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

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Nancy! Several of the "Newsletter Family" have asked for pressure cooker recipes. I haven't one but got these recipes in the newsletter from www.MomsMenu.com - Practical Recipes Newsletter. Use them however you wish. Stay warm.
Corinne, Murrieta, C

Favorite Pot Roast (original recipe for Crockpot)
3-4 pound beef rump or chuck roast (you can also use arm roasts)
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1 tbsp instant minced onion (can substitute about onion powder, but use half as much)
1 cup beef bouillon

In a bowl, combine salt, seasoned salt, pepper, paprika and minced onion. Rub all sides of the meat with this mixture. In a slow-cooking pot, combined seasoned beef with onion and bouillon. Cover and let cook on low for 8-10 hours (50-60 minutes in pressure cooker) or until meat is tender. Remove from pot; slice. Makes 6-8 servings.

Favorite Pot Roast (adapted for the pressure cooker)
For pressure cooker, you need more liquid. I've doubled the beef bouillon/water in the recipe. When converting Crockpot to pressure cooker, the cooking time is cut way down. 8-10 hours on low in the Crockpot is about 50-60 minutes in the pressure cooker under 15 pounds of pressure and a little longer under 10 pounds of pressure (perhaps an hour and 15 minutes).

3-4 pound beef rump or chuck roast (you can also use arm roasts)
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper (I use regular black pepper)
1/4 teaspoon paprika
1 tablespoon instant minced onion (can substitute about onion powder, but use half as much)
2 cups beef bouillon (I use water and bouillon cubes)

In a bowl, combine salt, seasoned salt, pepper, paprika and minced onion. Rub all sides of the meat with this mixture. In pressure cooker, combined seasoned beef with onion and bouillon. Place lid on pressure cooker, local down and cook under 15 pounds pressure for 50-60 minutes. Bring down pressure either naturally or use the water method. Meat should be tender when you open the cooker. (If not, you can put the lid back on and pressure cook for another 10-15 minutes) Remove from pot; slice. Makes 6-8 servings.

Fried Chicken
Mom brought over her pressure cooker swearing I needed to use it. I told her I was also leary of them. So today with dear mother in tow I have done 15 lbs of fried chicken. It was so totally easy. I had lots of chicken thighs that I didn't know what to do with. Now they're all taken care of.

For a 6 quart pressure cooker:

1/2 cup flour
1/2 teaspoon pepper
1/2 teaspoon paprika
1 tablespoon salt
1/2 cup shortening
1/4 dried diced onions
1 1/4 cups water

Mix all dry ingredients in bag, add chicken and shake. Put shortening in pressure cooker and fry chicken just like on regular frying pan without the lid or rack. Once browned remove chicken add diced onions and water put rack back in pressure cooker put chicken back in pressure cooker on rack put on lid after the gauge thing on top starts to toggle back and forth time for 15 mins.

After 15 mins. of cooking remove and let sit 5 mins. or until you no longer hear the pressure hissing out run cold water over cooker for a few minutes. I put chicken on a tray and put in freezer until well frozen then put in bags for us to pick individual pieces as needed.

If you cook it right from the pressure cooker it just goes right in to the oven until crisp. But like I said I will be removing mine from freezer and put in oven until crisp.

It is so good and so easy if you are having a busy day and need something quick. I think pressure cookers are more economical because it cooks in such a short period of time. will be doing baked beans tomorrow wish me luck. OMAC pressure cooker is so valuable.

Comment from Nancy
The message was too long to post all the recipes in one newsletter.  The second part will be posted tomorrow.

I made the Firehouse Bubble Pizza recipe yesterday. . January 20 Newsletter. It is very good but next time I would bake it for 15 minutes before putting the cheese on.
At 10 minutes the biscuits were not quite baked.

Also, looking for the Perfect Pork Chops recipe. I thought I had saved it but can't find it in my recipe file. Does anyone remember which Newsletter this was in?

