Nancy:
I love your site. I have collected quite a few recipes that use metric
measurements. I wonder if one of your wonderful international readers could give
us Yanks a quick lesson on metric cooking. For instance, I have a set of spoons
in fractions of teaspoons and tablespoons. Do they have similar sets of various
measures in ml (milliliters), etc. What about weight measures ? I suspect 5
grams of mashed potatoes is a different volume than 5 gr of flour, for instance.
Is everything weighed out on a scale? Since our measurements are almost always
by volume, and theirs by weight, converting is a long, slow process, even with
the help of tables. I?ve decided the simplest thing is simply to join the rest
of the world. Does anyone know a catalog company that ships internationally
where I could buy the appropriate equipment? And just what is that equipment?
Joan in VA
This is for Betty in Mississippi:
My Grandmother made a wonderful dish called Rosey Apple Whirls that sounds
similar to what you are looking for. Try this, you will love it! Make sure you
read the entire recipe through before making. This is right from her handwriting
so in order as she made it. Let me know how you like it.
Debi in NC
Rosey Apple Whirls:
Preheat oven to 400.
Combine in saucepan and bring to a boil, then simmer 5 minutes.
1-1/2 cups water
1-1/2 cups sugar
1/3 cup (2 oz) red hot cinnamon candies
Pour into a 12x12x8 pan, reserving 1/2 cup for topping.
3 cups peeled finely chopped apples, set aside
Sift together in large bowl:
2 cups flour
2 tsp. double acting baking powder
1/2 tsp. salt
1/4 cup sugar
Cut in 1/3 cup crisco until mixture resembles course meal. Break 1 egg into
measuring cup, add milk to equal 2/3 cup. Beat with fork. Add dry ingredients
all at once and stir till dough clings in a ball. Knead lightly on floured board
12-15 times. Roll out to 12" square. Spread with 1 TBL. soft or melted butter.
Cover with apples. Roll as jelly roll and cut into 8- 11//2 " slices. Place on
syrup in pan. Bake 30 minutes. Spoon reserve syrup over biscuit and continue
baking 10-15 minutes or till golden brown. Serve with whip cream on top.
Serves 8
Rhonda asked in the October 23 newsletter about weeping meringue on her pies
and I have had a similar problem. I did find if I let the pie cool completely
out side of the refrigerator and uncovered, I did not get the "weeping." I don't
make meringue often enough to say this is the cure but it has worked for me the
last two times I did make it. Thank you Nancy for this wonderful site. I look
forward to reading it every day. Mago/Boston
Toni in Florida wrote about a powder form of buttermilk, in the October 24
newsletter. It's put out by Saco. You add 4 Tablespoons of the powder to 1 cup
of water, to make 1 cup of buttermilk. I keep an opened can in the refrigerator
all the time, for when I need buttermilk. And yes, it does have a long shelf
life.
Josie-Lynn in Georgia
I just wanted to say again I really enjoy this newsletter. You do such a good
job, we all appreciate your hard work. This newsletter brings back such memories
reading all the recipes. Thank you again.
I was wondering if anyone has a recipe for a fruit cake using dried fruit
instead of candied fruit. I had a great one but lost it.
Thanks Angela Wi.
Recipes for Candi and Donna
Hi, Nancy and all of you who make up this club we enjoy so much. I'm a little
slow getting some of these recipes posted, and I can't blame my cats for it!
They, like Siggy, think they are computer-literate, and one of them in
particular aspires to be a typist. She has caused me to lose unfinished drafts
more than once by banging around on the keyboard while I look up something.
Anyway, Candi was looking for a sweet pickle recipe with dill, onions, and some
other pickling seasonings. I found this one that begins life as a dill pickle
and is converted to a sweet pickle. I haven't tried it -- didn't even know had
it -- but the recipe does track, so I hope it helps.
Christmas Pickles
l quart dill pickles
1 1/4 cups sugar
3 tablespoons white vinegar
1 medium onion, chopped fine, or 2 tablespoons dried onion flakes
1 teaspoon celery seed
1 tablespoon prepared horseradish
Drain pickles; discard liquid. Cut pickles lengthwise into quarters and repack
in empty jar. Add the rest of the ingredients. Seal and shake. Let stand at room
temperature for 1 day, then refrigerate. Shake often for the next few days to
dissolve sugar. Pickles will be ready to eat in 2-3 days.
Note: Mixture may be used over and over by adding 3/4 cup sugar, 1-1/2
tablespoon vinegar, 1/2 teaspoon each of horseradish and celery seed and a small
amount of chopped onion.
Donna asked about a recipe for Chocolate Macaroons in the October 20th
newsletter. This one looks easy and has some yummy ingredients.
Chocolate Macaroons
1 (15-ounce) can sweetened condensed milk
2 ounces (2 squares) unsweetened chocolate
2 cups coconut, shredded
1 cup nuts, coarsely chopped, or 1/2 cup nuts and 1/2 cup raisins
1 tablespoon strongly brewed coffee (optional)
1 teaspoon vanilla
1/8 teaspoon salt
Preheat oven to 350 degrees F. Oil baking sheet. Combine milk and chocolate in
top of double boiler. Place over boiling water and stir constantly until mixture
thickens, about 5 minutes. Add remaining ingredients and stir to blend. Drop by
teaspoonsful onto prepared sheet and bake about 10 minutes, or until bottoms are
set. Watch carefully since they burn easily. Do not overbake. Macaroons should
have a soft, chewy texture. Transfer to waxed paper-lined rack or plate and cool
completely.
This one will be a bit redundant. Pamela requested a recipe for a rum cake that
could "sit around a while," I think she said. I know she has received several,
but this one will last for days, if it isn't eaten before then. It is better the
next day. It is very moist and can be wrapped in foil or put in a cake saver and
stored in the refrigerator for several days. It has been a birthday request at
our house for many years now.
