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our members and all their great tried and tested (TNT) recipes. No
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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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Mary, Green Brook, NJ in Jan 5th newsletter
who wanted to know how to cook a rib roast. This is from James
Beard's column many years ago, and is the only way I have ever cooked them
since.
Make a note of the weight of the roast. Preaheat oven to 550°. Sprinkle
roast with whatever seasonings you like. I use salt, garlic salt, coarse
ground pepper. Then sprinkle to cover with flour. Put on a roasting rack
in pan. Make sure over is hot. Cook roast at 550° for 5 minutes per pound.
Turn oven off. DO NOT open door. Leave for at leat 90 minutes. This makes
the outside crisp, the outer part of the roast med rare and the inside
rare. This is wonderful!
Marge in OH
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Hi Everyone! Glad we all made it back after the holidays. Just a note to
Nancy, I don't care which format you choose, just keep up the good work!!
I'm hoping you ladies and gents will be able to help me with this request.
I have avoided making chocolate frostings from scratch because they
always seem too sweet, or grainy in texture. Do any of you have a tnt
recipe for chocolate frosting to share with my family? My husband would
really appreciate it, he misses his chocolate. :o)
Mariann in Michigan
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I hope someone can help me. I have had a Food Saver for 2 years.
Well I didn't use it too often, but loved it when I did. Yesterday when I
tried to make a bag, the machine just ran. I called the 1-800 number and
the person listened to the motor then told me it wasn't going to work.
Well then she preceded to tell me I could get another machine through them
for 20 % off. Well this one is not that old and I feel I haven't gotten
enough use for it. What I would like to now, is if any other Nancylander's
have one, have they had problems with it, and what other brands are out
there. Mine had the canisters too, and I loved it for saving my shredded
cheese. I hope someone can help me.
Thanks to all of the great cooks out there. I print off more recipes than
I have time for, but have a big 3 ring binder. Love cooking the food, and
love saving the recipes.
God Bless to all.
Louisiana Lady
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This is for Cindy in VA in the January 7 newsletter. The
recipe calls
for a whole can of tomato paste and I found that to way too much tomato
for my tastes. So here are the changes I made:
I used 1 Tblsp of tomato paste and 2 (14 or 15 oz) of navy beans (you can
use any white bean). I mashed one can of the beans before putting them in
the soup and because I used canned beans I used 1 1/2 cans of water. I
also added 1 Tblsp of seasoned rice vinegar because I do not keep wine
vinegar on hand. I also added a few shakes of store brand Kitchen Bouquet
in place of the liquid smoke.
Campbell's Bean and
Bacon Soup Copycat/Clone
2 cups navy beans
6 bacon slices, fried crisp and minced
3 small to medium carrots, minced
3 medium celery stalks, minced
1 onion, minced
1/2 teaspoon thyme
2 to 4 cloves garlic, minced
1 (4 ounce) can tomato paste
Dash of dried red pepper flakes
1 tablespoon wine vinegar
Few drops liquid smoke
Salt and pepper to taste
6 to 8 cups water (substituting 1 or 2 c. of ham stock for 1 or 2 c. of
water gives this soup an extra depth of flavor)
Soak beans overnight and discard water. Place all ingredients except wine
vinegar, salt and pepper in a large kettle. Simmer until beans are tender
(about 3 hours). Puree 1 to 2 cups of soup and return to pot. Add wine
vinegar and liquid smoke, mix well. Salt and pepper to taste. Serve with
hot cornbread and honey.
