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
October 31- November 1, 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.
To all the folks who want to use their rice cookers.
I made swiss steak in mine with peppers, onions, garlic, tomato paste,
worcestershire sauce and a can of beef broth. Just dumped it all together and
cut the meat in serving size pieces and poured the veggie sauce all over it. I
let it cook on "cook" till the light went to "warm" and it was almost done. I
put it back on "cook" again and it was done when the light went to "warm" again.
I made sweet potatoes in it and absolutely love this little machine. I bought
mine at Target for $19.00 and I know it's going to replace a lot of oven and
stove top cooking. I don't think you would really need a special cook book or
recipe for anything you want to cook in it. Just remember it cooks so much
faster and you don't have to watch it alot. I'm going with meat balls in sauce
next. I'd love to hear about anything else that makes kitchen time easier.
Fluffy from Louisville.
Regarding the buttermilk
chicken, it says to bake at 425 degrees for 30 min, turn and bake 15 min
more. Then pour 1 cup buttermilk and cream of chicken soup over chicken and bake
15 min. more. I have a convection oven and I'm afraid the chicken breasts would
be dry baking for 1 hr. Would appreciate any comments regarding this. Also could
I make chicken parts, using this recipe, instead of breasts.
Gay in L.I.
Here is a recipe requested by Andee in Los Angeles. I
hope this works for you Andee. From Merry M in MN.
Brown Sugar Fudge
3 cups brown sugar
1 cup evaporated milk
1 tablespoon light corn syrup
1 teaspoon vanilla
1 cup chopped nuts
3 tablespoons butter
In a medium saucepan (2 to 3-quart size), combine brown sugar with evaporated
milk and corn syrup; bring to a boil, stirring constantly. Continue boiling,
stirring frequently, to soft ball stage or when candy thermometer registers 234°
to 238°. Remove from heat and add vanilla and butter; do not stir.
Let cool for about 25 minutes, then beat with a wooden spoon until the fudge
just begins to thicken. Add chopped nuts and beat for a few more minutes, until
it begins to lose its gloss but is not too thick. Pour or spread in a greased
pie plate or 8-inch square pan. Score when set and cut into squares when firm.
It is probable that a newsletter will be sent out
Thursday. Because I missed yesterday there was not room in this newsletter
for all the messages, replies and recipes to be posted.
Nancy
This is in response to Terese's ideas for different
types of fudge made with frosting and various flavors of baking chips from the
October 29th Sunday newsletter.
I used a bag of peanut butter & chocolate chips (that came mixed together in one
bag) and a container of white frosting. I followed your directions and melted
the chips for 90 seconds in the microwave and added the frosting and melted for
another 90 seconds. I never in a million years thought that this recipe would
actually work. I put in the fridge to harden and it is awesome! This will be
dangerous to have since it is so easy to make! Thank you!
Shelley in PA
Could you please tell me what date the
Blackberry Wine Cake was in.
Thank you much.
Pat
Hello Nancy & fellow food lovers. There have been so
many lately we want to try! That San Antonio Squash from Amanda in Springs TX.
is high on my list. For Susie Indy, I sure hope this is what you needed, you are
always so good about filling other folks' requests.
BROWNIE TOP CARAMEL CUSTARD PIE
1 unbaked 9" pie shell
1/2 c. chopped walnuts
1 14 oz. can condensed milk, divided
20 tan colored caramels (the bags we can buy always have dark brown ones in too)
1 egg, beaten
2 T. margarine, melted
6 oz. semi-sweet chocolate chips, melted
Cool Whip for topping
Scatter nuts in the pie shell.
On Low heat, mix 2/3 c. of the sweetened condensed milk & the caramels till
caramels dissolve; pour this over the nuts.
In another bowl, beat egg; mix in the margarine & the rest of the condensed
milk, stir in the melted chocolate, & pour this over the caramel layer.
Bake at 325 till the center springs back when touched with a finger, about 32-35
minutes.
Serve warm or cool, topped with Cool Whip. Refrigerate left-overs.
For Joyce in Ky, this pot-luck dish is still good after it has cooled to almost
room temp., so it's a good one to take. I first tasted it at a Christmas
pot-luck, we all thought how different it was and with the red and green looked
nice too, now whenever I take it anywhere other people want to make it too.
