All Easy Cooking
Recipe Exchange Newsletter
September 26th, 2006
No newsletter
is sent out on Thursdays.
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.
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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.
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
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
I will be sending out an email to
those that want to help with this project in the next couple of days.
I need first get a post office box.
Because of privacy issues I will not be able to photocopy pages and share
them with our members.
Nancy
Speaking of Oatmeal Cookies..... I
have used this favorite recipe for almost 50 years. I got it from a little
flier I sent for from C and H Sugar. I love it because you don't have to
'cream' anything and it is a delicious cookie.
Easy-Going Oatmeal Drops
1 cup raisins
1/2 cup hot water (or coffee)
2 cups flour
1 t. each soda and salt
1 t. each cinnamon and nutmeg- don't be stingy with them
2 cups rolled oats
1 cup brown sugar, firmly packed
1/2 cup chopped nuts or more
2 eggs
3/4 cup salad oil
1 t. vanilla
Soak raisins in hot water. Mix flour, soda, salt, and spices in large
bowl. Blend in oats, sugar and nuts. Beat eggs with fork; add oil,
undrained raisins, and vanilla; Pour into dry mixture; stir until blended.
Drop by teaspoonfuls on ungreased baking sheet. Bake at 350* for 10 to 13
minutes. Makes 4 to 5 dozen..
fit well into low cholesterol diet.
I always double this recipe except for the salt... Great keepers, good
dunkers, etc.
Careen from Cortez
COLLEGE TIPS #7 -
Kitchen Workspace
In one of my kitchen tips I was going to suggest how wonderful a two level
cart (on wheels) can be to hold the appliances and foodstuffs a college
kid can use in the dorm or the apartment. Lo and behold, a very nice
person back on the aliciaskitchen 21 NOV 2004 newsletter Had sent in the
same good suggestion (for kitchen renovation, but works for college too).
Just goes to show you, nothing new under the sun, just a different crowd
doing it (GRIN). Here was the note:
For Cathy from Georgia in the Nov 18th Newsletter. I, too, am in the
kitchen renovation process. To have a place to cook while everything is
torn up and until the new kitchen is installed, I bought a metal cart, on
wheels, with a wooden top, from Home Depot. On the underside of the wooden
top, I installed a 6 outlet power strip on the back. On one end,
underneath, I attached a paper towel holder. On top (plugged into the
power strip) is my microwave oven, my toaster and a one burner hotplate.
Still have a small amount of space to work. Underneath, on one of the
shelves I have a plastic turntable with my salt, pepper, and other
condiments that I frequently use. I also have my wooden knife block and a
plastic three drawer (shallow) storage container with a few frequently
used utensil and potholders. On the bottom shelf of the cart, I have an
electric skillet and a slow-cooker (use the slow-cooker lots) that I put
on top and plug into the power strip. I also have a couple of my!
Frequently used pans in which I can boil eggs or some other thing that has
to be in a pan. I have a second one of these carts that I have that I am
using as a temporary pantry. With these two carts, I have been making out
quite well in the cooking department. Of course, I am only cooking for one
so that does make it rather easier than it would for a family. My only
real drawback to my temporary kitchen, is the lack of a kitchen sink - - I
have to wash dishes in a basin at the bathroom sink. I will certainly be
glad to get into my new kitchen as I'm getting tired of eating on paper
plates with plastic utensils. I hope I have given you (as well as anyone
else undergoing a kitchen renovation) some helpful hints.
An LA (LowerAlabama) Neighbor
Take Care All, MARK in NJ
I am trying to catch up on all the
messages that have been sent in. If some of these are repeats from
past newsletters please just ignore the ones I didn't remember in past
newsletters.
