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 18, 2006
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.
Hi, Nancy,
I hope your babies are putting a smile on your face today!
In the 11/ 13 newsletter, Susan requested a Tomato Pudding recipe from
Marcia Adams' Cooking in Quilt Country Cookbook. Is it alright to post
this to the newsletter, Nancy? If it is, I have it below:
I'm sorry it's taken me a couple of days to find time to send this in.
According to the cookbook, this is "a vegetable side dish that's as good
as dessert. Slightly sweet and rich, it puffs as it bakes, but the end
product is a bit caramelized."
Tomato Pudding
1 qt. bread cubes, in 1 inch cubes, without crusts
1/2 c. plus 2 T. (1 1/4 sticks) butter, melted
2 c. tomato puree
1/2 c. water
1/2 c. brown sugar
1 bay leaf
1 T. orange juice
1 T. lemon juice
1/2 t. salt
1/8 t. black pepper
Preheat oven to 375º. Place the bread cubes in an oiled, flat 1 quart
glass baking dish. Pour the butter over the cubes and set aside. In a
medium saucepan, combine the rest of the ingredients and simmer, covered,
for 5 minutes. Remove the bay leaf and pour the mixture over the buttered
bread cubes; do not stir. Bake in a pan of hot water for 1 hour; the top
of the pudding will be puffed and dark brown. Serve immediately. Serves 4
to 6.
Wendy, SNJ, thank you for the information about freezing sage. I couldn't
understand how freezing could possibly make sage be poisonous!
Thank you also, Nancy, for the information (links) you sent me about
freezing sage. You are a true gem, and appreciated by all of us!
Also, thanks go to grannym IL for the Pecan Pie recipe. I'm planning to
try it for Thanksgiving.
I'll be 49 next month and I've been married to my husband Bobby for 22
years. We live in South Central Texas and we are happily childless,
although we had two Chihuahuas who were loved and spoiled and I don't
think we could have loved them more if they had been our children. They
died within 9 months of each other, in 2002 and 2003. I like easy, simple
cooking and I'm a lot better cook now than when we were first married--the
first couple of years of our marriage, my husband had some adventures in
the dining room! Thanks to all of you for all that you do to make this
newsletter so great--it feels like one big, happy family and it just keeps
getting better!
I'm sorry this has turned out so long!
Sharon in Texas
Hi, Nancy: In the Nov. 13th newsletter, Doris in Middle Tenn. asked for a
recipe for Cowboy Caviar. The one I have is called Redneck Caviar, but it
has the same ingredients she mentioned.
Redneck Caviar
1 15-oz. can black eyed peas, drained and rinsed
1 green bell pepper, chopped
1 med. onion, chopped
1 15-oz. can shoepeg corn, drained & rinsed
1 jar Braswells pepper relish (we can only find this at Kroger)
1 8-oz. bottle Zesty Italian dressing (only use 6 oz.)
Mix all ingredients and chill. Serve with Frito scoops. We made and used
this at the reception when we had a Womanless Wedding at our Church. It
was quite a hit. Hope this is what Doris wanted.
Nell in VA (78)
Nancy~
This recipe is for Doris in Middle Tennessee.
Joyce in MO
Cowboy Caviar
4 cups cooked black-eyed peas, drained and cooled (I use canned beans)
1 cup diced yellow onion
1 cup diced red onion
1 green or red bell pepper, diced
1 tablespoon minced garlic
1 tablespoon Cajun seasoning
1/3 cup olive oil
1/3 cup red wine vinegar
1 teaspoon black pepper
Mix all ingredients thoroughly in a large bowl. Chill in the refrigerator
for 24 hours, stirring occasionally. Stir again before serving.
Nancy:
for the lady who wanted Rum Ball recipe on Nov. 14. I couldn't find mine
but did find one for Bourbon Balls. She might try this and substitute Rum
in the recipe.
BOURBON BALLS
1 pkg. (6oz.) semisweet chocolate pieces
3 Tbls. light corn syrup
1 pkg. (7 1/4 oz. ) vanilla wafers crushed
1/2 C. sugar
1/3 C. bourbon
1 C. chopped walnuts.
Melt chocolate in microwave.. remove and stir in sugar, syrup and bourbon.
