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 23, 2006
The purpose of this recipe newsletter is to post requests and replies from
our members and to post all their great tried and tested (TNT) recipes.
How to print out only part of the newsletter
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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.
Lemon Chicken
4 boneless, skinless chicken breasts
1 egg
3 T lemon juice
1/4 C flour
1/8 t paprika
1/8 t garlic powder
1/4 c margarine
2 chicken bouillon cubes
1/2 C boiling water
Beat egg in 1 T lemon juice. Combine flour, paprika, & garlic powder. Dip
chicken in egg, then flour mixture. Brown chicken in melted margarine.
Dissolve bouillon cubes in water, add lemon juice, pour over chicken.
Cover & simmer for 20 minutes. Turn occasionally. Serve with rice & nice
salad.
J
I would like to request recipes for
HOT sauces. I’m sure there are some family
recipes out there that are really tasty. Thanks in advance!
Trudi
Chicken Thighs In Honey
Sesame Marinade
1 c honey
1/4 c sesame seeds
1 ts ground ginger
1 ts ground cinnamon
1 ts ground cumin
1 ts paprika
1/2 ts turmeric -- optional
1/2 ts cayenne pepper
3 TB fresh lime juice
2 TB olive oil
: Salt and pepper
12 boneless chicken thighs
In a large bowl, combine the honey, sesame seeds, ginger, cinnamon, cumin,
paprika, turmeric, cayenne, lime juice, and olive oil. Season to taste
with salt and pepper. Pour over the chicken thighs and marinate, covered,
overnight in the refrigerator. When ready to cook, remove the chicken from
the marinade and grill about 6 to 8 minutes
on each side, being careful not to let the flames flare up. If broiling,
place on a greased baking sheet and cook 5 inches from the heat. Yield: 6
servings
Heather
CARAMEL CORN
2 cups light brown sugar
2 sticks margarine or butter
1/2 cup white corn syrup
1 teaspoon salt
1 teaspoon soda
7 1/2 QUARTS popped corn
Boil brown sugar, butter, syrup and salt for 5 minutes over medium heat.
Remove from heat; add soda. Mixture will foam. Pour over popped corn in a
large roaster pan, stirring to coat each kernel evenly. Bake in the oven
at 200 degrees for 15 to 20 minutes stirring occasionally.
Bette~Indiana
For Alex. Sending 2 recipes for Wild Rice. They
are both really good. Enjoy. Penny from Wisconsin
Sausage and Wild Rice
1 cup wild rice
2 quarts water
1 tsp. salt
1/2 cup long grain white rice
2 T butter or margarine
1/2 cup chopped onion
1 cup green pepper
1 LB ground sausage, browned and drained
1 (8oz) can mushroom stems and pieces, drained
2 (10-3/4 oz) cans cream of mushroom soup
In a sieve, rinse wild rice for 2 minutes. In large saucepan, bring water
and salt to a boil.
Add wild rice and white rice. Simmer for 30 to 45 minutes or until done.
Drain rice in sieve. In skillet, melt butter, sauté onions, celery,
and green pepper until tender. In large mixing bowl, combine cooked rice,
sausage, vegetables, mushroom, and soup. Pour into greased 2-1/2 quart
casserole. Cover with lid or foil. Bake in preheated 350 oven for 60
minutes.
Chicken & Wild Rice Salad
1 cup wild rice cooked per package directions
2 cups diced cooked chicken (cook 2 skinless chicken breasts in broth or
water for 20 minutes)
1-1/2 cup green grapes cut in half
1-1/2 cups pineapple chunks
1 cup water chestnuts chopped
3/4 cup Mayo
1/2 cup sour cream
Mix rice through water chestnuts in large bowl. Mix Mayo and sour cream;
add to chicken mixture.
Cream Cheese Banana-Nut
Bread
Makes 2 Loaves
Warm bread is yummy, but to get perfect slices, let bread cool as
instructed, and cut with a serrated or electric knife.
3/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 medium mashed bananas (1 ½ cups, mashed)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until
creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1
at a time, beating until until blended after each addition.
Combine flour and next 3 ingredients; gradually add to butter mixture,
beating at low speed just until blended. Stir in bananas, pecans, and
vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans.
Bake at 350 degrees for 1 hour or until a long wooden pick inserted in
center comes out clean and sides pull away from pan, shielding with
aluminum foil last 15 minutes to prevent browning, if necessary. Cool
bread in pans on wire racks 30 minutes. Remove from pans, and cool 30
minutes on wire racks before slicing.
