All Simple and Easy Cooking Recipe Kitchen
Easy and simple to prepare recipes using everyday ingredients.

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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 for Terese in S. Dakota regarding immersion hand blenders. I use mine when I make creamed soups and to puree canned tomatoes, etc. They are well worth the money. They make a messy job easy. I recommend it.

This barbecue sauce recipe is for Nedra in Va. Don't know where I got it from, but I use it when I make pulled pork and it it delicious.
1/2 stick unsalted butter
6 tbs. minced onion
1 1/3 c. cider vinegar
1 1/3 c. ketchup
1 c. (packed) dark brown sugar
1 tsp. Worcestershire sauce
1/4 ts. cayenne pepper (i use red pepper flakes)
liquid smoke to taste

Melt butter in heavy large saucepan over medium heat. Add onion and sauté 3 min. Add remaining ingredients and bring to a boil. stirring frequently. Reduce heat and simmer sauce about 30 min. stirring now and then. Season to taste with salt and pepper Sauce can be prepared 1 week ahead. Cover and refrigerate.
I have also frozen this sauce to use at a later date.
Gay in L.I.

This is for Sue (Cooky) in Indiana in response for her request for a previously published recipe called the "Best Cheesecake" recipe. I saved this from the newsletter dated either 12/4 (2006). I hope that this is the recipe which you are looking for.
Andee In Los Angeles

Also sent in by Judy in Ohi0

For Therese in South Dakota, I have had an immersion blender for over a year now and use it often, the secret is to keep it out & handy. I puree many different soups I make, lumpy gravy or pudding I use the immersion blender. Today I made hummus used it on the chick peas & other ingredients, as I said "keep it handy". Mine came with several attachments & containers, seems I only use the cutting blade but have used the whisk a few times, I love it. My daughter asked for one for Christmas this year, I had already gotten it before she asked.

Now I have a question, I bought a plastic rolled up mat for rolling out pie crusts, cookies etc. but everything sticks, no instructions came with it.
Judy in Florida

For Jane Ann in Alabama

In Re: Corn Pudding January 17, 2007 Newsletter

There is NO water in this recipe.
The water is for a water bath so pudding doesn't burn.
You take a dish, larger than the one you put the pudding in, pour boiling water in it.
Mix all ingredients in a smaller bowl. (She specified an oval corning dish but round would do)
Put bowl with ingredients into the water bath. Adjust water to come up half way on the smaller dish.
And bake.
I'm not too good at explaining things so hope this is a bit clearer than mud.
gramaj

Dear Nancy:
In the January 10th newsletter, there was a message from Sandy D in MN. She gave the directions for Rich & Creamy Cocoa--information to give as a gift.

Well, after I read that message, I went to look in my files to make sure that I had the recipe because I wanted to put the additional information with it. However, I couldn't find the recipe. So, I would be so thrilled to either have the recipe or be told where I could find the recipe!!!

Thanks so much in advance,
Karen T. in KY

To Norma in PA; Jan. 17 newsletter: Will your recipe for Chocolate Velvet Frosting stay firm on cake at room temperature after frosting it or does the frosted cake have to be refrigerated? Sounds really good, but I would like to know before I try it.
Thanks. Etta in LA.

Nancy,
Hope you and the kitties are keeping warm in this crazy weather. This is for Terese in South Dakota in the Jan 19 newsletter.

I have a Braun Immersion hand blender with all the attachments. I use it all the time. My food processor has had a rest since I got this little gem of a machine. You can puree anything in the original pot instead of struggling to transfer it in stages to the Food Processor. Small and large amounts of food can be processed without fuss. cleaning up is much easier too. I would recommend this without any problem. Just make sure that you get a powerful enough motor in the hand blender.

