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 3
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.
3. Under the print range change it from ALL to SELECTION.
4. This will only print out the section you have highlighted and not the
entire page.
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.
or the lady that asked about the
black walnuts,
they are a treasure and count yourself lucky/first you have to get the
outer shells off we used to spread in the driveway and my Dad would drive
the truck over them several times to loosen. Wear plastic or rubber gloves
and take the outer shells off. Take care to not get any of the outer shell
on your clothing as it stains and cannot be washed off.
Once the outer shells are off, spread out and dry
for a few days.
To crack, hold with the sharper end facing up and take a hammer and
break-this gets the larger pieces out . You can freeze . Talk about
delicious in a black walnut pie using the same recipe for a pecan but
substituting the black walnuts. Great in home made cookies and candies
too!
For the lady wanting to know how to cook a turkey breast in a crock pot, I
do this a lot.
Place turkey breast in crock pot, fill pot about half to two thirds full
of water, add some salt. I cook mine overnight or all day. You don't have
to cook that long but i do and is great and oh so tender and moist. You
will then have a wonderful broth for dressing and gravies. What could be
easier. Turns out great every time!
Age wise, I am 57. I have been married 34 years to my wonderful husband ,
Jack , who is the joy of my life , along with our son Daniel, who just
turned 33 a few days ago. We had a Chihuahua for about 16 years and when
he died, was like losing part of our family so feel for the ones that lost
theirs. You are so right, a part of your life is changed forever. I am a
substitute school teacher and the students cant believe i am 57--they tell
me I dont act and look it --I tell them they keep me young and on my toes.
Thanks Nancy, for all the wonderful things and to all the Nancylanders for
all the wonderful recipes. God bless all of you.
Sharon in TN
Hot Sausage Dip
1 pound hot sausage, brown and drain
Melt in a pot:
2 -8 ounces cream cheese
1 large picante sauce
1 can rotel
Add your sausage. Keep warm in a crock pot. Serve with Tostito Scoops You
can make it even hotter by adding hot picante and hot rotel.
Tona in Bama
I have been getting the newsletter for several years now & I love it. . I
am a 72 year old Senior .Thanks, Nancy!!!
Dorthey H Doyline, La.
Hi everybody! My name is Sherrill. I am 53 years old and I live in San
Antonio, Texas. I adore cooking and collecting recipes and cookbooks. I
have a full time job in accounting and am a member of the YMCA. I recently
learned to swim and I take water aerobic classes 4 nights a week. What fun
it is!!
I think Nancy is a wonderful person and I love this newsletter. Everyone
have a safe and happy Thanksgiving.
Hi everyone....I am 68 and a super fan of of this group and have nothing
but admiration for Nancy and all she does for us !!!!!! I just got aan
electric pressure cooker and am looking for some recipes to try in it.
Many many years ago I had an on top of the stove pressure cooker which I
haven't used for years (now going in a garage sale for next spring) so I
really appreciate hearing what all of you make in yours Thanks and Happy
turkey day
Leslie in snowy Wy
Hi Nancy,
I loved the photo of Santa Siggy. I fit into the group with Melinda from
TN....I'm 43 yrs, married 20 yrs and a SAHM of 3 boys. I enjoy collecting
& trying out all the wonderful recipes the members send in to you. You a
lot into this wonderful newsletter and it is most appreciated by me and
the group. Thanks for your time!
Dorry in VA
Help! Help. I was one of the people who missed the Easy Fudge made with
Chocolate Chips and frosting.. I have searched and searched for it in past
newsletters. But have not had any luck in finding it. I'm one of your
seniors. At 74, I still love to cook. I love reading recipes that everyone
sends in.. The bright spot of the day.. Nancy, you are a marvel.
Thanks for all your hard work..
Jane in Va Beach
For Grace in Alabama, I saw shelled brazil nuts in packages next to the
walnuts & pecans at our WalMart in the main aisle with other Christmas
baking products. I used to live in Ohio & I know some people would put
black walnuts in the driveway and run over them with the car to break off
that hard outer shell. They stain your hands terribly so handle them with
gloves. I will be 64 on Dec 1. I travel a great deal - trips to
Israel, Alaska, Niagara Falls, Pennsylvania & Georgia this year. I just
came back from Ohio where we had a big party to celebrate my parents 65th
wedding anniversary. This makes it impossible for me to have
animals although I love them. My sister has a dog & my son has 3 dogs, 6
cats, birds, fish, naked rats, & a bearded dragon that I can play with.