Nancy
Hi all. For Suz in Louisiana wanting
some inexpensive gifts to give to party guest. Make some jellies and put
in those very small jars. They are really cute. My daughter did this one
year and everyone loved them. Also you could buy the smaller Christmas
ornaments that come in large packages and take them out and put in a
basket or bowl. Everyone can take one when leaving. Hope this helps
Bobbie in NC
In reading all the discussions about
the flat top stoves, many indicated they use Bar Keepers Friend to clean
them. I received an email l from Bar Keepers Friend for a free sample of
either powder or liquid. Their web site address is
www.barkeepersfriend.com/sample.html
You send them an email for the free sample. Thank you Nancy for all your
hard work.
Karen SW Arkansas
Also, the
stovetop cookie recipes listed are called
Tennessee Cow Plops here for obvious reasons. Can also use part
coconut or chopped nuts for the oatmeal or all if you desire.
Thanks for a wonderful mailer, as usual. Hello to the felines.
Sharon in TN
Nancy, several people have asked about
cracker bread in sept 17th and
18th newsletters. I believe they could
be speaking of Lavash. it is a bread made in Iran and other middle Asian
countries. I purchased it at Kroger's, it is a package with 4 sheets of
flat bread made by Jack's baking company in California.Very good for
making appetizers.
Jo from MS
I have a request from the older days I
never really heard of but my M-I-L misses her Mom's
GRAHAM CRACKER PIE & doesn't have her recipe. She said it was easy
& no work involved practically. Does anyone know this recipe???
Many thanx (ahead),
Rosie Mc. in PA
Nancy in the
9/23 newsletter Lois WA mentioned that
she had made the Fluffy Triple Lemon Pie and
I was wondering if she could let me know the date of the newsletter that
it appeared in.
Everyone have a great day. Nancy 4 legged associates take care.
Susie Indy
Japanese fruitcake
1cup butter
2 cups sugar
5 eggs
1 cup raisins
3/4 cup pecans, chopped
3 cups plain flour
1 Tbs. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. g round cloves
1/2 tsp. allspice
Preheat oven to 350°.grease and flour four (9inch)layer cake pans. Cream
butter and sugar together well, add eggs ,one at a time, mixing well after
each addition. In two small bowls, dust raisins and nuts separately with a
little flour taken from the total amount required for the recipe to keep
them from sinking in cake, and set aside. sift flour, baking powder and
salt together. add to cream mixture
alternately with milk. divide the batter into two equal parts. To one
part, add the raisins, cinnamon, nutmeg, cloves, allspice and salt. To the
other part add the pecans. Divide batter between the four
prepared pans. Bake 20 to 30 minutes .Cool before icing.
Icing recipe
2 cups sugar
1 egg
juice of 2 oranges
juice of 2 lemons
3 Tbs. cornstarch
1 cup hot water
1 cup grated coconut
1 cup raisins
Mix the sugar, egg, juices and cornstarch with water. Cook over a low
hear, stirring until thick and clear. Add coconut and raisins. Spread
between layers, on top and sides of cake hope you enjoy this recipe as
much as we have in the past years.
Helen in Mississippi
Hi Nancy,
I really enjoy getting these recipes and thoughts.
I wanted to let you know that I make this easiest fudge but I add a 12
ounce jar of crunchy peanut butter to my chips and microwave them together
then when I take it out I pour my milk over it and stir till it is
all combined and then put in a dish and let it set over night in the
refrigerator then the next morning I cut it apart and keep it in the
fridge. That is if it lasts long enough from hubby LOL. Oh and a tip that
I do that makes it much easier is I precut before I put in the
refrigerator so the next morning all I have to do is finish cutting all
the way through without it being so hard. It works great since I have
problems with my wrists.
Just thought I would share this with you
Thanks again, Darlene
Hello Nancy and all good cooks. I will
be going on a ladies retreat from church this coming weekend. We are
supposed to take snacks and I need some new ideas. Help.
Thanks in advanced.
Connie in TX
Hi Nancy and fellow cooks. The recipe
for 4 Tins And A Tub sounds good and I would like to make it but I need to
know if I drain the fruit before mixing with other ingredients? I don't
have a favorite childhood sandwich but I do remember my Daddy making
tomato gravy....yummy! I would like to have some
today.
