I am looking for a spritz cookie recipe which
includes a package of instant pistachio pudding mix. Thanks in advance.
Janine in Ontario
Hi Nancy in response to Karen, NE was looking for the
red and green peppermint. I always get mine at a candy or cake supplies store
but usually cannot get it until after Halloween. I have never seen it in the
Craft Stores although I know they only have a limited supply but I never have
seen the peppermint. I would look in the yellow pages for a store and you can
also try the net and surely you will find some there, I have never had the need
to go looking myself I wish you good luck. I hope this is some help to you.
Nancy I really do enjoy and appreciate your newsletter.
June, FL.
Oct. 29th. Newsletter, To Wendy from Vancouver,
Canada;
Vegetables you can freeze
You can freeze most vegetables including celery, onions and potatoes. Check the
freezer cases in your supermarket and see what they have frozen. You can freeze
the same things.
Good luck, Joseph
Wendy, Vancouver, Canada - Oct 29 newsletter -
Since frozen onions and green peppers can be found in the freezer section of the
supermarket, I am sure you can freeze carrots and celery as long as you are
going to use them in cooking. Once frozen they loose their crispness and would
not be appealing to eat raw. I always froze my over abundance of peppers and
onions and I even froze my tomatoes. All I did with the tomatoes was to dip them
in hot water long enough to peel them, then just chop and put in freezer bags.
They were great for making my own spaghetti sauce.
Nancy in VA
Hi Nancy, Wendy from Vancouver on Oct 29th asked
about freezing celery. I do it all the time. I just dice it up and put in half
full bags, lay it out flat and freeze. By doing it like that it is easier to
break it apart to use. I always have peppers, onion, and celery in the freezer.
I check the grocery for mark downs, bring them home , dice up and freeze.
Luanne, Fl.
To Wendy in Vancouver, Canada--
You can freeze celery and onions. With the celery, you will need to blanch them
in boiling water for 2 minutes then chill in iced water for 2 minutes. They will
keep for approximately 6 months. Onions only need to be sliced for freezing and
can be stored for up to 3 months. I recently purchased a food saver. It is
fantastic !!! You can preserve almost anything for very long period of time
without having to worry.
Hope this helps, Stephanie in CA
Reply to question in October 29th newsletter:
You can safely freeze celery, onions, and bell peppers.
However, they will not be crisp when thawed. They are perfect for soups, stews,
casseroles or any dish that you would ordinarily cook where it does not matter
whether or not they are crisp.
Pat in Atlanta.
Hello Nancy - keep up the good work. I look forward
to reading the newsletter every day.
This is for Wendy of Vancouver, Canada. She was asking for information in the
October 29 newsletter about freezing vegetables.
Each year I buy extra onions, celery and green peppers. I clean them, wash them,
chop them up and freeze them. I do not blanch them. I have also froze tomatoes,
however they have a tendency to get very watery. Hope this helps. Barb from La
Porte, IN
With the holiday season around the corner, I would
love a TNT recipe for great piecrust. I am
especially interested in one I can make in the food
processor.
Thanks. Molly
Hi Nancy:
First I want to thank everyone who sent in creamed spinach recipes, they sound
great. I wanted to share my Cheesy Creamed Corn recipe. I've brought it to
Thanksgiving and Easter. It is always a hit. I love it because it is put
together in minutes and put in the crock pot.
Cheese Creamed Corn
3 (16 oz) bags of frozen corn
2 pkgs cream cheese, cubed ( 8oz and 3 oz)
1/4 cup butter
3 tbs water
3 tbs milk
2 tbs sugar
6 slices processed American cheese, cut into small pieces
Combine all ingredient and put in a crock pot. Cover and cook on low for 4 hours
or until heated and cheese is melted. Stir well before serving. Yield 12
servings. Hope you enjoy as much as my family does.
Alicia, Syracuse, NY
There is now a search option on the newsletters and
all recipes on the site. It is located in the right column at the top of
this page. It will be updated for each week on Monday. Newsletter
entries will not show up until the week after they have been posted.
I am going to move newsletters for August and
September over to
http://www.nancys-kitchen.com but will have an index to them on
this site. An index has been added to Nancy's Kitchen as well. It will look the
same and have all the links back to Alicia's Kitchen.
Nancy
I am sure that you could find the Tupperware pie
carrier on Ebay for much less than Tupperware sells it for (my apologies to any
Tupperware dealer that reads this site). Other than having a pie carrier, my
suggestion would be to have a couple of sturdy flat boxes with lids, that could
hold two pies each, or something similar to that. Fill the empty spaces with
crumpled newspaper, or tissue paper, or if they are pies that need
refrigeration,
then ice filled zipper bags.
There are so many things you could do. Look around your house. Do you have a
cooler that you could put a temporary rack in, etc. I know that you will figure
something out. Could you go a day early and make the pies there?
I hated giving up cooking Thanksgiving dinner when my children grew up. It was
my favorite one to do, but I got over the loss (smiling here). I do a smaller
dinner for just two of us now, but sometimes I think I am still cooking for 4+,
by all of the food that we have leftover! I either freeze it, or make casseroles
out of it. No matter, I love the Thanksgiving
holiday!
Have a wonderful Thanksgiving holiday!
Mary in Oregon
Here is a Crock Pot Hot Chocolate recipe for Lynne,
Margie
Triple Hot Chocolate
1/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3 cups milk, divided
3/4 teaspoon vanilla extract
1 cup heavy cream
1 (1 ounce) square bittersweet chocolate
1 (1 ounce) square white chocolate
3/4 cup whipped cream
6 teaspoons mini chocolate chips or shaved bittersweet chocolate
Combine sugar, cocoa, salt and 1/2 cup milk in medium bowl. Beat until smooth.
Pour into crock pot. Add remaining milk and vanilla extract. Cover and cook on
LOW for 2 hours.
Add cream. Cover and cook on LOW for 10 minutes.
Stir in bittersweet and white chocolates. Pour hot chocolate into 6 coffee cups.
Top each with 2 tablespoons whipped cream and 1 teaspoon chocolate chips.
Makes 6 servings.
This is an addition to the recipe that Lisa/Chicago
posted in the 29 Oct newsletter. I've been making what I and others now commonly
refer to as "Drink's Holiday Cheeseball" and while similar to the one that Lisa
posted it is a bit different so here is my version:
DRINK'S HOLIDAY CHEESEBALL
1 lb cream cheese, softened to room temperature
4 green onions, including green tops, finely diced
1/2 green bell pepper, seeded and finely diced
1 small can crushed pineapple, drained
1 cup finely chopped pecans (divided)
1/4 tsp seasoning salt (like Lawry's) (optional)
Reserve 1/2 cup chopped pecans and place the rest of the ingredients in a large
mixing bowl and thoroughly mix (the hands are the best mixers) until all
ingredients are completely
and evenly incorporated. Cover and refrigerate until the mixture becomes firm;
at least 3 hours but can be made several days ahead. Remove from refrigerator
and form into a ball and roll in the remaining 1/2 cup of chopped pecans. I put
the chopped pecans on a dinner plate that has an outside ridge and roll the ball
around in the pecan pieces. Add a maraschino cherry to the center of the top of
the ball for decoration if desired. I've found that the best cracker to serve
with this cheese ball is Ritz, Hi-Ho or
similar.
Myron Drinkwater - Lake Forest, CA
Here is a wonderful recipe for Carrot soup that S
requested in the Oct. 29th newsletter. Enjoy.
