Question about Chef Raymo's
Pork Chops
Can the pork chops be overlapped (so I can do a larger quantity) or will that
affect the appearance of the finished product? Thanks for your help. I just love
your recipes.
Sharon in Illinois
Nancy, in response to pigs in the blanket. no oven
time and how long it takes and isn't there or should something about tomatoes
sauce in it.
I would like to make for it sounds easy. no cabbage
rolls to make. Thank you for your wonderful newsletter you are doing a fine job
with it. Give your kitty an extra hug from me.
Pearline
Hi, Nancy,
Since I took so much from you, I have always wanted to share my recipes but was
not sure if readers like Asian recipes. Anyhow, this is how we cook eggplant and
it?s my absolute favorite. I don?t have the exact measurement but these are the
approximates.
Stir fry eggplant
Cut 4 large brinjal / eggplant into strips (2 inches long with ? inch width
maybe?). Pour about ? cup to 1 cup of oil in wok, heat 10 minutes till sizzling
hot. Fry eggplant in deep sizzling hot oil till soft, (have wok cover ready
because oil may splatters) dish out eggplant when soft, set aside to drain in
paper napkins drain out oil from wok, leaving only 2 tbsp or so in wok add about
3 cloves of chopped up garlic into wok, stir fry till fragrant or golden,
Sometimes we add 3 tbsp of prawn after the garlic. Add 2 tbsp of oyster sauce to
wok (I use Lee Kum Kei oyster sauce) and 1/4 tsp of soy sauce (sometimes we
leave soy sauce out when lazy because the oyster salt is already salty in
itself). Pour back the eggplant, stir fry to combine. Add a sprinkle of sugar
for taste.
It?s makes a greasy dish, but believe me, it?s tasty. Another one of my favorite
is a recipe given to me by a colleague 15 years ago. For this I have the exact
measurement:
Braised Pork in Soya sauce
A
1 tbsp dark soya sauce
1 tsp honey
? tsp five spice powder
2 tbsp oil
2 cloves garlic, chopped
B
4 shallots/small onion, chopped
3 segment star anise
1 tbsp sugar
C
2 tbsp dark soya sauce
1 tsp msg
1 tsp salt
2 lb pork, with skin and some fat
1 cup water
Marinate pork in ingredients A for 1/2 hour. Heat oil in wok, fry ingredients in
B till light brown. Reduce heat, add marinated pork (make sure you have wok
cover ready, oil may splatter) and cook till brown . Add ingredients in C and
1/2 cup of water. Cover and simmer 10 minutes.
Remove lid. Turn pork over, continue boiling in low heat till sauce thick and
oily. Add rest of water and bring to boil, stirring constantly to prevent sauce
from sticking to bottom of wok.
Remove meat and sauce to a heavy bottom saucepan and simmer with cover till
tender (about 1 hour?). Add a little water if sauce thicken before meat is
tender. Serve with warm rice.
We normally have a soup (soup is almost a ?must? at every dinner) and 2 other
dishes to go with rice for dinner for a family of 2+1. A common soup we make is
this :
Easy Vegetable
1 lb pork ribs
2 carrots cut into cubes
2 potatoes cut into cubes
2 onions cut into quarters
2 tomatoes cut into quarters
Boil in a large pot with 4 rice bowls full of water ( I suppose that?s about 3
cups of water?) for about 40 minutes till soup fragrant. Add 1 ? tsp salt when
cooked, simmer another 3 minutes to dilute salt.
(For babies, puree or mash the vegetables with soup to desired consistency)
This is my easiest fish recipe
Fried fish with ginger strips
Salt 2 steak fillet cod or other meaty fish with 1/2 tsp salt.
Cut up 1 root of ginger into thin slices. fry fillet together with ginger slices
in deep sizzling oil till fish cooked. Ginger slice may burn but these are to be
discarded. The purpose is to prevent to fishy smell. set aside the fillet.
Cut up 1/2 root of ginger in strips, depending on how sharp you want the dish to
be. Fry the ginger in 2 tbsp sizzling oil till golden. Add 2 tbsp soy sauce to
the wok. (it will sizzle). Dish out ginger strips mixture immediately and pour
ginger strips mixture over fillet.
As most homemakers here are trial by error cooks, you probably have to do as we
do, adding a dash here to taste and a dash there to remedy. Also, dishes has to
be slightly salty because it has to go with plain warm rice.
Mom2One from Malaysia
Nancy, My wife is Greek so this is for Doris who
wanted a Greek green bean recipe. Doris, my wife says enjoy. We love them.
I hope Doris likes the Greek beans
Joe, Leavenworth, Ks.
Fasolakia Prasina Yiahni (Green Beans In oil)
Recipe By : Chrysi Demetriou
Serving Size : 6
3 pounds green beans, fresh
1-1/2 cups oil
2 onions, med., minced
1-1/2 pounds tomatoes, peeled, strained or
1 tablespoon tomato paste + 2 Cups. water
2 tablespoons parsley, minced
salt & pepper to taste
water as needed
Wash beans and break them in half or slice them lengthwise. Place in a large pot
of cold water. Heat the oil in a large pot and saute the onions in it until soft
and limp; add the tomatoes (or diluted tomato paste), and bring to boil. Drain
the beans and add them to pot. Add parsley, salt & pepper, and enough water to
barely cover beans. Cook over med. heat until liquid is absorbed but the oil
remains (30 to 45 min.).
