Nancy, with colder day just ahead of us up north to recipes come to
mind. The first one is so easy and so good that I think your reader with like
it.
Easy Chicken and Rice
4 chicken breast boneless and skinless
1 cup rice, cooked
1 can cream mushroom soup or can use cream of chicken
1/2 cup milk
1/2 cup onion, chopped
1/2 cup celery, chopped
Spray a 9"x13" pan. Cut up chicken breast, add 1 cup cooked rice, soup milk
chopped onion and celery and mix well. Add to the pan and over. Cook at 350 for
45 minutes to an hour and the last 15 minutes leave partially covered. The last
few minutes you can add 1/2 to 1 cup cheese.
Susie Indy
Watermelon does not have enough pectin to make it jel. Here is a recipe. I
would imagine (as long as it isn't spoiled) that you could open the jars, put
the contents in a deep saucepan bring it to a boil as the following recipe
states - although I think that I would boil it slowly for about 5 minutes - just
in case there is bacteria in it. Then add the pectin and process accordingly. I
hope that this helps.
Pat in Atlanta
Watermelon Jelly
4 cups watermelon, remove seeds (not rind)
3 1/2 cups granulated sugar
2 tablespoons lemon juice
1 (6 ounce) bottle liquid fruit pectin
Place watermelon in blender or food processor and blend or process until smooth.
You should end up with 2 cups pur?.
In large cooking pot combine watermelon pur?, sugar and lemon juice. Bring
mixture to a full rolling boil. Add pectin all at once. Boil hard for 1 minute,
stirring constantly. Remove from heat; skim off foam.
Ladle jelly into clean hot half-pint jars; seal. Process in a boiling water bath
for 5 minutes.
Makes 4 half-pints
For Hubba in Nebraska
Fruit Cake Cookies (TNT)
I have used this recipe for over 30 years. I received it from a friend in
Atlanta, Georgia.
1 cup margarine
1 cup brown sugar
3 cups plain flour
3 eggs, beaten
1 tea. salt
6 slices candied pineapple
1 pound candied cherries
1 cup dates
7 cups nuts
1 tea cinnamon
2 tea vanilla
2 tea almond flavoring.
Cut fruit in small pieces and dredge in 1 cup of flour. Add rest of flour, nuts,
salt and cinnamon. In a separate bowl cream margarine, sugar and eggs. Add a
little flour at a time to the egg mixture. Mix well. Add flavorings. Stir all
together until well mixed. Drop by spoonfuls on a greased cookie sheet. Bake at
350 degrees for 12 minutes.
Patty in North Carolina
Does anyone have a good cake donut recipe?
Thanks, Connie in Oklahoma
A Gentle Reminder, Posting Guidelines of this newsletter.
Many members of this group cut and paste the great sounding recipes from this
newsletter into their recipe software programs and to their word processors. Out
of respect to these members messages not following the rules (below) will not
have their messages posted in the newsletter.
Nancy
Requests, replies and recipes that are in all capital letters, have no capital
letters are not posted to the newsletter.
Requests, replies and recipes that have no punctuation or excessive punctuation
are not post the the newsletter as well.
I looked on your your web site and enjoyed your recipes. I used to have a red
hot divinity recipe a long time a go which got destroyed by a tornado. I have
not found one since and have looked every where. It was made with red hot
candies. Would you have any idea where to find this recipe?
Thanks so much. Marilyn
This is for the lady who was wanting a recipe for homemade noodles. Hope she
can figure this one out as I stated making these many years ago.
Homemade Chicken and Noodles
I just made this for tonight's meal, so I have tried to remember each ingredient
and the true measurement, as I am a taste and trial and error cook. Here Goes---
1 large frying chicken, as these are the most tender
20 chicken bouillon cubes
2 Tablespoons garlic powder, Optional
4 quarts, water
8 large eggs
6 cups white flour
Generous amount of flour to roll the noodle dough on.
3 tablespoons margarine
Cut up chicken and place in a large kettle with the water. Add the margarine,
bouillon cubes and the garlic powder. Allow to boil until the meat falls off the
bones. Cool and debone, the chicken. Strain the broth and add the chicken meat.
Place about 5 cups of flour in a large bowl. Add the eggs and stir until a soft
dough forms. Knead the dough, adding more flour until it is very stiff. Pour a
generous amount of flour on the board or rolling surface and divide the dough
into two pieces. Roll, each piece out to paper thin, thickness. Allow to dry,
about an hour. Cut each piece into 5 inch strips. Stack the strips from each
section of dough and cut into toothpick strips the short ways of the dough. (got
that?) My French blood is showing!! Sprinkle with flour to keep the strips from
sticking together. Bring broth to a full boil and add the noodles, a bit at a
time -all the while--keeping the broth at a full boil. Stir constantly, as you
add the noodles. Season to taste. Add more water if the broth becomes to thick.
I hope this does it, as I have made these for years and have never tried to
explain the makings of them to anyone!! I learned by watching MOM make them.
Phyllis Knipp Family Favorites
Hi Nancy. I look forward to your newsletter everyday. This recipe is for
Hubba in Nebraska who requested a recipe for Fruitcake cookies. This is from my
mothers old handwritten cookbook, it is falling apart so I have transferred most
of it to my website. I make these every year for Christmas, when I make my
fruitcakes. I hope it is what she is looking for.
Betty in Canada.
Fruitcake Cookies
4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
2 cups brown sugar, firmly packed
2 eggs
2/3 cup sour milk
1 cup chopped nuts
1 cup candied cherries, chopped
2 cups dates, cut up
1 cup mixed fruit and peel
Red and Green cherries for top (optional)
Method:-
Preheat oven to 375?F. Sift flour, measure and sift again with salt and soda.