Jan in Las Vegas
Carrot Soup
1 lb. carrots, sliced
1 lb. potatoes, cubed
2 Tb butter
1/2 cup chopped onion
6 cups chicken broth
1/2 tsp. dried thyme
1 bay leaf
1 cup heavy cream
1/8 tsp. Tabasco sauce
1/2 tsp. Worcestershire sauce
salt and pepper to taste
1 cup cold milk
Heat butter. Add onions. Cook briefly. Add carrots and potatoes, chicken broth
and thyme. Add bay leaf. Bring to a boil. Simmer 30-40 minutes, until tender.
Remove Bay leaf.
Put mixture in blender, small batches at a time. Blend until completely smooth.
Put back into soup pot and bring soup to barely a boil and......
Add rest of ingredients. (milk, cream, etc.)
Bring it just to a boil, but don?t let it cook.
Served hot or cold.
For Sandra from Oregon you may want to check your
local resale shops for a pie carrier. Or find a cardboard box and put pieces of
cardboard between each pie. Good luck in your travels and have a wonderful
Thanksgiving everyone. Sue in Michigan
Hi there everyone. Zakynthos Island, Greece, sends
her best. I'm new to the newsletter and I must admit that I have been enjoying
it immensely and the friendliness is so refreshing... there seems to be
absolutely no distances between people. Anyway, on 30th October, Lena from
Michigan requested a recipe for Goulash. This is the one I have been using for
years and despite its simplicity it's absolutely memorable. A quick note at this
point: Goulash is traditionally a hot dish and the sweet paprika that I am using
(I'm afraid I don't have the taste buds required to appreciate hot food) in the
recipe can, of course, be replaced with the hot variety the quantity should be
lessened by half.
If you have any questions please feel free to contact me.
Maria.
Authentic Greek Recipes
BEEF GOULASH
1.25 kg - 2.75 lbs tender stewing beef
2 large thinly sliced onions
salt, pepper
4 level tablespoons sweet paprika pepper
150 ml - 1/4 pint tomato juice
150 ml - 1/4 pint plain yogurt for topping (optional)
1 cup olive oil
3 teaspoons cornflour
450 gr - 1 lb tagliatelles (or macaroni if preferred)
Wash the meat and cut it into large bite size pieces. Heat the oil in a large
pot and brown the meat evenly. Add the onions and allow them to soften and then
add the salt, pepper and paprika and stir the seasoning in well. Pour in the
tomato juice and allow the pot to simmer until the tomato thickens. Add enough
water to cover the meat by no more than 2 inches (5 cm) and stir everything
well. Allow the pot to cook, covered, over a medium flame, until the meat has
cooked - approximately 1 hour.
When the meat is about 20 minutes from being completely ready remove the lid
from the pot. At this same point boil the pasta in plenty of salted water. Drain
the pasta well and scald it with a little cold water to prevent lumping. When
the meat has cooked and the water in the pot has almost evaporated and only
sauce remains, dissolve the cornflour in a little cold water and pour it into
the pot, constantly stirring. Allow the pot to simmer for 2 minutes until the
sauce thickens and then remove the pot from the flame.
(Optional) Pour the yogurt onto the Goulash in the pot in swirls. Divide the
pasta onto serving plates making a 'bed' in the middle of each and spoon the
Goulash onto the pasta and knock yourselves out...
MOLASSES STACK CAKE
September, 1983 By: Miss Addie Wood
This recipe was supplied by Miss Addie Wood of Mayberry Trading Post [Meadows of
Dan, Virginia]. She has been making the recipe for years from the recipe that
was in a cook book that came with a "Wrought Iron Range Co." wood cook stove.
The company was established in 1864 according to the cookbook. This recipe is an
old mountain favorite and is still made and brought to most family reunions
today.
MOLASSES STACK CAKE
1/2 cup brown sugar or white
1/2 cup butter
1/2 cup molasses
1/2 cup milk
2 cups flour
3 teaspoons baking powder
1/2 teaspoons salt
1/4 teaspoon soda
1 teaspoon mixed spices
1 egg
Cream butter and add sugar gradually with beaten egg and molasses. Sift flour,
baking powder, salt and spices together. Add milk and mix well. Bake in well
greased pan, 35 minutes in thin layers or roll out and cut out size of plate and
bake on cookie sheet. Stack 4 or 5 layers, with apple butter between them. Let
stand over night before eating.
No name was submitted with recipe
This is for Jen who wanted a Monkey bread recipe.
Bev
MONKEY BREAD (BREAD MACHINE)
1/2 cup milk
2 Tbsp. water
1 large egg
1 Tbs. butter
1/2 tsp. salt
2-1/4 cups bread flour
4 tsp. sugar
1-1/2 tsp. bread machine yeast
1/2 tsp. cinnamon
2 Tbs. melted butter or margarine
Add milk, water, egg, 1 Tbs. butter, salt, flour, 4 tsp. sugar and yeast to
bread machine. Select dough cycle. When cycle is complete roll dough into 20
balls, stir sugar and cinnamon together.
Roll each ball in butter then in sugar. Arrange half of the balls in the bottom
of a greased ring mold or tube pan.
Repeat with the remaining dough, making a second layer, cover and let rise till
doubled 35-45 minutes.
Bake at 375* for 25-30 minutes. Cool 1 minute on rack then invert onto a plate.
Serve warm.
ENJOY!
A Jan Taylor Recipe
This is for Wendy in Vancouver:
I have frozen celery and onions but they come out watery and soft, but ok for
cooking.
I have found that if your remove your celery from the plastic bag it
comes in and wrap it up in foil and keep it in the fridge, it keeps for
a very long time. I haven't thrown out much celery in a long time,
since I started using this tip.
Brenda W. from Waterford, PA
This is for the lady who wants to know how to
transport pies, on Oct. 30 newsletter.
We do farmers Market, and my Mom makes up to 25 pies
and we travel 25 miles to get there, she uses different things, flat containers
with cans on the sides of them so they don't slide around, you can get from
Tupperware, the spacer to put above one pie then store another. She uses many of
these. Put the cans work great so you get the bottom ones from not moving first.
She also uses cooling wire racks in between pies also held up by cans and the
cans are doing double by holding the bottom pies in place, and holding the wire
up off of the bottom pie and you sit the other pie on top of it. Hope this
helps, for farmers market we just use whatever we can think of and trial and
error also:}
Debbie in Nebr.,
Hi Sandra,
I have always used bakery boxes. My local bakery will get them to me. If not
them might have a small fee. If I carry more than 2, cut a corrugated box square
to put between the boxes. Then duck tape the whole thing together. You don't
have to keep up with expensive Tupperware. And you can wrap a nice ribbon around
it. This will made a "handle" to carry it with. When my kids were small, I gave
them a box to color, and "label". That way you know which pie is in the box.
One tip: Pie transports best at room temp. This keeps
the box from getting wet, and the crust from getting soggie.
Happy Holidays, Debra in Paris,TX
For Sandra from Oregon, who wanted suggestions on how
to carry pies. If they are two crust pies, get boxes, that are the size of a
cooling rack, put one pie in the bottom, gently rest a rack on top, and put
another pie on that. For cream type pies, I would suggest each be in their own
individual box. Some areas have restaurant supply stores, that are open to the
public, you might try going there to find actual bakery boxes, to protect your
pies in. Or look in your local warehouse type store (Sam's, BJ's, Costco). A lot
of times they carry food storage items. Hope this helps! Good luck!
