Nancy, I have no idea what we would do without you.
You make reading recipes so easy and thank you and the other people involved
with this site for the many recipes that I have gotten. I am the one that has
cooked for over 47 years and still needs help. I have lost a recipe book that I
got from the Purdue Home Extension Department and it had the best Corn Bread
that I have ever tasted. I don't remember the measurements of this recipe. Also
in the book it had a recipe for Spanish Rice that had no meat in it. I don't
remember all the ingredients in this one. Hopefully someone in your group, of
many, has the recipes or know how I can get them. I know that in that book I had
some more but I don't remember what they were. It had to be in the late 70's or
early 80's. Again thank you so very much for all the work that you do and I know
that many more pople feel the same way that I do. I know that I look foreward to
all the newsletter like everyone else. Nancy have a great week and take care.
Susie Indy
Hi Nancy:
Thank you so very much for all of the wonderful work that you do. You are
greatly appreciated.
In response to Doris in Southern IN in the October 15th newsletter for a cookie
recipe that she can ship to her son in Iraq <and may God keep him safe>, the
following recipe is one that several years ago Martha Stewart published when she
was looking for a cookie to ship to one of her relatives overseas. Her recipe
directions call for using Tablespoonfuls of the batter, however she used a
medium-sized ice-cream scoop and made the cookies a bit larger. She seemed to
think that the larger cookie shipped better. She also stated that the cookies
had arrived at their destination intact.
Joyce in CA
ANZAK COOKIES
2 cups all-purpose flour
2 cups old-fashioned oats [oatmeal]
2 cups sugar
1 cup desiccated coconut [coconut that is placed in a blender and ground
slightly]
Mix together in a bowl and set aside. In a saucepan melt and mix together:
1/2 pound of butter
2 Tablespoons golden Karo Syrup
1/4 cup boiling water
3/4 teaspoon baking soda
Pour wet ingredients into dry ingredients and mix well until combined. By
Tablespoons place batter onto cookie sheet. Flatten slightly with hand or bottom
of flat glass. Bake at 350 degrees for approximately 15 minutes.
NOTE:
Can be stored in an air-right container for up to two months.
Source: Martha Stewart Live
Sending cookies overseas
A cookie that is not too soft (could mold) or too crispy (could shatter) is a
good choice--like a peanut butter or maybe a chocolate chip (but think of the
heat). I have sent cookies in a Pringles potato chip cans--you have to
experiment on making cookie a uniform size that will fit in the can. You may
even want to send a cookie that is "store bought" --gasp!!. It will be full of
preservatives and may travel better My prayers to your son and all soldiers in
all parts of the globe.
Suzie in St. Louis
Nancy, today's newsletter was outstanding and I enjoy
them each and everyday that they come out. Like a lot of people I save your
newsletter until last and take time to read. I want to thank Mary in Redding,
Calif., Brenda from Alabama, Sandy in Warsaw, Mo, Emma and Judy in Mass. for the
information concerning the coconut cream information. I am going to the store
today and I am checking to see if I can find it. Caroline-Denver concerning the
Cookie Exchange our Church has one early in December for Christmas Cookies and
they sell them. Each person that wants bakes the cookies and they put them
together. When they sell them you may get 6 Spitz Cookies, 6 Sugar Cookies in
the same package. Another way you could have a dozen of the same cookies in each
package or 1 cookie of each. If you want to do them as friends then just
exchange them. Good luck with the cookie exchange. Caroline good luck with the
cookie exchange. Everyone have a great day. Thank you for all your hard work.
Nancy have a great week-end. Nancy I will send the recipe in for the Chicken
Divan later.
Susie Indy
For Doris in southern IN
For years I have had good luck mailing cookies in used potato chip
cans. They will hold about a dozen and a half. Just adjust the size of
your cookie to fit the can opening and pack them away. Several cans can be
mailed at a time and the cans offer protection from crumbling as well as
maintaining freshness. I've also stored them in the freezer in the cans ready to
go as needed.
GTR in VA
My nephew is with the Marines in Iraq. We send him
cookies sealed in the zipper type plastic bag. He said it works great! Keeps
them fresh. So when we pack stuff other then canned goods, we seal it all in
zipper bags. He told us that it also keeps the sand out of the stuff! Good luck
to your son and all the troops serving!
Wayne
Doris in Southern IN
Cookies that ship well are chocolate chip and just about any spice cookie. Using
air-popped popcorn helps to keep cookies fresh and also helps prevent breakage.