Cream shortening, add sugar and eggs. Beat until light and fluffy. Add sour milk
and flour. Add nuts and fruit. Chill dough for several hours. Drop by
teaspoonfuls 2" apart, on lightly greased baking sheet. Top each cookie with
half a candied cherry, if desired. Bake in preheated oven for 8 to 10 minutes.
Makes about 8 dozen.
Betty's Place
For Dena
Hershey Bar Cake TNT (tried)
1 Devils Food Cake Mix
1 small instant chocolate pudding
3/4 cup oil
3 eggs
1-1/2 cup milk
Mix well and bake in 3 pans for 20 minutes at 325 degrees
Frosting
8 oz cream cheese
1 cup confection sugar
1 cup granulated sugar
16 oz cool whip
6 grated hershey bars
Patty in North Carolina
Spaghetti Sauce With Meat Balls
Sauce:
3/4 c. onion
1 clove of garlic, minced
3 T. olive oil
2 (1 lb.) cans or 4 c. tomatoes
2 (6 oz.) cans or 1 1/2 c. tomato paste
1 c. water
1 T. sugar
1-1/2 t. salt
1-1/2 t. pepper
1-1/2 t. crushed oregano
1 bay leaf
Cook onion and garlic in hot oil until tender but not brown; stir in remaining
ingredients.
Simmer, uncovered, for 30 min.; remove bay leaf.
Meat Balls:
4 slices of dry bread
1 lb. ground beef
2 eggs
1 1/2 c. grated Parmesan or Romano cheese
2 T. chopped parsley
1 clove of garlic, minced
1 t. crushed oregano or basil
1 t. salt
dash of pepper
2 T. olive oil
Soak bread in water 2 to 3 min.; squeeze out moisture. Combine bread with
remaining
ingredients except oil, mixing well. Form into small balls. Brown slowly in hot
oil. Add to
sauce; cook 30 min. Serve over spaghetti.
Makes 8 servings.
Hi Nancy,
Here is the Lamb Patties recipe from the 1971 Betty Crocker Recipe Card Library
for Kathy in MI. It was in the Convenient Oven Meals category, card number 10.
Although it is not made jelly roll fashion, as Kathy described, I hope her
husband will enjoy it. -
Shortcake in CT
Lamb Patties
1 pound ground lamb
2 Tablespoons dry bread crumbs
1 Tablespoon parsley flakes
1/2 teaspoon salt
1/4 teaspoon dill weed
1 egg
1 clove garlic, crushed
4 slices bacon
Mix thoroughly meat, bread crumbs, parsley, salt, dill weed, egg and garlic.
Shape mixture into 4 patties. Wrap bacon slice around edge of each patty; secure
with wooden picks. Place patties on rack in broiler pan. Broiling time 15
minutes; turn once.
This recipe was also sent in by Kathi, and Bobbie/Chicago
I have had the Betty Crocker recipe file since 1975. I believe the recipe
Kathy in Mi. is looking for is called Bacon-Lamb Burgers. The recipe is as
follows.
Bacon-Lamb Burgers
8 Slices bacon (about 1/2 pound)
1 pound ground lamb
2 slices bread, torn into small piesces
1 egg
1 small onion, finely chopped (about 1/4 cup)
1/4 cup grated Parmesan cheese or American cheese food
1/4 cup milk
3 tablespoons snipped parsley
1-1/4 teaspoon salt
Dash of pepper
Arrange bacon slices on plastic wrap so they overlap slightly. Mix remaining
ingredients and spread over bacon. Roll up like jelly roll; wrap in plastic wrap
and secure with wooden picks if necessary. refrigerate at least 2 hours but no
longer than 8 hours.
Set oven control to broil and/or 550 degrees. Unwrap lamb roll and cut into 8
slices; flatten slightly. Broil with tops 4 to 5 inches from heat and 6 to 8
minutes on each side.
Makes 4 to 6 servings.
Also sent in by gidget_99_00 in Queensbury, NY
This is for Connie in Texas. Thank you so much for the applesauce cake. It
was very good.
CK
Here is one of several I have...Bon App?it-- Joan
Pasta Coleslaw
8 ounces fussilli or farfalle pasta
2 cups shredded purple cabbage
1 cup chopped tomato
1 cup chopped green bell pepper
1/2 cup chopped green onions (scallions)
Creamy Dressing (recipe follows)
Cook the pasta according to package instructions, drain and set aside. In a
large mixing bowl, mix together the cooked pasta, cabbage, tomato, bell pepper
and green onions. Toss with Creamy Dressing, and refrigerate until ready to
serve.
Creamy Dressing:
1/4 cup light mayonnaise
1/3 cup nonfat plain yogurt
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon dried tarragon leaves
Salt and pepper to taste
In a small mixing bowl, mix together the mayonnaise, yogurt, lemon juice,
garlic, tarragon and salt and pepper to taste.
Makes 6 to 8 servings
Easy, but good..Bon App?it--Joan
Pasta and Pepperoni Salad
1 lb. linguine or spaghetti
1/2 lb. pepperoni slices
1/2 cup olive oil
1/2 cup fresh parsley, chopped
1/3 cup fresh Parmesan cheese, shredded
1 Tbs. fresh basil, chopped
1 Tbs. garlic, minced
1/2 tsp. fennel seed, crushed
Cook pasta in boiling salted water 8-10 minutes until al dente. Drain pasta,
rinse to cool and drain thoroughly. Combine remaining ingredients. Add to pasta;
toss to coat. Cover and chill 2 hours.
