Corrected recipe for
Olive Garden's Black Tie Mousse Cake
2 Cup flour
2 Cup sugar
3/4 Cup cocoa
2 teaspoon baking soda
1 teaspoon baking powder
salt
2 eggs
1 Cup black coffee
milk
1/2 Cup salad oil
3 teaspoon vanilla
1/4 Cup butter
2 Cups confectioners sugar
Sift first 5 ingredients and 1/2 teaspoon salt together in large bowl. Add eggs,
coffee, 1 cup milk, salad oil, and 2 teaspoon vanilla; blend until smooth. Pour
thin batter in greased 9"x13" pan. Bake in 350F oven for 35 minutes. Meanwhile,
cream butter until soft and stir in confectioners sugar, 1/8 tsp salt, 3
tablespoon milk, and 1 teaspoon vanilla. Beat until smooth and creamy adding
more milk, if necessary. Spread over warm cake.
When members send in corrections to their recipes
would it be possible to include the entire corrected recipe. I sometimes
get confused in correcting a recipe.
Thanks Janie
June requested non-sweet Halloween appetizers on Oct.
20
Monster Eyes (6 doz)
3 cups all-purpose baking mix
1 lb. ground hot or mild ground pork sausage
1 (10oz) block extra-sharp Cheddar cheese, shredded
72 small pimiento-stuffed olives
Combine 1st 3 ingredients in a large bowl until blended. Shape sausage mixture
into 1 in. balls. Place on lightly greased baking sheets. Press 1 olive deeply
in the center of each ball.
Bake 400 for 20 min. or until lightly browned.
Cheddar Jack O'Lantern
Soften 2 lbs. of cheddar cheese at room temperature. Place in bowl & break up
w/fork. Work well until pliable. Form into a pumpkin shape, making vertical
ribs. Chill slightly to set shape. Place on serving dish. Make facial features
w/apple pieces dipped in lemon wash to prevent discoloring. Arrange unpared,
cored crescents of apples dipped in lemon wash around base of Jack O'Lantern.
Sassy Caramel Apple Dip ( recipe from Marzetti)
10 oz. container of Marzetti Caramel Apple Dip
1/2 c. vanilla flavored yogurt
1/8 t. ground cinnamon
1/3 c. finely chopped pecans, toasted
Mix dip with 1/2 c. yogurt & 1/8 t. cinnamon. Chill.
Before serving stir in pecans. Serve w/sliced apples. To toast pecans: Spread in
shallow ban and bake 350, 7-15 min, stirring frequently.
Hint: sprinkle apple slices with lemon juice to prevent darkening.
Athena
Here are two of my favorite pressure cooker recipes.
Hope Mariann enjoys them as I do.
Round steak and potatoes
1 round steak approx. 1 1/2 lbs. cut into serving sized pieces
1 can cream of mushroom soup
5 potatoes
1 cup water
Dredge round steak in flour seasoned with salt and pepper. Brown in skillet with
2 T. margarine
Take half can of mushroom soup, add water, stir well and place in bottom of
pressure cooker. Place browned round steak in pressure cooker. Place remaining
soup on top of meat. Peel potatoes if desired and cut in half. Place on top of
meat. Scrape skillet with dripping and place over potatoes. Season potatoes with
salt and pepper. Close lid securely, Cook approx. 20 minutes after cooker is at
desired heat.
Pork chops with green beans and potatoes
4 pork chops
2 pounds fresh green beans (canned can be used, omit liquid)
5 potatoes
1/3 lb. bacon
1 cup water added to bottom of pressure cooker
Dredge pork chops in flour seasoned with salt and pepper. Brown in skillet with
2 T. margarine
Place in bottom of pressure cooker
Place green beans on top of pork chops
Fry bacon till crispy. Crumble and put over green
beans. Slightly mix. Peel potatoes, cut in half. Place over green beans. Scrape
skillet with drippings and place over potatoes. Season potatoes with salt and
pepper. Close lid securely. Cook approx. 20 minutes after cooker is at desired
heat.