Per serving: 544 Calories (kcal); 55g Total Fat; (87% calories from fat); 4g
Protein; 14g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 11 Fat; 0
Other Carbohydrates
The sour cream apple pie recipe
did not list flour in the main body of the pie ingredients but the directions
called for it to be beaten in with the other ingredients. There were two
listings for sugar; 3/4 cup and 2 T. Do you think the 3/4 cup should have read
flour?
Thanks Margo/Boston
CLICK HERE to
respond to messages. Please include the name, of the date of the recipe, and the
name you wish posted with the message in the newsletter.
Thank you so much for posting the
Hershey Bar Cake recipe! I work with someone who
makes these for us for $20 but would never share the recipe. Now I can make my
own!
Thank you, Dena Stroud
A question about the Million Dollar Pie- Should we
drain the can of pineapple???
Thank you. Punky
Thank you Loretta in Texas for fudge puddies recipe.
I will make these with chocolate chip cookie dough and put chocolate frosting on
top and I bet they will be what I am looking for.
Robert in Ohio.
Doris in Southern Illinois requested a Butterscotch
Pie. This was my Mom's recipe (Milw., Wis area).
Butterscotch Pie
9 " pie
1-1/2 c water
1-1/2 c dark brown sugar
2 Tbls. flour
3 Tbls cornstarch
l/2 t salt
2 eggs (separated)
2 Tbls. butter
1 tsp. vanilla extract
Heat sugar and 1 cup of water to boiling point. Mix l/2 c water with the flour
and cornstarch, till smooth. Add to the boiling sugar mixture. Stir until
thickened. Add two slightly beaten egg yolks. Cook for 1 minute longer. Add
butter, salt and vanilla. Let cool then pour into pre-baked pie shell. Top with
meringue.
Meringue.
Beat the two egg whites with 4 tablespoons of sugar and l/4 teaspoon of baking
powder until stiff. Pour over butterscotch filling. Meringue should cover
filling to the edge of pie crust. Bake at 450 degrees till lightly browned.
Approximately 5 minutes. Watch carefully so it doesn't burn.
Mary Jean, San Marcos, CA.
Nancy, I want to thank you for allowing me to solicit information on the ceramic
top electric stove. I appreciate all those who gave me their input. I purchased
a Kenmore ceramic range and have used it a couple of times. So far so good.
Thanks Nancy for your newsletter. Really enjoy it.
Mary Jean
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)
We love fresh spinach, snow peas, and red and yellow sweet peppers (if you are
lucky enough to get the small "pemincitos" that are red, orange and yellow at
Costco, they are great) just tossed together with either a splash of olive oil
or maybe a table spoon of butter. Microwave just long enough to be cooked but
the snow peas should still be crispy (I began with 3 minutes and worked up to
about 6 minutes, but powers on microwaves vary. At different times I have added
fresh mushrooms, a few drops of sesame oil or a good light flavored soy sauce
and sesame seeds. Cook only enough for that meal, as the crispy-ness and still
bright colors are part of the appeal. It is quick and easy and really quite good
and good for you.
Cream of Spinach Soup
Make a cream base for the soup (measurements can vary depending on the amount
desired): Melt 1/2 stick of butter over low heat and as soon as it is melted add
about 4 cups of milk. Stir so it does not scald and when it is hot add a roux of
1/4 cup cold water with 3 heaping tablespoons of corn starch dissolved, this
should be a thick paste. Stir constantly or use a whip until the milk thickens
and remove from heat. In a heavy pan large enough to hold all the thickened
milk, melt 1/2 stick of butter and add 1 medium chopped onion, saut?until
transparent over low heat. Add at least 4 cups of fresh, cleaned spinach about 1
cup at a time and stir to coat well. Keep adding the spinach and saut?just
until it is limp. Slowly add the milk to the spinach and onion, stirring
constantly. Salt and pepper to taste (white pepper is best). A half teaspoon of
garlic is also good when cooking the onion.
Healthier Spinach Soup
Heat half the amount of milk plus chicken stock to make 4 cups, and use olive
oil for cooking the onions and spinach.
Creamier - use half and half or a mixture of half and half or cream plus milk.
My mother used to make a "casserole" of fresh spinach by parboiling it and then
putting it in a square glass baking dish, covering the top with a thick cream
sauce (milk thickened with the cornstarch roux but made almost as thick as cake
icing) and topping that with grated cheese and spicy brad crumbs. It may have
ruined all the "good healthiness" of the spinach, but it sure was good!
I couldn't go without thanking Diana for her ala king
recipe for me. The spirit with which you so quickly typed that out for me is the
same spirit that our own Nancy has each day she works on this newsletter! Hats
off to both you for kindnesses extended.
Anna B.
I need your help.
When sending in your messages for recipes, requests, or questions please
include within the message, the title of the recipe and your name. Also it
would be ever so helpful if you are referring to a particular recipe to include
information about where and what day the recipe is posted. I am guilty of
leaving of the member's name and a title of a recipe on a message at times
because the member's name what not included within the message. When you
are asking a question about a specific recipe it is so helpful if you include
which day the recipe was posted. That way the members can refer back to
the recipe.
Thanks
Nancy
I have a little friend that wanted me to purchase
some things from him on his
school fund raiser. I saw lots of great stuff that would make
Christmas stocking stuffers. Thought others might like to check out the site
too.
CLICK HERE
for the link
Name of student Otis Chandler at Third Street School, CA
This is for clint. You cook this cobbler on the top
of the stove. You can use other fruit if desired. This one is for fruit.
