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purpose of this recipe newsletter is to post requests and replies, and recipes
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All Easy Cooking
Recipe Exchange Newsletter
November 24, 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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I don't know who wanted to know but she wanted
to know where I found "hominy" in the grocery
store. At SuperWalmart, the hominy (canned) is in the canned vegetables
besided the corn. There is white hominy and yellow hominy.
I've also found it in the canned vegetable section at HEB stores in Texas
and Hyvee stores in Minnesota. Hope this helps.
Transplanted Sheila
Thanks to Lois of WA for your
Mom's Holiday Fruitcake. As soon as I can get all of my ingredients I'm
going to make it. Your prompt reply is so greatly appreciated. Hope you and
everyone else have a very Blessed Holiday.
Nancy your little fur balls are going to get fat eating all of the shrimp that
they getting. Good work to them. God Bless you Nancy for you are a God send to
lots of us. May you be able to do this letter for a very very long time.
Louisiana Lady
Hello Everyone, Hope all had a
wonderful Thanksgiving. My family and I did. Never saw so much food
disappear so quickly in my life. I have made a huge pot of Turkey Carcass Soup
today and can't wait to have that, it is a favorite of everyone in the family.
I need a favor ladies and gentlemen. Foolish, foolish
me did not copy the 2 ingredient recipe for the fudge that all are raving about
and now have decided that I want to make some but have been unsuccessful in
finding it in the archives. Please, someone, either post the recipe or tell me
the date of the newsletter that contains it so I can get started making fudge to
give for gifts.
Thanks to all for your help.
Happy Cooking Barbara in Corsicana, Tx.
No newsletter will be sent out Saturday.
Nancy
Fran, yes I did try the cream
cheese cake icing along with the cherry chips,
however I found it did not set up very well and had to reheat the
mixture and add some white chocolate chips. My family however did not care for
it. However I am 66 and perhaps I did something wrong.
Nancy Pa.
I noticed that someone said they had to open a second
package of cherry chips to have the right amount for the two ingredient fudge.
Mine only had 10 ozs also but I just used the one pack and the fudge turned out
fine.
Jean in NC
EASY RUM CAKE
1 pkg. yellow cake mix
1 sm. pkg. Jello instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. rum
1/2 c. vegetable oil
1/2 c. or more chopped pecans
Combine all ingredients, except nuts. Mix well for 5 minutes. Grease and flour a
bundt pan. Sprinkle the bottom with the chopped nuts. Pour
batter onto the pan and bake at 300 degrees for 1 hour. Cool cake in pan and
pour glaze over warm cake.
DRIZZLE GLAZE:
1/4 c. cold water
1 stick butter
1 c. sugar
1/2 c. rum
Combine water, butter and sugar in saucepan; bring to a boil and boil 1-2
minutes (don't over boil). Remove from heat and add rum. Drizzle
while cake is still in the bundt pan. Let soak in about 30 minutes. Turn onto a
serving plate.
Tona in Bama
Hi all.
I was just wondering how you use the Grape Salad dish.
It is heavenly but I'm wondering if it is really a salad or is it
a dessert?
Barb in De.
Chop dried beef and onion. (I chop mine in the food processor.) Mix all
ingredients well. Form into a ball or log. You can reserve a cup
of dried beef to roll it in or you can roll in nuts.
Tona in Bama
First of all I want to thank Doris for all the
substitutions! That was wonderful! Now I won't have to wrack my brain looking
for them.
Secondly, Thank you Nancy for a Thanksgiving Day Newsletter!!!! Where in the
world did you find the time!!
We all appreciate you sooooooo much!!
Sue in Fl
For the person who wanted to know just what
kolachy is. It'd spelled kolache, and it's a Slovak
(at least MY grandmother was Slovak) pastry that can be made into various shapes
and filled with the variety of fillings in the Nov. 22 newsletter.
In our house, mother made the nut-filled version in a long roll and cut into it
at intervals on top before baking. The poppyseed, prune, apricot, and cottage
versions were small squares of dough with a dollop of filling in the center and
the four corners pulled up at the top. I can almost taste them now.
