This is for Susie Indy who in the Oct. 21 newsletter
asked for a sugar cookie recipe which had shortening and no butter or margarine.
The following is a recipe I got from The Weekly Reader in 1953. It was sent to
me by Aunt Em. I used this recipe many times when I was younger to make cookies
for my dad to take in his lunch. Hope you enjoy it.
Sugar Cookies
1/2 cup shortening
1 cup sugar
2 eggs, beaten
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla
Cream sugar and shortening. Add eggs. Beat thoroughly. Sift flour, salt, and
baking powder. Add to mixture. Add vanilla. Form into a roll, chill, then slice.
Sprinkle with sugar. Bake on greased baking sheet in hot oven (450) for about 8
minutes.
Zelda from Grand Prairie, TX
Hi Nancy,
My grandmother used to make a bon-bon type of candy
for Christmas every year. It had coconut and walnuts and???. All of this was
shaped into small balls and covered in chocolate mixed with paraffin wax. Does
anyone out there in our vast world have any idea what the recipe might have been
and could they please post it? Thank you for so many GREAT!!:-}}} newsletters.
This is my favorite part of every day.
Sharron in Stover
Hi Mary, this is Chris. I found my cookbook but the
only baked chicken recipe in the book doesn't sound like anything you were
looking for. If you can tell me more I will read through all the chicken dishes
and try to help you. While I was looking I found a great recipe for this time of
year. The lady who wanted recipe for "trash" would love
Puppy Chow
1/2 cup butter or margarine
1 12OZ pkg (2cups) choc chips
1/2 Cup peanut butter
1 large box crispix cereal
2 cups powdered sugar.
Melt butter and chips in large covered bowl in microwave, add peanut butter and
stir till smooth and then mix in cereal. When mixed add powdered sugar and mix
up. Store in air tight container. It tastes really special like you put a lot of
work into it.
dswartz
This is for Corinne in Pittsburgh that wanted to know
what kind of shrimp soup I use for my crab soup. I use Cambell's cream of shrimp
soup. I use other brands when I can find it. Please let me know how you like the
soup. We love it.
Helen in Mississippi
For Gail in Oct.17 newsletter asking for
Pineapple pudding recipe.
1 Cup sugar
3 Tbs. self-rising flour
3 eggs yolks (beaten )
1-1/2 cup milk
1 tsp. vanilla flavoring
1 large can crushed pineapple (drained)
1 box vanilla wafers
Cream sugar, flour & beaten egg yolks. Add milk and flavoring. Cook until starts
to thicken Add pineapple ,cook till real thick. Then put a layer of wafers
,layer of cooked pudding. Keep layering until have used all of wafers and
pudding. Beat egg whites until stiff ,adding 1/4 cup sugar. Spread on top of
pudding and brown in oven.
Helen in Mississippi
The online newsletter is sent out much later on
Saturday and Sunday. On Saturday and Sunday I don't get up as early as other
days of the week. (I don't get up at 4am to get the newsletter out as I do
Monday-Friday). It makes time to do what things I enjoy (going to garage
sales, the mall and spending time with my friends.) On the weekends the
newsletter will be sent out much later than during the wee.
Nancy
Many of you are back to just clicking on the
newsletter to send replies in to the newsletter. If the email address
listed in the newsletter is not used I probably won't see it for three or more
weeks. The email posted in every newsletter checks every message for
viruses before I see it. Just clicking on the newsletter does not.
If you wish your message to be posted in a timely manner please use the email
address listed below. I am no longer posting the message under each
message because it takes up valuable space in the newsletter that can be better
used for our family's (our members) recipes and requests. If you are looking for
this address in the online newsletter it is always the last message on the page.
Nancy
Slow-Cooked German Short Ribs
Servings: 6
Ingredients:
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon ground black pepper
3 pounds beef short ribs
2 tablespoons olive oil
1 slice onion, sliced
1/2 cup dry red wine
1/2 cup chile sauce
3 tablespoons packed brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
2 tablespoons all-purpose flour
1/4 cup water
In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short
ribs with the flour mixture. In a large skillet, heat the olive oil over
medium-high heat. Brown short ribs in olive oil. In a slow cooker, combine
onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard,
and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to
the slow cooker. Cover, and cook on Low for 6 to 8 hours. Remove ribs, and turn
the slow cooker control to High. Mix the remaining 2 tablespoons of flour with
1/4 cup water, and stir into the sauce. Cook for 10 minutes, or until slightly
thickened.
Victoria, NC --- wife of a German!
Good Day!!
For Carole in Calgary. I found a recipe for Italian wedding Soup in a Rachael
Ray Cookbook -Comfort Foods.
Italian Wedding Soup
2 tablespoons extra-virgin olive oil
2 carrots
2 celery stalks (heart of stalk), chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
3/4 pound ground veal or ground beef, pork and veal mixture
1 egg, beaten
1/2 cup plain bread crumbs
1/3 cup grated Parmigiano or Romano cheese
2 pinches of nutmeg, (1/4 teaspoon)
salt and pepper to taste
1 quart (32 ounces) chicken broth
2 cups warm water
1 cup dried pasta (broken up fettuccini, ditalini, rings, egg pasta - whatever
you like)
2 teaspoons dried parsley or handful of fresh flat-leaf
Extra grated cheese, for the table
Crusty bread, for dipping
In a deep pot heat olive oil over medium heat. Add chopped vegetables and bay
leaves. Cover pot and cook 5 or 6 minutes, stirring occasionally. While the
veggies cook, combine ground meat with egg. bread crumbs cheese, nutmeg, and
salt and pepper. Uncover veggies, add broth and water and raise heat to high.
Bring liquids to boil. Roll meat mixture into bite-sized meatballs and drop into
boiling broth. Add pasta. Return to boil then reduce heat and simmer for 8
minutes until pasta is al dente and meatballs are cooked through. Add parsley
and remove from heat.
Serve in shallow bowls with grated cheese and bread.
Lots of ingredients but has a short cooking time.
Corinne, Murrieta, C
Very Old Mincemeat Recipe
Ingredients:
8 pounds beef stew meat
2 pounds suet
12 pounds chopped apples
2 pounds raisins
1 tablespoon allspice
1 tablespoon cloves
1 pound chopped citron
3 pounds brown sugar
1 lemon
1 tablespoon cinnamon
2 tablespoons salt
boiled cider
In a large pot, simmer the unsalted meat until very tender. Cool the meat and
then run through a food grinder twice.
Place the ground meat back into the pot with the same water. (most of the water
will be boiled down) Add all other ingredients to the pot and add enough boiled
cider so the mixture is moistened well, but not too wet. Simmer and stir until
the apples are cooked-takes about an hour. Seal in sterilized jars while still
hot.
The above recipe comes from the 1907 Ladies Aid Cookbook.
All-Fruit Mincemeat
4 cups Chopped unpeeled apples
2 cups Raisins, chopped
1 cup Snipped dried apricots
1 (6-oz.) can frozen apple juice concentrate, thawed
3/4 cup Water
1/4 cup Honey
1 teaspoon Ground allspice
1/2 teaspoon Salt
2 tablespoons Brandy
In a 4 1/2-quart Dutch oven stir together the apples, raisins, apricots, apple
juice concentrate, water, honey, allspice, and salt. Bring to boiling, reduce
heat. Cover and simmer for 50 minutes, stirring occasionally. Uncover and simmer
for 10 to 15 minutes more or till liquid has nearly evaporated, stirring
occasionally. Stir in the brandy. Cool. Stir, covered, in the refrigerator.
I have noticed that you have included the site
Abby's Kitchen several times on the newsletter. I that your
site also?
Lynne
Comment
Yes, Abby's Kitchen is my site as well. It is a site that I am attempting
to combine all recipes from all my sites into one database. I have been
adding about 2000 recipes a week to the database. It is easy to search.
Just click on search and the topic you are searching for and click on the Search
button. I just added an additional 120 recipes to the candy section today.
Abby's Kitchen Candy Recipes. Yesterday I added many recipes to
the
casserole section.
And over 50 recipes to the Chicken Section. To find the
chicken recipes just go to the index page and type in chicken.
I have different recipes on different sites and am attempting to get them into
one database for easier searching. I have different recipes on different
sites and trying to organize them so I know what I have and don't have on the
sites.
I am trying to work on the
Christmas page and would appreciate any tried
and true recipes for ham and ham glazes, holiday cakes, and holiday gifts
such as jar gifts. I also am going to start a section for recipes that include
nutritional values. I need recipes that are not
copyrighted. If there are any out there that would like to share
your recipes tried recipes it would be appreciated. Please check the index of
recipes and make sure the recipe you are sending in not already in the index.
and send to a different
email
address so I can tell the recipes for that site and this newsletter.
Nancy
Hi Nancy, I want to say thanks for all of the hard
work that I know you have to do to have such a great newsletter. I am searching
for a beef stew/soup recipe that is cooked in the oven in a pumpkin.
Thanks, Oma in Centerville, Tenn.
Chocolate Fudge
This is my specialty at Christmas time!! I have been known to make as much as 90
pounds of it ,to give away. With nine married children, 25 grandchildren and 4
great-grandchildren, you can see why I am able to get rid of that much, of it,
in one season!! That is besides the candies that Everett, my husband ,also,
makes. Our winter evenings, are often filled with candy making. When the kids
were home we used to make Taffy and let them pull it. We have done it a few
times, since we have had grandchildren to help but we haven't made it in the
last several years.
