Nancy, we are so fortunate to have you online. We
have a kinship from east coast to the west coast and from the north to the
south. We all are so grateful that you are out there. We help each other with
recipes, offer support when a tragedy such as what happen to Donna, to passing
on information of interest about cooking, to helping make us have produce last
longer such as with Boots and we are all appreciate you so much. We can not buy
you back for the outstanding job that you do. I do know that a few times I would
have never gotten the recipes I was looking for if it was not for you. I hope
that you and Siggy had a great weekend. Thank you so much Nancy for the long
hours that you spend getting the newsletter ready and sent out. As always have a
great day.
Susie Indy
This is for Cindy and her request for Sweet Potato
Pie in the October
24ths newsletter
.
Pureed Sweet Potato Pie
1 unbaked 9 inch pie shell
2 cups sweet potatoes, pureed
2 eggs , beaten
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg
1 tsp. vanilla
1 2/3 cups evaporated milk
1/2 cup butter or margarine, melted
Bake or boil sweet potatoes until tender, peel and mash. Make sure it is lump
free. Mix with rest of ingredients and pour into unbaked pie shell. Bake 400
degrees for 50 minutes or until a knife inserted in the center comes out clean.
Cool. Serve with whipped cream.
You can save time and use canned sweet potatoes, mashed to equal the 2 cups of
sweet potatoes.
Peggy in Ohio
There is also a power form of butter milk. I have
seen it in the isle by the powered milk. I am not sure what you mix it with but
I am assuming it has a long shelf life if it is powered.
Toni in FL
I woke up this morning and heard Siggy, my cat, was
chasing something down the hall. When I took a closer took I found he was
batting down the mouse ball out of my mouse. Luckily even with little
kitty teeth marks it still works enough to wait until tomorrow to get a new one.
I had been using an optical mouse but when I got a new computer just used the
mouse that was with it. Last night I cleaned the ball inside it as Siggy
watched. He figured out it was not an optical one any more so last night
he opened it up and took the mouse ball. He is able to turn over the mouse, hold
it with his paws and turns the part that holds the mouse ball with his teeth to
steal the ball. I told him that he was supposed to be a mouser but didn't
think this was quite what I was talking about..
Nancy
This is for Sharon in Stover who requested a
chocolates recipe Oct. 24. My sisters and I make these every year. It's not
Christmas until we have invaded Mom's kitchen and spread chocolate from one end
of it to the other. Hope you enjoy!
Cream Chocolates
3 1 lb packages confectionary sugar
1/2 lb margarine, melted
1 can condensed milk
Mix ingredients; add whatever flavorings you want. Form into balls, stick a
toothpick into each one, chill on wax paper half to one hour.
Melt a 12 ounce bag of chocolate chips with 1 1/2 bar of parafin. When the
creams are chilled, dip each into the chocolate, chill and pack.
We have used every flavor we could think of over the years. Our favorites are
peanut butter, maple walnut, peppermint, cherry and coconut. Just chop nuts,
candy, dried or candied fruits, add additional flavoring. Because it is just a
small piece of candy, we have found that it is better if it tastes almost too
strong before you form the balls. If the flavoring is not strong enough, they
can be bland once formed and dipped.
Anyway, enjoy! They are very good.
Heidi in Maine
Nancy, no name was listed, but thanks to the one who
sent the egg drop soup recipe in Oct. 23 newsletter. It sounds like just what I
am wanting. I will try it this week, and keep hoping for a good fried rice
recipe.
Thanks again. Jo from MO.
There was a request from Joyce for a fresh apple cake
with caramel icing in the Recipe Exchange newsletter, September 3, I believe.
Here is one that sounds good to me. Think I'll make it myself now that I've
turned it up!
Fresh Apple Nut Cake
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cup sugar
1 tablespoon cinnamon
3 eggs
3/4 to 1 cup vegetable oil
4 medium apples, chopped fine
1 teaspoon vanilla extract
1 cup raisins (optional)
1 cup nuts (optional)
Mix dry ingredients in bowl; add oil, apples and vanilla. Mix well until
blended. Beat eggs in another bowl and fold into apple mixture. Add nuts and
raisins if using. Bake at 375 degrees F in a lightly greased tube pan for 1 hour
and 15 minutes or in a 9 x 13-inch pan at 325 degrees for 55-60 minutes.
Caramel Frosting
1-1/3 cup brown sugar
3 cups confectioners sugar, sifted
1 teaspoon vanilla
1/2 cup milk
3 tablespoons butter
1/4 teaspoon salt
Combine brown sugar, salt and milk; put in a saucepan. Bring to a boil and cook
slowly for 5 minutes or until slightly thickened. Remove from heat; add butter
and vanilla. Cool slightly. Add confectioners sugar. Beat until smooth and the
right spreading consistency. If too thick, add a few drops of milk. If too thin,
add more confectioners sugar.
Bobbie in Texas
I found that when I use Splenda instead of sugar in
the egg whites it did not weep. You don?t need to beat the Splenda in as long as
you do the sugar.
Dorothy, Indiana
To, Angela, Wi., Thanks, for the recipes for the Ky.
bourbon pecan cake recipes. in the Oct. 23rd newsletter.
