Hello Nancy! Sure do enjoy this recipe page! Thanks
for all of your efforts!
Here is a Sauerkraut Balls recipe for Rosemary (Oct 26 newsletter). My DH and I
found this great recipe about ten years ago in Southern Living Magazine when we
lived in Tennessee and were having an Oktoberfest potluck at our church. True,
not a Wisconsin restaurant, but they were a hit and sure made a lot of former
Midwestern Germans happy! We added our own touch by changing the breadcrumbs
used as the binder to rye breadcrumbs - it makes a great deal of difference in
the flavor. Using plain breadcrumbs as the coating is a must - we tried rye and
they get too brown too quickly. We love these and are always asked for the
recipe.
Sauerkraut Balls
1/2 lb. pork sausage
1/4 cup onion, finely chopped
16 oz. sauerkraut, drained/chopped
2 Tablespoon Rye breadcrumbs
3 oz. cream cheese
2 Tablespoons chopped fresh parsley
1 teaspoon yellow mustard
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/2 cup milk
2 eggs, well beaten
1/4 cup flour
1 3/4 cup plain bread crumbs
Cook sausage and onion until lightly browned. Drain. Add sauerkraut and rye
breadcrumbs, mix well. Combine cream cheese, parsley, mustard, garlic salt, and
pepper. Stir into mixture and chill at least 1 hour.
Shape mixture into small balls (1 inch) and coat with flour. Combine egg and
milk. Roll floured balls in egg mixture and the into the plain breadcrumbs. Deep
fry until lightly brown. You may also use a skillet with one inch of hot oil,
rolling them to brown all sides. Serve warm with a German mustard as a dipping
sauce.
Amy in Fort Wayne, Indiana
Nancy: I have a situation that I hope your readers
can help me with. A friend of ours is going to open a morning coffee shop. Since
Seattle is the "coffee capital" of the USA he will specialize in many types of
espresso drinks, but he also wants to serve muffins, coffee cake, etc. to go
along with the coffee. He has asked me to be his baker. Now I really want to
help him out, but I also have a full time job at a school and I don't want to be
baking till 10 o'clock every night. Do any of your wonderful readers (which I am
one) have a SIMPLE yet DELICIOUS coffee cake, breakfast pie, muffin or a
"morning cookie bar" recipe? I
would love to hear from your readers. Thanks a lot! Kristi in Seattle (P.S. We
already have a commercial license because I'm the one who sells berry syrup and
jam at Saturday Markets and Craft Fairs)
Kristi York
Hi Nancy. Thanks for such a great news letter. The
South Ms. State fair was last week. I noticed several venders selling Fried
Oreo's. Does anyone have the recipe and instructions for these? Thanks for your
help,
Lisa in South Ms.
For Elizabeth Parks - 10/26/04
SPOON UP EGGNOG
4 eggs, separated
1/2 cup sugar
1/8 tsp salt
1 to 2 Tbsp rum flavoring
2 cups whipping cream, whipped
Beat egg yolks, sugar and salt until thick and lemon-colored. Stir in flavoring.
Fold egg yolk mixture into whipped cream. Beat egg whites until stiff. Fold
gently into egg-cream mixture. Chil eggnog thoroughly. Serve in punch cups with
spoons. Sprinkle with grated nutmeg, if desires. 12 servings.
For thinner eggnog, fold in 1 pt. milk just before serving.
From Betty Crocker's cookbook.
LaVerne - Alabama
Dakota, in West Virginia
In your recipe for Cream of Potato Soup, you have 2 pkgs. cream cheese. I would
like to know if this is 3oz. or 8oz. pkgs. This would make a difference on how
much to use.
I would like to make this Cream of Potato Soup for it sounds good and also can I
freeze it. since there is only two of us. Thank you . Pearline of Pennsylvania.
Oct. 26th newsletter, Sheri in Ohio, ask for these,
Texas Pecan Cake (all looks very good). I know as a fact adding buttermilk to
your batter improves the flavor and quality of your cake.
Texas Pecan Cake
1/2 cup butter
1/2 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups flour, sifted
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped pecans
Cream butter, shortening and sugar. Add the egg yolks one at a time. Combine the
baking soda and the flour and add alternately with the buttermilk, ending with
the dry ingredients. Stir in vanilla and the pecans. Beat egg whites until stiff
and fold into the batter. Pour batter into two 8-inch greased and floured baking
pans. Bake in a preheated 325 degree oven for 25 to 30 minutes or until done.