7 Cups white sugar
2 Large cans evaporated milk
3/4 Pound margarine
1/2 teaspoon salt
1Tablespoon vanilla
16 ounces marshmallow creme
32 ounces walnuts
12 ounces milk chocolate chips
12 ounces semi-sweet chocolate chips
Combine the first 4 ingredients and boil for exactly 9 minutes, after it comes
to a rolling boil. Remove from the heat source. Add the marshmallow creme and
both kinds of chocolate chips. Beat with electric mixer until the chips are
completely melted. Add the walnuts and beat until mixed in, completely. Spread
on a large cookie sheet that has been sprayed. Allow to cool before cutting.
Enjoy every bite of it!!!
MINCEMEAT FRUIT CAKE
with sweetened condensed milk
2-1/2 c. sifted flour
1 tbsp. baking soda
2 eggs, lightly beaten
1 (28 oz.) jar mincemeat
1 1/3 c. (1 can) Borden's Eagle Brand sweetened condensed milk
2 c. (1 lb. jar) mixed candied fruit
1 c. walnuts, chopped
Butter 9-inch tube pan or springform pan. Line with wax paper. Butter again.
Sift flour and baking soda. Combine eggs, mincemeat, milk, fruit and nuts. Fold
in dry ingredients. Pour into pan. Bake in slow 300 degree oven for 2 hours.
Cool. Turn out.
Mincemeat Plum Pudding
Servings: 8
1-1/2 c Mincemeat
1/2 c Packed Brown Sugar
1/3 c Butter
1/2 c Orange Juice
1 ts Finely Grated Orange Rind
2 tb Dark Rum Or Brandy
1-1/2 c All-Purpose Flour
1-1/2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Cinnamon
2 Eggs, Lightly Beaten
3/4 c Chopped Walnuts Or Almonds
In a 4 cup glass measure or bowl, combine the mincemeat, brown sugar, butter,
orange juice, rind and rum. Microwave at high for 3 minutes or until butter is
melted and mixture is hot, stirring once. In another bowl, sift together the
flour, baking powder, soda and cinnamon. Pour the mincemeat mixture over the dry
ingredients along with beaten eggs and nuts; stir until batter is well combined.
Lightly grease a 2-quart ring mold or souffle dish and line the bottom with
parchment paper, grease the paper. If using souffle dish, invert a greased glass
in the centre of dish. Spoon batter evenly into prepared dish. Place an inverted
dinner plate in the bottom of microwave and set the dish on the plate. Microwave
at medium for 10 minutes. Rotate dish and microwave at high for 2 - 4 minutes
more or until top is no longer moist. Let stand on counter top for 15 minutes.
Run a knife around the outside of dish. Invert on to a serving plate and let
cool completely. To serve, reheat pudding, uncovered at medium for 4 - 6 minutes
or until warm. Accompany with Rum Eggnog Sauce. Serves 8. From The Gazette
90/12/19.
FRUIT CAKE
CAKE:
2-1/2 c. all-purpose flour
1 tsp. baking soda
2 eggs, slightly beaten
1 can Eagle Brand milk
1 (28 oz.) jar non such mincemeat
1 lb. mixed fruit
1 c. or more nuts, coarsely chopped
GLAZE:
1/2 c. brown sugar
1/4 c. water
1/2 stick butter
CAKE: Sift flour with baking soda. Combine milk, mincemeat, fruits, nuts. Fold
in dry ingredients, pour into buttered pans. Bake at 300 degrees for 2 hours.
GLAZE: Boil ingredients together 3 minutes. Add 1 teaspoon rum extract. Prick
cake with fork and spread; glaze.
Emma
Can't Fail Divinity
Divinity isn't my specialty but I can make this one!! I have been known to have
a failure with it, too. That was before I figured out that I wasn't using the
right size jar of marshmallow creme. Our son, Jeff, always said, "Mom can even
fail, "No Fail Divinity"!
1-1/2 cups white sugar
1/2 cups water
Pinch salt
1 pint size jar, marshmallow creme
1--teaspoon, vanilla
1-1/2 cups chopped, walnuts
Combine water, sugar and salt. Bring to a rolling boil and boil to 250 degrees.
Pour over marshmallow creme and vanilla that has been placed in a large mixer
bowl. Beat until it forms peaks. Add nuts and beat until it looses its shine.
Dip with a teaspoon and place on a sprayed surface. Allow to cool. store in an
airtight container.
Enjoy. Phyllis
For Tillie in San Diego
I found this site with recipe and how to make
Ciabatta Bread
Nancy in VA
Holiday Fruitcake
2 large eggs
1-1/2 cups water
1/2 cup rum (or water or fruit juice, if desired)
1 cup green candied cherries
1 (16.6-ounce) package date quick bread mix
1 (15.4-ounce) package nut quick bread mix
1-1/2 cups pecan pieces
1-1/2 cups golden raisins
1 cup red candied cherries
1 cup mixed candied fruit
Grease and flour bottom and sides of 12-cup Bundt or tube pan. In large bowl,
combine eggs, water and rum; beat. Add remaining ingredients and stir by hand
until well mixed. Pour into prepared pan. Bake in 350*F oven for 65 to 75
minutes or until wooden pick inserted in center comes out clean. Cool 30 minutes
in pan. Remove from pan and cool completely on wire rack. To store, wrap tightly
in foil or plastic and refrigerate.
Makes 24 servings.
Nancy, this is for Tillie if she goes to this site
she will find the bread recipe she wants and how to make it.
Ciabatta Bread
Also if she goes to www.google.com and types in ciabatta bread recipe it will
bring up several sites to check out.
Jean,IL.
This is for Joan in DC. You wanted to know how many
the crab soup recipe in Oct.14 th newsletter would
serve. It will serve 8 or 10 people.
Hope you enjoy ! Helen in Mississippi
Hi Nancy
We ALL appreciate all the work that you do for US ! ! ! ! It is heartwarming to
know that some people still cook/bake. I have just purchased two Nordic Ware
pans. One is the rose pan and the other is the sunflower pan. Does anyone have
recipes for these pans, something other than the ones that came with the pans.
Many thanks in advance!
Carol from Florida
Gingerbread Men
1 c Shortening
1 c Sugar
1/2 t Salt
1 ea Egg
1 c Molasses
2 T Vinegar
5 c Sifted flour
1-1/2 t Soda
1 T Ginger
1 t Cinnamon
1 t Cloves; ground
Raisins
Thoroughly cream shortening, sugar and salt. Stir in egg, molasses and vinegar.
Beat well. Sift dry ingredients; stir into molasses mixture. Chill about 2 hrs.
On lightly floured surface roll to 1/8" thickness. Cut with cookie cutter. Place
1" apart on greased cookie sheet.
Make eyes and buttons with raisins. Bake in moderate (375 deg.) oven for about 6
minutes. Cool slightly and remove from sheet. Allow to finish cooling on wire
racks. Store in tightly covered tin. Keeps well for 3-4 weeks.
GINGERBREAD MUFFINS WITH LEMON GLAZE
Serve these tender gingerbread muffins with whipped cream for teatime
or dessert.
2 3/4 cups all purpose flour
2 1/2 teaspoons baking soda
1 tablespoon plus 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
2 large eggs
3/4 cup mild-flavored light molasses
1 1/3 cups cold water
Lemon glaze
1 3/4 cups powdered sugar
5 tablespoons fresh lemon juice
Whipped cream (optional)
For gingerbread muffins: Preheat oven to 350?F. Lightly butter 16
standard (1/3-cup) muffin cups. Whisk flour, baking soda, ginger,
cinnamon, cloves and salt in medium bowl to blend.
Using electric mixer, beat unsalted butter and sugar in large bowl to
blend. Add large eggs and beat to blend. Beat in light molasses. Add
half of dry ingredients, beating until blended. Beat in remaining dry
ingredients. Gradually add 1 1/3 cups cold water and beat until
incorporated. Divide batter equally among 16 prepared muffin cups.
Bake gingerbread until tester inserted into center comes out clean,
about 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan
and place on rack over sheet of foil.
For lemon glaze: Whisk powdered sugar and lemon juice in small bowl until
smooth. Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon
glaze for each.
Serve muffins warm with whipped cream, if desired, or at room temperature. Makes
16 gingerbread muffins.
Gingerbread Pancakes
3 eggs
1/4 cup brown sugar
1 cup buttermilk
1/2 cup water
1/4 cup brewed coffee
2 1/2 cups white unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
4 tablespoons butter or margarine, melted
In a large bowl, mix eggs and brown sugar until well combined. Add buttermilk,
water and brewed coffee, and stir to combine. In another large bowl, sift
together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger,
and nutmeg. Add the liquid ingredients to the flour mixture and stir just until
combined. Stir in the melted butter.
Grease a griddle or heavy skillet. Heat griddle or skillet over medium-high heat
and then add the batter, by ladle-fulls. Cook until little bubbles appear around
the edges of the pancake, and then flip. Cook on the second side until golden
brown and cooked through in the middle. Serve immediately.
Heather
Hi All!
I would love to have a recipe for a soup I had today...
Stuffed Pepper Soup. It contained ground beef, rice, chopped onions,
tomatoes & chunks of green pepper that still had some crunch to them. The broth
was a tomato base. A group of us from school just love it & I would love to
surprise them with a batch. Any help with this recipe would be greatly
appreciated!