Thank you, Nancy for this wonderful "family" you have brought together.
Anne in Fl.
Texas Caviar Recipe For Doris in Middle Tennessee from the Nov 13
Newsletter
JanSonger
TEXAS CAVIAR
28 ounces black-eyed peas -- canned, drained
15 ounces white hominy, canned -- drained
2 medium tomatoes -- chopped
4 green onions -- chopped
2 cloves garlic -- minced
1 medium green bell pepper -- chopped
1 jalapeno -- chopped
1/2 cup chopped onion
1/2 cup chopped parsley
8 ounces Italian salad dressing
Combine all ingredients except salad dressing; mix well. Pour salad
dressing over mixture; cover and marinate at least 2 hours in
refrigerator. Drain. Serve with tortilla chips. Yield: 7 cups (about 14
servings).
Hi everyone!
I have a couple of requests today: (1) My mom and I were getting recipes
together over the weekend to have our big pre-Christmas candy-making day
during the Thanksgiving weekend. We have already decided to make our
traditional Chocolate Covered Peanuts, Butterscotch and Cashew Haystacks,
Texas Trash, and a new Divinity recipe. If anyone wants any of these
recipes, let me know and I will send them. Does anyone have any t-n-t
candy recipes that they would share? In particular, I was thinking about a
rum ball recipe and maybe a pecan praline recipe, but any others would
also be welcome. (2) My church is having a Christmas Bazaar for the first
time this year, at the beginning of December. I would like to have a booth
with some crafts, probably homemade candles and maybe some homemade
jewelry, and some homemade baked goods and candies. I was also thinking
about including some of the jar gifts. I thought there was a link on the
website with some of the jar recipes, but of course, now that I want it, I
can't seem to find it. Does anyone have any jar recipes that they would
share? Any other ideas for easy things that sell good at these types of
events would be appreciated.
I haven't yet seen any Chili recipes that I had requested. I was hoping to
have several to choose from before I actually got around to making a big
pot.
Last week was Boss's Day. One of my co-workers made a big pot of chicken
and sausage gumbo for everyone, which was delicious. I brought the Grape
Salad, which was, once again, a big hit, and the following very easy, but
really good, Chocolate Éclair Dessert, that I thought some of my fellow
Nancylanders might enjoy.
Chocolate Éclair Dessert
1 box graham crackers
2 large packages instant vanilla pudding mix
3 cups cold milk
1 12 ounce Cool Whip
1 can chocolate icing (sit can in hot water to soften)
Mix pudding and milk, fold in Cool Whip. Line bottom of 9 1/2 x 13" pan
with a layer of graham crackers. Spread 1/2 of the pudding mixture on the
graham crackers. Add another layer of graham crackers and spread the
remaining pudding mixture. Add a third layer of graham crackers. Top with
icing. Place in refrigerator for 8 hours or overnight before serving.
Everyone have a wonderful day!
Vickie in Liberty, Texas
The following messages may or may not have been posted to the newsletter.
I am trying to get caught up on all the messages. If the following
messages have been posted to past newsletters just pretend like they
aren't here, LOL.
Nancy
For Iris (10/23) Rice Pudding
President Grant's Rice Pudding
1 T. butter
3 c. hot cooked rice
4 eggs, separated
2 c. half and half
2 c. milk
1/2 c. sugar
1 T. grated lemon peel
1 t. vanilla extract
1/8 t. salt
Lemon Sauce
Stir butter into rice. Beat yolks & add half and half, milk, sugar, lemon
peel, vanilla and salt. Fold in egg whites which have been beaten until
stiff but not dry. Turn into buttered shallow 2 qt. baking dish. Set in
pan of hot water. Bake 350 for 1 hr. or until knife comes out clean. Serve
warm with Lemon Sauce.
Lemon Sauce
1/2 c. sugar, 1 T. cornstarch, 1/8 t. salt, 1 c. boiling water, 1 T.
butter, 1 T. grated lemon peel, 3 T lemon juice.
Combine sugar, cornstarch & salt. Stir in water gradually. Cook,
stirring constantly, about 5 min.
