A Gentle Reminder
Many members of this group cut and paste the great sounding recipes from
this newsletter into their recipe software programs and to their word
processors. Out of respect to these members messages not following the
rules (below) will not have their messages posted in the newsletter.
Nancy
Requests, replies and recipes that are in all capital letters, have no
capital letters are not posted to the newsletter.
Requests, replies and recipes that have no punctuation or excessive punctuation
are not post the the newsletter as well.
At my supermarket's recent closeout of selected
canned goods, I bought several cans of Nestle's "Media Crema Table Cream" made
in Mexico. (Contents: medium cream and disodium phosphate.) Uses are listed on
the label. Have any of our members tried it, and do they have suggestions?
Thank you. Alex
In a recent newsletter there was reference to a bread
pudding recipe from a cruise ship. Some how I missed the recipe. I have looked
at past newletters, and looked on the "Alicia" site. I would love to find this
recipe.
Thanks! Gloria in Oregon
Comment
It was in the
September 26th newsletter.
Nancy
Hi Nancy,
In reply to Joyce in CA 16 Oct (and Martha Stewart) .
The Martha Stewart recipe for the oatmeal cookies should read A.N.Z.A.C. (with a
C) which stands for Australian and New Zealand Army Corps. These biscuits have
been an Aussie icon since WW I and I can remember both my Grandmother and Mother
making these for school lunches as I continued to do for my kids and now Great
Grandchildren.
Thank you Nancy for the great newsletter and the new format. I find it a lot
easier to go to the online, daily recipes as I am in my late 70's and my sight
is fading. LOL
Goodonya from DownUnder
Lyn- Port Macquarie NSW Australia
Ground Beef Enchiladas
1-1/2 lbs. ground beef
minced onion (to your liking)
minced garlic (to your liking)
1 can chopped green chilies, drained
16. oz. sour cream
2 cans Cream of Chicken soup, undiluted
2 C. shredded Cheddar/Jack cheese (or cheese of your preference)
8-10 flour tortillas
Cook ground beef with onion and garlic. Drain well. In large bowl add all
ingredients with the exception of reserving 1 C. of the shredded cheese. Spray
9x13 (or lasagne dish will work) with nonstick spray. Spread thin layer of
mixture on bottom of 9x13 to prevent tortillas from sticking. Spread each
individual tortilla generously w/mixture to your liking and roll, lining dish
w/filled tortillas. Spread remainder of mixture on top of tortillas, lastly
adding 1 C. of remaining shredded cheese to top off enchiladas. Bake at 350
degrees for 30-45 minutes, or until cheese turns golden.
Very rich and yummy!
Amy Sanford
Pumpkin Cobbler
1 stick (1/2 cup) butter
1 cup self-rising flour
1 cup granulated sugar
1 cup milk
1 tsp vanilla extract
2 eggs, beaten
1 small can (5 oz) evaporated milk
1 can (30 oz) pumpkin pie filling
vanilla ice cream or whipped cream for serving, if desired
Preheat oven to 350 degrees. Cut the butter into 4 pieces and place the pieces
in a 9x11 inch glass baking dish. Place the dish in the preheating oven to melt
the butter. Meanwhile, in a medium bowl mix together the flour, sugar, milk and
vanilla. Remove the melted butter from the oven and pour the flour mixture into
the baking
dish. Do not stir. Set the mixture aside. Break the eggs into a 2-qt measure or
mixing bowl and whisk them. Add the evaporated milk and pumpkin pie filling.
Stir to mix well. Slowly pour or spoon the filling mixture onto the crust batter
in the baking dish. Do not stir. (The crust batter will rise to cover the
pumpkin, as it bakes.) Bake until the crust is a dark golden brown on top, about
50 minutes to 1 hour. Let the cobbler rest 20 minutes or up to 1 hour before
serving. Serve topped with ice cream or whipped cream, if desired. Store in the
refrigerator. Yummy warm or cold.
Jo Ann again!
With the Holidays coming up I thought some would like
this recipe. Makes the best turkey sandwich, and can be use to stuff the bird.
