All Simple and Easy Cooking Recipe Kitchen 
Easy and simple to prepare recipes using everyday ingredients.

All Easy Cooking
Recipe Exchange Newsletter
October 18, 2006

Homepage
Site Index

No newsletter is sent out on Thursdays.

Halloween coloring pages
(Look on the left sidebar for the coloring pages to print out.)

Hi Nancy
Regarding your newsletter of the 17th in reply to Trish in FL, I use an average size good quality lemon and it usually yields about 1/4 cup of lemon juice in the Orange Crunch Cake. This amount works nicely. Our family really likes this recipe and I hope you will too. It's a little extra work, but sooo good!
Mona, KS

For Boots in Va here is my apple crisp receipe: 6 apples peeled and sliced: Place apples in pan I use pan slightly smaller than a 9x13. Mix together 1/2 cup butter(or oleo): 1 cup brown sugar: 1/2 cup oatmeal: 1 tsp. cinnamon: spread over apples : Pour over the top 1/2 cup water. Bake 350 45 minutes. I do not know where I got this receipe but is easy and very good.
Mary Ann upstate N Y

I have been out of touch with this newsletter for some time now and don't know if anyone has asked about chutney recipes or not but would like some, onion chutney in particular.
My husband just had a bumper crop of green tomatoes that were brought in before frost, which I used about half of to make green tomato chutney, which turned out quite well, if I do say so myself and made about 30 pints. I have never done chutney before but after the wonderful experience of my first tries at it I would like to do more.
Hubby is especially interested in onion chutney as he likes what is offered at our favorite Indian restaurant and would like to try some recipes for himself.
Anyone out there have good, tried chutney recipes?
I can't wait to to try more.
Beth in KC

Texas Breakfast Casserole
1 can (8 oz) crescent roll dough
1 lb sausage, cooked and drained
Fresh mushrooms, sliced
3/4 lb Monterey Jack cheese
6 eggs, beaten
1 can (10-3/4 oz) cream of onion soup

Line a 9 x 13 x 2" baking pan with crescent roll dough. Seal perforations with your fingers. Cover dough with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over all. Sprinkle with remaining cheese. Chill overnight. Bake at 350 degrees 1 hour.

Wake-up Casserole
8 frozen hash brown potato patties
1 lb shredded cheddar cheese
1 lb cubed, fully-cooked ham
10 eggs
1/2 cup milk
1/2 tsp salt

Place hash brown patties in a single layer in a greased 9 x 13 x 2" baking pan. Sprinkle with ham and cheese. In a bowl, beat eggs, milk and salt. Pour over ham. Cover and bake at 350 degrees one hour. Uncover and bake an additional 15 minutes or until edges are golden brown and knife inserted in center comes out clean.
Serves eight.

HM

Pumpkin seed recipes

Hi Nancy and Everyone!
This is for Betty H in Tyler, Texas, who in the October 18th newsletter requested a breakfast casserole to use during Thanksgiving at the mountain cabin. This is a Bisquick recipe that I hope can be printed in the newsletter. I have made this to bring for Sunday School breakfasts at our church several times and to the office for breakfast also. I have doubled the recipe with no problem. It always gets good comments. The changes I normally make are marked.

Do-Ahead Breakfast Bake
1 cup diced fully cooked ham (6 ounces) (I use a pound of sausage, such as Owen or Jimmy Dean, which I have browned, but I'm sure you could also use cooked, crumbled bacon)
2 packages Betty Crocker hash brown potatoes (I use the frozen shredded hash browns, about 2 cups or more depending on what you like)
1 medium green bell pepper, chopped (1 cup) (I use the frozen chopped pepper and don't usually measure it)
1 tablespoon instant chopped onion (I use the frozen chopped onion and don't usually measure it, but definitely more than that)
2 cups shredded Cheddar cheese (8 ounces)
1 cup Original Bisquick mix
3 cups milk
1/2 teaspoon pepper
4 eggs

Grease rectangular baking dish, 13x9x2 inches. Layer ham (or sausage or bacon), hash browns, bell pepper, onion and 1 cup of the cheese in baking dish. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours. Bake uncovered at 375 degrees for 30 to 35 minutes or until light golden brown around edges and cheese is melted. (I have found that at least in my oven, it takes longer than that to cook.) Let stand 10 minutes.
Everyone have a great day!

