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.
Scrapbooking
A Scrapbook To Celebrate Your Child's 1st Haircut
Art of Cutting and Cropping for Your New Scrapbook
Patterning and Spacing in Your Scrapbooks
Getting Rid of Mistakes in Your Scrapbooks
Preservation and Making Copies of Your Scrapbook
Photograph Mosaics and Markers in Your Scrapbooks
Faux Wax Seals, Tearing, and Fraying -Scrapbooks
Leather Look, Accents, and Punching -Scrapbook
Ribbons and Lace to Spice Up Your Scrapbooks
How to Use Feathers & Dried Flowers in Your
Scrapbook
Stickers, and Rubber Stamping in Your Scrapbooks
Puzzle Pieces and Sequins in Your Scrapbooks
You Are A Diamond So Scrapbook About Yourself
Patterning and Spacing in Your Scrapbooks
Use Clippings and Kid's Art in your Scrapbook
The Theme and Title of Your New Scrapbook
Use Order and Text to Give Life to Your Scrapbook
Easy Steps to Scrapbooking with Young Kids
Get Organized And Use Your Scrapbook Storage
Hints And Tips On Scrapbooking Baby’s “Firsts”
These Are Slowly Destroying My Scrapbooks!
Need A Scrapbook Journaling Idea?
How to Use Textured Paper Backgrounds - Scrapbook
Scrapbooking Tips And Tricks For Photos And Images
Photographs and the Use of a Collage
in Scrapbooks
Scrapbook
Photographs
Scrapbooking Yourself as an Individual
Scrapbook Photos - Getting Adventurous
Use of Color and Photographs in Your Scrapbook
Preserving your Photos with Scrapbooking
Making Memories for Your Children
CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and who submitted the recipe or message. Remember to include your name within the message as well
New/Updated Pages
Cabbage Recipes
Sweet and Sour Recipes
Cheddar Cheese Recipes
Cake
Recipes
Salsa Recipes
Pumpkin Recipes
October Recipes
Hi Nancy and all the GOOD cooks out
there,
We are having a Homecoming Celebration at our
church in 2 weeks and I would like some coffee cake recipes to serve before
the service starts. Hope someone out there can help me. Thanks in advance
Jo Ann
Halloween face
paint
1 tsp. cornstarch
1/2 tsp. water
1/2 tsp. cold cream
2 drops food coloring
In a small mixing bowl, combine all ingredients, mix well.
Another face paint recipe
2 tsp. white shortening
5 tsp. cornstarch
1 tsp. white flour
2 or 3 drops glycerin
Food coloring or cocoa for brown
Mix in given order.
I remember the mess I had of trying to get lipstick off my sons face after
Halloween one year!! Surely this would work much better!
Phyllis Knipp--Baker, Mt
More face paint , body
paint and other Halloween recipes
Pumpkin Recipes
Halloween Treat Recipes
Hi Nancy and Friends,
I'm running out of my Montreal Seasoning and
can't get it in any of our local shops. The internet came up with some
copycat recipes but all reviews claimed that their taste was far from the
real one. If there's a pretty close version around, I'd love to get hold of
it before I'll have used it all up.
Stefanie Dominican Republic
Hi Nancy this is for the woman who
traveled to PA and had lemon sponge pie. Here is what we think is one of the
best recipes. I forget who asked about it. I hope you like it is so simple
Lola/Judy
Heavenly Lemon Sponge Pie (Jackie Hunsinger)
1-1/2 cups sugar
6 tbls butter or marg.
4 egg yolks
juice and rind of 2 large or three small lemons
1/3 cup flour
1 cup milk
4 stiffly beaten egg whites
Cream sugar, butter and yolks. Add lemon juice and rind flour and milk. Fold
in egg whites last. Bake in one 10 in or 2 small pie shells.
Bake for 45 min. at 325°
This is the best sponge pie. My Mother makes it a lot and everyone loves it.
To Melinda in Chattanooga.. Guess I am
not too good at directions either, :-) should have said southeast of Arab..
Think Joppa is south west.. And a couple moved in across the street from me,
who moved from Joppa :-) I live halfway between Arab and Guntersville.
Many thanks for the Cheesy Beefy Corn Chip dinner
recipe.. Will be trying it this weekend.. Hubby loves Velveeta and
this sounds delicious.. Brenda in North Alabama
Nancy love this newsletter, my most favorite.. Hugs to you and the fur
babies!
Just wanted to add something about the
Jiffy Cornbread Mix. I make it according to
package directions & then bake it in my waffle maker. I then serve sloppy
joe or creamed chicken over them. Very delicious.
D.Beaty--Clayton-Oh.
Athena, I will take any
snowflake recipes or ideas anyone has at this
point! Right now we are having a debate about what to do about alcohol at
the reception. We are just not financially able to provide all the alcohol,
and have differing opinions on whether a BYOB is proper or not. Right now we
are thinking of just doing two different punches, one spiked, one not and
maybe some beer. But the snowflake punch looks fabulous and not too
expensive to make. Think we might make some real soon to try before we make
a decision. I like the idea of rum in it too. Sounds a little like eggnog!!
You have no idea how much I appreciate all the recipes, ideas and words of
encouragement that I have gotten so far! Keep them coming! I really am
having a lot of fun working with my daughter to get this all together, and I
know that it will be beautiful and that things will all work out. One more
thing. Just got home today from the Kansas State Fair. We saw Trace Adkins
in concert (Hubba hubba!), and ate funnel cakes and fried candy bars. I have
no idea how they made them, but the batter was kind of like the funnel cake
batter only maybe a little denser. They were to DIE for! If you ever have a
chance to try one, go for it!!