STOVETOP COBBLER
1 lb. (3-4 cups) frozen sliced peaches
1/2 cup sugar
3/4 cup water
1/4 tsp. cinnamon
Simmer the above ingredients gently for 10 TO 12 minutes in a 2-quart saucepan,
uncovered.
Fluffy biscuit top:
1/2 cup all-purpose flour
1 1/2 tsp. baking powder
1/8 tsp. salt
3 Tbs. milk
1 egg
Combine dry ingredients. Add milk and egg. Stir gently with a whisk, just until
ingredients are combined. Let batter a couple of minutes.
Spoon batter over fruit stew, leaving a space between the batter and the wall of
the pan. Cover and cook on medium heat for 10 to 12 minutes. Remove from heat
and let sit, covered, for 12 minutes. Serve hot, warm or cold, with whipped
cream..
Enjoy
dswartz
This is for the soggy apple pie problem. I work in a
bakery and we freeze the pies without baking them . When you want one you just
bake it off as needed. Frozen ones take about a hour to bake.
Robin
Cookie Bakers Guide, free tips and hints on baking cookies
Marla,
thanks for the souped up soup recipe. It sounds perfect for the cold weather and
fast too. I will try this one!
Jakki
Nancy, you publish the best recipe newsletter I've
discovered! I look forward to it every day; and, my recipe collection is growing
by leaps and bounds. Although I have my favorites, I am always looking for new
ways to prepare things I cook regularly, such as chicken, ground beef, quick
breads, etc. Thank you for being there for me and all the members of this
wonderful group.
For Hubba in Nebraska:
Fruit Cake Cookies
1/4 cup butter or margarine
1/2 cup brown sugar, firmly packed
1/4 cup jelly (any flavor)
2 eggs
2 tsp. soda
1-1/2 Tbsp. milk
1-1/2 cups flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 lb. broken nutmeats
1 lb. raisins
1/2 lb. chopped, candied cherries
1/2 lb. chopped, candied pineapple
Cream butter and sugar well. Add jelly and eggs; beat until well mixed. Dissolve
soda in milk; stir into creamed mixture. Gradually add half the flour, which has
been sifted with the spices.
Dredge nuts and fruit with remaining flour, then stir all into batter. Mix well.
Drop by rounded teaspoonfuls, about 2 inches apart, onto greased and floured
baking sheet. Decorate tops with candied cherries, if desired. Bake at 300
degrees F. about 20 minutes until done. These cookies ripen and improve with
aging just like fruit cake. Makes about 5 dozen cookies.
Pat in Washington State
For Knitter in IL
You may find these sites helpful. Some of the sites have their own links to
books you can purchase. If you were to want to do that, I would suggest copying
the title and going to
amazon.com and look for used books which are greatly reduced.
Hope this helps a little.
Nancy in VA
Diabetic Books - Joslin
Diabetic Books - Dietitian
Diabetic Books - Noah Health
Great job Nancy!
Does anyone have recipes for "Homemade Carmel Apples or Taffy Apples?
Would love a couple different types.
Helen/Saunemin, IL
To Jessica in NC
If you want to read the newsletter everyday without the hassle of typing in the
site then you should try making a shortcut on your desktop. Then you only have
to click on it and then click on the date you want to read.
Nancy puts a LOT of work into these letters and everyone appreciates her work.
Sharron
Hi Cathy,
I have a ceramic glass surface and although it does take some time to get used
to cooking on them they are great stoves, but if I had the choice I would choose
a gas stove over an electric or ceramic in a heartbeat. I believe that cooking
on a gas stove is so much easier you can regulate the heat so much more easier.
And I've found out that you can't used stove top grills on a ceramic glass top.
Hope this helps, Rhonda in Texas
Hi Nancy!
My daughter and I recently bought some different types of
fudge candy at a mall and I was wondering if anyone had recipes for candy
similar to these. One was Snickers fudge and the other was Almond Joy fudge. We
would love to make some similar candy for Christmas. Thank you for all the hard
work you put into the newsletter. Reading it is a highlight of my day.
Vickie, in SE Texas
Hi Nancy. I've finished up the evening doing my
favorite thing.. Reading your newsletter. I love bread pudding, but have never
tried to make it. There is a trout farm nestled in the Ozarks called Rockbridge.
It's a tourist place, and has a restaurant. They serve the most awesome bread
pudding, but the bread isn't cubed. In a serving, you get a whole slice of
bread. The sauce on top has a touch of nutmeg, I think. Has anyone had this type
of bread pudding? You can teach an old dog new tricks. I made the 'Not yo Mama's
Banana Pudding', and it is definitely a keeper. Now I need the bread pudding.
Thanks.
Jo from MO.
Nancy, I attended a family reunion today and someone
had brought a dessert called Pig Pudding. I asked,
but they would not share their recipe with anyone. This dessert had the
consistency of cake with a taste similar to brownies. There were pecan halves
baked in the cake. On top was a whipped topping such as Cool Whip, I think. They
did tell me that they had poured a small amount of kaluah over the top . This
was so good, I was wondering if anyone has a recipe for this.
Margaret in MS
Hi all,
I have a couple requests that I have answers for here so here goes:
For keeping an angel food cake from collapsing if you have a glass bottle with a
neck, like the old pop bottles or a wine bottle, invert the cake on the bottle,
right when you take it out of the oven, until it is cool and it shouldn?t
collapse.
