The
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 13, 2006
Page 2
The purpose of this recipe newsletter is to post requests and replies from
our members and all their great tried and tested (TNT) recipes.
How to print out only part of the newsletter
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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.
Sloppy Joes with a difference
66 year old Bob in Adelaide South Australia
Microwave SLOPPY JOE POTATOES
6 large potatoes (approx. 6 ozs each)
8 ozs beef mince
1 small onion, finely chopped
1 stick celery, finely chopped
1 clove garlic, crushed
1 can baked beans
2 tablespoons tomato paste
1 teaspoon chili powder
½ teaspoon paprika
Salt and pepper
Sour Cream
grated cheese
Pierce potatoes with a fork. Place onto turntable. Cook for 14-16 minutes
on HIGH, turning over halfway through cooking. Stand wrapped in foil.
Place mince, onion, celery and garlic into a bowl. Cook for 4-6 minutes on
MEDIUM HIGH, stirring twice during cooking. Drain. Stir in baked beans,
tomato paste, chili powder, paprika, salt and pepper.
Cut top off each potato and scoop out flesh, leaving a 1/2" shell around
edge. Stir flesh into mince mixture. Spoon over each potato. Top with Sour
Cream and cheese.
Serves 6
Of course recipe can be doubled or tripled and kept warm in oven
Hello again Nancy,
This is for Chris in NM looking for a diabetic pumpkin pie. This is not
specifically "diabetic" but can be converted easily. I renamed this recipe
"Shelby's Crustless Pumpkin Pie" He's the one who doesn't like pie crust.
Pumpkin Custard
1 1/2 Cups Pumpkin Puree
1/4 Cup Apple Juice
3 Egg Whites, slightly beaten (I use the ones from a carton)
1 Can (12oz.) Evaporated Skim Milk (Scalded)
1 Tblsp. Pumpkin pie spice
1/4 Cup Brown Sugar Substitute
Combine all ingredients in mixing bowl and stir thoroughly. Pour into 1
1/2 quart souffle dish or 9 inch glass pie plate, sprayed with nonstick
cooking spray. Sprinkle with brown sugar substitute. Bake for 35 to 45
minutes in preheated 400 degree oven, or until knife inserted near center
comes out clean. Makes 6 servings.
Recipe provided by Produce Marketing Association and the Produce for
Better Health Foundation. Margaret, Tulsa.....I will be 70 years old in a
couple of months. How time rushes by as we age.
Nancy, this for Edith in Michigan. The
two fruitcakes, Earleen's Masterpiece and
Sophie McKay's Chocolate can be found in the Nancy's November 3rd
newsletter.
Florence in IL
I have a question for Dennis
Weaver of The Prepared Pantry. Why do they NOT make a glass lid for
glass 9X13 dishes? This just never made any sense to me when I have to put
a recipe in a 9X13 glass baking dish and cover. I hate having to use tin
foil because a glass lid with a handle on it would be so much easier.
Shelley from PA
Comment
I have a glass baking dish that is 9x13 that has a plastic lid. I got mine
at Wal-Mart in Lubbock. I use it often.
Nancy
Hello, everyone. Nancy, am trying to split these
replies up so you can do likewise if you need to do so.
For Sue in Fl and Wendy in SNJ, here's the Kahlua recipe. If anybody out
there comes up with the Peach Brandy Fudge, please post it, O.K.?
MAKE AHEAD KAHLUA FUDGE
1-1/3 c. sugar
7 oz. marshmallow cream
2/3 c. evaporated milk
1/4 c. butter
1/4 c. Kahlua liquor
1/4 tsp. salt
2 c. semi-sweet chocolate chips
1 c. milk chocolate chips
1 c. chopped pecans or walnuts
1 tsp. EACH vanilla & Kahlua
Line an 8" x 8" pan with foil.
In a 3 qt. or little larger (it spits!) pan, bring to a boil the sugar,
marshmallow, milk, butter , 1/4 c. Kahlua, & salt; boil FAST for 5 minutes
while you keep stirring. Off heat, stir in chocolates till melted, then
nuts, vanilla, and 1 tsp. Kahlua. Pour into foil and chill.
Cut into squares to serve.
