The purpose of this recipe newsletter is to post requests and replies from
our members and all their great tried and tested (TNT) recipes. No
newsletter is sent out on Thursday.
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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.
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Happy New Year to You Nancy & everyone pulse your
furry helpers. Nancy I hope you have had a good rest from every thing as
you sure deserve it in more ways than one.
For LuAnn in Iowa, In Jan. 6th news letter. Yes you
can still buy mush already to cut in the refrigerator department of
the grocery store. I buy it every so often. We shop at Country Mkt.
Shirley of Michigan
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Here is a clam sauce that we use all the time for Barb in Sunday's
newsletter.
2 cans chopped clams, with juice (6-7 oz each)
about 3 tbsp. olive oil
1 7 oz. bottle clam juice
2 cloves garlic, chopped
1/4 cup fresh chopped parsley
In a medium saucepan, sauté garlic for a few minutes over medium heat. Add
clams with juice, bottled clam juice. Simmer gently for about 20 minutes.
Meanwhile, cook one pound spaghetti of choice (we like angel hair).
Slightly undercook spaghetti. Drain, reserving 1 cup cooking water. Pour
clam sauce over spaghetti and the reserved water. Cook a few more minutes
to cook spaghetti to al dente. Serve with fresh parsley sprinkled over
top.
MaggieB in South Jersey
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Hi Nancy. Happy New Year. Welcome back; sure have
missed the newsletter. For Barb from Cle Elum, Wa. in January 6th
newsletter, who wanted a white clam sauce, here's mine:
1 10 oz. can of whole baby clams
1 (5-oz. )can of minced clams, water, dried basil and 2 minced cloves of
garlic for 2 to 4.
In a skillet, saute 2 minced cloves of garlic in a minimal amount of olive
oil until very light brown, then add the juices from the cans of clams,
plus about 1/2 cup of water. Mix in about 2 to 3 T of dried basil leaves.
Simmer on low heat for about 10 minutes, stirring every now and then. Cook
pasta in another pot, then drain. Add the clams and simmer for up to 5
minutes, just to heat. Serve with cooked pasta and lightly toasted garlic
bread. Very simple, very fast and very good.
Hudson Valley Kathleen
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Nancy, I'm a tad bit late, but I wanted to wish you, your furry family and
all the Nancylanders a very happy and prosperous New Year. I also
want to comment on the beautiful picture at the beginning of each letter.
Gosh, those apples looked so good I wanted to eat one of them! I like the
new format and I know we all appreciate the hard work you do on this
newsletter. I feel like you bless us all each time you send a newsletter
to us and I, like so many of us, really do look forward to that letter
from you!
God bless you and all our extended family,
Sandi Hutson in Jasper, Texas
Comment
Sometimes the picture is determined by what I would like to eat.
(Like the steak in today's newsletter.)
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Thank you, thank you, thank you for posting all the links to name brand
companies in Siggy and Ditto's Corner.
I live miles from a store. I have to go 30 miles to the post office. The
only other store near the post office is a gas station.
I was ready to throw out my blender because I cracked the top. I noticed
the appliance part link and found a
replacement part. The blender will be like new very soon. Would you please
leave the links there so I can find them all the time.
Rhonda in Montana
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My coffee pot brand is GE - got it from
Walmart's about 8 years ago, they
no longer carry them, but I buy my filters at either a grocery store or
Kitchen Corner in an outlet mall.
This is in response to a request in the 12/25 newsletter. Sorry for the
delay in responding but am still trying to catch up (my breath & my
e-mails) from the holidays.
Hope you & all of our Nancyland friends & four legged friends have a very
safe, happy & healthy new year!!!!!
Genie from Van, TS
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Nancy, Siggy, Ditto and Nancylanders: I'm happy to report to my Aunt Alice
in Newton, KS and any other interested members that the fried Corn Meal
Mush I had for breakfast yesterday and today brought back many
wonderful memories of winters long past. I sliced as much of the loaf as
needed into 1/4-inch slices, dredged the slices in all-purpose flour that
I had seasoned with salt, black pepper and seasoning salt and fried the
mush in a combination of butter and corn oil over medium heat. Yummmm!!
Thanks again for the recipes that members sent in. Mr. Myron Drinkwater -
Lake Forest, CA
Also, in the Saturday 1/6/07 Newsletter Edith posted a request for
Marinated Vegetables. The following two recipes may be of assist to
her. I have not YET tried the first one, but my brother swears that it
makes the best pickles and pickled vegetables that he has ever eaten. The
second recipe is TNT and only shared here because I consider it a keeper!
