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 7
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.
Nancy, I deserve a good whack on the hand with a
ruler. I broke the cardinal sin of writing and did not proofread. (Would you
believe I was an English teacher for thirty-one years?)
The Mounds clone should have stated "Warm the syrup." I put about a cup of syrup
in a saucepan and heat it on medium low until it is very warm, but not boiling.
If it boils, throw it out; it will stick to your teeth like caramel. I heat it
until I can touch it with my finger, but not for long. This process thins the
syrup.
Then I whirl a 14-ounce bag of flake coconut from Wal-Mart in a food processor
until the coconut looks like very coarse cornmeal or just like Mounds candy. I
add the syrup a little at a time until it makes a stiff dough, or one you can
make out into a Mounds shape or a round 1-inch ball, and the ball won't
collapse. Then place these candies in the refrigerator until they "set" or about
30 minutes.
Remove from refrigerator and dip each candy in melted chocolate or wafers. The
cold candy dips very well. Sometimes I return them to the refrigerator to set
the chocolate if they seem to be soft. The trick is to use just enough syrup to
get them to hold their shape and into the refrigerator before dipping. These
freeze wonderfully, if they last long enough. I hope this doesn't sound too
complicated. Try it; you won't fail.
Note: I live 125 miles from Lexington, and I do not have access to a
candy-making supply shop here. I had to improvise and make my own macaroon
coconut. I am glad I did, for it is much less expensive. Macaroon coconut is
simply coconut which has been ground? finer than flake coconut, and it is not as
moist. However, since we are adding syrup to make it moist, why not use angel
flake?
Karen B
For Wendy in MD in the 11/06 newsletter about the grits: Am sure you will
receive many answers, but here is mine! You can't go wrong with Quakers and the
cooking instructions are right on the box. But to make them a complete breakfast
I have a few additions. I use more water than the instructions call for (this
can be stirred in after the cooking time if they are thicker than you desire). I
add (for 2 servings) about 1/3 cup real bacon bits as I add the grits to boiling
water. When the cooking time is finished (7 minutes) I stir in about 1 teaspoon
garlic granules or powder and 1/3 cup of your favorite kind of cheese (I like
grated parmesan). Then when served I like to top lightly (or to your taste) with
Tabasco sauce.
Grits are hard to mess up, and once you get the grits cooked add whatever you
like. Quaker has a web site and you can surely get more ideas there.
jsham AR
For Wendy in MD in November 6 newsletter who wants to
make good grits. If you like creamy grits, you should use a equal parts of milk
and water for the cooking liquid instead of just water. I use Quaker brand Quick
Grits, not instant, and I use a little more liquid than the package calls for.
Also, I prefer to put the grits in the pot with the milk and water in the
beginning, instead of bringing the liquid to a boil first as the grits package
says. So, for two people, as a side dish for eggs, I place one half cup grits in
pan, add three fourths cup milk, three fourths cup water, pinch of salt. Bring
to a boil, stirring often, turn down heat to low, and cook about 5 minutes,
stirring continuously. If it is too thick, you can add a little more milk or
water and cook a few minutes longer.
Frances in Wesley Chapel
Wendy in MD- RE: Grits
I'm glad you like our grits. They are easy to cook. I use Quaker Quick Grits
(NOT instant). I use the amount shown on the Pkg for the amount I want, but I
start with the grits and salt in the cold water rather than adding them to
boiling water as the directions say. Use med. heat, stir frequently, ( I like to
use a silicone spatula) and keep the grits stirred off the bottom so they don't
scorch. I keep them covered w/ only a little crack open. When little craters
appear in the surface and grits pop up from them you're almost there. How done
you like them is personal preference. I like done, my brother likes half done
(YUK). Put in a bowl with butter, check for salt and enjoy. You could also eat
them with over easy eggs mashed into them and stirred. PS- Please don't put milk
and sugar in them- I overheard a waitress years ago telling someone at the IHOP
to eat them that way- that is cream of wheat, never grits. LOL.
Cheryl, Charlotte
This is for Wendy in MD regarding a
grits recipe. My
family is from Alabama and though I now live in Colorado I fix grits from time
to time. Since I am the only one who eats it I just eye ball the amounts. I use
Quaker quick grits and make enough for 2-3 servings, once the grits have
evaporated all the water I add 1/2 & 1/2 and some butter, salt and pepper to
taste. I cook this until the grits are creamy and taste for seasonings as I go.
There is nothing worse than grits that are not seasoned well and you can not
season after they are cooked. For a new change add some chez whiz at the end for
cheese grits.
They are wonderful..