As far as other goodies to send: playing cards,
disposable razors, small size shaving cream, chap-stick, magazines, toothpaste,
toothbrushes - just about any item that is for personal hygiene and something to
pass the time. I pray your son returns home safely.
Nancy in VA
Dear Nancy,
I checked on google the best way to send cookies overseas and found these ideas:
pack them in Pringles cans with the lids, vacuum pack them, or pack the cookies
in popcorn, also to freeze them and pack them in ziplock bags. These were the
best ideas to keep them fresh. I also have the pumpkin gingerbread recipe
someone was asking for in the Oct 15 newsletter.
Pumpkin Gingerbread
2 1/4 c. flour
1/4 t. salt
1/2 c. sugar
1/4 t. cloves
2/3 c. margarine
3/4 c. buttermilk
3/4 c. pecans, coarsely chopped
1 1/2 t. ginger
1/2 c. molasses
1 t. baking soda
1/2 c. pumpkin
1/2 t. cinnamon
1 egg
Heat oven to 350 degree. Lightly spoon flour into measuring cup; level off. In
large bowl, combine flour and sugar. Using pastry blender, cut in 2/3 c.
margarine until mixture resembles fine crumbs. Stir in pecans. Press 1 1/4 c. of
crumb mixture, add ginger, baking soda, cinnamon, salt, cloves, buttermilk,
molasses, pumpkin, and egg; mix well. Pour evenly over base. Bake for 40-50
minutes or until a toothpick inserted in center comes out clean.
Rosetta in Kansas
This is in regards to the woman whose son is in Iraq.
One of the woman I work with has a son in Iraq also. She said one of the things
that they wanted was spices. He was out in the field and had to eat MRE's. They
do need spiced up. Any kind of hard candy was appreciated also. They also like
the soapless hand cleaner and chapstick. Any kind of crackers and cookies in the
individual packages. God Bless your son and all of the other troops. I work at
an AF base, so have a special place in my heart for the military.
Marilyn in Ohio.
Hi Doris:
Here in town when people mail items such as cookies, they wrap them individually
in cling wrap of some sort and not only does it keep them fresh longer, but it
keeps them from crumbling when packed. I do not know of anyone that has family
there so don't know how fresh they are when they arrive, but I hope this works
well for you. Let your son know we are praying for him and for all our troops
away from home.
Gladys, Indiana
Hello, I really enjoy your daily newsletter I seen
the recipe for the chocolate cream pie and was not for sure if it was chocolate
chips used or the chocolate squares.
Thanks, Sue Anderson
Hi Nancy,
This is for Caroline in the October 15 newsletter.
Generally for a cookie exchange, 12 to 15 friends makes a good size group. We
have ours on a week night about a week before Christmas. Activities seem to slow
down by then and you still have cookies left for Christmas.
Each person would bring a dozen cookies and a copy of the recipe for each of the
others. Some hostesses want to know what you are making so there won't be
duplicates. I have never done this and have not have a problem. I always ask to
have the cookies put in packages of one dozen. There are lots of cute holiday
baggies for that. Just give everyone enough notice of the exchange.
We always include a gift exchange ($15 limit). It's an enjoyable evening. The
hostess just provides a decorated house and some snacks and beverages. Make sure
that your friends understand that the cookies should be homemade. One year a
woman brought two packages of Oreos. She didn't have time to bake! It isn't fair
to the others. It's funny now, but it wasn't at the time.
Have fun with it. Vicki in Florida
Every Christmas I make baskets of home made mini
loaves and cookies and candies for friends. I would love to try these fruit
cakes in mini loaf size. Any idea of oven temp, or baking time. Thanks for any
help you can give.
Fran
Does anyone have a recipe for something called
chow-chow.
My pastor ate it at someone's home when he was pastoring in Grenada, Mississippi
and said it is very good. I would love to get the recipe for him. He said you
eat it on peas, beans, etc.
Thanks in advance. Dorry
I wish to thank Stefanie from El Caribe, I appreciate
her answer.
XOCHITL from Tepic, Nayarit, Mexico
Hello Nancy, This is Sharon from Indiana and we
finally got rain it was getting really dry. Thanks for all of your hard work ,
sure hope you are feeling much better. Do you think that computers eat recipes?
