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purpose of this recipe newsletter is to post requests and replies, and recipes
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All Easy Cooking
Recipe Exchange Newsletter
December 6, 2006
The purpose of this recipe newsletter is to post requests and replies from
our members and all their great tried and tested (TNT) recipes.
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Hello Nancy, Siggy and Ditto, I was wondering if
anyone had some recipes for any Swedish items for food for Christmas Eve.
We will be going to my sons and I would like to bring a couple of things
to his house representing Sweden. Not anything that is too time consuming
to make but a little something. I remember that we always had Christmas
eve at my Grandparents home (Many years ago) and we always had a feast of
food. Actually, I would like a recipe for Swedish meatballs also if anyone
has a family recipe. Thank you.
CorW. from Boston area
There was no recipe included in the newsletter.
Many members are not getting their newsletter when the recipe is included.
This may be because of spam filters filtering out words included in the
recipe.
Nancy
For Dee in S. Illinois I have three diabetic
cookie recipes and a candy one Enjoy Caroline in MO by the way did you all
go with out power like we did in St Louis
Diabetic Health Cookies
1 cup raisins
1/2 cup chopped dates
12 cup chopped apples
1 cup water
1/2 cup vegetable shortening
2 well beaten eggs
2 teaspoons Sweet 'N Low
1 teaspoon vanilla
1 teaspoon baking soda
1 cup flour
3/4 cup chopped nuts your choice
Boil raisins, dates, and apples in water for 3 minutes. Add shortening to
melt, then cool and add rest of ingredients with the nuts last. Mix well
Drop by teaspoons onto cookie sheet. Bake at 350 for 10 to 12 minutes
Store in refrigerator in airtight container
Diabetic Coconut Fruit Cookies
1 and 1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup diet margarine
1/3 cup flaked coconut
1 egg
1/2 cup unsweetened fruit juice
2 teaspoons orange or lemon peel, grated
Sugar substitute equal to 1/3 cup
Preheat oven to 400 Combine flour, baking powder, soda and salt Cut in
margarine until consistency of pears or smaller Stir in coconut add
remaining ingredients all at once Stir with fork until dough holds
together Drop about 2 inches apart by teaspoons onto an un greased cookie
sheet Bake until light golden brown (About 10 minutes) Yield 3 dozen
Sugarless Cutout Cookies
3/4 cup margarine
1` small package fruit flavored sugar free Jell O your choice
1 egg or egg substitute to equal 1 egg
1 teaspoon vanilla
1 and 3/4 cup flour
1/2 teaspoon baking powder
In mixing bowl cream margarine and jell o beat in egg and vanilla add
flour and baking powder and mix well Chill 1 hour
Roll out on a lightly floured board to 1/4 inch thickness Cut with a med
size cookie cutter Place on un greased cookie sheet Bake at 400 for 6 to 7
minutes or till bottoms are lightly browned and cookie are set Cool on
wire rack Yield 6 dozen
Exchange 2 cookies equal 1/2 starch, 1/2 fat and 59 calories
Coconut drops
Yield 90 candy
1 cup light cream cheese
2 cups shredded coconut
Mix cream cheese and coconut Drop a 1 inch diameter onto waxed paper
Refrigerate
if you want to add a touch of color use food coloring to the coconut
before mix with the CC
1 drop is 19 calories and a Free Diabetic exchange
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to respond to newsletter replies, requests and tips. Please include
date of newsletter, title of recipe and who submitted the recipe or message. Remember to
include your name within the message as well
This is a big thanks to Sharon in Texas (12/05)
regarding keeping potatoes in water for scalloped
potatoes. This will be a help to me preparing for Christmas ;-) Happy Holidays
to all and a great big giant hug for you Nancy.
bonyfingers WI
HI,
Could someone tell me the date of the newsletter that the
sweet and sour meatballs and the Swedish meatballs
were in? Thank you.
Eleanor in VA
Hi Nancy
Thanks for such a great newsletter! I appreciate all that you do!
This is in reply to Sharon in Texas who wrote in the 12/05/06 newsletter that
her older friend remembers mom boiling lemonade.
