This is the very best website on the Internet. I love
it. While in San Antonio, Texas several years we had Pasole at the Iron Skillet
Restaurant. I thought it was stew or some soup when we saw it. It had a red base
and had hominy, pork and whatever else in it. It was wonderful. Does anyone have
the recipe. Other ones I have read are not the same. Thank you from Maryland.
Carol
Hello Zelda, I am born and raised in Scotland and
came to Canada in 1971. Hope you enjoy.
Tattie (Potato) Scones
2.5 oz (65g) flour
3 tablespoons melted butter
Half pound (225g) boiled and mashed potatoes
Half teaspoon salt
Mash the potatoes while they are still warm and add the butter and salt. Add in
enough flour to make it a pliable dough. It may seem strange to say, but the
quality and type of ingredient (potatoes) will affect this. I use a floury
potato.
Turn the mixture out onto a floured surface and roll until it is about quarter
of an inch thick. Cut into circles approx. six inches in diameter and then into
quarters. Prick all over with a fork and cook in a heavy pan which has been
lightly greased. Take care not to have the oil too warm or the scones will burn
on the outside but remain raw on the inside. Cook each side for about three
minutes or until golden brown.
Can serve with butter or jam . mm mm mm good.
Toni in Canada
Hello Nancy, This is to thank Anita from New York for
the cider jelly recipe that was in the Oct.6th new
letter. It is so pretty and taste really good. I made two batch on Saturday the
16th and on the 17th had my Sunday School class here for a fish fry and when
they left send every one home with a jar of jelly.
Nancy take care and thanks for all of the hard work that you do getting this
letter out to everyone.
Sharon in Indiana
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 in the
message for the newsletter.
Hope this is what you are looking for Barbara my
friend came up with this one its been in her family for years. Pearline of
Pennsylvania.
Old Fashion Fruitcake
Traditional but not quite so rich version of fruit cake. Ideal for those who
don't really love fruitcake but who feel it's a must for the Holidays.
3 cups plain flour (Gold Medal)
1 1/3 cups white sugar
2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 cup coconut (Angel flake fine)
1 cup orange juice
1 cup salad oil
4 eggs
1/4 cup dark corn syrup
2 cups raisins ( can be half dark and half golden)
1 (8OZ.)pkg. pitted dates, cut up
1 lb. mixed candied fruit (2cup)
1 lb. pecan halves
Measure ingredients except fruits and nuts into large mixer bowl. Blend 1/2
minute on low speed, scraping bowl occasionally. Stir in fruit and nuts. Before
spreading mixture in 4 1/2''x10" pan, grease and place aluminum foil in the
bottom of pan. Bake 2 hours at 300 degrees or until wooden pick inserted in
center comes out clean. If necessary. cover with aluminum foil the last hour of
baking to prevent excessive browning. Remove from pan; cool. Wrap in plastic
wrap or aluminum foil. Store in cool
For Phyllis from Phoenix who wanted Laura Bush's
Oatmeal cookie recipe
(September 18)
Laura Bush?s Oatmeal-Chocolate Chunk Cookies
Makes: about 8 dozen cookies.
Bake: at 350? for 12 to 15 minutes.
1-1/2 cups (3 sticks) butter, at room temperature
1 cup sugar
1-1/2 cups light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
3 cups quick oats (not old-fashioned)
2 cups chopped walnuts
1-1/2 packages (8 ounces each) chocolate chunks (3 cups)
2 cups coarsely chopped dried sour cherries
Heat over to 350?. With electric mixer, cream butter and both sugars. Beat in
eggs one at a time, then beat in vanilla. Add flour, baking powder, salt,
cinnamon and oats; slowly beat until blended. Stir in walnuts, chocolate and
cherries. Drop by tablespoonfuls onto cookie sheet covered with parchment paper.
Bake at 350? for 12 to 15 minutes, until golden brown.
Hello Nancy,
Love your newsletter!!! Keep up the fantastic work!
For Barbara from New Jersey
Here is my Grandmother's Recipe for fruit cake. It was called Poor Man's Fruit
Cake, as it was made during the depression. It has a very moist texture and I
get rave reviews from all my family!!
POOR MAN'S FRUIT CAKE
Boil the following for 20 minutes
2 cups sugar
1 cup shortening
4 cups water
1 pound raisins
1 tsp allspice
1 tsp cloves
1 tsp cinnamon
When this mixture has cooled completely,
add 1 tsp baking soda ( mixture should "fizz")
Add:
4-1/2 cups flour
1 package fruit mix
dates, about a cup or so, depending on your taste
cherries (red and green) to look pretty ( Grandma always put an extra one on
top...for looks!
crushed walnuts, a cup or so
Dough will be very stiff
Grease and flour pans
Makes 3 loaves 1 large 2 small
Bake @ 325 for 1 hour and 20 minutes.