Josie-Lynn in Georgia
Sandra from Oregon - Oct 29 newsletter
Sandra, check your local supermarket for small boxes that you can set each pie
in. They may slide around a little in that box, but will be contained enough not
to mess up the SUV. I learned the hard way not to put any cooked item in the car
on its own. I had a crockpot full of meatballs and sauce in my trunk. Some one
cut me off on the way home and I had to slam on the brakes. Well you can imagine
what my trunk looked like. I had that car for 10 years and it still had that
darn sauce down the sides of the trunk. I quickly found a carton that held that
pot just right, and when it wore out, I was sure to find another - real quick.
Nancy in VA
For Sandra in Oregon-
Here might be a way for you to transport pies safely. I take my laundry basket
(rectangle) that has square weave. I put two pies in the bottom. Then take 4
dowels and put through the weaves --2 length wise and 2 the opposite way and
then set two more pies on top of them. I can actually get 6 pies in one laundry
basket this way . Hope this works for you as well.
Lori
I will be hosting a Premier Designs Jewelry party
within the next couple of weeks and I need some quick and easy appetizers
recipes.
Cynthia
This is for Phyllis from Massachusetts:
Jewish Sour Cream Coffee Cake:
1/2 c. butter
1 c. sugar
2 eggs
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 c. sour cream
1 tsp. vanilla extract
1 c. chopped walnuts
1/2 c. powder sugar
2 tsp. ground cinnamon
1/2 tsp. nutmeg
2 Tbsp. butter, melted
Preheat oven to 350 F. Grease & flour a 9"x 9" pan. Combine the flour, baking
soda & baking powder; set aside. In a med. bowl, cream together the sugar,
butter & eggs until smooth. Add the flour mixture & beat until smooth. Finally,
stir in the sour cream & vanilla. In a separate bowl, combine the nuts, powder
sugar, cinnamon & nutmeg. Spread half of the batter into the 9"x 9" pan.
Sprinkle a layer of the nut mixture, then spread the remaining batter & top with
the rest of the nut mixture. Spread the melted butter over the top. Bake for 1
hr. in the preheated oven, until cake springs back to the touch.
Bonnie from Wooster, OH
Also sent in by Cori and Jay From Ky
Hi, Nancy, Phyllis was looking for the recipe for
Jewish Sour Cream Coffee Cake. It is a favorite of ours too.
Gloria from Wyoming
Jewish Sour Cream Coffee Cake
1/4 lb. butter
1 tsp. baking soda
1 tsp. baking powder
2 cup flour
2 eggs
1 tsp. vanilla
1/4 tsp. salt
1 cup sour cream
Topping:
1/3 c. brown sugar
1 tsp. cinnamon
1/2 c. chopped nuts
Cream butter and sugar. Add eggs and vanilla and beat well. Sift flour, baking
soda, baking powder and salt together. Add alternately with the sour cream. Pour
1/2 of the mixture into a greased and floured angel food pan, or bundt pan, and
sprinkle half of the topping over batter. Add remaining batter and sprinkle
remainder of topping over the batter. Press topping gently to prevent crumbling.
Bake at 350 degrees for 35-40 minutes or until it tests done. Remove from pan.
Enjoy!
Hi Nancy,
This recipe is for Jan, October 29th newsletter, who requested a sugar free
pumpkin pie. It is also low in fat, but anyone who doesn't want to use the low
fat ingredients can just substitute the regular. It's not a TNT recipe, but I
intend to try it this weekend as I am on a low sugar, fat free diet and want to
test it before Thanksgiving. Also, I hope this is what you are looking for. Keep
up the good work with your newsletter.
A faithful reader,
Beverly in North Carolina
Sugar Free and Reduced Fat Pumpkin Pie
Preheat oven to 400 degrees
1 prepared pie crust
1 (15oz. ) can pumpkin puree
3/4 cup Splenda No Calorie Sweetner ( granular )
2 Tbsp. corn starch
1/2 Teas. cinnamon
1 1/2 Teas. pumpkin pie spice
1/8 Teas. salt
1/2 cup Fat Free Half & Half ( or use reg. half & half for just a sugar free pie
)
1/2 cup liquid egg substitute ( or 2 eggs )
3 Tbsp. heavy cream
1 Tbsp. vanilla
Blend pumpkin puree, Splenda, cornstarch, spices and salt in a medium bowl. Mix
all
ingredients until well blended. Add remaining ingredients and mix well.
Pour into prepared pie crust. Bake in pre heated 400 degree oven for 35 - 40
min. or until set in the center and crust is golden brown.
Calories per slice 150
Also sent in by Beverly
in North Carolina
This is for Jan who requested a Pumpkin Pie with
no sugar. My husband ACCIDENTALLY made the pie with no sugar so it was a bit of
a shock when we tasted it! We ended up putting Cool Whip on top to sweeten it
up, but it really was pretty good without sugar. I make it and use Splenda
instead of sugar because of diabetes. This is a very good pie!
Carolyn
Aunt Tillie's Pumpkin Pie
Mix together thoroughly:
1 cup pumpkin
3/4 cup sugar or Splenda
1/4 tsp. salt
1/2 tsp. allspice
1/2 tsp. cinnamon
Add:
1 cup evaporated milk
2 well-beaten eggs
Pour in 9" pie crust. Bake at 425? for 15 minutes. Lower heat to 350?
and continue baking for 30 to 45 minutes. The center may look soft but
will set later.)
This is for Jan, who is looking for a sugar free
pumpkin pie recipe.
Sugar-Free Pumpkin Pie
Pastry for single crust 9-inch pie
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
3 eggs
3/4 cup Equal? Spoonful or 18 packets of Equal Sweetner
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch
pie plate. Ease pastry into pan; trim and flute edge.
Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining
ingredients. Pour into pastry shell. Bake in preheated 400 degree F oven 35 to
40 minutes or until knife inserted near center comes out clean. Cool on wire
rack.
Source Equal.com
Hi Nancy,
I am looking for a recipe for a tomato soup cake.
Back in the 40's when I was a teenager my Mother made such a cake. It had
raisins, chopped walnuts, a cream cheese frosting with vanilla. It was baked in
a tube cake pan. I want to turn the clock back and enjoy once again a long lost
taste. I hope someone out there has a recipe.
Thank you, George, Phoenix, AZ
This is for Dayna questioning possibility of freezing
pie crusts for a few weeks until Thanksgiving. This was in the Oct. 29th issue.
Yes, you can freeze the pie crust. The best way
would be to roll the crust out and go ahead and put them in the pie plates you
are planning on baking in. Wrap them with plastic wrap-pressed down over the
crust, then over wrap with foil, or place in large ziploc freezer bags. When you
get ready to use them, I would just use them frozen-or look on the directions of
the frozen crusts you buy in the grocery store (not the best in the world). Hope
this helps and Happy Thanksgiving!
Connie in TX
For Tom in Dallas,
I think I have just what you are looking for. It is one of my favorites.
Red, White & Blue Jello Dessert
2 small pkg. raspberry gelatin
1 envelope unflavored gelatin
1 c. cream
1 c. sugar
1 t. vanilla
1-8 oz. pkg. cream cheese (softened)
1 can blueberry pie filling
1 c. chopped pecans
First layer: Dissolve 1 box raspberry gelatin as pkg. directs; Pour into large
bowl and let set in refrigerator.
Second layer: Dissolve unflavored gelatin in 1/2 c. cold water. Heat cream and
sugar over heat, without boiling, until sugar dissolves. Stir into gelatin
mixture with vanilla, cream cheese and nuts. Pour over 1st layer and let set.
