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 22, 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.
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to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
Hello Nancy and Happy Thanksgiving Day
To Doree in Va in the Nov 20 letter, I buy celery,
cut it into pieces and freeze them in a plastic bag. I use that for
cooking. I never tried to freeze the entire stalk but I do wrap the stalk
in foil to keep it longer in the fridge
Polly in Lanc. Pa
For Dorothy,IL November 21 N/L
To replace Mushrooms in Quiche try Corn,
Peas, chopped Bell Pepper, chopped Carrot or any Vegetables of choice.
They may have to be par cooked before placing in the Quiche.
Bob in Adelaide South Australia
Hello Nancy, kitties, and all the family out there
in recipe world. Hope everyone has a wonderfully blessed Thanksgiving.
Thanks Mariann in MI for more divinity recipes. Can anyone tell me which
newsletter the recipe for the cake mix and frosting
bon bon's were in? I cant seem to find it on my own.
Dee in S. IL.
Thank you, Bob, Adelaide, Australia, for defining
my recipe for Peach Port Trifle. I think I
will cube the cake and make it in a trifle bowl rather than dessert
glasses.
grannym IL
This is for Fran who wanted to know if anyone had
used the cream cheese frosting in the "two ingredient fudge". Well, I just made
my first batch using Duncan Hines Cream Cheese Frosting and Hershey's Chocolate
Chips, oh, and I also added some chopped walnuts---its TO DIE FOR! YUM! I'm off
to Walmart to stock up on frosting and chips! Everyone I know is going to get
some of this fudge for Christmas!
Vicki in Tomball
Nancy,
This is for Janet McKinney in Hudson Falls, NY who was requesting Eggnog
Recipes.
Here is a TNT that my family loves!
Heat oven to 425. Prepare 1 pie crust as directed on package for one-crust
filled pie using 9-ince pie pan. DO NOT PRICK CRUST!
Bake 425 for 7 - 9 minutes or until light golden brown. Reduce oven temperature
to 350.
In large bowl, combine sugar, eggnog and eggs; blend well. Pour into partially
baked crust. Sprinkle with nutmeg. Bake at 350 for 30 - 40 minutes or until
almost set. (Center of filling will be soft.) Cover edge of crust with strips of
foil after 15 - 20 min. to prevent excessive browning. Cook 2 hours or until
completely cooled. Store in refrigerator.
Amanda in Spring, TX
Nancy,
I wanted to share this wonderful recipe I recently made, Raspberry Chipolte
Freezer Jam - No Cook Recipe. Very simple and quick!
Raspberry Chipolte Freezer Jam (No Cook Recipe)
1 (1.59 oz) Pouch Ball Fruit Jell Freezer Jam Pectin (found at Wal Mart)
1-1/2 cp. sugar
2 - 3 chipolte chiles in adobo (found at Wal Mart in Mexican Food Isle)
4 cp. crushed frozen raspberries
1. Combine pectin and sugar. Stir until blended. Set aside.
2. In blender, puree' 2 - 3 chipolte pepper and 3 tablespoons of adobo sauce.
(This is all in the same can).
3. Add crushed raspberries.
4. Combine puree, raspberries, and pectin. Stir for 3 minutes.
5. Serve immediately over cream cheese.
** For longer storage, ladle jam into jelly jars and leave 1/2 inch headspace.
Will keep in refrigerator for 3 weeks of freezer for 1 year.
Makes 5 (8 oz.) jars
I made this for a recent volunteer luncheon and it was a hit!
Hope you enjoy!
Amanda from Spring, TX
** Big HELLO to the Susan in WI. and all the other Nancylanders!**
Just a reminder to all that
Planters assorted nuts no longer have pecans in them but do have walnuts!
Oh for a pecan tree in my back yard. But, the pecan trees at my grandparents
house have bitten the dust. I am 70 and I don't ever remember them not being
there. That was in GA and I am in Motown...guess that's why there is no pecan
tree!
Luanne
This is in answer to Fran in the
Nov 21 newsletter. I made the
2 ingredient fudge using peanut butter chips and
cream cheese frosting. It was delicious. To Elaine in New Mexico. Where did you
get the cinnamon chips. I would like to make some fudge with them. I have made a
couple batches of fudge and want to thank the person that sent it in. It is
wonderful.
