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 14, 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
1. Drag the mouse over text (with the left mouse button pressed.) It will
highlight the part of the newsletter you wish to print.
2. While the text is highlighted Press the Ctrl Key and the P Key at the
same time.
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CLICK HERE
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.
According to www.OChef.com, there is no
herb that becomes poisonous when frozen (that they are aware of). This was
the consensus of virtually every other site I looked at. From what I can
see, it's a misunderstanding that mixes up the herb sage with the plant
sage (as in sage brush). Animals can get sage poisoning if they
over-consume the sage that grows in the plains and survives the snows that
hide other natural foliage. My guess is that someone assumed that they
were one and the same when they aren't.
Wendy, SNJ
Hi Nancy,
Again thank you for bringing all of us together by your wonderful newsletter
Like many of your contributors I will never be able to cook up all the wonderful
recipes they submit but I'll keep trying.
My morning yesterday was spent picking, grating the rind,
juicing & freezing the juice from the red lime tree
we have in our back yard. The juice makes delicious pies and replaces lemons
with a different flavor Last year the hurricane ruined the fruit so just got
enough for 2 pies. That was really a blow as the red lime pie is my husbands
favorite.
This morn I have planted 12 pots of various kinds of flowers for our front yard.
We have stone instead of grass so the flowers brighten things up. I still have
more to do but got tired. You can see that being almost 87 hasn't slowed me down
too much. I love to cook and bake but give most of it away as we can't possibly
eat it all. Will send more recipes when the planting is all done.
Muriel in Naples, FL
To Dorothy in Texas. I was born and brought up in N Y
I lived for 16 months in Kannapolis N C. I have 3 children and 4 grandchildren
(my oldest grandson just married a lovely girl that makes 4 grandchildren) One
of my sons lives in Flagstaff, Az. he is a marathon runner. I couldn't run the
length of my driveway! I am 67 but have very bad joints so feel a lot older. My
ex husband died 3 years ago. We had a fruit and dairy farm. We grew pears for
Gerber baby food. I still live on the same road we farmed on.
Mary Ann(Hannibal N. Y.)
Hi Nancy and all you wonderful people.
Thank you Betty/Ms for the squash idea, I can cook
it that way but my Grandma made the best it was stewed then browned, I do it
like that but she must have had a secret ingredient she put in!
To Bette/Indiana. I use the Choc Hazelnut spread on toast,it also makes the best
hot fudge I put it in microwave for a few seconds at a time and check,don't put
it too long or will get hard and not work.
For Connie/Tx: would you share your birthdate? I will be 60 on Jan.6
To Nancy: You are the best and I look for your newsletter first thing every day
and on Thursday when you forget I laugh and really enjoy it! Keep it up!
Brenda
Nancy, thank you so much for the newsletter that you
have done for years. To Billie in Fl, in the 11/13 newsletter, I am so glad that
we moved because I had to learn to adjust to moving, different people, different
schools and on.
Nancy, I am sorry but I don't know what person or newsletter someone wanted easy
soups. The recipe below couldn't be any easier. I know that I have posted this
before but I am happy to post this again.
Susie's Easy Vegetable Soup
1/2 cup celery including leaves, chopped
1/2 large onion, sliced or chopped
1/3 to ½ cup cabbage, chopped
1, 15 oz., can green beans, DO NOT DRAIN, we like Del Monte Blue Lake Green
Beans
1, 15 oz., can diced tomatoes, DO NOT DRAIN
1, 15 oz., can sliced carrots, DO NOT DRAIN
1, 4 oz., can mushrooms & pieces, DO NOT DRAIN
1 to 2 tablespoons Hidden Valley Ranch Dip mix, dry can use more if you wish
2 to 3 cups beef broth 98% fat free
Our doctor told us this soup is good because I think that is since it doesn't
have corn or potatoes. If you don't like any of the raw vegetables then you can
leave them out. You can dump the can vegetables in a crock pot or cook on top of
the stove. In the crock pot I try to cook it for about 15 to 18 hours on low. On
top of the stove I cook it for about 1½ to 2½ hours on low or simmer. The liquid
amount depends on how much liquid you want in the soup. When we are tried of
salads and any other vegetables then we will have this to eat or if we have not
had enough vegetables for the day. Mix in the Hidden Valley Ranch Dip mix well.
You could use any spices that you wish.
To Nanci, NY, newsletter 11/13, I had to laugh out loud at the picture of the
cat backing the Rottweiler in the corner. We had a short legged Beagle and a
German Shepherd mix both females. The German Shep hard was big and the Beagle
was very small. Times I would be on the phone and these two would start to play
sounding as if they were killing each other. At the time I would laugh and the
other person would say you better separate the dogs and I would say they are
just playing. In the last 5 to 7 years of the Beagles life we only had to
separate them twice. It was funny that they would go to separate corners and
they in a few minutes be back playing. I do miss not having a dog but we made
changes to our backyard and since we are gone for a week at a time that would
not be fair to the dog.
Along with Shirley in Tyler, Texas, 11/13 newsletter, I would like to know where
I can get them. I have not seen them in any grocery stores in my home town.
Help!
Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy
Hi Nancy and all,
I still feel like I'm a newbie at this. I do enjoy your great site and have
shared your addy with several friends. I average an ink cartridge a week for
printing recipes for myself and my 20 yo daughter. I am soon to be 56 yo and
recently retired from 27 years of teaching and find myself on the computer more
and more looking for new recipes for the FlavorWave oven and GT101 Xpress! I am
celebrating my 5th wedding anniversary (took me 2 tries to get it right!)this
week and am also a 4 year cancer survivor and a (step) grandma to 8.
I have a T&T recipe for Sugar Cookies we make especially at Christmas since they
are so light (white) we add red and green sprinkles for a festive look.
Amish Sugar Cookies
1C. Sugar
1C. powdered sugar
1 C. (2 sticks) margarine or butter
3/4 C. canola oil
2 eggs
4 1/2 C. flour (fluffed in container)
1 t. baking soda
1 t. cream of tartar
1 t. vanilla
Combine first four ingredients and mix well. Add eggs and mix again. Add
remaining ingredients and mix well. Drop by spoonfuls and flatten with a fork.
Bake at 350 degrees for 12 minutes. Watch this carefully, you don't want them to
brown!
The cook at our small school used to make these for serving at school. She added
flour to make cutout shapes, sometimes. I'm not sure how much she added, but
they were still good.
Jae, Luther, Oklahoma
I noticed the latest Woman's Day magazine has a Kraft
foods ad for the jello cool whip recipe that I sent in a few days ago that
separates "magically" when chilled.
Dee in W. Lafayette P.S. I'm 77!
Grace from Alabama, you were asking where to find
pre-shelled brazil nuts. I would suggest trying the
aisle with the canned nuts, like planters or fishers. I'm not sure if you'll
find them there, but I do know you can find macadamia nuts and others, so why
not give it a shot?
For the first time ever, we are hosting Thanksgiving
here at our house for my husbands family. We are planning a move to Kentucky in
the summer, and this may be the last Thanksgiving we spend with this side of the
family. I would love some ideas on how to make this ultra-special for the
triplets. They love to cook and bake with me, but does anyone have some quick
and easy little decorating ideas or crafts that I could put them in charge of?
I'd also like some suggestions on questions to write on slips of paper to be
drawn from a basket, that will tell us more about what our family likes and is
grateful for.
Thanks for your help family.
Mariann in Michigan
I am a senior 66 years old. I enjoy this newsletter
every day even on Thursdays when a senior moment happens. I have tried so many
of the recipes sent in and it brings back many good memories. I have just made
up two recipe boxes for my granddaughters age 12 and 15 who grew up cooking with
me. Hopefully they will carry on when I'm gone. I know I wish I had been able to
get copies of my Grandmothers and Mothers recipes before they passed on. Thanks
for all the hard work you do. I am a cat family too. We have 14 outside cats.
They all try to be house cats and will run in the house whenever they get a
chance. They are well fed and cared for but live outside in the barn. They keep
the mice population down and keep away the snakes. God Bless you Nancy for this
site.
Joyce in SC.
Hi Nancy,Brenda/Alabama, someone ask how to
copy and paste and I found this thought you might
post it.
How To Copy and Paste:
Take your mouse, and place your cursor at the beginning of the text in the box
below, then click and hold the left mouse button, while pulling your mouse over
the text. This should highlight the text. Now release the left mouse button.
Now, with the cursor over the highlighted text, right click the mouse for
options, and select 'copy'. Now over the place you want to put it, right click
your mouse again, and select 'paste' and you will have copied and pasted the
text. :-)
Brenda
Cut and paste is the same as above, except you choose 'cut', instead of 'copy'.
Shortcuts
To Highlight: Press 'Ctrl' + 'A'.
To Copy: Highlight an area, as shown above, then hold 'Ctrl' + 'C' (For Mac
users 'Apple' + 'C').
To Paste: Click your mouse where you want the text pasted, and then press 'Ctrl'
+ 'V' (For Mac users 'Apple' + 'S'.
Looking for a old fashion14 layer chocolate cake
recipe, need for Thanksgiving. Delores, 59 years old
Delores
Good Morning, Nancy and Kitties,
I love the Christmas picture of Siggy. My cat, Tigger, looks just like him, only
a female. They are so enjoyable. I am one of your senior members, my birthday is
today, Nov. 14th, and I am 66 years old.
Life is good, had a few hurdles, but thankful for each and every day.
In response to Sandi Hutson, Jasper, Texas, (11/13) I
am so glad you mentioned boiling the turkey bones for broth. Turkey broth is SO
good and my husband loves when I make either turkey noodle or turkey rice soup.
If you don't feel like turkey after the holiday, just boil it and strain it, add
the turkey meat off the bones, and freeze it for a later time. It sure tastes
good when it is cold and the wind is blowing, and it is snowing. It is a
favorite of ours! The turkey a la king sounds tasty too.
I hope that every member of this wonderful Recipe Exchange (you too, Nancy) will
have a great Thanksgiving Day. We all have many things to be thankful for.
