All Easy Cooking Recipe Kitchen
Recipe Exchange Newsletter
October 3, 2006
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Preheat oven to 350°. Combine all cake ingredients in a large mixing bowl.
Mix on low speed for 30 seconds, then on medium speed for 4 minutes.
Pour into a greased and floured 10 inch bundt pan. Bake for 50-55 minutes.
Cool in the pan for 15 minutes before inverting the cake onto a wire rack
or plate to cool completely.
For glaze, mix powdered sugar and milk together until smooth. Drizzle over
cooled cake and allow to set before serving.
Zucchini Parmesan Bread
3 cups all purpose flour
1 cup zucchini, peeled and shredded*
1/3 cup sugar
3 tablespoons Parmesan cheese (more if desired)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/3 cup butter
1 cup buttermilk
2 eggs, slightly beaten
1 tablespoon onion, grated
Container: 9" x 5" loaf pan
A quick bread filled with the subtle flavors of onion and cheese that can
be served with pepper jelly or simply butter as delicious toppings.
Preheat oven to 350º F. Grease and flour loaf pan. In a large bowl, mix
flour, zucchini, sugar, cheese, baking soda, baking powder and salt
together. Set aside. Melt butter in a medium size bowl and add buttermilk,
beaten eggs and onion. Stir. Pour this mixture into flour mixture and stir
until combined. Batter will be thick. Spread into prepared loaf pan. Bake
1 hour. Test for doneness with toothpick. When done, remove from oven and
cool 5 to 10 minutes on wire rack. Remove from pan and allow to cool
completely before slicing.
*Drain zucchini on a dish towel or a paper towel to remove excess
moisture.
Mix crushed graham crackers, 1/3 c sugar and melted butter together. Press
into the bottom of the pan. Add gelatin to 1/4 c cold water. Stir and set
aside. Beat together 2 eggs, 3/4 c sugar and cream cheese. Pour over
graham cracker crust and bake at 350 degrees for 20 minutes. Cook pumpkin,
egg yolks, 1/2 c sugar, milk, salt and cinnamon over medium heat until
thickened. Stir in gelatin mixture and allow to cool. Beat egg whites
until fluffy. Add 1/4 c sugar. Fold into cooled pumpkin mixture. Spread
over cream cheese layer. Cover and chill for at least 2 hours. Beat the
cream until stiff peaks form. Sugar may be added to sweeten the whipped
cream if desired. Spread over chilled torte and serve.
I need everybody's help. I am
newly married (age 60) to a man that has 21 grandchildren and great
grandchildren. I have never been married or had children so am at a
loss for ideas, themes and gifts to give children ages 2 and up.
Please help me. I so new to being a grandmother and I need help. It
seems like there are birthdays all the time.
GrannyC
For Boots in VA.
It might have been a 12 x 18: pan by Wilton.
Grannym IL
Dear Nancy & Friends,
Grrrrrrrrrrrrr!!!!!! I love granola & have figured out that it would be
cost effective to make my own. To date I have tried over 6 recipes & none
of them are good! Today I did this recipe:
Melt 1 stick of butter; add ½ cup honey & ¼ teaspoon salt. Let them all
warm up than add 3 cups dry oatmeal. I spread it evenly in my 9x13 dish &
cooked at 375 for 10 minutes. I let it cool & after 30 minutes it wasn’t
even close to crispy! It’s like there is not enough liquid for the oats. I
put them back in the oven for over 20 more minutes & it’s just not what I
want.
I buy the Cascadian Farms granola cereal & love it. There are big chunks
of crispy granola. I use it in my yogurt; I mix it with bananas and of
course eat it for breakfast. But I REALLY would like to make my own. Can
anyone help me with a good granola recipe?
I am also looking for a sourdough bread recipe. I made my very 1st loaves
of bread from scratch today & I didn’t wreck them. YAY! Now I would like
to try & make them as sourdough. Thank you in advance for any help y’all
can give.
Nancy, thank you for this newsletter, I truly enjoy it!
Cyndi in Texas
To Louann in Bowling Green KY. Hope
this is what you are looking for...
Pumpkin Cheesecake Bars
1 (16oz. pkg) pound Cake mix
3 eggs
2 tlbsp. butter, melted
4 tsp. pumpkins pie spice
1 8oz. block cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 (16oz) can pumpkin (about 2 cups
1/2 tsp. salt
1 cup chopped nuts
Preheat oven to 350 degrees. In large mixing bowl, on low speed, combine
cake mix, 1 egg,butter and 2 tsp. pumpkin pie spice until crumbly. Press
into bottom of 10X15 inch jellyroll pan.
