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 25, 2006
Page 1 of 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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CLICK HERE
to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
This is in response to Rosemarie of rural Kansas City in the
December 19th
letter. She is looking for a special tool to mash hamburger with. I have a
little secret I picked up along the way, don't remember where. A pastry
blender works wonderful for mashing hamburger. You need to work it a
little while it is browning just as you do with a spoon but the hamburger
comes out evenly chopped with no large lumps. Depending on how much you
work it, you can have larger pieces or very fine hamburger. You probably
already have one in your kitchen.
bonyfingers WI
Hi Nancy and furry friends.
Merry Christmas to you and everyone. Regarding e-coli, the news reports
state that you have to heat it to destroy the germs. Obiously, we can't
heat lettuce and washing it doesn't do the job. Undercooked hamburgers are
also unsafe to eat.
Thank you for all you time and effort in putting this newsletter together.
I enjoy reading all the comments and recipes very much.
Love, Genie and Furry friends
I have found a recipe that calls for 1/2 teaspoon of
saffron threads in the
ingredients list.
Is there anything to substitute or what do I buy since I probably won't be
using it in other recipes? Could I leave it out and it not make a
difference? I've always heard saffron was very expensive.
Thanks, Grace
Merry Christmas everyone. I received a recipe from Pillsbury for the
2
ingredient fudge and it says to line 8" pan with foil, and spray lightly
with non-stick cooking spray. Melt chips in medium saucepan over low heat,
stirring constantly. Or microwave on High for 1 to 2 minutes or until
chips are melted, stirring constantly. Add frosting to melted chips, blend
well. Spread in pan and refrigerate 2 hour or until firm.
Hopefully this will help those who have had to spoon their fudge from pan.
Millie in MO
Would someone please tell me what newsletter the Cream Cheese Cookies by
Toma Bama was in. Thank you so much. I'm always on the lookout for new and
good cookies to take to cookie exchanges. Doris - De.
Need Corn Meal Mush TNT recipe that can be molded and later sliced and
fried.
Nancy, I just know that at least one of the seasoned cooks who are members
of this wonderful newsletter site will be able to help me. Many years ago
my late father used to make what he called Corn Meal Mush every winter. He
would cook it then mold it in a loaf pan and mom would slice
it and fry it for breakfast. I know the basic ingredient is corn meal but
don't have a clue as to what the other ingredients are or the quantity of
any of the ingredients. Can any of you cooks help me out with a TNT recipe
for Corn Meal Mush that will firm up to permit slicing for frying? I also
send along to Nancy, Siggy and Ditto and all Nancylanders my best wishes
for a Very Merry Christmas and a Most Prosperous New Year!
The past few days there have been several postings regarding a recent
request for information on good kitchen knives. I just want to pass this
along relative to the sharpening of 'straight bladed' knives. I purchased
on-line the sharpening tool sold by Rachel Ray. It's definitely a new
technique and different method for keeping your straight bladed knives
sharp and very easy to use AND I CAN TESTIFY THAT IT WORKS WONDERFULLY.
While it's a bit pricey at $100, it is well worth the money. In fact I was
so impressed with how well and how easy it works that I purchased
additional sharpeners to give as Christmas gifts to my daughter and
daughter in law.
Mr. Myron Drinkwater - Lake Forest, CA
to Kara in NY, asking about tuna treats for cats---I just wanted to add to
this. We were having problems with our kitten's little lips were swelling,
the poor thing looked so pitiful. anyway, my niece works for a vet, and we
asked her about it, and she said that the kitten was allergic to her tuna
cat food. Once we changed her food, she has been fine. Stormy said that
that is a very common problem in cats, but I had never heard of it before.
Anyway, I just wanted to possibly help someone else. Thanks for this great
newsletter.
Nedra in VA
Nancy, To the lady wanting the old fashioned Hershey's chocolate fudge
recipe , which is my favorite, go to Hersheys.com recipes and under candy,
it is the recipe listed as Rich cocoa fudge.
Esther
For BETTY in ME from the DEC 20th newsletter - Betty, hope you are
watching the DEC 21st Paula Deen Home Cooking show because she is having
comfort food on it and her Beef Stew recipe will be shown on how to make
it. The recipe is available now at the Food Network site or just click
under Paula's show for 21 DEC and pick from the 5 items she's making. In
future you can also do a http://www.google.com and then when that comes up
type in Paula Deen Beef Stew...took me right to today's show (talk about
coincidence!).
