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to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
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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
For the people that wanted the
candy bar with club crackers on 9/23—don’t know where I got this recipe
might have been Taste of Home a long time ago.
Barbara G
Cracker candy bars
8 oz Waverly or Club crackers divided (2 sleeves out of a box)
1 C butter
1/2 C milk
2 C graham cracker crumbs
1 C packed brown sugar
1/3 C sugar
2/3 C peanut butter
1 C choc chips
Place 1/3 of crackers flat in bottom of 9x13 ungreased pan. In a saucepan
put butter, sugars, graham cracker crumbs and milk. Bring to a boil and
boil stirring constantly for 5 minutes. Be sure to not undercook as is too
runny if you do. Pour 1/2 over crackers spreading evenly. Put on another
layer of crackers and another layer of hot mixture. Top with a third layer
of crackers.
In a saucepan over low heat melt the chips and peanut butter together.
When melted spread over the crackers and chill for 1 hour. Cut into small
squares
I am hoping that I can get a reply
by the time I make the salad. When making the Grape
Salad should I halve the grapes before I mix with the dressing.
Thanks, Anne from Pa.
Scrapbook
I have decided to put together a
scrapbook of our family (members) in the US and all over the world. I you
would like to help me by sending stamps, coins (or trinkets representing
their area), a scenic postcard of their area, recipe card (with your
favorite recipe) and maybe short letter about the newsletter. Please
email me
for details if you would like to participate in this project.
Nancy
For those still looking for the
grape salad, I posted my version on 11-17-05.
Patricia in AL
For JM
When making the grape salad I mix the crème
cheese, sour cream, and sugar together. Gently stir in the grapes. Put in
your serving dish and top with the brown sugar - pecan mixture. I also
toast my pecans in the microwave. Patricia in AL
I wanted to get the right Oxy
Spray that was mentioned for stains. There are so many different bottles.
Could you please give a better description of the RIGHT one, please!
Thanks so much.
Sue R
Easiest
Fudge in the World
12 oz. pkg. semisweet chocolate chips
14 oz. can sweetened condensed milk
Place chips and milk in microwave safe bowl. Microwave on medium power for
2-3 minutes, stirring after 2 minutes. Microwave, stirring at 1 minutes
intervals, until chips are melted and mixture is smooth and thick. Pour
into greased 8" square pan and cool. You can also melt the chips and milk
in a heavy saucepan over low heat.
Star
Hello Nancy and the fur baby
executives. In the 9-23 newsletter,
Ingrid was asking if you could freeze chopped onions. I freeze chopped
onions, chopped or halved green peppers and chopped celery. They are not
blanched but frozen fresh. I buy them when they are on sale as I use quite
a bit of each during the winter months. By freezing them, you always have
them on hand to cook with.
Barb - La Porte, IN
I want to make
individual frozen,
fruit-type salads in decorated muffin cups for a baby shower. I
have the paper liners and several recipes but am wondering if the Four
Tins and a Tub can be prepared individually and frozen? It would be
something different to serve.
Nancy, you are a blessing to those of us that like to cook and to those
with challenges in their physical world. Keep up the good work!
Pat From VA
In the Sept. 23 rd. newsletter,
Linda was asking for quiche recipes. Here is a TNT recipe for Corn and Ham
Quiche. Hope you enjoy.
Jeannie from Henderson, Texas.
Corn and Ham Quiche
1 unbaked 9 in. pie crust
1/4 cup chopped onion
3 eggs, beaten
1-- 15 oz. can cream style corn
1/2 tsp. dry mustard
1/2 cup diced cooked ham
2 tbsp. butter
1/4 lb. fresh mushrooms, sliced
1/3 cup milk
1 tsp. salt
black pepper to taste
bake shell in 450 oven for 7 minutes. Cool. Reduce oven to 325. Melt
butter and cook onions and mushrooms. Meanwhile, blend together eggs,
milk, corn, salt, mustard and pepper. Add mushroom mixture. Sprinkle 1/2
of the ham over pastry crust, pour in corn mixture. Top with remaining
ham. Bake at 325 for 45 minutes, or until knife comes out clean. Let stand
15 minutes before serving.