In a large mixing bowl beat cheese until fluffy. Gradually beat in
condensed milk, then remaining 2 eggs, pumpkin, remaining 2 tsps. pumpkin
pie spice and salt. Pour over crust. Sprinkle with nuts.
Bake for 30 minutes or until set. Cool. Chill and then cut into bars.
Store in refrigerator. Makes 48 bars.
I don't know where this receipt came from but I always serve it for
Thanksgiving.
Ginny in Md.
Lorena in CA was asking about 5 spice
Chinese powder.
Mix equal parts and grind or process.
Fennel
Pepper
Anise
Cinnamon
Cloves
Christine in AR
Hi all in Nancy land. I have a little
different request. My daughter has fixed one part of the basement for the
girls a play area. She painted the walls and put carpet down. The problem
the overhead beams get those spiders that
look like granny long legs. Is there something we can do or use that is
not harsh chemical to get rid of these monsters. The girls are scared to
death of them. I thought about painting the beams and wood overhead. Help
me get rid of the scary monsters. Thanks Bobbie in NC
Ok Nancy and all your readers, I have
a request for a wonderful, wonderful recipe that I got last year for a
cookie (I believe it was kiss cookies) that
has a melted chocolate kiss on top. It consisted of Bisquick, sweetened
condensed milk and ? They were so good I ate a whole batch and had to get
rid of the recipe in fear of becoming obese, they were that good. I took
them to our bake sale and they were snatched up immediately. Please,
someone must have this recipe. Thank you all for your input and Nancy for
your hard work.
Julie BC Canada
Eleanor in NC asked for
suitable foods to take to a shiva home (a
house of mourning). Any kind of food is suitable. You can take cookies, a
cake, have a meal delivered from a caterer for the people
sitting shiva: Chicken and/or brisket with the vegetables. No pork or pork
products. Casseroles are great also. Have a fruit basket delivered. The
reason for the food is that those who are sitting
shiva (mourning the loss of a loved one) are not allowed to cook for
themselves during this time. You can also make a donation in the name of
that person to their local synagogue, a charitable
organization that they attended, a disease that they supported with their
help. Your thoughts will be most appreciated at this terrible time in
their lives.
Nancy Z-R in S FL
Hi Nancy and Friends,
To Lisa in Union Bridge, MD - I was looking through the cake mix coolie
recipes at the bottom of Nancy's newsletter and came across this recipe
you were looking for:
Red Velvet Cake Mix Cookie
1 Box Duncan Hines Red Velvet Cake Mix
2 eggs
1/3 cup oil
Mix all ingredients together. This will make a cookie dough. Roll into
balls and place on a lightly greased cookie sheet. Flatten down slightly
(depending on the thickness you desire). Bake at 375° until the tops
crackle (about 8-10 minutes) or until desired doneness. Cool and then
frost with basic cream cheese frosting.
TeaHag in Upstate NY
Hi Nancy, Siggy, Ditto and everyone in
Nancyland. Nancy, after reading about the different recipes to make string
beans, I just wanted to share a recipe given to me by my friend many years
ago which I still use to this day. The recipe calls for canned string
beans, but after cooking them you can't tell the difference from fresh
string beans.
Betty in MD.
Yummy String Beans
3 cans French style string beans or 3 cans cut string beans (Do Not Drain)
1 large onion, sliced in long strips
black pepper to taste
4 to 6 packets of sweet and low sugar substitute (sweet and low is better
taste)
6 Tablespoons canola oil
In a large skillet empty string beans including liquid in the skillet. Add
the onion sliced in long strips. I usually cut the onion in half and slice
the long strips that way. Add some black pepper to taste. Add 4 or 6
packets of sweet and low over the string beans. Add 6 Tablespoons canola
oil over the string beans. Place lid over skillet and cook over medium
heat until liquid of beans has almost evaporated. Half way through cooking
remove lid and with a wooden spoon stir and mix everything together. Watch
the liquid so not to completely evaporate as beans will burn easily.
Remove from heat and serve in a bowl.
Re: Large cake pan
Hi Friends, someone brought a cake to church for dinner, it was much
larger than the 9x13 pan I use. I can't locate this large pan anywhere, I
even went on line and looked up Lasagna pans, but they weren't near the
size of the pan I'm looking for, when it was dropped off, the lady told
Pastor it took 4 boxes of cake mix. She wasn't able to stay for the
dinner, and picked up the pan without any of us getting the story behind
where it was purchased. Any help out there?