I have looked for the Apple Cider Jelly recipe but could not fine it. If any one
has it would love to see it posted. Thank-you God Bless Sharon
We made many cookies to send overseas to our troops
in Dessert Storm . One thing we were told '"Do not use butter or margarine in
baking cookies Do use Crisco or a vegetable shortening "
EMM
For Sandee in West TN wanting to know how to get the
nut from the shell of a Brazil Nut, put them in the freezer for a few hours or
overnight before cracking. You will be amazed at the results. Her question was
posted on October 15, 2004.
Millie in MO
I love brazil nuts. My grandfather always had us
freeze ours and the shells came right off when you cracked them.
Shaye
A similar suggestion was sent in by Sandy in PA
This is for Karen also known as Bunny from Montana.
In the October 15th newsletter she was looking for a Sour Cream Raisin Pie, but
not a cream pie type. Maybe this will help. Connie in TX
Sour Cream Raisin Pie
2 c. cooked raisins
2 egg yolks
3/4 c. sugar
1/2 t. salt
1 c. sour cream
Mix the above ingredients and cook 10 minutes. Then add 1/2 t. baking soda and
beat until it stops foaming. Add 1/2 t. vanilla. Cool. Pour cooled filling into
a baked pie shell. Top with a meringue or whipped cream.
This is for Karen who asked about a sour cream raisin
pie recipe in the October 15th newsletter. This was my Dad's favorite pie. He
passed away three years ago, and I STILL make it every year on his birthday (and
eat it all myself!).
Sour Cream Raisin Pie
Beat:
1 1/2 cups sour cream
1 egg
1 cup sugar
1 tsp. cinnamon
1/2 tsp. ground cloves
Add:
1-1/2 cups raisins
Pour into 9" pie crust and top w/ crust. Sprinkle with cinnamon and sugar. Bake
at 350 for 45minutes to an hour. I'm going to go make one now! Yummy!
Kathy Clark in SW Kansas
Ham Stuffed Manicotti
1 box Manicotti shells
3 TBS Parmesan cheese
1-chopped onion
1/2 cup chopped green pepper
1- TBS Olive Oil
4 TBS butter
1- 4 oz can sliced mushrooms (optional) 2 & 1/2 cups milk
3 cups minced cooked ham
4-TBS all purpose flour
1-cup shredded Swiss Cheese
Paprika, to taste
1 TBS chopped parsley
Cook manicotti according to package directions. In a large skillet/fry
pan--saut?onion in the oil, until tender. Remove from the heat, add drained
mushrooms, ham , parmesan cheese, and half of the Swiss cheese. Set aside. In a
saucepan, saut?green pepper in butter, until soft. Stir in the flour, until
thoroughly combined. Add milk, cook, stirring constantly, until thickened and
bubbly. Mix a quarter of the sauce into the ham mixture.
Stuff shells with about of a third of the filling, each. Place in a greased,
11x7x2 inch baking pan (use Pam-or some cooking spray). Tope with remaining
sauce, and sprinkle with paprika. Cover with foil, and bake at 350 degrees, for
30 minutes. Sprinkle with parsley and remaining Swiss Cheese, before serving/
Victoria, NC
Hi Nancy,
Quick and Easy Tomato Sauce
2 tablespoons olive oil
6 cloves garlic, thinly sliced
1/2 teaspoon salt
1 teaspoon dried basil
1-28 oz. can whole Italian (Plum) tomatoes, un-drained
Heat olive oil over medium heat in a medium sized saucepan. Add garlic and saut?
until golden brown. Add salt and basil, stirring for a few seconds. Immediately
add tomatoes. Break up tomatoes with your spoon or spatula into small pieces.
Simmer 5-8 minutes or until slightly thickened. Serve over pasta or thicken more
and use as a quick pizza sauce.
Anne, St. Albert, Alberta, Canada
I got a little sloppy with my ingredients list on
this casserole and several items were duplicated. The corrected recipe is below.
Sorry!
Cabbage Roll Casserole
1 lb. lean ground beef
1 chopped onion
? tsp salt
? tsp pepper
10 oz. can tomato soup
2 cans (14 oz) stewed tomatoes
5 Tblsp. regular rice
4 cups coarsely chopped cabbage
Brown and drain ground beef; add onion, salt, pepper rice, soup and tomatoes.
Cook until all the ingredients are heated thoroughly. Put raw cabbage into
greased 13x9 dish. Pour meat mixture over. Do not stir. Cover tightly with foil
and bake at 325? for 90 min.