Agnes from Ottawa Canada

To Tona in Bama: I made your Cream Cheese Banana Bread, Newsletter 1/19/07 today and it did not come out very good. I followed your recipe to a T. It rose up beautifully, and a pick inserted in the middle came out perfectly clean, before I removed it from the oven. While it was cooling on the rack, it sunk and was gooey. I was really disappointed in the results. Do you have any idea why this would have happened? If I had baked it any longer it would have burned, as the cake itself was very brown. I did put foil on the top for the last 15 minutes. Any help you can offer will be greatly appreciated.
Harriet/AZ

For maryjo in MD.
They have a peanut butter sheet cake on www.Allrecipes.com. One is made from scratch and one is a cake mix. I have tasted the made from scratch and it is delicious.
Genie

Thanks go to Nancy for this website, Bette in Indiana and Linda in Ohio for suggesting foods for the teens. I ended up making Paula's Lady and Sons beef soup and meatballs in sauce. We can only use crockpots to cook with or to warm food so it's limiting. They have rec night two nights each weekend and this is the first time I've made the main dish. I much prefer to make desserts. In fact today I made some pineapple, coconut bars from some online site, it may have come from this one. The family really likes them. By the way does anyone want Paula's recipe for what she calls beef stew? It has canned diced tomatoes and Italian seasoning in it and it's not what I think of as beef stew but everyone else likes it. It does have a lot of ingredients but it makes a lot of stew. Let me know and I'll send it in.
Betty in ME.

Hi Nancy, am looking for Peanut Butter cookie recipes.
Thanks, Bev O. ND

I have an older Rival slow cooker. You can regulate the heat better because it has numbers 1, 2 3, 4, and 5(high) This is the best for controlling the heat. The newer models just have low, medium and high. That is when the food starts to burn.
Sue from Illinois

Hello all,. for Sue in Florida with the drippy spaghetti sauce problem, another solution, and this also works for soups and stews, add some Instant Tapioca pudding to your liquid during the cooking process. Tapioca is a natural thickener. Being a retired chef, this is something that's been used in professional kitchens for many years. I like it best used when making beef stew in my slow cooker, but it works great in spaghetti sauce as well. I put in a couple of tablespoons of the dry Tapioca to the liquid about half way through cooking whether on the stove or crock pot. It leaves no taste and you don't have the issue of lumps from flour.
Diane in Fitchburg Mass.

Last week I wanted some brownies but did not have any regular flour so I substituted Bisquick for the flour, salt, and baking powder in the original recipe. This was so good that from now on this is how I am going to bake my brownies.

Juneann’s Chewy Bisquick Brownies
1-2/3 cup granulated sugar
1-1/2 sticks butter or margarine,melted
2 Tablespoons water
2 large eggs
2 teaspoons vanilla extract
1-1/3 cup Bisquick
3/4 cup baking cocoa (Nestles or Hershey's)
3/4 cup chopped pecans or walnuts (optional)

Put all ingredients into one bowl and mix with a hand mixer until blended good. The batter will be thick. Put into 9x13 pan and bake at 350 for 18-25 minutes.


Hint: To cut your brownies into squares while still warm, use a plastic knife instead of a kitchen knife. The brownie stays in place and the squares are perfect without all the brownie getting messed up.
Juneann A North Augusta, SC

Teresita wanted a TNT recipe for Breadsticks
My favorite way to prepare Breadsticks is also VERY easy to do: Simply take a package of hotdog buns and cut them in half lengthwise, then separate them to make 4 slender breadsticks from each bun. Place sticks close together on a foil-lined baking sheet and using the no-calorie spray-on butter, spritz the sticks. Then sprinkle on garlic powder and/or other seasonings you like. I sometimes sprinkle on dried oregano or parsley flakes. Then spread the sticks apart so that heat can circulate between them. Bake at 325º for about 20 min. or till they're as crunchy as you like - we like ours CRUNCHY! If you have any left over, you can break them into little pieces for croutons for salads, or crush them to use as seasoned breadcrumbs. Let me know if you like them.
Becky

Thank you for the beautiful site. I look forward to the newsletter each day. I find more info in your newsletter than I ever knew. I was a cook in a executive kitchen for years and I love recipes and kitchen ideas. The very best of health and a prosperous New Year to you and the furry friends. I have a cat and a beagle dog and love them both.
Rubie