Cream Cheese-Banana-Nut Muffins:
To bake muffins, spoon batter evenly into 24 paper-lined muffin cups. Bake
at 350 degrees for 25 minutes or until a wooden pick inserted in center
comes out clean. Cool in pans 10 minutes. Remove from pans, and cool
completely on wire racks. Makes 24 muffins.
Tona in Bama
Tequila Lime Chicken
2-3 boneless, skinless chicken breasts (whole or cut in strips)
1 shot Tequila (shot glass is 1oz I think)
1 shot lime juice
1/2 teaspoon salt (or to taste, should be pretty salty though)
Black pepper to taste
1 shot oil (I use olive oil, but vegetable oil works too)
Cajun seasoning to taste (or paprika or cayenne)
Mix all ingredients but chicken in a bowl. Pour marinade into freezer bag
with chicken, seal with as little air in the bag as possible. Marinate in
refrigerator for at least 30 minutes (if possible, you can do less if you
are pressed for time). If you want to grill, that works nicely even on
indoor grill. If you saute or don't like to grill, reserve the marinade
while browning the chicken. Then once chicken is browned well, pour in
marinade in pan to deglaze (scrape brown bits up), simmer until
chicken is done through. Serve with rice, pilaf, tortillas, pasta,
cornbread, whatever you like.
Tona in Bama
Strawberry Bread
This makes 2 loaves. Simply, easy & good and freezes well also.
Mix all ingredients and pour into greased & floured bread pans and bake
for 55-60 mins. at 350.
Tona in Bama
WHITE PECAN FUDGE
1 stick pure butter
1 cup chopped pecans
6 ounces of cream cheese (room temperature)
1 pound powdered confectioners sugar
Melt the butter in a heavy pan. Add pecans; saute for 2 minutes. Add cream
cheese;
stir until melted. Add powdered sugar 1 cup at a time; mix until stiff.
Add more powdered sugar;
knead with hands. Keep adding sugar until candy will not absorb any more.
Place in a
buttered pan and press firmly and cut into 1 inch squares.
To Martie from Oregon, I Hope these sites give you
some insight on how to deal with your kitten From the www.purinaone.com
website
It is never too soon to teach a kitten that human body parts should not be used
in play. Never use hands or feet as play objects, this will send the wrong
message. Be sure that there is adequate play time with appropriate toys daily.
These should be light toys that move, wiggle and can be chased. In some cases
when a kitten begins to bite at human hands or feet, a quick "hissing" sound may
deter her. If it does not, quickly and quietly leave the area so that the kitten
is left alone. Often she will quickly learn that her behavior resulted in the
loss of social interaction. Harsh words or physical reprimands are inappropriate
since they may cause fear, anxiety or aggressive responses all of which are
undesirable.
Hi Nancy, here is a recipe for strawberry fudge that
someone was wanting...
Strawberry Fudge
3 cups of white sugar
4 tabls. strawberry geletin
1/8th tsp. salt
3/4 cup milk
1/2 cup of half and half
1 tabls. white corn syrup
2 tabls. butter
1 tsp. vanilla extract
1/4 cup chopped pecans.
Combine first 6 ingredients in a heavy saucepan. Bring to a boil over medium
heat, stirring constantly. Cook without stirring till it reaches 230 degrees on
a candy thermometer. Remove from heat. Add butter and vanilla extract; do not
stir!!! Cool without stirring until outside of pan becomes lukewarm. Stiir in
nuts and beat until candy loses it's gloss. Pour into 3 dozen paper bonbon cups
or onto a butter platter.
Hope this is what the reader was looking for.
Joyce in Kentucky
Happy Fall everyone! I have been given some turnips
from a very sweet lady at our church. Im looking for some really great TNT
turnip casserole recipes, and I know you all have
some! Would love to see them, thanks in advance.
Also, when I was growing up in the 70's, our high school band sold
fruit cakes every year at this time. They were by
far the best fruit cakes we had ever eaten in our lives. And spoiled us to them
so that we do not care for any other. Problem is, I haven't been able to find
these cakes anymore. Does anyone out there remember or know where I can find
Manor Texas Fruit Cakes? Would love to get my hands on some again. They were
sold by the bar or in tins. Yummy!