Jeanne, East Berlin, PA
Good morning to everyone in Nancyland.. May you all
have a very Happy & Healthy Thanksgiving! Now I would like to know, Your one
specialty dish you make on this holiday?
Would like true & tried recipes. Would like everyone at the dinner table to say,
Wow!!!! This is delicious, how did you make it.
Thank you, Candy
E
cookbook Library - over 100 cookbooks to download (in pdf format) for
a low $12.97 lifetime membership fee. A great gift for to give. More
cookbooks are added monthly.
Bette in Indiana:
In reference to your chocolate hazelnut spread. I saw on Food Network where they
took 2 wonton wrappers (found in the produce section) and put a spoon full of
the spread in the middle. Close the wrappers by pinching all the way around or
use a fork. Lastly, you fry your wonton wrappers in hot oil. Let drain and
sprinkle with powdered sugar.
I have been wanting to try it and they looked great!
Amanda in Spring, TX
For Sharon in TX
Pecan Pie
Sharon, this pie is NOT cloyingly sweet. I hope you enjoy it.
3 eggs, slightly beaten
3/4 cup dark corn syrup
3/4 cup sugar
1/4 tsp salt
2-1/2 tsp vanilla extract
3 tbsp melted butter
1 cup pecan halves
1 unbaked 9" pastry shell
Beat syrup into eggs, then beat in sugar. Stir in vanilla and butter. Line
pastry shell with pecans. Pour batter over pecans (pecans will rise to the top).
Bake in a preheated 375 degree oven 40-45 minutes or until center is firm.
For Colleen in Cornwall, Canada
Seven Layer Cookies
1 stick butter
1 cup cornflake crumbs
3 tbsp sugar
1 cup (6 oz) butterscotch chips
1 cup chopped nuts
1 cup coconut
1 can (14 oz) sweetened condensed milk
Preheat oven to 350 degrees. Melt butter in 9 x 13 x 2 baking pan in oven.
Evenly spread cornflake crumbs over melted butter, then sugar, then butterscotch
chips, then nuts, then coconut. Pour sweetened condensed milk over all. Return
pan to oven and bake for 30 minutes. Cut into squares.
No Bake Bars
1/2 cup sugar
1/2 cup light-colored corn syrup
3/4 cup peanut butter
1/2 tsp vanilla extract
3 cups Special K cereal
12 oz semisweet chocolate chips
Mix sugar and syrup in a saucepan; bring to a boil. Remove from heat and add
peanut butter, vanilla and cereal. Spread evenly on a greased jelly-roll pan
with your hands. Melt chocolate and spread evenly over all. Refrigerate. Break
into bite-size pieces. Makes about 3 dozen.
grannym IL
For Doris in Tennessee:
I have a TNT for Texas Caviar Recipe. I hope this
is what you were looking for.
2 cans (14 1/2 oz) Black-Eye Peas, Drained
1 can (small) Shoepeg Corn
2 Medium Tomatoes, Chopped
4 Green Onions, Chopped
2 Garlic Cloves, Finely Minced
1 Med. Bell Pepper, Seeded and Chopped
1 Jalapeno Pepper, Seeed and Chopped (use gloves)
1/2 cup chopped Yellow Onion
1/2 cup Fresh Parsley, Chopped
1 Bottle (8 oz) Italian Salad Dressing
Combine all ingredients except dressing and mix well. Pour salad dressing over
mixture, cover and marinate at least 2 hour in refrigerator. Drain and serve
with chips. Enjoy!
Amanda from Spring, TX
Marilyn in FL - thank you so much for the Kahlua
fudge recipe. I think I'll make it for our office Thanksgiving potluck (I won't
tell the secret ingredient until it's gone because a few might just concentrate
on the fudge instead of the turkey and ham! LOL).
Also, I mentioned over the weekend my soon-to-be 90 yr old mother and that I am
52 today (I'm sure several of you understand how hard it was to write that,
right?), but I also have my 20-yr-old daughter living with me (my mother still
lives in her own home with my father's cousin who moved in a little over a year
ago) while my 25-yr-old son lives in Utah with his fiancee, their soon-to-be 3
(in Feb) daughter, and his two boys from a previous relationship, ages 5 & 6. Of
course, we have our furry family here - Chloe, 7 yrs old and 18 pounds of
persnickety feline; Shady, 20 yrs old, reigning queen of the house and adoptive
mother to my daughter; and Nibbles, approximately 2, and visual rodent fodder
for Shady who used to live in the wilds of the Arizona Desert and who likes to
imagine herself still hunting & providing for her family. Nibbles has to be the
cutest mouse I've seen - marked like a Guernsey cow. His/her home is a 10-gal
fish tank with protective lid.
Wendy, SNJ
Bob in Adelaide South Australia's thumb nail Bio.
Adelaide is the State Capital of South Australia and I live in a beachside
suburb.
Sharon from SA,, who belongs to "Nancy's family" lives about 25 miles south of
me and Maria (from Greece) grew up here and she says that Adelaide is the Athens
of the South.
I have been married almost 45 years. We have 2 boys and 4 grand children.
I have a 9 year old black Labrador (my Guide Dog) named Declan
This group gives me lots of smiles and the cooking suggestions are great and for
those that missed it I am 66 years sometimes not so young.