Vickie, in Liberty, Texas

One of our family (members) mentioned coconut pie filling.  It made me hungry for Coconut Pies.  Here are two TNT recipes I got from http://www.cooksrecipes.com a while back.  Neither fit the criteria asked for in the newsletter but thought someone would like them as much as I do.
Lisa

Fluffy Coconut Cream Pie
2 (1/4-ounce) packages unflavored gelatin
1/4 cup cold water
2 (8-ounce) cans cream of coconut
1 (12-ounce) can evaporated milk
1 teaspoon vanilla extract
4 large eggs
1 (9-ounce) graham cracker pie crust
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1/2 cup sweetened flaked coconut
In a small saucepan, sprinkle unflavored gelatin over cold water. Heat over low heat and stir until dissolved.
In a blender on low speed, combine cream of coconut, evaporated milk, vanilla, and eggs.
Gradually add to the gelatin mixture. Pour into a 9graham cracker pie crust. Chill until firm, about 3 hours. Top with non-dairy whipped topping and flaked coconut.
Makes 8 servings.
Source: http://www.cooksrecipes.com

COCONUT PIE (FORMS ON CRUST)
4 large eggs
1 3/4 cups sugar
1/2 self-rising flour
2 cups of sweet milk
1/2 stick butter, melted
7 ounces coconut
1 tsp. vanilla extract

Mix all ingredients. Grease 2 pie pans and pour ingredients equally into them. Bake at 350°F for 30-40 minutes or until brown. Middle will firm after it is cooked.

Source: http://www.cooksrecipes.com
Submitted by: Julia Weber

This is for Byron Bessemer in Ala. I must have missed the Bon Bon recipes. Can you advise what newsletter it was in? Thank you so much.
Jean in Tn.

Help Nancy I got one of those little pans that hold miniature bundt cakes but not sure how much each little cake should hold or how long to bake them for? Was thinking would make cute little Christmas presents maybe? Can anyone tell me?
Thanks JM

Nancy and Nancylanders: I recently enjoyed a great lunch at Mulate's Restaurant in the French Quarter of New Orleans. The dessert served was the BEST EVER bread pudding I've ever eaten and I've eaten a lot over the past 68 years. I share here the recipe. Mr. Myron Drinkwater - Lake Forest, CA

MULATE'S HOMEMADE BREAD PUDDING WITH BUTTER RUM SAUCE
6 large eggs
1 tsp vanilla
2 cups whole milk
2 cups half-and-half
1 cup granulated sugar
6 hamburger buns (without sesame seeds - my comment)
1/2 cup raisins

Preheat oven to 350°. In a large mixing bowl, whip eggs, and then add the vanilla, milk and half-and-half. Mix well. Grease a 13 x 9 x 2-inch Pyrex baking dish. Break hamburger buns into pieces and place in the greased baking dish. Sprinkle the raisins evenly throughout the bun pieces. Pour the egg mixture over the buns. Using your fingers, make sure that all bun pieces are soaked with the egg mixture. Bake in the preheated oven for approximately 45 minutes. If you prefer a firmer mixture, chill for about 2 hours, then reheat for serving.

BUTTER RUM SAUCE
1/2 stick butter (1/8 lb)
1/4 cup granulated sugar
1/2 cup half-and-half
1/2 cup rum
Melt the butter in a saucepan. Add sugar and cook over medium heat for 3 minutes, stirring often. Add the half-and-half and rum and cook for an additional 5 minutes or until the rum sauce is slightly thickened. Serve warm over the bread pudding. Yield: 8 to 10 servings.

Cook's Note: While the recipe doesn't specifically indicate, all of the other recipes for bread pudding that I've ever seen have used stale bread. Therefore I'd recommend when making this recipe that the hamburger buns be one or more days old.

Greetings from Los Angeles, All!
I love this newsletter and wanted to add my two (maybe three) cents to the food fun.

For Doris In Oklahoma City via Iris in Virginia! - The Buttermilk Chicken Recipe -
Doris, this is one of the dishes that I crave the most whenever I need some comfort food. Its a great recipe!