Thanks, Boots in Va.
Try a restaurant supply in your area...search on the internet large cake
pan or try this...
This is for Karen of SW Arkansas who
answered my letter on the 30th. Thank you so much Karen, I am not sure
what the name of the restaurant was ,possibly El Chico, the restaurant was
just across the line from Texas. We stopped several times about 15 years
ago, instead of the usual chips and salsa ,they served warm flour
tortillas with a bowl of marinated onions , jalapenos, and carrots. I have
checked the internet and couldn't find the restaurant, if you are that way
or know of someone who might have the recipe, I would be ever so grateful.
Thank you for your reply.
Jo in MS
Re: large cake pans -request from
Boots in VA - the larger cake pans can be found at cake decorating supply
stores or ordered from Wilton. The pans come in all sizes and shapes.
Jean from Ok.
Hi Nancy! Hope all is well with you
and your furry friends. I am looking for a recipe for a
Ginger cake.
My girlfriend's mother was from Sweden and it was her specialty. It is
similar to spice cake. If anyone in Nancyland has a recipe that they would
share, I would be grateful. Thanks for all your good works. Lorene Novi,
MI
Hi, Nancy!
Thanks for all you do for us. Our big Nancyland family is very blessed to
have you!
Mary G in CA (10/1 newsletter) was asking what to do if fish is "too
fishy" tasting. I haven't tried it, but my sister-in-law says if
you spread the fish with prepared mustard it will remove the fishy taste.
Makes me wonder if that's why some fish recipes I've seen call for a
little bit of Grey Poupon-type mustard. It might be worth a try.
Sharon in Texas
Hi Nancy and Cooks...
I am responding to Bea from Il. request for Caramels. I bake a lot for the
holidays and found it easier and cheaper to make my own caramels.
Caramels (home made)
1 C. of butter
2 -1/2 C. of brown sugar
1 C. light corn syrup
1 (14oz) can of sweetened condensed milk
Grease an 9x9 pan. in a heavy saucepan, melt butter over medium heat; add
brown sugar, corn syrup and milk. Stirring constantly, heat to 242 - 248º
F. Remove from heat and stir in vanilla. Pour into prepared pan. When
caramel has cooled and set, cut into squares. You can melt chocolate
(according to how much you may need) with 1 T. butter and drop caramels in
chocolate and place on wax paper to cool. I melt 1/2 of the caramel and
use in different recipes that call for melted caramels.
Anita S. in Olean, New York
A big thanks to Nedra in VA for
explaining the Mellow Yellow is similar to
Mountain Dew, which we have here in
Washington. Anxious to try the Apple Fritters with Mellow Yellow. Everyone
is so helpful on this site. Thanks again Nancy.
Bonnie from Washington
To Boots in VA. looking for a
large cake pan in the
Oct. 2nd newsletter: I found my pan at
Walmart in the cake decorating section. I also have a larger one that I
ordered from Wilton and use both to make cake squares for showers. The
smaller one takes 2 cake mixes and the larger one could probably hold 4,
but I usually use 3 for a thinner cake square. I hope you find the size
you are looking for! By the way Boots, I was born & raised in VA!
Now I have a question for all of you
Is there a secret to making homemade pizza? I made one last night and the
crust was so hard we could barely bite it. The toppings were good, but
that crust was hard as a rock. I used a pizza pan that has small holes in
it….maybe I should have used my baking stone? I look forward to any
suggestions and recipes!
Thank you….Love you Nancy!
Cindy in NC
LouAnn in Bowling Green, KY asked in
the Monday, Oct. 2 newsletter for a
recipe for pumpkin bars. I have three. Maybe one will fill the bill.
Connie in TX
This first one came from our daily newsletter for November 10, 2004
Pumpkin Pecan Pie Squares
1 c. all-purpose flour
1/2 c. old-fashioned or instant oats
1/2 c. packed brown sugar
3/4 c. white sugar
1 can (15 oz.) 100% pure pumpkin
1 can (12 fl. oz.) evaporated milk
2 large eggs
2 1/4 t. pumpkin pie spice
1/2 c. chopped pecans
1/4 c. packed brown sugar
whipped cream
pecan halves
Preheat oven to 350. Combine flour, oats, brown sugar and butter in a
small mixer bowl. Beat at low speed for 1-2 minutes or until crumbly.
