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 Mariann in Michigan, in Jan. 9th edition, this is the
chocolate frosting I use. My family loves it, and it is very easy. I hope
it will work for her.
CHOCOLATE FROSTING (9x12 pan, )
1 cup sugar
6 T. butter or marg
6 T. milk
3/4 cup or more if desired, chocolate chips. I use semi-sweet.
Bring sugar, butter and milk to a boil, making sure sugar is dissolved and
butter is melted before boiling. Boil hard for one (1) minute. Add
chocolate chips and mix well. When chips are melted, pour over cake.
Frosting will set up when cool.
And to Bette in Indiana who gave instructions for making breaded
tenderloins, you made me hungry for a tenderloin. I was raised in Iowa and
grew up on tenderloins. That and a Maid-Rite are the two things I have to
have when I go to Iowa. Thanks for the memory.
Jeanne, Tx
++++++++
Nancy does anyone have a recipe for old fashion fruit cake
I asked this before Christmas and I have not heard from anyone.
Please help me out in Blackwood, New Jersey
++++++++
Hi Nancy. Hope you are well, and the kitties too. Just added
another runt sibling of my cat to the family, as well as a babysit for my
son's cat for a week. None of them will communicate with each other, but
they stay FAR apart, just raiding each other's food bowls!.
For Mary, Green Brook, NJ in
Jan 5th
newsletter
who wanted to know how to *cook a rib roast*. Barbara Kafka's
cookbook gave me my answer to that. Is is exactly the same as James
Beard's column many years ago, (thanks to Marge in OH) and is the only way
I have ever cooked roasts for the last twenty years. It is so easy. As in
a previous column, last night's I think, people who want better done meat
get slices from the end, on in, and people who want medium-rare get the
middle slices. I insert garlic slices ONLY if the people who will be
guests like garlic a lot. Otherwise, I just leave it out. To reiterate
Marge's notes, make a note of the weight of the roast. Preheat oven to
550°. Sprinkle a 5-lb. roast with whatever seasonings you like [I use
salt, powdered garlic powder and freshly ground mixed pink, black and
green peppercorns (McCormicks), then a sprinkle of Wondra superfine
flour]. Put on a roasting rack in pan. Make sure over is [really] hot.
Cook roast at 550° for 5 minutes per pound. Turn oven off. DO NOT open
door. Leave for at least 60 to 90 minutes [depending on weight of roast].
This makes the outside crisp, the outer part of the roast [medium-well and
the inside medium-rare for a 5-lb. roast]. \Hope this helps.
Hudson Valley Kathleen
++++++++
Nancy, I also love the new format. It is so much easier to
read - specially when I roll the mouse and make the print larger (old
eyes, you know!). Thanks for this newsletter. It has to take most of your
time to put it together and get it out, but you just have no idea how all
your readers look forward to it each day. We know you need a day off, but
I/we are all happy when you forget it's Thursday and send out a newsletter
that day too! It seems the day is not complete without a Nancy newsletter.
I love reading notes from people from other parts of the country. Having
lived in the South all my life and never having traveled extensively, it
is so interesting to hear from people in Canada, Australia, Hawaii, New
Zealand, etc. It is educating us without our realizing it! And, see the
similarities as well as the differences in our ways of life.
Give Siggy and Ditto a big smooch. I have Talley (a big black boy, who
wants to be the Alpha cat), Amber (a little feminine tabby girl), and
Amanda Blake (a large, elderly, long-legged tabby lady that keeps Talley
in line). They are all special and pretty much run my house. Don't we love
them?
Sorry this has been so long, but once I got started I realized I had so
much to say.
Keep the good recipes and stories from your readers coming.
Donna in NW GA
++++++++
Hi, this is for Louisiana Lady (January
9th newsletter) that is having trouble with her
FoodSaver. You may be putting the
bag too far into the food savor. Try putting the edge of the bag just over
the wire but not into the space where you remove the air in the bag. I had
this same problem and it was me not the machine. Hope this helps.
Jane from NC
Comment
I did almost the same thing except I did not put the bag in far enough. I
have a small Foodsaver and a
large one. I use the small one most of the time and it does not take up so
much counter space. The small one is really picky about getting the bag
exactly right. The big one is not.