I use chicken thighs with the skin on. I buy the large family packs of thighs which have a bout 8-12 thighs per pack.

After flouring the chicken, I put the thighs in the pan with the melted butter, skin side down and bake at 425 for 30 minutes. I then turn them over and bake for another 20 minutes until the skin has browned. Then I add the buttermilk with the soup. (I don't turn the chicken a third time.) Then bake for 10-20 minutes more and remove from oven.
This tastes great with Crm. Of Chicken Soup or Crm. Of Mushroom Soup With Garlic. (I add a bit more buttermilk than your recipe calls for as I pour the "sauce" around each and every piece of chicken.) I like the top of the chicken to be browned and cripsy.

I serve this with homemade "Rice A Roni" (if anyone wants that recipe, let me know!) and vegetables.

And Doris? Thanks! I'm going to make this tonight. It really is one of the tastiest chicken recipes around! I'm thrilled to see that you're sharing it with everyone! Bravo!

For Jan in MO.. Brisket Recipe. Jan, the simplest recipe around really does make a great brisket!

The key to good brisket is the layer of fat which most butchers seem to trim off. If you can find a good large piece of brisket with at least 1/8-1/4 of an inch of fat on it, you'll have a good finished, tasty brisket. (You can always buy an untrimmed one (which is cheaper) and trim it yourself. )

As other members have written, the secret to the flavor is dry onion soup mix. I usually cook a large brisket over three pounds as they shrink so much while cooking. I add 2, yes two packs of dry onion soup mix, sprinkling the mix liberally over the beef. Nothing else needs to be added to the recipe. The soup mix flavors season the meat perfectly and add more than enough salt. If you use a smaller slab of beef, use only one pack of soup mix. There's an onion soup that is called "Beefy Onion" which is great too as it has beef bouillon in it.

Aluminum foil should be used to cover the pan completely. Bake at 350 degrees for one hour and a half . After cooking for this period of time, cut a one inch slit into the top of the aluminum, lifting it up a bit so that the metal is not touching the beef and cook for another 2 hours, lowering the temp down to 325 degrees. Check the meat to see if its tender and if it is, you can remove the aluminum and cook for another 30-45 minutes until the top has browned nicely. Remove from oven and let the brisket cool down for about 20 minutes before slicing and make sure you slice against the grain. (You can remove the liquid at this point and pour it into a heatproof bowl or measuring cup. Skim as much fat as you can from the top after it cools down a bit and discard. Use the liquid remaining to either pour over the brisket once you serve it or save it for a dip if you make sandwiches out of the leftover beef.)

All my best to everyone! I love all of the recipes that I find here daily. Nancy, you're just wonderful!

Andee In Los Angeles, CA

Hi everyone:
This is for: Terese in S.D.

Cabbage and Noodles
1 large head of cabbage, sliced and chopped
1 package noodles, cooked (we like the Kluski noodles, which taste more like homemade.) 1 stick butter
1 large onion, chopped

Melt butter in large skillet. Add chopped cabbage (it really cooks down) and sauté until tender. Add chopped onions. Cook on medium heat until starts to brown and caramelize. Meanwhile, cook noodles, according to package directions. When cabbage and onions are caramelized, stir in noodles. I think my grandmother used to bake it in the oven, but my mother always made it on the stove

Bavarian Sausage
2 C. coleslaw mix
1 C. thinly sliced carrots
2 T. butter
2-1/4 C. water
3/4 lb. fully cooked kielbasa or polish sausage, sliced
1 pkg.(4 1/2 oz.) quick cooking noodles and sour cream chive sauce mix,
1/2 tsp. caraway seeds, optional

In a skillet, sauté coleslaw mix and carrots in butter until crisp tender. Add water; ; bring to a boil. Stir in remaining ingredients. Return to a boil; cook for 8 minutes

Reuben Casserole recipe:
Layer in a greased casserole dish in the order given:
1 can shredded well-drained Sauer kraut
1/3 lb. chipped deli corned beef or 1 can crumbled corned beef
about 1/2 bottle Thousand Island salad dressing
about 4 slices (or more) Swiss cheese
about 2-3 slices buttered rye, diced (I then spray lightly with Pam-oil)

Bake at 350 degrees until bubbly and bread is toasted, about 30 minutes.
Amounts don't have to be exact, be flexible according to your taste.
May double using 2 cans sour kraut. This is really, really, really good!, and Oh so easy.
Barb in Cle Elum, Wa

For Betty who recently lost her Dad. I think a good way to get through saddness is to continue to set a place at the table for the loved one but not only for him but also a place for Him. You were a gift from Him so you could enjoy him for all those years. I pray that the Lord will give you comfort and peace and turn your grief into joy as only He can do.