Have a wonderful day everyone, and thanks Nancy. I appreciate you very much.
Dee, in S.IL
Hi Nancy,
I too , like the new page with out the side bar as I thinks it does distract
from the recipes, I hope you will continue to keep it that way.
I look forward to this letter from you and all the people's advice and comments
on things that people like to know, it is truly an informative news letter ,
more than just recipes, and hope that will always stay the same as they have
been so helpful from everything to how to prepare a recipe to smooth top stoves
and etc.
You must have the smartest cats ,as I have never heard of cats doing the things
your's have done, I really enjoy hearing all the things they do , please
continue to tell us as I am a animal lover , but as of now only have 3 dogs and
5 birds.
Thanks a gain,
Lois in Va.
Betty from Tyler, Texas was looking for a recipe for
scalloped oysters. This recipe comes from "Cooking from Quilt Country" by Marcia
Adams.
NOT TNT
Escalloped Oysters
1 pint drained oysters'
2 cups coarse soda cracker crumbs, no substitutes
salt and pepper
powdered mustard
1/2 cup butter, no substitutes, cut into thin slices
1 1/2 tsp. Worcestershire sauce
3/4 cup half and half
paprika
The night before serving, prepared the oysters. In an oiled deep 1 qt. glass
casserole, alternate layers of oysters and crushed crackers. The bottom and top
layers should be crackers. Top each layer of oysters with a little salt, pepper,
and a light sprinkling of mustard. Top the mustard with pieces of butter.
Combine the Worcestershire and half and half. With a fork, make holes evenly
around the casserole, down into the crackers, and pour in the cream mixture. Pat
the holes closed with a fork. Sprinkle the top with paprika. Refrigerate
overnight.
Next day, bring casserole to room temperature, this will take one hour. Preheat
oven to 325°. Bake, uncovered, in a shallow pan of hot water for 1 1/2 hours or
until the top is a deep golden brown.
Dear Nancy
About a year ago someone sent in a seasoning recipe for every thing but salt and
I made a small jar and thought it would last forever but it is so good I used it
all and would like to make more, I don't know who sent it in but would be
greatful if they would send it in again. Thanks again for all you do--I don't
know how you do all you manage to get done. I have trouble getting a letter
written.
Jean Cecil /Wirtz,VA/Zephyrhills Fl
For Cindi in Nebraska-RE: No
Bake Fruitcake
These are as copied from Nancys Newsletter dates approx 9-22 & 10-20 or so. Hope
this is what you were looking for.
Cheryl, Charlotte
Several folks have mentioned no bake fruitcakes. The one below is special in
that it was a tradition in our family each year until Mom developed Alzheimer's
disease 3-4 years ago. I would like to share this in her memory as the Mom I
knew rather than as the mom she is now. I am blessed that she and Dad added to
our house, and they still live with us. Forgive the sentimental side of me, but
do enjoy the recipe.
ICE BOX FRUIT CAKE
55 large marshmallows
1/2 pound butter or margarine
1 pound Graham Crackers, rolled well
1 quart chopped pecans
2 pounds crystallized cherries*, chopped
Melt marshmallows and butter in double boiler. When melted, beat well, and pour
into large mixing bowl. Add rolled Graham Crackers and chopped cherries. By this
time the mixture is stiff and difficult to mix; use hands and work well. Add
chopped pecans, and continue to mix with hands. Put in a 9x12 baking pan or
casserole dish, cover with foil and leave in refrigerator for 48 hours. Remove
and cut in three loaf pan-sized pieces by cutting from the 13 inch side across
to the other 13 inch side. Remove from pan once cut, and wrap each individual
"cake" in waxed paper before returning it to the refrigerator. (Loaf pans can be
used as well.) The cake will last in the refrigerator for several months, and it
also freezes well. Because of the richness of the cake, it is great sliced thin
with an electric knife. *Mixed fruits can be substituted if preferred. Mom would
find cherries on sale after the holidays and buy her product and freeze until
the next Christmas season to save money. Great make ahead cake!!
Linda P
I've seen a couple requests for No Bake Fruitcake. This is a recipe I got from
our Pastor's wife and it's delish!