In mixing bowl combine wafer crumbs and walnuts. Stir in chocolate
mixture, blend well and immediately shape in 1 inch balls. Store in
airtight container at least 1 week before serving. Makes 4 1/2 dozen
BRANDIED FRUIT BALLS
2-1/2 C. vanilla wafer crumbs (approx. 65 wafers)
1 can (14 Oz. sweetened condensed milk (NOT evaporated milk)
1 pkg. (9 oz.) condensed mince meat, crumbled
1 C. chopped nuts
1/3 C. chopped candied cherries
2 Tbls. cocoa
1/2 tsp. brandy flavoring
Flaked coconut or confectioners sugar
In large bowl, stir together all ingredients except flaked coconut until
well blended. Dip palms of hands in confectioners sugar. Using about 1
teaspoon mixture, roll in balls; coated with flaked coconut.. Place on wax
paper-lined baking sheets; refrigerate 2 hours or until firm. Store in
refrigerator. Makes about six doze. The flavor improves after 24 hours.
They can be made ahead and stored in refrigerator for several weeks.
APRICOT CANDY BALLS
1 PKG. dried apricots
1 c. chopped pecans
1 c. chopped flaked coconut
2/3 C. Eagle Brand Sweetened Condensed Milk
Grind, apricots, pecans and coconut in food grinder. Add Eagle Brand Milk.
Form into balls and roll in powdered sugar. Yields 2 dozen.
FRUIT & HONEY CANDY
1 (8 oz. pkg) each dried apricots, apples & peaches
1 (6 oz. pkg) dried fruit bits
3/4 C. honey
1 tsps. orange extract
1 1/2 C quick oats
1 (7 oz. pkg) walnut pieces, divided
In food processor with metal blade, combined dried fruits: process 2-3
minutes, or until fruit is finely chopped. Add honey, and orange extract;
process 2-3 minutes more or until well blended. In small bowl combine oats
and 1 cup nuts; add to fruit mixture and process 2 minutes or until nuts
are chopped. Form mixture into balls; roll in 3/4 Cup finely chopped nuts.
Place in foil candy cups; store in airtight container. Yield: approx. 7
dozen
GRANDMA MAC'S OATMEAL CAKE
1 C. Quick cook oats
1-1/2 C. boiling water (Pour over oats and let stand)
Cream together:
1 C. brown sugar
1 C. white sugar
1/2 C. shortening
2 med. eggs
Add to oats; then add:
1 1/3 C. flour
1 Tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. vanilla.
Bake in (13x9 pan sprayed with baking spray. I'm not sure of pan size,
this was my mother-in-law's recipe. She has been gone for 21 years)
Bake 350 degrees 30 minutes.
TOPPING
Pour over cake while cake is still hot
1/2 C. brown sugar
1/2 C. canned milk
4 Tbls. margarine
1/2 Tsp vanilla
Boil 2or 3 minutes and pour over cake.
Hi Nancy - Love to receive your newsletter. I am a
74 year old widow and wrote to your column once with PARAWAX Quickie
cookies but no one made a comment about using it in the cookies. They are
very good and what do you think about the parawax? What I wrote about this
time is there anywhere on your site that tells about your life and
background (I hear your troubles referred to once in a while and just
slightly by others) I am so interested in people - Can you send me a quick
E-mail? Love to you and your kitties! I have a dear black and white named
"Patches")
Phyllis
Comment
I don't have anywhere that tells about my background. I guess I
think think it would be of interest. I am the youngest of 5 children and
have 4 brothers (two in Ohio and two in Arizona.) I am 62 years old.
I moved around a lot during 1-4 grade years because my father worked for a
pipeline. I lived with my Grandmother Wise (mother's mother) in Lebanon,
Ohio. My Grandmother Rogers (father's mother) took care of both my mother
and my Grandmother Wise. After my mother and Grandmother Wise died I
continued to live with my father and spent the summers in Dalhart, Texas
with my brother and sister-in-law. After my father died I stayed in
Dalhart with my oldest brother and sister-in-law until I graduated from
high school. I worked my way through West Texas State University (now West
Texas A&M.) I feel very fortunate to be able to have seen a lot of the
US by moving a lot when I was young. I attended many elementary schools
and realized the quality of schools from one place to another was
different. I remember when I was young and living in Brandon, Mississippi
and being confused why Blacks in the South had to attend different schools
than I did. In Ohio they attended the same schools.
