I find this to be one of the family favorites. This
recipe comes from a West Allis, WI restaurant given to the local newspaper years
ago.
This recipe can be used as salad dressing, vegetable
topping for green beans, pepper slices steak marinade or dip for bread and
rolls.
Steakhouse 100 House Italian Dressing
1/2 cup Good quality red wine vinegar
1/2 cup Good quality balsamic vinegar
1/4 teas. Garlic powder
1/4 teas. Dry mustard
1/4 teas. White pepper
Scant teas. Dried oregano
Scant teas. Dried basil
1/4 cup Sugar
1-1/2 teas. Salt
1/8 cup Water
1/2 cup Extra virgin olive oil
In large container, combine all ingredients except oil. Whisk until garlic
powder, mustard and pepper are dissolved. Add oil; mix
Hi Nancy,
Thanks so much for putting those pics of Siggy in the Oct. 13th newsletter. What
a pretty cat. I went to his site. He's a very smart cat too. We have 4 cats.
They are like our kids. Anyway, thanks for putting out this newsletter. I enjoy
it a great deal. I was wondering if anyone has a recipe for seafood stuffing
made with Ritz crackers, and scallops. I had it once and it was delicious, but
the recipe can't be found. Can anyone help? Also, for Lois, who in the 10-13
newsletter asked about Tiles to bake on, go to Pampered Chef and checkout their
stoneware collection. They have
all kinds of stone pans, to cook with, they're great.
Renie from Mass.
Hi there Siggy,
I have enjoyed reading your web pages, I won't tell Nancy what you get up to
while she is away from the computer.
I used to have a friend called Sophie, she sadly passed away a few years ago,
but she must have been related to you as I thought I was looking at her photo's,
but they where of you my dear Siggy.
Looking forward to having a few spare minutes to read your links re Christmas.
So until next time, purr purr purr.
Lots of cuddles
Elizabeth from Bendigo, Victoria, Australia
Nancy, Siggy looks like my dear departed Tookie, I
loved that cat to death, and he passed on in 1998.I have since adopted a 20
pounder named Sylvester, looks just like Sylvester the cat from the cartoons.
Tons of attitude, very demanding and a big baby! The doctor wants him to lose
weight, but it's so hard to deny him when he wants something! LOL, Thank you for
a great newsletter! Lynette(Ltorres) in NY
Hello,
This is to Pat in Atlanta in response to the ceramic cooktop.
I just bought a new cooktop a few months ago made of ceramic. The manufacturer
gave me a tool which is basically a holder with a straight edge razor blade to
scrape off the burned on food spatters. The users guide however says to be
careful while cooking with sugar and starches since it can actually burn a hole
in the cooktop. I have a friend who has a ceramic top and she ruined hers after
one use from spilling sugar. I would try the razor blade and see if that will
work. I use mine and then follow up with a cleaner that is especially made for
ceramic tops. You cannot buy it in the U.S. and I am in the Netherlands. I would
suggest that you contact the mfg.(maybe Whirlpool makes the stoves for Sears, or
either asks who makes the stoves for them) and see if they would have any
suggestions. Good luck!
Lori in Zoetermeer, NL
This is for Pat in Atlanta, regarding her smooth
stove top range. I have one too, and my book that came with it says when food
gets burnt on the top, to use a window scraper. You know the kind that has the
razor blade in it?. Scrape lightly, and after the burnt on food is removed,
clean with the cleaner made for the top. Be careful and don't scrape too hard..
Hope this works for you..
Gloria in Savannah,Ga.
A similar message was sent in by Kim in Texas and
Jane in PA
For Pat from Atlanta - she needs to purchase a
window-razor scraper to clean her new ceramic stovetop of foods that have burned
on. Then polish top with stopetop cleaner to make it shine. Keep a supply of
one-sided razor blades available to use for this purpose. I have a KitchenAide
Stovetop and love it. It always shines as I clean it this way. It is 5 years old
and looks like new.
Patricia Haueter - Michigan
Pat:
I too have a ceramic top stove, and I find that I can get most "cook-over's" off
with the new Mr. Clean brick - then I use soapy water and dry with a paper
towel, leaves no streaks and seems to work wonders on mine. Hope it helps you.
Gladys - Indiana
I was wondering if you have ever heard of a
AMISH FRIENDSHIP BREAD? My friend, Christy, told me that she thought the starter
was flour, sugar, yeast and water then after a week you add a box of instant
vanilla pudding mix. She just wasn't sure of the potions. Said that after a
week, you take so much of the starter to make a bread.
Wondering if you or any of the friends had this recipe. Would greatly appreciate
it if you could help me find it. Thanks Vicki
Here is a site with several Amish Friendship Bread recipes
Amish Friendship Bread
Amish Friendship Bread III
Amish Friendship Bread Starter
Amish Friendship Cinnamon Bread
Amish Friendship Fruit Cake
Amish Friendship Fruit Starter
Amish Friendship Muffins
In October 13th newsletter you name wurst... Will you
please tell me in "English" what does w "bratwurst" means??? I am Mexican and if
you please tell me what it is in English then I will know how you use your
German curry. Thanks a lot.
Nancy keep with your wonderful work.
XOCHITL, from Tepic, Nayarit, Mexico.
For Pat in Atlanta about the spilled mess on the
glass/ceramic cook top(10/13/04):
I have this type cook top and when something gets spilled on it and it cooks on,
I use a non-abrasive cleanser called Bon Ami and a non-scratch scrubbing pad. I
have had great results with this and it looks like brand new again!