NOODLES AND ASPARAGUS
6-7 oz. fluffy medium noodles
1 #2 can asparagus bits & pieces, well drained
1 10 oz. can Cream of Celery soup
1 soup can of milk
1 c. shredded mild cheddar
1/2 c. pretty fine fresh bread crumbs
Dots of butter
1 T. diced drained pimento (plus some sliced ripe olives if you like them, we
do)
Seasoned pepper, we like Lawrey's
Cook noodles as package directs, drain asparagus, and butter a 7" x 10" or a 9"
x9" pan. Mix soup, milk, & cheese. Layer into pan, half of noodles, half of
asparagus, and half of soup mixture; repeat. Scatter the crumbs on top and dot
with butter. Make an X or a circle or a tree or a bell or whatever on top with
the pimento, and add the ripe olive slices too if you are using them. Sprinkle
just lightly with the seasoned pepper. Bake at 350 for 35 -40 minutes, until
very bubbly and edges are well browned. Serves lots at a pot-luck, about 4 to 6
at home. Easy to double in a 9" x 13" pan.
Makes a good lunch, too.
For Theresa P. , sweets cooked in a skillet.
CARAMELIZED CANDIED SWEET POTATOES
1/2 c. margarine
1/2 lb. light brown sugar
1/8 c. maple syrup (cane syrup is good too)
2 lb. cooked or 2 # cans sweet potatoes or yams, cut in smallish pieces (more
caramel!)
Use a largish skillet with plenty of room. Melt margarine, stir brown sugar in
till completely dissolved. Raise heat to High and dribble in syrup. When caramel
is bubbly, add potatoes and reduce heat to Medium; cover & cook, turning once or
twice with a big spoon, till sauce begins to look clear & clings to the
potatoes.
Serves 6-8.
An old family favorite, especially for Christmas with turkey and Easter with
ham. Easy to double or triple, but if you have to crowd the skillet, they take a
little longer to get coated right.
Marilyn in FL
For Vickie in liberty, TX in the Oct. 30 newsletter.
Here are a few recipes I like for candy.
1. Line baking sheet with waxed paper. In small bowl, cream butter,
confectioners' sugar, milk and almond extract. If mix is too soft, add more
sugar.
2. On a surface lightly sprinkled with confectioners' sugar, knead mixture into
a ball. With fingers, flatten 1 teaspoon dough into a 2" round. With flat metal
spatula, lift the round; then mold it around cherry to cover completely. (Leave
stem exposed.) Place on prepared baking sheet. Cover loosely and refrigerate 4
hours or overnight.
3. Place the chocolate and shortening in a 2 cup glass measuring cup. Microwave
on Medium 3 to 5 minutes, stirring once a minute until smooth.
4. Holding cherry stem, dip cherry into chocolate, making sure to cover
completely and going 1/8" up stem. Shake off excess. Place on wax paper lined
tray. Repeat with remaining cherries and chocolate. With spoon, drizzle leftover
chocolate over cherries. Place in refrigerator 15 minutes to set. Refrigerate,
covered. Serve at room temperature. Makes 3 dozen candies.
DIVINITY CANDY
2-2/3 c. sugar
2/3 c. light corn syrup
1/2 c. water (1 tbsp. if weather is real humid)
2 egg whites & small amout of cream of tarter
1 tsp. vanilla
2/3 c. cut-up nuts
Heat sugar, corn syrup and water in a 2-quart pan on low heat until sugar is
dissolved, stirring constantly, then cook without stirring to 260 degrees on
candy thermometer or until small amount dropped in very cold water forms a hard
ball. Remove from heat. Beat egg whites and cream of tarter until stiff.
Continue beating while slowly pouring hot syrup in egg whites. Add vanilla. Beat
until mixture holds its shape and loses its shine. May be too stiff for electric
mixer, so beat by hand. Fold in nuts. Drop on wax paper by spoonfuls. Yield:
about 4 dozen
GRANDMA'S BEST CHOCOLATE COCOA FUDGE
2/3 cup Cocoa
3 cup Sugar
1/2 tsp Salt
1-1/2 cup Milk
1/4 cup Butter
1 tsp Vanilla extract
Butter an 9-inch round or square pan or dish. Thoroughly combine dry ingredients
in a large, heavy saucepan. Stir in the milk. Bring to a full rolling boil on
medium heat, stirring constantly. Then boil, without stirring, until mixture
reaches soft ball stage (240°F on a candy thermometer). Bulb of candy
thermometer should not rest on bottom of pan. Do not stir. Remove from heat.