Flavor doesn't develop strongly till the 2nd day; cover well and keep
chilled. This recipe came from Polly Wilson of Big Pine Key. Folks BEG for
this stuff.
Enjoy it.
Marilyn in FL
Hello Nancy. I have a request for a TNT salsa
recipe called Cowboy Caviar. I recently went
to a party where this dish was served and really liked it. I believe it
had black eye peas and shoepeg corn and Rotel tomatoes in it. Not sure,
but it may have had Italian dressing also. I am sure some of the great
gals in Nancyland have a recipe for this and would appreciate their help.
Doris in Middle Tennessee
Hello all,
I'm looking for a good crock pot recipe for turkey
breast.
Also, I posted this request several weeks ago and have heard nothing.
Because we have some new members, I would like to try again.
When I was away at school, my dorm mother made what she called barbecued
beef sandwiches; however, the sauce was NOT red. I have tried
Worcestershire sauce and A1 steak sauce (not it). Does anyone have any
idea what bottled sauce she may have used?
grannym IL
I make a huge batch of
Kolochy's for Christmas each year. I usually fill them with, nut,
apricot, pineapple, and strawberry fillings. I would like to fill some of
them with a cheese filling this year also. Does anyone have a recipe for
this type of filling? Thanks in advance.
BTW, I'm also a senior, 65 years young, 4 sons,
one daughter, 4 grandsons, and 2 granddaughters.
Cheryl in Ohio
For AnneE. PA was asking for brunch casserole
dishes, well here is a few which are very good.
Peggy from Belleville Ontario Canada.
Sausage Brunch Casserole
1 pound bulk pork sausage, cooked & drained
1/2 cup chopped green onions
4 oz. can mushrooms, stems & pieces, drained
2 medium tomatoes chopped
2 cups shredded mozzarella cheese
1 cup pancake mix
12 eggs
1 cup milk
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
In a 3-quart baking dish, layer the sausage, onion, mushroom, tomatoes and
cheese. In a large bowl, whisk the pancake mix, eggs, milk, oregano, salt
and pepper; pour over the cheese. Bake uncovered at 350F for 45 to 50
minutes or until top is set and lightly browned. Let stand for 10 minutes
before serving.
Serves: 6-8
Mix all ingredients in a large bowl. Cover and refrigerate at least 8
hours but no longer than 24 hours.
Heat oven to 350F. Grease 2-quart casserole. Pour egg mixture into
casserole. Bake uncovered about 1 hour or until knife inserted in center
comes out clean.
Serves 3
Baked Beans/Sausage Casserole
3/4 pound weiners or sausages
2-1/4 cups baked beans
3/8 cup tomato soup
3/4 teaspoon mustard
1-1/2 teaspoons brown sugar
1-1/2 teaspoons maple syrup
3/4 onion, sliced
3/4 apple, sliced
Brown and drain sausage. Place in a casserole dish. Mix all other
ingredients and place over sausage. Place apple slices on top. Bake at
400F. oven for 30 minutes. Allow to stand 10 minutes before serving.
Serves 8
Hello Nancy and everyone
I have just been enjoying all the chat and recipes and suggestions.
This is the best site ever. Thanks, Nancy.
I made the easy fudge last night with my mother. She is 74 ( I am 56) and
she just had to see if it would be good. I used milk chocolate chips and
vanilla frosting and added 1 teaspoon vanilla. After it set in the fridge
about 15 minutes, my mom and I tried it. I was surprised myself at how
good it is. My husband loves it, so it will be a keeper.
I would like some cherry chips. Anyone know where I could get them. My
grocery store doesn't carry them. Thanks in advance.
Shirley in Tyler, Texas
Can anyone tell me where I can
find canned hominy in the supermarket. The store clerks look at me
as if I have lost it. They tell me I am looking for grits but I use grits
all the time and never considered it to be Hominy. Thanks in advance
Joan from Ma ( 65 years young no matter what they say. )
For Dorothy in IL November 10 N/L
I make this often, it is easy and tasty.
I don't know whether it's a Quiche or a pie but it is crustless and I have
other similar recipes if you want them.
Grate the zucchini and onion, and place in a fairly large mixing bowl,
with the eggs, cheese and salt.