Cool 10 minutes and remove to rack to cool completely.
Filling and Icing for Top:
1 package (8 oz.) cream cheese, softened
1 stick butter
1 teaspoon vanilla
1 pound powdered sugar
1 cup chopped pecans
Cream softened cream cheese and butter. Add vanilla. Beat in powdered sugar a
little at a time. Add the pecans and spread between layers and on top of cake.
Icing for Sides of Cake:
1 tablespoon cornstarch
1/2 cup sugar
1/2 brown sugar, packed
1 cup evaporated milk
3 egg yolks, slightly beaten
1/2 cup butter
1 teaspoon vanilla
1/2 cup finely chopped pecans
Combine the cornstarch and sugars in a saucepan. Stir in the milk and egg yolks.
Add butter and vanilla. Cook over medium heat, stirring constantly until
thickened. Remove from heat and add the pecans. Let cool slightly before
spreading on the sides of cake.
TEXAS PECAN FRUITCAKE
2 cups sugar
7 eggs, separated
1 tsp. baking soda
2 oz. bottle lemon extract
4 tbs. grape juice or wine
1 lb. candied pineapple
1 lb. butter, not margarine
5 cups cake flour
1 qt. pecans, chopped
1/2 lb. candied cherries, chopped or 1 lg. jar Maraschino cherries
Cream butter and sugar; add yolks and mix well. Mix baking soda with juice; add
juice-soda mixture and flour to butter-egg mixture. Then add the fruit and lemon
extract, blending well each time. Beat egg whites until stiff peaks form; fold
into batter. Grease bottom of tube pan; cover with brown paper & grease again.
Pour batter into pan; bake at 350 until cake tests done with a wooden pick in
center. This should be 45-55 minutes, but start checking after the first 40.
Note: this can be made in individual loaves, too; just shorten the baking time
accordingly.
TEXAS PECAN CAKE
Sue Wadsworth - Texas
1 Lb.. pure butter
7 eggs( beaten separately)
1 tsp. soda
3 T. grape juice
3 oz. lemon extract
1/2 lb. candied pineapple
1 Qt. Pecans
3 C. sugar
5 C. flour
1 Lb. candied cherries
Dissolve Soda in Grape Juice. Cream butter and sugar, add beaten eggs. Add soda
with grape juice; add lemon extract. Beat in 3 cups of the flour, saving
remaining 2 cups to flour nuts and fruits, when nuts and fruits have been well
floured then add fruits and nuts and the flour to the cake batter, mixing well.
(be sure to use all 5 cups of the flour) Bake in a greased and floured tube or
bundt pan for 3 hours at 250 degrees or until cake tests done.
TEXAS PECAN CANDY CAKE
1/2 lb. candied red cherries, cut in quarters
1/2 lb. candied pineapple, coarsely chopped
1/2 lb. pitted dates, snipped
1 tbsp. all purpose flour
4 1/3 c. chopped pecans
4 oz. flaked coconut
1 can sweetened condensed milk
Preheat oven to 250 degrees (cook slow). Grease and flour a 9 x 13 inch tube pan
with removable tube set aside. Combine cherries, pineapple, dates, pecans and
coconut in large pan. Sprinkle with flour mix well. Add condensed milk and mix
well. Spoon evenly into prepared pan smoothing top. Bake in preheated oven at
250 degrees for 1 1/2 hours. Cool in pan, when cool, remove from pan, wrap
tightly in foil and refrigerate for at least 2 weeks. This cake will slice thin.
(hope this what she is looking for) Emma
Nancy: I have lived a few summers in Norway and am
VERY familiar with the NORWEGIAN CREAM CAKE. Norwegians in the central part of
Norway call it a WIND CAKE since it is so light and airy. The most common way
they serve it (and they serve it FREQUENTLY at afternoon coffee time) is to
split the layers in half and "frost" all layers with whipped cream. If berries
are available they add some in the filling and on the top with more whipped
cream. For all the sandwiches and cakes they regularly eat in mid-afternoon
coffee time the Norwegians stay quite trim and healthy.
Thanks for a great newsletter. Kristi in Seattle
Hi Nancy,
This response is for Mountain Mama looking to make an easy recipe for Banana
Bread. This recipe was given to me from my sister in law.