Stuffing Bread
1-1/4 cups water(70' t0 80')
1 egg
3 Tablespoons dried minced onion
1 Tablespoon margarine
1 Tablespoon sugar
1 Tablespoon dried parsley flakes
1-1/2 teaspoons poultry seasonings( I use sage)
1 teaspoon salt
1/2 teaspoon celery seed
3-1/2 cups bread flour
2-1/4 teaspoons active yeast
Place in bread machine in order suggested by manufacturer. Select basic
bread setting.
Chris Danks
Like every other reader of this newsletter, Nancy, I
know that I am in your debt for your excellent stewardship of this publication.
You are an inspiration to us all. Makes me realize how trivial some of the
ailments that I complain about really are, and I'm striving to look on the
brighter side and just keep on keeping on!
This is an easy "wrap" type sandwich that I printed from the Ro-Tel website.
Haven't tried it yet, but I expect to when my grandson comes home ravenously
hungry after three weeks on the road.
Machaca (Shredded Beef)
1 (2 pound) beef chuck roast
Water, to cover meat
1/2 onion, sliced
Freshly ground black pepper, to taste
2 tablespoons vegetable oil
1/2 onion, chopped
2 cloves garlic, minced
1 can Ro-Tel tomatoes and green chilies
1 (8 ounce) can tomato sauce
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt
Flour tortillas
Simmer meat, onion and black pepper in water until very tender, about 2 hours.
Drain and cool until meat is cool enough to handle. Discard bone and fat; shred
meat.
Heat oil in large skillet over medium heat. Add onion and garlic; cook until
onion is soft, about 4-5 minutes.
In a blender, puree Ro-Tel tomatoes (including liquid), tomato sauce, spices and
salt. Add to meat. Simmer until meat absorbs most of sauce, 15-20 minutes.
Serve with warm flour tortillas and sour cream, shredded cheese, shredded
lettuce, diced tomato and salsa.
Bobbie in Texas
This is for Sharon in Indiana who's computer 'ate'
her recipe (haha). The Cinnamon Cider Recipe that I sent in, is in the
Oct. 6 newsletter.
Anita in Olean, New York
Thank you to Millie, Shaye and Sandy in PA for the
suggestion about putting brazil nuts in the freezer. When I find some in the
store, I will get some and try putting them in the freezer. Then all I'll have
to worry about is if I can actually crack them with my arthritis in my thumbs!
Sandee in West, TN
Spanish Rice
2 to 3 tablespoons olive oil
1 cup raw rice
1 small onion
2 stalks celery, chopped
2 tablespoons bell pepper, chopped
1 teaspoon chili powder
1 pinch red pepper
1 small can tomato paste
2 cup boiling water
1 small pod garlic, chopped
Use heavy skillet. Heat oil, add rice, cook and stir with fork until rice is
light golden brown. Add chopped onion, celery, pepper, and garlic. Stir and heat
well. Add tomato sauce
and seasonings. Stir well. When hot and bubbling, quickly add boiling water. Mix
well. Transfer to preheated greased casserole and cover. Cook in preheated 350
oven for 1 hour or longer. Do not stir again or rice will be sticky. When
mixture is dry and fluffy it is done Serve 4-6.
Any one of the following may be added to Spanish rice just before boiling water
to make a one dish meal.
1-2 cup cooked ground beef
1-2 cup minced clams or oysters
1-2 cup cooked bacon or sausage
1-2 cup cooked chicken or turkey
1-2 cup cooked, chopped shrimp
Chef Raymo --Enjoy
Hi Nancy,
This is about Barbara Brown's Chocolate Upside Down Cake in the October 16
newsletter. It said to sprinkle nuts over the cake batter. What amount? Also is
this like a pudding cake and scooped out of the pan or is inverted on a plate.
In any case it does sound good.
Thanks, Vicki in Florida
Hi, Nancy,
I am a fan from '96 and thought your newsletter was terrific then. I never
thought it could get any better, but it is absolutely awesome these days. I
don't know how you do it. You must be very organized and very disciplined. My
hat is off to you. Like a lot of your fans, I save your newsletter to the very
last to savor it.