No Bake Fruitcake
3 sticks butter or margarine
1pound marshmallows (big ones)
4T brown sugar
1pound graham cracker crumbs
1 pound chopped pecans
1 pound chopped dates
2 t vanilla
1/2 pound candied cherries
1/2 pound candied pineapple
Melt marshmallows, butter and vanilla in microwave. In separate BIG bowl combine
graham cracker crumbs, brown sugar, nuts and fruit. Mix well. Add melted mixture
and mix WELL. Our pastor does this part with his well greased hands! Pat firmly
in pans of your choice being sure to grease hands well to pat effectively.
Refrigerate until set. Slice and Enjoy!
Usually I make the "old fashioned" fruitcakes each year to give as gifts but
this years I'll be making this one too! You could probably add rum or something
to it if you wanted to. Also, I think I'd use both red and green cherries just
for the color.
Sue in Fl
Hello everyone in Nancy Land, I am hoping someone can
help me. I am looking for a recipe for shrimp cakes or patties. If anyone has a
recipe I would be happy to receive them Thanks in advance.
Sheila in new York
I saw a recipe for clam chowder using canned
Campbell's potato soup. Can't remember where. Do you by chance have it? It
sounded so good and easy I would like to try it. Thank you very much, in
advance.
M
Nancy I have been busy and have been doing things and
should have check on this recipe. Four Tins and A Tub to answer Tish in Fl
question and to also answer Judy from East Brookfield question concerning the
recipe below should read as follow:
Four Tins and A Tub
1, 20 oz., can crushed pineapple, drained I get in pineapple juice
1, 20 oz., can chunky pineapple, drained I get In pineapple juice
1 can Eagle Brand sweetened condensed milk I use unsweetened milk sometimes
1, 20 oz., can lemon pie filling
1, 8 oz., carton frozen Cool Whip
Mix crushed and chunky pineapple, milk, pie filling and Cool Whip in a large
bowl. Serve cold. Serves 8 to 10.
I have a question has anyone from this site seen Steakums in the stores in the
last month? We were looking for them at Kroger's this week-end and could not
find them. We were going to make Philly Cheese Steak sandwiches for lunch but I
guess we will not have them. I have a couple of other stores to look.
Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy
Here is a recipe for all you good cooks looking for
something easy and delicious to serve during the holiday season.
24-hour Salad
1 package (3 oz) cream cheese, softened
1 can (16 oz) fruit cocktail, drained
Mini marshmallows to your liking
Cream cheese with the back of a spoon. Add a few drops of fruit cocktail juice
if necessary to smooth cream cheese. Stir in fruit cocktail and any amount of
marshmallows that pleases you. Cover and chill for 24 hours.
Icing:
1 cup milk
3 Tbsp cornstarch
1 cup sugar
3/4 cup shortening
1 Tbsp butter
Beat eggs until thick and add sugar. Sift together dry ingredients. Add to egg
mixture. Bring milk to boiling point and add butter. When butter in melted, add
quickly to the batter with the coconut flavoring. Bake in 350º oven for about 1
hour in ungreased tube pan.
Icing directions:
Mix the cornstarch with small amount of milk for the cup. Heat milk. Stir in
cornstarch mixture. Cook until thick. Cool. While this is cooling, beat until
creamy the sugar, shortening and butter. Add cornstarch mixture and beat until
fluffy. Cover cake with icing and fresh coconut.
Lisa-Union Bridge, MD
Creamy Onion Soup
2 large onions, thinly sliced
1/4 cup butter
1/2 cup canned tomatoes
4 cups chicken stock
Salt & pepper to taste
Pumpernickel bread, buttered and toasted
2 Tbsp freshly grated Parmesan cheese
Saute onion slices in butter. Add tomatoes and chicken stock. Simmer over low
heat 1-1/2 hours. Cool and puree in blender. Reheat in saucepan and transfer to
ovenproof mugs. Top with slices of pumpernickel. Sprinkle with Parmesan and put
under broiler until cheese browns lightly.
Lisa-Union Bridge, MD
When my siblings and I were young adults, our father
made a green punch at Christmastime that contained Fresca and vodka. I'm
wondering if anyone might have this recipe?
grannym IL
I am looking for some Christmas Bread Recipes that
are not only good, but pretty enough to give as a gift.
Thank you, Randie
Nancy,
I enjoy reading the newsletters and appreciate everyone's time and assistance
that goes into making them.
I am looking for a recipe for Chicken Fried Rice. My family loves it, but I
can't find a recipe that closely resembles the taste from a Chinese restaurant.
Anyone have any recipes to share?
