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 4, 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.
How to print out only part of the newsletter
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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.
To Margaret in Tulsa: I have been making and freezing
the '2 ingredient fudge' (any and all combinations
I can come up with!) almost since the 'recipe' first appeared here, and they
freeze and thaw beautifully. I wrap them in heavy duty foil, write the flavor
with a Sharpie pen, and then put in a gallon size zip-lock bag. (will hold 2
batches, 8"x8"). Don't forget: the EASIEST method by far is to use a square
Silicone pan; just refrigerate til firm, then turn upside down and peel off, (no
buttering foil or lining the pan...), package, and freeze! Hope this helps-.
Sue in WA
To Amy in Fort Wayne. You said you couldn't find
pimento cheese for stuffing celery. Have you tried
"cheese spread". You should be able to find it in just about any grocery, either
in the deli section or in one of the refrigerated sections
B
To Barb in De. Thanks that is the recipe that I lost.
Also I would like to tell all about the fudge that I made
with the frosting. I was in the Dollar General store the other day and
they had the candies made by Zackerys candy co. They had one that was mint and
chocolate kisses half and half. I thought that if you used chips that this would
work to. So I took a 2 dollar pack, took a few out to make it 14 oz's and mixed
it with chocolate icing and they tasted like Andies Candies. Took it to work and
the co workers loved it. Thought that you might like it to.
Donna in Pa.
To Cindy on her cook book. I would suggest a
theme binder and put the pages in protector sheets.
That would be about 140 sheets which are not too bad it you don't need to many
copies of the cook book. but have it printed is way to expensive.
Rosalie Wisconsin
Has anyone tried the Solar Power auto cool that are
advertised on TV. I don't really need today since it is winter but thought about
getting one for each of our cars for summer. I noticed in
Siggy's Corner under Carol Wright Gifts they
had them under As Seen on TV. I didn't want to purchase them if they really
didn't work. Has anyone tried them and if they have - do they work?
Karen in TX
Here's a recipe for Pimento Cheese Spread. It is from
"The Lee Brothers Southern Cookbook."
PIMENTO CHEESE FOR SPREADING
1 red bell pepper
8 oz. (about 3 cups) finely grated extra sharp cheddar cheese
2 oz. (about 1/4 cup) softened cream cheese, but into pieces
1 Tablespoon mayonnaise
1 teaspoon crushed red pepper flakes
Salt and freshly ground pepper to taste
Turn on the broiler. Place red pepper on its side in a dry skillet and slide it
under the broiler until the skin blackens on the side facing up, about 3
minutes. With tongs, turn the pepper so that an unblackened side faces up, and
repeat until the skin is blackened on all sides. Place the pepper in a small
bowl, cover it, and let it steam for 5 minutes as it cools down.
Uncover the bowl. When the pepper is cool enough to handle. Transfer it to a
cutting board, reserving any liquid in the bowl. Remove the blackened skin with
your fingers and discard. Using a paring knife, cut open the pepper, remove and
discard the stem and seeds, and chop the pepper into 1/4 inch dice. You should
have a scant 1/2 cup.
Place the grated cheddar in a medium bowl and add cream cheese pieces,
mayonnaise, diced red pepper and its liquid, and the red pepper flakes,
distributing them evenly over the cheese. With a rubber spatula or wooden spoon,
blend the ingredients together until the spread is thoroughly mixed, about 2
minutes. Season with salt and pepper to taste.
Transfer the pimento cheese to a plastic container or bowl, cover tightly, and
store in the refrigerator. Pimento cheese keeps in the refrigerator for about 1
week.
ENJOY! It's good on bread as a sandwich and also in a hamburger as a condiment.
Hi there, thank you Nancy for helping me to respond
to your wonderful newsletter. I do have a request though, if any of those
fabulous cooks out there have any appetizer recipes to be put on a spoon for
individual bites?
Thanks again! Linda
TNT Tamale Pie Casserole
Use 5 quart casserole dish.
