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

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Breakaway Vegetable Bread
3 (10oz.) cans refrigerated buttermilk biscuits
1/2 c. butter, melted
1/2 lb. bacon, cooked and crumbled
1/2 c. grated parmesan cheese
1 small onion, finely chopped
1 small green pepper, finely chopped
Cut biscuits into quarters, dip each piece into butter and layer one third in a lightly greased bundt pan. Sprinkle with half of bacon, parmesan cheese, onion, and green pepper. Repeat layers until all ing. are used, ending with biscuits. Bake 350 degrees for 40 to 45 min. or until done.
Bobbie in NC

I have not started working on the Lost Recipes and Messages.  I have been letting my hand rest a few days.  The messages will be posted soon.  I will send out a special email letting members know they were posted.  There are over 300 messages to post.
Nancy

Glorified Rice
1 small box minute rice
1 c. sugar
1 lg. tub cool whip
1 lg. can crushed pineapple ( drained)
1 small jar maraschino cherries (chopped)
Cook rice and cool. Add sugar and mix well. Add other ingredients and chill well. Keeps well 4 to 5 days in refrigerator. Good with meat dishes, especially ham.
Bobbie in NC

For Joyce – who was looking for an apple salad recipe:

I’ve been making this one for years….and it’s always a hit. Hopefully it’s what you were looking for.

Green Apple Salad
Combine together in a bowl:

1 Jar Marshmallow Whip (8 oz)
1 container low-cal cool whip (8oz)
1 lo-cal cream cheese (8 oz)

Fold in:
6-8 Granny Smith Apples (diced)
8 Mini sized Snickers Bars (diced)

Refrigerate 1 hour.
Enjoy!!

Texas Becky

Thank you for leaving the links in Siggy and Ditto's Corner on the newsletter everyday.  For me it is cheaper for me to order online and pay the postage than pay for the gas and drive to the store. So many times I go to the Walmart for an item and they are out.  My favorite of the places in Siggy and Ditto's area is SHOP.COM.  It is like a big big mall online.  They have hundreds of stores on one site. Don't even have to carry things in from my car. Order online and and a nice delivery man brings them to my door.
Paula in Cincinnati

Hi Nancy and friends, yesterday I went grocery shopping and picked up a little glossy covered cookbook like they have at the end of the checkout. They are expensive, I already have tons of them, and ended up putting it back. I think it was either Betty Crocker or Pillsbury, can't remember. On the cover was a picture of cheesecake bites in chocolate. I looked at the recipe quickly but had to hurry along. Does anyone have this recipe and if so would you please share it?

A couple of nights ago I discovered that the cuke that I had in the fridge was no good. I grated some carrots and added the homemade dressing like you would use on the broccoli salad, threw in some orange flavored dried cranberries, nuts and my husband thought it was great. I have had carrot salad before and didn't care for it for some reason but I really like this. My dressing is 1 cup of mayonnaise, 1/4 cup of sugar, 2 Tablespoons of vinegar.

Does anyone have a recipe for really great coconut cheesecake? I've tried some but they didn't have much coconut flavor.
Thanks, Betty in ME.

Hi Nancy and family,
I have a big family also, 4 boys, 2 girls, 2 dogs, 2 birds, 1 cat and too many fish to count in 4 aquariums! OOPS forgot to add the husband! Jan 30 will be our 6 month anniversary!

My question for the group, if this is allowed is: I want to start a home baking business, does anybody in the Nancyland family have tried and true recipes for cakes, muffins, quickbreads, bar and regular cookies?
DT

Hi Nancy. I hope you are beginning to thaw out in your area. And, I hope your hand is better today. We have finally gotten winter here in the Philadelphia area. I have to admit, though - I thoroughly enjoyed our Spring-like weather this season.

Some asked for a substitute for costly saffron. I was thinking that maybe they could purchase Yellow Rice from the Spanish section of the grocery to make Paella. It's fairly inexpensive and already has saffron in it.

