In our local paper a couple of years ago it stated
that if you covered your crabmeat with milk before
freezing it would keep without getting a strong taste. I have done this
and found it to work for me.
Mary Jo from MD.
Thanks to Kathy in Alabama for the
pepper hash recipe. It came out great. Just the way I remembered.
Phyllis G
Chicken and Noodles
4 pieces boneless skinless chicken breast
handful of minature carrots
1 or 2 celery stocks
1 medium onion peeled quartered
4 or more cups water
1 heaping teaspoon chicken bouillon granules low sodium
1 8 oz. pkg. noodles, any kind
Use large enough sauce pan or everyday pan. Cook until chicken is done and no
pink at all and cool. When the chicken is cool I take to forks shred the meat.
When it is time to start dinner I will drain the broth from the vegetable and
put it in a sauce pan and add the noodles and about half way through the cooking
I will add the chicken to warm it up. It could not get any easier than that. You
can cook the liquid off or can thicken up the liquid either way it is good.
Susie Indy
This recipe came from some handwritten recipes my
mother had saved in a shoe box. I hope this is similar to the recipe that SM in
San Antonio wanted. We usually make this at Thanksgiving.
Carrot-Pineapple Cake
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1-3/4 cups white sugar
1 cup vegetable oil
6 eggs, separated (save the whites in a separate bowl)
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts or pecans
1 (8 ounce) can crushed pineapple, drained
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Mix flour, baking soda, baking powder, salt and
cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix
with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
Beat egg whites with electric mixer until stiff peaks form, gently fold egg
whites into cake mixture just until mixed well.
Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic,
the center will sink a little. Allow to cool.
To make the frosting: Cream the butter and cream cheese until smooth. Add the
confectioners sugar and beat until creamy.
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar
NOTE: If you didn't want to frost this cake you could bake it in a tube pan and
just leave it plain or duct it with powdered sugar. Baking time would be longer
if baked in a tube pan because of the thickness of the cake...Probably I hour to
1 1/2 hours would be enough.
Kathy in Alabama
The temperature for the white fruitcake should be 275
degrees (not 375 degrees).
Sorry. Doris in CA
Hi there Nancy, I guess this is the most assorted
group of people on a newsletter. It is so much fun reading all the TNT recipes
and using them. Makes life a whole lot better for everyone and I have met some
terrific friends .
About these crock pots questions. I have two of
them and they are both West Bends. They can be started on your stove and then
moved to the bottom hot plate to slow cook. I brown my meat, add the rest of the
ingredients and then put it on the hot plate which I have started to heat. They
are easy to wash and the pot is also dishwasher safe, West Bend does have a site
on the internet so you can see them and you can buy them also.
I have a 4 qt. and a 6qt, one and they are both about
23-25 years old. I can't seem to find them in stores in my area of Florida, but
they sell them at Tomlinson's Warehouses in N. Carolina.
Why West Bend doesn't have them in chain stores is a mystery to me as I am sure
they would sell. Thought maybe this little bit of info would assist a few of
those with questions about crock pots. Try a West Bend, they are great !!!
Luanne, Fl
Zelda from Grand Prairie, Texas sent in a recipe for
sugar cookies. They are refrigerator cookies and that reminded me that it is
hard to find recipes for various kinds of refrigerator cookies. I would love to
have refrigerator cookies in my recipe box. Any takers? Thanks so much for a
great newsletter. I look forward to this newsletter everyday.
Joan, San Antonio, Texas
Dear Nancy,
Judy in Cocoa, Fl in the Oct. 25th newsletter asked what she could do with
squash. I too have an abundance and use it in place of pumpkin. I also cook it
and package it in freezer bags and freeze it for use later. Works great.
Karen in SD
Hi Nancy,
Recently I sent in a website for Melody in NJ from the Oct 22 newsletter who
requested newsletter recipes from Jamaica. The
website was inadvertently left out. It's at.....
Jamaica Website
Thanks so much for all your hard work. Your website is so appreciated and
enjoyed very much.
Hugs to you and keep up the great work!
Angie in Texas
HI Nancy continuing to enjoy your newsletter and try
as many recipes as I can. Keep up the good work.
Recipe for Barbara in N.C. looking for a recipe from Applebees, this is not
their recipe but it very well might very similar and so easy to prepare.
Chocolate Mess
1 package chocolate cake mix
2 cups sour cream
3/4 cup oil
4 eggs
1 Cup water
cooking spray
1 (3 oz. pkg.) instant chocolate pudding
6 ounces chocolate chips
Spray crock pot lightly with cooking spray. Mix first six ingredients thoroughly
and then add the chocolate pudding mixing thoroughly again, fold in the
chocolate chips and pour into the crock pot and pat the mixture until evenly
distributed. Cook on low for 6 to 8 hours DO NOT LIFT THE LID. Spoon into
individual bowls and top with vanilla ice cream or whipped topping.
I used applesauce instead of the oil. Also you can use any kind of chocolate
cake mix, even low fat and also low sugar pudding. Doesn't matter for the
outcome of the dessert. I imagine you could experiment with flavors also and get
a good result. I tried lemon and it didn't work very well.
I used mine after 7 hours but I think it was done before and I didn't realize it
because I could see some bubbles in the middle that made it look like it was not
done in the middle but it was.
And also for Stacy looking for a recipe for white chocolate and red and green
peppermint. There is no specific recipe and I have been making this for the past
25 yrs. If you live close to a Candy Making Store you can buy the peppermint in
1 lb. bags. I melt a 2 1/2 lb. pkg of Giradelle (sp?) white chocolate at Sam's
in a large bowl or measuring cup stirring it about every minute. Melt the
chocolate which you should break up in small pieces or if you get it at the
Candy Store it will be the dots and you can buy it by the lb. When chocolate is
melted remove from microwave add the peppermint and stir until well distributed
and then spread it out on a long strip of wax paper until it is set. Break it up
in pieces. That is all there is to it. Does not take very long. I DO NOT
recommend that you break up candy canes because you only get a mess, it is not
pretty but the taste is ok. I tried it myself and did not like it at all.
Good luck, June in Fla.
