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purpose of this recipe newsletter is to post requests and replies, and recipes
from our recipe family (members) and to post all their great tried and tested
(TNT) recipes.
All Easy Cooking
Recipe Exchange Newsletter
November 11, 2006
Page 1
The purpose of this recipe newsletter is to post requests and replies from
our members and all their great tried and tested (TNT) recipes.
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Hi all, Marilyn in Fl would you Please send your fudge recipe with the Kahlua in
it??? It sounds delish! Mom (80) and I (62) both love anything wiht Kahlua/Chocolate
in it! A question for Marianne in MI- How do you keep up with THREE five year
old boys???????
For Dorothy in Il: quiche without the crust (?)
Impossible Ham and Swiss Cheese Pie (from Bisquick)
2 c. fully cooked ham
1 c. shredded cheese
1/3 c. chopped green onion
4 eggs
2 c. milk
1 c. Bisquick
1/8 tsp. pepper
Heat oven to 400 degrees. Grease pie plate. Sprinkle ham, cheese, onion in pie
plate. Beat remaining ingredients until smooth. Pour into plate. Bake 30 to 40
minutes until golden brown and knife inserted in middle comes out clean. Cool 5
minutes before serving. I too don't care for crust (except graham cracker) so
make the Bisquick's Impossible Pies a lot!
Sue in Fl
I would love to have Marilyn's Kahlua fudge recipe,
if she'll share it. I have two bottles of Kahlua, which I love, but I don't
drink often, so it would be nice to have something else to do with it but have
it sitting around waiting to be used. Thanks!!
Wendy, SNJ
Hi Nancy and fellow recipe "collectors" this is for
Chris in NM
Lite & Easy Crustless Pumpkin Pie
Prep time 10 Min..Cook time 5 min..Cooling time 2 hrs. (in refrigerator) yields
8
Nonstick cooking spray
2 Tblsp. water
2 envelopes (7 grams each) unflavored gelatin
2 1/4 Cups Nestles Carnation Evavorated lowfat 2% milk, divided (I use fatfree)
1 Can Libbys 100% Pure Pumpkin (15 oz.)
1/2 Cup packed dark brown sugar or low calorie sweetener equivalent
2 tsps. pumpkin pie spice
1 tsps. vanilla extract
Light whipped topping (Optional)
Fresh raspberries (optional)
Coat 9 inch deep dish pie plate with nonstick cooking spray.
Place water in medium bowl; sprinkle gelatin over water. Let stand for 5 to 10
minutes or until softened. Mixture may be firm. Bring 1 Cup evaporated milk just
to a boil in small saucepan. Slowly stir hot evaporated milk into gelatin. Stir
in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla
extract.
Pour mixture into prepared pie plate. Refrigerate for 2 hours or until set.
Garnish with whipped topping and raspberries, if desired.
Was so glad I found this recipe. My grandson doesn't like pie crust but loves
pumpkin pie. He always gets his own crustless pie to take home after
Thanksgiving Dinner.
Margaret, Tulsa.
Peggy NELA regarding the kitty bites or scratches. I have had more of these than
I can count. I always keep my tetnus vacination current.
Dorothy in Il The above crustless recipe might also work for quiche. I have
thought about trying this with "egg beaters" and no crust.
Nancy,
Sue in Fl. wanted some recipes for cookies. Here is one my husbands mother
always made and this is her recipe.
Fruit Cake Cookies
1 Cup Lt. Brown Sugar
3 Well beaten eggs
3 Cups Plain Flour
1 Tsp. Cinnamon
1 Cup Butter
1/2 Cup Sweet Milk
1 Tsp Soda
1 Tbl Baking Powder
6 Slices Pineapple (3 Red-3 Green) Chopped
2 Cups Chopped Dates
2 Cups Cherries (1 Red-1Green
7 Cups Pecans
Cream Butter, Sugar, Soda, Eggs, Flour and Milk
Pour Over Fruit and Nuts (Flour Nuts & Fruit Lightly Before Pouring Over Them)
Drop From Teaspoon on Greased Cookie Sheet
Bake in Slow Oven 300 Degrees 20 to 30 Min.