Linda-Colorado
Hi Nancy - I have a request for a recipe I'm sure I
saw last Thanksgiving (and printed but now can't find) for turkey gravy using a
turkey leg. I'm hoping the person who sent it in will see this and send in the
date of the newsletter. I would really appreciate it.
Thank you Nancy for this great site and all these great recipes. Without you I
wouldn't be having this much fun reading new recipes every day.
Love the newsletter Nancy...
Dotty in NJ
Can anyone tell me which newsletter that Doris' crock
pot peach cobbler was in? Somehow I missed it.
I purchased a pasta express that cooks, strains and drains in one unit. I did
not receive a recipe book. Could anyone tell me where I can get a recipe book?
Thank you.
Eleanor in VA
Hello everyone. Can tell we are all thinking about
Thanksgiving and Christmas ahead.
For Maryann MN (11/4), try cooking oil (canola,
peanut) and or liquid dish detergent to remove that ring.
For Lisa, Union Bridge Md. Maybe this is what you want, hope so. Marilyn in FL
Crab Rangoon from the Evergreen Chinese Restaurant, Inverness
1 package wonton wraps
4 ounce can of drained crabmeat
1 tablespoon finely minced onion
1/2 teaspoon white pepper
2 (8 ounce) packages of cream cheese
This recipe makes a lot, but I make them up and freeze the leftovers to use at
another time they never go to waste here!
Beat cream cheese until soft. Add all the ingredients, mix well.
Place a spoonful of the mixture in each wonton wrap, pinching the corners
together to form a neat package.
Then deep fry them a few minutes in hot oil until they get brown. Drain them on
paper towels.
I prefer mine baked so place on sprayed cookie sheet in a 425F Degrees cookie
sheet, for 10-12 minutes keep a check not to burn them.
Yes, Mom liked these very much, got me into making them when I arrived back
North.
Enjoy!
Linda in Carmel, NY
My husband is a store director for Safeway. This is
their recipe for 2-Hour Turkey. Is that the Blasted Turkey recipe you were
looking for?
Karen in TX
For Carol in Ky re Blasted Turkey. I could not find
the actual newsletter but only what I copied as it was in the newsletter.
Cheryl, Charlotte
The Safeway Blasted Turkey
Marilyn/AZ wrote:
I was watching TV this AM and a representative of Safeway came on and
demonstrated a 2 hour turkey recipe. You can do a turkey up to 22 pounds this
way. The gist of this recipe was to roast your turkey at 475 degrees for two
hours or less. You put the turkey on v-shaped rack ,rub the bird with olive or
vegetable oil all over. Sprinkle with salt and pepper. Put aluminum foil over
tips of each drumstick. Do not tie legs together. Do not stuff your turkey.
Insert oven safe thermometer near center of breast. Set pan on lowest rack of
oven. Do not use convection oven. It causes excess smoking. Halfway thru baking
rotate pan to reverse its position in oven. A smaller turkey may not take the
full two hours to reach 160 degrees. Check your thermometer to make sure you do
not overbake. Remove pan from oven when proper temperature is reached and let
set in warm place for 30-45 minutes. This will result in moist, tender turkey.
One thing to do a few days before Thanksgiving is to clean your oven to prevent
smoking of burned on grease. It was suggested you run the clean cycle on your
oven. It seems to me this is why some folks had all of the problems with their
blasted chicken. Your oven must be totally clean or baking at a high temperature
will cause excessive smoking. I'm trying this 2 hr turkey recipe on Thursday.
Nancy, this is a copyright recipe from Safeway. Is this alright to send although
I did not copy this word for word?
Marilyn/Az Debby in Texas
Pat in SC- Loved the turkey in a blanket idea. Mine is the opposite tip. I use
mother nature's ice box. I take my hot pots/ or dishes outside and put them on
stacks of newspaper or on whatever to cool quickly. Even if its only 50° or so
this will help cool things so your fridge doesn't go into overdrive trying to
cool lots of hot things at once. If it won't be freezing overnight ( but at
least down to 40°) I have put things in my utility room and in my car for extra
room. WARNING- be sure you line the seat, floor, trunk with something and put
things level so they don't spill or stain. This sure beats trying to fit it all
in a small or crowded fridge.
Safe and healthy holidays Nancylanders. For Carol in
KY and Vickie in MO looking for the blasted turkey recipe in the Nov.6
newsletter. Check out this site and I think you will find what you are looking
for.
http://shop.safeway.com/superstore/
Hope this is what Carol and Vickie are looking for.