Happy Holidays and Take Care, Mark Rossman in NJ
Fruit Filled Cookies
hi love your website, here's a contribution. I made 2 batches last week,
they were so good, and really easy to make with very few ingredients.
8 ounces (2 sticks) unsalted butter, softened at room temperature
2/3 cup sugar
1/4 vanilla bean, halved lengthwise, soft insides scraped out ( I used a
tablespoon of high quality vanilla extract instead)
1/8 teaspoon salt
2 cups plus 2 tablespoons all-purpose flour
1/4 cup apricot, raspberry, or another jam of your choice
Preheat the oven to 350 degrees. Butter a baking sheet.
In a mixer fitted with a paddle attachment (or using a hand mixer), cream
the butter and sugar together until fluffy. Add the vanilla scrapings and
salt and mix until incorporated. Add the flour and mix at low speed until
incorporated. Using your hands, roll the dough into ping pong -sized balls
and arrange them 2 inches apart on the cookie sheet, flattening them out a
bit as you go. Using your thumb, press the top of each cookie to make a
shallow well. Roll your thumb back and forth to widen the well. Using a
small spoon, fill the wells with jam. Bake until very lightly browned
around the edges, 10 to 15 minutes. Let cool on the pan. Store in an
airtight container.
Paul in NM
Happy Holidays to Nancy, our wonderful Recipe Family, and beloved Furry
Friends! Paula in Portugal was looking for a TNT Pecan Pie to serve at
Christmas. Well, this is the best Pecan Pie I've ever tasted! It came from
Abigail Van Buren, known to millions as "Dear Abby" the newspaper advice
columnist. This pie was served to Abby's mother at the now-demolished
Phoenix Hotel in Lexington, Ky. The recipe was created by the hotel's
pastry chef, who kindly shared the recipe with her. Sue (Cooky) in Indiana
ABBY'S FAMOUS PECAN PIE
9-inch unbaked pie crust
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
1 heaping cup pecan halves
Heat oven to 350 degrees. In a large bowl, combine corn syrup, sugar,
eggs, butter, salt and vanilla; mix well. Pour into unbaked pie crust;
sprinkle with pecan halves. Pour filling into unbaked pie crust. Sprinkle
with pecan halves.
Bake for approximately 60 minutes or until center is set. (Begin testing
the pie with a toothpick after 45 minutes. Toothpick inserted in center
will come out clean, when pie is done.) If crust or pie appears to be
getting too brown, cover with foil for the remaining baking time. Cool.
You can top it with a bit of whip cream if desired.
Regarding keeping celery fresh....put it in a container filled with water
and put in fridge. Change out the water about every third day. It will
keep for weeks.
Lin from East Texas.
This is for Betty in ME regarding a beef stew recipe from Paula Deen. It is
in her show titled "comfort food". It is called "old time beef stew". It
had celery and carrots in it along with seasonings. I'm sure you can find
it on the food network web site. Hope this is what you wanted. Merry
Christmas to everyone, Nancy and her cute little fur babies.
Connie in Beech Grove
Nancy, I do have 2 questions for Toma in Bama from the 12/20 newsletter.
The recipe is Oh So Simple Rolls Tona is the baking powder 1 tablespoon or
what and also the temperature you listed is 340 or should it be 350? Thank
you for answering these questions.
Susie Indy
Rosemarie in rural Kansas City: I've never seen the kitchen tool to which
you refer; however, my mother got the bright idea to use her pastry
blender for separating ground beef while it is cooking. Works like a
charm!
Doris in Oklahoma City
A very happy holiday season to everyone, specially Nancy and helpers.
Rosemarie in rural Kansas City: I use my potato masher.
Thank you Nancy! Mom passed on Monday evening and somehow your newsletter
is the first thing that I've been able to concentrate on. Blessings on you
and yours my dear
Sybil aka Angel from Canada
I had to share my experience with all of you. I decided to try the
2
ingredient fudge, so while shopping today I got the ingredients. After
checking out, I thought that the amount I was charged was WAY over what I
was expecting. I went through my receipt and discovered I had been charged
for 24 cans of frosting (I had only bought one can!!!) .. resulting in a
$30+ overcharge!!!!!!!!!!!!!! I think I'm going to rename the recipe to
"$30 Fudge"!!!!!