Hi Nancy, I have sent in several recipes and I love your newsletter I enjoy
all the writing with the recipes it seems like we are one big family. I have a
request. When I was in California the little trucks came around serving truck
drivers and workers where there were no restaurants. They fixed burritos with
beans and potatoes. I wonder if someone knows how to make them. Thanks in
advance.
Brenda from Alabama
Can't Fail Divinity
This is for the lady who was wanting a good recipe for divinity.
This is a good one that we have been making for years. I have had problems with
it but the recipe will explain the reason for that. !!!
I will be away from the computer for a few days so I will not be adding to
the site. I surely will miss it . I am having a knee replacement and should be
home by the end of the week. I am sure this site will be the first one I go to
after I am up and "running" again!
Phyllis
Divinity isn't my specialty but I can make this one!! I have been known to have
a failure with it, too. That was before I figured out that I wasn't using the
right size jar of marshmallow creme. Our son, Jeff, always said," Mom can even
fail, "No Fail Divinity"!
1-1/2 cups white sugar
1/2 cups water
Pinch salt
1 pint size jar, marshmallow creme
1 teaspoon, vanilla
1-1/2 cups chopped walnuts
Combine water, sugar and salt. Bring to a rolling boil and boil to 250 degrees.
Pour over marshmallow creme and vanilla that has been placed in a large mixer
bowl. Beat until it forms peaks. Add nuts and beat until it looses its shine.
Dip with a teaspoon and place on a sprayed surface. Allow to cool. store in an
airtight container. Enjoy.
For Anna B. who was looking for a recipe for creamed chicken served with puff
pastries, here is my made up recipe for Chicken a'la King. I sometimes use
carrots and peas and other times substitute mushrooms and bell peppers. You can
also add pimento if you like that taste.
Diane's Chicken a'la King
1 pkg. (about 1 1/2 lbs.) boneless, skinless chicken breasts
1/2 # mushrooms - sliced
1/2 green bell pepper - chopped
1/2 red bell pepper - chopped
1 small onion - chopped
2 cups chicken broth
1 Tblsp. lemon juice
1/2 pint cream (or heavy cream or whipping cream or 1/2 and 1/2)
6 to 8 puff pastries (Pepperidge Farm frozen kind - comes 6 to a package)
Cut chicken into bite size pieces and simmer in chicken broth. Saute mushrooms,
peppers and onion in a small amount of butter. Combine all ingredients - cream
last. Cook on medium low about 1/2 hour or until vegetables are done. Thicken
sauce with a couple tablespoons corn starch mixed into cold water and then added
to chicken mixture. Bake puff pastries while chicken is simmering and serve. If
I'm making this with the peas and carrots I usually use about 1/2 bag frozen
peas and carrots. You can use more or less vegetables according to your taste
and it won't change anything else in the recipe. Hope this is what Anna B. is
looking for.
Diane in Albuquerque
If one uses a 9x13 pan instead of a bundt pan the cooking time is reduced.
Usually the bundt is baked approx. 50-55 minutes and a 9x13 approx. 30-35 min.
Best to test after about 25 min....may depend on the oven to some extent. I have
always used the pans and recipes interchangeably.
Cookie in Texas
Nancy, if I remember correctly the person was wanting a WW cake recipe. If
you add cool whip to the angel food and pineapple cake it will add on more
points. I don't remember how many.
Susie Indy
In response to the person who ask what caused the Pineapple version of the
Angel food cake to fall. You can't grease the pan. The angel food one step cake
mixed with the 20 oz. of Pineapple is just like any angel food cake pan can't be
greased and floured. Joan Bell
Nancy as you remember our daughter got married in August and someone from
your site suggested this recipe and it was so so so good. You take equal amounts
of white grape juice and sprite. What we did was also make a ring of the same
mixture as the punch so it would not get watered down. Since this is a white
punch you could add colored fruit. I would suggest add fresh strawberries,
raspberries, and I think that you get the idea.
Susie Indy
This is for Sue who was asking for an egg noodle recipe. This recipe was
given to me by my Mom, I always double it. Jo Ann from the Land of Oz
Egg Noodle Recipe
1 beaten egg
2 Tbs. milk
1 cup flour
1/2 tsp. salt
Mix, then roll out on a floured surface, then slice however wide you like your
noodles (remember they will expand during cooking)
Let dry out for about 2-4 hours.
Italian Green Beans
1 (2 lb.) pkg. frozen green beans
1/4 c. bacon bits
1 c. Italian salad dressing
Cook green beans using pkg. directions; drain. Stir in bacon bits and salad
dressing; toss to coat well. Spoon into serving dish.
Makes 6 servings.
Here's one that Nancy may like...Bon App?it--Joan
Potluck Pasta Salad
2 cups rotini macaroni
2 cups broccoli florets
1 cup sliced carrots
3/4 cup Caesar salad dressing, divided
1/2 teaspoon coarsely ground pepper, divided
1/2 pound smoked turkey breast, cubed
2 medium zucchini cut in strips
1 cup cherry tomato halves
COOK macaroni in boiling water 10 minutes. Add broccoli and carrots and cook
until macaroni is tender, 2 minutes longer. Drain and rinse with cold water to
cool.
PLACE macaroni mixture in a bowl or casserole dish. Toss with half of salad
dressing and sprinkle with 1/4 teaspoon pepper.
LAYER turkey, zucchini and tomatoes on top of macaroni mixture. Drizzle with
remaining salad dressing and sprinkle with remaining 1/4 teaspoon pepper.
Refrigerate at least 2 hours or overnight.