In a fry pan scramble and brown 5# lean hamburger meat that has been salted and
peppered. Layer in the casserole dish a layer of corn tortillas that are
overlapped (about 5 each time you layer), then a layer of hamburger meat, a
layer of tomato sauce, a layer of chopped black olives (I always buy they
already chopped, ends up same price as unchopped for amount), and a layer of
shredded cheese, then start back over til you have used all your hamburger. I
usually have about 3 layers in a 5 qt. dish. You always end up with the cheese
layer on the top. Bake in oven for about 1 hour to heat all and blend flavors.
(I usually use a spoon when I take out of the oven to siphon off any excess
grease from the cheese as my hubby doesn't need grease). Serve with a tossed
salad and Iced Tea and you have a great Christmas eve meal. I also have Pace
Picante sauce available for anyone wanting it. I use only the corn tortillas, as
I have found they lend great Mexican flavor to this dish.
Also, I have found that this dish is not especially good warmed up another time,
although you CAN put it all together before leaving in the morning and
refrigerate it where you can just pop in oven when you get home. (Usually
everyone came back for seconds, so not much left over anyway. LOL)
Kim in Streetman TX
Thank you Nancy for your wonderful group and I feel
honored to be a part. In regards to Maria in Greece about her olive oil. I love
good quality olive oil so I had my daughter Staci ordered 3 bottles of it. I
live in Canada so had my daughter have it shipped to her address in Worcester,
Ma. I will pick it up there so I don't have to pay duty on it. So not only do
you have a great recipe group but you give out a lot
of other good information also. Thanks so much again.
Always, Dee 57 in Aurora, Canada
In the Dec. 3, 2006 newsletter Edna from So. Carolina
was asking where to find the Butterfinger Chocolate Cake recipe. I just pulled
it up and it is in the November 27,2006 newsletter very close to the beginning.
Hope this helps you Edna.
Happy Holidays, Barbara in Corsicana,Texas
Hello Nancy and all Nancylanders, Edna in SC will
find the Butterfinger Chocolate Cake in
Nov. 27 Newsletter. Her request is in Dec. 3
newsletter.
Hi Nancy: This is for Doris in De. (Dec. 3 newsletter) Try Nov. 13 newsletter.
There is a recipe for Crockpot Candy sounds like what you are looking for.
M. Tulsa
I don't know the date the Mock
Turtle Candy recipe was in that Tiena Alexander wanted but you put a Rolo
candy on top of the small round pretzel, put in 200 degree oven for 4 minutes,
then take out and put a pecan half on top of each one. Let set to harden. Joan
from Oklahoma
Hi Nancy,
I really enjoyed your letter about yourself. Thanks for doing that. Also, really
enjoyed Siggy's story. So cute and love the pictures. I look forward to the
newsletter every day.
Amy in Ft Wayne, IN wanted a pimento cheese recipe. My Mother has made this for
years and it is really good.
PIMENTO CHEESE
12 oz American Cheese
2 oz jar pimentos
dash salt
Let cheese soften to room temperature. Mash cheese with a potato masher. Mash
pimentos with a fork and add to cheese. Add home-made salad dressing - combine
well.
Ho-made salad dressing
3 eggs beaten
1/4 cup cider vinegar
1/4 cup sugar
dash salt
Combine and beat well. Cook until thickened. Let cool and use in pimento cheese
recipe, potato salad and apple salads.
Kay Neil (Springfield) age 72 I thought I was the only older one on here. Good
idea telling our ages.
Hi Nancy, and everyone. We had our annual Senior
Citizens Christmas Dinner today, and I fixed the sugar free pecan fudge found in
the 10/29/06 newsletter. There were mixed conclusions about it. The cream cheese
was very strong tasting in it. I would have liked to have had more of a
chocolate taste. Also it didn't really set up like regular fudge, but maybe its
not supposed to. It kept its shape, but was soft and cheesecake like. In fact
some referred to it as the chocolate cheese cake bites. I don't know if that is
the way its supposed to be, or if I did something wrong.
I have 6 more events to make diabetic sweets for, and would like to try it
again. If someone else out there has made this recipe, and it turned out
differently, let me know. I sure would like for it to be right before I make it
again. I thought perhaps I didn't let the chocolate cool long enough, so I made
another batch. But it turned out the exact same way. I thought the pound of
cream cheese sounded like a lot, so I compared it to another recipe that is very
similar. It also called for that much cream cheese. Any thoughts on what I may
have done wrong?
