Hi Nancy and this wonderful group. I wanted to thank
so many of you that have responded to my request for venison recipes. And the
hint about NOT using garlic was the best!!! I tried a venison steak recipe last
night (sort of combined several recipes). It was delicious . You'd never guess
that the meat was deer meat. Thanks to you, Nancy and all your great cooks.
Corinne from Pittsburgh
Nancy this is for Doris in Pittsburgh Pa. Maybe this
is what she is looking for..
Kathy in Alabama
Oriental Broccoli Salad
1 C. salad oil
1/2 C. sugar
1/3 C. white vinegar
2 flavor packets from ramen noodles
3 packages ramen noodles, Oriental flavor
1 package broccoli slaw
1 C. shredded red cabbage
1/2 C. sliced scallion
1 C. sliced toasted almonds
Make dressing by whisking together oil, sugar, vinegar and flavor packets from 2
packages of ramen noodles. (Discard third flavor packet; using all three would
make salad too salty.) Set aside.
To make the salad, in a large bowl, place the 3 packages of ramen noodles in
warm water to soften, then drain well. Add the broccoli slaw, cabbage and
scallion. Pour dressing over the salad. Refrigerate overnight. Just before
serving, toss with the almonds.
Broccoli Slaw
1/3 cup orange juice, about 1/2 an orange
1/3 cup rice vinegar
2 teaspoons minced shallot
Coarse salt
1 tablespoon dark sesame oil
1 tablespoon grated ginger
1 teaspoon Coleman's mustard
1 (10 ounce) bag broccoli slaw
Combine orange juice, vinegar and shallots in bowl you'll be serving slaw in.
Add good pinch of salt. Let stand 5 to 20 minutes, as long as you can. Whisk in
sesame oil, ginger and mustard. Taste and adjust seasonings. Add broccoli slaw
to bowl, toss to combine. Taste once more. Serve immediately
Lime Jello Salad
1-1/2 cups boiling water
1 pkg. (8-serving size) lime gelatin
1 can (8 oz.) crushed pineapple in juice, undrained
1 cup cottage cheese
1 pkg. (8 oz.) cream cheese, softened
1 cup whipping cream
1/2 cup chopped walnuts
1 cup miniature marshmallows
Stir boiling water into gelatin in a large bowl for at least 2 minutes until
completely dissolved. Stir in the pineapple and juice. Refrigerate 1-1/4 hours
or until it reaches the consistency of unbeaten egg whites.
Whip the cream. Stir the cottage cheese into cream cheese in separate bowl until
well blended. Gently fold in the whipped cream until smooth. Beat into slightly
thickened gelatin with a wire whisk until well blended. Stir in walnuts and
marshmallows. Pour into a 6-cup mold sprayed with nonstick cooking spray.
Refrigerate 4 hours or until firm. Unmold. Surround
with lettuce leaves, if desired. Store leftover salad in refrigerator.
This question is for Gail who sent in the recipe for
White Peppermint Crunch Candy last week. I can't find the red and green crushed
peppermint crunch at my craft stores that sell cake decorating supplies. Do you
have any ideas for me as to where to look. I enjoy your newsletter, Nancy. Hope
your eye is feeling better.
Karin in NE
Whenever you are making a recipe using a wild meat
that is not fried, here is an easy way to remove a lot of the wild taste from
the meat. Boil a pot of water and drop the meat into it. Allow it to simmer for
about 10 minutes. You will see a layer of foam and "crud" on top. Thoroughly
drain the meat and rinse it well with hot water so all residue is removed. Clean
the pan well, then proceed with your recipe. If you know the meat has a real
strong taste, you can repeat the simmering process a second time to remove even
more of the blood and wild taste. I have great success with this procedure with
venison when I am making saurebraten or pulled meat sandwiches.
Cooky, WV
I have been receiving your newsletter for a few years
and enjoy it immensely although this is my first time to request recipes. I am
looking for copycat recipes for Steak N Shake Chili Mac Supreme and for Skyline
Chili. Thank you so much for your hard work and wonderful newsletter.
Rebecca-Mahomet, Illinois
Nancy, here is a very good (TNT) recipe for potato
soup.
Potato Soup in a Jar
1 3/4 cups instant mashed potatoes
1 1/2 cups dried milk
2 Tbsps. Instant chicken bouillon
2 Tbsps dried minced onion
1 1/2 tsp. dried parsley
1/4 tsp. pepper
1/4 tsp. dried thyme
1/8 tsp. turmeric
1 tsp. seasoning salt
Combine all ingredients in a bowl and mix well. Put ingredients in a 1 quart
jar.
On gift tag write: Place 1/2 cup mix in a soup bowl and add 1 cup of boiling
water. Stir and let sit for 5 minutes. Very good
Also can add cheese powder for Cheesy Potato Soup
I have also added small amounts of other things, such as celery seed, Italian
seasoning, and Dill weed, etc.
Rose in Wi.
For April in Texas, October 26th. Sultanas are a
dried grape similar to raisins.
If you can get them in the States you would find them
with all the other dried fruit, if you can't find them use raisins instead. Any
left over pudding can be eaten cold, heated in the microwave, or fried in a
little butter and served with whipped cream, dream whip etc.
Hope you enjoy "our Aussie" pudding.
Elizabeth from Bendigo, Victoria, Australia.
For April in Texas
Sultanas are sort of like raisins. The following is the result of a Google
search "What are Sultanas?"
The sultana differs from the raisin in two ways, one of which is fairly
apparent. It is lighter in color ? the lighter the better, in quality terms ?
but it is also the sun-dried grape of one variety alone, the green, seedless
Sultana grape of ancient (possibly Persian) lineage. The business of drying vine
fruits has taken ancient names like Smyrna and Corinth, and Mediterranean
families into the New World: the sultanas grown in the irrigated lands along the
Murray River, in Victoria and South Australia, are especially fine and were
developed by Greek immigrants from the 1920s onwards.
Nancy, this recipe is for Karen in Delaware who is
looking for a raisin cookie her Mom use to make but didn't measure the
ingredients. I, too, had a Mom who made the same type raisin cookies every
Christmas, using no measurements. As it happens, though, I came across the
following recipe years ago, was even able to make them for my Mom who said they
were better than hers :-) So, Karen, I hope this is what you're looking for.
JHair
Raisin-Filled Cookies
1 cup shortening (half lard), half vegetable shortening
Approximately 5 1/2 cups all-purpose flour
4 teaspoons baking powder
1 cup milk
2 cups sugar
3 eggs
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
Cream shortening and sugar together. Add vanilla. Add eggs and beat until
fluffy. Sift flour. Measure and add salt, baking soda and baking powder to
flour. Add sifted dry ingredients to shortening, alternately with the milk. Stir
until smooth. Add more flour if necessary. Chill dough for several hours or
overnight. Turn out lightly on floured board and roll to 1/8-inch thickess. Cut
with round cutter and place one inch apart on greased cookie sheets. Spread with
the following filling:
Filling:
2-1/2 cups raising (may be ground)
1-1/2 cup water
3/4 cup chopped nuts
1- 1/2 cup sugar
2-1/2 tablespoons flour
Combine and cook until thick, stirring constantly. Cool before spreading on
cookies. Put teaspoonful of filling in center of cookie and cover with another
round of dough. Press edges together. Bake at 400 degrees for 10 to 12 minutes.