Ann in Midland, TX
Hi Nancy and all Nancylanders. Hope your weather
wasn't as typical on voting day as ours in central OH, that's right it rained. I
had a call last evening asking if I would head up refreshments to be served
after our Children's Christmas Program at Church next Month. The title of the
program is "A Peanut Butter Christmas" and so I need recipes with peanut butter
in them besides the peanut butter cookies and peanut butter and jelly
sandwiches. Thanks in advance for all the yummy ideas I know you will all send
in and yes, I will have other items available for those with allergies. Have a
wonderful rest of the week to you Nancy and all the readers. Donna L. In OH. PS
give the kitties a scratch behind the ears from me and our 3 kitties.
Donna
Comment
A friend gave me this recipe the other day. She thought I might really enjoy it.
It has peanut butter in it. I can just taste it now using the cherry or cobbler
jam from Prepared Pantry.
Nancy
Peanut Butter and Jelly Bread Pudding
Cooking spray
8 slices whole wheat sandwich bread
1/2 cup smooth peanut butter
1/4 cup fruit jam or jelly
1/2 cup chocolate chips, raisins or dried cherries (optional)
5 eggs
2 cups milk
1/2 teaspoon pumpkin pie spice OR cinnamon
2 tablespoons sugar
Maple syrup, to serve
Preheat oven to 400 F. Lightly coat a 9-by-9-inch baking pan with cooking spray.
Using the bread, peanut butter and jam, make four sandwiches. Cut each into
quarters, then cut each quarter into four more pieces. Arrange the pieces in the
baking pan. They should be slightly jumbled. If using, scatter the chocolate
chips or dried fruit among the sandwich pieces.
In a medium bowl, whisk together the eggs, milk and pumpkin pie spices. Pour the
egg mixture over the sandwich quarters. Press the bread gently with a fork to
help it absorb the liquid.
Bake for 20 to 25 minutes, or until egg is nearly set. Remove the pan from the
oven and scatter the top of the pudding with the sugar. Increase the oven to
broil and cook until the sugar on top begins to caramelize, about 1 minute.
Watch it closely to prevent burning. Serve drizzled with maple syrup.
Makes 4 to 6 servings.
I am interested in putting a turkey breast in the crockpot
for Thanksgiving - any good recipes out there.
Thanks, Doris
This is to answer questions sent in by readers.
To Jenny in KY, asking about how do you know if the flour in your mix is rancid?
You can definitely tell by the smell. If there is any "stale"," off" or
"spoiled" smell to it, just throw it out. The other rule about freshness of any
food is, "when in doubt throw it out".
Here is my tip for any mixes I buy. When I bring it home, before I put the mix
away, I use a permanent marker, and write the purchase date right on the box. If
a mix is 1 year or older, then I don't use it for cakes any more and try to use
it up as soon as possible for the base of a cookie bar recipe. If it is over two
years old, it needs to be checked carefully before using. Once you open the seal
on inner packaging, it has to be used right away.
To Jenny in KY. I checked my "sent" file of my email, and the recipe did have
the brown sugar listed. I'm not sure what happened after I sent it.
Here it is again, so you can copy and print or save the correct version.
From Merry M in MN
Pecan Pie Surprise Bars
Base
1 package Moist Supreme or Butter Recipe Yellow Cake Mix
1/3 cup margarine or butter, softened
1 egg
Filling
1/2 cup packed brown sugar
reserved 2/3 cup dry cake mix
1-1/2 cups dark corn syrup
1 teaspoon vanilla
3 eggs
1 cup chopped pecans
Heat oven to 350°F. Grease 13x9-inch pan. Reserve 2/3 cup of the dry cake mix
for filling. In large bowl, combine remaining dry cake mix, margarine and 1 egg;
beat at low speed until well blended. Press in bottom of greased pan. Bake at
350°F. for 15 to 20 minutes or until light golden brown.
Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown sugar,
corn syrup, vanilla and 3 eggs; beat at low speed until moistened. Beat 1 minute
at medium speed or until well blended.
Remove pan from oven. Pour filling mixture over warm base. Sprinkle with pecans.
Return to oven; bake an additional 30 to 35 minutes or until filling is set.
Cool 1 1/2 hours or until completely cooled.
Cut into bars. Store in the refrigerator.
Hi Nancy!
I so enjoy your wonderful newsletters. They are fabulous. My Mom used to make an
oatmeal cake with a broiled topping that contained butter, nuts, coconut, brown
sugar and cornflakes. Any recipe I find now does not have the cornflakes in the
the broiled topping. Can you help me out here? It is my favorite cake with this
topping. Mom made it for our wedding reception at my folks' house.
I so appreciate all your hard work you put into your site. It is absolutely
wonderful. Thank you so much for bringing joy into so many homes. Well done,
good and faithful servant.
Your friend and fan, Sharon
I would also like the Blasted Turkey recipe. Somehow
I missed it. Thanks Nancy for this wonderful newsletter. Look forward to it
every day it comes in my email. Plus have no problem getting the newsletter.