Next Mt Dew is sold in a caffeine free version that tastes the same as the
original. My kids like it so that is what I buy if I buy it for them.
TBS in MN
CAKE Donuts
3/4 c. sugar
2 tbsp. shortening
2 whole eggs
1 c. milk
1 tsp. salt
1/4 tsp. vanilla
1/2 tsp. nutmeg
3-1/2 c. sifted flour
4 tsp. baking powder
Cream sugar and shortening. Add eggs, vanilla, lemon extract, salt, nutmeg. Add
milk and flour alternately along with baking powder. Roll out to about 1/2 inch
thick and cut with a donut cutter. Deep fry until golden brown.
Unsure of the source. Probably from Nancy's Kitchen Hugs,
CAT in Oklahoma
In response to Charles need for advice on problems
with freezing apple pies and the bottom of the pie becoming soggy.
Nancy, Please tell Charles to freeze the pie, UNBAKED. Use several layers of
plastic wrap and then a layer of aluminum foil. Don't defrost the pie before
baking it; just bake it at the usual temperature while frozen. I make apple pies
all the time and freeze them for up to 4 weeks before baking. I also add about
1/4 cup of flour to the apples and then I don't have any problems. Hugs, Cat in
Oklahoma.
In response to Zelda's request for ways to use
chipped apples in water.
I'd make several apple cobblers, an apple cake or two and freeze them all.
Wrapped properly, the cobblers and cakes should be good for 6 months. The
cobblers should be frozen unbaked and the cakes can be frozen after being baked.
I freeze cakes in a tupperware cake round or cake taker. Unfreeze at room
temperature, add frosting and the cake should be good.
Hugs, cat in oklahoma
For Cindy that requested a soft cake-like coconut
cookie recipe. This recipe is from my paternal grandmother and is 60+ years old.
Maybe this is what she is looking for.
Coconut Cookies
1 cup brown sugar
1 cup white sugar
1 cup shortening
1 cup coconut
2 eggs
1 teaspoon soda
Add enough flour to crumble, roll into balls, flatten on cookie sheet with fork.
(Usually you would lightly flatten with fork one way, then turn and flatten the
opposite way, as you would with a molasses, or peanut butter cookie).
Bake 15 minutes - 350 degrees F.
Jacquie, Kansas
For Charles. When my mom froze hers, she didn't cook
them, she just froze them unbaked and when she needed them, she put them in the
oven frozen, just like the ones we buy at the supermaket to bake at home. TRY
thawing them in the microwave.
the other Charles (in Florida)
Hi Nancy,
Glad you are doing better! The recipe for a moist Snickerdoodles is
posted on the
All_Easy_Cooking Message Board. I also posted a hint after the recipe
to keep the cookies moist and not dried out. Only bake them 9 minutes, no more.
Leave on cookie sheet about 4 minutes, then place on cooling rack. Cool the
cookie sheet completely before putting more dough on it.
Hope this helps! Sure works for me!
Chris in NM
Peach Cobbler
1/2 cup margarine
3/4 cups all purpose flour
pinch of salt
2 cups sliced peaches
2 cups sugar ( divided )
2 tsp. baking powder
3/4 cup milk
Melt butter in a 2 quart baking dish. Combine 1 cup sugar, flour,
baking powder, and salt. Add milk, and stir until mixed. Pour batter over butter
in baking dish, but do not stir. Combine peaches, and remaining sugar, and spoon
over batter, but do not stir. Bake at 350 degrees for 1 hour.
Phyllis Knipp
My mother in law made this all the time when we were first married and living
neighbors to them. It was delicious!
Special K Cookies
1 cup white sugar
1/2 cup brown sugar
1 cup Karo syrup
1 1/2 cups peanut butter
5 cups cereal
1 tbsp oleo or butter
Combine sugars and syrup in saucepan, bring to boil. Remove from heat, stir in
peanut butter and oleo until well blended. Stir in cereal, drop by spoonfuls
onto waxed paper.
Phyllis Knipp
This is for CK who wanted a recipe for Applesauce
Cake and another for Carrot Cake. My grandmother made these cakes quite
frequently, but I haven't made it in years. I hope they help.
Betty in Canada
Grandma Evans' Applesauce Cake
1 cup applesauce
1 cup coffee
1 cup sugar
1/2 cup shortening
1/2 cup molasses
1/2 cup raisins
1 teaspoon each of cinnamon and cloves
2 teaspoons baking soda
1 teaspoon baking powder
Preheat oven to 325F. Combine all ingredients and mix well. Add enough flour to
make a stiff batter, but not too stiff.(approx. 2-1/4 to 3 cups) This makes a
large moist cake. Bake in preheated oven about 1-1/4 hours or until done.
NOTE:- This recipe is from my grandmother's notes. She did not specify a pan to
use, I usually use a tube pan. She also did not specify length of time for
baking, so it depends on the individual oven.
Great-Grandma's Carrot Cake
In a middle-size saucepan put:-
1-1/3 cups sugar
1-1/3 cups water
1 cup raisins OR chopped candied fruit
1 tablespoon butter
2 large finely grated carrots
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
Simmer for 5 minutes, then cover and let rest for 12 hours. (Must be at least 12
hours).
Then add:-
1 cup chopped walnuts
2-1/2 cups sifted flour
1/2 teaspoon salt
2 teaspoons baking powder
METHOD:- Preheat oven to 275F. Grease 2 loaf pans or 1 tube pan. Pour batter
into pans, bake for 2 hours. Cool, then wrap in foil. Store for a day or two for
flavor to ripen.