Thanks Nancy for all the work you put into this newsletter.
Merry Christmas to everyone!!!!
Gaye Roy, Utah
In the December 19 newsletter Paula in Portugal was wanting a Pecan Pie
Recipe. This is a TNT recipe that I have made for years. Hope you enjoy it
as much as my family does. Jeannie Hester from Henderson, Texas.
Southern Pecan Pie
Prepare crust for a 9 in. pie, Do Not Bake.
Beat together the following ingredients.
3 eggs
2/3 cup white granulated sugar
1/3 cup butter, melted (measure first, then melt)
1/2 tsp. vanilla
1/2 tsp. salt
1 cup white Karo syrup
1 cup chopped or whole nuts
Pour into prepared crust and bake at 375 degrees for 40 to 50 minutes or
until set. You may need to protect the edges of the crust the last 15 to
20 minutes of baking so it will not burn. just make a ring out of foil.
For Rosemary who asked where to get the hamburger masher.
I use my potato masher and it works great to break up your hamburger.
Rae in Michigan
This is for Rosemarie in Kansas. The best tip I ever had from anyone was
to use the pastry blender for cutting up hamburger. The kind that use for
blending up the shortening into a pie crust. Works wonderful. Phyllis
WA-AZ
Thank you Helen in Mississippi for the spam casserole recipe. Its sounds
good too and a way to also use up potatoes. Am really looking forward to
trying out these great recipes that I have seen.
Thanks again. Bev in ND
Hi Nancy Sue was asking about the Sonic Cordless Knife I got one at Linens
and things, bet bed bath and beyond have it. I just got it so I have not
tried it, but if you don't like it and save your rescript they will take
it back, you save on a lot of shipping and handling from getting it at one
of those places, they carry a lot of things from infomercials
Merry Christmas to you and your kitties.
lindah Texas
Merry Christmas to Nancy, Siggy, Ditto, and all the good cooks in Nancy
land. This is for Paula in Portugal, in the Dec. 19th newsletter. I have
been using this Pecan Pie Recipe for over 40 years.
Pecan Pie
1/2 cup White Corn Syrup
3 eggs
1 cup sugar
2 Tbsp. butter, (melted) I use Parkey
1 tsp. vanilla
1-1/2 cups Pecans
1-unbaked 9-inch deep dish pie crust
STIR- the first 5 ingredients thoroughly
using a spoon. Mix in pecans.
POUR-into pie crust.
BAKE- on center rack of oven for 55 to 60 minutes. In a 350 degree oven,
Cool for 2 hours.
TIPS-Pie is done when center reaches 200F. Tap center surface of pie
lightly, it should spring back when done, or test with a knife tip. I
place a sheet of Reynolds Foil under my pie and pull it over the crust so
it want get to brown.
Enjoy it C J of NE Arkansas
Hi Nancy,
I just started to receive your newsletter and love it! I am looking for a
recipe to make hot shredded chicken sandwiches that uses cracker crumbs.
My mother used to make these and I'm not sure about the proportions. I
hope somebody can help me!
Val from Ohio
Hi Nancy,
I do hope you are none the worst for wear from the bad weather you were
having Tuesday. I do hope it wasn't really too bad as we are expected to
have the same storm come into the Southeast part of Alabama starting
tomorrow, and by Sunday and Monday (Christmas Eve and Christmas Day) is
supposed to be rather heavy. I know that there will be lots of the
youngsters that get new bikes, etc, that won't get to do much riding for a
few days. However, we can't complain, as we really do need the rain. Our
usual rain fall for the month of December is 5.7-inches and so far, we
have had only 1/4-inch (this info per the local meteorologist on tonight's
news). Really dry here! Have a treat few days off, Nancy. You certainly
deserve them.