I made the decision to become a elementary school teacher and work with
students tend to move often. I taught for 25 years in Chapter I
math/reading and special education in Amarillo, Texas. I enjoyed going to
college and meeting new people so much that I attended West Texas State
(now West Texas A&M) for years and years and years. After a couple of
Bachelor degrees and a couple of Master's degrees I started began taking
courses at local junior college. While I worked as a part time Educational
Diagnostician at Amarillo College. The courses didn't cost me anything while
I worked there so I took several courses every semester. Most of the
courses were in computers and networking.
My hobbies include cooking, genealogy, traveling, and learning new things.
I have spent a number of summers in England (taking more courses, LOL.) I
have always been fascinated with Roman history and the history or England. Loved
spending summers at Chalford, near Cirencester, England and learning more
about Roman history.
In March, 1993 I took medical disability retirement due to increasing
problems with fascioscapulohumeral muscular dystrophy. I began this
newsletter in 1996 after completing a Master's degree at WTA&M. Thought if 10
people subscribed to it that would be really wonderful. Sent out recipes
to my friends, put a web site online
http://members.amaonline.com/nrogers and called it Nancy's Kitchen.
Within a year there were over 5,000 members. The first newsletters
consisted of a thought for the day and one of my favorite recipes. In 1998
a company offered to purchase Nancy's Kitchen. I sold it and purchased it
back in 2000. The time required to keep the newsletter going and the cost
to keep the site online was overwhelming. Thank you Deana for allowing me to purchase
the site and newsletter back with small monthly payments. I feel very
fortunate to have it back. The small amount of additional income earned from the
site now helps supplement my disability income. (It also allows Ditto and Siggy to have
his daily shrimp and Ditto to have lots of toys.)
Currently there are three combined groups that get this newsletter
Nancys_Kitchen ............. 20,387 members
Alicias_kitchen ............... 5,957
members
All_Easy_Cooking_Recipes ... 4, 899 members
Nancy
Nancy, I have a question for our members. It is
how long have they been members? I know I was going through some papers
today and I came across some recipes from 2002 and I believe I was a
member before that.
Susie Indy
Comment
The newsletter has been online since November 21, 1996.
Last letter before the holiday, so here's wishing the happiest and safest
of Thanksgivings to you, Nancy, to whom I am personally very grateful for
this newsletter, and to all our cooking buddies, whatever ages we are. For
Lois WA, requested in 11/12 letter.
WHITE CHILI
1 tsp. garlic powder
1 tsp. cumin
1 tsp. oregano
1/8 tsp. dried red pepper flakes
1 T. olive oil
1 lb. chicken breast, skinned, boned, and cubed
1 small onion, chopped
1 1/4 c. chicken broth or bullion
1 4 oz. can chopped green chilies
1 16 oz. can cannelloni beans (great northern if you live someplace you
can't get cannelloni)
8 green onions, both parts, sliced
1/2 c. shredded jack cheese
Mix first 4 seasonings in a cup and set aside. In a 3 qt. pot on Medium
heat cook chicken in oil about 5 minutes, stirring. Remove meat with a
slotted spoon, set aside covered. Sauté' onion in leftover oil and juices
from meat in same pan for 2 or 3 minutes. Stir in the broth, chilies, and
seasonings; simmer very low half hour, uncovered. Stir chicken back in add
the undrained beans. Simmer 10 minutes more.
Top with sliced onions and cheese to serve.
Have multiplied this drastically for a chili cook-off, didn't win, doggone
it but quite a few of the tasters and contestants did request the recipe.
For Jackie in So. Louisiana. Thanks a million for offering to try to get
the Little River Inn roll recipe in the 11/14 letter. Boy you sure live in
a lovely place; we really like New Iberia and Abbotsville too, but don't
get there very often. Will be watching for your reply.
For Maddy in WA , request in the 11/14 letter. We love Cubano food too.
CUBAN BREAD
(ours is machine kneaded, as I have confessed, am 69 and the
thumbs are not what they used to be!)
Process on the Dough Cycle. (Should be a t least 25 minutes, with a short
rise and then at the end, a long rise for most authentic results):
1 c. water warm from tap
2 T. olive oil
1/2 tsp. salt
2 tsp. sugar
3 c. bread flour (don't substitute)
2 1/2 tsp. bread machine yeast (don't substitute)
Put parchment paper on your baking sheet and sprinkle with corn meal. When
machine stops, dump dough out onto a floured surface (wax paper is o.k.)
and pat into the shape you want. Do not punch down or knead, as you often
would do, just pat and push into either the long long thin bread, or (our
favorite), a large oval about 10 -12 inches long. Move onto the cornmeal,
dust heavily with flour (a shaker is good for this), and score,
diagonally, 3 times on the oval loaf or 5-6 times on the long one.
