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All Simple and Easy Recipes from Nancy's Kitchen

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Nancy I hope that you had a wonderful Christmas and New Year. My husband and I every 2 weeks go and pick up our older granddaughter from her Dad's. That give us time with her and not any of her sister or brothers. We had to pick her up on 12/31. It was about 7:30 to 8:00pm before we even got to an restaurant to eat. We decided to eat at Cracker Barrel and we have always have good meals at this restaurant but that was not true on this day. It started with the silverware was dirty and it took three times before I got clean ones. Then I order the meatloaf, potato casserole and green beans. Will the green beans didn't have onion or bacon and the meatloaf was not good. I have had these 2 items in the past many times and they were great. Will I got on the Internet and copied the meatloaf recipe and my husband reduced the amount for the items so I can make it at home.

Cracker Barrel Meatloaf Family Size Recipe
2-1/2 lb. ground beef, I will use lean
7.5 oz. onion, chopped or between 3/4 cup to 1 cup
1/4 lb. green pepper, diced
2-1/2 eggs, I am using 2 eggs plus the white from the 3rd egg
1-1/4 teaspoon salt
1/3 teaspoon pepper
1-1/4 cups, 12 oz., diced canned tomatoes
2/3 cup grated biscuit crumbs
1/8 to 1/4 cup catsup

Put all the ingredients in a large bowl; mix well. Place in a loaf pan and press down with a spoon or your hands. Bake at 300ºF for 1 hour. I am going to bake my at 325ºF for 1¼ to ½ hours. Remove from and and invert the loaf pan cookie cooling rack that is setting in a cookie sheet. You want to drain the grease and juices. Spread the catsup over the meatloaf and let drain for at least 10 minutes. Or you can let the juices go back in the meatloaf for 10 minutes and spread the catsup over the meatloaf.

The Cracker Barrel Meatloaf Family Size Recipe in the directions it should say to cook in a convection oven. For people that don't have convection ovens I am baking mine at 325ºF for 1-1/2 hours.

I hope that you can print this recipe. Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy

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For Barbara who wanted a fruitcake recipe using a spice cake mix:

Fruit Cake Recipe (Using Spice Cake Mix)
2 pounds shelled pecans
1 pound shelled English walnuts
6 - 4oz. containers candied cherries
4 large containers candied pineapple; 6 slices each
1 pound dates, chopped
1 stick melted butter
1 Pkg. Duncan Hines Spice Cake Mix
3 eggs
1/3 cup dark molasses
1/3 cup boiling water

Empty cake mix into 3 quart bowl. Stir in mixture of molasses and water. Let stand 30 minutes.

Chop nuts and fruit. Place flour over nuts and fruit and mix. Add 3 eggs to cake batter. Beat (with spoon) until smooth. Stir in melted butter. Pour cake mix over fruit and nuts. Bake in tube pan lined (bottom and sides) with waxed paper. Makes one (1) tube pan and one (1) loaf pan or two (2) tube pans. Bake in 250º - 300º oven until done...1-1/2 - 2 hours. Note: I sprayed pan with PAM before lining with wax paper.

Wrap baked cakes in cheese cloth and pour 1/2 cup of Hiram Walker Cherry Brandy over cheesecloth on each cake

Enjoy! JoAnn in PA

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For the request for cornmeal mush. Mush is just cornmeal and water (I prefer white cornmeal.) Mine was always lumpy until I started following the directions on the box (a true A Ha! moment!!). So just cook according to directions, pour into a glass loaf pan and refrigerate. When it's solid, slice, flour and fry in a small amount of oil. Lots of people like it with syrup, but I prefer buttered or just plain. I also eat the cooked mush like hot cereal, straight out of the saucepan. Hope this helps.

And for the question about freezing lard. Lard can be frozen successfully. If I still bought lard, this is how I would store it. Take out what you need and thaw in the refrigerator.

Thanks Nancy and best wishes for the New Year.
Eureka, IL.

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Question: Cool Whip for Light Cream
Can cool whip be used instead of light cream in a recipe?
AM

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Hi Nancy, 
We hope that you had a wonderful holiday season—lots of friends, family, and goodies.   