Carin
Hi, this is for Pat in Atlanta and her smooth top
stove. I have the same Kenmore smooth top stove and I also made a big mess on
it. My granddaughter and I were cooking 2 big pots of stuffed cabbage and went
out side, and as usual I started talking to neighbors. When we went back inside
the cabbage had boiled over on my new stove. The cleaner wouldn't budge the
mess. I check in my book that came with the stove and it says to take a scraper,
razor blade type, and scrape the mess off the stove. I did this, feeling it was
my last resort, and I got oodles of the burnt on mess off. I went back every so
often that day and repeated the scraping. When it finally started looking a
little normal I applied the ceramic cleaner. It did take me about 3 days to get
the stove back to normal but eventually it did. I too thought I had ruined my
new stove. The cabbage juice had also run into the glass in the
door.............but that's another story!
Boots in Va.
Nancy, the only information I have to go on is that I
copied this recipe on May 24, 2004 and it was in a Nancys_kitchen newsletter.
What I need to know is in what part of the grocery store will I find the can of
cream of coconut? This cake sounds so good but I have no idea were to find it.
Also with winter coming for us folks up North I would like a quick, easy and
good rice pudding recipe. Concerning the Coconut Cake problem I would be lost
without you. Emma sent this in to you.
Coconut Cream Cake
1 White or Yellow cake mix
1 can cream of coconut
1 can Eagle Brand mix
Bake cake as directed in 9 x 13 - inch pan. When done punch holes in it while
hot and pour coconut and milk mixture over the cake. when cool, add Cool whip
and flake coconut on top. Refrigerate
Emma
It started to rain in Indiana and we are to have rain on and of until Friday.
The temperatures are not warm night in the 40's and 50's and day's are 50's and
60's.
Have a great day and thank you so much for all your hard work with the
newsletter.
Have a great day.
Susie Indy
For Rhonda in TX
Here is a hint for stuffing your Manicotti shells.
Put your cheese filling in a plastic zip-loc bag and snip off a corner the size
you need for the Manicotti shell opening. Then just squeeze the bag and stuff
the shells. This should do the trick for you.
Nancy in VA
I also have one that I love, Maytag brand, that I
clean with a cleanser called
Bar Keepers Friend . I find it in the grocery store with other
cleaners like comet, Bonami, etc. Use a plastic scrubber and it is like a
miracle on messy, burned on grease or sugar boil overs. For just day to day
cleaning I use Windex with vinegar. Works beautifully.
Barbara in AZ
This is for Shay in Australia
This is very good, hope you like it!
Cranberry Glaze
16oz. can of jellied cranberry sauce
1 cup Brown sugar
1/4 cup orange juice
1 teaspoon pumpkin pie spice
Combine and heat until smooth. 30 minutes before the turkey is done, brush the
glaze over it. Continue roasting uncovered til done. Serve the rest of the glaze
with the turkey.
SueB in Ca.
HI Shay,
Regarding the types of flour in Australia. Most of my recipes are my mother's.
Since I grew up in the US I have adapted them to what we have in Australia. I
use plain flour for my baking, but you have to watch when you want to make an
Angel Food cake as the plain flour in Australia doesn't have the mix right for
that. I use the chocolate chips that we get at the supermarket when it says semi
sweet chocolate pieces. I have a few American friends who live here and they are
great bakers and have no problems using the plain flour. I hope that this has
helped.
Mary in Canberra Australia
A similar message was sent in by Hurst
Hey Nancy,
I'm responding to Pat in Atlanta for help on her electric glass/ceramic
stovetop. Pat here's what you need to do:
Allow your stovetop surface to cool before cleaning it. The red light will click
off & go out when the surface is cooled. Remove the burned on food with a razor
blade. Shake well your cleaner before applying it to the surface. Rub vigorously
with a sponge, soft cloth or a paper towel. Never use a steel wool or any other
abrasive pads which could scratch your surface. The last thing is to remove the
excess cleaner and buff with a paper towel.
Nancy,
You have the best recipe group online. Many thanks for all of your early hours
and hard work that you put into the newsletter. By the way, I loved Siggy's and
Annie's life story. Your two cats remind me of my 3 cats. About 8 years ago I
owned a black cat similar to your black cat "Annie". My black cat name was
Ziggy. His formal name was Zigfried but we called him "Ziggy" for his nickname.
My husband is German and he wanted a German name for our cat. By the way, I
believe I misspelled the formal name. He was friendly to everyone who came up to
him.
I own 3 Tabbies at the present time. Their names are
Sam I Am (my son named him from a Dr. Seuss book) but we call him Sam, next we
have Patches ( who is similar to your Tabby but has a lot more mixed colors to
her hair), and our youngest cat is Skippy. I'll try to email you photos of my 3
cats as soon as I can. Sorry for the long story! Keep up the good work!
Dorry in VA
Nancy, This is in response to Judy from Jackson Hole
in the October 13 newsletter. The recipe for the Scottish Oatmeal Scones sounds
great! Do you by any chance have any other Scottish recipes? My ancestors are
from Scotland and my son has gotten very interested in any aspect of Scotland.
Thought I would make some scones or whatever. Thanks.
Zelda from Grand Prairie, Texas
This is for Rhonda who was wondering how to stuff
manicotti shells.
I the easiest way I have found to do it is to buy the ones that don't need to be
cooked first. The un-cooked pasta is still rigid and can be stuffed with a
regular kitchen spoon. I then put extra sauce on them before baking. The only
other way I can think to do it is by using a pastry bag (like you use to icing a
cake) and piping the filling into the already cooked shells. Hope this helps!