Also, if anyone has a good Sugar Free/Diabetic cookie and candy recipe, I would
love to have it. I have visited the Splenda site, and here. But I would love to
have as many as I can to choose from.
Thanks! Oh, and thanks to Dawn in Cape Cod, MA for the Dick Blick site.
Dee in S. Illinois (who got bypassed by the snow on Thursday)
HOLIDAY BEAN SOUP
1 -16 oz. pkg. dried black-eyed peas
1- 16 oz. pkg. dried yellow split peas
[may substitute kidney beans if these aren't found]
1-16 oz. pkg. dried Pinto beans
1-16 oz. pkg. dried green split peas
1-16 oz. pkg. dried Navy Beans
7 Tablespoons chicken flavor instant bouillon
3 Tablespoons onion powder
4 Tablespoons garlic powder
4 Tablespoons dried thyme leaves
6 Bay leaves
1. In each jar, layer 1/3 cup each of dried pea and dried beans in order given.
2. In medium bowl, combine bouillon, onion powder and Thyme; mix well Divide
mixture evenly [about 2 tablespoons] into each small plastic bag. Add 1 bay leaf
to each bag; seal bags. Add one to each jar of beans.
3. Seal jars with lids or fabric. Include the following Holiday Bean Soup
recipe.
HOLIDAY BEAN SOUP
1 Jar of holiday bean soup mix
7 Cups Water
Pour dried pea/bean mixture into colander; rinse and sort. Place mixture in
large saucepan or Dutch Oven. Add water and contents of small plastic bag
included with jar; stir to mix. Bring to a boil over medium high heat. Reduce
heat to medium-low; cover and cook 1-1/2 hours or until pinto beans are tender,
stirring occasionally. If soup seems too thick add 1/4 cup water. Split peas
will be very soft and will thicken soup. Season to taste with salt and pepper.
May add small pieces of cooked ham if desired at the last.
Irma~Iowa
Grannym was looking for a fruit
salad recipe, this is one I use at Christmas.
Chop up about 6 apples in bowl. Add a cup of raisins, about a half bag of
Miniature marshmallow, can of drained fruit cocktail. Mix together with Mayo.
Peggy in Georgia
This is for Barbara in Corsicana, Texas. Thank you
for some delicious sounding Mexican recipes. I will be trying them soon. Since
you live in Texas and have access to Mexican food in the restaurants, would you
happen to know the kind of white cheese they use for dips with chips. It is SO
good. I have to drive to a Mexican restaurant and order some for my
granddaughter (7 years old) when she is coming to visit. That is ALL she wants.
I have not asked at the restaurant because I would assume they don't
want me to make it at home. (smile).
Thank you! Barbara/Alabama
I had more fun looking through
Siggy's Corner. When I was young my aunt would
always give me a National Geographic subscription each year for Christmas. I
found so many great gifts. I clicked in the top right side of the page and got
some great prices on their magazines. I didn't realize that they had magazines
for different ages. I even had to purchase a subscription for me that will be
under the tree from Santa. Thank you for having Siggy's Christmas Corner.
Lisa Ft. Worth
Hello Nancy and Friends,
I sincerely hope that you all had a blessed Thanksgiving!
Nancy, for our family’s annual Christmas Eve dinner get-together, this year’s
food theme is seafood (shrimp/fish/crab, etc.).
Wanting a good bread to compliment seafood, I remember the herb biscuits they
serve at Red Lobster. Does anyone have a recipe for those delicious biscuits?
Marcia in Mt. Airy
Good morning to Nancy and everyone!
Here are some replies:
To Tiena Alexander: the Mock Turtle Candy recipe is found in the 11/9
newsletter, submitted by Caroline MO.
To Edna in SC: The Butterfinger Chocolate Cake recipe is found in the 11/27
newsletter, submitted by Shirley F.