Thanks! Rita H Haslet, TX
To All Nancylanders:
Just wanted to say that the Fried Apples (Crockpot) submitted by Doris in
Oklahoma City in the October 16 newsletter;
and the Strawberry Bavarian submitted on the same day was a hit. I also tried
the Wisconsin Cheese Soup (not sure when that was submitted or by who) but it
was also a hit. I felt like a professional chef this weekend cooking all of
these great dishes. Again, thanks to all of you wonderful Nancylanders and to
you Nancy for putting this newsletter together.
Diana in KCK
Recently there was a recipe for chicken enchiladas in
the newsletter. I printed it out but have managed to lose it! Now that I am
ready to try it, I cannot find that recipe! I looked in the recipe archives
under chicken but didn’t find it. If anyone has it and knows the date of the
newsletter I would appreciate it very much! By the way, I tried the brisket and
it turned out wonderful! Thanks everyone for the great recipes.
Jan in Mo.
Hello all newsletter readers/contributors and, of
course, editor:
When I was young, I attended a boarding school. My dorm mother used to make what
she called barbecued beef. However, the sauce was NOT red. I have tried
Worcestershire sauce and A1 steak sauce without success. Does anyone have an
idea as to what she might have used?
grannym IL
For Kathi in Ohio, cornbread recipe request in
10/20-21 newsletter, from Kathy in Nc
Corny Cornbread
1 pkg. Flako Corn Muffin mix ( the only brand that will work)
1 tsp salt
3 eggs, slightly beaten
1/2 c. vegetable oil
1 16 oz. can cream style corn
1 c. sour cream
Mix above together in a large mixing bowl Pour into a greased 9 x 13 pan. Bake @
375* for 30 minutes.
KH
Hello all!
I am having troubles baking cupcakes. Every time I make them they come out with
flat tops. Cannot get them to rise at all. The tops are usually sticky too. I
have followed recipes exactly, have checked my oven temps too. What could I be
doing wrong? Thanks for any helpful advice.
Kotton in MN
My daughter and I have been trying to plan a brunch
for the morning of her wedding for all the "girl" members of the wedding party
and out of town guests, and I found two wonderful recipes in Sundays newsletter!
The Stuffed French Toast Soufflé and the
Cheesy O'Brien Egg Scramble look wonderful. Does
anyone have a really good and simple recipe for a champagne punch? Never too
early in the day for champagne if you ask ME! Now if I can
just con some of my friends into serving it we will be all set! And I'd love to
hear any ideas any of you might have to make it simple and fun. Thanks so much.
Kathy Clark in SW Kansas
I thought I would get my 2 cents worth in for a very
easy recipe. My grandchildren just love it
Beefaroni Copycat/Clone
1-1/2 lbs ground beef
salt and pepper to taste
mince garlic to taste
1 med onion chopped
2-14oz. tins tomato sauce
1 1/2 cups water
2 cups elbow macaroni
Brown meat with salt & pepper, onion and garlic. Add sauce let boil for 1-1/2
hours; turn off the heat. Cook elbow macaroni. Add to meat mixture 1 hour before
serving. Peggy from Belleville Ontario Canada
Good morning Nancy,
In the Oct. 21- 22 newsletter Ann in Texas wrote that you can still buy
Liederkranz cheese. I clicked on that link and it only mentioned this cheese in
conjunction with the Limburger cheese. It is not offered on this site, that I
could see, though.
I just fixed this recipe yesterday and it is very good and light! I don't
know where I got it though.
Lemon Bar Cake - T & T
1 - 18.25 oz. - box lemon cake mix
1 can - 20 oz. - lemon pie filling
4 eggs
Mix all ingredients well. Pour into a 20 x 15" jellyroll pan and bake @ 325ºF
for 20 minutes. You may frost with your favorite frosting or use Cool Whip.
This is very good and easy! I used 2 loaf pans and 1 7 x 12" baking pan and
baked the cakes for about 35 minutes. Yum! I didn't use any frosting. My hubby
loved it, too!!!
I am working on my package for you for your scrapbook. I got sidetracked the
past 2 weeks doing our Lodge's newsletter. (I am the editor and typist.)
Have a great day!
Chris in NM
The homemade Rice a Roni using Lipton's Chicken
Noodle Soup didn't specify how much water to use. The recipe sounds so simple
and good.