Add butter and vanilla to mixture, but do not stir. Allow mixture to cool, at
room temperature, to 110°F degrees (pan is barely warm to the touch). Beat until
fudge thickens and begins losing its gloss. Quickly spread in pan; let harden;
cut into squares.
Vanilla Fudge
Source: Better Homes and Gardens Magazine, December 1996
Yields 1 pound
2 cups granulated sugar
1 (5 ounce) can evaporated milk
1/3 cup milk
1/8 teaspoon salt
1/4 cup butter
1 teaspoon vanilla extract
1 cup broken nuts (optional)
Line an 8 x 4 x 2-inch loaf pan with foil, extending foil over edges of pan.
Butter foil; set aside.
Butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar,
evaporated milk, milk, and salt. Cook and stir over medium-high heat to boiling.
Carefully clip a candy thermometer to the side of the saucepan. Cook and stir
over medium-low-heat to 238 degrees F, soft-ball stage (this should take 25 to
35 minutes).
Immediately remove saucepan from heat. Add butter and vanilla extract, but do
not stir. Cool mixture, without stirring, to 110 degrees F on the thermometer,
lukewarm - about 55 minutes).
Remove candy thermometer from saucepan. Beat vigorously with a wooden spoon
until fudge becomes very thick and just starts to lose its gloss (about 10
minutes total). Do not over-beat. Immediately spread fudge into the prepared
pan. Score into 1-inch squares while warm. Top each square with a piece of nut,
if desired. When candy is firm, use the foil to lift the fudge out of the pan.
Cut into squares. Store, tightly covered, in the refrigerator.
Makes about 1 pound (32 servings).
Nutrition facts per 1-inch square: 70 calories, 2 g total fat, 30 mg sodium, and
0 g fiber
Nancyb
Hi Nancy and Friends - I would like to thank Eileen
in WNY and Sandi Hutson, Jasper, Texas for answering my request for help in
locating the Oatmeal Cookie Recipe that Sandi sent
in. Thanks so much....delicious!
Mona, KS
Sarah,MN wrote in the
Oct. 28 newsletter about getting "sharpie" stains
out. I've got one more to add to Sarah's list. If you get permanent marker on
something hard and smooth (not a porous object like a fabric), go over the
sharpie with a "dry erase" marker. I used to mark my plastic tubs in the
basement w/ sharpie. Then, I would rearrange my stuff, so the contents of the
plastic tubs changed. I go over the sharpie with the dry erase marker, small
areas at a time, constantly wiping as the dry erase marker dissolves the
permanent marker. Once most of the permanent marker is gone, I use "dry erase
board cleaner" to clean up the slight mark of the dry erase marker. I am sure
this would work on many surfaces that are not porous.
Tina
Nancy thank you for all the work and times that it
takes to do the newsletter and to also send it out to so many people. I have a
question for Vickie in Liberty, Texas the 10/30 newsletter what is Texas Trash
and could she please post it?
Susie's Super Easy Sweet and Sour Chicken
1 tablespoon olive oil
1 lb. chicken, boneless & skinless and diced
2 cups carrots, snow peas, red onion, cooked to tender point
1, 8 oz., can pineapple chunks, in own juice, undrained
½ cup sweet & sour sauce
2 cups rice, uncooked
Heat oil in large skillet on medium high heat. Add chicken; cook and stir for 4
minutes or until cooked through. Add vegetables and pineapple with juice and the
sweet & sour sauce; mix well. Stir in 1 cup water. Bring to boil. Stir in rice;
cover. Reduce heat in medium low; simmer 5 minutes. Remove from heat. Let stand
5 minutes or until almost all of the liquid is absorbed and rice is tender.
This next recipe I have been making for years. I add diced banana, oranges,
pineapple chunks and any other fruit that you like. A lot of the time I will put
the fruit on top and it will be inside. Also if you wish to add nut it is best
to lightly dust with some flour so they don't go to the bottom of the muffins.
They never lasted for 6 weeks in our house.
