23418. They can probably tell you where
they purchase it. They carry it every year during the winter months. Their apple
cider is to die for.
Merry Christmas everyone.
Florence from Illinois 12/17/06
Add cream cheese to margarine. Work together with fork. Add flour in fourths.
Blend well after each addition. Make into small balls, about the size of a
walnut. Put in tart tins; press dough with thumbs, side and bottom.
Sprinkle half of pecans in bottom of unbaked shells. Gradually add sugar to
eggs, mixing well after each addition. Spoon filling over nuts, about 1/2 t. per
shell. Sprinkle top with remaining nuts.
Bake at 350° for 17 minutes. Reduce oven to 250° and bake 10 minutes. Cool in
tins before removing.
In the Dec 17th newsletter, a request was made for
some good knives by someone who lives in Canada, Fran in Ottawa, and doesn't
want to buy on-line.
I have been VERY happy with my CUTCO knives. I am sure they have an 800 number
in the states/.Canada. If she can't find it then she could go on-line to
www.cutco.com to get the number. U gave a 10"
knife, a bread knife, two paring knives, a meat knife and have just purchased a
sudoku or whatever you call it knife for carving large pieces of meat. My large
knifes were more than $100 US and the paring knives were probably 60-80.
To reiterate, I am HAPPY. I was at a friend's house and all the men were
grumping about the cost and the fact that you have to go someplace special to
have them sharpened and I volunteered that our local hardware store does do the
sharpening for a nominal fee...2.50 I think and you can wait for them.
Good luck. Luanne
Jan in NW PA was looking in the Dec. 16th newsletter for a sugar cookie made
with Bisquick. I have a large Bisquick cookbook and found the recipe in there.
Sugar Cookie Cutouts
3/4 cup powdered sugar
1/4 cup margarine or butter. softened
1/2 teaspoon almond extract
1 egg
2 cups Original Bisquick
Coarse sugar crystals (decorating sugar), colored glitter sugar, or granulated
sugar, if desired
Stir all ingredients except Bisquick and granulated sugar in a large bowl until
well blended. Stir in Bisquick until soft dough forms. Cover and refrigerate 1
to 2 hours or until chilled.
Heat oven to 400 degrees, Roll one-fourth of the dough at a time 1/8 inch thick
on surface sprinkled with Bisquick. (Keep remaining dough refrigerated until
ready to roll.) Cut into desired shapes. Place about 2 inches apart on ungreased
cookie sheet. Sprinkle cookies with sugar crystals.
Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to
wire rack; cool. Makes about 3 dozen.
Hope everyone in Nancy Land has a very Merry Christmas.
Sue from Lubbock
This is for Linda B, Fairborn, Ohio. Linda, I'm
sending my recipe for Pecan Tassies. I've been making these for years, so
they're definitely a TNT recipe. At Christmas time, I usually triple or quad
these. They go fast! I hope this is what you're looking for. Oh, and yes, you do
need a special pan. They're miniature muffin pans. Most stores carry them. You
can find them in Walmart, and most kitchen stores.
Cheryl in Ohio
Here's the recipe:
PECAN TASSIES
Makes 24 tassies.
CRUST:
1 (3 oz. pkg. cream cheese
1 c. sifted all purpose flour
1 stick butter
For the crust, I have all ingredients at room temperature. Mix together well,
and chill for at least 2 hours. Shape into two dozen 1 inch balls. Place balls
in ungreased miniature muffin tins. With thumb, *press dough into the bottom and
sides of the muffin tins. Set aside and mix filling.
*Note: You can buy a tool at most kitchen stores, that you use to mash the dough
into the cups. A very handy tool and boy, does it save time.
FILLING:
1 egg, slightly beaten
3/4 c. brown sugar, firmly packed
1 tbsp. soft butter
1 teasp. vanilla
2/3 c. chopped pecans
For filling, mix all ingredients together. Fill each tassie 3/4 full. (Do not
over fill, or they'll be hard to remove from the tins.) Bake at 325 degrees for
25 minutes. Cool for a few minutes. To remove, if need be, run sharp knife
around edge and lift out. When cool, sprinkle with powdered sugar. Beware, these
go fast!
To Cheryl in Ohio from the December 16 th. Newsletter
- Our Wal Mart is a Supper one. In fact a new one should be opening soon, it
will make 3 that is in Longview, Texas where I do my shopping. Cheryl I think
the fudge you plan to make with the cherry frosting and vanilla chips will turn
out ok, just start out with just a drop at a time and stir until you get the
desired color you want.
Also to Fran in Ottawa who is wanting to buy a good set of knives. Fran I have a
set of Old Hickory knives I have been using for 40 years. My DH keeps them nice
and sharp for me. I do have other knives, but always come back to these old
faithfuls.
H
Merry Christmas to you Nancy and your furry little
friends. I lost my Aurora, a tortoise shell calico, a while back. She was 16
years old and I miss her so much. Give your little ones an extra treat for me.
I wish you nothing but the best holiday season and a bright and wonderful New
Year. You make our lives so much brighter by giving us this fabulous newsletter,
not to mention our families lives that are brighter because of the wonderful
recipes we share with each other. And the same to all of the great people out
there who are a part of this family of food fanatics.
Rose in MI
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