Hi Nancy and Siggy;
This is to answer the request made by Chris for more information on the
Baked Chicken recipe that I am trying to find. To
be honest, I have looked in my many cookbooks and at the library and came up
empty. I will do my best to describe this wonderful dish. It has both white and
dark meat chicken, cut up into pieces. The skin of the chicken is left on, but
doesn't have a rubbery feel or taste to it. That is why I believe the chicken
was seasoned, floured and briefly browned before it is baked. The sauce is
simple, yet extremely delicious. I believe that the seasonings are salt, pepper,
paprika, maybe seasoning salt too. It reminds me of fried chicken in a sauce.
The sauce is a thin, not thick. It is reddish brown in color. Does not have any
tomato in it at all. The reddish brown color is probably due to the paprika in
it. It's frustrating because something so simple should b e easy to solve and
duplicate. I would be ecstatic if I can find it. When I was able to get it at
Picadilly Cafeteria, it would remind me of Texas and the wonderful memories that
go along with that. I would love to try other baked chicken dishes if you would
be willing to share them. You can never have enough chicken recipes in my
opinion. Thank you for taking the time trying to locate this recipe. It means a
great deal to me. Take care.
Mary in Virginia
Hi
Nancy, the Jamaican rum cake recipe sent in by Kathy in Alabama is missing the
directions for the burnt sugar at the bottom. If you have this could you
add to the next newsletter? I would like to try this. Thanks again for all
you do getting all of us together. And a special prayer is in my heart for
Donna. Too many of us know what she feels and I want her to know that it will
get better for her.
That cat of yours sure is delightful handful isn't he?! Again many thanks.
Billie in Fl
Hi Nancy, I just wanted to submit an idea (not mine
originally LOL) for some of your readers. I have two daughters and one son and
what I did for their Christmas last year was to make them a FAMILY COOKBOOK. I
purchased three, three ring binders and covered them with material to fancy them
up a bit. I then filled with recipes that have been in our family for many, many
years. Each year I send them my favourite recipes, some new, some old and they
really enjoy having something in their kitchen to remind them of times in my
kitchen and their Grandmother's. For a final touch, I put a little insert
explaining the recipe " Tommy's favorite", etc. Hope this gives some new
Christmas ideas for everyone! Enjoy.
Julie from Vancouver Island
Here is a recipe for Four Layer Dessert. (I have
several different versions of the same thing, different names) Hope this is what
JH was looking for.
Four Layer Dessert
1st layer: 1 cup flour, 1/2 cup chopped pecans, 1/2 cup melted butter. Mix and
spread in 9x13 in pan. Bake at 350? for 15 min. Cool.
2nd layer: 8 oz. pkg. cream cheese (softened), 1 cup powdered sugar, 1 cup Cool
Whip, 1 tsp. vanilla. Mix together and spread over crust.
3rd layer: 1 large box chocolate instant pudding, 3 cups milk. Mix
well. Spread over layer 2
4th layer: 1 small Cool Whip. Spread over layer 3.
Sprinkle slivers of chocolate candy or chopped pecans on top.
Refrigerate.
Variation for layer 3: Use 4 oz. chocolate pudding and 4oz.vanilla
pudding. Can either mix together or layer one on top of the other.
Zelda from Grand Prairie, TX
Here is another recipe for a corn casserole given to me by a very dear friend
when I was teaching.
Corn Casserole
2 cans Shoe Peg corn, drained
8 oz. cream cheese
1/2 stick butter or margarine
5 tablespoons picante sauce
In saucepan, melt cream cheese, butter and picante sauce. Add corn, mix well.
Put in casserole dish. Bake at 350? for about 30 minutes.
Zelda from Grand Prairie, Tx
Hi Nancy,
Since we are discussing Meringues here I thought I
might get some help with mine. All of a sudden they seem to be shrinking. The
last time I made a lemon pie I used 4 eggs white to make the meringue. By the
time I got it out of the oven it barely covered my pie. I made sure that it
touched the side of the pie shell when I made it. Sure would like some help on
this.
Carole with an "E"
P.S. The last time I went to visit my daughter my grandcat" Smokey" snuck a
hazelnut into my suitcase. It was the nicest surprise when I got home.
This is for JH who was looking for a dessert with a
nut crust and chocolate pudding. I hope this is what he is looking for. We love
it.
Phyllis Knipp
TWO-TONED DESSERT
1st layer:
1 stick of melted margarine
1 cup flour
1/2 cup chopped nuts
Combine and pat into the bottom of a 9- x 12-inch pan. Bake at 350F
until brown (about 15 - 20 minutes). Cool.
2nd layer:
1 (8oz.) pkg. cream cheese
1 cup powdered sugar
1 c cool whip
Mix until smooth and spread on top of cooled first layer. Refrigerate
until it firms up, about a half hour.
3rd layer:
1 pkg. (4-serving size) vanilla instant pudding
1 pkg. (4-serving size) chocolate instant pudding
3 cups milk
Beat until thick and spread on top of first two layers.
4th layer:
Top with 1 (8 oz.) carton Cool Whip. Sprinkle with nuts if desired.
This is for jh
Chocolate Delight
2-small boxes instant chocolate pudding
1-8oz pkg cream cheese
1- stick butter or margarine
3- cups milk
1/2 cup nuts pieces
1/2 cup flour (sifted) plain
1-cup powered sugar
cool whip, medium size
9x13pan
1st layer melt butter mix well with flour and nuts bake at 350 until brown, cool
completely 2nd layer-mix cream cheese, sugar and 1 cup cool whip and spread over
crust 3rd layer-mix pudding with 3 cups milk and spread over cheese mixture
4th layer- cover with cool whip
George
for Joan in VA, here in Mexico we are using the cups
and spoons measures too. they are just the same as the one that are used in USA.
and for the weight measures remember this: what's the difference between a pound
of feathers and a pound of iron? both weight a pound, the difference is in the
volume. feathers a big batch and iron just a little bit. And for the equipment,
I will look for you a Mexican products page and send it to you later.
XOCHITL from Tepic, Nayarit, Mexico.
Jazzed-up Jell-o
Make Jell-o as directed, but instead of adding the cold water to set it,
substitute with the same amount of vanilla icecream instead. This is good with
orange jell-o, cherry, peach, etc.