Six Weeks Muffins
1, 15 oz., box Raisin Bran or ½ box Raisin Bran & 1/2 box All Bran
5 cups flour
2 teaspoons salt
4 eggs, beaten
3 cups sugar
5 teaspoons baking soda
1 cup melted shortening
1 quart buttermilk
Mix together dry ingredients. Combine liquid ingredients. Make well in center of
dry ingredients. Pour liquids all at once into well. Mix together. Bake in
greased muffin tins at 400 for 15 to 20 minutes. Batter can be stored in covered
container in refrigerator for up to 6 weeks. Makes 5 to 6 dozen large muffins. I
would make just enough for that breakfast.
Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy
For Mary W., Colorado RE: hors d'oeuvres for sisters
party
The star of most hors d'oeuvres trays is usually stuffed mushrooms. Have printed
copies of this recipe handy because everyone will be asking for the recipe.
(This recipe can be easily doubled.)
Start with 2-1/2 dozen "large" mushrooms. Pluck stems from mushroom tops, and
cut stems in tiny pieces. Fry 1/2 lb. Jimmy Dean hot pork sausage, adding the
cut stems to mixture. (You do not have to add stems, you can save all or half
and use them in an omelet for breakfast.) Drain grease from meat; cool. About an
hour later, mix the cooked sausage and stems with 1 (4-oz) package of softened
cream cheese. Add some green onion tops and mix well. Stuff the mushroom tops
with mixture. Bake on a cookie sheet at 325 degrees until light brown, about 20
to 25 minutes. Good hot or cold.
OLIVE CHEESE PUFFS
2 c grated sharp cheddar cheese
1/2 c soft butter
1 c sifted flour
1/2 tsp salt
1 tsp paprika
50 stuffed olives
Drain olives well. Cream cheese and butter; stir in flour, salt, and paprika.
Mix well. Wrap 1 teas. of batter around each olive. Freeze puffs and then bake
at 400°. for 15 minutes. Makes 50 puffs.
Mustard Sausage
Equal amounts of apple jelly (has to be with sugar and not jam) and yellow
mustard.
Smoked turkey sausage or a type of sausage of your choice. Combine apple jelly
and mustard. Cut the sausage into small pieces and put into crock pot. Pour the
jelly mustard mixture over them and put on low for 4 hours.
Enjoy Cheryl, Charlotte
This is for Cathy in the Oct.31st newsletter
regarding Pink Fluff. I make the salad with Jell-O once a week where I work. The
way to keep it from being gritty is to mix the dry Jell-O with the whipped
topping before mixing it with the other ingredients. Most recipes say to add it
to the cottage cheese but it never really dissolves that way. Good luck.
Sharon in Illinois
Hi Nancy, I'm trying to find two recipes and I can't
find them.
1.The angel food cake with the pineapple added.
2. The lemon bars made with canned pie filling and
I believe angel food cake mix.
Thanks, Boots in Va.
Hi
I have not received the newsletter in my e-mail since this past Saturday. Is
there any particular reason for this? I have never had a problem receiving it
before. I know I said I would participate in the scrapbook you are putting
together and I will send you stuff soon. Can you please send me the e-mail I to
send this to, as I have forgotten where it should go. Hope all is well with you
and the kitties.
Love, Harriet/AZ
Comment
It has been sent everyday but Thursday and it was not sent out last night. I am
sorry you are not getting it. Last night had trouble with Ditto and Siggy. Even
though I didn't have my light on for trick or treaters the doorbell rang a
number of times. Ditto became hysterical every time it rang. Ditto and Siggy
were not only upset with the doorbell ringing but seeing children all dressed
up. I finally turned off all lights in the front of the house and went to the
back of the house to watch TV.
Nancy
Hi all Happy Halloween. Just read the request for
Thanksgiving food and I would like to share the casserole my family loves for
the holidays. My picky son-in-law hates sweet potatoes but he will eat 2 large
helpings of this. lol. I sent this in once before when I first joined this great
family of cooks.
Sweet Potato Casserole
3 to 4 med. sweet potatoes, wash, boil
2 eggs
1 cup white sugar
1 stick butter soft
1 t. vanilla
Peel and mash potatoes and mix with rest of ingredients. Put in a
casserole dish
Topping
1 stick melted butter
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1 cup coconut (opt)
mix and dab on top try to cover the entire casserole
Bake 350 or until brown on top.