Jean
Fran in CA was asking about the Super
Roch Butter Powder.
I did find a site where they sell butter powder.
It is www.wildernessdining.com
Barbara S in Omaha NE
Hi Nancy and everyone. This is for
Boots in VA who cooked her green beans with a ham hock for yummy flavor
and would like a "healthier" way to flavor the beans. I, too, used to cook
them with ham hocks, but really needed to cut out the fat in my diet sooo,
I now cook the ham hock in water to cover until really tender. Remove the
hocks and refrigerated the broth. I scoop off the fat that hardens on top
of the
broth. I then cook the beans in the broth. They taste wonderful and no
animal fat! Variation: add some onion to the broth as you cook the beans.
Hope this helps you.
Again Nancy, many thanks for your hard work in doing this newsletter.
Ginny Lee-Upstate NY
For Cathi in VA who wants a
Wendy's Chili Clone/Copycat recipe
Wendy's Chili
1 pound ground beef
1 - 14.5 Oz. can tomato sauce
1 - 14.5 Oz. can kidney beans (with liquid)
1 - 14.5 Oz. can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chilies
1/4 cup diced celery
2 medium tomatoes, chopped
1 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water
Brown the ground beef in a skillet over medium heat; drain off the fat.
Using a fork, crumble the cooked beef into pea-size pieces. In a large
pot, combine the beef plus all the remaining ingredients, and bring to
a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
Makes about 12 servings.
Frances in Wesley Chapel, Fl
For Ingrid from Saturday 9/25 --
I chop and freeze the things mentioned as well. I don't blanch anything
including green beans. We grow a bumper crop
of jalapeno peppers every year. At first I would wash them, halve them and
seed them with much pain and agony from the fumes.
A trick I have learned the last few years is -Wash them, make sure they
are good and dry - like overnight. Then I pack them in freezer bags. When
a recipe calls for "heat" - which we like - I take out the required amount
and grate them - seeds and all - on a microplane right into what's
cooking. But the secret is to grate immediately while frozen. No fumes, no
burnt fingers, no wearing gloves to touch.
What a wonderful find!!!! I keep a bag on the inside freezer door so it's
handy. Sure beats paying the price at the supermarket!
Rosemarie from rural Kansas City
Here is a recipe for Stefanie that I
just found yesterday.
Chef Paul
McCormick Montreal Steak Seasoning Recipe
(Copycat/Clone)
4 tablespoons salt
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel
Mix together and store in a shaker. Shake or rub 1 tablespoon seasoning
onto 1 pound steaks, pork chops
and hamburgers before grilling or broiling.
This recipe for McCormick Montreal Steak Seasoning serves/makes
.5 cups
Hi!
This is for LD on September 24Th, she was looking for a cornbread recipe
with a cake mix. This calls for a
butter recipe cake mix, not white but it is TNT and very good.
Boston Market
Cornbread(copycat type recipe)
1 box butter recipe cake mix
2 boxes of Jiffy brand cornbread mix
5 eggs
2/3 cup milk
1 1/3 cups water
1/2 cup butter, softened
Preheat oven to 350 degrees and mix
all of the dry ingredients. Add remaining ingredients and mix well. Pour
into greased cupcake pans or mini loaf pans. Bake 30-40 minutes or until
golden brown on top and a toothpick inserted in the middle comes out
clean. Allow to cool slightly in the pan, then remove and serve warm.
Also, a few days ago, someone was looking for ice cream toppings, I forgot
to write down who or when. I had to really search to find where I had
filed this one but it is really good. My favorite aunt gave this to
me.
Chocolate Crunch
Sauce
2 1/2 squares (1 oz. each) unsweetened chocolate
1/2 cup milk
3/4 cup light brown sugar
1/2 tsp salt
3/4 cup crunchy peanut butter.
In top of double boiler, melt chocolate over hot water. Add milk and brown
sugar; stir until smooth.