P.S. I use the very small loaf pans, especially for giving away, and adjust the
cooking time. Depending on your oven, 50 to 60 minutes.
Marie from Taylorsville, Utah
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 in the
message for the newsletter.
Sheri, I hope this is what you are looking for .
Chris in California
Olive Garden Black Tie Mousse Cake
2 c Flour
2 c Sugar
3/4 c Cocoa
2 t Baking Soda
1 t Baking Powder
1/2 t Salt
2 Eggs
1 c Strong Black Coffee
1 c Milk
2 t Vanilla
1/2 c Vegetable Oil
3 t Vanilla
1/4 c Butter
1/8 t Salt
3 T Milk
1 t Vanilla
2 c Powdered Sugar
Preheat oven to 350 degrees. Sift flour, sugar, cocoa, soda, powder, and 1/2 t
together in large bowl. Add eggs, coffee, 1 c milk, vegetable oil, and 2 t
vanilla, blending until smooth. Pour batter into a greased 9 x 13 pan. Bake for
3-5 minutes. Meanwhile cream butter until soft and stir in powdered sugar,
remaining salt, milk, and vanilla. Beat until smooth and creamy adding more milk
if necessary. Spread over warm cake.
There is a site index at the bottom of this page.
It is an index to 1000s of recipes that are posted on this site. It is not
an index to the newsletter. For those wanting jar mixes, pumpkin recipes,
thanksgiving and other recipes please look at the site index at the bottom of
this page.
Nancy
Dear Nancy.
I forgot to tell you that the puff paste is great for turnovers, apple, peach
and etc, but make great meat pies also. I made these for my husband's lunch for
years. He worked in the woods and needed something filling for lunch. It puffs
like philo dough. I hope you try it. I have also used it for small tarts.
Here is another quick idea, put a large can of fruit cocktail in a deep pan.( I
use a cast iron chicken fryer) add 1/2 can of water. Place on stove to get hot.
Mix 1/2 cup sugar with 1 1/2 cup biscuit mix . stir. add enough water to make a
dough of drop biscuit consistency. Drop by Tab spoonfuls on top of boiling fruit
and cover. turn heat down and cook without looking for 8 min. or until dumplings
are done. serve with hot fruit. quick and good. hope you enjoy.
Sheri in Alabama
Hi Nancy and Siggy,
I want to make the recipe for Boston Brown Bread as
a special treat for my husband Joe (he is from Boston) but what is 'sour milk'
does she mean buttermilk or is there a special way to sour milk? Take care, give
Siggy a hug for me.
Jackie, Las Vegas
Thanks so much for the pepper
hash recipe. I can't wait to make it. I'll let you know how it comes out.
Phyllis from Phoenix
We ate at a restaurant that served
Champagne Cake. Does anybody have the recipe?
Karen
In the October
7th newsletter. there are several champagne cake recipes already posted.
Hi everyone,
Anyone out there have a recipe for pumpkin cookies
that have chocolate chips in it. There was one in the newsletter but I can't
find it. If you could share the recipe I would be so grateful.
Shirlee from Michigan
There were pumpkin cookie recipes posted to
October 5th,
October 8th and
October 11th newsletter.
Found Pumpkin recipes on
Old Fashioned Soft Pumpkin Cookies
Pumpkin Cookies
Pumpkin Cookies with Milk Caramel Frosting
but none of those had chocolate chips in them. Here is one I have not
yet posted to the site that does.
PUMPKIN CHOCOLATE CHIP COOKIES
1 c. cooked canned pumpkin
1 c. sugar
1/2 c. oil
1 egg
2 c. flour
1 tsp. vanilla
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda, dissolved in 1
tsp. milk
1 c. chocolate chips
Combine pumpkin, sugar, oil and egg. Stir together with flour, baking powder,
cinnamon and salt. Add dissolved soda, vanilla to mixture. Add chocolate chips.
Grease cookie sheet. Drop by teaspoon. Bake at 350 degrees for 10 minutes.
These are a must at Holidays and I have been making
them for over 50 years. Easy and SO good. Several days ago someone asked for a
recipe for crescent rolls.br>
Crescent Rolls
1 cup milk
1/2 cup butter (or margarine)
1/2 cups sugar
1 tsp salt
11 envelope Fleishmans Yeast (or like it)
3 beaten eggs
4 and 1/2 cups flour (all purpose)
Heat milk, butter, sugar and salt. Cool to luke warm and add yeast dissolved in
2 Tbsp warm (NOT HOT) water.
Add eggs and flour and mix well--I use just a regular hand mixer. Cover and let
rise-about 1 hour.