Thank you again Nancy for a wonderful website! We all appreciate the time and
effort you put into this.
Rae in Michigan
Turkey Casserole
1/3 cup chopped celery
1 T butter or marg
1 can whole kernel corn
1/3 cup mayonnaise
1/3 cup sour cream
2 cups cooked diced turkey
1 tsp parsley flakes
Saut?#39; celery in butter till tender. Drain corn, reserving 2 T liquid. Add corn
to celery till warm and heated thru. Stir together mayonnaise, sour cream and
corn liquid. Fold sauce into heated mixture. Pour into casserole that has the
turkey meat in it.
Spread to edges, sprinkle with parsley flakes. Bake at 350 degrees for 15
minutes.
Turkey Casserole
6 eggs, beaten
2 c. milk or 1 c. milk and 1 c. cr. of celery soup
1/2 t. salt
1 t. dry mustard
1 t. Worcestershire sauce
10 slices slightly stale bread, crusts trimmed
2 c. grated sharp cheddar cheese
1 lb. cooked turkey slices or cubes
Combine eggs, milk, salt, mustard and Worcestershire sauce. Grease a 13x9x11"
casserole. Alternate layers of bread, turkey and cheese, ending with bread.
Cover with the liquid mixture and refrigerate for 4 hours or overnight. Bring to
room temperature and
bake in a preheated 350? oven for 45 to 60 min. Let stand 15 min. before
serving. Makes
8 servings.
Turkey Enchiladas
3/4 - 1 lb. leftover turkey, cubed
1 envelope. taco seasoning mix
2 c. shredded cheddar cheese
6-8 soft flour tortillas
1/2 c. milk
Dice leftover meat and place in saucepan. Add taco mix and about 3/4 to 1 cup
water. Saute covered over low heat until meat just about falls apart. Spoon meat
onto a tortilla, add about 1/4 cup cheese and roll up. Place in baking dish.
Sprinkle top with milk to keep tortillas soft. Cover with remaining cheese and
bake at 350 degrees for 25 to 30 minutes. Serve with sour cream and/or avocado
dip
Heather
Alicia in Syracuse, NY wrote about a creamed spinach
recipe with onion and a cheese sauce in the October 20 newsletter. I have found
two that might work for her. The one I will probably try soon -- the easy one,
of course! -- is first. The second one has bacon added. If she doesn't like it,
she can just saut?the onion in about 1/4 cup vegetable oil and use it for the
sauce mixture.
Creamed Spinach
Cook and drain well a 10-ounce package of frozen chopped spinach. Blend in l
(3-ounce) package of slightly softened cream cheese with chives. Makes 2-3
servings.
(Nobody can figure out what's in it, and they'll think you went to a lot of
trouble!)
Creamed Spinach
1/2 pound bacon, chopped
1 cup onion, chopped
1/4 cup flour
1/2 teaspoon garlic powder
1 1/2 to 2 cups milk
1/2 to 1 cup grated Cheddar cheese
2 packages (10 ounces) chopped spinach, cooked and drained
Salt and pepper to taste
In large skillet, cook bacon until almost crisp. Add onion and cook until
tender. Remove from heat. Add flour, salt and pepper and garlic powder; blend
well. Gradually stir in milk; cook and stir constantly over low heat until
thickened. Add cheese slowly and stir until well blended. Add cooked spinach and
mix thoroughly.
Debbie from Texas, I found a recipe that is very
similar to my husband's cake in
Uncle Phaedrus, Finder of Lost Recipes. In his recipe he used
strawberry preserves, blackberry preserves and he
baked his cakes at 300 degrees for about 2 hours in 3 loaf pans. His web site
is:
Hope this helps.