I am 59 and live in Ohio. I am originally from Illinois though. I have been
married for 29 years and have 3 step-daughters, 11 grandchildren and 2
great-granddaughters. I also have lovely cat named Molly Ann. She is 12 years
old and a real "talker".
Thanks again Nancy for the great newsletter. Happy Thanksgiving to everybody in
Nancyland.
Marilyn in Ohio
Fran, regarding using cream
cheese frosting for fudge, I tried it with the Reese's peanut butter
chips and it worked fine. Wow. That easy fudge recipe has started me on a fudge
making frenzy. Today I am going to try Raspberry-filled chocolate chips with
chocolate icing, and chocolate chips with chocolate icing and dried cranberries,
as well as the lemon fudge. This fudge sets up so nicely, and makes a great
little gift on a pretty paper plate covered with plastic wrap. It occurs to me
that the fudge might be a good item to send to our troops in a care package
because I think it would travel well.
Many thanks to the person who originally sent in the recipe, and Happy
Thanksgiving to you all. I, like some others who write to this newsletter, am
"alone" and will be celebrating with my cats, Gabby, Kiku and the new little
orange boy kitty only seven weeks old, Saki. Gabby likes to rest her chin on
Saki. He makes a great little pillow for her. Kiku doesn't know quite what to
think yet but she has finally stopped hissing at him. Saki wants to wrestle with
my hand but using the good kitten tip found in your newsletter, I have been
giving him a little stuffed lamb to tussle with instead. The lamb is about as
big as Saki, and he bites its head and kicks it with his hind feet.
On Thanksgiving Day we will be having turkey breast, broccoli casserole -- like
the green bean and fried onion casserole but using broccoli instead of green
beans because I have a huge bag of broccoli from Sam's taking up room in my
freezer -- and the crock pot hominy that was in your newsletter. A corn dish
seemed very pilgrim-ish, and I had been wanting to try that recipe because I
love hominy. We will probably have fudge for dessert or maybe crustless pumpkin
pie -- or both. I think the pie recipe was also in your wonderful newsletter,
which really brightens my days.
Dianne in Houston
P. S. I turn 65 on November 25. Last year my birthday was on Thanksgiving. I got
my first free flu shot courtesy of Medicare at Kroger a few days ago.
Hi all, Fran wanted to know if anyone had made the
simple fudge with cream cheese frosting. That was
one of the ones I did this past weekend. Used the cream cheese frosting, heath
chocolate chips with toffee bits, added some walnuts and a bit of vanilla. Was
very, very good! Notice I said Was!
Enjoy your holiday everybody!
Billie in Fl
(p.s. Try not to eat too much!)
To Judie/So.Calif.
I originally sent this recipe in May 2005. Many people have recopied and resent
this recipe to the newsletter. I got this recipe from
www.texascookng.com
I wanted to be sure the correct source got the credit for the recipe.
From Merry M in MN
Old-Fashioned Kolache Dough
1 cup milk, scalded
1/2 cup sugar
1/2 cup butter
1 package dry yeast
3 eggs, beaten
1 teaspoon salt
5 cups all-purpose flour
Scald the milk, add sugar and butter, and stir to dissolve. Allow it to cool to
warm, then add the yeast and let it begin to work. Add eggs.
Put the milk mixture in a large mixing bowl. Measure the flour and salt into
another bowl. With an electric mixer, slowly work the flour mixture into the
dough bowl. When the dough becomes too thick for the mixer to handle, start
working in the flour by hand. When the dough starts to come together and leave
the sides of the bowl it is just right. Form the dough into a ball and cover.
Let rise in warm place until doubled.
Turn the dough out on a lightly floured surface and knead gently until it comes
together and is soft and elastic. Divide the dough into egg-size pieces. Flatten
and form into square or round. Make a depression in the center with your floured
thumb. Fill the depression with 1 rounded teaspoon of filling. Let the filled
kolaches rise about 20 minutes. Brush tops with beaten egg mixed with a little
milk and sugar.
Bake at 350 degrees for 15 to 20 minutes or until lightly browned.
This recipe will make enough for your family and the neighbors, too. Exact count
depends on how big you make them.