In the October 16 newsletter, Suzie from Indy had some wonderful ideas for using
up left over mashed potatoes. I cook 3 more potatoes in the microwave, peel them
carefully (hot, hot, hot) and chop them into a bowl. I add the items from the
left over relish tray, pickles, onions, celery. I chop them and add them to the
bowl, then add the left over mashed potatoes, and mayonnaise, mustard to taste,
salt, pepper, onion powder, celery seed and make potato salad to go with those
wonderful turkey and ham sandwiches. This is known as Thanksgiving, Phase 2 to
my grown kids! Sometimes, they come back over to the house for Phase 2 about 6
or 7 PM! (laughing) Have a great week and thank you for all the hard work. It is
most appreciated.
Hugs, Cat in Oklahoma
I recently had dinner at Furr's Cafeteria in San
Marcos,Texas. We ate a very good cucumber salad. I don't know whether it was the
country style or plain cucumber salad. My granddaughter who will not usually eat
vegetables tried and liked them. Does any one have a recipe similar to this one.
This one the cucumbers are not crisp, they are softer similar to some pickle
slices. The salad also had Onion slices, etc. vinegar probably with some sugar
and? spices. no milk products like sour cream etc were mixed with the vinegar.
thank you . Since I have trouble chewing any more this was a recipe that i could
eat and enjoy.
JoAnn -- San Antonio
Comment
There are several Furr's Cafeterias here in Lubbock. I love their
cucumbers like you described. I think I have a recipe for them and will
search for it later today. If I can find it I will post it to this
newsletter later.
Nancy
Alicia's Kitchen Pumpkin Recipes
Nancy's Kitchen Halloween Recipes
Halloween Coloring Pages
Halloween Greeting Cards
Halloween Recipes
In reference to the Sour Cream Raisin Pie on Saturday
Oct 16... The recipe calls for cooked raisins. What is the process for cooking
the raisins?
Thanks a bunch, Stephanie in CA
Hello Nancy,
I asked anyone had a recipe for pear preserves for a diabetic, because a friend
of mine asked me for one, and I did not have it. One of the Ladies posted one
for me, and I just wanted to thank her for the recipe. I was also trying to find
out about the Cider Jelly, if you water bath it, if so, for how long, or do you
just let it seal and store it in a cool dry place.
Also, Thanks for the pics of Siggy!!! Such a Lovely Cat! Siggy does look like
the Boss..LOL!! Gotta say it again!! I love this newsletter!!
Rebecca In Russellville
Hi Everybody,
As a pineapple lover I've really enjoyed the pineapple pie recipes and have
added several to my recipe collection. It brings back fond memories of my very
favorite pineapple dessert that I tried a few years ago but never got the
recipe.
There was a lady who lived in our community for a very short time and she
attended our church. We had a few potluck dinners during that time and she
always brought what she called pineapple pudding. It was a creamy pudding with
crushed pineapple and pineapple tidbits mixed in it and layered with vanilla
wafers, as you would layer a banana pudding and it was topped with meringue. I
tried to duplicate it by using jello pudding mix and pineapple but it just
doesn't taste the same. Does anyone have this recipe?
Gail
Minestrone Hamburger Soup
1 lb. ground beef
1 cup onion, chopped
1 cup cubed raw potato
1 cup sliced raw carrot
1/2 cup celery, diced
1/2 cup shredded cabbage
1 large can tomatoes (2 1/2 cups)
1/4 cup rice
1 small bay leaf
1/2 tsp dried thyme leaves
1/4 tsp dried basil leaves
1 tsp salt
1/2 tsp pepper
1-1/2 qt. water
Grated cheddar cheese
Cook beef with onion until slightly browned; add potato, carrot, celery, cabbage
and tomatoes. Bring to a boil. Sprinkle in rice; add bay leaf, thyme, basil,
salt, pepper and water. Cover and simmer 1 hour. To serve, sprinkle with cheese.
Makes 5 servings.
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
Comment
I am so sorry it was somewhat confusing. After the paste or sauce is made from
the chicken cubes, water, and flour, add it to the soup pot with the other
ingredients and then add salt, pepper and onion powder to the pot. Actually, I
doubt if it would matter one way or another. Hope this clears it up for you. I
am an ole country cook (stir and taste, not much measuring) and sometimes, I
dump ingredients in my pots so quick, I don't remember exactly how I did it.
lol. Have a great day, Cat in Oklahoma
I went digging in my old rusty recipe box and here is
what I came up with. Hope it is what you want Barbara. I did make this one years
ago.