Place on floured board and divide into 3 parts. Roll each part into a circle and
cut like a pie into 12 sections. A pizza cutter works well for this. Roll up
each piece from broad end. Place on lightly greased cookie sheet. Cover and let
rise--about 1 hour. Bake at 12 to 15 minutes at 400--until golden brown
Enjoy! Peg L. Clifton Springs,NY
These are for the person who wanted a recipe for
Vidalia Onion Pie. When I first started making it Vidalia's were unheard of and
Bermuda onions used. I'm a great-grandmother so have been making it for MANY
years/font>
Vidalia Casserole, not a pie
but SO good!!!
5 Vidalia onions sliced 1/4 inch thick.
1/4 cup margarine or butter
1/4 cup sour cream
3/4 cups grated parmesan cheese
10 Ritz crackers-crushed
Saut?onions in butter until tender. Stir in sour
cream. Spoon 1/2 mixture in greased casserole. Sprinkle with cheese. Top with
remaining onions. Sprinkle crushed crackers over top.
Bake uncovered at 350 for 20 to 25 minutes
Enjoy! Peg L. Clifton Springs, NY
Nancy, your "gals" did it again. Thanks for all the
suggestions for the Cookie Exchange. Loved Robbins website as well as all the
advice.
Caroline-Denver
I'm curious. If a recipe states that it is to be
baked in a 9x13 pan, do you think it will work in a bundt pan with the time
adjusted? Thanks for any opinions on this. And, thanks Nancy for all you do!
wlb
Sue's request for stuffed pumpkin, Oct. 12 , was for
fruit filled pumpkin. This sounds interesting, too.
Dinner In a Pumpkin
Med. sized pumpkin (4 lbs)
1-1/2 lbs. lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 cup soy sauce
2 Tbsp. brown sugar
1 (4-oz.) can mushrooms
1 can cream of chicken soup
2 cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley
Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess
membrane with a scraping tool. In a large skillet, combine ground beef, chopped
green pepper, chopped celery, and chopped onion and cook over medium heat until
ground beef is browned. Add next seven ingredients to skillet. Mix well and
place mixture into pumpkin cavity. Place lid on pumpkin. Place pumpkin on a
foil-lined cookie sheet and bake at 350 degrees for 1-1/2 hours.
Just before serving, embellish pumpkin by placing (with toothpicks) black olives
to make eyes, a steamed carrot to make a nose, and whole cloves to make a mouth.
Use fresh parsley leaves to make hair around like opening. To serve, scoop out
part of the baked pumpkin, along with the meat mixture, onto each plate.
Corinne, Murrieta, CA
My request for "Hawaiian
Meatballs" went through without the title, so here I am on bended knee
again asking for "Hawaiian Meatballs" recipe, like we tasted recently at a
potluck in southern California. Something not too spicy, but may have been
simmered a long time in the sauce because they were very moist and mellow. Not
peppery, not strong meaty taste nor did I detect pineapple chunks as DH doesn't
like pineapple. He loved this!!!
I appreciate your newsletter so much. I hit it every morning, and if it isn't
here yet, I look at past issues.
Thank you, thank you, thank you
Granny & Paw Paw in AZ.
Comment
Messages without titles generally do go to the delete folder. This is
because messages without subjects often contain viruses. Thank you for
taking the time to send your message again.
Nancy
Rosemary Chicken and Vegetables
1 clove garlic, minced
1 tablespoon olive oil
1 2-1/2 to 3 pound broiler-fryer chicken, cut up and skinned
4 medium red potatoes, quartered
5 medium carrots, cut crosswise into thirds
3 celery stalks, cut crosswise into 2-inch-long pieces
2 medium onions, cut into wedges
1 cup reduced-sodium chicken broth
1/3 cup dry white wine or reduced-sodium chicken broth
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cold water
1 tablespoon cornstarch
Fresh rosemary (optional)
In a 4-quart Dutch oven cook garlic in hot oil for 15 seconds. Add chicken
pieces. Cook about 10 minutes or until chicken is light brown, turning to brown
evenly. Drain off fat. Add potatoes, carrots, celery, onions, chicken broth,
wine, snipped rosemary, salt, and pepper. Bring to boiling; reduce heat. Cover
and simmer for 35 minutes or until chicken is tender and no longer pink.
Transfer chicken and vegetables to a serving platter; keep warm. Measure cooking
liquid; add water, if necessary, to equal 1 cup total. For sauce, stir together
cold water and cornstarch; stir into reserved liquid. Return to Dutch oven. Cook
and stir over medium heat until thickened and bubbly. Cook and stir for 2
minutes more. Season to taste. Serve with chicken. If desired, garnish with
rosemary.
Makes 4 to 6 main-dish servings.