Betty, Georgia
Nancy, I am in need of couple of Christmas. One is a
candy that I got from your site last year or so ago and it is the Turtle candy recipe. You used 4 whole pecans I
believe, caramel, and chocolate chocolate. They were sooo good and sooo easy to
make. Next is a recipe called White Trash that is rice chex, wheat chex, another
chex cereals, M & M's, pretzels twisted, roasted peanuts, and white chocolate
chips melted. I also need a very good sugar cookie recipe that uses shortening
only and not butter or margarine. I really want to make cookies and candy this
year for Christmas. Like a lot of people I want to get started around
Thanksgiving so I am not doing it a week or 2 before Christmas. I want to give
these recipes for Christmas presents to some people that don't exchange presents
at that time. They can enjoy the food. Thanks again Nancy. The best site around
and one that helps each other; We are so blessed to have you doing this and you
always have an outstanding newsletter. Have a great day Nancy.
Susie Indy
For Lora Krogman in 10/20/04 newsletter
Key Lime Pie
for filling:
1 packet Knox unflavored gelatin
3 tablespoons lime juice
1/2 cup boiling water
9-1 -gram packets equal (aspartame, sugar sub; stitute) for crust:
1-9 -inch graham cracker
lime zest
thin lime slices
1 cup evaporated skim milk
1 teaspoon vanilla
juice of 1-1/2 limes
2 drops green food coloring
Sprinkle gelatin over lime juice and let it stand for 1 minute. Add boiling
water and sweetener to gelatin mixture and stir until gelatin is dissolved.
Refrigerate about 45 minutes or until slightly thickened. Combine milk and
vanilla and freeze 30 minutes.
Remove from freezer and whip at high speed until stiff. Stir lime juice and food
coloring into whipped milk. (Save remaining 1/2 lime for garnish.) Slowly blend
gelatin mixture into whipped milk. Spoon pie filling into crust. Chill until
firm. Garnish with lime zest and lime slices. Cut into 8 even portions and serve
1 portion per serving.
Calories: 111 Protein: 4 g Cholesterol: 14 mg Fat: 5 g Carbohydrates: 14 g
Exchanges: 1 Bread and 1 Fat
Source: The Diabetic Newsletter
Yield: servings: 8 servings
Wayne
My children killed 6 deer
this past weekend, and I remember venison recipes but can't remember which
dates. Can you help me? Also if anyone has venison recipes that they have used,
I sure would appreciate it. I am not a venison eater, but children are!
Betty in Georgia
They are in
Oct 1,
Oct 3,
Oct 9
Nancy
For Vickie Francis in 10/20/04 newsletter
She asked for a plum pie, I have over 200 German recipes, but no pie. Maybe this
will suffice.
Zwetschgendatsche (Damson Plum Tart)
250 gm flour (2 cups plus 3 1/2 tbsp)
30 gm fresh yeast (1 oz)
100 gm butter (7 tbsp)
2 eggs
1 pinch salt
3 tablespoon sugar
1/4 liter milk (1 cup plus 1 tbsp)
1/2 lemon [grated rind, i would think.; k.b.]
1 topping:
1 1/2 kg damson plums, rinsed, pitted (3 1/4; lbs)
5 tablespoon sugar
1 tablespoon cinnamon
30 gm butter for greasing cookie sheet (2; tbsp)
1 plain breadcrumbs
Dough:
Prepare a yeast dough. Grease a cookie sheet and dust it with breadcrumbs. On
it, roll out the dough to about finger thick. Along the edges, pull up the dough
to form a rim. Top the tart with tightly arranged plum halves (at a slight
angle). Dust with cinnamon, and
bake at medium heat for 40 to 45 minutes. Once done, dust with sugar.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer)
Yield: 4 servings
Wayne
Spiced Pumpkin Fudge
3 cup sugar
3/4 cup butter or margarine
1 ( 5-1/2 oz.) can or 2/3 cup evaporated milk
1/2 cup solid pack pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 ( 12 oz. ) pkg. butterscotch morsels
1 ( 7 oz. ) jar Marshmallow creme
1 cup chopped almonds, toasted
In heavy saucepan, combine sugar, butter, milk, pumpkin and spice. Bring to
boil, stirring constantly. Continue boiling over medium heat, stirring
constantly until mixture reaches
234 on candy thermometer, about 10 minutes. Remove from heat. Stir in
butterscotch morsels. Add Marshmallow Creme, nuts, and vanilla, mixing until
well blended.