Pudding Master Mix
I found this doing a google search, found a master mix at
Cyber-Kitchen, there are other ones, just type in pudding master mix
and look for something of your liking
posted by bubwa 11-13-98 6:36 PM
Master Mix For Puddings
Recipe By : Cookbooks Online
3/4 cup sugar
3-1/3 cups instant nonfat dry milk
3/4 cup cornstarch
1/2 teaspoon salt
Makes 2 cups.
Vanilla Pudding: 1 cup Master Mix
2 cups cold water
1 tsp. butter
1/2 tsp. vanilla
Add water to Master Mix and stir; bring to boil. Add butter and vanilla.
Chocolate Pudding: 1 cup Master Mix
2 cups cold water
1 oz. unsweetened chocolate (or 1/4 cup cocoa)
1/2 tsp. vanilla
Add water to Master Mix gradually. Bring to boil. Add chocolate. Stir in
vanilla.
Barbara
Does anyone have a recipe called "Rudy
cookies" it is a peanut butter cookie that you add pretzels for antlers,
red M & M for nose and brown M & M for eyes. The one I tried uses melted peanut
butter chips and no peanut butter. I have seen variations using peanut butter
but it not the one I want. I know it is early to be thinking of Christmas
cookies, but I hope some one can help me.
Alicia, Syracuse, NY
Homemade Noodles 1
3 cups sifted all-purpose flour
1 teaspoon salt
4 egg yolks
7 to 8 tablespoons cold water
Sift flour and salt into medium bowl. Make a well in the center; add egg yolks
and 4 tablespoons cold water; beat vigorously with wooden spoon until well
blended. Gradually add 3 more tablespoons water, mixing well with hands. Dough
will be stiff, but, if it seems to stiff to knead, gradually add more water. On
lightly floured surface, knead dough until smooth and elastic-- about 5 minutes.
Cover with bowl; let rest 30 minutes. Divide dough into 4 parts. Keep covered
with bowl until ready to roll out. Roll each part into a 16x14 inch rectangle.
Dough will be about 1/6 inch thick. Rectangle need not be perfect in shape. Work
quickly, as dough will dry out. Starting with long side, roll loosely as for
jelly roll. With thin sharp knife, cut roll into 1/8 inch wide strips for fine
noodles; 1/3 inch wide strips for broad noodles. Arrange on ungreased cookie
sheets. Let dry over night before cooking.
(keep covered)
NOTE : Dried noodles can be stored in a covered glass jar in a cool place.
Mary R
Dear Nancy I've been looking at all the lovely
recipes that everyone has been posting they really are wonderful. I love using
other peoples TNT recipes. I have always wonderer what
Cool Whip was? I find it in many of your recipes, I live in Australia and
I cant seem to find, I guess not knowing what it is makes it hard.
Thank you, Lana.
I'm sorry, but made Wendy's
chili and it was a big disappointment. Tasted more like Chili Bean Soup.
Gave the recipe to several neighbors, but after tasting mine, they pitched the
recipe. Only recipe to be disappointed in. It was a strange coincidence about
the Bread Pudding served on the Holland America line. There were 6 of us who
took the Mexican cruise. It was delightful, then just a couple of days before
hitting port we discovered (over in a corner) that delicious bread pudding. Good
thing we didn't discover it sooner, hate to think of the weight we would have
put on. We were all amazed when I came across the recipe. One of the gals made
the pudding (and it was deeeeelicious, but she said the sauce was a little too
tricky for her, so she bought some kind of sauce) it was O.K. but just didn't do
the pudding justice. Love your website, now have three huge notebooks full of
good sounding stuff, I'll never live long enough to make one-half of it (gonna
be 83 shortly). Thanks for all the hard work you put into this. First time I
have ever written to you.....hope you are feeling a little better, and make
those sweet buddies of yours behave.
Fondly, AVRozie, Apple Valley, Calif. (high desert, was the home of Dale & Roy
Rogers)
Many, many thanks to Cindy concerning her reply to my
query concerning whether or not a baking stone would help
my problem with uneven heating in my oven. The problem was wrecking my
cakes. I took her advice and went to Lowe's and purchased four unglazed terra
cotta quarry tiles and came home, put them on the bottom rack of my oven,
preheated it, and baked a perfect frozen pizza for my granddaughter, beautifully
browned on the bottom, not burnt to a crisp like they always have been in the
past. And all for just $2.80, which must be a lot cheaper than purchasing a
baking stone. Cindy and Nancy really ROCK!!!!! Thank you guys.
Gail, Winnfield, LA
Thanks so much for the bread
recipe!! I have been looking for this one for a long time - first having
seen it on tv's Home Matters. I have been using the wrong size pudding! Laura in
Ct
Hi, I am looking for a Mexican salsa that is
heated..and not served cold. Anyone have anything like that?
Thanks, Colene in Arkansas
Nancy the following are a couple of recipes that I
use full and winter.
Easy Chicken and Noodles
you can use any combinations of chicken parts or 4 to 6 boneless and skinless
1 onion quarter
2 big carrots quarter
2 stalks celery
2 quarts water
2 to 4 tablespoons chicken bouillon granules
Put all the above in a stock pot and let cook for about 45 minutes to an hour.
Drain the vegetables out of the broth. Take the chicken and shred with 2 forks.
