In reply to Taco John's Potato Ole
Thank you TBS for the tip, I will try it. My husband really likes these potatoes
& I just could not seem to get the spices right. I will let you know how they
turn out. Thanks again,
Angela Wi. Thanks for posting my reply, love the newsletter.
I just adore your site, I look forward every day when I open my email for all
the new recipes. I have been looking for a recipe for gingerbread like you get
at the Souper Salad restaurants. If anyone has this recipe, please I would love
to have. It is so light and spongy. I tried the recipes on the site but most are
heavy and just don't have the taste I am looking for. Thank you again for this
wonderful site and all of the great members.
Deb in Highlands,Tx
Homemade dried onion soup mix.
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon Kitchen Bouquet Browning sauce
1/2 cup chopped or minced dehydrated onion
Combine the onion powder, salt and sugar in a small bowl. Add the Kitchen
Bouquet and stir until the seasonings are uniformly brown. Add the dehydrated
onion and mix thouroughly until the color is again even. This step takes a few
minutes.
Makes 1/2 cup, equivalent to one (1-1/2 ounce) envelope of dried onion soup mix
Karen
Here is my recipe for
Italian Wedding Soup.
1/2 Pound lean ground beef
1/2 Pound ground pork
1/3 Cup freshly grated pecorino Romano cheese
2 slices of white bread soaked in milk and broken in small
pieces
2 T parsley
2 T finely chopped onion
1 egg
1 t Montreal Steak Seasoning
2 Cans College Inn Chicken Broth (Large)
One bunch of escarole or 1/2 pkg frozen spinach
One small box of orzo
Combine first 8 ingredients above together and form into very small meatballs.
Put Chicken Broth in a Dutch Oven or soup pan. Add Meatballs and cook for about
1/2 hour simmering.
Add orzo. Add escarole or spinach and simmer until tender.
Sharon in Massachusetts
For the person wanting homemade salad dressings, here is an easy recipe for
Creamy Pepper Dressing that my husband loves. It is also low-carb for those on a
low carb diet.
Creamy Pepper Dressing
2 c. mayo
1/2 c. milk
2 tbsp. grated Parmesan cheese
1 tsp garlic salt (or 1/2tsp. garlic powder & 1/2tsp salt)
1 tbsp. cider vinegar
1 tsp. lemon juice
1 tsp. finely chopped onion
1 tbsp. black pepper
dash hot pepper sauce
dash Worcestershire sauce
1/4 c. water if needed to thin dressing
Blend all and chill. This dressing will thicken while chilling.
Garlic Dressing- cut back black pepper to 1 tsp. and add minced garlic or garlic
powder to taste.
Dill Dressing- cut back black pepper to 1tsp. and add dill weed to taste.
Also, If anyone has any ideas on how I can use oat flour I would appreciate it!
Bobbie/Chicago
Comment
More salad dressing recipes
Salad Dressings and Sauces
Salad and Salad Dressing Recipes
Nancy, along with evryone else who writes in, I love your site and
appreciate all the hard work and dedication you put into this daily. A big thank
you!! Here is a wonderful French Dressing that I make often. Hope Dayna and
others enjoy it as much as I do. Makes a large amount, can be cut in half with
good results
French Dressing
1 1/2 c. white vinegar
5 c. sugar
1 T. paprika
3 c. oil
1 T. celery seed
2 12. oz. bottles chili sauce
2 onions chopped fine
Put all ingredients in blender, mix well, chill and enjoy!
Rae from Michigan
Butter Brickle Cake Mix for Dump Cake...
What does this cake mix taste like? Is it very different form yellow or does is
have something extra good and yummy in it?
Thanks! Vicki
If you keep the container in the fridge, it stays nice and soft, does not
harden up. Have been doing that for years and it really works.
Barbara
Does anyone have a recipe for cooked celery? The one I really enjoyed in my
childhood was celery cut in chunks, vinegar, and I think butter. Any cooked
celery recipes would be appreciated.
Debby in Sugar Land, TX
Hi Nancy, I want to say thanks for all of the hard work that I know you have
to do to have such a great newsletter. I am searching for a beef stew/soup
recipe that is cooked in the oven in a pumpkin.
Thanks, Oma in Centerville, Tenn.
Here are a couple of beef stew recipes
Oven Beef Stew
Oven Beef Stew #2
Mulligan Stew
Alicia's Kitchen - Crockpot Beef Stew
Alicia's Kitchen - Crockpot Beef Stew
I copy and print selected recipes for my wife using an eMac. I
highlight the desired, click "Copy" under Edit, click "Text Edit" to
open a blank page, click "Paste" under Edit, then click "Print" under
File. No problem.