You can double this if you have a large crowd to feed.
Bobbie in NC
I'm one that responded about the
Debbie Meyers green bags for fruits and vegetables.
I did just fold over the top of the bag like they suggested; still had no luck.
Joan, Oklahoma
Hi Nancy,
This is for Dorothy in Iowa looking for gingerbread recipes from the bottle of
Brer Rabbit Molasses. This is the company who distributes it and in the recipes
look for the brand of Brer Rabbit Molasses. Hope this helps.
For my next request, After concentrating on a career for most of my adult life I
have just recently join the married life after being single for 42 yrs. I had
been pretty hopeless in the kitchen but thanks to all of you my culinary talents
are improving., Your recipes have been a delight and so fun to make. I thank you
and my husband thanks you. I've been reading recipes for brisket and while they
sound wonderful, I have no idea what a brisket cut of meat is. Is it in the meat
case or is this something you have to ask a butcher to cut for you? I'm also
hosting my first thanksgiving this year so keep the tips coming for successful
dinners!
Bea in IL
To Barb in San Diego from Becky in Magnolia,
Arkansas: I found several of my rice cooker recipes at
www.sallyskitchen.com website and
then others I found by going to Google and typing in "rice cooker recipes",
which brought up several good ones from other sites. I don't think Nancy will
let me put ALL my rice cooker recipes here, so I'll just put these two, which I
concocted myself. My husband and I LOVED them both!
One Pot Curried Rice and Shrimp
1-2 T. light olive oil
3-4 green onions, chopped
3-4 garlic cloves, chopped
1 T. sesame seed
1/4 t. curry powder (may use more or less)
1/4 t. salt or to your liking
3/4 c. raw, white, long-grain rice
1 1/4 c. water
1/2 c. frozen tiny English peas, thawed in strainer under hot water
10-20 precooked, frozen shrimp, thawed in strainer with peas under hot water
Put oil in rice cooker pan and turn it on. Meanwhile, chop the onions and garlic
and add to hot oil, along with sesame seed and curry powder. Stir to sauté until
onion is limp, about 5 min. Add raw rice, salt and water; put on the lid and let
cooker do the rest. When cooker turns off automatically, add thawed peas and
shrimp and gently toss together. Replace lid and let it set for about 10-15 min.
to heat the shrimp and peas. Enjoy!
This next one is almost too easy to be called a
"recipe".
Easy Red Beans and Rice
16 oz. package smoked sausage - the long weinnie-looking kind
2 14 oz. cans light red kidney beans - NOT drained
1-2 T. light olive oil
1 medium onion, diced
3-4 cloves garlic, chopped
1/4 t. salt or to your liking
3/4 c. raw white long-grain rice
1-1/4 c. water
Slice sausage into 1/4" circles and put into a 1 qt. saucepan along with the
cans of beans. Heat to boiling, then lower to a low simmer. While sausage and
beans are heating, sauté onion and garlic in oil in rice cooker pan till onion
is clear, then add rice, salt and water. Put lid on pan and when it shuts off,
let it set for another 10 min. To serve, place some rice on a plate and spoon
sausage/beans over it. Serve with garlic bread and coleslaw. I was born and
raised in Louisiana, so this is real-home-comfort-food to me! (If you need a
good coleslaw recipe, let me know.)
Hi Nancy and Fur Balls hope all is well with you all.
I just bought a convection oven. It fits a 12 inch
pizza. Does anyone have any recipes for convection ovens? I would appreciate
some.
Thanks Kathy
Florence, IL 10/29/06
I would love to have the other fruitcake recipes (Sophie McKay's Chocolate
Fruitcake and Earleen's Masterpiece Fruitcake)! Please send them to me (Nancy
you have my permission to give her my email address) or post them on Nancy's
Newsletter. Thank you in advance.
Nancy, hope all is going well with you, Ditto, and Siggy.
Debbie, from South Texas
Hi Nancy
This is for Mary in Colorado sister
One of my favorite "orrey dores"is what we called them.
Ham Roll Ups
thin sliced domestic ham
cream cheese
green onions
Take each piece of ham and cover with a layer of cream cheese, place green onion
at edge and roll up ham slices, slice in 3 rds.or 4 ths, depending on how big
you want them. Secure each roll with a toothpick if needed.
Excellent eating
Robyn in Mi.
