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 27, 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
1. Drag the mouse over text (with the left mouse button pressed.) It will
highlight the part of the newsletter you wish to print.
2. While the text is highlighted Press the Ctrl Key and the P Key at the
same time.
3. Under the print range change it from ALL to SELECTION.
4. This will only print out the section you have highlighted and not the
entire page.
CLICK HERE
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.
Hi Nancy, I have several recipes that I make
for Thanksgiving thought someone might enjoy them. Also have 2 diabetic
recipes that the nancylanders might enjoy! So here are the recipes:
Gran's Cranberry Jello Salad:
1 (15 oz) can whole cranberry sauce
1 (10 oz) can frozen sweetened strawberries ( thaw strawberries)
1 large (6 oz) package strawberry jello
1 cup cool whip
1 (8 oz) container sour cream (can use fat free sour cream)
1/2 cup mayonnaise .
Prepare jello according to package directions and then add in cranberry
sauce (making sure you break it up pretty well) and strawberries. Let
chill in refrigerator until almost set. Then mix together cool whip, sour
cream and the mayonnaise (I like to have the topping taste a little bit
sweeter so I add in a little more Cool Whip) then spread over jello
mixture and let chill for at least 4 hours or over night .
Can use a 9x13 pan or a little smaller pan.
Prepare jello according to package directions and then add cranberry sauce
and strawberries. Let chill in refrigerator until almost set. Then mix
together cool whip and nonfat sour cream and miracle whip, then spread
over jello mixture and let chill in refrigerator for at least 4 hours or
over night. Can use a 9x13 pan or a little smaller one. both recipes make
8 servings. Here is the recipe for the Diabetic Cranberry Sauce : You will
need 1 package of fresh cranberries, 1/2 water and maybe 1 teaspoon of
cornstarch and 1 cup splenda granular . Put cranberries in sauce pan and
add in water mixed with cornstarch and cook cranberries for 5 minutes or
just until cranberry skins pop and mixture begins to thicken . Take off
stove and cool and chill and use and enjoy as you like! Hope everyone
likes the recipes!
Mary G in CA
Nancy
Recently At a church dinner, someone brought a baked
macaroni and cheese dish. It had sliced tomatoes on the top and
some kind of a crumb topping. does one of our good cooks know what it was?
It was scrumptious. My grand kids love macaroni and cheese.
Orlena in IL
Hi All----I love this recipe site. Thank-you,
Nancy---I know it isn't an easy task, but we all love the outcome.
To Nell in Va: I, too, work at the polls. I
work in Florida. I agree that everyone should have this experience. And,
NO, we weren't the 'hanging chads' precinct! We are proud of our record.
Anyway, I usually make an apple coffee cake to bring for all to enjoy.
Thanks for reminding me. Any other ideas would be welcomed. Nell, have a
good day on election day. I will be rolling back home at 9PM, also.
CV
Hello Nancy and everyone, Well it finally
happened to me. My computer crashed. I can't get Windows to open, so my
husband thinks it has a virus. However, I do have access to his laptop,
which I don't like because the screen is a bit smaller, but at least I can
still read the newsletters. :) I just hope I haven't lost everything on
the hard drive!
My son-in-law, for some unknown reason, ordered two of the
GT Express things. He gave one to me and it's
still in the box. I don't know what to use it for, or if it can be used
for a variety of things? I am limited on counter space, so unless it can
be used fairly often I may have to pass it on to someone with a bigger
kitchen. I would appreciate hearing from those who have one and have used
it with success.
Nancy, I'd like to add my comment about the new format. I think it's
easier to read and nicer looking. Wishing everyone a good weekend.
Doris, S. Indiana
Hi! In the
Oct.25,2006 newsletter, there was a recipe for Children's Chocolate
Frosting. This sounds so similar to the Jiffy Chocolate Frosting mix that
can never be found and I bet it can be used in the infamous Tunnel of
Fudge cake recipe. What do you think?
Lynn in PA
For the gal that requested a cranberry chutney
-- here is my TNT. I LOVE it!
Christmas Chutney
1 can Cranberry Sauce
3/4 cup sugar
1/4 cup white vinegar
1 T frsh ginger
1/4 t cinnamon
1/4 t allspice
dash of pepper
Combine sauce and next 6 ingredients. Boil 2 min and add 1 T flour with 2
T water mixed. Great on turkey sandwiches and also serve with cream cheese
and crackers.
I also have a request -- I used to have a Mock Angel food recipe that I
have lost or misplaced. It called for an Angel food cake mix and a white
cake mix -- mixed separately and then combined. I am not sure if there was
more to it than that. Thank you.
MaryAnn from MN
Hi Nancy,
Our most popular recipe in yesterday’s newsletter was the recipe for Moon
Pie Cookies. I thought I would share it with our friends in Nancyland.
Dennis Weaver
www.preparedpantry.com
Moon
Pie Cookies
It seems like moon pies have been around forever. I remember going into
the corner store with my after-school buddies and buying them—chocolaty
cake-like cookies with a marshmallow filling. Now you can make your own.