Nutritional Information
Nutritional facts per serving
calories: 400, total fat: 11g, saturated fat: 3g, cholesterol: 91mg, sodium:
451mg, carbohydrate: 37g, fiber: 6g, protein: 34g, vitamin C: 46%, calcium: 7%,
iron: 16%, starch: 1.5diabetic exchange, vegetables: 2.5diabetic exchange, lean
meat: 3.5 diabetic exchange
Thanks for the response to the freezing of the
homemade rolls! I'm also interested in freezing
noodles to give as gifts or is there a way to make the
homemade noodles and give as gifts? Does anyone do this and how do they
present them in packages and stuff? Thanks so much!
Dayna
Thanks so much for the newsletters. They are so
informative and I have sooo many good sounding recipes I will never be able to
use them all. Thanks for all the work you do in getting it all together and sent
out daily.
I was recently given a Microwave Pressure Cooker
but it came without any instructions or recipes. I have never used a pressure
cooker of any sort and am unsure how to use this one. Any help or suggestions
would be greatly appreciated.
Oma from LA (Lower Alabama)
Red Hot Baked Apple
6 apples
1/2 cup packed brown sugar
1/3 cup cinnamon red hot candies
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch square
pan. Remove and reserve tops of apples. Core the apples, leaving approximately
1/2 inch at the bottom. Arrange in the baking dish. In a small bowl, mix
together brown sugar, cinnamon red hot candies and cinnamon. Fill each apple
with the mixture. Replace apple tops. Sprinkle remaining mixture over the
apples. Bake uncovered in the preheated oven 30 to 35 minutes, or until apples
are tender.
Enjoy
Jay From Ky
10-18 newsletter Judy in Jackson Hole wanted a sweet
potato/pears casserole.
Hope this help's
Whipped Sweet Potatoes
8 medium sweet potatoes
1 cup evaporated milk
2 tsp vanilla
1/2 cup packed brown sugar
1/2 stick butter
1/2 tsp cinnamon
pinch grated nutmeg
2 Tbsp orange juice
4 fresh pears, peeled and cored, gently poached till tender and pureed
1 cup chopped pecans
Bake, peel and whip potatoes. Mix milk, vanilla, sugar and butter, scald mixture
over high heat. Add to the potatoes, then add orange juice, cinnamon, nutmeg,
pecans and pear puree. Pour into baking dish and bake at 350F for 15 minutes
till thoroughly warmed through.
Jay in Ky
XOCHITL from Tepic, Nayarit, M?ico: Thank you for
the information about Nestle's Media Crema. Looking
further, I see it's also used to top tacos, enchiladas, refried beans, etc.,
like a dollop of sour cream. Also it's part of a passion fruit mousse and a
pineapple parfait. Also used in black bean soup. I was lucky to get several cans
for 75 cents each. A 7.6-oz can is $1.99 to $2.35 at retail.
Alex
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
It calls for a large box of Jell-O. You could use
two small ones if you prefer. We also used to have this made with different
flavors, such as Cherry or Strawberry. Sorry for not including the size.
Sharron
This is a recipe that I use and it is so good with
turnip greens or collard greens. (southern dish)
Zucchini Relish
10 cups shredded zucchini (not peeled)
3 lb. chopped onions
5 tablespoon salt
Let stand 24 hrs. Rinse and drain.
21/4 cups white vinegar
5 cups sugar
1 tablspoon dry mustard
2 tablspoon celery seed
1 tsp turmeric
1/2 tsp. black pepper
1 tsp nutmeg (ground)
Mix and put over zucchini and onions, simmer 30 min. Put in jars and seal. Makes
5 pints. I usually water bath to seal.
People who usually do not like turnip or collard greens, will eat them with this
relish.
Betty Turner, Georgia
Nancy, this is a recipe for pressure cooker fruitcake
that has been in my husbands family for years. He makes eighteen to twenty every
Christmas. A lot of people are scared to cook with pressure cookers, but I could
not live without one.
Pressure Cooker Fruitcake
1lb flour
1lb. butter (real)
1 lb. brown sugar (light for light cake, dark for dark fruitcake)
3/4 tsp. cloves (ground)
3/4 tsp. nutmeg (ground)
2 tsp. cinnamon (ground)
1/2 c milk
9 eggs
1 tsp. baking soda
1 lb. raisins (light for light cake, dark for dark cake.
1 lb pecans (you can use more if you like)
5 lb. candid fruit. (cherry, pineapple, etc)
1 pt. fig preserves
1 pt. pear preserves
1 pt. blackberry jelly (smooth , not with seeds)
Mix 2 cups of flour, eggs, spices, milk and soda together. Use a large mixing
container. My husband uses a large dishpan. Mix the candied fruits, nuts,
preserves, jelly with the remaining 2 cups of flour. In a another mixing bowl.