Chef Raymo--Enjoy
Linda, this is in answer to your question regarding
Nannie's Pound Cake in the Oct. 19th newsletter. I
always use salted butter. I know you will enjoy this wonderful cake!
Jan in Memphis.
I am looking for pasta salad
recipes that don?t use miracle whip or mayo or dairy. I can?t eat any of
those but would really like a good pasta salad recipe for the holidays.
Something like a shrimp or crab salad would be great.
Dawn in MN
Pumpkin Pie Cake
1 box yellow cake mix ( remove 1 cup for the topping )
1 stick melted oleo
1 egg, beaten
Mix these three ingredients together and spread on bottom of a 9x13-inch pan (
grease pan lightly )
Filling:
1 large can pumpkin
3 eggs
1/2 cup brown sugar
1/2 cup white sugar
2/3 cup milk
1 1/2 teaspoons cinnamon
Beat these ingredients well and spread over cake dough.
Topping:
1 cup cake mix
1 stick oleo, softened
1/2 cup sugar
1/2 cup chopped nuts
Mix these ingredients together and sprinkle on the cake. Preheat oven and bake
at 350 for 1 hour.
Chef Raymo---Enjoy
E-mail me for information on my cookbook
yarnzil@adelphia.net
Dear Nancy & Siggy,
Great recipes today! Doe's anyone have a recipe for a
light, yeasty, dinner roll. I would like one that practically floats off
the plate. The ones I make taste okay, but better not drop any on your foot.
Jackie, Las Vegas
Red Hot Baked Apples
Makes 6 - apples (6 servings).
6 apples
1/2 cup packed brown sugar
1/3 cup cinnamon red hot candies
1/2 teaspoon ground cinnamon
Preheat oven to 350. 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.
(These are baked but they are still good! They are cooked in a crockpot
instead.)
Red Hot Caramel Apples
Serves 6
6 Tart apples, cored
3/4 cup Apple juice
12 tablespoons Brown sugar
18 Red hot candies
6 tablespoons Butter
12 Caramels, unwrapped
3/8 teaspoon Ground cinnamon
Place apples in bottom of crockpot. Pour apple juice over top. In the center of
each apple, place 2 tbsp brown sugar, 3 red hot candies, 1 tbsp butter, and two
caramel candies. Sprinkle cinnamon over the top. Cover; cook on low 4-6 hours or
until apples are soft. Serve warm with vanilla ice cream.
I noticed an item in today's newsletter about
baking apples. And providentially, the
Washington Post had a whole article about baking apples: the best
kind to bake, etc. The URL follows:
Jean Lockwood, Fredericksburg VA
This is for Cherie in TX
I was amused at your saying that when you could smell the
food cooking, it was done. I've noticed the same thing. I'm 78, and spend
a lot of time reading and watching TV in the bedroom. Often with something
baking or cooking in the oven. I always set a timer, but sometimes--even with
the 'long ring' timer, it goes off and I'm oblivious. However, eventually I
become aware that I can smell the food being cooked/baked. And make a beeline
for the kitchen. And it's always just in time to take a perfectly done item off
the stove or out of the oven. I thought I must be nuts, but glad to see I'm not
alone.
If there's one thing I've learned in life, and especially on the internet, it's
that out there somewhere is someone experiencing the exact things I am.
Jean Lockwood, in Fredericksburg VA
POTLUCK and Large Family
Gathering Recipes NEEDED.....
Hello Everyone! Im in need of potluck and large family gathering recipes for
side dishes and main dish entrees.... Do any of you have some good ones to share
with me? Thanks! Vicki
Hi Nancy, this is a great web site and I know it is a
lot of hard work keeping it up, thank you. I would like to
thank Jay from Ky. for the Red Hot Baked Apple recipe. These sound like
they will be delicious.
Patty from Mo.