I hope you can help me with a recipe or some direction. Years ago, my mother
would make a cobbler in a skillet on top of the stove. She cooked it without a
lid. I have tried to re-create this recipe or but to no avail. Have you heard of
any such procedure. Do you have any thoughts or recipes? I'll appreciate any
help you can offer.
Many thanks, Clint
This is for Nancy in Alabama she was looking for pasta recipes to share .I
got this from the Kraft Kitchen wed site.
It's very good and my grandkids like it too.
Mozzarella and Tomato Pasta
1 envelope Good Seasons Dressing
2T oil
2 T balsamic vinegar
2 lbs ripe tomatoes (I use cherry and cut them in half)
1 lb cooked pasta (I use bow tie)
1 lb fresh mozzarella ( I have also used smoked mozzarella I like this the best,
it's not fresh but good)
1/4 fresh basil ( a must)
salt & pepper
Mix salad dressing mix oil vinegar in a large bowl until well blended.
Add remaining ingredients toss .
Chill
I have also served this warm and it just as good! Cindy
Million Dollar Pie
1 can condensed milk
1 med. lemon, squeezed
1 (9 oz.) bowl of Cool Whip
1 lg. can crushed pineapple
1 c. chopped nuts
Mix lemon juice and condensed milk. Let stand until thick. Add pineapple and
nuts; mix. Fold in Cool Whip. Beat until light and fluffy. Place in graham
cracker crust; sprinkle with chopped nuts. Put in freezer until firm.
Phyllis Knipp
I have never tried watermelon jelly, but once I made apple jelly that did not
jell. I took it out of the jars, put in pot, brought it back to a boil, and
added another pack of pectin as packaged directed, then put back into sterilized
jars.
Hope this helps.
Betty Turner
In response to Marsi Bundt Cake to 9x13
Yes, I used to always bake Bundt cakes on a 9x13 rectangular pan. No conversions
needed. The only difference was in the shape of the cake, not flavor or texture.
You might, depending on your oven, check for doneness earlier than for a Bundt
cake. Good luck!
Beth from Spokane
In response to the angel food cake and pineapple more times than not it has
not fallen. If it does I just go ahead and serve it.
Susie Indy
Thanks to Jo from Mo regarding the pineapple angel food cake sinking in the
middle.
Millie from MO
PreparedPanty Breadmaker Mixes
My favorite is the California Raisin Brand Mix
Macaroni Salad
1 (20z pkg). salad macaroni [little round]
2 Tablespoons lemon juice
! tablespoon accent
4 Tablespoon salad oil
1 1/2 cup chopped celery fine
2-1/4 oz can minced ripe olives
1 medium bell pepper chopped fine
1 small can chopped pimento
1 med. onion chopped fine
1 pint mayonnaise salt and pepper to taste
Cook macaroni drain mix lemon juice with mayonnaise and refrigerate over night
next day add other ingredients mix well. Will keep several days
Emma
This is the egg noodle recipe that i have used for many years.
Egg Noodles
2/3 cup egg yolks
3 tablespoon cold water
1 tablespoon vinegar
1 teaspoon salt
2 cup flour
Put 1 and 1/2 cup flour in your bowl and make a hole in the middle with your
hand, add the yolks and salt, vinegar, water and mix well add the rest of flour
knead well and kept add flour until no longer damp. I go more by feel than any
thing as I have been making noodles for years and the same with dumping. My
Daughter ask how much flour ,well I don't know just until it feels right. LOL.
Roll very thin and let dry, than cut into thin strips and either freeze
or cook in beef or chicken broth.
Sharon
Nancy, I know you must be tired of hearing of them, but.. I looked in the
indexes below the newsletters, and at the top of the archives. For the life of
me, I cannot find a reference to cooking tiles. I confess I'm rather computer
illiterate, but I can read. I would like to know if they must be "seasoned",
washed or otherwise treated before use. Thank you for your most helpful
newsletters. I know you are the friend of many, especially the young housewives.
Fran transplanted NYer in Fl
Comment
There are no indexes to the newsletters. At the bottom of the page is the
index to the pages on this site. The newsletters on this site are like a
garage sale. You have to look through them to find the good stuff.
Halloween family and party recipes
Halloween Arts and Crafts
Halloween Face and Body Paint Recipes
Halloween Decorations
Halloween Fun Ideas
Halloween Safety
Ten Tips for a Safe Halloween
This is the best newsletter out there. I have gotten so many new recipes out
of the newsletters. Keep up the good work and I will be requesting recipes soon.
This is for Robert who is looking for a recipe for Fudge Tarts. I made this
recipe to give as gifts to friends and neighbors last Christmas. Everyone loved
them. Hope that this is what you are looking for.
Loretta, TX
Fudge Puddles
Makes 4 dozen
1/2 cup butter or margarine, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Fudge Filling:
1 cup Or 6 oz. milk chocolate chips
1 cup Or 6 oz. semisweet chocolate chips
1 can (14oz.) sweetened condensed milk
1 teaspoon vanilla extract
chopped peanuts
In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla;
stir together flour, baking soda and salt; add to creamed mixture. Mix well.
Chill for 1 hour. Shape into 48 balls. Place in lightly greased mini-muffin pan.
Bake at 325? for 14 to 16 minutes or until lightly browned. Remove from oven and
immediately make wills in the center of each by lightly pressing with a melon
baller. Cool in pans for 5 minutes. Then carefully move to wire racks.
For Filling: Melt chocolate chips in a double boiler over simmering water. Stir
in milk and vanilla; mix well. Using a small pitcher or pastry bag (I used a
spoon), fill each shell with filling. Sprinkle with peanuts. (Leftover filling
can be stored in the refrigerator and served warm over ice cream.)