What I recall is that we used to make lemonade with a "simple syrup", which was
equal parts of sugar and water boiled into a syrup. It then would be added to a
mixture of fresh squeezed lemons and water. If you add sugar to the lemon juice
and water it does not dissolve as well, or as quickly, anyway. So the simple
syrup is boiled and then that is what is used to sweeten your fresh squeezed
lemonade.
Lauré in North Hollywood, Ca.
This is for Tiena Alexander in Dec.3 newsletter
regarding the poor mans turtles. Ii found it in Dec 12 and 2o 2005 and printed
it out Mar 16th 2006. I have made them several times. Everyone loves them. I
hope you can find the recipe in the archives.
Ellen in Wa.
For Gloria Farris. Gloria, its 2 cups of evaporated
milk, not two cans. If I didn't write down 2 cups then forgive me but I'm sure I
did. Didn't I? Another senior moment? I'd take my ginko but forgot where I put
it. Enjoy that 14 Layer Cake!
Andee In L.A.
Sharon in Texas: About boiling
lemonade. She probably just boiled the sugar and some water to create a
syrup. My mother did the same thing. Checked my trusty Fannie Farmer cookbook,
and found the recipe for the sugar syrup, and her recipe (for one serving)
called for "either 2 T sugar or 1/4 C sugar syrup). The sugar syrup is made by
boiling 2 C sugar and 2 C sugar for 5 minutes. Then chill and store in a covered
jar. Got to stop reading this newsletter before my coffee and paper. Sets my day
back about half an hour.
jeanlock in McLean VA.
This is for Shirley asking for sugar free Eggnog
Sugar Free Holiday Nog
7 Cups skim milk, divided
1 package (1 ounce) instant sugar free vanilla pudding mix
1 to 2 Tablespoons vanilla or rum extract
Sugar substitute equivalent to 4 to 8 Tablespoons sugar I start out with 4 and
test and add more if not sweet enough
1 cup evaporated skim milk
Combine 2 cups milk, pudding mix, vanilla and sugar substitute in a bowl; mix
according to pudding directions. Pour into a 1 gallon container with a tight
fitting lid. Add 3 cups milk; shake well or stir well. Add evaporated milk and
stir or shake again Add remaining milk: shake or stir again Chill for at least 2
hour before serving
Yields 8 (1 cup) servings 114 calorie per serving 1 skim milk and 1/4 starch
Enjoy from Caroline MO
A note Aim in St Louis were to power was out for 5 days in my home and I sure
did miss this Newsletter it is taking me for ever to get caught up so if you see
my name several times in the next couple of days that's why
Star
This is in response to Doris S Indiana in
Dec. 1st newsletter,
regarding her black walnut tree. We live in black walnut and pecan country and
every so often the yield is not as great as in past years. Your trees are
probably ok - pecan production is not as great here this year either.
Millie in MO
I love the gifts in a jar but did that a few years
ago. I would like to do flower pot bread but am
having trouble finding a recipe. Any suggestions?
Amy Terry
Trying to send a request, please.
Does anyone know where I can purchase Alabama King corn
meal. Could buy it in Florida; but have not yet found this product in NW
Georgia.
Mary D
For M in Montana here is a link that might help you
have to stroll down the page to find the recipes for the mixes Homemade Mixes
and Make Your Own Recipes like Baby Food Recipes, Baking Mix Recipes, Beverage
Mixes Recipes, Bread & Muffin M..
http://mixes.cdkitchen.com/recipes/cat/9/0.shtml
hope this helps Caroline in MO
Unsulphured Molasses and
Crystallized Ginger
I have a recipe for gingerbread cake and it calls for unsulphured molasses and
crystallized ginger. I have never used either one of these and wondered where I
could find unsuplured molasses or if there is a brand that is the best. For the
crystallized ginger do you chop them in small pieces before adding it to the
recipe or grind it well?