Banana Bread
1/3 cup butter
1 cup sugar
1 tsp. baking soda
2 cups white flour (not sifted)
2 bananas mashed
2 eggs well beaten
1/2 cup walnuts (chopped up)
Mix all ingredients together. Bake in a greased loaf pan for 1 hour at 350?.
Enjoy! Dorry in VA
Also, Thanks to Donna in Kansas on how to make the degree
sign as ?
For Elizabeth Parks, from Betty Crocker 1961 Cook
Book
Spoon-up Eggnog
4 eggs, separated
1/2 cup sugar
1/8 tsp salt
1 to 2 tbsp rum flavoring
2 cups whipping cream, whipped
Beat egg yolks, sugar and salt until thick and lemon colored. Stir in flavoring.
Fold egg yolk mixture into whipped cream. Beat egg whites until stiff. Fold
gently into the egg-cream mixture. Chill eggnog thoroughly. Serve in punch cups
with spoons. Sprinkle with nutmeg, if desired.
12 servings.
For thinner eggnog, fold in 1 pint milk just before serving.
Carolynn in Jamestown, CA
Nancy if Boots in VA will go to this
website she will find an under the counter microwave oven that might
just be what she is looking for..
Kathy in Alabama
Want to thank for the sweet potato balls. I'm still
looking for a (fruit cake ) that is made with all nuts.
There is a lady who lives in Cocoa Fl. I too live in Cocoa Fl. thanks again
bj
Hello Nancy, this is a suggestion for Boot in Va. for
her microwave. I also have limited counter space. I have a smaller microwave and
have it on top of my refrigerator. I am 5'4' and it does not cause me any
trouble to use it. Hope this helps Boots. Thank you again Nancy for a wonderful
job!
Rae in Michigan
October 26--
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
To Joan--
I just ordered a cookbook called "Cookie Dough Delights: More Than 150 Foolproof
Recipes for Cookies, Bars, and Other Treats made with Refrigerated Cookie Dough"
By Camilla V. Saulsbury. Amazon.com has it for $16.95
I thought it sounded very interesting and maybe this could be an easy
alternative to what you were looking for.
Best of luck - Lori R., Topeka
Hi Nancy:
Love the newsletter - it's the best! I am looking for a
raisin cookie that my Nana made when I was growing up in Western PA. Of
course she never measured anything but everything she made was so good. She
would cook the raisins on the stove to thicken them. The actual cookie was like
a rolled sugar cookie cut into circles. She would put a big dollop of the raisin
mixture on the dough and then place a top on the cookie and press the dough
together. I would love to find the recipe and make them for my dad. She also
made a raisin cake, the batter was so heavy but the cake moist and good. Can
anyone out there help.
Karen in Delaware
Hurry-Up Batter Rolls
Here is a fast roll recipe you do not have to knead from Crisco. It might be
useful over the holidays so you could have homemade bread.
3-1/4 cups sifted Flour
1 package active dry Yeast
1-1/4 cups Milk
1/2 cup Crisco shortening or 1/2 Crisco stick
1/4 cup Sugar
1-1/4 tsp. Salt
1 Egg
Melted Crisco shortening
1 Tbsp. Poppy Seed
In a mixing bowl, combine 2 cups of the flour and yeast. In saucepan, heat milk.
Crisco, sugar, and salt just until warm. (150-200) degrees, stirring till Crisco
almost melts; add to dry mixture. Add egg, beat with electric mixer at low speed
for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, beat in
remaining flour till batter is thoroughly mixed.
Cover; let rise till double in size, about 1 hour. Stir down and beat thoroughly
with wooden spoon. Let rest 5 minutes. Drop batter by tablespoons into greased
muffin cups, filling half full. Cover; let rise till double in size, about 30
minutes.
Preheat Oven to 400 degrees. Brush tops lightly with melted Crisco; sprinkle
with poppy seed. Bake 12 to 15 minutes or until nicely browned and when you
lightly rap on top of roll and it sounds kind of hollow they are ready to remove
from oven.
Patty from Missouri
Nancy, I'm needing a good meatloaf recipe to feed
about 40. I need it asap. Thanks again to you and all the wonderful cooks in
this circle of friends.
Jo from MO.
Hi, Nancy.
This is for Brenda in Oklahoma. I have never visited Oklahoma but my brother and
my husband graduated there. That was about 13 years ago.