Pearline of Pennsylvania
Fruitcake
2-1/2 cup flour
1 tsp. baking soda
2 eggs slightly beaten
1 can eagle brand sweetened condensed milk
28oz None Such Mince Meat
1 pound jar mixed candied fruits
1 cup coarsely chop walnuts
Butter one 9-inch tube. Line with waxed paper. Butter again. Sift flour, baking
soda. Combine eggs, condensed milk, mince meat, fruit and walnuts.
Fold in dry ingredients. Pour into pan. Bake until center springs back and top
is golden brown. Cool 5 minutes. Turn out remove waxed paper and cool
completely. Decorate. Serve with your favorite vanilla or hard sauce or as you
wish.
Hi,
Many thanks to Betty in Canada for the recipe of Pumpkin cinnamon rolls in Oct.
16 newsletter and for the sour cream raisin pie recipes from Connie in TX, Kathy
Clark in SW KS, and to Norma in PA. I am trying them all. Betty I think trading
yams will work just fine and I am going to do a caramel nut topping instead of
frosting. This is a great site but it sure keeps me busy wanting to try all the
neat recipes. Thanks again to Nancy for all her hard work.
Bunny in MT
Nancy,
I was wondering if there is any place where I could get the names/addresses of
some service people serving either in Iraq or Afghanistan who might not have
anyone to send them special treats, etc.? I'd like to think that I could help
someone feel that he/she was not forgotten when 'treats' time comes around.
Although I'm not eating cookies, etc., I'd be glad to bake some- I love
baking-and then sending them to a serviceperson.
Jean Lockwood
There is a lot of information about mailing packages
to the troops on our
message board. I am not sure whether your answer is there or
not but maybe one of our members might post it to that area of the board.
I have two sons in the Army. One already spent 9
months in Iraq and my second son just arrived there a month ago. My sister sent
bread and my son said the banana bread and zucchini bread were moldy by the time
they arrived but the bread made with a pudding mix was great (probably some
preservatives in that one). My mother sends her turtle brownies which are a HUGE
hit when the weather is cooler over there and they have made it there just fine
too packed in a shoe box with popcorn for padding.
Michele - Everett, Washington
What a great idea Suzie!! Now I'll just have to buy
chips for packing up my Christmas cookies.
Fran
As another army mum, can I thank those that posted
recipes and thank you for letting us know that we are not alone. Unless you live
in a military town, you can be isolated in your fears and worries. Thank you and
all in this group who understand that and help us
by providing recipes and messages of support.
Alison (a UK army mum)
Thank you Phyllis Knipp for your wonderful recipes. I
love them. You are great, and so is Nancy.
Marie in VA
Hi Nancy, Both my husband and I enjoy your
newsletters and recipes. Years ago my husbands mother made a chocolate cake made
with miracle whip salad dressing. It was very moist. Can anyone out there help?
Thelma and Jack
Here is a Mayonnaise Cake recipe on Nancy's Kitchen. Could that
be the one you are looking for?
Nancy
Hi Nancy,
Thanks to Helen in Mississippi for the Crab Soup recipe in the Oct. 14th
newsletter. I made it last night and it was great. My 18 year old grandson was
here and he can sometimes be a picky eater, but he had a second bowl! It is rich
though. I cut the recipe in half, saving all of
the other half cans, and will make it in about another 10 days.
Marsha along the Mississippi
Hi Nancy!
I am sorry to you and your readers. I had requested a recipe for a dessert at
Olive Garden and I thought it was all brown chocolate. Well, we went there last
night and I had the dessert again. It did have white as well as brown. It was
called Black Tie Mousse Pie. I know that some readers sent in a recipe for this
but I didn't copy it because I didn't think that it was the right one. Could you
please remind me which newsletters had these recipes in them. I apologize for
the error on my part. Thanks to all for your help!