Blend in remaining ingredients.
Athena
This is for sandy, Blue Springs, MO [10/24 news letter] theses recipes
were given to me many years ago by my friend Joyce. Her comments are at
end of recipes. both freeze well.
Mary, Green Brook, NJ
Black Walnut Pound Cake
2 cups finely chopped walnuts
1/2 cup bourbon
3-1/2 cups sifted all purpose flour
1 -1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. ground cloves
2 cups soft butter or margarine
2-1/2 cups sugar
8 eggs, well beaten
1 tsp. vanilla
1/2 cup bourbon
Preheat oven to 350 degrees. Grease well and flour a 10 inch tube pan. In
small bowl combine walnuts and ½ cup bourbon, mix well and set aside. Mix
flour, baking powder, salt and spices together. In a large bowl of
electric mixer at medium speed beat butter with sugar until light.
Add eggs and vanilla beat at high speed occasionally scraping sides of
bowl and guiding mixture into beaters with a rubber scraper for 4 minutes
until the mixture is thick and fluffy.
At low speed gradually beat in flour mixture just until combined. Stir in
bourbon and walnut mixture. Bake 1 hour and 10 minutes or until cake is
done. after cake is cooled. Soak cheesecloth in 1/2 cup bourbon. Wrap cake
completely in cheesecloth then in foil. Refrigerate several days before
using.
My father made this cake all the time I was growing up.
Apricot Brandy Cake
3 cups sugar
1-cup [1/2 pound] butter or margarine
6 eggs
3 cups flour
1/4 tsp. baking soda
1/2 tsp. salt
1-cup sour cream
1/2 tsp. rum flavoring
1 tsp. orange extract
1/4 tsp. almond extract
1/2 tsp. lemon extract
1 tsp. vanilla
1/2 cup apricot brandy
Grease and flour bottom of a large tube pan. pre heat oven to 325o.
degrees. Cream butter and sugar. Add eggs one at a time, beating
thoroughly. sift together flour, baking soda and salt.
Combine sour cream flavorings, and brandy. Add alternately, flour and sour
cream mixtures to the sugar mixture. Mix just until blended. Pour into
prepared tube pan. Bake for 70 minutes or until done. Usually 10 to 15
minutes more are needed. sprinkle with confections sugar while still warm
This is my all time favorite.
Hello Nancy and all you great cooks out there in Nancyland!
I am responding to the October 27th
Newsletter,
to Nancy C, Streator, Illinois who was asking about the lemon bar recipe I
posted. Yes, you saw the correct recipe! It is so easy and quick. They are
great and light. I have been experimenting with cake mixes since Nancy
had all of those in the newsletters and I am having a ball! The ones using
the 1 step angel food cake mix are so yummy!
Also, Corinne, in the same newsletter, gave a hint of how she gets a
healthier butter. If you check in your groceries, you will see that Land
O' Lakes offers a spreadable butter that contains olive oil! That's what
we use at home. It is good, too! They also offer the same in a light
version, and it's offered in the sticks.
Have a great day! Chris in NM
This site had a few different recipes. I read some where that you can use
the jiffy mixes for the EZ Bake oven too. This should get you started in
the right direction.
Nancyb
Linda, Fairborn Ohio, Here is a stew recipe that I use all the time. It's
really easy and good! Also, some jello salad recipes.
Sarah,MN
Waldorf Astoria Beef Stew
3# pot roast, cut into stew sized pieces (I just use stew meat)
2 large onions, cut into chunks
3 c. carrots, bite sized
1 c. celery, bite sized
Potatoes, quartered or halved according to number of people served
Sprinkle over top of above ingredients:
3T. tapioca
1T. sugar
1T. salt
pepper to taste
Add:
1 can tomato soup
1 can water
Put everything together in 1 large pan or roaster. Bake at 250 for 5 hours
with cover on. Do not open or stir until done. Do not brown meat first.
Jello Fruit Salad Recipe
3 oz. box lime or lemon Jello
1 c. hot water
1/2 c. pineapple juice
1 (15 oz. or 20 oz.) can
crushed pineapple, drained 1/2 c. cottage cheese
1 c. Cool Whip
1/4 to 1/2 c. chopped nuts
1/4 c. chopped maraschino
cherries
Dissolve lime or lemon Jell-O in hot water. Add pineapple juice.