Third layer: Dissolve other box of raspberry gelatin in 1 c. boiling water and
add can of blueberries. Pour over 2nd layer and let set.
Serves 16-20
Enjoy! Peggy in Wisconsin
This is for Tom in Dallas that wanted a blueberry
dessert recipe in Oct.29th newsletter.
My recipe is called a blueberry salad and it's a dessert also.
Blueberry Delight Salad
1 large pkg. Grape Jell-O
2 cups hot water
1 large can crushed pineapple (drained)
1 can blueberry pie filling
Topping
8oz.cream cheese (softened)
1/2 pt. sour cream
1/2 cup sugar
1 tsp. vanilla flavoring
1 cup chopped pecans
Lightly grease with mayonnaise a 9x13 baking dish. Mix Jell-O and water well.
Add pineapple, blueberry pie filling. Pour into dish and congeal until set. Mix
topping and spread on top.
Helen In Ms.
This is for Dayna who wanted to know about freezing
pie crusts for Thanksgiving. I have a wonderful recipe for making pie crusts
that can be frozen for a year or more. AND they are delicious! This recipe makes
a lot!
Flakiest Pie Crusts
In a VERY large bowl mix until crumbly (about the size of small peas):
5 lb bag pastry or all-purpose flour
3 lb can butter-flavored Crisco
2 Tbsp. salt
In another bowl stir together. (I use a plastic dish pan that I use for
cooking only.) Then add all at once to the flour. Mix with your hands.
It takes a few minutes. DON'T add more flour--it will come together:
4 eggs (beaten)
4 tsps. vinegar
2 cups ice water
Divide into 16 to 20 patties (depending on the size of your pie pans). Wrap each
patty in plastic wrap or a small baggie and flatten. Put all of them in Ziploc
freezer bags and freeze. To use, thaw in the refrigerator or on the counter for
a couple of hours. They make delicious, flaky pie crusts that roll out like a
dream.
I have been making these crusts for a couple of years and everyone loves them.
It is so handy to make a pie without all the mess of making crusts. I'll never
go back to making one or two crusts. Hope you enjoy.
Carolyn
In response to Oct. 29th newsletter and the request
for goulash recipes
Goulash
1 lb. ground beef
1 med. onion, sliced or 2 tbsp. instant onion
1/2 c. (1 med.) chopped green pepper, if desired
1 (15 oz.) can tomato sauce
3 1/2 c. (1 lb. 13 oz.) can stewed tomatoes
2 c. (6-8 oz.) macaroni, uncooked
2 tbsp. sugar
2 tsp. salt
In large fry pan or Dutch oven, brown ground beef. Drain excess fat. Add onion
and green pepper; continue frying until tender. Add remaining ingredients;
cover. Reduce heat and simmer 15-20 minutes until macaroni is tender.
HOOSIER GOULASH
1-1/2 lb Ground beef
1 medium onion, chopped
1 cn Tomatoes, cut up (16 oz.)
1 cn Tomato paste (6 oz.)
1 cn Tomato sauce (8 oz.)
1 t Sugar
1/2 t Basil
1 t Salt
1/4 t Pepper
1 Garlic clove, crushed
1 c Dry elbow macaroni
Place a plastic colander over a bowl or baking dish. Crumble meat in colander.
Add onion and microwave at full power for 6 minutes, stirring once during
cooking. Remove from microwave and crumble. Place hamburger and onions in a
large casserole that has been sprayed with Pam. Add remaining ingredients
including dry macaroni.
Cover and cook on full power for 10 minutes, stirring twice during cooking.
BAKED GOULASH
1 - to 1-1/2 lb. hamburger
Small onion
Garlic salt
3 cans tomato soup
1-1/2 c. uncooked elbow macaroni
Velveeta cheese
Brown hamburger and onion and garlic salt to taste. Drain. Add 3 cans of
undiluted tomato soup. Simmer. Add cooked macaroni to mixture, stir well, and
pour into a 9 x 13 inch cake pan. Place thin slices of Velveeta cheese over top.
Bake at 325 degrees for 30 minutes or until cheese is melted.
Emma
Good Day Nancy, Siggy and Friends,
I want to hurry up and try Dakota's "Cream of Potato Soup" recipes, they all
sound so great !! But she did not state what size can of evaporated milk, or
what size package cream cheese.
Please Dakota, in West Virginia, Help! It was in the
October 26, newsletter.
Nancycat in Denver Colorado
This is for Susan who wanted a recipe for sweet
potato salad.
Sweet Potato Salad
2 cups medium diced sweet potatoes
1/2 cup raisins
2/3 cup finely diced red onion
1/3 cup finely diced celery
2 teaspoons freshly grated ginger
1/2 cup mayonnaise
1 tablespoon finely chopped parsley
Cook potatoes until they are fork tender in boiling water. Drain the potatoes
and cool them completely. Soak the raisins in hot water for 15 minutes and then
drain. Combine all the ingredients and mix them thoroughly, but gently. Chill
for 24 hours before serving.
Connie
This is for Dale in OCT. 28, 2004, where she asks for
a recipe of tamales. she can enter to the Universidad de Guadalajara Paga, for
her and all the people that likes to enjoy
MEXICAN FOOD.
they have a lot of Mexican recipes, all TNT, since they teach it at the Home
Economics class.
Hope you like them
XOCHITL from Tepic, Nayarit, Mexico.
Hi Nancy,
We freeze pies quite a bit, but we don't bake them first. We just take them out
of the freezer and bake at the same temperature, but just a little longer.
California reader
Banana Fruit Cake
12 servings
3/4 c Butter
2 c Brown sugar
4 Eggs
2-1/2 c All-purpose flour
1 c Walnuts; chopped
3 c Candied fruit
2 c Dates; chopped
1 tb Orange juice
1 ts Orange rind; grated
1/2 ts Orange extract
1 ts Baking powder
1 ts Baking soda
1 ts Salt
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1 ts Ground cinnamon
1 1/2 c Mashed bananas
Recipe by: Rose Murray, The Christmas Cookbook Great Canadian Prepare two 2
Litre (9" x 5") loaf pans. Preheat oven to 300 F. In a large bowl combine the
fruit, dates, pineapple and walnuts. Dredge them with 1/4 cup of the flour. Sift
the remaining flour together with the baking powder, baking soda, salt,
cinnamon, nutmeg and cloves. Set aside. Cream the butter, add the sugar and beat
until the mixture is light and fluffy. Beat in the eggs, one at a time. Beat in
the orange rind, orange juice and orange extract. Mash the bananas with a fork.
(A food processor will tend to liquefy the bananas and this will change the
texture of the cake.) Alternately stir the bananas and the flour mixture into
the creamed mixture. Stir in the floured fruit and nuts. Turn into the prepared
pans and bake for 2 hours and 15 minutes, or until a skewer inserted into the
middle of each cake comes out clean. Cool in the pans for 20 minutes, then turn
out onto racks. Yields about 5 pounds of cake.
Emma
Goulash
box Macaroni and Cheese -cook as directed
1 pound hamburger browned-I add onion and green pepper
can tomato soup
can cream style corn
2 tbls. tomato catsup
Mix all together and simmer about 15 min. You may need to add a little water if
it gets to thick.
Sondra in KY
This is for Jan who wanted a sugar free pumpkin pie.
I have not tried it yet but plan to do so this Thanksgiving. The recipe is from
"Low Carb and Loving It" on the Food Network.
