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

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Mexican Fiesta Biscuit Bake
2 Tbls Butter, melted
1 lg & 1 sm Grand Biscuit
1 (16 oz) jar Thick n chunky salsa
12 oz (3 cups) Jack cheese
1/2 cup bell pepper
1/2 cup sliced green onions
1 can sliced ripe olives
1 cup salsa
Garlic to taste

Heat oven 375. Spread butter in bottom of 9x13. Separate dough into 13 biscuits, snip each into 8 pieces with kitchen shears. Place all in batter bowl and toss with 1 3/4 cup salsa. Spoon into baker. Sprinkle with cheese, pepper, onion, olive, and garlic. Bake 35 - 45 min let stand 15 minutes.
Tona in Bama

MARINATED SALAD
1 head cauliflower
1 bunch of broccoli
1 large package of carrots (I use the kind that are already sliced and have ridges)
1 green bell pepper, sliced
1 red bell pepper, sliced
5 green onions, sliced
1/2 head lettuce
1 pound fresh mushrooms, sliced
Low-fat Italian dressing

Separate cauliflower and broccoli flowerets. Slice broccoli stems thinly, add sliced carrots. Pour Italian dressing over them and sauté until slightly tender, yet crisp. Add sliced bell peppers and onions. Marinate overnight in additional, if needed, Italian dressing. Add lettuce pieces and mushrooms before serving.
Tona in Bama

In the newsletter on Jan.24 Don wrote for a substitute for Saffron. He should be looking for Tumeric. This is good for any chicken recipe that calls for slow cooking or a fricassee.
Evelyn in Al

Nancy, Thank you so much for all the work you do for us. I am so happy I
found you.

I have a question. Quite a while back you had several people send in recipes for carpet cleaners, one used Clorox 2 And another used another cleaner. Could you please tell me what newsletter they were in. My carpet is a mess. I had it cleaned and played $100 and it took 30 minutes to do and it is still a mess. I would appreciate your help
Shirley, Smokey Mt. Gal

Hi Nancy, thanks so much for all you do with this lovely newsletter. I have replies for two people this time:

Hi Myron Drinkwater, I bought a new Rival, m odel # RC 101 rice cooker about 3 months ago and I absolutely love cooking rice and everything else which can be steamed or braised, in it. Have compiled a recipe booklet for it, too. It also has a vent hole in the glass top, but I have had no problems of any kind with the machine. I do not know what to suggest except placing a dish towel around the base.

For Don in Mich, the spice I think substitutes somewhat in Paella for saffron is no doubt, tumeric. The color is there, but of course, the fragrance is not. However, tumeric is now one of our SUPERFOODS, so go for it! I would, however, ONE TIME, buy a little tube of saffron for about $4 and try to make Paella with it. It may make a difference.
Hudson Valley Kathleen

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Thank you so much for all of the hard work you do for this wonderful posting.

Does anyone have a good recipe for Tomato Basil Soup? This soup is my sister's favorite soup and she has been so sick this winter, that I want to make her something special.

Thanks in advance for all of your help.

Trisha R

Lost Message from August 2006
Nancy - This is regarding the Lock N Lock containers. Our Wal-Mart Super Center store has 4 different sizes, from small leftovers to the large for flour, sugar, etc. They also had them with a carousel to store the lids and smaller sized containers for $20. Also, they carried Duncan Hines Orange Supreme cake mix. Thanks for all the recipes and helpful hints everyone sends in.
Karen SW Arkansas

Comment I noticed that www.organize.com had 30 different sizes and listings of of the Lock & Lock airtight containers.  I love using Lock & Lock containers for flour, sugar, cereal and crackers.  I love them because they are so airtight and Ditto-proofed.