Sheri in Ohio
This is for Christine from Arkansas about the Crab
soup. I often make my diet vegetable soup and use the imitation crab meat. It
actually is a white fish in thin layers with seasoning on it. I cut it up into
smaller pieces as it cooks apart and I add McCormick's Old Bay Seasoning to the
soup and it tastes like crab soup. My whole family enjoys this. I hope
this answers your question from October 16th newsletter.
Nancy, again let me thank you for your many hours of hard work in getting out
the best newsletter online. We all appreciate it !! Good health to you and
Siggy.
Mary Lou from Colonial Beach Virginia
Hi Nancy: Thank you so much for all of your time and
effort for this newsletter. I look forward to it each day. When I was young, we
could go to the neighborhood deli and get a pound or so of pepper hash. it was
sweet and slightly tangy. it also had cabbage grated small in it. If anyone has
a recipe or knows how to make it, I would really appreciate it. It had no
mayonnaise in it. Thanks again.
Phyllis Goode
For Doris in Southern Ind, when I send cookies I pack
the small marshmallows between them and they get 2 treats in one. The
marshmallows take on the taste of the cookies too. I sent some to my friend in
Canada but can't remember which kind I sent. She sent me some store bought ones
they were a hard crunchy maple leaf with a cream filling and arrived fine.
Brenda from Alabama
Hello Nancy, Your newsletters sure do brighten my
day, thanks!!!
Here is another recipe in response to the soft snickerdoodle quest. I make a
cookie that tastes like a soft, bite-size snickerdoodle with raisins. The
original recipe is from Midwest Living about 15 years ago. The secret to keeping
these soft inside is to take them out of the oven after the exact amount of
cooking time - 8 minutes - even if they still look soft. They will firm up on
the outside and stay soft inside while they cool.
Raisin Puffs
1 cup water
1-1/2 cups raisins
3-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla
1/2 cup sugar
1 teaspoon cinnamon
In a saucepan, boil water. Add raisins; boil until water is gone. Cool. Combine
flour, baking soda and salt. Cream together the 1 1/2 cups sugar and butter. Add
eggs and vanilla; beat well. Add dry ingredients to beaten mixture; beat until
blended. Stir in raisins.
Combine the 1/2 cup sugar and the cinnamon. Shape dough into 1-inch balls; roll
in sugar and cinnamon mixture. Place 2 inches apart on an ungreased cookie
sheet. Bake at 375 (f) for 8 minutes - no more no less! Remove from oven, cool
cookie sheet on wire racks.
I buy baking sheets (parchment paper) at a restaurant supply store. It keeps
baked goods from sticking, is an alternative to greasing pans, makes clean-up
easy and it is inexpensive.
Enjoy! Amy in Fort Wayne, Indiana
I looking for a recipe for Sour Cream raisin Rhubarb
Pie.
Colleen
This is for the person who couldn't find the recipes
from the Purdue Extension Cook Book. Just wondering, has she tried to contact
the University via e-mail? Chances are they could help her.
Jean Lockwood
Comment
I found the URL for
Purdue Extension service. You might want to go through the
site and see if you can find it.
Nancy
This recipe is for Faye from Idaho who wanted the
Sugar Plum Pudding recipe..I thought this one might be similar or similar
atleast in taste.
Kathy in Alabama
Sugar Plum Pudding Cake
2 cups all purpose flour
1-1/2 cups granulated sugar
1-1/4 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup vegetable oil
3 large eggs
1 cup buttermilk
1 cup pitted prunes, chopped
1/4 cup powdered sugar
Preheat oven to 375*F and grease and flour a fluted cake or bundt pan. Sift
together flour, sugar, baking soda, nutmeg, allspice, cinnamon, baking powder,
and salt. Re-sift 3 times. Then to the dry ingredients add oil, eggs, and
buttermilk. Mix well. Stir in chopped pitted prunes. Pour mixture into the pan
and bake for 40 to 45 minutes. Cool slightly and sprinkle with powdered sugar.
Makes 12 servings.