Lo- Carb Pumpkin Pie
I think this has about 7 carbs per slice...
Pecan Crust:
2 T. Melted Butter
1/2 c. Finely chopped Pecans
1/2 c. Slpenda
1/8 t. Salt
1/8 t. Cinnamon
Pie Filling:
1- 15 ounce Pumpkin Pie Filling
3/4 c.- 1c. Splenda
1T. plus a dash of Pumpkin Pie Spice
1 1/4 c. Heavy Cream
4 Eggs
Low Carb Whipping Cream:
1 c. Heavy Whipping Cream
1/3 c. Splenda
1 t. Vanilla
Preheat oven to 350 degrees.
Make the crust. Mix all ingredients in a small bowl, then press in pie plate. I
use a piece of plastic wrap to press the stuff down in the plate) Bake for 5
minutes.
Preheat oven to 425 degrees
Make the filling. Place all of the ingredients in a bowl and mix well. Pour into
pie plate and bake for 15 minutes then reduce to 350 degrees for about 40
minutes. Test for doneness. When a toothpick comes out clean when stuck in the
middle of pie. Cool and then top with Whipping Cream.
Whipping Cream:
With an electric mixer in high, whip all until soft peaks form. If you make it
brfore Thanksgiving, please let me know how it turns out.
AnneE from Pa.
Hello everyone.
I don't know if this is exactly what Tom in Dallas is looking for. A good friend
in Guantanamo Bay Cuba gave me this recipe, and is delicious but doesn't have
cream cheese.
Yummy Blueberry Dessert
2 pkg's raspberry Jell-O [small]
1 cup boiling water
1 (9oz can) crushed pineapple with juice
chopped nuts as you like ,optional
1 can blueberry pie filling
1 small container cool whip thawed
Dissolve Jell-O in hot water, mix thoroughly then add everything else except
cool whip. Let congeal then top with cool whip and chill really well ,then serve
as desired.
Hope you enjoy this recipe, if anyone sends one with the cream cheese, I'd like
it also.
Betty
This is for Tom in Dallas that wanted a layered
blueberry salad. This is a very delicious salad. It really isn't layered, but
good.
Layered Blueberry Salad
2 boxes cherry Jell-O
1 small can crushed pineapple with juice
1 can blueberry pie filling
1 cup boiling water
Mix water and Jell-O to dissolve. Add pie filling and pineapple. Chill until
set.
Topping:
1 8oz. cream cheese
1 8oz. sour cream
1/2 cup powdered sugar
1/2 tsp. vanilla.
Mix with mixer. Spread on top of above. Top with nuts if desired
This is called Cheesecake Trifle. Very good--better next day. Kind of expensive
to make.
(The same or similar recipe was sent in byConnie)
Cheesecake Trifle
1 pkg. cream cheese softened
1 cup sour cream
1/2 cup cold milk
1 pkg. instant vanilla pudding
1 carton Cool Whip
1 1/2 cups crushed butter flavored crackers, aprox. 38
1/4 cup oleo, melted
1 can(21 ozs) strawberry pie filling
1 can(21 ozs) blueberry pie filling
Beat cream cheese until smooth. Add sour cream, and mix well. In a small bowl,
beat milk and pudding mix on low speed for 2 minutes. Stir in cream cheese
mixture. Fold in Cool Whip.
Toss cracker crumbs with butter. In a 2 1/2 trifle bowl, layer half of cream
cheese mixture, crumbs, and pie filling. Repeat layers. Refrigerate until
serving. You can use 2 strawberry if you prefer instead of blueberry.
Shirley from Mo
For Jean in Illinois in the Oct. 29th Newsletter.
This has some sugar in it but it came from The Diabetic Four Ingredient
Cookbook. Don't know if this is what you were asking for or not.
Caramel Fruit Dip
1 Package (8oz) Fat Free Cream Cheese
1/2 Cup Brown Sugar
1 Teaspoon Vanilla
1 Cup Fat Free Sour Cream
Mix above ingredients and chill. Serve with assorted fresh fruit.
Makes 4 Servings
Serving Size-1/2 Cup
Exchanges: 21/2 Meat. 1/2 Milk, 2 Starch
Donna in Ohio
In the early 50's when I was in grade school in
B'ham, Al, the cafeteria served a fudge cake that actually looked like it had a
fudge layer in it. It was a cake about an inch deep and had chocolate frosting.
I've looked for something similar but have never found one. If anyone could help
me out, I would appreciate it. Thanks. Nancy
Nancy,
I love soups when the weather is nippy or cold - especially homemade. This
Carrot Soup with Dill and Chives is so good, smooth and pretty. I hope this is
what S wanted - if not, it's good enough to try anyway. Pat in Atlanta.
Carrot Dill Soup
1 pound carrots, sliced
3-1/2 cups chicken stock
2 teaspoons vegetable oil
3/4 cup 2% milk
2 teaspoons minced garlic
2 tablespoons chopped fresh dill
1 cup chopped onion
2 tablespoons chopped fresh chives
Bring a large saucepan of water to a boil. Add carrots, and cook just until
tender. Drain, and return the carrots to the pan. Set aside.
Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about
5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and
pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes
to blend flavors.
Puree the carrot mixture in a food processor or blender, in small batches if
necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook
just until heated through, and serve.
Makes 6 (1 cup) servings.
**If fresh herbs are not available, use 1/3 of the amount for dried herbs
This is for Pat that wanted the haystack cookie
recipe in Oct.29 newsletter.
Haystacks Cookies/Candy
1-12 oz. pkg butterscotch chips
4 tsps. oil
5 oz. chow mein noodles
2 cups peanuts
Melt butterscotch chips and oil in double boiler. Pour over noodles and peanuts.
Mix thoroughly. Drop by teaspoons onto wax paper. Let harden .
Enjoy. Helen in Ms.
Also sent in by Michelle in Michigan, Kathy in Alabama and Judy in California
This recipe is for Pat, I hope it is what you are
looking for.
EASY HALLOWEEN HAYSTACKS
1-1/2 qts. popped popcorn
1 c. chow mein noodles
1 (12 oz.) pkg. butterscotch peanut
butter pieces
Combine popped popcorn and chow mein noodles in large bowl. In medium saucepan,
melt butterscotch or peanut butter pieces over low heat, stirring occasionally
until smooth. Pour melted candy over popcorn; stir to coat well. Drop by heaping
tablespoons onto wax paper lined pan. Refrigerate until firm. Store in tightly
covered container. Makes about 24.
Stephanie in CA
This is for Pat's request of 10/29th. It's tnt--My
niece requests them annually. It's simple.
Haystacks
1-12-ounce package butterscotch chips
3/4 cup walnuts, chopped
1 3ounce can chow mein noodles
Place chips in microwave-safe bowl. Microwave on high for 2 minutes or until
chips are melted. Stir in remaining ingredients. Mix well. Place by teaspoonfuls
on waxed paper. Let cool to harden. Makes about 40.
Beth in WV
We have been making this for years. It is delicious
with turkey!!
Cranberry Salad
1 bag fresh cranberries
1 can (30 oz.) crushed pineapple, undrained
1 c. granulated sugar
1/2 to 1 c. chopped walnuts
Wash cranberries and pick over for stems. Chop in food processor and mix with
remaining ingredients.
Chill overnight before serving.