Thanks so much, Gia
Comment
There are several recipes for
stuffed pepper soup in the October 6th newsletter.
Nancy
HI! to Laura in Hamburg,PA, Funny how people all over
Nancy's recipe site from Australia to Mexico to Canada to US are different but
the same, Thanks Nancy for giving us this outlet in search of the elusive
recipe. Fall is really here now in SE PA, reds, yellows and golds are
taking over.I finally had to bring in my gardenia plant.
To Faye in Idaho, I found
Sugar Plum Pudding recipe at .They have many other plum puddings too.
Also go to
Cooks.com and Sugar Plum Pudding recipe is there too. It uses buttermilk,
oil, nuts, allspice, plum baby food and has a sweet topping.
To Karen in Montana, I have Raisin Pie recipes that use water (The Amish call it
a Funeral Pie) and a Sour Cream Raisin Pie that uses milk and eggs which would
be like a custard and you specified not custard and some have a crumb topping or
lattice top.
I've never made either plum pudding or raisin pie. I seem to stick with
blueberry, apple, peach, shoo fly or cottage cheese pie.
Lynn in PA
This is one of my kids favorite recipes
Holiday Fruit Squares
1-1/2 cups sugar
1 cup margarine
4 eggs
2 cups flour
1 tsp vanilla
1 can fruit pie filling
Cream butter and sugar together, add eggs, flour, and vanilla. Beat well. Spread
batter in a greased jelly roll pan.(Batter will be thick). Mark into 20 to 24
squares, place 1 Tbsp pie filling in center of each square.
Bake at 350' for 40 minutes.
When done you can sprinkle with powder sugar, or serve with whipped cream. My
kids liked them plain.
Chris Danks
Hi Phyllis I hope this is the same pepper hash that
you remember.
Farmland Pepper Hash
4 c finely chopped cabbage
1/2 c chopped green or red pepper
1/2 c cider vinegar
1/2 c granulated sugar
1/2 c water
2 tsp salt
Mix and it stand at least 1 hour. This salad may be kept covered and
refrigerated for several weeks. Drain before serving.
This sounds wonderful. I am going to make some for myself....
Kathy in Alabama
Source
Sausage Balls
1 lb of ground sausage, mild, medium, hot or, my favorite, Italian sausage!
1 8oz package of shredded cheese
3 cups of pancake mix (yes, pancake mix)
Mix all ingredients together. Form into small balls. (The smaller the balls, the
more you will have J). Place about 1 inch apart on a greased cookie sheet. Bake
at 325 degrees in the oven for 20 to 35 minutes. Drain on paper towels and
serve. Made too much? Then you can freeze the excess and then when ready to
serve, pop them in the oven at 300 degrees for about 10 minutes.
A side note - these sausage balls taste wonderful cold too!
This is for Gail in Oct. 17 newsletter. To make
pineapple pudding your friend might have used the
juice from the pineapple to make her pudding instead of milk. Try it and let us
know.
Robert from Ohio
This is for Jo from MO
Egg Drop Soup
4 cups chicken broth
1/2 tsp salt
1/2 tsp sugar
1 egg
1 tsp cornstarch
1 tbsp water
Add the salt and sugar to the broth. In a separate bowl, beat the egg until
frothy. In a small cup, mix the cornstarch and water. Bring the broth to a boil
over medium heat in a soup pot. Add the cornstarch mixture, and stir until
slightly thickened. Remove from stove. Add egg, very slowly, drop by drop,
stirring constantly.
In the October 15th newsletter there was a recipe
that called for "cooked raisins". How do you cook raisins? When I buy them at
the store, are they cooked or do I need to do something else?
Barbara from FL
I hope this is trimmed down enough, Nancy. If not
either send it back or ignore it. I hate for you to have to ponder over the
length and take the time sending it back. Sorry for the inconvenience. Keep up
the good work.
For Caroline in Denver wanting suggestions for a Cookie Exchange.
From Colleen in Tallahassee, Florida
COOKIE EXCHANGE
6-10 is a nice manageable group.
Assuming you have 10 total people you would ask each guest to bring 9 dozen of
the cookie that they are going to exchange and 9 copies of the recipe. Ask each
guest to bring one extra dozen to "share" the night of the party. Make sure that
you tell them to wrap the cookies in 1 dozen batches for everyone to take home.
Each person sets out their cookies and recipes on a large table. After all the
guests have arrived the first thing is to let everyone get their cookies. Each
guest takes 1 dozen of each cookie except the one that they brought. Have large
bags ready for them to transport the cookies home.
We taste test the various cookies and enjoy some nice conversation and usually
read everyone recipes to make sure that we don't need any
clarification on what to do. I also have chips and dip and nachos and salsa for
the evening and some drinks.
Ask for everyone to bring a different "type" of cookie. You don't want all to be
Chocolate chip. When they call to RSVP write down what kind of cookie they are
bringing and then the next person who wants to bring the same kind are told that
we already have that one and they are asked to bring another type. This is a
really good way to get everyone to RSVP early.
Holiday Cookie Exchange
The general idea of a cookie exchange is a group of friends each bake a batch of
cookies to be shared amongst the group. Each person concentrates on and only has
to purchase ingredients for one recipe but still gets a variety of goodies to
offer at their own home. You need ground rules and everyone has different ideas
so it is a good idea to discuss the details in advance so everyone knows their
role.
For some parties there is a strict rule about the cookies being homemade. Store
bought bagged cookies would be taboo but bakery, homemade-like would be okay.
First, agree on a timeline. Make sure everyone can make the commitment and ask
that they each set aside baking time at least a few days before the scheduled
exchange (that way they have time to bake and time to fix it if something goes
wrong). Another reason you might want to bake the cookies early is they "cure" a
bit. Fresh cookies don't really transport well and tend to crumble badly during
the exchange.
Ask for them to send you their recipes so you can make copies for the others and
ensure that no two are making the same cookies. They don't all have to bake
cookies either, bars and macaroons work really well too. It is a nice idea if
they include a few lines about why they chose this recipe or any memories they
have of making or eating these cookies. Sharing the details of how the recipe
was once grandma's or how you set fire to the kitchen one time while baking them
is half the fun of the party! Create a booklet of the recipes and memories for
each member to keep. If you have a digital camera you could even take pics at
the party of the cookies and the members to include in the booklets.
Members should bake one dozen cookies for each member and package them
separately so the exchange is easier to make. With the new disposable containers
on the market, separate packaging is easy. Even a simple paper plate (preferably
with a Christmas design) would work.
I am looking for a cookie recipe called
Cranberry Orange Pinwheels. This recipe is in a
Betty Crocker cookbook. Thank you so much.
Brenda in Indiana
I had a recipe some time back for
pumpkin pie that was not baked. If I remember
correctly, it had whip topping blended in with pumpkin pie mix, but cannot
remember the rest of it. Does anyone out there have this recipe? At the same
time, there was another that was not baked, and it called for mince meat in the
jar and sour cream, but cannot remember if there was anything else added. Does
anyone recall either of these delicious pies?
Thank you, Bambi
This is for Beverly. They are delicious!
Orange Tea Muffins
2 cups sugar, divided
1/2 cup fresh orange juice
1/2 cup softened margarine
3/4 cup sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoons grated orange peel
1/2 cup raisins
1/2 cup chopped nuts
Combine 1 cup sugar and the orange juice. Set aside. Cream margarine and
remaining sugar; blend in sour cream. Combine dry ingredients and add to creamed
mixture. Beat at low speed just until ingredients are combined. Stir in orange
peel, raisins, and nuts. The batter will be stiff. Spoon batter into greased
muffin cups. Bake at 375 degrees for about 12 minutes or until done. While still
warm, dip each muffin in reserved sugar-orange juice mixture. Cool on wire rack.
Kathy in WV
This recipe is so simple and so good. It is taken
from a local newspaper maybe 20 years ago and is one of my husband's favorite
soups.
Hamburger Soup
1/2 lb of lean hamburger
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 cup chopped potato
1 cup ketchup
4 cups water
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. basil
2 bay leaves
Brown meat. and add onions at the end to saut? Add all other ingredients and
bring to boil. Cover and simmer for 1 hour. or more for much better flavor.
Transfer to a crock pot and cook on low for 8 hours or high for 4 hours.
Enjoy, Darlene in Utah
Hi Nancy
Thank you so much for re-printing the corrected recipe
for black tie mousse cake. I still need the recipe referred to in a newsletter
as a Hershey candy bar cake. The reader said her fellow co-worker made the cakes
and sold them for $ 20.00 each. I would appreciate any help you can give and
thank you so much for your wonderful
newsletter with its many tips and terrific recipes.
Carol from Olean
Hi Nancy,
Rose in Wisconsin wanted a recipe for Cranberry Hootycreeks. I have the recipe
for gift-giving in a jar. It follows below.
Judy in Jackson Hole :)
Cranberry Hootycreeks
5/8 cup flour
? cup oats
? cup flour
? tsp baking soda
? tsp salt
1/3 cup brown sugar
1/3 cup granulated sugar
? cup dried cranberries
? cup white chocolate chips
? cup chopped pecans
Layer ingredients in 1 quart jar, in order listed. Attach tag with the following
instructions.
Cranberry Hootycreeks
Preheat oven to 350. Grease a cookie sheet or line it with parchment paper. In a
medium mixing bowl, beat together ? cup softened butter, 1 egg and 1 tsp vanilla
until fluffy. Add the entire jar of ingredients, and mix together by hand until
well blended. Drop by heaping spoonfuls onto the prepared baking sheet, about 2
inches apart. Bake 8 to 10 minutes, or until edges are lightly browned. Cool 2
minutes on baking sheets; remove to wire racks to cool completely.