Donna
Thanks to all for the info on quinoa. That helps a
lot. I sure do love this newsletter and appreciate the time and effort it takes
you, Nancy, to get it all together. Hope Siggy and Ditto are doing OK. We have 4
kitties and they are a source of pleasure every day.
Muriel - Lakeland, Florida
Hi Nancy & All~ Seems I always turn to this site
instead of Googling when I need help with a food question. I'm asking this one
because I'm fairly certain there are some Nancylanders who have, or will be,
working at a precinct on the 7th also--and can give me their food suggestions
for that long (12-14 hr) day.
I believe there will be 6-8 of us working there, and I'd like to bring a simple
'finger food' we can nibble on (not veggies). Small tea-sandwiches which don't
need a refrig or microwave (like cheese-on-rye, no mayo) or, maybe, lumpia (egg
rolls) are the extent of my thoughts tonite. I imagine a pizza parlor will get
our lunch business--but other than my oatmeal cookies I'd like to bring
something substantial to snack on during the day. Any thoughts on what you'd
bring, or food remembrances at poll places you've served?
Ann in Texas~ Thanks for trying...But, actually, that's a Limburger pretending
to be a Liederkranz. That site claims they're one & the same--Not so!
Liederkranz is (was) totally much better--a less 'aromatic', mild yet
tastier-flavored cheese than Limburger. In
searching, I've found it was last produced in 1985, with no plans for the
future, so I'll never taste it again. (My poor canned Clamcakes probably
suffered same fate.)
Carol/SoCal
Hi Nancy, Siggy, and Ditto,
Nancy I am sorry I didn't sign my letter to Kathi in Ohio asking for a good
Cornbread recipe in the Oct. 20 - 21th newsletter.
I hope she likes the Martha White Self-Rising Cornmeal. I use Martha White
Self-Rising Flour to make biscuits, I use Buttermilk in both and cook them in an
iron skillet.
Nancy I notice the type is smaller in your new format. I have an eye problem so
to make it easier on my eyes, I clicked on the view in the taskbar across the
top of the page, then on text size then on large and the type is better for my
eyes. This might help some of the readers if they have an eye problem.
It sure is good to be back on line after being with out a computer for two and a
half weeks and getting to read your good newsletter. I sure have a lot of
newsletters to catch up on, thanks for adding them to the newsletter.
Thank You Nancy
C.J. from Northeast Arkansas
For the person enquiring about my
Pear and Port Cheesecake recipe.
I think in the U.S. you call Caster Sugar Superfine Sugar The grains are much
finer than normal Sugar.
The Spiced Pear juice , after having Gelatine sprinkled over it and being cooled
in the fridge is poured over the Cheesecake. Gives it a lovely Port taste.
Bob in Adelaide South Australia
Someone was asking for coleslaw recipes. I use my
mother and grandmother's which I suspect is fairly standard, for us folks in
Virginia anyway.
Creamy Virginia Coleslaw
1 head cabbage, finely grated
3/4 cup mayonaise
1/4 cup granulated sugar + 3 T
1/2 cup evaporated milk or table cream
1/2 tsp salt
2-1/2 T vinegar
Combine mayonaise, salt and sugar and whisk until blended. Add cream and blend
until smooth. Add vinegar and mix until well blended. Sometimes I had a few
dashes of hot sauce for a little kick.
I'm looking for a really good recipe for rice pudding. Every one I've tried is
either starchy or dried out. Also when I was in Home Ec in high school all those
years ago, we made a dish called Spanish Noodles. It was really good and I would
like to make it but the recipe is long gone. Does anyone else recall making this
dish? As always, thanks Nancy.
Iris in Va.
Hello All, Here is a recipe I got from
www.EagleBrand.com but I have been
drinking this stuff at Halloween for years just
never knew the exact recipe.
Melinda in Chattanooga
1 (14-oz.) can Sweetened Condensed Milk
1 (46-oz.) can pineapple juice
1 (2-liter) bottle orange soda, chilled
Orange sherbet (optional)
In punch bowl, stir together Sweetened Condensed Milk and pineapple juice; add
orange soda.Top with sherbet (optional) and serve over ice (optional). Store
leftovers covered in refrigerator.
That Apple chart from
Dennis Weaver is wonderful. He is so kind and helpful to Nancy's newsletter
family. Thanks, Dennis.
From Frances in Wesley Chapel.
Someone was wanting a good cornbread recipe. This is
the recipe that was passed down to me from a couple of generations at least. It
is easy and really good.