For Sharon in TX from the Nov. 13th newsletter: I
think I tried the tube sock sweater on Chico. He really likes his t-shirts so I
guess they'll do. I love Chico to death. He is the first dog I ever had from 7
weeks old til now. He's deaf probably from riding in the big truck with my
husband. He wouldn't set in the seat. He had to be on the warm floor summer and
winter. I think he don't see real good. Sometimes he misses jumping up on my
recliner and lands in the garbage can by my chair. It's so funny. His biggest
problem has been his teeth. He needs one out now, but my vet don't want to put
him to sleep unless it's a half to case. I dread the day he leaves us.
I'm still looking for cherry chips too. And I guess I'll have to try the fudge
made from frosting and chips when the recipe shows up with directions. I just
bought the stuff to make fantasy fudge today.
Well, since everybody's telling their age I might as well too. I'm 55 and feel
like i'm an old 80. I have one son in Heaven and a 24 year old son. He's still
at home. Been married 29 years.
I love the newsletter and enjoy the stories about the cats.
Take care. Sandee in West TN
Hi Nancy and all. Here are 4 of the fudge combos I
made from the frosting and chips. This is the easiest and best fudge. Told my
daughter in Florida about it and she said WOW she has her teacher gifts this
year. She usually makes microwave peanut brittle to give it is the best too.
Thanks to whoever sent the fudge recipe in.
Brenda/Alabama
Fudge
Milk choc frosting & mint chips
Coconut pecan frosting & special dark chips-taste like mounds
Chocolate fudge frosting & semi sweet chips & nuts
Vanilla frosting & peanut butter chips
As I was looking for another recipe, I came across
this recipe that may help Bette from Indiana use up her hazelnut spread.
I use the spread just like peanut butter. It is wonderful spread on hot toast.
I, too, am a senior but only in calendar years--64 in all. In "how do you feel"
years, I am 39 and holding! I am a retired special education teacher, married 41
years to a retired "shop" teacher. We have two great children, a son who is a
Lt. Col. in the Air Force, and a daughter who is to be married this coming
April. We have a grandson in the Army at language school in California and a
grand daughter at Baylor in Waco, Texas studying nursing. I keep very busy re
purposing items I find at Estate sales. I also do free form and decorative
stenciling and took up sewing just last year. I design and make tote bags and
purses. I have always loved cooking and baking, and also collecting recipes. I
have found some of the best in this newsletter, thanks to all you wonderful
cooks who are willing to share.
I wonder how many people in our newsletter family remember someone in their
family who loved eating sharp cheddar cheese with their home made apple pie. My
Dad always had a big slice of really sharp cheddar cheese with his apple pie and
my mother would always say, " Apple pie without cheese is like a kiss without a
squeeze!" every time she set the pie in front of him. I prefer vanilla ice cream
with mine.
I wish everyone in Nancyland the best dinner you ever ate this coming
Thanksgiving. I am thankful for your devotion to getting this letter out to all
of us, Nancy. What a special lady you are to all of us.
Ginny Lee-Upstate NY
Another senior Billye Frances - Lavista, Ne. I am an
AOL user and I lost you for two and a half years then poo you were back. I
really enjoy the news letters. Since I'm from Okla City I love hearing from
Doris. Oh yes, I'm 67 years young.
Joan from MA, you asked about where to find
Hominy in the grocery store, I shop Kroger's and
they have it in the corn section. They have white and yellow hominy, I prefer
the yellow, I think it has more flavor. Hope you find it.
Gladys, IN
Hi Nancy & Members,
To Joan from Ma who asked where to locate Hominy in
the 11/12/06 Newsletter. I live in PA and Hominy is in the canned vegetable
aisle.
Good Luck! JoAnn in PA
This is for Jan NW PA. This is could be the recipe
you are looking for. Imake it quite often because it is so refreshing. It is
called "Fruited Cranberry Jello"
Fruited Cranberry Jello
1 pkg.-6oz orange jello
1 16oz. can whole berry cranberry sauce
1 8oz. can crushed pineapple-undrained
1 12oz.can ginger ale
In saucepan cook jello powder & cranberry sauce until jello is softened. Remove
from heat- stir in pineapple & gingerale until combined. Pour into 1-1/2 qt.
serving bowl. Chill until set-stirring after 1- 1/2 hrs.
Serves 6
D.Beaty--Clayton-Oh
Hi
In the newsletter of November 13, Peggy Nela asked about cracking black walnuts.
This site rates different nut crackers, but it should be noted that those which
work on black walnuts are not cheap. Black walnuts are expensive in part because
of the difficulty in shelling them, but you can't match the taste.
http://www.nutgrowers.org/QA/nutcrackers.htm
EJ
This is for Deb in Ga. (Nov 13). She asked for the
recipe for the Lemon Meltaways. I can't take credit for submitting this
originally and as I said, unfortunately, I didn't save the persons name who sent
it in. Thanks again to him or her. (I tripled this recipe, and iced them, then
after they were dry, I froze them) Deb, I hope you like them as well as I do!