The first recipe was sent by Billie Marx of
Brentwood: There was no name for this request. 10-22-04 newsletter.
Brenda from Alabama
Puffed Rice Balls
6-ounce box puffed rice cereal
2 cups sugar
3/4 cup light corn syrup
1/2 cup water
1 teaspoon vanilla
Place puffed rice in a bowl. Combine remaining ingredients in saucepan and cook
until mixture reaches soft ball stage (see note). While stirring constantly,
pour mixture over puffed rice. Continue to stir until cereal is completely
coated. Grease hands with butter and roll mixture into balls when cool enough to
handle. Cover with plastic wrap.
Note: Soft ball stage means to heat the syrup to 234-240 degrees. It is at this
point that a small amount of syrup, when dropped into very cold water, forms a
soft ball that flattens after it's removed.
Here's another puffed rice ball recipe sent in by Ann K. Gunnin of Jasper, Ga.
"Thanks to the generosity of a gentleman who had a Quaker Puffed Rice box from
the 1930s listed on eBay, I now have the recipe for the famous Puffed Rice Balls
Marianne Beck is looking for (the one her Mom used to make for Halloween). The
recipe was listed on the back of the box and he was kind enough to send it to
me, although I lost the bid on the box. And since one good turn deserves
another, here it is."
Quaker Puffed Rice Balls
1/2 cup corn syrup (light Karo syrup will do)
1/2 cup molasses
1 cup sugar
2 tablespoons vinegar
2 tablespoons butter
About 6 cups puffed rice cereal
Boil syrup, molasses, sugar and vinegar until it snaps when tested in cold water
(see note). Remove from heat, add butter, allow bubbling to die down, then pour
over puffed rice. Mix well with a spoon and when slightly cool, form into balls.
Note: This recipe refers to the "hard crack" stage in candy making. Cook the
syrup to 300-310 degrees (using a candy-making thermometer). To test, drop a
small amount of syrup into very cold water. If the syrup separates into hard,
brittle threads, it's ready to be removed from the heat.
Makes about 10 baseball-sized balls.
Nancy
I am looking for a copycat recipe for the Hardee's biscuit.
Thanks, Robin
In the October 22 newsletter, Chris in NM answered my
questions about Snickerdoodles. Chris, thank you so much!!! What a great
"family" we are, all due to Nancy's keeping everyone going with her terrific and
most appreciated work for us.
Judy in Jackson Hole :)
This is for Judy from Iowa who in the Oct. 14th
newsletter requested the Hamburger Stew recipes. I had responded to a request
and sent my Grandma's recipe that was included in the Sept. 27th newsletter --
and another that sounded good was from Shelly in the Sept. 29th newsletter.
I also wanted to send along a very, very easy Candy / Snack recipe for Turtle
Pretzels for Susie from Indy:
Mini Pretzels
Rolo Chocolate Caramel candy
Pecan Halves
Line a cookie sheet with aluminum foil. Then cover the cookie sheet with mini
pretzels. Unwrap the gold foil off of the Rolos and place one on top of each
pretzel. Bake in a 200 degree oven for 4 minutes -- just until the Rolo candy
starts to melt. Remove from oven and place a pecan half on each Rolo -- gently
press until the chocolate and caramel spreads over the pretzel.
I took these to work and all of my co-workers were so impressed!! They can't
wait to make their own for Christmas and gifts!
Margy from Michigan
Nancy,
In the Oct 16th newsletter, Virginia asked about the size box of Jell-o for the
Lime Jell-o Salad that I had sent in A few days ago. It calls for a large box.
I'm sorry that I wasn't more clear about the subject.
Sharron
Hi Nancy..
First of all...I hope you are doing ok these days. I just know your home will be
very festive for the upcoming holidays! :) I LOVE your website. You help us find
most answers to our cooking questions. Thank you so much!
This is for Phyllis in Phoenix who said her oatmeal cookies come out dry. Well,
first of all...never bake cookies too long. Stick pretty much with the time the
recipe gives you. I've been baking for almost 50 years. The only TNT recipe for
oatmeal cookies and the one I've always used is the one on the Quaker's Oatmeal
box. I use this as a base and add all kinds of goodies such as chocolate chips,
wheat germ, coconut, raisins, any kinds of nuts. My favorite being pecans and,
whatever else I have on hand. You could even add shredded carrots for more
moisture. My 4 daughters 'grew up' on these. With all these goodies added, they
truly make an excellent nutritional snack. Hope this helps. Good luck!
Angie in Texas
For George who was looking for a marinade:
Sesame-Soy Marinade for Beef Fondue
Refrigerate: 2-3 hours
Servings: Makes about 1/2 cup
1/4 cup soy sauce
1/4 cup finely chopped green onions
2 Tbsp. water
2 Tbsp. packed brown sugar
1-1/2 Tbsp. dark sesame oil
1 tsp. minced garlic
1 tsp. minced fresh ginger
1/4 tsp. pepper
Combine all ingredients in small bowl; stir until sugar is dissolved. For
fondue, trim all fat from 1 lb. of beef tenderloin for sirloin and cut into
1-inch cubes and place in shallow dish or sealable plastic bag. Pour marinade
over beef; refrigerate 2-3 hours. To serve, heat fondue oil or broth according
to manufacturer's instructions. Pat beef cubes with paper towels to remove
excess marinade (to help prevent splattering.) Cook cubes to desired doneness
and serve with dipping sauces.
Sincerely, Lisa
This is for Gail in Oct. 17 newsletter. To make
pinapple pudding your friend might have used the juice from the pinapple to make
her pudding instead of milk. Try it and let us know. Robert from Ohio
Nancy,
I am looking for all the sweet potato pie recipes I can find. I have copied the
ones from your site. I am trying to compare them all and pick one to make for
Thanksgiving. You ask why to search for just one particular one. Well I am
trying to get ahead of my Mother in law. She makes a sweet potato pie that is
yuky . I want to make a good one that is mouth watering and then maybe she will
see the difference. She is peculiar trust me. So all sweet potato pies needed
and then I will keep trying till Thanksgiving to get it right.
Thanks for any help.
Cindy in Mississippi
HARVEST CAKE
1 box spice cake mix
3/4 c. oil
4 eggs
3/4 c. water
1 c. mincemeat
1 c. walnuts
1 pkg. instant butterscotch pudding mix
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
Beat all but mincemeat and walnuts for 4 minutes. Fold in mincemeat and nuts by
hand. Pour in greased bundt pan. Bake at 350 degrees for 45 to 50 minutes.
GLAZE:
1/2 c. brown sugar
4 tbsp. milk
3 tbsp. butter
Boil ingredients 2 minutes. Let cool. Add 1 tablespoon vanilla and sifted
powdered sugar until glaze consistency. Pour over cooled cake. Stays moist for
days.
ITALIAN STYLE VENISON STEAKS
deer steaks
salt to taste
pepper to taste
garlic powder to taste
milk
2 eggs
Italian seasoned bread crumbs
oil
* Slice your venison steaks thin like steaks commonly labeled
as "breakfast steaks" at your grocery store.
* Marinate them overnight in milk. Remove from the milk and pound
them on both sides with a meat mallet to tenderize.
* Season them to taste with salt, pepper and garlic powder.
* In a bowl, beat the eggs. Add a little milk and mix together.
* In a skillet, heat a little oil over medium heat.
* Dip the steaks into the egg/milk mixture and then roll them in the bread
crumbs. Repeat if you want.
* Fry in the hot oil for about 10 minutes or until done. Flip them over half way
through. Don't overcook!
* Drain on paper towels.
* Serve on hoagie rolls and top with sliced tomatoes, lettuce, onion, pickles,
mayo, etc..
Barbara Brown
Nancy, I forgot to add this to my other post for
Linda in Kansas City. Linda I hope you like these recipes. This soup is terrific
for the cold days ahead in Kansas. I would like to hear how they like these
recipes. Again, Nancy thanks
Joe from Leavenworth
GULASCHSUPPE (GERMAN)
Recipe By :Joe Wilson
Serving Size : 6
2 large Onions, finely chopped
3 medium Green Peppers -- finely chopped
2 Pounds Lean Beef Cubes
1 tablespoon Paprika
6 Cups Beef Broth
1/4 Teaspoon Caraway Seed
1/4 Cup Shortening
3Tablespoons Tomato Paste
1 Dash Cayenne pepper
2 medium Garlic Cloves, Minced
1 Tablespoon Lemon Juice
3Cups Potatoes, Diced
Fry onions in hot fat until transparent. Add green peppers and tomato paste.
Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients.
Simmer 1 1/2 hours, until meat is tender.
Per serving: 163 Calories (kcal); 9g Total Fat; (47% calories from fat); 12g
Protein; 10g Carbohydrate; 0mg Cholesterol; 1346mg Sodium
Food Exchanges: 0 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
In the October 2 newsletter
Nutty Broccoli Slaw recipe the directions say add contents of seasoning
packet. There is no seasoning packet listed. Could you help?
Love your site and appreciate all your hard work.