Makes 4 dozen.
In response to Carol in Irving, Texas question on the
Raisin Muffins (Oct 27) newsletter. Yes that recipe calls for 1/2 cup molasses
and 1/2 cup milk, sorry for the misunderstanding.
Cindy Riley, Ont, Canada
To April in Texas.
Sultanas mentioned in the Australian Christmas pudding (Oct 26) are small white
raisons. In Oz our raisons are big grapes which have been dried not the little
grapes. Use your raisons is when sultanas are called for.
Thanks once again Nancy for all the work that you do for the foodies around the
world. You do so much for us and you don't realize just how much happiness you
give to those who get a little homesick around different holiday times of the
year.
This recipe is one of my favorite for a simple dessert.
Foolproof Rhubarb TNT
1 bunch (8 stalks) of rhubarb
80 g of pure powdered sugar
50 ml balsamic vinegar
Method:
Cut leaves off of the rhubarb and wash the stems thoroughly. Cut the stems in 2
inch lengths and lie neatly in the bottom of a baking dish. Dust heavily with
powdered sugar and drizzle balsamic vinegar over the top.
Note make sure that the powdered sugar is pure and
does not contain corn flour or starch as this could turn the mixture gluggy.
Cover the dish with foil and place in an oven preheated to 350 degrees for about
15 - 20 minutes. Just so the rhubarb does not completely collapse. When soft
remove from the oven and serve warm with your favorite ice-cream.
Serves 4 to 6 people.
(Don Burke's Burkes Backyard TV Show)
Cheers, Mary from Canberra
I am re-reading some of the September newsletters and
came across C. Wieberg's request for a recipe for Beer Batter Onion Rings in the
9/10 newsletter. I'm not sure if her request was answered later, but I know I
didn't see it in the next few days' newsletters. This is a recipe I found on the
southernfood.about.com website. It was by Diana Rattray and posted by
Liz.
Beer Batter Onion Rings
1-1/3 cup all-purpose flour
1 teaspoon salt
2 large sweet onions, sliced
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 egg yolks
3/4 cup beer
Mix together the flour, salt, pepper, oil and egg yolks. Gradually whisk in the
beer. Refrigerate the batter 3 to 4 hours before using. Slice onions into rings;
separate rings and dip in the batter. Deep-fry in batches in 370 degree oil
until golden brown.
I hope this is what C. Wieberg was looking for.
Thanks for all your hard work, Nancy. I love the newsletter.
Vickie, SE Texas
Comment
Diana Rattray is a very nice person. I have known her since 1996 and I
first got started on the internet. She alerted to me that I had gotten the
recipe of the site for the month on a site. She also has
DianiasKitchen.
Nancy
This for Lisa in South Ms. request for Fried Oreo's
in the Newsletter 10-27
Fried Oreo's
1 large bag of Oreo cookies
2 cups of pancake mix
1-1/2 cups of milk
2 eggs
4 tsp. of oil
Preheat deep fryer to 375 F. Combine pancake mix, milk, eggs and oil. Mix until
there are no lumps. Dip Oreos into batter, make sure both sides are covered and
put the Oreos into the deep fryer. The cookie will float so make sure you flip
the cookie over so that both sides are golden brown. The cookies will cook fast
so watch them so they will not burn. Take out Oreos and enjoy. The cookies are
best straight out of the deep fryer!!
Makes about 54 Oreos.
Hi Nancy this is for Lis in South Ms.
Fried Candy Bars
The miniature candy bars work very well for this recipe.
1 egg
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
Candy bars (Mars, Snickers, Almond Joy, Kit Kat or Twix)
-Chill or freeze the candy bars
-Combine egg, milk and vegetable oil in a cup.
-In a bowl, combine flour, baking powder and salt. Pour the wet ingredients into
the dry ingredients and mix well with a wire whisk. Cover and chill for a few
minutes while the oil heats.
-Remove batter from the refrigerator and adjust the consistency if necessary.
Heat about 4 cups of oil or shortening to 375 degrees F. Dip the chilled candy
bar in the batter and gently place into the oil. Cook only until the outside is
golden. Remove and drain on brown paper. Allow to cool for a minute as the
inside can easily burn your mouth.
Fried Twinkies
For Twinkies:
6 Twinkies
Popsicle sticks
4 cups vegetable oil
Flour for dusting
For Batter:
1 cup milk
2 tablespoons vinegar
1 tablespoon oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
-Chill or freeze Twinkies for several hours or overnight.
-Heat 4 cups vegetable oil in deep fryer to about 375-degrees.
-To make batter: Mix together milk, vinegar and oil. In another bowl, blend
flour, baking powder and salt. Whisk wet ingredients into dry and continue
mixing until smooth. Refrigerate while oil heats.
-Push stick into Twinkie lengthwise, leaving about 2-inches to use as a handle,
dust with flour and dip into the batter. Rotate Twinkie until batter covers
entire cake. Place carefully in hot oil. The Twinkie will float, so hold it
under with a utensil to ensure even browning. It should turn golden in three to
four minutes. Depending on the size of your deep fryer, you might be able to fry
only one at a time, two at the most.
-Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to
sit for about 5 minutes before serving.
Variation: Slice Twinkie into four pieces. Flour and batter each before frying.
With this treatment, one Twinkie will serve two people if accompanied by a
sauce.
The fried Oreo's Recipe was similar to a recipe already posted in the
newsletter.
Source:
recipesrecipe.com.
This is for Kristi York, who wanted some simple yet
delicious muffin recipes. These are great for "mass production" (I used to bake
for a local restaurant!) Hope they help, and good luck in your new venture!
Bran Muffins
(this recipe makes 4 pints of batter, and can be stored in the fridge!)
2 Cups All Bran Cereal
2 Cups BOILING water
3 Cups Sugar
1 Cup Shortening (like Crisco)
4 eggs
4 cups Buttermilk
4 Tablespoons Molasses
1 Tablespoon Salt
5 Cups Flour
5 teaspoons Baking Soda
3 Cups Raisins
Soak All Bran in Boiling water. Cream the Sugar with the Shortening, Add eggs,
Buttermilk & molasses. Mix salt, flour and baking soda together. Add to liquid
ingredients. Add raisins. Mix Well. Store in refrigerator until ready to use.
Pour into greased muffin tins. Bake at 425 degrees, 15-20 minutes, or until they
test done.