Fran
For Ray in LA:
SPINACH RICE
1 Cup Uncle Bens Converted Rice
2 Cups Water
1 Tbs. Butter or Margarine
2 cubes chicken bullion or 1 Tbs. Chicken Base
1/2 finely chopped onion (saut?d)
1 Cup finely shredded spinach.
Put all ingredients in a 3 quart sauce pan. Bring to a boil, reduce heat and
cover until all liquid is absorbed. Fluff with a fork.
You can also add other finely chopped vegetables such as carrot; celery, tomato,
etc.
Sharon in Massachusetts
This is for Kathy In Mi.
I've had these cards for years and never used them. I am a recipe junkie and
bought them because they looked good! lol
But here is the Lamb Pattie recipe
1 lb. ground lamb
2 tbs. dry bread crumbs
1 tbs. parsley flakes
1/2 tsp. salt
1/4 tsp. 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.
Nancy in VA
Someone requested a recipe for Amish Baked Oatmeal in
the newsletter on October 12, 2004. Here is the one I use from the "Light In The
Valley Chapel Cookbook" I picked up in the Holmes County, Ohio--the largest
Amish settlement in Ohio, I believe.
Baked Oatmeal (from Brenda Miller)
1/2 cup butter, melted
1 cup brown sugar
2 eggs, beaten
3 cups oatmeal
2 tsp. baking powder
1 tsp. salt
1 cup milk
1 cup raisins (I added this to the recipe)
Stir together first three items; then add remaining ingredients. Pour into a
greased 9x9 pan and bake at 350 for 30 minutes. Delicious for breakfast with
fresh or canned peaches and milk
Hope you enjoy! Carolyn R.
Hi Nancy!
Mary in Oklahoma was looking for a baked coconut pie recipe. This pie isn't
baked, but it's so good that I thought she might be interested in it anyway.
Norma in PA
Coconut Cream Chiffon Pie
(This pie is a little fussy and time consuming to make, but the results are
worth every minute!)
1 can Baker?s Coconut
2 packages Knox gelatin
3/4 cup cold water
4 large eggs
2/3 cup sugar
1/4 tsp salt
1-1/2 tsp vanilla
1 cup scalded milk
2 cups heavy cream
1 large baked pie crust
Mix gelatin with cold water. Let stand in a cup. Scald the milk. Separate eggs;
set whites aside. Beat egg yolks and combine with sugar, salt, and vanilla. Stir
into milk; cook about 3-4 minutes until thick or until mixture coats spoon. DO
NOT BOIL. Add gelatin mixture and stir until smooth. Chill until syrupy. Beat
egg whites until stiff. Fold into mixture and refrigerate. Beat cream until
whipped and add to mixture. Pour into baked pie shell and refrigerate. Spread a
can of shredded coconut on a cookie sheet. Broil for 2-3 minutes directly under
broiler, checking and stirring every 30 seconds. Sprinkle the pie with the
toasted coconut.
Hi Nancy,
Love your newsletter, it's always the high point of my day when reading my
e-newsletters. I save your newsletter for last so I can savor every part of it.
I am hoping that somebody out there may have a recipe for a wonderful dish using
fresh pumpkin. The whole pumpkin is cleaned out and filled with sliced or diced
apples, raisins and other fruits and spices and then baked in the oven with the
lid intact. I tasted this dish, which was the hit of the day, last fall at a
garden club meeting served as part of the refreshments. Any ideas or suggestions
would be greatly apppreciated. Keep up the great newsletter.
Sue in Southeast Texas
I found two recipes that may be similar to what you
are looking for.
Stuffed Pumpkin
Stuffed Pumpkin #2
Nancy
I clicked on Pumpkin Scones and I got Nancy's Recipes
- clicked on Pumpkin and did not see any scones, Muffins yes but not scones.
Doris
The scone recipes are not on Nancy's Kitchen.
Here are the links as stated in the October 11th newsletter.
Here are some recipes I found for Pumpkin Scones
Pumpkin Scones
Pumpkin Scones #2
Pumpkin Scones #3
CLICK HERE to respond to messages. Please include the name of
the recipe, of the date of the recipe, and the name you wish posted with the
message in the newsletter.
Halloween and Pumpkin Recipes
Amish Pumpkin Bread
Amish Pumpkin Pancakes
Applesauce Pumpkin Bread
Apricot Pumpkin Bread
Baked Pumpkin
Black Forest Pumpkin Bread
Coffee Can Pumpkin Bread
Pumpkin Cream Cheese Bars
Crockpot Pumpkin Tea Bread
Eggless and Milkless Pumpkin Cake
Halloween Graveyard Pumpkin Mousse
Halloween Pumpkin Brownie
Impossible Apple Pumpkin Pie
Impossible Pumpkin Pie
Candy Corn Halloween Brownie Pizza
Crockpot Caramel Apples for Halloween
Other Halloween Fun Links
Halloween Face and Body Paint Recipes
Halloween Coloring Pages
Halloween Arts and Crafts
Halloween Decorations
Free Halloween Greeting Cards
Halloween Safety
Does any one have a recipe for pumpkin brownies.
Thank you .
Robert in Ohio
Here is one recipe for
Pumpkin brownies
Nancy
Hi Nancy, I appreciate all you do for your cyber
family.
Would you please ask Judy from Jackson Hole about her recipe for Scottish
Oatmeal Scones on 10-13-04. What does she mean by "1 cube of butter" ? Thanks.