PICKLING BRINE
Use the following ingredients in the proportions given depending on the
amount of vegetables or cucumbers to be canned.
(This brine can be used for making pickles or any combination of other
vegetables, i.e. carrots, cauliflower, broccoli, small onions, brussel
sprouts, green beans, etc.)
1 qt water
1 cup cider vinegar
1/4 cup rock salt (or any course grain salt BUT NOT IODIZED SALT)
Pickling Cucumbers or Vegetables of your choice
(washed and cut into desired size pieces)
Combine the ingredients in a sauce pan (or larger pot if a larger batch is
needed) and bring to a boil over medium-high heat and boil until the salt
is completely dissolved. Meanwhile, pack the vegetables or cucumbers in
sterilized jars (pint or quart wide mouth jars are preferred). Add 1/2
teaspoon of alum on top of the vegetables/cucumbers for pint jars and 1
teaspoon for quart jars). Pour the hot brine over the top of the
vegetables/cucumbers to cover. Place flats on top of each jar and seal
tightly with rings. Let sit at room temperature for 60 DAYS before
opening. After 60 days the individual jars may be refrigerated to chill
before opening and serving. Return flats and rings to uneaten portions of
the jar and store in the refrigerator.
Cook's Note: To jazz up the veggies or cukes any of the following may be
added as the vegetables are packed in the jars: peeled cloves of garlic,
fresh dill sprigs and/or red pepper flakes (but go easy on the pepper
flakes as a little heats up the vegetables considerably).
PICKLED GREEN BEANS
2 lb fresh green beans
3 medium onions, sliced thin
2 cups granulated sugar
2 cups vinegar
2 cups water
Rinse beans in cool water then trim the connective end of the beans.
Blanche the beans in rapidly boiling lightly salted water for about 2
minutes (just until the beans begin to cook but are still al dente). Place
the beans in clean sterilized quart or pint jars, layering with onion
slices until the jars are full. Prepare a pickling solution by putting the
sugar, vinegar and water into a sauce pan and bring to a boil over medium
high heat. Carefully pour the hot pickling solution over the beans in the
jars. Seal the jars and let set for several weeks before using; (at least
6 weeks). To use, refrigerate for several hours or overnight, open jars
and serve cold.
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Happy New Year, Nancy. I love the new look of the newsletter.
Sherrill in San Antonio
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I had heard some of our family here in this newsletter talk about the
FoodSaver. My husband died recently
and I can't seem to cook for one. I wanted to order a
FoodSaver but did not know where to
order. Just as I was wondering how to order it the link magically appeared
in Siggy's and Ditto's Corner just
when I needed it. You are wonderful for posting it. Could you leave the
link so I can find it when I need to order more bags for it?
Since my husband died I am really unable to think about much of anything.
I do open this newsletter each day and feel like everyone here is part of
my family. It makes my life so much better. Really missed it when you were
on vacation.
Beth
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Could I please have the recipe for the hand lotion made with
vaseline, baby lotion and vitamin e lotion?
Thank You, Shirley New Paris, Pa.
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Re: January 6th Newsletter:
Karen In Arkansas was Thanking someone for the Hand Lotion Recipe.
Would you please direct me to the "Hand Lotion Recipe", I just cannot find
it???
Thank You Nancy for all your hard work to keep this wonderful exchange
between women (and some men) and all these recipes happening.
I hope your heart smiles in 2007.
Grateful in TN (Joie)
Marcie from WIs, Carol from Ohio and Fayze requested the date of the hand
lotion recipe as well.
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Nancy, had a senior moment and can't remember what date the homemade
hand lotion recipe was in. Sounds like a very good recipe. I work in a
shop where we print t-shirts and sweatshirts and the heat from the machine
really dries out your hands. Really appreciated. PLEASE keep up the good
work. I send me g-daughter in Texas your simple recipes as she is a newly
wed.
Thanks again Mom Raggs in IL
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Thank you, Norm, for your Turtle Pie recipes.
Chili Franks
12 hot dogs
1/2 cup chili sauce
1 pkg. toasted onion dip mix
1/2 cup chopped stuffed olives
Slit each hot dog lengthwise about 3/4 of the way through. Open each out
flat and place in a single layer in a shallow baking dish. Blend remaining
ingredients in a small bowl. Spoon over center of each hot dog. Bake in
hot oven, 425 degrees, 15 minutes or until sauce is bubbly. Add a little
water if you think the sauce mixture is too thick before you spoon it on
the hot dogs.