I also remember an oatmeal version with marshmallow filling. Grab one of
your oatmeal cookie recipes and combine oatmeal cookies with this filling.
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
3/4 cup pure dark chocolate chips or semisweet chips
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1. Cream the butter and sugars together with the paddle attachment of your
mixer. Add the salt, egg, and vanilla and beat until smooth. Melt the
chips, add them to the mixture, and combine.
2. Add the flour and baking soda and beat until combined.
3. Refrigerate the dough for 20 minutes to firm up slightly.
4. Divide the dough into two portions. Using wax paper, roll each portion
into logs 1 3/4-inches in diameter. Refrigerate for two hours or until
firm.
5. Preheat the oven to 325 degrees. Cut cookies into slices just thicker
than 3/8 inch. Place them on a greased baking sheet and bake 12 minutes or
until the cookies are done. Cool on a wire rack.
For the filling:
2 cups marshmallow cream
2 cups powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
In a medium bowl, beat the ingredients until fluffy. Spread the filling on
half of the cookies and top with remaining cookies.
Baker’s note: Store in a cool place or refrigerate. If the filling becomes
too warm, it will turn too soft.
Nancy, I am behind in reading the newsletters
this week. Friday 10/27 will will try and get up to date. Today and
yesterday are rainy days in Indianapolis and to me good day to get the
newsletters read.
I have a request for a pie recipe. Years ago, in the 70's a pie came out
with a crust and then a fudge brownie like filling and I don't remember
the amounts. I know that it used sugar, flour small amount, egg/s,
vanilla, cocoa and I am not sure if butter was used. The filling didn't
fill the crust, I would say about ½ to 1" high in the crust. It was to die
for for the chocolate lovers. I have lost the recipe and would like to
make it again. If anyone have the recipe it would be here.
Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy
Does someone have a good recipe for
chicken and biscuits, certainly would
appreciate it.
Thanks, Sally from Pa
Hi to all in Nancyland. I have a non cooking
problem, and am also posting a recipe from my school years that I just
stumbled on again, and had forgotten how great it is. First, the problem.
I seem to remember that this has been discussed here before, but wasn't
sure if it would show up on a search. It is that time of year here in the
Midwest when mice are being run out of the fields and into the homes. Do
any of you know of anything that mice hate that can be put around the
house that might scare them off? I have a dog, so nothing poisonous will
do unless it can be put somewhere that she can't get to. Thanks in
advance. Now for the recipe: As I was putting this together for the first
time after maybe 30 years, I kept thinking it seemed way to simple for as
much as I used to love it. But I was wrong. It is delicious!
Taco Casserole (TNT)
1 envelope chili seasoning mix
1 lb. ground beef browned
1 can (approx 16 oz) diced tomatoes
1 can (same size) kidney beans
1/2 to 1 cup shredded cheddar cheese
Garlic powder or granules to taste
Crumbled Nacho Cheese Doritos (as many as you want)
Lettuce, fresh tomato, sliced black olives (optional as garnish though I
have never used these)
Brown ground beef and drain. Add chili mix, tomatoes, and beans (I don't
drain). Heat through. Put mixture into 1-1/2 qt. casserole. Sprinkle with
cheese, and then crumbled Nacho Cheese Doritos. Bake at 350 for 15
minutes. Top with garnishes if you like.
Enjoy! Donna in IL
Hi!
My husband and I love the Broasted Chicken
that we can get at the Pizza Ranch. Do any of you know if a
broaster can be bought for home use? I've
checked on the Internet and it looks like broasters are for commercial use
only, but I have a sister-in-law that has one. She doesn't remember where
she got it, so that doesn't help me much. Any input on this would be
helpful. I'd love to get one if at all possible.
Cindi in Nebraska
Hello Nancy, furry friends, and the whole
newsletter family. First of all, thanks to Athena in DE. for the
Turnip Casserole recipe in Oct. 24
newsletter. Thanks to Vickie in Liberty TX and Brenda in Alabama for the
fruitcake sites in the Oct. 24 & 25th newsletter.
Ladies and gents, I have a dilemma. My daughter and I made caramel apples
last night, and by morning all the caramel, nuts, and sprinkles had ran
off the apples. Would love to hear what we did wrong. Also, does anyone
know (and Im sure you do because this newsletter family is the smartest
bunch of cooks and chefs I know) if you can make homemade popcorn balls
with microwave popcorn, and if so do you have a quick and easy recipe for
it?
Thanks in advance, and roses to Nancy who must never sleep.
Dee in So.IL.
This is for Barb in San Diego, 1 pint does not
always mean 16 oz.
1 pint is also 2 cups of a product. I believe in the recipe you are
referring to it is 2 cups. Marshmallow cream in comes in a jar and
contains 2 cups.
Jacque, Ca.
Recently, probably the 2nd week of October,
there was a recipe for Lemon Bars. Mix 1 can
lemon pie filling with a box of 1 Step Angel Food Cake Mix. Please...was
there anything else to add? This seems too easy. Thank you.
Nancy C, Streator, Illinois
Hi Family, I am looking for a
holiday dessert made with cranberries and
cherry pie filling, or cranberries and apple pie filling.