Josephine Denk
Cabbage Beef Soup
1 Pound Ground Beef
1/2 Teaspoon garlic salt
1/4 Teaspoon garlic powder
1/4 Teaspoon pepper
2 Stalks Celery, chopped
16 Oz Kidney Beans, Canned, undrained
1/2 Medium head cabbage, chopped
28 Oz Tomatoes, Canned, chopped & liquid res
1 Can Water
4 Beef Bouillon Cubes
Chopped fresh parsley
In a Dutch oven, brown beef until no longer pink. Add all remaining ingredients
except parsley; bring to a boil. Reduce heat and simmer, covered, for 1 hour.
Garnish with parsley.
Cabbage And Smoked Sausage
1 med. cabbage, cut into wedges
1/2 c. water
1/2 t. salt
1 can cr. of celery soup
1 (12 oz.) pkg. smoked sausage links
1 can French fried onions
Cook cabbage in water with salt 3 to 5 min. Add soup and sausages, cut in bite
size
pieces. Place in greased 1-1/2 qt. casserole with onions and remaining sausages
on top.
Bake for 25 min. at 350?.
Cabbage Ground Beef Casserole
1 lb. ground beef
2 small head cabbage, sliced
2 small onion
1 can cream of celery soup
salt and pepper to taste
In small casserole, arrange slices of cabbage. In skillet, brown beef and onion;
drain. Put ground beef and onions over cabbage. Add soup and bake at 350 degrees
for 25-30 minutes.
Cabbage Salad
1 head cabbage
1 onion
2 green peppers
1/2 cup sugar
2 Tablespoons salt
1 teaspoon pepper (optional)
2 Tablespoons honey
2/3 cup cooking oil
1 cup white vinegar
Chop cabbage, onion, and green peppers. Combine sugar, salt, pepper, honey, oil,
and vinegar in a saucepan and bring to a boil. Pour hot over vegetables. Do not
stir until cold, then stir and refrigerate in a glass jar (I have successfully
used plastic). This will remain good for months in the refrigerator!
Hi Nancy,
Here is another Lime Jell-o Salad that my mother made every Christmas while
she was alive.
In spite of how it sounds it was really VERY good.
Lime Jell-o Salad
1 box Lime jell-o
I can crushed pineapple916 oz)
1 small container of sour cream
Drain pineapple and reserve liquid. Make Jell-o according to directions using
pineapple juice and cold water to make the required amount. Allow the Jell-o to
set partially, then add sour cream and pineapple and mix together well.
Chill until set and serve. You may also add chopped walnuts. Mom always aded
them but I know some don't like them.
Thanks Nancy for the links.
Sharron in Stover
In response to Alex's comment about the 5 lb. pail of
chocolate frosting, I too, burst out laughing! I wanted to respond to HB that up
by our cottage, someone put a hand painted sign out by the road....Chocolate
Icing-- Bear Bait--turn right at next road. It took
me a couple of miles to figure out what they were talking about!!
Yikes.
Margaret in Michigan
Dear Nancy,
I am originally from Lamesa, Texas. Lamesa is 60 miles south of Lubbock, which I
am sure you have probably heard about. I wanted to write to you and let you know
how much I admire and respect you for all that you do. I have enjoyed your
website so much and have tried many of the recipes and have received raves on
each one that I have tried. I have a niece who lives in Lamesa that has MD. I
also have friends who have, or has someone in their family with MD. Some are
still with us and some are not. I also have had a cat in the past. I have to
smile every time you mention or refer to the cat owning you. I have heard that
you do not own a cat they own you, and I have found that it is true. Cats have
their own personalities, as do all animals, and can be so much fun. Thank you
again for all that you do. You have my utmost admiration and respect for all
that you do. Thank you again.
Debbie Morgan
My Mother's Own Nut-roll Cookies:
Mama's Nut Roll
1 box of raisins
1 jar of red cherries
1 jar of green cherries
2 boxes of graham crackers
1 16 0z bag of mini marshmallows
1 bag pecans (also you can use other nuts if you want to)
Candied fruits are an option also if you like
(Crush both boxes of graham crackers very fine) and set aside
(Cut cherries up into slices)
Cut pecans into pieces
In a large sauce pan drain the juice off cherries and bring to a slow boil then
mix in the marshmallows in and stir until mixture starts to thicken Then stir in
the cherries, raisins, pecans, all ingredients except graham cracker crumbs
After mixing everything start stirring in the graham cracker crumbs and mix
until firm, on a sheet of wax paper pour the rest of the crumbs and make rolls
from the mixture and roll in the crumbs.
Shape into rolls or balls and wrap in foil or saran wrap and place in
refrigerator.
Victoria, NC
My Mother's Own Nut-roll Cookies:
Mama's Nut Roll
1 box of raisins
1 jar of red cherries
1 jar of green cherries
2 boxes of graham crackers
1 16 0z bag of mini marshmallows
1 bag pecans (also you can use other nuts if you want to)
Candied fruits are an option also if you like
(Crush both boxes of graham crackers very fine) and set aside
(Cut cherries up into slices)
Cut pecans into pieces
In a large sauce pan drain the juice off cherries and bring to a slow boil then
mix in the marshmallows in and stir until mixture starts to thicken Then stir in
the cherries, raisins, pecans, all ingredients except graham cracker crumbs
After mixing everything start stirring in the graham cracker crumbs and mix
until firm, on a sheet of wax paper pour the rest of the crumbs and make rolls
from the mixture and roll in the crumbs.
Shape into rolls or balls and wrap in foil or saran wrap and place in
refrigerator.