Melinda in Chattanooga
MAMA'S CORNBREAD
1 C. self rising flour
2 C. cornmeal
1 Tbs. baking powder
1 egg
Buttermilk or sweet milk whichever you prefer
Preheat oven to 450°
Mix all ingredients except milk very well. Start adding milk a little at a time
to mix well. Continue adding milk and stirring until mixture is a consistency of
a thick soup. If you get it too thin add a little more flour. For best results
cook in an iron skillet sprayed with cooking spry and heated for a minute on a
hot stove eye. Bake for about 20 minutes or until golden brown.
Hi, Nancy and feline assistants. I am writing to you
from beautiful downtown Arlington, VA. The SeniorNet organization, which I
mention often for computer help and tips, (www.seniornet.org)
sent me to Arlington for the 20th Year Anniversary SeniorNet Conference. Today I
spent about 10 hours walking around Washington, DC - seeing sights I have only
read about until now. If you've never been in this area, make a point to go. The
entire trip was worth the visit to Arlington Cemetery, but I also saw so much
more. I could take up your whole column talking about it! LOL. But, I
digress......
Recently someone wrote asking for a good cornbread recipe. I did not reply
because I assumed you'd be deluged with them, but since you weren't, here's
mine. Everyone really likes it. I always use white cornmeal, but yellow could be
used, as well.
Cornbread
1 c white cornmeal (NOT self-rising, and not cornbread mix)
1 c plain white flour (no need to sift)
1 Tables baking powder
1 tsp salt
Sugar to taste (I usually put about 1/4 c - some like sweet cornbread, some like
it with no sugar at all. If you like it sweet, use 1/2 cup or more.)
2 eggs, lightly beaten
1/3 cup oil or melted bacon grease, cooled, plus 1 Tables oil for greasing pan
1 c milk
Put about 1 tablespoon of oil in a heavy, well seasoned cast iron skillet (I
have one I use only for cornbread). Put it in the oven and set the temp to 375°,
so that the pan heats while you are assembling the cornbread ingredients. Note:
If you do not have a cast iron skillet, make this in a cake pan, or 9" square
pan. Do not preheat anything other than a cast iron pan. If using another type
of pan, be sure to grease or spray the pan well. NEVER spray cast iron with
cooking spray!
Combine all dry ingredients (first five) in a medium bowl. Mix well with a whisk
to combine. In another, smaller, bowl, mix together eggs, milk and oil or bacon
grease. Whisk until eggs are well incorporated.
Add liquid ingredients to dry ingredients and whisk together until well mixed -
make sure all dry ingredients on the bottom of the bowl are wet.
Carefully remove cast iron skillet from oven and pour in cornbread mixture - it
should sizzle. Return pan to oven and bake 25-30 minutes, or until golden brown
on top.
Remember that you NEVER use soap on cast iron. When my skillet has cooled, I
wipe it out thoroughly with paper towels and store it for the next time I want
to make cornbread.
Doris in Oklahoma City
Nancy, I love your site and have gotten it for
several years.
I have a question about the GT EXPRESS. Does this
machine get what you're cooking really brown? I ask because when I had a George
Foreman grill, whatever I cooked in it would get really brown, almost burned (in
my eyes). That's why I got rid of George. I would like to try the GT EXPRESS,
but don't like dark brown anything.
I know you had a problem with the borders on the newsletter. I didn't think it
would matter, but I liked it better with them because it was easier for me to
read. I tend to set on top of my screen when I read and the shorter lines were
easier. Oh well.
Have a nice day.
Sandee in West TN
Hi Nancy & members,
I thought the new members would enjoy this site before the holidays.
They have over 700 original hand made cookie cutter designs available in their
store. Along with some great holiday treat ideas.
http://www.foosecookiecutters.com/fleetstore.htm
I would like to ask if anyone has success using baking powder that is past the
"use by date." A friend of mine said she made a cake the other day and it was
flat. When I asked the date on her baking powder can, it was 2002!! It has to be
at least 5 years old. She didn't believe that it expires and no longer works.
Nancy, thank-you for your dedication and time in putting together a great
newsletter and to all the members for sharing their favorite recipes.
JoAnn in PA
Comment
I love this site. It has sooooo many fun cookie cutters.
There was not enough room to post all the recipes,
requests and tips and suggestions of our family (members.) More will be posted
tomorrow.
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