This is for Barb in Illinois..
Depending on the amount of sauce you want to make determine the amount of fresh
tomatoes you will use. Take fresh tomatoes and dip them into boiling water for a
few seconds, and them plunge them into a cold water bath. Peel skins from
tomatoes and cut in quarters, and remove seeds. Put tomatoes and about 1-1/2
cups of water into a deep pot with salt and pepper to cook down. In a fry pan
brown lightly in olive oil about 6 gloves of garlic and a large onion. Add to
pot with about Table spoon of basil and 1 Table spoon of sugar being careful to
add the drippings from the fry pan. If I don't add any meat I put in about 1/2
to 1 teaspoon of red pepper. Add about teaspoon of oregano, and 1 Tablespoon of
parsley. If adding meat then omit the red pepper and brown hot Italian sausages
in the fry pan, then add them to the sauce. I also brown a pork chop or 2,and
add a piece of Capricola. It can be found in the deli section of your super
market. Spoon some of your tomatoes from pot in fry pan to retrieve all
drippings from meat. Add back to main pot. I also make and add my favorite meat
balls. Cook all together on medium low without a top for about 6 to 8 hours. Be
sure to stir often. After browning everything could
be cooked in a crock pot for about 8 hours. from
Dee in Aurora, Canada. Home town Worcester, MA.
Hi Nancy, you are just a jewel. You have no idea how much pleasure you bring
to so many lives a day. Thank you so very much. I have papayas and my husband
nor I care for them. A feller of over ninety, told me last week , while waiting
in a doctors office of a pie his mother , use to make when he was a young boy.
He said, it tasted exactly like apple pie. But was made using green papaya , not
a piece of apple was in it. Any help in finding such a pie recipe will greatly
be appreciated. Or any other uses of green papaya.
Kate
German Curry Sauce for Wurst
If you've ever been to Germany, then you will be familiar with the ever present
"Schnell Imbiss" stands. Similar to a hot dog stand, the Schnell Imbiss stand
sells a variety of wurst dishes including the famous "Currywurst," a grilled
bratwurst, cut into slices, and served with a ladleful of warm curry sauce.
Curry sauce is also served over "pommes" (aka French Fries). This is the recipe,
as told to me by a German Imbiss lady herself. It is really quite simple to make
and keeps well in the fridge. The Imbiss stands always use mild curry powder to
make this sauce. It tastes much better than the commerically prepared versions.
1 cup ketchup
3?4 teaspoons mild curry powder, to taste
Heat ketchup in a small saucepan over medium-low heat until warm, stirring
often. Meanwhile, add lots of curry powder- about a teaspoon at a time (I use
about 3-4 tsp. total), stirring each time, until it no longer tastes like
ketchup, but has a tangy curry taste, stirring constantly. Don't go too
overboard with the curry; you just want it to lose the sweet ketchupy taste.
Cook over medium heat, stirring constantly, until the ketchup thickens a bit and
takes on a grainy look- this only takes a few minutes.
Serve immediately with cooked bratwurst or let cool and store in a plastic
squeeze bottle in the fridge and use as a condiment for any cooked wurst. Serve
warm or cold.
This is for Sheri
Beef with Broccoli
(the secret to this popular restaurant dish is to marinate the beef in a bit of
oil)
Serves 3 to 4
3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces
Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch
2 Tbsp water
1 1/2 Tbsp (20 mL) oil
1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin
slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)
Slice beef and mix together marinade ingredients. Add marinade to beef and
marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in
thoroughly, and marinate beef for another thirty minutes. While beef is
marinating, prepare the vegetables.
Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it
is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe
clean with a paper towel.
Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover
and cook until broccoli is cooked through. Drain the wok.
Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for
about 1 minute. Add vegetables and beef and mix together. Make a well in the
middle of the wok and add the sauce ingredients. Add cornstarch, stirring to
thicken. Mix sauce together with other ingredients. Serve hot.
Variations
*Add carrots and onion if desired. Boil in the wok with the broccoli (you'll
need to add more water).
(This recipe for Beef with Broccoli is adapted from a recipe by Lily Chow, owner
and chef at Calgary's Lok Tao Restaurant, printed in the Calgary Herald January
7, 2001)
Reader Reviews:
Rating: 5 out of 5 stars
Comments: I've been looking for a recipe that tastes like the beef and broccoli
I get at restaurants. This one is awesome, and it isn't hard to make either!
LTorres
For Ray in LA
Spinach Fritatta
1/4 cup butter
3 eggs
1 cup milk
1 cup flour
1 tsp salt
1 tsp baking power
1 lb grated jack cheese (or your favorite)
4 cup fresh spinach, torn into small pieces
Melt butter in 9" x 9" baking dish. In mixing bowl, combine eggs and milk. Add
remaining ingredients. Pour into the dish with melted butter. Bake at 350 for
40-45 minutes.
Judy in California
For Gail from Winnfield, LA who wanted a recipe using cabbage roll
ingredients. Lots of ingredients but sounds ever so good.