Serves six.
grannym IL
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I've been reading the newsletters and all the talk about the hot chocolate
machines has me wondering about them. Where are you buying them, are they
expensive?
My daughter loves hot cocoa, this year for Christmas I made her a hot
cocoa mix that I got from the food net work, ( it was from Alton Brown,
she said it wasn't chocolately enough and wasn't sweet enough,) does
anyone have a TNT hot chocolate mix?
Thanks Cindy in Va
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Hi Nancy, This is a request for a friend who doesn't have a computer. She
is looking for a fried pie recipe....bet one of the many good cooks
out there a good recipe.
Margaret, Tulsa
I give up!! Will someone please tell the date of Helen, MS, date nut
cookies that taste more like candy. Thank you!
Darlene, WV
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Hi Nancy, There are no words to tell you how much I
enjoy your newsletter. I have made so many of the recipes that I
have found, made so many more copies that I hope to use in the future. It
never ceases to amaze me the complaints that folks have about the
newsletter that you send out to all of us out of the goodness of your
heart. It seems to me that everyone should appreciate you and the letter
instead of not liking this or that. Keep up the good work, and God Bless
you richly in the year 2007.
Oma in Tennessee
Comment
Anytime I make any changes to the newsletter there are those that do not
care for it. I encourage constructive criticism and do not consider it as
complaints. My reason behind the changes is to allow more messages to be
posted. When the newsletter has two pages most members never see the
second page. By not bold facing the text is saves space and allows more
text on the page. It also allows members to print out all or part of the
newsletter and save printer ink.
Nancy
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Hi all.... I have a question I hope someone can answer for me. On a visit
to Savanah, Ga. we had lunch at a bed and breakfast that is very
famous. The name is Mrs.??????? bed and breakfast. You sit at a table for
10 and are served family style. After the meal, you must take your plate
and utensils into the kitchen yourself. It was a great experience to have
lunch with people from all over. Can anyone tell me the name of this place
and what street it is located on? We're going back in Feb. and would like
to go there again.
Barb in Delaware
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I'm looking for a recipe for bean with bacon soup, like what
Campbell's makes, thick no watery, does anybody have a recipe?
Thanks Cindy in Va
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Nancy: For Edith who wanted marinated vegetables in Jan. 6 newsletter -
here's a salad.
Corinne, Murrieta, CA
Sweet and Tart Marinated Vegetable Salad
1 can (14 1/2 ounces) French-cut green beans, drained
1 can (15 1/4 ounces) white corn, drained
1 can (15 ounces) tiny peas, drained
1/2 cup chopped sweet onions
1/2 cup chopped green bell peppers
1/2 cup thinly sliced celery
1/4 cup sliced roasted red bell pepper
1 cup sugar
2/3 cup vinegar
1/2 cup vegetable oil
1 tablespoon water
Mix all of the vegetables in a serving bowl. Combine the sugar, vinegar,
oil and water in a saucepan; heat to boiling, and pour over the
vegetables. Cover vegetables and marinate in the refrigerator overnight.
Drain, and serve.
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Anna in MO wondered if there is something one could use instead of a
donut cutter to cut out donuts. My mom always used a regular drinking
glass to cut the donuts. She would then cut out the hole by using a
smaller lid from a bottle. I wonder if the cap from a 2 liter bottle of
soda might do the trick. She would flour the "tools" lightly to keep the
dough from sticking. The donuts were perfectly shaped.
Pam in Ohio
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Reply for Anna in MO
For years I used a glass to cut the outside of doughnuts and to cut
biscuits and for the holes used a coke bottle.
Joyce, Killeen, TX
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Dear Nancy:
I love the new graphics they are sooooooo cute.
I used the recipe for a rib roast for New Years Day and it came out
perfect, my family really enjoyed it, I will not hesitate to cook another.
Betty in MI
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Nancy, so glad that you are back because I enjoy and learn so much from
the newsletter. To Anna in MO in newsletter 1/6/07 you can use a 2" cookie
cutter and then take a pop bottle lid or a liquor bottle lid that has been
washed in hot sudsy water and rinsed in hot water to make sure the soap is
out. You cut with the cookie cutter and then in the middle use the bottle
lid. This is how I did it for years when I made donuts. Can't have
them now.
To Lu Ann in Iowa in the 1/6/07 newsletter you can buy the mush in
the grocery stores still.
I would like the hand lotion recipe because we are getting ready to travel
for the year. The motels can be so drying and this will work for me. I
will have to put it in the suitcase because I am sure it would not go
through the screening that they do now. The first 2 trip are back to back
and we are only home 24 to 36 hours between the 2 trips. I don't care
because they are both warmer place than Indiana in the winter. Hopefully
someone will post the hand lotion recipe. Thank you in advance.