Debbie in Utah
Dec. 3rd Newsletter
This is for Maria regarding bread machines. I have been using the
Zorushi bread machine for over 10 years and
absolutely love it. I have two of them and I make bread a couple of times a week
not only for myself but for family members. I have never baked in it however,
because I don't like the holes in the bottom of the bread. I use the "dough
only" setting and when it has risen I take it out and put it in a bread pan and
let it rise again. I think it's fun to take some kind of part in making homemade
bread without the machine doing it all. I call it therapy!! LOL
Donna in Colorado
Since this is the season for roast beef, here are the
directions from our local butcher shop.
Method for cooking standing rib roast
Any size prime rib whether boned or rolled
Preheat oven to 375°
Place meat on rack in pan uncovered, roast for one hour. Do not open oven door
Turn oven off and leave for one hour. Do not open oven door,
It can be left for longer if need be. Turn oven back on to 300°. Cook for
additional time, depending on how you want it;
Rare 45 mins
Medium rare 50 mins
Medium 55 mins
This timing structure will give you an even color throughout the roast. Our
local butcher shop hands this out with every rib roast they sell. Everyone
swears by it I use the 50 min timing, just right. remember, Don't open the oven
door.
Don fro Mich
Hello Nancy - Thanks so much for all the work you do
for us -
For Somer in East Tennessee:
Fruit Salad
One can each fruit cocktail; mandarin oranges; and pineapple tidbits (drained)
1 large or 2 small apples diced, peel or not
1 cup coconut
1 cup chopped pecans
1 cup mini-marshmallows
Mix all together - the moist fruit will be enough (I have added a tablespoon of
orange juice if serving right away, otherwise the fruit will moisten the
marshmallows).
My family loves this fruit salad. It was my Father-in-law's favorite food!
Hi everyone, here is a chocolate cake lover's recipe
that I just tried and liked very much as it's moist and very easy. I will use
this from now on.
Betty in ME
One Bowl Chocolate Cake III and frosting
2 cups of sugar
1 3/4 cups of all purpose flour (don't tap the cup)
3/4 cup of unsweetened cocoa powder (plain old cocoa)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 large eggs
1 cup milk (I used skim and it was fine)
1/2 cup vegetable oil
2 tsp. vanilla
1 cup of boiling water (yes, boiling)
Directions:
Preheat oven to 350 degrees. Grease and flour two nine inch round pans. I used a
9x13.
In a large bowl, stir together sugar, flour, cocoa, baking powder, soda, salt.
Add the eggs, milk, oil and vanilla. Mix for 2 minutes on medium speed. Stir in
the boiling water. Batter will be thin, pour into pans.
Bake 30-35 minutes for the round pans, (sorry but I lost track of how long the
9x13 cooked) or until **it tests done with a toothpick.
**I took mine out of the oven after the toothpick test but next time will use
the other method which is to push on it with my finger and when it springs back
it's done. Mine fell a little in the middle since it was undercooked.
Frosting recipe that was with it:
1 stick of butter
2/3 cup of cocoa (next time I will use a little less)
3 cups confectioners sugar, maybe a little more
1/3 cup of milk
1 tsp. vanilla
Melt butter, take off heat and mix in cocoa, add sugar alternately with milk,
add vanilla and beat until smooth. The more you mix it the better, that way the
sugar will all dissolve and it will be creamier.
Source: www.allrecipes.com
Hi Nancy and Kitties! I have a question for Barb in
De about the Fruit Salad in 12/5 newsletter. Are you sprinkling the jello on dry
or are you making jello and adding lots of fruit? And for one box approximately
how much fruit do you use?
For Jeanlock in Mcleon Va, thanks for the Nancy Drew site! Gosh when I was a kid
I could not get enough of those books. I also read all of the Hardy Boys
mysteries! What fond memories you guys stir up! Keep up the good work.
Billie in Fl
The easiest way I have found to cook squash is to cut
it in half, remove seeds, put back together, wrap securely in foil, place on a
baking sheet and bake at 400 till you can insert a fork in easily. This will
take from 1 and 1 / 2 hours to 3 hours depending on size of squash. This works
great for mashing or puree. If you want it to be in chunks, just cook it a
shorter time, and when there is some resistance for the fork going in it is
ready. Remove from oven, let cool so you can handle it, them just remove the
skin, and squash is done. This also works great for sweet potatoes. Those squash
are so hard to peel and cut and I don't want to chop off a finger.