Kolache Filling
Apricot - Place 1 pound dried apricots in a pan
with cool water. Let soak several hours. Bring to slow simmer and add sugar to
taste, if desired. Cook until very soft. Stir vigorously to get a smooth
consistency or run them through the food processor. Re-cook until you get the
desired consistency. You can add a few drops of lemon juice for a little added
zip.
Prune - Made the same way as the apricot filling.
Pineapple - Simmer well-drained canned, crushed pineapple until it thickens.
Melt butter. Cool slightly. Add rest of ingredients, taste and adjust for
sweetness.
Poppy Seed
1/2 pound ground poppy seeds
1/2 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
Add enough milk to make a thick mix. Let stand overnight to absorb the liquid.
You can use just about any fruit filling in the kolaches. Just don't use jam or
jelly. Jam and jelly will liquefy in the heat of the oven and make a big mess.
Real quick kolaches
Grab a can of biscuits. Separate and place on lightly greased cookie sheet. Make
a depression in the center of each with your thumb. Add a teaspoon of filling,
brush with beaten egg with small amount of sugar added. Bake until done to your
liking. You might get away with using some no-sugar jam in this recipe. It
doesn't break down like regular jam.
In all cases, sprinkle your fresh-out-of-the-oven kolaches with powdered sugar
before serving.
For Elaine in New Mexico,
Tomato Gravy
11/21 newsletter
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/3 cup beef broth
1 (8-ounce) can tomato sauce
1/4 teaspoon salt
1/4 teaspoon pepper
Melt butter in a small saucepan; whisk in flour, and cook, whisking constantly,
1 minute. Gradually whisk in broth and tomato sauce; reduce heat, and simmer
until thickened. Whisk in salt and pepper.
Lynn in Las Vegas. Yes, I am a senior also
For Elaine in New Mexico, this recipe for Tomato
Gravy was given to me by an old friend who was a wonderful Southern cook.
Tomato Gravy
one third cup onions, chopped
3 tablespoons bacon drippings
1 tablespoon flour
3 or 4 tomatoes, peeled and chopped
three fourths cup water (or milk for a richer gravy)
salt, pepper, and sugar to taste
Saute onion in bacon fat. Add flour and stir until brown. Add tomatoes, stir. As
gravy thickens, add water (or milk) a little at a time and cook until desired
consistency. Add salt, pepper, and sugar to taste. Makes 2 cups.
Happy Thanksgiving to all our Nancyland friends and especially to you, Nancy,
who makes this wonderful website possible.
Frances in Wesley Chapel, age 76
Good morning Nancy,
I am responding to Elaine in NM in the Tues. 11/21 newsletter. I believe it is a
southern favorite. I also added one other for chocolate gravy. I hope this isn't
too long. Have a great Thanksgiving!
Chris in NM
Tomato Gravy recipe
This is great served over grits or cornbread.
1 large can tomatoes
6 strips bacon
3 tablespoons flour
Milk
Salt and pepper, to taste
Oregano (optional)
Cut tomatoes into bite-size pieces, reserving juice. Fry bacon until nearly
done, not crisp; leave 3 tablespoons bacon grease in skillet. Cut bacon in
bite-size pieces and set aside. Mix flour into bacon grease. Add tomatoes and
juice. Cook and stir until thickened. Add salt, pepper, and oregano, if desired.
Add milk to reach desired consistency. Add bacon and cook until heated through.
Source:
http://www.recipegoldmine.com/gravy/gravy.html
Cajun Tomato Gravy recipe
1 large onion, finely chopped
3 stalks celery, finely chopped
3 cloves garlic, pressed
1 cup shallots, finely chopped
2 small cans tomato paste
1 small can tomato sauce
2 tablespoons granulated sugar
Salt and pepper, to taste
2 tablespoons Parmesan cheese, grated
1 teaspoon Accent®
In an iron skillet, sauce onion, celery, garlic and shallots. When vegetables
are done, add one cup water; reheat, then add tomato paste, tomato sauce, sugar,
salt, pepper, Parmesan cheese and Accent®. Simmer very slowly for at least 30
minutes.
How about this one?
Chocolate Gravy I
Submitted by: Jeni Rated: 4 out of 5 by 10 members Prep Time: 5 Minutes
Yields: 4 servings
"Looking for something sweet on a winter morning? Try this thick chocolate
gravy on fresh baked biscuits."