Take some of the broth and put in a container and freeze. The other put back
into the pot and return the chicken and now put in the noodles.
Have a get day.
Susie Indy
This is for Trudi who was asking for a TNT recipe for
date nut bread. I got the following recipe off the 'Victory Garden' TV show, and
it is just wonderful! It also holds its shape well for gift giving. Just wrap a
loaf in plastic wrap (colored is nice), pop a bow on it, and you're good to go!
Victory Garden Date Nut Bread
"The date nut bread" - Marian Morash, Victory Garden chef
1-1/2 cups (8 oz.) dates, pitted and chopped
1 cup sugar
1 tablespoon butter
1-1/2 cups hot water
2-3/4 cups flour
2 teaspoons baking soda
1-1/2 teaspoon salt
1 egg, slightly beaten
1 teaspoon vanilla
1-1/2 cups pecans, coarsely chopped
In a large bowl, mix the first four ingredients. In another bowl, mix the dry
ingredients. After the dates have softened for a few minutes, add the slightly
beaten egg, vanilla, and dry ingredients. Stir until relatively smooth, then add
pecans. Turn batter into a buttered and floured 12"x 4" loaf pan or a regular
9"x 5" loaf pan. Bake on middle rack in 350-degree oven for one hour, or until a
toothpick inserted in the center comes out absolutely clean.
Jan W. in Memphis
There are no instructions for the frosting on
Patty's Hershey Cake. Are the ingredients all mixed
together or how are they prepared?
Marilyn B
This is in response to Anna B. who requested a recipe
for creamed chicken with peas and carrots in the October 9 newsletter. I have a
recipe that has all the ingredients she wants except carrots, and we have
enjoyed it over the years. Perhaps she can work it over and add the carrots if
an exact match doesn't turn up.
Chicken a la King
1 tube jumbo biscuits (Pillsbury Grands), toast, or other bread
A sprinkle cayenne or paprika
1 cup dry white wine
2 cups chicken broth
1 bay leaf
4 pieces boneless, skinless chicken breast
1 tbsp. vegetable oil or olive oil
2 tbsp. butter
1/2 pound small white mushrooms, sliced
1/2 small white onion, chopped
2 tbsp. all-purpose flour
3 tbsp. chopped pimientos
1 cup frozen green peas
2 tbsp. chopped parsley
Bake biscuits according to package directions. Sprinkle with cayenne or paprika
prior to placing in oven. Cool.
In medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay
leaf to boil. Slide in chicken breasts and poach in simmering liquid 10-12
minutes.
Preheat a second skillet over medium heat. Add oil and butter. When melted add
mushrooms and onion and cook 5 minutes, until tender. Add flour and cook another
minute.
Pull chicken from broth and set on cutting board. Ladle cooking liquid into the
mushrooms, whisking it in. Use 2 - 2 1/2 cups of liquid and discard the bay
leaf. Add pimientos and peas to the sauce. Dice chicken into bite-size pieces
and slide into bubbling sauce. Split biscuits. Place bottoms on dinner plates
and cover with Chicken a la King. Cap with biscuit tops and garnish with chopped
parsley.
Bobbie in Texas
For Charles and his apple pies
Charles, freeze your apples, and your pie crusts separately. to avoid
condensation.
Victoria, NC
Spinach Casserole
2 pkgs. frozen chopped spinach
1 8-oz pkg. cream cheese
1 can cream of mushroom soup
1 can French-fried onion rings
Cook spinach as directed. Drain. Place cream cheese and soup in a
double boiler. Heat until smooth. Layer spinach, cream cheese and soup mixture
in casserole dish. Add onion rings on top. Bake at 350 until bubbly ( approx.
25-30 min.)
I have made this for several years and cannot remember where I got the recipe.
Zelda from Grand Prairie, TX
Nancy,
I missed the Pineapple Angel Cake and wish to ask
the date it was posted as I have not been able to locate it..
Many thanks for all your hard work. I'm so happy to be a part of your
newsletter.
Ann, Cape Cod
Hi!!
From an old gas company recipe cookbook (1956) this recipe is dual - rolls and
doughnuts.
Ever-Ready Refrigerator Rolls
1/3 Cup Sugar
1 -1/2 tsp. salt
2 Eggs, well beaten
1 Cake yeast, dissolved in 1/2 cup lukewarm water
2/3 Cup Shortening
1 Cup Scalded milk
1 Cup Mashed potatoes
All-purpose flour to make stiff dough - 6 to 8 cups (sift before measuring)
Dissolve yeast in lukewarm water. Mix shortening, sugar, salt, and mashed
potatoes with scalded milk. When cool, add yeast mixture. Blend thoroughly with
eggs. Stir in enough flour to make stiff dough. Turn out on a slightly floured
board and knead until dough springs back when touched. Put into a bowl large
enough to allow for slight rising, cover with cloth and set in cold part of the
refrigerator until ready to use. Pinch off dough, shape, and let rise until
light. Bake on center rack at 400 degrees for 15 to 20 minutes. Yield, 5 dozen.
For doughnuts use above recipe for rolls
Roll out dough to 1/2 inch thickness and cut into desired shapes. Let rise until
almost doubled in size.
Fry in deep hot fat (375), turning to brown both sides. Drain on heavy paper.
Spread with powdered sugar (confectioner's) sugar icing or coat on all sides
with coarse sugar. Doughnuts should fry in 3 or 4 minute's time. Yield, 3 to 4
dozen.