Slow Cooker Stuffed Cabbage Casserole
1 pound lean ground beef
1 small onion, chopped
4 cups chopped cabbage
1 medium red pepper, chopped
1 cup uncooked instant rice
1 cup water
1 can (6 ounces tomato paste
1 can (14-1/2) diced tomatoes, undrained
1/2 cup ketchup
2 tablespoons vinegar
1 to 1 tablespoons sugar, optional
1 tablespoon Worcestershire sauce
1 - 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
In a skillet, cook beef and onion over medium heat until meat is no longer pink;
drain. Transfer to a slow cooker: add cabbage, red pepper and rice. In a bowl.
combine water and tomato paste. Stir in remaining ingredients. Pour over beef
mixture; mix well . Cover and cook on LOW for 4-5 hours or until rice and
vegetables are tender.
A shorter cooking time if done on top of the stove.
Corinne Murrieta, CA
Thanks to Betty in Canada for posting your grandparents recipes, 10/ll/04:
Grandma Evans? Applesauce Cake and Great-Grandma?s Carrot Cake. I can?t wait to
try them, especially the Carrot Cake. It sounds as if the batter may ferment
some giving it a sourdough flavor resembling the Friendship Cake.
Betty in Mississippi
Dear Nancy,
I'm terribly frustrated with my oven. I guess it is just not heating evenly
because my cakes are almost always a little too brown on the bottom and just
right on top. Would the cooking stones that were recently discussed help this
problem? If so what size or sizes would you use for a regular size oven? How
many do you use? Do you put them in the bottom of the oven or on a lower rack?
And, where do you find them? If the stones wouldn't work, what can I do, short
of buying a new stove, to help this situation? I just took chicken enchiladas
out of the oven and they were just right on top, but much too brown on the
bottom.
Frustrated Baker
Arvilla, I would like to make your ?Pepper Sauce.? Would you please tell me
the approximate amount of onion and/or peppers you would put in this sauce.
Let?s say you were only adding onions, how much would you add?
Thanks, Betty in Mississippi
Nancy & Friends,
My neighbor recently shared a sample this really good and healthy salad with me
and I adapted it for my calorie and sugar controlled diet. Thought some of you
may want to try it. If these dietary restrictions are not necessary for you and
your family, you can use regular cheese and any bottled coleslaw or poppy seed
dressing. The dressing is very good on coleslaw or any salad using broccoli,
cauliflower or carrot salad. Hope you like it.
Gail in Winnfield, LA.
BROCCOLI AND CARROT SALAD
3 cups broccoli florets. cut small
1 large grated carrot
1/2 c. raisins
2/3 c. grated reduced fat cheddar cheese
Mix well and stir in dressing. Best if refrigerated a few hours before serving.
DRESSING
1/2 c. fat free or light mayonnaise
3 T. apple cider vinegar
3 T. milk
6-8 packets Splenda
Blend mayonnaise and vinegar well, then stir in milk and Splenda. Adjust
sweetness to taste and add a little extra milk if dressing is too thick.
Thank you for the oriental recipes I hope you will put more in the news
letter. I would like one for Mongolian beef if possible and cashew chicken. I
know everyone makes them different but it is all good. Thank you again for all
the hard work and Happy fall to everyone.
LLTB
I am looking for a baked coconut pie recipe. If you have a great one can you
include it in this newsletter.
Mary for Oklahoma
Nancy,
You had a recipe in one of your newsletters for pork tenderloin in a crock pot
made with grey poupon mustard. I can't remember which one to find it in. I
remember you rub the pork tenderloin with mustard and then sprinkle it with
either basil or oregano and put it in the crock pot. Would you happen to know
where I can find it? Thanks for your help and your fabulous newsletter.
Linda
TGI Friday's Bruschetta Chicken
Chicken Breasts
Four 4 oz. chicken breasts (grill right before serving)
Season both sides of chicken breasts with salt and black pepper
Grill 3-4 minutes per side for grill marks or until the chicken breasts reach
165?F
(recommend cooking on a seasoned grill)
Garlic Bread
1 stick of butter (1/4 pound)
1/8 tsp. salt
1/8 tsp. black pepper
1/8 tsp. garlic powder
Melt butter in microwave and stir to combine seasonings
Drizzle your favorite bread with garlic butter and bake at 350? until crispy and
golden brown (approximately 4 minutes)
Pasta
1 lb. angel hair pasta (can cook and chill ahead of time)
2 Tbsp. salt
Boil pasta in ? gallon of water with salt until al dente
Drain and transfer to bowl
If cooking ahead of time, shock in an ice bath to cool, remove from water and
toss with 2 Tbsp. of salad oil
Tomato Salad
Step 1
6-8 medium-size Roma tomatoes
2 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
2 cloves of minced garlic
10 fresh basil leaves
Wash, core and dice tomatoes to 1/4" pieces, save juices and place in small bowl
Wash, dry and cut basil leaves into thin strips
Combine all ingredients and hold for 2 hours before use
Step 2
Heat heavy bottom sauce pan under medium-low flame
Add 2 Tbsp. olive oil, heat oil for 20 seconds
Add any remaining garlic butter from bread to sauce pan
Saut?in oil 2 cloves of garlic sliced into thin coins (if small use 3) for 45
seconds on each side until soft and tender - do not brown garlic (if brown
discard and start over)
Increase heat and add tomato salad and stir
Step 3
Add 1/2 cup of plain tomato sauce to pan and bring to a boil
Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta)
Transfer to a service platter or plate individually
Garnish with balsamic glaze
Balsamic Glaze
1 C. of balsamic vinegar
1 T. of sugar
Bring to a boil in small sauce pan and turn down flame to a simmer
Reduce by 75% until sauce turns to a thick syrup, hold at room temp
To Serve
Slice chicken breast into strips on a bias (45 degree angle) and place on top of
pasta
Slice 5 fresh basil leaves into thin strips and garnish pasta
Enjoy, LTorres
Source:
RazzleDazzle Recipes
Hi Nancy, How are you? Thanks for all your hard work!