1 cup white sugar
1 tablespoon self-rising flour
1 tablespoon unsweetened cocoa powder
1 1/4 cups water
1 tablespoon butter
In a medium saucepan, combine sugar, flour and cocoa powder. Add water and stir.
Bring to a boil over medium heat, stirring occasionally.
Source: http://www.allrecipes.com
Message for Joan from MA about getting fudge out of
pan. I line my pan with foil, then spray it with pam. when set, just lift out
the foil and cut up the fudge. Also, the pan is clean LOL. Needed some quick
snacks so melted some white almond bark and dipped tiny pretzels. I had
forgotten how easy and good they are.
Roz in Indy
I don't remember what day it was but Robert in Ohio
asked for a Amaretto Cookie recipe and I have a great one.
Amaretto Cookies
3 cups powder sugar
3 cups shortening
3 T. cinnamon
3 cups ground almonds
2 pounds flour (8 cups) Or I just buy a 2 Pound bag of flour easier.
5 t. amaretto
Mix together shortening and powder sugar then add the rest. Form into balls the
size alittle bit bigger than walnuts. If you wet your hands alittle it makes it
easier to form balls. Place on ungreased cookie sheet bake at 350* for 10-15
minutes. They don't spread, bake until the bottoms are brown, let cool on sheets
for about 5 minutes.
These are so good and melt in your mouth!!!!!
If you don't want to use or have Amartto you can use and they will taste great
too.
3 t. anise
1 t. rum flavoring (or the real stuff)
1 t. brandy flavoring (or the real stuff)
Nancy I get the newsletter either way. I have the
address in my address book and it help to get the newsletter. This recipe is one
that I have not seen this year and I thought that I would post it for the new
people since it is so good. I am sorry but I didn't copy the person that
originally sent this in but it was in November 2005 or December 2005.
Cranberry Sauce (To Die For)
1, 15 oz., can Cranberry Sauce, the one with the berries
1, 15 oz., can crushed pineapple, drained, the same size can as the cranberry
sauce
1, 12 oz., can Mandarin oranges, drained, cut them into pieces
You need to stir the cranberry sauce to break it up some. then you combine the
other 2 ingredients and mix well. Refrigerate it for 1 day.
Everyone enjoy the holiday.
Susie Indy
I need a recipe for sherbet
punch please help!!!!
N
Hi...to Phyllis from Bethalto..if you go to www.nutellausa.com
you will find the english web site.
Barb in San Diego
Nancy,
I made your Gum drop cake but I am looking for one called the
Orange Slice Cake to make for Christmas. My aunt
made it once and I loved she also gave me the recipe which I lost do you happen
to have one .
Kathy F
Hello Nancy, I was catching up on past newsletters. I
have a question, What is Kolochy? I have never
heard of this. I saw where Cheryl in Ohio was looking for fillings. They sound
interesting. I would appreciate a recipe if at all possible.
Where can you get Coca Cola syrup at? I have never heard of
Fried Coca Cola. My husband and I were reading this
and when I saw someone was looking for fried coke i thought they meant fried
cake....LOL. This recipe sounds very interesting. I just might have to give it a
try.
Does anyone have the poem that you give with raisins and call it reindeer poop?
I want to give this to a few friends that deserve nothing else....LOL. I am
going to use the snow man soup too. If anyone else has any ideas like these
please forward them. I would love to use them.
Well finally all caught up. I want to wish you all a Happy Thanksgiving! Nancy
give those furbabies of yours a scratch behind the ears from me. Take care and
keep up the good work.
Janet in PA
Hi to all my Nancyland friends. This is in response
to Judie/So.Calif, in the Nov. 21 newsletter. Judie asked for the recipe that I
use for Kolochy. Here it is Judie.
BTW, I made 5 batches of this and will get about 200
kolochys. It's up to you, as to how many you need. I used half the dough that I
made, and got 100 kolochys, (cheese and nut) I'll make the fruit ones soon
tomorrow, and I'll get 100 (apricot and pineapple) from the rest of the dough..
Enjoy.