Shelley from PA
For JH, I hope this is what you are looking for. Bon
App?it, Joan
Chocolate Cream Torte
1 3/4 cups cold milk
2 packages (4-serving size each) Chocolate or Chocolate Fudge Instant Pudding
2 container (8 oz.) Whipped Topping, thawed
1 prepared crust , ( recipe follows).
Pour cold milk into large mixing bowl. Add pudding mix. Beat with wire whisk
until well mixed. (Mixture will be thick.) Gently stir in whipped topping. Spoon
into cool crust. Top wit remaining cool whip. Sprinkle with finely chopped
walnuts (optional)
Crust:
1 cup flour
1/2 cup butter ( soft)
1/2 cup finely chopped walnuts
Mix together, pat in 13x9 lightly greased pan. Bake at 375? 15 minutes.
NO-COOK BON BON TIPS
Hi, Nancy,
Siggy contacted Lauren Bacall (my cat) on CATNET this morning and explained with
perfectly catly arrogance and logic that he messed with your computer on the
24th because he wasn't the main focus of your interruptive and very annoying
phone conversation; and, furthermore, he feels absolutely no remorse!
Here are some useful tips which have proved very flavor and texture enhancing
when making no-cook fondant:
If your mixer comes with dough hooks, use them for kneading the candy.
Add 1/2 cup powdered milk for each pound of powdered sugar. This is especially
true for peanut butter balls.
Allow the fondant to ripen and mellow in a tightly closed container for a week
before dipping. Keep in refrigerator.
These tips also apply to commercially manufactured powdered sugar substitutes.
Diane in Milwaukee
Comment: I replaced the mouse today with an optical
one. I left to do errands and he had this one turned over but because it
is an optical one there is no mouse ball to steal.
Nancy
Like Bunnie in Southern California I too lost taste
and smell with a virus about a year and a half ago.
It has been hard on me as I love to cook and try new recipes. My doctor says I
might get some of it back but there is a good chance that I won't. I am trying
to see the silver lining in this problem. I should reach for the carrot sticks
instead of the chocolate chip cookies, order the fish instead of the Beef
Wellington from the menu, but I usually don't. My husband has been no help with
tasting and critiquing new recipes. He says "it's good. or It's OK." I have to
really work at it to get any constructive information from him. Margo/Boston
This is for Ronnie and his note expecting your staff
to correct his mistakes. Thank you so much for the belly laugh you gave me.
Nancy I know that your kitty Siggy is one smart cat but the mental image of
Siggy sitting there fixing the bad grammar, bad habits and laziness of typers
was so funny it brought tears to my eyes.
I also wanted to pass along a tip I found. When I print out recipe cards I
always hate it when I would have to type 350 degrees or whatever temperature it
was supposed to be cooked at. It always takes up too much room on the card and I
would end up leaving off the word degree. Well there is a way on the computer to
put in the degree sign as ? You simply hold down the alt key and type in 0 1 7
6. The numbers have to be typed on the number keypad located on the right side
of the keyboard and NOT the numbers located above the letter part of the
keyboard. It's a small thing but I have found it quite helpful to me.
Donna in Kansas
Comment
I guess Siggy is part of my staff, LOL.
Nancy
For Betty Turner, Georgia,
No Betty, I do not know who made the pressure cooker.
I will have to find it in storage to find out. My grandmother gave it to my mom
and my mom passed it down to me. I figured that it was too old to find any
"parts" for it. Thank you for the information.
Nancy, I have another question for anyone who might help me. I have started the
Amish Friendship Fruit Starter. I have made two cakes, which everyone loved, and
fed the fruit to continue on. My question is this, the "starter" now has a
bubbly foam (only way I know of describing it) on the top. When I stir it, it is
like bubbles from water getting ready to boil. More of the bubbles rise to the
top. Is the starter still good? I really hate to through it out, however I don't
want to make anyone sick either. I live in South Texas and it has been in the
90's with heat indexes of 106-108. My house is air-conditioned of course, but it
still has really been warm and humid. Would this have affected the starter? Any
help on this would be appreciated.
Debbie M
Hi All:
I was just looking through some different links while trying to find something
in particular and came across a web site that sells something called
Texas Pecan Cakes. I never heard of them before so
I'm not quite sure what they are. The picture reminded me of a round fruitcake.
I was wondering if anyone had a recipe for Texas Pecan Cakes and if you do, can
you tell me if you have to make it with all the cherries, etc. in it? It looks
good and I love pecans. Thank you in advance for your help.
Sheri in Ohio
I am looking for a 7 layer bar
cookie like the one on the can of Eagle Brand Milk. The one I am looking
for has a "gooeyier "crust than the graham cracker crust on the can. Thanks,
Nancy thanks for all you do. I enjoy your web site.
Panny in Bedford, Texas
In reply to Doris in Southern IN. October 22
newsletter.
Boiled Christmas Pudding (The Australian Way)
Firstly, prepare the pudding cloth. Buy 50 cm X 122cm wide unbleached calico cut
it in half: trim to give 2 square cloths. Soak calico in cold water overnight.
Next day, boil calico for 20 minutes then rinse. On the day of making pudding,
dip the prepared cloth into boiling water, using rubber gloves to protect hands,
wring excess water from cloth. Spread hot cloth on bench, quickly rub 1/3 cup
plain flour into cloth to cover an area about 38 cm in diameter, leaving flour
thicker in the center of cloth where the 'skin on the pudding will need to be
thickest.
1-1/2 cups plain flour
2 teaspoons ground mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
3 cups fresh white breadcrumbs
185g (6 oz) butter
1 cup brown sugar
375g (12 oz) sultanas
250g (8 oz) raisins
250g (8 oz) currants
90g (3 oz) chopped mixed peel
grated rind and juice of 1 orange
2 eggs, beaten
1/2 cup pale ale or beer
Sift the flour and spices into a bowl, add the breadcrumbs, then rub in the
butter. Stir in the sugar, add the remaining ingredients and mix thoroughly.
Place prepared cloth into a medium sizes bowl, place mixture in center, using
the bowl to stop mixture from spreading. Gather ends of cloth, lift pudding out
of bowl, pat into round shape with hands. Tie cloth securely with wet string, as
close to the mixture as possible ( I do not use nylon string as it tends to
stretch and allows water into the pudding.) Tie a loop
in string to make it easier to lift from water and for hanging later. There must
be enough water in the boiler to allow the pudding to move freely and the water
should be deep enough for the pudding to float at all times. Christmas Pudding
improves with age as it allows the mixture to mature. I usually make this 3 to 4
months before Christmas and hang the pudding in my kitchen where it can get a
breeze. By hanging the pudding it also stops any mould forming.