Heat your oven at 350 for l minute, NO MORE. Turn off oven. Cover the loaf
with wax paper , set into warm oven, and let rise 30 minutes. Remove cover
with bread still in oven; turn oven on at 375, and, counting from when you
turn it on, bake 42 to 45 minutes. It is done when it sounds hollow when
rapped on the bottom. If you make it REALLY long, might check for doneness
at 37-38 minutes.
This is our favorite bread, Hope it comes out well for you, I know
humidity, among other things, really changes the way bread dough reacts.
Again , Happy Thanksgiving to All.
Marilyn in FL
Last letter before the holiday, so here's wishing the happiest and safest
of Thanksgivings to you, Nancy, to whom I am personally very grateful for
this newsletter, and to all our cooking buddies, whatever ages we are. For
Lois WA, requested in 11/12 letter.
WHITE CHILI
1 tsp. garlic powder
1 tsp. cumin
1 tsp. oregano
1/8 tsp. dried red pepper flakes
1 T. olive oil
1 lb. chicken breast, skinned, boned, and cubed
1 small onion, chopped
1 1/4 c. chicken broth or bullion
1 4 oz. can chopped green chilies
1 16 oz. can cannelloni beans (great northern if you live someplace you
can't get cannelloni)
8 green onions, both parts, sliced
1/2 c. shredded jack cheese
Mix first 4 seasonings in a cup and set aside. In a 3 qt. pot on Medium
heat cook chicken in oil about 5 minutes, stirring. Remove meat with a
slotted spoon, set aside covered. Sauté' onion in leftover oil and juices
from meat in same pan for 2 or 3 minutes. Stir in the broth, chilies, and
seasonings; simmer very low half hour, uncovered. Stir chicken back in add
the undrained beans. Simmer 10 minutes more.
Top with sliced onions and cheese to serve.
Have multiplied this drastically for a chili cook-off, didn't win, doggone
it but quite a few of the tasters and contestants did request the recipe.
For Jackie in So. Louisiana. Thanks a million for offering to try to get
the Little River Inn roll recipe in the 11/14 letter. Boy you sure live in
a lovely place; we really like New Iberia and Abbotsville too, but don't
get there very often. Will be watching for your reply.
For Maddy in WA , request in the 11/14 letter. We love Cubano food too.
CUBAN BREAD
(ours is machine kneaded, as I have confessed, am 69 and the
thumbs are not what they used to be!)
Process on the Dough Cycle. (Should be a t least 25 minutes, with a short
rise and then at the end, a long rise for most authentic results):
1 c. water warm from tap
2 T. olive oil
1/2 tsp. salt
2 tsp. sugar
3 c. bread flour (don't substitute)
2 1/2 tsp. bread machine yeast (don't substitute)
Put parchment paper on your baking sheet and sprinkle with corn meal. When
machine stops, dump dough out onto a floured surface (wax paper is o.k.)
and pat into the shape you want. Do not punch down or knead, as you often
would do, just pat and push into either the long long thin bread, or (our
favorite), a large oval about 10 -12 inches long. Move onto the cornmeal,
dust heavily with flour (a shaker is good for this), and score,
diagonally, 3 times on the oval loaf or 5-6 times on the long one.
Heat your oven at 350 for l minute, NO MORE. Turn off oven. Cover the loaf
with wax paper , set into warm oven, and let rise 30 minutes. Remove cover
with bread still in oven; turn oven on at 375, and, counting from when you
turn it on, bake 42 to 45 minutes. It is done when it sounds hollow when
rapped on the bottom. If you make it REALLY long, might check for doneness
at 37-38 minutes.
This is our favorite bread, Hope it comes out well for you, I know
humidity, among other things, really changes the way bread dough reacts.
Again , Happy Thanksgiving to All.
Marilyn in FL
Hi Nancy, furry assistants and all in Nancyland.
Happy Thanksgiving to everyone. I am holding off on starting my diet in
earnest till after the holidays as I know I am doomed to failure
especially since my youngest daughter has been making fudge all night long
to take into work tonight. Oh her fellows coworkers are going to love her
for sure as I have been taste testing quite often LOL In Nov. 9th
newsletter Bunny was asking for healthier recipes and I have a good one
that everyone who tastes it says it cannot possibly be a low fat recipe
cause it tastes sooo good but I swear that it is. The recipe comes from
Recipe* Zaar. I hope you enjoy it as much as we all do. It's more like a
chili than soup but soooo yummy.