And speaking of goodies, we did another baking guide e-book: Everything You Need to Know about Chocolate Chip Cookies:  The Definitive Guide to Baking Chocolate Chip Cookies, with articles, tips, techniques and lots of recipes.  It’s free to Nancylanders.   

We’re having an after-Christmas sale.  Save up 40%!  All of our chocolate and nuts are on sale including some great baking chips at 40%!  Stock up at this event. 

Here’s our very favorite chocolate chip recipe from the guide.   

Dennis Weaver
www.PreparedPantry.com

Macadamia and Raspberry Chocolate Chip Cookies

These are scrumptious, crunchy little cookies. Any cookie with macadamia nuts is a good cookie but adding rich chocolate and raspberry jam makes a wonderful trio.

Use only the best ingredients: macadamia nuts, raspberry jam, and chocolate. We prefer seedless raspberry jam but seeded will do.

1/3 cup butter
1/3 cup brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2/3 cup raspberry jam

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1 cup chopped macadamia nuts
1 1/2 cups pure dark chocolate (semisweet) chips

Preheat the oven to 350 degrees.

1. Cream the butter and sugars together. Add the egg and beat until light and fluffy. Add the vanilla and raspberry jam.
2. In another bowl, stir the flour, baking soda, and salt together. Add the flour mixture to the creamed mixture and beat until well combined.
3. Add the nuts and chocolate chips. Spoon the dough in walnut-sized mounds onto ungreased cookie sheets.
4. Bake for 9 minutes or until the cookies are light brown. Remove them to a wire rack to cool.

Yield: four to five dozen cookies.

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No Newsletter was sent from Dec 26, 2006-Jan 2, 2007
I spent Christmas with my two brothers in Arizona.  I left Amarillo with snow on the ground and came back with more snow on the ground. While in Chino Valley and Paulden, Arizona it snowed there too. I had every intention of getting a newsletter out while I was visiting.  My brother has high speed internet so it shouldn't have been a problem.  During my visit the internet in his area was out so no newsletter was not sent after Christmas Day. 

I went back to Phoenix a day early and spent some time with Linda (owner of www.Recipegoldmine.com) .  We had a great time.  She showed me around the Phoenix area and took me out to eat at some really great places.  It was a fun visit and I plan to go back and visit her again. I am now back and ready to post lots of new recipes to the site. 

I have all the messages that came in on or before December 26th on my laptop.  I will get those messages in the newsletter in the next couple of days.  There has not been time to move the messages from my laptop to my desktop computer.
Nancy

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In reply to Helen in Mississippi on Dec. 19. Here is the recipe for fudge that was on the back of the Hershey's Cocoa can. It is simply the best, as my late dad always said Good luck.
Carolyn in Edon

Rich Cocoa Fudge
3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
Directions:
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234 F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110 F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe.

VARIATIONS:
NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.

MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110 F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

HIGH ALTITUDE DIRECTIONS:
-- Increase milk to 1-2/3 cups
-- Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212 F. Then subtract that number from 234 F. This is the soft ball temperature for your altitude and thermometer.

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to RoseMarie in rural Kansas City, Dec. 19.  I've seen the utensil to break up hamburger while browning meat but I've always just used an old fashion potato masher.  I've passed this idea down to daughter and grand-daughter.  Works great. Also great to mix up meat loaf, no more messy hands.
Carolyn in Edon

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Hi Nancy, furballs and friends
I hope everyone had a wonderful Christmas and New Year.

I can't remember the person's name that wanted the kitchen tool for breaking up hamburger but I think I ran across what she might be looking for. There's a products called "ChopStir" in the latest Miles Kimball catalog that looks like it might be it. It can be ordered on line at www.mileskimball.com and the product number is 876201. Hope this is it!
Rita in Memphis, NY

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This is for Rosemarie who requested where to find the hamburger smasher in the December 19 newsletter.  If she is still looking for it , it is in the Miles Kimball catalog, Valentine 2007 issue, on page 26 and sells for $6.99.  It is called a ChopStir.
Peggy in Arkansas

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For Karen T. December 13 N/L
Here's another recipe with Crystallised Ginger. Hope everyone had a great Christmas New Year break.
Bob in Adelaide South Australia

Rhubarb and Ginger Crumble
3 cups chopped rhubarb
1/4 cup water
1 Tbsp sugar
1/4 cup chopped crystallized ginger
1/4 cup margarine
1/4 cup bran
1/4 cup sugar
1/4 tsp ground ginger
1/2 cup wholemeal flour

Place rhubarb and water in an ovenproof dish. Sprinkle over the first measure of sugar and the crystallized ginger. Blend the margarine, bran, second measure of sugar, ground ginger and wholemeal flour together. Sprinkle over the rhubarb. Bake at 350°F for 25‑30 minutes or until golden brown.
Serves 4.