Basic Muffin Base
8 cups Flour
4 cups Milk
4 large eggs
1 cup sugar
4 Tablespoons Baking Powder
1 cup vegetable oil
Beat all ingredients together *make SURE you add the milk BEFORE the oil*
This recipe makes a basic, PLAIN muffin. To this recipe you can add, apples,
blueberries, bananas, spices, peanut butter...just about anything you would make
a muffin out of. So you could make a batch of plain muffin batter, and divide
it, making more than one kind of muffin at a time.
Bake at 425 for 15-20 minutes, or until they test done.
Josie-Lynn in Georgia
Here's another recipe for Mary looking for chicken
with red sauce. It is from
www.gourmetsleuth.com
Paprika Chicken
2 chicken breasts
2 tsp butter
2 tsp oil
2 TABLESPOONS Hungarian paprika
1/2 tsp salt
2 tsp flour
1/2 cup chopped yellow onion
1 cup chicken broth
1 cup sour cream
Add butter and oil to pan,add onion and paprika and saute.Move onion off to side
and add chicken.Brown 4 minutes per side
Add broth and simmer covered 15 minutes.Remove the pan from heat,stir flour into
sourcream then add to pan and heat on low to keep chicken warm.
Lynn in PA
Hello Nancy:
Hope you and Siggy are doing well today. I found this recipe from Libby's in my
Sunday newspaper insert. It sounds good and I love pumpkin bread anyway you fix
it. Thanks to Donna in Kansas for the info on how to get the degree sign. Love
it.
Pumpkin Cranberry Bread
3 cups all - purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 oz) Libbys 100% pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries
Preheat oven to 350? F. Grease and flour two 9 X 5 inch loaf pans. Combine
flour, pumpkin pie spice, baking soda and salt in a large bowl. Combine sugar,
pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until
just blended. Add pumpkin mixture to flour mixture; stir just until moistened.
Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 60 to 65
minutes or until wooden pick inserted in center comes out clean. Cool in pans on
wire racks for 10 minutes; remove to wire racks to cool completely. Makes 2
loaves.
Shirley in Texas
This is for Robert in Ohio
To make whipping cream from evaporated Milk. Before whipping evaporated milk for
cold sweets chill first You get more volume. It also helps to chill the bowl and
beaters.
Emma
This is in answer to Robert of Ohio who asked LGO in
ARK how to whip evaporated milk. I do not know which recipe was posted but I do
know how to whip evaporated milk. I use it in several desserts I make. I keep a
can in my frig all the time so it is well chilled. But, if you do not have one
there or have time put one in the freezer long enough for it to chill well and
not freeze. Then whip with an electric mixer and you will have nice high thick
milk which is just like cream. I have never had a problem getting it to whip
using this method. Good luck Marian in ND
Hi,
This is for Robert in Ohio. In regards to his question on how to whip evaporated
milk. This is what I do. Place a can of evaporated milk in your freezer, long
enough for it to become really icy cold and even have crystals in it. I also put
my mixer bowl and beaters in the freezer to be sure they are ready and cold.
Scoop the evaporated milk into the bowl and beat till it becomes nice and fluffy
and just like whipped cream. I make a lemon cheesecake using this method and it
really works well. You can sweeten it with confectioners sugar as it is beating.
Hope this helps.
Dee in Fl.
Comment
I do this for low fat milk as well. When Millie and Ed come and stay with
me, Ed loves banana pudding. He things I put something extra in it but
what I actually do is put the milk in the freezer about 10 minutes and whip it
some before I ad the sugar free banana pudding. It makes it have more
thickness and really takes great.
Nancy
Hi,
I'm looking for a recipe for Pumpkin Spritz cookies. I lost the one I had and I
would like to make them again.
Thanks, Sarah
This baking hint is not in response to any request
listed, but is a FYI for anyone who has a problem with cream, pumpkin, sweet
potato pies leaving a soggy crust. I saw this posted on Southern Cooks several
years ago, and it really works!
Before pouring your pie filling into the unbaked crust, sprinkle the crust with
crushed corn flakes [or whatever kind you have on hand , I have even used
frosted flakes] then pour your pie filling on top and bake as required. This
does not alter the flavor of the pie and prevents a soggy crust.
Joyce in CA
Hi, Boots!
I'm sorry I'm a few days late getting caught up with my emails and newsletters.
It's only my husband and myself too and I also buy the salad mix in the bag.
I've found the way to keep it freshest is to not store it in the bag it came in,
but to store it in a food storage bag. Fold a paper towel in half and line a
regular size food storage bag with it. Pour left over salad into the bag,
between the paper towel layers. The paper towel keeps excess moisture from the
salad. (This is also the best way to store cut up bell peppers and broccoli.)You
may need to replace the paper towel if the salad starts looking wilted. Seal the
bag as tightly as possible, trying to get out all the air you can. This works
for me, and I hope it helps you!
Sharon in TX
For Tommy in 10/26/04 newsletter
Tips Over Rice/Noodles
1 lb sirloin tips
2 tablespoon vegetable oil
1 thin slice ginger root
1 garlic clove; minced
3/4 cup beef broth
2 tablespoon soy sauce
2 green onions; 1in pieces
1 teaspoon sugar
1/4 teaspoon pepper
Cut meat into 1 1/2 in cubes. In large skillet or wok heat oil. Add beef, ginger
and garlic, stir fry until meat is brown on all sides, about 2 minutes. Mix
remaining ingredients and add to beef. heat to boiling, reduce heat. cover and
simmer, stirring occasionally until beef is tender, about 30 minutes . Serve
over rice or noodles.
Wayne
In the Recipe Exchange newsletter for September 3,
Fran requested a fruit dip with marshmallow creme and some other ingredients. I
have found three that sound good. They are short, so I will list all of them and
let her "mix and match" to her taste.
Fruited Cream Cheese Dip
1 (3-ounce) package cream cheese, softened
1/2 cup commercial sour cream
1/4 cup strawberry preserves
1 teaspoon grated lemon rind
1 tablespoon lemon juice
Beat cream cheese at medium speed of an electric mixer until creamy. Add sour
cream, strawberry preserves, lemon rind and juice, mixing until light and
fluffy. Spoon into serving dish and serve with fresh fruit. Yield: 1 1/3 cups.
Taken from Southern Living, 1988 Annual Recipes, contributed by Dolly G.
Northcutt, Fairfield, Alabama
Sweet Fruit Dip
1 (7-ounce) jar marshmallow cream
1 (8-ounce) package cream cheese, softened
1 (8-ounce) carton sour cream
1 (14-ounce) can sweetened condensed milk
Combine all ingredients in container of an electric blender; blend until smooth,
stopping to scrape down sides, if necessary. Chill at least 1 hour. Serve with
assorted fruits. Yields 4 cups.
From Southern Living, 1989 Annual Recipes, contributed by Dale Kiffe, Lockport,
Louisiana
Strawberry Fruit Dip
1 carton (8 ounces) spreadable strawberry cream cheese
2 tablespoons strawberry preserves
1 carton (8 ounces) frozen whipped topping, thawed
1 jar (7 ounces) marshmallow creme
In a mixing bowl, beat cream cheese and strawberry preserves until blended. Fold
in the whipped topping and marshmallow creme. Cover and refrigerate until
serving. Serve with
assorted fresh fruit. Yield 4 cups.