Emma
Hi Nancy!
I am looking for someone that may have a recipe for those little lava cakes that
all the magazines are charging a small fortune for! Looks like they are put in
custard cups and have the soft, oozing chocolate center after they are baked!
How can they not be good! Also, my thoughts and prayers to the women mentioning
the loss of their husbands. After my Father passed away soon-to-be five years
ago, I realized one important thing... time would make the hurt lessen, but the
missing never goes away.
Love All!
Kathy in Eden Prairie MN
This is for Bambi who wanted the
No Bake Pumpkin Pie
1 pound can pumpkin
2 small pkgs. instant vanilla pudding
1 1/3 cups milk
1-1/4 teaspoon pumpkin pie spice
2 envelopes dream whip
2 cups cool whip
mix all ingredients (except cool whip) with mixer, mix well so you have no
pumpkin lumps
fold in cool whip. Pour into 2 baked pie shells or 2 graham cracker pie crusts,
which ever you prefer. ENJOY!
Pamela
Thank you Zelda in Grand Prairie,TX, for the (Ice
Box) Sugar Cookies in the Oct 23 newsletter! I made these so often when my sons
were very young, used chopped nuts, different flavorings, but always 'squared
the rolls' before chilling. Lost the recipe during the divorce and a subsequent
move. Never thought about it after that until today, when you posted this.
Thanks for the memories, and a stand-by recipe, once again!
Carolynn in Jamestown, CA
Hi Nancy,
I haven't been with the group for long but I have gotten many good recipes. You
do such a Great job here and I really admire you for taking on such a task. I
have a recipe for Sharron in Stover. She wanted a recipe for bonbon candy. I
hope this is what she is looking for.
Bon Bon Candy
1 can Eagle Brand milk
2 lbs. powdered sugar
2 sticks margarine
1-1/2 to 2 cups Angel Flake coconut
2 cups chopped nuts ( I use walnuts)
1/2 tsp. salt
2 tsp vanilla
Mix all of the above ingredients, chill in refrigerator and then roll into small
balls. Chill till firm, then take a few at a time from refrigerator and dip in
mixture of: 1/2 pound paraffin ( 1/2 Bar) wax and 2 cups chocolate chips, melted
in a double boiler. Use toothpicks to dip. These freeze well
Sandy
To the frustrated baker
I have the same problem as you with my oven baking unevenly. I put my pans on a
cookie sheet and that seems to work for me as I hope will work for you as well
Agatha (Ontario, Canada)
Dear Nancy and friends,
Many thanks to Robert for suggesting using pineapple juice instead of milk in
making a pineapple pudding and to Helen in Miss. for the recipe. I'm going to
try both suggestions. Also thank you to whoever posted the Harvest Cake recipe,
it sounds delicious and this is just the right time of year to try a new spice
cake.
I, like Cindy in Miss.. also need a really good sweet potato pie recipe. I tried
making one yesterday for an elderly friend who had been wanting a sweet potato
pie and I was unhappy with the results. I used a canned sweet potato pie filling
and followed the directions adding two eggs, 2/3 c. evaporated milk and one cup
of sugar. The finished product was not nearly as sweet as I would have liked and
the top was kind of dry and cracked looking. Needless to say, I didn't take it
to her and I'd like to try it again, but this time using a "from scratch"
recipe. Most of the recipes I have found online also call for one cup of
sugar.......does anyone have a TNT recipe that is pretty sweet and tasty, also?
Gail, Winnfield. LA
The Saugage Ball recipe on 10-23-04 goes great with a
Horseradish dip. Just mix equal parts of cream cheese and sour cream and as much
horseradish as you like then a dash of paprika. Very good.
Joyce in Michigan
Hi, Nancy, this recipe is for Sharron in Stover. I am
sure it is the one she is looking for. Thanks again for the wonderful site!
Martha Washington Candy
1 stick margarine
1 can sweetened condensed milk
1/2 lb. coconut
2 lbs. powdered sugar
1 lb. walnuts, chopped
Mix well together and roll into balls. Put on a cookie sheet and chill for 1/2
hour. Coat with chocolate coating. Chocolate coating: mix 1 (12 oz) pkg. of
chocolate chips with 1/4 lb. paraffin was. Melt in microwave or a double boiler
until smooth. Dip balls and place on waxed paper to harden. Let set a few days
to ripen. Note: I no longer use chips and paraffin, but use the chocolate almond
bark. We like it as well and it isn't as much work!
Gloria from Wyoming
Hi Boots....I am a diabetic and am having a difficult
time eating! I am trying to keep my blood glucose levels down and also my
weight! Not having good luck with either! Almost every meal I eat salad! I use
the bagged bought kind of lettuce and add to them for a home-touch! I buy the
mix in large bags.