Nancy
++++++++
Siggy and Ditto have been mad at each other all day.
Ditto ate some food from Siggy's bowl so Siggy went in and ate all Ditto's
food and all his own food. Siggy got an upset stomach and has been
sick. Need to take care of him.
Ditto has been assisting me with the newsletter and keeps
pressing the spacebar when I least expect it. There still some messages
that have not been posted but will be posted tomorrow. Ditto has some sort
of timing device in him that says when it is his bedtime it must be my
bedtime. He does everything to bug me so I will quit what I am doing
and go to bed. Tonight it is hitting the spacebar.
Nancy
++++++++
Hi Nancy......thank you for all you do for our cooking
experience....
This is for Joanne D.
Pistachio Cake
1 pkg. Yellow cake mix
2 pkg. instant Pistachio pudding (one for cake and one for frosting)
3 Eggs
1/2 C. vegetable oil
7 oz. Club soda
Heavy cream
Mix above ingredients with 1 box of pudding and only half of the club soda
at a time. (because of foam.) Beat well like any cake mix. Bake in
ungreased angel cake pan. 350 oven for 40-50 minutes
Leave in pan when removed from over 1/2 hour. Refrigerate for 2 hours...
Icing.
Mix 1 package Pistachio pudding with 1 pint of heavy cream and spread over
cake. You do not have to beat the heavy cream first.
Irene Brown
++++++++
Athena in DE, is there a address in the boardinghouse
cookbook where we could order it? Sounds very interesting to me! I
really do need another cookbook! In case the Al people are interested I
got a new cookbook put out by Ala Power Co. last week. It called Powerful
Good Cooking #2., at the Power Co. office. I have the first one and this
one looks just as good!
Sandy in Iowa, if you do a search and type "lip balm recipe" it will bring
up several! I may try some of these. I just love the moisture cream.
Linda in Al
++++++++
Cheseball Recipe yesterday
In this recipe it calls for 2 oz. of cream cheese is that correct. I would
think that it needed to be 2 (8 oz.) of cream cheese. I can't see that 2
oz. would make a cheese ball.
Bonnie T
Thanks so much for all of you who told me how to cut out
doughnuts without a doughnut cutter! And I will look at my Walmart for
those cutters,
Sandy.
++++++++
For Betty I in S. Carolina's request.
Your newsletter friend,
Merry M in MN
This is my favorite lemon cake. I invented this recipe my self.
Fresh Blueberry Cake by Merry M
1 package yellow cake mix (without added pudding in mix) (Use a generic
store brand)
1-4oz. package instant lemon pudding mix
1 cup sour cream
1/3 cup vegetable oil
4 eggs
1/2 cup water
1 cup fresh blueberries
Preheat oven to 350°. Grease and flour a 12 cup Bundt pan or a 9x13 pan.
Mix all ingredients together (except blueberries) and beat for 4 minutes.
Gently fold in blueberries.
Pour into prepared pan, and bake for 40 – 50 minutes for Bundt, or 25 – 30
minutes for 9x13, or until center tests done.
If using a Bundt pan, let cake cool in pan 10 minutes before removing. I
just leave the cake in the 9x13 pan. This cake needs no frosting, it is so
moist and delicious, but you can dust with confectioners’ sugar if
desired.
++++++++
I want to wish a belated birthday Best Wishes to Karen in
Muleshoe, TX as well. Seems that we share the same date of birth but maybe
not the same year. I was born at noon, Jan 10, 1938, so by the time the
Nancylanders read this I'll be 69 years young. Again, HAPPY BIRTHDAY Karen
and any other Nancylanders who may share our birth dates.
Mr. Myron Drinkwater - Lake Forest, CA
Comment,
Happy birthday to Mr. Myron Drinkwater. I passed on your birthday wishes
to Karen (who is much older than I am.) She wished you a happy birthday as
well.
Nancy
++++++++
To grannym IL - sorry I should have added the following
recipe to the hot cocoa mix this is the tag to put on the mix if you give
it as a gift.