To serve, steam the pudding again for 2 ~ 2 1/2 hours. Turn onto a warmed
serving dish. Pour over 2 ~ 3 tablespoons of warmed brandy and ignite. Top with
a sprig of holly and serve with cream or Brandy Butter. Serves 8 to
10.
Brandy Butter
185g (6 oz) unsalted butter
3/4 cup castor sugar
3 - 4 tablespoons brandy
Cream the butter until soft then gradually add the sugar and brandy, beating
thoroughly with each addition. Chill until firm. Serves 8 -10.
Sago Plum Pudding
1 cup sultanas
1 cup chopped dates
1/2 cup chopped raisins
1/4 cup chopped red glace cherries
2 tablespoons mixed peel
2 tablespoons brandy
375 ml full cream milk
1/2 cup sago
60g butter
1 cup firmly packed brown sugar
1 1/4 cups golden syrup
2 eggs
4 cups white breadcrumbs
1/2 cup bicarbonate of soda
1 teaspoon mixed spice
Combine dry fruit, peel and brandy in a bowl. Cover and stand overnight. Bring
milk to boiling point in large saucepan, then pour over sago in a separate bowl.
Cool to room temperature, stirring occasionally. Cover bowl and refrigerate
overnight.
Grease a 10 cup capacity heatproof bowl, line base with greaseproof paper, then
grease paper. Beat butter, sugar and syrup in a bowl with an electric mixer
until smooth. Add eggs, one at a time, and beat until combined. Stir in fruit
mixture, sago mixture, breadcrumbs, sifted soda and mixed spice. Spoon mixture
into prepared pudding steamer or basin, cover with a tight fitting lid or
greaseproof paper and a sheet of foil and secure firmly with wet string.
Carefully lower the basin into a large, deep pan containing enough boiling water
to come halfway up the side of steamer. Boil pudding for 4 hours, replenishing
pan, as required, with boiling water. Remove steamer from pan and stand pudding
in basin for 5 - 10 minutes before turning onto a serving dish.
Serves 8 - 10
Pudding can be cooked up to 2 weeks ahead. Remove pudding from steamer, cool and
wrap in plastic wrap then into a freezer bag and keep refrigerated. To reheat,
return the unwrapped pudding to greased pudding basin, cover with lid and boil
in a deep pan of boiling water for 1 hour. Or, reheat whole pudding in
microwave, on medium, for 5 - 7 minutes. Allow to stand for 5 minutes before
cutting.
In response to Maha of Jordon regarding yeast
question in the Oct. 25 letter. RapidRise yeast package
equals 2-1/4 teaspoons. I imagine regular yeast is the same. Garcia from
Napoleon, Ohio
This is for Angelia WI on yesterday newsletter
(X-25-04), Angela, here in Mexcio it is not easy to find candied fruits for
Fruit cake, so what I have done is use dried apples, apricots, peaches, and so
on instead of the candied fruits and my fruitcakes have turn out delicious. Hope
this helps you.
XOCHITL, from Tepic, Nayarit, Mexico
Enjoying the wonderful newsletter, here is a muffin
recipe that calls for no eggs.
Ginger Raisin Muffins
1/4 cup soft shortening
1/2 cup of brown sugar
1tsp salt
1/2 cup milk and molasses
1 cup raisins
1 tbsp baking powder
2 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg
1 cup whole wheat flour
1 cup all purpose flour
In bowl cream shortening, with sugar, salt .Mix in molasses and milk. Add
remaining flour and spices and baking powder, stir in raisins. Spoon into muffin
tins, lined with baking cups. Bake at 350 for 20 mins.
Cindy Riley , Ont, Canada
cindy riley
Sweet popcorn
Melt 3 or 4 squares of white almond bark. Pop a bag of microwave popcorn and
pour the melted almond bark over the popped popcorn and shake well.
Joan in Ar
Hi Nancy, this is for Gail in Winnfield
regarding the cabbage rolls. There is just my
husband and myself, but I still cannot resist making cabbage rolls. I make them
as usual and place them on a baking tray that I put in the freezer. When they
are frozen I place them in a freezer bag ready for company! I usually have
ground beef (which I make into meatballs) and cabbage pieces (chopped) left so
what I do is place them in a large pot and add tomatoes with the cabbage roll
leftovers (I sometimes add some leftover tomato sauce to the soup). Serve with a
big dab of sour cream with fresh bread. Hope you enjoy this as it is one of our
favorites on a cold winter day.
Julie, Vancouver Island
Responses to the October 25 newsletter (from Cherie
in TX)
To Maha in Jordan
About measurements for Yeast Package
Just happened to have a package of Fleishman's yeast in the fridge. It says that
1 package of yeast contains 1/4 ounce (7 g) or about 2 1/4 teaspoon.
To Stefanie in the Caribbean
About soft waffles
I've always read that your waffle iron needs to be really hot before you pour in
the batter. You want to sort of "sear" the outside while the inside gets
"steamed". Also, make sure you let the iron come back up to temperature between
waffles. The first one may not be the best one. Also, if you want to serve them
all at once -- put them in a 200 degree F oven to stay warm while you cook the
others.
To Joan in VA
About metric measurements.
You are right when you state that elsewhere they measure by weight. Commercial
bakers here in the US do the same thing. To do it by weight, just buy a good
kitchen scale. These usually have a switch that lets you toggle between US and
metric measurements.
Also, I just recently bought a set of white plastic measuring cups and spoons
from Target that had US and metric equivalents on them (don't know the brand,
they are white and they came on a big white ring).
Anyway, here are the measurements that came on the spoons/cups. 1/4 tsp=1.25 ml;
1/3 tsp=1.65 ml; 1/2 tsp=2.5 ml; 1 tsp=5 ml; 1/2 tbsp=7.5 ml; 1 tbsp=15 ml; 1/4
cup=60 ml; 1/3 cup=80 ml; 1/2 cup=120 ml; 3/4 cup=180 ml; 1 cup=240 ml.