Lost Message - Sent in August 2006
Hi, Nancy...
This is for SC in the Tues., 8/22/06 newsletter...I have a recipe for this dip in the Fall, Family & Friends cookbook from Gooseberry Patch. My girls take this dip to school for Cinco Di Mayo or when there is a party in Spanish class. Their teacher said it is one of the best she has eaten.
Happy Cooking! Jan in Pennsylvania

Queso Blanco
1 cup finely shredded Monterey Jack Chesse
4 oz. can diced green chilies
1/4 cup half-and-half
2 Tbsp. finely chopped onion
2 tsp. ground cumin
1/2 tsp, salt
1/8 tsp. pepper 1 Tbsp. finely chipped fresh cilantro
Optional: 1 serrano pepper, finely chopped (I don't use)
Tortilla chips or Flour tortillas

Combine all ingredients except tortillas in a double boiler (water in bottom). Cook over medium heat until cheese is melted and well blended, stirring occasionally. Serve with tortilla chips or hot flour tortillas.
Makes 2 cups.

Lost Message - Sent in 8/24/2006
Nancy, I would love to get some good rice recipes. I ate a dish from South Carolina that had ketchup and some kind of sausage and other things in it and it was so good, does anyone have good rice dishes that they would share
Thanks, Sue from North Carolina.

Lost Message - Sent in 2006
Good morning,
Someone asked how to turn ordinary flour in cake flour - either add one teaspoon of Bicarbonate of Soda and one teaspoon of Cream of Tarter, or 1 Teaspoon of baking powder to the recipe.

Hope this helps.
Margaret Walker. Secunda. South Africa.

Hello Nancy, Siggy, Ditto, and Friends! Someone wrote in with some questions about the Italian Cheesecake that Linda sent in for me. Once I had the name, I was able to find the original posts about this recipe in your archives. In the original recipe sent in, Tyler failed to include container sizes which created some confusion. He later sent in a corrected version due to Nancylanders'
questions. Here is the most complete version of this recipe I was able to find. (I never found a question or response to the 3 Tbls of Vanilla as questioned by someone recently.) By the way, this first appeared in your June 6, 2005 newsletter.

Italian Cheesecake
4 (8 oz) 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 (16 oz) container of sour cream
2 tblsp sugar
3 tblsp vanilla
1 box of graham cracker crumbs (a regular size box - 16 oz?)
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

Sue (Cooky) in Indiana

Here is an easy delicious appetizer for the 50th wedding anniversary. It is pretty, elegant and very tasty.
Jen


Crab Spread
8 oz. Philadelphia cream cheese, softened a little so you can spread

Garlic salt
3/4 cup chili sauce
2 cans crab meat, drained well (squeeze out) – I usually get white or lump crab meat in the can near the tuna fish
1/4 c chives, fresh snipped with scissors

Soften cream cheese and spread on platter (I us the 12 inch round shallow corning dish). Sprinkle with garlic salt. Spread chili sauce on top and crumble crab on top of sauce (squeeze out water from crab meat). Sprinkle chives on top. Refrigerate until ready to serve and serve with triscuits or your other favorite crackers.

Dear Nancy have you come across a recipe for a cake which you add turtle candies to batter and then on top of cake. I had a recipe for it and bought the candy over the holiday and I cannot find that recipe.....

I have been crazy looking for it I think I gave to some one to copy and never got it back....

If you do come across one could you e-mail it to me I would so appreciate it I would rather make the cake than have to eat two bags of turtle candy!!!
Thanks a million , Louise

Lost Message - August 2006

SALMON PATTIES WITH CHEESE SAUCE
1 (15-1/2 oz.) can salmon (drained)
2 eggs (lightly beaten)
1/2 c. chopped onion
1/2 c. soft bread crumbs
1 tsp. dry mustard

CHEESE SAUCE
1 tbsp. margarine
2 tbsp. all purpose flour
1/8 tsp. pepper
3/4 c. milk
1/3 c. shredded Sharp Cheddar cheese

Remove and discard salmon skin and cartilage; do not remove bones. Place in a bowl. Flake with a fork. Mix in eggs, onion, bread crumbs and mustard. Shape into 5 (1/2 inch thick) patties. Arrange in a circle on a microwave safe plate. Set aside. To make cheese sauce; in a 2 cup glass measure, microwave margarine on high 45 to 50 seconds or until melted. Stir in flour and pepper. Gradually stir in milk. Microwave on high 2 to 3 minutes or until thickened, stirring every minute during cooking. Add cheese; stir until melted. Set aside. Microwave patties on high 4 minutes. Rearrange, moving outside pieces to center of dish. Microwave on high 1 to 2 minutes more or until firm, throughout, but still moist. Microwave cheese sauce on high 1 minute. Pour over patties.
Ann

This is a great party recipe. You can cut in half

Nutty Finger Cookies
2 (8 oz.) pkg. chopped dates
1 lb. brown sugar
2 sticks butter

Cook until dissolved. Remove from heat and let cool.