Hi Nancy,
In your Oct. 19 newsletter there was a post about a Puff
Paste recipe. I missed that recipe, and can't seem to find it. Could you
direct me to it? I would love to have it!
Thank you! Mary in Oregon
For Lora Krogman - Key Lime Pie without condensed
milk
Request of 10/20/04
KEY LIME PIE
Weight Watchers Points: 4 per serving
1 Keebler reduced fat graham cracker pie crust
1 small box sugar free instant vanilla pudding mix
1 small box sugar free lime gelatin mix
2 cups nonfat Key lime pie flavored yogurt
1 Tbls lime juice
2 envelopes "Equal" or other artificial sweetner
1 cup Lite Cool Whip - divided
Combine pudding mix, lime gelatin mix, yogurt, lime juice and sweetner in med.
bowl. Beat w/wire whisk until smooth. Stir in 1/2 cup Lite Cool Whip. Spoon into
graham cracker
pie crust. Cover and refrigerate for 1 hour until set. Top w/remaining 1/2 cup
Cool Whip. Refrigerate until ready to serve.
Serves 8
Hope this helps.
LaVerne - Alabama
Nancy, I did not change the recipe for
Pumpkin Gingerbread, but did bake it in a
bundt pan for about 35 minutes. It does not fill
the average bundt pan, only about half full. Hope this advice is helpful.
DeeO
I am looking for a tnt(tried) recipe for some
type of recipe using crawfish I would like to serve
for Thanksgiving. I'm sure the wonderful cooks on this site must have one they
will share. Thank you
Debi
SPINACH ALFREDO LASAGNA
12 oz lasagna noodles
1 pound bulk Italian sausage (can use pork)
1 - 10 oz. pkg frozen chopped spinach, thawed and well drained
1 jar (17 oz.) alfredo sauce
? teaspoon salt
? teaspoon pepper
1 egg
2 cups shredded cheddar
1 ? 15 oz carton ricotta
? cup parmesan cheese
2 cups shredded mozzarella
Soak the noodles in hot water for 15 minutes and set aside. Brown the sausage
and drain. Combine sausage, spinach, alfredo sauce, salt and pepper. Slightly
beat egg and combine with cheddar, ricotta and parmesan cheeses.
In an ungreased 9 x 13 dish, layer a third of the sausage, noodles and cheeses.
Repeat twice more. Sprinkle with mozzarella cheese.
Bake at 350 degrees for 45 minutes. Let stand for 15 minutes.
Makes 8-10 servings.
Spinach Rice Casserole
1 - 10oz package frozen spinach, cooked, drained, and cooled
3 cups cooked rice
3/4 pound Cheddar cheese, grated (save some for top of casserole)
1/4 cup melted butter or margarine
1 teaspoon onion flakes
4 eggs
1 cup milk
1 teaspoon Worcestershire sauce
2 teaspoons salt, if desired
Preheat oven to 350 degrees. In a large bowl, combine spinach, rice, cheese,
butter, and onion flakes. In another bowl, mix eggs, milk, Worcestershire sauce,
and salt. Add to rice
mixture and mix well. Put in a greased 2-quart baking dish. Bake for 35 to 40
minutes or until middle of casserole is cooked.
For Betty in Mississippi in 10/20/04 newsletter
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.
Wayne
Dear Nancy and friends,
I am looking for a recipe for White Chili. I had
one but have misplaced it. I don't remember where I got the recipe from but I
know you used Chicken, Canned White Beans, and Cool Whip in it. It is a very
mild chili. Sorry for the short notice but I need the recipe by Sat.! Thanks for
all your hard work Nancy.
Love, Angel in CA
Dear Nancy: I have an electric
pressure cooker. But I haven't seen any recipes for it. I wonder if
someone out there could help me.
Jack of Ohio
Hi Nancy,
Would like to thank Betty and her husband in Mississippi for telling me how his
mom fixed her apples with red hots. I will be sure
to make them this winter.