Mix well with a fork. Add the flour and as much pepper as you like, and
chop in any herbs you like. Pour the mixture into a 9" spring form pan.
Top the pies with sliced tomatoes.
Sprinkle the tomatoes with grated Parmesan cheese. Bake at 400ºF for 25 to
40 minutes until the centre feels firm, and the top has browned. Leave to
stand for at least 5 minutes before cutting into pieces.
Goes well with a salad.
Bob in Adelaide South Australia
Thanks, Nancy, for all you do for everyone. I am
fairly new to this site, but look forward to it everyday - even Thursdays.
Am I a senior at 61? I don't think so, but I think my kids and grandkids
do! This is for Linda in TX (don't remember which day last week), who
wanted an easy gingerbread cookie recipe. This a little different, but
since I don't care for molasses, this is great!
VTMaid in PA
Gingerbread Cookie Recipe
1 (3.5 oz) package cook & serve butterscotch pudding mix
1/2 c butter
1/2 c packed brown sugar
1 egg
1 1/2 c all-purpose flour
1/2 tsp baking soda
1 1/2 tsp ground ginger
1 tsp cinnamon
In medium bowl, cream together the pudding mix, butter and brown sugar
until smooth. Stir in the egg. Combine the flour, baking soda ginger and
cinnamon, stir into the pudding mixture. Cover and chill dough until firm,
about 1 hour. Preheat oven to 350 F. Grease baking sheets (I use parchment
paper). Roll out dough on a floured board to about 1/8" thickness, and cut
into gingerbread men shapes (or any shape) with a cookie cutter. Place 2"
apart on prepared cookie sheets. Bake for 10 to 12 minutes, until cookies
are golden at the edges. Cool on wire racks. Makes 30 or more cookies
depending on size of cookie cutters. These freeze very well.
Someone had posted a recipe for
dressing to freeze, does anyone have the
date. Nancy, I really enjoy your site and use the Home Cooking
program to store my recipes.
Dairiel in Minnesota
Hi Nancy & Friends!
Several years ago, my aunt's mother brought an
appetizer served in sauce dishes to our Thanksgiving dinner. It was
tasty, made with whole cranberries & gingerale,
along with other ingredients I can't remember. It was supposed to help you
digest your dinner better:) None wrote down the recipe, Jean has passed
away & I was wondering if any readers could help me out.
TIA Jan in NW PA
I have a request for information about
Chocolate Hazelnut Spread. I bought a jar of
it. I don't know why. I guess I was just curious. Now I don't know how I
am supposed to use it.
What do you spread it on? Are there recipes that
use the spread in it? Will somebody fill me in on this stuff? Thanks in
advance.
Bette~Indiana
Hi Nancy,
I am replying to a couple requests from the Nov 10th newsletter.
Jean from Oklahoma requested a recipe for Popcorn Balls. I'm not sure if
this is what she wants or not. My (late) friend Shirl made these every
year as a Halloween treat
Shirl's Popcorn Balls
(from the kitchen of Shirley Walls)
1 cup white syrup
1/2 cup sugar
1 package Jell-O (pick your own flavour)
5 quarts popped corn
Boil syrup and sugar....add Jell-O, stir well
Pour over popcorn and when cool enough to handle, form into balls.
Gracie in Rochester, N.Y. wanted a recipe for making Gingerbread Houses. I
like the Necco Wafer Gingerbread House recipe you can find it at:-
http://www.necco.com/FunLearning/Recipes.asp
Hi Nancy , I am replying to Brenda/Alabama's
dilemma of not being able to "brown" her yellow squash. Most people will
stop cooking their squash when it becomes tender and transparent.
I like to cook my squash, without boiling, in a cast iron skillet,
however, using a non-stick skillet one can still achieve the
browned-squash result.
Yellow Squash, My method:
5-6 Yellow squash, 1/2 medium onion chopped, 1/4 C cooking oil, S&P to
taste, 1/4 C water
Wash and remove any blemish to the yellow squash, removing blossom and
stem ends. Slice squash in rounds about 1/4 inch thick, halving the large
section of squash so that pieces will not be so big. Heat about 1/4 C
cooking oil in iron skillet (or skillet of choice) on medium-high. Add
sliced squash, onion, S&P to taste and 1/4 cup cold water, stir and cover.