Press on bottom of ungreased 9 x 13 baking pan. Bake for 15 minutes.
Combine granulated sugar, pumpkin, milk, eggs and pumpkin pie spice in
large mixer bowl. Beat at medium speed for 1-2 minutes; pour over baked
crust. Bake for 20 minutes. Combine pecans and brown sugar in a small
bowl. Sprinkle pecan topping over filling. Continue baking for 15 -25
minutes or until knife inserted in center comes out clean. Cool completely
in pan on wire rack. Cut into bars. Top with whipped cream and pecan
halves.
These next two come from a church cookbook, Best in the West. I have not
tried either one, but do know that both ladies who submitted them are
excellent cooks!
Pumpkin Bars
4 eggs
1 (15 oz) can pumpkin
1 t. cinnamon
1 2/3 c. sugar
2 c. flour
1 t. salt
1 c. cooking oil
2 t. baking powder
1 t. baking soda
Mix together eggs, sugar, oil and pumpkin. Stir together dry ingredients;
add to pumpkin mixture and mix thoroughly. Spread in an ungreased 15x10x1
in. baking pan. Bake at 350 degrees for 25-30 minutes.
Cream Cheese Icing: Cream together 3 oz. cream cheese, softened, 1 stick,
1/2 c., margarine and 1 t. vanilla. Add 2 c. sifted powdered sugar. Beat
until smooth; spread on cooled pumpkin bars and sprinkle with chopped
nuts.
Pumpkin Squares
50 Ritz crackers, crushed
3/4 c. sugar
1 stick butter
1 c. milk
2 c. pumpkin
1 pkg. vanilla instant pudding-not sure if small or large-C
1 small carton Cool Whip
1 t. cinnamon
1/2 t. nutmeg
Mix first 3 ingredients and press into a 9x13 pan. Mix the rest and pour
on top of crust. Chill and cut.
Eleanor not knowing how kosher this
home is it would be hard how to advise you of what to bring. Any store
brought product that carries the symbols of "Kashrut". Kashrut is the body
of Jewish law dealing with what foods we can and cannot eat. Look for
products that have a K on the package or the word Pareve. If this home
don't keep kosher then any food that you cook or brought for a meal would
be appreciated.
Sandy Danvers Ma
Hi Nancy, I’m back again with a
stuffing recipe that is T&T for Donna. This makes a large amount, but can
be halved if necessary. Got this recipe from a friend quite awhile ago.
NADINE’S BREAD STUFFING
3 cups celery, chopped
3 cups onion, chopped
2 sticks butter, melted
2-1/2 tsp. poultry seasoning
1/2 tsp. salt (I use less)
1/4 tsp. pepper
5 eggs, lightly beaten
3 14 oz. cans chicken broth
48 oz. bread (I use Italian bread or any crusted bread. Not regular white
type)
Saute vegetables in melted butter for 4-5 minutes. Add seasonings and cook
3-4 minutes more. Add 1 can chicken broth, cook 5 more minutes. Break
bread into large pieces, let set out to dry slightly, or put into 250º
oven for a few minutes. Add beaten eggs, sauted vegetables and 1-2 cans
chicken broth. You may only need 1-1/2 cans, depending on how much
moisture wanted. Bake 350º in greased 9”x13” baking pan 60-70 minutes.
Harriet/AZ
For Lisa in Union Bridge, MD, October
2 Newsletter I think I got the following from here in Nancy's Kitchen. It
is not exactly cookies but I thought this might be what you are talking
about.
Melinda in Chattanooga
RED VELVET BONS BONS
1 box of Red Velvet cake mix, prepared as directed
1 (16 oz.) container cream cheese frosting
1 pound almond bark (white or chocolate)
Bake cake per package directions in a greased 9X13 inch pan. When cool,
crumble into a large bowl and mix in the icing, (may be better with
fingers) Form into Ping-Pong size balls and place on cookie sheet.
Refrigerate till firm. Melt almond bark over hot water and stir till
smooth.( I melt it in the microwave in 30 second intervals) Dip firm balls
in the melted bark and place on waxed paper to dry.
For Gladys in Oh. Sept 30, (No
Bake Fruitcake). In reading the recipe in todays newsletter
(Oct.3,2006) I noticed that I had put 2-1/2 lbs in for the Graham
Crackers. It should have been 4 1/2 cups crushed or 6 dozen. I can't for
the life of me explain why I typed the wrong info. My mind must have been
having a senior moment.
Harvey in Pa.