Nancy, I still can't find your "search" feature and really miss it.
Mary Alyce WI

Comment by Nancy
I took it off the recipe newsletter pages because I was getting several messages a day from members saying they it didn't work and they couldn't find anything on it. One day several messages came in from members telling me off in inappropriate language because it wouldn't search messages and recipes for the past week. The free index is updated monthly to every six weeks at Google. The search box is great for anything posted a month ago or before.  I would love to please everyone but can't.

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Georgia Nuggets
Yields: 2 pounds

3 cups light brown sugar
1 cup evaporated milk
1/2 teaspoon vanilla extract
2 cups chopped pecans
1 tablespoon butter

Combine the brown sugar and evaporated milk in a medium saucepan. Heat over medium-high heat, stirring to dissolve the sugar. When the mixture begins to boil, connect a candy thermometer to the side of the pan.

Heat to 232 degrees F (112 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Remove from the heat and use a sturdy wooden spoon to stir in vanilla. Add butter and pecans and continue to stir until thick and creamy. It will lose some of its shine. Drop spoonfuls onto waxed paper and allow to cool at room temperature until set. Store in an airtight container at
room temperature.

Tona in Bama

In response to Mary Kay of Manasquan, NJ inquiry of 1-21-07 re Island Granulated Tapioca. We have purchased the Island Tapioca at our Sprout's Market. It may only be located here in the Southwest.
Anecia - AZ

Hello!
I am throwing a 50th Wedding Anniversary Party for my parents in February!!! It's exciting! I'm using a caterer for the main meal, but need ideas for elegant yet simple appetizers and desserts!

Also, any ideas you have for a party such as this would be very much appreciated! I already have the guest sending me pics of my parents with a memory so I can make up a poster board for the party!

Thank you so much, and Nancy... you are the best!

Christine in Arkansas
with Hilde, my new fur babie Snorkie (half min-schnauzer and half min-yorkie)

But, your newsletter isn't the only one that it does that to. I so much enjoy your newsletter that there is nothing that I won't do to
get it. lol

Keep up the wonderful job & I do love it when you write about your two helpers. I have a 3 year old "shih tzu" & she is a character like they are.
Thank you for being there!
Shirley Terre Haute, IN

Comment from Nancy
The problem is the one popunder that comes up (once every 24 hours-no matter how many pages you visit.)  If I didn't need the income to keep the site online they wouldn't be there.  I would like to replace the popunders with revenue earned in Siggy's Corner but don't know if that is possible.

WOOLWORTH'S LIGHT AND FLUFFY CHEESECAKE
From: HOST GFS DdH2

Woolworth's Light and Fluffy Cheesecake

Woolworth's Ice Box Cheese Torte
Yield: 12-16 servings

1 (3-oz.) pkg. lemon-flavored gelatin
1 cup boiling water
1 (8-oz.) pkg. cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 tall can (13-oz.) Milnot, whipped
3 cups Graham cracker crumbs (or less if desired)
1/2 cup butter or margerine, melted

Dissolve gelatin in boiling water. Chill until slightly thickened (I chill this until it is the consistency of an uncooked egg white). Cream together the cream cheese, sugar and vanilla. Add the gelatin
and blend well. Fold in stiffly whipped Milnot(this can be done with and electric mixer). Mix Graham cracker crumbs and melted butter together; pack 2/3 of the mixture on bottom and sides of a 9x13-inch pan (or larger). Add filling and sprinkle with remaining crumbs. Chill several hours or overnight.

Cut into squares and serve plain (my favorite way) or garnished with fruit.

I have never tried using any other type of canned evaporated milk as Milnot is what the recipe calls for. It is a different type of canned milk. If you can not find Minot in your area, they have a website where you can purchase it www.milnot.com. I hope you enjoy this recipe as much as I have. I also have tried using a different flavored jello like strawberry and cherry - I didn't like it as much as with the original lemon flavor. Enjoy!