Thanks again.
Bonnie from Washington
This is in response to Wendy in MD regarding Grits. I
use Quaker brand and
just follow the simple directions on the box for plain grits. I find that
the instant ones are just as good as the long-cooking. Other brands are
probably just as good - Martha White, Jim Dandy, etc.
I would like to submit another grits recipe that is a very good side dish.
It is a recipe based on one from The Junior League of Columbus, Georgia's "A
Southern Collection Then and Now" recipe book. The first time I ate it I
could not determine what it was. Decided it was grated potatoes, but then
was told it was grits.
Louisiana Grits
1-1/2 cups grits
6 cups water
1/2 cup butter
3 teaspoons Lawry's seasoned salt
8 ounces Velveeta cheese, cup into small pieces
8 ounces sharp cheese, shredded
3 eggs, beaten
1/2 cup slightly browned onions
2 Tablespoons chopped pimentos, optional
Preheat oven to 350 degrees. Cook grits in water as directed on box, except
do not add salt to water at this time.
When cooked, add remaining ingredients. Blend well, and place in a buttered
2-quart baking dish. Cook, uncovered for one hour. If not ready to serve,
cover with foil and let stand.
Nancy, I apologize if my messages are too long. I have been on the list now for
about a month and think it is outstanding. You are truly amazing to do it! I am
a little embarrassed that I have actually repeated some things that had already
been covered in the past. I apologize for that, too. (In going back through the
archives, I have found recipes and tips that I have sent in that had already
been submitted to the list.) But - I am learning and still searching to find out
about the robbery and what those thieves did to your home that awful day. Glad
you are settled in a new place and hopefully doing o.k. You mean so much to so
many.
hanks! Barbara in Alabama
To Maryann in MN who got her sister-in-laws
ring
stuck on her finger.. I have always found that if you spray the finger
with Windex you will be able to get a ring off. I even got the ring off my
daughter's finger when she fractured it and began to swell.
Barb in Delaware
For Caryn in NC and Frances in Wesley Chapel..
I found the brand ALESSI has Dipping Spices that comes in a "tip and grind
"container for use with olive oil. Call me lazy , but it's very good also , and
saves me a lot of time.
Anita in Brandon
Dear Nancy & Friends,
Looking for a very old recipe for Molasses Cream Bars. Don't remember much,
except the bars must have been made with light molasses, as the color was
similar to a latte coffee drink. Also had a cream cheese frosting.
Thanks again for all the help!!!
Susan
I was wondering if anyone had a recipe for
diabetic
hard tack candy?
Shelley in PA
To Pat in SC...Thanks so much for your "turkey in a
blanket" idea! It sounds like an AWESOME idea! I'll give it a go!
Have a blessed day ya'll!
Carol in Louisiana
For Susie-Northwestern, MI: to answer your question,
2 cups peanut butter, microwave for 40 seconds.
Linda (upstate NY) thanks for the popcorn suggestion, I plan on trying it.
Gladys, IN
For Dee in Southern Illinois. Yes Dee, I am in
Indiana. We moved here recently after 15 years in Tucson to be near our children
and their families. Grew up in Chicago and it is great to be back in the
Midwest.
Dee in W. Lafayette, IN
Nancy thank you so much for the newsletter. I have
learned so much about the same foods but different ways to make it.
To Roz in Indy in the 11/6 newsletter I am in the northern northern part of
Greenwood but as you said it is just easier to say Indy. I am going to use the
white chips for the Christmas Fudge.
To Marge in Mo, newsletter 11/5, what brand and size of clam chowder do you get
from the Dollar General Store. Your recipe sounds good also.
Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy
I made the following this past weekend for a brunch
and it was a huge hit with everyone. It came from an old issue of Quick Cooking.
I hope that some of you will try it!
Caramelized Bacon
1lb. bacon
˝ cup light brown sugar
2 tsp. ground cinnamon
Cut each bacon strip in half. Combine sugar and cinnamon in a flat dish. Dip
each of the bacon strips in the mixture on both sides, then twist the bacon with
your fingers and place on a foil lined baking sheet. Bake at 350° for 15-20
minutes. Then serve warm, the result is out of this world!
Nancy, please give the furbabies a hug from me!
Gracie, Rochester, NY
Tomato Soup Cake Recipe is in
November 5 Newsletter
This is for Shelia in New York
Hope this is what she is looking for.
Pearl in Pennsylvania
For Dee in Southern Illinois, sorry about not putting
the oven temperature in it is 350F. for the Tomato Soup Cake.
About boiling eggs in salted water I have been doing that for 50 years and
always worked.