Why does the "Thought for the Day" not change?
Ernie in Mississippi.
Hi ya,
Just subbed to your newsletter and already Wow! This is recipe heaven. I have
three recipes to offer our anniversary girl.
Yours, Susy
Brasserie Balzar?s Midnight Onion Soup
The Paris Cookbook by Patricia Wells
3 lbs onions
6 T unsalted butter
6 T peanut oil
1 T fine sea salt
4 T all-purpose flour
2 c chicken stock
4 qts water
2/3 c dry white wine, such as Sancerre
1-1/2 t freshly ground white pepper
several sprigs fresh thyme, wrapped in cheesecloth
several fresh or dried bay leaves
8 thin slices baguette, toasted
1 lb Swiss Gruyere cheese, freshly grated
Peel onions and halve vertically. Cut halves lengthwise into thin slices. In a
10-quart stockpot, melt butter over low heat. Add oil, onions, salt, stir to
coat onion. Cook, covered, over low heat ? stirring occasionally so the onions
do not scorch ? until onions are soft but still pale, about 15 minutes. Sprinkle
flour over onions and stir to coat. Immediately add stock, wine, 4 quarts water,
white pepper, thyme and bay leaves. Bring just to a boil. Immediately reduce
heat to low. Simmer, partially covered, for 30 minutes. Taste for seasoning.
(Soup can be prepared up to this point 1 day in advance. Refrigerate in covered
container. Reheat gently at serving time.) Preheat broiler. Ladle soup into
individual ovenproof soup bowls. Top each serving with slice of toasted
baguette. Cover bread with thick coating of Cheese. Place under broiler. As soon
as cheese begins to bubble, serve.
This is from a children?s cookbook. Much simpler than the others.
French Onion Soup -- The Cooking of France by Matthew Locricchio
4 medium-size white or yellow onions (about 2 pounds)
4 T butter
1 t salt
4 c chicken stock
1 T flour
freshly ground black pepper
6 slices French or Italian bread, ?? thick
1-1/2 c Gruyere or Parmesan cheese
Peel the onions and cut them into ?? slices. Measure 6 cups and set aside. You
will need 6 individual soup bowls that can go under the broiler or a large
ovenproof casserole, which will work just as well.
In a large stockpot, melt the butter over low heat. Add the onions and salt and
cook for 20 minutes with the pan partially covered. Remove the lid and continue
to cook until the onions caramelize to a soft brown color. It is not necessary
to stir the onion constantly. Every so often, give them a stir and check to make
sure they are not burning; if so, reduce the heat a little. Toward the end of
the cooking time, bring the stock to a simmer on low heat. After the onions have
changed color and are very limp, sprinkle on the flour and mix in well. Continue
to cook for another minute or so. Add the onions to the simmering stock and
raise the heat to medium. Add the pepper and bring to a boil. Once the soup
boils, reduce the heat to simmer and cook slowly for about 40 minutes. Preheat
the oven to 400. Lay the bread slices on a baking sheet and bake for 10 ? 15
minutes, or until the bread is brown and toasted. Remove from the oven and set
aside. Grate the cheese, measure 1-1/2 cups, and set aside. If preparing
individual servings, Light the broiler in the oven. Place the ovenproof soup
bowls on a strong metal tray. Place 1 slices toasted bread in each bowl,
breaking it to fit in if necessary. Ladle the hot soup into the bowls, filling
them ??s full. Completely cover the top of soup in each bowl with grated cheese.
Place the bowls under the broiler and broil for about 3 minutes. Don?t burn it.
Turn off broiler, remove tray of bowls and serve soup hot. If using a large
casserole: Place toasted bread in the bottom of casserole. Add the soup. Cover
top with grated cheese. Bake for 10 minutes at 400. Turn oven to broil and melt
and brown cheese, about 3 ? 4 minutes. Turn off broiler and remove casserole
from oven and serve hot. Serves 6
NOTE: Can make soup ahead, cool, and refrigerate. When ready to serve, gently
reheat on low heat, assemble with bread and cheese, then bake/broil as directed.
Hello - this is for Janet from PA hopefully in time for her anniversary.
French Onion Soup
5 Tbs. butter
5 cups sliced onions (on the thin side)
1 Tbs Worcestershire
1 teas. salt
5 beef bouillon cubes (or packets)
6 cups water
1/4 teas. pepper
Saut?onions in butter until they reach a rich golden brown. be careful not to
burn. In a large pot combine all ingredients. Simmer for about one hour. Serve
in soup bowl with a piece of toasted French bread or just toasted white bread
and mozzarella cheese. Place under broiler to melt cheese. If in a hurry place
in microwave for about 45 seconds to a minute.