This recipe is from http://www.angelfire.com/folk/morgan

Woolworth's Ice Box Cheese Torte
Yield: 12-16 servings

1 (3-oz.) pkg. lemon-flavored gelatin
1 cup boiling water
1 (8-oz.) pkg. cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 tall can (13-oz.) Milnot, whipped
3 cups Graham cracker crumbs (or less if desired)
1/2 cup butter or margerine, melted

Dissolve gelatin in boiling water. Chill until slightly thickened (I chill this until it is the consistency of an uncooked egg white).

Cream together the cream cheese, sugar and vanilla. Add the gelatin and blend well. Fold in stiffly whipped Milnot(this can be done with and electric mixer).

Mix Graham cracker crumbs and melted butter together; pack 2/3 of the mixture on bottom and sides of a 9x13-inch pan (or larger). Add filling and sprinkle with remaining crumbs. Chill several hours or overnight.

Cut into squares and serve plain (my favorite way) or garnished with fruit.

I have never tried using any other type of canned evaporated milk as Milnot is what the recipe calls for. It is a different type of canned milk. If you can not find Minot in your area, they have a website where you can purchase it www.milnot.com. I hope you enjoy this recipe as much as I have. I also have tried using a different flavored jello like strawberry and cherry - I didn't like it as much as with the original lemon flavor. Enjoy!
http://www.hungrybrowser.com/

Comment from Nancy
This recipe or one very similar to it was sent in by lindah as well and Lynette in N.Y.

Here's something different! Emu meat has 95 calories per 3.5 oz.

Heart-y Emu Meatloaf
2 lbs. ground emu
3/4 c. quick cooking rolled oats
3/4 c. fresh tomatoes, chopped fine
1/2 c. yellow onion, chopped fine
1/2 c. green pepper, chopped fine
2 cloves garlic, minced
2 whole eggs, slightly beaten
1/4 c. catsup
1 1/2 c. TB Worcestershire Sauce
2 T Pickappeppa Sauce or Spicy BBQ Sauce
2 t. oregano
1 1/2 t. black pepper
1-1/2 t. salt

Topping: 1/2 c. ketchup, 2 T honey, 3 T spicy BBQ Sauce
Preheat oven 350. Mix all ingred. gently, but well & form into loaf in baking pan. Shape into loaf, use butter-knife, score criss-cross pattern on top of loaf. Mix topping together & coat top of loaf.
Bake covered 45 min., uncover & bake another 45 min.
Source: www.FoodReference.com

Note! Calorie free(sugar free) ketchup can be purchased at www.waldenfarms.com
Athena in DE

Hi Nancy,
This is for Jackie in In who sent in a recipe for Pork Rind Pizza Crust. I am a diabetic and am on a low carb diet also. Would you please share your other ideas for using pork rinds and any other low carb ideas or recipes you might have. Thanks bunches.
Peggy in Arkansas

Nancy, glad you are doing well with all of the crazy weather you are getting hit with. In the 1/21 newsletter, Ginny Lee in Upstate NY was asking for a chocolate peanut butter pie. Here’s a recipe I’ve used many times, and everyone loves it. If you want to add more chocolate, you could use a chocolate crust rather than the graham cracker crust. It looks pretty and it great!
Linda in Kansas City

Peanut Butter Pie
Servings: 8

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup confectioners' sugar
1 (16 ounce) package frozen whipped topping, thawed
12 miniature peanut butter cups (I cut these up in smaller pieces to garnish)

Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of
the whipped topping. Spoon the mixture into the graham cracker crust. Place the remaining
whipped topping over the top of the peanut butter mixture and garnish with the peanut butter
cups. Chill for at least 2 hours or overnight before serving.