In the 9/25 newsletter Carolyn from
Loveland asked about
Cous Cous
I hope this is helpful. It is one of those things that are easy to prepare
and precise measurements are not needed. You can be very creative and
adjust to meet your tastes.
Robbie Bowling Green, IN
Cous cous is a species of pasta originating
in North Africa. Rather than being in the form of noodles or extruded
shapes, cous cous is granular. The raw pieces are roughly the size of
coarse sugar grains.
Basic Moist Cous Cous – 1 serving
2oz (60g) or 1/3 cup dry cous cous
7 fl oz (200ml) or 1/2 cup stock or liquid
1 tsp oil
spices and herbs to taste
Heat the oil in a pan. The pan needs to have a close-fitting lid. Fry any
spices until colored. Fry whole spices first, then add ground spices, then
wet flavourings (eg garlic or chilli) Add the stock to the pan, and bring
to the boil. Depending on your taste, this stock can either be proper
stock or a stock cube added to each portion of water. If you use stock
cubes, you're unlikely to need any extra salt.
Add the cous cous and any dried herbs. Take off the heat, stir and cover.
Dried herbs should be added now to give them a chance to rehydrate. Fresh
herbs can either be added halfway through soaking, or just prior to
serving depending on the effect you want and the delicacy of the herb.
After ten minutes or so, the fluid should have been absorbed. Stir to
separate the grains. (optional) add a little butter or oil, stir and
re-cover for a minute or two. Serve as a side dish.
Italian Cous Cous
stock: a light vegetable stock
spices: garlic and black pepper
herbs: any of basil, oregano, thyme, or bay
extras: some sliced black olives or mushrooms; fresh plum tomatoes; a
little good olive oil to finish.
After cooking the garlic and pepper, fry the olives or mushrooms before
adding the stock.
Add some of the olive oil prior to serving.
Serve with a rich tomato sauce, or as a side dish with practically
anything.
Indian Cous Cous
stock: any vegetable stock
spices: garlic and turmeric, and any of fenugreek, coriander seed, cumin
seed, and cardamom
herbs: coriander
extras: 1 oz (30g) red lentils; optionally, some peas.
Cook the spices, then add the lentils to the pan and fry for a couple of
minutes.
Add water to pan to just cover the lentils, reduce the heat to a simmer,
cover and leave until the lentils have absorbed the liquid (usually about
five or ten minutes). You may have to boil off the last bits of water, but
be careful not to burn the swollen lentils.
Add the stock and, optionally, some peas for a bit of extra colour.
Herbs and finishing are as in the basic recipe
Serve with any curry in lieu of pilau rice.
Another good variant is to omit the lentils, just frying the spices and
adding peas to the stock. This produces what I usually call yellow and
green cous cous.
Mexican Cous Cous
Stock: any vegetable stock
spices: chilli, garlic, small quantities of coriander seed or cumin
herbs: coriander
extras: tinned chopped tomatoes (about half a 400g tin per portion); chick
peas; tomato puree (about a tablespoon per portion)
Drain the tomatoes, reserving the juice. Make up the juice to the required
volume of fluid using your stock.
Cook the spices, then add the chick peas and fry until coloured.
Add the tomato puree, stir in and cook for a minute more.
Add the tomato juice stock and cous cous in the usual way.
Stir in the drained tomatoes before serving.
Serve with any Mexican food, such as enchiladas, or use it an alternative
filling for fajitas, or have it as a meal in its own right.
In regard to Cindy in Ohio, Sept 30
newsletter, I don't know for sure but I assume you could use the store
bought dressing. I have just always made the
cornbread because it is easy to make.
Also In regard to Amy in Fort Wayne, Indiana, Sept 30 newsletter, My Daddy
ate "milk and bread" AKA milk and cornbread every day of his life I think
not because we were so poor we could afford anything else but because he
loved the taste of it. He introduced it to his boss who was the richest
man in our county and he loved and ate most everyday also. Daddy would
pour a glass of milk and crumble up some cornbread in it. A Johnny Cake is
cooked more like a pancake, I have included my recipe that was passed down
by my Cherokee and Choctaw grandmother's. They didn't have any
measurements but I have cooked it enough to know what they are. :o)
Melinda in Chattanooga
JOHNNY CAKE
1/2 C. Cornmeal
1/4 tsp. salt
2/3 C. boiling water
3 Tbs. cooking oil
Mix meal, salt and water in a bowl and let stand for 5 minutes.