Servings: 4
Nancyb
+++++++
Hello everyone, you especially Nancy. Becki in Alaska [
Jan.6th] was wondering if you could post
the links to several of the websites like
Office max, Staples, etc. for her
husband and that got me wondering to anyone that didn't know this, you can
take your empty ink cartridges to staples turn them in at the front desk
and for everyone that you turn in they will give you a $3.00 in store
coupon to use on anything in the store. I had been saving a lot of them and
found out several of these stores do this, so i called around and most do
$2.00 for everyone you bring in. WELL at CHRISTMAS I went to staples and
turned the ones i had in and they gave me 8- $3.00 coupons. I was so
excited, I asked the lady if there was an expiration date to these and she
said no. They supposedly do this all the time but you are only allowed to
use 3 of them a day. The printer that i have
Wal Mart is the cheapest place to
buy them. If i use these coupon's at staples I save $3.00. They cost
almost $15.00 at both places, so I can get them for $12.00 at Staples with
the coupons. These really saved me money at Christmas because my daughter
helped me put together 7 cookbooks for gifts. For all the people with
grandchildren or kids in school this could really save you some money.
Sorry so long Nancy but thought it might be useful for all the info. and
recipes we all print out.
Jenny in Ky.
+++++++
To Boots in VA regarding which brand of peanut butter. Boots, I
have only ever used store brands for making fudge, cookies, and the peanut
butter candy I make (similar to buckeyes). I normally go to Aldi's
(affiliated with Wal-Mart) or my
local grocery store. My baked goods and fudge etc are always peanutty.
Good luck.
Joan in Lancaster, PA
+++++++
Hi Nancy, maybe some of our NancyLanders out there may have a recipe for
blueberry lemon bundt cake. I used to find a mix for it, but they
don't have it anymore. Could you please add this request to your
newsletter.
Thanks.
Betty I in South Carolina
+++++++
To Sandy D from MN
How much cocoa mix do you add to a cup of boiling water?
For Boots in VA
Jiff is too sweet for me. Try Peter Pan or Skippy peanut butter.
To Dianne in E TNN
Dick Portillo owns several restaurant chains in the greater Chicagoland
area. His hot dogs are kind of expensive but very good. His restaurants
are always very busy.
grannym IL
+++++++
For Boots in Va about the best peanut butter to use in making
fudge. Boots I've used nothing but natural peanut butter since the first
jar I bought several years ago, whether using it for cooking or for making
sandwiches. In my area of East Tennessee we have several brands available.
I usually use the store brand from Ingles Super Market, called Laura Lynn,
but I also use the Smucker's brand. In products like Jif there are a lot
of fillers and in the natural, it's just peanuts and salt. Read the label
on whatever brand you use and you'll see what I mean. You usually have to
stir the natural up, because the oil will rise to the top, but to me there
is just no comparison in taste. Also, in making fudge I like the chunky
best because of the small pieces of peanuts in it. I hope this helps.
Evelyn in Tennessee
+++++++
Boots in Virginia. Why don't you try the extra crunchy Jif when you make
your peanut butter fudge. Be generous when you add your peanut
butter.
BETTE~Indiana
+++++++
I never make anything that I don't make with Skippy. Whether it is
fudge, PBJ sandwiches or buckeyes. Skippy will not fail!!
Shirley in Ca,
+++++++
I love the new format that took the dark black boarders from the
printed recipes. It should really save on the ink. I like the bold print
name of the recipes, however, since it is much easier to find. The new
colored pictures of food at the top are very inviting.
Thank you for sending in the Miracle Hand Lotion recipe again. I
think I read over the newsletter with a fine toothed comb, so it is so
puzzling to me that I miss things now and then. I had a great idea of
something to do with the grand kids on their next visit. I thought we
could make some of this lotion together and also some lip balm. I used to
have a recipe for this once in a Kid Concoction book. I can’t seem to find
it. Does anyone have a recipe for lip balm? The last time I saw my Grand
kids at Christmas, they had chapped lips. They are coming here on the 19th
of January, so I would appreciate a quick response, so I can shop for the
ingredients.
Sandy in Iowa
Comment
Glad you like the new format. When I printed out the recipes several times
I found the bold face print took a great deal of ink. The pictures at the
top are pictures of food items I would love to eat right this second.