In the Oct. 25th newsletter, JH requested a layered
dessert recipe. Years ago (at least 20!) the following recipe was "making the
rounds" at a lot of Air Force wives get-togethers. I sampled a coconut version
and had to have the recipe - made it several times for my husband and it became
one of his all-time favorites - it is really tasty and fills a large pan, so it
can serve a crowd (if you want to share any!). I have eaten the same recipe but
in different "flavors", so I think of it as a recipe guide that can be
personalized according to your taste. Enjoy.
"Pick Your Flavor" Torte
Crust: 1 cup flour
1/2 cup (1 stick) butter
2 TB sugar
1/2 cup chopped pecans
Mix together and press into a 9 x 13 pan. Bake 12 mins at 350. Cool.
Topping: 8 oz pac cream cheese
1 cup powdered sugar
1 cup Cool Whip (for those who can't get Cool Whip, I'm sure whipped cream would
probably work just as well)
Combine the cream cheese and the sugar, fold in Cool Whip. Spread on top of
cooled crust.
Custard: 2 small boxes of instant pudding (pick your favorite flavor -
chocolate, coconut cream, lemon, butterscotch, etc.). Prepare with 3 cups milk.
Pour over cream cheese layer.
Spread another cup of Cool Whip over the custard. Decorate as desired, sprinkle
coconut on a "coconut torte", chopped nuts (on any of the flavors), maybe some
chocolate curls on a "chocolate torte" - or just the Cool Whip. Be sure to chill
it at least a few hours - even overnight - the flavors will blend and be really
yummy! Serves 12 (if shared!)
Jo Ann in Georgia
Nancy in regards to this message:
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
There is a website
Metric Sucks that you can type in whatever measure you need to have
"translated" and it will do it for you. It may help you to use the means of
measure you have on hand till you can get "switched" over.
Jennifer, Leon Valley, TX
I am looking for two recipes. One is a
lime Jell-O recipe. It has lime Jell-O, pineapple,
cream cheese and evaporated milk. My mother used to make it all the time and I
can't find her recipe. I don't know how much of the ingredients to use. Can
anyone help?
The other is - an oriental broccoli slaw recipe with
Chinese noodles and nuts and broccoli slaw and some
type of vinegar dressing.
Any help would be appreciated.
Thanks a lot.
Doris in Pittsburgh, PA
This is for Dee in GA in the Oct 25 newsletter about
her "puffy" cut out cookies. Probably she is doing
nothing wrong if she is following her recipe. I bet she is rolling her cookie
dough too thick. This will cause them to puff up and lose their shape.
Conversely too thin will result in a fragile and too crispy cookie. My other
suggestion is if she is using a sugar cookie recipe switch to a richer
shortbread cookie dough. Good Luck and keep experimenting with the rolled out
thickness until the cookies are just right
Elizabeth the Baker.
Dear Nancy,
I have just recently joined and enjoy the newsletter. I have been advised to
keep a closer watch on my cholesterol level. I am
requesting some easy recipes for preparing fish, perch,
salmon etc.... please.
Thank you, Mary
I am looking for an easy recipe for
banana bread.
sincerely, Mountain Mama
Joyce requested this recipe in the Oct. 20
newsletter.
Nell in VA.
Fresh Apple Cake
2 cups sugar
3/4 cup vegetable oil
2 tsp. vanilla
4 eggs
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. allspice
1 1/2 tsp. cinnamon
3 cups thinly sliced apples
1 cup chopped black walnuts
Preheat oven to 325 degrees.
Mix sugar and oil in mixer bowl, beat in eggs, one at a time. Add vanilla. Add
sifted dry ingredients (save 1/4 cup flour mix to mix with nuts). Add apples,
beating on low until well blended. Add walnuts with last of flour mixture. Pour
into tube pan. Bake 1 hr. 15 min. at 325 deg.
Carmel Icing:
1 stick butter or margarine
2 cups light brown sugar
1/2 cup canned Pet milk
Melt butter, add sugar and milk. Bring to a boil stirring constantly, and boil 2
1/2 minutes. Cool cake and icing before putting icing on cake.
NOTE: I sometime bake this in a 9x13-inch pan and bake for about 1 hour or until
it tests done with toothpick. I then pour icing over cake in the pan.
This is my mothers recipe for baked apples.
Slice apples in thin slices and place in 8 x 8 pan. As many as you want. I use
McIntosh apples. Sprinkle with sugar to taste. (I use Splenda)
Mix together the following:
2/3 cup Oatmeal(quick)
2/3 cup brown sugar
1/2 cup flour
1/2 cup Crisco
Place topping over apples. Sprinkle with red hots to taste. Add 1/2 cup water .
Bake 350 for 30 minutes or till browned.
Enjoy, Genie
I just want to tell Jean that I freeze imitation crab
meat all the time and its fine. Also ,could someone tell me what section of
store I can get paraffin.
Judi
A few years ago I was in a German restaurant in
Wisconsin They had the most tasty sauerkraut balls served as appetizers. I have
been looking a recipe similar to this for years with no luck.
Does anyone out there have a recipe for them?
Rosemary
Hi Nancy,
I'm looking for a copycat recipe for a recipe from the restaurant chain Big Boy,
it is there seasoning salt. I have searched the internet to no avail and would
like to know if anyone might have it.
Thank you, Melinda in Michigan
This is in response to the person that wanted to be
able to print recipe cards. I found some 4x6 printable index cards at OfficeMax.
I just type my recipes into Microsoft Word (in a nice neat format) and print
them on the cards. There are two cards per sheet and are perforated for easy
separating. So far works great for me, I have about 150 recipes that I have
typed up and put on these cards and put in a index card box. Seems to work great
for me. You can even put in a picture if you would like to.
Bambi
After placing meringue on your pie, sprinkle a small
amount of sugar over the top. It not only enhances the flavor, but will keep the
meringue from sticking to your knife and make cutting your pie much easier.
vera
Tomato Gravy
Tomato bouillon can be added to a basic white sauce to make a wonderfully
flavored gravy.
...vera
Dear Nancy:
Loved the cat story. Too bad you can't get a film of your cat catching that
MOUSE haha. Should get the "Mouse Catcher of the Year" award. Ok, so a cat has
got to do what a cat was born for, catch mousses, RIGHT? Better get a cage for
your mouse or Siggy will just get it again :~)
bye; Jean H.
p.s. love your newsletter.