Bacardi Rum Cake
Cake:
1 cup chopped pecans or walnuts (for bottom of cake pan)
18 1/2-ounce package yellow cake mix
1 small package vanilla instant pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum (80 proof)
Glaze:
1 cup sugar
1/4 cup water
1 stick butter
1/2 cup dark rum
Preheat oven to 325 degrees F. Grease and flour a 10-inch tube or 12-inch Bundt
pan. Sprinkle nuts over bottom and up the sides of pan. Combine the cake mix,
pudding mix, eggs, water, vegetable oil, and 1/2 cup rum. Beat at medium speed
for approximately 4 minutes, until smooth. Pour batter over nuts in the prepared
pan. Bake 1 hour.
While cake is baking, prepare glaze. Melt butter in a medium saucepan. Stir in
water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir
in rum. Cool to room temperature.
Cool cake slightly and invert onto serving plate. Prick holes over the top with
a fork. While cake is still warm, dribble glaze and smooth evenly over the top
and sides . Allow cake to absorb glaze. Repeat until all the glaze is used.
Finally, in the October 23rd newsletter Nelda from California asked about a
Apple Custard Pie. This is what I turned up in a software cookbook, and I hope
she can use it.
Fresh Apple Custard Pie
Pie:
1 (9-inch) unbaked single pastry shell
1 1/2 cups sour cream
1 (14-ounce) can condensed milk
1/4 teaspoon cinnamon
3 to 4 medium apples, sliced
1/4 cup frozen apple juice concentrate, thawed
1 egg
1 1/2 teaspoon vanilla extract
2 tablespoons butter
Apple Cinnamon Glaze:
1/4 cup apple juice concentrate, thawed
1 teaspoon cornstarch
1./4 teaspoon cinnamon
Preheat oven. Bake pie crust 15 minutes. In a small bowl, beat sour cream, milk,
1/4 apple juice concentrate, the egg, vanilla, and 1/4 teaspoon cinnamon until
smooth. Pour into baked crust. Bake 30 minutes at 375 degrees F, or until set.
Cool.
In skillet, cook apples in butter until tender. Arrange on top of pie.
Prepare Apple Cinnamon Glaze by combining 1/4 cup apple juice concentrate, 1
teaspoon cornstarch and 1/4 teaspoon cinnamon. Cook and stir over low heat until
thickened. Drizzle glaze over apples.
Bobbie in Texas
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.
In the
October 16th online newsletter there is a Sour Cream Raisin Pie submitted by
Connie.
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
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.
I am looking for a dessert that has a crust with nuts that is layered by
chocolate pudding and Coolwhip.
JH
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
ancy, 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 this is for Barbara in Florida, in answer to her question about cooked
raisins in the Oct. 23 newsletter.
When you need cooked raisins, you can cook them in the microwave for a couple of
minutes. Put the raisins in a microwave proof mixing cup, fill water up to the
top of the raisins, and cook on high until the water boils. Let stand about ten
minutes.
Another method my grandmother used to use, was to soak them in hot coffee. I've
used hot prune juice, to cook them in as well. It depends on your recipe. Hope
this gives you some ideas!
Josie-Lynn in Georgia
Nancy, thank you so much for all you do and for the care you take with the
newsletter, I have received viruses from less watchful newsletters, but yours is
so safe and it does nothing but improve over time.
I need some help from you expert bakers out there. Every time I have tried to
make cutout cookies (and I have tried several recipes) they rise up in the oven
and lose their shape. I use all purpose flour as the recipes state and still
can't find a recipe where I get that nice sharp cut out shape on the cookies.
They are fine when I use the cookie cutter and put them in the oven. Any ideas
what I am doing wrong? Thank you in advance for your help.
Dee in Georgia
Dorry, I can't remember your original problem with the crock pot, but I use a
crock pot at least 3 times per week. Every recipe I use calls for thawed meat,
so that is most likely your problem. Also keep using your old crock pot for as
long as you safely can. I gave up my 22 year old crock pot last year for a newer
model and hate it! After talking to other crock pot cooks and writing to the
company, learned that the newer models cook much faster than others so recipes
need to be adjusted so you don't end up with overcooked meals. For me, the whole
idea of a crock pot is that you can put your meal in in the morning and have it
ready for dinner, not putting it in mid-day - and give up precious shopping
time!! Wish I had my old one back.
Debi in NC
I am looking for a dessert that has a crust with nuts that is layered by
chocolate pudding and Cool whip.
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
Nancy, I too thank you for all you do and I have recipe's for now that go way
back in year's
Bobbie in Texas, Thank you for the yam ball's. this is one that goes back to the
early 60's. My best to Bobbie and Donna on your loss of your husband, I don't
think I could live out mine. HE a takes good care of me, last Tue. was our 30th
wedding anniversary. Ya'll have a good day
BJS in Fl.
Dear Donna
A friend of mine lost her son appx. 3 weeks ago - he was 19. I was amazed to see
the faith this woman and her husband demonstrated at the memorial. Needless to
say, they have their good and bad days, but she said the ONLY way they were
making it was through the Lord, and friends and family. I pray that you daily
feel the Lord's presence and that He will help you through this valley and that
someday you will again be on the mountaintop. My prayers are with you and your
family.
Diane, San Antonio
Nancy, This if for Kathy in Eden Prairie, MN who requested a recipe for the
small lavalike cakes. I received this recipe from Southern Living
(Oxmoor House).