Cheryl in Ohio
LEMON MELTAWAYS
1-1/4 cups all-purpose flour
3/4 cup butter, softened (1-1/2 sticks)
1/2 cup cornstarch
1/3 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon freshly grated lemon peel
Frosting:
3/4 cup powdered sugar
1/4 cup butter, softened
1 teaspoon freshly grated lemon peel
1 teaspoon lemon juice
Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl
often, until well mixed. Divide dough in half. Shape each half into 8x1-inch
log. Wrap each in plastic food wrap. Refrigerate until firm (1 to 2 hours). Heat
oven to 350°F. Cut each log into 1/4-inch slices with sharp knife. Place 2
inches apart onto ungreased cookie sheet. Bake for 8 to 12 minutes or until set.
(Cookies will not brown.) Cool completely.
Combine all frosting ingredients in small bowl. Beat at medium speed, scraping
bowl often, until fluffy. Frost cooled cookies..
This recipe was sent in by Brenda/Alabama as well. Source: Land O'Lakes, Inc
Marilyn in FL - thank you so much for the Kahlua
fudge recipe. I think I'll make it for our office Thanksgiving potluck (I won't
tell the secret ingredient until it's gone because a few might just concentrate
on the fudge instead of the turkey and ham! LOL).
Also, I mentioned over the weekend my soon-to-be 90 yr old mother and that I am
52 today (I'm sure several of you understand how hard it was to write that,
right?), but I also have my 20-yr-old daughter living with me (my mother still
lives in her own home with my father's cousin who moved in a little over a year
ago) while my 25-yr-old son lives in Utah with his fiancee, their soon-to-be 3
(in Feb) daughter, and his two boys from a previous relationship, ages 5 & 6. Of
course, we have our furry family here - Chloe, 7 yrs old and 18 pounds of
persnickety feline; Shady, 20 yrs old, reigning queen of the house and adoptive
mother to my daughter; and Nibbles, approximately 2, and visual rodent fodder
for Shady who used to live in the wilds of the Arizona Desert and who likes to
imagine herself still hunting & providing for her family. Nibbles has to be the
cutest mouse I've seen - marked like a Guernsey cow. His/her home is a 10-gal
fish tank with protective lid.
Wendy, SNJ
11/12/2006
In response to Peggy in Ontario, Canada, yes, I'm glad I asked how many of us
were seniors. It's amazing!! I think I'm really amazed at how many seniors are
using computers. Wow!!!! Keep those recipes coming!! Not only do we get
wonderful food but this keeps our minds sharp.
Thanks again, Nancy, for giving so many of us the opportunity to have something
to look forward to every day, except Thursday, (lol).
Donna in Colorado
For Joan from Ma who wanted to know where to find
canned hominy at the supermarket. I find it on the
aisle with the canned vegetables. This is something I truly love but my hubby
doesn't like it. I drain off the water and fry it in a skillet with real butter.
I can remember as a child we had a neighbor who made it from scratch and would
always share it. She's the only person I ever knew who made her own. To me it
was a very unique thing. She saved ashes from a wood burning stove and poured
water through them which I understand produced lye water. She boiled dried corn
in a huge iron pot outside and this lye water removed the husk from the corn and
thus produced the hominy. It took many buckets of water carried from her spring
to rinse off all the lye. I hope I've remembered the details, as it was many
years ago when I was a young child.
Evelyn in Tennessee
Nancy, I can remember years ago, talking about
when I was in high school, this recipe that we had at a hotel in Michigan,
around Petoskey, when were on vacation. It is so good and different. Just
thought someone might want it. I can remember it being with the main part
of the dinner but I think that it could be served as a dessert.
Mix ingredients and pour into square Pyrex dish. Cook about 30 minutes at
400ºF.
Tomato Pudding
1 stick butter
1 cup brown sugar
2 cups cubed soft bread
1, (10-1/2 oz) can tomato puree
1/4 cup water
1/4 teaspoon salt
Melt butter and pour over bread and toss. Heat the tomato puree, water,
salt and brown sugar. simmer five minutes and our over bread cubes. Toss.
Bake at 350ºF in a covered casserole for 45 minutes.
Tomato Pudding
1 stick butter
1½ cups to 1 pint, 2 cups, whole cooked tomatoes
3/4 cup brown sugar
6 slices white bread, toasted and cut into cubes
Melt butter in pan. Put bread cubes in butter and fold until covered. In
casserole dish, sprayed with Pam, put tomatoes and brown sugar, stir. Then
fold in buttered bread cubes. Bake at 350ºF for 40 minutes.
Aunt Martha's Tomato Pudding
1, 10 oz., can tomato sauce
1 cup brown sugar
1 teaspoon salt or to taste
5 slices bread, toasted and cubed
½ cup melted butter + extra butter for greasing the pan
Butter a 1 quart or 8x8" casserole, non metal. Put in toasted bread cubes.
Pour over rest of melted butter. Boil together tomato sauce, sugar and
salt for 5 minutes. Pour over cubes. Bake for 35 minutes at 325ºF. Serve
this with roast beef or pork. Also remember that tomatoes do have sodium
in them so be careful of the salt.