At Kohl's, I bought a bag sealer machine that I got large jars for. I press the
lettuce into the jars and seal with the machine. I am the only one eating this
(It is 5 lbs per bag) and it lasts me a long time when kept in the jars. One bag
usually fills two containers when it is pressed in and makes one salad. They
keep out the air and will last me well over a week. These are worth the money as
Kohl's puts them 50 per cent off a lot! Hope you have good luck! Toni in North
Texas
Tomato Gravy
2 Tablespoons butter or margarine
2 tablespoons minced shallots
1 (14 1/2-ounce can diced tomatoes, undrained
1/2 cup whipping cream
1 teaspoon chicken bouillon
1/2 teaspoon sugar
1/4 teaspoon pepper
Melt butter in a large skillet over medium heat; add shallots, and saut?until
tender. Stir in tomatoes; bring to boil. Reduce heat; simmer, stirring
constantly. 2-3 minutes. Stir in whipping cream and remaining ingredients;
simmer, stirring often, 3 minutes or until thickened. Serve with pasta,
potatoes, or veal. Yield 2 cups. Prep time: 5 minutes, Cook: 5 minutes.
For Gloria in Ga. Make a roux- Brown 3 tbs of flour
in three tbs bacon grease and brown stirring continuously (you may use lard or
shortening) careful not to burn. When dark brown add a can of diced tomatoes and
enough water to make the desired consistency (about 1/2 can), salt & pepper to
taste. Great on grits or rice
This is for Gloria in Ga.
Nancy in Spokane
To Angela, in WI:
The bourbon pecan cake is really a wonderful cake. I used to make it every year.
I used the recipe with the candied cherries.
Jean Lockwood
I wonder if you can safely freeze the crabmeat that
you buy in containers at the seafood counter in the grocery store? I'd seldom
want to use the whole pound at one time but would love to make some crab dishes
to make me feel 'special' when I get down in the dumps. I did find the Heloise
tips for 'freshening' canned crab meat, but after multiple rinsing, etc. wonder
how much real 'crab' taste is left.
Jean Lockwood
Hi Nancy,
I love reading your newsletters. You do a wonderful job with it.
This is for Gloria in Georgia who requested a Tomato Gravy Recipe in the October
23 newsletter.
TOMATO GRAVY
3 tablespoons butter
3 tablespoons flour
2 (10-ounce) cans ROTEL Mexican Festival Tomatoes and Green Chilies
1 (16-ounce) tomato sauce
3 tablespoons chopped fresh cilantro
1 teaspoon sugar
Melt butter in a large saucepan over medium high heat; whisk in flour until
smooth. Cook, whisking constantly, 1 minute. Whisk in tomatoes and green chilies
and remaining ingredients; cook 5 minutes or until heated through.
Serve warm, or cover and chill. Yield: about 4-? cups
If you don?t care for spicy food, use plain canned tomatoes instead of ROTEL. I
serve this tomato gravy with meatloaf. Delicious!
Debby in
Sugar Land, Texas
This is for Bambi that was wanting a pumpkin pie that
was not baked. Here are 2 TNT recipes.
Pumpkin Chiffon Pie
2 3/4 C. cold skim milk
2 pkgs instant sugar-free vanilla pudding mix
1 can solid-pack pumpkin
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1 reduced-fat graham cracker crust
Light frozen whipped topping and additional cinnamon, optional
In a mixing bowl, combine milk and pudding mix. Beat for 1 min (mixture will be
thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. Cover
and refrigerate for 2 hours or until firm. If desired, garnish with whipped
topping and sprinkle with cinnamon.
Double Layer Pumpkin Pie
4 oz cream cheese, softened
1 C plus 1 T. cold milk
1 T. sugar
1 8 oz Cool whip
1 graham cracker crust
1 16 oz can pumpkin
2 pkgs sugar-free Vanilla instant pudding mix
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
In a large bowl, mix cream cheese, 1 T. milk and sugar with wire whisk until
smooth. Gently stir in 1-1/2 cups whipped topping. Spread on bottom of crust. In
a second bowl, stir pumpkin, pudding mix and spices into remaining milk. Beat
with wire whisk until well blended. (Mixture will be thick) Spread over cream
cheese layer. Refrigerate 4 hours. Serve with remaining whipped topping. Makes 8
servings.
From Marilyn in Ohio
Hi Nancy, hope all's well with you and Siggy this
morning. I wanted to comment on Barbara from FL's question about cooked raisins.
Cooked raisins are usually raisins that have been boiled in a little bit of
water until they have puffed; and gotten round and juicy. This is opposed to
raisins that are just thrown into something straight from the package, like
oatmeal raisin cookie recipes. Cooked raisins are good in slow cooked oatmeal
and are raisins which have been thrown in with the cereal and boiled along with
them until the cereal is done. Also I've used cooked raisins in ham raisin sauce
when they are boiled in sugar water with spices and served along side with ham.
However, raisins don't have be cooked to be enjoyed, in fact, I usually don't
cook them at all unless the recipe specifically states for them to be cooked.
Hope this helps. Thanks for all your hard
work and such a great newsletter.
MARY (MAH) from
Birmingham, AL
OMG. How funny! I have one little girl (cat baby) who
likes to sit on my lap while I'm typing and hit keys with me. We sure send out
some strange messages together. Sister Girl likes to type while I'm away from
the computer. Maybe she is trying to communicate with me? Actually she talks
very well. She follows me from room to room, even riding on the vacuum cleaner,
chatting away. I just don't know how to speak "cat" very well. I only know 6
actual words, but I can't spell them. Thanks for making my day. How funny.
hugs, cat
Siggy has been into everything today. First he took my mouse ball out the the
mouse and then he pulled the paper out of my HP printer before it was completely
printed. (I have no page numbers at the bottom of the page because he pulled it
out before it was finished printing. Then hit the keys on the computer and/or
tried to steal the mouse ball again and sent the message before I was through
with it.