Couldn't find one of chocolate chips for yesterday's newsletter. I made a
lot of fudge this Christmas to take to friends and found I had used all my
chocolate chips and none were left to eat. I am guilty of even stealing
the chocolate chips from the packages of
Almond Chocolate Chip Cookie mixes (from Prepared Pantry.) I thought I
had none in the house and just found the
Cranberry Chocolate Chip cookie mix I got from Prepared Pantry.. It
has Chocolate Chips in it too!! It made my day to find them.
I am hungry for the
Monkey Bread mix as well. I have been drooling on the picture at
Prepared Pantry. It looks sooo good.
Nancy
+++++++
OH a BIG THANKS to you all for coming to my rescue with the info about
Mrs. Wilkes in Savannah. Now that I have it written down, I won't
forget it any more. Have a wonderful day Nancy and all .
Barb in De.
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This is for Grannym in IL that is looking for a cottage cheese cake. My
mom makes an awesome ricotta cheese cake...
Ricotta Cheese Cake
1 box of yellow cake mix
1-1/3 pounds of ricotta cheese (3 cups)
3/4 C sugar
3 eggs
1 tsp. vanilla
Mix cake mix as directed on box. Pour into 13 x 9 pan. Mix remaining
ingredients and spoon evenly over batter. Bake at 350º for one hour. Let
cool and dust with powdered sugar.
Shelley in PA
+++++++
To Laurie L. of Wooster, Ohio:
Re Special Potatoes – do you mix the potatoes in with the sour
cream, soup and cheese mixture, or put the mixture in the pan first and
then put the potatoes on top of it? Thanks, Carol G in GA
+++++++
During the holiday break I took shuttle a day early to Phoenix so I
could spend some time with Linda at
www.Recipegoldmine.com. We
talk a lot over the phone and most of the time when I take the flight out
of Phoenix go take the shuttle several hours early and she meets me at the
airport to visit while I am waiting. My visit was great. Linda is such a
nice person. She loves animals as much as I do. Her cats and dog are so
sweet. Two of the cats slept we me and the dog would have had there been
room. It was a great visit.
Nancy
+++++++
Hi Nancy!
The Hot Chocolate (Rich and Creamy Cocoa Mix) that you sent out on
January 9, looks great. Please let me know how much of the mixture should
be made into hot chocolate. Should there be instructions on the outside of
the jar telling the user how much water to use!
Thanks! Barb L. of Iowa
A similar message was sent in by Deborah H and Peony
+++++++
I sent in a request wondering if anyone knew what newsletter the sour
cream cookies by Tona in Bama was. It was over Christmas so you may
not have gotten it. Would like to try these cookies. Thanks - Doris in De
+++++++
Thanks to Grannym from Il . for the vegetarian meatball recipe. It
sounds good and will certainly try it.
Anita , Brandon , Fl.
+++++++
Happy birthday (Jan. 10) to Karen in Muleshoe, Texas. I always refer to
her as Karen who is much older than me. (She really is only a year
and a half older than I am.)
Nancy
+++++++
For Barb in Delaware, I think you are referring to Mrs. Wilkes Boarding
House. It is a wonderful place to have lunch, we have been there quite
a few times when traveling through Savannah. Yes, it was a great
experience, sitting with people from all over and then taking your plate
to the kitchen when finished. That really makes it feel like a home
instead of a restaurant. By the way, the kitchen is also the place where
you pay for your dinner. The address is 107 W. Jones St., corner of
Whitaker.
Frances in Wesley Chapel, Fl
+++++++
In response to Barb (1/07), I have the Mrs. Wilkes' Boardinghouse
Cookbook with a history by John T. Edge, Ten Speed Press, 2001. I'm in
Dover, DE & don't know where you are. If anyone is interested in a
particular recipe, I'll be glad to send it to the newsletter.