Phyllis Knipp
Nancy, Shirley in Texas wanted to know how to cook
fresh Purple Hull Peas and Crowder peas. You need to cook them with some pork
such as ham hock or pieces of pork shoulder or Boston butt. The pork needs to
have a little fat on it for flavor. (bacon does not do these peas justice). Also
add a bit of butter with the peas and pork. Cover with water above the top of
peas about 2 to 3 inches. Add water as needed. Simmer until done. Just add salt
to taste. Serve with a big piece of Cornbread. ..
Kathy in Alabama
This is for Pat in the Oct 29th Newsletter. I got it
from The Diabetic Four Ingredient Cookbook.
Gingersnap Baked Pears
1 Can (16oz) Unsweetened Pear Halves (drained)
12 Low fat Gingersnaps (finely crushed)
2 Tablespoons Sugar
2 Tablespoons Fat Free Margarine (melted)
Arrange pears, cut side up, in a 9-inch cake pan. Combine remaining ingredients.
Spread over pears. Bake at 300 ? for 20 minutes. Serve warm.
4 Servings.
Serving size 1/4 of pear
Exchanges: 1 Fruit, 1 Starch. 1/2 Fat
Donna in Ohio
Oct. 15 Request -To Caroline-Denver, (Cookie
Exchange)
Decide how many cookies you want to give each woman, (Example--5). If there are
10 women in the exchange, you would bake 50 cookies. After the exchange, you
would have 50 cookies to take home, but, 10 different kinds. I hope this helps
you.
Josephuis
To Shirley in Texas, I think the only way to cook any
kind of peas to make them taste like something to write home about is to add
salt and pepper and bacon grease. I know this is not healthy but they taste
wonderful. You have to add a lot of water and cook them down real good.
Especially the cream peas need to be cooked a long time until they are mushy and
creamy. Another way is to use two or three chicken bouillon cubes for flavor.
Dorothy in Texas
This is for Jen- 10/29 newsletter requesting a Monkey
bread recipe. This was my mother's recipe and has always been a family favorite.
She clipped the recipe from a newspaper at least 50 yrs. ago
Enjoy! Lynette in Michigan
Vera?s Bubble Bread
These are balls of dough rolled in butter and then a cinnamon and sugar mixture,
then piled on top of each other. When baked each ball can be easily pulled
apart. Preheat oven to 325?
2 loaves frozen bread dough- thawed
Lightly grease dough, cover set in a warm place free of drafts, and let rise
until double (about 2 hours). Punch down, cut into small balls (about the size
of a small walnut)
8 Tablespoons melted butter
Mix together in small bowl:
1-1/4 Cups of sugar
1 Tablespoon plus 1 tsp. cinnamon
3/4 Cup chopped pecans or walnuts- optional
Take each ball of dough and dip it in the butter to coat thoroughly, then roll
it in the sugar mixture and place it in lightly greased pan. Continue until all
the balls have been coated stacking them on top of each other.
*If using nuts- sprinkle between layers and on top.
*Just lightly coat the balls of dough with the cinnamon-sugar mixture - too much
and the buns will be hard. Be sure the dough balls do not fill the pan more than
halfway since their needs to be plenty of room for rising.
Cover the pan(s) with plastic wrap or a kitchen towel and set aside to rise
until almost doubled, the dough should be at or near the top of the pan.
Bake for about 40 minutes (if you're not sure whether it's done, just pull a
piece off the top and test it). Cool on a rack for 15 minutes, then turn out of
the pans and cool on a rack or serving plate. Makes 1 to 2 loaves depending on
pan(s) used.
Note: This is best served warm, lightly drizzled with vanilla frosting.
*I have used brown sugar in addition to the white sugar, added raisins, frosted,
not frosted - they are delicious any way they are made!
*I use an angel food pan or a Bundt pan; it seems to cook more evenly. Mom made
her own bread dough but my sisters and I updated it to the frozen bread dough.
It tastes just as good and much less work. These were a Christmas morning treat
but they are great anytime.
This is for Pat. In 10/29 newsletter she asked for
Haystack cookies.
Haystacks
1 cup choc. chips
1 cup butterscotch chips
1 cup chow mein noodles
1 cup raw peanuts
Melt both chips over hot water. Stir in chow mein noodles and peanuts. Drop with
two spoons onto waxed paper.
Chill 'til firm.
Bev
Also sent in by Gloria
On 10/29 Rhonda in Texas asked for a Cream Cheese
Danish, here's one I have.
Bev
CREAM CHEESE DANISH
2 (8-oz.) cans refrigerated crescent rolls
1 large egg, separated
2 (8-oz.) packages cream cheese, softened
1 cup sugar
1 tsp. lemon juice
1 tsp. vanilla extract
? c. chopped pecans
Powdered sugar
Unroll 1 can of rolls; press into a lightly greased 13x9 inch pan. Beat egg yolk
and next 4 ingredients at medium speed with an electric mixer until blended;
spread over crescent roll dough in pan. Unroll remaining can of crescent rolls
on a sheet of waxed paper (Saran wrap works well, too). Press into a 13x9 inch
rectangle; place over cream cheese mixture. Whisk egg white; brush over roll
dough. Sprinkle with pecans. Bake at 375 degrees for 25 minutes. Sprinkle with
sugar and cool in pan on wire rack. Cut into squares. Yield: 20 squares.
A similar recipe
Rhonda from Texas asked for a cream cheese Danish recipe on Oct 29th.
The best ever is in your Jan. 31, 2003 newsletter. We
make this all the
time and double the filling. We have added Nutella or strawberry
preserves on the top of the cheese mixture. Also sliced into squares
with a can of cherry pie filling spooned on top is great.
Cheese Danish
2-8 ounce cans crescent rolls
1-8oz pkg of cream cheese
1 cup sugar
1 tsp almond or vanilla extract
1 egg, separated
cinnamon-sugar mixture
Butter 9 by 13 pan or spray with non stick spray. Unroll 1 pk of
crescent rolls and spread in prepared pan sealing seams with fingers. Beat
together cream cheese, sugar, extract and egg yolk. Spread over bottom layer of
crescent rolls. Top with remaining pkg of crescent rolls sealing perforations.
Beat egg white and spread on top, then sprinkle with the cinnamon-sugar mixture.
Bake at 350* for 20 minutes. Cool before cutting. Now, besides doubling the
cheese mixture, I add the whole egg and brush the top with milk and then the
cinnamon mixture. Once you make this, you find it to be a "keeper" !!
Luanne, Fl.
This is for Jen who wants to make monkey bread
without biscuits. You can use Rich's Bread dough but buy the ones that are small
rolls and not the loaves. This makes them a totally different taste and really
good. Follow the same recipe for the biscuits.
Linda in PA.
For Pat in 10/29/04 newsletter
Poached Pears In Cinnamon-Ginger Sauce
6 bosc or anjou pears *
2 lemons, cut in half
6 cup water
1 1/2 cup splenda sugar substitute
2 whole cinnamon sticks
8 quarter-sized slices fresh ginger *; *
1 tablespoon minced candied ginger ***
*slightly under ripe, peeled, halved and cored ** smashed with flat
sided knife or cleaver *** available at Asian markets, gourmet stores
and some supermarkets
Rub pear halves with cut lemon to prevent browning and set aside.
Combine water, sugar, cinnamon and ginger in large non aluminum pan.
Heat until boiling. Reduce heat and simmer, uncovered, 30 for minutes.
Add pears and heat until liquid almost boils. Reduce heat until
liquid is just under a boil and poach pears until just tender, 12 to
15 minutes. (Knife will pierce center easily.) Remove pears with
slotted spoon and let cool slightly. Arrange cooked pears on serving
dish or in individual serving bowls.