Victoria, NC
In response to Shay in Australia
In answer to your question, All Purpose Flour is the plain kind of flour that
you have in your country. We just call it, All Purpose.
Victoria, NC
Hi Nancy and fellow recipes lovers,
I am looking for a misplaced recipe I wrote down while watching the Frugal
Gourmet many years ago. It was a spaghetti sauce recipe, which had chicken
parts, pork ribs, etc. in it. These were used mainly for flavor and taken out
before serving. It was a great recipe and fairly long if I remember correctly.
Would appreciate any help
Thanks, Joan in Winnipeg Manitoba Canada
Rhonda, for filling Manicotti noodles, I use a
grapefruit spoon, which is smaller than a teaspoon, and I pack the filling in
with a Chinese chop-stick. Hope this helps you---and I have the BEST recipe for
ham-filled manicotti, if you're interested!
Victoria, NC
Nancy,
This soup is so easy to make and serve to a crowd. I usually add cornbread and a
pan of brownies along with veggie sticks and we have a complete meal. This meal
is good to serve to a Sunday afternoon football party. By using a crock pot, the
soup stays hot and everyone can serve themselves buffet style.
Seven Can Soup
2 lbs ground beef
2 15oz cans ranch style beans (beans in chili sauce)
3 19oz cans of ready to eat Minestrone soup ( I use Progresso brand)
(DO NOT use condensed soup)
1 15oz can beef broth
1 10oz or 14.5 oz can of tomatoes and green chilies.
Brown ground beef and drain well. Mix all together in large crock pot and simmer
until hot.
Enjoy, Merry in Vernon, Texas
For Connie in Texas
Here is the recipe for Pineapple Angel Cake
Pineapple Angel Cake
1 Pillsbury 1 step Angel Food Cake Mix
1 28 oz. can crushed pineapple do not drain
Put the angel food cake mix in a large bowl and add the pineapple including the
juice. Mix well and put in a 9" x 13" pan spread with Pam. Bake at 350 degrees
for 35 to 40 minutes. Mine always cooked 20 to 25 minutes and was always done.
In response to Rhonda from TX on filling shells, I
would suggest using a cake decorating tube, either the cake decorating bags or a
dessert decorator.
Zelda from Grand Prairie, TX
You have a great site for recipes! My EditPad runneth
over!!! I want to give something back so here are couple of recipes that have
always been a favorite with my family and at potlucks.
Mixed Vegetable Casserole
1 - 28 to 32 oz. package of frozen mixed vegetables
1 - 28 to 32 oz. package of California Style Vegetables (broccoli, cauliflower &
carrots)
3/4 cup Hellmann's mayonnaise
1/2 cup (1 stick) margarine
1 1/2 cups Velveeta Cheese, cut into chunks
1 cup shredded sharp cheddar cheese
Ritz Crackers
Preheat oven to 350 degrees. Bring vegetables to a boil in large pot; drain. Add
mayonnaise, margarine and cheeses. Mix together and pour into a large casserole
dish. Cover and bake at 350 degrees for about 25 minutes. Remove from oven and
top with crushed Ritz crackers. Return to oven with top and bake an additional
10 minutes. Note: You may also add ham or chicken for variety. Enjoy!
Caramel Dip for Apples
1 - 8 oz. package cream cheese, softened
3/4 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 teaspoon maple extract
Blend cream cheese and brown sugar together first. Then add white sugar and
blend well. Add the vanilla and maple extracts. Refrigerate until ready to
serve. This is best made the night before serving. This is especially good with
Granny Smith apples due to the tartness of the apple and sweetness of the dip.
Enjoy!
Phyllis from KY
Thank you so much! My other half loves peanut butter,
and the peanut butter chews sound wonderful!
Tina in MD
Nancy, I thought since weather's getting cooler
,Maybe everyone would like to try my recipe for crab soup .It's so good and you
can freeze this soup.
Helen In Mississippi
Crab soup Recipe
2 sticks creamy butter (not margarine)
1 Bunch green onions (chopped )
1 lb. crab meat (or 4 cans )
1 qt. Half & Half cream
1 can mushroom soup
1 can cream celery soup
1 can cream corn
1 can cream of shrimp soup
crab-boil to taste
Mix all ingredients together,. Put in heavy pot and heat until hot. (stirring so
won't stick). Then put in crock-pot on low for 1 to 2 hours. This is a
very rich soup. But so good on a cold day.
Helen In Mississippi
This is for Sue who asked for a recipe for egg
noodles. My Grandma used to make these all the time. She never had a recipe
written down for them; we just learned from watching and my mom showing me how
to. Now that I know how to do these, I'm asked every Christmas to make a big
batch for homemade noodle soup. I do not have measurements for this recipe; you
just make as much as you need.
Loretta, TX
Egg Noodles
Eggs
Flour
Mix eggs and flour together. Start with a little flour at first and add as
needed to make like a thick dough. If it's sticky, keep adding a little flour at
a time till no longer sticky. Flour down you surface. Pull off "tennis ball
sized" balls and begin to roll out thin. Set these aside and allow to dry but
not completely (this is the messy part cause you have drying noodles
everywhere).
Take a circle and cut in half and place on top of the other half and then cut in
half again. Then take and fold over (do not cut this time). Take and cut the
long strip in half and lay on top of the other half. Start cutting into thin
strips. When done cutting, spread them out to dry just a little more. Use right
away or freeze them in zipper bags (I have frozen them for several months
before).
Good luck and hope that you can understand these directions.