I didn't use the chopped peanuts, instead I sprinkled powdered sugar onto of
them. I did have leftover filling but it didn't last long.
Holiday Gift Recipes
I need some advice as to what I am doing wrong. We were given a bushel of
apples last year and we made some into apple pies and froze them after they were
cooled. Upon thawing them in the refrigerator the bottom was soggy and
there was water in the plate. So the next one went into the oven on low heat to
thaw and after we all had some what was left went in to the refrigerator and
again water at bottom of the plate, bottom crust got soggy, So please some one
tell me how to fix so it will not happen again.
Thanks, Charles
We always had pumpkin chiffon pie on Thanksgiving when I was growing up.
Since I've moved away from my family, I've missed it. My mom has lost her copy
of the recipe and since I'm going back for Thanksgiving this year, I would
really love to surprise her with this pie. I hope someone out there has this
recipe. TIA,
Heidi from Maine
PUMPKIN CHIFFON PIE
1 (9") graham cracker pie shell
1 envelope unflavored gelatin
1/2 c. light brown sugar, firmly
packed
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
Whipped cream (optional)
2 tbsp. light molasses
3 egg yolks, slightly beaten
1/2 c. milk
1 1/4 c. canned pumpkin
3 egg whites
1/2 c. granulated sugar
Prepare pie shell. Refrigerate until needed. In small saucepan, combine gelatin,
brown sugar, salt and spice; mixing well. Add molasses, egg yolks, milk and
pumpkin; mixing well. Bring to boiling, stirring. Remove from heat. Transfer to
medium bowl, cool, then refrigerate, covered until firm. Meanwhile in small
bowl, beat egg whites until foamy. Gradually beat in sugar, 2 tablespoons at a
time, beating well after each addition. Continue to beat until stiff peaks form
when beater is raised. Beat pumpkin mixture until smooth. Gradually beat
egg-white mixture into pumpkin mixture, only until just combined. Turn mixture
into pie shell, refrigerate until firm, about 2 hours. (See note below.) Serve
garnished with whipped cream, if desired. Note: If filling is too soft to mound
when turned into pie shell, refrigerate about 10 minutes, then turn into pie
shell.
Source:
Annie's Kitchen - Fresh Pumpkin Recipes
I love reading all the recipes and tips on your site. You do an excellent
job. I am looking for a Jewish nut cake recipe I used to buy this cake at a
bakery that closed years ago. The cake was a dark and heavy cake. It consisted
of a layer of cake (about 1 inch thick), topped with a raspberry filling, then
another layer of cake, and then powdered sugar over the top. If anyone has the
recipe I would love to have it.
Thanks JC
Baked Pork Chops
Tender juicy baked pork chops
4-6 thick center-cut pork chops
1 pint sour cream
2 cup bread crumbs
Place pork chops in bottom of broiler pan, Spread sour cream in thick layer over
each chop.
Then put bread crumbs on chops to cover. Bake in preheated 350 degree oven for 2
to 2-1/2 hours.
Chef Raymo --Enjoy
Nancy,
I noticed in the Peanut Butter Chews recipe I had not mentioned that while you
are bringing the sugar and syrup to a boil, you need to stir it constantly.
Sorry about that.
Bryan
Several have suggested using the space bar to scroll down instead of using
the mouse. I have found it skips down more than I want. I prefer using the down
arrow. I feel it gives me better control.
Ann in California
FYI
Along with using the space bar to speed up reading the recipes, you can also use
the arrow-down key to scroll down at an easy pace.
Susan in Beavercreek, Ohio
Nancy, I have been reading what the members said about using spacebar to stroll
down newsletter. Well, the on your mouse the little wheel in center of mouse,
you can hold down on wheel for a second till a round circle with an arrow
comes up ,Then just move the little arrow out of the circle to stroll up or down
on page. Then just use mouse to stroll up or down in newsletter .You never have
to use left or right click either .I love reading the newsletter this way. You
can stroll as slow or fast as you want to. Hope everyone will try it this way
and let me know how they like it.
Helen In Mississippi
Some enjoyed the hint on 'hitting the spacebar to go down a page'
Another hint 'hold 'shift' while hitting the spacebar and it will go back up a
page'
Cheryl, Dallas TX
Here are some more Internet Explorer Shortcuts
CTRL+F
Find on this page
SHIFT+TAB
Move back through the items on a Web page, the Address bar, and the Links bar
ALT+HOME
Go to your Home page
CTRL+E
Open Search in Explorer bar
CTRL+I
Open Favorites in Explorer bar
CTRL+D
Add the current page to your favorites
CTRL+A
Select all items on the current Web page
ESC
Stop downloading a page
CTRL+R
Refresh the Web page
This recipe is from Louis Pappas Famous Greek Recipes, the restaurant is in
the Greek town of Tarpon Springs, Florida.
Vrasta Fasolakia Freska (Stewed Green Beans)
1 small onion finely chopped
1/4 C butter
1 lb. green beans
1 clove garlic, minced
1 t minced fresh mint leaves or 1/2 t dried
1 T minced parsley
1 t fennel seeds
1/2 C tomato sauce
1/4 C water
salt & pepper to taste
Saut?onion in butter until golden. Meanwhile, wash beans & cut in 2'' lengths.
Add to onions & saut? stirring constantly until beans have turned a bright
green. Add remaining ingredients & simmer gently 30 minutes, or until beans are
tender.
Dear Nancy, first I want to tell you how much I enjoy your newsletter, keep
up the good work. I was wondering if any of your readers have any recipes for
Sheephead mushrooms they are willing to share.