Susie Indy
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To Anna in MO -- I was visiting
Wal-Mart yesterday, and they are now carrying a line of "antique"
reproductions of small kitchen tools, and one was a donut cutter. They are
very reasonable, I think less than $2.00. Seeing all of the items they are
producing brought back several memories of my grandmother's kitchen.
Sandy Blue Springs, MO
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I am catching up on my letters. I have been babysitting a lot for my
precious grandbaby so I haven't read any newsletters since Dec. 10th until
tonight. In regard to Gaye Roy in Utah in the
Dec. 25th newsletter, Wow a $30.00 over
charge, that is terrible. I don't know what store this happened to you at
but I love Walmart and very seldom
shop anywhere else but I ALWAYS check my receipt after I buy groceries.
Some of the cashiers seem to swipe the things so quickly I guess they just
mess up but I have been charged for items 2 or 3 times more than once. My
kids get mad at me for going back and getting my money back but hey in
this expensive world we live in I have to watch my pennies.
Jewel in TN
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Joie in TN: That new mandolin is great, but does take some getting
used to. Be sure the pieces of food you are trying to slice, shred, etc.
are small enough to fit within the safety holder, and that the food is
pierced securely with the metal spikes to hold it firmly. Push down
slightly, which will raise the blade and allow the food to be cut. Once
you get the hang of it, you'll love it. I'm a Pampered Chef representative
and have cut myself on the old one; it is impossible to cut yourself on
the new one, unless you really intend to do so.
Nancy, for what it's worth, I agree with someone who wrote a day or so ago
about the column format. I really, really liked it better the way it was.
As for the cornmeal mush recipes, I encourage all of you who like
it to try it with grits instead. Same process, just dip them in milk and
then cornmeal (instead of flour) and fry. To me, they're 100% better than
fried cornmeal or polenta.
Doris in Oklahoma City
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Nancy, this is for Phyllis C in Ky in the Jan
4 newsletter. My daughter-in-law is from Russia and she puts shredded
vegetables or vegetables chopped fine in her deviled eggs. Good way
to get the kids to eat vegetables. Her deviled eggs are always delicious.
Peggy
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Hi all in Nancy land. I hope that all had a Merry Christmas and Happy New
year. If you were like me there was a lot of cooking and baking. But I did
want to add a comment about the 2
ingredient fudge. I to had a problem with some of the fudge not
getting firm enough. Well I started adding just a tab of powdered sugar
when hot out of the microwave the final heating. It took care of the
problem without changing the taste. Hope that this helps.
Donna of Pa.
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Does anyone have a recipe for "meatless " meatballs ? I've heard
how good they are , but never tried them and would like to make them.
Thanks, Anita , from Brandon , Fl.
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Hi Nancy,
This is in reference on ways to serve corn mush or polenta. It is
very good served hot with a layer of good Italian sauce over the top,
sprinkled with grated cheese and Italian meat balls on the
side. ummy.
Dee in Canada
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Does anyone have a good Italian Beef sandwich recipe?
Alice from Illinois
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Hi Nancy.
It's so good to have you back. I recently ate at a Wendy's and had a baked
potato in a broccoli cheese sauce - it was most delicious. I'm hoping that
someone has a recipe for that sauce and would share it with me.
Teri from Calgary
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Hello Nancy, hope you had a very merry Christmas and a happy new year. I
have missed your newsletter very much but you enjoy yourself and take all
the time you want off. I have actually been able to get a lot of things
done since you took some time off, imagine a lot of the other ladies have
too, LOL ]. Hope your health is ok also. Well i guess I will let you go
because i have a tendency to rattle on a lot of the time, enjoy yourself.
Jenny in Ky
Comment
I have spent time the time off organizing recipes in my files so I can
post more categories on the site. Most days it seems I spend most of my
time on doing the newsletter. I was not able to add new pages to my site
until I resolved the sidebar and formatting problems on any new pages.
Hopefully that problem has been resolved.
++++++++
To Rachael in Arkansas who replied to Nancy in Houma La. in the
Saturday Newsletter:
I worked with Becky at South Thibodaux Elementary School for 3 years. When
she and Steve moved to Arkansas, we emailed from then until I saw her
obituary in the newspaper. I emailed Steve to express my sympathies, but I
haven't heard from him since then.