Remove lid and stir occasionally until tender and transparent, 8-10
minutes, add small more water if necessary. When transparent and tender,
remove cover, cook excess liquid out and allow to brown on bottom, stir
and continue to brown, stirring frequently. I like for my squash to
"stick" to bottom of skillet and then scrape it as I stir. (It is the
starch converting to sugar and then carmalizing that gives the great
flavor. One SIL said he never liked squash until he tasted mine.) Note:
You may want to turn heat back to medium after it starts browning.
Enjoy Betty in MS
In the November 12 newsletter Sarah, MN was asking
for a TNT recipe for Swedish Meatballs. Hope this is what you are looking
for.
Jeannie form Henderson, Texas
Swedish Meatballs W/ Sour Cream Sauce
bread crumbs
1/2 cup milk
1 1/2 lbs. ground beef
1 onion, chopped
2 1/2 tsp. salt
2 tsp. nutmeg
2 tsp. paprika
1 tsp. dry mustard
1 tsp dried mixed herbs
3 eggs, beaten
1/4 cup butter, use for browning meatballs
Mix together meatball ingredients , using just enough bread crumbs to hold
it together, form into 48 small meatballs. Brown them in a skillet using
1/4 cup butter. For the sauce, remove meatballs from skillet and add
butter to drippings, blend in flour, then crushed garlic. Add tomato
paste, beef concentrate and bouillon water. Add bitters . Stir sauce over
low heat until it thickens. Put meatballs back in sauce, until they are
completely heated. Just before serving add sour cream. Serve over buttered
noodles, rice, or by itself.
Serves 8.
I am late saying this but
thanks so much to all who told me what was
acceptable to take to a Jewish family in mourning. I appreciate all who
answered. Also, I wanted to say that I am a die hard fan of Nancy and her
crew!! I copy far more than I know I really can try....but I WANT to!!!!!
Wonderful hints and recipes and I have used so many. I will join the
"older people" here as I am 71. Thank you so much, Nancy, for all
you do. Eleanor, Charlotte, NC
Another reply.
Betty in MS: what kind of rolls does your Carrabas
restaurant serve? Ours doesn't serve rolls at all; they serve a
small loaf of Italian country bread, and it is very good. We like it well
enough as a dipping bread (in flavored olive oil) to have cloned it as
closely as we can. Which reminds me. We are still hoping someone has the
recipe (or method) for the dinner rolls at Little River Inn, New Iberia,
Louisiana. We have tried to duplicate these also, but while we can get
their butter-coated flavor, ours are not nearly as light in texture as the
originals.
Sure hope somebody has figured them out.
Marilyn in FL
In the Nov. 11 newsletter Cheryl in Ohio said that
she make the Brown Sugar Fudge and Lemon Meltaway cookies and they were
great. Well I found the Brown Sugar Fudge recipe but I
couldn't find the Lemon Meltaway Cookies, a
lot of other good sounding lemon recipes. Could you please tell me what
date they were posted? Or just send the recipe. Thanks for the help.
Deb in Ga
To Subscribers,
I feel sorry for the women who miss special foods from their childhood.
Their grandmothers have passed on without giving them their favorite
recipes and they have not gotten them from their mothers yet. Get them now
while mom is still around. Do it now, while you still have the chance.
Make up a book of your recipes that your children and grand-children
especially like and save it for them.
I, too, enjoy this website and as others do, I look forward to it every
day. As someone mentioned, asking for subscribers age, really opened a can
of worms. I find it amusing that all you young whippersnappers are
bragging about your age. I am 86 and will be 87 next month but I am not
bragging, just stating a fact I believe that is the eldest so far.
Joseph J.
I found these and thought you guys would be
interested. The smuckers booklet you have to order, the wing and give is a
nice thanksgiving themed printouts, and the Karo booklet you can print out
now.
Lynette in N.Y.
Nancy, I have a question for the people that have
tired the chocolate chip and icing or frosting fudge.
What size container of frosting did you use? They have the 15 oz. and then
a taller one and I don't know the size but would guess about 20 ozs. Thank
you in advance.