Wendy Gloucester City, NJ

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For Christine in Arkansas:
I have been trying to remember what I did for my parents 50th anniversary. (They will be married 61 years this coming May!) I do remember that I purchased plastic disposable champagne glasses, tied a ribbon around the stem and filled them with candy kisses. I then set them on gold paper doilies on the tables as center pieces. They were festive looking but did not cost a lot. The church hall where we had the party had round tables so I only needed one per table. If you use long tables you may need several per table. I did not have it catered so I purchased several large gold plastic serving trays that I used to put the food on at the serving table. (I still have them and have used them several times since.) I also went to a bridal rental place where I rented a gold coffee serving set (tray, coffee pot, creamer and sugar bowl) to use to serve coffee instead of using a silver serving set.

They also had a decorated mail box for people to put their cards in that I rented. Be sure to display their wedding invitation if you have one. My Mom had one that we put in a small silver frame to display. I still have the invitation and used it last summer at their 60th anniversary party also.

When I had my Dad's 80th birthday party I scanned pictures and then using a card making program I have I printed them on heavy card stock and used them for center pieces. I only printed pictures on one side of the paper and then folded the sheets in half to make a tent that would sit on the table. This could replace the memory poster board you plan to do or be in addition to it if you have lots of pictures to use. I know everyone enjoyed moving from table to table to look at the photos at Dad's party. It also kept the group spread out around the room instead of a large group in one spot trying to look at the pictures. If you don't have a card making program you could just insert them in to a word processing program instead. Just make sure when you do that you rotate the top picture so it is upside down. That way when you fold the page in half both pictures will be upright.

Good luck with your party! I know it is a lot of work but our parents are worth it!!
Terese in South Dakota

Christine in Arkansas --
One thing you might want to do for your parents' 50th Anniversary, is take a good picture of them, whether it be a formal studio picture, casual photo which you like, or their wedding picture. I would suggest a 5x7 or 8x10 size, and then have it matted with a wide white or off-white matting, then framed. Do not put a glass on it though. Have all of the guests then sign the matting, instead of a guest book.

When having it matted, be sure that an acid-free matting is used, and get a pen or marker that is also for acid-free use. At the party, simply lay it on a table, or stand it on a easel.

Guest books tend to get put into a drawer and never looked at. After the anniversary party and all of the guests have signed, then you can have a glass put into the frame. This way they can see each day a remembrance of this special occasion.

I am a wedding coordinator and this is a real big hit for the new couples, but I have also used this idea when putting together events for anniversary parties and even birthday and wedding or bridal showers.

Sandy H in Missouri

For Penny from WV who requested a recipe for mock pineapple made with squash. This request was posted in the Jan 15th newsletter. Hope this helps.

Zucchini-Pineapple
4 quart cubed or shredded zucchini
46 oz unsweetened pineapple juice (canned; )
1-1/2 cup bottled lemon juice
3 cup sugar

Yield: About 8 to 9 pints

Peel zucchini and either cut into 1/2-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid, leaving 1/2-inch head space. Adjust lids and process.

Recommended process time for Zucchini-Pineapple in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Half-Pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

Have a good day.
Charlotte

CHICKEN FRIED RICE
1 c. chicken, diced and cooked
1 tbsp. soy sauce
1 c. long grain rice, uncooked
1/3 c. salad oil
2 1/2 c. chicken broth
2 1/2 c. onion, coarsely chopped
1/4 c. green pepper, finely chopped
1/4 c. celery, thinly sliced
2 eggs, slightly beaten
1 c. lettuce, finely shredded

Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently. Reduce heat and add chicken with soy sauce and broth.

Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes. Stir in onion, green pepper and celery. Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side of skillet and add eggs. Cook until almost set, then blend into rice. Stir in lettuce and serve at once.
Heather

Hi Nancy,
My husband and I are changing our eating habits and going low carb. He loves meatloaf and prefers I use his mother's recipe using canned soup. Instead, I have gone back to a more healthy version which he seems to like. Mix 2 lbs. ground beef, I use 85/15 with one chopped onion and one diced green pepper. Add pepper to taste, 1/2 t. onion powder and a dash of garlic powder. Instead of crackers or bread crumbs I substitute 2 C. shredded cabbage or slaw mix. Mix well and add 2 eggs, mix. Add one small can of low carb tomato sauce and mix well (sometimes I use 15oz. can diced tomatoes). Bake at 350* for and hour, pour off what little grease that has collected, check with instant read thermometer. Continue to bake, if needed, to internal temp. of 170*. Hope this makes sense--I don't use a recipe, I just throw things in. I just wanted to let low carbers that they can be creative and use veggies to replace starches in their recipes. I serve this with "mock" mashed potatoes. (Cauliflower "smashed potatoes" made the same way as real, subbing the cauliflower for potatoes. You do have to be careful to use less cream.)
Jae, 56, central OK