War Cake
2 cups brown sugar
1/2 cup shortening
2 cups raisins
2 cups water
3 cups flour
1 tsp salt
2 tsp baking soda
1 tbsp nutmeg
1 tbsp cinnamon
1 tbsp cloves
Combine the sugar, and shortening, raisins and water; heat to a boil for 5 mins.
Let stand to cool. Combine remaining ingredients together and add to boiled
mixture. Mix well. Pour into 9x 13 inch greased pan and bake at 325 for 1-1/2
hours.
Cindy Riley, Ontario, Canada
I agree with Doris in DE. The lady talking about the Butter Bean Soup I would
like to have the recipe also. The winter months are coming and I am looking for
all kinds of home made soups to make.
Betty in MD
Hi, Sarah,
I'm sorry I'm late getting this sent in. I don't know if the following recipes
are exactly like what you had, but I found these in "My Secret Cookbook" by
Paula Simmons. I haven't tried these, but hope they will help you out.
By the way, Sarah, I don't know what kind of cancer your husband has, but mine
had Hodgkin's Disease over twenty years ago, and he's well today! I'm praying
for God's healing for your husband, and for strength and encouragement for you
both!
Sharon in Texas
Cornstarch Pudding Mix
4 c. powdered milk
1 1/2 c. cornstarch
2 c. sugar
1 1/2 t. salt
Mix ingredients well. Store in tightly covered canister or 1/2 gallon jar; keep
in cool place. Makes about 7 1/2 c. of mix.
Basic Pudding
1 c. cold water
1 1/8 c. cornstarch pudding mix
1 c. boiling water
2 T. (or less) margarine
1 t. vanilla
Mix cold water with cornstarch pudding mix in saucepan. Add boiling water and
mix well. Bring to a boil, stirring constantly. Boil 3 minutes, then stir in
margarine and vanilla; remove from heat. Cool 15 minutes, stirring occasionally.
Spoon into glasses and chill. Serves 4.
Variation: Layer pudding and fruit in parfait glasses.
To use as pie filling, use 1 2/3 c. liquid instead of 2 c. Cool 15 minutes, stir
well, and turn into baked pie shell; chill well. Garnish with fruit or whipped
cream.
Chocolate Pudding: Add 1 T. cocoa and 1 T. sugar to the cornstarch pudding mix
as you mix ingredients together, and cook as for basic pudding.
Coconut Pudding: After basic pudding has boiled 3 minutes, add 1/2 t. coconut
extract and 1/2 c. shredded coconut.
This is to knitter in ILL. In the newsletter posted Oct.12 .What size crushed
pineapple do you use and how much water do you put in Jell-O. How about some
cool whip on top. yummy.
Robert from Ohio
Cindy you want to only add enough milk to make the flour a gravy consistency
or maybe a bit thicker. I don't measure the amount of milk and tablespoons of
flour. Also instead of using milk I use evaporated milk and that way you don't
get the curdling that you do with milk.
Cori
I found this one a the
northpole.com Peanut Butter Reindeer
Makes 2 dozen
Peanut Butter Reindeer
From the kitchen of Locklear Family (Dad, Mom, Christina & Aaron)
1/2 cup soft margarine
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 and 1/4 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
mini pretzels (chocolate-covered are good)
M&Ms plain chocolate candy (red and green)
Heat oven to 350 degrees. Beat margarine, peanut butter, sugars, and egg
thoroughly. Mix all dry ingredients together and blend into margarine mixture.
Roll dough into 24 large balls approximately 1 and 1/4" in diameter and 24
smaller balls approximately 1" in diameter. Position one small ball under one
large ball on a cookie sheet, then lightly press down and together to form shape
of reindeer. Press 2 pretzels into the top ball for antlers; add candy pieces
for nose and eyes. Bake for 10-12 minutes.
Hi Lana,
In regards to your post on cool whip and being available in Australia I don't
know if this is the same but you can buy a product called dairy whip in the cold
section of the supermarket, it is a fake whipped cream that comes out of a can
very good for quick decoration of a cake but I do find them to feel greasy? I
hope this helps you.
Shay in Oz
BURRITOS WITH BEANS AND POTATOES
1 lb. potatoes
1 T. oil
1 t. dried thyme
1 t. dried marjoram
3 green onions, minced
1 c. canned or cooked beans
2 avocados, ripe
1 clove garlic, minced
2 T. lemon juice
1/4 t. salt
Pinch cayenne pepper
1 T. onion, minced
1 tomato, chopped finely
Flour tortillas
Finely chop the potatoes and put them in a pan with boiling water. Simmer for 5
minutes and drain in a colander. Put the oil in a large skillet and heat. Add
the thyme, marjoram, and green onion. Cook for 2 minutes and add the potatoes.
Saut?for 15 minutes, tossing occasionally, until potatoes are browned in
places. Add the pinto beans and heat through for 5 minutes. Remove from the
heat.