Add
2 c. chopped pecans
3 c. rice krispies
1 can angel flake coconut

Mix and make into balls or small rolls land roll in powdered sugar.
Bobbie in NC

Lost Message - August 2006
This is for TeaHag who was asking in the August 22 newsletter about things for young children to make. I did daycare (100 years ago!) and still sub at one of the daycares here, and the kids always loved making little individual gingerbread cakes. We mixed two tablespoons of gingerbread mix, preferably one that doesn't call for egss, and one tablespoon of water. Mix this together in one of the Dixie kitchen size cups and set them in an electric skillet with just a little bit of water. Let them cook with the lid on for about 15 minutes at 400 degrees. They just loved waiting for their little
cakes to be done. Then they can top it with Cool Whip and enjoy!

Another thing they always liked doing was making the ice cream in the coffee cans that you roll back and forth. The little kids couldn't hang in long enough for it to get done, since it made their hands cold. My daughter and I used to love to make ourselves some ice cream this way while we were watching tv.

Another thing they like to make and eat were the apple smiles. You take two slices of unpeeled apple and spread them with peanut butter and then put miniature marshmallows between them to look like teeth. Yucky to me, but the kids love them! If I think of anything else, I'll let ya know!
Kathy Clark in SW Kansas

Hi Nancy,
We’re looking for a tried and true recipe for a red pepper cream sauce. It is MARVELOUS on pasta. Does anyone out there have one?

Thanks. Dennis Weaver
www.preparedpantry.

Comment
Thanks for the chocolate chips. They came just in time for the all nighter with the computer and the virus checker issue. In my opinion you have the best chips in the whole world. I little birdie told me you were going to have maple chips soon. Can't wait to try them in the 2 ingredient fudge.
Nancy

Lost Message August 2006
COCONUT-PINEAPPLE REFRIGERATOR CAKE
1 box yellow cake mix
1 can Eagle Brand milk
20 oz. can crushed pineapple
1 sm. pkg. Angel Flake coconut
8 oz. Cool Whip

Prepare 1 box yellow cake mix according to instructions. Bake in 9"x13" pan. While warm, puncture cake thoroughly with fork. Pour one can Eagle Brand sweetened condensed milk evenly on top of cake. Spread 1 can crushed pineapple over cake (do not drain). Sprinkle generously with coconut. Cool cake. Ice with Cool Whip. Refrigerate overnight.
Star

Lost Message August 2006
Hi Nancy & friends: I am looking for a recipe for hawaiian bread or a recipe close to this sweet tasty bread can some-one please help?

I am marya from Virginia & Now my son is gone back to his regular duties as an USA Army soldier I can post more here. It is nice & cool here today in my part of Virginia.
Huggs to all, Mary Arrington (Virginia)

For Myron Drinkwater--
I found that folding paper towels into several thicknesses and putting them under the lid of the rice cooker prevents the messy situation you describe. The paper towels absorb the steam and the rice is nice and fluffy.
Jeanlock in McLean VA

Hi Nancy and furry friends,
In your Jan. 17th newsletter, Suzie in NW Michigan, asked about a recipe for a Banana Split Bread. Here is one that I have in my recipe files. I hope it is the one that she was looking for.
Rose Marie, in cold and snowy, Freeborn, MN.