To Anne in Fl. I tried your WebTV hint about hitting the back space button "real fast" and it worked. Thank you so much!! I will now keep my finger ready to hit the button when needed. :) Hopefully other folks on here with Web TV will try it and have the same result.
Barb in San Diego

Ham and Macaroni Bake with Broccoli
2 cups uncooked elbow macaroni
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1/4 cup finely chopped green onion
1 teaspoon salt
1/2 teaspoon dried mustard
1/8 teaspoon pepper
2 1/2 cups milk
1 package (10 ounces), frozen chopped broccoli, cooked and drained (about 1-1/2 cups)
2 cups cubed cooked ham
1 cup shredded sharp cheddar cheese
1/2 cup dry bread crumbs tossed with 1 tablespoon melted butter

Cook macaroni according to package directions; drain and set aside. In a medium saucepan melt 3 tablespoons butter over low heat. Add flour, green onion, salt, mustard, and pepper; stir until well blended. Gradually stir in milk until blended. Bring to a boil; cook, stirring constantly, until mixture is thickened and bubbly, about 2 minutes. Stir in broccoli, macaroni, ham, and cheese. Transfer mixture to a 2-quart casserole. Sprinkle buttered bread crumbs over ham and macaroni casserole.
Bake ham and macaroni casserole recipe at 350° for 30 minutes, or until golden brown.
Heather

Hi Nancy I have noticed people with WebTV are having problems I also have a problem . I have been a member for a lot of years and all of a sudden I can't get them to be delivered to my mail box. I have contacted msntv and Yahoo but nobody has answer. I have received one for the last 3 months so I know they can be delivered .Do you have any answers.
Thank you for you time.
Linda

Good morning, everyone. Nancy, I got so tickled when you told us about Siggy and Ditto sitting on the chair and opening the curtains with their paws. Guess they know how to keep warm!

For ROBERT IN OH asking for strawberry cheesecake fudge. This intrigued me so I thought, hmm, why not the 2 ingredient fudge using white chips, cream cheese frosting and strawberry jam to taste. You might have to add some softened cream cheese. There's probably a real recipe out there, though, so we'll see what comes back.
And MARY JO MD requested this:

TEXAS PEANUT BUTTER CAKE
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups creamy peanut butter (don't use "natural")
1/2 cup buttermilk
2 large eggs, lightly beaten
2 sticks butter
1 cup water
1/4 cup cocoa

Preheat oven to 325°. Lightly grease a 15 x 10 inch jellyroll pan. Combine 1st four ingredients in large bowl. Stir in peanut butter, milk and beaten eggs. Melt butter in heavy saucepan over medium heat. Whisk in 1 cup water and the cocoa. Bring to boil, whisking constantly. Remove from heat. Stir cocoa mixture into flour mixture. Pour batter into prepared pan. Bake for 20-25 minutes or until test pick comes out clean. You can serve this with fudgy frosting, or caramel frosting; you can garnish it with halved or chopped peanut butter cups. Keep warm, everyone!
Kathi in Virginia

This for for Mary Jo in Md. Have made it for different occasions and is always a hit. Hope you enjoy it.


JEANNE'S PEANUT BUTTER TEXAS SHEET CAKE
2 cups flour
2 cups white sugar
1/2 tsp. salt
1 tsp, soda
2 sticks margarine
1 cup water
1/4 cup smooth peanut butter
2 eggs, beaten
1 tsp. vanilla
1/2 cup buttermilk (1/2 cup milk + 1 tbsp. vinegar)

Sift first four ingredients together and set aside in large bowl. Bring margarine, water and peanut butter to a boil and add to flour mixture. In another bowl, combine eggs, vanilla and buttermilk. Add to batter in first bowl. Pour into a greased jelly roll (10 x 15) pan or cookie sheet and bake at 350 degrees for 15-20 minutes. Ice cake while still warm.