I know this ia a cake but thought it might taste similar
Source: Cooksrecipe.com
Chow Chow
Slice 1 peak green tomatoes, sprinkle salt over the layer, press and let stand
overnight. Drain in the morning. Peel half as many onions, mix together with
tomatoes. Add pickling spice in a bag, 2 cups sugar and nearly cover with cider
vinegar. Cook slowly for 2 hours or more or till tender. Bottle off.
Note: Sprinkle tomatoes with pickling salt, set overnight. Once tomatoes were
drained measures about 8 cups. Used 4 1/2 cups of onions, 2 L cider vinegar
(just enough to cover) 1 kg brown sugar plus another 1 cup. 3 - 4 T o pickling
spice in bag. Simmer 2 1/4 hours, Put into sterilized jars. Makes 8 mason jar
full. (source unknown)
Norma - Toronto, Ontario
Chow -Chow Relish
1 quart chopped cabbage (about 1 small head)
3 cups cauliflowerets (about 1 medium head)
2 cups chopped green tomatoes (about 4 medium)
2 cups chopped onion (about 2 medium)
2 cups chopped sweet green peppers (about 4 small)
1 cup chopped sweet red peppers (about 2 small)
3 tbsp. salt
1 1/2 cups sugar
2 tsp. celery seed
2 tsp. dry mustard
1 tsp. mustard seeds
1 tsp. turmeric
1/2 tsp. ginger
2 1/2 cups vinegar
Combine vegetables; sprinkle with salt. Let stand 4 to 6 hours
in a cool place. Drain well. Rinse and drain. Combine sugar, spices and vinegar
in a large saucepot. Simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring
to a boil. Pack hot relish into hot jars, leaving 1/4 inch headspace. Adjust 2
piece caps. Process 10 minutes in a boiling-water canner.
Yield: about 4 pints
Source
HomecanningSandra,Cypress Inn
Chef Raymo, Carol, Connie and Katy in Alabama sent in
the same or similar recpes for chow chow
Apple Cider Jelly
1 quart apple cider
2/3 cup red hots candy
1 (1 3/4 ounce) package powdered fruit pectin
5 cups granulated sugar
Place apple cider, red hots and pectin in a large kettle, and bring to a full
rolling boil. Add sugar; return to a full rolling boil, stirring constantly.
Boil for 1 minute. Remove from heat, skim off any foam. Pour into hot jars,
leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling
water bath.
Yields about 6 half-pints. I hope this is what you are looking for. I use this
one and its easy and taste great.
Kathy in Alabama
Hi Nancy and everyone,
Thanks for a great recipe newsletter! This is one of my hubby's favorite Fall
recipes. Hope you enjoy it as much as he does.
JoAnn in PA
Apple Brownies
1 Cup Butter, melted
2 Cups Sugar
2 Eggs
2 to 3 Cups Apples, Peeled, cored and chopped
1 Cup Walnuts (optional), Chopped
2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
3 teaspoons Cinnamon
In large bowl, beat butter, sugar and eggs with spoon. Stir in Apples and Nuts.
In a separate bowl, sift together flour, baking soda, baking powder, salt and
cinnamon. Fold into apple mixture. Pour batter into a greased 9 x 13 inch pan.
Bake 350 degrees for 50 minutes. Makes 12 brownies. Good for Fall and Winter
months, very moist.
More Brownie Recipes (Nancy's Kitchen)
This recipe is for Jo from MO who requested a fried
rice recipe in the 10-16-04 newsletter. Hope this is what you are looking for.
Kim in FL
Fried Rice
Rice Prep
1 cup rice -- washed
1 cup water
Chicken Prep
2 chicken breast halves -- skinned and boned
1/2 teaspoon cornstarch
dash white pepper
Other Prep
2 eggs -- slightly beaten
4 whole green onions -- chopped
1 cup bean sprouts -- rinsed
Cooking
1 tablespoon vegetable oil
2 tablespoons vegetable oil
1-1/2 tablespoon soy sauce
dash white pepper
2 teaspoons sesame oil
Place raw rice in 2-quart saucepan. Add enough cold water to cover rice. Wash
rice by rubbing gently between fingers; drain. Repeat washing rice until water
is clear (5 to 6 times). Drain. Add 1 cup water; heat to boiling. Cover tightly;
reduce heat and simmer until liquid is absorbed, about 20 minutes. Set aside.