Julia in Georgia
Nancy,
This is for Joan in Winnipeg and can be found in The Frugal Gourmet Cooks
Italian 1993, William Morrow and Co.
Italian Gravy
2 28oz cans tomato puree
1 6oz can tomato paste
1 quart chicken stock or beef stock
2 cups dry red wine
1/4 cup olive oil
2 yellow onions, peeled and minced
6 large garlic cloves, chopped
2 ribs celery with leaves, minced
1 carrot, grated
1/2 cup chopped parsley
1/2 pound fresh mushrooms, chopped (optional)
1/2 teaspoon crushed red pepper flakes
1 tablespoon crushed oregano
1 teaspoon dried rosemary
2 bay leaves
1 tablespoon dried basil or 2 tablespoons fresh
2 whole cloves (optional)
1/2 tablespoon freshly ground black pepper
2 tablespoons salt, or to taste
1 teaspoon sugar
1 pound pork neck bones or chicken backs and necks
In a large pot, place the tomato puree, tomato paste, stock and wine. Heat a
large frying pan and add the olive oil. Saut?the onions, garlic, celery, and
carrot until they just begin to brown. Add to the pot along with the remaining
ingredients. Bring to a light boil and then turn down to a simmer. Simmer for
two hours, partially covered, stirring often. Remove the bones and discard. Skim
the fat from the top and discard. Store in the refrigerator covered, in either
glass, plastic, or stainless steel. It will keep for a week. Use for a pasta
topping or for any other dish calling for Italian tomato sauce or "gravy". This
freezes very well.
Mike from Santa Rosa
Hi Nancy;
This recipe is for "Karen, also known as Bunny from Montana". She requested a
recipe for Caramel Rolls using Yams or Sweet potatoes. This recipe calls for
pumpkin but I'm sure the other two could be substituted. I'm sure the roll
recipe could be used without the frosting
I hope it helps.
Betty in Canada.
Pumpkin Cinnamon Rolls
2/3 cup milk
4 Tbs butter
1 cup pumpkin
4Tbs.sugar
1tsp salt
2 beaten eggs
2Tbs yeast
4 cups flour
2/3 cup brown sugar
4Tbs,scanted, cinnamon
heat milk and butter,till butter is almost melted, in mixer bowl combine
pumpkin,sugar,salt,add milk mixture, beat until well blended.beat in eggs
,yeast,and add 1/2 of the flour.Beat on low for 5 minutes.Add remaining flour
and mix well. Dough will be soft. Put into greased bowl.grease top dough, cover
and let set,rise 1 hour.Punch down, put on floured surface;knead a few times
till smooth..
roll dough into rectangle, combine brown sugar,and cinnamon, sprinkle over
dough. roll up, cut, put in pan. Let rise 30-40- minutes Bake @ 350?F for 20
minutes.remove from pan immediately
Frosting
1/2 cup butter
1 cup brown sugar
1 Tbs milk
Cook one minute,cool to luke warm.
Add;
1/2 Tbs vanilla
1? cups 10X sugar (powdered)
(can add extra 1/2 cup if needed)
Beat together, put on rolls when they are still warm.
Note from a friend who tried these:- Critique of Pumpkin Cinnamon Rolls
The vote is in... they're a keeper, with minor adjustments.
While the frosting is wonderful, it overpowers the roll itself. I made and used
the full batch of frosting, and it's quite thick... Ralph said it needs to be
cut to about half. Otherwise they are very good. The pumpkin is not prominent
but does give it a good flavor.
Betty
I am responding to the soup recipe of Oct. 14 as I am
ALWAYS looking for good crab soup recipes.
Marie Coulbourn
Thank you Julia in Georgia! The casserole was great
and you are right that it is even better the second day! When it is only 42
degrees these recipes sure come in handy! Thank you and Thank you Nancy for all
that you do. It is a highlight of my morning!
Love,
Kathy in Rainy Cold MN
For Caroline in
regard to how to go about having a cookie exchange. Check out this web
site:
Robin's Christmas Cookie Exchange - Home Page
Hope it is
useful.
Nanci in NY
Nancy, very quickly couple recipes for leftover
mashed potatoes. In the past we would have leftover mashed potatoes and we would
have potato cakes.