PEANUT BUTTER ICING
1 stick margarine
1/4 cup smooth peanut butter
1/3 cup + 1 Tbsp. milk
1 pound powdered sugar
1 tsp. vanilla


Bring margarine, peanut butter and milk to a boil, remove from heat. Add sugar and vanilla.
Hickory

About the Vidalia Onion Chopper & went out bought one last week after reading everyone's comments. I LOVE IT! I got a salad from the salad bar at Kroger and it had pieces of lettuce, cauliflower & broccoli that were way too big. I ran them thru the chopper and they were perfect. Last night I took the small potatoes that are too small to peel, washed them and put them thru the smaller blades of the chopper along with some onion. Fried it and it was wonderful. Only took about 2 minutes of chopping. I cant wait to make vegetable soup, it will be so easy.
Carolyn from Loveland

This is for Sally who is looking for a wonton soup recipe. You can make your own chicken stock, add a touch of sherry to it for a nice touch, slice a scallion, sliced mushrooms, water chestnuts and add some pea pods for color and texture. Or use a good canned chicken broth. I use College Inn. I got the wonton recipe that follows when I took a Chinese cooking class about 25 years ago. Once you make them you will see that setting up your work area is all it takes to make it flow. I put out a large cutting board, a cup of water mixed with a little cornstarch, a bowl of the wonton filling and the wonton wrappers. I start the pot of water boiling on the stove, have a kettle of cold water next to it to add to the boiling water in order to keep the water under a rolling boil. And last, a bowl with a can of chicken broth in it to keep the cooked wontons from sticking together.

This is the only recipe I continue to make on a regular basis from that course. I hope you give it a try.
Margo/Boston

Wontons
1-2 packages wonton skins or egg roll wrappers. Egg roll wrappers will need to be cut in quarters. They can be found in the produce aisle .

Filling:
2 cups finely ground pork
1/2 cup chopped mushrooms
1 Tbs soy sauce
3 tbl sesame oil
1/4 tsp salt
1 tsp dry sherry
2 cups finely chopped Chinese cabbage (like Bok Choy)

Mix all ingredients. Place 1 tbl filling in center of a wonton square. Wet 2 edges with a wet finger dipped in the water cornstarch cup and fold over into a triangle pressing down to seal edges. Cook about 8-10 at a time in water kept just under a rolling boil for about 9-10 minutes. You will see the wontons will begin to float. They are done at that time. Remove them with a slotted spoon to the bowl of chicken broth waiting Add these to your soup when it comes time to serve them, but don't cook long or at a boil or they will come apart.

I love my immersion blender. I use it a lot for smoothies, pudding, puree soups, gravies. Mine has a small attachment to use as a tiny food processor so I use that to chop onion etc. I have never used to whip part of mine.
Barbara G

This is for Linda P. who wanted to know the date the Lazy Day Salad was published. It was in the January 13, 2007 newsletter. I date each recipe that I copy from your newsletter and if I think I need to check something I have the date to refer to. Keep up the great work Nancy.
Hickory

This is to Sue (Cookie) in IN. I will share two cheesecake recipes. The first one is easy and my favorite. I sent it in some a few weeks ago. Good Luck! From Pat in SC

CHEESE CAKE
"Luscious, describes it!"

2 Cups graham cracker crumbs
1/2 Cup sugar
1/2 Cup butter or margarine

Press into 9" spring-form pan. Bake at 350 degrees 8 minutes.

Cream 2 (8 oz.) pkgs. cream cheese until smooth. Blend in 2 eggs, 2/3 cups sugar and 1 tsp. vanilla. Pour into crust and bake 20 minutes at 375 degrees. Remove from oven and let stand 15 minutes. Meanwhile preheat oven to 475 degrees. Then mix together 1 cup sour cream and 2 Tbs. sugar and 1 tsp. vanilla. Spread over baked filling and return to oven for 10 minutes. Refrigerate.

NEW YORK DELI-STYLE CHEESE CAKE
" The real thing!"

6 eggs
1 Tbs. vanilla
2 cups sugar
5 (8 oz.) pkgs. cream cheese
1 Tbs. cornstarch
1 pint sour cream

Let cold items sit out overnight. Preheat oven to 325 degrees.