Put the cooking oil in a skillet, heat on medium high and cook like you
would pancakes. Turning carefully after about 4 minutes and cook another 3
minutes on the flipped over side. Drain on a paper towel.
Good Morning Nancylanders, Teahag in
Upstate NY is looking for Kugel (Noodle Pudding) so I am sending this
along. It is T&T. Got this from a cousin who was an excellent cook. We
call it Gertie’s Kugel.
Harriet/ AZ
12 oz. med. egg noodles, cooked and drained
1/4 lb. butter, melted (set aside 3 Tbls.)
4 eggs, separated
1 lb. cottage cheese
1 pint sour cream
3/4 cup sugar
1 tsp. vanilla
1/2 cup crushed cornflakes ( do not use ready made cornflake crumbs)*
1 tsp. cinnamon
2-3 Tbls. brown sugar
Beat together, egg yolks, cottage cheese, sour cream sugar and vanilla.
Add to cooked noodles. Beat egg whites stiff, fold into noodle mixture.
Mix the 3 Tbls. melted butter, tsp. cinnamon and brown sugar into the
crushed cornflakes. Sprinkle this mixture on top of the noodle mixture.
Bake 350º for 1 hour.
NOTES: I sometimes increase the amount of cornflakes, butter, cinnamon and
brown sugar, as we like the crunchy topping. Also, you can add a small can
of crushed pineapple drained, to the noodle mixture. I have also used
chopped apples in the noodle mixture.
In the Oct. 2 issue, Dawn was talking
about how she freezes bagels for breakfast. I have been doing this for a
few years. I make a bunch of egg muffins like McDonalds with bacon or
sausage and cheese, and I put in small plastic baggies and put in the
micro a few minutes. They tastes just as good as when you made them. I
haven't tried the bagels but I will.
Judi in Mass.
For Lou Ann in Oct 2nd: Just received
this Pumpkin Bar recipe in my Taste of Home email newsletter. Perhaps you
could put this one on a graham cracker crust.
CC
PUMPKIN BARS
4 eggs
1-2/3 cups sugar
1 cup vegetable oil
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
ICING:
1 package (3 ounces) cream cheese, softened
2 cups confectioners’ sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk
In a mixing bowl, beat eggs, sugar, oil and pumpkin. Combine flour,
cinnamon, baking powder, baking soda and salt; gradually add to pumpkin
mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in.
baking pan. Bake at 350° for 25-30 minutes. Cool completely.
For icing, beat cream cheese, sugar, butter and vanilla in a small mixing
bowl. Add enough of the milk to achieve desired spreading consistency.
Spread over bars. Yield: 2 dozen.
Talking about memories, my husband
said buttermilk and biscuits were a staple at
his house. He came from a family of nine children, his father was a farmer
or a share cropper. That meant they did not own a farm, but worked on
shares for other farmers. He states that many times all they had to eat
was buttermilk and biscuits. He remember his mom making a two big cookie
sheets of biscuits every morning. He said the sheets were about twenty
inches long, so you know they held a lot of biscuits. They made their own
flour and grits. When I went to live with them when we first married,
(being a city girl) I couldn't get use to not have white bread. I think
the younger cooks should know about past memories, and how hard it was,
but yet we were happy! My husband said he did not know he was poor,
because he had love. Once when he was 6 yrs. old he needed shoes, and his
daddy had to tell him he could not afford shoes and he had to go barefoot
to school. He also said he remembered trading his biscuit and ham sandwich
for a peanut butter on white bread. How thankful we should be for our
bountyful land and memories of past days.
Betty T. Ga.
Easy Bread
Pudding
2 eggs
1 tsp. vanilla
1/4 tsp. salt
cinnamon or nutmeg to taste
2 c. milk
4 slices cubed bread
1/2 c. sugar
1/4 c. butter or margarine
Beat the eggs, add milk, sugar, and vanilla and stir. Add cubed bread to
the egg mixture. Stir slightly. Sprinkle with cinnamon or nutmeg . Pour in
a medium-sized sprayed or buttered baking bowl . Bake for 45 minutes in
350 degree oven.
Jeanne East Berlin, PA
Just a quick tip. You know all those
little tiny recipes that you cut out of a
magazine or the newspaper? I've discovered a way to save them! I use some
of those clear sheets that are made for collectible cards (baseball,Pokemon,
etc.) I found the card sheets at the dollar store.
Shannon in Ohio
Hello Nancy,
I want to thank Pam in Ohio for Alice's caramels.