Potato Cakes
leftover mashed potatoes
1 egg, beaten
1/4 small onion, chopped very fine
1 tablespoon dried green peppers, put them in a cup with water
pinch salt
pinch pepper
potato flakes
In a mixing bowl put mashed potatoes, chopped onion, drained green peppers,
salt, pepper and beaten egg. Mix together and if you need to add more potato
flakes do so but just a tablespoonful at a time until to have it thick.
Depending on how many patties you are making, potato potato flakes on a plate
and cover the patties with that. Put in a skillet with oil and fry until golden
brown.
Dressed Up Leftover Mashed Potatoes
leftover mashed potatoes
milk, depending on the dryness of the potatoes how much milk
green onion, cut up and into the green part
cheese
sour cream
bacon pieces
Put the milk into the leftover mashed potatoes and cook them in the Micro Wave
oven until very warm. Put the potatoes in a serving bowl or on dinner plates and
top with the green onion (including the green part), cheese, sour cream and
bacon pieces.
Enjoy. Nancy and everyone have a great day.
Susie, Indy
Spiced Tea
2 cups of sugar ( or splenda )
2 cups of tang
1 cup of instant tea
1 pkg of lemonade mix
1/2 teaspoon of cinnamon
1/4 teaspoon of allspice
1/2 teaspoon of cloves
1/4 teaspoon of nutmeg
Place in a air tight container and shake untill well mixed. I use 1 heaping
teaspoon per hot cup of water.
Barbara Brown
Hi Nancy,
Once again, thank you for all your had work in producing this daily newsletter.
What a wonderful job you are doing. I am seeking a recipe for Tortilla Soup. I
had the best Tortilla Soup at a restaurant in Texas called El Fenix. It was a
broth based soup with avocado, cheese, and onions...I have tried some other
recipes and they all turn out to be more of a creamy based soup. I would
appreciate any help from the members on this. Thanks so much!
Bam, St. Louis, MO
This is my favorite cooking group. I look forward to
each and every newsletter and have never been disappointed.
I am looking for a tried and true recipe for Vidalia Onion Pie. It was served at
Ladies Night Out meeting and it was
Wonderful. Thank you in advance, Carol in N. Ga
Aunt Cooters Sour Dough Biscuits
5 teaspoons of baking powder
5 cups of flour
1/3 cup of sugar
2/3 cup of oil
1 teaspoon soda
1 teaspoon salt
2 1/2 cups buttermilk
1 pkg yeast dissolved in oil or 1/2 cup hot water
Mix dry ingredients, then add buttermilk, oil and yeast. Kneed, roll out and
cut. Let stand to room temperature. Bake at 425. Part of batter maybe placed in
refrigerator. makes about 4 batches
Barbara Brown
Hello,
I wish to thank you for the wonderful new letters. I have enjoyed all the
recipes and have tried many of them. If I may make it a suggestion, it would be
that everyone list the sizes of packages, cans, etc. that are included in the
recipes that are sent. It may save us all a lot of time and from having to write
in to get that information. Thank you again for a very informative, very well
done newsletter.
Sandy, From WA
Thanks for the great Date Nut Bread recipe Jan W.!
I?m going to try it right now.
Trudi
Gloria asked in the Oct. 15th newsletter about
recipes using Splenda in making jams and jellies. Sure-Jell puts out a No Sugar
Needed pectin-using Splenda. I have some, just haven't gotten around to using it
yet. This Sure-Jell can be found with the rest of the canning supplies.
Hope this helps. Connie in TX
Hi Nancy,
Here are two recipes I found in my files ? different versions of what I hope is
the no-bake pineapple pie Barbara is looking for. Also, Karen (Bunny from
Montana) wanted a sour cream raisin pie. I found one in my files.
Nancy, your site is the greatest! I look forward to reading it each day and am
never disappointed. My recipe files have probably tripled since I subscribed.
Norma in PA
PINEAPPLE CREAM CHEESE PIE
2/3 cup sugar
3 tablespoons flour
1 cup crushed pineapple
2 small eggs
3 tablespoons butter
8 oz cream cheese
4 cups Dream whip, Cool Whip or other whipped topping
1 baked 9" pie shell or baked crumb shell
Mix first 5 ingredients and stir while cooking over low heat until thick. Remove
from heat and add cream cheese. Let cool and add 2 cups whipped Dream whip. Mix
well. Pour into baked pie shell. Top with remaining Dream whip. Keep
refrigerated until ready to serve.