Again, for all those who sent in suggestions for the buttermilk, thanks a milllion.

One of our favorite breakfast dishes, especialy for holiday mornings, is Creme' Brulee French Toast: WARNING: It is Rich but it is soooooo good!

Creme' Brulee French Toast
1 loaf Challah or Italian bread sliced into 1- 1 1/2" slices.
1-1/2 cup light brown sugar
1 stick butter (not margarine)
1 pint half and half
8 large eggs
1/2 cup granulated sugar
1 T vanilla
3/4 tsp kosher salt

In a small saucepan combine brown sugar and butter. Cook and stir constantly until sugar is dissolved but do not let boil. Pour immediately into a 9 x 13 baking dish making sure the bottom is completely covered. Place slices of bread using leftover pieces to fill in nooks and crannies on top of brown sugar mixture. Set aside. In medium mixing bowl whisk eggs , granulated sugar, salt and vanilla together. Add half and half into egg mixture and whisk until well blended. Carefully ladle egg mixture over bread making sure all pieces are adequately covered. Cover and set in refrigerator overnight. Let set at room temperature about 30 minutes before placing into a 350 oven to bake about 40-45 min or until golden brown. Let sit for about 3 minutes then turn out upside down on large platter. (You may need help for this. ) Let sit for about 3 more minutes then dust with powdered sugar and sprinkle with berries in season. Absolutely delicious! And as always, thanks to Nancy! Iris in Va.

CRICKET/New Mexico~ I, too, am wanting that WondeRoast rub--but cannot find even an identified "WondeRoast" Copycat-type recipe for it. Best I can come up with is the "Roast Sticky Chicken-Rotisserie Style"  (it has a 5-Star reviewer rating).

There's another item I've been searching for with no luck--Its a prepared, CLAMCAKE mixture in regular-size cans. I remember just slicing into patties straight out of can, and frying. I've tried recipes for clamcakes using minced clams, but cannot equal the great taste of that prepared commercial mixture. I'd appreciate any info on it, so I can request my market to carry the product. Thanks in advance.
Carol/SoCal

October Recipes
October Recipes, Costume Ideas
Pumpkin recipes using fresh and canned pumpkin
Halloween treat recipes 

This is for the cook who sent in the clam chowder recipe from Abalonetti"s Seafood Trattoria. You said you make this in your slow cooker. Do you just put all ingredients in pot, or do you have to do some preparation beforehand? I would love to try this in my slow cooker.
Thanks in advance. Gay in L.I.

Could you please tell me in the 4 tins and a tub recipe in October's 17 and previous days, is the Eagle Brand milk, sweet condensed milk or evaporated milk? So looking forward to trying it.
Judy from East Brookfield

Hi Nancy,
I have been so busy lately and feel so out of touch with everything. Hopefully I can get back into the swing of things.
Here is a new coffee cake that I tried and everyone seemed to like it. Enjoy! Lisa-Union Bridge, MD

Orange Coffee Cake
1 cup sugar
1/2 cup shortening

*Cream together thoroughly.

2 eggs
*Add beating until fluffy.

2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1/2 cup orange juice

*Add sifted dry ingredients alternately with combined liquids.

2/3 cups chopped raisins

*Fold in.

Pour into greased 9x13 pan and bake at 350º for 25 minutes.

Topping
1/4 cup margarine, melted
1/2 cup brown sugar
1 cup flake coconut
1/4 cup orange juice

Combine and spread over hot cake. Broil a few minutes until lightly browned. Serve warm.

This is for Betty in Tyler, Texas in the 10/18 news letter. She is looking for Breakfast casseroles that can be made the night before.