Thank you Donna in Colorado about the Tomato Soup cake. I am 80 yrs. old and God
knows how long I have been making it and still enjoy it. I love cold butter on
the slices.
Peggy
For Wendy in MD asking about Grits. I usually use
Aunt Jemima brand but have used Walmart store brand as well as other store
brands and found them all to be good. I cook my grits by the instructions on the
box except for replacing about 1/4 to 1/3 of the liquid with milk. It gives them
the BEST flavor. Hope this info is helpful for you.
Barbara in Corsicana,Texas
This is for Wendy in MD who wants to know how to
cook
grits. I never measure these, but use the directions on the back of a package of
grits. I usually use Jim Dandy, but any kind is fine, just don't use those
instant packaged grits. Yuck! To the water I add salt and 1 chicken bouillon
cube then the grits. Remember to stir. Cook over medium heat and then lower
temperature because cooking them too fast will make them lumpy. Can always add a
little more water. When they are done to your liking of consistency, add
Velveeta cheese and stir to melt. My grandbabies say no one can fix grits like
Nana's Grits. They are a staple for breakfast especially when grandbabies are
here for breakfast.
Jane Ann in Alabama
For Sheila in New York here is the recipe for
Cream of Tomato Soup
2 cups canned tomatoes, chopped
1/3 cup chopped onion
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon dried basil leaves, rubbed
1/2 teaspoon dried thyme leaves, rubbed
1/8 teaspoon pepper
1 tin tomato paste (6-oz.)
1/4 teaspoon baking soda
1 tablespoon butter
1 tablespoon flour
2 cups milk
In a medium saucepan combine tomatoes, onion, sugar, salt, basil, thyme, pepper
and tomato paste. Cover and simmer for 10 minutes. Press mixture through a
strainer to make a puree. discard pulp. Stir in baking soda and set aside. In a
large saucepan, melt butter,s tir in flour until well blended. Add milk all at
once. Cook about 1 minute until thickened, stirring constantly. Stir in puree.
Cook until thoroughly heated.
DO NOT BOIL.
Peggy from Belleville, Ontario, Canada.
While Im at it I forgot to sign my name to the response for Dee in Southern
Illinois and Donna in Colorado Love to all and to you Nancy and your babies.
Sorry but I don't remember the date of the
newsletter. Saturday I made the Apple Pie Delight recipe. It was so easy and is
so delicious. I have a very hard time staying out of it but manage to wait till
snack time in the evening. Thank you for the great recipes that everyone sends
in.
Sherrie in Delaware
Nancy,
In the Nov 6 newsletter, Dee was asking for this jello dessert.
Nedra in VA.
Self-layering Jell-O Dessert
3/4 cup boiling water
1 3 oz pkg Jell-O, any flavor
1/2 cup cold water
Ice cubes
1/2 c. Cool Whip
Pour boiling water into blender. Add Jell-O. Cover and blend at
low speed until Jell-O is completely dissolved, about 30 seconds.
Combine cold water and ice cubes to make 1 1/4 cups. Add to Jell-O and stir
until ice is partially melted. Add Cool Whip and blend at high speed for 30
seconds. Pour into parfait glasses. Chill about 30 minutes. The Jell-O forms
layers as it chills.
Makes 3 cups or 6 servings.
Hi Nancy and all recipe friends. Brends/Alabama here.
To answer Dee in Southern Illinois about the Oatmeal Cookies without raisins. In
11/6 letter. Sandi Hutson in Jasper, Texas sent one but didn't get the date. I
got one from another newsletter and will post it if Nancy can.
(this one is really good)
From: Shirley in WA State . From A2Z newsletter
The recipe came from 1955 or 56 on a Ralston Oatmeal Box.
Butterscotch Delights Oatmeal Cookies
2 1/2 c. White sugar
2 1/2 c. Brown sugar
2 1/2 c. Margarine or use Shortening for soft ones
2 1/2 tsp. Vanilla
2 1/2 tsp. Baking Soda
2 1/2 tsp Baking powder
1/4 c. Milk
2 1/2 tsp. Salt
5 large Eggs
5 c. Flour sifted
5 c. Rolled Oats
Mix wet ingredients together. Sift flour and dry ingredients
together and mix with wet ingredients well. Drop on greased
cookie sheet 2 inches apart or use parchment paper to line
cookie sheets.350°oven ,Bake 15 min
A one inch scoop makes
3" cookies. If just baking half the recipe, roll rest in wax
paper and secure the ends and slip in plastic bag and freeze.
(I haven't tried this one)
Hi Nancy, furry babies and everyone in Nancyland. I have just made the best
oatmeal cookies I have ever tasted. A friend of mine makes the recipe and I was
afraid to get it because I knew I would eat the whole batch by myself. Some of
you may have made these before, but I never had, so I am sending this in to
those of you who have not tried them.