Molten Chocolate Cakes
2 tablespoons butter, melted
2 tablespoons unsweetened cocoa
3/4 cup butter, cut into pieces
3 (4-oz) bars premium semisweet
chocolate, broken into chunks
(they used Ghirardelli)
1/2 cup whipping cream
1 1/4 cups egg substitute (see note at
bottom of recipe)
3/4 cup sugar
2/3 cup all purpose flour
Powdered sugar
Brush 16 muffin cups with 2 tablespoons melted butter. Sprinkle evenly with
cocoa shaking out excess. Place in refrigerator to firm butter.
Place 3/4 cup butter and chocolate in a large heavy saucepan. Cook over low
heat, stirring often, until butter and chocolate melt. Slowly whisk in cream;
set aside.
Combine egg substitute and sugar in a large mixing bowl. Beat at medium speed
with an electric mixer 5 to 7 minutes or until slightly thickened; add chocolate
cream and flour, beating until blended. Pour batter into muffin cups, filling to
within 1/4 in. from tops. Cover and chill at least 1 hour or up to 24 hours.
Bake, uncovered, at 450? for 10-11 minutes or just until edges of cakes spring
back when lightly touched, but centers are still soft. Let stand 3 minutes
before loosening edges with a knife. Quickly invert cakes onto a baking sheet.
Transfer to dessert plates using a spatula. Sprinkle with powdered sugar. Serve
immediately.
(Note: The recipe uses egg substitute instead of real eggs because the cakes
aren't in the oven long enough for eggs to cook thoroughly)
Zelda from Grand Prairie, TX
Nancy this is for Kathy in Eden Prairie, NM. I found this recipe on
recipegoldmine.com
Kathy in Alabama
Chocolate Lava Cakes
Posted by dizzybreez at
recipegoldmine.com May 1, 2001
Chocolate Lava Filling
3 ounces bittersweet chocolate, finely chopped
or semisweet chocolate
6 tablespoons whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Cakes
8 ounces bittersweet chocolate, finely chopped
1/4 cup hot coffee or water
1 1/2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
3 large eggs, separated
Topping
Cocoa powder for the tops
Ice cream or custard sauce for serving
These individual chocolate cakes have a soft center of chocolate fudge that
erupts in a rich, dark puddle from the warm cakes. They're best served just out
of the oven.
For the filling, line a plastic ice cube tray with a large piece of plastic
wrap. With your fingers, gently poke the plastic down into eight of the cubes so
they are fully lined with plastic.
Melt the chocolate with the cream and corn syrup; whisk until smooth. Add the
vanilla extract; set aside to cool until tepid.
Fill the eight lined ice cube cups with the chocolate; freeze at least 4 hours,
or cover and freeze up to a month.
For the cakes, place rack in center of oven and heat to 425 degrees F.
Generously butter eight 4-ounce souffl?dishes or ramekins. Place them on a
jellyroll pan. Melt the chocolate with the coffee. Set aside to cool for 15
minutes.
Stir in vanilla extract. Cream the butter with 1/3 cup sugar with an electric
mixer until light and fluffy, 2 minutes. Add the egg yolks, one at a time,
mixing well after each addition. Stop the mixer and stir in the chocolate
mixture. Fold in the flour and salt with a spatula. Beat the egg whites with a
clean mixer until they hold soft peaks. Add the remaining sugar, one tablespoon
at a time, mixing well after each addition. Continue beating until thick and
glossy. Thoroughly mix one quarter of the beaten egg whites into chocolate
batter; gently fold in the rest.
Fill each prepared souffl?dish about halfway full with the chocolate batter.
Gently bury a frozen chocolate cube in the center of each; add remaining batter,
filling cups almost to the top. Bake until cakes are puffy and set, 18 to 20
minutes.
Gently loosen from the sides of the dishes and invert onto serving plates. Sift
cocoa over.
Hi Nancy,
First let me say I would not miss reading your newsletter if I can help it. You
and the contributors make this a special forum.
Now for Gail in Winnfield, La, who wanted TNT recipes for sweet potato pies, I
have two special ones.
The first is one my SIL got from Southern Living many years ago?a wonderful pie:
Sweet Potato Pie, Southern Living
1-1/2 cups mashed, cooked sweet potatoes
1-1/2 cups sugar
2-1/2 tablespoons butter or margarine
2/3 cup evaporated milk
3 egg yolks beaten (or whole egg)
1 teaspoon each vanilla extract and ground nutmeg
3 egg whites
1 unbaked 9-inch deep-dish pastry shell
Combine sweet potatoes, sugar & butter ? stir well. Stir in milk, egg yolks,
vanilla & nutmeg ? set aside. Beat egg whites (at room temperature) at high
speed of an electric mixer until stiff peaks form. Fold beaten egg whites into
sweet potato mixture. Pour into unbaked pastry shell. Bake in preheated oven at
375 degrees F for 10 minutes. Then turn oven down to 350 degrees F and cook 45
minutes.
(bj?s note: I usually only add 3 whole eggs and do not do the beating of the egg
whites. Still makes a very fine textured pie)
The next sweet potato pie is one my friend Mary always had requests for where
her husband worked. Also, the Nancy Hall, or white skinned sweet potato makes
the best pie and Mary always tried to find them when she bakes her pies. My
grandparents use to grow the Nancy Hall sweet potatoes. Mother always said they
made the best pies.
Mary?s Sweet Potato Pie
3 to 4 medium to large sweet potatoes, boiled, peeled and mashed
2 beaten eggs
1 stick butter, melted
1 cup sugar
1/2 cup milk (regular milk or evaporated)
1 teaspoon vanilla flavoring
Mix together in order given, reserving 1/4 cup sugar to put on top of pie just
before going in the oven. Put in 9-inch deep dish pie shell. Sprinkle 1/4 cup
sugar over top. Bake in preheated oven at 350 degrees F for 40 minutes.
Betty in Ms
This message is for Sharron in Stover (in the Oct 24 newsletter) who
requested a bon-bon type recipe. The following is my mom's recipe and I think it
fits what she was looking for.