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Val from Ohio in Dec. 25 newsletter asked for shredded chicken recipe. Here's mine and I used to have a food business. I use a 50 oz. can of chicken (or the equal amount of your own cooked chicken), the same size can chicken broth, and 3 sleeves of soda crackers. Mix chicken and broth together and bring to a rolling boil. Season and then add crackers that have been smashed up. Stir and then remove from heat. Makes a lot but then you can freeze leftovers for later.
Carolyn in Edon

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Dear Nancy and all the fantastic cooks out there,

I have 3 questions I need help with.
1 - How long will a really good Burgundy stay drinkable after it has been opened? We are not wine drinkers ( or any other any kind of alcohol drinker unless it's ice tea!), but really enjoy this particular wine and I have to go from Texas to Illinois to get it so I don't want to waste it!

2 - Does anyone have the recipe for Pot Pie soup? I have lost mine and can't find it in the archives.

3 - And I need a TNT recipe for Carrot-Raisin Salad. Our favorite steakhouse makes a killer salad, but won't share the recipe. I know it has carrots, raisins, and chunk pineapple. I just can't figure out the dressing. Can anyone help me?
Thanks in advance,
Merry in Cold Wet Windy Vernon, TX

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In response to Nicile-the cookie lady from WNY for pumpkin roll In the Nov 20 newsletter. Here is a very good one. It does have a cream cheese filling with it but it can also be filled with cool whip, whipped cream or butterscotch pudding.

Pumpkin roll
Beat three eggs for five minutes

Add-
one cup sugar -slowly

Add-2/3 cup pumpkin (I use canned)
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp each of salt and nutmeg

Grease a bar pan, Pour batter into pan and bake at 375 degree for 15 minutes. Flip pumpkin onto a damp towel. Roll up so towel is in between. Cool. Unroll pumpkin and spread with the filling you desire.

Filling.
1 cup powdered sugar
6 ounces cream cheese
4 tsp soft butter
1/2 tsp vanilla

Mix well and spread over baked pumpkin. Roll up and sprinkle with powdered sugar. Keep cool.

I use a little more spice than the recipe calls for and also put waxed paper in the bottom of the pan. Easier to get out nicely. Good luck
Marian in ND

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Some time ago I think an email address was listed where a person could type in about 3 ingredients and a recipe would appear that could be made from these. Any ideas what it is?
Thanks - MW

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I would like to know what newsletter was the easy bake oven recipes were in. thanks.
Susan from ND

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Hi Nancy! Hope that you are having a great holiday. I have a question. My granddaughter got an Easy Bake Oven for Christmas, and I thought that I had seen some recipe mixes for them on this site - did I, or was I dreaming? If you have them, how do I get to the archives? For some reason I am having brain freeze today and can't figure it out.
Thanks! Lynette in Houston

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Would like a recipe for Creamy Tomato Basil soup. Similar to the one served at La Madeleine's.
Thank You, Marlene from Texas

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Dee, regarding the Ham and Noodle Casserole in the December-18-2006 newsletter, would that be 16 ounces of noodles or 8 ounces of noodles? I wasn't sure if it meant 1/2 package of 16 ounce
noodles.
Karen in TX

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I would like to know if there is anyway you can take the gas out of the beans before you cook them in soup.      
Beverly Rowell from Bay City, Michigan

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Hey Lady!! You will surely be afraid to take any more time off when you see all the requests you have when you get back. Can't thank everyone enough that responded for the SOS recipe request I made. They sound like the one I remember having as a kid. I certainly will try it and show the grandbabies "DI DI" does know what she is talking about. A quick side note to you...We lost Erby a pom after 15-1/ 2 years...then Duke a shep/husky mix who always believed he only weighed 10 lbs (Thanks to Erby who was there first), after 12 1/2 years. We lost them within a year of each other. Now we have adopted a shelter dog, Toby, who is loyal but needy LOL. Enjoy your babies and give them all the "laps and love" that you can. Thanks again for all you and your entourage of readers do for all of us.
M

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I would like to wish you and your 2 helpers Happy New Year & a healthy 2007. I've missed your daily newsletter, looking forward to new recipes, we have great cooks out there.
Best wishes., Marie.