To Shirley in the 12/3 newsletter who was wanting the Fat Free Sugar Free Egg
Nog recipe. Here is a recipe I believe I got from this newsletter, but that was
before I started keeping track of who submitted what and when. Hope its the one
you are looking for.
Have a great Day everyone!
Dee in S. Illinois
LO-FAT SUGAR FREE EGG NOG
I gallon cold skim milk
2 tsp vanilla
3 pkgs (small box) instant vanilla sugar free pudding mix
1/3 cup sugar substitute ( or 8 individual packs)
1/2 tsp rum extract
fresh nutmeg
yellow food coloring
In a large bowl combine milk and vanilla and rum extract. In another bowl blend
sugar substitute and dry pudding mix. Whisk into the milk mixture until blended.
Add yellow food coloring to desired color.
Top
with grated nutmeg.
This will thicken as it sets, can thin it with a little more milk if
desired. We like the thickened nog. Enjoy!
Nancy thank you for the newsletter and all the time
it takes to put out. In the 11/2 Jae in central OK was wondering if anyone had a
salad with "lime jello, grated Velveeta, pecans and the rest I don't remember,
Maybe pineapple and cream cheese." The recipe below you can add the Velveeta to
it or left it out and I have done the same for Small diced celery. I have made
this for years with the celery and Velveeta and if I don't have either or both I
just leave it out.
Susie's Super Simple Lime Jello Salad
1, 3 oz., pkg. lime Jello
1, 8 oz., can crushed pineapple, drained
juice from pineapple plus water for the cold liquid
1, 8 oz., pkg. cream cheese, softened
1 pkg. Dream Whip
½ cup chopped pecans
¼ cup celery*
¼ to ½ cup grated Velveeta*
Make jello according to package directions. When jello is dissolved add cream
cheese. Cool. Then add the Dream Whip and drained crushed pineapple. Fold this
into the jello mixture. Add pecans, if using, celery if using and the Velveeta
cheese, if using. The celery or Velveeta. Put this in the refrigerator for about
30 minutes. Stir so all is mixed well, then pour this into bowl or mold.
The next one doesn't have the cheese.
Aunt D.A.'s Holiday Salad
1-1/2 cup pineapple juice
1/2, 8 oz., pkg. cream cheese, 4 oz., softened
1/2 cup pecans, chopped
1 cup heavy cream, whipped
1, 6 oz., pkg. lime jello
1, (8-1/4 oz.) can crushed pineapple
Bring juice to a boil. Dissolve jello in juice. Let cool. Cream cheese until
soft. Add drained pineapple and pecans. Pour juice and jello into cream cheese
mixture and mix well. Lightly fold in whipped cream, pour into bowl or mold and
chill.
Hope you will enjoy one of these. Everyone have a great day. Nancy and 4 legged
associates take care. Nancy enjoy your time off during the holidays.
Susie Indy
Hi Nancy, first off I would like to thank you so much
for the wonderful newsletter. I have been receiving it for a couple of years now
and just love it. I have gotten so many great recipes from you and our extended
family who add new recipes all the time. My request is for a
Fruit Salad. My grandmother used to make fruit
salad for Christmas every year. To the best of my knowledge, it didn't call for
any kind of dressing, just the juice from the fruits. I know this sounds silly
but does anyone know of the combination of the salad. I'm really not sure just
what she put in it. I know it had marshmallows in it, and pecans, but not sure
of the fruit combination. And by the way I am 52 years old and in astern
Tennessee. Thank you again for such a great newsletter.
Somer
For the request for celery stuffing's.
My family loves celery stuffed with blue cheese.
Mash a wedge with 1-2 tsp. Worcestershire Sauce, and enough milk/cream to make
it spreadable on the celery. I often add some grated onion or dry onion flakes,
or even onion powder. This was my mother/law's tradition for Thanksgiving and
Christmas dinner.