Nancy
Nancy this came from the back of an eggnog carton I
got years ago....
Kathy in Alabama
Eggnog Fudge
1/2 cup sugar
3 cups miniature marshmallows
2/3 cup purchased eggnog
3 tablespoons butter
1 tablespoon corn syrup
1/8 teaspoon salt
1 cup semisweet chocolate chips (6 ounces)
1 cup chopped pecans
Butter sides of a heavy 3-quart saucepan. Add sugar, marshmallows, eggnog,
butter, corn syrup, and salt to the saucepan; cook over low heat, stirring
constantly, until sugar is dissolved. Turn heat up to medium and cook until
mixture boils. Continue to cook, stirring constantly, to about 232? . Add
chocolate chips and continue to cook for 5 minutes (should be at soft ball
stage*), or until chocolate is melted. Stir in chopped nuts. Pour into a
buttered 8-inch square pan. Cool to room temperature, then chill and cut into
squares. Makes about 3 dozen pieces of eggnog fudge.
*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but flattens
when picked up with fingers (234? to 240?).
Christmas Orange Balls
12 ounces vanilla wafer cookies, crushed
1 cup confectioners' sugar
1/4 cup butter, room temperature
1/2 cup orange juice concentrate, thawed
1/2 teaspoon vanilla
1 cup chopped pecans
additional confectioners' sugar and/or, coconut
Combine crumbs and sugar; blend in butter. Stir in orange juice concentrate; add
vanilla and nuts. Shape mixture into bite-sized balls; shake in plastic bag with
additional confectioners' sugar or coconut. Arrange orange balls in single layer
on tray; store uncovered overnight in refrigerator for best flavor. Makes 36 -
40 balls.
Hi, This is for Barbara in Florida, in answer to her
question about cooking raisins in the Oct. 23 newsletter.
When a recipe calls for cooked raisins, in most instances, it calls for covering
them with a cup, to a cup and a half of water and bringing it to a gentle boil.
Allow them to simmer for a few minutes , then remove from the heat and let them
cool. They will absorb a lot of the water and will puff up nicely. The recipe
will usually tell you to either drain them or to use them as is, in your recipe.
I hope this has been of some help.
Dee in Florida
Nancy thank you for your great newsletter. Thanks to
all the people that sent hints in to keep salad longer. I sent this hint before
but with all the new people on here and the holidays coming I thought I would
send it again. To keep mashed potatoes put a little water in crock pot heat it
up dump water out then add mashed potatoes keep on low potatoes will stay a
couple of hours this way . time to get other things done..
Robert in Ohio
This is for Sharron in Stover that was asking for a
bon bon type candy recipe. I have a recipe for coconut balls that taste like
Mounds candy. This recipe makes a large amount.
Coconut Balls (Mounds)
1 can Eagle Brand milk
1 stick margarine, melted
2 packages coconut
2 C. chopped nuts
2 lbs powdered sugar
8 t. vanilla
Mix all ingredients together. Roll into balls. Let stand in cool place for an
hour. Dip each ball into melted mixture of 12 oz chocolate bits and 1 block
paraffin. Set on wax paper to dry.
It's been on the market for a couple of years, but
I've just discovered Langer's white cranberry juice. The label says white grape
juice, white cranberry juice, no sweeteners. It tastes as if it would be a good
substitute for dry white wine in recipes. I've read that apple juice can be
substituted for the wine, but I wonder whether any of our members have tried
Langer's unsweetened white cranberry juice. (Ocean Spray contains sweeteners.)
Alex
For Robin, who requested this recipe on your October
23rd issue.
Deidra
(the Missourian living in the Netherlands)
Hardee's Buttermilk Biscuits
4 cups self-rising flour
1 tbs. sugar
1 tbs. baking powder
2 cups buttermilk
2/3 c. shortening
Mix together, but do not knead. Roll out to 1" thick. Cut and brush tops with
additional buttermilk. Place on greased cookie sheet. Bake at 400 degrees for 15
minutes.
This recipe was also sent in by Lyn.
Nancy,
At the bottom of your recipe page you have a list of categories for various
foods. You do not have one for cakes. Why? And how can I find the cakes?
Thanks, Dorothy
I try and keep the recipes different on the different sites.
Nancy's Kitchen has over 200 cake recipes on it. I didn't want to
duplicate them on Alicia's Kitchen.
Hi Nancy,
This message is for Susie in Indy, Cherie in TX., Betty in Md., Kelly in
Spokane, and Mary in Colorado. I just wanted to say "Thank You" for all your
suggestions on my crock pot cooking.
Here's where I think I went wrong in the first place
I put in a frozen beef eye round roast in the crock pot. I just read the other
day in a magazine that you should thaw your meat before placing in a crock pot.