Nancy, for Sandy in Iowa:

Blender Cheesecake
16 oz. cottage cheese
8 oz. cream cheese
8 oz. sour cream
1 cup sugar
1 Tblsp. lemon juice
1 tsp. vanilla
4 eggs
1/2 cup flour

Mix all ingredients in blender in order given starting with cottage cheese and ending with flour. Mix well. Grease a 10 inch deep dish pie plate with butter and pour in cheese mix. Sprinkle with cinnamon and bake at 325 for 40 minutes. Cool and refrigerate. No crust but you wouldn't know it
SM

Nancy, going to the archives to retrieve, copy and paste this recipe reminded me that I should go through the archives, month by month again. I am always amazed how many recipes that I print out that I had previously passed over. Thanks so much for the newsletter and the archives. It is work well appreciated by us all.
Linda J

For Marcie from WI, who wanted some recipes for her dad. I am diabetic and use this a lot. It is fairly low carb, and doesn't raise my blood sugars like the regular lasagnas do. My using different sauces, and vegetables, I can have several different varieties and avoid getting bored with it. Hope this helps

Cabbage Lasagna
Ingredients:
1 1/2 pound ground beef (I use a gr beef and sausage mix)
1 med to lg onion, chopped fine
1 green pepper, chopped fine
1 medium head cabbage, shredded (I use the cole slaw mix with carrots in it)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon oregano
1 26 ounce can spaghetti sauce
8 - 16 oz. shredded mozzarella cheese

Brown meat, onion, and green pepper. Butter a 9 x 13-inch baking pan. Cover bottom with a thin layer of spaghetti sauce. Layer 1/3 to 1/2 of each of the shredded cabbage, meat, sauce, and shredded cheese. Repeat layers, except for the last of the shredded cheese.
Bake 350 degrees for approximately 45 - 60 minutes until abbage is tender.
Top with the remaining shredded cheese and bake for an additional 15 minutes, until cheese
is melted and browned.
Serves 6 - 8

Options:
Add 1 egg and 1/3 c grated parmesan cheese to a 24 ounce container of cottage cheese.
Add in alternating with other layers.

Can also add mushrooms to your personal taste.

I try different sauces for different flavors too.
Barbara S - Omaha NE

Nancy,
I did some research into the Immersion Hand Blender that has recently (1-19 - 1-20) been a topic of discussion and came up with one link that was provided by the Braun company. I chose the more expensive as it is more powerful and will do more things.

I have used another brand for many years and am completely satisfied with it but it's very expensive, if it can still be purchased. I have friends who have the Braun and they like them so I feel good in recommending it. I think the hand blender is a winning small appliance for many uses and well worth the money. Also, thanks for keeping a list of links for the items we have discussed.
Beth in KC

Braun Impressions Multiquick Hand Blender MR5550MBC.

Comment
My sister-in-law, Betty has the Braun Multiquick Hand Blender MR430HC from Wal Mart that sells for about $25.00.  It has held up well and she uses it often and it is about $40.00 less than the Braun Impressions model.

Braun Multiquick Hand Blender, White, Model No. MR430HC

In Fridays newsletter 1/19/07 Barbara in Alabama states she would use her pressure cooker more often if she didn't have a fear of it. I resolved that problem by getting a programmable Electric Pressure Cooker by Cook's Essential. It has a built in thermostat and timer which eliminates unnecessary guesswork, as far as adjusting the heat to maintain pressure. No rocking regulator or vent pipe. Removable cooking pot for easy cleaning. Has front control panel with approximately 7 options. SAFETY is the feature
here.

I purchased this from QVC two years ago. Haven't seen them in any of our local stores. It's fantastic, and I use it much more than my slow cooker. Perhaps this can be of help Barbara. Many of my friends were unaware of the electric programmable unit.
Mary Jo Central PA

In the January 19th newsletter, Dee in N..CA asked for recipes for large scallops. The following is quick and easy:

Saute'ed Scallops 2 lbs. scallops
1/2 cup butter
1 (4 oz.) can mushrooms, drained
1 clove of garlic, minced
1 tbsp. dried parsley flakes
1/2 tsp. paprika
1/4 cup white wine

Melt butter in frying pan at medium heat. Add scallops, mushrooms, garlic, paprika and parsley. Cook about 8 to 10 minutes or until done. Do not overcook. Add wine and serve. Serves 4-6.