In the meantime, cut open the avocado and remove the pit. Scoop the avocado out
and place in a bowl. Add the garlic, lemon juice, salt, and cayenne and mash
together until fairly smooth. Add the red onion and tomato and stir to mix well.
let the flavors blend at room temp. Warm the tortillas and place on the potato
mixture and guacamole mixture and roll.
Top with salsa if desired.
Lisa
A response about Million Dollar Pie
Yes, according to the recipe, it says to drain the pineapple.
Lisa
A co-worker friend of mine was in Amish country in Ohio over last weekend
Oct. 9th - 11th. This morning she gave me a wonder cheese tart. It had a cheesy
topping (maybe cream cheese, sugar, and other ingredients??) a raspberry filling
in mine (some had blueberry) and was baked in a pie shell the size of a small
cupcake. Does anyone have the recipe or is there an Amish site with recipes??
Thank you for your help. Barb Neporadny, Olean, NY
HI Nancy,
First of all let me thank you for such a wonderful site full of interesting
recipes and ideas and stuff, I happen to come across it accidentally When
searching for a recipe.
I would like to find someone who may have a recipe for Cranberry Glazed turkey
but the only catch is that the turkey we use here in Australia is a Turkey roll
already frozen, I made this last Christmas and it was a hit with my family and
would love to make it again but unfortunately have lost the recipe somewhere in
our move recently.
Look forward to any response and keep up the good work
Shay - Australia
In response for good leftover turkey ideas, we have a recipe using left over
turkey that my family loves.
Impossible Turkey Ranch Pie
1 ? Cups cut up cooked turkey
1 ? cups frozen mixed vegetables
? cup shredded Monterey Jack cheese
? cup original Bisquick mix
1 envelope dry ranch dressing
1 sup milk
2 eggs
Heat oven to 400F. Grease 9-inch pie plate. Place turkey and veggies in pie
plate. Sprinkle with cheese. Stir remaining ingredients and poor into pie plate.
Bake 33 to 38 minutes or until knife inserted in center comes out clean. Cool 5
minutes.
Kelly from Spokane
There must be something I am missing in searching for a recipe. I click on
pineapple at the end of the newsletter but there is nothing close to what I am
looking for. How do I find cake recipes-short of looking at each day's recipes
for a month-there has to be an easier way! I would be glad to send you the date
for the pineapple angel cake-if I could find it. What am I missing in searching
for it? Connie in TX
Comment
The bottom of the page is the site index. It is entire pages of recipes. When
you clicked on pineapple at the bottom of the page you went to my recipe page
with pineapple recipes.
To find a recipe on a page press Ctrl and the F key. A box will popup and you
can put the word you are searching for on that page. I have no index for the
entire site.
Nancy
Nancy in Alabama,
Here's a pasta salad that is delicious & you don't have to keep it warm!!
Greek Pasta Salad
1 package (12oz) colored corkscrew pasta
1 cucumber thinly sliced
1c. crumbled feta cheese
1/2 c. olive oil
1/2c. sliced black or Greek olives
2 tbl. lemon juice
1/2c. sliced radishes
2 tbl. chopped fresh parsley
1/4c. sliced green onions
1-2 cloves minced garlic
1 tea. oregano
In large bowl toss hot cooked pasta & cheese & olives & radishes & onions and
cucumber until well mixed. In small bowl or jar combine the rest of ingredients,
toss with pasta until evenly coated I like to save a little to pour on just
before serving. Chill 1-2 hours.
April, from SC
Here's another good one for Nancy...Bon App?it..Joan
Pineapple Pasta Salad
12 ounces corkscrew macaroni
1 (20 ounces) can pineapple chunks
1 cup vegetable oil
1/2 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1-1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 cups cauliflower florets
2 cups broccoli florets
1 large green bell pepper or red bell pepper or yellow bell pepper, seeded and
diced
1 medium red onion, sliced thin and separated into rings
Cook pasta according to package directions; drain and rinse with cold water.
Drain pineapple chunks reserving 3 tbsp of juice.
Combine pasta and cauliflower in a large bowl and pour dressing over and mix
till well coated.
(dressing instructions to follow) Refrigerate overnight. Add the broccoli, bell
pepper, pineapple chunks and onions mixing well.
Refrigerate till serving time.
Dressing: Combine vegetable oil, reserved pineapple juice, mustard, vinegar,
Worcestershire sauce, garlic powder, salt and pepper in a jar with a lid and
shake till well mixed.
Hi Nancy,
I am new to this site and I have been enjoying the recipes and looking for
recipes to give for Christmas. Now I have found one I would like to ask a
question:
I live in Australia and I have no idea what all purpose flour is? We have plain
and Self Raising flour here, also semisweet chocolate chips? We don?t have them
here in Australia? Is it ok to use the regular kind?
Look forward to hearing your response thanks, Shay
This is for Kathleen, looking for the Italian Gnocchi recipes..
Potato Gnocchi
This is a real classic. They take a little time but they are easy to make and
more than worth the effort.