The magazine (I don't recall which magazine it is from) stated to put your meat
on high for the first hour to get it heated up. Then to lower the heat to the
low setting for the rest of the cooking time. Has anyone heard of going from
high to low heat on a roast?
I should brought a larger roast and added a little more liquid than what I had
in it. My crock pot is 17 years old and it's a 5 quart model. The crock pot is
put out by Rival. I receive this crock pot from my bridal shower (17 yrs. ago).
Maybe I'm due for an updated crock pot. I like the idea of that they shut off
after the time is up.
Now I have learned to also do the "smell" test and stop to check my meat. I'll
also checkout the croc pot recipe web sites that you told me about too.
I did not realized that the expensive cut shouldn't
be cooked too long as the recipe mentioned. That's probably why my meat was so
dry inside due to the fact it did not have enough fat content in it.
Thanks again! Dorry in VA
Hi All,
I just wanted to share a site I fell in love with for Halloween. Recipes, for
sure !! But OH so much more when you look around.
Here is the link:
HalloweenKitchen
Hope everyone has a safe, fun, (and not too many stomach aches) Halloween. And
thanks again Nancy for all your dillegence and hard work. (Are you dressing up
for the kiddies?). Well, back to cooking one of the hundreds of recipes I've
found in your letters (thanks senders and readers)
Nancycat in CO
I got this recipe from a magazine but I can't
remember which one. I think the recipe maybe from Kraft foods that make Jell-O
brand. So I don't know if you cn use it or not. But its wonderful.
Angel Lush
1 pkg. JELL-O Vanilla Flavor Fat Free Sugar Free (4-serving size)
Instant Reduced Calorie Pudding & Pie
Filling
1 can crushed pineapple in juice (20 oz.) undrained
1 cup thawed COOL WHIP LITE Whipped Topping
1 pkg. angel food cake (8.5 oz.)
MIX pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into 3 layers.
PLACE bottom cake layer, cut side up, on serving plate. Spread 1-1/3 cups of the
pudding mixture onto cake layer; cover with middle cake layer. Spread 1 cup of
the pudding mixture onto middle cake layer; top with remaining cake layer.
Spread with remaining pudding mixture. Refrigerate at least 1 hour or until
ready to serve. Serves 10
Nutrition (per serving)
Calories 120 Total fat 1g Saturated fat 1g Cholesterol 0mg Sodium 310mg
Carbohydrate 27g Dietary fiber 1g Sugars 23g Protein 2g Vitamin A 0%DV Vitamin C
8%DV Calcium 4%DV Iron 0%DV
Chocolate Truffles
2 cups semisweet chocolate chips (12 ounces)
3/4 cup sweetened condensed milk
1 pinch salt
1 cup chopped pecans
1 teaspoon vanilla extract
In a double boiler over hot water, melt chocolate. Stir in sweetened condensed
milk, salt, chopped nuts, and vanilla. Cool the mixture until easy to shape into
small balls. Dip each ball into flaked coconut or finely chopped nuts.
Kathy in Alabama
Hello Nancy and everyone,
I really enjoy this newsletter! Lately, I haven't had time to read all the
recipes/newsletter but soon I will be catching up due to winter and I'm on the
computer more and hopefully you can all help I'm looking for a recipe software
that will print recipes on index cards or postcards. I have a numerous amount
and I really need to do something about it. So if anyone out there can help me I
would really appreciate it. I'm sure there is something out there but I have not
really found anything. Also, I would like the software to have maybe pictures
that I could use to put on my recipe cards. Thanks all for your time and Nancy
keep up all the good work you do on making this newsletter. I would be lost with
out you!!
Melissa
This is for Rhonda. The little gold drops on your
chocolate pie with meringue is from the vanilla you put in your meringue. It
won't hurt the pie at all. But I guess if you don't like it you can just not put
vanilla in your meringue. The vanilla gives it a better taste.
Paula from Michigan
Hello Nancy and everyone,
I really enjoy this newsletter! Lately, I haven't had time to read all the
recipes/newsletter but soon I will be catching up due to winter and I'm on the
computer more and hopefully you can all help I'm looking for a recipe software
that will print recipes on index cards or postcards. I have a numerous amount
and I really need to do something about it. So if anyone out there can help me I
would really appreciate it. I'm sure there is something out there but I have not
really found anything. Also, I would like the software to have maybe pictures
that I could use to put on my recipe cards. Thanks all for your time and Nancy
keep up all the good work you do on making this newsletter. I would be lost with
out you!!
Melissa
One site I like is
Alenka's Shop Recipe Card Maker
It costs $26.00 a year but if you have a lot of cards it is worth it.
I found a recipe which may or may not be what bj is
looking for. She didn't say it was rolled into balls, but this does use the
ingredients she listed. Hope she can use it.
Sweet Potato Balls
6 medium sweet potatoes
1/2 cup margarine
1 cup brown sugar
1 cup pecans or walnuts, chopped
2 cups corn flakes, crushed
12 marshmallows
Boil potatoes; peel and mash. Mix well with margarine, sugar and nuts. Form a
ball around one marshmallow. Roll in crushed corn flakes. Do the same with all
the marshmallows; set aside on aluminum foil lined baking sheet.