Taken from Taste of Home Annual Recipes, 2003, contributed by Virginia Krites,
Cridersville, Ohio
Another top of the hat to you, Nancy, for this newsletter. It gets better all
the time. I just wish I had the time to try all the wonderful recipes. I am
printing them out, and if I don't get around to all of them in my lifetime they
will be a legacy for my three daughters, who are better cooks than I am by far
and will be glad to get them.
Bobbie in Texas
For Jo in Mo, here is one I use for work and guys
seem to like it. This makes about 6 loaves I think... Rail
BBQ MEAT LOAF
12 Pounds Ground Beef
12 Cups Soft Bread Crumbs
4 (13 Oz) Evaporated Milk
1/3 Cup Dried Onion
2 Tablespoons Liquid Barbecue Smoke?
1 Tablespoon Salt
1 Teaspoon Black Pepper
Mix Thoroughly. Bake 1-1/2 Hour 350? in bread Pans or make 4 loaves per 12x18
pans
2 Cups Ketchup
1 Tablespoon Dry Mustard
2 Tablespoons Liquid Barbecue Smoke?
2 Cups Brown Sugar
Baste With this sauce and bake 30 Min. Let stand for 20 Min. before cutting
NOTES: take this times 1-1/2 for work....... at work for 5:30 meal put in oven
by 3p.m. Put sauce on at 4:15 and take out to set at 4:45
Nancy's Kitchen has a whole page of meatloaf recipes.
Carol from Olean asked about a recipe for Hershey Bar
Candy cake in the October 23 online newsletter. I found several posted at the
Cooks.com website. Pulled a couple off for her. The others were very
similar.
Hershey Bar Cake
1 cup butter blend
2 cups sugar
4 eggs
1 (8-ounce) Hershey bar, plain
1 (16-ounce) can Hershey's syrup
2 teaspoons vanilla
2 1/2 cups flour
1/2 teaspoon baking soda
1 cup buttermilk
Preheat oven to 300 degrees. Grease and flour a 10-inch tube pan. Melt candy
bar; cream butter and sugar until light and fluffy. Add eggs one at a time,
blending well after each addition.
Add melted candy bar; blend well. Add chocolate syrup and vanilla; blend well.
Mix flour and baking soda together; add alternately with buttermilk, mixing well
after each addition.
Bake 2 hours at 300 degrees. Serve cake plain or glaze with canned chocolate
frosting (or your own favorite chocolate glaze) while cake is warm. Garnish with
chopped nuts if
you wish.
Hershey Bar Cake
2 cups sugar
2 sticks butter
4 eggs
2 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon soda
1 cup buttermilk
7 bars plain Hershey candy
1 (11-ounce) can Hershey syrup
Melt candy bars and syrup. Let cool. Make cake batter as usual. Cream butter and
sugar, add eggs and beat well. Add salt and soda to flour. Add flour and
buttermilk alternately to the creamed mixture. Add candy bars and syrup. Bake in
a tube pan for 1 hour and 15 minutes at 350 degrees.
Icing recipe for Hershey bar cake: Melt five Hershey bars in 3 tablespoons
Carnation milk. Pour over cake while still warm.
Bobbie
All your Recipes sound so wonderful that I get hungry
for most of them at the time I read it all. Keep them coming .
Annie
Hello, this is for Melinda in Michigan (Hi from a
fellow transplanted Michigander:). Melinda was looking for Big Boy Seasoning
Salt, as was I, a few years ago, because where I live now, there is no Big Boy
and to my horror, when I went back to Michigan, the Big Boy in Sault Ste. Marie
was closed AND demolished! BooHoo..oh the memories. It's good to know that not
all the Big Boy's are gone in Michigan. But, I digress....
Here you are, Melinda, enjoy! I know I have!!
BIG BOYISH SEASONING
3/4 t. seasoning salt
1/4 t. curry powder
(3:1 ratio)
Combine these two ingredients and put into a spice jar.
Comment
I always enjoyed Big Boy hamburgers when I go back to Ohio. I especially
enjoy the one in Lebanon, Ohio.
Nancy
I remember Mom making bread pudding on many winter
nights in Kansas when were kids growing up on the farm north of Damar. Dad was a
diabetic so I guess that was not the best for him but back in the early 40's and
50's, no one thought that much about their carb count!
Phyllis Knipp
Apple Pie Bread Pudding
Nonstick cooking spray
3 eggs, beaten
2 cups milk, half-and-half, or light cream
1/2 cup sugar
1 21-ounce can chunky apple pie filling (more fruit)
6-1/2 cups cinnamon-raisin bread cut into 1/2-inch cubes, dried* (4-1/2
cups dry)
Whipped cream or vanilla ice cream (optional)
Directions
Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with
nonstick cooking spray; set aside. In a large bowl whisk together the eggs,
milk, and sugar. Gently stir in pie filling and bread cubes. Pour mixture into
the prepared cooker. Cover and cook on low-heat setting for 3 hours until a
knife inserted near center comes out clean (mixture will be puffed). Remove
liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30
to 45 minutes to cool slightly before serving (pudding will fall as it
cools).
To serve, spoon bread pudding into dessert dishes. If desired, top each serving
with a dollop of whipped cream or a scoop of vanilla ice cream. Makes 6
servings.
*Note: To make 4 -/2 cups dry bread cubes, you'll need 8 or 9 slices fresh
bread. Spread bread cubes in a single layer in a 15x10x1-inch baking pan. Bake,
uncovered, in a 300 degree F oven for 10 to 15 minutes or until dry, stirring
twice; cool.
For color and a flavor boost, add a small amount of
finely diced bell pepper (or jalapeno pepper) to a fruit salad.
Alex
Meatloaf for 40. Yu can scale a recipe on
allrecipes.com find the recipe you like and at the end of the recipe you can see
the dietary info and there you can customize your recipe.
Suzie in St. Louis
I found it in the Herald News when I was 10 and have
been baking it since...
Jewish Apple Cake
Using either green or Macintosh apples, peel and cut 4 or 5 into cubes.
blend 2 tsp cinnamon
with 5 tablespoons sugar
sprinkle this combination over the apples and set aside
Measure into a large Mixing Bowl:
3 c sifted flour
2 c sugar
1 c vegetable oil
4 eggs
1/4 cp orange juice
3 tsp baking powder
2 1/2 tsp vanilla
1 tsp salt
beat the ingredients until smooth
then stir in
one cup broken walnuts (optional)
Pour half the batter into a well greased 10-inch tube pan. Arrange one half of
the apple mixture over it. Then pour the rest of the batter over the apples.
Next, arrange the remaining apples on top of the batter
Bake at 350 degrees for one and a half hours allow cake to cool in an upright
position
(May also be frozen for future eating!)