Thanks, Boots in Va.
To Hudson Valley Kathleen: I'm a Poughkeepsie
gal myself, transplanted in Florida. It did my heart good to see the home
town in print. I miss the change in seasons. Thanks to Nancy for this
chance to say hi.
Fran
Hi Nancy,
Hope you are having great weather, it has been a little dicey in NY. The
reason I am writing is I forgot what day the apple
crisp cookie recipe was in the newsletter. Can someone help me with
the date. Thanks ahead of time.
Hugs to you and your furry friends. Joan
A big thank you to Sandy in Warsaw, Mo. for the
tip on getting rid of spiders on the basement
rafters. Will try that ASAP.
Bobbie in NC
For Sharon in Texas (10/25 Newsletter)
My dishwasher is also very old and has the
same problem. It took me a while to discover that one of the wheels had
actually broken off. It takes a little more effort to roll the rack back
into the washer, but it still works.
Mary in New Orleans
Years ago, I had a wonderful recipe for
Orange Marmalade Muffins. The marmalade was
placed on top of the muffin batter and sank into the center as the muffins
baked. It was a delicious little surprise when you bit into it. I have
searched and searched, but cannot find the recipe. I first made them for
my husband before we were married, over 46 years ago.
I would be so grateful if one of your readers had this recipe and was
willing to share it.
Mary in New Orleans
First of all, thanks to everyone for
contributing recipes, helpful hints and for the general chit chat. They
help this stay-at-home mom feel connected with other people who love
collecting recipes. I have learned a lot of "handy household hints."
Now I hope someone can give me another "helpful hint" to help me with this
problem. My daughter takes her lunch to school every day in a vinyl lunch
bag. I also pack inside it an insulated container with milk. Several times
this container of milk has leaked and it has left her lunch bag very
stinky, with a very strong sour milk smell. I
have tried wiping it out using a spray cleaner and even soaking it in a
bucket in some cleaner. It helps but I just can't seem to get rid of that
sour smell. Any ideas?
Also, I am hosting Thanksgiving at my house this year and I know in the
past there have been recipes of how to make mashed potatoes ahead of time
and then the next day serving them in a crockpot. Please help! I'm not
much of an entertainer, so whatever other ideas anyone can provide to help
make Thanksgiving day a little easier would be very helpful. Thanks a lot,
everyone.
Jolene B. Oregon
This is in response to two questions:
Clam Chowder: My family's opinion is the
brand "Snows Clam Chowder" is wonderful and simply can't be beat. Some
times I add a small can of chopped clams just to make it really clammy. I
have tried a lot of brands but this is excellent.
Chicken Fried Rice: Again, I have given this
little secret to many people and most everyone in my family: SunBird fried
Rice Mix. It is a mix of spices that you add rice, bean sprouts, chopped
green onion, thinly fried scrambled eggs, cut in strips, and cooked
chicken. It is absolutely excellent. I have also used other brands that
are also very good.... just watch that you don't pick up the package
marked hot. It tastes entirely different and is just not an authentic
fried rice flavor.
Lots of short cuts but good flavors and popular dishes... besides if you
throw away the cans and the envelopes-now one knows how easy it is.
Barb in Cle Elum, Wa.
Fall is here! I really enjoy pumpkin recipes
this time of year and I just tried a new one that I took to a fellowship
at our church this week and it received many compliments and recipe
requests, so I thought I’d share it here. It may also work well for
Adrienne’s baby shower if it is during the autumn months.
Pumpkin Dip
1 (8oz.) pkg. cream cheese, softened, and creamed
1 cup canned pumpkin (If you want to double the recipe you can use the
entire can of pumpkin)
1/2 cup brown sugar
1 tsp. vanilla or maple extract
1 tsp. pumpkin pie spice (or cinnamon only, if preferred)
Blend all ingredients until smooth and chill well. Serve with grapes,
apple slices, strawberries, graham cracker sticks, vanilla wafers, sugar
wafer cookies, gingersnaps, chocolate wafers or grahams, etc. Easy,
delicious and nutritious!
FL Jill
This is for Sue in Indy, who in the 10/24
newsletter was asking for a beef and noodle recipe. I hope this helps.
This can also be made in a crock pot or slow cooker.
Robbie Bowling Green, In
Beef and Noodles
5 lbs. beef chuck roast, well trimmed
1 large onion, quartered
1 small green pepper, seeded and quartered
2 cloves minced garlic
2 large carrots cut in thirds
2 celery ribs, cut in thirds
1 cup fresh parsley sprigs
3 bay leaves
2 beef bouillon cubes
1/2 tsp. black pepper
3 quarts hot water
1/2 lb. noodles
Preheat oven to 325. Place meat in a large oven-safe dutch oven or
roasting pan. Add the rest of the ingredients except for the noodles.
Cover and bake for about 3 hours.
Remove from the oven, uncover and let cool for a while. Remove meat and
set aside. With a slotted spoon, scoop all the vegetables (save for 2
pieces of carrot) from the broth and discard or use in another recipe.