Thanks. Virginia from Pa.
Hi Nancy,I love your newsletter and enjoy all the stories that everyone
writes with their recipes. It makes you want to jump up and start cooking. You
do a great job, Brenda from Alabama I found this in the Nestle baking magazine
sounds good not TNT.
Holiday Bread Pudding
A festive take on a homey favorite, dried cranberries and a rich caramel sauce
make this bread pudding just perfect for the buffet mix.
16 slices bread, cubed
1 cup dried cranberries
2 cans(12oz each) evaporated milk
4 large eggs, slighly beaten
4 Tablespoons butter, melted
3/4 cup packed brown sugar
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
canned caramel sauce
Preheat oven to 350 degrees F. Grease 12x8 inch baking dish. Combine bread and
cranberries in large bowl. Combine milk, eggs, butter. sugar. cinnamon and
nutmeg in medium bowl. Pour egg mixture over bread mixture, mix well. Pour into
prepared dish. Let stand 10 minutes. Bake 35 to 40 minutes until knife comes out
clean in center. Top with caramel sauce.
Hello There,
Here is a recipe for bread pudding, not old fashioned, but really easy and good.
Bread Pudding
1 loaf raisin bread cubed
2 packages vanilla pudding - the large packages that take three cups of milk and
that is meant to be cooked.
6 cups milk
Mix together and let the bread soak up the liquid for a few minutes bake at 350
degrees for about an hour.
good luck with that Verna from Michigan
Nancy, I enjoy your newsletter so very much and do appreciate the time and
effort you put on it. I am sending a bread pudding recipe that I cut out of our
hometown newspaper many years ago and it is one of the best I have ever had. It
is called Chef Lee's Bread Pudding because the newspaper said that it was from a
Chef Lee who was the chef for the United States Senate for 30 years so I tried
it right away and everyone I have ever given it to has thoroughly enjoyed it. I
am sending this because I read Yvette's letter in today's newsletter asking for
a bread pudding recipe. I know you printed several recently but wanted to add
mine to the list. Thanks so very much and I hope that all will enjoy it.
Chef Lee's Bread Pudding and Vanilla Sauce
Makes 10 servings
3 eggs, beaten
1 1/2 cups sugar
2 Tbsp. brown sugar
1 Tbsp. vanilla
1/2 tsp. nutmeg
4 Tbsp. (1/2 stick) butter (or margarine)
3 cups heavy cream
4 cups cubed, day old white bread
3/4 cups raisins
Mix beaten eggs with sugars, vanilla and nutmeg. Add melted butter and cream and
continue to mix well. Stir in cubed bread and raisins and let stand for 10
minutes. Preheat oven to 375. Pour mixture into well-greased 9 x 13 pan and bake
45 to 60 min. until top is golden brown. Serve warm topped with Butter Vanilla
Sauce. (I used half and half instead of heavy cream as this is very rich and it
is still very good without quite so many calories.) (I also have used day old
Danish or donuts when I would have them left over, as part of the bread
mixture).
Chef Lee's Butter Vanilla Sauce
1 egg beaten
3 Tbsp. brown sugar
1/2 cup white sugar
2 Tbsp. melted butter
1 Tbsp. flour
1 tsp. vanilla
1 dash nutmeg
1/2 cup heavy cream
Combine all ingredients in top of double boiler over pan
of simmering water. Cook, stirring until thickened, about
5 to 7 minutes. Serve over bread pudding. It is truly delicious.
I hope this will help Yvette and anyone who wishes to try it. I do feel that you
will enjoy it as much as my family and friends have.
Jan, Alameda, CA
I would love the Snickerdoodles recipe.
Thank you! Susan
The recipe was posted
August 27th.
This is for Carla in Oregon, I too wanted a GOOD snickerdoodle recipe, I
looked hi and lo...and I think the key is to NOT over bake them. I tried the
same recipe twice, and baked them on a higher temp, for less time and it seemed
to really help. They look like they are NOT cooked all the way in the middle,
but that?s a good thing, because when they are cooled they are a lot more moist
inside. I hope this helps, if you want my recipe, plz let me know and ill be
happy to send it to you,
Dee in Tx
Someone gave me a 6lb8oz can of chipped apples in water. Now I need some
recipes using these so I won't waste them. Any and all ideas will be welcomed.
Thanks, Zelda from Grand Prairie, TX
If it has been a month and your jelly has not jell. Dump it now! Wait until
next year when melons are in season, unless you are getting one from the store.
Unless you had it in the freezer.
Sharon
This is an easy way to enjoy Polenta without all that constant watching and
stirring.
Interesting thought, If you call this "Corn Meal Mush" it goes for $2.00 at your
local diner. Call it "Polenta" and it costs $7.95 at the fancy new Bistro with
the linen tablecloths.
Oven Polenta
Adapted from ?Polenta? by M. A. Jordan, Broadway Books, 1997
6 cups water
1 1/2 cups coarse ground polenta
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons butter cut in pieces
Preheat the oven to 350? F.
In a 1-1/2 or 2 quart oven proof container, (we like to use a Corning Souffl?
dish), combine the water, polenta, salt, and pepper. Dot with the butter and
bake, uncovered, for 40 minutes, stir the polenta and bake an additional 10
minutes. Remove, let rest for 5 minutes to set and serve.
Variations: Sprinkle in 4 to 5 ounces crumbled blue cheese, prior to stirring
and final 10 minute baking. Cheddar or Pepper Jack (shredded) or whatever might
suit your meal can also be great.
Serves 4
Enjoy, Mike in Santa Rosa, Ca
Hi! Anna B's chicken recipe request sounds a lot like good old Chicken al la
King to me. There are recipes for that everywhere.