Susie Indy
Well, wouldn't you know it. I had a solid plan for
a recipe from your newsletter with tonight's dinner, and had set aside the
printed out page. Of course, it got tossed in the trash by accident. I
can't remember the name of it so I can't do a search. I am hoping one of
you terrific helpers from this group may be able to recognize it from my
meager description. I was a carrot recipe
that you bake and I only remember that two other ingredients were sharp
cheddar cheese and horseradish. Thanks in advance. Now I am off to come up
with another idea for tonight's meal.
Donna in IL
Hello All, We are not usually a big
green bean loving family but we have all
decided we want some for Thanksgiving. Do any of you good cooks have any
good ideas for frozen green beans?
Melinda in Chattanooga
Thank you Harriett/AZ for
Soft Chocolate Chip Cookie recipe. I will try it soon and let you
know if I get the same results as you do.
Linda, CO
Caroline MO thank you for the
Mock Turtle Candy. It is exactly what my
niece wanted and I have shared the recipe with her and she is "thrilled".
Someone has always came through with any request I have ever made...great
group of cooks here. Many thank.
BG in Indy
Hi Nancy,
First of all congratulations are in order for your constant work on this
for our pleasure. I know I don't write often, but do read and enjoy each
issue from you.
In the 11/11
newsletter, JeanCecil, WirtzVA and Zephyrhills, FL was requesting a
recipe for thin molasses cookies. Here is the one I use whenever I need
them. It's a recipe from one of my sisters and she uses it a lot, too. So
I guess you'd consider it TNT!
MOLASSES CHIPS
3/4 cup Crisco
1 cup sugar
1/4 cup molasses
1 egg
1 tsp. vanilla
1/2 tsp salt
Beat all of these together until well mixed.
ADD:
2 cups flour
2 tsp baking soda
1 tsp ginger
Mix these dry ingredients together and add 1/2 at a time. Store in the
refrigerator in a quart container for at least a day and a half. Bake on
buttered cookie sheet--1/2 tsp at a time and flatten with moistened
fingers. Bake 300º - 350º for 5 minutes. (Time and temp may vary, watch
closely) Cool slightly on sheet before removing.
This makes a lot of cookies and they don't all have to be baked at one
time, you can bake what you need and return the rest to the fridge! Many
thanks for all that you do in putting all of the thoughts and recipes
together each day!
Rusty in Leesburg, FL
Hi, Nancy,
I hope you and your babies are doing well. I have a few answers from the
11/9 newsletter, and a question today.
For Sandee In West TN, have you tried putting a tube sock, with the leg
part cut off, on your Chihuahua, Chico? You can cut holes for his head,
legs and any other parts that need to be exposed. Maybe he would like that
better than the sweater he refused to wear! Our Chihuahua, Duke, used to
rub his body against the couch until all of his body would come out the
neck of the sweater. Hard to keep one on him, too! Give Chico a big hug
for me, and enjoy every day you have with him. We lost our two over three
years ago and our lives will never be the same.
Linda was wanting to know how to keep cookies soft instead of them getting
crunchy after they are baked and sit a while. Linda, put a slice of bread
in an airtight container with your cookies and the bread will get dried
out over the next few days but your cookies will stay soft. Change the
bread as needed.
Linda in Texas was wanting a good gingerbread cookie. This recipe is
wonderful. I may even have gotten it off this site, I don't remember, but
I tried it last Christmas and plan to make it every year from now on. It's
that good! If someone here sent this in, thanks!
The Best Gingerbread Cookies Ever!
1 c. butter or shortening
1 1/2 c. brown sugar
1 egg
3 T. orange juice
1 T. plus 1 t. grated orange rind
3 c. flour
2 t. baking soda
2 t. cinnamon
1/2 t. ginger
1/2 t. cloves
1/2 t. nutmeg
Dash of salt
Beat butter and sugar together. Add egg, orange juice and orange rind. Mix
dry ingredients together and add to wet ingredients. Mix well and chill
dough for 3 hours. Roll 1/4" thick and cut cookies into shapes with cookie
cutters of your choice. Bake at 375º for 8 to 10 minutes. Do not overbake.
Now for my question: I like pecan pie, but I prefer one that's sweet
without being TOO sickening sweet. Does anyone have a recipe to share?
Thanks, and I hope all in our extended family are doing well.