Kathy Clark in SW Kansas
My grandmother made cookies called "Date
Nut Toppers", I wonder if you have heard of these. I think they were
refrigerator cookies with a date topping.
Thank you. Mary Ellen Witt
To Athena in DE. My smooth top is a
Frigidaire. It's my first one, so don't know if it's the brand or that I
just don't like smooth tops. But I have a terrible time adjusting the heat.
Vernia, I have always used Bar Keepers Friend
for my smooth top and it works great, but I just tried your suggestion using
baking soda and it worked just as well. And as you say, it's a lot cheaper.
Thanks for the tip.
Susie in Arkansas
To Geri in WV (Sept 13th)..Tried the
cake mix cinnamon rolls and they very
wonderful!!! BTW, what part of Wv are you from?? I'm near Beckley, WV
Sherry in WV
Nancy, since my posting on your site
showed up today, Sept. 12, I have received many phone calls and orders from
those that have been looking for Mingo Bay Tea
and are now interested in SunShine Tea.
If they will type in "NancyK" in the coupon section, they will get $2.00 off
of anything they order from my website at
www.SunShine-Wholesalers.com
I've tried to "catch" everyone that this
applies to, but if I've missed anyone, all they have to do is send me an
email at:
fagibson@earthlink.net and I
will make it right.
Thank you,
Faith in Cape Coral, FL
Hi Nancy This is for Brenda from PA. I wanted to let you know that I tried your caramel crescent roll recipe and it was very good. I wanted to eat them all myself LOL. I was wondering what part of Pa you are from? Joyce from Herndon,PA which is about 50 miles north of Harrisburg.
Hi Nancy.......I'm the "nice lady from
California" (how nice of her to say that) that Faith from SunShine Ice Tea
was talking about. I was curious from all the talk about
Mingo Ice Tea in the newsletter, and being a
ice tea lover, I decided to try and find it and buy some. After talking to
Faith I decided to place an order, and to save on shipping, I ordered 3
bottles at once. One for myself and the others for 2 friends. I haven't
received it yet, but as soon as I do I'll give y'all a review.
Faith (also a very nice lady) was very helpful and it was a pleasure talking
to her. :) As soon as she shipped the tea, I received an e-mail confirmation
from her and also a credit card confirmation.
Barb in San Diego
Hi Nancy,
I am looking for a chocolate nut cookie with a
soft center and crispy outside. I had the recipe years ago but cannot find
it when my cousin requested I make him some for his birthday.
Paulann in Texas
I would love to have a tnt recipe for a
buttery, moist, yummy fruit cake. I've never
made fruit cake, never even tried it. My family never cared for it, so we
never had it. But I must say, they do look delicious, but with all the bad
publicity, i'm hoping you all can lead me in the right direction.
Mariann in Michigan
For Marilyn in OH who wanted to know
about freezing apple slices (Sept 12) - I do
this all the time. I put a bowl of lemon juice by my cutting board & dump
the slices in it. When it is full I toss to make sure they are all coated &
scoop them into a freezer bag, letting them drip a minute & keeping the
lemon juice in the bowl. Every few bowls full I sprinkle the whole thing
(inside the bag) with cinnamon sugar. A full gallon bag makes a 9x12 apple
crisp or a 12" apple pie. Make sure you drain them when you thaw them & skip
the additional cinnamon sugar called for in your recipe. This is one of
those times when I miss VT (where hubby is from) - we used to pick bushels
of apples every fall.
Lory in CO
Hi Nancy and Everyone. Here is the
recipe for Nikki for
Salty Dog Tex-Mex Guacamole'
1 Florida or 2 California avocados), chunked and roughly mashed
2 large or 3 small roma tomatoes, diced
1/2 c. sliced green onions, both parts
5 slices bacon, cooked crisp, drained of grease, & diced
1/2 c. drained sliced ripe olives
1 large fresh jalapeno, seeded & minced
Juice of 1 lime (if it's a good big juicy one it will pretty much keep any
leftovers from discoloring)
Good dash each salt & pepper
2 T. snipped fresh cilantro or cilantro
1-1/2 tsp. minced garlic
Peel, seed, and prepare avocado; add rest of ingredients and toss to mix
well; taste and adjust seasonings if needed; chill.
Makes about 2-1/4 cups.
Good on all Mexican and Tex-Mex foods and great as a dip, too. We like
Santitas brand chips the best when we can get them.
Nancy, my e-mail that was waiting after vacation contained this recipe from
my sister-in-law in Indiana; we have not tried it but she has ! And says it
is very good as she does not like beans. It is for Karyl in Mass from the 9/ll
'letter. Marilyn in FL
MEATY MUSHROOM CHILI
1 pound bulk Italian sausage
1 poound ground beef
1 cup chopped onion
1 pound fresh mushrooms, sliced
1 can (46 ounces) V8 juice
1 can (6 oz) tomato paste
1 teaspoon sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
1 teaspoon red pepper
In a large saucepan, cook the sausage, beef and onion until meat is no
longer pink; drain. Stir in the mushrooms, V8 juice, tomato paste and
seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour..