Dear Nancy, I must give a BIG THANK-YOU to everyone
who sent in recipes for the Skillet Sweet Potato
recipe request ! It sure means a lot to be able to share with so many wonderful
people ! You should be very proud of the fantastic job you have done, to bring
us all together ! Many hugs and Happy Cookin' to all.~~~
Theresa P from Illinois.
This message is for Suzzette, I am sorry, but I do
not have the date of the newsletter but below is the message she sent. I copied
the message as I wanted to try to do my Thanksgiving turkey like I do the
Blasted Chicken. We just love the blasted chicken. My question is did she use a
rack or just place the turkey in a deep pan. I would love to get information
from anyone that has tried the turkey version.
Suzette’s Message:
“I made the Safeway blasted turkey recipe sent in earlier this week. It is by
far the juciest turkey I have ever cooked. I cooked a 10 pound fully thawed bird
to 180F on my meat thermometer @ 450F (1 hr, 40 min.). Use a deep pan because it
does splatter due to more fat. My oven wasn't the cleanest so I got a little
smoke. I will use this method from now on”
Suzzette
Thanks Nancy for everything you do. This newsletter is absolutely wonderful. And
thanks to “ALL” the wonderful cooks.
Susan, Alabama
For Donna in Georgia, to enlarge the print in the
newsletter, just hold down the Control key and roll the little wheel in the
middle of your mouse.
Frances in Wesley Chapel
This is for Vickie in Texas - Everyone loves these
Rum Balls
1-3/4 c fine vanilla wafer crumbs
1 c finely ground pecans
1 c unsifted confectioners sugar
1/4 c cocoa
3 T light corn syrup
1/4 c light rum or bourbon
1/3 c sifted confectioners sugar for dredging
Place all but last ingredient in a bowl and mix well, using our hands. Roll in
1" balls and dredge in confectioners sugar. These keep very well in air tight
containers and "age" extremely well. The longer they "age" the better they get.
I've given these out at Christmas for years and everyone loves them. Even those
who don't drink!
Sue in Fl
Yes, Vicky in Liberty, Texas share your
holiday candy recipes with us. They sound delicious
from the haystacks to the divinity.
Jane Ann in Alabama
Here is a wonderful TnT cranberry recipe that is a
favorite of mine. So good!
Barb in San Diego
CRANBERRY-GRAPE SALAD
1 bag (16 oz.) fresh cranberries, chopped (use food processor)
3/4 to 1 c. sugar (your choice)
1 15 oz. can crushed pineapple, well drained
1 1/2 c. red seedless grapes, cut in half
1 8 oz. container Cool Whip, defrosted
Mix cranberries, sugar, pineapple and grapes together. Let sit overnight in
refrigerator. Drain off liquid. Add Cool Whip before serving.
NOTE: you can also add some chopped toasted pecans at the time you add the Cool
Whip.
In answer to Vicki in Liberty, Texas. This is a
really good candy recipe that I make every year. Plus the crock pot chili I make
that we really love.
Bonnie from Washington
Chocolate Covered Cherries
2-1/2 cups Confectioners sugar
1/4 cup butter or margarine, softened (I use butter)
1 TBL milk
1/2 tsp almond extract
2 jars (8 ounce each) maraschino cherries with stems – well drained
(I buy the big jar at Costco so use 36 for each recipe – drain well on paper
towels)
2 cups (12 ounces) semi-sweet chocolate chips
1 TBL shortening
In a mixing bowl, combine sugar, butter, milk and extract, mix well. Knead into
a large
ball. (I then refrigerated for about 1 hour to make it easier to work with).
Roll into 1 inch balls and flatten each into a 2” circle. (I find it easier to
do in palm of hand).
Wrap around cherry and lightly roll in hands. Place with stems up on waxed paper
lined baking sheet. Cover loosely with wax paper and refrigerate 4 hours or
overnight. (I do overnight). Melt the chocolate chips and shortening in a double
boiler or microwave safe bowl. Holding onto stem, dip cherries into chocolate,
set on waxed paper lined baking sheet to harden. Store in a covered container.
Refrigerate 1-2 weeks before serving.
Makes about 3 dozen.
I have been making this recipe for Christmas since 1995 and they are delicious
and go real fast and I always double this recipe.