Athena in DE
+++++++
Good Morning, Nancy;
Hope your week is going well. I visited a place in Greenville, Texas
called Mary of Pudding Hill. They have a pecan praline pie. I
tasted it and it is wonderful. I was wondering if anyone has the recipe or
if they have a recipe for a plain praline pie. I love praline’s and it
sounds so wonderful in a pie. Thanks for your newsletter I love it.
Thanks and have an Awesome day!
Darlene T
+++++++
The body cream which I've made for at least 20 years, probably longer, is
rich and very moisturizing.
Body Lotion
3 bottles of baby lotion (I love the Dollar General Brand, it's so rich an
creamy, but probably any good brand would do.)
1 jar of Vaseline
1 jar of Palmer's Cocoa Butter
Mix with a mixer.
I feel the Palmer's Cocoa Butter makes it richer than the cocoa butter
lotion.
Susie in Arkansas
+++++++
Hello everyone in NancyLand. I believe the recipe for the BODY LOTION
that several of your readers are looking for is located in the November
27, 2006 newsletter. Contains Vaseline, Baby Oil and Vitamin E. It was
from Irma in Iowa. Hope this helps. Thanks for all the hard work. Great
Recipes. Love your site.
Bonnie in Michigan
Similar information was sent in by Lin on the Central California Coast,
Carol in Ne.,
Kim in Streetman TX
+++++++
C J Harris...you showed an interest in making your own home made
breaded tenderloins. They are very easy to make. First you start out
with pieces of pork tenderloin. I'd take a piece of loin and cut it about
3/4 inch thick. Then take a meat hammer and pound it until it is very
thin. Take a couple sleeves of Ritz crackers and with a rolling pin or
food processor make your own home made cracker crumbs (don't buy them
already made). Make a solution out of a couple or three eggs and add about
1/4 cup of milk to it. Beat it up very well. Get your skillet hot with oil
and butter . The oil butter mixture in the skillet you are heating should
be about 1/4 inches deep. Make sure it is very hot. Dredge the pieces of
pounded meat in the egg/milk mixture then coat it real good with the home
made cracker crumbs and fry it in the skillet about three minutes on each
side or until it is golden brown. Don't leave the skillet on high heat or
you will burn them but adjust the heat according to your stove until you
can get a nice browned color on the crackers and meat. Salt and pepper to
taste while you are frying them. Let me know how you like these.
BETTE~Indiana
+++++++
I would like a recipe for pistachio jello pudding in a yellow cake mix
with orange juice.
Joanne D
+++++++
For Carolyn, regarding the white ring on her end table (mentioned
in the Jan. 3 newsletter):
I've heard of rubbing some mayonnaise on the rings and letting it sit for
a few hours, then later (after wiping it off), if there is still a mark,
cut some walnuts (shelled, of course) and rub them on what's left of the
spot.
For things like this, Google (google.com) is your friend: I entered the
search words "furniture remove white ring" and got quite a few responses,
as you'll see.
Best of luck, Jeff in L.A.
To Mariann in Michigan I finally got around to trying your Cherry Salad
in the 11/6 newsletter. It is very good
and with only 3 ingredients so easy and fast. Thanks to all you great
cooks for the recipes.
Karen, SW Arkansas
+++++++
This is for Alice form Illinois. She asked for an Italian Beef Sandwich
recipe and this is a good one from a friend of mine. I can speak for it.
It IS excellent! Tried and True!
Fred’s Italian Beef
1 4-pound sirloin tip roast
Salt & Pepper to taste
1.5 teaspoons dried oregano
1 teaspoon dried thyme
3 tablespoons olive oil
6 garlic cloves, sliced
2 large red bell peppers, cored and cut into 1-inch strips
2 large green bell peppers, cored and cut into 1-inch strips
2 medium yellow onions, sliced
2 cups beef stock
1.5 cups chicken stock
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
Salt and Pepper to taste
4-6 Italian sandwich rolls.