Roz in Indy
To Dottie in Texas--Thanks so much for the
lime jello with cheese recipe. I was not very
patient and jumped at the chance to write for the recipe, which appeared the
same day as my begging for you to send it. I haven't had a chance to make your
recipe. As soon as I do, I'll let you know if it was like what I remember my
mother making. It sounds like the one she had and similar is better than nada!
Jae, central (Luther) OK
Nancy, In the Dec 5th
newsletter there were some answers to the question of what kind of cheese do
they use in Mexican restaurants for the white cheese dip. We have a REAL Mexican
restaurant here in town that is owned and run by Real Mexicans and they have
some of the best food around and it's the real thing! When they first opened, I
asked one of the waiters what kind of cheese they make the dip out of. He told
me white American cheese. Later, I got a recipe off this newsletter or maybe a
message board I am on and I made the dip. It was made with the white American
cheese and it taste exactly like the restaurant makes. If anybody wants me to
look for the recipe let me know and I will. I have a zillion recipes and it
takes a little time.
Sandee in West TN
To Dottie in Texas--Thanks so much for the lime jello
with cheese recipe. I was not very patient and jumped at the chance to write for
the recipe, which appeared the same day as my begging for you to send it. I
haven't had a chance to make your recipe. As soon as I do, I'll let you know if
it was like what I remember my mother making. It sounds like the one she had and
similar is better than nada!
Jae, central (Luther) OK
Hi to all you good cooks. I recently bought myself a
set of three springform baking pans. Now I have no idea what to do with them.
TNT recipes will be greatly appreciated. Not sure if just a regular cake mix can
be baked in them. Please help. Merry Christmas to all. Nancy, bless you for all
your hard work.
Sue in GA
This is for Sharon in Texas: Here is a lemonade
recipe that might be what you are looking for. I am not sure where I ever got it
and I have never tried it but it sounded good at the time.
LEMONADE
12 med. lemons
1-1/2 c. boiling water
1-1/2 c. sugar
8 c. ice water
Press down hard on each lemon with your hand and roll them from side to side
(breaks up pulp prior to squeezing them). Cut lemons into halves and squeeze
juice into bowl. Place lemon rinds in separate bowl with boiling water. Strain
lemon juice into large pitcher. Add sugar and ice water; stir until the sugar is
dissolved. When water with rinds is cool, discard rinds and add water to
pitcher, stir well. Refrigerate until well chilled. Serves: 12
Terese In South Dakota
For Sharon in Texas: I, too, make lemonade by boiling
some (not all) of the ingredients. It is so much better than the one I made for
so many years that was not boiled. It takes a little longer because there is a
chilling step involved, but it's worth it. Try it, I think it will be your
favorite, too:
Best Lemonade Ever
1-3/4 cups white sugar
8 cups water
1- 1/2 cups lemon juice from fresh lemons
In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to
dissolve sugar. Allow to cool to room temperature, then cover and refrigerate
until chilled.
Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled
syrup, lemon juice and remaining 7 cups water.
Makes 2 quarts
I have a request of all these wonderful cooks. Although my favorite place to eat
is not Furr's Cafeteria, they serve a Meatloaf with a Creole Sauce on it (not
the Bar-B-Que meatloaf) that I love. Does anyone have a copycat or clone recipe?
I'd love to make it at home and make stuff I actually like to go with it. LOL
Doris in Oklahoma City
I just have a quick question. I am trying to make a
recipe that calls for chili sauce and I have no
idea what that is. Is it just a sauce I buy like ketchup?
TIA!! Glenda
Hello Nancy -
I baked these bars tonight and the name says it all. Very, very good!
Can't-Leave-Alone-Bars
1 box white cake mix
2 large eggs
1/3 cup oil
1 can (14oz) sweetened condensed milk (NOT evaporated milk)
1 cup semisweet chocolate chips
1/4 cup butter, cut small
Heat oven to 350*F. Grease a 13 x 9 baking pan. Beat cake mix, eggs and oil in a
large bowl until blended. Press 2/3 of mixture in pan. Microwave condensed milk,
chocolate and butter in a bowl on high for 1 minute or until mixture is smooth
when stirred. Pour over crust. Top with teaspoonfuls of reserved cake mixture.