Serves: 6
2 lbs - 2 oz. whole baking potatoes
1 beaten egg
2-1/4 cups flour
pinch of salt
Boil the potatoes with the skin in salted water until cooked. Once cooked drain
the potatoes and then peel them being careful not to burn yourself. Pass the
potatoes through a potato ricer and into a bowl. Add the flour, egg and a good
pinch of salt. Mix until you have a nice pliable ball of dough. Prepare a work
area and dust it with flour. Take the dough, a piece at a time, and roll it out
with your hands until you have rolls about 3/4 inch in diameter. Cut the tubes
of dough into pieces about one inch long. With a fork, holding the tines against
the work surface, use your finger to press a piece of dough gently against the
fork and roll it slightly then letting it fall to the table. The result should
be gnocchi with an indent on one side from your finger and a pattern on the
other side from the fork. Handle the gnocchi carefully so they don't loose their
shape. Place them on a lightly flour plates. Keep them apart so they don't touch
one another or they'll stick together. Bring a big pot of water to a boil and
then add the gnocchi carefully a plate or two at a time. When they float to the
surface they are ready just remove them with a slotted spoon and set them in a
strainer to drain off the excess water. Add more gnocchi to the water and serve
the others right away.
Notes:
You can serve gnocchi a lot of different ways. A classic in my region is with
ragu sauce.
Ragu Sauce:
1 lb. extra lean ground beef
7 oz. ground pork
1/4 cup finely chopped pancetta (non smoked bacon)
3/4 cup white onion finely chopped
1/3 cup finely chopped carrots
1 celery stalk finely chopped
1 cup dry white wine
1/4 cup tomato sauce
4 Tbsp extra virgin olive oil
1 Tbsp butter
salt to taste
pinch of pepper
In a pan heat the olive oil and add the vegetables (onions, carrots and celery).
Cook for a about 5 minutes or until they begin to soften. Raise the temperature
to a high heat and add the beef, pork and pancetta. Mix often. Once the meat has
lost most of its red color, after about 5 minutes, add 1 cup white wine and
continue cooking at a high heat mixing often.
Continue cooking until the wine evaporates and then add the tomato sauce, a
pinch of salt and a very light pinch of pepper. Mix well. Now reduce the heat to
a simmer, cover and let it cook slowly for about 2-1/2 hours. Check it
occasional to be sure it doesn't get to dry. If it does add a cup of broth. When
the rag?is close to done add the butter.
April, from SC
For Shelia oct.12th
(all different versions)
LIME JELL-O DESSERT SALAD '78 ( oldie)
1 (3 oz.) pkg. lime Jell-O
18 lg. marshmallows
1 sm. carton sm. curd cottage cheese
1 sm. can crushed pineapple, drained
1 sm. pkg. cream cheese, softened
1/2 pt. whipping cream, whipped
Make Jell-O according to instructions, using 1 1/2 cups water. Melt marshmallows
in Jell-O and cool. Fold in all other ingredients. Chill to set.
Lime Jell-O cottage cheese salad
1 (6 oz.) pkg. lime Jell-O
2 c. boiling water
1 lg. 7-Up
1 lg. can crushed pineapple, drained
3 or 4 bananas
1 pkg. miniature marshmallows
Mix Jell-O and boiling water. Add chilled 7-Up. Add drained pineapple, sliced
bananas and marshmallows. Chill until set.
Nancy. Can you please tell me how to get into the Archives? I
cannot find the link under Alicia's recipes where the daily recipes are.
thanks Pat in Mo
Comment
The links to archives are at the top of this page.
Hi Nancy, Just wanted to thank the nice person who sent in the recipe for
Vrasta Fasolakia Freska (stewed green beans). It sounds as though it will taste
like the green beans I always order at a Greek restaurant in Anderson, Indiana,
although they do not cut the green beans. I was doubtful that I would get a
response for this one but your readers came through again. Thanks to all who
responded.
Doris in S. Indiana
Hi Nancy -
Another spinach recipe to all to your collection - this one for appetizers. Am
frequently asked to make these for parties. Even my nephew who tells us he
absolutely hates spinach eats these!
Spinach Balls
2 (10 ounce) package chopped frozen spinach
2 cups herb seasoned stuffing mix (I use Pepperidge Farm)
1/2 cup Parmesan cheese
1/2 teaspoon thyme
1/2 teaspoon pepper
6 large eggs - well beaten
1 large onion - finely chopped
3/4 cup melted butter or margarine
3/4 teaspoon garlic powder
3/4 teaspoon garlic salt
Cook spinach and drain well: all all other ingredients. Mixture should be
slightly loose. Roll into large walnut-sized balls. Bake lightly on greased
cookie sheets at 350 degrees for 15 to 20 minutes. Makes about 40 balls.
Raine from Massachusetts
This newsletter is good for laughs, too. I had to chuckle today when Sheila
said, "I'm just now getting into the Jello phase of cooking." And this, from HB,
made me laugh out loud: "I have a 5 gallon bucket of chocolate icing . . ."
Alex
Doris in Southern Illinois requested a butterscotch pie recipe. This is my
Mom's, Milwaukee, Wis. area, and it is the "best". I have listed two sets of
ingredients, first for a 9" pie and in () for a 10" pie.