Makie from Michigan
Pasta Casserole
12 ounces dry, uncooked pasta
1 pound lean ground beef or ground turkey
1 large onion, chopped
1 can (14 1/2 ounces) Hunt's? Diced Tomatoes with Basil, Garlic &
Oregano
1 can (6 ounces) Hunt's? Tomato Paste
1/2 cup water
3 cups shredded Mozzarella Cheese, (12 ounces), divided
No-Stick Cooking Spray
Cook pasta according to package directions; drain and keep warm. Meanwhile,
preheat oven to 350F. Cook ground beef and onion in a large skillet about 8
minutes or until
beef is crumbled, browned and no longer pink; drain. Stir in diced tomatoes,
tomato paste, and water. Season to taste; heat through.
Coat a 13x9x2-inch baking dish with cooking spray. Combine cooked pasta with
meat-tomato mixture, and 2 cups mozzarella cheese. Pour into baking dish; top
evenly with remaining cheese.
Bake uncovered for 20 to 25 minutes or until heated through and cheese is
melted. Yield: 6 servings.
Phyllis Knipp
For Boots in VA, regarding keeping salad mix fresh
10/22/04
I use a large square plastic container w/lid. On bottom of container, place 1 or
2 paper towels. Then place in the salad mix and cover lightly with another 1 or
2 paper towels, then put the container lid on.
The paper towels absorb the moisture and will keep mix for at least 1 week - I
also do this with fresh spinach.
LaVerne - Alabama
This is for the girl who was raised in a town in
Kansas with German descent. I, too was raised in Damar <Kansas and my husband
was raised in Palco. There were a lot of little German towns around us and I am
wondering if she might have been from one of them in the central part of that
state?
This recipe is from my sister in law who makes them to sell all of the time.
They are the greatest but a lot of work. I will also, send in my own recipe,
which is a lot less work and good, too.
Phyllis
Ellen's Bierocks
Mom's Bierocks & Bread recipe too
Bread recipe
4 1/2 cups of milk scalded and cooled to luke warm
6 TBS of sugar
2 packages of yeast
2 TBS of salt
4 TBS of shortening - melted
14 to 14 1/2 cups of flour (varies... just want to make it to where the bread
dough is workable)
For filling
4 to 5 heads of cabbage
5 lbs of hamburger
4 onions
This recipe makes about 6 dozen bierocks so if you want less then cut down the
recipe.
Mix together in large bowl, milk, sugar, and salt. Dissolve yeast in 1/2 cup
warm water. Add to milk mixture, add about a 1/3 of the flour and beat well,
then add shortening and beat again, I use an electric hand mixer and later using
hands. Add remainder of flour in several additions, until dough is easy to
handle, and begins to leave the sides of the bowl. Turn out on to a lightly
floured board and knead until it is smooth and elastic, and doesn't stick to
board. Place into greased bowl turning once to bring greased side up. Cover with
damp cloth and let raise in warm draft free spot until doubled in bulk, about 2
to 2 1/2 hours. Punch down and let raise again, until almost double. In the
meantime while your bread is raising you can be frying your hamburger and onion,
draining grease and boiling chopped up cabbage. After this then I cut a hunk of
dough off and roll fairly thin. Cut into squares. Mix the cabbage, onion and
hamburger together after draining. Add salt and pepper to taste. Put a pile of
mixture into middle of square of dough and bring up corners and sides and pinch
together. Then lay them on greased cookie sheet seam side down. Then after they
are all made and put on cookie sheets brush melted shortening over the top of
them. Bake them at 375 for 20 minutes. (If this doesn't use up all of the bread
dough you can use the rest of the bread dough for bread loaves. You would put
those in greased and floured bread loaf pans, let rise and bake in a 425 oven
for 25 to 35 mins.)
Number Of Servings:6 dozen
Phyllis Knipp
Hi Nancy,
First of all....thank you so much for your wonderful recipe newsletter!! From
today's October 22 newsletter, Melody in NJ is looking for recopies from
Jamaica. This website for
Jamaican cooking is an excellent source of recipes for their cuisine. Hope
this helps.
Give Siggy an extra scratch between the ears and have a super day! :)
Angie in Texas
Siggy, my cat is busy running up and down the hall 90
miles an hour (a slight exaggeration. but not by much.) I had company over this
afternoon and Farmer John fed him a lot of treats. I keep telling Siggy
when his not being a good kitty, that he is going to Farmer John's Kitten Ranch.
Of course I won't do that but he doesn't have to know. Farmer John (his name is
really Lloyd but rarely call him that) and his wife Kathy came over and fixed my
fence, leaky faucet and several other things around the house.
Nancy
Hi, Nancy: Oct. 22 newsletter for Mamie Eisenhower
Fudge does not seem to be complete. The mixing instructions are not clear. What
first ingredients and what ingredients in bowl? Thanks. NCL - VA
This recipe is posted on
Abby's Kitchen candy recipes
MAMIE EISENHOWER CHOCOLATE FUDGE
4-1/2 c. granulated sugar
2 tbsp. butter
1 can evaporated milk
Pinch of salt
12 oz. semi-sweet chocolate or chocolate bits
12 oz. German sweet chocolate
1 pt. marshmallow cream
2 c. nutmeats, chopped
After boiling first ingredients 6 minutes, or soft ball forms, 232 degrees, pour
boiling syrup over ingredients in bowl, beat until chocolate melts. Pour into
buttered pan. Let stand a few hours before cutting into squares.
Hi everyone,sure hope someone out there in recipe
land can help me on this one. I am looking for a tomato gravy that has canned
tomatoes and flour in it. My mother use to make it years ago and it was
yummmmmmy. I sure would appreciate any help. Nancy you are great and Siggy is
precious.
Thanks a lot, Gloria in Georgia
This is for BJ in FL and all the others who asked for
a fruit cake recipe. This one can be shipped to the troops overseas. My mother
shipped it to my husband-to-be while he was serving in Italy during WWII. You
will notice there are no eggs or milk in the recipe.
Ginny
FRUIT CAKE (Old family recipe)
1-1/2 cups raisins
1-1/2 cups dates, cut (1 pkg)
2 cups sugar
2 cups boiling water
5 tbs. shortening (Crisco)
3 cups flour (pre-sifted)
1 tsp. salt
1 tsp. baking soda
2 tsps. cinnamon
1 tsp. cloves (ground)
1 cup chopped nuts
Put first five (5) ingredients in a saucepan and simmer 20 mins. - cool. Mix
flour, baking soda, cinnamon, cloves and salt together. Stir into the cooled
mixture, adding the nuts (mixed together with a little of the flour) last. Pour
into a greased and floured pan (bundt type), bake 1-1/2 hours in a slow to
moderate oven (325 degrees). When cake has baked 1 hour, put silver wrap over
top for last 1/2 hour.
This is for Boots in Va. Wondering how to keep the
bagged salads fresh. The best way I have found is to wash it (even though it
says washed I wash it, you never know) Spin it dry in my salad spinner, then put
a couple layers of paper towels in the bottom of a ziplock bag and put the salad
in. Zip it shut and I find it stays good for about a week. This works great for
a head of lettuce too.
Dawn in MN
Hi Nancy
I have just started reading and receiving your newsletter 2 days ago and I think
it is wonderful. I love to cook and bake. Someone was asking about dishes for a
potluck dinner. This is the one I always bring and everyone loves it.
Chicken and Rice Dish
2 Cups Uncle Bens converted Rice
1/4 Cup margarine
1 Package each of dry onion soup mix and chicken noodle soup
Place above ingredients into a pot on low and cook all together then place in
roasting pan.
1 can mushrooms
1 Cup each chopped celery, onions, green peppers
Add any left over chicken, 2 cans beef consomm?and 2 cups of water.
Put everything into a roasting pan that has been greased (I use Pam) Put in 350
degree oven and cook for one hour.
This dish freezes very well.
Colleen Berthiaume Cornwall, Ontario Canada
Nancy, In the 1940 and 1950?s, I can remember ladies
placing a pan of water under fruitcake while baking, to keep it moist. They also
used low heat. I will do same. I am scared of pressure cookers!
Peggy (just retired and returning to cooking)
This was in Oct 22 email and no name was included.
Puffed Rice Balls
1 Cup Karo syrup (light)
1 Cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
3 Quarts puffed rice ( 6 oz bag equals 3 quarts)
Mix together Kayro, sugar, salt and vanilla. Cook in a medium pan stirring
constantly to 260 degrees or soft crack at medium heat.* Put puffed rice in a
large kettle and pour hot mixture over - stir till well coated. Butter hands and
make into balls. If it gets to hard sit back on low heat and keep making into
ball.
* My way - Put on high then stir constantly till boiling - keep stirring - turn
stove down to 6 and stir for 5 min - then it will be ready to pour over puffed
rice. This is 5 minutes after it starts to boil. I have an electric stove.
Have been making these for years first for children, then grandchildren and
now great grandchildren. Doris - De.
Comment
When a name is not included in the message it is sometimes difficult to guess
what someone's name is by their email.
Nancy
Nancy and Connie in Texas:
Thank you both for bringing back very fond memories from my teenager years. The
roast cooked in leftover coffee (newsletter 10-22-04) was a favorite of mine,
but I had forgotten about it. A family I babysat for made this every Sunday and
would put cabbage wedges in with the roast/potatoes/carrots. Talk about yummy!!
I tried the pork loin roast with diet Dr Pepper for lunch today and it was
excellent! The Dr Pepper gave a very fruity flavor to the meat.