I had to go to a store that we have
called Meijer's, like Target, Wal-Mart or K-Mart, and got some more
Lock & Lock's. The size I got 5.5 cups or 44
oz./1.37 Quart/1.3 L size that can hold the size boxes that I get for rice,
macaroni, noodles or pasta like spiral shape about 2 to 3 inches long or
shell shape. Then today they had a size 8.4 cups or 67.2 oz./1.37 Quart/2 L
size that will be just prefect for lasagna, spaghetti or a sleeve or tube of
crackers. I need to find another one for cereal that has a pouring spout. I
am so happy with these and I am sure that I have saved money by buying them
as I have. Also you can see how much of an item that you have left. It was
always hard to guess when you needed a box of rice, macaroni or instant
potatoes. I hope that this helps other people with what to use these for.
Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy
Hi Nancy. Hope your
weather has cleared up and your enjoying a
sunny day like we are here in Ohio. Though we didn't have all the storms you
had we have had a lot of rain recently.
I want to thank Sunnye, Nancy, JoAnn, PA, Barb in CleElum, WA, Judy in
Montana, Evelyn S. in Texas Hill Country and Brenda in PA for their tips on
getting rid of fleas. If I missed someone, I am sorry but thanks to you
also. Our cats are in and out and though the problem seems to be in control
now I wanted to know how to get rid of them without chemicals if they start
hatching out again. I will definitely try the spray recipe you sent in Judy
and the water in a pan tip and it might be interesting to try the candle tip
in the yard, just to see if we can see the flame flicker when the fleas jump
in. I had heard of the Borax in the carpet hint before but upon checking
into that I found it can harm you carpet but more importantly it is harmful
to your cats. Thanks again for all the suggestions and hope everyone has a
wonderful weekend. Even if it should rain, we all have this wonderful
newsletter to look forward to to brighten up our day. Donna L. in OH
Hi Nancy and furbabbies! Hope all is
well. Marianne upstate NY wrote that in her area they eat "salt
potatoes'. I would like to ask what those are? Have never heard of
them.
Thanks, Billie in FL
In the 9/13 newsletter, Myron Drinkwater
mentioned Cape Cod chips. We can finally get
them here in TX, but despite several requests my grocery store still does
not carry the Sea Salt and Cracked Pepper - our favorite of all their
flavors. So we either order by the case, or drive to Austin or Tyler (2
hours away) to get them. My grocery store only carries the Jiffy plain
cornbread or plain muffin mixes - none of the other Jiffy mixes. My favorite
flavored coffee is only available in Tyler or by ordering in 10 lb. bags
from the distributor. It's always interesting to see what is available in
grocery stores in other towns - - unfortunately we tend to get addicted to
these "favorites" and have to have them regardless of how far we have to
drive to get them.
I never had the ketchup or mayo sandwich that he mentioned, but my favorite
snack after school was to pick fresh green onions from the garden & wrap
them in a slice of bread for an onion sandwich. I still think that's a
treat!
Love the newsletter Nancy and all the wonderful recipes I have copied. I've
only had a chance to try a few, but they have all been wonderful. Keep up
the great work - we really appreciate it.
Betty in College Station, TX
Salt potatoes
are the new little potatoes cook whole in quite a lot of salt. To eat them
you dunk them in butter or melt the butter and pour over them. They are
usually only known about here is upstate N Y. When people move away they
like to get some sent to them. I took my grandson some when I visited in N C
he was glad to have them. You can not find them away from here. They are
sold in a bag with a bag of salt included around here.
Mahall
Hi Nancy,
This is in response to Myron Drinkwater's question if anyone has eaten
catsup or mayonnaise on a slice of bread. When
I was a young girl I ate that many times for a snack. Sometimes I would have
a mustard sandwich or an onion sandwich . I told my granddaughters about it
and they looked at me like I was from another planet.
My sister moved to California from Oklahoma when she was very young . She
learned to cook very differently from the way my mother cooked.I grew up on
southern cooking.
Pat in Texas
I finally got the e-mail to work from
here took several hours and the phone co to do it. To answer Mr.
Drinkwater's question about mayonnaise or ketchup
sandwiches, I grew up in the Atlanta, Marietta Georgia area and we
had these all the time. Sometimes we had cucumbers on the mayonnaise ones.
They were so good. My all time favorite sandwich is fried green tomatoes.
This summer I couldn't get enough of them. I have froze some of the green
tomatoes. Here's hoping they will be good.
Robyn in Michigan
CRISPY CHOCOLATE
LOG
1 Pkg (10 oz) large marshmallows
1/4 c butter or margarine
1/4 c peanut butter
5-1/2 c crisp rice cereal
1-1/3 c semisweet chocolate chips
3/4 c butterscotch chips
Line a 15-in x 10-in pan with waxed paper; grease the paper and set aside.
In a large microwave-safe bowl, combine the marshmallows, butter and peanut
butter. Cover µwave on high for 2 min; stir until well blended. Stir in
cereal until well coated. Spread into prepared pan. In a microwave-safe
bowl, combine chocolate &butterscotch chips. Microwave, uncovered, on high
for 2 min. Stir; spread over cereal mixture to whiin 1 inch of edges. Roll
up jelly-roll style, starting with a short side, peeling waxed paper away
while rolling. Place seam side down on a serving plate. Refrigerate for 1
hour or until set. Cut into 1-inch slides.
Yield: 10 servings.
Good day everyone in Nancyland.
Just made that cake yesterday and it's already
gone. What a marvelous recipe!!! Thank you to the person who sent it.
Thank you Nancy for all your hard work. Hugs to furry babies
Angel in Sherbrooke
Hello fellow cookers & cookettes - I'm
hoping someone has an easy recipe (but tasty) for
peanut butter sauce. The peanut butter sauce you put on ice cream.