I grew up with 4 brothers who always finished off everything before I could get
to it. The housekeeper (on my mom?s instructions) always had to cook more and
more ?meat? dishes as they grew. I remember us always having 2 heaping plates of
fried chicken wings or 2 huge dinner plates of spare ribs at the dining table
almost every evening. That is on top of other dishes like steamed fish,
vegetables or beancurd etc. The housekeeper always had to hide a portion for me
for when I got home from school. In case you are wondering, hired help over here
is cheaper than your country so this is not uncommon. Almost every household has
a maid, although in the olden days meaning, when I was a teenager, we have a
Chinese housekeeper instead of the present day Indonesian maid.
Anyhow, this is the easiest way to marinade chicken wings. I don?t have the
exact measurement but I think this is a good approximate.
Chicken Wings Marinade
5 spice chicken wings
1 kg. Chicken wings (or 1 medium size chicken chopped in 8 ? 10 parts)
1 tbsp salt (or to taste) (We normally don?t weight the chicken and if we found
that after cooking, its not salty enough, we just dipped them in chili sauce but
I think 1 tbsp of salt should be it)
1 ? tbsp ground black pepper (or to taste)
1 tbsp sugar
2 tbsp Chinese 5 spice powder (ng heong fun)
Marinade chicken wing in salt, pepper and 5 spice powder for about half an hour
or overnight in the fridge. Fry in sizzling hot oil (about 2 cup of oil. If wok
is too small, fry in 2 batches). The oil has to be sizzling hot before you pour
the chicken in. Again , have wok cover ready because it might splatter when you
pour the chicken in. Fry until the chicken is golden brown and fragrant. Dish
out chicken to drain and drain all oil from the wok. Replace chicken into wok
and sprinkle sugar over it. Stir fry to combine or until sugar melt. If you
forgot the sugar, drizzle honey over the chicken in the dinner plate itself.
My easy way of marinating is to use hoi-sin sauce or black bean paste bought off
the shelves. I normally use Lee Kum Kei or whatever I could get my hand on. All
you have to do is marinate in about 3 tbsp of hoi-sin sauce or 3 tbsp of black
bean paste with every 700kg or so of chicken wing. Fry as usual and sprinkle
with sugar at the end of it.
With black bean sauce, you could also steam your fish dishes. This is how I
usually steam fish. My mom just omit the black bean sauce and squeeze more
ginger juice over them. I prefer my mom?s way, but my husband prefers the black
bean sauce way.
Black bean steamed cod (or seabass or other meaty
fish fillet)
2 fillet cod
3 tbsp black bean paste (Lee Kum Kee)3 tsbp sugar
1 tomato (quartered)
1 old ginger root (sliced)
If the fish doesn?t smell fresh, salt the fish in only ? tsp of salt beforehand,
which is usually in my case, because I normally forgot what I have in the
freezer. After 20 minutes, rinse the salt off.) Spread black bean and sugar over
the fish. Place fish in a stainless steel dish or ovensafe dish. Place sliced
ginger roots all over on top of fish and at bottom of fish. (If you have more
time, you could pound the ginger in mortar and pestle and squeeze the juice all
over the fish. Place quartered tomatoes at the side of the dish. Take two
chopstick and place them horizontally on the wok (about 2 ? 3 inches apart from
each other). Fill wok with water just below the chopstick. Place the dish on top
of chopstick. Cover with wok cover and steam 15 to 20 minutes or until flesh
flakes when tested with fork. (do not steam longer or fish may be tough). I
think you can use a steamer if you have one , instead of the chopsticks. Add
water in wok if after 10 minutes, the water has evaporates too much to your
liking.
This is usually how I prepares my spare ribs. Again, the easy way.
Home-style spare ribs
600g spare ribs, chopped into about 1 ? - 2 inches pieces)
1 tsp light soy sauce
? tsp dark soy sauce
1 tbsp hoi sin sauce (seafood sauce) (more if you want it to be saltier)
2 tbsp soy sauce
3 tbsp tomato sauce
2 tbsp sugar or honey
Marinade spare ribs in 1 tsp light soy sauce and ? tsp dark soy sauce for about
half an hour. Deep fry spare ribs in sizzling oil (maybe about 2 cup) until
golden brown. Again, the oil has to be sizzling hot before you pour the spare
ribs in. Drain cooked spare ribs on paper towels and drain oil off wok, leaving
1 ? 1 ? tbsp oil in wok. Add 1 tbsp hoi sin sauce, 2 tbsp soy sauce, 3 tbsp
tomato sauce and 2 tbsp sugar or honey with a little bit water (maybe about ?
cup) and stir fry to combine. Add spare rib to wok and simmer on low heat until
gravy thickens. Dish out and serve with rice.