Plus here is the chili recipe
CHILI
2 lbs hamburger
1-1/2 cups chopped onion (or to taste)
1 cup chopped green pepper
2 cloves garlic, finely chopped, or equal amount of bottled garlic.
1 can (28 ounces) whole tomatoes, undrained
2 cans (16 ounces each) kidney beans, undrained
1 can (8 ounces) tomato sauce
2 tsp salt
2 TBL chili powder
1 tsp pepper
1 tsp cumin
In skillet (or in my crock pot can do with crock pot as have West Bend) brown
hamburger, drain and turn into crock pot. Add onion, green pepper, garlic,
tomatoes, kidney beans,
tomato sauce, salt, chili powder, pepper and cumin. Stir to combine, cover and
simmer at low/medium heat 7 to 10 hours. Makes 8 to 10 servings.
Good served with cornbread muffins or bread.
Garlic bread or just crackers
Plus - I put out small dishes of sour cream, diced green onions and grated
cheese, for everyone to add whatever they want to.
To Careen from Cortez.. your crock pot recipe in the
Oct. 30th newsletter looks wonderful. Would
you please tell us what size cans of hominy and shoepeg corn you use? I would
like to make this, but need the can sizes first.
Thanks! Barb in San Diego
In answer to Barb in San Diego.
I am so glad your daughter in law tried out the Dinner in
a Pumpkin. It is so good. As to having too much to put into the pumpkin.
No, I have never had that problem. Maybe my pumpkin might be a little bigger,
but didn't think so, I just pick out one I think will work, but thought it was
right around that size. Sorry.
Bonnie from Washington
The recipe for the fudge using the frosting is in the
Oct 7 newsletter sent in by Carolyn from
Loveland. I love this site the recipes are wonderful.
David
Vickie in Liberty, TX in the
30 October Newsletter mentioned that she
hadn't seen any postings in response to her request for Chili recipes. I'm sorry
that I never saw her original request, but here's one that I posted last year or
year before that is a hit whenever I serve it. I even get requests from family
and friends to make this during the warmer months when soup and stews are not
the norm. I promise/guarantee this TNT recipe to get you raves and requests for
the recipe. I'm making a crock pot version of this recipe to serve to my poll
workers (precinct clerks) at next Tuesdays election.
Mr. Myron Drinkwater - Lake Forest
DRINK'S TNT CHILI
2 - 3 lbs ground beef
1 large onion, medium dice
1 lb brick or stick of chili*
2 (16 oz) cans chili beans, undrained
2 (15 oz) cans red kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (28 oz) can peeled tomatoes, undrained
1 Tbsp chili powder (or to taste)
1 Tbsp garlic salt or powder (optional)
* Brick or stick chili can usually be found in the deli section of the market,
but I have also seen it in the frozen food section. The only brand I've found in
Southern California is XLNT but I've seen other brands in markets in other parts
of the U. S.
Cooks Note: You can use any combination of canned beans, but ALWAYS use 2 small
cans or 1 large can of chili beans with the liquid included and make sure to
drain and rinse all other types of beans. Either canned diced tomatoes or whole
peeled tomatoes can be used, but if using the whole tomatoes, squash them with
your hands as you add them to the cooking pot.
In a large skillet, cook the ground beef and chopped onion over medium heat
until meat is no longer pink and onion is tender and translucent. Drain off any
excess liquid or fat. Meanwhile, put the canned beans, brick or stick chili,
canned tomatoes and seasonings in a large Dutch oven or soup pot. Add the ground
beef and onion and cook covered or uncovered (makes no difference except a
covered pot retains more heat and needs to be stirred more often) over low heat
for 3 to 4 hours (or longer as it gets better the longer you let it simmer).
Stir FREQUENTLY to keep from sticking to the bottom of the pot so be sure to
stir from the bottom. If the chili seems to be too thick, add tomato juice or V8
juice to the desired consistency. Serve with chopped fresh sweet onion, shredded
cheddar cheese and saltine crackers and/or chunks of assorted cheeses. Yield: 8
to 10 servings.
Comment: My mother always used red kidney beans in this recipe but I've found
when I didn't have enough red kidney beans that almost any other type bean can
be used. Also, if added heat is desired, Tabasco or other hot sauce may be added
to suit individual tastes.