Kolochy
1/2 Cup Butter softened
1-3oz Package cream cheese softened (don't use low fat)
1 Cup Flour
Mix the cream cheese and butter together. Add the flour, and mix in real
well.Chill at least an hour. I actually had mine chilled in the fridge for 2
days, and the dough was perfect when I rolled them out. If it's still a bit
sticky, you can add a small amt of flour.I assume you know the rest, as far as
rolling them out and filling them. (I roll them in a combination of flour and
Powdered sugar. Bake at 375 for aprox 12 minutes, just till the edges begin to
brown. Cool and sprinkle with powdered. sugar.
Cheryl in Ohio
Re: Cookie Dessert
For Denise in Central Texas
I buy the chocolate chip cookie dough in a roll and bake in a pan according to
directions let it cool, then I place that in a 9x13 pan then I spread the cream
cheese filling which is 1(8 oz.) cream cheese, 1 (13-1/2 oz.) cool whip, 1 cup
powdered sugar, blended well. Refrigerate that. Then layer with chocolate
pudding (instant) that is mixed according to directions on box. Put the pudding
on top of the cream cheese mixture. Place chopped Reese cups over that, then
layer with cool whip...Refrigerate...I hope this helps with your question. Happy
Thanksgiving!
No name included with recipe
For Phyllis Knipp in the 11-21 newsletter: The cherry
cobbler sounds good, but I have a couple of questions. I'm assuming a cube of
butter is one stick, 1/4 pound. Right? Is the white flour plain flour or
all-purpose flour? And is the can of evaporated milk the little can, 5 -1/2 oz
can or the bigger can?
I made the easy fudge today using cherry chips and
vanilla frosting. The cherry chip bag is only 10 ozs so I had to open another
bag to get 12 oz. It's ok. Wouldn't make this one again. It set up good and
don't taste bad. It's just nobody else liked it.
Will try one with chocolate chips next.
Sandee in West TN
For G
Butter Chess Pie Recipe (Its actually called
Buttermilk Chess Pie)
2 Cups Sugar, 2 TB all purpose flour, 5 large eggs, lightly beaten, 2/3 Cup
buttermilk, 1/2 Cup melted butter, 1 Tsp. vanilla extract and one unbaked 9 inch
pie shell.
Combine sugar and flour in large bowl. Add eggs and
buttermilk, stirring until blended. Stir in the butter and vanilla and pour it
all into the pie shell. Bake at 350 for 45 minutes or until set. Cool on wire
rack.
This recipe actually came from a Chess web site ..yep, for chess players!
For Bill Alb. MN This is a TNT recipe and it comes out with a thick sauce.
Chile Verde, from KVOA in Tuscon, Arizona
1 - 3 to 5 lb pork roast (butt or shoulder)
12 to 20 tomatillos (depending on size)
5 large long green chilies (Anaheim, Santa Fe, etc), roasted and peeled (if
desired)
2 to 4 serano chilies (depending on the desired heat)
3 large jalapeno peppers
1 bunch of fresh cilantro
1 large yellow onion ,1 head of garlic
3 cubes chicken bouillon
1 tsp. cumin , 1 tsp. black pepper
Cut up the roast in one inch chunks – don’t cut away too much fat! Place meat in
Teflon coated pot on med-hi heat. At this point, add a large slice of the pork
hide or fat layer to the meat. This assists in lightly-browning the meat and
adds flavor. Remove fat after 10 minutes. While the meat is cooking (stirring
occasionally), prepare the following ingredients and add to the meat as you go.
Peel, and dice garlic. Peel, wash, and dice tomatillos. Chop cilantro (no
stems). Add to taste. Dice remaining chilies, peppers, and onion. Add bouillon,
cumin, and ground black pepper. Add enough water to cover the Chili Verde by 1
inch or more.Cook uncovered on med-hi heat (for a medium boil). Lower heat
gradually as the Chili Verde cooks down (1 to 2 hours) to prevent
burning/sticking. The Chili Verde will reduce to a sauce and thicken. The pork
should be very tender. If not add more water and boil longer. Serve on flour or
corn tortillas (burritos, tostados, etc)
*** Roasted chilies: Slowly brown chilies, turning often to brown on all sides.
Remove from heat and place chilies in a paper bag. Seal bag and let set for
about 10 minutes to allow chilies to sweat. Remove chilies from bag and peel
skin/
Nancy, bless you for all of the hard work you do. And to everyone out there,
Happy Thanksgiving. I am so happy to have been fortunate enough to have read not
only your wonderful recipes but your words of wisdom as well. Thank you all for
all that you share.