My mom would omit the hoi sin sauce and add about 3 cloves of garlic (minced),
about 1 tbsp of chili sauce or ? tsp of tobasco sauce and another 3 tbsp more of
ketchup in place of hoi sin sauce. She probably would sprinkle about 1 tbsp of
chicken stock granules over the sauce mixture as well. She doesn?t care for
storebought paste. Whenever you need to remedy any dishes, you could add sugar
and stir fry the mixture a little bit more or more water to counter the
saltiness. I have tried baking the spare ribs for about 40 minutes or so instead
of frying them and they turn out just as good.
While I know that most of our western counterpart had sandwiches or cakes for
tea, we normally have fritters, banana fritters, yam fritters, cabbage fritters,
onion fritters etc. We usually buy them at the streets from the hawkers for
about 40 cents each but my mother in law prefers fry them herself when we visits
over the weekends. This is a recipe she copied from a magazine, which she passed
on to me.
Vegetable fritters
1 ? cup plain flour
1/3 cup rice flour
? tsp baking powder
? cup grated carrot
? cujp grated cabbage
1 large onion, sliced
1 green chili, sliced (optional)
1 tsp pounded ginger and garlic
? c vegetable oil
salt to taste (have ready chili sauce to dip if guest prefers saltier)
? cup water, or enough to bind the mixture.
Sift flour and baking powder. Add vegetables, oil and salt. Add water gradually
to make a smooth sticky mixture. Heat oil about 2 cups, to sizzling hot. Drop
mixture the size of 2 tablespoons and deep fry in batches till golden brown.
Drain fritters with paper towels. Serve with chili sauce or ketchup.
I normally used whatever vegetables I have on hand and add about 2 tsp of ground
black pepper to the mixture.
By the way, Nancy, I think Siggy is a terribly clever cat to be able to get the
roller ball off your mousepad.
Mom2One from Malaysia
Nancy,
I just wanted to thank, Peggy in Ohio, and all the others too that have and will
respond to my need for the sweet potato pie recipes. I will take each and every
one and try to make them perfectly. On Thanksgiving and Christmas I hope to take
a pie that will make my Mother in law want to ask me for my recipe instead of
just sending my pie home with me and not eating it. I just know I have come to
the right place for help. You all are so wonderful about helping me. I am like
many of the others that say they look forward to the newsletter and all the
goodies inside. Thank you all again.
Cindy in Mississippi
In the Boiled Christmas Pudding (The Australian Way)
in the October 26th newsletter. It called for sultanas. What exactly are these
and what part of the market would they be found? I would like to make this so
any info would be helpful.
April in Texas
P.S. Nancy your dedication to this newsletter is remarkable and I just wanted to
say thanks to all your" recipe family"
Question for Cindy Riley , Ont, Canada about her
Ginger Raisin Muffins: Your recipe calls for 1/2 cup milk and molasses. Does
that mean a half cup of each? Thanks from
Carol in Irving, TX
A suggestion for keeping waffles crisp while baking
the entire recipe--lay them individually on the racks in an oven set no higher
than 200 degrees. They will not steam and adhere to each other.
Gail in Iowa
This is for Carole with an "e", in response to her
letter in the Oct. 26th newsletter. I read that you should make sure your
filling is hot when putting the meringue on it, and cool it away from drafts for
a while before refrigerating it. Sometimes this helps and sometimes it doesn't.
Maybe cooking it a little slower might help. I never know if mine is going to
pull away or not. Hope these suggestions help.
Connie in TX.
This is for Pat who ask why her cookies spread out
while baking. If you cream the butter and sugars together for 4 minutes that
won't happen. I just learned this the other day. I made a batch of cookies today
and it works. Hope this helps.
Juanita
Does anyone have a recipe for quick and easy Yeast
Rolls? The easier the better for me, every time I try making them they turn out
like ping pong balls, what am I doing wrong?
Thanks, Shelia
Donna from Kansas wrote that instead of typing the
degrees when typing up a recipe, you can use Alt 0176. I use Alt 248 on the side
numbers which also works. 350? is a lot easier than writing 350 degrees. If one
doesn't work for you, you have another to try. In fact, there are many
interesting three number combinations starting with Alt that you can come up
with but only on the right side of numbers on the keyboard.