I've been having such cravings for it lately. I know you can't just melt
peanut butter, right? There is something else in it? Same with fudge sauce.
Thanks all.
Dawn F. - Cape Cod, MA
I’m working on putting together a little
recipe booklet for my Relay for Life team as a fund raiser. We sell baked
goodies throughout the year and have had so many people requesting our
recipes, we decided to make a little booklet and sell it. Someone gave me
this recipe and I have no idea what the instructions are for the frosting
ingredients. Would anyone happen to have this recipe and know what you do
with the 3 frosting ingredients? Also, aren’t club crackers and soda
crackers 2 different crackers??
Club Soda Cracker Bars
Combine in a saucepan:
2 cups packed brown sugar
1 cup margarine
2/3 cups milk
2 cups crushed graham crackers
2 egg yolks
Bring to boil stirring constantly for 7 minutes.
Add:
2 cups coconut
2 tsp. vanilla
Line a 15 -1/2 x 10-1/2 inch jelly roll pan with club soda crackers. Pour
1/2 mixture over crackers. Put another layer of crackers on top and then
pour remaining mixture over crackers. Cool.
Frost with following:
2 cups powdered sugar
1/2 cup Crisco
2 egg whites
Dawn in MN
I have a question for Eureka, IL. (no
name posted) and Gladys, IN regarding keeping apples
from turning brown. What is "fruit fresh" and whereabouts in a
supermarket can I find it? I learn something new every day from this
wonderful newsletter, thanks to you Nancy.
Gay in L.I.
Hi Nancy and Everyone! I haven't written
in awhile. My oldest child graduated from high school in May and he has now
started college. I got remarried in July, and we honeymooned in Hawaii. It
was a really busy summer for our family. I am a little behind in reading the
newsletters, but as always, I am really enjoying catching up. I was looking
for a couple of copycat recipes and was wondering if anyone has them. I am
looking for recipes for the Tangy Tomato Salad Dressing and the Tawoomba
Pasta at Outback Steak House. I have tried one recipe for the salad dressing
that I found through an online search. It was good, but wasn't quite the
same. The pasta is something like fettuccini, shrimp, crawfish tails,
mushrooms, etc., in a butter sauce. It is not a tomato-based sauce. Both of
these are really good and I would love to be able to duplicate them at home.
I will be cooking for a dinner on the grounds at our church this weekend and
will try to send in some of the recipes I use next week. Thank you and
everyone have a great day!
Vickie, in Liberty, Texas
I hope my response will be of some help
to Myron Drinkwater as he has sent in several recipes that were of help to
me and have enjoyed very much. Just last week I purchased Cape Cod potato
chips at the Costco store in San Bernardino (at Tippecanoe and Hopitality
Lane). Another kettle fried chip that is very similar is at Trader Joes. I
believe it is their own brand but might be a tad thicker. My husband has to
have his chips every day so I know how you must be missing them.
Ann in Redlands, CA
This is for Julie from MD who requested
a cherry frosting recipe:
Cherry Cream Frosting
4 cups confectioners' sugar, sifted
1/4 cup milk
2 tablespoons margarine, softened
1 tablespoon maraschino cherry juice
5 maraschino cherries, finely chopped
maraschino cherries, for garnish, if desired
Beat all ingredients until smooth and creamy (about 2 minutes).
Raine in MA
To Lorie In Co who has troubles with the
pitas not opening.
Be sure you are not buying Greek style pitas, the Greek pita does not open
up like a pocket.
Janice Pickering, Canada
Hello all, back from vacation. Reading
all the new letters and realizing how much I do enjoy your Kitchen, Nancy;
thank you so much.
Thought I sent in the difference in Meyer and regular lemons for the fellow
cook in NJ (I think) who wanted to know., but. probably slipped up in my
press to get going away. Meyers are about twice the size of regular lemons,
have twice to three times as much juice, are just a little sweeter, but not
so much that it changes any recipe you use them in. Think they are seasonal
because not always available, but delicious when you can get them.
Have a request, please. We tasted a great rice dish at
a Labor Day cookout; would love to have the recipe. It was sort of a
creamy cheesy nacho casserole, served warm and also was great at room
temperature. Definitely has white rice, splotches of yellow cheese, Velveeta
, I think, scattered through it; plenty of nacho slices. (those pickled
jalapeno slices.) Possibly sour cream and/or cottage cheese too. It had been
cooked, then mixed together and baked in a large flat pan. This is
soooooooooo great, hope somebody out there knows how to make it. Spicy and
gooooooood.
Looking thru an old cookbook we found in a south florida second-hand store,
noticed a recipe that may be one requested for an aunt by someone in late
August, possibly Heather in CA or maybe Doris in Oklahoma City. Here it is,
hope it is what Auntie is missing. Nancy, since it is not TNT, you might
prefer to omit it.
Eggplant and Cornbread Casserole
1 medium eggplant, peeled and diced
1 small onion, chopped
3 T. oleo or butter
2 beaten eggs
1/4 c. milk
1 1/4 c. cornbread crumbs, divided
Salt and pepper to taste
Grated cheddar (opt.)
More butter for topping
Paprika (opt.)
Boil eggplant till tender; rough mash and mix with all but 1/4 c. of the
crumbs. Put mixture into a very well buttered casserole, top with last
crumbs and dot all over with more butter. Add some cheese on top and
sprinkle with paprika if you like. Bake at 350 for 25-30 minutes. Serves 6
to 8.