Cut chicken into 1/4-inch pieces. Toss chicken, cornstarch, and dash of white
pepper.
Prepare eggs, green onions, and bean sprouts for cooking. Set aside, in separate
bowls.
Heat wok until 1 or 2 drops of water sizzle and dissipate when sprinkled in wok.
Add 1 tablespoon oil; rotate wok to coat side. Add eggs; cook and stir until
eggs are thickened throughout but still moist. Remove eggs from wok.
Heat 2 tablespoons oil in wok, coating sides of wok. Add chicken and stir-fry
until meat turns white. Add rice and stir-fry for 1 minute. Stir in soy sauce
and a dash of white pepper. Add eggs, bean sprouts, then green onions,
continuously moving food in the wok for about 30 seconds. Sprinkle with sesame
oil, toss, and serve.
Adapted from Betty Crocker's Chinese Cookbook
This is for Karen F. who wanted a recipe for Caramel
Bran Muffins. This was given to me from a friend several years ago. She found
the recipe in a magazine in her doctors waiting room.
Kathy in Alabama
Caramel Bran Muffins
In each cup of your muffin tin put:
1 teaspoon melted butter
1 teaspoon brown sugar
Set aside and preheat oven to 400 degrees.
Mix remaining ingredients together as directed:
2 cups boiling water
6 cups All-Bran? Cereal
1 quart Buttermilk
5 cups flour
5 teaspoons soda
1 teaspoon salt
2-1/3 cups sugar
1 cup shortening
4 eggs
2 cups raisins
Pour boiling water over bran. Cream shortening and sugar. Combine flour, soda
and salt. Add eggs. Alternately add flour, milk, and Bran. Fold in raisins. Fill
muffin cups 1/2 full. Bake at 400 degrees for 25 minutes. Batter keeps in
refrigerator for 6 weeks.
Variations:
Add shredded apples or carrots and cinnamon and nutmeg to taste.
Here is a recipe for Boston Brown Bread for Rosalie
Boston Brown Bread
1 C sugar
1/2 C molasses
1 egg
2 C sour milk
3 C graham flour
1-1/2 C white flour
2 teaspoon baking soda
1 teaspoon salt
Cream the sugar and molasses, added the egg, then combine the flours , salt and
baking soda. Add it alternately with the milk. Bake at 350 for about 45 mins. We
used to use veggie cans to bake these breads in. They are a very moist and dark
bread. On the sweet side. More a dessert, like a banana bread would be. Hope
this works for you.
FL
This recipe ids for Bam, St. Louis, MO
who requested a recipe for tortilla soup in the 10-16-04 newsletter.
Tortilla Soup
1 cup chopped yellow onion
2 tsp. minced garlic
2 Tbls. vegetable oil
4 cups chicken broth
15 oz. can tomato puree
1 tsp. granulated sugar
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/2 cup hot sauce - optional
1/4 cup chopped green pepper - optional
1 Tbls. minced jalapeno pepper - optional
1 tsp. chili powder - optional
1/4 tsp. black pepper - optional
1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. cooked chicken - cubed
1 cup heavy whipping cream
1/4 cup fat-free sour cream
8 oz. process cheese food - cut in 1" cubes
(10) 6" corn tortillas - cut in 1/4" strips
chopped cilantro - optional, for garnish
Saut?garlic and onions in oil in large pan or Dutch oven until soft. Add next
10 ingredients to pot, bring to a boil, reduce heat, and simmer 20 minutes.
Whisk flour/water mixture into soup. Bring to a boil, reduce heat, and simmer
for 5 minutes. Add chicken and simmer for 5 minutes. Add cream, sour cream, and
cheese; stir until cheese is melted. Deep-fry tortilla strips in 350 degree oil
OR spray with non-stick cooking spray and bake in a 400 degree oven until crisp.
Sprinkle with salt if desired. Pour soup into bowls, pile tortilla strips into a
"haystack" shape on top of the soup, garnish with cilantro.
Hope you enjoy, Kim in Fl.