Refrigerate until it becomes a thick syrup. Add pineapple, cottage cheese,
Cool Whip, nuts and maraschino cherries. Put jello fruit salad in dish or
mold and refrigerate until firm.
Jello Salad
1 small package Strawberry Jello
10 ounces Cool Whip
1 medium can crushed pineapple
6 ounces cottage cheese (small curd)
1 cup miniature marshmallows
1/2 cup chopped pecans (optional)
1/2 cup chopped marachino cherries
In large bowl, add dry Jello to Cool Whip and fold. Fold in undrained
pineapple. Stir in remaining ingredients. Refrigerate at least 1 hour
before serving and enjoy! Substitutes - Use orange Jello and 1 can of
Mandarin oranges to replace the strawberry and cherries.
PINEAPPLE COTTAGE CHEESE MOLD
1 pkg. lime gelatin
1 c. boiling water
1 c. evaporated milk
1 c. cottage cheese
1 sm. can crushed pineapple
1/2 c. mayonnaise
1/4 c. chopped celery
1/4 c. chopped nuts
Dissolve gelatin in hot water, add other ingredients. Pour into mold and
chill.
For Patricia in OH from Becky in Magnolia, Arkansas: This may be the
recipe you're looking for; I can guarantee it is scrumptious! I got this
recipe from Paula Deen's website at
www.foodnetwork.com. You can count on
anything she makes being out-of-this-world; you can also count on it NOT
being low-fat, low-calorie or heart-healthy! Eat it at your own risk! But,
hey, what is stressed spelled backwards? Desserts!
Peanut Butter Cheese Fudge
1/2 pound sliced easy-melt cheese (recommended: Velveeta)
1 cup (2 sticks) butter - NOT margarine
1 cup crunchy peanut butter
1 teaspoon vanilla extract
1 cup chopped nuts, optional
2 (16-ounce) boxes confectioners' sugar
Lightly spray the bottom of a 9"square pan with nonstick cooking spray. In
a saucepan over medium heat, melt cheese and butter together, then add
peanut butter and stir until smooth. Remove from heat and add vanilla and
nuts.
Empty confectioners' sugar into a large bowl and pour cheese mixture over
sugar. Stir until completely mixed. Candy will be very stiff.
Using your hands, remove candy from the bowl and press evenly and firmly
into the pan. Because of the amount of butter in this recipe, pat top of
candy with a paper towel to remove excess oil. Place the pan in
refrigerator until candy is firm.
To serve, cut into small squares.
For Lois of WI...Here are the rice cooker tips I can pass along:
1. The instructions that came with mine said for 1 scoop of rice, add
water to the "1" mark inside pan. That's not enough water. Instead, I put
enough water to measure BETWEEN the "1" and "2" marks. That makes it
perfect.
2. No matter what I did (adding a little oil, washing the rice, etc.),
while it cooked, it sputtered rice liquid out of the vent hole all over my
counter top, making a big mess. An easy fix is to loosely drape a
squeezed-out, wet dishcloth across the lid so that the sputters get on the
cloth instead of on the counter top.
I love my rice cooker and don't see how I've gotten by without one for so
long!
Becky in Magnolia, Arkansas
Asparagus-Artichoke Salad
2 packages frozen asparagus
1 jar marinated artichoke hearts
1 bottle (8 oz) creamy Italian dressing
1 jar pimentos
Thaw asparagus and slice into smaller pieces. Place asparagus in a shallow
serving dish. Arrange artichokes over asparagus, cutting larger pieces if
necessary. Drizzle oil from artichokes over vegetables. Smother with
Italian dressing. Decorate with pimento cut into thin strips. If serving
as salad, chill. If serving as a vegetable, warm about 20 minutes in a 350
degree oven. Do not overheat. May substitute strips of red bell pepper for
pimento.
grannym IL
Dear Nancy, Here is a tnt recipe for a
Easy Squash Casserole
2 pkg. (12 oz ea.) Frozen squash
4 Tb. butter
l t. salt
dash of pepper
Combine defrosted squash, butter, salt and pepper in a saucepan and heat
over low heat until warm. Stir frequently.
Beat 2 eggs, and add squash mixture gradually to the eggs. Mix well. Pour
into greased l qt. casserole.