I've recently made it in 2 loaf pans for Christmas Gifts!!!
Dawn Michele Y
Hi Nancy,
I have a question about a recipe that was in the Oct 2, 2004 newsletter...The
recipe is Mary of Puddin' Hill Fruitcake. The recipe calls for 8 cups (1/2
gallon) pecans. Could this be an error? I went back to see if any corrections
could have been made, but might have overlooked it. I love all the hard work you
do and we certainly appreciate you very much here in North Carolina.
Pat
Hi Nancy:
This recipe is being sent in response to Mountain Mama's request in the October
26, 2004 newsletter for an easy banana bread recipe. This one was given to me
many years ago by a friend of my Mother, and if there is an easier recipe out
there I would be surprised.
Joyce in CA
BLENDER BANANA BREAD [Makes 1 loaf]
Combine all ingredients in the order listed in either a blender or food
processor:
1/4 cup oil
1/4 cup milk
2 eggs
1 cup sugar
1 cup mashed banana
1 teaspoon salt
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1 cup chopped nuts of you choice [if desired]
Combine all ingredients in order listed in either blender or food processor and
blend well. If desired, add chopped nuts, mixing in by hand. Pour into greased
and floured loaf pan. Bake at 350? for 45 to 50 minutes or until toothpick
inserted in center comes out clean.
Here is great TNT recipe for Banana Nut bread (the
nuts can be omitted)
Banana Nut Bread
3-4 very ripe bananas, well mashed
2 eggs beaten well
2 cups flour
3/4 cups sugar (I use 1/4 cup white sugar & 1/2 cup brown sugar)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup chopped walnuts
Heat oven to 350. Grease a loaf pan. Mix bananas and eggs together in large
bowl. Stir in flour, sugars, salt, and baking soda. Add the nuts and blend. Put
in pan and bake 50-60 minutes, or until knife inserted near center comes out
clean. Be careful not to over bake. Remove from pan and cool on rack.
Hope you enjoy it!
Helen, Saunemin, IL
I would like a hot tamale recipe, also tamale
casserole.
Thanks, Dale
Hi Nancy,
Just want to stay to Sunshine in Texas that I tried her Turtles Candy. Mumm
,muum good.(10/22) My daughter and her family were over and I offered a taste.
They are all gone now. They are just so good.
Carole with an "E" in Calgary Canada
Does anyone have a recipe called CHEESY CHICKEN RICE
HOTDISH? It has chicken, rice, cheese and peas and carrots in it. Look forward
to seeing your site every day.
Marcie from Wis.
Nancy this is for Panny in Bedford Texas, I found
these recipes on
cooks.com. I hope this will help...Kathy in Alabama
7 LAYER COOKIE BAR
1/4 lb. butter1 c. graham crackers1 c. coconut1 pkg. (6 oz.) chocolate chips1
pkg. (6 oz.) butterscotch chips1 can Eagle Brand milk1 1/2 c. chopped nuts
Mix butter and crackers and press in 9 x 13 pan. Put the 2 packages of chips in
and sprinkle the coconut on. Put the nuts on top and pour the Eagle Brand over
the whole mixture. Bake at 350 degrees for 30 minutes or until golden brown.
SEVEN LAYER MAGIC COOKIE BARS
1/2 c. butter
1 1/2 c. graham cracker crumbs
1 can sweetened condensed milk
1 pkg. semi-sweet chocolate morsels
1 pkg. (6 oz.) butterscotch chips
1-1/3 c. flaked coconut
1 c. chopped nuts
Preheat oven to 350 degrees (325 degrees for glass dish). In a 13 x 9 inch
baking pan melt butter in oven. Sprinkle crumbs over it. Mix together and press
into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with
remaining ingredients. Press down firmly. Bake 25-30 minutes or until lightly
browned. Cool before cutting.
I had almost forgot about tomato gravy, now that my
kids have grown up and moved away. As a busy working mom with a big family, I
found a short cut way to do Meat balls and tomato gravy.
JoAnn in San Antonio
1 can tomato soup, 1 pkg McCormick onion gravy mix. mix togather and put in
pressure cooker. Bring to a Boil. .Make up favorite meat ball recipe. DO NOT
BROWN meat balls. Drop meat balls in the boiling liquid. I usually make meat
balls about golf ball size. Put lid on
pressure cooker . and cook according to pressure cooker directions for about 10
minutes. Incidentally , if your pressure cooker needs rings etc., In most cities
you can find a small appliance repair business, who does sell the parts. You can
also write, email or call
your pressure cooker manufacturer. I thinkI have about 4 different sizes of
pressure cooker which I have used for years. Meat balls in tomato gravy is one
of my favorites.
Nancy this is for Sheri In Ohio...Kathy in Alabama
Texas Pecan Cake
2 cup butter
4 1/2 cup flour; sifted
1/8 tsp. Salt
1 tsp. baking powder
6 large Eggs
1 lb Brown sugar
1/2 cup Milk
1 tsp. vanilla
3 tbs. Instant coffee
4 cup Chopped pecans
Set out butter to soften. Sift together flour, salt, baking powder. Grease
bottom of 10-inch tube pan. Separate eggs; beat yolks well; beat egg whites
until stiff. In a large mixing bowl, cream together butter and brown sugar. Add
beaten egg yolks, mixing well. Combine milk, vanilla and coffee dissolved in 3
Tablespoons hot water. Add alternately with dry ingredients. Fold in pecans and
egg whites. Pour into pan and bake at 325 degrees 1-1/2 hours. Let cool in pan
on cake rack. Remove from pan. Serves 12.
To Rita from N.C. , and Donna from Kansas : I use an
MSN WEBTV computer, and I can make the degree sign by pressing alt and the
letter j . This is so easy. One time I printed the alphabet, and then Did the
same ,while holding down the alternate key. I was surprised with what I printed
!!
Vida from Ohio
Hi Nancy,
For all the Mac users out there, if you want to type the degree (?) sign, use
option 0. Thanks for all your good work.
Debbie Morgan
Donna in Kansas: Thank you for letting us out here
know how to put the degrees in our recipes without doing all that typing. Just
press a couple keys 275? or 350?. As you can see I have just practiced. On all
of us can do it right.
For those who did not read the article. press keys on
the number pad with holding the alt key down the 0176, that is all there is to
it. Pearline from Pennsylvania. Oh Nancy yes hello to Siggy from Chista my
Egyptian Mau.