Can't wait for the weekend to try the recipe!
For those wondering about cleaning floors with
vinegar and hot water, here is a great website for all you can do
with vinegar!
http://www.versatilevinegar.org/
Bea in IL
Corn Pudding
I always make this delicious corn pudding for Thanksgiving and Christmas
dinners.
Fresh corn, 4 or 5 ears (2 cups) or use 1 lb. can cream-style corn. Beat 4
eggs until thick, add corn. Combine 3 tbsp. flour, 1 tbsp. sugar, 1 tsp.
salt, dash of pepper. Very slowly stir in 1 cup milk or cream, blend 1-2
tbsp. melted butter or margarine. Combine with mixture well.
Pour into greased 1-1/2 qt. casserole. Bake @ 325 degrees for 1 hr 20
minutes or until knife comes out clean.
Serves 6
Jeanne East Berlin, PA
Good morning Nancy and everyone! I
just love this newsletter, what a blessing you are Nancy. Thanks to
Lurinne in Mississippi, and Betty T. in Ga. for the tips on storing the
recipes. And thanks to Patricia in AL. for letting me know about using
Splenda and fat free ingredients in the grape salad. I appreciate
everyone's help. Speaking of help, my mom and grandma were talking Sunday
afternoon, and they made mention of Pear Honey that my great grama used to
make. Would anyone out there have an easy recipe for
pear honey they would like to share? I would love to try to make
some and
surprise both of them. Thanks in advance.
Dee R. in IL.
I recently have had a stroke, I am 44
years young and I am looking for low fat high fiber
recipes. Any Ideas will be greatly accepted.
Mary in Ohio
To Angie In North Alabama, September
30 Newsletter regarding cleaning vinyl floors:
I simply fill a spray bottle with the white vinegar, and spray the area,
and mop over with clean well rinsed mop. I do this in sections, and it's
easier for me. HOWEVER depending on how dirty/greasy/grimy the floor is,
the recipe of a 1:1 ratio is safe. The nice thing about the white vinegar
is that it's "said" to have some antibacterial properties, and yet is safe
for pets and small children. I started doing this not only for the sake of
keeping my vinyl floors clean, but also in an effort to reduce my use of
chemicals around the house. All I know is that it's CHEAP, EASY, SAFE and
EFFECTIVE, who could want more?
Karoline in NC
Hi Nancy and all! I am relatively new
here and since it's almost Christmas time I would like to request a
favorite beverage recipe that I can't seem to duplicate. I love
Tom and Jerry's (alcoholic type) and just
have not had any luck finding a TNT close replica of the Trader Vic's
version of it. I lived for many years in Tacoma, WA and the surrounding
area and could buy this mix at the grocery stores there. I moved to PA
(now live in very northeastern part of NY state) and couldn't find it
anymore. I have looked high and low for a good clone, but none even come
close. Can someone please help me or tell me where I can buy this mix
online? I look forward to any and all responses to this.
Cheri in NY
PS: I also have cats Nancy, four of them. They are definitely very spoiled
furbabies LOL!
Chicken Marsala
Use1/2 cup flour to cover 4 skinless chicken breasts.
Sauté them in butter or olive oil
until cooked thoroughly. Remove from pan and sauté
2 cups of mushrooms
Remove from pan and add 1/2 cup Marsala wine to deglaze pan and pour over
cooked chicken and
mushrooms salt and pepper if desired. (Sherry wine may also be used.)
Chicken Piccata
Saute 4 chicken breasts in butter or olive oil.
Remove chicken and add to pan
l/4 cup white wine and l Tbls. lemon juice.
Simmer till thick and pour over cooked chicken.
Dee O.
Chocolate Quick
Cookies
1 inch off slab of parawax (narrow end) OR !/3 cup parawax granules
1 cup chocolate chips
1/2 cup icing sugar
(melt in saucepan slowly, stirring)
Remove from heat
Drop on wax paper - cool in frig. Yummy! You may question the parawax but
I am going on 75 years old and have been making and eating them for years
and am in good health. People love them when I take them out to parties.
( Phyllis in Canada)
Nancy thank you so much for such a
great newsletter that we all enjoy and want to thank you for all the time
that it takes to put together. In the 10/2 newsletter PeggyNELA you are
welcome. Also in the same newsletter, 10/2, Mary Alyce asked what the
measurement was for the red wine vinegar. I was in such a hurry to get it
posted that I made a mistake and I am going to post it again.