Nancy, we have a Bacon Guacamole we like almost as well as our regular one,
we are asked for the recipe all the time especially by folks who think they
don't like it ! Will send it tomorrow for Nikki as this is so long.
Marilyn in FL
I just want to thank everyone for the
healthy brownie recipes. Those submitted have
given me the opportunity to try them and see which one is better and
healthier.
YA
Hello Nancy, Kitties, and Nancylanders! Myron Drinkwater, I do indeed recall
those delicious childhood ketchup sandwiches. My brother and I called them
Ketchup Bread, and would occasionally beg our mom for them. I can't imagine
eating one today, but that white bread and ketchup was certainly a delicacy
back then!
Someone asked for Refrigerator Cookies and I have a really good TNT recipe.
It uses a basic mix, that you can vary to make different flavors. Best of
all, you can make up the rolls of dough, freeze, and then slice and bake as
needed. The recipes come from "The Cookie and Cracker Cookbook" by Anne
Lanigan. I
found it in an antique mall during my travels.
Refrigerator Cookie Mix
2-1/2 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 pound (1 stick) unsalted butter
1-1/4 cups granulated sugar
2 eggs
1 tsp. vanilla extract
Sift the flour before measuring, and resift it with the baking powder and
salt. Cream the butter and beat in the sugar until the mixture is light and
fluffy. Beat in the eggs and vanilla. Add the sifted dry ingredients and
blend well. Chill the dough until firm for easier handling. (Dough can also
be formed into rolls (logs), sliced, and baked. Rolls can be frozen.)
Roll out the chilled dough on a lightly floured surface or between two
sheets of waxed paper. Roll the dough 1/8 inch for crisper cookies, 1/4 inch
for softer cookies. Cut out with a floured cookie cutter and place on a
greased cookie sheet. Bake in a preheated 375 degree oven for 8 to 10
minutes, or until the
edges are lightly browned. Transfer to a rack to cool. Makes about 50 thin
cookies.
Variations
Coconut Pecan Cutouts (my own variation, TNT)
I just made the basic dough, added coconut and finely chopped pecans (a
scant 1/2 cup each), chilled an hour, rolled out 1/4 inch thick and cut with
a fancy little scalloped cooky cutter. It's a perfect little tea cooky, not
too sweet, that melts in your mouth!
Butterscotch Cookies
Increase the butter to 1-1/2 sticks. Substitute brown sugar for the
granulated sugar, and increase the amount to 1-1/2 cups, firmly packed.
Chocolate Cookies
Add 2 ounces (2 squares) melted unsweetened chocolate or 1/2 cup unsweetened
cocoa powder before adding the flour. Reduce the flour to 2 cups.
Nut Cookies
Add about 2/3 finely chopped or ground nuts. Or brush the tops of the
unbaked cookies with a beaten egg white and sprinkle with chopped nuts.
Seed Cookies
Mix 2 or 3 teaspoons of caraway or sesame seeds in with the flour before
blending it in. Or use 1 tsp anise seeds, eliminate the vanilla, and use
about 4 drops of anise oil. Or brush the tops of the unbaked cookies with
beaten egg white and sprinkle with seeds.
Sugar Cookies
Roll out the dough to 1/4 or 1/3 inch thickness. Sprinkle the tops of the
unbaked cookies with coarse sugar and a little ground cinnamon.
Sue (Cooky) in Indiana
PEANUT BUTTER KISS
COOKIES
1 c. peanut butter
1 c. sugar
1 egg
1 t. vanilla
24 milk chocolate kisses
In a mixing bowl, cream peanut butter and sugar. Add the egg and vanilla;
beat until well blended. Roll into 1 1/4 inch balls. Place 2 inches apart on
ungreased cookie sheet. Bake at 350 degrees for 10-112 minutes or until tops
are slightly cracked. Immediately press one chocolate kiss into the center
of each cookie. Cool for 5 minutes before removing from pans to wire rack.
Yields 2 dozen.
Star
This is to Mr. Myron Drinkwater, in CA
in the September 13th newsletter, Oh how well I remember running home from
school for a mayonnaise sandwich. My Dad had a
victory garden at the time, and we always had fresh lettuce, so I would
place lettuce and mayo between two slices of Mom's home made bread. What a
treat. Guess you're one up on me never had a ketchup sandwich, but then have
you ever had a mustard and pickle sandwich as a kid? Oh, what stories we
could share.
Regards to Nancy and those little furry friends.
Mary Jo, Central, PA
For Ann in Texas wanting a
Rueben Sandwich
as the others that wrote in on the newsletter of the 13th, except, before
adding the sauerkraut and the corned beef to the sandwich, I put the
sauerkraut and corned beef in the microwave to heat up slightly before
adding to the sandwich ,as sometimes it dosen't heat all the way thru
without heating the sauerkraut and meat first.
Roz in Indy
RE: Eating
mayonnaise sandwiches and/or catsup sandwiches (Myron Drinkwater)
When we were children we ate these all the time. I lived in SC now NC but no
one else seemed to have heard of such a thing. They have an amazing shelf
life though. My younger brother and I were eating catsup sandwiches and
playing around as kids will, and one of the sandwiches went airborne and
disappeared--no clue where it went. We were flabbergasted and scared because
we knew better than to play with our food. Years later the missing sandwich
was found--.Atop the kitchen curtains.It was still clear it was a catsup
sandwich. Boy we would have had trouble explaining that one. (Good thing
Grandma couldn't climb so good to clean and we had to do it for her) LOL.
PS- I wouldn't touch one of these now with a 10 foot pole, but they were
good back then.