I do not know how this taste because I found the recipe below on the
www.cooks.com web site. I was looking
for something else but came across this. The ones above are family ones.
Tomato Bread Pudding
2, (14-1/2 oz.), cans stewed diced tomatoes with liquid
3 tablespoons packed dark brown sugar
2 teaspoons Worcestershire sauce
1 pinch cayenne
1/2 tablespoon oregano
1/2 teaspoon thyme
4 tablespoons butter, melted
10 slices Italian bread cut into 3/4" cubes
1 dash salt
Preheat oven to 400ºF. In a small saucepan simmer tomatoes, brown sugar,
Worcestershire sauce, oregano, thyme and cayenne, stirring 5 minutes. In a
bowl drizzle butter over bread cubes and toss to coat. Put the bread cubes
in a 8x8" oiled baking dish and top with tomatoes. Bake tomato pudding in
center of oven for 20 minutes. Serves 4.
Being a Senior, 69 years young, a grandmother of 7 grandchildren and
married 39 years my fingers are not working right today. Also last week I
could sleep in, he was gone, and today I had to be up by 5:30 to make
breakfast for my husband before he went to work. I have done that since we
were married and also during the years that I worked. Last week he worked
5 days and this week he will work just 4 day. They work longer hours so
they can have a 3 day week-end every other week. Yes, he is still work
even though he is a senior also. Everyone have a great day. Nancy and 4
legged associates take care.
Susie Indy
Someone wanted a recipe for chewy, not too hard
popcorn balls. I tried to look back through to see who, but I couldn't
find the post. I love this recipe and the kids had fun helping me. You can
make them as big or little as you want. We used candy corn...YUM!
Bite Size Popcorn Balls
2 quarts plain popped popcorn
3/4 cup pecan pieces
1/2 cup small candies such as M&Ms, candy corn etc.
24 Caramel candies, about 1/2 pound
1 tablespoon water
1 tablespoon granulated sugar
butter or margarine
Combine popcorn, nuts and candy corn in a large bowl; toss to mix. Combine
the caramels, water and sugar in top of double boiler. Heat over simmering
water, stirring frequently, until melted and smooth, about 20 minutes.
Pour over popcorn mix; toss to coat evenly. When mixture is cool enough to
handle but still soft, shape mixture with buttered hands into small
quarter size balls. Place on buttered baking sheet to finish cooling.
Also, for my age stats...I am 32!
Sarah in WV
This is for Sally in PA who asked for a recipe for
individual nut rolls in the Nov. 11 newsletter. This recipe makes 128 nut
rolls and they are delicious!
From Nancy in KS.
Ice Cream Nut Rolls
4 c. flour
1 pound butter, room temp., not melted
1 pint vanilla ice cream, slightly soft
1 tsp. vanilla
1 pound walnuts, ground fine (4 cups)
1 c. sugar
3/4 cup scalded milk
1/2 tsp. vanilla
Powdered sugar
Blend flour and butter with mixer. Add ice cream and 1 tsp. vanilla, mix
well to dough consistency, adding flour if wet. Divide into 8 round balls,
refrigerate 8 hrs. or overnight.
Put powdered sugar on surface, roll one ball at a
time (well coated with powdered sugar) into a 12" circle. With a pizza
cutter, cut circle into 16 wedges. Combine walnuts, sugar and scalded
milk, stir to mix well, then add 1/2 tsp. vanilla and blend in. If really
thick, add a few drops of milk. Place 1 tsp. of nut filling on wide end of
wedge, spread to point, roll from wide edge to point.
Place on greased cookie sheets. Bake in 350º oven for 18-20 min., til
browned. Cool on rack, sprinkle with powdered sugar. Store in waxed paper
lined box--not in airtight container. Can freeze in box and take out
desired quantity when needed.
Hi Nancy, and everyone. I would like to ask if anyone knows a substitute
for paraffin/wax. I don't like the thought of eating or feeding it to
someone else. Seems like it would make our cholesterol go up. I would
appreciate any response.
Thanks, Evelyn S. Texas Hillcountry
Hi Nancy,
Although I've subscribed to your newsletter for a long time, this is the
first time I've written you so I hope this gets to you OK. Like everyone
else, I look forward to this letter each day and have enjoyed the results
of these recipes many times.
This morning I have a request for the Marcia Adams recipe for Tomato
Pudding. I think it was in the Cooking in Quilt Country cookbook, and I
can't find my copy of the recipe. If anyone has it, I would be grateful if
they could post it.
In thanks for all of the yummy recipes I've received, I'd like to offer
this one that we've prepared many times over the years. It was published
in Betty Rosbottom's Cooking School Cookbook in 1987 and remains one of my
all-time favorite pasta recipes - we just fixed it again two days ago. So
here is:
Fettuccine with Sausage, Red Peppers, and Mushrooms
4 Tbsp olive oil
1 lb. hot Italian sausages
1 medium onion, halved vertically and cut into 1/4" slices
3 red bell peppers, cored, seeded, and cut in 1/4" wide strips
12 oz. mushrooms, cleaned and thinly sliced through the stems
2 cups heavy or whipping cream
1-1/2 Tbsp salt
1-1/4 lb. fresh fettuccine noodles, or 1 lb. good quality dry fettuccine
1-1/2 Cups grated Parmesan cheese
Salt to taste
Heat the olive oil in a large heavy skillet over medium-high heat. Remove
the casing from the sausages, break the meat into very small pieces, and
add to the hot oil. Cook, tossing frequently, until the sausage is lightly
browned, 5-7 minutes.