Sue requested a good Celery Seed Salad Dressing
I saw this as I was looking up the pumpkin cookie recipe
Celery Seed Salad Dressing
2/3 cup sugar
1 tsp dry mustard
1 tsp paprika
1 tsp celery seed
1/4 tsp salt
1/3 cup honey
1/3 cup vinegar
1 Tab lemon juice
1 tsp grated onion
1 cup vegetable oil
Mix together dry. Blend in honey, vinegar, lemon juice, onion. Add oil slowly
while beating
This is from the cookbook "Best of the Best from Pennsylvania Cookbook" featuring
the cookbook" Philadelphia Main Line Classics"
Lynn In PA
This is for Jo in MO for the meatloaf for 40. I have
a very simple and inexpensive recipe for meatloaf that I use a lot for my family
of 4 so you could adjust to how many loaves you need:
Meatloaf for 40
1 pound lean ground beef
1 pound ground turkey
1/2 cup bread crumbs
1/3 cup oatmeal
1 minced onion, small
1 egg
1 T ketchup
1 t. salt
1 t. pepper
1/2 t. ground nutmeg
TOPPING:
1 T brown sugar
1/2 cup ketchup
1/2 t. ground nutmeg
Preheat to 375. In 8x8 pain, mix ingredients and form a loaf (do not add topping
yet). Bake for about 30 minutes. Remove and drain grease (can use a spoon to do
this). Slice loaf but not all the way through. Add topping (already mixed).
Return to oven for another 30 minutes or until cooked through. Hope this helps!
This serves 4. Boy, you are going to need a lot of beef! Ha!
Hi Nancy
This is my first time responding with a recipe so hopefully I do it correct. In
response to Oct.27 newsletter for Karen in Delaware.
This recipe is from my Nana and so good!
Pat H
Raisin Filled Cookies
Filling
1 3/4 cups raisins or chopped dates
1 cup water
1 Tbs butter
2 tsp cornstarch mixed with 1 tsp chilled water
1 cup nuts
1tsp lemon juice
1 tsp vanilla
Heat all together and simmer until thickened. Cool to room temp.
Cookie Dough
1 cup shortening
1 cup sugar
2 eggs
1/2 cup milk
1 tsp vanilla
4 cups flour
1 tsp baking soda
1 tsp cream tarter
1/2 tsp salt
Cream shortening and sugar. Add eggs, milk, vanilla. Mix well. Add the dry
ingredients slowly and blend together. Cover and refrigerate over night or at
least 6 hours. Roll dough on floured surface and cut into 3" circles. Place
filling in center. Top with another circle. Moisten outer edge with water and
lightly press together. Put a fork hole into the top of each. Bake at 350 for 18
to 20 min.
Judy in California sent in a similar recipe.
Sandy of Pa., Carol P. and Lynn in PA
also sent in a similar recipes.
Raisin Spice Cake
3 cup flour
1 teaspoon baking powder
1/2 teaspoon soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon cloves
1 1/2 cup sugar
1 cup butter or shortening
3 eggs
1 teaspoon salt
1 teaspoon vanilla
1 cup raisins
Sift together the dry ingredients, cream the sugar and shortening then add
the beaten eggs. Put the 1/2 cup milk in measuring cup and fill up with hot
water. Add this alternately with the dry ingredients and adding the raisins with
each dry ingredient addition. Add vanilla
and mix well. Put into a greased and floured 9x13 in. pan and bake 45 to 50
minutes in a 350 oven. Yield: 12 servings
Raisin Delight
1 cup brown sugar
1-1/2 cup raisins
2 teaspoon vanilla
1 cup white sugar
2 cup flour
1 tablespoon butter
4 cup boiling water
1/4 cup butter
4 teaspoon baking powder
1 cup milk
Preheat oven 350 F. Combine brown sugar, 1 tablespoon butter, raisins, boiling
water and boil together for 5 minutes. Remove from heat and stir in vanilla; set
aside. Cream butter and sugar. Sift flour and baking powder together and add
alternately with milk to sugar ~butter mixture. Pour batter into a greased 9 x
13 in pan. Put hot syrup over batter, spreading raisins evenly. Bake 30 - 35
minutes in preheated 350 oven. When baked, the syrup and raisins will be at the
bottom of the cake. This dessert may be served plain, or with whipped cream or
vanilla ice
cream.
Wayne
Wayne also sent in a recipe for raisin filled cookies that was similar to other
ones listed in today's newsletter.
Jo from Mo (October 26th) requested some ideas for
cooking and freezing some meals for a month. I make a large batch of spaghetti
sauce every month and freeze it in plastic containers in amounts that will give
me meals for four. I also cook up a large batch of meatballs which I partially
cook in the oven, freeze on cookie sheets in the freezer and bag in zipper bags
for future meals. These will make Swedish meatballs, Italian meatball subs, and
sweet and sour meatballs. I also boil up large batches of chicken when it's on
sale. I debone it and put it into zipper bags in 2 cup amounts. This can be used
for chicken curry, chicken cheesy rollups, chicken salads, chicken enchilada and
chicken and spinach pasta. The broth can also be frozen in two cup amounts for
cooking many recipes or to heat up when someone has a cold. I think there have
been many recipes posted for these but I don't remember seeing the cheesy
chicken rollups which are made with crescent rolls. If you would like it let me
know. Margo/Boston
Hi Nancy this is for Billie in FL. I am sorry,
somehow the recipe to make the brunt sugar got messed up but here it is:
Kathy in Alabama
(it actually makes a syrup)
Brunt Sugar
To make burnt sugar, melt 1/3 cup white sugar in heavy skillet over low heat
until dark and smooth, about 10 minutes. Remove from heat. Add 1/3 cup boiling
water. Return to heat and stir rapidly until molasses-like syrup melts.
Just use the amount needed in your recipe. The remainder can be saved for use
later.
This is for Sharon in Michigan who requested a
Pumpkin Chiffon Cheesecake in 10-26 newsletter. Hope this is what she is looking
for. Cherie in TX
From Family Circle website
Pumpkin Chiffon Cheesecake
Makes: 12 servings at 37? each. Prep: 1 hour. Cook: 15 minutes. Bake: at 350?
for 35 minutes. Refrigerate: overnight.
Crust and Cheesecake Layer:
14 graham cracker boards, finely crushed (about 2 cups crumbs)
6 tablespoons (3/4 stick) butter, melted
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 pound cream cheese, softened
2 eggs
2/3 cup sugar
1/4 cup half-and-half
2 tablespoons all-purpose flour
1/4 teaspoon ground allspice
Pumpkin Chiffon Layer:
1 cup canned solid-pack pumpkin (not pie filling)
3/4 cup sugar
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 envelope unflavored gelatin
2 tablespoons water
1/2 cup half-and-half
1 tablespoon powdered egg whites (see Note)
3 tablespoons warm water
1. Heat oven to 350?.
2. Crust and Cheesecake Layer: In bowl, mix crumbs, butter, sugar and cinnamon.
Press over bottom and 13/4 inches up side of 9-inch springform pan (see photo 1,
at right).
3. In large bowl, beat cream cheese, eggs, sugar, half-and-half, flour and
allspice. Pour into graham crust.
4. Bake in 350? oven 35 minutes or until center is set. Transfer to rack; let
cool to room temperature. Refrigerate.