Good morning to all!!! I am in very high hopes that
someone might have a wheat roll recipe, an easy one would be great! I am ready
for the holiday cooking. I check this newsletter out everyday and find at least
one thing a day that I'd like to try. Keep them coming!
LE
In today's edition, Oct.25th, you had the
Cream Cheese Corn recipe your friend made. I do
this with just a can of corn and maybe 3 tbs. of cream cheese. Then I add some
chili powder to it. Absolutely, delicious. I also would like to suggest that
using Almond Bark for dipping candy and cookies, seems to me to be easier than
using chocolate pieces and paraffin. The bark melts in the microwave and is so
easy to handle. Some of the "older" recipes should be up graded to modern times
as there are now so many new items on the market that make life easier for all
of us. Just a thought from an old cook who looks for new ways to do things.
We are all grateful we have you !!!
Luanne--Fl.
This is for Mike in the October 22, 2004, newsletter.
Scurvy is mainly caused by a lack of fruit, i.e., oranges mostly (vitamin-C).
Also, you can make up something really simple that would freeze really good like
goulash: 4 c. macaroni, 3 c. spaghetti sauce, 1 pound ground beef, and about 1/2
cup of green peppers. This can easily be doubled or tripled. Freeze in meal-size
containers.
Dayna
I bought what I thought was a pumpkin because I liked
the looks of it. It was called a "peach pumpkin" by the farmers market vendor
and is indeed a pale peach color, and is lumpy and bumpy and looks squash-like.
I have seen similar shaped pumpkins also called Cinderella pumpkins. I wonder if
I have a squash that I can cook. Anyone have any knowledge about these? My
family enjoys butternut and acorn squash.
Thanks for any help.
Karin/No. Carolina
This is for Maha in Jordan with her request for
amount of yeast in Crescent Rolls that I sent in. I envelope yeast is equal to 2
and 1/4 tsp. I hope this helps her. I enjoy your site so much!
Peg L-Clifton Springs,NY
This is in response to Maha, from Jordon, who wrote
in to the October 25 newsletter, and wanted to know how much an envelope of
Fleischmann's Yeast is. A package of yeast is equal to 2-1/4 TEASPOONS of Yeast.
If anyone buys yeast in bulk, I recommend getting a yeast spoon. They are
available through King Arthur's Flour Baking Catalog, either from the catalog,
or over the internet. The yeast spoon is the size of 2 1/4 teaspoons, so you can
easily convert your recipes.
Josie-Lynn in Georgia
Hi Nancy
You asked for favorite recipes for baked ham, I got this recipe a long time ago
from a Martha Stewart Magazine and it is now my all time favorite. Everyone
always asks for the recipe.
Baked Ham Martha Stewarts recipe
Semi Boneless ham, any size you want. Cook 15 minutes per pound. Oven temp 325.
Cut the rind off but leave the fat and score the fat. Put clove in center of
each square. Pack brown sugar on top of ham, up to 2 cups.
Bake until brown sugar starts to fall off and melt. This takes about 20 minutes.
Pour 1 can of Coke or Pepsi (NOT DIET!!) over top of ham. Mix with brown sugar
in bottom of pan and baste in 20 minutes.
Drain 1 regular size can of pineapple, save the juice. Mix the juice with 1 cup
sweet concord wine (I use Morgan David) and pour over ham. Baste every 15
minutes.
15 minutes before done put pineapple slices with maraschino cherry on ham with
toothpick. Baste well, done when pineapple is glazed.
Enjoy!!! Peg L. Clifton Springs,NY
For the lady in Cocoa, Fl. most yellow squash with
the hard surface can be used just like pumpkin. I make pies out of my winter
squash. Their is also a yellow winter squash that is called spaghetti squash.
This you slice, remove the seeds, boil in lightly salted water, then take a fork
and pull the squash meat into a bowl. It is just like spaghetti. I usually serve
as a vegetable side dish. Some people add brown sugar and butter on the top of
the squash. The green hard winter squash, you cut in half, take out seeds, bake
in 350 degree oven in a pan w ith about 1 inch water, up to an hour. You can
check to see if the inside is tender to see if it is done. You can add butter,
brown sugar, or maple syrup inside to serve. Some people quarter and serve
slices, or just serve one half . Most winter squash will keep months, if you put
in a cool dry place. It is like a sweet potatoe, it will keep a long time. Hope
this helps!
Betty Turner. Georgia
Nancy,
In reply to Abby on the 10/15 newsletter for soup recipes, this one is a
favorite in my home and I hope everyone will enjoy these as much as we do.
Cream of Potato soup:
10 to 12 cooking potatoes, peeled and cubed (little larger than bite sized)
1 can cream of mushroom soup
1 can cream of celery soup
1 medium onion, peeled and diced (or you may use 1 can cream of onion soup)
1 can evaporated milk
1 stick butter or margarine
2 pkgs. cream cheese
salt and pepper to taste
1 decent sized soup pot, as this will make a whole lot
Place potatoes and chopped onions in soup pot, fill with water to just UNDER the
level
of potatoes, cook until tender. While potatoes and onions are cooking you will
need to mix these next ingredients in a separate bowl, a whisk works best for
this part, start by softening the cream cheese in the microwave, be careful
cause this can get very hot and pop in this process, whisk until smooth and
creamy. (make sure you do this or soup will be lumpy instead of smooth). Mix in
the 2 cans of soup and whisk as well till smooth again (if using the cream of
onion, add at this time also) set aside.
When the potatoes and onions are done, do not drain, water should be boiled
around a 2 to 3 inch margin under potatoes, add stick of butter and let melt,
add can of evaporated milk and mix well with a wooden spoon, now add soup
mixture and stir again. This is a very thick, rich and hearty soup, but you can
make a little thinner with water if you like. Eat and enjoy !
Variations: makes a great base for quite a few different chowders as well, these
are some that I have tried at home, feel free to make your own, but please share
back, as I would like to try them too.