Bake 20 to 25 min. until lightly browned. Cool; cut into bars. Enjoy!
Thanks for such a wonderful newsletter!
Tina in Phx
Hi Nancy,
Happy up coming Holidays to all.
About the Solar car cooler, they don't work. I personally had two sets and it
was a big waste of money. By the way I live in Canada where the temps are no way
near hot as Tx. or any other southern state. So save your money.
Also for a nice refreshing fruit salad.
Fruit Salad
3 pears ripe but firm cut into cubes
I use Bosk pears as they are very sweet
3 sweet apples cut into cubes
I use red and yellow delicious apples
1 lb. of grapes red/green
1 lg. can of mango puree
Do not peel pears or apples and leave grapes whole. Mix everything together and
chill thoroughly. If you don't have mango puree then puree your own fully ripen
mango. Serve and enjoy. This is a nice naturally
sweeten and healthy salad.
Dee in Canada
To Shirley from Texas, regarding her frozen
meatballs, here is a TNT soup I have made, many times and it is very good. This
came from a Pillsbury cookbook a few years ago:
Meatball Pasta Soup:
1 Tablespoon olive or vegetable oil
1 medium onion, chopped
1 small green bell pepper, coarsely chopped
2 garlic cloves, minced
4 cups water
2 ( l4.5 oz.) cans Italian-style stewed tomatoes, undrained, cut up
1 ( 18-oz.) pkg. frozen cooked meatballs, or Italian meatballs, thawed
2 teaspoons paprika
1 teaspoon salt
1 teaspoon turmeric
1/4 teaspoon pepper
1- 1/2 oz.(1/2 cup) elbow macaroni or rotini (spiral pasta)
Heat oil in large saucepan over medium-high heat until hot. Add onion, bell
pepper and garlic; cook and stir 2 to 3 minutes or until vegetables are
crisp-tender. Add all remaining ingredients except macaroni; mix well, bring to
a boil. Reduce heat; cover and simmer 10 minutes. Add macaroni; cook, uncovered
10 to 15 minutes or until macaroni is tender.
Makes 6 ( 1˝ cup) servings The leftovers are even better the next day. Hope you
try it, you won't be sorry. Enjoy
Eileen from WNY
Barb in DE, I believe this may be the recipe you were
wanting in the Dec 5th newsletter. Would you believe this is not a low calorie,
fat free or a diabetic recipe but it is very much TNT.
Very popular to bring to work for bring a dish, there is nary a crumb let in the
pan when you leave.
Of course, there will be a hangover, after eating this bread pudding, I am
referring to the waist line. Use to be called Krispy Kreme Bread Pudding, not
many of these stores still in the Houston area, you can also substitute .
Other pastries or combine with donuts, what is a little more of a good thing
Bread Pudding
2 dozen stale donuts (you got to be kidding who has STALE donuts
1 can Eagle Brand Milk 14 ounces
2 cans fruit cocktail with heavy syrup
1 box of raisins 9 ounces
2 eggs beaten
Pinch salt
1 to 2 teaspoons of cinnamon.
Cut up the donuts, mix well, all ingredients in a large bowl together . Let
mixture sit to allow the donuts to absorb liquid as possible. Put in pan (9x13
will do) or equivalent. Bake at 350 for 1 hour. This is
not all to this recipe, you have to make the frosting.
Frosting
1 stick of butter melted
1 lb box powdered sugar
Rum
Slowly add powdered sugar to melted butter until blended. Add Rum to thin it
down while you stir.
Enjoy, Dotty in Humble TX
Karen in Tx said she bought a solar powered car fan.
I'd love to know where she bought it since after we tried to order one off the
internet we had our credit card number stolen. Didn't get the fan either. I had
forgotten that we should only order online at a website with https in the
address. I have found sometimes the "s" will only show up on the end of http
after you go to checkout. The "s" is for secure site. Betty in ME
Comment
There needs to be a https:// at the beginning of
the link and also needs to show a lock on the bottom right side of the page is
the site is secure.
Nancy
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