Patty from Missouri
Easy Sweet Rolls
1 (8oz.) can of crescent rolls
4 Tablespoons of melted butter
Cinnamon and sugar mixture
(1/2 cup sugar and 1 Tablespoons cinnamon)
8 large marshmallows
Separate crescent rolls into individual pieces. Dip marshmallow in melted butter
and then roll in cinnamon and sugar mixture. Wrap marshmallow in crescent roll
dough and press edges together to seal. Dip in butter again and place in muffin
pan. Bake at 375 for 10 minutes or until lightly browned. Drizzle with icing.
Icing:
2 cups powdered sugar
2 to 3 Tablespoon milk
? tsp. Vanilla
Dash of cinnamon
Joan in Arkansas
Cinnamon Buns with White Fondant Frosting from Prepared Panty were
easy to make and tasted wonderful. They also have a recipe to use with their mix
for Philly Sticky Buns and Cinnamon Monkey Bread.
I once heard that when making
yeast rolls, if the recipe calls for milk, that you can actually
refrigerate the dough mixture overnight if you want to finish the product the
next day. Then you can let them rise and bake as usual. Is this true? I have a
recipe I use all the time for yeast rolls but sometimes would like to finish
them later, as they take 3-4 hours to rise. I have always been afraid to try
this as I don't want to "mess up" a good thing.
Becky
Nancy I don't know what I would do without you and
your newsletter. I am looking for a recipe for a Pineapple
Pound Cake. If anyone knows of one I would appreciate it if they would
share it with me. I saw it somewhere and it sounded so good but can't remember
where I saw it.
Thanks June in N.C.
For Debbie in Texas, this
recipe was especially made for pressure cookers, and my husband said he
did not know if just baking it would do. He thinks it would be dry. He has found
so many people who do not like fruit cakes because they are dry or dry out
easily. He said you possibly could cook it the time that other fruit cakes
recipes call for, but frankly it would be rather expensive try!
For Becky in Oregon, you usually can find fig and pear preserves in the jelly
section of your grocery. Also, specialty food shops, food fairs, or produce
stands. My husband and I make our own fig and pear preserves, and he said he
would gladly sell you each at $3.50 plus shipping. We are not in the market of
selling them, but he said for his fruit cake he would do it. Just email me at
nturner50@comcast.net.
I forgot who ask about the cool down of pressure cooker. For the fruit cake, I
would let it cook down ten or fifteen minutes (normal cool down time). If I am
cooking veggies or stews, and I am in a hurry, I cool down under running water.
Hope this answers your questions. I am anxious to hear from any of you that try
the fruit cake. I am one who normally does not like fruit cake, but my husband's
fruit cake is the best, since most everything in it he makes himself!
For Susan in Al about making
crescent rolls in a.m and baking later in day I don't know if you could
make them in the morning and bake them later. Perhaps you could bake them half
the time and put them back in the oven later to brown.
Peg L-Clifton Springs,NY
My name is Angela Shelley and I am just settling into
my new home with my spouse and I have been looking every were trying to find a
recipes for baked apples. I really loved them as a
kid and I would like to be able to make them for him because his mother never
did so if you could help me out I would greatly appreciate it.
Thanks, Angela Shelley
There have many several recipes posted in the past
several days.
Nancy
This is for Stacie, who in the October 20 newsletter
asked about a recipe for candy with white chocolate and crushed peppermint
candies. I found this one in a holiday handout booklet Walmart had a few years
ago. Sounds easy and very pretty.
Peppermint Bark
10 to 12 ounces white baking pieces
8 to 10 drops red or green food color
1/2 cup red and/or green crushed peppermint candies or candy canes
Line a large baking sheet with foil; set aside. In a small saucepan, cook and
stir baking pieces over medium-low heat until nearly melted. Remove from heat;
stir gently to melt.
Spread melted baking pieces on prepared baking sheet, smoothing with a thin
metal spatula until about 1/4-inch thick. Add food coloring, drop by drop over
melted baking pieces. Using a wooden skewer, swirl color through baking pieces
(leave streaks, not solid light red or green color). Sprinkle with crushed
candies, lightly pressing them with the spatula. Place baking sheet in
refrigerator for about 10 minutes to set. When ready to serve, break into
irregular pieces. Store, covered, at cool room temperature or in refrigerator up
to 5 days. Makes about 32 pieces.