Merry in Vernon, Texas
Dear Nancy,
Many thanks to Kathy in Alabama for the caramel bran muffin recipe. They were
great. We love all kinds of muffins and if anyone has any unusual muffin recipes
I would love to try them. Love your newsletter and look forward to reading it
each day.
Thanks Karen F in South Dakota
RAHMSCHNITZEL
4 slices of top round veal---or pork, cut no thicker than 1/4"
4 tablespoons butter
2 small or 1 large onion, finely chopped
1 clove garlic, finely chopped
1 bottle good dry red wine
250 grams creme fra?he or heavy whipping cream
1 heaping teaspoon of instant clear broth, or use one can of clear broth
Salt and pepper to taste to taste
500 grams fresh mushrooms, sliced
In a heavy frying pan over medium heat, brown meat on both sides and, at the
same time, saut?the onions and garlic. When onions start turning dark, add 2
tablespoons red wine, continue cooking and reducing wine liquid. Repeat this
procedure 4 more times (use about 250-300 milliliters of the wine). The last
addition of red wine is reduced by only one half, then add the creme fra?he or
heavy cream, stirring frequently to avoid lumps.
Reduce heat to low and let simmer, adding clear broth. Add pepper and salt to
taste. When the cream has been reduced and is fairly thick, add the sliced
mushrooms. Turn off heat and remove pan. Stir well, cover pan and let rest for a
couple of minutes
Victoria, NC
For June in NC looking for Pineapple Pound Cake
recipe.
Pineapple Pound Cake
1/2 C vegetable shortening
1/2 lb. butter
2 3/4 C sugar
6 eggs
3 C sifted flour
1/4 C milk
1 small can crushed pineapple and juice
1 tsp vanilla
Cream shortening, butter, and sugar. Add eggs 1 at a time, beating well after
each addition. Add flour 1 cup at a time, alternately with milk. Add vanilla and
pineapple and blend well. Pour into well greased tube pan. Place in cold oven.
Bake 1 1/2 hrs. at 325 or until top springs back when touched lightly.
Hope this is what you're looking for.
Marge in So. CA
Hi Mary, this is Chris. I found my cookbook but the
only baked chicken recipe in the book doesn't sound like anything you were
looking for. If you can tell me more I will read through all the chicken dishes
and try to help you. While I was looking I found a great recipe for this time of
year. The lady who wanted recipe for "trash" would love
Puppy Chow
1/2 cup butter or margarine
1 12 oZ pkg (2cups) choc chips
1/2 Cup peanut butter
1 large box Crispix cereal
2 cups powdered sugar.
Melt butter and chips in large covered bowl in microwave, add peanut butter and
stir till smooth and then mix in cereal. When mixed add powdered sugar and mix
up. Store in air tight container. It tastes really special like you put alot of
work into it.
dswartz
Please help me, when I make chocolate pies and cover
them with meringue (which I brown in the oven) after the pies cool the meringue
seem to sweat these little gold drops. WHY? And how do I stop this?
All suggestions appreciated, Rhonda
Hi everyone.
I am looking for a simple recipe for Chicken & Sausage Gumbo Soup. This may
sound crazy but my husband loves the canned Chunky Soup version of this. I want
to make him something better.Any suggestions?
Lisa - Union Bridge, MD
This is for Boots in Va. I live alone and when I buy
salad I wrap the left over in paper towels and then put in an air tight
container and it last a long time. Hope this helps. This was in the 10-22
newsletter.
Brenda from Alabama
Pamelia was looking for a Rum cake in 10/22 issue.
Rum Cake De Maison, taken from a Pilot Club Cake Favorites. I don't know what
year it was published, but I have been married 51 years, and think it was one of
my first books.
Run Cake
2 c sifted cake flour
2 tsp. double-acting baking powder
1/8 tsp salt
1/8 baking soda
1/2 c butter or margarine
1 c. granulated sugar
2 eggs, separated
1 tsp. grated orange rind
1/2 c orange juice
White rum
1/4 tsp. almond extract
1/4 vanilla extract
Sift four with baking powder, salt and baking soda. Beat butter until very soft
and creamy with mixer at medium speed. Gradually beat in 3/4 c sugar; continue
beating until light and fluffy. Beat in egg yolks one at a time, then orange
rind. Combine orange juice with 3 tablespoons rum and the extracts; add
alternately with flour mixture to creamed mixture, beating at low speed. Beat
egg whites to soft peaks; gradually beat in 1/4 c sugar. Continue beating to
stiff peaks. Fold batter into whites; pour into two greased 9 inch cake pans,
lined on bottom with wax paper. Bake at 350 degrees for 25 minutes or until top
springs back when pressed gently with finger.. Cool in pans on wire racks for 10
minutes, remove from pans to finish cooling. Split layers horizontally to make 4
layers. Sprinkle each layer with 2 tablespoons rum. Yield 16-18 servings.
Whipped Cream Filling
2 tsp. unflavored gelatin
2 tbsp. cold water
2 c. heavy cream
1/2 c confectioner's sugar
1/2 c white rum
Sprinkle gelatin over cold water; heat over hot water until gelatin is
dissolved. Cool slightly. Beat cream with sugar in a chilled bowl with chilled
beaters until think. Gradually beat in rum. Beat in gelatin, beating only until
stiff enough to h9old a shape. Chill; spread between cake layers. Refrigerate.
Chocolate Frosting:
4 sq. unsweetened chocolate
1 c confectioner's sugar
2 tbsp. hot water
2 eggs
6 tbsp. soft butter or margarine
1/2 to 1 1/2 c. coarsely chopped walnuts.
Melt chocolate over hot water; remove from heat. Gradually beat in sugar and hot
water. Beat in eggs one at a time. Beat in butter gradually. Spread over sides
and top of cake. Press walnuts all around sides of cake. Refrigerate until
needed.
This is the rum cake that I cook most often is made with white wine.
Rum Cake
1/2 c chopped pecans
1 pkg. Duncan Hines butter cake mix
1 sm box instant vanilla pudding
1/2 c white wine
1/2 c water
1/2 c cooking oil
4 eggs
Preheat over to 350 degrees. Grease and flour 10" tube pan. Sprinkle chopped
pecans in bottom of pan. Combine all other ingredients and mix for 2 minutes.
Pour in pan and bake 50-60 minutes.
Glaze
1 c sugar
1 stick butter
1/2 c water
1/2 c white wine
Mix glaze ingredients in saucepan and boil for 2-3 minutes. Drizzle over cake. I
usually poke holes with a toothpick in cake, and then drizzle glaze over cake,
top and sides.
This is an easy cake to make and is very moist and good. My sons love this one.
This recipe came from Holiday Flavors and Favors (1975 edition) Betty Turner,
Georgia
For Beverly 10/20/04 newsletter
Lemony Orange Muffins
1 cup sugar
2/3 cup shortening
2 eggs
2 tablespoon lemon juice; fresh squeezed
3 cup all-purpose flour
3 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 cup milk
Orange glaze
1-1/2 cup powdered sugar
3 tablespoon orange juice; fresh squeezed may need 4
2 tablespoon grated orange zest (will probably need 2 oranges)
Orange butter
3 tablespoon powdered sugar
2 tablespoon grated orange zest (will probably need 2 oranges)
1/2 cup unsalted butter; softened
In a large bowl, cream together sugar, shortening, eggs and lemon
juice. Sift together flour, baking powder, salt and nutmeg. Add to
creamed mixture alternately with milk. Stir with spoon. Do not
overmix. Fill greased or paper lined muffin pans 1/2 to 2/3 full.
Bake at 350 degrees for approximately 20-25 minutes. Brush muffins
with Orange Glaze while still warm. Let muffins cool. Serve with
Orange Butter. Makes 24. From Colorado Bed & Breakfast Cookbook -
The Queen Anne - Denver, CO.
Yield: 24 muffins
Wayne
I did not post the query, I emailed you. This was my
first visit to your website yesterday.
My name is JoAnn Schomer and I live in Erie PA. The
recipe is for pumpkin cobbler and the question is whether it calls for solid
pumpkin or pumpkin pie mix.
Thanks for your help.
JoAnn
Hi Nancy,
I just joined your site and I think it is great. I have a few suggestions for
Rebecca in Russellville who has some venison. I create all my own recipes for
wild game, and my family loves them. Last night I made a slow cooker full of
sliced venny and I cook this meat quite often for my family.
Zippy Slow Cooker Venison
2 lbs. sliced venison (slices easy when only partly thawed)
1 lg. sliced onion.
1 can sliced mushrooms.
1 sm chopped sweet bell pepper.
1/2 tsp. hot pepper flakes
1- 8oz can tomato sauce
1- 6oz can tomato paste
1/2 cup tomato catsup
2 tbls. Worchester sauce.
1tsp. dry mustard
2 cloves chopped garlic
1tsp. dry sweet marjoram
1tsp dry sweet basil
Mix all ingredients in slow cooker, cook on high for 3 hours. or on low for 6
hours. Serve over pasta or on hard rolls as a great sandwich.
Diane's Venison Stew
2 lb. Venison cut in bite size pieces
Brown on high heat in olive oil enough to cover bottom of 6 qt. kettle. Add
1 can beer
1cup leftover red wine
1 tbls salt
1 tsp hot pepper flakes (optional)
Bring to boil, and cook till half the liquid is gone. Fill with water and simmer
2 hours. Add water as needed to keep pot half full .