Have fun experimenting.
Rita from NC
Hi again, Nancy.
Thanks so much in advance! :)
Angie in Texas
I hate to be such a pest, but the link posted in Oct 26 newsletter for Melody in
NJ didn't work for me. I clicked on it and it came up 'website not found'.... If
that only happened to me, then please disregard. If not here it is again. There
are a lot of good recipes here.
Several
recipes from Jamaica can be found at....
Here's hoping I'm doing this right. This is a Baked
Potato soup. It may be the one requested in 10/15 newsletter. It tastes
like Bennigan's
Baked Potato Soup.
4lbs.Bakeing potatoes, baked, peeled, cubed
2/3cup Butter or Margarine, Melt in a Dutch Oven
2/3cup flour, stir into butter, till smooth
7 cups milk, Gradually add to rue, cook, stirring till thick
Add potatoes
4 Green Onion, sliced, add
3/4 tea. salt
1/2 tea. Pepper
1 Tea. Accent
Cook 10 min., simmer
1 cup sour cream, Add some cooked soup to this, then add to pot of soup.
12 strips bacon, cook, crumble
11/4cup shredded cheddar cheese
top each bowel with bacon & cheese
Do to being ill, I don't get to make this too often. Husband and kids really
like this. Give it a try, it's really not hard to make.
By the way, I really love the newsletter.
R.S
To Kathy in Alabama. Thank you so much for sharing
your Carrot Pineapple Cake recipe. It sure looks like the recipe I used to make
oh so many years ago. I know it had lots of eggs and was a very heavy cake.
Thanks again.
SM in San Antonio.
This is for LGB in AR. How do you make whipped cream
out of evaporated milk. Iwould love to know. Thank you Nancy for a great
newsletter.
Robert in Ohio
Hi -
This is for Mountain Mama who wanted a recipe for banana bread. This is my all
time favorite - from my mom. I have tried other banana bread recipes but I
always come back to this one! It is probably so good because it has a lot of
margarine and sugar!
Banana Bread
3/4 cups margarine or butter
1 1/2 cups sugar
3 mashed bananas
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 cup buttermilk
3/4 tsp salt
3/4 cup chopped nuts (optional)
Cream butter and sugar until light. Blend in bananas, eggs and vanilla. Sift
flour, baking soda, salt and add alternately with buttermilk, mixing well. Add
nuts. Bake at 325 for 1 1/4 hours - be sure center is done.
Makes 1 loaf .
Mary from Illinois
This is for Jo in the Oct. 26 newsletter who wanted
advice about freezer meals. I have a couple of ideas for her. One, I noticed
that she said a "couple of us" wanted to freeze meals. The ladies at my church
get together once a month to make freezer meals. Each lady brings a recipe, and
they usually go around a theme, like recipes using ground beef. Each lady brings
enough ingredients to make her recipe for the family of the other ladies.
Example: 6 ladies, so each person would bring enough ingredients to make the
dish 6
times, one for themselves and one for everyone else. They keep their receipts
and divy up the cost when they're done. Then everyone gets together in the
church kitchen (or you could meet at one of your friends) and working together,
prepare the food all at once. It takes about 4 hours, but with all the help,
that's less time than it would take at home to prepare a month worth of meals.
At the end, each person goes home with 6-8 freezer meals to stock their freezer.
Another thing you might try is whenever you make
something that freezes well, just make twice as much. Put half in the freezer
for eating later. If you do this enough, you'll soon have a supply of quick
freezer meals whenever you need them. Hope this helps.
Katy in NY
Hi Mary, I know what's it like to long for Texas
cooking as I was raised in Fort Worth/Dallas area. I love Piccadilly, Colonial,
lubys cafeteria food. I have the Luby's cookbook and there isn't anything in it
that sounds like what you are talking about. I am going to scan the chicken
recipes that are in there and hope that's its one of them. All their food is so
good. Try the puppy chow recipe I sent..Its great this time of year.