Hi Shirley! I'm from near Dallas, Richardson is the
name of our town. I sure hope you enjoy the artichoke dip, the first time my
Longaberger basket consultant in Ohio, ( where I'm orig. from) wanted me to
taste this, I was like NO way!! But I loved it and make it all the time at the
holiday's. Enjoy, and Nancy, keep the Hard work! We all LOVE what you are doing
!!! Love , Dee in Tx
In the October 20 newsletter you asked where in Texas
I, and also Dee, live. I am in New Braunfels, which is a nice little (growing
like crazy) German town about 20 miles south of San Antonio. I think we are
known mostly for the annual Wurtzfest celebration in the fall and the river
rafting on the Guadalupe and Comal Rivers in the summer season.
I know Tyler well. My aunt has lived in Overton for more years than I can
remember, and I have visited Tyler and enjoyed your rose garden in particular
many times. It's one of my favorite parts of Texas. Very pretty, and it has
everything. Seems like we in the Lone Star State are well represented on this
newsletter!
Bobbie in Texas
This is for Connie in TX, I hope this is what she is
looking for.
MEXICAN HOT CHOCOLATE
1/3 cup cocoa
1 cup sugar
7 teaspoons cornstarch
1 tsp. cinnamon
1/2 cup water
1 quart milk
Warm milk almost to boiling point. Mix cocoa, sugar and cinnamon. Dissolve
cornstarch in water. Add the cocoa mixture till it forms a soft paste. Add to
boiling milk and continue stirring thil cocoa mix is well mixed to milk,
Continue boiling for 10 minutes at low temperature. Serve hot.
Hope this is what she is looking for. XOCHITL, from Tepic, Nayarit, Mexico.
In the October 20 newsletter, Connie in Texas asked
about Mexican Hot Chocolate. It sounded good to me,
and I did a little research with the thought in mind of making it myself
sometime over the holidays.
I found a few variations, only one that mentioned real Mexican chocolate and
even a bit of masa harina. I am posting three, the first being a little more
sophisticated and all of them using different forms of chocolate. The main
differences I saw in comparing them was the addition of 1/2 teaspoon almond
extract in some (with 1/2 teaspoon vanilla extract), a dash of nutmeg or ground
cloves in addition to the cinnamon, and 1 tablespoon or so of instant coffee
powder. Guess it's just what sounds good to the cook.
Hot Chocolate, Mexican Style
2 (1 ounce) squares unsweetened chocolate
1/2 teaspoon vanilla
1 teaspoon ground cinnamon
4 tablespoons heavy cream
2 cups milk
2 egg yolks
2 tablespoons sugar
3 ounces brandy
4 cinnamon sticks
Combine chocolate, vanilla, cinnamon and cream in saucepan. Place over very low
heat; stir until chocolate is melted. Add milk slowly to chocolate mixture; mix
well. Warm over very low heat. Do not allow mixture to boil. Beat egg yolks and
sugar until foamy. Slowly pour part of chocolate mixture into egg yolk mixture,
beating well. Pour egg yolk mixture into saucepan; beat. Add brandy to chocolate
mixture. Beat until mixture is frothy. Serve hot immediately in small cups with
cinnamon sticks as stirrers.
Mexican Hot Chocolate
1/4 cup unsweetened cocoa
1/4 cup sugar
3/4 teaspoon cinnamon
1 quart milk
Dash salt
1/4 cup light cream
3/4 teaspoon vanilla extract
In a small bowl, combine cocoa, sugar, cinnamon and salt; mix well. In a medium
saucepan, heat 1 cup of milk until bubbling. Stir in cocoa mixture and beat with
wire whisk or rotary beater until smooth. Over low heat, bring to boiling,
stirring constantly. Gradually stir in remainder of milk and return to boiling.