1 envelope dry onion soup mix
1 lg onion chopped
1 sweet bell pepper chopped
2 stalks celery chopped
8 oz. fresh mushrooms cut in half
1/2 cup peeled carrots cut in 1 inch pieces
3-4 cloves sliced garlic
1-14.5 oz stewed tomatoes
1-6oz can tomato paste
1/2 cup catsup
2 tbls. Worchester sauce
fresh ground pepper to taste
4 large potatoes scrubbed and cut into 6 pieces
1 bunch fresh parsley chopped (2 tbls dry)
Bring to boil and cook till potatoes are tender.
In small bowl add 1/2 cup cold water and 3 tbls corn starch mix well add to
boiling pot and stir till thickened. This is a great recipe for those who don't
like the wild taste of venison.
Diane from Wi.
For SM in San Antonio 10/22/04 newsletter
Recipe doesn't call for eggs to be separated, but could do.
Carrot Pineapple Cake
2 cups flour
2 teaspoon baking powder
1-1//2 teaspoon soda
1 teaspoon salt
1 1/2 cup cooking oil
4 eggs
1-1/2 teaspoon cinnamon
2 cups sugar
2 cups grated carrots
3/4 cup chopped nuts
1 small can crushed pineapple
Sift all dry ingredients together and set aside. Mix oil, sugar, eggs and beat
after each addition. Add dry ingredients. Mix well. Add carrots, Pineapple and
nuts. Grease and flour 2 [13x9x2 1/2 inch] pans. Bake 30- 35 minutes at 325
degrees Cool.
Filling
1 (8 oz) cream cheese
1 stick butter or margarine
1 box powdered sugar
2 teaspoon vanilla
Beat well and spread on cakes
Wayne
Hi I am looking for a recipe for apple pie that also
has custard in it. I had it years ago when I was working and a girl I worked
with brought it in for all of us to sample she said that her Dad made it and he
would not share his secrets for making it..any help anyone can give me is
appreciated.
Thanks Nelda from California
Hi: This is for Judy. Thanks for sending in the
recipe for Horn & Hardart's creamed spinach in the October 22 newsletter. I was
born in Philadelphia and my Mom & Dad used to take us to Horn & Hardart's. It
was a special treat. I always ordered the same thing, Fish cakes, spaghetti and
creamed spinach. Now that I look at it, it's a weird combination. But then it
was wonderful. My parents have passed on now. But, you brought back
some happy memories.
Thanks, Phyllis
Hi: This is for boots in Va. In the October 22
newsletter, you asked how to keep bagged salads from going bad too soon. The
supermarkets constantly wet all the salad ingredients and bagged salads. They
think it keeps them fresh. Little do they know that they rot them. Maybe that's
why they do it, to sell more. When I take home any salads or salad ingredients,
I wrap them in scott towel. each time I take them out and cut more, I wrap it in
a fresh dry towel. I even do this to cucumbers, peppers, etc. After I take some
salad out of the bags, I dump the rest on dry scott towel and then put them back
in a new dry plastic bag including the towel. I never throw out any vegetables
anymore.
Phyllis in Phoenix
MONSTER MUNCH
1 cup dry roast Peanuts -- unsalted
1/3 cup Butter or margarine
1 pound Marshmallows
1/2 cup Peanut butter
3 cups Puffed rice cereal
1 cup Apricots -- chopped
1 cup Raisins
In a large bowl combine cereal, apricots, raisins and peanuts. Melt butter and
marshmallows on high for 2 minutes in a microwave safe 13"x9" dish . Stir; Add
peanut butter; Cook on high 2 minutes longer. Stir until well blended, Add
cereal mixture to dish and toss until well coated. Working quickly with greased
hand, form into balls, using about 1/2 cup mixture, per ball. If mixture begins
to harden, cook on high for 30 seconds or until softened. If desired, mixture
may be spread in unbuttered 13 x 9" dish and cooled and cut into bars. Makes 1
dozen balls or 2 dozen bars. Similar to the Rice Krispie treats, but with the
apricots and rainsins it definitely gives it a fall look. Another idea would be
putting the mixture into cookie cutters, and letting it cool. The shapes could
be pumpkins, witches, etc. A little gel piping and they would look great.
JEV
This is for Mari in Cali who posted in the Oct. 22nd
newsletter that she was looking for a rice casserole. Here is how I make mine~
1-1/2 C. uncooked rice
I put the rice in a pan put 3 cups water over it with butter and garlic salt and
let it cook until done usually 20 minutes.
1-2 cans tuna fish, drained
2 cans cream of celery soup
I have used the cream of chicken also grated cheese
I like it cheesy so i use lots of cheese (about 2 cups)
Cook rice as instructed and then mix all ingredients together leaving some of
the cheese to sprinkle on top of casserole. Put in greased casserole dish of
your choice and cook on 350 until cheese on top is melted. I have also added
sour cream to the casserole too. This is a recipe that will work for most any
meat u have on hand. I have used hamburger, chicken, and turkey in place of the
tuna. I am not one to measure ingredients when I make a dish of my own so if
this sounds too much for you and your family u can cut it in half or double it!
You can also add a can of drained peas if you like. I have also sprinkled
parmesan cheese and crushed up potato chips on the topping instead of the
cheese.
dreamy:) aka Cori in Oregon
In a recipe newsletter there was a recipe for
Sauerkraut Hot Dish recipe. Boneless pork, onion, celery, can sauerkraut,
noodles. What kind of noodles.
Thank you for time and answer.
Ellie Olsen
First recipe did not have any directions, have
deleted from my recipes. Here is another one.
Turtlettes
4 doz lg. pecans, halved lengthwise; (legs)
2 doz lg. pecans, halved crosswise (head)
2 doz caramel candies (body)
1 small recipe chocolate chip coating
1 cup chocolate chips
2 tablespoon vegetable shortening
Microwave caramels to soften (not melt) to form turtles. Microwave 2 to 4
minutes until chips soften. Stir well. Use to dip or frost
turtle candies. Makes
2 dozen.
Source: Eldon Morris
Wayne
Nancy you and Siggy just have to stop this! I love
your site so much that I have so many wonderful recipes that I couldn't try all
in 10 years. I can't believe the number of great cooks.
Have a great day. We love you!!!!!
Jean C in VA.
For Boots in Va., I too have the problem of bagged
salad mix going bad before we use it up...I put the opened bag into a zipper
freezer bag and push some of the air out and store it in the veggie bin of the
fridge. This keeps the salad fresher longer.
Kat in OH
These were printed on 10-22. I find that canned
hominy substitutes very well for the dried corn in Posole. I just rinse it well
and add. Quantity would depend on the recipe, but there are several sizes of
cans to choose from, and it comes in yellow or white. I prefer the white, for no
particular reason.
Vida from Ohio
In the October 22 newsletter, Donna told us that she
just lost her husband due to a car accident. Donna, you have love from all of us
in this difficult time.
Judy of Jackson Hole
Donna,
All of our prayers and thoughts are with you on the loss of your husband. This
is truly a wonderful group of cooking partners, may you find comfort with all of
us. And Merry thank you for the wonderful crawfish etoufee recipe, have you ever
used crawfish in a dressing recipe? Thank you Debi
Hi Rebeca
Just do not put any salt on the deer meat when you cook it. I learned this from
the kind ladies at Warm Springs Reservation in Oregon. It really does make a
difference to the taste.
I suggest that you slice off a small piece and fry it quickly without salt and
see how you like it. They would flour the meat and just put it into the pan.
They told me no seasonings until the meat is done and it really works.
Take care, Charlean
This is for Emma, from newsletter 10/22/04.
I found these 2 recipes on the internet. I am going to try one myself, they
sound Yummy.
Angela, Wi
KENTUCKY BOURBON PECAN CAKE
1 lb Butter
3 c All-purpose flour
9 Eggs; separated
2 Jars Red glace cherries; (8 oz) finely chopped
4 c Chopped pecans
2/3 ts Mace
3 c Sugar
1/3 c Bourbon
Grease and flour two loaf pans 9 x 5 x 3. In a large mixing bowl thoroughly beat
the butter with 2 cups of the sugar and the mace until light and fluffy.
Gradually beat in the egg yolks, stir in 2 3/4 cups of the flour alternately
with bourbon. Sprinkle remaining 1/4 cup flour over cherries and toss. Stir into
cake batter along with pecans. Beat egg whites until soft peaks form; gradually
beat in remaining 1 cup sugar, continue beating until very stiff. Fold into cake
batter and turn into pans. Bake 350 degrees for 1-1/4 to 1-1/2 hours or until
cake tester comes out clean. Turn out on wire rack. Turn right side up. Cool
well. Wet a cheesecloth in bourbon and wrap around the cake and store in a cool
place. Will keep for 1 month
Kentucky Bourbon Cake
3/4 lb butter
2 cups white sugar
2 1/4 cups light brown sugar, firmly packed
6 eggs
5-1/2 cups all purpose flour
1/4 tsp salt
1 tsp mace
2 cups bourbon whiskey
3 1/2 cups (1 lb) pecan nuts chopped
Cream butter and approx. half of the sugar, in another bowl, beat the eggs with
the remaining sugars until light and fluffy (several minutes at least). Combine
the butter and egg mixtures. Sift the dry ingredients and add them along with
the whiskey a little at a time to the egg/butter mixture. Finally stir pecans
into the batter. Bake in a
slow oven in a large (10 inch) tube type pan for appox 2 to 2 1/2 hours, until a
knife inserted into the cake comes out clean.