Nancy,
I am sending my sour cream apple pie recipe again because I made a mistake in
the ingredients. Sorry about the mix up. Have a great day!
Sour Cream Apple Pie
1c. sour cream
3/4c. sugar
2 T. flour
1/4 tsp salt
1 tsp vanilla
1 egg
2c. sliced apples (I like the red delicious)
1 bottom crust only
Beat together sour cream, sugar, flour, salt, vanilla, and egg. Add apples. Pour
into 8'' unbaked pie shell. Bake in oven at 400 degrees for 25 minutes.
Topping
1/2c. sugar
1/3c. flour
1/4c. butter
Mix sugar and flour together and cut up butter into that mixture. Sprinkle on
top. Bake 20 minutes more.
Becky in Ohio
Hi Nancy and all,
I need a recipe for a miniature fruit cake muffin. Here is a little story and
description. My father died suddenly in april of 1982. My mother grieved so much
that I tried everything to bring her out of this depression. So, in November
everyone was still picking up dishes from when they brought food before and
after the funeral. There was a little ole lady that gave me a recipe for a
miniature fruit cake that you make in little muffin tins. They were made with
sweet and condensed milk and the cherries and I think I remember dates, but we
left them out. Anyway, to try to help Mother get through the grief, and get
through the holidays without my father, I began to bake as many goodies as I
could to take to her sisters and have a get together for Thanksgiving. We made
many of the fruit cakes and froze some. My mother helped reluctantly. I thought
well if we can just keep baking, and baking and keep her spirits up some maybe
time will heal. Well I had many many goodies and my Mother passed away of a
heart attack, or a broken heart on November 14 of 1982 just before Thanksgiving
at the age of 50 and she never got to enjoy the goodies or the get together but
she did make it through the grief to join my father. Every since that time I
have searched for that recipe and cannot find that one. The little ole lady
passed away right after mother and I cannot go back to her and no one had the
recipe after that that I can find. So, Now on a lighter note, if anyone has a
recipe that sounds similar or the same can you please let me know? Thanks for
listening, it is getting close to that time of year again and I just get a
little sad even now. Thanks again.
Cindy in Mississippi
I am responding to the Frustrated Baker in the
October 14, '04 edition of the newsletter.
When I was baking lots and lots of cakes mine would even come out sometimes
gooey in the center. That was always a
a hint to me to change the element in the bottom of my electric stove. The cakes
would burn before they cooked thru the center. The person did not say if they
had an electric or gas stove, but bet it is electric, and if so, that possibly
is what is wrong. The element might be worn out.
Kim in Streetman, TX
(I can't wait every day to get your newsletters. You are such a wonderful person
to do this so very well for all of us.
Thank you, Nancy!)
Snickerdoodles fix from Dee 10/12/04
Hi. so sorry, the amount of Flour is 1 1/2 cups of flour for the Snickerdoodle
cookie recipe...sorry again,
Dee in Tx
All purpose flour is Plain flour. Regarding semi
sweet chocolate chips, Do you have dark chocolate candy bars? They can be
chopped up into small pieces and used in place of the chips. Dark chocolate is
usually semi sweet. If your chocolate chips are not semi sweet or dark you can
use milk chocolate.
AY
When I was in Calgary last year, I ate at the Swiss
Chalet and had a wonderful soup they called Chicken Pot Pie Soup. Like a lot
things we grow attached to, they no longer have it. I was wondering if anyone
had a recipe similar to it. It was creamy with chicken and veggies. Thanks for
advance for any help I might get.
Betty Ann
Cauliflower and Cheese Soup
1/2 C. butter
2 celery ribs, finely diced
1/2 onion, finely diced
1 C. flour
4 C. chicken stock
1 quart whole milk
1/2 head cauliflower, coarsely chopped
1/2 pound sharp Cheddar cheese grated
Nutmeg to taste (optional)
Melt butter in a saut?pan, add celery and onion. Simmer until vegetables are
tender. Gradually stir in the flour until it reaches a paste-like texture. Set
this aside.
Combine chicken stock and cauliflower in soup pot. Simmer until the cauliflower
is tender. Gradually stir in the roux. Stir in milk and cheese. Heat until
cheese melts. Lightly season with a hint of nutmeg.
Phyllis Knipp
Hello Nancy,
In the Oct. 8th newsletter, Sparky asked for ordinary everyday recipes to use in
her countertop convection oven. I use my regular recipes in my countertop
convection oven, and just lower the temperature by 25 degrees F. I bake cakes
and cookies on the middle shelf, and angel food cakes on the bottom shelf. I use
the convection oven mainly for baking. It's wonderful for baking. My Toastmaster
oven also has setting for "Bake" and "Slow Cook" as well as for "Convection".
Hope this helps.
Shirley in Saskatchewan
For Frustrated Baker
Sounds like you need to re-calibrate your oven. If your stove isn't too old that
is usually done by adjusting the temperature (screw usually found behind oven
temperature dial) by using a reliable oven thermometer.
Pizza stones are usually placed at the bottom of the oven, except if it happens
to be electric. The stove can be placed on a rack in the lowest possible
position. It should be left in at all times. It makes an oven run more
efficiently by maintaining a more constant temperature. It also uses a lot less
energy.
DH
Dear Nancy, Loved today's news letter had an answer
for almost every thing!
First let me say I thought Siggy's site was great. Please tell him how handsome
he is and how much it was enjoyed. My cats also have "Attitudes" but they do
allow me to share the house with them, provide meals and open doors.