Quick and Snappy Pineapple-Cheese Pie
1 8-oz. package cream cheese, softened
1/4 cup sugar
1 small carton whipped topping
1 large can crushed pineapple, drained
Whip softened cream cheese and sugar together well. Fold in the whipped topping;
then the drained pineapple. Pour into the pie crust. Chill at least 2 hours
before serving.
FARMHOUSE SOUR CREAM RAISIN PIE
Sour Cream Raisin Pie is an old farmhouse recipe. You can make it lighter by
substituting nonfat yogurt for sour cream. The combination of tangy sour cream
and sweet raisins is a winner.
Pie Dough for a 9-inch pie (unbaked)
1 large egg
3 large egg whites
1/3 cup packed dark brown sugar
1 tablespoon plus 1 teaspoon cornstarch
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1-1/2 cups sour cream or plain nonfat yogurt
1 cup raisins
Position a rack in the bottom third of the oven and preheat it to 400 degrees F.
In a medium bowl, whisk the eggs, egg whites, brown sugar, cornstarch, vanilla
and cinnamon until combines. Whisk in the sour cream and raisins. Pour into
unbaked crust. Place on baking sheet in the oven. Bake for 10 minutes. Reduce
the oven temperature to 350 degrees F and bake until the edges of the custard
are golden brown, 35 to 40 minutes. Cool to room temperature in the pan on wire
cake racks. Cover with plastic wrap and refrigerate until chilled, at least 2
hours or overnight.
Source: The Healthy Oven Baking Book, by Sarah Phillips
This is for Dayna asking about freezing rolls. Just
shape them as you normally do and bake them at 275 for about 20 minutes. Let
them cool and just pop them into the freezer. When you're ready to bake them,
put them in a 400 oven for about 10 minutes. I do this frequently.
Heidi
I am confused. I do not have Cream chicken soup so
will use chicken cubes and water. Then after making the paste, do I add the salt
paper and onion powder or is this done as part of the paste?
Thank you for answer. Ellie Olsen
Would anybody have a recipe for old fashioned fruit
cake. I need it by Thanksgiving to have it for dinner and make it for Christmas.
Thank You, Barbara Haynes in Blackwood, New Jersey
There was no name for this request. Brenda from
Alabama
Pumpkin Gingerbread Loaves
Yield: 4 Loaves
2 c All-purpose flour, divided
1/2 c Packed brown sugar
2 ts Baking powder
1 ts Ground cinnamon
1-1/2 ts Baking soda
1 c Canned pumpkin
1/2 c Molasses
2 Eggs
1/3 c Margarine or butter
1/4 c Milk
1 tb Grated fresh gingerroot OR
ts Ground ginger`
1/3 c Finely chopped walnuts
2 tb Sugar
Grease the bottom and sides of four 4 1/2 x 2 1/2 1 1/2-inch loaf pans. Grease
only halfway up the sides. That way the loaves will have nicely rounded tops and
no unwanted rims around the edges. Set aside.
Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon, and
baking soda. Add the pumpkin, molasses, eggs, margarine or butter, and
gingerroot or ginger. Beat with an electric mixer on low to medium speed until
combined, about 30 seconds. Beat on medium to high speed for 2 minutes, scraping
the sides of the bowl occasionally. Add the remaining flour; beat for 2 minutes
or until mixed. Divide the batter evenly among the prepared pans.
For the topping, stir together the walnuts and sugar; sprinkle evenly over the
batter in the pans. Bake in a 350 F oven for 40 to 50 minutes or until a wooden
pick inserted near the center of each loaf comes out clean. Cool the loaves in
the pans on wire racks for 10 minutes. Remove the loaves from the pans. Cool
thoroughly on the wire racks.
To Freeze: Wrap each loaf tightly in moisture- and vapor proof wrap. Seal,
label, and freeze for up to 6 months. To thaw, let stand, loosely covered, at
room temperature for 1 hour. Or, to micro-thaw, place 1 unwrapped loaf on a
microwave-safe paper towel. Microcook, uncovered, at 30% power (medium-low) for
1 to 1-1/2 minutes.
Makes 4 loaves, 8 servings each.
Nutrition Information per Serving: 89 Calories, 2 g Protein, 3 g Fat, 14 g
Carbohydrate, 14 mg Cholesterol, 61 mg Sodium, 100 mg Potassium
BETTER HOMES & GARDENS; November 1990
Nancy, would anyone have a recipe for egg drop soup?