Joanne
HELP-
I thought I had saved the Apple pie delight recipe,
but when I went to find the recipe-it wasn't there.-So could someone please tell
me the when it was in the newsletter. (Or the recipe)
Just a short note to THANK YOU NANCY, for this great
newsletter. Every morning I get my cup of coffee and sit and open this great
gift I get every day. Can you believe I even got one of my daughters cooking
with some of these recipes. (She would have starved to death 2 years ago if
she'd lost her can opener. LOL)
Merry Christmas to you, your 4 legged buddies and to all of the great cooks in
Nancyland. Hope everyone out stays safe, healthy, and happy in 2007.
Kennelmom in B.D. Wi
Nancy this is for Shirley in Tyler, Texas from Betty
in Tyler, Texas. Shirley you were looking for cherry chips,
and I found them at the Super Wal-Mart on Broadway. They had quiet a lot, so
good luck. It is so neat to see someone from the same town!! Let me know if you
find them. Thanks again Nancy for this wonderful newsletter. It is the first
thing I pull up every morning, and am really disappointed when its not there.
Hope you had a wonderful visit with your friends!
Betty
For Shirley:
Southern Eggnog
1 small package cook and serve vanilla pudding
1/2 cup sugar
1 qt milk
3 egg yolks, slightly beaten
1 tsp vanilla extract
3 egg whites
1/4 cup grand Marnier (optional)
1 cup heavy cream
Nutmeg
Mix pudding mix, sugar and 1/4 cup milk in a saucepan. Add egg yolks; blend. Add
remaining milk; mix well. Cook over medium heat, stirring constantly, until
mixture comes to a full boil. Cool. Beat egg whites until stiff peaks form. Fold
into cooled pudding. Add vanilla and grand Marnier. Chill for several hours.
Whip cream and spoon into eggnog just before serving. Sprinkle top with nutmeg.
Yield: 12 servings.
NOTE: I would think sugar-free pudding and Splenda would work perfectly well.
For Buckeye Annie:
Chocolate-Eggnog Pie
2 cups dairy eggnog
6 oz (1 cup) semisweet chocolate chips
1 tbsp unflavored gelatin
1/4 cup milk
1 cup heavy cream, whipped
Bring eggnog almost to simmering over low heat, stirring constantly. Add
chocolate chips; stir until melted. Soften gelatin in milk. Stir into eggnog
mixture until thoroughly dissolved. Cool. Fold in whipped cream when mixture
begins to thicken. Pour into prepared graham cracker crust or baked and cooled
9" pie shell. Refrigerate until set.
NOTE: You can double this recipe and pour into a 9 x 13" baking pan. Cut into
squares to serve. Take a couple cans of whipped cream with you to smother each
square of dessert.
grannym IL
This is for Shirleys' request for sugar-free eggnog:
Sugar Free Eggnog
Serving Size : 8
1 package sugar free vanilla pudding mix (instant--.9 ounce size)
7 cups skim milk
2 teaspoons vanilla extract OR rum flavoring
2 packages sugar substitute -- or up to 4 pks
1 cup evaporated skim milk
Combine pudding mix, 2 cups milk, vanilla and sugar substitute in a bowl; mix
according to pudding directions. Pour into a half-gallon container with a tight
fitting lid. Add 3 cups milk and shake well. Add
evaporated milk and shake. Add remaining milk; shake well. Chill and serve.
Diabetic Exchanges: one serving equals 1 skim milk, 1/4 starch.
107 calories, 187 mg sodium, 1 mg cholesterol, 15 gm carbohydrate, 10 gm
protein, 1 gm fat.
Linda in Al.
Newsletter dated
December 2 .
Thank you Margo/Boston for the jar recipes web page link and I sent it on to
several that do this every year.
M in Montana
For Mary Jo in MD
I tired your turnip puff that was in the Oct. 18th
newsletter for Thanksgiving. It has wonderful flavor, however nobody touched
it but I loved it thank you for sharing the recipe.
I also made my own recipe for dressing and put it in the crockpot, it turned out
to be the best dressing I've ever made. My SIL told me so and she is usually not
bowled over with my dressing. I also used the rice cooker for my mashed potatoes
but I ran out of time and had to cook them on the stove however I mashed them
then put them in the rice cooker and they kept so warm all thru dinner. I want
to thank all the cooks out there in Nancyland who shared their ideas I never
would have thought to use the crockpot for dressing or a rice cooker for mashed
potatoes. I love this list.