Shred remaining carrot pieces and return to the broth. Cut meat into
bite-size cubes and return to the broth. Discard bones and fat. Add dry
noodles and mix well. Cover the pan and return it to the oven. Cook for 1
hour. You may want to check during cooking to make sure there is enough
liquid in the dish - if not add water.
I found this site about six months ago and
truly love it. Nancy and crew you do a wonderful job and hope you know how
much we all appreciate it. Was so glad to get the tip about using the
wheel on my mouse to make print bigger. We
are never too old to learn new things!!
Dianne in Eau Claire, Wisconsin
Coke & Cherry Salad
1 can pie cherries
1/2 cup water
1 cup sugar
2 boxes cherry jello
Few drops of red food coloring
1 small (6 oz) bottle or 3/4 cup Coke
1 small can crushed pineapple
3/4 chopped nuts (optional)
Bring cherries, water and sugar to a boil in a saucepan. Add jello and
food coloring, then let cool. Add Coke, pineapple and nuts. Chill as you
would jello.
Lisa-Union Bridge, MD
Alabama Cookies
1 Cup shortening
1 Cup sugar
1 Cup brown sugar firmly packed
2 eggs
1 Teaspoon vanilla
1 1/2 Cups flour
1 Teaspoon salt
2 Cups regular oats
2 Cups chopped pecans
1 Cup Rice Krispies
1 Cup flaked coconut
Cream shortening, gradually add sugars, beating well at medium speed of
mixer. Add eggs and vanilla, beating well. Combine flour and salt, add to
creamed mixture, mixing well. Stir in oats and remaining ingredients. Drop
dough by heaping teaspoons onto greased cookie sheets. Bake at 325 for 10
to 12 minutes. Let cool slightly on cookie sheets, remove to wire rack to
cool completely. Makes 6 dozen.
Star
Hi Nancy,
I made Buttermilk Chicken for dinner last
night (Hugs to Doris in Oklahoma City, Iris in VA and Andee in LA, CA) and
it was really great. My family loved it. The buttermilk sauce made such a
tasty gravy for our rice. I just love this newsletter!
Tricia in VA
Sharon in Texas. My husband is a mechanic and
machine repairman. Lucky me I think I might have the answer to your
question on lubricants to use in your dishwasher.
I would give white lithium grease a try. Just rub it on the parts of the
rack that make contact with the dishwasher. You might also wish to try
silicone. It comes in a spray and you may have to use it after every few
washings but it should make life with your dishwasher a little more
pleasant. Hope this helps.
Barb in San Diego. The original Marshmallow fluff comes in the tall
plastic container weighing in at 16 ounces. But you may want to keep in
mind, that 16 ounces is also equal to two cups. Please feel free to
correct me if I'm wrong ladies. And you could use two jars of the
marshmallow that you are used to, I doubt the little that is missing will
make that much of a difference in your recipe.
Welcome Barbara Allen from Alabama, so happy to have you as part of our
extended families.
Mariann in Michigan
Good morning Nancy, I am responding to Sue in
FL, in the Oct. 25th newsletter, about the lemon bar
cake pan sizes. I used 2 loaf pans and 1 (7" x 12") baking pan and
baked the cakes for about 35 minutes. Sorry, Sue, I neglected to indicate
that I used a smaller rectangular pan instead of a humongous one! LOL Must
have been a senior moment. The loaf pans were regular loaf pans to bake
loaves of bread in.
Also, I agree with Doris in Oklahoma City about Joanne Fluke and Diane
Mott Davidson! Their books are great and the recipes are outstanding! I
couldn't find one of the early books of Joanne's so had to order it from
Hastings. I have also found many of both author's books in 2nd hand book
stores and thrift stores. In fact, that's how I got most of my collection.
Yes, I keep each and every one and occasionally reread the whole series!!
Both ladies also have web sites. Just type in the name in the search area
of your browser and you will find them.
Chris in NM
I have a question regarding the Coconut
Macaroon Pie recipe that appeared in the
October 25th newsletter. Can JP be more specific regarding the 1/2
water and 1/4 flour? I absolutely enjoy reading and trying the different
TNT recipes.
Fay – St Louis
In a recent newsletter, I saw a recipe for
fudge using, I think, peanut butter chips and
vanilla frosting. I have spent much time perusing the recent newsletters
and can't find this recipe. I just need to know how many chips (6 or 12
oz) to use with a can of frosting.
Thanks for your help.
granym IL
For Nancy in Tennessee on
removing Sharpie ink from cloth.
If I remember correctly, I believe I had success with using Fels Naptha
bar soap and a lot of elbow grease! I'm almost positive that I wound up
using a metal bristle type brush. Be careful that you don't ruin the
cloth-some fabrics can't take intense rubbing. I may also have used the
Fels Naptha in combination with Dawn dishwashing detergent. I have teenage
boys and with so many laundry "episodes" I'm not positive of the exact
combination (or not!).
Nancy Rogers - re: GT Express
I tried the omelets in the Express yesterday and they were great (thanks
for the tip!) I made 3 of them and my husband wolfed down 2! I was
particularly impressed with the fact that one omelet only took one jumbo
size egg (I usually use jumbo size in my baking). That will sure cut back
my worry about cholesterol!