The recipe now says to wrap the cool cake in Al foil and keep in the fridge for
a week or two to let the flavors "meld", however everyone around my house
usually consumes it in the following few days. This cake when baked still
contains a substantial amount of whiskey! Its rather surprising. I assume the
vapors get trapped in the cake or whatever. It tastes great (really great) with
a blob of sweetened whipped cream (with vanilla of course).
BTW: this makes a heck of a large cake. I have made little cakes in those
miniature loaf pans to give as Xmas gifts and it worked great, dividing the
recipe in half.
To Donna,
I'm so sorry to hear about your husband. My husband passed away 8 years ago from
ALS at the age of 54. Just take each day at a time and you will make it. It
really and truly will get easier but it will take a while. I still miss him.
People ask why I haven't remarried - when you had the best it is hard to top
that.
Kathy
Hi Nancy, This is for Donna (from today's Oct 22
newsletter). She wrote that she just lost her husband of 35 years to a car
accident. My hugs and sympathy to her, and I do understand her grief. I lost my
husband of 40 years last year to cancer. God will take care of her as He has me.
Angie in Texas
Hi, Nancy,
I love your newsletter, just like everybody else! I just wanted to write in and
let Donna know that I was sorry to hear about her losing her husband in the
automobile accident and I want her to know that I will be praying for her and
her family.
Sharon in Texas
Donna:
I am so sorry to hear of your loss. You are in my thoughts and prayers. If there
is anything the members of this wonderful cooking family can do, please tell us.
Merry in Vernon, Texas
Nancy, I enjoy the newsletter so much. Thanks for all
your hard work. Cooking is a passion of mine and I love collecting and trying
new recipes. In the Oct. 24 newsletter you posted a recipe for Cream Cheese
Corn. My question is this, do you use frozen whole kernel corn or frozen creamed
corn? Thank you...
Kathy in Alabama
Comment
Kathy in Slaton used the frozen whole kernel corn. It made a very tasty
dish.
Nancy
This is for Celina in Ga who wanted the Bennigan's
Potato Soup recipe.
Kathy in Alabama
Bennigan's Potato Soup Recipe
1-3/4 ounces ham base
2 quarts chicken stock
8 ounces yellow onion -- dice
3 ounces margarine
2 pounds potatoes -- bite size
1 1/2 teaspoons black pepper
2 cups milk
3 ounces flour
3 ounces margarine
Combine chicken stock in sauce pan with ham base. Stir until lumps are gone. In
separate stock pot: melt first margarine measurement; add onion and saut?until
transparent. Add potato bite size pieces and pepper. Add chicken stock mix and
stir until well mixed. Bring mixture to a boil.
In small pan, melt second margarine measure and add flour to create a roux. It
should be light brown in color. When stock comes to a boil, add roux with a wire
whisk.
This will cause the soup to start thickening. Return to a boil. Slowly add the
milk. If the soup is too thin, make additional roux and add it to the soup. If
you need to do this, be sure to cook the roux until a tan color. This will get
rid of the raw flour taste. If the soup is too thick, thin it out with more
milk.
Note: This is a close clone Recipe
I found this one at cajuncookingrecipes.com.
Hi Nancy,
This is for Dorry in the October 24 newsletter. I had to get a new crockpot this
year. I actually read the instructions. It said a roast should cook on high for
the first hour and finish up on low. That's what I have done and the roasts have
been good.
Vicki in Florida
Hey Nancy, I love your recipe letter. This is
response to Sharron in Stover who wanted a recipe for a candy that had coconut
and walnuts. I hope this one will do. I make these at Christmas and give them to
family and friends. Wanda in Georgia.
Coconut Balls
1 can Eagle brand Sweetened condensed milk
1-1/2 pounds 4x suger
1 stick margarine
1 pound chopped walnuts or pecans
6 oz. or more of coconut ( I used 12 oz because I like coconut)
Mix all ingredients together well in bowl. roll in small balls and put on a
cookie
sheet, set cookie sheet with balls on it in freezer or frig. to get cold.
Melt 3 oz wax (parafine) and 12 oz of chocolate chips in microwave . Take a
tooth pick and dip balls in chocolate and put them on wax paper to cool, keep in
a cool place away from heat.
Nancy, I can't thank you enough for the hours and
hours of work that you do out of the goodness of your heart to put this ezine
together each day! Your dedication puts out a truly quality product that I enjoy
immensely.
With the holidays coming up quickly I thought I'd pass along a recipe that I've
been making for several years now and is always the family and friend favorite!
I got the basic recipe from a friend, but over the years I've tweaked it to
perfection, resulting in tender little cups with a surprise inside!
Peanut Butter Cup Peanut Butter Cookies
1.5 cups Jif Creamy Peanut Butter (1 18 oz. jar
1 cup (1stick) Crisco Shortening
2.5 cups firmly packed light brown sugar
6 tablespoons milk
2.5 tablespoons vanilla
2 whole eggs
3.5 cups all purpose flour
1.5 teaspoons salt
1.5 teaspoons baking soda
70 Mini-Peanut butter Cups, unwrapped (I prefer Sam's Choice - Wal-mart brand
-but Reeses works just ine as well)
12 oz bag chocolate chips
1. Heat oven to 375?. Place sheets of waxed paper on countertop under cooling
racks (or place racks in bottom of white cardboard shirt box).
2. Combine Jif, Crisco, light brown sugar, milk and vanilla in large bowl. Beat
at medium speed of electric mixer until well blended. Add eggs. Beat just until
blended.
3. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix
just until blended. Over-mixing will result in a tough cookie.
4. Drop a rounded tablespoon into the cups of mini (1 3/4" across the top)
muffin tins, filling about 3/4 full. Pat down with fingertip to smooth and
level.
5. Bake at 375? for 8 or 9 minutes, JUST until set and barely brown. Cookies
will be very, very tender and fragile at this point.
6. Immediately take unwrapped mini-peanut butter cups and press them into the
center of each cookie.
7. Cool in mini muffin tin approximately 5 minutes, then take the tip of a very
thin knife and gently run it around each cup to loosen.
8. Remove cookies from tin and place cookies close together on wire rack over
waxed paper or inside a shirt box. (The sides of the box will catch any flying
chocolate that might otherwise decorate your walls).
10. Melt 12 oz chocolate chips in microwave, stirring after 1 minute and then
again at 15 second intervals until melted and smooth.
12. Dip spoon in melted chocolate and wave rapidly back and forth over cookies.
Repeat this process until cookies are well decorated with chocolate.
13. Allow chocolate to set. I find that 20 minutes in the fridge is just about
right
14. Enjoy!
Makes about 70 cookies.
*** If you have more cookie dough than peanut butter cups, dropped dough by
rounded teaspoons onto ungreased cookie sheet. Flatten slightly with tines of a
fork dipped in sugar. Bake for 9 or 10 minutes at 375?. Voila! Delicious, chewy
peanut butter cookies!
*** Feeling lazy or short on time? Forget about making the peanut butter cookie
dough, just use the tubes of Pillsbury Peanut Butter dough (or any premade
peanut butter dough) and proceed as above. ;) Much more expensive to make, but
great when you want something that looks like you went to a lot of trouble (and
tastes GREAT). You'll be the hero of your child's class or for your office
party.
*** For more festive cookies, I also melt and tint white chocolate in colors
appropriate to the holiday or occasion and drizzle the cookies with both the
brown chocolate from the chocolate chips and the tinted white chocolate. Some
examples are bright orange tinted for Halloween, pale orange and pale green for
Thanksgiving (looks wonderfully seasonal with the rich brown of the chocolate
chips), and red and green for Christmas. Pastels are perfect for Spring and
Easter.
Hi Nancy, It is nice to meet new people from all over
the world, but it is also nice to read your newsletter and see a member that is
practically your neighbor. I want to say hello to Mary (MAH) in Birmingham,
Alabama. We live very close to each other (within 50 miles). Its nice to see
other cooks from Alabama here. Also Brenda in Alabama. I don't know your city,
but I feel as if all Alabamians are my neighbors. So hello to you also, nice to
meet everyone here. It seems as if a lot of good and talented cooks hang out
here. Happy Cooking Everyone...
Kathy in Alabama
Hi Nancy,
You sure do have a smart cat. I love the news you share about Siggy. Just wanted
to thank the Lady for the info on how to remove the wild taste from deer. Also,
wanted to tell Donna I am so sorry that she lost her husband. Her, and the
family are in my thoughts and prayers. Glad to see she is able to keep pressing
forward. I have a question, that might be considered kinda dumb, but here goes.
Have any of you ever made just the regular biscuit recipe, and added yeast to
it? Maybe I am wrong, but to me it should taste like dinner rolls, or maybe
close.
Rebecca In Russellville
Hi Nancy,
This is for Lynn in Pa. I would very much like to have her recipe for ?Sour
Cream Raisin Pie? ?that uses milk and eggs.
I am looking for a dessert that has a crust with nuts
that is layered by chocolate pudding and Coolwhip.
JH
Hi Nancy,
Your newsletter just keeps getting better - the recipes are wonderful, the
personal stories are so interesting, and the sharing of good experiences ,along
with the bad ones, is invaluable. My heart goes out to everyone who has suffered
the loss of a loved one - I, too, know how hard it is, but with the help of a
good support system, the pain will lessen in time. Thank you for allowing us to
help each other through our shared recipes and most importantly, our lives.
Jo Ann in Georgia
http://www.nancyskitchen.com