Just before serving, warm balls in a 350 degree oven for 15 minutes, or until
marshmallows have softened or melted. These balls can be made ahead of time and
refrigerated and can be frozen for later use. Makes 12 balls.
I also want to thank you, Nancy, for all the wonderful recipes I have found in
your newsletters and for the feeling of community you inspire in your readers. I
am a cat owner, too (three, to be exact), so I always get a smile from the
references you make to Siggy. He is truly another gift to all of us. This world
would truly be a lonelier place without the two of you in it.
I, too, want to extend my heartfelt sympathy to Donna on the loss of her
husband. Mine passed in 1986 with colon cancer. I'm glad to see her maintaining
her interest in the newsletter. It's good to know that there are so many other
people out there who are holding her up in their prayers. It seems there will
always be someone responding when you reach out to them.
Bobbie in Texas
This recipe is for Sharon in Stover, in the October
23 newsletter, she was looking for a recipe like her Grandmother used to make.
My mom makes these at Christmas every year and I help and we put them in pretty
jars and bags etc. and give as gifts. They are always a hit and one of my
personal favorites as well.
Kim in FL
Martha Washington Candies
Here is a candy that can be given as gifts during the holidays or just gobbled
up whenever you have a hankering for it. They are a hand-dipped pecan candy in a
fondant-like
base. Makes 8 dozen (48 servings).
1 cup margarine
2 cups shredded coconut
2 cups chopped pecans
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
4 cups confectioners' sugar
1 (14 ounce) can sweetened condensed milk
Line 2 cookie sheets with wax paper. Set aside. Mix margarine, sugar and
sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla;
mix well, using a sturdy large spoon. Chill until firm enough to handle. Form
into small balls and place on prepared cookie sheets . Chill until very firm.
Melt chocolate chips in top pot of double boiler over simmering water. Using a
toothpick, dip balls into melted chocolate. Let cool on wax paper.
I am so confused how you get the recipes you want
could you help me please. This looks like a good site for recipes and I have
joined but am very confused about finding the recipes.
Ann
I put a clickable link in every newsletter.
Just click on the link and you will be on that day's newsletter. You can go to
the home page of Alicia's Recipe and click the day you want to read. Nancy
How about a recipe for Bennigan's Potato Soup.
Recently visiting Fla my daughter and I ate our weight in it.
Celina in Ga
I have noticed several rum cakes, so thought I would
share this recipe for Southern Comfort Cake. I got this from some magazine back
in the
'70's.
Southern Comfort Cake
Cake:
1 (18 1/2 oz) yellow cake mix
1 (3 3/4 oz.) package instant vanilla pudding mix (mix into batter dry)
4 eggs
1/2 cup cold water
1/2 cup oil
1 cup chopped pecans or walnuts
1/2 cup Southern Comfort
Combine cake ingredients in large bowl and beat at medium speed for 2 minutes.
Pour into greased and floured 10-in. tube or 12-in. Bundt pan. Bake at 325 for 1
hour. Set on rack to cool. Invert on serving plate. Prick immediately; drizzle
and brush half of glaze evenly over top and sides. After cake has cooled
completely, reheat glaze and brush it
evenly over the cake.
Glaze:
1/8 lb. butter or margarine
1/8 cup water
1/2 cup granulated sugar
1/4 cup Southern Comfort
Melt butter in saucepan. Stir in water and sugar. Boil 3 minutes, stirring
constantly. Remove from heat and stir in Southern Comfort.
This is very good, especially after a day or two. I shared the recipe with a
girl one time and after she tried two or three times to make it and it flopped
each time, she called me to see what she was doing wrong. She had been mixing
the pudding like she would to serve as pudding instead of adding it to the cake
dry. Once she corrected it, it turned t
great.
Zelda from Grand Prairie, TX
Many thanks to Judy in Jackson Hole :) for the
Cranberry Hootycreek recipe. I'm so glad to get it back again, as my little
grandaughter just loved to make them.
Rose in Wi.
This newsletter is shorter than usual. There were
over 47 messages not posted today because members used ... between every
sentence and had no capital letters at the beginning of sentences. I will post
them later in the evening if they can get the messages back to me and have made
the necessary corrections. I have been posting in every newsletter the
guidelines for posting.
Have a nice day, Nancy
I
just wanted to let Donna know that we all love her in thoughts and prayers and
are here for her and with family and friends she will get through the difficult
days. I lost my husband of 23 years 10 years ago to a bad heart condition
but the good memories we had together makes me go on and so will you Donna.
Betty in Maryland
Hi Donna:
So very sorry to hear about your husband and your loss. Know that you are in our
prayers and will think of you often. One day at a time is all you can do. Time
does heal, but takes lots of time. If you just need to talk to us, your family,
do so.
Take care, Shirley in Texas
Rhonda in the Oct.23rd newsletter was asking why her
meringues had the golden drops on them after they cooled. I have been told
this results from not completely dissolving the sugar as it is beaten into your
egg whites. Try beating it a little longer, and add the the sugar a little
slower. Connie in TX
For Vickie in SE Texas 10-11-04 issue. From Brenda in Alabama
Almond Joy Fudge
2 (12 oz.) pkg. semisweet chocolate chips
2 (14 oz.) cans sweetened condensed milk
2 tsp. vanilla extract
2 C. (16 pieces) mini Almond Joy candy bars, cut into 1/2-inch pieces
Butter an 8-inch square baking pan. Line with enough wax paper to overhang 2
sides by 2 inches.