5. Pumpkin Chiffon Layer: While cheesecake is chilling, in medium-size bowl,
stir together pumpkin, 1/2 cup of the sugar, egg yolk, salt and allspice.
6. In small saucepan, sprinkle gelatin over water. Let stand until gelatin
softens, 5 minutes. Add half-and-half. Heat over medium heat, stirring, until
gelatin is dissolved.
7. Stir small amount of warm half-and-half mixture into pumpkin mixture; stir
pumpkin mixture into half-and-half mixture in saucepan. Place over medium heat;
cook, stirring constantly, for 10 to 13 minutes or until mixture reaches 160? on
an instant-read thermometer (photo 2).
8. Cool mixture over ice water in large bowl until consistency of sour cream
(mixture mounds on top of itself), 6 to 8 minutes (photo 3). Remove from ice
water bath.
9. In small bowl, sprinkle powdered egg whites over warm water. Let stand 3
minutes. Beat with mixer until foamy. Gradually beat in remaining sugar until
stiff peaks form (photo 4).
10. Fold egg white mixture into pumpkin mixture (photo 5). Scrape onto
cheesecake; smooth top. Cover; refrigerate overnight to firm chiffon.
Note: Powdered egg whites are available from The Baker's Catalogue, 800-827-6836
or
http://www.bakerscatalogue.com/.
Nutritional Value Per Serving: 405 calories, 23 g fat (14 g saturated), 7 g
protein, 43 g carbohydrates, 1 g fiber, 288 mg sodium, 118 mg cholesterol.
There were several members that sent in this recipe.
I did not have permission to post for the site it until I read my mail this
morning.
This recipe was also sent in by
Angie Snow
Nancy
Albondigas Soup
1 Pound Ground Beef
1/4 Cup Long Grain Rice
1 Egg
1 Tablespoon Chopped Fresh Cilantro
1 teaspoon Seasoned Salt
1/4 Cup ice Water
2 Cans (14-1/2 ounces each) Chicken Broth
1 Can (14-1/2 ounces) Whole Peeled Tomatoes, undrained and cut up
1/4 Cup Chopped Onion
1 Rib of Celery, Diced
1 Medium Potato, Diced
1/4 teaspoon Garlic Powder with Parsley
In medium bowl, combine ground beef, rice, egg, cilantro, seasoned salt, and ice
water; form into small meatballs. In large saucepan, combine broth with
vegetables and garlic Powder with parsley. Bring to a boil; add meatballs.
Reduce heat; cover and simmer 30 to 40 minutes, stirring occasionally. Makes 6
to 8 Servings.
Heather
Nancy, I sent the Fried Oreo's, Fried Candy Bar and
Fried Twinkie recipe for Lisa in South Ms. (forgot to include my name). I
thought I would send these two fried southern treats also.
Note* If you serve the Fried Dill Pickles with Ranch Dip on the side you can't
keep the serving dish full fast enough. They are wonderful.....
Kathy in Alabama
Fried Dill Pickles
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup ice water
1 egg yolk
2 tablespoons dill pickle juice
4 cups drained dill pickle slices or equivalent amount of medium to large
pickles, sliced 1/4-inch thick
vegetable oil for frying
In a large bowl, combine the flour, cornstarch, baking powder, and salt. Make a
well in the center. All at once, add the water, egg yolk, and pickle juice. Stir
the mixture with a wire whisk to make a smooth batter. Cover the bowl and
refrigerate for 30 minutes.
In a deep fryer or large saucepan, heat at least 2 inches of oil to 375? F. In
batches, dip pickle slices in the batter, lightly and evenly coating them.
Without crowding, place coated slices in the hot oil. Fry until golden and
crisp, 1 1/2 to 2 minutes. Drain on paper towels and serve immediately
FRIED SAUSAGE-SAUERKRAUT BALLS
1/2 lb. pork sausage, finely crumbled
1/4 c. onion, finely chopped
1 (14 oz.) can sauerkraut, well drained, finely chopped
2 tbsp. fine dry bread crumbs
1 (3 oz.) pkg. cream cheese
2 tbsp. snipped parsley
1 tsp. prepared mustard
1/2 tsp. garlic salt
1/8 tsp. black pepper
FOR DEEP FAT FRYING:
1/4 c. flour
2 eggs, well beaten
1/4 c. milk
3/4 c. dry bread crumbs
In skillet, cook sausage and onions until meat is done, drain. Add sauerkraut
and 2 tablespoons bread crumbs. Combine cream cheese, parsley, mustard, garlic
salt and pepper. Stir into sauerkraut mixture. Chill; shape into 3/4 inch balls.
Coat with flour. Combine eggs and milk. Roll floured balls into egg mixture,
then in remaining bread crumbs. Heat deep fat fryer to 375 degrees. Have meat
balls at room temperature. Fry 30 to 60 seconds. Serve with sweet & sour sauce
or mustard sauce.
FRIED CORNED BEEF SAUERKRAUT BALLS
3 c. well-drained sauerkraut, chopped or shredded
1 (12 oz.) can corned beef
1 med. onion, grated
12 crackers, finely crumbled
1 egg, beaten
3/4 c. plain flour
Put all the above ingredients into a mixing bowl and mix well by squeezing with
hands. Make into small ball and fry in deep fryer until brown. Remove and drain
on paper towel.
There were about 20 of our family that sent in 20
recipes for sauerkraut balls. Because they were very similar to the ones
posted in this newsletter they were not included.
Nancy
Hi Nancy
Just thought some of your readers would like a pie recipe with the holidays
coming up. It's easy and my husband loves it! Thanks to everyone too, for all
the good recipes. My file runneth over!!
Kentucky Derby Pie
2 eggs, slightly beaten
1 cup sugar
1/2 cup butter, melted
4 tbsp. bourbon
1/4 cup corn starch
1 cup pecans
1 cup semi-sweet chocolate bits
Combine eggs, sugar, melted butter and bourbon. Add the cornstarch to the
mixture blending slowly. Stir in the pecans and chocolate bits. Pour into an
unbaked pie shell. Bake in a pre-heated 350 degree oven for approximately 45
minutes.
Enjoy!
Lynn from Wisconsin and Las Vegas
For Jana from NV in 10/26/04 newsletter
Mary's Seafood Gumbo
5 lb okra
2 large onions, chopped
1 can frozen crabmeat
1 salt and pepper to taste
1 small amt. oil
3 tomatoes, or 1 (#2) can
5 lb deheaded shrimp
6 crabs (or more)
1 Tabasco sauce
1 garlic, bay leaf & thyme
Use large aluminum pot, not iron. Wash, stem and cut okra into 1/2" pieces.
Season with salt and pepper. Smother okra in as little oil as possible. When
almost done, add onion. Cook until tender, add tomatoes. Let simmer, add
remaining ingredients and simmer until done.
If there is a favorite vegetable of the South, it is surely okra. Gumbo gets its
name from the Choctaw Indian word 'Kombo' for any
thick soup made with okra.