Topping:
Mix together -
l/3 cup light brown sugar, l/2 t. cinnamon, 2 Tb. butter, softened and
l/2 cup pecans.
Sprinkle over squash.
Bake for 30 minutes at 350 degrees.
Serves 6
Dee in W. Lafayette IN
This is for Linda, from the
October 30 newsletter. Your recipe for Chicken
Enchiladas looks amazing. It calls for 1-1/2 dried leaves. 1-1/2 what?
Tsp.? Tbs? And what type of dried leaves? I can't wait to try this one.
Here is my TNT Chili recipe. It is easy, spicy, slightly sweet, and always
gets rave reviews!
Tricia in VA
TNT Chili
1 Tbs vegetable oil
2 onions - small diced
3 cloves minced fresh garlic
2 Lbs. ground beef
1) 25-oz can chili beans
1/2 of a 12 oz jar chili sauce
1) 8 oz can tomato sauce
1/4 cup chili powder
2 tsp cayenne pepper
2 Tbs Worcestershire sauce
In a heavy bottomed pot, sauté onion and garlic in oil until golden brown.
Add the beef to the onions and brown. Add the rest of the ingredients and
stir. Simmer chili for 45 minutes. If it seems too thick, sometimes I add
a cup of water. Serve with shredded cheddar cheese, sour cream, and minced
green onions. Oh, and don't forget the ice cold beer!
Hello! This recipe is for Mary W. in Colorado who is looking for wonderful
appetizers for an upcoming party. This a wonderful clam dip that I make
every year for Christmas and New Years parties. This dip I have to triple
because it never ever lasts long. Hope you and others on here enjoy this
just as much.
Dawn - Cape Cod, MA
Dawn’s Clam Dip
1 package of Philly cream cheese (hard, not whipped, not non-fat)
3-5+ - tbs.Worcestshire sauce to taste (I use about 4 tbs. per package of
Philly cream cheese), use as little or as much you like
1 can of minced clams, reserve juice to the side
Mix first two ingredients, then add as little or as much of the clam juice
as you desire. I usually add about 1/2 of the can of juice. Thoroughly mix
all together. Chill at least 30 minutes before serving. Can be made the
night before. Serve with thick potato chips or crackers. In my opinion it
does not go well with veggies.
Hi to everyone in Nancyland!
Here are a few ver, very old recipes for the holidays.. Some of them may
need to be modernized.
Divinity
1 2/3 C Sugar
1/3 C. Water
pinch of salt
1 pint marshmallow cream
1/2 C. nuts
1 tsp. vanilla.
Boil sugar, water and salt until it forms firm ball in cold water. 250
degrees on candy thermometer.place marshmallow cream in bowl and stir in
hot syrup. Beat until it forms a peak. Add nuts & flavor. Drop from spoon
on waxed paper. May leave out nuts and press marchino cherry in top of
each piece of candy.
Peanut Brittle
2 C. Sugar
1 C. light Corn syrup
1/2 C. Water
1 tsp. vanilla
10 oz. pkg. raw peanuts
1/8 tsp. salt
1tsp soda
1 Tblsp. butter
Combine sugar, syrup, & water in large heavy skillet. Place over medium
heat and stir until sugar dissolves. Cover and cook for 3 minutes. Remove
cover and cook to soft ball stage 234 degrees on candy thermometer. Add
peanuts stirring frequently. Cook until brittle reaches hard crack or
brittle stage 300 degrees on thermometer. Remove from heat . Add remaining
ingredients...except soda...stir until well blended.. Stir in soda well.
Spread on a well butter 14 1/2x17 inch cookie sheet. as candy cools loosen
edges of brittle on all four sides of cookie sheet. Lift up and pull edges
gently to stretch candy as thin as possible. Break or cut off thin
portions. Repeat process until all of candy has been pulled or stretched.
Break into pieces after its cold. I spread foil on the cabinet, spray with
cooking spray and spread hot candy directly on foil. Work fast as it sets
up quickly, I can spread it very thin and omit all the lifting, pulling.
Enjoy. This recipe is about 40 years old.