Donna in KS
Taco Soup
1 lb ground turkey (or lean ground beef)
1 large onion, chopped
1 package hidden valley ranch dressing mix
1 package taco seasoning mix
1 can pinto beans
1 can chili beans ( hot or regular)
1 can diced tomatoes ( Mexican flavor)
1 can diced tomatoes
1 can whole kernel corn
Brown meat and onions and drain. Mix ranch dressing and taco seasoning
into meat. Without draining add all other ingredients. Simmer for 1 hour.
Servings: 12 1 cup per serving is equal to 2 points on WW's.
Calorie 135 Fat: 3.6 g
Well, I'm a bit tardy on adding my age, but here
goes. I am 54 years old.
I have been surfing the cooking websites all last week and wanted to share
a recipe I found. It for a holiday welcome soup. I love the simplicity of
this recipe, it would be so nice to have a crockpot of this simmering all
day long to sip on when it gets really cold here; I don't get visitors,
but it sounds comforting and a nice change from drinking coffee all day
long. I got beef stock to use instead of the consommé.
Mrs. Claus Christmas Welcome Soup
Posted by Annacia
It's a very old tradition to welcome arriving visitors with something hot.
Here's something modern and simple to continue this most pleasant old
custom. Be sure not to serve bay leaves or cloves in cups.
1 (46 fluid ounce) can V-8 juice
1 (11 ounce) can beef consomme
2 bay leaves
4 cloves
1 dash Worcestershire sauce
1 dash Tabasco sauce
Heat at a low simmer, all ingredients for 1 hour or use a crock-pot).
Serve hot in teacups.
This young senior, age 61, is looking for some
easy TNT German recipes. I am dating a wonderful man who has some German
ancestry and wants me to find some good recipes to try. I am a mother of 1
son, grandmother of 2 boys. All three live with me. I have lived in TX all
but one year of my life, but love the mountains. Hopefully, I will be
getting married in the beautiful mountains in Colorado in June.
Hope everyone has a safe and wonderful Thanksgiving.
Zelda from Grand Prairie, TX
Hi Nancy, I did not get the name of the person who
asked "what kind of rolls does your Carrabas restaurant serve?" The
Carabbas in Houston was their first I have been told. When my husband and
I would visit his brother and SIL there, we always went to Carabbas once
during our stay. They would immediately bring out olive oil dipping sauce
and a bread basket with several mini-rolls of different textures and
grains...mostly dark grains. You could tell they made these rolls fresh
daily. They were wonderful. Once I asked our waiter how to make the
dipping sauce and he gave me the ingredients from memory, but I don't
remember them exactly. One thing I remember that he said is that the herbs
were ground with a mortar and pestal and roasted in a black skillet. The
next day they were added to olive oil along with minced/crushed garlic a
few hours before serving.
Thanks to the person who sent the following: "...Betty MS wants to know
what to do with Queso Fresco, and I'll be interested to see what answers
come up." She went on to say that she slices it thin and serves with
crackers...also puts it on Ritz crackers topped with a tiny bit of pepper
jelly. I would like to add that you can make a good cheese ball and spread
it on crackers of your choice and add a dollop of pepper jelly...this
combination is very good.
(I copied the cheesecake recipe from your newsletter early in 2005, sorry
I don't have name of the contributor)...hope I have not posted too late to
be used......Betty in MS
Lewis and Clark's White Chili
1 C chopped onion, 4 cloves garlic minced, 1 Tab olive oil, 2 tsp ground
cumin, 1 tsp dried oregano, crushed, 1/4 tsp ground red pepper, 1/4 tsp
ground cloves, 3 (15 1/2 oz) cans great northern beans, rinsed and
drained, 2 (4 1/2 oz) cans diced green chili peppers or chopped jalapeño
peppers, 4 C chicken stock or broth or reduced-sodium chicken broth, 3 C
chopped cooked chicken, 2 C shredded Monterey Jack cheese (8 oz), Dairy
sour cream, Chopped canned green chili peppers or jalapeño peppers
(optional)
1. In a Dutch oven, cook onion and garlic in hot olive oil till onion is
tender, but not brown.