Bon Bons
1 cup butter or margarine (melted)
2 lbs powdered sugar (equals 7 cups)
1 lb (5 cups) flake coconut
1 15 oz can sweetened condensed milk
In bowl one, mix butter and 3 1/2 cups powdered sugar. In bowl two, mix the
coconut and remaining powdered sugar. Mix together the two bowls and mix with
hands. Add condensed milk. Mix again with your hands. Spread onto a buttered
cookie sheet. Put into freezer for overnight. Remove from freezer and roll
"dough" into small balls. Put flat toothpicks into rolled balls and refreeze
until solid. Dip in chocolate coating.
Chocolate Coating
1 12 oz bag semi-sweet chocolate chips
1 12 oz bag milk chocolate chips
1/2 bar of parrafin wax
Melt ingredients in double boiler. Dip frozen bon-bons one at a time in
chocolate coating. When finished, remove toothpicks and dab chocolate to cover
holes. Refreeze.
Coating can be modified with flavored chips for example, butterscotch, cherry,
peanut butter. Just combine a bag of those chips with the wax.
Patty in Worthington, MN
I hope this is what JC wants she is from 10/22/04 or can use. Pearline of
Pennsylvania still looking for one with raspberry filling. I even search the web
and found none. Besides I contacted my friend who is Jewish and her cookbooks
had no raspberry fillings in it.
CHANUKKAH NUT CAKE WITH HONEY SYRUP
3 cups of all-purpose flour
3 tablespoons sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 cups finely chopped walnuts
1 cup dried dates, minced
1 cup vegetable oil
1 cup water
HONEY SYRUP:
1-1/2 cups of honey
1/2 cup of water
1 small lemon juiced
1/2 teaspoon lemon zest, finely grated
NOTE: The traditional way is to mix all dry ingredients on a board using your
hands, rubbing and sifting them until well mixed. Make a mound and put a hole in
the center. Pour oil and water in center and make into a dough. Knead the dough
for about 1 minute.
Put all the dry ingredients in a bowl if you must, and mix well. Add the oil and
water and make a dough, kneed for 1 minute or so. Place dough in a greased, use
oil, 9" pan. Bake in a pre heated oven at 350 degrees F for 1 hour. Remove and
allow to cool.
HONEY SYRUP: In a pot over medium high heat cook honey, water, lemon juice and
zest. Allow to reduce by 1/4.
Place cake in a shallow plate and with a fork; make holes all over the top of
the cake. Pour the warm syrup over the cake and allow to sit 1 hour before
serving.
This is a delicious cake that is great with coffee.
This quick and easy cake is a special holiday cake from the Turkish Jewish
tradition. Make extra cakes and share them with your friends and family as
gifts.
Nancy, I have a feeling that you knew the answer to why head of lettuce goes
bad. Years ago I used a kitchen knife (metal) and about 10 years ago or so I
learned that you do not use metal on lettuce for any reason. That may be why
Boots in VA lettuce is going bad. Also Boots out in the retail market they have
plastic bowl that you can kept your lettuce in them and they kept for last least
3 to 5 days. A head of lettuce would not last that long in our house and would
not have last that long when the girl's were living with us. I have a feeling
that you have a million answer on how to kept lettuce fresh. Another way is to
wash it, spin it in a container just for that, and put it in paper towel. Just
any other suggestion.
Susie Indy
I am glad that Mom2one sent in some of her Asian recipes. I love trying all
types of recipes from other countries too. I hope she will send in more. She
sent some in the 10-11-04 newsletter.
Keep up the good work Nancy. I love reading about your cats I am a cat lover.
Brenda from Alabama
This is for Sharon in Stover 10-23-04 I make these for Christmas and are
great but don't last long so don't know how long they will last. I hope this is
what she wants. Brenda from Alabama
Chocolate Bon Bons
1/2 lb butter (I always use real butter)
1 can sweetened condensed milk
2 lb confectioners sugar
5 teaspoons vanilla
1/2 lb coconut (any kind is fine)
12 lb chopped pecans
12 oz chocolate chips (which ever you like)
14 lb paraffin
Mix butter, milk, sugar and vanilla, until light and fluffy. Add coconut and
pecans. Form into small balls and freeze overnight. Melt chocolate chips and
paraffin over medium heat stirring constantly. Keep this warm and dip balls in
and place on wax paper to set.
Makes about 100 balls
In the newsletter for October 21 there was a request from Jene in NC for a
pineapple pound cake. This was given to me by my sister-in-law after I enjoyed
it at her house.
Pineapple Pound Cake
1/2 cup Crisco (or other vegetable shortening)
2 sticks butter
2 3/4 cups sugar
6 large eggs
3 cups sifted plain (all-purpose) flour
1/4 teaspoon yellow coloring, if desired
1/4 cup milk
1 teaspoon vanilla
3/4 cup undrained, crushed pineapple
1 teaspoon baking powder
Cream shortening, butter and sugar. Add eggs, one at a time, beating thoroughly
after each addition. Sift flour with baking powder. Add to cream mixture
alternately with milk. Add vanilla. Stir in crushed pineapple and juice and
blend well. You can add 1/4 teaspoon yellow coloring to this, if desired. Pour
batter in greased and floured tube pan. Place pan in cold oven and bake at 325
degrees for 1 1/2 hours. Let stand in pan 10-15 minutes.
Glaze with the following topping:
1/4 cup butter (1/2 stick), melted
1-1/2 cup powdered sugar
1 cup crushed pineapple
Combine melted butter and powdered sugar; blend until smooth. Add drained
crushed pineapple. Remove cake to serving plate and pour topping over while
still warm.
Bobbie in Texas
This is for Vickie in SE Texas in 10-11-04. Brenda from Alabama
Snickers Fudge (copycat recipe)
yield: 8 dozen.