Butterscotch Pie
1-l/2 cups water (2c)
1-l/2 cups dark brown sugar, packed(2 cups)
2 Tablespoons flour (8 teaspoons)
3 Tablespoons cornstarch (4 Tablespoons)
l/2 tsp. salt (l/2 tsp)
2 egg yolks (3)
2 Tablespoons butter (8 tsp.)
1 tsp vanilla (1-l/3 tsp)
Heat sugar and 1 c of water to boiling point. Mix l/2 c water with flour and
cornstarch, stir till smooth. Add mixture into boiled sugar water. Stir.
Continue cooking till mixture thickens. Add 2 slightly beaten egg yolks. Cook
for 1 minute longer. Add butter, salt and vanilla. Let cool and pour into
unbaked pie shell. Top with meringue.
Meringue
Beat 2 egg whites, 4 tablespoons sugar and l/4 tsp baking powder together until
stiff. Spread over slightly cooled butterscotch filling, to edge of crust. Bake
in 450 degree oven till lightly browned. Watch carefully so it doesn't get too
brown.
Place cooled butterscotch in pre-baked pie crust.
Cool, and refrigerate till ready to serve. Mary Jean, San Marcos, CA.
Nancy, I also want to thank you for putting my inquiry on ceramic topped
electric stoves. I recently purchased a new Kenmore. Thanks to your readers for
their input on this product. Really enjoy your newsletter.
Thanks again. MJ
HI! I was wondering if anyone could tell me what I could subsititute for
whipping cream in recipes. I am looking for something with less fat/calorie
content. Thanks so much. Keep up the awesome work.
Kristi in PA.
Does someone have a recipe for Cracker Barrel's Garden Vegetable soup?
I've been known to go and get 2 servings to go to serve with sandwiches for our
dinner at home in the evening.
Ann
Nancy,
I need some help, please from some of the nice people in Nancy's kitchen, who
have an electric glass/ceramic top stove. I recently (1 month ago) bought a
condo and the lady I bought it from left her Kenmore electric glass/ceramic-top
stove. I love it - she kept it looking so nice, like new, so she probably never
had the messy problem I now have. Tonight, I made the best spicy hot pepper
jelly, but the pan I made it in was not deep enough and it boiled over on two
burners. You can imagine the mess cooked, now burned sugar made. What do I use
to get it off - it is black and cooked on. The cleaner that came with it is good
for most spills, but is doing nothing for this, and I know you aren't suppose to
scrub it. Please, please, please if anyone has any ideas let me know. I will be
terribly upset if I have ruined the stove in a month's time.
Many thanks! Pat in Atlanta
Spinach Prozna
Mix together:
3 eggs
3 tablespoons flour
l box frozen spinach defrosted
l lb. cottage cheese
l/2 stick butter, cut up
5 ounces Velveeta cheese
Put in a casserole and bake one hour at 400 degrees.
Dee Olsen
Cabbage recipe
Ladies Cabbage
Boil in water to cover a firm cabbage. Continue to cook till tender.
Set aside till cold.
Chop cabbage fine and add 2 beaten eggs and a tablespoon of butter, 3
tablespoons of light cream or milk, salt and pepper to taste. Bake in a buttered
casserole about 30 minutes at 350 degrees watch carefully.
Dee Olsen
We now have a friend serving in Irag and I would like the jar cake
recipes you had on your site. I can not locate them.
Harry
Does anyone have a recipe for "Slice & Bake Fruitcake cookies"? I had one ,
but can't find it. You make them & freeze them in rolls to be sliced & baked.
Very
good!! I really like your web-site. THANKS!!!!
Dorthey from La.
We sure would like a recipe for these tasty morsels we tasted at a potluck
dinner in California. Nor terribly spicy, but very tender and moist. Probably
simmered in the sauce a long time. Normally we do not like meatballs at all but
these made us pay attention. A very gentle "meaty" flavor, not "In your face
meaty flavor".
Granny & Paw Paw in AZ.
This recipe is from a 1987 Christmas cookie exchange in Ohio. The woman made
these for the cookie exchange two years in a row. The first time she didn't give
us the recipe, saying it was too hard for us. Well, I have never made them
(guess she was right!) but they were very good. Thanks for all of your hard
work, Nancy.
Vicki in Florida
Clothespin French Pastry Cookies
1 lb. shortening, divided
3 cups flour
3 egg yolks
3 Tbls. sugar
1 1/4 cups cold water
First add sugar to flour, cut in 1/2 cup of the shortening, add egg yolks and
water mix as for pie dough.
Beat the rest of the shortening. The rest of it is used to spread on the dough.
Put this mixture in the refrigerator and every hour roll outand bake, and spread
with 1/3 of the shortening and fold. Do this three times. When it's time to roll
out and bake, take about 1/4 of the dough to work at a time so as not to have
too much to roll at one time.
Cut into 8 inch strips about 3/4 inch wide. Wind loosely around pins,
overlapping slightly. Bake at 425 degrees for 5 minutes and 375 degrees for 10
minutes. Let cool for 5 minutes and then gently remove clothes pin. Cool
completely on rack.
Filling:
Cook until thick 1 cup milk, 5 Tbls. flour, let cool. Cream together 1/2 stick
butter, 1/4 cup shortening + 1 Tbls., 1/4 lb. margarine and 2 cups powdered
sugar, 6 Tbls. marshmallow whip and 1 tsp. vanilla. Use pastry tube to fill
cookies after they are cold.
Hi Nancy
In the October 12 newsletter, Tanya submitted many variations for English
Scones. I can't wait to try them. I'd like to offer my Scottish Oatmeal Scones,
so loved by my family and all my houseguests.