Sharon in Texas
Nancy just want you to know how great the
newsletter is. I am a southern senior (almost 65). Have 1 son, 1 daughter
and 1 granddaughter who thinks she has not had her breakfast if she has
not had her grits and she is only 9 months old.
I wanted everyone to know that I made the banana
roll that was in the newsletter a couple of weeks ago and it was
divine. Have already made another one as has a friend of mine( she is 83).
If there is anyone who is thinking of trying, please do.
I have 3 furry buddies who run my house. Don't you just love it when they
get in one of their moods and start funning around jumping up on
everything and everyone? I just sit and watch and try to stay out of the
way.
Hi Nancy. For all us chocoholics out there, this
is so simple.
Crockpot Candy
2 lbs. white almond bark
4 oz. bar German chocolate
12 pkg. semi-sweet chocolate chips
16 ounce jar unsalted dry-roasted peanuts
16 ounce jar salted dry-roasted peanuts
Put all ingredients in crock pot. Cook 1 hour on high. Do not stir. Turn
crock pot to low and stir every 15 minutes for 1 hour. Dip out by
spoonfuls onto wax paper lined trays. Cool and enjoy.
Makes a big batch with plenty to share! I've also used chopped pecans
(sprinkle them with salt before adding) instead of peanuts.
PS--2 jars of peanuts is a LOT! I use 1 1/2 jars--(all salted) and that is
plenty.
And my favorite grits:
Firehouse Grits
1 cup grits "Quaker brand if possible"
4 cups water
6 generous shakes of salt
6 generous shakes of pepper
1/2 stick of butter
1-1/2 to 2 inches of a block of Velveeta
Pour water, salt and pepper in sauce pan. Bring to a high boil. After
water has boiled for approximately 1 minute, add grits. Stir the grits
constantly to avoid lumping. Reduce heat to medium low. Stir grits every
30 seconds or so for 3 minutes. Reduce heat to low. Add butter and cheese.
Stir until completely melted and mixed. Turn heat off and let sit to
thicken a few minutes. Every minute or so whip grits until creamy. Serve
hot and enjoy. Add salt, pepper, and a little garlic salt if desired.
Remember this goes great with fried fish as a side dish! Serves 4.
Patsy/Garland TX age 63, married 41 years Nov. 20.
I like cooking, but I dearly love the EATING!
Blessings, and Happy Thanksgiving everyone!
This is for Pat in SC - about 40 years ago it was
my job to cook the turkey for Thanksgiving and bring it to my
mother-in-laws' home (my husband comes from a very large Italian family).
I had just moved to NJ and she lived in Brooklyn, NY. I got up real early
cooked a big, beautiful turkey and was very
pleased with myself. I then had to decide how to
transport it to Brooklyn. I put it in a new pan, wrapped it in
aluminum foil, laid 4 towels over it to cover all ends and finally wrapped
it in a blanket (just like you do). My only
problem was that I didn't count on the heavy, heavy traffic over the
Verrazzano Bridge to Brooklyn. I was a new bride and thought the turkey
would be destroyed. Well, it was and still is the best turkey we ever had.
So the "blanket" works. Sorry to be so long but your story brought back
great memories.
Every day Nancy I find this newsletter a source of good feelings - whether
stories or great recipes. Thank you and bless all your efforts.
Dotty in NJ
I regret having to ask this, but would someone
please tell me when the Fast Easy Fudge with 2
ingredients recipe was published? I have looked for it and cannot
find it. I know it is just the chips and a can of cake frosting, but I
need to know the directions.
I would like to add how much I am enjoying reading the ages and
information about the newsletter members. It looks like the "Golden Years"
age group is managing the computer age very well. <g> I was really
surprised to see so many seniors participating in our newsletter.
And Nancy, thank you for making it all possible.
Sunshine in South Texas
Hi again, Nancy,
I'm sorry to post twice in the same day. I don't remember where I heard or
read it a couple of weeks ago, but I ran across information that said
although sage is fine to eat fresh or just cooked, freezing it can make it
poisonous. I've never heard of such a thing and went to Snopes but could
find nothing about it. Has anyone else heard this, or can someone tell me
whether this is true or false?
Thanks, Sharon in Texas
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