Make ahead and use whenever wanted. Convenient!! Enjoy!!
Corinne from Murrieta, CA
Dear Nancy, I want to share this recipe.
This is Mamie Eisenhower's recipe, wife of President Eisenhower. My Mom use to
make it every Thanksgiving. Very good! Combine: 3 beaten egg yolks, 3/4 cup
brown sugar, 1 1/2 cups canned pumpkin, 1/2 cup milk, 1/2 tsp. salt, 1 tsp.
nutmeg. Cook in double boiler until thick, stirring constantly. Soak: 1 envelope
Knox gelatin in 1/4 cup cold water, stir into hot mixture. Chill until partly
set. Beat: 3 egg whites, add 1/4 cup sugar and beat stiff. Fold into pumpkin
mixture, pour into baked pie shell and chill until set. Garnish with Cool Whip.
Makes one big pie.
Virginia in Pa.
Keep up the good work, I really enjoy your recipes.
I'd like to ask does anyone have a recipe for a Christmas
Jello Salad, my mom used to make one years ago. I can remember that it
had cottage cheese, cherries, nuts and cream cheese or sour cream in it, it was
either cherry or strawberry jell-o. I sure hope someone can help me with this.
Shelia, Alabama
Here is one of my favorites. Could it be
similar to what you are looking for?
Nancy
Christmas Jell-O Salad
2 (3 oz.) pkgs. black cherry Jell-O
1 (16 oz.) can bing cherries
TOPPING
1 lg. (8 oz.) softened cream cheese
1 (8 oz.) sour cream
1/2 c. sugar
1 tsp. vanilla
1 c. chopped pecans
1 c. miniature marshmallows
Dissolve Jell-O in 2 cups hot water. Add 1 cup cold water and the juice from the
cherries. Add cut up cherries and pour into 13"x9" glass pan. Chill until firm.
Mix softened cream cheese with sour cream. Gradually add sugar and vanilla. Add
pecans and marshmallows. Spoon on set Jell-O.
There are many Holiday Jell-O recipes on
All Easy Recipes
Question about Bread Pudding
Recipe
I need to know if you cook the pudding before you mix with the bread cubes, or
do you put it in dry, and add milk.
Betty Turner
When I make apple pies I put
them into the freezer uncooked. Take them out of the freezer and put them
into the oven frozen and bake, always come out fine. I do this with any fruit
pie.
FDB
Dear Nancy,
Just wanted to ask how you are doing and let you know you are in my and many
readers' prayers. Thank you for the hard work on our recipe exchange, there has
got to be many mornings that you don't feel like getting up let alone doing the
newsletter. Tell us more about your cat!
Jackie, Las Vegas
There are some mornings I just don't want to get up but there is a Siggy cat
looking at me with anticipation of getting fed. Since Siggy lets me live
here I get up and feed him. I really do enjoy doing the newsletters (most
days.) There are some days I would rather past 4:00 to 4:30am but get up and
send it out as early as I can so our members can read it as they drink their
morning coffee.
Siggy is such a brave cat. There was a tiny bug on the floor tonight and
as usual Siggy was yelling for me to save him. At least this time it was a real
bug and not a black piece of yarn. I did as he wished and killed the bug
so he would get off the top of the refrigerator. We have had so much rain
that little bugs seem to be everywhere outside. Most do not make it inside
but this one did.
Nancy
I just wanted to tell you, that if you live in the
U.S., Mountain Dew contains
caffeine. If you live in Canada, there's no caffeine in Mountain Dew.
Lisa
Thanks to Bibbie in texas, for information on
baking cake. I have it in the oven now, and think you are right. Bake the
same time as Bundt cake.
Marsi
Hi Nancy!
Our small country church is planning a Fall Festival
for our youth group. We don't do Halloween, but will have our festival on the
Saturday evening before Halloween. Does anyone have any ideas for recipes or
decorations that would be for fall but not the things associated with Halloween?
Thanks,
Vickie, SE Texas
Root Beer
1 gal. warm water
1 3/4 cup sugar
4 tsp. Root Beer extract
1 tabl. dry yeast
Mix in gallon glass jar - set in sun for 3 hours. Chill
Donna in Me
FDB
Nancy, several people over the past few weeks have
asked for a salsa recipe to use up those onions, peppers, etc. in their garden.
Here is one I have used for years. My aunt always used a blender full of onions
and peppers (each). I add more depending on how thick I want my sauce to be.
Peppers can be of any variety you choose. Hot, mild or a combination.
Pepper Sauce
1 Gallon Ketchup
1 Quart Vinegar
4 Cups Sugar
3 Tbsp. Worcestershire Sauce
4 Tablespoons Mustard
Add Onions and Peppers. Cook To A Boil. Put in Hot Jars and Seal. I do not water
bath afterwards and have had no problem with the jars sealing. I keep my sauce
simmering and my jars are hot when I put the sauce in.
Arvilla
Mississippi Mud Bars
1/2 cup softened butter
1-1/2 cups sugar
3 eggs
1 tablespoon vanilla
1 ? cups flour
? cup unsweetened cocoa powder
? teaspoon salt
1 cup coconut
1 cup walnuts, toasted and chopped (divided)
1 (7 oz.) jar marshmallow creme
? cup miniature semisweet chocolate chips
Beat butter and sugar until fluffy. Beat in eggs and vanilla. On low, stir in
flour, cocoa, and salt. By hand, stir in coconut and ? cup walnuts. Spread in
greased 9 x 13 pan and bake 30 minutes at 300?. Remove from oven and spread with
marshmallow creme. Sprinkle with chocolate chips and remaining walnuts. Bake 5-8
minutes until marshmallow is almost set and chocolate is melted.