Andee in L.A.
This is in response to Cheri from NY in the 11/21
newsletter. I don't know who sent it in or when it was published, but here is
the recipe for the Kahlua Fudge.
Enjoy !
Sunshine in South Texas
KAHLUA FUDGE
1-1/3 c. sugar
7 oz. marshmallow cream
2/3 c. evaporated milk
1/4 c. butter
1/4 c. Kahlua liquor
1/4 tsp. salt
2 c. semi-sweet chocolate chips
1 c. milk chocolate chips
1 c. chopped pecans or walnuts
1 tsp. EACH vanilla & Kahlua
Line an 8" x 8" pan with foil.
In a 3 qt. or little larger (it spits!) pan, bring to a boil the sugar,
marshmallow, milk, butter , 1/4 c. Kahlua, & salt; boil FAST for 5 minutes while
you keep stirring. Off heat, stir in chocolates till melted, then nuts, vanilla,
and 1 tsp. Kahlua. Pour into foil and chill.
Cut into squares to serve.
Flavor doesn't develop strongly till the 2nd day; cover well and keep chilled
Hi Nancy, hope you are getting some rest and not
working yourself to death during the upcoming holidays. I know getting the
newsletter out can be tiring. We do appreciate all you do. I love reading all
the recipes and suggestions from people all over the country (world). This may
be too late for Thanksgiving, but maybe can be done at Christmas. When I am
making my cornbread for my dressing, I go ahead and chop my onion and celery and
cook it right in the cornbread. It is then ready to make the dressing. My mother
did this for years and I have followed suit. Happy Thanksgiving to all!
Connie in TX
Hi Nancy,
I believe in letting people know when one of their recipes was a success!
I recently made Merry M in MN's Pecan Pie Surprise Bars
for a Bake Sale. Every package was sold and I heard very good reports about
them! I have to make them again, but as I'm alone I have to have some place to
share them!!
I also made the easy peanut butter fudge with rich chocolate frosting. Yummy,
yummy! I lined my pan with Release Foil and had no problems getting them out of
the pan, because I lifted it out onto the counter and cut them outside of the
pan.
Thank all of the great cooks who contribute. It must be quite time consuming to
select the ones you want to use for an issue.
Happy Thanksgiving to everyone in Nancyland!
Rusty in FL
Hi everyone, I am 50 with 3 children (1 boy, 2 girls,
25, 19 and 18). I read the newsletter when I have a chance, but wish I could
everyday. I work full time and cook full time too. I am looking for a recipe
called Potica. My mother-in-law used to make it every x-mas for us. She gave me
the recipe, but never measured anything. We just never seem to get it right. It
is a Yugoslavian bread. I am also looking for some tailgating recipes that I can
bring but don't have to cook once I get there. One of my daughters in
an NFL cheerleader and we go to a lot of games. I am also looking for a recipe
for something called krumpcrokers, Swedish type of dumplings my gramma used to
make and also eggaroota, an egg and cheese dish made in the oven.
Thanks for any help on these recipes, Dee in CA
Dee in Zim
Apple Pie Delight is in the
10/27 newsletter.
Nancy and everyone have a great thanksgiving
Jenny
Nancy, this is long, but I have answers to several
questions in yesterday's newsletter
Peggy in East Tennessee asked about make-ahead mashed
potatoes. The ones I copied from this column last year don't involve a
crockpot (the dressing here last year was cooked in a crockpot), but they are
made 24 hours ahead and were wonderful! The recipe follows; I'm sorry I didn't
keep the name of the person who submitted it, but I'm forever grateful.
Today I made the Make-ahead Turkey Gravy; a last-minute chore I won't have. This
is a good thing since I was rear-ended on Friday night and have a whiplash
injury; luckily my family is bringing most of the food, I'm responsible only for
the turkey and dressing.
Do Ahead Mashed Potatoes
9 medium potatoes, 3 lbs.