In a medium bowl, beat eggs, then add sugar, cornstarch and vanilla; set aside. In a large mixing bowl beat cream cheese until smooth. Slowly add egg mixture to cheese mixture. Fold in sour cream. Bake 1 hour and 20 minutes in an 11 inch spring-form pan. Check if top is not browning bake another 5-10 minutes. Turn off oven, crack door, center will be wobbly. Leave in oven for 1 hour. Remove from oven and let cool for 1 hour at room temperature. Refrigerate at least 6 hours before serving.

The following recipe may be made in a 10 inch spring-form pan following the above instructions with the exception that you bake it for 1 hour, check.

4 eggs
1 1/2 cup sugar
2 tsp. cornstarch
2 tsp. vanilla
3-1/2 pkgs (8 oz.) cream cheese

For Cindy in Monterey New York (1/19/07 newsletter), it's funny I saw your message saying you'd never heard of hummus because I was in the grocery store yesterday asking for some and the grocery clerk said the same thing. Hummus is really very good as a veggie dip or in a pita with sprouts as described here. One of the ingredients, Tahini paste, is relatively hard to find; it's usually available in health food stores.

Hummus
2 (15-ounce) cans of garbanzo beans, drained
1/4 cup lemon juice
3 tblsp. Tahini (sesame seed paste)
1/2 tsp. pepper or 1 tsp. lemon-pepper seasoning
1 garlic clove, minced

3 pita breads
6 lettuce leaves
12 thin slices tomato
1 1/2 cups alfalfa sprouts

1. Position knife blade in food processor bowl; add first 5 ingredients. Process until smooth, scraping sides of bowl occasionally.

2. Line each pita half with a lettuce leaf and 2 slices tomato; fill each with about 1/2 cup hummus mixture and top with sprouts.

(345 calories per sandwich)

Terri Westminster, MD

Nancy,
I will take some of your snow in FL. We have been having days in the 80's! And this is winter??

Here is a recipe for Nedra in VA who was looking for

NC BBQ Sauce:
2 C apple cider vinegar
1/4 C packed brown sugar
1 T red pepper flakes
1 T Worcestershire sauce
1 t salt
hot sauce to taste
Mix all together.

For Cindy in NY who was looking for a hummus recipe:

1 15oz. can chickpeas
1/4 C tahini paste
3 T fresh lemon juice
1 clove garlic (or more to taste)
1/4 t ground cumin
salt and pepper
Drain beans and reserve water. Add all ingredients to a food processor or blender. Process until smooth. If mixture is too thick, add reserved water until desired consistency.

I also make a fruit salad using whatever fresh fruits I can get along with canned fruits in their own juices, drained. I mix it all with Key Lime Pie yogurt. It is so good!!

Nancy, you and your furry assistants stay warm, and thanks for the newsletter!

Carin in very warm FL

Pressure Cooker recipes.

Zesty Homemade Chili:
2 pounds ground beef
1 large onion, chopped
1 green pepper, chopped
1 8-oz. can tomato sauce
1 cup water
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon ground cumin
2 cloves gsrlic, finely chopped
1 teaspoon salt

1 16-oz. can kidney beans, drained and rinsed
Heat cooker, brown meat, onion and green pepper. Add remaining ingredients, except kidney beans. Close cover securely. Place pressure regulator on vent pipe. COOK 5 MINUTES with pressure regular top rocking slowly. Let pressure drop on its own accord. Stir in kidney beans and heat through. 8 servings.

Pork Roast Loin:
3 pound pork loin roast
1 tablespoon vegetable oil
Salt and pepper
1 onion sliced
3 cups water

(I like to stuff some slivred garlic in some slits all over made with a sharp knife)
Heat cooker, add oil and brown roast well on all sides. Season with salt, pepper and sliced onion, add water. Close cover securely. Place pressure regulator on vent pipe and COOK 60 MINUTES with regulator rocking slowly. Let pressure drop on its own accord. 6 servings.
Peggy from Belleville, Ontario, Canada.

Hi all you domestic engineers.
For pressure cooker recipes, I was just looking in my book of Presto Recipes and I thought maybe if you wrote to them they would send your there recipe book. Here are a few addresses that are in the back of the book. This book has 63 pages.