BOTTOM LAYER
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
FILLING
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
CARAMEL
1 (14 ounce) package individually wrapped caramels, unwrapped
1/4 cup heavy cream
TOP LAYER
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Lightly grease a 9x13 inch dish. For the bottom layer: Combine 1 cup milk
chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in
a small saucepan over low heat. Cook and stir until melted and smooth. Spread
evenly in prepared pan. Refrigerate until set.
For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in
sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from
heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in
peanuts. Spread over bottom layer, return to refrigerator until set.
For the caramel: Combine caramels and cream in a medium saucepan over low heat.
Cook and stir until melted and smooth. Spread over filling. Chill until set.
For the top layer: In a small saucepan over low heat, combine 1 cup milk
chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and
stir until melted and smooth. Spread over caramel layer. Chill 1 hour before
cutting into 1 inch squares.
Nancy,
Boots in Va. is having trouble with her expensive salad greens going bad after
she opens the bag and removes the first serving. October 22nd, '04 newsletter.
We also enjoy fresh green salads and shop weekly at our local farmers market for
the expensive, but wonderful, "Yuppie Mixes", also known as "Mesclun".
We put our fresh greens in the large Foodsaver Canister from Tilia and have
found that by vacuum sealing them they stay fresh for up to two weeks, although
they don't usually stay around that long in this house.
I don't want to sound like a commercial, but we have saved a lot of money due to
our not having to throw out spoiled food thanks to our vacuum sealer.
Foodsaver has an Outlet site with considerably reduced prices at
Good luck.
Mike in Santa Rosa, Ca
Good morning Nancy,
This is for J. She was looking for recipes for Mochi. When I was on Kauai a
couple of years ago I picked up a recipe book with Machi recipes only. Had no
idea what I would do with it but found it interesting.
Apricot Jello Mochi
1 box of machiko (glutinous rice flour)
2 boxes apricot Jell-O
1 1/2 c white sugar
1 can apricot nectar-12oz.
12 oz. water
potato starch or cornstarch - to dust at the end of cooking
Preheat oven to 350. Mix Jell-O, sugar, and machiko together in a large bowl.
Add juice and water to flour mixture and mix well. Pour into a greased and
floured 9xd13-inch pan. Cover entire pan with a piece of foil and bake for one
hour. Remove pan from oven and cool. Cut mochi after it has cooled completely.
Roll in potato starch or cornstarch.
Baduya Karabasa
20 oz. mochiko
3/4 c brown sugar
1 c cooked and mashed pumpkin (karabasa)
1 can coconut milk
oil for deep frying
Mix mochiko, sugar, pumpkin and coconut milk together until a soft dough is
formed. Heat oil. Drop by tablespoonful into hot oil. Cook until golden brown.
Balls should float to top of oil when done.
Hope these are of some use to you..If you want more I have a whole book full.
Robbie
Hi Nancy,
Reading your newsletter always brightens up my days! I wonder if any of your
readers has an idea why my waffles almost never have a nive crispy surface while
their taste is great. I've tried various recipes and even extended the backing
time but still haven't got it right so far.
Warmest greetings from the Caribbean, Stefanie
Why do my chocolate chip cookies spread out while baking? I use the recipe on
the Nestles chocolate chip bag.
Thank You, Pat
You might want to send for the
free Cookie Baker's Guide from Prepared Pantry. It gives a lot of
great suggestions on baking cookies and answers just the kind of questions you
have.
Nancy
For Debbie Morgen, you said your rubber ring around your pressure cooker is
old. Do you know what make it is? Most WalMart or places that sell pressure
cookers have rings that will fit. First look to see what kind it is. If not,
take your pressure cooker top with you. You may want to measure your top. If it
is an old one, sosmetimes the newer ones will fit. If you know the maker, you
can go to the internet and you probably will be able to find a site to purchase
one. We have several old pressure cookers that have been in my husbands family
for years, and we are always having to replace the rings. Good Luck! Betty
Turner Georgia
Norwegian Cream Cake
Uncle Phaedrus, Finder of Lost Recipes Serves 8 -10
Cake:
5 eggs
3/4 cup sugar (180 ml)
1 tsp. baking powder (5 ml)
1/2 cup corn starch (125 ml)
1 cup all-purpose flour (250 ml)
Filling:
2 cups pureed sweetened apricots (500 ml)
2 cups whipping cream (500 ml)
1 tbsp. sugar (15 ml)
1 tsp. vanilla (5 ml)
Marzipan:
1 package, 100 g, ground almonds, sifted
1 tbsp. wine or water
This cake is great and never fails to impress. The sponge cake is an excellent
cake to use as a base for any number of fancy tortes and can be made up ahead of
time and frozen.
Cake:
Cut wax paper to fit an 8" (20cm) round spring form pan. Have eggs at room
temperature. Beat eggs until light, about 5 minutes. Gradually add sugar and
continue beating until very light and fluffy. Sift flour, baking powder, and
corn starch and gently fold into eggs. Pour into prepared pan and bake at 375 F
(190 C) for 20 minutes, or until the cake springs back when lightly touched in
the center. Cool in pan for 10 minutes. Finish cooling on cake rack.
Filling:
Whip cream with sugar and vanilla. Split cake in two layers. Spread half of the
apricot puree on the bottom layer, and spread half of the whipped cream on top,
repeat for second layer. Roll out marzipan, cover the top of the cake. Use an
icing bag fitted with star tip and
decorate top and sides with remaining whipped cream. Garnish with apricot
halves.
Marzipan:
1 package, 100 g, ground almonds, sifted. Measure ground almonds after it has
been sifted and add an equal amount of sifted icing sugar. Moisten with 1 tbsp.
wine or water to make a stiff dough. Add a few more drops of liquid if it is too
hard. Dust working surface with sifted icing sugar and roll out very thing.