Rich & Creamy Cocoa
1 jar Rich & Creamy Cocoa Mix
6 cups boiling water
Whipped cream
Remove peppermint sticks from jar. Place cocoa mix in medium saucepan. Add
water; stir until mix is dissolved and chips are melted. Keep warm over
low heat. Pour into individual coffee cups. Add 1 peppermint stick to each
cup; garnish with dollop of whipped cream.
Makes 8 (3/4 cup) servings.
Single Serving: Place 1/4 cocoa mix in coffee cup; add ¾ cup boiling
water. Stir with peppermint stick until mix is dissolved and chocolate
chips are melted. Garnish with dollop of whipped cream. If using large
coffee mugs, double the recipe for single serving.
Sandy D in MN
++++++++
Thanks to Mary in Oregon Oct 7
newsletter for her Hillvilla Pumpkin pie recipe. I made them
for Thanksgiving and Christmas,took some to church dinner too. They were a
hit with everyone. Thanks again. Sue in Ky.
++++++++
Hi All,
This is for Barbara in East TN for her request for the Cheddar's
Spinach dip. I searched "Cheddar's restaurant Spinach Dip and
found
http://www.cdkitchen.com/recipes/
This site says the dip recipe uses tomatoes. I've had the dip at my local
Cheddar's (Lansing, MI) and there are little pieces of tomato in the one
served here.
Hope this helps.
And Nancy, take care of yourself, a lot of us look forward to your visit
everyday and thank you for working so hard for all of us.
Rose in MI
++++++++
Hi Nancy and everyone out in Nancyland. It is so good to have
you back and the wonderful news letter. I look forward to it every day.
This is for Mariann of Michigan and the homemade chocolate icing TNT. I
make this for the chocolate cherry cake.
Chocolate cherry cake devils food cake mix. Stir in 1 can of cherry pie
filling (of your choice), 2 eggs beat, 1 t. almond. Bake in a 9x13 pan
30-35 min.@350
CHOCOLATE FROSTING
1 c. sugar
5 T. butter
1/3 c. milk
Put in a heavy sauce pan and bring to a boil, stirring constantly for 1
minute. Remove from heat and add 1 c. semi-sweet chocolate chips. Stir
until chocolate melts, spread on cake.
Madelyn of Ar.
++++++++
Dear Nancy,
I was reading your newsletter this morning and I read one of the letters
someone sent in I think about a
FoodSaver, anyway, the letter went on to tell about Beth who lost
her husband recently, I'm 58 years old now and I lost my husband whenever
I was 26 years old and he was 28, he drowned in a fishing accident and at
the time I had two children 3 and 5, so I do know what you are going
through, but remember time does heal and I'm sure you have beautiful
memories to always hang onto, I'll be praying for you. Years down the road
I got remarried and had another child, and we have 6 beautiful
grandchildren.
Nancy, I love the new look of the newsletter, keep up the good work.
sally from Pa
++++++++
I have a question , when you take frozen meat out of
the freezer and cook it, than is it ok to refreeze the cooked meat
?
Judi
++++++++
This is in response to Mariann in MI January 9 newsletter who
wanted a chocolate icing recipe. This is not a made from scratch one but I
like it as it is quick.
Bring butter, milk and sugar to boil. Boil for 30 seconds. Add chips and
bead until thick.
Marian in ND
++++++++
I talk with Dennis
at Prepared Pantry weekly and sometimes several times weekly. I asked
him if he would mind posting an article and recipes for our family in this
newsletter. He sent me one today and I have posted it to
It is an informative article and has yummy sounding recipes on the second
page of the article. Thank you Dennis for sharing this with our family
here in this newsletter.
Nancy
++++++++
For those not tired of candy recipes, here is a simple one
that the kids and grandkids can help roll and wrap.
Place chocolate and butter in microwave safe bowl. Microwave, uncovered,
at high power for at least 1 minute, stirring once during cooking time,
until chocolate is melted. Stir in corn syrup and vanilla. Return to
microwave and cook on high power for 1 minute. Remove from microwave and
mix in 1 cup powdered sugar. Add the instant milk powder and stir
thoroughly.