(the really yellow kind)
Also one for fried rice would be appreciated.
Thanks so much. Jo from MO.
Bell Pepper
This is for Yvette....I chop my bell peppers and lay them out on a jelly roll
pan in a single layer. Put in freezer. When they are frozen take them out and
put them in bags. They are great to have on hand for recipes. Once they are
frozen they can only be used in cooking as they lose their crispness. Hope this
helps....Nancy in Berne IN.
This is for Alex, who asked about growing sprouts. I
place alfalfa seeds in a large glass jar. I cover the opening with cheesecloth
and secure it with rubber bands. At least twice a day I run warm water into the
jar, then pour it out again. In a day or so the seeds will start sprouting, and
you can harvest them when you think they are ready. I have only done this with
alfalfa sprouts, but don't know why it wouldn't work with others.
Mary in Oregon
This is for Betty who sent in the Buttery Rowies
recipe in the Oct. 14 newsletter. This does sound really good. My grandsons live
with me and I know they would like it as well as my son especially splitting
them open and putting chocolate inside. As to other recipes, I would like
anything that you have tried that is good. My son and his boys all like sweets
and especially chocolate, but anything would be great. My son and I went to
Scotland in 1980 and stayed there for a month. My brother-in-law was stationed
in Dunoon. We had a blast going all over the place, camping out and site-seeing.
Thanks so much for the recipe.
Zelda from Grand Prairie, TX
Hi Nancy, I just love going through all those recipes
and suggestions in your newsletter everyday THANK YOU I also wrote to you in
APRIL hoping someone out there might have the recipe for LIVER SAUSAGE all I
know is it has of course liver, orange peel, spices and put in casing I sure
would like to make some all the little deli stores I use to get it from in the
suburbs of CHICAGO are closed and I sure miss it.
THANK YOU AGAIN JoAnn from TN
Oct. 16 Sharron sent in a recipe for
Lime Jell-o Salad. It stated 1 box lime Jell-o.
What size
would that be?
Virginia
My husband made the best pot roast the other night.
He found the recipe in my mom's 1971 Betty Crocker Recipes cards. There's only
the two of us so we used the left over beef to make Beef Enchiladas.
Pot Roast With Sour Cream Gravy
Serves 6
2 T. flour
1 tsp. dill weed
1 tsp. salt
5 small potatoes, pared (I used less)
1/4 tsp. pepper
5 carrots, quartered
2 1/2 lb. beef chuck roast
1 lb zucchini, quartered (I left out)
1 T. shortening
1/2 tsp. salt
1/4 c. water
1 T. vinegar
Sour Cream Gravy (below)
Mix flour, 1 tsp. salt and the pepper; coat meat with flour mixture. Melt
shortening in a large skillet or dutch oven; brown meat very dark. Add water and
vinegar. Sprinkle dill weed over meat.
Cover tightly and simmer about 3hours or until meat is tender. One hour before
end of cooking time, add potatoes and carrots; season with 1/2 tsp salt. Twenty
minutes before end of cooking time add zucchini; season with 1/2 tsp salt. Serve
with Sour cream gravy.
Sour Cream Gravy
Place meat and vegetables on warm platter. Pour drippings from pan into bowl,
leaving brown particles in the pan. Return 1 T. dripping to pan. Blend in 1 T.
flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove
from heat. Measure drippings and add enough water to measure 1 cup. Stir in
flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Season with salt and pepper. Stir in 1 cup sour cream and 1 tsp. dill weed, heat
through (do not let it come to a boil)
Beef Enchiladas (Betty Crocker's 2001 Big Red Cookbook)
1 lb.left over pot roast, shredded (or 1lb. browned ground beef)
1 med. onion, chopped (1/2 cup)
1/2 c. sour cream
1 c. shredded cheddar cheese (4 oz)
2 T. chopped fresh parsley
1/4 tsp. pepper
1/3 c chopped green bell pepper
2/3 c water
1 T. chili powder
1/2 tsp. dried oregano
1/4 tsp. cumin
2 whole green Chiles, chopped (optional), I used canned Chiles
1 clove garlic, finely chopped
1 15 oz can tomato sauce
8 corn tortillas (5-6 inch in diameter)
Shredded cheese, sour cream and chopped onions to top, if desired
Heat oven 350. In a skillet on low, heat beef, stir in onion, sour cream, 1 c.
cheese, parsley and pepper. Cover and remove from heat. In a sauce pan heat bell
pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce.