Add the onion and continue to cook, stirring, until translucent, 3-4
minutes. Then lower the heat, add the red peppers and the mushrooms, and
cook, stirring, until the peppers and the mushrooms are tender, 5 minutes
or longer. The sausage should be crispy and the mushrooms browned at this
point. Remove from the heat and drain on paper towels.
Put the cream in a large heavy saucepan and place over high heat. Cook
until the liquid has reduced by half and has thickened, about 10 minutes.
Remove from the heat. (Both the sausage mixture and the cream can be
prepared several hours in advance to this point. Refrigerate covered until
needed.)
When you are ready to prepare the pasta, bring 4 qts. of water to a boil
in a large heavy pot over high heat. Add the 1-1/2 Tbsp salt and the
fettuccine to the water and stir with a long-handled spoon. Cook until the
pasta is al dente, tender but still firm to the bite. Fresh pasta will
cook in only 2-3 minutes, while dried pasta will take longer. Drain the
pasta well in a strainer or colander, and then place it in a large bowl.
Reheat the sausage mixture, stirring, until hot. Reheat the cream until
hot.
Toss the pasta with the sausage mixture and the cream. Then add 1 cup of
the cheese and toss again. Taste, and add salt if desired.
To serve, arrange the pasta on a heated serving platter and sprinkle with
the remaining 1/2 Cup cheese. Serve immediately.
Serves 4
And I add my thanks and appreciation for your dedication to this
newsletter - I'm a big fan. Oh, and I'm 65 and recently retired to
Minnesota from California.
Susan
To Cyndi in McQueeney, Tx could you tell me what
the date was for the posting of this recipe Bourbon
Pecan Cake, please? Or just post it the recipe? Sounds like one I
would like to try.
Thanks, Gloria,Indiana
To Margaret in Syracuse: I am sure one of the
other members of the "Nancy family" can give you a recipe for Dutch Apple
Pie. I am sending one that is just as delicious and you might want to give
a try sometime.
Dutch Peach Pie
1 - 28 oz. can sliced peaches, well drained or
4 cups fresh peeled, sliced peaches
1 - 9" homemade or prepared pastry shell
2 eggs, beaten
1-1/4 cups sweetened condensed milk
1/4 cup butter, melted
1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup cold butter
1/3 cup chopped pecans (optional)
Arrange peaches in the pie shell. Whisk together the eggs, condensed milk,
and butter and pour over the peaches. Combine the brown sugar and flour,
cut in the cold butter until it resembles course crumbs, stir in the nuts
and sprinkle all over the pie. Bake in a 375 F. oven for 35 to 40 minutes
or until golden brown. Cool, serve at room temperature or chilled.
Norm, in Victoria, BC, Canada
Alicia (November 10th newsletter) wants to know
where to find puff pastry. I get mine in the
freezer section of the supermarket next to the phylo dough sheets.
I guess I'll have to admit to being a senior (I'm
62) but I feel about 30. Isn't 60 the new 40 or something like that?
Margo/Boston
Hello to everyone in Nancyland of to Nancy,
I thought I would respond to your How old we all are. I too am on the not
seniors list I am 42 and mother to one 19 year old son and married for 21
years. I love recipes...It must run in my family as my mom who is 80 and
my 5 older sisters love to collect recipes. I only wish I could cook as
well as I collect..lol
I have one dog named digger he is 6 years old and a real barker.
I am looking for any new bars or squares recipe for
Christmas.
Thanks in advance. Keep up the great job Nancy.
Colleen in Cornwall, Canada
Dear Nancy and Friends:
I recently made this Easy Potato Soup and wanted to share the recipe. I
made my gravy with milk instead of water (which made it thicker). I hope
ya'll enjoy!
Easy Potato Soup
1-2 lbs. frozen hashbrowns (cubed potato kind)
** I used shredded instead.
2 cans chicken broth
1 small onion, chopped
1 package Pioneer white gravy mix
Shredded cheddar cheese for garnish
Prepare gravy mix according to directions. (I prepared with milk, which
made it thicker). Set aside. Brown onions in small amount of oil. Add
broth and hashbrowns; cook until tender (5-6 mins.). Add gravy. Garnish
with shredded cheese.
Amanda from Spring, TX
Hi Nancy:
I am trying to find the original newsletter that told exactly how to do
the cake frosting and chips fudge. I have
spent hours reading one newsletter after another without finding it. I
need to know exactly how to do this. I found the letter from Terese on Oct
30th but not the original. By the way, I am 67 and live in Willards,
Maryland. Just 16 miles from Ocean City. I love the newsletters, they are
one of the highlights of everyday. Thank you for being you. Carol K
Hi Nancy and all Nancylanders, I have sent in my
age blurb and then I thought of something my aunt cooked for us when we
visited her for Thanksgiving in OK one year....many, many years ago. Ha! I
am Sandi Hutson and I live in Jasper, Texas. Like I said before I am 59
and will be 60 in February. My hubby died of cancer in February of 2006
after 42 years of marriage, so I am facing all the holidays without him.