Remove ginger and cinnamon from poaching liquid and reheat liquid
until boiling. Cook until liquid is reduced to thick syrup, about 25
minutes. Let cool slightly. Pour warm syrup over pears. Sprinkle with
candied ginger and serve. You may also serve with scoops of vanilla
or ginger ice cream.
Per serving: 280 calories (1 percent from protein, 98 percent from
carbohydrate, 2 percent from fat), 1 gram protein, 74 grams
carbohydrate, 1 gram fat, 0 cholesterol, 8 milligrams sodium.
Exchanges: 11/2 fruit, 1/2 bread.
From the Oregonian's FOODday, 1/19/93.
Posted by Stephen Ceideburg
Yield: 6 servings
Wayne
In Lisa'a recipe for a Cheeseball in the Oct. 29th
newsletter, she didn't specify what size package of cream cheese was used - 8
oz. or 3 oz. ? It sounds good, and I would like to make it
Mary in Redding, California
I dont remember who asked for make ahead breakfast
ideas, but I found these at
www.momsmenu.com Hope it helps.
Make-Ahead: French Toast Bundt Pan Breakfast
This is a cross between coffee cake and cinnamon rolls!
12 (very cold) unbaked dinner rolls
2 eggs
1/3-cup liquid hazelnut coffee creamer
1/4-cup pancake syrup or honey
3-tablespoon butter, melted
2-tablespoon sugar
1/2-tablespoon ground cinnamon
1/2-tablespoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Buy frozen rolls or make the rolls yourself, but this works best if the dough is
still very chilled from the freezer/refrigerator before the dough starts rising.
Cut rolls in fourths. Combine the other ingredients in a bowl. Dip rolls in
mixture and place in Bundt pan which has been sprayed with non-stick spray. Pour
remaining mixture over rolls.
For make-ahead, cover with plastic wrap and refrigerate at this time.
When ready to prepare, loosen cover and let rise at room temperature until rolls
rise to the top of the pan.
Bake at 350?F for 35 minutes. Invert onto a serving platter. Drizzle with
syrup and powdered sugar. Slice and serve with additional syrup.
Easy: French Toast Casserole
Everything could be mixed the night before and then poured over the French bread
in the morning before baking.
1 loaf French bread
6 eggs
3 cups milk
1/3-cup sugar
2 teaspoons vanilla extract
Spray a 13x9 pan with Pam. Tear up the bread and place it in the pan. Combine
the remaining ingredients together. Pour them over the bread Bake at 375?F for
45 minutes. Dust with powdered sugar. Serve with syrup.
Make-Ahead: Crockpot Breakfast
Apple Cobbler
4 medium-sized apples, peeled and sliced
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons butter, melted
2 cups granola cereal
Place apples in slow cooker and mix in remaining ingredients. Cover and cook on
low 7-9 hours (overnight) or on high 2-3 hours. Serve with milk.
Make Ahead: Farmer's Breakfast Casserole
3 cups frozen shredded hash browns, 24 oz. bag
3/4 cups Monterey jack cheese, shredded
3/4 cups Cheddar cheese, shredded
1/3-cup mild salsa
1 cup Ham, or Canadian-style bacon, diced
1/2 cup Green onions, sliced
4 Eggs, beaten
12 oz Evaporated milk, canned
1/4-teaspoon black pepper
1/8-teaspoon salt
Make Ahead (day before)
Grease a 2-quart square-baking dish. Spread the potatoes evenly in the bottom of
the dish. Sprinkle with cheeses, ham, salsa and green onions. Combine the eggs,
milk, pepper, and salt and pour over the potato mixture in dish. Cover and
refrigerate. To serve, bake, uncovered at 350?F for 40 to 45 or until knife
inserted in center comes out clean. Let stand 5 minutes before serving.
Optional, add extra shredded cheese to the top during the last 15 minutes of
baking. Serves 6.
Nancy in VA
Nancy~this is my own personal meatloaf recipe that i
have come up with and thought that id share it with Ricci in Pennsylvania. Its
the only meatloaf my children will eat. I hope she enjoys it as much as my
family does
Meatloaf
1 lb. ground beef or elk burger
1 lb ground pork sausage
1 packet onion soup mix (I sometimes use the beefy onion soup mix)
1/2 to 1 small onion chopped(I use the walla walla sweet onions)
1 packet brown gravy mix
2 eggs
1/2 C. milk
1 C. oatmeal
garlic & Worcestershire sauce to taste
Mix all ingredients & put in loaf pan & bake at 350 degrees for 1 hour to 1 1/2
hours. I have also mixed everything together and shaped the meat into hamburger
patties and fry them on each side until brown and then mix a couple packets of
brown gravy mix and cooked the patties in the gravy until the meat is cooked
through.
dreamy:) aka Cori in Oregon
I suffer from CRS (cant remember stuff), but I know
someone recently asked for this recipe. I just ran across it in my files.
Chocolate Peanut Butter Bars
1 cup creamy peanut butter
6 tablespoons (3/4 stick) butter or margarine, softened
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon salt
2 cups milk chocolate chips
Preheat oven to 350 degrees. In large mixer bowl, beat peanut butter and butter
until smooth, about 1 minute. Add sugar, eggs and vanilla, and beat until
creamy. Blend in flour and salt. Stir in 1 cup of the chocolate chips. Spread
into ungreased 13x9 inch baking pan. Bake 25-30 minutes, or until edges begin to
brown.
Immediately sprinkle remaining morsels over cookie layer. Let stand 5 minutes
until morsels become shiny and soft. Spread the rest of the chocolate chips
evenly over top. Cool completely. Makes 48 bars.
Nancy in VA
I know this isn't a job that many of us enjoy but,
maybe if the smell was better, it might make it a better experience!
Refrigerator Interior Cleaner
1 tablespoon baking soda
1 teaspoon lemon extract or vanilla extract
4 cups water
Mix; wash interior of refrigerator
Phyllis Knipp
ALL DAY CROCKPOT DELIGHT
2-3 pounds boneless chuck, cut into 1 inch cubes
1/2 cup flour
1/4 cup butter
1 onion, sliced
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
2 cups beer
1/4 cup flour
Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess
fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and
beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn
control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir
into meat mixture, cook on high 30-40 minutes. Serve with rice and salad.
Pumpkin Dip
This is a very creamy and yummy vanilla pumpkin dip that is served with graham
crackers. I like the cinnamon graham crackers best, but you can decide for
yourself.
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin
pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator
until serving.
Servings: 32
Phyllis Knipp
POOR MAN'S STROGANOFF
1 lb. ground beef (not hamburger)
1 C. macaroni (I use elbow or shells)
3/4 C. chopped onion
8 oz. sour cream
1 envelope Hidden Valley Ranch "DIP" mix
1 can (4 & 1/2 oz.) mushroom stems & pieces
3 C shredded cheddar cheese (reserve 1 C.)
Cook macaroni according to package directions. Brown beef & onion in skillet.
Drain fat from beef in colander. Pour macaroni on top to drain also. (The
boiling water rinses off even more of the fat.) Poor beef & macaroni back into
skillet. Sprinkle Ranch Dip on top & mix well. Add
sour cream & mushrooms & mix until evenly distributed. Stir in 2 Cups of the
cheddar cheese. Pour remaining cheese on top. Serve from skillet warmed up.
Or you can pour the mixture into a casserole & put
the 1 cup of cheese on top. Store in fridge until ready to eat, then reheat in a
325 degree oven for 1 hour. Delicious!