Place pan over direct heat and cook just until bubbly. Remove from heat,
add vanilla and cool slightly.
Stir in peanut butter until smooth. Serve warm over ice cream. Make 2
cups.
Thanks for all you do, love the newsletter, but more importantly, my
family loves it!
Betty in Mid-Michigan
Responses for 9/23 newsletter:
Cindy O. asked about making good meatballs.
One of the Food Network show hosts mentioned that one key to making them
"light" is to ensure you don't handle them excessively when rolling them.
You only want to roll the balls till they are "just formed" enough that
they won't fall apart.
Bonnie from Washington asked about "Mellow Yellow" for the apple fritters.
The actual spelling is "MELLO YELLO". It is a smooth, citrus soft drink
introduced by The Coca-Cola Company in 1979. (If you are
familiar with Mountain Dew, it is similar in taste.) If you can't locate
it in your area, I assume you could purchase it at
www.melloyello.com
JM asked about the brown sugar and nuts for the grape salad. I've made it
both ways, and it really doesn't matter: The taste is the same. I do think
it is more attractive to serve it with the sugar/nuts on the top, though
it does eventually meld together after you begin serving it.
Angela, N. Ala.
To Peggy in NELA: Will your hubby
share his recipe and tips for making his buttermilk
biscuits? I have had his menu for a day except I've never had
cornmeal gravy for breakfast. We had that when we had fried fish.
To Ingrid in Sept.23 newsletter Re: freezing onions--Yes, they can be
frozen. Try freezing a few chopped onion. It won't take long to freeze
them. After they are frozen, take them out and thaw them. Then you will
know if you want to use them in your recipes or not. Generally, frozen
onions, celery, peppers, (seasoning vegetables) get limp when thawed, so
if your taste is like mine, you will probably only want to use them in
recipes that have to be cooked (soups, stews, casseroles, etc..) or in
marinades. For my taste, frozen onions cannot be used in place of raw
onions in recipes that are not going to be cooked (such as salads &
slaws). They will keep frozen for several months, but be sure to put them
in a freezer quality plastic bag (not just a sandwich bag) or in a plastic
bowl that seals well. If you don't your freezing unit will smell like
onions and the odor can transfer to other foods (like ice cream) that are
in the freezing unit.
Re: freezing bananas. They can be frozen, but
I've only done this when I was going to use them later to make banana
bread. Again, try freezing a few slices, then thaw them out and see what
you think about them. They will probably be pretty mushy and not something
you would want on a peanut butter sandwich. Possibly you could mash them
up and then mix them in with the peanut butter and then
spread that mix on the bread. I haven't tried that, but it might work. Try
a small amount and see.
Re: Cornbread Dressing. I don't remember ever
freezing cornbread dressing after it has been cooked, but it might work.
Also, I haven't tried the Crockpot recipe for dressing, so I can't address
that. I have made my dressing recipe up, weeks ahead of time with all the
ingredients in it and put it in the casserole dish that I would use to
bake it in for the occasion and frozen it. Then early on the day before
the occasion, take it from freezer and put in the refrigerator so it can
thaw. Then bake it the day of the occasion in time to serve for the meal.
Dressing is better when made ahead of time and frozen. Gives time for all
the flavors to blend. It does not have to be thawed to bake, just remember
that you will need to start with a lower oven temperature if it is still
frozen and that it will take longer to cook. After it thaws then the oven
temp can be increased. (Remember that if you have it in a glass or Corning
Ware dish that you need to put the cold dish in a cold oven (put the dish
in the oven before you turn the oven on). If you put a cold glass dish in
a hot oven, it may break the dish. Also, a tip that I think I got from
this site is: if you will line your baking dish with foil before you
freeze something in it, then after it is frozen you can take it out of the
dish and wrap it up in extra foil and put it back in the freezer. Then
when you are ready to cook it take it out of the freezer, take the foil
off (or not), put it back in the original baking dish and bake it. That
way your baking dish is not tied up in the freezer the whole time.