Merry Christmas and Happy New Year to everyone in Nancyland. To revisit
the 2-Ingredient Fudge and it's problems. In the December 19 newsletter
Amy in Ft. Wayne suggested adding Confectioners' sugar to the 'mix'. This
is about the only thing I haven't tried. I don't warm the frosting before
adding to the chips, even tho' I did try that for one batch and it didn't
work any better than the others. I have made the fudge and let it sit on
the counter (covered, of course) for 2 - 3 days before I could cut it, and
have put it in the refrigerator to set up. It seems set when I take it out
of the refrigerator, but after sitting for a few minute, it is as 'gooey'
as ever. Nothing seems to work for me. I wind up having to let the whole
thing sit for several days before it will set up enough to place on a
serving platter. I have made a total of 7 batches of this in order to have
3 - 4 different flavors to take to a Christmas Day family gathering. Not a
single batch has worked for me. I give up!
Oma in LA (Lower Alabama)
Jenny in KY----where did you find Strawberry frosting--I think that flavor
would be wonderful.
For the rest of you 2 ingredient fudgers---if you have problems with the
fudge setting up (and I did with some cherry fudge) you can heat the batch
up again after melting some more chips. I had to use another 1/2 bag of
white chips to counteract the liquid in the cherries. But, according to my
daughter--it is delicious.
AnneE from Pa
Just wanted to share a good finger food with all you good cooks. Using the
Original Club Crackers from Keebler put a piece of bacon, the length of
the cracker, on each. Sprinkle Parmesan Cheese on each and cook for 2 hrs
at 200 degrees. These are so tasty and easy to make. Merry Christmas to
all. Annette in MS
Dear Nancy and All,
I haven't been posting for awhile, as I have had to go on the Atkins diet
to lose weight - and reading the newsletter was sometimes too much
temptation!
Thanks to all who posted the two-ingredient fudge - I made tons of it for
hubby's workplace and my workplace, a church fellowship, gifts, etc. All
came out wonderful, except a few were too sticky in this humid Houston
weather. I found if I left them out, uncovered, overnight, some were
better.
But I'm not having ANY success with my latest search. Jello's "pumpkin
spice" flavor of instant pudding mix is not available in Houston ths year.
:( BUT I hoarded several boxes from last year. Unfortunately, now I can't
find the RECIPE!! I know I can just use the "pie instructions" on the box,
but this used solid pumpkin also. The recipe was available on a tear-off
pad with the pudding mix holiday display. Does *ANYONE* out there still
have this recipe, and would you share it with me?
Merry CHRISTmas to all the Christians and Happy Hannakah to all our Jewish
friends out there!
Nancy in Houston
Hi,
This is for Betty in ME
I'm a Paula gal too and I hope this is the stew recipe you are looking
for. I've made it and it is absolutely delicious.
Old-Time Beef Stew Recipe by Paula Deen
2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay
leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and
simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and
celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2
cups hot liquid. Using a separate bowl, combine 1/4 cup water and
cornstarch until smooth. Mix with a little hot liquid and return mixture
to pot. Stir and cook until bubbly.
-Susana in Louisiana
For Rosemarie in Rural Kansas
Use your potato masher! It works great to break up the
ground beef. No
need for another gadget.
-Susana in Louisiana
Merry Christmas to you all.
I want to thank Rita, Barb G. and Jenny for sending in the Cream Sickle
Fudge Recipes; I can't wait to try them and pass them on to my friend.
Hi Nancy and Readers... I would like to tell everyone, CUTCO Knifes is
located one block from me; right here in Olean, New York.
They are the best knives that we have ever used and yes, they are
expensive, but there is life time warranty and life time sharpening for
them :):) I took over a couple of steak knifes and they sharpened them and
put a new blade on one and it only took a couple of days.
Anita S. in Olean, New York (home of CUTCO KNIFES factory)
This is the recipe I use to make cheese strata for my kids' families for
Christmas Morning.
CHEESE STRATA
6 servings
1/3 C margarine or butter, softened
1/2 t ground dry mustard
1 clove garlic, minced (I use canned)
10 slices white bread, crusts removed (use dense bread)
2 C shredded cheese (I use mixture of cheddar, jack, etc.)
2 T ch fresh parsley
2 T ch onion
1 t salt
1/2 t Worcestershire sauce
1/8 t pepper
Dash of red pepper
4 eggs
2 1/2 C milk
Mix margarine (butter), mustard and garlic. Spread evenly over each slice
of bread.