Also My Nephew Also Has to Have Date Nut Balls
Date Nut Balls
7 oz Pkg Dates Chopped
1 Egg
1 Stick Butter
Cook 5 Min until Think Stirring All The Time
Add 1 Tsp Vanilla
Pour Over 3 Cups Rice Krispies And 1 Cup Nuts
Grease Hands And Roll in a ball. Roll in Powdered Sugar or Coconut or Both
Enjoy Sue In Ga. (age 69)
Good morning, everyone! I am responding to Dorothy in
IL's request for a crustless quiche. Although I've
never made one, I've seen loads of recipes for them when I was searching for
low-carb recipes online. I was also thinking that a Bisquick Impossible Quiche
might work for her. It makes its own "crust", but it's not a crust as we would
think of it. It's more of a cake-y texture, I think, if that. Extremely easy to
make (I have made Impossible pies before); just mix, pour and bake. Nancy has a
section with Bisquick Impossibles (any baking mix will work - not just Bisquick).
That link is:
http://www.nancyskitchen.com/bisquick.asp
Also, although I don't think I fall into the Senior category (except with AARP -
LOL), I will also include my age. I am 51 (until Monday). I can't say I enjoy
it, because I feel more 30 something (my body keeps hinting otherwise!) I, too,
don't know how I got here so fast because I don't feel this old. My mother will
be 90 next month. She doesn't feel or look like it, but her body, too, betrays
her. She even still has brown hair with a sprinkling of gray throughout.
Big hugs and catnip treats to Siggy and Ditto from Shady and Chloe (and me)!
Wendy, SNJ
In the Friday, November 10 newsletter Jenny in Ky
mentioned her Apple Pie Delight recipe that others enjoy. Could you tell us
again what date that first appeared? BTW, I'm 79 years old.
Lois in WI
I am not a senior.....yet! I am 53 years old and live
in a little town outside Orlando, FL, called Lake Mary. I have 3 grown children,
28, 24, and 23. They are all boys. I (we) legally adopted our now 9 year old
grandson when he was 14 months old. Nothing like starting over!!
We have 1 dog, a crazy mixed up Jack Russell, Rat Terrier, Beagle mix named
Belle and a cat who prefers to stay outside as long as the dog is not in her
crate! He comes in at night after all the lights are out. Give the furry
assistants a scratch for me and my furry friends!
Thanks for everything you do for all of us Nancy!
Carin in Central FL
Hi Nancy and your little furry Angels. I had one
several years ago. His name was George, but he thought he was a dog. He even
scared a burglar away. He weighed 10 lbs., but was not really "fat". I have a
little Min. Pin, "Ebbie". All of 10 lbs. She is my baby. I love your
newsletters. They really make my day.!! I am 75, and have a bit of trouble
walking and using my arms, but I'm still cooking up a storm. The recipes are
really great. I don't see how you do it, it is such a big job....but I love you
for it !!!! Give your babies a kiss for me. Keep up the work.
Marlene in Fort Wayne, IN
To Carole with an E-The dressing for the broccoli
salad is
Broccoli Salad Dressing
1/2 cup mayonnaise
1/4 cup sugar
1 tablespoon vinegar-Heat together until warm and semi-transparent
Add to
1 bunch broccoli cut into florets
1 small onion-chopped fine
1/2 lb bacon-fried crisp and crumbled
4 oz. shredded cheddar cheese
From Ginny in Maryland Another senior 68 years old
For Alicia:
Here in Texas, Walmart in the frozen food section carries frozen puff pastry.. I
believe it is offered in a box.
I am a 41 year old librarian with 3 children: 17, 16, and 9. In addition, I love
this website and I look forward to reading it each day!
Amanda from Spring, TX.
Hi Nancy, I know I already responded today but maybe
you can add this another time. For Jackie in 11/10 issue about the
chocolate
chips. I always keep several bags in my freezer and have had no problems. I some
times get a few out to eat while frozen! YUM! About the diet thing my doc told
me to just cut what I eat 1/3 and I have tried it and lost 4 lbs in 3 wks. when
I make a sandwich I cut 1/3 away and feed it to the birds.
For Carole with an 'E' I will look up my recipe for the broccoli slaw
and send
it. And for Dianne/Wisconsin I have a wonderful cheese potato soup recipe I will
send as I have already taken up enough space today!