For Barbara in Corsicana, TX. I
saw Paula Deen and her hubby in London on the Food Channel yesterday and
she was eating a fried potato sandwich in
London. They called it something else but she said it was good. So your
hubby ate the same kind of sandwich they eat in England! I wish for you
that he was here to eat it too. When my hubby was a kid he would mix
Blackburn's syrup and peanut butter together and then make roads into with
his white bread(that was the truck)! *LOL* He still ate that on pancakes
when he was an adult but didn't have a white bread truck. *LOL* I wish he
were here to make roads into his syrup and peanut butter too. This will be
our first Thanksgiving and Christmas without him and I am kind of dreading
it. He died in Feb. 2006.
God bless you, Barbara. And Nancy, thanks for letting us have our
memories!!!
Sandi Hutson in Jasper, Texas
P.S. Barbara, my grandson works in Corsicana at the big glass plant there.
Small world.
Childhood
sandwich memories have been so much fun. To Shannon in Ohio. No
other ingredients in the macaroni and tomatoes. Except maybe salt and
pepper. The tomatoes were home canned. My mother also used home canned
tomatoes and crackers for an upset stomach. A bowl of that always seemed
to set the digestive system right again.
To Eileen in WNY re the limburger cheese. My Dad always said that the
sandwich didn't taste as bad as it smelled. What say you? I'm assuming
that since you still indulge, he was right! :))
Lesleigh in PA
Here are a few more Chinese
Recipes for Jo Ann
Sweet and Sour Pork:
1 tablespoon shortening
1 pound boneless pork, cut in 1-1/2" chunks
1 teaspoon paprika
3 tablespoons brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
15-1/2 oz. can pineapple chunks in juice drained, reserve 2/3 cup liquid
1/3 cup vinegar
1/3 cup water
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 green pepper, cut in 1/4" strips
1 small onion, thinly sliced
2 cups hot cooked rice or noodles
In a large skillet over medium heat, melt shortening. Add pork, sprinkle
with paprika. Brown well, cover; simmer about 20 to 25 minutes or until
tender; stirring occasionally.
In a medium bowl, combine brown sugar, cornstarch and salt. Gradually add
reserved 2/3 cup pineapple liquid, vinegar, water, soy sauce and
Worcestershire sauce, mix well. Gradually stir into meat. Cook over low
heat until thickened; stirring constantly. Stir in green pepper, onion and
pineapple, cover, simmer over low heat 6 to 8 minutes or until vegetables
are crisp-tender. Serve over hot cooked rice.
Serves 4.
Sticky Oriental Chicken:
1/2 cup plum sauce
1/4 cup teriyaki sauce
6 chicken thighs without skin or 3 to 4 chicken legs with thighs attached.
Preheat oven to 425F. For easy clean up, line a baking dish just large
enough to hold chicken, such as a pie plate, with foil. In a large bowl,
stir plum sauce with teriyaki sauce. Add chicken to coat. Place chicken
bone side up in dish., scraping any sauce remaining in bowl over the
chicken.
Roast, uncovered in center of oven for
20 minutes. Turn chicken and spoon sauce from pan over top. Roast 10 more
minutes, then baste again, continue roasting until chicken feels springy
when pressed, about 10 more minutes. Serve with rice. Any leftovers can be
refrigerated for up to 2 days. Serves 4
Here is a delicious sauce for spareribs (we love garlic)
Garlic Sauce for Spareribs:
1/2 cup molasses
1/2 cup brown sugar
1/4 cup pineapple juice
1/4 cup soy sauce
pepper
1 teaspoon cornstarch
garlic to taste
Combine all ingredients in a saucepan. Bring to a boil and simmer until
thick. Pour over spareribs which have been baked in the oven. 1 hour
before done add the sauce. I hope you enjoy these recipes. Peggy from
Belleville Ontario Canada.
I've enjoyed reading about the "favorite
sandwiches" and here's mine. Spread Mayo on one slice of
bread, peanut butter on the other and fill with banana slices.
I even have homegrown bananas. How handy is that?
Jeanne from FL
Angel Chocolate Chip Cookies
Serves: 24
1 cup shortening
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cream of tartar
2 cups milk
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Blend the shortening,
sugar, eggs and vanilla until light and fluffy. Combine the flour, baking
powder, baking soda, and cream of tartar. Add the flour mixture
alternately with the milk to the shortening mixture. Fold in the chocolate
chips. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at
350 degrees F (175 degrees C) for 10 minutes or until barely light brown
at the edges.
Star
To Jenny in Ky. and Dorothy in WA.