Nancyb
For Dottie in Humble, Texas,
Dec. 3 newsletter. Thanks for your reply so I
know I wasn't making this up. My mother also made the pineapple, cottage cheese,
lime Jell-O salad. The lime Jell-O, Velveeta was more of a dessert than the one
with cottage cheese maybe because of the pecans. I can't remember the
exact ingredients. Would you please post your recipe? Neither my mother's friend
nor my aunt had the recipe when I got in touch with them.
J
This is for Tiena Alexander (Nov 3, Sunday
newsletter) who asked when the Mock Turtle Candy recipe was posted. I don't have
the date, or the name of the person who sent it in, originally, but here's the
recipe Tiena.
Cheryl in Ohio (Nancy, I hope this isn't too long to post)
Preheat oven to 250 degrees. Line a cookie sheet with foil. Put pretzels on
foil. Put 1 Rolo candy on top of each pretzel. Put in a preheated oven for 5
minutes. Remove from oven and immediately put one pecan half on top of Rolo
candy mashing it down to fill the pretzel. Refrigerate until set. Store in a
tight sealing dish.
Also for Buckeye Annie, who need a dessert for her Christmas party at work,
here's my Cheesecake recipe. You won't be sorry! Best
Cheesecake
Preheat oven to 350.
Best Cheesecake
Crust *
24 Crushed Graham Crackers
1/4 Cup Sugar
1/2 stick melted butter
To prepare crust: Combine all three, and mix well. Press into the bottom and
part way up sides of a 9x13" pan. Bake in preheated 350 oven for 5 minutes. Take
out and cool.
To prepare filling: Beat softened cream cheese until fluffy, beat in eggs, one
at a time. Beat in sugar and vanilla. Pour into prepared crust. Bake in
preheated oven (300 degrees) for 30 t0 35 minutes. (no longer)
Topping
1 lb. sour cream (16 0z container)
1/2 cup sugar
1/2 teaspoon vanilla
To prepare topping: Mix sour cream, sugar and vanilla. Remove cheeecake from
oven. Spread with topping mixture, while cheesecake is still hot. Return to oven
for another 5 minutes. Cool. Serve chilled.
*You can buy the graham cracker crumbs, and double the crust recipe that is on
the box for a 9' crust.
Cheryl in Ohio
In the Nov. 29 newsletter, Sherry in TX asked for
spicy Mexican dishes. I love Mexican food, and I discovered this soup recipe on
Allrecipes. Have made it a number of
times, so it's tried and true! It is absolutely delicious! The heat can be
controlled by how many chopped jalapeno's you add.
I have to admit that I don't always follow a recipe exactly, but change it to
our tastes. In this recipe I have always used a good picante sauce like Pace,
less half and half, not so much chicken, and more cumin because we love it, and
New Mexico chili powder or a good substitute to taste. I have also added
jalapeno's every time. The dry fajita seasoning is very important to this
recipe! I like to serve this with fresh lime wedges to "cool" it down somewhat.
This soup is absolutely wonderful, especially if it's really cold outside (or
not)!
Chicken Tortilla Soup
3 cloves garlic, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half - I use non fat half and half
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh salsa
1 (15 ounce) can creamed corn
6 boneless, chicken breast halves - cooked, skinned
2 teaspoons ground cumin
1 (1.27 ounce) packet dry fajita seasoning
3 tablespoons chopped fresh cilantro - I don't always add this as I may not have
any at the time.
16 ounces tortilla chips
8 ounces shredded Monterey Jack cheese
In a large pot over medium heat, saute the garlic and onion in the butter or
margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add
the broth and half-and-half. Bring to a boil and reduce heat to low.
Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons
cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into
individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup.
Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining
1 tablespoon cilantro, and serve.
57 year old Mary from Oregon ;-}
Margo/Boston (Dec. 3rd) mentioned her olive oil
dipping mix for bread. I would love to have that recipe! Thanks.
A in AL
Hi,
This is for Shirley in Texas. I have made these since the 70's and they are
always a hit. It's called sweet and sour meatballs.