For the record, I'm 80 years old and have always been a 'cook'. Cooking and
sewing satisfied my creative cravings and I took great pride in the results. Now
I'm living in a retirement residence where attendance at an evening meal is sort
of mandatory--either go down eat in the dining room or bring back to my
apartment, or call down for a tray if not feeling up to par. Although the food
is reasonably tasty, it does tend to be boring. And I'm getting pretty sick of
green beans. (I'm still trying to stay on a low-glycemic-index sort of diet, but
it's difficult. Talking to some of the other residents, I'm finding that many of
them have creative ways of dealing with the problem, including bringing up the
food and tossing it, then eating their own. But the other day it occurred to me
that Nancy's 'friends' might help.
We see the menu ahead of time, and can choose from some substitutes for the
entree, vegetables, etc. The two most palatable entrees available as substitutes
are a beef patty and about 1/4 of a small chicken. Both do taste pretty good, I
got to thinking that maybe some of you folks could suggest some creative things
to do with the patty or the chicken to 'fix it up' a bit for a subsequent meal.
Nothing that requires much in the way of cooking but I was thinking chicken a la
king, for example.
And I'm going to buy and cook my usual variety of vegetables. And go back to my
diet puddings and jello for dessert.
Thanks. JeanL
SOUR CREAM BISCUITS
1 c. self - rising flour
1 stick butter, melted
1/2 c. sour cream
Mix all ingredients together. Drop in muffin tins. Bake at 450 to 475 degrees
for 15 minutes. Makes 12 bite size biscuits, using very small
muffin tins or 6 regular size biscuits, using regular size muffin tins.
Tona in Bama
For grandma who has diabetic granddaughter: go to the
Splenda website. I have it on my favorites as my
husband is type 2 and all we have used for years is Splenda. Margaret, Tulsa
Thank you, Jenny, for coming back to me with the
Apple Pie Delight recipe. Than k you to Nancy, too,
for posting my request.
Dee in Zim
Edith, in Tawas MI, I
live in Freeland. I am about an hour south west of you. My family has vacationed
in Tawas since I was just a baby. Love your area. I am just north of Saginaw. It
was a pleasure to hear from you.
Mariann in MI
This is for Janet McKinney, Hudson Falls, NY, who in
the 11/20 newsletter was asking for recipes that use eggnog.
Robbie Bowling Green, IN
In a medium bowl combine flour, baking powder, cinnamon and nutmeg. Mix well.
In a large bowl cream sugar and butter with an electric mixer to form a grainy
paste. Add eggnog, vanilla extract and egg yolks and beat at medium speed until
smooth. Add flour mixture and beat at low speed just until combined. Do not
over-mix. Drop by rounded teaspoonfuls onto ungreased cookie sheets 1 inch
apart. Sprinkle lightly with nutmeg. Bake for 23 to 25 minutes or until bottoms
turn light brown. Transfer immediately to a cooling rack.
Lori R was looking for a
Taco Seasoning
6 tea chili powder - 2 Tab dried onion flakes
1 Tab oregano
5 tea paprika
4 1/2 tea cumin
3 tea onion powder
1 1/2 tea garlic powder - 1/4 tea cayenne (ground)
Mix together and store in airtight jar
Barb in MI called blooming, learned this from one of Dennis's classes on line
learned a lot thank you Dennis
Gerry in New Hampshire can't wait to try your Mocha Oatmeal Cake
Joyce in MI
SNICKERS COOKIES
Cookie made with SNICKERS Brand Bars.
1 c. sugar
1 c. brown sugar
1 c. butter
1 c. peanut butter
1 (16 oz.) pkg. SNICKERS bars, miniature size
2 tsp. vanilla
1 tsp. baking powder
1 tsp. soda
3 c. flour
2 eggs, beaten
Cream together sugar, brown sugar, butter and peanut butter. Add vanilla and
eggs; mix. Add dry ingredients. Cut candy bars in fourths.
Wrap dough around each piece forming a ball. Bake on ungreased cookie sheet at
350 degrees for 12-18 minutes or until golden brown.
Tona in Bama
Someone had a peach cobbler recipe for crock-pot in a
recent newsletter. Here is my favorite peach cobbler recipe. It is very good.
I’ve never tried making a peach cobbler in a crock-pot so I don’t know whether
this would work or not.