Diable Chicken
3 lbs chicken, cut up, or thighs and legs
4 tbsp butter
1/4 cup honey
1/4 cup prepared mustard
1 tsp salt
1 tsp curry powder

Wash, dry and skin chicken pieces. Melt butter. Add honey, mustard, salt and curry powder. Roll chicken pieces in sauce, coating all sides. Arrange, meaty side up, in a single layer with extra sauce poured over chicken. Bake at 375 degrees one hour or until chicken is tender and glazed.
This amount of chicken will serve at least ten.

Peachy-Keen Chicken
6-8 chicken breast halves
1 pkg. dry onion soup mix
3/4 cup peach preserves
1/4 cup Russian salad dressing
16 oz peas, sugar-snap peas or mixed Oriental vegetables

Wash chicken; pat dry. Place chicken in crock pot. Add soup mix, preserves and salad dressing; mix to combine. Cover and cook on LOW 6-8 hours or on HIGH 3-4 hours. Add vegetables during the last 30-60 minutes. Serves over rice.
Serves four.

Sweet And Spicy Chicken
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
3 tbsp taco seasoning
11 oz bottle chunky salsa
1/2 cup peach preserves
1-2 tbsp oil

Place chicken in a heavy-duty zip-top plastic bag. Add taco seasoning; shake well. Heat a 12" skillet. Add oil. Brown chicken. Mix salsa and peach preserves. Stir into skillet. Cover and cook 5 minutes or until juices run clear. Serve over rice.

These are all really good recipes.
grannym IL

To all of you who are looking for the Perfect Pork Chops, the recipe was in the January 16,2007 letter. I haven't tried, them yet, they are installing a new oven for me. But I will when all is done.
Louisiana Lady and
Peggy from Belleville Ontario Canada

Hi Nancy and furbabies -- In the 1/23/07 newsletter, Neenaw from Garland, Texas was looking for a Praline Pie recipe. Here's one I have in my stash. Maybe she can use it.
When I clicked on the reply spot in the newsletter and tried to send it, my computer wouldn't send it. Guess it needs to go in the shop.
Sallie

Praline Pecan Pie
2 eggs
1 teaspoon vanilla
2 tablespoon milk
1 cup (firmly packed) brown sugar
1/2 cup white sugar
1 teaspoon flour
1 stick melted oleo
1+ cup pecan halves
2 pie shells (unbaked)

Beat together the eggs, flavoring, and milk. Add the brown sugar, white sugar, and flour. Stir. Add the melted oleo and beat well. Add the pecan halves and stir. Pour this into pie shells. Bake at 325° for about 35-40 minutes. It may take some ovens longer. Check with knife inserted into center of pie.

Serve with a dollop of whipping cream on top of slice of pie.

Yesterday I made the Blender Cheesecake for a birthday potluck at work. It turned out very good. I used a springform pan. I did not sprinkle with cinnamon since I knew I was going to add a topping. I found my blender was not quite able to hold that quantity; after putting in the eggs, it was full to the brim. I poured it into a mixing bowl to beat in the flour. Otherwise, the time and temperature was right on. After the cake cooled, I added a can of blueberry topping, topped with cool whip and sprinkled with coconut. 'Tis very simple, pretty and quite tasty. You could probably use 'lite' ingredients with similar results. Thanks to the member who shared this recipe.
Sylvia in Spokane

Hi Nancy & all,
I was interested in reading of so many people who are having trouble with food burning in newer crockpots - at least I know it's not just me!

My husband bought a new Rival crockpot for me 2 years ago - the pretty stainless steel and black one with the timer on the front. It absolutely incinerated everything that I put in it! Thought it was just the crockpot, so I traded it in for another - and it did the same thing!

I finally got my money back & went elsewhere & bought a Hamilton Beach crockpot. It, too, is hotter than the old ones used to be, but it doesn't burn things QUITE as badly. At least it is useable.