We eat dressing 2 ways in our family. My husband's family likes it barely
cooked and still really moist, almost like the raw dressing except the
vegetables in it are done. My mother made dressing that was almost as dry
as cornbread with very little moisture in it, so that is the way I like
it. So cooking time depends on what you and your family or guests like.
Also, dressing after being baked or cooked will stay good in the fridge
for several days, so if you want to use your Crockpot recipe and have room
in your fridge, you could make it a day or two before.
Etta in LA
Hi Melissa in SD, I recently found a
taco mix recipe that has no MSG. I hope this is what you’re lookin’ for. I
skip the garlic powder and use fresh because my family prefers it, and you
can always add more
heat by increasing the cayenne / paprika.
Taco Seasoning Mix = 1 store bought packet
Copycat/Clone Recipe
2 tsp. chili powder
1 ½ tsp. salt
1 tsp. garlic powder
1 tsp. cornstarch (thickener)
1 tsp. cumin
1/2 - 1 tsp. cayenne pepper or hot paprika (not sweet type)
Add above to 1 lb. browned ground beef with small amount of water, or
tomato sauce and dash of sugar.
Cook until thickened.
FL Jill
For Sally in PA: The best potato soup
I've ever eaten was at a restaurant here in Oklahoma City called
Harrigan's - I'm sure it is a chain, so you may have heard of it. Several
years ago I found a copycat recipe for their soup and I've used none other
since. It is wonderful, and very easy!
BAKED POTATO SOUP
5 large baking potatoes, scrubbed
1/3 c. butter
1 /3 c. flour
3 c. milk
1 c. chicken broth
1/4 c. finely diced onion
1/4 c. finely diced celery
1 cup sour cream
Condiments: Chives or green onion tops, bacon bits, grated cheese, etc.
Bake potatoes until tender. Cool, scoop out insides and coarsely chop.
Melt butter in large saucepan, sauté onion and celery until
soft. Add flour to make a roux; cook, stirring constantly, about 2
minutes.
Gradually add milk and then chicken broth, stirring constantly, until
thickened. Stir in chopped potatoes and sour cream, stirring until sour
cream
Is no longer lumpy. Add salt to taste. Serve with condiments on the side.
Makes 4-6 servings.
Doris in Oklahoma City
In response to Sue regarding
mashed potatoes in the letter of September
25, I use canned evaporated milk rather than milk bought cold at the
supermarket. I use extra margarine, and I add a shake of this and a shake
of that (whatever spices I like). I have tried adding dill weed, garlic
powder, Italian seasoning or parmesan cheese. Sour cream adds flavor also.
I do not measure; I just experiment. The canned milk is a great start
though.
Linda from Bayou country, Louisiana
Thanks to Sue in FL, AK in CA, and
Chef Paul to the recipes in the Sept 26 recipes for
Broccoli, Raisin and Bacon Salad Recipe Can't wait to try them all.
Thanks Again Marcie
First of Thanks for such a great
newsletter. I really look forward to it. This is for Joyce of Pleasant
Hill Mo. Dated 9- 25-06. This is my
Mother's bread pudding. I have had the recipe since I got married 56 years
ago. It is really tried and true. Pat form S.Ca
My Mother's Bread Pudding
Preheat oven to 325 Degrees
1 Qt Milk Scalded ( I use 2% )
1/2 Cup Sugar
1 Tsp Vanilla
5 Eggs
6 Slices Bread Toasted and buttered ( or to fit the pan)
1 Cup Raisins
Topping
1/2 Cup Sugar
1 Tsp Cinnamon or to taste
Mixed together
Scald milk, add sugar, vanilla and beaten eggs. ( I temper them with a
little milk first then pour into the milk.) Toast and generously butter
bread. Cut in half for easier serving. Place toast in sheet cake pan,
(That will fit in a larger pan to water bath the pudding.) Pour milk
mixture over bread, add raisins and sprinkle cinnamon and sugar mixture
over the mixture. Place pan in larger pan and add water to about 1/2 way
up the pudding pan. Bake for 30 minutes at 325 degrees or knife inserted
in center comes out clean.