For Mary in Oklahoma, go to the Bisquick site [at bottom of newsletter] , in
Impossible Pies look up coconut
Cindy from Canada submitted a pre WW11 recipe AKA Poor mans Cake, or Eggless
Butterless Milkless Cake. To make cake a bit more moist add 1 cup
applesauce may be baked in loaf and Bunt pans approx 50 min for loaf 1hour for
bunt.
For Pat in Atlanta there are a number of ceramic cleaner products on the market.
My new stove came with a scraper like the ones used to trim paint from windows
also the sales person told me that sugar substances would pit finish and not to
use ammonia on surface. I think she should scrape off burnt material then go
from there.
For Rhonda s request for manicotti stuffing #1 place ingredients. in a plastic
bag snip off end and use like a pastry bag, #2 Stuff shells uncooked then just
place in cook ware cover with sauce and cook, I don't think you even add extra
time though you may wish to check before removing dish.
Now I have a request. A friend brought me a package of dried ingredients, from
Italy Label reads "Penne alla Puttanesca" contains dried olives, spices
pepperoni ect is approx 1 1/2c of ing. does any one know how I use this? My
friend [who is not a cook] said just to cook lots of pasta and mix it in this
can't be right . Any suggestions?
Finally I shall be trying Gail's slow cooker Stuffed Cabbage recipe.
Thanks Nancy and every one for a great site
Barb in Md
Love your site. I'm looking for the recipe Hamburger
Stew. I saw it a week or so now I can't find it. One was cooked in crock pot.
Hope someone can help me.
Thanks Judy from Iowa
Comment
There were beef stew recipes in the October 3, 2004 issue.
One of my favorite beef stew recipes is
Crockpot Beef Stew. It calls for stew meat but I often use
cooked 1/2 of the amount needed of stew meat and substitute ground beef in its
place.
Nancy
Hello Nancy,
I am a new member and I must say that I really enjoy your newsletter. Thanks so
Much!!
For Rhonda from Texas
I also like to make extra manicotti ahead of time and freeze some for later
dates. I prepare a meat or cheese stuffing, and put in in a zip lock bag. I then
cut the corner to fit into the end of the manicotti shell. This helps keep the
mess to a minimum!
Marie from T-Ville, Utah
Here is my favorite coconut pie. There has been a lot
of applesauce cakes given and with the holiday seasons near, here is a good
fruitcake with applesauce.
Judy's Coconut Pie
3 eggs
1 1/4 cup sugar
3/4 stick of margarine melted, cooled
1/4 cup buttermilk
1 tsp vanilla
1 1/3 cup coconut
Preheat oven to 375? F. Mix all together, pour into unbaked pie shell, bake 10
minutes at 375, turn to 300 and bake until done, set, and lightly brown.
Are you baking on the center rack of your oven? If
you use the bottom rack it will overbake the bottom of your cakes. You may try
lowering your temp by 25 degrees and check for doneness at the proper time. You
know the rule of thumb, if a toothpick inserted in the center comes out clean,
its done.
Hope this helps.
Nancy in VA
Broccoli, Rice and Chicken
2 lbs chicken tenders or boneless breasts cut in strips
1 1/4 cups uncooked converted rice
1 package Cream of Broccoli Soup Mix
1 1/2 cups chicken broth
pepper, to taste
Place rice in a lightly greased crock pot. Sprinkle with parsley and pepper. Top
with chicken pieces. Mix together the soup mix and broth. Pour over chicken and
rice. Cover and cook on low for 6 to 8 hours.
Phyllis Knipp
Louisiana Hot Sauce
3 cups stemmed, finely chopped, red cayenne peppers
1 cup white vinegar
1/2 cup water
1 Tbsp. finely chopped garlic
1 Tbsp. salt
Simmer over medium heat until very soft, stirring occasionally. Remove and mash
with potato masher Press mixture through a sieve to leave skin and seeds Discard
solids. If this is too thick to pour add vinegar and salt to consistency. Bottle
or can in jar. This will last 6 weeks or so on the shelf, but a very long time
when refrigerated.
Phyllis Knipp
LIME JELL-O DESSERT
2 sm. or 1 lg. pkg. lime Jell-O
1 sm. can crushed pineapple
1 pkg. Dream Whip
1 pkg. cream cheese
1 pkg. lemon pudding
Prepare Jell-O as directed and let stand until starts to gel. Add the pineapple
and let set. Mix the Dream Whip and cream cheese together and spread over the
Jell-O. Prepare the pudding as directed and spread on top of Dream Whip. We have
also stirred this all together instead of putting in layers. Either way is a
delicious dessert.
Jell-O Salad
1 lg. pkg. lime Jello
2 c. boiling hot water
1 c. whipping cream, whipped
1 c. cottage cheese
1 sm. can crushed pineapple
1/2 c. cut walnuts (sm. chunks)
Dissolve Jell-O in hot water. Cool mixture until it begins to set, then fold in
whipped cream, cottage cheese, pineapple, and walnuts. Pour into ring mold (or
rectangular Pyrex dish). Cool until firm.
Emma
Girl Scout Thin Mints (Copycat recipe!)
Chocolate Cookie Wafers
1 (18-1/4 ounce) package Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray
Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
Combine the cookie ingredients in a large bowl, adding the water a little bit at
a time until the dough forms. Cover and chill for 2 hours. Preheat oven to 350
degrees. On a lightly floured surface, roll out a portion of the dough to just
under 1/16 of an inch thick. To cut, use a lid from a spice container with a 1
1/2-inch diameter Arrange the cut dough rounds on a cookie sheet that is sprayed
with a light coating on non-stick spray. Bake for 10 minutes. Remove the wafers
from the oven and cool completely. Combine chocolate chips with peppermint
extract and shortening in a large microwave - safe glass or ceramic bow. Heat on
50 percent power for 2 minutes, stir gently, then heat for an addition minute.