I heard somewhere that the crockpot manufacturers were forced to make them cook hotter to keep the food at a "safe" temperature. Yeah, it's "safe" for me, all right, if I have to throw the food out - no chance of my getting food poisoning that way!!

Also, I wrote last week about the Orion cooker and have had no comments on it. Has anyone else tried this cooker?

Hope everyone stays warm, safe & dry this cold winter weekend.

Nancy in Houston

Ladies, the best slow cooker you have is your oven.. you can cook anything in your oven at 185 degrees that you cook in your slow cookers and the results are terrific. I put meals in the oven when I go to work and 8 hrs later, whalla a perfectly cooked meal.
Maxine Emporia,Ks.

Hi Nancy, I so enjoy this newsletter. My question is now many packets of Splenda or Equal does it take to equal 1/4 of artificial sweetener? I'm sure someone out there knows the answer. Joyce in Florida for the winter.
Joyce

Hawaiian Meat Balls
2 lbs. lean ground beef
1 pkg. lipton onion soup
2 eggs
1 c. dry bread crumbs
1 can sauerkraut
1 can whole cranberry sauce
6 oz. chili sauce
1 c. brown sugar

Mix together first 4 ingredients and form into balls. Place in baking dish 12x9x2, spraged with pam. Mix last 4 ingredients and pour over meatballs. Bake 1 hr. at 350.
Bobbie in NC

Here is a recipe requested by Joyce for candy apple salad.

Apple Candy Salad
3 large Granny smith apples
1/2 c peanuts coarsely chopped
1 container Cool Whip (8 oz)
2 Snicker (regular size) candy bars coarsely chopped (you may
substitute Baby Ruth)
1 can pineapple tidbits drained (8 oz)

Peel apples and cut into bite size pieces. Add candy bar pcs,
peanuts, and pineapple. Fold in Cool Whip. Serves 10

Mona from toe of Indiana

All Seasons Avocado Pasta Salad
1/3 Cups orange or tangerine juice
3 T orange marmalade
1 1/2 T vegetable oil
1 Tbsp white wine vinegar
2 tsp Dijon mustard
8 oz dry penne pasta, cooked, rinsed with cold water and drained well (4 cups cooked)
1 avocado, seeded, peeled and sliced
2 small oranges, peeled and sectioned or 2 large tangerines, peeled, segmented and
seeded, if necessary
1 medium red sweet bell pepper, cut into 1/2-inch squares
3 green onions, sliced diagonally
1/4 Cup sliced cilantro leaves (lightly packed)

In large bowl, whisk together orange juice, marmalade, oil, vinegar and mustard. Add cooked pasta, mixing well. Cover and chill, stirring occasionally. To serve, add remaining ingredients and toss gently. Serve on assorted salad greens, if desired.

Hi Nancy, Joyce asked for a recipe that called for apples, candy bars and whipped cream. My cousin in Pennsylvania told me about it, she said the recipe called for 3 green apples, a bag of bite size Snicker's candy bars and 16 oz of whipped cream. Chop the apples to small cubes and chop the candy also, and add to the whipped cream. My cousin made it but she said no one liked and she threw it out. The candy was too tough and hard from being too cold and the recipe said it would soften up in the whipped cream but it didn't. This makes a really big batch. U may want to make half of to see if you like it.
Tennesse yanky.

This is for Joyce from the Jan 24 newsletter asking for a Salad using Candy bars hope this is what she wanted

Snicker Salad
3 med apples, peeled and chopped
1 can mandarin oranges, drained
1 banana sliced
3 Snicker candy bars, chopped
1 container Cool Whip
Pecans, chopped, optional

Chop up all fruit mix together in bowl add chopped candy bars. Candy bars are easier to chop if they are slightly chilled. Stir in Cool Whip top with nuts
Caroline MO

Many thanks for all your hard work, Nancy - I so enjoy your letters each day. Loved the 2 ingredient fudge recipe and many others. Thanks Karen in Kentucky for the www.Worldstart.com  site which every senior should know about!! Do you have a muffin index Nancy? This time of year I like to try new ones. Thanks. Phyllis in Canada

I would love some TNT suggestions on which ELECTRIC pressure cooker to buy. The brand, size, model no. price of it, etc.
Thank you! Sue

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