You can use sour dough bread cut up in 1 " squares, or add 6 Tbl chocolate
chips . A girl friend of mine
use day old glazed doughnuts
Hi, Nancy,
I hope you are having a great week and that your babies are putting a
smile on your face today!
I have at least two email addresses for you, Nancy, and I was wondering if
you have any preference which one I use? I always use
nancys_kitchen@amaonline.com
to write you, but would you prefer I use another? I'll use whichever one
you prefer. I've wondered about this for a while, but keep forgetting to
ask you.
For Shannon in Ohio, 9/23 newsletter,
I think I remember the dessert you described. My Mom used to buy a boxed
dessert mix called Whip And Chill (or Whip n Chill?) when I was little and
I remember it being
SO good. I wish the company still made the mix, because I'd buy it today.
LD, 9/24 newsletter, pg. 2, was wanting cornbread made with white cake
mix. I found this on the
internet. Hope it's what she is looking for.
Prepare corn muffin mix just as box directs. Set aside. In another bowl
prepare yellow cake mix per box directions. Pour prepared cake mix into
prepared corn muffin mix and stir well. Turn batter into greased 9x12x2
inch pan. Bake at 350º for 30 to 35 minutes or til toothpick comes out
clean. Serve warm with
Honey Butter.
Hope all the family is doing well. Take care!
Sharon in Texas
Comment
I check the nancys_kitchen email address once every 10-15 days or so. I
prefer either nrogers@arn.net
or nrogers@amaonline.com. Both
of those come directly into my Outlook Express.
Nancy
Hello Nancy, Kitties, and Friends! I
know that some of our members are sending baked goods to our troops in
Iraq, and came across a link I thought they might find helpful. It's from
Nestle's web site and
tells what ingredients cannot hold up to the desert heat, plus they give
some suggested recipes. Best of all, other bakers have tried and reviewed
the recipes, so they're TNT.
http://www.verybestbaking.com/promotions/
Take care everyone!
Sue (Cooky) in Indiana
This is for Kathy in FL looking for
make ahead recipes.
Hanky Pankys
2 1 pound roll sausage, 1 hot, 1 mild
1 loaf of cocktail bread
1 pound velveeta cheese
1 t ground thyme
Brown sausage, drain well. Add cheese until melted and thyme. Spread onto
cocktail bread (we like the pumpernickle). Lay on baking sheet and put in
freezer until frozen. Remove from tray and put in ziploc bag until needed.
To bake:
Preheat oven to 375 degrees. Layer onto baking sheet. Bake for 12-15
minutes, or until heated through.
Cream Cheese wraps.
Package of sun dried tortilla wraps
Soft cream cheese in tubs, I use garden vegetable and cream cheese and
chives
Spread cream cheese on tortillas. Roll up and wrap in foil, overnight.
Slice and serve.
Hope these is something you were looking for.
I too have a favorite childhood sandwich. We would toast white bread,
spread it with butter from the West Side Market, than add sliced tomatoes.
Some mornings, my mother would let us have coffee, if there was extra from
making it for my father's thermos. She would make it mostly milk and
sugar, and we would dip plain buttered toast in it. We too were poor, with
8 kids in the family, but never realized it. My father always made sure we
had the first fresh fruit of the season that he would get from the market.
We too had a garden, even though we lived in the city, and my mother did a
lot of canning, which we used all winter. When I was still in Ohio, I
would can salsa, tomato juice, tomatoes with my sisters, and make pies to
freeze and bake in the winter. One of our favorites was grape pie, made
with Concord grapes. Unfortunately, I have been unable to find them down
here. I guess I will have to wait until I go up north to visit.
Nancy, thanks again for all you do. The idea about the scrapbook is great.
I can't wait to read what everyone has sent.