Be sure the fruits are coated with the flour. Add sugar mixture to the fruit
mixture. Be sure it is mixed good. My husband uses his hands to mix it. (He uses
rubber gloves). Butter your cake pans with butter, then line the pans with wax
paper. Butter the wax paper after you put in the pans. Fill the pans 3/4 full.
This should make 2 or 3 cake pans. My husband makes 1lb cakes in the small
aluminum pans, or loaf pans (bread pans). He usually makes one large tube cake.
After you fill the pans, cover the cake pans with 2 layers of wax paper. He
usually folds the wax paper to make two layers. (cover the top only) Tie with a
good strong string to hold the wax paper down. (You go around the edge of the
rim to tie)
Fill the pressure cooker with 1 inch of water. If cooking 2 cakes at a time,
separate cake with a rack. My husband use a large pressure cooker that he uses
for canning so he can cook seven cakes at a time.
Cook in the pressure cooker 45 minutes at 10lb. pressure. Remove cakes from
pressure cooker and bake in 350 degree oven for 10 min. Be sure to remove the
wax paper before putting into oven. This seems like a difficult cake, but it is
so moist. It stays moist for months. People who usually do not like fruit cakes,
like this one.
Betty Turner, Georgia
Hi Nancy,
You know how much we all enjoy your newsletter. No one on the web beats your
recipe group! Thanks for all your valuable time that you put into it. I truly
appreciate it!
I just wanted to say "Thank You" to Mary Lou in Colonial
Beach & Michelle for telling us all about the web site "Attn: Any Soldier".
I will send items to the soldiers before November 15,2004 deadline for
Christmas. Thanks again ladies for the info!
Dorry in VA
Hi, everybody. From the recipes I have seen requested
and posted recently, I would say that we are all of one mind: the holidays are
coming. Shirley in Texas asked about a Spinach and Artichoke Dip in the October
18 newsletter, and it just happens to be one of my favorites. I am posting two;
one is fancier than the other (the one served in a round bread shell). I have
only made the second one so far. It is very good, and I may not mess with
success and tackle the second one!
Spinach and Artichoke Party Dip
1 (16 oz.) carton sour cream
1 (1 oz.) envelope Hidden Valley Ranch party dip mix
1 (14 oz.) can artichoke hearts, rinsed, drained and chopped
1 (10 oz.) package frozen chopped spinach, thawed and well drained
1 (2 oz.) jar diced pimentos, rinsed and drained
1 large (1-1/2 pound) round loaf bread, sourdough or any variety
1 large loaf bread, cut in cubes for dipping
Assorted vegetables for dipping (optional)
Combine sour cream and party dip mix in medium bowl. Stir in artichokes, spinach
and pimentos. Cut slice off top of round loaf of bread. Hollow out center of
bread, leaving a 1-inch shell. Reserve bread pieces for dipping. Spoon dip into
bread shell. Serve warm or cold. To serve warm, bake in 400 degree oven for
20-25 minutes. Cover loaf with foil if browning too quickly. Serve with bread
cubes and/or assorted fresh vegetables. Serves about 12.
Spinach and Artichoke Dip
1 can drained artichokes
1 package frozen chopped spinach (10 oz.)
1/2 cup sour cream
1/2 cup mayonnaise
3 oz. cream cheese
1/3 cup shredded Mozzarella cheese
1/4 cup fresh Parmesan cheese, grated
1/2 to 1 tsp. garlic salt
Cook spinach according to the directions on package and drain. Drain the
artichokes and chop them. Mix the artichokes and spinach with the remaining
ingredients. Put in greased 1-quart dish and bake at 325 degrees for 20-30
minutes. Serve with tortilla chips. Also good served with sour cream and salsa
on the side.
Note: I did not cook the spinach when I made this, just drained it well, even
squeezing to get out as much liquid as I could, and I served it with snack
crackers.
Bobbie in Texas
This is for Darlene in Indiana: when you made this
recipes each time, did you noticed that they 'sealed' when you processed them?
The liquid is boiling - that that when you ladle the liquid into the sterilized
jars, they seal. I have never had to water bath them. I have taken some off of
my shelf from last year and they just fine, taste and look real good. Anita in
Olean, N. Y.
Nancy
I just love your newsletter. I am a pretty new subscriber. Have only been able
to post one reply so far. I am hoping that the wonderful members can help find a
recipe for me. I use to live in Texas and use to eat at
Wyatt's Cafeteria and Luby's. They use to make a baked chicken that was
out of this world. I found it again at the Picadilly Cafeteria here in Virginia
, but they closed before I could get the recipe. It was a
baked chicken in the most delicious sauce. I have not been able to
duplicate it. It was like a paprika sauce. I know that isn't correct. I believe
that they fried the chicken for browning purposes and then baked it in the
sauce. It was red but not a tomato sauce. I would be deeply grateful to any help
in solving this mystery....