Cut each slice into thirds. Line bottom and sides of ungreased 8 x 8 x 2
inch baking pan with half of the bread slices, buttered sides down,
cutting to fit. Mix cheese, parsley, onion, salt, Worcestershire sauce,
pepper and red pepper. Spread evenly over bread slices in dish. Top with
remaining bread slices, buttered side up. Beat eggs in medium bowl. Stir
in milk. Pour over bread. Cover and refrigerate at least 2 hours, or
overnight, but no longer than 24 hours. Heat oven to 325 degrees. Bake
uncovered about 1 1/4 hours, or until knife inserted in center comes out
clean. Let stand 10 minutes before cutting. My alterations: I use 1 t each
of Worcestershire sauce and ground mustard. I add some cooked sausage
(about 3/4 lb per pan) before adding top layer of bread.
After baking, I cool it and then freeze it. Leave it out on Christmas Eve
to thaw. Heat in the morning. Note: Don't heat foil pans in microwave. Cut
and put on microwavable dish before reheating.
Jeanlock in McLean VA
This is for La who in the DEC 18 newsletter ask for it I hope its the one
you want
BREAKFAST CASSEROLE
For those early kick-offs!
2 lbs sausage (1 hot, 1 mild), browned and drained
2 cups shredded sharp cheddar cheese
1 can cream of onion soup **
1 can cream of celery soup
6 eggs, slightly beaten
Salt and pepper to taste
2 cups Rice Kris pies
**If you'd like, you can sub cream of onion soup with 1 medium onion and
add another can
Of cream of celery soup.**
Layer cooked sausage in bottom of disposable 9 X 13 alum pan. Mix all
other ingredients except Rice Krispies in large bowl. Pour over Sausage.
Sprinkle Rice Krispies over top. Bake at 350 for 40-45 minutes. This is
best is you put it together the night before except for the Rice Krispies.
Just add them in the morning, bake it and you’re on your way.
And it travels very well!!!
Caroline in MO
Also in same newsletter Linda from Temecula, CA ask for appetizer served
on spoons well here is one that would work
Spicy sausage spoon em
1 pound bulk sausage (hot) I am not into hot so I just use a regular
sausage
1/2 cup chopped onion
2 cups Bisquick
1/2 cup parmesan cheese
2 T chopped parsley
1/4 tsp red pepper sauce I use salsa
1 egg, beaten
2/3 cup milk
1/4 cup mayonnaise
1 cup grated cheese
Brown sausage and onions, drain and set aside. Mix together Bisquick,
Parmesan cheese, and parsley. Add the red pepper sauce or salsa, egg, milk
and Mayo. Fold in grated cheese. Pour batter into a greased 13 x 9 x 11
and 1/ inch pan. Bake at 400 for 25 to 30 minutes. let cool some and
serve.
This reply is for Rosemarie in rural Kansas City who is looking for a
"hamburger smasher" Save your money honey because the best utensil for
breaking up hamburger is your old fashioned hand held potato masher. I
have mashed up hamburger this way for years. The more you mash with it the
finer the hamburger gets. I mash a little, then let the bottom cook a very
short amount of time and then mash again. Keep doing this until there is
no pink left and you have your hamburger the consistency you want. Let me
know how you like this method. It sure works for me!
I pray each and every one of you has a safe and very Merry Christmas.
Dar in Iowa
JC in St Louis: This is my mom's recipe for date nut loaf - she's made it
as long as I can remember. I bought some dates this weekend and plan to
make some for a New Year's Party.
DATE NUT ROLL
2 c sugar
1 c milk
2 Tables butter
1 -1/2 c chopped, pitted dates
1 c finely chopped nuts
1 tsp vanilla
Combine sugar, milk and butter. Cook slowly, stirring constantly, until
mixture boils. Boil slowly to 240°, or when small quantity dropped into
cold water forms semi-firm ball. Remove from heat, add vanilla, dates and
nuts, stirring until mixture thickens. Form into two rolls, 1 1/2” in
diameter. Wrap in a damp cloth and chill until firm. Slice ¼” thick.
Sandee in West Tennessee: The tamper that you bought to make the Pecan
Tassies will work just fine if you will lightly flour it between each
muffin cup. Otherwise, it will stick. Pampered Chef makes a wooden tamper
for such purposes and the instructions say to use flour; I have made many
Pecan Tassies with it without a problem.