Three cheese strata
1 loaf French bread, day old
6 T butter melted
3 cups Swiss cheese
2 cups Monterey Jack cheese
12 eggs
3 and ¼ cups milk
½ cup white wine
4 scallions minced
1 T prepared mustard
1/4 tsp pepper
1/8 tsp red pepper
1 and ½ cup sour cream
1 cup parmesan grated

Bake 325 1 hour

Grease 9 by 13 baking dish place bread slices on bottom and drizzle with butter. Sprinkle with Swiss and Monterey cheeses beet eggs until foamy, add milk, wine, scallions and seasonings. Pore mixture over cheese cover and chill over night. Remove from freg hold at room temperature for 30 minutes bake 1 hour remove from oven and spread with sour cream and sprinkle with parmesan cheese bake an additional 10 to 20 minutes or until crusty. Let stand 10 minutes before cutting into squares.
Tracy, in Atlanta

Artichoke and Bacon Grits
2 cans chicken broth
1 cup Jim Dandy quick grits
2 T butter
1 cup parmesan
6 slices bacon cooked and crumbled
1 can artichoke harts chopped
3 T sour cream
2 eggs beaten
1 clove garlic minced, I like more
1/4 tsp cayenne pepper

Bake 375 45 minutes
Mix chicken broth with enough water to equal 4 cups. Bring to a boil and add grits return to boiling and cook 5 minutes stirring occasionally. Remove from heat and add remaining ingredients. Pore into a greased 2 quart casserole. Bake uncovered.
Tracy in Atlanta

Hi,
Thank you for all the love you put in this newsletter Nancy. I wish I knew how to help with the problems you are currently having with the sidebars & headings. I wonder if some kind of system restore program could help you get back to where it was before the problem started. I will ask my teenagers (I have three) if they know.

Speaking of teens, mine want to have a Halloween bonfire for their friends with a sleepover in the barn. Before I go into full-fledged panic, I was hoping my Nancyland family can help me with ideas and suggestions. There will probably be 12 to 15 boys to feed. So I know I will need a lot of food. They want some kind of stew cooked over the fire, or in the fire like they had at Scouts years ago. I would need snacks and breakfast ideas as well. Please help.
Katz in Indiana

Comment
I gave up and just left them off using shared borders. I will reload the site and update the pages that are not on the backup. I will resolve the problem in the future but just didn't have time to deal with it right now.  The top looks the same but is not there using shared borders.  The index on the side of the page is now at the bottom of the page.
Nancy

Hi Nancy - I enjoy your newsletter so much.
We ate at a restaurant in Kalona, Iowa and they had a wonderful buffet lunch.
I took some stuffing and it was so good. Very moist and tasty. I believe this food is prepared by Mennonites. Where could I find this recipe?

Thank you - Gina

Nancy,
I am new to your newsletter and had seen someone mentioning a recipe for a "No Bake Fruit Cake". I looked through several of the newsletter archives, but could not find it. Would any of you happen to have this recipe? I would like to try it for Christmas this year. Thank you so much and everyone have a good day.

Cindi in Nebraska

Hi all, I've been away for 2 weeks and am still catching up!
Robbie in Bowling Green sent in the Sourdough Bread for the bread machine. I have a question re the "starter". Just how long can I keep it without "renewing" it? My Mom likes the San Francisco sourdough but, of course, can't get that particular recipe! Anyway, she only wants the homemade one a few times a year so I keep redoing the "starter". There has to be an easier way of doing this! Thus, my question of how long will it lat??
Sue in Fl

This is for Betty in Bowling Green, In. (Oct 17) Yes, please post the sourdough bread recipe you make by hand.
Thanks! Earlene

I love turnips my family not so much. I usually make this for holidays for me. It is very good.
Mary Jo in MD

Turnip Puff
1 pound turnips (4 medium)
2 tablespoons Butter
3 tablespoons soft bread crumbs (about 1 slice)
2 beaten eggs
1 tablespoon snipped parsley
1 tablespoon sugar
1 teaspoon salt
1 teaspoon lemon juice
1 tablespoon finely chopped onion
.
Peel and cube turnips to make 3 cups. Cook covered in small amount of
water until tender. Drain. Add butter and mash.

In bowl, combine eggs, bread crumbs, onion, sugar, salt and lemon juice. Add mashed turnips and mix well. Turn mixture into 1 quart casserole and bake uncovered at 375° until set. About 25-30 minutes.
Makes 4 servings.