In pot, combine chips and milk over medium heat cook, stirring constantly, until
mixture is melted and smooth. Remove from heat; stir in vanilla extract. Cool 1
minute.
Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm, at
least 2 hours. Use wax paper to help remove from pan. Peel off paper, then cut
into squares. Makes 36 pieces.
Source:
All Easy Candy Recipes
Microwave Pumpkin Cream Cheese
Pie
Graham Cracker Crust
1 pkg. (8 oz.) cream cheese
1 c. canned pumpkin
3/4 c. packed brown sugar
3 eggs
1 1/2 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. vanilla
Prepare crust. Set aside. Place cream cheese in medium bowl. Microwave at medium
(50%) until softened, 1-2 minutes. Add remaining ingredients. Beat at medium
speed of electric mixer until smooth and well blended. Microwave at medium-high
(70%) until hot and thickened, 6-8 minutes, stirring every 2 minutes. Pour into
crust. Reduce power to medium (50%). Microwave until filling is firm to the
touch, 10-15 minutes. Center may appear soft-set. Garnish with pecan halves, if
desired. Refrigerate until set. Makes 9 inch pie.
Frozen Pumpkin Pie
30 gingersnaps
1 c. cooked or canned pumpkin
1/4 c. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
Pinch ground cloves
1/4 tsp. vanilla
1/3 c. toasted chopped pecans
1 qt. low fat vanilla frozen yogurt softened
Crush 20 gingersnaps into coarse crumbs. Press into bottom of 9 inch pie plate.
In large bowl, combine pumpkin, sugar, salt, cinnamon, ginger, nutmeg, cloves,
vanilla and pecans. Fold softened frozen yogurt into pumpkin mixture with a
rubber spatula. Spoon yogurt mixture carefully into pie plate, spreading to the
edges. Use the remaining 10 gingersnaps to decorate by breaking them in half and
placing end to end around the edge of the pie. Cover with plastic wrap and
freeze. Remove from freezer few minutes before serving. 8 servings. 300 calories
each.
How to Cook a Pumpkin in a
Microwave
Halve a 4-5 pound pumpkin, cover cut sides with plastic wrap, and place cut
sides up at least 1 inch apart on paper toweling on floor of microwave oven,
allowing at least 2 inches between pumpkin halves and oven walls. Microwave on
high setting 20-25 minutes, rotating halves 180 degrees when half the time is
up, until fork-tender. Wrap each half in foil and let stand 10 minutes. Scrape
the flesh off and use instead of buying canned pumpkin.
Karen
Tonight I went to Kathy's and Farmer John's house.
They live out in the country near Slaton. I could see miles and miles of cotton
fields. It almost looked like snow on the top of the plants.
Tonight we had grilled steaks and shrimp. Farmer John (his name is really Lloyd)
grilled the steaks, caramelized onions, and shrimp. Kathy made a very good
vegetable side dish to go with the dinner.
Cream Cheese Corn
1 large bag of frozen corn
1(8 ounce package Philadelphia Cream Cheese
She cooked the corn according to the directions on the package. She then added
the cream cheese.
It was not only very easy to make but very tasty as well.
Nancy
I've always tried to figure out why cats do that,
speeding around like they've lost their minds! I just wanted to say you have
great friends Nancy and that's what it's all about! being kind to each other and
lending a helping hand. Have a great day and glad you're on the road to
recovery, Lynette in Orange County NY
Pumpkin Chiffon Squares
2 tbsp. margarine
3/4 c. graham cracker crumbs
1/2 c. packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 envelope unflavored gelatin
1 (13 oz.) can evaporated skim milk (1-2/3 c.)
3 eggs, separated
1 (16 oz.) can cooked or canned pumpkin (2 c.)
1/4 tsp. cream of tartar
1 c. thawed whipped topping
Microwave (high) margarine in 12 x 8 inch microwave-safe baking dish about 45 to
60 seconds or until melted. Mix in crumbs. Press into bottom of dish. Microwave
(high) uncovered 1 to 1 1/2 minutes or until heated through, rotating dish once.
Set aside. Combine brown sugar, cinnamon, salt, nutmeg, ginger and gelatin in
2-quart microwave-safe mixing bowl; mix well. Stir in milk. Microwave (high),
uncovered, 3 to 3 1/2 minutes or until mixture boils, stirring once. Beat egg
yolks slightly. Beat in a small amount of hot milk mixture. Return all of the
mixture to hot milk, blending thoroughly. Microwave (high), uncovered, 1 to 1
1/4 minutes or until bubbly around edge, stirring twice. Blend in pumpkin. Cool
until mixture mounds slightly, about 1 hour. Beat egg whites with cream of
tartar until soft peaks form. Fold into pumpkin mixture. Fold in whipped
topping. Pour over crust; spread evenly. Refrigerate until set, about 4 hours.