Cream of Potato and garlic soup:
use app. 2 tbsp of minced garlic, I use the store bought kind, mix in the cream
cheese and soup mixture well, add to the cooked potatoes
Corn and Ham chowder:
1/2 pkg frozen corn, you may want to add this during the last 5 to 6 minutes
cooking time of the potatoes
3/4 to 1 cup cubed ham, I add this at the end process and let stand about 5
minutes before serving
Potato and Broccoli cheese soup:
1 pkg frozen or fresh broccoli, we like the florets better, cook this with the
potatoes and onions
1 lb Velveeta or any other Velveeta type cheese that you like, melt this in
microwave and add to the cream cheese and soup mixture, whisk well to prevent
lumping of soup
Baked Potato soup:
add 1 cup cooked crisp and crumbled bacon after mixing all ingredients in soup
pot
1/4 cup chopped, dried chives
shredded cheese for topping
sour cream used as a dollop before serving
Clam Chowder:
use 1 can of chopped clams with juices, leave juice in for more clam taste at
end of soup process (after adding soup mixture to potatoes) stir well to
incorporate flavors in soup
all the above may be served with some hot buttery rolls, or a toasted garlic
French bread, or just crackers. add a salad for a very satisfying, well rounded
meal. Just however you choose will do. My husband says Campbell soup ain't got
nothing on this stuff, lol.
Dakota, in West Virginia
This is for Dee in GA in the Oct 25 newsletter about
her "puffy" cut out cookies. Probably she is doing nothing wrong if she is
following her recipe. I bet she is rolling her cookie dough too thick. This will
cause them to puff up and lose their shape. Conversely too thin will result in a
fragile and too crispy cookie. My other suggestion is if she is using a sugar
cookie recipe switch to a richer shortbread cookie dough. Good Luck and keep
experimenting with the rolled out thickness until the cookies are just right.
Elizabeth the Baker.
To Pat in GA
I'm interest in the Coca Cola w/ Ham in crock pot recipe. Would you post that
recipe for me? Thanks.
Barbara in NY
I'm hoping someone can help me find a recipe for
seafood gumbo. My son-in-law tried the one at his local crabshack in Las Vegas,
and is driving me nuts to learn how to make it. He said that the only seafood
used in it was shrimp and crab. Please, if anyone can help me, i would
appreciate it. Love this site! Thanks to all who respond to my dilema
Jana from NV.
Egg Drop Soup
2 cups chicken broth (either use 2 cans broth which is supposed to be diluted or
add a teaspoon of chicken base or bouillon (in which case omit salt)
1 green onion, sliced very thinly
3 eggs, well beaten
1 or 2 drops soy sauce
Bring broth and soy sauce to a boil. Drip well beaten eggs into boiling broth,
whisking all the time. Check for seasoning. Add salt if necessary. Put thinly
sliced green onion in bottom of bowls and ladle soup over the onion. Serve very
hot.
Heather
Hi friends, thanks to all who replied to my request
for help in keeping my salad greens fresh. At Costco last Saturday I purchased
this giant bag of salad, cheaper than the small bag I was buying in the
supermarket. I washed it, put it in zip loc bags with paper towels, will let you
know how it kept. Thanks so much to Nancy and all of our recipe friends.
Boots in Va.
Hi Nancy , Thanks for all your hard work each day.
Here is some metric conversions for Joan in Va who was asking about it in the
Oct, 25, 2004 newsletter.
Capacity
1/5 teaspoon = 1 ml
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 fluid oz. = 30 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
Weight
1 oz. = 28 grams
1 pound = 454 grams
I don't use a scale , just a plastic or glass measuring cup that has both metric
and standard on it. I use to measure wet and dry ingredients.
Cindy Riley,Ont, Canada
Hi Nancy this is for JH who in the October 25
newsletter said "I am looking for a dessert that has a crust with nuts that is
layered by chocolate pudding and Coolwhip.
JH". I think this might be the dessert she is looking for. I got this from the
Calling All Cooks cookbook...Kathy in Alabama
Four Layer Chocolate Delight
1/2 cup margarine
1 1/4 cups confectioners' sugar, divided
1 cup all-purpose flour
1 1/8 cups chopped pecans
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
2 (3.4 ounce) packages instant chocolate pudding mix
3 cups milk
Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with
cooking spray. In a bowl, cream together margarine with 1/4 cup confectioners'
sugar. Mix in flour and 1 cup pecans. Press into prepared dish. Bake in
preheated oven 15 minutes, until very lightly browned. Cool completely. In a
bowl, cream together cream cheese with remaining 1 cup confectioners' sugar.
Fold in half the whipped topping. Spread over cooled crust.
Mix together pudding mix and milk with electric mixer and allow to set up
slightly. Spread over cream cheese layer. Top with remaining whipped topping and
sprinkle with remaining nuts. Keep refrigerated
NOTE: You can use any flavor pudding that you like. This is my family's favorite
dessert.
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
Donna, please know that your cooking family sends you
prayers and keeps you close to their hearts.
Hugs, Cat
Thanks Nancy for the wonderful job you are doing.
Please extend my sympathies to Donna who lost her husband. I lost my Father last
year and still have not recovered but am learning to enjoy the wonderful
memories. Am still looking for an easy she crab soup recipe.
Marie in VA
Nancy,
I enjoy your letter each day,, and feel as if I had found the "Mother Lode" of
information. I look forward to reading the Recipes that are provided, and all
the "Tid Bits" of information. Now,, I have a request that I know can easily be
fulfilled. I am looking for a very simple recipe for "Beef Tips and Noodles".
Would appreciate any and all.
Thank You, Tommy
This is a Sweet potato pie recipe Cindy in
Mississippi asked for in Oct.23th newsletter.
Sweet potato Pie
1-1/2 cup mashed cooked sweet potatoes
2 cups sugar
1(small)can evaporated milk
1/2 stick margarine, melted
2 eggs (beaten)
1 tsp. vanilla flavoring
1 tsp. nutmeg
1 tsp. cinnamon
Beat eggs, Add sugar and margarine. Add milk until well blended. Add potatoes
and flavoring, nutmeg and cinnamon. Mix well pour into 9 inch uncooked pie
shell. Bake on 350 degrees until firm.
My family loves this sweet potato pie.