Replacement Parts:
Consumer Service Department
National Presto Industeries, Inc.
3925 North Hastings Way,
Eau Claire, Wisconsin 54703-3703
Tel 715-839-2209

Service Information:
Presto Factory Service Department
Canton Sales and Storage Company
555 Matthews Drive,Canton,MS
39046-0529

Canadians seeking parts or service information should write to
Regal Ware Canada, Inc
10 Centennial Road, Orangeville, Ontario, Canada L9W 1P8
I will still send you some recipes until you let me know if you get any results from this information.
Peggy from Belleville, Ontario, Canada

Hi Nancy:
This is to Jack and Cheryl in Ohio. I live in Parma, so we are neighbors or sorts.

Thanks Nancy for all you do for us in getting the newsletter out. I cannot tell you how many recipes I have tried and enjoyed. Have a great weekend and stay warm and cozy.
Judy in Ohio

Nancy~
To others, like Marlene, who have found the ease and taste delight of the various 'open, drain and dump' fruit salads that are thickened by using pie fillings, DON'T throw out the drained juices. Around here, our grandkids love the fruit, but they love the "power juice" even more, they even argue about who gets the juice .

Then if the salad sits a week in the fridge and isn't used, toss it into a blender and freeze in individual cups. A real treat in hot weather, as it takes the place of ice cream.

Fruit Salad
The variation I use:
two cans chunk pineapple
two cans peaches ( I chunk all of the fruit )
one can apricots
one can pears
sm. jar of maraschino cherries halved (more depending upon which grandchild is visiting)
one can of peach pie filling

So easy and so pretty in a clear glass compote.
M.J. Indiana

Hello
Ths is for Minnie/Dallas, Texas in Jan. 19 newsletter
What size are the cans of corn in your Easy Corn Casserole.
Thank You Robert in Ohio

Hi Nancy,
We've been having great weather here in Florida. Sorry to hear when people are without power. We have that in summer with hurricanes, but it seems much worse & more dangerous with freezing temps.

I had a few observations about today's letter. Awhile back, someone asked about the sheets of eggs you get in egg drop soup at Chinese restaurants. I asked about that at my favorite restaurant & was told the secret is thicken the broth a little with some cornstarch. Then the egg will `sheet.

At Christmas, I made the corn casserole at my niece's house. I put a stick of butter in a ramekin to melt. Well the melted butter was still there when I took it out of the oven. It was still good, just not as moist. That might be a good idea for dieters.

Lastly, I have visited Lehman's when I lived in Ohio. It is an awesome store. I love the knives I bought there. It's interesting to see non electric washing machines & other such appliances. My great aunt cooked on a wood burning cook stove so I was used to seeing those but the ones at Lehman's were much prettier than hers. They had a lot of brass & chrome for decoration.
Anne in Fl

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Cookbook Holder

Helpful site for non-electric products during power outages. (No batteries needed)
Solar Lamp 3 hrs sunlight=12 hours light
Handcranked LED Flashlight
LED Flashlight (shake to generate power for 1-2 hr.)
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Hi all,
Hope that everyone is safe and warm. This is the cheesecake recipe that Sue (Cooky) IN,
requested.

Italian Cheesecake
4 pkg of cream cheese, softened to room temp (Don't use generic brand cream cheese, it does affect the texture)
4 eggs
1 cup of sugar
1 container of sour cream
2 tblsp sugar
3 tblsp vanilla
1 box of graham cracker crumbs
Melted butter

First off, butter the sides and bottom of a springform pan. Melt down some butter and add it to graham cracker crumbs....just enough butter to where the crumbs "stick together". Press the crumbs all along the bottom and sides of your springform pan.

Next, beat eggs, 1 cup sugar, and cream cheese together for 15 minutes. The secret to this cheesecake is the timing...no more and no less then 15 minutes. When done, pour this mixture into the springform pan and put into a preheated oven of 350 degrees for 25 minutes. Once again, the timing is very important, no more and no less.