Transfer the marzipan onto the cake, trim edges and remove any dry icing sugar
with a brush dipped in cold water. Decorate with red frosted grapes. Dip grapes
in fork-beaten egg whites, roll in sugar and dry on wax paper. This cake is best
the next day.
For Mike in Wales who wanted recipes that prevent scurvy.
Stock up on citrus fruits, Mike! Grapefruit, oranges, lemons & limes are ideal.
If you can't get fresh, try canned or frozen. If your area isn't too remote, try
a pharmacy. They sell Vitamin C tablets, also labeled as ascorbic acid. The
druggist there ought to know the proper dosage. God love ya, Mike & your friends
as well.
Jan in NW PA
In the October 20th newsletter, Betty in Md. gave a crockpot recipe site as
Southernfood.
I hope that whoever clicks onto that site has lots of spyware programs installed
because that site is loaded with spyware. I had to click at least 7 times when
my program detected them. Good recipes once you get in there, but if you don't
have protection you can have big problems with your computer!
Shirley from Burnaby, BC.
Hi Nancy, this is for Melody In NJ who wanted the Jamaican meals in the Oct
22 newsletter. If she will go to lots of
meal recipes from A to Z . Thanks for your newsletter....
Kathy in Alabama
For Vicki who wanted potluck recipes, here are a couple TNT recipes I use
when cooking for a crowd.
Chicken Tetrazzini (Southern Living Magazine) Serves 12
1 pound vermicelli
1/2 c. chicken broth (I used one can broth for a creamer dish)
4 c. Cooked chopped chicken
8 oz. sour cream
1 can each cream of mushroom, cream of celery, cream of chicken soup
1 6 oz. can sliced mushrooms, drained
1/2 c. parmesan cheese, shredded (2 oz.)
1 tsp pepper
1/2 tsp slat
2 c. white cheddar cheese, shredded (8 oz.)
Cook noodles al denta and drain. Return noodles to pot, add chicken broth. Mix
remaining ingredients except cheedar cheese and add to noodles & toss well.
Spoon into two lightly greased 11 x 7 baking dishes or one large 15 x 10
roasting pan. Sprinkle with cheddar cheese. Bake covered at 350 for 30 min,
uncover & bake another 5 minutes untill bubbly. If using two pans, you can
freeze one for up to one month, defrost overnight in fridge & bring to room
temperature before baking.
Cheesy Baked Mostaccioli
serves 20-24
24 oz. mostacciol pasta
2 lbs ground beef
2 28 oz jars spaghetti sauce
2 cans cheddar cheese soup
2 tsp. pepper
2 tsp. Italian seasoning
6 c. shredded mozzarella cheese, reserve 2 cups
Pre heat oven to 350.
Cook pasta, drain. In skillet brown beef, drain. Remove from heat and stir in
spaghetti sauce, soup, pepper, and seasoning. In a lightly greased 15 x 10
roasting pan combine pasta, sauce mixture and 4 cups mozzarella cheese. Sprinkle
remaining 2 cups cheese on top. Bake 30 or until heated through. You can also
use two 9x13 pans.
For a good buttery and light dinner roll
Scald then cool
1 c. milk
3 tbsp butter
3 tsp sugar
Mix together
1/4 c. very warm water (100 degrees)
1 tbsp sugar
1 package dry yeast
Add all of the above ingredients to
3 c. flour
1 tsp salt
1 beaten egg
Knead until smooth. Watch the amount of flour you use. The dough should have a
Very Slight sticky feel to it ( too much flour makes a heavier roll). You can
always add more flour is dough is too sticky. Cover with a dish towel & let rise
until doubled then punch down. Roll into 15 balls. (For a Buttery Roll hide a
small piece of butter in the center of each roll). Place into a greased 13x9
baking pan. Cover with towel let rise until doubled. Bake at 400 for 20 minutes.
Remove from pan and place on cooling rack and brush tops with butter. Serve warm
or at room temp. Dough rises better if placed in a warm spot. Bobbie/Chicago
Nancy my cousin and I got together and tried this recipe today. You had a
reader who ask for this in the Oct 22 newsletter but there was no name. We
adapted this from our popcorn ball recipe and it worked real well, although we
did add roasted peanuts to ours but they could be left out. But here is what we
did:
Puffed Rice Cereal Balls
5 Quarts Puffed Rice Cereal (we used Malt-o-Meal brand, but any brand will do)
2 cups sugar
1 1/2 cups water
1/2 tsp salt
1/2 cup corn syrup
1 tsp vinegar
1 tsp vanilla extract
1 Quart dry roasted peanuts, optional
Place cereal and peanuts in a large bowl stirring well. set aside.
Cook sugar, water, salt and syrup to very hard ball stage or until it spins a
thread. Add vinegar and vanilla. Cook a little longer. Pour slowly over puffed
rice cereal and peanut mixture. Mix well. Make into balls, working quickly with
buttered hands.
We wore clean new rubber gloves and buttered them up good.
Kathy in Alabama
Bon App?it, Joan
Honey Apricot Bread
2/3 cup dried apricots
1-1/4 cups scalded milk
2/3 cup Post grape nuts cereal
2 cups sifted all purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup firmly packed brown sugar
1 egg, well beaten
3 tablespoons melted shortening
1/4 cup honey
Prepare apricots as directed on package. Cook only half as long as indicated.
Drain and cool, then cut in fine pieces. Pour milk over cereal and let stand
until cool. Sift flour with baking powder, salt and sugar. Add egg, shortening
and honey to cereal mixture and mix well. Then add flour mixture and stir only
enough to dampen flour. Stir in apricots. Pour into greased 8 x 4 inch loaf pan.