Happy Holidays to you Nancy and those adorable babies....Thanks so very
much for all your incredible work on this newsletter and please know that
I truly appreciate all you do. May Gods blessings be abundant for you and
the babies. Again thank you and have yourself a very Merry Christmas and
the best for the new year
DeeDee in Gulfport, Ms.
Anita S in Olean, New York: Creamcicle Fudge
You asked for the recipe, I also have the same recipe called
"Dreamsicle Fudge":
3/4 cup margarine
3 cups sugar
1 (7oz) jar marshmallow cream
2/3 cup evaporated milk
10 ox vanilla chips
3 teaspoons orange flavoring
9 drops red food coloring
12 drops yellow food coloring
Mix sugar, milk and margarine in a heavy saucepan. Bring to a boil over
medium heat while stirring. Boil three (3) minutes. Remove from heat, stir
in vanilla chips and marshmallow cream. Stir until chips are melted.
Remove one cup mixture and set to the side. Add flavoring and food
coloring to the remaining mixture, mix well and pour into 9 x 13" greased
dish. Pour on top the extra cup of mixture, mix in by using a knife with a
swirling motion. Refrigerate until completely cool. Cut in squares.
To all: Merry Christmas and Happy New Year!
To Nancy: May you and your furry friends have the best of holidays, and
thank you for your time to put this newsletter out.
Gladys, IN
Hi Nancy,
Many thanks for all you do to keep us supplied with good recipes all year
long. I always look forward to your newsletter because I know there will
be something every time that catches my eye and tempts my tummy. Many
thanks to all the contributors as well for sharing!
I finally saw a request that I can answer so this is my first TNT
contribution. Janie asked for a recipe for a casserole with hamburger and
tater tots. This one is my family’s favorite. It’s simple and even the
kids love it.
Tater Tot Casserole
2 pounds lean hamburger
1 can condensed golden mushroom soup (not regular condensed mushroom soup
– there is a big difference)
1 can condensed cheddar cheese soup
1 20-oz. package frozen tater tots (or crinkle-cut French fries)
In large skillet, cook the ground beef until brown. Drain off fat. Place
meat in bottom of 13 x 9” baking dish.
Combine mushroom and cheese soups in bowl. Spread over the meat. Place the
tater tots (or French fries) on the top of the soups. Bake at 350 degrees
for 45-55 minutes or until tater tots/fries are golden. Serve with
hamburger toppings (ketchup, mustard, pickles).
I have one other TNT cooking tip to share. When you are making everyone’s
much-loved green bean casserole for the holidays (the one with the
French’s dried onion rings in and on top of it), use Campbell’s Golden
Mushroom soup in it instead of the regular condensed mushroom soup. I have
done this for years and everyone who tastes it starts making it that way
themselves. It makes the casserole look and taste wonderfully rich. Much,
much better than the regular white-colored mushroom soup!
Thanks again Nancy for all you do for us!
Julie in Kansas
For Janie who was wanting
Tater Tots and Hamburger Recipe.
I do the following, very easy:
1 lb. hamburger meat
1/2 onion chopped
1 bag of tater tots
1 can of cream of mushroom soup
Fry your hamburger meat and onion in a pan. Then drain and pour into a
casserole dish. Place tater tots on top of meat until completely covered.
Pour soup on top of taters and spread evenly. Bake at 350 until lightly
brown and bubbly. ** Others have added cheese on top as well, I do not**
Amanda from Spring, TX
For Janie:
Tater-Tot Casserole
In a greased 9 x 13" baking pan, spread 1-1/2 lbs lean ground beef.
Sprinkle with minced onion. Layer 1-1/2 packages Tater-Tots over this.
Combine 1 can cream of celery soup and 1 can cream of chicken soup; pour
over all. Bake at 350 degrees 1-1/2 hours.
I haven't made this for years but my husband loved it.
For Lola S:
Escalloped Pineapple
1 can (20 oz) pineapple and juice
7 slices of bread
1 stick margarine, melted
1 cup sugar
1/2 tsp cinnamon
Mix everything together, including juice from pineapple. Bake at 350
degrees 40 minutes.