Submitted by Becky from Alaska

From Jan. 21 newsletter: I agree with Teri regarding West Bend slow cookers. I have their slow cooker, not crock pot, but my husband and I have used them for 10-15 years instead of crock pots. The pot is metal and sits on a separate griddle type base and the pot has a glass lid. The griddle base has a knob that numbers from 1 thru 5. Allows good control of heat. Also if making soups or stews, metal pot allows the food to be finished on the stove top or in the oven if time is short. Glass lid can be used upright or upside down. Lid and pot can be stored with food in it in fridge. Ours is used 3-4 times a week most weeks and they last years. When the griddle (base) wears out, you still have a pot and glass lid that can be used together or separately. Lid can serve as a casserole dish. Highly recommend them.
Etta in LA

Here is one that may be similar to yours. When I first started teaching I had one similar that was a bean pot/slow cooker. I wore mine out many years ago. 


Westbend 84866 Westbend 84866 Versatility Slow Cooker With Griddle Free Shipping!

Hi Nell in VA
Thanks for the tip on asking the receptionist at the Doctors office to photocopy a recipe for me. I had not thought of that. sure would have been nice this time since that's the only recipe I wanted. Most of the time. I want like 10 out of the magazine.
Thanks again, Jackie in KC

I am looking for a potato slicer that makes waffle fries. My husband buys these kind and they are quite expensive. Does anyone have one or know where I can find one?
Phyllis C. from Ky.

For Don in Mich., As a substitute for saffron in Paella, I would suggest Tumeric. It is a orange powdered spice that lends a deep yellow color and a very subtle mustard type flavor to dishes. The flavor is so mild that when used in moderation with other flavors that is often used only for color. It may take some experimenting to get the amount you like. Hope that’s a help.
FL Jill

In the Jan. 23 newsletter Tona had a recipe for Peanut Butter Sheetcake. There are six eggs in the recipe. Usually there are only two eggs in a recipe that size. Why the large amount, Tona?
Barb in OKC

Hi Nancy and Kathy, I’m really interested in the Salad Shooter now that you both have given it such positive TNT reviews. Is there a retailer where I can purchase one or is the link that Nancy included in the newsletter the best (least expensive, and fastest) way to get one. This would be a thoughtful gift for loved ones with arthritis or weakness in the hands, or any one who does a lot of slicing and chopping and just wants the extra convenience.
FL Jill

Hi Nancy, I am looking for an apple salad recipe that has candy bars chopped in it. I think it had cool whip also, plus other ingredients. Can anyone help me?
Joyce

I agree about the crock pots. The new ones are terrible. I have a digital Rival and it too cooks too fast. After 8 hours on low, soup is boiling. I too have come home to pork roast burnt to the edges of pot. Got about 1 serving out of middle of roast. The new crock pot liners are great.
Vickie in MO

I would like to weigh in on the crockpot thing. I have had 2 Rival oval crockpots get so hot that one burned through and melted the fiberglass lke cutting board I had it sitting on and damaged the finish on my tabletop. The second one boiled all over everything. So needless to say I do not trust them and would never go away all day and leave a crockpot on.
Mary Jo in MD

Comment from Nancy
There were some recalls on the Rival crockpots.  You might want to see if yours was one of them recalled. It was in November 2005.  If you have a consumer complaint I would go to this URL and read what other's have said and their dealings with Rival.

I am late getting the newsletter out tonight.  There is no Lost Messages newsletter catch-up tonight.  The muscles in my right hand having spasms.  It takes me longer to type with one hand than both hands. I will start on the the lost messages from August and September tomorrow and try and get as much posted as I can.  There are sooooo many great  recipes to post.
Nancy

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