Hugs to your furry babies Nancy. Brenda/Alabama
Hi Nancy ,your furry babies and all Nancylanders. I
love all the comments from all the people who submit recipes and just wanted to
tell everyone I will be 60 in January. I love talking to the elderly and getting
their TNT recipes. They were the best cooks. I am just sorry I didn't get some
of my Grandmothers recipes. She has passed now but I remember a few, she never
measured any thing and it was the best. I can never make yellow squash like she
did. She would boil it then fry it and it would be so brown! I tried and tried.
Nancy you do such a good job and I too am glad when you forget it is Thursday!
Keep up the good work!
Brenda/Alabama
Looking for a recipe for small individual nut rolls
and also for thumbprint cookies with the frosting in the middle, or any other Christmas cookie recipes out there.
thanks, Sally PA
Upcoming Holiday Greeting Cards
For all the dieters (11/10):
Low Fat Crustless Pumpkin Pie
1/4 c. water
2 1oz. envelopes unflavored gelatin
2 c. fat-free evaporated milk, divided
3/4 c. packed brown sugar
1 15oz. can pure pumpkin
1 t. cinnamon
1/2 t. ground ginger
1/4 t. nutmeg
1/4 t. cloves
1 t. vanilla extract
Spray 9" pie plate w/nonstick cooking spray. In large bowl, sprinkle gelatin in
water. Leave to stand for 5 min. Pour 1 c. milk into small saucepan & heat until
almost boiling. Remove from heat & whisk into gelatin. Stir in remaining cup of
milk, sugar, canned pumpkin, cinnamon, ginger, nutmeg, cloves & vanilla.
Stir until well blended. Pour into pie plate. Refrig for at least 2 hours.
Serves 8.
152 calories (Source: Dover Post)
Athena in DE
Good morning!
This is a great big thanks to Mary Jo in MD in the
Fri. 11/10 newsletter for her
pumpkin custard recipe and hints for the crustless pumpkin pie. I am making it
for Thanksgiving! Oh - I am also one of the seniors - a young 61! At least I
will be 61 in Dec. I also have to lose weight this next 6 mos. Also exercise!
Ugh! I do know I would feel better and be able to do more with less weight to
carry around.
Have a great day!
Chris in NM
The recipe for the Lime Walnut Salad from Mary Ann
fro N Y, use said use 1 package lime jello is that the big or small box.
thanks, Sally from PA
I, too, am part of the senior group. I am 67 years
old, and look forward to receiving your newsletter every day. I work at an
Imaging Center and bake cookies for the patients. I have used so many cookie
recipes from your site, and have got excellent comments. Keep the good cookie
recipes coming!
Esther from PA
I am another senior at 72, still love to cook. I try
many of the recipes in the newsletter but there are times that I still go back
to the old TNT ones of my mother and grandmothers who were all excellent cooks.
Donna in Maine
It caught my eye when I saw there were so many
seniors sending in recipes. I even got really excited until I
realized that everyone was talking about their age and not their grade in school, LOL. I graduated from high school in Rolla, Missouri
and was a senior last year. In the
next couple of years the knowledge here will really help me. I love
this newsletter and all the recipes. Presently I am attending college and don't have many opportunities to
cook. I do plan to make some fudge with the frosting for my
boyfriend.
Susan in Missouri
To everyone in Nancyland, I am still waiting to see
if anyone has a recipe for strawberry cheese cake fudge. I loved it that you
forgot it was Thursday, I got my fix for the day. Nancy let us know, if you can
how many responded for your scrapbook. Thanks again
Robert in Ohio 72 yrs young and his wife 67. Thanks again.
Comment
I have had over 50 members responding to the scrapbook. I am working on it each
day. I hope to get permission to post the recipes our members sent in to a page
on the site.
Nancy
Dear Nancy and All. It has been some time since I
have posted anything. I have been away for a while but am back and reading this
wonderful newsletter. I, too, am a Senior poster... 66 last March.
I have a request for ideas on how to use the fresh crumbling cheese,
Queso
Fresco. I bought a 24 oz package some time back and simply do not know what to
do with it as, while searching for recipes, I found that it does not melt very
easily. We are having a family get-together Saturday week and I would like to
use it for appetizers, main course, etc...anything.
One other request is for recipes for small rolls to use with the
olive oil/herb
dipping sauce served at Carrabbas in Houston and elsewhere. They offer a variety
of rolls that are so good. Would appreciate your favorite roll recipe. Thanks
for any recipes/tips you can offer.