Oatmeal Cookies
2 cups brown sugar
1 cup oleo
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 cups flour
3 cups oatmeal ( I used Old-Fashioned but use whatever you like)
Mix all the ingredients. When all mixed together, make individual balls and roll
in powdered sugar. (You can use a scoop for ice cream or just a spoon) I have a
scoop I got from Pampered Chef which I used. Don't make the cookies too big,
about an inch to 2 inches or so in diameter.
Bake at 350 degrees for 13 minutes depending on how your oven bakes. Let sit for
just a few minutes then remove to a cooling rack. Oh my gosh, these are so good.
Thank goodness the kids are coming for lunch tomorrow so I will have some help
eating them. Hope everyone has a great weekend and week to come.
Sandi Hutson in Jasper, Texas
For Dee in Southern Illinois, sorry about not putting
the oven temperature in it is 350F. for the Tomato Soup Cake.
About boiling eggs in salted water I have been doing that for 50 years and
always worked.
Thank you Donna in Colorado about the Tomato Soup cake. I am 80 yrs. old and God
knows how long I have been making it and still enjoy it. I love cold butter on
the slices.
Peggy
Marianne, you could use graham crackers doubled. Put
a layer of frosting between the crackers, let dry and use them as gingerbread. I
don't think they would break very easy. Everyone is talking about Mounds Candy
Clone. This is one of the best I have made, and so easy. Good way to use up some
of those left over mashed potatos. Really, really good. Roz in Indy
MOUNDS CANDY CLONE
4 c. coconut
3/4 c. cooked, cold mashed potatoes
1 lb. powdered sugar
6 oz. chocolate chips
A small piece of paraffin
Mix the first 3 ingredients together. Shape into balls the size of a walnut. Let
dry on wax paper. I always put mine in the refrigerator and let cool, as they
are easier to dip when cool. Melt chips and paraffin on low heat. Dip balls into
chocolate. Lightly spray with pam a sheet of foil to set them on to dry.
Good morning Nancy,
Last night I made a different recipe for pork chops and they turned out great!
This recipe is a keeper for sure! I served sweet potatoes - not candied - and
baby early peas with the dish. Very good!!! I wanted to share this with you and
the "family". Chris in NM
PORK CHOPS WITH CARAMELIZED ONIONS
The sweet caramelized onions complement the seasoned pork chops.
Preparation time: 5 min Cooking time: 22 min
Yield: 4 servings
1 Half Stick of LAND O LAKES® Butter (1/4 cup)
4 (1/2-inch thick) pork chops
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
3 medium onions, thinly sliced
1/2 teaspoon dried rosemary* - I omitted this.
2 teaspoons finely chopped fresh garlic
Melt butter in 12-inch skillet until sizzling; add pork chops. Cook over
medium-high heat, turning once, until browned (8 to 10 minutes). Season with
salt and pepper. Remove chops to serving platter. Keep warm.
Place onions in skillet with pan juices; sprinkle with rosemary. Cook over
medium heat, stirring occasionally, until onions are caramelized (8 to 10
minutes). Stir in garlic; continue cooking until garlic is softened (2 to 3
minutes).
Return chops to pan; continue cooking until pork is no longer pink (4 to 5
minutes).
TO REHEAT LEFTOVERS: Place pork chops on microwave-safe plate; cover loosely.
Microwave on HIGH for 1 to 3 minutes or until heated through.
Pat in South Carolina.
I just got back recently from South Carolina and some of that southern food is
to die for...as you know. Thanks for the idea about how to keep the turkey warm.
I'm taking your idea to heart and this year my turkey will stay warm. I always
put mine in the oven the night before on a low heat and it is falling off the
bone tender by morning. I probably won't be able to wrap the turkey but will
certainly remove the broth and wrap that pan to keep it warm.
Bette~Indiana
Dear Nancy and Friends:
I am needing a TNT recipe for Raspberry Jalapeno or
Chipotle Jelly for our upcoming Book Fair. Something quick and easy!
Please share!
Amanda in Spring, TX
To Melissa B. in Missouri:
The following posted by Connie in TX. is great for goodie bags.
SALTINE CHOCOLATE CRUNCH
1 sleeve (about 24) saltines
3/4 c. brown sugar
1 c. butter
12 oz. (2 c.) chocolate chips
3/4 c. chopped nuts
Preheat oven to 400°. Line a 10x15" cookie sheet with foil. Spray foil very
lightly with cooking spray. Cover cookie sheet with saltines in one layer. Boil
sugar and butter for 3 minutes. Pour over saltines and spread evenly. Bake at
400° for 5 minutes. Remove from oven. Sprinkle with chocolate chips. Let set one
minute, then spread melted chips with spatula. Sprinkle with nuts, then press
down lightly. Cut on diagonal immediately or cool until firm then break up.