Dswartz
Billy Goat Cookies
1 cup oleo softened
1 1/2 cups sugar
3 eggs
1 teaspoon
vanilla
2 1/2 cups self rising flour
1 lb. chopped dates
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon
cinnamon
1/4 teaspoon cloves
2 tablespoons buttermilk
4 chopped walnuts
Cream oleo, sugar, eggs and vanilla . Beat until light and fluffy. Stir flour,
salt soda and spices together. Add dry ingredients to egg mixture with
buttermilk and blend well. Add dates and nuts. Drop with teaspoon on ungreased
cookie sheet. Bake 250 degrees for 25 mins. Cookies do not look brown but they
are done.
Byron from Bessemer, Ala.
Kathy from Birmingham I live less then 50 miles from you.
Hi Nancy!
Hope life is good for you and Siggy! My cats must be kin to him because the
stunts he pulls and the ones my 2 pull sound so similar. My cats send him a big
kitty slurp!
This is in response to the request by Mary in Virginia for more baked chicken
recipes.
This recipe was given to me by a dear friend and our family has enjoyed it ever
since.
Melt Down Chicken
4-6 pieces of boneless, skinless chicken breasts
1/4 to 1/2 c. margarine, melted in 9 x 13 inch pan (place in oven for 1-2
minutes while heating oven up at 375 degrees)
can of chopped green chilies (mild to hot-your choice)
pepper jack cheese (mozzarella works well, too), sliced
crushed, seasoned bread crumbs
Pound chicken out so that it folds over easily. Dredge chicken in melted
margarine. Place a slice of cheese and a spoonful of chilies slightly off center
of chicken. Fold chicken over and secure with toothpick. Sprinkle with
breadcrumbs.
Cook in a 375 degree oven for 20-30 minutes or until chicken is done.
Enjoy!
Debby in Rock Springs, Wyoming
?Carrot-Pineapple Cake??WOW! Kathy in Alabama. What a
treasure your mother kept in her shoe box. Do you have any other jewels in
there?
Betty J
Hi Nancy,
I want to thank Donna in Kansas for the tip she gave in your Oct. 27 Newsletter.
The tip about the degrees typed on the computer is something I have always
wanted to know how to do. I can type 100 words a minute, took shorthand back
when shorthand was Cool, and still never knew that you could do that. I am so
proud of myself when I did that and it worked.
Thank you Donna.
Now to Thank Donna for the sweet potato pie recipe. Donna I feel like I should
just bake it and come over for coffee since you are just across the way from me
here in Seminary Ms. Thanks again.
You all are surely just the best and Nancy, I guess we all cannot say it enough
this is the best newsletter, website and bunch of friends. Thank you.
Cindy in Mississippi
Oct. 26, request
I'm looking for a recipe with peanut butter in it, its a cake my
mother-in-law made for me about 10 years ago, I don't know the ingredients in it
but i know it had peanut butter and a cake mix in it and that all i really know.
I hope you do have a wonderful thanksgiving.
Jo Anna/Oklahoma
Hope this will be what you like, Emma
Peanut Butter Cake
1 yellow cake mix
1 small box vanilla pudding mix
1 envelope Dream Whip
4 eggs
1 c. water
1/4 c. oil
1 c. peanut butter
Combine cake mix, pudding, Dream Whip, eggs, water, oil and peanut butter in
large bowl. At low speed, mix. Then beat at high speed for 4 to 5 minutes. Pour
into a well greased and floured 10 inch pan. Bake at 350 degrees for 55 to 60
minutes or until done. Cool in pan 15 minutes. Frost with peanut butter
frosting.
FROSTING:
1/2 c. sugar
1/2 c. evaporated milk
1/2 c. peanut butter
1/4 stick butter
1 tsp. vanilla
Place all in skillet. Then cook until well blended and sugar is melted. Don't
cook too long. Remove from heat and beat 4 cups powdered sugar into pan. Frost
cake.
Hello Nancy,
In the Oct. 26th newsletter, Luanne, Fl, talks about her West Bend crock pots. I
have one and I like it very much. However, in the New Better Homes & Gardens
Cookbook it states that their crock pot recipes will not cook properly in the
intermittent slow cooker (West Bend). The heating element is located beneath the
food container and cycles on and off during operation. The continuous slow
cooker/crockery cooker has heating coils wrapped around the sides of the cooker
and they remain on continuously. Crock pot recipe results may vary according to
the type of crock pot used.
Siggy's adventures would make a great story book if you had time to write them
down.
Keep up the good work.
Shirley in Canada
Nancy, I don?t remember who posted it, but this
weekend I tried the Cheesy Chicken Chowder and it was very good. Thanks to the
poster. I served it with a Romano Oregano Bread that I received from another
site, and they went together well. I love your newsletter and appreciate all of
the hard work you put into it. I have gotten many good recipes. Thank you.