Betty in MS
And for Eureka, IL requesting information on homemade cookie with peanut butter
filling and melted milk chocolate...I have a friend who makes these often. She
takes Ritz crackers and spreads a good quality "creamy" peanut butter on one and
tops it with another (you could make it a 3-cracker cookie). After she makes her
"cookies", she melts chocolate bark, takes one cookie at a time, dips it into
the melted bark and puts on wax paper to cool and set. Young and old alike love
these.
Nancy,
I wanted to let everyone know how much I appreciate all the great recipes that
are submitted here! This year for Christmas I am giving our friends & family a
"holiday party in a bag". It will have: holiday disposable cups, plates &
napkins; Bonnie's Buffalo Chicken Dip & tortilla chips;
mini-pizza quiches; The
Best Spaghetti Sauce You've Ever Eat & a package of pasta (I found some neat
stuff that looks like skinny lasagna noodles); brownies; Brown Sugar fudge, and
a Christmas music CD. It seems like we never see our friends anymore and a
quick-already-put-together party/meal might encourage more visiting, or it can
be used on dish at a time to add to another meal, or on a really busy day a
family meal.
A few days ago (Nov 8th I believe) someone was looking for a dessert on a graham
cracker crust with whipped cream, pineapple and pecans. I think it's the "Four
tins & a tub" recipe with pecans added, on a graham cracker base with a
sprinkling of graham crackers on top. My husband brought some home from the
in-laws and was quite impressed when I re-created it a few days later. I made
mine in a 10" pie plate, but the recipe makes a lot so you could use a large
cake pan (or 2!!). I didn't put the pecans in it, but I'm sure it would be
delicious.
Also, in a magazine a few months back, I saw a variation of the
buffalo chicken
dip recipe, that mixed all the ingredients together rather than layering in a
dish. I make this all the time and freeze it in smaller snack-size portions, and
just reheat it in the micro-wave. For a large group I think this would be a
great crock-pot recipe. Sorry for being so long-winded, but I did want to let
everyone know how much I appreciate the great recipes posted here (all but one
I've tried have been a keeper - in case you didn't notice all but 2 of my
Christmas recipes are from here!).
Fran in Ottawa
ps- if any of our family member just read this, act surprised!!
For those who haven't had their fill of fudge, here's
my favorite. I do it in the microwave and it turns out wonderfully. I originally
got it from the Kraft Foods website. Of course I
tweak it a little for my own taste. There are many other fudge recipes here
also: http://www.kraftfoods.com/kf
Kraft Fantasy Fudge
3/4 cup (1-1/2 sticks) butter, softened
3 cups sugar
1 can (5 oz.) evaporated milk (2/3 cup)
1 pkg. (12 oz.) milk chocolate chips (can also use semi-sweet chips or 8
squares of Baker's Semi-Sweet Baking Chocolate)
1 jar (7oz.) Jet-Puffed Marshmallow Creme
1 tsp. vanilla
1 cup chopped pecans or walnuts (can skip)
Microwave butter in 4 quart microwavable bowl on HIGH 1 minute or until melted.
Add sugar and milk. Mix well. Microwave 5 minutes or until mixture begins to
boil, stirring after 3 minutes. Stir at end of 5 minutes, scraping down sides of
bowl. Microwave another 5-1/2 minutes, stirring after 3 minutes.
Add chocolate. Stir until melted. Add marshmallow creme and vanilla. Mix well.
Stir in nuts. Pour into buttered or foiled 9 x 13 inch pan. Cool and cut into
squares.
If you look at Kraft website under Fantasy Fudge it will give directions for
cooking ingredients in pan. I'm too lazy to use them, so I've only tried this
microwave version.
Diane in Albuquerque (age 62)
Hi Nancy - Here I am, a 76 year old
Senior and loving
every minute of it, and your wonderful newsletter every day. Keep up the good
work and have a Blessed Holiday.
Gladys F, Avon Lake OH
Hi Nancy and Nancylanders, I just wanted to tell
everyone about a few of the recipes, from the newsletter, that I've tried
recently. Today I made the "Banana Rolls" sent in by Marilyn from Pa. I made
four of them, and froze 3 ½ for the holidays. I had to keep a half of one out
for samples. Let me tell you, it is absolutely delicious. I hope I can keep my
hands off the ones I froze. LOL.