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Help, why doesn't my peanut butter fudge taste like peanut butter? I used 3 cups of sugar, 1 small can of milk, 1=1/2 sticks of butter. Then 1 jar marshmallow creme, 1-1/2 cups of Jif peanut butter and 1 teaspoon vanilla. It set up beautifully, but doesn't have the peanut butter taste. Help........
Boots in Va.

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Chai Hot Cocoa
1/2 cup milk
1/2 cup water
1 Chai-flavored tea bag
1 envelope of hot cocoa mix

Heat milk and water to boiling then pour into mug. Add tea bag and let stand for at least 1 minute. Remove tea bag and stir in hot cocoa. Enjoy!
Shelley in PA

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Helpful Hint for Easy Deviled Eggs

Easy Deviled Eggs
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.
Janet, Killeen, TX

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Missed the 14 layer cake. Could you please let me know what date it was in. Thanks a million.
Barbara from SC

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Free Downloadable Publications and Cookbooks
(in pdf format)
Cookbooks to download and Product Samples
How to Bake:  Your Complete Reference
Baking Essentials Lessons (Easy lessons on Baking)
Chocolate Pantry

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Could someone help me? I know the solution to this problem was in your news letter Nancy, but I've forgotten how it works. The problem is a guest of ours set a hot cup of coffee on our end table and now I have an awful white mark. How can I fix this? I'm just sick.
Carolyn in Ohio

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Nancy and all the wonderful group, I hope all of you had a blessed Christmas and will have a happy and healthy 2007.

I have a question and hope that some of the readers will be able to help. My son saw a crock pot with divided sections in it and wants one for his new apt. I wanted to get one for him for part of his Christmas but didn't find it anyplace. I saw one advertised before he mentioned wanting one and looked numerous places. Has anyone seen or tried one of these? If so, please write the results and let me know how it works. Do the flavors mix or how does it do?
Thanks in advance,
Sharon in TN

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Hello,
This is for Carol in Louisiana regarding december-8  newsletter.

I am so glad to know there is someone else who remembers them. I loved them. They were so good and way better then Pop Tarts. I never knew who they were made by. Thank you so much for sharing that memory.
Hope everyone had a happy holiday! Denise in Orlando

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For the person looking to substitute something for Saffron. If the Saffron is being used mostly for color and not full flavor you can substitute Turmeric. Turmeric will give it that beautiful yellow color.
Judi

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This is for Mr. Myron Drinkwater and his request for "corn meal mush",
December 25th newsletter.

Could you possibly be referring to Polenta? This is NOT TNT, but it was recommended by one of my most reliable "cook" friends as being good. It is from "Joan Lunden's Healthy Cooking" cookbook, published by Little, Brown, and Company and has a copyright date of 1996.

Polenta
4 cups vegetable stock or chicken broth (I use canned)
3 cups water
2 cups yellow cornmeal
Salt and pepper to taste

Optional additions:
1/4 cup freshly grated Parmesan cheese
3 tablespoons chopped fresh herbs
2 garlic cloves sautéed in 2 teaspoons olive oil until soft
Mushrooms
Roasted Vegetables

1. In a saucepan, bring the broth and water to a boil. Add the cornmeal in a slow, even stream, whisking, until all the cornmeal has been added.

2. Turn down the heat to low and cook stirring VERY frequently for about 20 minutes or until polenta starts to pull away from the sides of the pan as you stir.


3 Add salt and pepper to taste and any of the optional ingredients, if desired.

(My friend noted that the full recipe makes a lot. She puts leftovers into a loaf pan and keeps in refrigerator. Then slices the cold polenta and browns slices over high heat in a little butter.


Not sure this is what you are looking for, but sounds like it. Happy New Year!
Barbara in Alabama

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