Yield: 6 servings
Wayne
Nancy, I have used this site for large recipes that
Jo can use also. I go into Yahoo and type in large recipes for meatloaf and
Growlies Big Recipes Index is one that comes up and so does
Nancys Kitchen. Jo might check out you site since you have so many
meatloaf recipes.
We have a very simple casserole that we make at Church for when we have a
breakfast.
In a 9" x 13" pan cubed up 6 slices of bread and put on the bottom. Precook 1
lb. sausage bulk, then add that on top of the bread cubes; 6 egg with 1 cup milk
beaten together then add that to the bread, sausage, and add the 1 1/2 cup
cheese on top the morning of. You can make this the night before covering with
saran wrap and leave the cheese until the morning of. Cook this at 350 degrees
until set or for about 30 to 45 minutes depending on if the oven is slow or
fast. You can get 12 to 14 serving from this.
Everyone in recipeland have a great day.
For Karen in Delaware, 10/27/04
This was my mother's recipe which I am sure came from Amish country - have had
recipe for many years.
RAISIN FILLED COOKIES
5 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp. salt
1 cup shortening (Crisco sticks - butter flavor)
2 cups sugar
2 eggs
1 tsp vanilla
1 cup sour cream
Sift together, flour, baking powder, baking soda and salt. Mix until creamy,
shortening, sugar, eggs and vanilla. Mix in sour cream, then the flour mixture -
a little at a time. Refrigerate until easy to handle (1-hour).
Preheat oven to 425?
On lightly floured surface, roll dough to 1/8" thickness
(use a small glass dipped in flour) to make rounds.
Place rounds on ungreased cookie sheet. Place rounded teaspoonful of filling in
center of each round and top with another round. Press edges down slightly with
fingers. Bake 8-10 minutes (they will be light in color). Makes 4-5 dozen.
RAISIN FILLING FOR ABOVE
1-1/2 cups raisins
1/3 cup water
1/2 cup sugar
1 Tbls corn starch
Pinch of salt
1 Tbls lemon juice
Simmer all ingredients and stir until thickened. Cool.
NOTE: This cookie dough may be a little "sticky". I put a mound on cookie sheet,
then flatten with bottom of a flat glass, dipped in flour - I think this is
easier to do. These cookies are worth the trouble.
LaVerne - Alabama
Nancy as the holiday season is upon us, I wanted to
share some of my favorite recipes. I love all the holiday parties and the hustle
and bustle. I hope that maybe someone else can enjoy one or two of these
recipes. I have enjoyed your newsletter so much....
Kathy in Alabama
Salmon Log
1 (1 lb) can salmon
1 (8oz.) pkg. cream cheese, softened
1 tbsp. lemon juice
2 tsp. grated onion
1 tsp. horseradish
1/4 tsp. salt
1/2 tsp. liquid smoke
1/2 cups chopped pecans
3 tbsp. snipped parsley
Drain and flake salmon. Remove skin and bones. Combine salmon with next six
ingredients, mix thoroughly. Chill several hours. Combine nuts and parsley.
Shape salmon mixture into 8x2 inch log. Roll in nut and parsley mixture. Chill.
Place on serving patter and surround with Ritz crackers.
7-Up Cake
1 box lemon supreme cake mix
1 box lemon instant pudding mix
3/4 cup oil
4 eggs
1 (10oz) 7-Up
Preheat oven to 350 degrees.
Mix all ingredients together with electric mixer.
Divide batter evenly into 3 (8inch) round cake pans.
Bake until done. (30 to 35 minutes).
Remove from pans and cool on wire racks.
Frosting:
1 1/2 cups sugar
1 stick butter
1 tbsp flour
2 eggs
Mix these ingredients together in a medium sauce pan. Cook over low heat,
stirring constantly, until thickened. (custard consistency) . Remove from heat
and stir in:
1 cup crushed pineapple, drained
1 cup coconut
1 cup finely chopped pecans
Mix well. Be sure mixture has a spreadable consistency. Put between each layer
and on top and sides of cake. Cake must be stored in refrigerator.
Unbaked Fruit Cake
1 lb. box vanilla wafers
1 lb. shelled pecans
1 lb. golden raisins
1 lb. candied cherries
1 lb. English walnuts
1 can sweetened condensed milk
1 lb. chopped dates
1 lb. coconut
1 lb. candied pineapple
1 lb. miniature marshmallows
Finely crush vanilla wafers. Cut candied fruit into small pieces. Mix all
ingredients except milk and marshmallows. Melt marshmallows in milk and mix with
other ingredients. When well mixed, pack in buttered angel food cake pan (tube
pan). Or into small loaf pans. When cool remove from pan and slice as needed.
Keep refrigerated. Maybe be frozen.
Hummingbird Cake
3 cups all-purpose flour
2 cups sugar
1 tsp salt
1 tsp. soda
1 tsp. cinnamon
3 eggs, beaten
1 1/2 cups oil
1 1/2 sp vanilla extract
1 (8oz.) can crushed pineapple, drained
1 cup chopped pecans
2 cups chopped bananas
Mix by hand. Combine dry ingredients, add eggs, and oil, stir until well mixed.
Add vanilla extract, pineapple, bananas, nuts. Spoon batter into large greased
and floured sheet pan. Bake at 350 degrees for 40 to 45 minutes.
Icing:
1 box confectioners sugar
1/2 cup margarine
8 oz. cream cheese
1 tsp. vanilla extract
1 cup finely chopped pecans
Mix all ingredients for icing, except pecans, together , Spread over cool cake.
Sprinkle pecans over cake.
Nancy, I have a meatloaf recipe that I use all the
time and it is sooooo good that I don't like to give it out but I will for Jo
from MO.
Barndt Meatloaf
2 lbs. ground beef
1 medium onion, chopped fine
1 cup seasoned bread crumbs
1 egg
1/2 cup catsup
1/4 to 1//2 teaspoon salt
1/2 teaspoon pepper
1 to 2 cups sharp or mild cheese, shredded
In a large bowl put the seasoned bread crumbs, chopped onion, salt, pepper,
shredded cheese, and beef. In a measuring cup put your egg and the catsup and
beat until mixed. Add the catsup and egg mixture and mix well. I cook this at
350 degrees for 1 1/2 hours. This makes enough for 8 to 10 slices. Depending on
how thick.
Different Meatloaf
2 lbs. ground beef
1 cup seasoned bread crumbs
1 egg
3 slices bacon, cut up, use Hickory bacon or smoked
Cut up the bacon. In a large bowl mix bacon, seasoned bread crumbs, ground beef
and egg mix well. You will have enough liquid from the bacon but if you feel
that you need some liquid you can add some catsup. I have never added any liquid
when I have made this. This makes about 10 to 12 slices.
Nancy have a great week and I know you will continue to have a great newsletter.
Thanks for all your hard work and consideration of all our readers needs. We
truely would be lost without you.
Susie Indy
http://www.nancyskitchen.com