Turn mixture onto waxed paper that has been sprinkled with the rest of the
powdered sugar. Knead candy until stiff, adding as much powdered sugar as
necessary to form a stiff but pliable dough.
Divide candy into four parts, and then roll each part into pencil-size
strips. Cut each strip into 10 pieces and wrap in waxed paper. You may
need to refrigerate the candy to set. Makes about 40 pieces note: You can
use light corn syrup without changing the taste. It will just make for a
lighter color roll.
Robbie Bowling Green, In
++++++++
I’ve seen the recent recipes for hot chocolate and just saw
this one in the Kraft Magazine. Haven’t tried it yet – but sure does sound
creamy and good.
POUR milk into medium saucepan. Add dry pudding mix; beat with wire whisk
1 min. BRING just to simmer on medium heat, stirring frequently with wire
whisk. Pour evenly into six mugs; top with whipped topping.
Hope you all have a great day.
Ann from East Berlin, PA
++++++++
Missed the wonderful newsletters when you were gone. I love
the new format and hope it is easier for you to work with. This is for
Marian in Michigan for frosting that is not so sweet.
WHIPPED FROSTING
1/2 can of any flavor Duncan Hines frosting
1 (12-oz.) tub Cool Whip Extra Creamy whipped topping
Fold the half-can of Duncan Hines frosting into the whipped cream. Frost
your cake after it has completely cooled
Another recipe for frosting is to melt about 8 oz chocolate chips and mix
with 12 oz cool whip. I haven't made this for a long time so don't
remember exactly the amount of chips, but 8 oz should be about right.
Both of these are light a fluffy but really good.
Roz in Indy
++++++++
Hope everyone had a happy new year. This is for Boots in VA.
in the Jan. 8 newsletter. I have always used the generic brand of
peanut butter in my fudge without any trouble with taste. If you made
the chocolate type, maybe it was too dark a chocolate for the taste you
wanted. I also just use the plain chocolate not the fudge type. Hope this
helps with the next time you make the fudge.
Sharron in Ind.
++++++++
Thank you, Shelley, for your ricotta cheesecake recipe.
I will try it.
grannym IL
++++++++
Hello Nancy, do any of your readers have some recipes for
canned cut sweet potatoes, a friend gave me several cans and the only
thing the instructions say is to heat until warm.
Thanks in advance to all of you
Leslie from Texas
++++++++
This is for Marilyn in MN
This is my favorite hush puppy recipe its slightly sweet.
Hush Puppies
1/2 cup corn meal
1 cup flour
1 can corn-drained (cream style works too)
1/2 onion chopped
1/4 to 1/2 cup milk or beer
Mix and drop into hot oil until good and brown.
Carolyn from Loveland (44 yrs old and 30 pounds overweight since getting
this newsletter! :)
++++++++
This is for Jenny in Ky. Which software program did
you use to make your family cookbook. They all seem so hard. Thank you.
This was in Tuesday Jan 9 newsletter.
Roberts wife in Ohio
++++++++
I recently bought a GTExpress, and I have been using
it lately. There is a recipe that calls for BAKING MIX. I see that
Jiffy makes a baking mix-- but it is not available in my area.
Could you point me in the direction of a baking mix? It is used in the
"Pie" Batter recipe.
Thank you for any help you can give me.
Susanne
++++++++
For all the people that wanted this recipe.
It was in the January 3, 2007 newsletter.
Sent in by: Bob in Adelaide South Australia
Thanks Bob, this is one I'm going to try when the rhubarb is ready this
year.
Sounds delicious!
Rhubarb and Ginger Crumble
3 cups chopped rhubarb
1/4 cup water
1 Tbsp sugar
1/4 cup chopped crystallized ginger
1/4 cup margarine
1/4 cup bran
1/4 cup sugar
1/4 tsp ground ginger
1/2 cup wholemeal flour
Place rhubarb and water in an ovenproof dish. Sprinkle over the first
measure of sugar and the crystallized ginger. Blend the margarine, bran,
second measure of sugar, ground ginger and wholemeal flour together.
Sprinkle over the rhubarb. Bake at 350°F for 25‑30 minutes or until golden
brown.