I also made the Brown Sugar Fudge It is sooo good!
Unfortunately, I don't have the name of the person who sent it. I froze it, as
well.
Last week, I made the Lemon Meltaways (cookies). I
made a triple batch and froze them also. They're to die for. They actually melt
in your mouth! Again, I don't have the name of who sent it in.
These are just a few of the most recent recipes I've made from the newsletter,
and I encourage you all to try them. Thanks to all who submitted. Don't know how
I got by "BN" (before Nancy)
Hope everyone has a great weekend.
Sorry this is long, but I just had to tell you all about these great treats, and
say thanks.
Cheryl in Ohio
Nancy,
I can't begin to tell you what a godsend this newsletter is!!!! In the interest
of figuring out the age range here, I'll add in mine. I'm 37, from Syracuse,
NY... :)
I'm a cat mom, and I have an answer for Peggy Nela, about the kitten bite:
Although the kitten had its shots, there are still diseases they carry, and
their mouths aren't the "cleanest" (remember, they clean every part on their
body!!). What probably happened was the bite got infected. I have "personal
experience" with this happening, since one of my housemates ended up in the
hospital with it!!! Mari was trying to gather up Spryte for his trip to the Vet
for a snip- snip, and he freaked out as we were trying to catch him. He bit Mari
as she was trying to calm him down. Needless to say, her hand just puffed right
up, and she ended up in the hospital for several days for I.V. therapy.
:(
I'm in a pickle myself, and I'm hopeful I'll get my answer here ( I haven't
mentioned it yet, but.. this newsletter and the community here rocks!!) :
I've managed to lose my recipe for Dutch apple pie, and my SIL is crazy for it
(Thanksgiving is at my brother's house!!) !!!! It's actually a crumb topping
pie, and her request is more crumb topping....LOL. Help???
hugs, Margaret in Syracuse
AnneE from PA: I bought some of the
coconut-pecan
frosting today, and some butterscotch chips and some
toffee/chocolate chips. I
will use one or the other of the chips to make this fudge.
I tried the chocolate chips with chocolate fudge icing and pecans this week. It
is incredibly good and so easy it's almost sinful. I have a friend who
absolutely doesn't cook, but she does have a microwave; I told her about this
and gave her the recipe. She is so excited that she can "cook" homemade
Christmas gifts for her friends.
Thanks again, Nancy, for all you do for all of us. I stay up late and wait on
your newsletter - I can't sleep until I've read it. LOL
Doris in Oklahoma City
To all the Cook in Nancyland:
Does anyone have a copycat recipe for Lindt Truffles, the white ones? Would
appreciate any help I can get. Thanks to all.
Gladys, IN (I too am a senior - 66 and loving every minute of it!)
Thank you so much to those that responded to my
question on chocolate chips. If you need to know anything about cooking or
baking, this is the place to come. Thanks Nancy for all your hard work.
Barb in MI - age 67
Here is a Mincemeat Cookie Recipe that I started
making when my daughter was in pre-school. She is 50 now. This was requested by
Billie in Fl.
MINCEMEAT HERMITS
2 cups flour
2/3 cup packed brown sugar
2 eggs
1 cup prepared mincemeat in a jar
2/3 cup butter
2 T cream
1 teaspoon cinnamon
1/2 tsp salt
1/2 tsp soda
1/2 tsp nutmeg
Combine flour and spices. Cream butter, sugar and add eggs. beat together until
creamy. Add mincemeat and cream by hand. Drop by heaping spoons onto ungreased
cookie sheet about 2 in apart. Bake 400 degrees for 10 to 12 minutes. When
mostly cool - frost with a butter icing. (1-1/2 c. powdered sugar, dash salt, 1
tsp. vanilla, 2 Tablespoons butter and 2 Tablespoons cream. Oh so good!
Kay, Springfield, MO
There were so many replies, requests and recipes that
there are 2 pages to the newsletter today. Even with two pages there was
not room for all the messages. More will be posted tomorrow.
CLICK HERE
to respond to newsletter replies, requests and tips. Please include
date of newsletter, title of recipe and who submitted the recipe or message. Remember to
include your name within the message as well
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