SCOTTISH OATMEAL SCONES
1-1/4 cup flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cube butter or margarine
1 cup dry oats
1/4 cup raisins
1/4 tsp grated lemon or orange peel
1/3 cup buttermilk
Stir together the dry ingredients (flour through cinnamon). Add the butter or
margarine and cut with a pastry blender or two knives until the result resembles
the texture of coarse oatmeal. Stir in the oats, raisins and fruit peel. Add the
buttermilk, stirring to make a sticky dough. Knead it on a lightly-floured
surface no more than 7-8 turns until it reaches a circle of approximately 8
inches in diameter. Cut it into 8 triangles and place them on a cookie sheet.
Bake in a preheated 375-degree oven for 15 minutes.
*For a tastebud treat, serve with apricot jam.
Judy from Jackson Hole :)
This Spam casserole is easy and quick to make.
Spam casserole recipe
1 can Spam
4 or 5 potatoes sliced thin
1 can cream mushroom soup
1 can evaporated milk
Put sliced thin Spam in greased baking dish. Add layer of potatoes. Onion salt
and pepper to taste. Repeat layers. Then mix soup and milk together. pour over
top. Bake on 400 degrees until potatoes are tender.
Helen In Mississippi
Amish Applesauce Cake
1/2 cup butter
1 cup granulated or brown sugar
1 egg
1 cup applesauce
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 cup raisins
1/4 cup chopped nuts
Cream butter; add sugar, beat until light. Add egg; beat until
fluffy. Add applesauce; mix well. Sift together flour, salt, baking powder,
soda, cloves, cinnamon and allspice. Add nuts and raisins. Combine two mixtures.
Bake in a greased 8-inch square pan at 350 degrees F for 40 to 45 minutes.
Frost with vanilla or chocolate frosting, if desired.
Heather
Does anyone have any special tricks to stuffing manicotti shells. I have
found a great recipe and will be doubling it, and I don't want to be up all
night stuffing them. Thanks in advance.
Nancy, may I ask where you are from in Texas?
Rhonda in Texas.
Comment
I lived in Amarillo, Texas for many years. I moved to Lubbock, Texas in
April, 2004.
In response to the Oct.12th newsletter requesting uses for leftover turkey,
My mother in-law would make "Turkey Burgers" (more like a turkey melt). She
would take the leftover turkey and cube it and measure it. If she had 2 cups
turkey she would add half that amount of cubed cheddar cheese (1cup). She would
then add Mayo, celery, chopped pickle or relish and some finely chopped
onion.(use what ever ingredients you like to use in a chicken salad sandwich)
She would put this mixture on hamburger buns and wrap them in foil and place in
a 350 oven for about 15min. or until cheese is melted. My grown kids still ask
for Busia's Turkey Burgers. Bobbie/Chicago
Hi there,
There is also caffeine free Mountain Dew in the US.
Keep up the great work!
Vickie in Michigan
Hi Nancy,
I must have missed the article about Tiles, I guess they are meant to be put in
oven for baking on . Would someone let me know about them , like what kind of
Tile & what size, or where to look for information. I read in today's (10-12-04)
newsletter about someone washing them in plain water , and I think putting them
in the sun to dry.
Thanks , Lois
This is for the person who requested recipes for leftover turkey. This is one
of our family favorites. Cooked turkey can be frozen from 3 to 6 months.
Turkey Pie with Sage Pastry
1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground sage
1/8 teaspoon mace
1/8 teaspoon pepper
1 teaspoon lemon juice
1-1/2 cup turkey or chicken broth
1 cup milk
3 cups diced cooked turkey
Sage pastry
Melt butter; blend in flour and seasonings. Add lemon juice, stock and milk.
Cook, stirring, until thickened. Add turkey and heat. Pour into a shallow
1-1/2-quart caserole dish. Roll sage pastry to fit top of casserole. Set in
place, trim and flute edges. Cut 2 or 3 gashes in top of pastry. Bake in hot
over (425 degrees) about 20 minutes. Makes 6 servings.
Sage Pastry
1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon ground sage
1/3 cup butter or margarine
3 tablespoons water
Mix flour, cornmeal, salt and sage. Cut in butter. Add water; mix lightly with
fork.
Note: Variation - add 1/2 to 1 cup frozen peas to turkey filling.
Enjoy. Raine from Massachusetts
Hi Nancy,
All the recent posts for cream pies reminded me of my aunt's wonderful chocolate
cream pie during my childhood. My mom recently shared my aunt's secret which
explains why it was always so creamy and delicious:
Combine a large box (6 serving size) of Jello chocolate "cook and serve" pudding
mix with a small box (4 serving size) of Jello vanilla when you cook the
pudding. Of course, use the milk quantity for both boxes. It is so wonderful and
I wanted to share this little trick with everyone.
Brooxie in GA
For Byron from Bessemer, Alabama, request in 10/12 newsletter.
I got this from
hungrybrowser.com(good site!)
Cream Horns
4 cups of All purpose Flour
1-1/2 cups butter
Mix by hand and then add beat together
3 egg yolks
1 cup of sour cream
1 teaspoon vanilla extract
Chill for 1 hour or more
Mix together 3/4 cup powdered sugar with 1/2 cup flour.