Helen In Mississippi
Meringue Tips
Meringue for a nine inch pie
3 egg whites 1/8 teaspoon salt
9 tablespoons sugar
1/4 teaspoon cream of tarter
Have the egg white at room temperature before beating. Use at least three eggs
for each pie. After beating the whites until atiff. [but not dry],sprinkle1/4
teaspoon of cream of tarter
and a dash of salt. Beat lightly. Slowly add three level tablespoons sugar for
each egg white used, beating constantly. Always have the meringue touching the
edge of the pie crust to prevent shrinking. This sounds like a lot of sugar, but
you'll see the difference in height.
Have the oven set on 350 degrees for 10 to 15
minutes. Place the pie in the middle shelf for more even browning. When nearly
brown as you want, turn off the oven and slightly
open the door so the pie will cool slowly.
This prevents the meringue from splitting and cracking. Keep the pie away from
drafts. Never put meringue on a pie until you have tested to see if the sugar is
completely dissolved before cooking. The way to do this is put some of it
between your finger tips and rub together. Or even better, put a little on the
tip of your tongue and rub it on the roof of your mouth-you'll feel the grainy
sugar if it is there. If you feel grains of sugar-keep beating some more. The
undisssolved sugar is what makes the pie "weep". How to keep the meringue from
falling when you cut it. As soon as you remove the pie from oven cut the
meringue with a thin knife that has been dipped in hot water. Cut through the
meringue, not the pie. Cut into serving sizes.
My sister LGB
NANCY, I did not want to wait until tomorrow to give
Joan in VA how can she get the grams scale. She can enter to ebay.com, she can
write KITCHEN SCALES or go to this page where I found the scale for 4.4 lbs or 2
kilos.
Ebay Item
this is part what this page says: The American Weigh digital bowl scale is
accurate to 1/10 of a ounce or 1g. This scale has a capacity of 4.4 lbs or 2kg.
You can weigh in either mode. This scale is easy to operate and runs on 4
"AA"batteries not included. The scales measures approx. 7.5" x 7.5" x 2" The
bowl measures approx 7" round and is 2.25" deep
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.
Hi my recipe family, I need your help again. Does
anyone know where I can purchase an "under the counter" microwave oven? I don't
have much counter space and if the micro was up off the counter I'd have more
room. I can find plenty for "over the range" But this wouldn't work with my
stove.
Thanks again, Boots in Va.
Hi Nancy,
just to let you know how much i love your newsletters, they are awesome and I
love the recipes everyone sends in and the stories behind them. I'm looking for
a recipe with peanutbutter in it, its a cake my mother-in-law made for me about
10 years ago, I dont know the ingredients in it but i know it had peanutbutter
and a cake mix in it and that all i really know. I hope you do have a wonderful
thanksgiving.
Jo Anna/Oklahoma
Nancy, I'm hoping to get some ideas on this.
A couple of us would like to cook up meals for two weeks, or a month even. Then
freeze them till needed. Anyone have any ideas on this, or recipes? We would
surely appreciate it. Thanks for everything Nancy, and the uplifting stories
about Siggy. Sounds like he surely keeps your life interesting. Jo from MO.
Hi, Nancy,
With the holidays coming up I wanted to share a cookie recipe I got several
years ago from a friend using Ritz Crackers.
Peanut Butter Cookie Recipe
1Box Ritz crackers
Peanut butter
Dipping chocolate recipe below
Take a cracker and spread peanutbutter on it then top with another cracker.Do
this til you have used all the crackers.Then make a dipping chocolate using 2
bags semi-sweet chocolate chips and 1/2 bar parraffin wax melted togeather.Take
a fork and dip crackers in chocolate then place on wax paper to harden up.These
are great anytime.
Kids love them for after school snack.
Jean from Illinois
Before whipping evaporated milk for cold sweets chill
first. You get more volume. It also helps to chill the bowl and beaters.
LGB ar
The recipe for white fruitcake in the October 22
(first recipe on first page) should have a baking temperature of 275 degrees,
not 375 degrees. Sorry for the typing error.
Doris in CA
I have lost a GREAT recipe for eggnog that I had many
years ago (the mid to late 70s). I think it was in the Betty Crocker Cookbook at
that time, but I have lost my copy. That happens when you move quite a lot. The
recipe was called SpoonUp Eggnog. If anyone has this recipe or the cookbook that
it is in, I would appreciate it if you could send it. My husband just loved it
and I'd like to surprise him with it for Thanksgiving or Christmas. He's had a
bad year this year and I'd like to do something special for him.
Elizabeth Parks
Mississippi Mud
Here is a favorite for over 20 years. The first time I made it for Christmas
Dinner, My brother said where is the Christmas Pudding?? But it just slides down
even when you are full.
1-1/2 cups graham wafer crumbs
1/4 cup brown sugar
1/4-1/3 cup melted butter
Mix together and pat into a 9x13 pan.
1 cup icing sugar, 1 8oz package cream cheese softened Mix together with mixer
and add 1/2 large tub of cool whip Spread 1/2 mixture over crumb crust.
Mix 1 small package chocolate instant pudding, and 1 small package of either
vanilla or butterscotch instant pudding with 3 cups milk. Spread over cool whip
mixture. Let sit until set. Spread remaining cool whip mixture on top. Shave 1
jersey milk chocolate bar on top if desired.
** If deeper layers are desired, use the large packages of instant puddings, 6
serving size and increase the milk to 4-5 cups.
Marge in Oshawa Ont Canada.
PS Does anyone want good Christmas pudding recipes for the crockpot?
I have 2.
Donna,My Sympathy's on the loss of your husband. You
and family are in my prayers. Just take one day at a time and think of the great
memories you have.
God Bless You! Helen in Mississippi
Hi Nancy: First, I would like to thank you so much
for your newsletter. I am a home-body and I look so forward to reading it every
day. I am hoping that someone can help me locate an old recipe that I had from a
magazine. I think it came from either Woman's Day or Family Circle. The year I
know was 1983. It was for Pumpkin Chiffon Cheesecake. I made it for Thanksgiving
that year and the family loved it, but I lost the recipe and have not been able
to find it. If anyone out there has it I would sure appreciate them sending it
in as I would love to make it this year for Thanksgiving. Also I would like to
offer my sympathies to Donna who lost her husband. I have been married for
almost 29 years and don't know how I would make it a day without my husband. My
thoughts and prayers are with you. May God give you His Peace and Comfort in
this time of sorrow.
Sharon in Michigan
http://www.nancyskitchen.com