Reduce heat and simmer uncovered 5 minutes. Pour into an ungreased pie plate.
Dip each tortilla into sauce in pie plate to cover each side. Spoon about 1/4 c
beef mixture onto each tortilla, roll tortilla around filling. Place seam side
down in an ungreased rectangular baking dish (11x7). Pour remaining sauce over
enchiladas. Bake uncovered about 20 minutes or until bubbly. Garnish with
shredded cheese, sour cream, and chopped onions.
Serves 4
Calories 670, Diet exchange 2 starch, 4 med.-fat meat, 2 veg.,4 fat
Enjoy, Bobbie/Chicago
My cooking is very basic, and I'd like to try more
variety. I don't have a food processor, and I don't have a juicer. Am thinking
of getting a combination juicer & food processor,
but I want to make sure I'd use it enough to make it worth the investment.
Although I've read that juices from hard vegetables and green, leafy vegetables
taste good, I wonder! I don't live in an area where I could test combinations at
a juice bar. Are fresh vegetable juices an acquired taste? Do any of our members
have an opinion on this -- and any good recipes? Thank you. Alex
I like the addition of the links to the newsletter at
the bottom. You sure do make a great effort to accommodate all of your readers.
I didn't see a link to a "soup " section. I was just wondering if you had one.
It has turned cold here and always makes me think of some nice homemade soup.
Thanks again for all you do.
Abby
Alicia's Recipe Kitchen does not have soup recipes.
There is a section on Nancy's Kitchen for homemade soups and stews and recipes
using soup.
Nancy's Kitchen Soup, Stew and Recipes using Soup
October 14th there was a crab soup recipe. Can you
use imitation crab for this?
Does anyone have any good recipes for imitation crab?
Thanks, Christine in Arkansas
CHOCOLATE UPSIDE DOWN CAKE
3/4 c. sugar
2 tbsp. butter
1/2 c. milk
1 c. flour
1/4 tsp. salt
1 tsp. baking powder
1-1/2 tbsp. cocoa
SAUCE
1/2 c. sugar
1/2 c. brown sugar
1/4 c. cocoa
1 1/4 c. boiling water
Cream sugar and butter. Add milk. Sift and add dry ingredients. Pour into 9 inch
square greased pan. Sprinkle with nuts. Make sauce and pour over batter. Bake at
350 degrees for 45 to 50 minutes. Cool in pan. Serve with ice cream or whipped
cream.
NOTE: This recipe has no eggs and little butter.
Barbara Brown
Hi to everyone who likes Manicotti, but hates to fill
the noodle. I've been making this dish for years, learned how to make it from an
old first generation Italian American woman.
Cook your noodles, when done lift out of boiling water with tongs or slotted
spoon gently. Put directly into ice water. When noodles are cool enough to
handle, drain well.
To fill. Slice your noodle open lengthwise. Lay filling down center of noodle.
Wrap noodle around filling, reshaping into proper form. Place seam side down in
casserole dish you have added a little sauce to. Lay filled noodles side by side
going in the same direction so you can lift noodles out of dish separately to
plate. After noodles are in casserole, pour your sauce over noodles and bake
covered at 350 degrees 45 minutes and uncover adding shredded mozzarella on top
and bake 10 to 15 minutes longer uncovered.
Patty from Missouri
My family has had three cookie
exchanges. Each of us brought a dozen cookies of two different kinds for
each participant. We also brought an assortment of different holiday appropriate
containers and ribbons and doilies so that we could make arrangements for gift
giving. Doing this much extra baking close to the holidays can be stressful, so
I make up a master dough recipe I got from a book called ONE DOUGH FIFTY COOKIES
by Leslie Glover Pendleton. I make this a month in advance of the cooking and
freeze it till baking time.
The best time I had with a cookie party was when we would all get together at my
Mom's house and bake 10 dozen Italian cookies and decorate them. We had bowls of
colored frosting and melted chocolate for dipping and every kind of sprinkle and
chopped nut for garnish. Let us know how your party goes.
Margo/Boston
In response to Mixed Vegetable
Casserole question
I think date of newsletter was 10/14 or 15. Question posted Saturday by Sandy.
Cook frozen vegetables just until hot. No need to cook until tender. Thanks for
checking! Hope you enjoy! Phyllis in KY
http://www.nancyskitchen.com