Banana Split Bread (Bread Machine)
1 Pk Active Dry Yeast
3 C Bread Flour
2 Tb Gluten
2 Tb Sugar
1 Ts Salt
1/8 Ts Baking Soda
1/3 C Instant Nonfat Dry Milk
1/3 C Walnuts, broken
1 Egg
2 Tb Vegetable Oil
1 Ts Vanilla
1 Md Banana, sliced
8 Frozen Strawberries , with liquid
1/3 C Pineapple, crushed
1/3 C Pineapple Juice, heated
1/2 C Chocolate Chips
4 Maraschino Cherries , chopped

Place ingredients, except chocolate chips and cherries, in pan in order recommended by machine manufacturer. Select white bread setting; crust color light. Add chips and cherries at beep, just before end of kneading.
Posted By: Marie

Nedra,
I am a born and bred North Carolina girl! The best way to make a vinegar base sauce is to buy the following mix. You just mix it with a gallon of apple cider vinegar. The instructions are easy to follow. My father made his own sauce for years. But he tried this brand a few years ago that he bought from a store that specialized in pork products. It tastes great and is a lot cheaper than making it from scratch. We buy this for all of our pig pickings (or pig roasts depending on where you live) "Charlie Mills Bbq sauce "

Try this website: http://www.acrestationmeatfarm.com/
Teresa from NC

I haven’t thanked you for awhile, Nancy, but I get so much enjoyment out of these newsletters. They are just filled with good recipes to try and very helpful hints. I have been watching, with interest, the conversations on the crock pots. Here is my two cents. I have an old one, one that is about 8 years old and an oval one that is about 2 years old. They are all made my Rival and I love each one of them. I often have at least two going at a time. Mine all seem to cook about the same. I had a West Bend one a long time ago that sat on a hot plate base. I got rid of that one, since it always seemed to burn on the bottom. I have heard of some who had trouble with the newer Rival ones, but guess you should always test out a new crock pot while watching over it, before trusting it to leave unattended all day. I don’t know what I would do without mine. The oval one cooks fast on a four hour timer, cooks slowly on an 8 to 10 hour timer and also has a warm setting to hold until you’re ready.

For J. in Macon, Ga.-I received a Splenda cookbook for Christmas and it looks like a good one. I made the blueberry corn muffins that were delicious. I would be happy to submit that recipe, but don’t know if it is all right to do so. If I give Splenda the credit for it, is it okay? Or, does this come under copywriter material? You could check the Splenda website, too, as they always have recipes.

Sandy in Iowa

In the Jan. 22 newsletter, Ginny Lee in Upstate NY was asking for a chocolate Peanut Butter Pie. I have two that are good. The first one doesn't really call for chocolate, but you can probably add a package of instant chocolate pudding mix and be okay. I have been away from the computer for nearly a month-computer problems and then we moved. Hope to contribute more in the coming days. Connie in TX


Peanut Butter Pie
1-1/2 c. creamy peanut butter
3 oz. cream cheese, softened
1/4 c. milk
6 oz. Cool Whip (there is chocolate CW available)
1/4 c. powdered sugar
1 small package chocolate instant pudding mix-reg. or sugar-free(I'm thinking if you use the pudding mix that you will probably need a little extra milk)

Mix all ingredients with a mixer and pour into a graham cracker crust. Top with shaved chocolate. Chill 1-2 hours before slicing. Can use a chocolate cookie crust if desired.

Snickers Pie
12 oz. frozen sugar-free yogurt-vanilla or Chocolate
1 small box sugar-free instant pudding mix, chocolate
1/4 c. peanut butter
1 c. Cool Whip
3 oz. (1/3 c.) Grape Nuts

Soften frozen yogurt. Blend rest of ingredients into softened yogurt, mixing well. DO NOT ADD MILK FOR PUDDING! Pour in an 8 or 9 inch pie plate and freeze.
Connie in TX

This is for Don in Michigan,
http://en.wikipedia.org/wiki/Trade_and_usage_of_saffron, they say in this story that safflower or turmeric mimics the color but not the flavor.

http://missvickie.com/howto/spices/spiceframe.html
http://ninecooks.typepad.com/perfectpantry/
http://homecooking.about.com/od/spice1/

Also check in your Spanish or international aisle of your supermarket and look for Badia products. They sell a small plastic container with saffron threads, not that expensive at all.
Lynette in N.Y

For Anna in MO, You are right: doughnuts need the hole in order to cook quickly in the frying oil. I have used a large glass to cut out the doughnuts, and the small lid from a 2 liter soft drink bottle for the hole. For a larger hole you could use a small spice type jar (the jar is also easier to use with thick doughs). Homemade doughnuts are so yummy and fun to make with kids.
FL Jill