For JC St. Louis:
Date-Nut Roll
1-1/4 cup graham cracker crumbs
1/4 lb marshmallows
1-1/2 cups dates
1/4 cup nuts
3 tbsp Maraschino cherry juice
1/4 cup Maraschino cherries
2 tbsp cream
Cut marshmallows, dates and nuts into small pieces. Reserve 1/4 cup graham
cracker crumbs for coating. Combine remaining graham cracker crumbs with
date, marshmallow and nut pieces. Add cherries, cherry juice and cream to
bind ingredients together. Shape mixture into a long thick log and roll in
the reserved graham cracker crumbs. Wrap securely in wax paper or foil and
chill overnight. Can be frozen for future use. To serve, slice and top
with whipped cream and a Maraschino cherry.
Serves 12.
grannym IL
Nancy in the 12/18 newsletter Janie is looking for Tater Tot and Hamburger
Casserole. This recipe is so easy and we, just 2 people, have a least 2
dinners and I have a lunch.
Tater Tot Casserole
1 lb. hamburger, use lean
1/2 cup onion, chopped
green pepper, as much as you like
1/2 lb. fresh mushrooms, optional
1 can cream of chicken, mushroom, celery
6 to 8 slices of white American cheese* or use 2 good handfuls shredded
Cheddar Cheese
1, 32 oz., pkg. Tater Tots
Cook the hamburger and onions until done. I put this in a 9"x13" pan
adding the green pepper, mushrooms, cheese and then putting the Tater Tots
on top. I bake for 45 minutes in a 350ºF oven. I have cooked it in a 375ºF
oven for the same time but I feel that it is better done on 359ºF.
* We like the white American Cheese with this because we think that it
melts better. We have found this at Kroger's and also in the past March,
Indiana, in the Deli Dept.
Anita S. in Olean, New York, in the 12/18 newsletter, was wanting the
Creamsickle Fudge. I have tried this in the past but I don't have the time
to make it in the last few years.
Creamsicle Fudge
3 cups granulated sugar
3/4 cups, 1½ sticks, butter or margarine
2/3 cup cream
7 oz. Marshmallow Cream
1, 12 oz., pkg. vanilla chips
3 teaspoons orange flavoring
12 drops yellow food coloring
9 drops red food coloring
Put sugar, cream and butter/margarine into a heavy cooking pot. Boil until
it reaches the soft ball stage on a candy thermometer about 5 minutes. Add
marshmallow cream and chips. Mix well. Remove 1 cup of mixture and set
aside. Add orange flavoring and food coloring to mixture in pot. Stir and
pour into greased 11"x8" or 13"x9" dish. Stir white mixture and pour on
top, then swirl with a knife. Chill to cool. Cut into whatever size you
desire. The person that gave me this said to hide it or it will be eaten
before you want to serve it.
Everyone have a great day. Nancy and 4 legged associates take care and
have a great time away from the newsletter.
Susie Indy
Janie from Dec 18th newsletter was looking for a recipe using tater tots
and ground beef...i have one for:
Tater Tot Caserole
Brown 1 lb of ground beef, drain and set aside
2 cans of green beans, drain and empty into casserole dish
2 cans of cream of mushroom soup, use 1 and add to green beans and mix
well, use 1 and add to ground beef and mix well. Add ground beef on top of
green beans. Add tater tots on top of ground beef. Bake @ 350 degrees. for
40 minutes or until tater tots are brown. I love this newletter. I am a 47
yr old single mom who loves to cook and swap recipes.
Tia Karen from Omaha, NE
Hi Nancy,
Your readers know how good you are and so enjoy your e-newsletter. Thanks
for the response. This is an important question and accurate information
is appreciated. Have a great holiday season, kiss the kitties for me, and
enjoy some time off.
Lynn Narak in Las Vegas, NV
Nancy, I'd like to take a minute of your time to thank you for all the
wonderful work you have done for us during the year. I hope you know how
much your are appreciated. I wish you and yours a very Merry Christmas and
Happy New Year.
Phyllis in Texas
Hi there Nancy, Furboys and fellow recipe addicts,
In relation to the quandary re the "Omelets in a Bag". I have just found
some "Microwave Steaming Bags". These are made by Glad and also Multix. I
think the Multix is an Australian brand but I think Glad is world wide.
With these bags you can use them for soup or liquids, so the Omelets would
be OK. A little bit more costly than the ziplock bags.
All the very best for the Holidays.
Elizabeth, Bendigo, Australia
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