Stir once again, and if chocolate is not a smooth consistency, continue to zap
in microwave in 30-second intervals until smooth. Use a fork to dip each wafer
in the chocolate, tap the fork on the edge of the bowl so that the excess
chocolate runs off, and then place the cookies side-by-side on a wax paper -
lined baking sheet. Refrigerate until firm.
(Makes 108 cookies.
P
for For SHELIA,
jane Anne in Ala.
Sun-Maid Snickerdoodles
1 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
2 3/4 cups all purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups Sun-Maid Raisins
CINNAMON SUGAR:
2 tablespoons sugar
2 teaspoons cinnamon
Heat oven to 375 degrees F. Grease cookie sheets. Combine butter and sugar; beat
until light and fluffy. Add eggs; blend well. Combine flour, cream of tartar,
baking soda and salt. Add to butter mixture; mix well. Stir in raisins. Shape
dough into 1-inch balls. Mix sugar with cinnamon; roll balls in mixture to coat.
Place 2 inches apart on greased cookie sheets. Bake in upper third of oven at
375 degrees F. for 10 to 12 minutes (do not over-bake). Cool 1 minute; remove
from cookie sheets. Cool on wire racks. Makes 3 1/2 dozen cookies.
Snickerdoodles
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup vegetble shortening
1-1/3 cups sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons cinnamon
3 tablespoons sugar
In a large mixing bowl, combine flour, baking powder and salt. In a separate
bowl, cram shortening, sugar and eggs; add vanilla. Slowly combine flour mixture
with creamed mixture; set aside. Stir together the cinnamon and 3 tablespoons
sugar. Make 1-inch balls of dough to roll in cinnamon-sugar mixture. Place on
lightly greased cookie sheet.
Baking Instructions:
Bake at 350 degrees F for 10 to 12 minutes.
Makes 3 dozen cookies.
Wonder Drops
Bring 2 cups sugar, 1 tablespoon peanut butter, ? cup butter & ? cup milk to a
boil in a sauce pan and let boil one minute. Remove from heat and stir in 3 cups
oatmeal, nuts, 2 tablespoons cocoa, vanilla and 1 cup coconut. Cool slightly and
drop on waxed paper.
Snickerdoodles
Mix thoroughly 1 cup soft shortening, 1? cups sugar & 2 eggs. Sift together stir
in 2? cups flour, 2 tsps. cream of tartar, 1 tsp. soda, and ? teaspoon salt.
Chill dough. Roll into balls size of small walnut. Roll in mixture of 2 tbsp.
sugar and 2 tsps. cinnamon. Place 2 inches apart on ungreased baking sheet. Bake
to a light brown but still soft in a 400? oven for 8 - 10 minutes. Makes 5
dozen.
Snickerdoodles
1-/2 cups white sugar
1/2 cup butter, softened
1 teaspoon vanilla
2 large eggs
2 3/4 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 tablespoons cinnamon
Preheat oven to 400F. In a large bowl, combine 1-1/2 cups sugar and softened
butter; blend on low until fluffy. Blend in vanilla and eggs. Sprinkle cream of
tartar, baking soda, and salt on top of mixture, blend. Slowly blend in flour,
increasing speed as needed, until evenly mixed. On a small plate, mix 2
tablespoons white sugar and 2 tablespoons cinnamon. Shape dough into 1-inch
balls; place ball on plate and press lightly. (Cookie should still be at least
1/2-inch thick.) Place coated-side up, 2 inches apart on an ungreased cookie
sheet. Bake at 400F, 8 minutes for chewy, 10 minutes for crispy. Remove from
baking sheet immediately. If you want them to stay chewy, place in
airtight container when still slightly warm.
Snickerdoodles (makes about 6 dozen)
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 Tbs. sugar
2 tsp. cinnamon
Heat oven to 400F. Mix butter, shortening, 1 1/2 cup sugar and eggs. Blend in
flour, cream of tartar, baking soda, and salt. Shape dough by rounded
teaspoonfuls into balls. Mix 2 Tbs sugar and cinnamon; roll balls in the
sugar/cinnamon mixture. Place them 2 inches apart
on an ungreased baking sheet. Bake 8 to 10 minutes or until set. Immediately
remove from baking sheet.
Mom made a lot of pot pies when we were little ones
at home. I remember eating it on a winter Sunday evening meal. We all loved it
and of course, it was made from a farm raised chicken.
Chicken Pot Pie
1 Tablespoon Garlic Powder
3 Tablespoons Butter or Margarine
6 Tablespoons Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1-1/2 Cups Chicken Broth (can use Chicken Bullion)
1-1/2 Cups Cooked Chicken, cut or torn into small pieces
1 10-oz. package Frozen Peas and Carrots
3 Potatoes
1 Cup Fat Free Cream (regular works fine)
1/2 Pie Crust
Peel and cook potatoes until barely tender; remove from heat, drain, cool and
cut into pieces. Thaw veggies. Melt butter or margarine, add flour, broth,
cream, seasonings and heat to boiling, stirring occasionally. Let cook until it
starts to thicken. Add other ingredients and continue cooking until thickened.
Pour into small casserole, top with pie crust, bake covered in preheated 400F
degree oven, uncovered in 350F degree oven, until crust is golden brown.
Phyllis Knipp
http://www.nancyskitchen.com