Carolyn in Los Banyos, I use frozen fruit almost every time a recipe calls for pie filling. I thaw the fruit, probably 2 cups, and then I thicken it with cornstarch and let it cool to room temp. I hope this works for you as well.
Mariann in snowy Michigan

This is for K in TX regarding the food chopper. Mine is called Quick Chop and consists of 3 parts. There is a plunger on top and every time you press the plunger down the blade comes down and chops. When the plunger goes up the blade turns so that the next time you press the plunger, the blade cuts in a different direction. I searched the web and alltvstuff.com has 2 quick chops with 2 cutting boards for $4.99. I don't know what the shipping costs would be. I love mine for cutting onions (no tears) and garlic (they are so darn little). I have used it for other vegetables and it works like a dream.
Karen, SW Arkansas

Dennis at Prepared Pantry has one of these but it is a bit larger a more deluxe model than I had. I does turn 60 degrees with each time you press down on it. I have seen them much cheaper but they did not have the stainless steel blades on them.

This is for Marge who just bought the Vidalia Chopper. I bought mine about six months ago and just love it. Matter of fact i used it today .It chops not only onions but peppers. carrots, celery etc in seconds. And to Donna in Colorado about the bread crumbs. Panko bread crumbs are the best, they are close to home made and all the cooks on foodnetwork use them.
Judi in mass

I would like to weigh in on the crock pot thing. I have had 2 Rival oval crock pots 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 crock pot on.
Mary Jo in MD

Good morning Nancy,
There were several people in the Jan. 23rd newsletter saying they really liked their Presto Salad Shooter so well. I liked ours, it was an older model made here in Alamogordo at their factory before they closed here. However, we recently bought a 9 cup Kitchenaid food processor. I love it!!!! It is much easier to use than the shooter and easier to clean.

Also in the same newsletter several people were talking about their rice & veggie steamer. Some friends gave us a Black & Decker one several years ago and we wouldn't trade it for the world! So easy to use and makes wonderful rice. We generally use it for either rice or veggies at least 3 to 4 times
a week.

Glad you found all your messages, Nancy! LOL I have done that at times, too. Don't work too hard! If I can help, let me know!
Chris in NM

Comment
I have a Cuisinart Food Processor but don't use it much. It hard for me to get the lid off it to use it. The food processor does a great job when I can use it. Noticed by searching Shop.com there were lots of them listed for Cuisinart and Kitchenaid. It is easy to get an idea of what prices should be in the stores by looking at their prices.

Being a gadget lady myself. I have two different Black and Decker Steamers. I have a small one and an larger oval one. I love the smaller one until summer comes and corn on the cob won't fit in the smaller one. The oval one works perfect for corn on the cob. One of my friends wanted to know why I didn't just break the corn into two pieces and cook it in the small steamer. I didn't want to admit that I hadn't thought of that so I told her it taste better in once piece, LOL.

I love getting bags of frozen veggies and putting 2 or three small separate piles of them in the steamer and cooking them at the same time. Boy are they good. I could live with only two gadgets - my steamer and my George Foreman grill. (I would still have to have one more gadget to survive though. Couldn't live without my Palm PDA but it isn't a kitchen gadget. I use my PDA for important things like look up calories and nutritional values with Calorie King, audio books, and then there are the games.

I have started posted the recipes from the lost messages in this newsletter. Will try and remember to post it is one of the lost messages and the month it was posted.
Nancy

Last year, I bought a Black and Decker Toaster oven. As it cooked both the top and bottom element turned on to keep the temp correct. I found that by it turning on the upper element, food burned on top. I e-mailed the company, and they told me to cut off the plug, send it to them, and they would send me a new oven, which they did. It works the same way. I cannot use the oven. Has anyone else had this problem? Fran in FL out of NY

Hi Nancy
I need help!! My Grandmother used to make a pudding like dessert called Banana Bavious (I think that is how you spell it!) it was creamy and delicious. If anyone out there in Nancy land can help with a recipe i would greatly appreciate it.

Glenda in New Jersey

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