Corinne, Murrieta, CA
Thanks so much for the wonderful venison recipes! The roast in a bag sounds
perfect. Time for me to get cookin'.
Hugs, Corinne from Pa.
Nancy
These are for the people who have been asking about Bennigan's recipes. I WORK
at Bennigan's and I do believe that they are very easy and oh soooo simple to
prepare, but are very good. I'll have to dig up the recipe for the SW Egg rolls
but I can pass along a quick tip & recipe for the "County Cork Club" sandwich
TIP: Bennigan's uses Jameson Irish Whiskey to marinate their steaks (don't soak
it in the whiskey, but a shot size should cover a couple of steaks). Splash it
over the steaks before grilling.
Anyway
COUNTY CORK CLUB is your everyday basic sandwich with turkey, ham, slices of
bacon, all the trimmings of rabbit food (tomato & lettuce), and American & Swiss
Cheese. However, instead of mayo or mustard we use Smokey Honey Dijon dressing.
The bread used is called a Sunflower Bread, which is just a thicker "cut" than
normal. You can also warm the meat with the cheese in the microwave.
More to come. Thanks again Nancy.
- Ray in LA
I LOVE Spinach and would love to find a recipe for Spinach Soup, Spinach Dip,
and anything that is healthy and easy to prepare. Thanks in advance ...
- Ray in LA (again)
Alicia's Kitchen Spinach Recipes
I?m attending a gardening group party later this month and have been asked to
bring a dish of spaghetti squash.
Does anyone have a really good recipe?
Thanks, Catherine in Alabama
Apple Butter
12 cup applesauce
2 cup sugar
2 pkg. strawberry Kool-Aid
2 small bags red cinnamon candy
1 teaspoon cinnamon
Cook 10 minutes, stirring constantly. Pour into jars and seal.
Source: Chef Raymo's Cookbook
Chef Raymo
Flaming Halloween Punch
1 large pumpkin
1 qt. apple juice
1 pt. cranberry juice
2 cinnamon sticks broken in half
4 whole cloves
16 oz. rum
1 apple, sliced
1/2 c. whole cranberries
4 oz. orange liqueur
1 T. sugar
Slice crosswise through the pumpkin about 2/3 from top. Remove seeds & fibers &
discard. Set mixing bowl into hollowed shell. Bring to boil apple juice,
cranberry juice & spices. Simmer 10 min. Pour w/rum into container & garnish
w/fruit. Warm orange liqueur in small pan. Sprinkle fruit w/sugar. Set orange
liqueur aflame. Pour over fruit. Serve when flame dies down. 18 servings
Fondue in Pumpkin
1 pumpkin(4lbs) washed & dried
2 T vegetable oil
2 cloves garlic, minced
6 oz. baby Swiss cheese, shredded
4 slices white bread toasted, crumbled
2 oz. mozzarella cheese, shredded
1 pt. half & half
1 t. salt
1/2 t. pepper
1/2 t. freshly grated nutmeg
French bread fingers, buttered, toasted for dipping Preheat oven to 350. With
serrated knife, cut 2 in. slice from top of pumpkin & reserve. Remove seeds &
fibers. Blend oil & garlic & rub into interior of pumpkin, then place pumpkin in
large roasting pan. Alternate layers of toast crumbs & cheese inside pumpkin.
Combine half & half, salt, pepper & nutmeg & pour over layers.
Replace top & bake pumpkin 2 hours, gently stirring contents after 1-1/2 hrs.
Accompany w/ French bread fingers for dipping.
Pork Apple Stew in a Pumpkin
2 t. canola oil
1-1/4 lb. pork cubes, trimmed of fat
salt & pepper to taste
1-20 oz. bag frozen stew vegetables
2 med. Golden Delicious apples, cut 1/2 in. slices
3 T. flour
1-1/2 c. chicken broth
1/2 c. apple butter
2 T. apple cider vinegar
1 t. Worcestershire sauce
3/4 t. ginger (ground)
In large nonstick Dutch oven, heat oil over med. high heat. Add pork, sear to
brown for 3-4 min. Add vegetables & apples. Saut?4 more min. Sprinkle flour
over mixture while stirring.
Lower heat to med. & very gradually while stirring, pour in broth. Add apple
butter, vinegar, Worcestershire sauce & ginger. Simmer 8-10 min or until
vegetables tender. Serves 4.
Pumpkin Supreme
4-5 med. apples
1 c. fresh cranberries, washed
1 c. walnuts, chopped
1/2 c. golden raisins
3/4 c. light brown sugar, packed
1 t. cinnamon
1/4 t. each- ginger, nutmeg, cloves
Wash apples well & peel, then core & slice into wedges. In large bowl, mix apple
wedges, cranberries, nuts, raisins, brown sugar, cinnamon, nutmeg, ginger &
cloves.
Pour mixture into pumpkin, which has been set on a baking sheet. Replace cover.
Bake 3-4 hours in 275 oven. Serve hot from pumpkin. After serving, remove
leftovers from pumpkin & refrigerate.
Southwestern Pumpkin Stew
1 c. blanched slivered almonds
1 large pumpkin, 8-10 lbs.