Make your own meatballs or buy frozen.
One jar (12 ounce or size close to it) chili sauce
One jar (12 ounce) grape jelly
Combine the two and warm up on stove, then pour over meatballs and simmer, or
place in crockpot on low. I have made them several weeks before my party and
then have frozen them. They don't last long when I serve them.
Becky
For Tiena Alexander:
You asked about the Mock Turtle candy, I made a batch tonight, my hubby loved
them, here is the recipe:
Mini Pretzels
Rolo Chocolate Carmel Candy
Pecan Halves
Line a cookie sheet with aluminum foil. Cover the cookie sheet with mini
pretzels. Unwrap the gold foil off the Rolo's and place one on top of each
pretzel. Bake in a 200 degree oven for 4 minutes - just
until the Rolo candy starts to melt. Remove from oven and place a pecan half on
each Rolo, gently press until the chocolate and caramel spread over the pretzel.
I copied this back in 2004, hope you enjoy.
Gladys, IN
This is for Jae in central Oklahoma, Dec 1 edition,
this is my mother-in-law's recipe, we have enjoyed this for over 50 years, this
was before cool whip was popular, I always thought that when she first started
making this I thought she was making an error by putting in grated Colby cheese
(or Velveeta) because I had been seeing in at the cafeterias with cottage cheese
in it, never shredded cheese, but this is REALLY good, we always make it at
Christmas in memory of Bonnie.
Thanks for the memory, to share her recipe with someone else.
Dotty in Humble, TX
Bavarian Salad
1 (3oz) Jello Lime Gelatin
1 cup miniature marshmallows
1/4 cup sugar
1 cup whipping cream, whipped
1 cup crushed pineapple, drained
1 (8oz) cream cheese, softened
1 cup pecans, chopped
1/2 cup cheese, grated (optional)
Combine first 3 ingredients with 1 cup boiling water. Stir until marshmallows
dissolve. Refrigerate until partially congealed. Beat mixture until foamy. Beat
whipping cream with sugar and then add to gelatin mixture. Chill until set.
For Beverly in Louisville.
I have a 9 yr old granddaughter who loves anything
crafty, like jewelry-making kits or the little spin pottery kits. She also likes
the Little House books and the Narnia books. A children's cookbook with a little
apron would also be nice.
Bonnie in Delaware
Beverly in Louisville re suggestions for gifts for
the nine-year old little girl: When I was that age
I always had my nose buried in a Nancy Drew mystery. If you haven't read them,
take my word for it. They not only developed my love of mysteries, but my love
of reading.
Doris in Oklahoma City
For Beverly who picked a 9yr
old girl from the Angel Tree- little girls love anything that lets them
seen "grown up". Nail polish, nail kit, all kinds of what my daughter calls hair
bobs (barrettes, etc), play makeup, scented kids body wash and creams.
Really anything you yourself would like but child size and scents. I've got a 7
yr old grand daughter who just loves all that stuff. The smellier the better!
There's an after bath spritz that's really popular and not expensive.
By that age Barbie's are still the rage, especially
with accessories.
Hope everyone has a Wonderful Christmas Season, especially Nancy!!!
Sue in Fl
This is for Beverly in
Louisville who wanted ideas for presents for a 9-year old girl. My
granddaughter is also 9 years old and her wish list included Bratz dolls. I
bought a Bratz Diamondz baby for $12 at Target. Also Kmart has 1/2 price toys
each day this week. On Friday they have a Dance Maker 2 for $12.49. It is a mat
that they step on different squares to the beat of the music. My granddaughter
wanted one when they first came out but they were too expensive. I also bought
her a diary and a Bratz activity book. My daughter won't allow any makeup and
only clear nail polish. Hope this helps.
Karen (55), NW Arkansas
This is for Beverly in Louisville regarding
gifts for a 9 yr. old girl. I have 9 yr. old twin
granddaughters and they love to do their fingernails, so yes, a fingernail kit
is very appropriate. They also like Polly Pockets and sit for a long time
playing with it. Also think of jewelry making kits, or any craft kits. Hope this
helps. Good luck.
Gay in L.I.
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