3/4 cup milk
½ cup whipping cream, heavy
½ cup butter or margarine
1 teaspoon salt
1/8 teaspoon pepper
Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. cut
into large pieces. Heat 1" water, salted if desired, to boiling in 3 quart sauce
pan; add potato pieces. Cover and heat to boiling; reduce heat. Cook covered 20
to 25 minutes or until tender; drain. Shake pan gently over low heat to dry
potatoes. Heat milk, whipping cream, butter, salt and pepper in 1 quart sauce
pan over medium low heat, stirring occasionally, until butter is melted. Measure
out ¼ cup of the milk mixture; cover and refrigerate. Add remaining milk mixture
in small amounts to potatoes in medium bowl, mashing with potato masher or
electric mixer after each addition. Amount of milk needed to make potatoes
smooth and fluffy depends on kind of potatoes used. Beat vigorously until
potatoes are light and fluffy. Spray 2 quart casserole with cooking spray. Spoon
potatoes into casserole. Bake immediately, or cover and refrigerate up to 24
hours. Heat oven to 350ºF. Pour reserved milk mixture over potatoes. Bake
uncovered 40 to 45 minutes or until potatoes are hot. Just before serving, stir
potatoes.
Doris in Oklahoma City
Nancy, this is sent to you to help those that are not
receiving their newsletter quick enough. Go to the Index page & add it to
favorites. Then when you want to check to see if the daily mail is ready, click
on it in your favorites listing and go to the date in question. You can check
for the missed information here too.
Carl (71 year old & still cooking) in Illinois.
I am sending two recipes for No Peek Chicken, the
original one and one that I use now.
Both are TNT.
No Peek Chicken with Rice
Joan’s Version
Plus Original Version
1-1/2 cups raw rice
1 can cream of celery soup
1 can cream of mushroom soup
2 cups chicken broth
1 (4 ounce) can mushrooms, drained
1 package dry onion soup mix
Chicken pieces
~ I usually use chicken breasts without bone and cut them in half lengthwise.
Mix cream of celery soup, cream of mushroom soup, chicken broth and raw rice
together in bowl. Pour mixture into lightly greased 9x13 inch baking pan. Place
chicken over rice mixture. Scatter mushrooms over chicken and rice mixture.
Sprinkle with dry onion soup mix, paprika and pepper. I usually don’t salt
because the chicken broth is salty.
Cover 9x13 inch pan with aluminum foil. Bake at 350° for 2 hours. Do not peek!
Makes the house smell good and is really rummy.
Pork chops may be prepared the same way and are delicious, also.
Original No Peek Chicken Recipe
From: KMOT-TV Favorite Recipe Cookbook (20th Anniversary Edition). We were
stationed at Minot AFB, Minot N.D. when I purchased this recipe book. That would
have been from 1976 to 1978
Mix together:
1 cup raw rice
1 can cream of chicken soup
1 can cream of mushroom soup
¼ cup water
Pour into greased 9x13 inch pan. Season chicken with seasoning salt and lay cut
up pieces on top of above mixture. Sprinkle one package Lipton Onion Soup Mix
over chicken. Cover with foil. Bake at 350° for 2 hours.
Thanks, Joan
Hi, Nancy, this is in response to Sharon who wanted
an oatmeal cake
recipe. This is our favorite family cake and everyone who eats it wants
the recipe.
Chocolate Oatmeal Cake
2 c. quick oatmeal
2 sticks or 1 cup margarine or butter
3 c. boiling water
Mix the oatmeal, margarine and water together and let set for 20
minutes, stirring a few times.
2 c. flour
3 c. sugar
2 tsp. baking soda
1 tsp. salt
1/2 c. cocoa
Sift the flour, sugar, baking soda, salt and cocoa together.
Slightly beat 4 eggs, and 1 tablespoon vanilla and add to the oatmeal
mixture. Stir well. Add the flour mixture and stir well. Grease and
flour a deep 9x13 inch pan or as I do, a large jelly roll pan.
Pour mixture in and bake for 30 minutes and test it. If you use the 9x13
inch pan it will take longer. Frost with chocolate fudge icing.
Chocolate fudge icing
2 c. sugar
1/4 c. cocoa
1 stick or 1/2 c. margarine or butter
1/2 tsp. salt
1/2 cup milk
Mix all together and bring to a boil. Boil for 2 1/2 minutes. Remove from heat
and set in a pan of cold water to cool down. Stir until spreading consistency,
add 1 tsp. vanilla. Pour and spread on cake.