Hope your husband will enjoy this.
Barb from La Porte, IN
This is for Catrina Dickens. She wanted a recipe for Keebler crust with cool
whip, cream cheese and chocolate pudding. This could be made in a ready made
crust. It doesn't have chocolate pudding in it but does have chocolate, cool
whip and cream cheese. Hope this helps. Abby
Chocolate Mallow Pie
1 ? cups crushed Oreo cookies
? cup butter, melted
2 Tbs. sugar
1-8 oz & 1-3 oz cream cheese, softened
? cup chocolate syrup
1 1/3 cups choc chips, melted
1 8 oz cool whip thawed
2 cups miniature marshmallows
Chocolate curls, optional
In a bowl, combine the cookie crumbs, butter and sugar. Press in pie plate. Bake
375 8-10 mins. or until set. Cool. In a mixing bowl, beat cream cheese and
chocolate syrup until blended. Beat in melted chips. Set aside ? cup of whipped
topping. Fold marshmallows and remaining cool whip into chocolate mixture. Spoon
into crust. Refrigerate for at least 8 hrs or overnight. Garnish with reserved
Cool whip and chocolate curls.. Yield 8 servings.
Hi Girls! Many thanks for the good instructions for copying and pasting. I am
actually becoming very proficient at it and I never thought I would be able to
say that. I am an old Granny trying to learn new tricks and I sure do love your
help on this matter. In order
to show my appreciation, I have a very special cookie recipe to share with you
all. This recipe was in our Detroit Free Press a month ago. The 4th grade class
from an elementary school here in town is trying to get this to be our state
cookie. Their teacher combined several favorite recipes and came up with a
winning combination. See what you think. I have made probably 12 batches and
given them as gifts and everyone has said they are the BEST cookies they have
ever eaten.
Michigan Treasure Cookies
1-3/4 cups all purpose flour
1/3 unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup softened butter or margarine ( I used butter)
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chunks or chips
1 1/2 cups dried cherries
1 cup chopped walnuts (my own addition)
Additional granulated sugar to roll dough in before it bakes (about 1/4
cup) I eliminated this step, sweet enough for me, as is
In a medium bowl, combine flour, cocoa powder, baking powder and salt; set
aside. In large mixing bowl, beat the butter, 1 cup of sugar and 1/2 brown sugar
at medium speed until light and fluffy (2 to 3 minutes). Beat in the egg and
vanilla until well blended. With the mixer on low speed, gradually beat in one
third cup of the flour mixture at a time, until all is used up. Scrape sides of
bowl between additions of flour. Stir in chocolate chunks, cherries and nuts.
Cover the dough and refrigerate for at least one hour.
Preheat the oven to 350 degrees. Roll chilled dough into golf ball sized balls.
Roll the balls in the additional granulated sugar. Place the balls 3 inches
apart on an ungreased baking sheet. Gently press with bottom of glass to
flatten. Repeat with remaining dough.
Bake 13 to 15 minutes or until cookies are set. (I found 15 minutes to be
perfect in my oven) Remove from oven and cool cookies about 5 minutes on baking
sheets, transfer to wire rack and cool completely.
Makes 3 dozen
Happy Baking!
Margaret in Northville, Michigan
Janet in Pa; I don't know if you remember Vincent Price. The villian in so
many movies. He was also a great cook, wrote a book, wonderful book. I have made
this onion soup many times and it's great.;;
1. In a deep saucepan, heat 3 tbsp bacon drippings.
2. Saut?in the drippings 4 large onions, chopped fine. Cook over medium heat
until onions are just soft.
3. Add 2 tbsp flour, 1/2 tsp salt, 1/8 tsp pepper, and one clove garlic crushed,
cook until mixture is golden but not burned.
4. Add a sprig of parsley, a pinch of thyme, one quart of chicken stock, one cup
of dry white wine, and simmer for 3/4 hour. Add 1 tbsp cognac, or brandy.
Presentation; Serve in individual bowls with 1 slice of toasted french bread in
each bowl. If you want to serve onion soup gratinee, place in each bowl, three
layers of toasted french bread, each layer sprinkled with fresh parmesan cheese.
pour soup in bowls, top with more grated cheese, and a little melted butter, and
place under the broiler until the cheese melts and forms a brown crust.