9/23 I was desperate with my silicone bunt pan that I took a product
called ZEP and it did the trick. I was worried that it would leave an odor
in the pan but it turned out just fine. I buy this product at Home Depot
it does wonders on most anything it dissolves grease in minutes. I also
use the rug shampoo and I find it the best.
Joan in MA
Hope all is well in Nancyland. I baked
a recipe a couple of years ago that I found on the box of
pumpkin quick bread, but isn't on any of the
boxes now that I have checked at the stores. It was
cookies made from the mix, it had only a couple of ingredients, and
I added raisins and nuts to them. My son has requested them now that the
fall season in here, and I don't remember or can find the recipe if I
saved it. It was very easy, but delicious. I hope someone out there also
enjoyed them, and can help. Thanks all, Laura in Ct
Hello Nancy & kitties,
Maybe this isn't a sandwich but I remember
putting a slice of white bread on a plate and my Daddy would pour black
coffee on it and then sprinkle it with sugar and we ate that. Daddy also
ate Limburger & onion sandwiches alsohim & I ate Blind Robins (stinky fish
as we called them) they were a smoked herring. Both had to be left on the
back porch as Mom wouldn't allow them to be kept in the house or in her
refrigerator unless you were eating them and then they went right back out
on the porch. lol
Sue in MI.
In the Sept 23 newsletter jeanlock
in F'burg VA wrote in about taking Castor Oil in
Orange Juice. My Mother used to do the same thing for us. To this
day orange juice has an oily taste to me. I just can't seem to like it.
Brings back old memories.
Lurinne in Mississippi
Well, Nancy, Myron finally made me
tell about my sister's and my favorite "come
home from school" sandwich. I kept putting it
off because I thought it was a little weird. But, I guess we were "poorer"
than we knew we were (about 60 years ago). My sister Mae and I would come
home and get 2 slices of Wonder Bread and shake salt and pepper on it and
tell ourselves it tasted like an egg sandwich. How weird is that? But we
would have a fun time eating it. Thank you Myron for making me remember
great memories.
Dotty in NJ
Cindy O is looking for Spaghetti
recipe with meatballs. Here is one I use all the time.
Meatballs in Tomato Sauce:
1 can tomatoes (28-oz.
1 can water
1 can tomato sauce (15oz.)
1 can water
1 can tomato paste (5-oz.)
1 can water
salt and pepper
bay leaf
Meatballs:
1 1/2 pounds medium minced beef
garlic (to taste I put a lot )
salt and pepper
1 onion chopped fine
dried oregano leaves rubbed
dried basil leaves rubbed
Cook all sauce ingredients for 4 hours.
Mix all ingredients for meatballs together. Mix well. Make balls about the
size of a golf ball or to your choice. Brown in hot oil. Add balls to
sauce , scraping reminants from the pan and add to the sauce and simmer
for another hour. At this poin I add spareribs cut in serving size pieces
into the sauce, with the meatballs. Cook partially covered so as the sauce
can thicken up.
Peggy from Belleville Ontario Canada.
Hi Nancy and all in Nancy land. I
am sooo far behind on reading letters and email. I think I have 200
unopened letters. Anyway, I totally agree with Iris in Va. about the
stove top. My daughter re did my mom's farm
house and put one in. I hate the thing. Her husband has ruined all her
pots from boiling everything over and then placing pot right on the mess.
yuk. I love my old timey stove. ha ha
Also for Susan in WV about cheap wine. I love
Duplin wine. It is about 7.00 a bottle here and the scupperdine and
muscadine taste just like the wine my dad made when we were kids. It is a
sweet wine and does not have that bitter wine taste you get with the
expensive brands. I try to have a glass at least 3 times a week.
Also to all wanting to know about the splenda use in jelly. Just get the
sugar free sure jell and it has all the directions for all kinds of
jellies in it. Have to go get ready for yard sale this week end. Finally
starting to clean out 50 years of junk.
Bobbie in NC
Nancy, My mother made lard after
we had butchered a hog on the farm. We had a
lard press, and the fat was cut into cubes or small pieces, put in a crock
and placed in the oven of the coal-wood fired stove. It had to be watched
carefully that it didn't burn the pieces, and they were baked or cooked
until they became crisp. Then they were taken out of the oven and placed
in the lard press. I remember turning the handle round and round to press
the pieces down until they became crisp and we called them cracklin's!