Thank you and God's blessings ~ Mary in Virginia
Comment
I remember seeing just the recipe you are looking for in a cookbook put out by
Luby's. Since I moved I have no idea where it is. I will try and
look for it this week. If I can find it, I will post it in the newsletter.
Nancy
Nancy: Please tell Gloria that Splenda doesn't work
in caning jam or jelly. I have been involved in making/selling berry jam and
berry syrup at Farmer's Markets and Craft Fairs for 18 months and we have tried
to use Splenda for a "no sugar added jam". The problem is the jam will not hold
up (solidified) more than a couple of weeks. When you first make it you're
thrilled, but then after holding the product a few weeks you notice it has
liquefied . Splenda works beautifully in "no sugar added berry syrup" and we
sell a lot of it at the festivals and markets. Gloria might try using Splenda in
freezer jam. That should work very well and have a great taste. Hope this helps.
Kris in Seattle
Hello Nancy! I'd like to know if anyone has ideas or
recipes for Albondiga Soup? Keep on loving this
site! Good Job Nancy!
Evelyn D
Hi Shirley, this is Dee from Tx... I have a wonderful
Hot Artichoke dip for you... here goes!
Hot Artichoke Dip
1 c. real mayonnaise
1 c.(4oz) grated parmesan cheese, the kind in refridgerated section, in a bag
1 14 oz jar of artichoke hearts, drained & chopped
1 4 oz can of green chilies, drained
1 minced garlic clove
Heat oven to 350 degrees, mix all ingredients and spoon into a 9 inch pie plate.
Bake 20-25 mins. or until lightly browned. Serve with tortilla chips, crackers
or pita bread wedges. Makes 2-1/2 cups. I hope you enjoy this, it is FABULOUS!!!
Dee in Tx.
Nancy -
In the 10/18/2004 newsletter, Shirley in Texas was looking for a spinach dip
recipe. I have made this a million times, and always get raves for it. Hope she
likes it too!
Janey in Georgia
SPINACH DIP
1 package frozen chopped spinach
1 16 oz container sour cream
1 cup mayo
1 small can diced water chestnuts
1 package Knorr vegetable soup mix
Thaw spinach and drain well - I squeeze it between paper towels to get every bit
of water out that I can. Mix sour cream and mayonnaise; add water chestnuts and
soup mix. Knorr's brand in more expensive, but the taste can't be beat. Add
spinach and mix well. Chill for at least two hours and serve. Looks really
pretty in a bread bowl: buy a round loaf of bread at the deli, hollow it out,
leaving a shell. (Use pieces of bread from the middle for bread crumbs)
Hi Nancy!
On October 18 Shirley in Texas requested a recipe for spinach-artichoke dip.
Here are three recipes I found in my file. Each is a bit different from the
others, but all are good. I hope one of them will be what Shirley is looking
for.
Norma in PA
Spinach Artichoke Dip
Incredible, low-fat appetizer. Perfect for any party or appetizer for a great
meal. Very creamy, cheesy, and full of robust flavor
2 cups mozzarella cheese
? cup nonfat sour cream
? cup grated parmesan cheese
? teaspoon black pepper
3 cloves garlic, crushed
1 (14 ounce) can artichoke hearts (drained, chopped)
1 (8 ounce) package reduced-fat cream cheese
1 (8 ounce) package fat free cream cheese
5 ounces frozen chopped spinach
Tortilla chips
Preheat oven to 350F degrees. Combine 1 ? cups of mozzarella cheese, sour cream,
2 Tbl Parmesan, and next 6 ingredients. Blend well. Spoon mix into baking dish.
Sprinkle with ? cup mozzarella and 2 Tbl Parmesan cheese. Bake at 350 for 30
minutes. Serve with tortilla chips or browned pita wedges.
Hot Artichoke Spinach Dip
Makes 4 cups
This is a warm delicious dip...but it's very rich! Serve warm with tortilla
chips. Garnish with extra sour cream and salsa if you like.
1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan
cheese and garlic. Pulse until chopped, but not ground. Set aside. In a medium
bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir
in artichoke mixture. Spoon into prepared baking dish. Bake in the preheated
oven for 20 to 25 minutes, or until cheese is melted and bubbly.