(this is for rolling out)
Take a handfull of dough and roll out on floured surface with the above mixture.
Roll out thin and cut into 1" wide and about 6" long strips. Roll these strips
around round clothes pins covered in aluminum foil, slightly overlapping dough
as you work your way down the tube. Making it look like creme horns. Put on
cookie sheet and bake at 350 for 12-15 minutes While semi warm, twist pastry off
tubes.
Filling
2 cups Milk
6 tablespoons flour
Put this in a pan and cook till thick.... let cool. In a mixing bowl cream
together
1 cup Crisco
3/4 cup butter (softened)
2/3 cup granulated sugar
the cooled flour mixture
7 oz jar of Marshmallow cream (Fluff)
add 2 teaspoons vanilla extract
Beat real good until fluffy
Fill shells... and dust them with powdered sugar.
NOTE: I usually double my batch of horn dough... to make enough to freeze the
horns (without filling of course). They are a lot of work
Note-Whipped cream, or Lemon Curd sound yummy to me!!
Carolynn in Jamestown, CA
I use leftover Turkey or Chicken this way. Cook 1 bag of egg noodles drain
then add 1 can of cream soup what ever you have, mushroom or chicken or celery,
plus 1 can of milk mix then use what ever vegetables you have left over. I have
used peas, corn, broccoli what ever you like, or some of each add cut up meat
mix, then put in baking dish and bake at 350 till heated threw, about 30 minutes
uncovered I have put bread crumbs on top before baking. Don't be afraid of
trying what ever you like in the veggie group can really be colorful.
Joyce in Michigan
This is a recipe that I got off of
razzledazzlerecipes.com. It is similar to one that I use, except I use the
red hot cinnamon candies - makes them red and you have the cinnamon flavor. I
will see if I can find it and if so, I will contribute it also. I usually make
candy apples for trick or treaters that I know in the neighborhood.
Pat in Atlanta
Taffy Apples Recipe
"Apple Recipes Online"
5 medium apples, washed, dried and stems removed
2 C. sugar
2/3 C. light corn syrup
1 C. water
Cinnamon stick (optional)
Red food coloring
Wooden skewers, see tester's note
Line a baking sheet with waxed paper or parchment paper; spray lightly with
cooking spray.
Insert a wooden skewer into the stem end of each apple.
Combine the sugar, corn syrup, water and cinnamon stick in a medium saucepan.
Stir until the sugar is dissolved. Bring to a boil -- boil without stirring for
3 minutes. Brush down any crystals on the side of the pan with a pastry brush
dipped in hot water. Boil until the syrup reaches 290 degrees (soft-crack stage,
see note) and the syrup just begins to discolor. Remove the cinnamon stick.
Immediately place the saucepan into a larger pot filled with hot (not boiling)
water to the syrup from hardening.
Add food coloring (we used about 7 drops). Working quickly, dip apples into
syrup. Coat the apples evenly with the glaze. Twirl the apple at the end so the
extra syrup drips off. Set the apples on prepared cookie sheet.
Wait until the apples dry and cool completely before wrapping.
Note: Soft crack stage is achieved when firm strands can be stretched or bent
when removed from the water.
Hello, I know the answer to this one as we have a hazelnut orchard ( filberts
to us)
Roast them in your oven at 325 for about 15 minutes. Take out and dump out onto
a towel. Roll in towel and let sit about 5 minutes. Then rub vigorously. This is
to get the lose brown skin off. Use as any other nut now. If you want to chop
them fine, freeze first or they turn into filbert butter when using a blender or
food grinder. They are wonderful coated with chocolate after roasting. In fact
Europe uses more filberts/hazelnuts then any other kind of nut for candy.
Sandra from Oregon
Hi Nancy and Siggy,
This is for Mary in Nashville regarding the Russian Cream recipe. Mary, this
recipe serves 6. However, if you want to double it, and this may sound strange,
make each batch separate. For some reason when I tried to double it, it became
too firm, it needs to be like a soft cream, a little firmer than sour cream
texture. I got this recipe from my neighbor about 30 years ago. The story she
told me was: her daughter-in-law's mother was the nutritionist at University of
Washington. Eleanor Roosevelt was coming for a visit and she was having lunch in
the Home EC. Dept. The nutritionist made up this special dessert for the
occasion. Here is another recipe I only make at Thanksgiving and Christmas.
I copied it from a Libby's fruit cocktail can about 45 years ago and it is a
family favorite. Jackie, Las Vegas
Frozen Fruit Salad
1- 2 1/2 ounce can of Fruit Cocktail
2 3 ounce pkgs. cream cheese, softened
1/2 cup mayonnaise
1 tbs. grated lemon peel
2 cups miniature marshmallows
1 cup heavy cream
2 tbs. powdered sugar
Whip cream with the 2 tbs. powdered sugar until stiff, set in fridge. Stir cream
cheese, mayonnaise, and grated lemon together until well mixed. Now, stir in
fruit cocktail and marshmallows. Fold in whipped cream and pour mixture into a
loaf pan lined with waxed paper. Freeze until firm or about 4 hours. Unmold and
cut into 8 - 10 slices, place slices on lettuce leaf and top with a dollop of
mayonnaise, red cherry, and sprig of mint.
http://www.nancyskitchen.com