To Byron Bessemer, Ala., I am so glad that your meeting and eating Baptist enjoyed the Bon bons. I think all Southern churches like to meet and eat because I go to the Church of Christ and my sister goes to a Methodist and lo and behold....all the food gets eaten at these churches also. LOL

I want to thank everyone that sent in the Flounder recipes for my sister. She loves getting new recipes and giving them too yet she will not get on her computer to do anything but play solitaire. My hubby tells her that is the most expensive deck of cards he has ever saw. LOL Any way I just printed out all the different recipes and gave them to her so she could pick which one she wants.
Melinda in Chattanooga

Nancy,
I just want to say "Thank You" to Doris in Oklahoma City for the Baked Potato Soup that was in the Sept. 26 newsletter. It was a hit with my husband.
Diana in KCK

This is for Sandra from Oregon in the 10/17 newsletter. Sandra, I also like a bit of crunch to the apples in my Apple Pie so I use Gala apples. I think you will be pleased with them and hubby will too.
Barbara in Corsicana, Texas

Sandra in Oregon. Try using Northern spies for your apple pie.
Mary Ann upstate N Y

For Sarah in AR. Sea Salt and Kosher Salt are just different varieties of the same thing. As long as there is sodium in the salt, the effect will be the same. Kosher salt is coarser and Sea Salt has a few more trace minerals, but they are all sodium chloride. You might ask your doctor about potassium salt. My neighbor has that for his heart. The taste is almost the same as regular salt, although I think a little more metallic, but there is no sodium. But, be sure to check to be sure the added potassium won't be a problem.

Wendy, SNJ

Down East Bean Soup
1 cup chopped ham
1/4 cup chopped onion
1/4 cup chopped green pepper
2 tbsp bacon drippings
1 can (16 oz) diced tomatoes
1/2 cup water
1 tbsp brown sugar
1 tbsp vinegar
1/2 tsp salt
1 jar (1 lb 6 oz) New England style baked beans

Cook ham, onion and green pepper in bacon drippings until meat is brown and vegetables are tender. Add water, tomatoes, brown sugar, salt and vinegar. Cover and simmer 10 minutes. Measure out 1 cup of baked beans; set aside. Mash remaining beans. Add reserved beans and mashed beans to soup; heat thoroughly.

grannym IL

Nancy,
I found a recipe in the newsletter dated 10/17 for Buttermilk Chicken from Doris in Oklahoma City. The ingredients called for 1 can of cream of mushroom soup, but in the directions calls for cream of chicken soup. I was wondering which soup to use. I was thinking it should be the cream of chicken - but not sure.
Diana in KCK

This question was sent in by Diana H as well.

This is for Llt. regarding her dog that thinks he's a cat. I also have one of those. Wheezer is a small brown dog that comes and go's from my bedroom window. I leave the window open all year round to sleep better in a cold room but also as a cat entrance and exit. I have two other larger dogs (a black lab & Medium size mix) who act like dogs and use the doors to come and go. How ever, Wheezer jumps out and he would sit outside crying because he couldn't get back in (the window is higher than he could jump). So I have now set a chair under the window outside to make it easier for him. Now the only problem is when he sees us put coats on, he runs and jumps out the window so he can be sitting next to the car door incase he gets to go for a ride. The recipe below is easy and the dogs love the peanut butter taste.
Barb in Cle Elum, Wa.

Peanut Butter Bones (dog treats)
2 cups whole wheat flour
1 tbsp baking powder
1 cup skim milk
1 cup natural peanut butter

Preheat oven to 375 degrees. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk. Add wet mixture to dry, and mix well. Turn out dough on a lightly floured surface and knead. Roll out to 1/4-inch thick and cut out shapes. If I’m short on time, I just cut into little squares with a pizza cutter. Place on a greased baking sheet and bake 20 minutes or until lightly brown. Cool on a rack
then store in an airtight container

There was not enough room in today's newsletter for all the messages.  More will be posted tomorrow.

Online Horoscopes (Updated each Monday)
Sun  Mon  Tue  Wed  Thurs  Fri   Sat  Weekly  Monthly