Note: if the frosting does not want to set up, add powdered sugar. Thanks for
all of the wonderful recipes and all the work you do!
God Bless. Gloria from Wyoming
This is for GrandMAH in Nov. 20th letter asking why
her pecan pie does not set and is runny. I add a tablespoon of plain flour to
mixture and bake on lowest level in the oven. I also cover piecrust with
Reynolds's wrap made into a circle with the inside cut out to cover only the
edge of the crust. Hope this helps.
Phyllis C. in Ky.
for Louisiana Lady..
My Mom's fruitcake recipe. This is delicious, and often people who don't think
they like fruitcake will change their minds. I suspect they don't like the
candied citron that so often is included in fruit cake
Holiday Fruitcake
1 1/2 cups each whole Brazil nuts and walnut halves
2 lbs pitted dates, whole
2 8 oz each jars maraschino cherries, drained
1 1/2 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
4 eggs
2 tsp vanilla
2 Tb brandy
Put nuts and fruit in a large bowl. Sift dry ingredients together and add to
nuts and fruit. Beat eggs well, add vanilla and brandy (if you don't want to use
brandy, you could use apple juice) and stir into flour mixture. Turn into a
greased bread pan, and bake at 325 for 1 hour.
I almost always use the small disposable foil pans you can get at the
grocery..you get about six small loaves, if I remember correctly. When they are
cooled, you can put them in zip lock bags and freeze.
They are good as is, but if you soak cheesecloth with brandy or rum, and wrap
them, store well wrapped at room temperature for a month or six weeks, they are
marvelous.
And a safe and happy Thanksgiving to all
Lois WA
Hi Nancy, I know you had asked for shorter messages
at this time, but I wondered if you would post this on the newsletter. I laughed
so hard, the tears ran down my face when I was reading it. I'm sure there are
many of us that have "been there and done that" at some of our Thanksgiving get
togethers. I feel sure there are many out there that will thoroughly enjoy
reading this.
Nancy, the URL is www.finerkitchens.com
Click on forums at to of page and scroll down to post #4566.
I also want to join your many fans in thanking you for publishing this wonderful
newsletter. I really look forward to reading this everyday. I now have two large
notebooks filled with just Nancy's Kitchen recipes, and still going strong.
Have a wonderful Thanksgiving.
Love, Harriet/AZ
Wishing you all a blessed Thanksgiving. Stay safe,
and eat lots.
Mariann in Michigan
I need a recipe for sherbet
punch for an all ladies party. Does anyone have a good one?
Nichole
To Nancy and all her newsletter readers, just wanted
to wish all of you a Happy and Safe Thanksgiving.
Sally in PA
There were many replies about the Rainbow Bridge
including responses from Judy/Lola, Lisa Ft. Worth, Joseph J., Margaret, Tulsa,
Linda
One response listed the link www.petloss.com
including
Rosemarie in rural Kansas City
Hi Nancy and all wonderful people who contribute to
the newsletter. Just want to wish everyone a Happy Thanksgiving. For Connie/Tx
whose birthday is 1/5 and mine is 1/6 I live in north Alabama.
Brenda
Hi Nancy, I also love reading all the recipes . I
enjoyed reading all about you, it was very interesting. By the way I am 59 with
the big one coming on Feb. 7th. Thanks for such a great site. I always read it ,
but never respond.
This is a first for me Penny
Oo-oo - knew I had a birthday twin somewhere Must be
Connie in Tx. My birthday is on the fifth of January also( but I'll be 81). I'm
already talking it up to my husband. Like on the Charlie Brown comic
strip-"pretty presents for pretty ladies". He hears that every day from me (haha)
Really don't have to remind him but that's just part of our fun. Will be making
myself a good birthday cake. Hope I can get a good moist chocolate mousse cake
from the ladies on this list.
Ande
Hi Nancy!
I just saw Siggy's picture. Siggy reminded me so, of my passed on friend of 18
years "Momma Kitty". I lost her a couple of years ago. She was such a
loving/sweet creature. You better be up on time for her breakfast or she'd be in
your face!!. As she aged, she became very talkative. I will always miss her.
Enjoy Siggy
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