Good tasting, but as someone said, full of cholesterol. After the lard was
taken from the cracklings, it was poured in a 5 gallon crockery jar and
covered over when it became cool. When we neededed to cook with it, we
took out what was needed. It was stored in the basement of the house, or a
cool place.
I sent my version of sandwich making a few
days ago but it hasn't made it to the newsletter yet. Since I was an only
child on the farm, my mother worked outside much of the time and I was
left to my own devices at making sandwiches when I came home from school.
When my grandmother was living, I remember her wonderful homemade bread
and how she would cut off the heel, butter with freshly made butter, and
hand it to me. Later, I made my own sandwiches using bakery bread, butter,
mustard, salt and pepper. I liked sandwiches for school lunch made from
bread and sandwich spread. After I married a few days before Pearl Harbor,
my husband introduced me to peanut butter and Karo Syrup sandwiches too,
or sometimes the mixture was eaten with a spoon. I still like this. Thanks
for letting me reminisce. Your newsletter is a great start to my day.
Dottie from U of I Land.
Nell
Thanks for your suggestions about cooking my greens.
Sounds good and gonna try it. I am in Chantilly Va.
Thanks, Boots in Va.
This is for Lara in Parkersburg.
I'm from Preston County, W.Va. Have you heard of the
Buckwheat Festival up this way?
Geri.
Hi Nancy,
I am responding to the newsletter from 9/21 where people are sending in
their favorite "childhood sandwiches". The
sandwich I ate almost every day growing up was peanut butter and bologna
on white bread. I loved this sandwich so much, but my family thought it
was the most disgusting thing they had ever heard of. Hey, nobodies
perfect!
Audrey Woodstock, IL
IM~Iowa in Sept 22 newsletter
talking about rendering fat and cracklings.
My mom use to make biscuits and add some of the cracklings. So good. She
would also when frying chicken cut the fat off of the chicken and render
that and then fry her chicken in the rendered chicken fat.
Also got whiskey and brown sugar mixed for a cough but the worst thing was
a liniment my Mom made from eggs and turpentine to rub on our chest. Talk
about smelly.
Then there was the time I got a large splinter in my foot and the lady
that worked for us tied a piece of fat back on my foot because she said it
would draw the splinter out. Oh these memories
Mary Jo in MD
For CindyO Sept. 22 newsletter
requesting meatballs. I make these and put them in spaghetti sauce and
around the holidays I use the jelly and chili sauce for parties. Makes a
lot and they are better reheated the second day. Mary Jo in MD
Manhattan Meatballs
2 lbs. ground beef
1 lb. hot sausage
3 eggs
2 tsps. salt
6 slices bread crumbled
3/4 cup finely chopped onion
3 tbsp. chopped fresh parsley
1 tsp. garlic powder
Add 1/4 cup pParmesan cheese if desired
Sauce
12 ounce bottle chili sauce
4-6 ounce jar grape jelly
1/2 cup water
Combine meat with other ingredients. Mix lightly and shape into 1 to 1-1/2
inch balls. Brown on cookie sheet in oven at 350 degrees for 20-25
minutes.
Sauce
Mix ingredients in saucepan and bring to a boil. Add meatballs. Reduce to
simmer and cook for 20 minutes. Best if refrigerated overnight and
reheated before serving.
Note: May also be cooked in spaghetti sauce and served over spaghetti or
as meatball sandwiches.
This is for Sharron in Ind.
concerning the blasted chicken. Boy I don't
know why your chicken made a mess.
I just made it a couple of weeks ago and this is how I did it.
Wash & dry whole chicken. I sprinkle McCormicks roasted garlic chicken
seasoning very liberally inside and out. Place chicken breast side down in
a foil lined 9x13 pan, place in a preheated 425o oven for 1hr & 15min. Do
not open the door until time is up. That is it! and so Yummy.
Gloria, Indiana
Hi all
I have open house Buffet for the
holidays. I am looking for recipes for fixing
ahead and freezing until I use them. More than just desserts. Thank all
Thank you Nancy for the great Newsletter, love it.
Kathy from Fl
Genie, I was not asking about club
crackers , I was asking about club soda crackers.
I've never heard of them and boy do I love crackers. Thanks just the same.
And Susie in Indy..hello there fellow Hoosier.