Mormon Peach Cobbler
Cobblers—we love the fruit and cake combination of these old-fashioned comfort
foods. The fruit, usually immersed in a sweet syrup, is traditionally covered
with a biscuit topping so that it has the rough, uneven appearance of
cobblestones—hence the name “cobblers”. Now, the top is often more cake-like
than biscuit-like.
Years ago, while vacationing in Yellowstone Park, we found a little cookbook
titled Mormon Cooking: Authentic Recipes. Buried in the back of this book was a
recipe for peach cobbler that was terrific. Over the years, we tinkered with the
recipe using canned peaches instead of fresh and adding cinnamon and more
butter. We think the result is divine. And you can always go back to fresh
peaches—or another fruit for that matter—but canned fruit just makes this
dessert so easy.
Here's the recipe:
Preheat the oven to 350 degrees.
Fruit Mixture
1 29 ounce size can of sliced peaches in syrup
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Directions
Drain the juice into a saucepan. Mix a little of the juice with cornstarch to
make a soft paste and add the paste to the rest of the juice. Add the spices.
Heat until bubbly, stirring as needed. The syrup should thicken to a slurry.
Pour the slurry and peaches into a small casserole dish.
Topping
1 egg
1/3 cup milk
4 tablespoons butter, melted
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
In a medium bowl, whisk the butter, milk, and egg together. Add the sugar and
stir. Combine the dry ingredients and add them to the liquid mixture. Stir until
well combined.
Spoon over the peach mixture so that the fruit is covered. Bake for 45 minutes
or until the top is a golden brown.
Serving suggestions
Serve hot or cold. We prefer it hot with vanilla ice cream or even cold milk.
This is for who ever wanted a Natural Ing no sugar
cookie for there granddaughter in the Nov 23 news letter
Sugarless Spice Yummy
1 cup unbleached flour, white
1 1/8 tsp. cinnamon
1 tsp. allspice
1/2 tsp. cloves
1 tsp. soda
1/3 tsp. salt
1/4 tsp. nutmeg
1/2 c. nuts
1 c. quick oats
1 c. unsweetened applesauce
2 eggs
1 tsp. vanilla
Preheat oven to 375 degrees F. Mix all dry ingredients well. Add in the rest of
the ingredients, mix well. Coat cookie sheets with cooking spray. Using 2 tsp,
drop dough onto cookie sheets, leave about 2 inches between each cookie. Bake
for 12 minutes or until light brown. (The cookies won't be crisp unless they are
browned.)
Nancy, I so hope you can include the picture with
this URL for a fantastic recipe. The recipe is extremely easy, but the
instructions are detailed, so I'll direct everyone to the new website I found:
eGForums. I made this Rainbow Jello for my thanksgiving dinner and it received
oohs and aahs from everyone!
Doris in Oklahoma City
Comment
I do not have permission from the site to publish the picture in the newsletter.
It is really a pretty Rainbow Jello and I would recommend everyone going to the
site and clicking on the link to see the picture.
Nancy
For Kathy F who requested the Orange Slice Cake:
ORANGE SLICE CAKE
2 c sugar
1-1/2 c butter-flavored Crisco
4 eggs
1/2 c buttermilk OR 1 Tables vinegar and milk to equal 1/2 cup
1 tsp soda
3 ½ c flour
2 Tables grated orange rind
2 c chopped pecans
1 pkg chopped dates
2 c coconut
1 lb orange slices, cut up in small pieces
Glaze Ingredients:
3 c powdered sugar
1 ½ c orange juice
2 Tables grated orange rind
Preheat oven to 300º. Prepare three loaf pans.
Cream sugar and Crisco. Add eggs, one at a time, beating well after each.
Combine soda and buttermilk and add alternately with flour to creamed mixture.
Stir in dates, pecans, coconut and orange slices. Mix by hand – batter will be
very stiff.
Bake for 40 minutes – knife in center of cake should come out clean.
While cake is baking mix glaze; when cakes are baked, punch holes in them with a
fork and drizzle glaze over all cakes until all glaze is used. Wait 15 minutes
before removing cakes from pans. Let cool, then wrap in foil. Store in
refrigerator or freeze.
Doris in Oklahoma City
Nancy, please ask all our friends to send in recipes
for black walnut cakes and frostings
thank you, Sue from North Carolina
Nancy, here is a recipe I enjoy not only for the
Holidays but any time. It is refreshing.