Bake at 350? for about 50 minutes. Cool in pan for 10 minutes. Remove from pan
and finish cooling on rack. Wrap in wax paper and store several hours or
overnight before slicing.
10/22/04
This is for Rebecca in Russellville who wanted tips on cooking deer (venison).
Do not use garlic, it brings out the wild taste which most people do not like.
Onion, on the other hand actually makes the meat taste better.
Remove as much blood as possible, the more blood you can drain off the meat the
better. The blood makes it wild tasting. If you slice the meat cross grain about
1/2" thick, into pieces about 2" square and pound it out thin, then dreg in
flour mixed with spice (salt, pepper, etc.). Afterwards quick sear them on both
sides in a fry pan with some vegetable oil so it doesn't burn or stick to pan,
then put into baking dish. Use Lipton's Powdered Onion Soup Mix, 1 package to 2
cups, pour over meat, cover and cook in 350 oven about an hour or until all soup
has absorbed into meat leaving a moist onion gravy. Half way thru cooking add
sliced carrots and potatoes. The meat will be very tender and all the wild taste
will be absorbed by the onion soup mix.
Deer roast, same onion mix, pour over meat. Cook it till soup cooks down to
gravy. When it first starts to cook it will appear rubbery, but when the meat
pulls apart and is tender it is done. No basting necessary. Add carrots &
potatoes when you put first put roast in oven. Cook time and temperature is the
same also. Good luck from an old married lady.
AnBsMommy from the foothills of Mt. Rainier, WA.
i sent in a message that had no capital letters and had ... at the end of
each sentence... why don't you get your staff to fix it... i don't
use capital letters and will continue to do so... I don't see problem with
it.
Ronnie
I have no staff. Any of your messages that do not have capital letters
and end with ... will be cheerfully deleted in the future.
Nancy
Hi Everyone! In the October 19 newsletter (I am a bit late in reading my
newsletters lately!!) Peg. Clifton had a recipe for Crescent Rolls which I would
like to try. The recipe calls for "1 envelope Fleischmann's Yeast". The 1
envelope is equivalent to how many teaspoons or tablespoons? I do not live in
the United States (I live in Jordan) so I need to know its equivalent. Thanks!
Nancy, thanks for all your great effort.
Maha
I am senior citizen that is new to computers. I know how to turn it on
and turn it off. I would like to join your newsletter family but do not
know how to do so. Where do I pay to join?
Oma Leigh
Comment
The newsletter is free. You may join by going to Nancy's Kitchen and in
the top right corner of the page is a link that you click on to go to the join
page. After to put your email address in the blank and click on the join
button a message will be sent to you verifying that you really do want to join.
Just click reply to that message and you will be a member.
I do not sell products on my sites. A small amount of income is
generated by one popup when a viewer comes into the site. No more popups
are seen while in the site or for 24 hours later. On the side of each page
are ads. When one of our newsletter family sees a text ad they like and click on
it a few cents is earned as well. This allows the newsletter to continue
to be a free one.
This is for Pamela J who had requested the rum cake recipe. I hope this will
do.....Kathy in Alabama
Jamaican Rum Cake
1 lb butter or margarine, softened
1 lb dark brown sugar
1 dozen eggs
1 lb flour
2 tsp vanilla extract
2 tsp baking powder
2 tsp baking soda
2 tsp burnt sugar (found in Caribbean markets)
cinnamon and nutmeg to taste
2 cups fruit mixture (recipe follows)
rum
In a large bowl, cream butter and sugar together until pale yellow. Add 2 eggs
at a time, mixing well after each addition. Add vanilla and burnt sugar. In a
medium bowl, sift together all dry ingredients. Add slowly to the large bowl,
mixing well. The batter will be very heavy. Add about 2 cups of the fruit
mixture (more or less according to taste). Mix well. Pour into well greased and
floured cake tins. Bake at 350 degrees for about an 1 hour or until a knife
inserted in the middle comes out clean.
Once the cake is cooled (do not remove it from the tin), pour approximately
1/4 cup of rum over it. Cover tightly with aluminum foil. Check the cake every 2
to 3 days. If it becomes dry, add some more rum. Continue in this manner for 1
month. (You might
not have to add any rum to it after 2 weeks, but keep checking it.)
Fruit Mixture
1 lb prunes
1 lb raisins
1 lb currants
1 lb cherries
Chop in blender or food processor all ingredients.
Put into a jar which can be tightly sealed. Cover the contents
with rum and seal the jar. Keep in a cool, dark place. This should
be done at least 1 month in advance of the cake.
To make burnt sugar, melt 1/3 cup whit
Carrot-pineapple Bundt Cake
3 cups four
2 cups sugar
1-1/2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoon salt
1 can (8-3/4 oz.) crushed pineapple
2 cups raw carrots, grated and
loosely packed
3 eggs, beaten
1-1/2 cup salad oil
1-1/2 cup chopped nuts, walnuts
2 teaspoons vanilla
Grease and lightly flour pan. Mix together flour, sugar, cinnamon, baking soda,
baking powder, and salt. Drain pineapple, save the syrup. Add syrup to dry
mixture. All eggs, oil, and vanilla. Beat 3 minutes. Stir in pineapple, carrots,
and nuts. Bake 325 for -1/2 hours. Cool 10 min. in pan before unmolding.
Sprinkle with powdered sugar.
Chef Raymo---Enjoy
I have about 70 of the 100 winter squash left that someone gave my hubby. I
need some savory recipes for them, not soups or sweet recipes. I have about 10
different kinds of these. Can they be used as a substitution for pumpkin? And
how long will they keep? Thanks,
Judy in Cocoa, FL
Hi Nancy, This is my first time. Here goes. I need a substitute for apple
cider in a recipe. My daughter is allergic to anything apple. Can I use pear
juice or maybe another type of juice? Please help.