Susie, when I cook I make additions to recipes if I would like a change. I
just thought the cinnamon listed wouldn't make a very spicy recipe for
pumpkin bread. The recipe didn't list allspice, I just meant that if you
wanted it spicier you could add those extra spices. You could even add
some Ginger. Very seldom do I bake a recipe and follow it exactly as
written. My husband says things never taste the same twice. Sorry for any
confusion I caused
For CindyO, who was looking for a
good meatball recipe. I have found a new way
to make the tastiest moistest and very easy meatballs. I mix 1 -1 1/2 lbs
of ground chuck with 1 regular sized box of (top of the stove) stuffing
mix, that has been crushed. Add 2 slightly beaten eggs and 2/3 cup of
milk. Let the milk soak into the stuffing crumbs for a few, then mix all
well. (I put it in this order into a big mixing bowl). Once mixed well,
pat out on top of wax paper about the size of a cake pan and then cut into
equal portions Start at the center and keep dividing sections in half
until they are all uniform in size, like cutting pieces of fudge. Take
each portion and roll into a ball and either fry in a skillet or bake for
15 minutes in 350 degree oven, then remove the meatballs from any grease
and add to a pan of your favorite sauce and simmer on low for at least 20
minutes. The longer the better though.
My favorite sauce:
I take one jar of Prego and two 15 oz. cans of whole tomatoes that I have
pulsed in my mini chopper, and add it to the Prego in a Dutch oven or
large deep skillet. I add sautéed onions, peppers, two cloves of garlic,
1/4 - 1/2 lb. of browned ground chuck, and a 1/2 tablespoon of brown sugar
to this sauce.
My late mother in law absolutely loved these meatballs and spaghetti and
bragged to her sisters about them. High praise I tell you.
Give them a try ...you will be amazed at how easy, yet tasty they are.
Brenda-Ohio
P. in Texas had a question about
the number of carbs in potatoes. The glycemic index theory reports that
yams, sweet potatoes, and new potatoes have much lower spikes in blood
sugar versus white potatoes and mashed potatoes.
JNN
Here
are some butter flavors, King Arthur flour, Bakers Catalogue and two other
sites for the butter flavorings in N.Y.
In the Sept. 20 newsletter, Sandy
in Iowa answered a post by Patti in Tx and said that a potato only had 1
carb. A baked potato has 32.8 carbohydrates and 1 baked sweet potato has
37.0 carbohydrates. I have no listing for boiled potatoes, but wouldn't
think that boiling them would do anything but remove some vitamin and
minerals into the water. I don't know how carbohydrates relate to a
diabetic diet, but on a low carbohydrate diet the average person can't go
over 40 carbohydrates a day and still lose weight. So that one potato is
almost all the allowable carbohydrates per day. I believe carbohydrates
have something to do with how the body makes or processes insulin, so how
many carbohydrates some foods contain could make a difference in a
diabetic's insulin count.
S
Nancy,
It certainly is nice to be retired. One of our favorite times is to sit on
the front deck, drink coffee and watch the stars starting around 4:00 a.m.
Often our conversation turns to the Nancy letter, recipes, cats, and life
experiences discussed in your letter.
While coffee was brewing this morning, I read letter received last night.
After briefing my husband on the latest “sandwiches,” he said to ask if
anyone had the following diet in the 1930’s:
breakfast - cornbread with cornmeal gravy
dinner – cornbread and turnip greens
supper – turnip greens and cornbread
Oh, yes, my husband makes the best buttermilk biscuits. We are having that
with toodlem (?) gravy for breakfast.
Peggy NELA
I'll jump on the Salt Potato
memory band wagon too! I was also raised near Syracuse, NY and grew up
eating salt potatoes. They are best in the summer when potatoes are young
and are good with all kinds of foods. My mom would make salt potatoes
while my dad would throw clams on the grill which he'd pull of when they
popped open, and we'd eat both dipped in butter!! You can read more about
salt potatoes at
http://en.wikipedia.org/wiki/Salt_potatoes
My family still lives there so we buy
them when we visit buy you make your own (I have measured the amount of
salt in a 5lb. bag and it is about 1 cup per 5lbs young potatoes.) You can
also order them at
http://www.tasteofcny.com/ along with other yummy central New York
favorites.
Oh yes, never rinse your salt potatoes after cooking....that would wash
off the salty film that is left on the skins...and that is the best part!!
Cheers! Amy in Fort Wayne, Indiana
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