Pieces can be frozen. Yields 30 pieces.
Amanda in Spring, TX
Thank you jsham in Ar and Barb in San Diego for
helping me with Careen's hominy corn recipe I can't wait to try it.
For Lisa in MD. This is a Crab Rangoon recipe I have used for years it is very
simple and very everyone loves them when I make them. You can make tons of them
and freeze them and just do up however many you need at the time.
Put all ingredients except won ton in blender or food processor and blend until
pasty.
Put 1 teaspoon full onto center of wrapper, wet edges and fold over into
triangle. Wet tip at one end and tack to other forming a hat. Freeze for four
hours before frying. Deep fry in hot oil until golden brown.
You fry them frozen so when you fry them the cheese does not ooze out. Serve
with duck sauce , or hot mustard, while still warm.
Joan in Ma
This is for Joseph J. regarding crock pot recipes.
The crock pot listing on the site index at the bottom of Nancy's newsletter just
has crock pot books for sale. It does not have free recipes. Gay from L.I.
This is for grannym IL, who asked in the Nov. 6th
newsletter for recipes for baked oatmeal. My BF and I used to go to a B&B on the
Oregon Coast, and they had the best baked oatmeal that I have ever eaten. They
sold little recipe books there, and this recipe is in that book.
Baked Apple Oatmeal
4 c. Old fashioned oats
2 2/3 c. Non-fat dry milk
3/4 c. Brown sugar
2 T. Cinnamon
1 t. Salt
2 c. Raisins
2 c. Chopped nuts (walnuts here in the PNW)
Combine above dry ingredients -- Store in airtight container
Butter
Peeled and chopped apple
boiling water
For 8 servings--add dry ingredents to 4 qt. pot. Mix in 2 T. butter, 2 cups
apples, and 4 cups water.
For 2 servings-- Ise 1 c. dry ingredients in a 12 oz pot, adding 1 t. butter,
1/4 apple, and 1 cup boiling water.
Bake uncovered in a 350 degree oven for 25 minutes. Serve hot with milk or
cream.
Also in this book is a recipe for the best chocolate chip cookies I have ever
had. It took me a few years to get them right. The trick is to freeze the cookie
dough, scoop it out onto a cold tray, and keep in fridge until it's time to go
into the oven. The cookies we had there were little balls...crunchy outside, and
soft inside. If you don't keep the dough frozen, or very, very cold, they spread
all over the cookie sheet.
Country Inn cookies
3 c. brown sugar
2 c. butter
2 eggs
4 c. flour
2 t. baking soda
1 T. cinnamon
2 t. ginger
1 t. salt
2 t. vanilla extract
2 c. chopped nuts (walnuts here in PNW)
3 c. chocolate chips
powdered sugar
Cream the butter and brown sugar, then add the eggs. In separate bowl combine
the flour, soda, cinnamon, ginger and salt. Add this mixture slowly to the
butter mixture, add the vanilla and blend all well. Add the nuts and chocolate
chips. Store covered in the refrigerator, baking as needed. (It is best to
refrigerate cookie dough before first batch of baking--I freeze it).
To bake--form dought into 1" balls, roll in powdered sugar, bake on ungreased
cookie sheet at 375 for 10 minutes (I do 8 minutes). Makes 12 dozen cookies.
Also for the holidays, here is probably the best apple cider recipe I have ever
had (also from this little cookbook!)
Country Inn Apple Cider
1/4 c. brown sugar
2 qts. apple cider
1/2 t. allspice
1 1/2 t. whole cloves
2 cinnamon sticks
1/4 c. orange juice concentrate
Combine all ingredients in crock pot. Cover and simmer on low for 2-4 hours.
Strain before serving hot. Serves 8.
They would make this and put it in thermos' on the main table so you could have
it any time you wanted it. The smell of this cider, plus the cookies would make
your head swim!
Nancy, I got a little carried away with this post! I am getting into cooking for
the holidays. Today I made a new recipe out of Cooks Country magazine for rolls
that you can bake, then freeze to save time during the holidays. Last year I did
that with my regular roll recipe, and they came out dry and flavorless. Thought
I would try a new one this year.
Mary in Oregon
Thanks for the rice-a-roni
copycat/clone recipe Andee in L.A. I have it copied into my file now. I
would love to have the different flavors also if you could post them.
hanks again, A in AL
Nancy,
Thank you for a very good web site. I really enjoy reading all the recipes and
requests.