1/4 c. vegetable oil
3 T brown sugar
1-1/2 lbs. beef chuck, cubed
1/4 c. flour
1 small onion, chopped
2 cloves garlic, minced
1 T oregano
1 bay leaf
1/4 t. ground cinnamon
1/4 t. salt & pepper (each)
1/4 c. brandy
2 cans (14.5) beef broth
1 can (16 oz) peeled tomatoes, drained & chopped
2 cups cubed sweet potatoes
1 cup zucchini rounds
2 ears corn, cut into 1" thick rounds
1/2 c. dried apricots
Spread almonds on single layer on baking sheet. Bake at 375, 5-8 min. Stir
occasionally until golden brown. Cool. Cut top off pumpkin to form lid. Scrape
inside to remove seeds, fiber & excess pulp from rim. Rub insides w/2 T. oil &
sprinkle w/brown sugar. Replace lid, bake at 375, 45 min. While pumpkin is
baking, heat remaining oil in heavy skillet.
Dredge beef cubes w/flour. Brown in oil; remove from pan. Add onion & garlic to
pan. Cook over med. heat until soft and lightly browned.
Stir in oregano, bay leaf, cinnamon, salt, pepper, brandy, beef broth & chopped
tomatoes.
Return meat to pan. Cover & simmer over low heat 45 min or until tender. Add
sweet potatoes. Simmer 10 min. Stir in zucchini,corn, apricots & toasted
almonds. Spoon mixture into pumpkin; replace lid. Bake 375, 20 min. Remove from
oven. To serve: Place pumpkin on serving platter; scoop pumpkin pulp w/stew onto
serving plates. 8 servings
Pumpkin as Server
Any stew can be served in a pumpkin which is hollowed & cleaned-out. No need to
bake pumpkin. Line inside w/ heavy foil. Can be placed in 375 oven for 20 min to
keep the stew hot.
Sandra S
Fresh Pumpkin Recipes - Includes pumpkin seed, dinner in a pumpkin, diabetic
pumpkin recipes and more
Hello to all of you. I have enjoyed your newsletter for a while now, and I
want to thank each and every one of you for the enjoyment and information it has
given me. A special thanks to our major domo, Nancy, without whom this
publication just wouldn't stand out in the category as much as it does.
This is my first attempt to post a recipe. Actually, there are two versions of
the same entree. The first is one my family and I have used for years and
everyone seems to enjoy. The second is a fast-lane version I found recently in
my local newspaper. I haven't tried it yet, but it looks like a time-saving way
to produce the same flavors.
Bobbie T
Boeuf Bourguignon (Beef Burgundy)
1 (3-pound) beef round or rump roast, cut into 1 1/2-inch cubes
3 tablespoons butter or margarine, melted
1 large onion, sliced
1 clove garlic, minced
1/4 cup all-purpose flour
1 cup dry red wine
1 (10 1/2-ounce) can condensed beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme, crushed
1 bay leaf
1/2 pound frozen pearl onions
1 (8-ounce) package small fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
Hot cooked egg noodles
Brown beef in butter in a large skillet over medium heat. Transfer beef to a
3-quart electric slow cooker.
Cook sliced onion and garlic 5 minutes in drippings in skillet. Stir in flour;
cook, stirring constantly, 1 minute. Slowly stir in wine, broth and tomato
paste; cook until sauce thickens. Add thyme and next 5 ingredients; pour over
beef in slow cooker. Cover and cook on Low setting 8 hours. Discard bay leaf
before serving. Serve over noodles.
Makes 6 servings
My new find uses a slow cooker, too, but it says it has cut the preparation time
from 30 minutes to 10. Also, there are directions for cooking in a 275-degree
oven if you don't have a slow cooker.
Shortcut Boeuf Bourguignon
1(14-ounce) can beef stock
1 cup full-bodied red wine (merlot, burgundy, or your preference in this class
1/4 cup water
1 (1.2-ounce) envelope plain brown gravy mix (Knorr is good)
2 teaspoons bottled minced garlic
2 bay leaves
3/4 teaspoon dried thyme
5 slices bacon, cooked not quite crisp
1 large onion (about 1 cup chopped)
20 baby carrots
8 ounces already-sliced fresh mushrooms
2 pounds well-marbleized beef cubes for stew
1 (16-ounce) bag frozen small whole onions (or a drained jar of small whole
onions,
sometimes labeled "Holland-style")
Salt, to taste
3 tablespoons cornstarch
Pour beef broth, wine and water into crock of 4 1/2-quart or larger slow cooker.
Pour powdered gravy from the envelope into broth mixture and whisk until any
lumps disappear. Sprinkle garlic, bay leaves and thyme over broth. Cut bacon
into roughly 1/4-inch pieces.
Scatter pieces into crock. Peel and coarsely chop onion. Scatter onion pieces,
whole baby carrots and sliced mushrooms evenly in crock. Place beef cubes evenly
over vegetables; press down and stir to submerge most of the beef in the broth
mixture.
Add drained whole onions to crock. Cover and cook on Low setting for 8 hours (or
as long as 9 if that fits better into your schedule).
Before serving stew, remove lid and stir it well. Remove bay leaves and taste
broth; season with salt if desired. Mix cornstarch and 3 tablespoons of water in
jar that has a lid. Shake well until mixture is smooth and no lumps remain. Pour
mixture evenly over stew. (Stewneeds to be hot when you do this step.) Stir
well. Continue stirring from time to time until stew reaches desired thickness,
about 5 minutes. Serve in bowls.
Alternative Cooking Method:
Preheat oven to 275 degrees. Place ingredients in 4 1/2-quart Dutch oven or
covered casserole dish. Cover stew and place in middle of oven. Bake 4 1/2 to 5
hours or until beef is tender and cooked throughout. To thicken stew, place pot
on top of stove over medium-high heat. Bring to slow boil and thicken with
cornstarch/water mixture as directed above. Stir gently from time to time until
the stew is thick, about 2 to 3 minutes.
Makes 6 servings.
http://www.nancyskitchen.com