Linda in Bayou Country, Louisiana (Raceland)
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Nancy,
This is a off topic, but I felt a need to offer my condolences to Rachael
in AR in her daughters passing due to gastric bypass. I believe I
know how hard it is for a mother to lose a child after watching my mother
suffer the lose of my younger sister. Fortunately she passed on before
seeing her granddaughter and oldest daughter pass away within 2 months of
each other. I had gastric bypass in 1981 and I have been lucky not to have
had any problems associated with it. My husband in considering it right
now. My only problem is that I have gained about 60 of the 130+ pounds
back over the years. Mainly after the birth of my daughter 20 years ago.
I'm so sorry that your daughter had problems with it that lead to her
passing. She must have been a remarkable person to be a special ed
teacher. I was a regular ed teacher for 28 years and that was rough
enough!
Sorry for taking up recipe space with my rambles.
Jae, central OK
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Helpful Hints sent in by Corinne
Reheating refrigerated bread
To warm biscuits, pancakes, or muffins that were refrigerated, place them
in a microwave with a cup of water. The increased moisture will keep the
food moist and help it reheat faster.
Dave, Camden, DE
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Hamburger Pie
1 sm. onion
2 sm. carrots
3/4 lb. ground beef, seasoned with salt & pepper
3 tbsp. butter
3 tbsp. flour
2 c. seasoned mashed potatoes
Cook onions and carrots in salted and boiling water; drain. Season beef
and form into 8 balls. Brown in fat placed in casserole. To make gravy,
add flour to drippings; brown. Add 1 1/2 cups liquid, using any left from
cooking vegetables. Stir until thickened. Add to the meatballs, gravy,
onions and carrots. Cover with the mashed potatoes. Bake in a moderate
oven, 350 degrees until brown, about 20 minutes.
Lisa
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Potato Chip Casserole
1 c. crushed potato chips
4 hard-boiled eggs, sliced
1 onion, sliced thin and separated into rings
1 can cream of mushroom soup
1/4 c. sour cream
3/4 c. milk
1/2 tsp. paprika
Spread 1/3 of potato chips in bottom of a greased 1-1 1/2 quart baking
dish. Cover with 1/3 of the egg slices, and 1/3 of the onion rings. Repeat
layers until all onions, chips and eggs are used. Combine soup, sour
cream, milk and paprika; mix well and pour over layered dish. Cover and
bake at 350 degrees for 30 minutes; uncover and bake 10 minutes longer
until hot, bubbly and golden.
Lisa
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Old Fashioned Potato Soup
3 c. pared & diced raw potatoes
1/2 c. onions, finely chopped
1 c. boiling water
1 1/2 tsp. salt
3 c. milk
2 tbsp. butter
Cook potatoes, onion and salt slowly in the water. When potatoes are
tender, add milk and butter and just bring to a boil. Yield 5 servings.
Lisa
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Happy Holidays Nancy and to your 4 legged staff. My furry gang are all
around laying in the sun right now. I want to thank you for all the
wonderful work you do on this newsletter.
Now....in response to Rosemarie in rural Kansas City's query about
something to break/mash up hamburger. I have ALWAYS used a potato
masher...the good old-fashioned kind. You know--the umm--wavey/curvey
kind? Not the kind they have now with the squares in it, or whatever. I
have worked up pounds and pounds of hamburger with these kinds for church
and school functions and they work to perfection. Just use it as the meat
has just begun to cook - before it gets brown. It helps, also, if you put
a very small amount of water on it to help it steam/cook. It will quickly
cook away-the meat is usually drained anyway.
LINDA in SE IOWA
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In regards to the 2 ingredient fudge, I made several batches for
Christmas. I used the non stick foil in my pan. When It set I just grabbed
2 ends of the fail, removed it from the pan, and it peels right off. Peggy
K in MN.
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Scalloped Corn
1 (1 lb. 1 oz.) can (2 c.) cream style corn
1 c. milk
1 well beaten egg
1 c. cracker crumbs
1/4 c. finely chopped onion
3/4 tsp. salt
1/2 c. buttered cracker crumbs
Heat corn and milk. Gradually stir in egg. Add next 4 ingredients and dash
pepper. Mix well. Pour into greased 8 inch round baking dish. Top with
buttered crumbs. Bake at 350 degrees for 20 minutes. Serves 6.
Bessie
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Siggy and Ditto's Corner
Help! My master bought a little
kitty elf hat. She actually thinks I will wear it in a
picture for next years Christmas newsletters. I am hiding from her
every time she picks up the hat. How do I tell my master no respectable
kitty wears an elf hat?
Ditto
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