When making peanut brittle, whether by microwave or
on top of stove, I have found that if you heat up the cookie sheet that you are
pouring the peanut brittle on to, it will spread really easy and as thin as you
want it to be.
I found this out by accident last year when I made my microwave peanut brittle.
Emma from Montana
To MAH in Alabama, Nov 6 newsletter: I'm glad you're
taking my advice on the freezing of the fudge. You
won't be sorry. Let me know how it comes out for you, when you thaw and serve.
Sure saves time, and what a blessing to have it all done ahead of time!
Best of luck to you, and Happy Holidays.
Cheryl, Ohio
Hi Nancy:
Re Dee's request about the three layer Jell-O. (Nov. 6 newsletter) There was a
mix called 1-2-3 Jell-O or Jell-O 1-2-3. It
separated into three layers after the mixing process. There were various flavors
and my kids were entranced by it. Alas - I haven't seen it for years!! Corinne,
Murrieta, CA
Hello Everyone,
I have a request I am hoping someone can help me with. I am having an 18th
birthday party for my daughter December 10th, and there will be about 50 people
or so. I am wanting to make sloppy joe's and keep it in my crock pot roaster so
the kids can eat when they want. The recipe I am looking for I believe as brown
sugar and vinegar in it. I know it is very good but the lady that made it
wouldn't give out her recipe. Any help would be so much appreciated! Any ideas
on snacks would also be appreciated!
Thanks, Becky
Dear Nancy - The only reason I resubmitted the recipe
is because my cut/paste didn't work the first time and, apparently, the "dry"
ingredients didn't show up. Several people asked for me to amend the problem. I
don't mind it not going in the letter but would appreciate your telling everyone
why it didn't. Most of the recipes had the same basic ingredients, anyway. The
variables came when they added coconut, crushed pineapple or nuts/raisins.
Sue in Fl
Corrected recipe
This is for Susie in Indy-
Carrot Cake
2 c. All-purpose flour
2 c. Sugar
2 t. Salt
2 t. Cinnamon
2 t. Baking Soda
3 c. Grated carrots
4 Eggs
1-1/2 c. Salad oil
Cream sugar & oil. Add 1 egg at a time, beating after each. Sift dry
ingredients. Add to creamed mixture. Add carrots & mix. Bake in greased layer
pans 30-35 minutes @ 350 degrees. I tried to proof this when I sent it but guess
I goofed!! Sorry!! It's a really delicious cake!
Sue in Fl
This is a great recipe for Carrot Cake. It takes a
little more time, than some of the other recipes but is worth it. It can also be
made as a layer cake.
Thanks Lynda in Ms.
Carrot Sheet Cake
2 cups all purpose flour
2 tsps. Baking soda
2 tsps.ground cinnamon
1/2 tsps. Salt
3 large eggs
2 cups sugar
3/4 cups vegetable oil
3/4 cups buttermilk
2 tsps. Vanilla extract
2 cups grated carrots ( about 3 large carrots)
1 8oz. Can crushed pineapple, drained
1 (3-1/2 oz.) Can sweetened flake coconut
1 cup chopped walnuts or pecans ( I use about 2 cups of nuts)
Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium
speed with an electric mixer until smooth. Add flour mixture, beating at low
speed until blended.
Fold in carrots and the next 3 ingredients. Pour batter into a greased and
floured 13x9x2 pan. Bake at 350 for 30 minutes. Cover pan loosely with aluminum
foil to prevent excessive browning. Then bake 13 more minutes (approximately 45
minutes total cooking time). Or till a toothpick inserted into center comes out
clean. Then pour buttermilk glaze over the cake and let cool completely before
frosting.
Buttermilk Glaze
1 cup sugar
1-1/2 tsps. Baking soda
1/2 cup buttermilk
1 Tbls. Light corn syrup
1 tsps. Vanilla extract
Bring the first 4 ingredients to a boil in large boiler over medium high heat.
Boil for 4 minutes, stirring often till mixture is golden brown. Remove from
heat and add vanilla. Pour this mixture over cake.
Mix butter and cream cheese at medium speed with an electric mixer until creamy
Add sugar and vanilla and blend till smooth. Frost the cake. This can also be
made as a layer cake.
Nancy.
in your recent recipe for Baked Macaroni and Tomatoes you did not list the temp.
the oven should be for casserole or how many it will serve. It sounds really
good and I would not want to ruin it by not cooking it correctly.
Thanks for your help, Lois
I have made graham cracker
houses with all different ages and using 1/2 pint milk cartons -works
very well for gluing crackers on with frosting. The children loved them. We also
glued the carton to a sturdy paper plate for more stability.
Barbara Garrett
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