Tona in Bama - welcome back! Between you and Susie in Indy, you sure keep
my drool glands going with your recipes! I don't even have to scroll to
the bottom of a recipe and I can name which one of you submitted it-you
each have a recipe collection that matches my taste buds to a tee! Thank
you for keeping me going (and growing!)
Mary Beth in MN
Dear Nancy:
I recently went to a party and we all went crazy for this appetizer. If
you want to "WOW" your guest, you have to try this!
Marinated Cheese
1/2 cp. Olive Oil
1/2 cp. white wine vinegar
1 jar of diced pimento, drained
3 tab. fresh parsley, chopped
3 tab. green onion, minced
3 cloves of garlic, minced
1 tab. sugar
3/4 tab. whole basil, dried
1/2 ts. salt
1/2 ts. fresh ground pepper
1 blk. sharp cheddar cheese (chilled and cut into 1/4 inch. slices)
1 pk.. cream cheese, chilled
Fresh Parsley Springs (optional)
Combine first 10 ingredients in a jar, cover tightly and shake vigorously.
Set marinade mixture aside.
Cut block of cheddar cheese into slices.. (** Hint cut block in half
lengthwise and then crosswise into 1/2 slices). Repeat procedure with
cream cheese. Arrange cheese slices alternating in a shallow baking dish,
standing slides on edge. Pour marinade over cheese slices. Cover and
marinate in refrigerator at least 8 hours.
Transfer cheese slices to a serving platter in the same alternating
fashion, reserving marinade. Spoon marinade over cheeese slices. Garnish
with fresh parsley sprigs, if desired. Serve with assorted crackers.
Yield: 16 appetizer servings.
** This was a very pretty dish with festive colors, green and red before
we torn into it **
From Amanda in Spring, TX
Still looking for a TNT recipe for
Beef' n Noodles.
FOR Kay in Indy I made this quite often when married to my first husband.
He was always bringing someone home for supper, unannounced and this was
quick when I defrosted the meat in the micro while getting the 'gravy'
ready to cook.
I always make Steak with mushroom gravy 'n Noodles (an easy way to make 1
chuck steak into a meal for at least 3. Cut steak into serving size
pieces, salt, pepper, and dredge in flour. Brown in on small amount oil in
heavy skillet or Dutch oven. Drain off any left over oil. Add a sliced
onion, 1 can cream of mushroom soup, 1 can water and simmer until tender.
Add a large package of egg noodles to the mix. If it seems there isn't as
much gravy as you want, you can add 1 more can of soup and a can of water.
Sometimes I add a small can of undrained mushroom slices. (I'm sorry, but
I'm a taste and go cook. Sometimes I have even added 8 oz. sour cream and
a touch 1/3 C. of sherry for something different.) Cook until the noodles
are al denta. About 60 minutes on a medium heat.
Hi Nancy;
Thank you again so much for your Newsletter. It is delightful to hear from
so many. Also enjoy hearing about your two kitties. We love animals so
much.
Thought to share this with you. We have been trying to eat more healthy,
and have recently done this. I take one cube, 1 /2 c. butter, and soften
it in a bowl. Then I mix slowly, 1 / 2 c. Extra Virgin Olive Oil with
that, and refrigerate in a bowl. It doesn't have all the butter taste, but
is healthier.
Corinne
To Athena in DE.
Thanks for the posting of the rice pudding recipe. It
sounds wonderful and I'm looking forward to making it.
Iris in Virginia
What can I do with out of date mixes that have
been stored so long that when baking they won't rise very much?
Thanks, Pat
Ohhh Nancy! I've been dying to ask the readers
something and keep forgetting to ask! Please forgive me if I write once
more for a recipe this time.
I've been trying to find a good microwave "golden"
fudge recipe. I'm seeking that caramel- colored fudge that has nuts
in it that one finds in fudge and candy stores around the country. I'm not
seeking butterscotch or white-colored fudges.
If anyone has a good recipe for this, please let me know? Thank you so
much!
Andee In Los Angeles
For Phyllis In Phoenix
Hi Phyllis. You asked about how much buttermilk
I use in my version of the Buttermilk Recipe which originally was
posted by Doris in Oklahoma City. The original recipe which I think came
from Campbell's Soup calls for a can of soup and a can of buttermilk. I
usually make a large amount of chicken when I make this dish. I use at
least two cups of buttermilk. The idea is to pour the buttermilk mixed
with the soup around the chicken pieces as you want the chicken to finish
cooking absorbing the flavor of the soup and buttermilk. The sauce
thickens anyway as the flour that's on the chicken works its way into the
sauce giving you a great gravy. If you're only making about six pieces of
chicken, stick with the one can of soup and one can of buttermilk. Enjoy
the recipe. Its an oldie but a goodie.
And thank you Nancy for letting me respond!
Andee In Los Angeles
Someone wanted to know what to use to
take off tape residue on her floor. I've been
using lighter fluid for years to take sticky residue off floors,
appliances, dishes or plastics. I've never had anything damaged by this.