Makes 16 servings
Spinach Artichoke Dip
20 ounces chopped spinach, thawed and drained
1 can (14-ounce) artichoke heart, drained and finely chopped
6 teaspoon garlic, minced
3 cups Mozzarella cheese, shredded
1 cup Parmesan cheese, grated
8 ounces cream cheese, softened
2 packages Alfredo sauce mix
Preheat the oven to 350-degrees. Prepare the packs of Alfredo sauce mix
according to package directions. In a bowl combine all of the ingredients and
mix well. Pour the mixture into a pan and bake for 50 minutes. Stir the mixture
and return to oven. Bake for an additional 15 minutes. Serve with chips and or
toasted bread.
Nancy as always yesterdays newsletter was tremendous
and I had Nancy newsletter withdrawal last night since I could not get to it
until this morning. The question is the October 18 newsletter from Crystallady
the Two Minute Pineapple Pie and is the pineapple drained or not? Have a great
day.
Susie Indy
This is for Rosetta in Kansas. In the Oct. 16
newsletter she didn't say what size pan to put pumkin gingerbread in. Sounds
good.
Thank you Robert in Ohio
Hi Nancy: Your newsletter is excellent, and I truly
look forward to receiving it.
Below are some recipes that have been requested by others, as well as some of
my personal favorites. Enjoy!!
Just want to encourage everyone who loves moist chocolate cake to try the
Mayonnaise Cake recipe. For over 50 years I always chose that cake for my
Birthday and wanted it topped with Whipped Cream. My sons too, always requested
that, instead of decorated cake. Really delicious.
Melinda, Fl
To Jim from Oct. 10, 2004
This is the real thing and out of this world. It has been made in my family for
over 60 years, that I know of, and probably even longer than that. Well worth
the effort, and so much better than the kinds offered in the grocery stores.
Mince Meat
1 pound lean ground beef
2 c water
5 c shredded apples (firmly packed)
3/4 c diced candied lemon peal
3/4 c diced candied orange peal
3/4 c diced candied citron
1 pound seedless raisins
1 lg orange - juice and grated rind
1 pound dried currants
1 lemon - juice and grated rind
1/2# beef suet (tell butcher it is to be used for cooking)
1 1/2# dark brown sugar
1 1/2t salt; cinnamon, allspice, cloves, coriander, mace and nutmeg
1 c rum or sherry
1 c brandy or bourbon whiskey
Simmer beef with water about 10 min. Add beef and broth to the rest of the
ingredients (except liquors), in a large kettle. Bring to a hard boil and simmer
5 mins. Cool and add liquors.
Cure for 3 weeks in cold place (refrigerator works well - as does cold back
porch or garage). Stir everyday.
May be frozen - because of liquor this doesn't freeze hard, but keeps really
well in freezer. You can use freezer bags, or any freezer container.
Makes 4 quarts.
I always double the recipe and have enough for 8 wonderful pies.
This recipe calls for many different ingredients, however, if you are a true
Mince
Meat lover, it is well worth the effort.
A dab of whipped cream on top of pie slice makes it a truly memorable dessert.
For Barbara
Fruit Cake
3 c flour
1 1/3 c. sugar
2 t salt
1 t baking powder
2 t cinnamon
1 t nutmeg
Combine and add:
1 c orange juice
4 eggs
1 c oil
1/4 c dark corn syrup
Beat on Med. for 1 min. Beat on High for 2 min.
Stir in:
1 c chopped pecans
2 c mixed candied fruit
2 c raisins
1 8oz. pkg. dates
Pour into bread pans and bake at 275 for 2-1/3 to 3 hours.
This is also a family recipe from my Mom, who was a
great cook.
For Angela
Old Fashioned Bread Pudding
4 c. dry 1/2" bread cubes
1/2 c seedless raisins, washed
2 c scalded milk
2 eggs beaten
1/2 c sugar
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1 t vanilla
Combine dry bread cubes and raisins. Add scalded milk to the beaten eggs, sugar,
salt, cinnamon, nutmeg and vanilla, and beat. Place bread and raisins into a
well greased 1 1/2 quart casserole. Pour egg mixture over egg/bread mixture.
Bake in a moderate 350 oven for one hour.
Serve with Lemon Sauce.
Lemon Sauce
2T cornstarch
3T sugar
1/2c water
1/3 light corn syrup
1/8t salt
1/2t nutmeg
3T lemon juice
1t grated lemon rind
Combine cornstarch and sugar in a small saucepan. Add water, corn syrup, salt
and nutmeg. Cook for 5 min., stirring constantly. Remove from heat, add lemon
juice and rind.
Makes 1c. lemon sauce
For Skoor who requested a very dense pound cake
recipe in the 9/23 newsletter--My mother-in-law gave me this recipe 45 years
ago. It had been her mother's and had been in the family for many years. She
stressed that the butter must be left at room temperature for 3 days before
using. Everyone who has tasted this cake has gone into raptures about it. It is
truly in a league all its own.