In the 30 October Newsletter, Nancy printed a very simple recipe for Orange
Slice Cookies which I had submitted. Here is another recipe for Orange Slice
Cookies that has more ingredients, which may be more appealing to the true
bakers in the group, and is equally as good as the one posted yesterday.
ORANGE SLICE COOKIES
1 cup granulated sugar
1 cup brown sugar (light or dark)
1 cup shortening (Crisco, etc.)
2 large eggs
1 pinch salt
2 tsp baking soda
2 tsp baking powder
2 tsp vanilla
1 cup lightly crushed corn flakes
1 cup quick cooking oatmeal
2 cups all-purpose flour
1-1/2 cup cut up orange slice candies
Place all ingredients into a large mixing bowl and mix thoroughly. Drop by full
teaspoons onto a greased cookie sheet. Bake in a preheated oven at 350° for 10
to 12 minutes or until the cookies are light brown in color. Yield: About 2
dozen cookies.
To Vickie in Liberty, Tx.
Newsletter dated 10/30/06, you said if anyone
would like to have your candy recipes, to let them know and you would send them.
I would LOVE to have your recipes. Could you post them to the newsletter.
Barbara in Ms.
Dear Nancylanders,
Thank you all so much for the response to my requests for
Pineapple/Cottage cheese Jello salad. They weren't exactly what I was
looking for but sounded so good I'm going to give them a try. I also received an
address to find Jello recipes and will get a lot of use out of that. I also
asked for Beef Stew (no tomatoes) recipes and will try those too. Hubby and I
were trying a recipe that day for crock pot stew. We used an Adolph's mix packet
in it as we use there meatloaf mix and love it. So early Sunday morning my hubby
(up early) put the crockpot on and by supper time we were sitting down with our
biscuits and ready for a delicious dinner. We were very surprised that it wasn't
very good, with tough potatoes and carrots and the sauce was watery tasting.
Later in the kitchen I said to hubby "Did you turn the crockpot to warm? No,
never touched it". We had cooked(?) our beef stew all day on warm!! Anyway we
had a great supper the Next day when we actually cooked the stew properly. So as
a warning to all you great cooks check your appliances to make sure you're using
them as needed. Warm is not the same as Low. It was a good laugh anyway.
Linda B Fairborn, Ohio
To Jolene B. Oregon
This potato recipe is great for any occasion and can be made ahead of time. It
uses Trio (white with pink or orange writing) instant powdered potatoes that are
in a big #10 can at Sam's or I find them at a local grocer. This is the only
recipe I use instant potatoes in but until you try it you will not know how
great and creamy they taste. You would never know they were instant and real
potatoes are not as creamy in this recipe.
Party Potatoes
1 quart of water
1 cup Trio powdered instant potato
4 oz. cream cheese
4 oz. sour cream
butter
Lawrys season salt
Boil water and remove from heat. Beat potatoes in with electric mixer. Add cream
cheese and sour cream. Whip until smooth. Place in container of your choice. Dot
with butter and sprinkle with season salt.
Bake @ 350 for 20 to 30 min. Or put in refrigerator and bake as needed at 350
until edges are bubbly. For Crock pot, I just turn on high for about 2 hrs. then
reduce to low until ready to use.
This recipe can be made in multiples to fit your needs and if want you can add
more cream cheese and sour cream per recipe to your taste, this is one of those
recipes that if I don't have the cream cheese or sour cream in the frig I double
up on what I do have.
Nancy,
In regards to Donna in IL question about mice. I have the same problem with mice
coming into the house. My mom told me about Decon. I set out boxes around the
house in places my dog can't get to (in my closet, behind the TV and behind the
toilet in the restroom). I first put the Decon out about 2 weeks ago and to date
I have taken care of at least two mice. Just the other night a little mice was
laying in the middle of the floor. I wasn't for sure if it was dead, so I called
my husband and we discovered it was still alive, but moving slow. He was able to
put it in a jar and we tossed it outside in a field behind our house. So I
believe in the Decon. I can tell the mice have been eating the Decon from the
boxes. I've also noticed that I don't have the mice droppings in my closet or
between my stove and frig that I had a couple of weeks ago. My husband has told
me he hasn't seen the mice running from room to room like we have seen so we
believe the Decon is working. Good luck w/ getting rid of your mice. Sorry this
is so long.
Diana in KCK
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