Hi Nancy,
First, I want to THANK YOU for the most wonderful recipe/help web site I have
found in 9 years on the internet. I know it takes a lot of work. Rest assured
that we who are subscribers really appreciate those efforts. May God Bless you
for what you give to others, many, many others.
I have a request for a marinade recipe for beef for fondue. I have done a search
on Google and came up empty handed. I am confident your subscribers have some.
Thank you for posting this request.
Warm regards, George - Phoenix, AZ
Halloween Apples On A Stick
12 small red eating apples
12 wooden skewers
3 cups sugar
3/4 cup light corn syrup
1 cup water
Few drops oil of cloves
Red food coloring or 12 red cinnamon candies
Wash apples in hot water and dry. Insert a skewer in blossom end of each apple.
In a saucepan mix sugar, corn syrup, and water. Cook over direct heat, stirring,
until sugar dissolves. Add oil of cloves and a little coloring. Continue
cooking, without stirring, until a small amount of mixture forms a hard piece
that cracks when dropped into
cold water. ( 290 F on candy thermometer ) Set pan over boiling water. Dip each
apple into syrup, remove and whirl apple until syrup covers it smoothly. Stand
apples, skewer side up, onnntray or plate to cool and harden.
Chef Raymo --Enjoy
In the 10/16/04 newsletter, for Carol in North
Georgia who was looking for a Vidalia Onion Pie recipe: here are two versions of
my family's favorite - hope this is what she was looking for. Also, thanks SO
much for the great job you do on this website, Nancy. I have found so many great
recipes and tips from all your readers!
Janey in Georgia
VIDALIA ONION PIE
1 1/2 sticks margarine
1 cup crushed saltines
3 cups Vidalia onions, chopped
3 eggs
3/4 cup milk
3/4 cup grated cheese
salt and pepper to taste
Make pie crust using 1/2 stick margarine melted in a pie pan; press crushed
saltines into the butter, forming a crust. In a skillet, cook onions in 1 stick
of margarine until tender; pour into crust. Mix eggs, milk, salt and pepper in
small saucepan and heat until just warm. Pour over onions; top with cheese. Bake
at 350 for 20-25 minutes, until pie is brown.
And when you're in a hurry, try this:
FAST VIDALIA ONION CASSEROLE
5 Vidalia onions, sliced thin
1/2 cup butter
1 cup parmesan cheese
20 saltines, crushed
Saut?onion in butter until soft. Lightly grease 2 quart casserole (or spray
with "no stick" spray). Layer half the onions, half the cheese, and half the
crushed crackers. Repeat layers. Bake at 325 for 20 minutes.
Kathy in Alabama, Jay, Linda B and Barb sent in the
same or similar Vidalia Onion recipes.
I have found when freezing peppers or onions, it is a
good idea to double bag them. Place the peppers (or onions, or a combination of
both) in a small sized freezer bag, then seal that bag in a larger freezer bag.
Both peppers and onions can smell up a freezer and penetrate other foods if not
sealed well.
Cooky, WV
This is an ol'Souther dish - but I am sure others
make elsewhere. At the end of the growing season, my grandmother would chop up
the green tomatoes, peppers and onions I think and mix them up with a little
sugar, hot peppers and vinegar and can it. OH so good.
Especially on beans. Will try to find an exact recipe.
Mary from VA
We did a cookie exchange at our church once. What we
did was have each member makeso many dozen of cookies. When we took them to the
church, we made up baskets and put one of each cookies in the basket. (We found
baskets at a discount store real cheap) Then we covered the baskets in celophane,
and sold for $10.00 a basket. That is one way that church groups,or school
groups can make money for certain projects.
Betty Turner, Georgia
Hi Rosetta: I would like to try the bread, but there
seems to be something missing between the "press" and adding the other
ingredients. Am I supposed to press the flour mixture in a pan the mix the other
ingredients and pour over that? The recipe sounds really good and I am anxious
to try it. Thanks a lot.
Nell from Virginia
Mary in Oregon: Thanks for your quick response to my
question about growing sprouts. I will use your suggestion. Now I'm interested
in tried-and-true recipes for croutons to top salads and soups. Thank you. Alex
http://www.nancyskitchen.com