It's great for scuff marks on vinyl flooring. I haven't used it on wood
products, so can't vouch for it on wood. It works when the "hair dryer
method" won't. It's as important in my kitchen as dish detergent.
Also the best recipe I've found for Rice Pudding is to make a box of ANY
flavor cook and serve pudding and add lots of cooked rice to it. I really
like Jasmine rice the best or any creamy small grain rice. You could also
fold in whipped cream or cool whip for added decadence. Sorry I can't
remember who asked for the recipe or solution for the tape residue.
Fluffy from Louisville.
To Sue in Florida who wanted a recipe for
Cranberry Chutney in the October 25 newsletter. Here's an easy recipe used
canned whole cranberry sauce. It is good on pork and chicken and works
well with Brie and crackers as an appetizer. I use the canned cranberry
sauce since it isn't always easy to get fresh cranberries year round.
Cranberry Chutney
1 (16-oz.) can whole berry cranberry sauce
1/2 c. peeled, diced Granny Smith apple
1/2 c. golden raisins
1/4 c. plus 2 T. granulated sugar
1/4 c. plus 2 T. white wine vinegar
1/8 tsp. ground allspice
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg
Combine cranberry sauce, diced apple, raisins, sugar, vinegar, allspice,
ginger and nutmeg in a medium saucepan. Cook on medium heat, stirring
occasionally, until apples are fork-tender and sauce has begun to thicken
(approximately 30 minutes). Remove pan from heat and allow chutney to cool
to room temperature; transfer to a covered container and refrigerate.
Chutney is best if prepared 1 or 2 days ahead and stored under
refrigeration before serving to allow flavor to fully develop. (Chutney
may be refrigerated for up to 1 month.) Prior to serving, allow chutney to
come to room temperature. 2 cups.
If you'd like to use fresh cranberries, the following recipe is good:
Cranberry Chutney
12 ounces fresh cranberries
1 cup peeled, diced apple
1 cup orange juice
1/2 cup chopped, dried apricots
1 teaspoon freshly grated ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 to 4 tablespoons honey, or to taste
Place first 7 ingredients in a deep, heavy saucepan & bring to a simmer.
Cook over low heat with lid slightly ajar for 20-25 minutes, or until
liquid is mostly absorbed . Add honey to taste & simmer uncovered for
another 5-10 minutes until thick. Cool to room temperature and store in
sterilized jar, tightly covered but not sealed. Refrigerate. Bring to room
temperature before serving.
DP
To Barbara Allen, East Central Alabama!!
Welcome Aboard! Hope to hear from you, soon,
here in Nancy's Newsletter.
Cheryl, Ohio
Hi, This is for Dee in S.IL. in OCT. 23th
newsletter. She was looking for the Manor Texas fruit cakes. www.manortexasfruitcakes.com
God Bless Gayle Stevenson
I want to thank the person that sent in the
recipe for the Caramel Apple Cake posted in
the October 20-21 Newsletter. I made
it today and it is delicious. There was no name posted with it. Really an
easy dessert, also I think it would make a great morning coffee cake.
Susie in Arkansas
Hi Nancy. Thank you again for all your hard
work bringing this newsletter to all of us Nancylanders. Here is a recipe
I got from a Rachael Ray magazine this month. It comes from a supposedly
TNT source (LaRue Wilson in San Antonio TX). Someone asked for an oyster
stuffing; my comments are in brackets:
Oyster Dressing: Follow package directions
for making two 8.5 oz. boxes of cornbread, such as Jiffy brand, with 2
eggs and 2/3 c milk. Bake, let cool and break into large chunks. In a
large, deep skillet, melt 6 T [of 8 T] butter over medium-high heat. Add
1/2 finely chopped onion [no size listed], 2 ribs of finely chopped celery
and cook until softened, about 10 minutes. Stir in 2 c half and half, 2 T
chopped fresh parsley, 1 t dried sage, 1 t dried thyme and 1 t dried basil
and bring to a simmer. Add 2 pints fresh oysters with their liquid and
cook for 2 to 3 minutes [until the edges shrivel]. Season with salt and
pepper to taste. Add the cornbread chunks and gently toss to coat. Spoon
the stuffing into 2 buttered 3-quart casseroles, dot with the remaining 2
T butter and bake, uncovered, for 40 minutes. [I imagine that bread
stuffing could also be used, instead, and oysters added to that; depending
on preference and also that chicken broth could be used instead of half
and half, or at least substituted for half of the cream].
Hudson Valley Kathleen
For Betty, Tyler, TX, and Kathy Clark:
Here are two breakfast/brunch dishes you ladies might enjoy.
Cream Cheese Quiche
2 8" unbaked pie shells
Chopped onion
Butter for sautéing onion
1 block (8 oz) cream cheese, cubed
Browned meat of your choice (about 1/4 lb)
5 eggs
1 cup milk or half and half
1/4 lb grated Swiss cheese
Preheat oven to 425 degrees. Sauté onion in a little butter until onion is
transparent. Scatter onion over bottom of pie shells. Cut cream cheese
into small cubes and divide between pie shells. Top cream cheese with
browned meat of your choice; divide evenly between pie shells. Beat
together milk and eggs. Pour half of this mixture into each pie shell.