2. Stir in cumin, oregano, ground red pepper and cloves. Cook for 2 to 3
minutes. Stir in the beans, chili pepper and chicken stock or broth. Bring
to boiling; reduce the heat. Simmer, uncovered, for 5 minutes. Stir in the
chicken; heat the mixture through.
3. Ladle the chili into 8 large, warm bowls. Top each serving with 1/4 cup
cheese. Dollop with sour cream and sprinkle with additional chopped chili
peppers or jalapeños, if you like. Makes 8 servings.
To Ginny Lee ,11-14-06, About her father eating
cheese with apple pie. My grandfather did this also. He liked to have a
wedge of chedder cheese on the table dinner and supper. He bought and sold
cattle and horses in AL. during the 1940's and 50's.He had a local black
lady that would come in and cook breakfast and dinner and leave it on the
table for his supper under a clean cloth. My mother and I lived with him
while my dad was in WW2. I used to peek under that cloth and see if that
cheese was there ! I am 64 and have cooked since I was 6 years old. Thanks
for all the wonderful recipes.
Sybil in NW FL
Hi Nancy and everyone. This is for Karen, IL who
wanted a cake recipe made with diet soda. I dug into my files and found my
recipes.
Diet Cake
1 box dry cake mix, any flavor
1 can diet soda, any flavor to go with cake.
Mix the two ingredients together, and bake in a greased, 9 X 13 inch pan
as directed on the cake mix box.
Top with fat free Cool Whip.
I love orange cake with orange diet soda, chocolate cake with diet cola,
Yellow cake with vanilla cream soda. Use your imagination.
I worked it out to 3 points when cake is cut into 12 equal pieces.
Here is another that is like the Diet Cake, but 3 points when cut into 24
pieces.
Better Than S.e.x (diet) Cake
1 box Devil's Food cake
10 oz. diet cola
1 egg white
6 oz. Fat Free(FF) Caramel ice cream topping (I use Smuckers)
7 oz. FF condensed milk (not sweetened)
1 cup Heath Bar Bits
1 8oz. container FF Cool Whip
Mix cake mix, diet soda and egg white. Bake as directed in greased 9 X 13
inch pan. During last few minutes of baking time, put caramel and
condensed milk in sauce pan over medium low heat and heat until smooth and
just warm. Take cake out of oven when done, poke holes with fork all over
cake, pour caramel mixture over the warm cake, filling in holes. Sprinkle
Heath bits over top, reserving some for later. Cool cake completely. Cover
with Cool Whip and sprinkle with remaining Heath bits. Put in fridge until
ready to serve. Yum.
Happy Thanksgiving everyone, and a special thanks to you Nancy.
Ginny Lee-upstate NY
I found shelled brazil nuts
at Trader Joe’s on the isle with the nuts and dried fruit.
Harriet/AZ
Orange Cream Fruit Salad
3.4 oz pkg instant vanilla pudding
1-1/2 C milk
1/3 C orange juice concentrate, thawed
3/4 C sour cream
20 oz can pineapple tidbits, drained
15 oz can sliced peachesdrained
11 oz can mandarin oranges, drained
2 bananas, sliced
1 apple, peeled, cored and sliced
Combine pudding mix , milk and orange juice in a med. mixing bowl; beat
with mixer for 2 minutes on medium speed. Mixin sour cream; set aside.
Fold fruit together in large serving bowl; gently mix in sour cream
mixture. Cover and refrigerate at least 2 hours. Serves 8 to 10.
Star
Hi Nancy and everyone in Nancyland,
I want to Thank Peggy from Beleville Ontario Canada for her 3 crustless
Quiche recipes and Kathi in Virginia 11/15 they all sound so delicious I
will try them all.
I only send in my age so I thought I would fill in with a little more info
regarding me I'm 75 have 4 wonderful daughters 54, 52, 47, & 45. They
won't be too happy with my telling the ages, 10 grand children oldest is
32 and the youngest is 17& 10th great grandchild is due Dec. 22. I lost my
husband last Nov 28, 05 after 55 years of marriage, it has been a rough
year. Without realizing it this wonderful newsletter and all you great
cooks have been a big help to me and I want to thank you all. Dorothy IL.
A great big holiday thank you to IM in Iowa for
the precious Snowman Soup gift-giving idea. I will definitely use this one
and for once, it will be something that they do not receive from anyone
else. I think the time and effort spent putting it together will let the
recipient know that someone REALLY cares enough to "do " something other
than just "buy" a random gift. I just love it!