He will like this, This is written exactly as it is written in the book. It is a
"Treasury of great recipes" by Mary and Vincent Price
Classic French Onion Soup
1 stick butter (8 Tablespoons)
8 cups onions, thinly sliced
3 Tablespoons flour
3 quarts beef stock
1 Tablespoon salt
1 teaspoon pepper
1 cup brandy
1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a
pinch)--optional
grated Gruyere cheese
grated Parmesan cheese
French bread
olive oil
Melt the butter in a Dutch oven and add the onions, stirring constantly. cook
for 5-7 minutes, until soft. In the meantime, cut slices of French bread into
1/2 inch pieces and toast them at 350 degrees in the oven for about 15
minutes--until they are dry crusts.
VDoer
Hi Nancy..
You West Texans are sure getting the rain. Just talked to my brother out in
Odessa and he was telling me they were about to get more rain. They have gotten
14" of rain already this year. I don't think they normally get that much in 7
years. Smile
Anyway, I have two questions. One is what is Kosher salt and the other is what
is coriander?
Thanks for your hard work amid all the thunderstorms. Also I had been off the
news letter for a good while, had computer problems. Anyway, was curious what
happened to the move to Arizona? See, it has been a while. lol
Shirley in Texas
Comment
I did not move to Arizona and do not have plans at this time to do so.
There are some issues with insurance coverage out of state.
During thunderstorms I turn off my computer. I learned the hard way that
if lightning strikes your computer it can melt the boards inside the computer.
Good Morning, Nancy! It's a beautiful day here in Oregon, and we wait
patiently for Mt. St. Helen's to give us a spectacular show sometime soon. We
hope it isn't like the one in the '80's, but a good one anyway.
I would like a recipe for Carne Asada. I can buy the meat already sliced thin,
but it is quite tough. Maybe I don't know the correct marinade for it When I
have it in Mexican restaurants it is real tender, and that is the way I would
like mine to be! Thank you for any help you can give me.
Mary
When the onions are soft, sprinkle them with flour, stir, then add 2 cups of
beef stock and stir until the mixture is thickened. Add the remaining stock,
stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil.
Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for
seasoning.
When you're ready to serve, ladle the soup into individual bowls and cover each
with a thick handful of Gruyere cheese. Top each with a piece of the toasted
bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan,
then run them under a broiler for a few minutes and carry out to the table.
Hi Nancy -
This is for the lady who was looking for a recipe for Pumpkin Butter. I found it
in an old Country Woman magazine. Hope this helps.
Pumpkin Butter
1 cup cooked or canned pumpkin
1/2 cup honey
1/4 cup molasses
1 Tbs. lemon juice
3/4 tsp. ground cinnamon
In small saucepan, combine the first five ingredients, mix well. Bring to
a boil, stirring frequently. Reduce heat, simmer, uncovered, for 15
minutes or until thickened. Refrigerate for at least 1 hour. Makes 1 1/4
cups.
Lynn from Wisconsin and Las Vegas
Squaw Corn
4 slices bacon (fried and set aside saving 3 tblsp. drippings from skillet)
1 medium pepper, chopped
1 small onion, chopped
1 can {17 ounce} cream-style corn
1 tsp. salt
1/8 tsp. pepper
4 eggs, beaten
Fry bacon; set aside. Drain all but 3 tblsp. drippings from skillet. Cook and
stir green pepper and onion in drippings until onion is tender. Add remaining
ingredients, Cook and stir until eggs are thickened throughout but still moist.
Crumble bacon; sprinkle on egg mixture.
4 to 6 servings
Phyllis
Hi Nancy and everyone,
Thanks for a wonderful newsletter! This is for Gail in Winnfield, LA who is
looking for variations for cabbage rolls:
Cabbage Roll Soup
1 pound ground round
3-1/2 cups water
2 cups green cabbage, coarsely chopped
1 cup carrot, sliced
1/2 cup celery, sliced
1/2 cup onion, chopped
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon pepper
3 (10-1/2 ounce) cans beef consomm? undiluted
2 (14-1/2 ounce) cans diced tomatoes, undrained
1/2 cup converted rice, uncooked
In a large nonstick skillet, brown the meat over medium-high heat; remove from
heat and drain well. Place the meat in a 4-quart crock pot; stir in the water
and the next 10 ingredients. Cover; cook on low for 8 hours. Increase the heat
to high; stir in the rice. Cover and cook for an additional 30 minutes or until
the rice is tender. Serves: 10 ( serving size: 1-1/3 cups). Calories per
serving= 178 (29% from fat)
Enjoy!
JoAnn S in PA
I saw a recipe for pumpkin mousse in one of the newsletters. I can not find
out how to get back to the recipe. It contained pumpkin, cool-whip, and instant
pudding. I work at a senior citizen center and I was wanting to make this for
their Thanksgiving dessert. All help is appreciated. Cathy in Tx.