Heather
Hi Nancy,
I have been looking for a recipe for Chinese broccoli and
beef. I can't find any thing that tastes any thing close to our local
Chinese restaurant If anyone has one I would be grateful.
Thanks Sheri
Anna B requested a Creamed Chicken recipe-This is a
recipe from a nearby restaurant that always has a full house. Creamed Chicken,
in the South, is served on cornbread, so I have included their recipe. Would be
good without the Cognac or Brandy.
(I enjoy the newsletter-thank you for providing it to us. Do the newsletters go
back further than Sept? I have enjoyed reading them)
Creamed Chicken on Cornbread
1/2 stick Butter
2/3 cup Onions, chopped
2/3 cup Celery, sliced
3 Tbl Flour
1 cup Milk
1-1/2 cups Half & Half
Salt and Pepper to taste
1 to 1-1/2 cup Chicken, cooked and shredded
? cup Carrots, shredded
? to 2/3 cup frozen Peas
1 to 2 Tbl Cognac or Brandy
In a large skillet over medium heat, saut?the onions
and celery in the butter. Stir in the flour and milk to create a roux. Slowly
add the Half & Half and salt & pepper. Fold in the chicken, carrots, and peas
and cook only a few minutes until mixture thickens.
If it becomes too thick, thin with heavy cream, a tablespoon at a time. After
the mixture thickens, let it set overnight to allow the flavors to develop.
Serve over sliced cornbread.
Cornbread Deluxe
11/2 cups self-rising Cornmeal
? to 2/3 cup Vegetable Oil
1 cup Cream Style Corn
2 tbls Onion, chopped
2 Eggs
1Tsp Salt
Gently mix all of the ingredients by hand. The corn bread comes out best if it
is poured into a greased, preheated iron skillet. Bake in a preheated 350 degree
oven for 30 minutes or until a knife inserted in the center comes out clean.
Susan W in TN
Some one had sent a message saying that to make the
thicken for a cream soup you add milk and 3 Tablespoons of
flour, but they didn't say how much milk. I don't remember who wrote the
e-mail, but it was posted in the Friday October 8 news letter.
Have a good day! Cindy
This is for Charles
I don't bake my fruit or berry pies before I freeze them
and I don't have a problem. I do bake Pumpkin first without a problem.
Riz
On Oct. 6 Graham C from IL. Wrote to ask if you had
to use canola oil in the pumpkin recipe. I looked back for several days and
could not find a pumpkin recipe using canola oil. The only ones I found called
for shortening. I would like to have the one using canola oil. Can you please
help me. Thanks, Dorothy
PUMPKIN COOKIES
3/4 c. canned pumpkin puree
3/4 c. packed brown sugar
1/2 c. nonfat plain yogurt
2 tbsp. Canola oil
1 tsp. vanilla
1 c. raisins
2 c. sifted cake flour
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. soda
1/2 tsp. salt
1/4 tsp. allspice
1/4 tsp. nutmeg
Preheat oven to 350 degrees. Spray baking sheets with vegetable oil spray. Whisk
together pumpkin, sugar, yogurt, oil and vanilla until smooth. Stir in raisins.
In separate bowl mix flour, cinnamon, ginger, soda, allspice and nutmeg. Using a
wooden spoon stir into wet mixture until just blended. Drop by tablespoons on
baking sheets 1-1/2 inches apart. Bake about 15 minutes or until lightly
browned. Cool on wire rack. .
Hi,
This is a Million Dollar Pie recipe that our family uses. One pie can be served
and the other pie can be covered and froze for another time.
Million Dollar Pie
2 graham cracker crusts
1 large ctn. Cool Whip
1 can Eagle Brand Milk
1 large can crushed pineapple
1 tbs. lemon juice
1 cup chopped pecans
1 cup coconut
Mix all ingredients together. Pour in crust and chill. Makes 2 pies.
Good luck.
Peggy Chrisman of WV
Hello,
I went to the Pumpkin Nook site which is a delight. I was also looking for
Pumpkin English Scones but I could not find them. Perhaps someone has that
recipe. Sounds delicious. Love your newsletter. Thank you
dpuppa1
Here are some recipes I found for Pumpkin Scones
Pumpkin Scones
Pumpkin Scones #2
Pumpkin Scones #3
Here you go Susan,
My version of snickerdoodles
1/2 cup butter (softened)
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
Topping:
3 Tbls granulated sugar
1 tsp cinnamon
In a Lg. bowl, cream sugars & butter together w/ elec. mixer, on high speed. add
the egg, and vanilla and beat until smooth.
in another bowl, combine flour, salt, baking soda & cr. of tartar.
pour the dry ingredients into the wet ones and mix well.
preheat oven to 400 degrees while you let dough rest for 30-60 minutes. in the
fridge. in a small bowl, combine the sugar and cinnamon for the topping. take
about 2 1/2 tsp's of the dough, and roll it into a ball, then roll in the
topping, and press onto a ungreased cookie sheet. repeat with remaining cookies.
bake the cookies for 5-7 mins. and NO more, the cookies seem undercooked, but
will continue to develop after removed from the sheet. 16-18 cookies.
ENJOY! Dee in Tx
http://www.nancyskitchen.com