And for the ongoing saga of our families. I am 43, married and have two
little boys, Andrew and Joshie ages 10 and 5. We have a golden retriever
named Rascal and we all LOVE the LSU Tigers!
-Susana (-Suz) in Louisiana
After reading responses from Nancy's pals, thought
I would put my two cents worth in. I am also a senior, 69 year old retired
school bus driver after 23 years. We just celebrated our 49th anniversary,
have 3 children, 8 grandchildren and 1 great granddaughter. Had to write
when I saw the message about the CleElum bakery, yummy place, and also the
note from the lady in Auburn, Wa. We live in Kent, Wa. in the summer and
Yuma AZ during the winter., Look forward to this group and the news
letters every day. Phyllis, WA-AZ
I decided to get in on the age issue. I am 65 and enjoying every minute of
it. Even though I live alone (no other humans), I still collect cookbooks
and recipes. If I live to be 150, I will never use them all but it is a
relaxing past time for me since my mother passed away. I have a
retriever/sheltie mix 1-1/2 year old named Tucker that is now ruling the
house. I started out as his foster mother because he had been so terribly
abused. He was afraid of people and everything else, too, and was going to
be put down because he was considered unadoptable. Now, after 9 months, he
has grown into the most lovable dog that I have ever owned. Since getting
him, I have lost 23 pounds because he loves to take long walks and also
likes to share my food. He has filled a void and I would not give him up
for anything. I really enjoy this newsletter and admire you for all the
work you put into it. Have a great Thanksgiving everyone and be safe.
MillieD in Baltimore
Hi, Nancy, and fellow Nancylanders...I just came out of my deer stand this
evening, and when I got home, the first thing I did was check my e-mail.
Loved all of the black walnut recipes!!
Thought I would chime in on the age thing! I will be 57 on January 9th,
but rather than saying I am old, I prefer to just say I am priceless. I
have two wonderful sons, and now have a 2 year old grandson who is the
love of my life, and both sons and their respective wives, each gave me a
granddaughter, one on June 26 of this year and one on July 12. I am
currently going to school to refresh on medical transcription so that I
can work here at home, and take care of the grandbabies because their moms
and one of their dads works nights. I have been married 34 years this past
October 13, to my school sweetheart. We have known each other since fifth
grade. Our home though is ruled by one very dainty Jack Russell, Her Royal
Highness Princess Fancy Pants Boogie Le' Go-Go!!!
My mother is also an avid reader of your newsletter when she visits my
home, or I make her copies, and so did my grandmother until her death at
the age of 97 (who was married 69 years 1 week before her husband's
death). My mom will be 79 and still very, very active with crafts and
gardening, and a couple days a week she will keep one of my
granddaughters, and on occasion, has even kept them both for me if I have
had conflicts.
As I said, I have been deerhunting for the past few days (with some
success) and am looking for a good venison jerky or beefstick recipe. I do
not like the ones though that have either sugar or soy sauce or teriyaki
flavors. I prefer the peppered flavor or "plain."
My favorite way of using venison is to use it in chili or to take the
boneless steaks or loins and cut into 3/4" thick slices, then pound, and
dip in flour seasoned with salt and pepper. I brown these in a little oil
(do not overcook). After they are browned, I put into a baking dish, and
with the drippings, I add a small can or two of mushroom pieces, and a can
or two of cream of mushroom soup, with a little extra milk or water. After
I assemble this, I pour it over the venison, and bake on a very low heat
(or in the crockpot). I serve it all over steamed rice. Most people can't
even tell it is venison and think it is beef!
If you could send out this request, I would greatly appreciate it. I hope
you and your family, as well as all of your readers have a wonderful and
safe Thanksgiving holiday.
Sandy Blue Springs, Missouri
Hi to all my good friends in Nancyland, especially
you, Nancy. Marilyn in Fl. asked in the Nov. 15 newsletter if any of us
old gals are jocks besides her. LOL. Well, I certainly don't consider
myself a jock, but I do follow football, and the big one this weekend is
the Ohio State/Michigan game on Saturday. I'll be watching it for sure.
Also, Sunday is a big game for us Cleveland fans: Browns vs. Steelers.
It's gonna be a big sports weekend here in the Cleveland area. So, even
tho it'll just be me and hubby here at home, watching the games, I'll be
preparing a few great recipes from Nancy's Newsletter, to make the sports
entertainment even better! Have a great weekend everybody.
Cheryl in Ohio
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