Next, set your mixer on "whip" and mix together the 1 container of sour cream, the 2 tblsp of sugar and the 3 tblsp of vanilla. Mix for exactly 10 minutes. Gently pour this on top of the cheesecake, then bake in a 425 degree oven for 5 minutes. Put in fridge overnight. Voila! I guarantee this is the best cheesecake you'll ever have.:)
Salud!
Tyler

I've been mostly a lurker here on the list but I figured it was time I contributed. I've seen so many wonderful recipes on here but I think what I enjoy most is the little bit of family history that goes along with each one.

This recipe is an old Italian one, from a man who grew up in Sicily and has an extremely long, unpronounceable name, LOL. He loves to cook though and his wife is Old Country Hungarian. I'm originally from North Carolina and I've re-located out here to Las Vegas and I have to say I've tried quite a few new dishes since coming out here.

This cheesecake is unlike any I've ever had before and the secret to it is how many minutes each ingredient is whipped together. Its a very light cheesecake which is unusual in itself yet it has a rich taste to it. Rocco's great-grandmother used to serve this in Sicily only on holidays and on the day after there wasn't a crumb left, lol. 6-2005
Linda

This is for Cindy and her friend that ask in the Jan 19 News letter

Basic Hummus
2 (15 oz) cans garbanzo beans, rinsed and drained
2 Tbsp olive oil
2 Tbsp peanut butter
juice and zest of 2 limes
2 cloves garlic, minced
1/4 c fresh basil leaves, minced
1/4 tsp cayenne pepper
salt/pepper to taste

Combine beans, oil, peanut butter, lime juice and zest, and garlic. use ether a potato masher or use a food processor Stir in basil, pepper, salt, and pepper. Allow to chill for an hour or so, then serve and enjoy!
Caroline MO

TEXAS "FUDGE" for Lori r
1 (8 oz.) Swiss cheese, grated
1 (8 oz.) Mozzarella cheese, grated
1 (8 oz.) Cheddar cheese, grated
1 (8 oz.) "Pizza Mate" cheese, grated
1 (4 oz.) can Jalapeno green chiles, chopped
5 eggs
1 (8 oz.) jar picante sauce (medium)

Grease a 9 x 13 pan. Mix cheese and chopped chiles; spread in 9 x 13 pan. Beat eggs, add picante sauce. Mix well, pour over cheese mixture. Bake at 300 degrees for 40 minutes. (May be 5 to 10 minutes longer) until lightly browned. Cool and cut into 1 inch squares.
lindah Texas

Hi this is for Nedra in VA in the Jan 19 newsletter asking for a Barbecue sauce hope this is what you want.


Spicy Barbecue Sauce
1 1/2 cups apple cider vinegar
1 to 2 tablespoons Worcestershire sauce
1 to 2 tablespoons peanut butter
1 teaspoon salt
2 lemons, juiced
1 teaspoon pepper
2 tablespoons celery seed
2 tablespoons chili powder
4 tablespoons butter

Bring all ingredients to a boil until peanut butter dissolves. Stir to avoid sticking. Lower the heat and simmer for 20 minutes.
Caroline MO

I found this recipe at
www.recipes-from-friends.com


It would be great for tomorrow's
Bears-Saints game.

Firehouse Bubble Pizza

4 cans (7-1/2 oz each) refrigerated biscuits
1 jar (16 oz) pizza sauce
1/2 cup chopped green pepper
1/2 cup sliced mushrooms
1/2 cup chopped black olives
1/2 cup chopped onion
1/2-1 lb favorite meat (cooked if necessary)
8-12 oz mozzarella cheese

Cut biscuits into halves or quarters. Stir together in a large bowl, biscuit pieces and pizza sauce. Add vegetables and desired meat; mix well. Coat a 9 x 13" baking pan with cooking spray. Pour pizza mixture into pan. Bake at 450 degrees for 10 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake an additional 10-15 minutes.

Enjoy! grannym IL

I ran out of room again today.  More replies and requests and recipes tomorrow. Siggy and Ditto are very verbal right now.  They are telling me it is past their bed time. This means I need to turn on the mattress warmer on my bed for them.
Nancy

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Favorite recipes/links of our members

Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad

Life and Times of Sigmund Freud Kitty (Told in his own words)

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