Stir in cream and vanilla; heat gently. Before serving, beat with rotary beater
until frothy. Makes 6 servings.
Mexican Hot Chocolate
2 teaspoons cinnamon
1-1/2 cups milk
1-1/2 cups whipping cream
1/2 cup semi-sweet chocolate morsels
1 tablespoon instant espresso coffee
Heat milk and whipping cream; stir in cinnamon. Add chocolate morsels and coffee
and heat until chocolate is melted, stirring to blend thoroughly. Pour into
blender container and mix until frothy, about 20 seconds. 6 servings.
Bobbie in Texas
Baked Onion Dip
2 cups finely shredded Swiss Cheese
2 cups chopped Vidalia onions
2 cups mayonnaise
2 T grated Parmesan cheese
Combine Swiss cheese, onion and mayonnaise in a medium bowl. Spoon mixture into
greased deep 1 quart baking dish. Sprinkle with parmesan cheese. Bake at 325 for
40 - 46 minutes or until onion is tender. Serve with French bread or assorted
crackers. Makes 4 cups
Norma. Toronto, Ontario
This is for Lori Krogman asking in the Oct. 20th
newsletter for a healthy substitution for sweetened condensed milk. You might
like to try the recipe I found on the ThriftyFun website for making your own
sweetened condensed milk, and use Splenda instead of the sugar. I have not tried
this yet, so don't know how good it would be. Connie in TX
Mix together in your blender: 2 -1/4 c. powdered milk (dry), 1/4 c. warm water
and 3/4 c. granulated sugar (Splenda?) Pour into a covered container and
refrigerate until cold and thick. This amount is equal to 1 can of Eagle Brand
(sweetened condensed milk).
Connie
Recently I worked up the courage to try the
Beef Pot Roast made with the
dry onion soup mix and coca cola that was in several past newsletters. To
my surprise it was absolutely wonderful. Now my question is, can I make this
with a pork loin roast and a different soda pop flavor? Any suggestions?
Merry in Vernon, Texas
I have tried Dr. Pepper with both pork and beef and it worked well.
Nancy
I was wondering if anyone has a recipe (or recipes)
for dipping oil (the kind that restaurants serve
with bread). I would like to make some of these oils and give for Christmas
gifts. Thanks!
Shirley in Martinsville, Indiana
This is for AnBsMommy who was asking in the Oct. 20th
newsletter for a punch recipe site. Here is a recipe I just made this past
Sunday for a shower. It comes from the Dec./Jan. 2003 Light and Tasty. Hope this
is close to what you are wanting.
Connie in TX
Spiced Wassail
1 qt. unsweetened apple juice
3 c. unsweetened pineapple juice
2 c. reduced calorie cranberry juice
1 medium navel orange, sliced
1/4 t. ground nutmeg
1 med. lemon, sliced
3 whole cloves
1 cinnamon stick (3 in.) broken
In a saucepan, combine all ingredients; brng to a boil. Reudce heat; simmer,
uncovered, for 10 minutes. Discard the orange and lemon slices, cloves and
cinnamon stick before serving. Yield: 8 servings
Nutritional Analysis: One serving (1 cup) equals 129 calories, 1 g. fat(trace
unsaturated)
Thank you for all your hard work on this newsletter,
it is the best!
I need a recipe for making mini-sugar waffles, the
kind you buy at the county fairs. You heat up the irons in deep fat and then
into the batter and back into the deep fat. They turn out crispy and you put
powdered sugar on them. Does anyone have the recipe?
Also, we had a dinner party and have a lot of red wine left over. Does anyone
know
1. how long it will last after it has been opened?
2. are there any recipes for using dry red wine for cooking or baking?
Thank you to all of you!
Brenda W
This is for Vickie Francis, in
Oct 20th's newsletter,
who wanted some authentic German recipes. My husband and I were in the military
in Germany, for 6 years, in the Swabian area (South) I did a lot of German
cooking while there, with my German neighbors--- so look like Vickie has a LOT
of good choices here!
Victoria, NC
http://www.nancyskitchen.com