**I process this for 15 minutes is a boiling water bath just to be sure it is OK
as I give it away. If I were keeping it for myself, I may not go to that
trouble.
Comment
It was in
September 19th newsletter.
Skroodles are small spiral pasta noodles.
Lisa
Hi Nancy and Carole (with an e)
Sorry you had problems finding the soup recipe.
I found the Italian Wedding Soup the first time by doing a Google Search and
this link was the first on the page.
Today, I went to the
e-cookcooks.net site and found it in the Soup section between Black Bean
Soup and Egg Drop Soup (about the 7th one down)
E Cookbooks Library. If you don't find it, let me know.
Flo Clark in Texas
PS I don't know if you can print recipes copied directly from the e-cookbooks
site, but here it is just in case you can.
ITALIAN WEDDING SOUP
1 pound lean ground beef
1 egg (or 2 egg whites)
1/2 cup fresh bread crumbs or cracker crumbs
2 tablespoons grated Parmesan or Romano cheese
3 tablespoons grated onion
1 crushed clove of garlic or 1 teaspoon minced garlic
1 teaspoon crushed basil
1/2 - 1 teaspoons salt
1/4 teaspoon pepper
6 cups chicken broth
2/3 cup of riso (tiny pasta shaped like grains of rice)
1 cup chopped spinach (cut up bok choy may be used)
1 loaf good Italian bread extra grated parmesan cheese
Combine first 9 ingredients and form into TINY meatballs, about 1 cm, or 1/2
inch in diameter. Bring to a slow boil in a 3-quart (liter) pan, the 6 cups of
well-seasoned chicken broth. (homemade) or 3 - 14 oz. cans seasoned with celery
and onion. Add the meatballs, and cook for a few minutes until done. Remove the
meatballs with a slotted spoon. Add the riso and cook til almost done, about 5
minutes. Add the meatballs and chopped spinach and cook a few minutes longer til
spinach is done. Butter and toast thick slices of Italian bread. Place a slice
in each bowl and ladle soup over bread. Sprinkle each serving with parmesan
cheese and serve. Serve remaining toasted bread with the soup.
This is for Gail in Winnfield, LA for
123 Halupky or unstuffed cabbage rolls
2/3 c rice
2 1/2 c water (for rice)
1 egg
1 1/2 lb ground beef
1 can (10 1/2 oz) tomato soup
1 onion, chopped
1/2 tspn garlic powder
1 1/2 tspn salt
1 can (28 oz) tomatoes
1 sm head cabbage
Cook rice. Beat egg & mix in rice. Add meat (uncooked), onion, garlic powder &
salt to rice mixture & mix well. Cut cabbage into thin wedges.
In 9x13 pan layer 1/2 cabbage, then all the meat/rice mix & top w/remaining
cabbage. Mix tomatoes & soup & pour over meat & cabbage. Cover w/foil & Bake @
350 oven for 1 1/2 hrs.
Enjoy! Nanci
This is how I make hash from leftover beef roast. There are no measurements.
In a large skillet pour some water about 1/2 full. Add at least 1/2 chopped
onion. Let the water and onion boil or simmer until the onion is soft. Shred the
roast beef up and add that to the water and onion. Add some sage, salt and
pepper and start slow, you can always add more. You will need some homemade
biscuits, fresh or out of the freezer. Crumble them up real fine. Start adding
handfuls to the meat and water and stir.
Let it simmer and it will thicken. Depending on how thick you want it, you can
add more biscuit crumbs or a little more water. I serve the hash on toast.
This is one of those recipes from my childhood and I had long forgotten about it
until my husband and I were in a small restaurant in MO and had it. The waitress
wouldn't tell me how it was made, but did say sage. My Mom filled in the blanks
for me.
I forgot about this almost. You can chop up some potatoes and either cook them
separately or add to the hash when it starts cooking. Cut them very small. Kelly
Foods here in the south used to make this and i bought a lot of it, but they
quit making it about the time i discovered it. Just recently Kelly Foods closed
for good.
I hope this helps.
And Nancy, I love your news letters and thanks for all the hard work you do.
Sandee in Milan, TN
Hi Everyone! Maybe this is a silly question but what is the difference
between tomato paste and tomato sauce? If I don't have canned tomato sauce, with
what can I subsitute it? Thanks for your help. Maha
Nancy,
This is for Linda in Kansas City who wanted German recipes to have her very own
Oktoberfest. I'm part German and in the area where I live (Central New York)
there is a large population of people of German descent. In Syracuse, they have
Oktoberfest every
year. These recipes com from my mother's grandmother who was from Oberstrau,
Germany.