Cheryl in Charlotte
This is in response to Mr. Myron
Drinkwater's question about ketchup and mayonnaise
sandwiches. I was a "child of the 50's", and yes, I remember coming
home from school and running to the kitchen to make ketchup, mayonnaise, or
mustard sandwiches! I haven't thought of that in years! Of course it was on
WHITE bread---Wonder Bread of course, which is the only kind I ate. Cant
find that type of white bread anymore, and believe me I've tried. It was the
kind of white bread that when you put it in your mouth and bit down on it,
it stuck to the roof of your mouth. No fiber in sight, LOL. But it sure was
good. Thanks Mr. Drinkwater for bringing back those memories.
Vicki in Houston
Hi Nancy and everyone. Just wanted to
share this recipe for cinnamon rolls with you all. These are the best i've
ever eaten. Well worth the work. I double the batch so there is no fighting
over the last one. But sometimes, even this isn't enough.
Cinnamon Rolls
Rolls
1 1/4 ounce dry yeast
1 tsp. salt 1 cup warm milk (105 to 110 degrees)
2 eggs
1/2 cup sugar
4 cups flour
1/3 cup margarine
Filling-
1 cup packed brown sugar
1//3 cup soft margarine
2 1/2 Tbsp. cinnamon
Dissolve yeast in milk in a large bowl. Add sugar, margarine, salt, eggs and
flour and mix well. Knead dough into a large ball and place in a covered
bowl to rise until doubled. Roll dough out on lightly floured surface, into
a 21 by 16 inch rectangle, 1/4 inch thick. Preheat oven to 400 degrees
Combine brown sugar and cinnamon in a bowl. Spread softened butter evenly
over dough rectangle and sprinkle with the cinnamon and brown sugar mixture.
Roll up tightly starting at shortest side. Cut into 1 3/4 inch slices and
place in a lightly greased pan. Bake 10 minutes or until light brown on top.
If anyone could help me with a little research. I would love to have a chart
for converting ounces to teaspoons or Tablespoons. Sometimes when a recipe
calls for yeast or other products, since I often purchase these things in
bulk, I have a difficult time judging the amounts to use. I appreciate any
help you could give me.
Mariann in Michigan
My local natural foods store is now
carrying ground buffalo meat. Does anyone have
any recipes? Thanks in advance.
Athena in DE
To Lois in WA - when I get really desperate for NY food I go to the freezer section in Walmart & get a box of frozen White Castles. Otherwise, I do without. There are no replacements for NY pizza, bagels, Danish, hard rolls, deli meats, or deli pickles & I haven't found recipes for the cheese danish or crumb buns yet, either. My parents moved to VT & used to make trips to see relatives once in a while - they would bring back a car full of NY food LOL. I've heard the bagel issue has to do with NY water being different.
Another request, please - the bakery in
the Grand Union in VT used to make a really delightful maple walnut cake
with a fluffy walnut frosting. Does anyone have a recipe for this? My
RegiDean program has almost 1,000 recipes on it already LOL! Thanks
Nancylanders!!!
A transplanted New Yorker
Lory in CO
Geri from W. Va. your cake mix cinnamon rolls sounds great. I am wondering what oven temperature you bake them on as I didn't see that listed in your recipe and also approximately how many does this recipe make. Thanks for your information on this recipe. Nancy I want to express my great Thanks for your excellent work. This my morning fix to get my day started. Thanks again for all your hard work. Barb NW Okla
Hi, Nancy! I just made
stuffed pork chops yesterday and, as usual, the
pork chops turned out dry. I was wondering if any of the great cooks out
there in Nancyland had any TNT stuffed pork chop recipes that I could try?
Much appreciated!
Shelley in PA
To Mr. Myron Drinkwater from the 13 SEP
2006 newsletter. Myron, I was the one that posted about the Jiffy Mix site.
It's a good one at http://www.jiffymix.com
and it shows all their products and has a number of recipes too. It's a
shame that a local store near you doesn't carry it. Two suggestions if I
might. See the manager of the store you shop at and ask WHY don't they stock
such good products as Jiffy. Ask what it would cost to order a case from
through them (remember, you'll usually have to pay the item cost and the
shipping charge to their store - I've done that with other products at my
local store - it helps to be kind to the manager (GRIN)). However, it that
tip doesn't help, the internet surfer that I am knows a good location to get
hard to find products and I suggest to ALL NANCYLANDERS go to this
site...it's great. The web site of
http://www.hometownfavorites.com
is a fantastic site to see products that you can order online (or call up at
1-888-694-2656 or whatever number is suggested at the site for ordering).
Yes, their items are a bit more pricewise than normal at some stores, but
for areas you can't get the products in what else can you do - and they have
to stock so many different items sometimes they do run out. In this cybernet
age, order online and have it shipped to your house (GRIN). I deal with a
number of specialty/regular sites for certain types of groceries that I
can't get in my urban area or to try some different mixes/foods from others
areas (and I have been pleasantly surprised at some of the great products).
Hometown also has a great listing of the products we loved, but have been
retired from production (easy reference to see what's no longer made - like
all the wonderful old FLAKO products are gone-with-the-wind). Myron, they do
have your frosting mix in stock, and you can order from 1 to a case of 24.
Just ask about what type of shipping they do (UPS does not bring to P.O.
Boxes). Hope this helps, and all, do!
Look at the Hometown site - it's interesting, helpful and sometimes bring
back a good memory of an old food product.
Take Care, Mark in NJ
Marianna in upstate NY; I remember
salt potatoes from when I lived in Syracuse.