Divide Swiss cheese evenly between pie shells. Bake 15 minutes at 425
degrees. Reduce oven temperature to 350 degrees and bake another 30
minutes.
Each pie will serves six-eight.
NOTE: Sometimes I omit meat and sauté sliced mushrooms with the onion.
Apple Strudel Pancake
1 stick butter
5-6 large apples (or 2 cans (20 oz each) pie-sliced apples, drained)
6 large eggs
1-1/2 cups milk
1 tsp vanilla extract
1 cup flour
1 tsp ground cinnamon
3 tbs/ sugar
Brown sugar to taste
Melt butter in a 9 x 13 x 2" baking pan for 10 minutes in a 350 degree
oven. Add apple slices and bake for 10 minutes. Combine eggs, milk and
vanilla; beat well. Add flour, sugar and cinnamon to milk mixture. Pour
batter over apples and sprinkle with brown sugar. Bake for 30 minutes or
until browned and puffed. Serve immediately.
Serves eight.
NOTE: If using canned apples, omit baking apple slices for 10 minutes.
grannym Il
Jean Cecil /Wirtz,VA/Zephyrhills Fl on October
23 wanted a no salt seasoning. Maybe this is what she wants: Hope this one
gets in. I have sent several that I have not seen posted. Don't know what
was wrong with them. Thanks for all you do. You do a wonderful job.
Place all ingredients in blender or coffee grinder; blend 10 seconds or
until mixture is a fine powder. Store in a screw-top jar. Use in salt
shaker instead of salt.
Lurinne in Mississippi
Hi, Nancy: In the
Oct. 23rd newsletter Jean Cecil from Wirtz, VA asked for the recipe
for Everything But Salt. That was originally in the 1/18/04 newsletter.
Everything But Salt
9 Tbs. onion Powder
3 Tbs. paprika
3 Tbs. dry mustard
1 Tbs. poultry seasoning
1 Tbs. garlic powder
2 tsp. oregano
2 tsp. black pepper
1 tsp. chili powder
Mix all ingredients together and store in a jar or large shaker. Use like
salt.
I use this all the time... on everything. I gave away one batch to friends
who wanted to try it before making a batch for themselves. Now I am using
on my second batch.
Nell in VA
The same or a similar recipe was sent in by Donna in KS.
Hello all you great cooks out there, I am in
need of a simple apple pie recipe using
canned apple pie filling. Also a simple way to bake a ham.
Melinda in Chattanooga
For Kathy Clark:
Mock Champagne
1 quart apple cider, chilled
1/4 cup fresh lemon juice
1 bottle (28 oz) club soda, chilled
8 strips lemon peel
Combine apple cider and lemon juice in champagne glasses; then fill with
club soda. Add strip of lemon peel to each glass.
Makes about 16 servings.
Champagne or Ginger Ale Punch
1 can (6 oz) frozen lemonade
1 can (6 oz) frozen orange juice
3 cups water
2 cups pineapple juice
1 bottle champagne or ginger ale
1 package frozen strawberries, slightly thawed
Combine first four ingredients and chill. When ready to serve, pour in
champagne or ginger ale and garnish with strawberries.
Champagne Punch
3 or 4 cups sugar
2 cups fresh lemon juice
1 pineapple, cubed (4 cups canned)
1-1/2 quarts ice water
4/5 quart chilled sauterne or Rhine wine
1 quart strawberries
2 large bottles chilled champagne
Dissolve 3 cups sugar in lemon juice. Dredge fresh cubed pineapple in 1
cup sugar. Combine pineapple cubes and lemon juice in a punch bowl. Stir
in sauterne or Rhine wine. Add a block of ice water. Just before serving,
add strawberries, which have been lightly sugared. Add champagne.
NOTE: If using canned pineapple cubes, DO NOT sugar them; simply omit that
step.
In blender, puree raspberries until smooth. Strain to remove seeds. In
large pitcher or punch bowl, combine raspberry puree, champagne and
sherbet. Stir until frothy and well blended. Serve immediately in frosted
champagne glasses or punch cups. Makes 12 1/2 cup servings.
Tip: If using frozen raspberries in light syrup, add 1/4 cup sugar to
raspberries in blender.
Note: At our house, we put a scoop of raspberry sherbet in a punch cup and
pour on the champagne.
Enjoy!
Of course, you can always make Mimosas; equal parts of champagne and fresh
orange juice.
Nancy I cannot get the newsletter out of my
span mail. They are sending it but I cannot log on and they say it is not
on file.
An AOL Member
Trying calling them and letting them know that
you double-opted in and expect to get the newsletters you subscribed to.
Do not let them tell you it is something wrong with your AOL program.
Be aware that 1 out of 300 tech support people are American and the main
script they have is for you to reload AOL. It is not a problem on
your computer. It is their server not
allowing the newsletters through that you have subscribed to and have
chosen to get. I don't have many good things to say about AOL and
dealing with their tech support. I have had AOL since they started
many years ago. When AOL first started they had great tech support.