German Potato Salad
9 potatoes, peeled
6 slices bacon
3/4 cup chopped onions
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
1/2 teaspoon celery seed
1/8 teaspoon ground black pepper
3/4 cup water
1/3 cup distilled white vinegar
Bring a large pot of salted water to a boil. Add potatoes and cook until tender
but still firm, about 30 minutes. Drain, cool and slice thin. Place bacon in a
large, deep skillet. Cook over medium high heat until evenly brown. Drain,
crumble and set aside, reserving drippings. Saut?onions in bacon drippings
until they are golden-brown. In a small bowl, whisk
together the flour, sugar, salt, celery seed, and pepper. Add to the saut?d
onions and cook and stir until bubbly, then remove from heat. Stir in water and
vinegar, then return to the stove and bring to a boil, stirring constantly. Boil
and stir for one minute. Carefully stir bacon and sliced potatoes into the
vinegar/water mixture, stirring gently until potatoes
are heated through. Serve warm. Makes 12 servings.
Apfelpfannkuchen (Apple Pancakes)
2/3 cup unbleached flour
2 tsp sugar
1/4 tsp salt
4 eggs beaten
1/2 cup milk
2 cups apple slices
3/4 cup butter
2 tbs sugar
1/4 tsp cinnamon
Sift together the flour; 2 tsp sugar, and the salt. Beat eggs and milk together.
Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter
until tender. Mix 2 tbs sugar and the cinnamon together; toss with apples. Melt
2 tbs butter in a 6-inch frypan. Pour in the batter to a depth of about
1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry
pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3
times, until all batter and apples are used. Serve
immediately. 4 Servings.
Pflaumenkuchen (Plum Cake)
4 cups flour
3 sticks butter
1 cup sugar
1 tsp salt
4 egg yolks (save whites)
1 tbs vanilla
3 lbs purple plums (the little ones)
apricot or peach jam
Make a dough from the first 6 ingredients, press into cookie sheet with your
fingers, forming a rim. Spread thin layer of peach or apricot jam on top of
dough. Now put your plums (which have been quartered) in rows on the dough. Beat
egg whites slightly and brush over
plums, sprinkle two tbs of flour over egg whites. Bake at 375 degrees for 40
minutes. If too sour shake some powdered sugar on top. 16 servings.
Sauerbraten (Sour Roast Beef)
2 1/4 lbs lean boneless beef roast
1 pint buttermilk
1 3/4 oz. butter
1 bay d onion
2 whole cloves
2 peppercorns
2 2/3 oz. slab bacon
1 cup red wine
2 1/4 cup water
1 slice rye bread
2 carrots
Salt
1/2 cup tomato paste
Wide egg noodles, cooked
Wash and dry meat well. Put in a porcelain or glass bowl. Peel and slice the
onions and the carrots and place on top of the meat. Add the bay leaf and the
peppercorns and then pour the wine and the buttermilk over it all. Let the meat
marinade for 3 days, turn it over daily. Cut the bacon in cubes and fry it in
the butter until it is crisp. Add the meat and lightly
brown on all sides. Add 2 tbs of the marinade and simmer for 10 minutes more.
Add the tomato paste and the crumbled rye bread and salt to taste. Add the
carrot and onion slices and simmer on low for about 1 1/2 hrs. Turn the meat
often and replace water, if necessary. Strain the gravy and thicken with a
little cornstarch if desired. Serve over noodles.
Katy in NY
Hi, Nancy,
Lloyd and I were given two 6 lb., 10 oz. cans of Nacho Cheese Sauce. Any
suggestions for using besides nachos? We feel we're committed to using it once
the can is open. But that's an awful lot of cheese sauce. Help!
Your (kind of) niece, Kathy
Comment
Maybe you can take it to your family reunion in March and it will be gone in no
time. Will look up some recipes for you and bring them to you when I see
you on Monday morning.
Nancy
I had never been able to make Divinity until Better Homes and Garden had a
step by step instructions in their magazine.
I followed this recipe step by step and it turned out perfect. If anyone is
interested in the recipe I will send a copy to the newsletter
Dorothy, Farmland, IN
Comment
All Easy Candy Recipes
Nancy's Kitchen Candy Recipes
All Candy Recipes
Abby's Kitchen Candy Recipes
Nancy
Hi again, I was just wondering if anyone out there has a recipe for homemade
French Onion Soup. My husband loves it and I would like to make it for him soon.
Our 8th Anniversary is coming up on Oct 4 and I would like to try to make it for
him. I know I will probably not get a recipe by then but that is ok. I would
just like to have one to make for him cause he is such a great guy. I don't know
what I would do without him.