They are really good but how do you make them? Seems to me I used to know
but the brain is the first thing to go (at least in my case).
Shannon in Ohio
I would like to thank the 2 ladies who
sent the hints to get rid of dog hair in my laundry
and on my furniture.
Also would like to say if I am grilling a thicker sandwich than just cheese
I place one of my cast iron skillets on top of the sandwich and it helps
them to cook all the way through better. They do seem to brown faster when I
do this though so watch they don't burn.
Mary Jo in MD
Hi Nancy,
I have a request for a 'fried flounder almandine'
recipe. The one I am looking for has the almonds in the batter the fish is
dipped in. All recipes I have seen simply have almonds sprinkled over the
fried fish or in a sauce and poured over. This isn't what I want. The one I
am looking for was cooked by the chef at the cafeteria where I worked and
was the best I have ever eaten. I am also looking for a recipe I used to
have in the 60's for 'Sweet and Sour Brussels Sprouts'. These were really
good and I can't find my recipe for them. If anyone can help with either of
these, I would be most grateful. Thanks to the ones who have sent in
remedies for getting rid of fleas. My back yard has recently become infested
with them and I have got to get rid of them before the grandchildren can go
out there again. I will certainly try something this weekend when no one
will be here but me. Everyone have a great day.
Oma in LA (Lower Alabama)
Hi Nancy, Siggy, Ditto and everyone in
Nancyland. Nancy, in the Sept. 12th Newsletter, Leslee requested a recipe
for a healthy brownie using applesauce. I have made this recipe several
times and we really like them.
Low Fat Fudge Brownies
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 cup firmly packed light brown sugar
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg or 2 egg whites
1 teaspoon vanilla extract
1/4 cup unsweetened applesauce
1/4 cup reduced fat sour cream
1/4 cup fat free milk
Preheat oven to 350°. Coat an 8 inch square pan with non-fat cooking spray.
In a medium bowl, stir together flours, sugar, cocoa, baking powder and
salt. In a large bowl, lightly beat egg if using, or place egg whites in
bowl. Add vanilla, applesauce, sour cream and milk. Whisk until well
blended. Add dry ingredients and mix until just moist. Empty batter into pan
and bake 350° for 25 to 30 minutes. The center should still be slightly
soft. Do not overbake. Cool in pan for a few minutes and continue to cool on
a wire rack then cut into squares.
Hi Nancy, a while back
I corresponded with someone off this group about some recipes and
Greek yogurt who lived in Greece. I cannot
remember her name and cannot find her e-mail address but
I am hoping to ask her about some Greek recipes. If there is anyone out
there that can help me with a Greek recipe site, that would be awesome. I am
particularly looking for a cookie recipe called ergolavos. The crescent
shaped cookie that is topped with almonds (not powdered sugar)...BUT - I
want the one made with almond paste - not ground almonds.
Thanks Jackie in Kansas City
Hi Nancy:
Please, could you find a recipe for Marcel la Chicken?
It was a chicken breast lightly covered with some kind of a sauce with
mushrooms in it. It was absolutely yummy.
Thanks, Glory in Tucson
To Pamela in Ohio
So glad you and your family had such a good time with the
apple fritters. We have two boys ourselves and
they "get into the act" when we make them too. Will have to try the drizzled
icing idea.
-Suz in Louisiana
HI:
I just wanted to say -as an x upstate New Yorker- that we had
salt potatoes a lot growing up. Now that I am
in Arizona. I have never seen them here.
Glory from Tucson, AZ.
Merrymaryann in Blaine MN In response to the Sept 13 newsletter. You asked someone where in Blaine they lived. Well I live in North Dakota but have a grand daugher and family who live in Blaine and also a cousin. I am sorry I cannot help you with you request on how to keep spaghetti while serving it. I would like to know the answer to that question also. Marian in ND
This is for Boots with her
moving around mixer. I cut a sheet of the
Rubbermaid shelf liner and use it under my cutting boards. Or I'm told a wet
rung out dish towel under it will work. Either one is cheap and easy to keep
clean. This question was in the 9 /13 newsletter.
Pat from California
Hi Dianne in Houston-in the Sept 13
newsletter you asked for an apricot salad that had been published recently.
Is this the one??
Apricot salad
1 can apricots,
2 (3 oz) pkgs apricot Jello
1 cup plain yogurt
2 cups Cool Whip.
Drain juice from apricots. Blend apricots. Dissolve Jello in 1-1/2 cups
boiling water
Add syrup. Chill until thick. about 30 minutes. Blend yogurt and apricots.
Add Jello, fold in Cool Whip
I have not tried it as of yet but it sounded good to me.
Hope this is the one you are looking for
Diane,
Kotton in MN
Apricot Salad
1 small box apricot jello
1 small can crushed pineapple
2 jars apricot baby food
9 oz. frozen whipped topping
8 oz. cream cheese
Heat pineapple to boiling. Dissolve jello in pineapple. Then add baby food.
Chill until firm. Add all other ingredients and mix with electric mixer
until well blended. Keep refrigerated.