Gloria (SC)
Dear Nancy & Friends,
My Mom has been making this since she was young (the recipe is from an
ancient WONDERFUL FLOUR
booklet--so old there isn't even a date on it).
Work into this mixture 2 tbsps. shortening (butter or lard). Moisten with
milk to a consistency which can be dropped from a spoon (softer than
biscuit dough). Slice up 2 medium-sized apples & place in the bottom of a
baking dish; sprinkle with sugar, cinnamon (Mom just throws some in from
the palm of her hand, like Rachael Ray does)& dot with butter. Drop batter
by spoonsful over this mixture & steam for one hour. It is light as a
feather. Serve with lemon sauce.
Lemon sauce:
Mix 1 tbsp. flour with 1 cup sugar. Drop in 1 tbsp. butter & pour over
this 2 cups boiling water. Let simmer until it has thickened somewhat. Add
1/2 tsp. lemon extract.
Susan M. from Superior, WI.
Heh. I love the calories (Points) in
virtual food. But somehow the taste is just
missing something. Okay,
I’ll take up the challenge to create a low cal/low Points version of the
Chocolate Lava Cake. So Nancy,
Rose Marie in Lee’s Summit, and Linda in KY, I’ll get back to you. Testing
will be grueling, but somebody’s
gotta do it. LOL.
Susan in San Antonio www.fizzymeals.com
Hello all in Nancyland, Siggy and
Ditto. Just wanted to share this delicious apple dumpling recipe with all
of you who would like to try them. Believe me if you try them you will
keep baking them forever. I have
had so many to ask for the recipe.
Apple Dumpling Recipe
4- granny smith apples, peeled and cut into quarters
2- cans crescent rolls
1-cup or 1-1/2 cups orange juice( I used canned) but if frozen is used, be
sure and mix it up as directed
on can.
1-1/2 cups of sugar
1-1/2 or 1 3/4 sticks of butter
put orange juice, sugar and butter in a pot and cook till butter is
melted. Put a quarter of the apple in each
triangle of crescent roll. Wrap the apple up and pinch together if any of
the apple is showing. Place in an
ungreased pan or baking dish. Pour the juice mixture over the dumplings
and bake at 350 degrees for 30
-35 minutes or till golden brown. So yummmmy and I lnow you will love
them. God Bless all of you..
GLORIA FARRIS
Re: the discussion on the carbs in a
potato. I think the person who said there was one carb was referring
to a diabetic exchange. A small, I think 3 oz. potato, has 15 carbs in it.
For diabetics, 15 carbs equals 1
carb exchange. How many carb exchanges a diabetic can have per day depends
on the amount of
calories they are supposed to have. I am diabetic, supposed to have 1800
calories a day, which equals
15 carb exchanges a day. Read your labels, if a serving of a product has
30 gms of carbohydrates, that
is 2 carb exchanges, etc.
Knitter in Illinois
For the person that asked about "old
time remedies" , here's one that I sure was glad when my Mom quit
giving it to us. Milk of Magnesia in orange juice every morning. we did
good to get it down. I don't remember how long we had to drink this, but
it got to where it came back up a lot faster than it went down!
Went to my family reunion today and among the dishes I took, I made the
oatmeal cake from the recipe that i had to have gotten off this
newsletter. Everybody liked it. But it nearly didn't go any further than
the waste can. When I remembered to stick the cake under the broiler just
to brown a bit, I forgot and burnt is up nearly. I was able to scrape off
the coconut and nuts and the cake itself was fine. I bought more nuts and
coconut and I made the recipe for the topping and half another recipe and
it turned out fine. I did not attempt to brown it again and it was really
good anyway. I cooked 3 days for this reunion
and I' m glad it's over. I will do very little, if any, cooking this week!
When my uncle would kill a hog, my Mom would bring some of the fat home
and render it out. She kept the cracklings for cornbread. Boy was that
good. Back then we never heard of cholesterol.
Sandee in West TN
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