Orange Balls
1 14 oz vanilla wafers crushed
1 stick of melted oleo
1 cup ground pecans
1 6oz can frozen orange juice
Mix well and roll in small balls, then roll balls in powder sugar. I have not
seen this submitted before and sure hope someone enjoy and will let me know.
Gussie in South Louisiana (St. Landry Parish)
Nancy, what a nice surprise it was to open up my
e-mail and find that you had posted a newsletter for us today! You make us all
so happy with your newsletter.
For Jan in California, there is no particular recipe for using
cream cheese frosting for the microwave fudge and
chips. I used cream cheese frosting with peanut butter chips because I happened
to have cream cheese frosting in my cupboard, and it came out fine with the
peanut butter chips. The last time I was in Galveston and on "The Strand," I
stopped by a candy shop there and bought an expensive chunk of chocolate cream
cheese fudge, which was excellent. Could cream cheese frosting mixed with
chocolate chips be any less flavorful? I don't think so but I have not tried
that yet. Today I mixed semisweet chocolate chips and chocolate icing with dried
cranberries (put the cranberries in after the frosting had gone in the microwave
for the one minute and thirty seconds) and that came out well. I pre-tested it
by eating two chips with one dried cranberry to make certain it would not be a
waste. Just a little something seasonal. I am guessing that I put in about a
half a cup of dried cranberries, which I had on hand to put in tuna fish salad
-- no special recipe -- just something that I saw for sale at the Whole Foods
Store nearby -- tuna salad with cranberries It is so much fun to be creative
with this fudge recipe. I love hearing about all the variations on it and will
probably try them all and pass the fudges along as gifts. Fudge with the heath
bar chips is next on my fudge list.
Bless you, Nancy.
Dianne in Houston
P.S. The original recipe for peanut butter
fudge is still my favorite so far.
Thanksgiving Day was lovely with my four-pawed friends. Kiku was the only kitty
eating turkey treats from my plate. The other two furry ones, Gabby and Saki,
the new tiny one, must have been napping. It is a good thing because Kiku is the
one whose nose is bent out of joint over Saki, the new kitty, so Kiku got
special bites without having to compete. She deserved a special treat all on her
own, and I could tell that made her happy and thankful that her mother still
loved her!
Comment
Siggy loves turkey but Ditto didn't even want to eat his until Siggy moved in
eat what was in both bowls as well. Ditto ate his so Siggy wouldn't.
Nancy
Leftover Magic
1 can (16 oz) whole berry cranberry sauce
1 cup French dressing
Combine ingredients in a small saucepan and warm thoroughly. Spoon in leftover
turkey, chicken or ham. Serve over mashed potatoes, stuffing, rice or pasta.
grannym IL
Dear Mary, Green Brook, NJ in response of your
wanting to know what to sell your fudge for. The
ratio I use is figure out all your costs and multiply that by three. If it cost
you $3.00 to make something. Figure that you should get $9.00 for it. Then you
can divide that into smaller packages to sell. As long as the total of the
smaller packages you end up getting $9.00.
Hope this help you. AK from CA
Happy thanksgiving to all in America.
From Debbie in Australia.
Just wanted to be added to the
senior population in Nancyland. I am 70 years, married 52 years and have
4 children, 8 grandchildren and 8 great grandchildren. I love to cook and have
found so many good recipe here. Best wishes to all the fellow cooks out there.
A Southern Lady
Hi Nancy, The pix of Siggy in the newsletter is
adorable. Makes a person want to just pick him up and give him a big kiss on the
head. He looks so innocent.
Margaret, Tulsa
Siggy is a wonderful cat. He is very set in his ways and very verbal if he
doesn't get his way. He thinks everyone who comes my place has come to see him.
He shows them where the treats are as soon as they enter the door.
Nancy
Hi Nancy and all Nancylanders, this is for Kathy F.
Nov. 22 newsletter.