Thanks in advance. Janet in PA
Venison will always taste better if you soak it overnight in a mixture of 1/2
buttermilk and 1/2 water. Rinse and cook anyway you want to. This also works
with any salt water fish that has a strong taste. In fact, I soak any thing wild
in this mixture. Try it, you will be surprised.
G
Hi,
This is in response to Beth looking for Fococcia Wreath. I am not sure if this
is the same one she is looking for, but it came from a Kraft Magazine I bought
at the store. I make it every Christmas and it is very pretty and very
delicious!
Party Cheese Wreath
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1 Tbsp. finely chopped onion
1 Tbsp. chopped red bell pepper
2 tsp. Worcestershire sauce
1 tsp. lemon juice
dash ground red pepper
BEAT cream cheese and cheddar cheese in small bowl with electric mixer on medium
speed until well blended.
ADD remaining ingredients; mix well. Cover. Refrigerate several hours or
overnight.
Hi Nancy:
This is for the lady that was looking for pumpkin butter. Found it in an
old Country Woman magazine. Hope this helps.
Pumpkin Butter
1 cup cooked or canned pumpkin
1/2 cup hone
1/4 cup molasses
1 tablespoon lemon juice
3/4 tsp. ground cinnamon
Lynn from Wisconsin and Las Vegas
Layered Enchiladas
Filling:
2 lbs ground beef
1 onion, chopped
1/2 green bell pepper, chopped
1/4 tsp coriander
1/2 tsp chopped garlic
1 (10oz) chili with beans
1/4 tsp hot pepper sauce
1 tsp Worcestershire sauce
1 Tbsp chili powder
1/2 cup chopped ripe olives
15 tortillas, quartered
2 cups grated Cheddar
Saute ground beef, onion and bell pepper. Drain, then add remaining ingredients
except tortillas and cheese.
Sauce:
1/2 cup butter, melted
2 Tbsp flour
1-1/2 cups milk
2 cups sour cream
In a small saucepan combine butter and flour and mix well. Slowly add milk and
cook until thickened and smooth. Cool, then add sour cream.
Spread a little of the sauce in the bottom of a 9x13 inch baking dish. Place
one-half of the tortilla quarters over sauce and follow with 1/2 of the meat
mixture, 1/2 of the white sauce and 1/2 of the cheese. Repeat layers and bake at
375F for 20 minutes. Serves 6-8
Source: Texas Cook
Phyllis Knipp
Hi Nancy,
How can you tell if the sugar you buy is cane or beet sugar? I have looked on
the sacks of sugar in the grocery and cannot find any that say either cane or
beet. Thanks for your help. Dorothy, Farmland, Indiana
Just want to tell you again and again how much I enjoy all the effort you put
in your newsletter. I go to my mailbox the first thing before I do anything
else. You have been a great help to me.
Thanks Adele in Boca Raton
Thanks to Gladys in Lebanon IN for the butterscotch pie recipe. It sounds
great. I plan to surprise my kids with a butterscotch pie, to remind them of
their grandmother. She was known for her great butterscotch pies.
Also a comment which might bring a smile. I have a friend who enjoys looking at
food sites on the web. I thought she must be truly bored! :) Now I am hooked on
this newsletter and always eager to see the next one. But this newsletter is
about more than food, it's friends, memories and good conversation. Thanks for
providing all of that and more! Doris in Southern IN
Nancy-
This is the recipe I use every year. I make about 30 small jars and decorate for
gifts for co-workers and neighbors. It really tastes like pumpkin pie on a
biscuit!
Pumpkin Butter
1 (29 ounce) can solid pack pumpkin puree
1 tablespoon pumpkin pie spice
1 (2 ounce) package dry pectin
4 1/2 cups white sugar
Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium
saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring
constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer
immediately to sterile containers. Seal and chill in the refrigerator until
serving.
Source:
All Recipes
Mincemeat Cake
Yield: 16 servings
2-1/2 c flour
2 ts baking powder
1 ts Soda
1 ts Salt
1/2 ts Cloves
1/2 ts Nutmeg
1/2 ts Cinnamon
1/2 c Shortening
1-1/2 c Sugar
3 Eggs
1 c Milk
1 ts vanilla
1-1/2 c Mincemeat
1 c Chopped nuts
CARAMEL FROSTING
2 c Brown sugar
4 tb butter
6 tb Shortening
1/2 ts Salt
1/2 c Milk
3 c Confectioners' sugar
Heat oven to 350 F. Grease and flour three 9-inch cake pans. Set aside. Sift
together flour, baking powder, soda, salt, cloves, nutmeg and cinnamon; set
aside. Cream shortening until light and fluffy. Slowly add sugar. Beat until
creamy. Add eggs 1 at a time, blending after each addition.