Lori in NY
This for Mary in Virgina who was looking for a sauce
for chicken. By the description is sounds very much like the BBQ sauce that is
served with chicken at Swiss Chalet. I hope this will be something close to what
she is looking for.
Sauce for Chicken
3 C. water
1/4 C. tomato juice
1 chicken bouillon cube
1 1/2 t. paprika
1 t. sugar, granulated
3/4 t. salt
1/4 t. basil, dried
1/4 t. parsley
1/4 t. poultry seasoning
1/4 t. thyme
1/4 t. ginger, ground
1/4 t. dry mustard
1/4 t. onion powder
1 bay leaf
3/4 t. Worcestershire sauce
6 drops Tabasco sauce
2 t. lemon juice
1 T. cornstarch
1 T. water
1 T. vegetable oil
Swiss Chalet is a chain of Canadian chicken restaurants. This sauce is brushed
on the chicken before cooking and served at the table in small containers to dip
the chicken pieces in.
Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon cube,
paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard,
onion powder, bay leaf, Worcestershire sauce and Tabasco. Stir well or whisk to
mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf.
Stir in lemon juice.
Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and cook,
stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.
Makes about 3 cups
From JoAnn in San Antonio
I really like beef stew when it is cold and I am short of time. Here is a recipe
that i use and have used for years.
Crock Pot Beef Stew
Crockpot-- 1lb beef stew meat, can be frozen.
Put in Crockpot. 1 Pkg of
Frozen Stew Vegetables. (if you want can add extra onion, baby carrots etc.)
1 Pkg of McCormick beef stew mix and 1 Pkg of McCormick Onion
gravy mix.
1 small can of tomato sauce.
1 can beef broth.
Put in crock pot as listed. Add enough water to bring liquid over meat and
veggies. cover, cook on low. You can do this in the morning and will be ready
when you are for dinner. I do not Brown the meat. And I put the veggies in
frozen. Cooks and taste just fine. My granddaughter is a student at Texas State
University, who never cooked any thing in her life, this is how I taught her to
do it. Now all of her friends are fixing a lot of beef stew. Enjoy your news
letter and I love to look and try new recipes. Getting a lot harder when you are
not allowed salt of sugar, and of course the need to reduce carbs.
Thank you, Joann
Xochilt
Just wanted to say thank you for the tip on the dried fruit for the fruit cake
you posted today 10/26/04 in the newsletter. I will try it that way using my
choice of dried fruit in place of the candied fruit. Happy Holidays.
Angela Wi.
Thanks again for the great newsletter. Keep up the good work.
Hi, Nancy, I like helping out when I have something
to offer. Joan in San Antonio asked for refrigerator cookies. This is a good
one, Tnt.
Refrigerator cookie
2 cups light brown sugar (I have mixed light and dark for a different taste )
1/2 cup shortening ( Crisco or the like )
2 eggs, well beaten
3 cups flour
1/2 tsp baking soda
1tsp salt
1 tsp cream of tartar
1 tsp vanilla
Cream shortening and sugar. Add eggs and vanilla. Mix flour and soda, salt, and
cream of tartar. Stir into first mixture. Let it be stiff enough to hold shape,
add a little flour if necessary. Mold into rolls about 2 inches wide and at
least 1 inch thick or shape to suit. Wrap in film and chill overnight. Slice
thinly and bake on slightly sprayed sheets in hot oven
420? for about 10 minutes. Do not over bake. This is a crisp cookie but don't
get it too brown. Makes roughly 100 cookies. Very good with coffee!
From the SEARCHLIGHT Cookbook, mine is copyrighted 17th Edition, 1944,
but this my second one. I wore out the original!
Enjoy, Vida from Ohio
Hi Nancy,
I just wanted to thank everyone who responded to my request for the chocolate
covered coconut and walnut candy. I plan to try all of them until I find the one
that my grandmother used to make. All of them are similar, so I hope it is one
of them.
For Donna, who lost her husband. I lost my daughter(21) and granddaughter(7
weeks) in a car accident a little over 5 years ago. I must say that it has
gotten easier to get through the days as time passes. I still have my rough
days, but then I guess I always will. You are in my heart and prayers.
Sharron in Stover
http://www.nancyskitchen.com