Serves 4.
Gramaj
++++++++
This is Donna from Pa again. I read the responses to the
request about Mrs. Wilkes Boarding house and am so glad to hear
that it still might be in business. I sure would like to go there again.
It was quite a experience unlike any I have had before. Just goes to show
you that not all you hear is the fact. Thanks again Nancy for a site that
supplies information when you want it.
Donna
++++++++
This is in response for the request of meatless meatballs.
I use a product called gimme lean by Lifelight which I purchase from the
health food store. I mix 1 package gimme lean ground meat style and 1
package sausage style, add onions, fresh basil, parsley, cheese and
breadcrumbs. Shape into small meatballs, and sauté in olive oil. These can
be make ahead and frozen or added to your tomato sauce. I have also used
leftover stuffing and mixed with the gimme lean, all works great. Hope
this helps.
Chris in Tampa
++++++++
For Anita in Brandon, January 7 newsletter, who wants a
recipe for "Meatless Meatballs". This is a TNT recipe that has been in my
family for many years.
MEATLESS MEATBALLS (EGG FRITTERS)
3 eggs, beat with eggbeater until frothy
Gently add (with a fork):
A little S & P
1 medium clove garlic, chopped very fine
½ cup breadcrumbs
1 Tablespoon grated Romano or Parmesan cheese
2 teaspoons chopped fresh parsley (or ½ teaspoon dried)
2 teaspoons chopped fresh basil (or ½ teaspoon dried)
Let it rest a few minutes, it will thicken as it rests. It will be a thick
batter which you drop from the side of a soup spoon into hot olive oil in
skillet. Dropping them from the side of the spoon makes a nice oval shape.
Brown on medium heat on both sides just until golden, then drop into
simmering
spaghetti sauce. Fritters only need to cook in sauce about 30 minutes, so
I add them to sauce when it is almost done. I hope this is the recipe you
want, they are really good.
Frances in Wesley Chapel, Fl
++++++++
Newsletter(Jan 8)
Hi Nancy, So many recipes today to print for my personal cookbook.
Thanks Yous to Linda in Al and Pam in Ohio for the Fried Pie recipes. I'm
sure the friend will try them. I am always looking for "off the beaten
path" recipes to try, and the Pickled Coleslaw sounds like one. I always
use
poppy seeds in my coleslaw dressing, and have had lots of people comment
on it.
Margaret, Tulsa
++++++++
Hi Nancy and all!!
I must agree that I am enjoying the new format that you have done for us.
I do have one plea for help, a while back Mimi sent in a recipe for
Corn Dog Casserole, I have tried searching the newsletters but have
not come up with the recipe. I know that you have one listed in the
favorite members recipe section but it is different. Does anyone have the
other recipe or date of it? I have not seen Mimi’s name in the newsletter
for a long time now, I did enjoy her recipes and hope that she will return
one day! I hope that everyone has a great week!
Gracie, Rochester, NY
++++++++
Hello everyone!
Here I am again due to still being house bound with the "crude". I am not
too good at staying in the house this much. I feel a little better but
will stay in another day or two.
Linda in Raceland, LA thank you so much for letting me know that you knew
Becky.
She faced her handicap with so much bravery and love for everyone. After I
moved here we did two Cajun cooking programs at a 2 year college here. I
did the work while she told the women about what we were cooking. I miss
her so much . I talked to Steve today and he preached to me about staying
in just like Becky would have. He is doing better now than we actually
thought he would. He has had a number of people from Thibodaux visit him
which is a big help. I will be sure to tell Steve you contacted me.
I hope the other ladies and Nancy don't mind my personal message to you.
Nancy I like the format of the postings-some are so small I can hardly
read them, so enjoy the larger print.
Nancy, is there some way I can Linda's a-mail address? I would like to
talk to her more.
Be safe and God Bless!
Rachael M
++++++++
Address and unsubscribes will be done on Saturdays.
++++++++
Siggy and Ditto's Corner
Thanks for all the suggestions on hiding from my master
and posing for a picture with the elf hat. She bribed me with
shrimp and I gave in.
Ditto
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