Combine milk and vanilla. By hand, stir into creamed mixture alternately with
the dry ingredients, starting and ending with the dry. Blend thoroughly after
each addition. Add mincemeat and nuts. Stir to blend.
Pour into prepared pans. Bake at 350 F. for 35 minutes or until a toothpick
inserted near center comes out clean. Remove from oven. Invert pans onto cooling
racks. Leave for 10 minutes. Remove cake from pans; cool completely. Frost with
caramel or your favorite frosting.
To make caramel frosting: In a saucepan, combine brown sugar, butter, shortening
and salt. Bring to boil, stirring constantly. Slowly add milk. Bring back to
boil and cook 3 minutes. Cool slightly. Add confectioners' sugar. Beat until
creamy and of spreading consistency.
Colombo writes: "This mincemeat cake is one of our family favorites."
From Alice Colombo's 09/21/94 "Cook's Corner" column in "The (Louisville, KY)
Courier-Journal." Pg. C6. Posted by Cathy Harned.
BLACK CAKE
2 sticks butter
1 c. white sugar
1 c. brown sugar
4 eggs
1 1/2 c. buttermilk
2 c. jam
2 c. preserves (any kind)
1/2 tsp. nutmeg
2 c. mincemeat
4 c. self-rising flour
1 c. raisins
2 tsp. soda
1/2 c. cocoa
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. allspice
Mix all dry ingredients together. Cream butter and sugar. Add milk and eggs. Mix
raisin with flour, also jam and preserves. Then mix all together. Bake in 4
(10") cake pans or in a tube pan.
CARAMEL ICING:
1/2 c. buttermilk
1/2 c. butter
1/2 c. sugar
1 tsp. vanilla
Boil 1 or 2 minutes. Cool and add enough sugar to make of spreading consistency.
Add vanilla and beat well.
Blueberry Cream Cheese Cake
1 pkg. butter cake mix (2 layer)
1/2 c. Crisco oil
3 eggs
1 (8 oz.) pkg. cream cheese
3/4 c. blueberries
1/2 c. chopped pecans
Mix all ingredients except berries and pecans. When mixed well, fold in berries
and pecans with a spoon. Bake in a greased and floured bundt pan for 45 minutes
at 325 degrees.
Barbara Brown
BAUERNFR?ST?K
(Farmers Breakfast)
4 potatoes
4 bacon strips, fried and crumbled
3 eggs
3 tablespoons milk
1/2 teaspoon salt
1 cup ham, cubed
2 medium tomatoes, peeled
1 tablespoon chopped chives
Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to
cool. Slice potatoes. In a large frying pan cook bacon until transparent. Add
the potato slices and cook until lightly browned. Meanwhile blend eggs with milk
and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the
egg mixture. Pour the egg mixture over the potatoes in the frying pan. Cook
until the eggs are set. Sprinkle with chopped chives and serve at once.
Serves 4.
VDoer
Thank you Corinne, Brenda, Lisa, Linda, Gale, Susan, Donna, and all the
others that sent in their recipes for Italian Wedding Soup. The recipes were
very similar to ones already posted.
Nancy
This is for Gail and is tried and true. Taken from Mary Moore
Cookbook..a Canadian cookbook from about 1978 or so.
Casserole Cabbage Rolls
1 pound ground chuck beef
1 Tbls, cooking oil
1 chopped onion
1 tsp. salt
1/8 tsp. pepper
3 Tbls. raw long grain rice
1 can ( 10 ounce ) tomato soup
1 soup can of water
3 cups coarsely shredded cabbage
In a large skillet, brown beef in oil for 1 minute. then add onion,
salt, pepper and rice. Mix well and gently saut?for 2 or 3 minutes. Add soup
and water and mix well. Turn cabbage into a greased baking pan or casserole dish
large enough to hold the ingredients. Pour meat mixture evenly over the cabbage.
Do not stir.. Bake covered at 325 degrees for 1 and 1/2 hours.
Peggy in Ohio
I saw a recipe for pumpkin mousse in one of the newsletters. I can not find
out how to get back to the recipe. It contained pumpkin, cool-whip, and instant
pudding. I work at a senior citizen center and I was wanting to make this for
their Thanksgiving dessert. All help is appreciated.
Cathy in Tx.
**I process this for 15 minutes is a boiling water bath just to be sure it is OK
as I give it away. If I were keeping it for myself, I may not go to that
trouble.
http://www.nancyskitchen.com