About a month ago I asked one tech support how many times would I have to
call to get an American. They told me it would take 300-400 times
and I might get one. I get very frustrated with their tech support.
I ask a specific question and they give an answer totally unrelated to the
question. It could be because I am speaking Texan and they aren't.
They have scripts for each question. The answer to email questions
is to reload your AOL program.
Nancy
Hello everyone!! Please help!!!
My daughter is collecting BOX TOPS FOR EDUCATION AND
CAMPBELLS'S
LABELS FOR EDUCATION. Please collect and save...
Send them to:
V. Swift
84 Muirwood Vg. Dr.
Delaware, Ohio 43015
Thank You.
For Sue in FL who was asking for cranberry
chutney recipes.
I'm not an authority on chuntey but it appears that all of my chutney
recipes from my pickling book include vinegar, onion, sugar and raisins.
This gives for an interesting but good flavor.
Cranberry Chutney
Yields: 20 servings
1 cup water
3/4 cup white sugar
1 (12 ounce) package fresh
cranberries
1 cup apples - peeled, cored
and diced
1/2 cup cider vinegar
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
In a medium saucepan combine the water and sugar. Bring mixture to a boil
over medium heat. Add the cranberries, apples, cider vinegar, raisins and
spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
Pour mixture into a mixing bowl. Place plastic wrap directly on the
surface of the sauce. Cool to room temperature and serve or cover and
refrigerate. Bring chutney to room temperature before serving.
1/4 cup dried apricots, finely
chopped
1/2 cup brown sugar
1/2 cup raisins
1 cup water
3 cups fresh cranberries
1 Granny Smith apple - peeled, cored and chopped
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/4 cup chopped crystallized
ginger
1/2 teaspoon red pepper flakes (optional)
In a saucepan, combine apricots, brown sugar, raisins and water; bring to
a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir
in cranberries, apple and lemon zest; simmer for 10 minutes more. Stir
lemon juice, ginger and pepper flakes into the mixture before removing
from heat. Serve chilled or at room temperature.
3 cups fresh cranberries
1 cup chopped apples
1 orange peel, chopped
2 cups white sugar
1 cup water
1/3 cup orange liqueur
In a large saucepan, mix the cranberries, apples, orange peel, sugar and
water. Bring to a boil. Boil 5 minutes, or until the berries are soft.
Remove from heat and stir in the liqueur. Transfer to sterile jars and
refrigerate until serving.
Apple Pie Delight
Spray a 9 by 13 baking dish and preheat oven to 350 degrees. Put 2 cans of
apple pie filling in the bottom of the baking dish, then sprinkle 1
box of Duncan Hines golden butter cake mix all over that. Sprinkle shelled
walnuts all over the top and cut up 2 sticks of butter over that. Bake at
350 degrees for 45 minutes. I am trying to be good and stay out of it but
the more i sneak in the kitchen and sample it the better it gets, oh my
I'm going to bed and maybe it will be gone by the morning
HAHA Jenny in Ky
Pineapple Cheesecake Pie
1 (6-ounce) graham cracker crust
1 (8-ounce) package cream cheese
1/2 cup confectioners' sugar
1 banana, cut into thin slices
1 (8-ounce) can crushed pineapple
8 ounces whipped topping
Using an electric mixer, mix together the cream cheese and sugar. Spread
into the bottom of the graham cracker crust. Arrange bananas over cream
cheese. Drain and blot crushed pineapple dry with a paper towel. Spread
over the banana slices. Cover with whipped topping. Refrigerate for 3
hours. Garnish with a sprig of fresh mint.
Tona in Bama
Pumpkin Pecan Pie
Pumpkin Layer
1 unbaked 9-inch deep-dish pie shell
1 cup 100% pure pumpkin
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
Combine all ingredients and pour into pie shell.
Pecan Layer
2/3 cup light corn syrup
1/2 cup granulated sugar
2 large eggs
3 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1cup pecan halves
Combine all ingredients and pour over pumpkin layer.
Preheat oven to 350-degrees. Bake for 50 minutes or until a toothpick
inserted in center comes out clean. Cool on wire rack. Yield: 8
servings.
Tona in Bama
Pumpkin Pancakes
2 cups all-purpose baking mix
1 cup milk
1/2 cup canned pumpkin
2 tablespoons vegetable oil
2 tablespoons granulated sugar
2 large eggs
1 teaspoon pumpkin pie spice
In a bowl, mix together the baking mix, sugar and pumpkin pie spice. In
another bowl, mix together the pumpkin, eggs, oil and milk. Add baking
mixture to pumpkin mixture all at once. Stir just till blended. Coat a
griddle/skillet with cooking spray. Pour ¼ cup batter for each pancake.
Over medium heat, cook pancakes till golden brown, turning to cook second
sides when pancakes have a bubbly surfaces and slightly dry edges. Yield:
12 pancakes.
Tona in Bama
I was wondering if you have the recipe Red Soda
Pop Cake thats made from scratch. I would love the recipe.
Tammy
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