Season the meat with salt and pepper, oregano, and thyme. Place on a rack
in a roasting pan and roast in a preheated 375 degree oven for about two
hours or until the meat reaches 130 degrees at the center. Remove and
allow to cool. Deglaze the roasting pan with a little water and put the
juices in a 6-quart pot.
Heat a large nonstick frying pan and add the oil, garlic, peppers, and
onions. Sauté for 5 minutes and add to the pot. You may have to do this in
batches.
Slice the cooled meat very thinly across the grain. Place the meat in the
6-quart pot along with any meat juices that seeped out while cooling. Add
the beef stock, chicken stock, wine, and parsley. Cover and simmer gently
for 1 hour and 15 minutes. Stir the pot a couple of times while cooking.
Add salt and pepper to taste.
Turn off the heat and allow the pot to rest, covered, for 15 minutes. Dip
the rolls in the gravy, put the meat and vegetables on the rolls.
Suz in Louisisana
+++++++
To Tona
Here’s the Surprise Cheese Ball recipe:
1 cup (8 ounces) sour cream
2 ounces cream cheese, softened
1/2 cup chopped green onions
1 package (3 ounces) chicken ramen noodles
3/4 cup finely chopped pecans
1/3 cup minced fresh parsley
Assorted crackers
In a small mixing bowl, combine the sour cream, cream cheese, onions and
contents of seasoning mix from ramen noodles; beat until fluffy. Finely
crush the noodles. Add noodles and pecans to cream cheese mixture; mix
well. Shape into a ball; roll in parsley. Cover and refrigerate for 2-3
hours. Remove from the refrigerator 15 minutes before serving.
Serve with crackers. Yield: 1 cheese ball (2-1/2 cups).
Just a note – it will seem somewhat runny for a cheese ball – but as it
sits – the moisture is absorbed into the noodles. If you serve it right
away – it’s really crunchy (Tastes great). If you want an actual ball
shape - you might want to refrigerate, then form into a ball. The longer
it sits the softer the noodles get. I had everyone stumped at work. They
couldn’t guess the secret ingredient. (I also added about ¼ cup of
shredded cheddar cheese to it.)
From Ann in East Berlin, PA
Hi Nancy;
Thanks for all the great recipes. I am looking for a recipe for
hushpuppies like we had in Missouri; they tasted like they had creamed
corn and brown sugar as they had a slightly sweet taste to them. Hope some
of your readers can help me find a recipe like this.
Marilyn in MN.
+++++++
Happy New Year to everyone, especially Nancy and her two furry assistants!
This past Fall I was in Louisville, KY and drove over the river into
Indiana, and had lunch at Cheddars. I ordered their Spinach Dip.
It was the best I have ever tasted. If anyone is familiar with this dip, I
would sure like to have the recipe. I know it did not have any tomatoes in
it, it was definitely white cheeses and spinach and served hot from the
oven.
Barbara in East TN
+++++++
Nancy, this is for Beth who recently lost her husband. Beth, I have
recently walked in your shoes, in fact it will be a year in February of
this year. Things will never be the same, but they do get a bit better. I
seem to have awakened from the fog that engulfed me for nearly a year. I
hope you enjoy your Food Saver, I have one also. It is extremely difficult
to cook for one and the FoodSaveris a great way to do just that. I will keep you in my prayers.
God bless, Sandi Hutson of Jasper, TX
+++++++
To Sybil and Helen [Jan.6th] my prayers
are with you. Holiday's are a hard time sometimes when loved one's have
passed on. My grandmother passed away several years ago and it is still
hard. I learned so many things from her and she was very special to me.
She would stay at my house on Christmas eve and sleep with my daughter to
help Santa out[LOL]. The next morning we would get up and she would help
me cook a humongous breakfast and all the family would come and eat all
morning long. She passed on Jan.14th. Cherish all the memories
Jenny in Ky
+++++++
Siggy and Ditto's Corner
Thanks for all the suggestions on hiding from my master
and posing for a picture with the elf hat. She bribed me with
shrimp and I gave in.
Ditto
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