Kind of yucky, huh? I have two boys ages 43 and 38. Cliff, the 43 yr, old
and his wife live in Arkansas and have two little girls, ages 9 and 7. My
youngest son, Brex, the 38 yr. old lives right across from me. His wife
had a 7-yr old son when they married and he is now 22. Together, Brex and
his wife have a 6-yr old little girl. My 22 year old grandson is married
and he and his wife have an 18 mo-old little boy. So, I am a
great-grandmother too. Ha! I also have a male fox terrier named Boober. I
am allergic to cats, but I have a grand-cat named Junior and I do visit
him at my son's house. Also I have a lab puppy grand-dog and another fox
terrier grand-dog. But it's Boober who runs this house. Ha!
OK, so now the recipe my aunt made... The day after
Thanksgiving she boiled the turkey carcas until there was no meat
at all left on the bones, and she had lots of broth. She used part of the
broth and made a white sauce (usually in any cookbook), adding any turkey
meat she got off the bones. Basically she made turkey a la king for us.
She served it over toast and all of us kids made little pigs out of
ourselves. I am sure she probably made turkey noodle soup with the rest of
the broth after we left. We get so busy making recipes for Thanksgiving
that often we just throw away leftovers because we are tired from cooking
so much. I will have to say, I tried this with a smoked turkey one year
and it just didn't work. Anyway, thank you Nancy for letting me drone on.
I always get tickled and have to chuckle to see a Thursday newsletter. You
are such a hard worker and we all do truly appreciate your time in putting
this newsletter together. It is just the best and I for one say, thank you
so much. I hope you all have a wonderful Thanksgiving with lots of family
and friends around you!
Sandi Hutson in Jasper, Texas
In Friday's newsletter Shirley asked about baking
breads in her new mini loaf pans. I bake a
lot of the mini loaves around the holidays to freeze. I use my favorite
bread recipes and bake for about half the time you would bake the larger
loaves. You just need to experiment a bit for each recipe, but I have
found that roughly half the time is what it usually takes. Sorry, but I
don't know about meatloaf, but my regular recipe bakes for one hour, so I
would start with about 30 minutes in the mini pans.
Since we are comparing ages, I am 55 years old and have a 26 year old son.
With just me and my husband at home, I am looking for some quick and easy
one dish meals if anyone has some recipes to share. I use a lot of the
recipes at www.kraftfoods.com
because they are simple & good. Thanks for the newsletter, Nancy.
Betty in College Station
This is a recipe I have used many times, since I
prefer chocolate covered cream candy, rather than nuts. I think I
originally got this from a Hershey's cookbook. After the buttercream
centers are made and chilled, I melt a high quality chocolate for dipping
the centers in to. When I was still in Ohio, I used Daffin's block
chocolate. They are in Pennsylvania, but my sisters used to make the trip
there. This is great to make for gifts at the holidays. I also make them
at Easter too.
Gloria in SC (age 54)
1. In large mixer bowl, beat cream cheese and butter until smooth
2. Blend in confectioners sugar and vanilla (If necessary, chill about 1
hour or until mixture is firm enough to handle)
3. Shape into 1 inch balls, place on wax paper covered tray.
4. Cover loosely, chill 3-4 hours or overnight. Centers should feel dry to
touch before coating.
Variations: Divide mixture into three parts. Add any of the following
flavor variations to thirds of the mixture as desired:
2/3 cup flaked coconut
1/2 teaspoon brandy extract or almond extract
1/2 teaspoon strawberry extract, plus 3 drops red food color
1/4 teaspoon rum extract or orange extract
1/4 teaspoon mint extract plus 3 drops green food color
Chocolate Centers: Blend 1/3 cup Hershey's cocoa with confectioners sugar
and vanilla into above mixture. Add 1 to 2 teaspoons milk until mixture
holds together.
Thank you, thank you, Margaret in Tulsa and Athena
in DE for the crustless pumpkin pie recipes!
I used to make that pie all the time when I was dieting years ago and lost
the recipe. I thought it was gone forever! I am so glad to have it back!
Just a reminder for all you Seniors: if you are over 50, you are eligible
to become a member of SeniorNet, a worldwide organization of seniors
dedicated to helping other seniors learn more about computers. Since
everyone who reads the column obviously has a computer, SeniorNet should
come in really handy. Not only does this site have computer tips and help,
but a vast array of learning opportunities such as on-line book clubs -
where everyone reads a book at home and discusses it online, lessons in
various foreign languages, etc. Check out the website at
www.seniornet.org and see what you
think! Just for laughs, if you go to the site for the computer club to
which I belong locally, you'll see my picture on the first page! That site
is www.ccokc.org.
Doris in Oklahoma City
This is Don in Mich, Golly Gee, I guess I'm an old
timer, I'm 83. and still growing.
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