Nannie's Pound Cake
10 eggs, separated
1-1/2 cups (3 sticks) old butter
3 cups flour, sifted three times
3 cups sugar
In a large bowl, cream butter and sugar thoroughly. Add yolks of eggs. In
another bowl, beat egg whites. Add beaten egg whites and flour alternately
(about a third at a time) to butter and egg mixture. Pour into a tube or Bundt
pan that has been greased and floured and bake at 250 degrees for 1 to 1-1/2
hours. (Mine is usually done in about an hour and 15 minutes.)
Notes: Leave butter out at room temperature for three days before using. Do not
use margarine--it will not work. No baking powder, vanilla, etc., needed.
Jan W. in Memphis
Hi, Nancy,
Here are not-from-scratch versions of SNICKERDOODLES and FRUIT CAKE COOKIES both
of which we have discussed recently. I have made them both, and they are quite
easy and good. The small batches are ideal for one. It's very important not to
overbake them so they come out moist and chewy:
CAKE MIX SNICKERDOODLES
Snickerdoodles
Posted by FootsieBear at recipegoldmine.com 8/13/2001 6:00 am
3 tablespoons granulated sugar
1 teaspoon cinnamon
1 package yellow cake mix without pudding
2 eggs
1/4 cup oil
Preheat oven to 375 degrees F. Grease or spray cookie sheets. Mix cinnamon and
sugar in small bowl and set aside. Combine remaining ingredients in large bowl
until well mixed. Roll dough into 1-inch balls; roll in cinnamon sugar mixture.
Place balls 2 inches apart on cookie sheet and flatten with bottom of glass.
Bake at 375 degrees F for 8 minutes or till set. Cool on cookie sheet 1 minute
then cool on a piece of foil on a flat surface.
FRUIT CAKE COOKIES
Posted by bettyboop50 at
recipegoldmine.com
2 packages yellow cake mix
1 cup softened butter or margarine
3 eggs
4 cups candied fruits
1 cup chopped nuts, optional
Preheat oven to 350 degrees F.
In a large bowl, combine first three ingredients at low speed until thoroughly
moistened. With a large spoon, stir in candied fruit and nuts if using until
thoroughly mixed. Drop by rounded tablespoonful 2 inches apart on ungreased
cookie sheets. Bake for 10 to 15 minutes or until set. Cool 2 minutes, remove
from baking sheet. Store in airtight containers. They can be frozen up to 3
months.
Fruit Cake Cookies
Posted by bettyboop50 at
recipegoldmine.com
2 packages yellow cake mix
1 cup softened butter or margarine
3 eggs
4 cups candied fruits
1 cup chopped nuts, optional
Preheat oven to 350 degrees F.
In a large bowl, combine first three ingredients at low speed until thoroughly
moistened. With a large spoon, stir in candied fruit and nuts if using until
thoroughly mixed.
Drop by rounded tablespoonful 2 inches apart on ungreased cookie sheets. Bake
for 10 to 15 minutes or until set. Cool 2 minutes, remove from baking sheet.
Store in airtight containers. They can be frozen up to 3 months. Substitute a
spice cake mix if you like zippy cookies. I am always eager and grateful to
discover new cake mix cookie recipes.
By the way, my Lauren Bacall, who is of the feline persuasion, just opened her
movie star sleepy eyes long enough to give Siggy an ear twitch of recognition!
Diane in Milwaukee
Oct 18th in the recipe two
minute pineapple pie do you drain the pineapple juice off?
Brenda Lane
Hi Nancy,
I'm hoping someone in the group can help me out with
crockpot cooking. Today I cooked a (frozen) Beef
Eye Round with cut up potatoes and added in a mixed liquid to cook the
beef in. The size of the Beef Eye Round was 1.73 lbs and I cooked it for 8 hours
on Low heat. Well, the meat was on the dry side. It's a good thing I had gravy
on hand to put on the dry meat. I need help! Where did I go wrong? Any
suggestions?
Dorry in VA
To Darlene in Indiana - about the Cinnamon Cider
Jelly: my husband did remind me that one time, a couple of years ago, I did have
one jar that did not seal, so I put the single jar in a water bath and it did
seal properly. This was one jar in about 8 recipes and four years.
Another thing, I always keep the pot on the stove - boiling until all liquid was
ladled into my jars. I just made 6 pt. jars tonight and they all sealed
properly.
Anita in Olean, New York
Thanks to all the wonderful people who sent in good
ideas for mailing cookies to Iraq, and other ideas to cheer those in the
military. Nice to be reminded that there are lots of folks who care. Thanks for
the responses and especially the prayers for my son. Three cheers for Nancy, her
newsletter and readers!
Doris is Southern IN
http://www.nancyskitchen.com