ORANGE SLICE CAKE
1 C. margarine
4 eggs
3 C. plain flour
1 tsps. vanilla
2 C. sugar
1 lb. orange slice candy, chopped
2 C chopped nuts
1/2 C. extra flour to roll nuts, dates and candy slices in
1/2 C. buttermilk with 1 tsps. soda dissolved in it
1 (8oz.) pkg. chopped dates
1 C. coconut
Cream sugar and margarine well; add 1 egg at a time, then add flavoring, milk
and flour atlernately. Add orange slices, dates and nuts last. Bake in greased
and floured tube pan
at 250 degrees for 2 1/2 hours. While cake is still in pan and warm, add
topping.
TOPPING;
1 C. powdered sugar
1 C. orange juice
Mix together. Pour the 1 cup powdered sugar dissolved in 1 cup orange juice over
cake gradually. Let stank in pan overnight. Remove from pan. Wrap tightly and
store in refrigerator. Margaret, Tulsa, Thanks Alma H. for this recipe.
Hi Sue, Glad you enjoyed that
marshmallow fluff recipe book, I love Marshmallow fluff. Someone
requested jelly candy recipes, well I sent in a bunch but they haven't hit the
boards yet, unless I've missed an issue and I don't think I have.If the person
who was looking for them hasn't found them yet let me know. I found the orange
jelly slices, pineapple, and peach.
Lynette in N. Y.
Thanks so much to Doris in Oklahoma City. For
Alcohol substitutes list. I will find it very very
helpful. Susan in W.V.
I would like some Christmas
ideas from all the "Senior" members. I really don't have a lot of money
to spend on Christmas this year because of my loosing my job. My last day of
work is December 14th. I would like to know the best Christmas gift you ever
got. I know many have received gifts that they will never forget that probably
didn't cost an arm and a leg!! I'd like gift ideas from when you where kids.
Think, think!! I'm sure there are some great ideas!
Thanks, Sarah, MN
Hello, I hope everyone had a Happy Thanksgiving. I
have made the coconut-pecan fudge and used foil to
get it out of the pan. I just lined my pan with the foil. I folded the edge
under so I had a stronger edge and
the just poured the fudge into the pan. When the fudge was cooled I just lifted
it out and put it on my cutting board and cut it into cubes and then put it in a
glad ware container to store. It worked great! I made some using the Nestles
mint swirl chips for thanksgiving. I brought it to work and everyone thought it
was great and they all wanted the recipe!
Sarah, MN
Hey everyone! Boy I think I may be one of the
youngest here, I'm only 35! I really do enjoy all the recipes and all the advice
from you more experienced cooks, I am always in the need of help with a recipe.
I love to cook, so I always enjoy reading the newsletter. Keep up the good work.
Tina in Kansas
I would like to know if anyone out in Nancyland has a
recipe for Hawaiian Sweet Potatoes. My daughter
says it has crushed pineapple, (you would mix the pineapple in with the sweet
potatoes) maybe a little cinnamon and marshmallows on the top, then is baked.
Thank you, Doris - De.
Thanks so much to Doris in Oklahoma City. For
Alcohol substitutes list. I will find it very very
helpful. Susan in W.V.
For Jae, in Central Ok. Just wanted to let you know.
You might try using flavored creamer next time you make your Hot Chocolate Mix.
About 3 years ago when I was making it I accidentally picked up coffee creamer
with hazelnut. Loved it. I have also used the caramel flavored. It gives your
Mix a different flavor. Also Happy earlier Birthday to you.
Hope everyone had a Nice Thanksgiving Day.
Have a Nice Day! Janice from Texas
Diane in Houston 11/22 Newsletter asked where to
purchase Raspberry Chips. I could not find them
this week although I was told they would be out in a week or two. That didn't
stop me. I just purchased a bottle of raspberry flavoring and added it to the
chocolate chip/frosting mixture. Very tasty.
Mary Alyce Wisconsin
Pepper Jelly Dip
1-1/2 c. sharp shredded cheddar cheese
1-1/2 c. pecans, chopped (I toast first)
1 bunch green onions, chopped
Tony's seasoning (2-3 dashes)
1 jar pepper jelly (red or green)
Hellmann's mayonnaise
Mix cheese, green onions, and pecans with enough mayo. to hold it together.
Spray a square pan (8 x 8) with Pam spray. Pat down the above
mixture into the pan. Pour pepper jelly over top. Serve with good crackers.
Pretty at Christmas to make two - one green and one red.
Tona in Bama
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