Catalina Salad Dressing
3 cups catsup
2 cups oil
1 cup sugar
1-1/2 cup red wine vinegar
1 large onion, finely chopped
pinch garlic powder
salt & pepper to taste
Mix well and refrigerate until ready to use. I make this in the morning
and can use that night. Makes a lot.
In the 10/2 newsletter Boots in VA. was asking about a very large cake
pan. If you have Gordon Food Service Marketplace (they sell to non profit
places and to the general public) in your town check and see if they would
have it or see if Pampered Chef would carry the pan also. See if you can
find a distributor near you and see if they can give you a booklet or if
they can answer your question on the different size of the pan.
To Sandy H. Blue Springs, MO in the 10/2 newsletter I have a couple of the
Sauerkraut Soup recipes but I am not sure if they are the ones you want.
The first soup sometimes I just add the bacon and omit the Kielbasa.
Kielbasa Sauerkraut Soup
2 strips chopped bacon
2 medium onion, minced
1/2 teaspoon paprika
1, 1 lb., can sauerkraut, drained and rinsed
6 cup bouillon
2 cups potatoes, peeled and diced
1 bay leaf
1 lb. ready to eat Kielbasa
chopped parsley
pepper
Put bacon in heavy 4 quart kettle or Dutch oven. Sauté on low heat for 2
minutes. Add onion and sauté 3 minutes. Add next 5 ingredients, bring to a
boil and simmer 35 minutes. Add Kielbasa and simmer 15 minutes. Remove
Kielbasa and discard casing and cut into ½" slices and return to soup.
Season to taste with pepper and parsley.
Pork Sauerkraut Soup
1 large sliced onion
1-2 cups pork loin, diced and add bone
2 cloves garlic, chopped finely
2 cups sauerkraut, drain and raise
1 tablespoon tomato paste
½ teaspoon paprika
3/4 teaspoon caraway seeds
8 cups beef soup stock
2 tablespoon cornstarch, to thicken
3½ tablespoon beef soup stock
Simmer first 3 ingredients for 20 minutes. Add remaining 5 ingredients.
Simmer for 1½ to 2½ hours. Bring to a boil and add cornstarch beef stock
mixture to soup and thicken. Let it thicken to how you like it. Some soup
we like thicker than others.
Meatball Sauerkraut Soup
1-1/2 lb. ground chuck
1 egg
1/2 cup plain bread crumbs
1/2 teaspoon salt
Mix together ground chuck, egg, bread crumbs and salt. Make tiny
meatballs. Brown each meatball and set aside.
1, 10-1/2 oz., can beef broth, undiluted
1, 14 oz., can sauerkraut, drain and raise
1, 12 oz., can tomatoes
2 cups water
1 envelope dry onion soup mix
1 cup sliced carrots
1/2 cup celery, diced
2 cups potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1 tablespoon sugar
Cook remaining ingredients about 30 minutes; add meatballs and simmer for
about 45 minutes longer or more.
Everyone take care. Nancy and 4 legged associates take care.
Susie Indy
For the lady who wanted the larger
cake pan, Nordicware makes one, even with a clear plastic lid. It's about
the size of a half sheet cake. I also use it for vegie pizza. It's great
if you need to take it someplace.
Susan in Iowa
For Vickie in MO
Taco Salad
1 head lettuce
4 tomatoes, chopped
1 bag radishes, chopped (small bag)
1 medium purple onion, chopped
1 bunch green onions, chopped
1 green pepper, chopped, optional
1 cucumber, peeled and chopped
Celery, optional
1 can ranch style beans, drained, regular size, 16 oz.
8 oz. grated cheese (optional)
1 bag tortilla or plain Dorito chips, crushed (8 or 10 oz)
1 jar Catalina dressing (buy 16 oz and add to your taste)
Mix all above ingredients except cheese, chips and dressing. Just before
serving, add cheese and chips. Pour dressing over salad. (We always mix
dressing into salad just before serving. However if you do this, make the
salad dish just large enough for your guests as you do not want to store
the leftover salad with dressing mixed in. But, we have found many that
like these leftovers.)
PeggyNELA
Large cake pan
request from Boots in VA (10-2-06 newsletter)
Boots, this sounds like an 18 or 20-inch square cake pan. I have made
wedding cakes in past and mostly used the Wilton pans. Possibly you can
find the pan at Michael’s in the cake decorating department. PeggyNELA
If you didn't see your message in
today's newsletter not all the messages were posted due to time and space
restrictions. More will be posted tomorrow..
Nancy
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