Barb
Honey Banana Bread
1 stick margarine
3/4 cup honey
2 eggs
1 cup ripe, mashed banana
2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup pecans, chopped
1/2 cup raisins
Dash of cinnamon
Beat margarine in large bowl; add honey. Add eggs, 1 at a time. Add banana.
Combine flour, soda, and salt. Stir in nuts and raisins. Add to creamed mixture.
Spoon into greased (or use Pam) 9 inch loaf pan. Bake for 1 hour at 350 or until
a toothpick inserted in center comes out clean. During the last 15 minutes of
baking shield corners with foil.
Cool 10 minutes, then remove from pan.
Chef Raymo--Enjoy
I use Coca Cola to cook a ham in my crock. Just pour a can of coke over the
ham and cook. Makes the ham taste good. You can also use Dr. Pepper if you like
the ham to taste like you used cloves.
Pat in GA
In the October 22 issue, Boots in Va was asking how to keep packaged salad
fresh. I treat packaged salad greens as I do lettuce. I use a salad spinner and
keep the greens in it in the refrigerator until use. Lasts much longer. Hope
this helps.
Marilyn in NC
Nancy, too you a huge thank you for all the work and time that it takes for
this tremendous newsletter. Like everyone else has said this is the best of the
best. Sunshine in South Texas thank you for the turtle candy recipe. I will make
them this year as I did last year. Boots in VA check the date on the salad bag
and don't close the bag of salad that might be what makes it go bad so quickly.
The one that I buy the date is in the upper right corner. I make sure that we
will eat it before the date. My husband and I eat salad at lunch and dinner.
Before he started to work out of our house I had a salad at lunch. I learned the
hard way to check the date and not to close. My refrigerator has a crisper for
produce and it has a humidity adjustment just for that area and I do let just a
small amount in. Everyone have a great week. Again Nancy thank you for all your
work.
Susie Indy
As as avid reader of your web site, I always enjoy the stories people
sometimes share when submitting their recipes. It's very heartwarming to read
when it's a family tradition of passed down recipes or the memories of a
something made by someone special in their lives. And since the submissions are
from all over, I can travel world-wide via my computer with no visa required. I
do have a request if anyone can help me. While taking a weekend trip to east
Texas, I stopped in a small town and took a stroll through the shops around the
town square. In one of the shops, they had a counter where you could buy
handmade fudge. Was allowed to sample the "pumpkin" fudge and wow - what a
flavor! The fudge was white in color, smooth and creamy texture with a very
distinct pumpkin flavor but not overpowering. I came home and tried searching
the web for pumpkin fudge recipes, but all I could find were ones that contained
canned pumpkin. I tried a few recipes, but nothing came even close to what I
tasted in that wonderful shop. Does anyone have a recipe for white pumpkin fudge
or know of a web site that may have a recipe? Any help with this endeavor is
greatly appreciated.
Magpie from San Antonio, TX
Kim, I had to smile when I read your message about using your nose to cook. I
also used to do this--until I got a virus that lasted 3 weeks and caused me to
lose my sense of smell and taste. What a handicap! No one realizes what a loss
it is. That was 3 years ago and it's not returned. (And I caught it from my
cardiologist in a routine yearly check-up. In other words, I went in as a well
woman and came home sick from a visit to my friendly physician!)
I do miss my nose for cooking. I never taste while cooking, which my mother
can't believe. I've learned to under salt rather than the opposite as I couldn't
taste it anyway.
Here's to keeping your nose to the grindstone!
Bunnie in Southern California
Hi Everyone! In the October 19 newsletter (I am a bit late in reading my
newsletters lately!!) Peg. Clifton had a recipe for Crescent Rolls which I would
like to try. The recipe calls for "1 envelope Fleishmans Yeast". The 1 envelope
is equivalent to how many teaspoons or tablespoons? I do not live in the United
States (I live in Jordan) so I need to know its equivalent. Thanks! Nancy,
thanks for all your great effort.
Maha
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 depending 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.
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
Nancy, if you don't publish this please let Donna know, I am so sorry for
your loss. I know that being married for that long of a time that you do feel a
tremendous loss. We have been married for 37 years and now it is just the 2 of
us and when he travels for work I miss him so much. I have a feeling that you
have a great number of friends, in your home town, and in this newsletter that
will be a great support for you. Co-works, grandkids, church and activities can
help during the day but I do know the hardest time is at night. A lot of the
time when my husband is gone is when I will read the email. I am lucky person to
have my grandkids in the same town as I. I get to see them at least 3 times a
week and some weeks 4 times. I have a granddaughter that is 3 and we have such a
tremendous bond between the 2 of us that no one can take away. The first 9
months of her life my husband and I raised her and her older sister. Her older
sister could and was a first class pill but so 1,000 times better now. I must
go. Nancy you either way that you deliver this to Donna. Donna have a tremendous
weekend and Nancy thanks a ton.
Susie Indy
Hi Nancy,
First let me say that the October 22nd newsletter is awesome. Such variety
and great sounding recipes. My heart goes out to Donna, whose husband was
killed in a car accident. I'm so sorry for her pain. I, too, have
found that your newsletter helps in times of stress. As for the pudding
recipe, my mother-in-law each Christmas would make an English pudding, like a
fruitcake, and she would mix all ingredients into a ball, wrap in a linen cloth
and put in a large pot to boil. Then she would put it in a cool place to
"ripen". She served it with white sauce. She got this recipe from
her mother-in-law who was born in England. Your readers really came
through with her butterscotch pie, so I'm hoping someone will again with this
pudding recipe. It's a job to make, but unique. Isn't it awesome
that you have readers all over the world! Thanks again and I hope you are
feeling well. Doris in Southern IN
http://www.nancyskitchen.com