Marian in ND
Hi Nancy, Siggy, Ditto and everyone in
Nancyland. Nancy, in the Sept.12th
newsletter, Brenda in Alabama wanted an Oatmeal Cookie recipe with
coconut and no raisins. In the July 16th newsletter Susie in Arkansas sent
her famous oatmeal cookie recipe in which I use and you can add to it any
variety you want. The cookies are so delicious. Here is the recipe as it was
printed. Betty in MD
This is for Mary Ann Hall requesting the A&P Oatmeal Cookie Recipe. I have
one from Quaker Oats that is way over 20 years old that I always get rave
reviews on. Susie in Arkansas
FAMOUS OATMEAL COOKIES
3/4 cup vegetable shortening
1 teaspoon vanilla
1 cup firmly packed brown sugar
3 cups oats, uncooked
1/2 cup granulated sugar
1 cup all purpose flour
1 egg
1 teaspoon salt
1/4 cup water
1/2 teaspoon soda
Preheat oven to 350 degrees. Beat together shortening, sugars, egg, water
and vanilla until creamy. Add combined remaining ingredients; mix well. Drop
by rounded tsp. onto greased cookie sheet. Bake at 350 degrees for 12 to 15
minutes. For variety, add chopped nuts, raisins, chocolate chips or coconut.
Makes about 5 dozen cookies.
Susie in Arkansas
Marilyn in Ohio asked about
freezing apples for pies. I've done this many times by adding the
spices, flour & sugar to the sliced apples then placing them in the pie pan
which has been lined with foil, then cover with foil or saran wrap and
freeze. When frozen you can remove them from the pan and just label and put
back in the freezer ready for your pie crust.
You can also do the whole thing, pie crust, apples, seasonings etc.
Mary Jean, San Marcos, CA
Someone sent in a recipe for
pineapple crunch a few weeks ago. Sorry, I
don't remember the date or who sent it in, but maybe they will see this.
I need the size package of instant vanilla pudding.
Thanks. J.T from Indiana
Thank you for the recipe for the
doughnuts Judy in Montana. I can't wait to try these. I'm assuming you just
add the diced apple before letting them raise? I'll give it a try.
Mariann in Michigan
Hi Nancy
This is for Dorthy in the Sept.12/06 letter about her walking Sunbeam
mixmaster. I too have a sunbeam mixmaster I just got it last year around the
holidays. Are you sure that underneath the mixmaster all the rubber is in
place to keep the machine in place. That is the only thing I could think it
would be.
Colleen in Cornwall Ontario
Nancy, this is Betty from Tyler, Texas
again. I need some help from all our great cooks out there. My husband’s
grandmother used to make him homemade oatmeal raisin cookies that were very
moist. We ran into an old childhood friend of his who said that she had the
original recipe. We were so excited, and I tried them but they were not very
good. They were not very sweet and tasted blah. I am sure nothing will taste
exactly like hers, but I would like to get a little closer. I decided to try
my own version with more brown sugar and they were not much better. I
thought maybe someone out there would have some good recipes. Thank you
again for this wonderful letter. I used to come to Lubbock all the time as a
little girl. My aunt lived on 43rd street. My uncle was one of the original
builders who started Texas Tech. I have not been to Lubbock in probably 30
years. Everyone that I talk to loves Lubbock, because of the friendliness of
the people. Thanks again Nancy, and God Bless you. I want to thank whoever
sent me the recipes for the Butternut Squash. They were delicious!! They
sure are a lot of work, with all the peeling and dicing, but well worth it.
Betty H
Leslee was asking for a good brownie recipe using applesauce - this is one that I have found to be excellent. The addition of applesauce makes these cake-like brownies nice and moist. All the cooking and mixing is done in a sauce pan, so clean up is minimal.
APPLESAUCE
BROWNIES
Preheat oven to 350°
2 squares (2 oz.) unsweetened chocolate
1/2 cup vegetable shortening
1 cup sugar
2 eggs, lightly beaten
2/3 cup applesauce
1 tsp. vanilla
1 cup sifted flour
1/4 tsp salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup chopped walnuts oor pecans (optional)
Coat an 8” square baking pan with non-stick spray. In a medium sauce pan,
melt chocolate and shortening over low heat. Remove pan from heat and cool
slightly. Add sugar, beaten eggs, applesauce and vanilla to chocolate
mixture and stir in well. Mix together the dry ingredients, then stir in.
Add walnuts, if using.
Pour batter into the prepared pan. Bake 35 to 40 minutes at 350° or until
the top springs back when lightly touched. Cool. Dust the top with powdered
sugar. Cut into squares.
Enjoy! Mary J. in Redding. Ca
For Boots in Va. Try putting a damp
ktchen towel under your mixmaster. Worked for me.
Ron in FL
CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and who submitted the recipe or message. Remember to include your name within the message as well
Free
Downloadable Publications and Cookbooks
(in pdf format)
Cookbooks to download and Product Samples
How to Bake:
Your
Complete Reference
Baking
Essentials Lessons (Easy lessons on Baking)
Favorite recipes/links of
our members
Mom's
Macaroni & Cheese
Inside
Out Cake
Corn Dog Casserole
Blasted Chicken
The Best
Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake
by Tona in Bama
Snickerdoodle
Recipe by Prepared Pantry
Lemonade Dessert by
Annette
Cake Mix Cookies
Angel Food
Variations
Honey or
Cinnabon Cake
Dreamsicle Cake
sent in by Terry
Baked Beans with
Pineapple (Crockpot)
Orange Sunshine
Cake
Peanut Butter
Swirl Brownies
Life and Times of Sigmund
Freud Kitty (Told in his own words)
Grape Salad (2 recipes -see links below)
jul-16-2006.htm
jul-30-2006.htm
Newsletter index.
Join our recipe exchange family today
Enter your email address below and click the 'YahooGroups' button to
sign up for for our free recipe exchange newsletter. It is sent each day
except Thursday