Egg Beaters Pumpkin Pie
Egg Beaters equivalent of 2 eggs
2 c. pumpkin
3/4 c. white sugar
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
1 1/3 c. 2% milk
Mix ingredients in order given. Put in unbaked shell. Bake until knife inserted
in center comes out clean. Bake 15 minutes at 425 degrees, 45 minutes, at 350
degrees.
Linda
Hi Nancy, In the October 23 newsletter Bambi asked
for a No-Baked Pumpkin Pie recipe. Here is one that I got from
cooksrecipes.com;.....
Kathy in Alabama
No-Bake Pumpkin Pie
Submitted by Leslie Haagsma
1 (14-ounce) can sweetened condensed milk
1 egg, slightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 envelope unflavored gelatin
2 teaspoon water
1 (16-ounce) can pumpkin
1 9-inch graham cracker crust
In a small bowl, blend milk, egg, cinnamon, ginger, nutmeg and salt; set aside.
In medium saucepan, sprinkle unflavored gelatin over water. Let stand 1 minute.
Stir over low heat until gelatin is completely dissolved, about 2 minutes. Blend
in milk mixture. Continue stirring over low heat until mixture is slightly
thickened, about 5 minutes. Remove from heat and stir in pumpkin. Turn into
prepared crust; chill until firm. Garnish, if desired, with whipped cream.
Serves 8.
Hi Nancy, this is for the lady that asked for a
recipe for old-fashioned tomato gravy....
I make a basic white sauce and the amount varies depends on how much you
want....for example:
1 part butter, 1 part flour
for small batch:
3 Tbsp. butter
3 Tbsp. flour
(or 5 Tbsp. butter, 5 Tbsp. flour, etc)
Mix flour into melted butter and add salt and pepper to taste. When hot and
bubbling, add milk slowly (approx. 2-3 cups and stir until thickened....chop up
fresh tomatoes or can use canned tomatoes, approx.1 cup for this size. and add
to thickened white sauce. Stir constantly until hot again. Do not add tomatoes
until the sauce is thickened because they will curdle with the milk. You can
adjust the recipe accordingly...I don't usually even use a recipe...I just melt
a hunk of butter and add flour until it can hold no more...then add milk. I
don't really have an exact recipe but everyone that has the tomato gravy at our
house, loves it and asks for more and/or the recipe....have a wonderful day,
Rosie, Sheridan, IN, just north of Indianapolis.
Here is the pumpkin pie recipe I make and everyone
loves. It comes from the Better Home & Gardens Complete Step-by step Cookbook
the 1978 edition.
Honey Pumpkin pie
1 16-ounce can pumpkin
3/4 cup of honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
3 eggs
15-1/3 ounce can (2/3 cup) evaporated milk
1/2 cup of milk
Pastry for a single-crust pie
In a large mixing bowl stir together pumpkin, honey, cinnamon,
salt, ginger, nutmeg and cloves. Add eggs. Beat eggs into pumpkin mixture with a
fork. . Stir in the evaporated milk and the milk; mix well. Prepare pastry: fit
into a 9-inch pie plate. Flute the edges, forming a high rim to hold the
filling. Do not prick the shell. Place
pie shell on oven rack; pour in filling. Bake in 375 degree oven for 55 to 60
minutes or until the pie is set. Cool before serving.
TiaLorna
Tuna Broccoli-Rice Casserole
1 cup rice, cooked
1 pkg. frozen broccoli, thawed
1/2 cup onion, chopped, optional
1/2 cup butter or margarine, optional
1 can cream of (mushroom, broccoli,
chicken, whatever) soup
1 mall jar cheese whiz
1 (7 oz.) can tuna or leftover chicken, optional
Cook rice. Preheat oven to 350. In a saucepan melt butter, and saut?diced onion
until translucent. Add Cheese Whiz and soup. Melt together. Add to mixture, add
tuna or chicken. Add broccoli cut up as finely as you like. Place everything in
casserole dish. Bake for 45-55 minutes or until it looks bubbly.
If you like information about my cookbook e-mail me
yarnzil@adelphia.net
This is for Barbara in FL asking about the recipe
that called for cooked raisins. Her message was in the Oct. 23rd newsletter.
Raisins are dried grapes and do not need cooking before eating. In this recipe
you just put the raisins in a pan and cover with water, bring to a boil and
simmer for a little while until the raisins are plumped. Drain the raisins
before continuing with the recipe. This was a sour cream raisin pie recipe in
the Oct. 15th newsletter
CDenverCty
Donna, my heart goes out to you on the loss of your
husband in an accident...I lost my brother that way too and it is so difficult
not to get to say goodbye....my arms of prayer are wrapped around you.
Rosie, Sheridan, IN
To Donna, I just want to convey my deepest sympathy
to you and your family over the loss of your husband. I know the sadness in your
heart as I lost my seven year old daughter on April 30, 2004 to her battle with
Cystic Fibrosis. I am not looking forward to the holidays, but I know that our
faith will get us both truth the difficult times. I am new to this newsletter,
but I have gotten a lot of enjoyment from having it to look forward to each day
and for that I thank Nancy and each contributor. May God bless and be with you
always....Kathy in Alabama
http://www.nancyskitchen.com