Diabetic Cookies
1-3/4 C. whole wheat flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
1/2 C. margarine
1/2 C. sugar twin( I use Splenda)
1 egg
1 C. unsweetened applesaude
1/2 C. chopped raisins
1 C. bran
1/2 C. nuts
Sift together flour, spices and soda. In large gown mix together
margarine, Splenda & egg. Mix in dry ingredients alternating with
applesauce. Fold in bran, raisins S& nuts and mix thoroughly.. Drop onto
greased cookie sheet by tablespoon. Lightly flatten with fork ..dipped in
milk.. Bake at 350 for 7-8 minutes. Makes 36 cookies. 1 cookies =1 fat &
1/2 bread..76 calories per cookie.
Nancy, sorry this is so long. If you can use any of the great. I enjoy
your letter every day, and really like the new format. It really looks
great when printed out. I am running off some of the recipes to make small
recipes books to give friends for Christmas gifts.
M Tulsa
Hello Nancy & fellow food lovers. There have been so many lately we want
to try! That San Antonio Squash from Amanda in Springs TX. is high on my
list.
Marilyn in FL
For Susie Indy, I sure hope this is what you needed, you are always so
good about filling other folks' requests.
BROWNIE TOP CARAMEL CUSTARD PIE
1 unbaked 9" pie shell
1/2 c. chopped walnuts
1 14 oz. can condensed milk, divided
20 tan colored caramels (the bags we can buy always have dark brown ones
in too)
1 egg, beaten
2 T. margarine, melted
6 oz. semi-sweet chocolate chips, melted
Cool Whip for topping
Scatter nuts in the pie shell. On Low heat, mix 2/3 c. of the sweetened
condensed milk & the caramels till caramels dissolve; pour this over the
nuts. In another bowl, beat egg; mix in the margarine & the rest of the
condensed milk, stir in the melted chocolate, & pour this over the caramel
layer. Bake at 325 till the center springs back when touched with a
finger, about 32-35 minutes. Serve warm or cool, topped with Cool Whip.
Refrigerate left-overs.
For Joyce in Ky, this pot-luck dish is still good after it has cooled to
almost room temp., so it's a good one to take. I first tasted it at a
Christmas pot-luck, we all thought how different it was and with the red
and green looked nice too, now whenever I take it anywhere other people
want to make it too.
NOODLES AND ASPARAGUS
6-7 oz. fluffy medium noodles
1 #2 can asparagus bits & pieces, well drained
1 10 oz. can Cream of Celery soup
1 soup can of milk
1 c. shredded mild cheddar
1/2 c. pretty fine fresh bread crumbs
Dots of butter
1 T. diced drained pimento (plus some sliced ripe olives if you like them,
we do)
Seasoned pepper, we like Lawrey's
Cook noodles as package directs, drain asparagus, and butter a 7" x 10" or
a 9" x9" pan. Mix soup, milk, & cheese. Layer into pan, half of noodles,
half of asparagus, and half of soup mixture; repeat.
Scatter the crumbs on top and dot with butter. Make an X or a circle or a
tree or a bell or whatever on top with the pimento, and add the ripe olive
slices too if you are using them. Sprinkle just lightly with the seasoned
pepper. Bake at 350 for 35 -40 minutes, until very bubbly and edges are
well browned.
Serves lots at a pot-luck, about 4 to 6 at home. Easy to double in a 9" x
13" pan. Makes a good lunch, too.
For Theresa P. , sweets cooked in a skillet.
CARMELIZED CANDIED SWEETS
1/2 c. margarine
1/2 lb. light brown sugar
1/8 c. maple syrup (cane syrup is good too)
2 lb. cooked or 2 #@ cans sweet potatoes or yams, cut in smallish pieces
(more caramel!)
Use a largish skillet with plenty of room. Melt margarine, stir brown
sugar in till completely dissolved.
Raise heat to High and dribble in syrup. When caramel is bubbly, add
potatoes and red uce heat to Medium; cover & cook, turning once or twice
with a big spoon, till sauce begins to look clear & clings to the
potatoes, Serves 6-8. An old family favorite, especially for Christmas
with turkey and Easter with ham. Easy to double or triple, but if you have
to crowd the skillet, they take a little longer to get coated right.
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
Newsletter index.
Join our recipe exchange family today
Enter your email address below and click the 'YahooGroups' button to
sign up for for our free recipe exchange newsletter. It is sent each day
except Thursday