I raised my family of kids on dishes just like this!
Phyllis Knipp
I'm looking for 2 recipes . The first is a coconut
custard and the other is egg custard. I think it was like this- you would use
one the same ingredient's, just due one coconut and the other egg. Hope someone
has it.
Thank you . bj Fl.
Hi Nancy!
Corinne, Nurrieta, CA
MIXES IN A JAR INSTRUCTIONS
Just a few hints for success:
Always sterilize your jars first and make sure they are completely dry.
Use wide-mouth quart jars.
Canning jars work fine but if you care to be a little fancier, quart
sized decorative jars can be used.
The first ingredient in the recipe always goes in first, followed by
the rest of the ingredients in order. Make sure each layer is packed
down before adding the next one. Sometimes static electricity will
make cocoa dust stick to the insides of the jar. If this happens, wipe
the sides with a paper towel before adding the next ingredient.
If there should be space left at the top of the jar before putting the
lid on, fill the space with extra nuts or chocolate chips or enough
plastic wrap to keep the ingredients in place when the lid is sealed.
After filling the jar and putting the top on, use pinking shears to
cut a circle of pretty cloth 2 1/2" larger in diameter then the lid.
Hold the cloth in place with a rubber band then tie a ribbon around
the rubber band and attach the recipe.
CHOCOLATE CHIP COOKIE MIX
1/2 cup sugar
1/2 cup chopped nuts
1 cup chocolate chips
1 cup packed brown sugar
2 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
Sift the flour, baking powder, and salt together in a separate bowl.
Layer the ingredients in the jar in the order given;
The first ingredient goes in first, then the second, third and so on.
Press each layer firmly in place before adding the next ingredient.
RECIPE TO ATTACH TO JAR:
Empty cookie mix into large mixing bowl and stir to combine.
Add 3/4 cup softened butter, 1 beaten egg and 1 tsp. vanilla;
mix until completely blended. Shape heaping teaspoonfuls into
balls and place 2" apart on a lightly greased cookie sheet.
Bake at 350* fpr 13-15 minutes and cool 10 minutes on baking sheet.
Remove to wire racks to cool completely. Makes 3 dozen.
CHOCOLATE CHIP/CHOCOLATE COVERED RAISIN COOKIE MIX
3/4 cup sugar
1/2 cup packed brown sugar
1 cup Raisinettes (chocolate covered raisins)
1/2 cup Guittard milk chocolate chips
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1 wide mouth quart jar (sterilized and dry)
Sift the flour, baking powder, and salt together in a separate bowl.
Layer the ingredients in the jar in the order given; pressing each
layer firmly in place before adding the next ingredient.
RECIPE TO ATTACH TO JAR:
Empty cookie mix into a large mixing bowl and stir to combine.
Add 1/2 cup softened butter or margarine, 1 beaten egg, and
1 tsp. vanilla; mixing until completely blended. Shape heaping
teaspoonfuls of dough into balls and place 2" apart on a lightly
greased cookie sheet. Bake at 375* for 13-15 minutes.
Cool 5 minutes on cookie sheet and remove to wire rack to cool
completely. Makes 2 1/2 dozen cookies.
CHERRY CHIP COOKIES
3/4 cup sugar
1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 tsp salt
1 cup quick cooking rolled oats (uncooked)
1/2 cup dried cherries
1/2 cup chopped walnuts
6 oz white chocolate chips (semi-sweet choc chips can be subbed)
Place sugar in bottom of a 1 quart jar.
Sift flour, baking powder, baking soda and salt together to make
the second layer.
Add the remaining ingredients in the order given.
If there are any gaps at the top when finished layering, add cherries,
chips or nuts to fill in the space.
Attach these directions:
Cream 1/2 cup butter or margarine in a large bowl, add 1 egg and beat well. Stir
in the contents of jar. Drop by teaspoons onto a lightly greased cookie sheet.
Bake at 375* 10-12 minutes. Remove to wire rack to cool.
Makes 3 dozen.
MACADAMIA/CHIP COOKIES
1/3 cup sugar
1/2 cup packed brown sugar
1/3 cup packed flaked coconut
2/3 cup macadamia nuts (chopped)
2/3 cup white chocolate chips (or milk chocolate)
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
Sift the flour, baking soda, and baking powder together in a
separate bowl.
Layer the ingredients in the jar in the order given; pressing each
layer firmly in place before adding the next ingredient.
Attach recipe to jar:
Empty cookie mix into a large mixing bowl and stir to combine.
Add 1/2 cup softened butter or margarine, 1 beaten egg, and
1 tsp. vanilla; mix until completely blended. Shape teaspoonfuls
of dough into balls and place 2" apart on a lightly greased cookie
sheet and flatten slightly. Bake at 350* for 10-12 minutes or until
edges are slightly brown. Cool 5 minutes on cookie sheet and remove
to wire rack to cool completely. Makes 2 1/2 dozen cookies.
PEANUT BUTTER CHOCOLATE CHIPPERS
3/4 cup chopped salted peanuts
3/4 cup packed brown sugar
3/4 cup sugar
3/4 cup semi/sweet chocolate chips
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
Sift the flour, baking soda, and salt together in a
separate bowl.
Layer the ingredients in the jar in the order given; pressing each
layer firmly in place before adding the next ingredient.
RECIPE TO ATTACH TO JAR:
Empty cookie mix into a large mixing bowl and stir to combine.
Add 1/2 cup softened butter or margarine, 1/2 cup creamy peanut butter, 1 beaten
egg, and 1 tsp. vanilla; mix until completely blended. Shape dough into balls
and place 2" apart on a lightly greased cookie
sheet. Bake at 350* for 10-13 minutes or until
edges are slightly brown. Cool 5 minutes on cookie sheet and remove
to wire rack to cool completely. Makes 3 dozen cookies.
FUDGE BROWNIES IN A JAR
2 cups sugar
1 cup chopped pecans
1 cup chocolate chips
1 cup cocoa (not Dutch Processed)
1 cup flour
Layer the ingredients in the order given. The first ingredient goes in
first, then the second, third and so on. Press each in firmly before
adding the next ingredient.
ATTACH THIS RECIPE TO THE JAR:
FUDGE BROWNIES
Preheat oven to 325*. Grease a 9"X13" pan. Cream 1 cup softened
butter in the large bowl of an electric mixer. Add 4 eggs, one at a
time, beating well after each addition. Add the Jar of Brownie Mix
and beat the mixture until it is smooth. Spread in the prepared pan
and bake 40-50 minutes. Cut when completely cooled. This is a very
dense, fudge-like brownie; very rich and very good.
RICH HOT CHOCOLATE
12 oz. milk chocolate or semi-sweet chocolate chips
1 1/3 cups dry milk powder
2/3 cup sugar
1/3 cup unsweetened cocoa powder
8 candy canes (optional)
Makes two 16 oz. jars
Layer the chocolate chips, milk powder, sugar and cocoa in each of
the jars. Seal with lid. Cover lid with Christmas patterned round
of cloth, securing it with a rubber band. Hide the rubber band with
a wide piece of ribbon tied in a bow.
Secure the following directions with 4 candy canes for stirrers to the
jar:
Place contents of jar in a large saucepan with 1 2/3 cups water.
Heat and stir over medium heat until hot and all the chocolate chips
have melted. Pour into 4 mugs, top with marshmallows or whipped cream
and serve with candy cane for a festive touch.
This for Lisa and Donna for the recipes for spiced
tea and International House of Coffee flavored coffees. I definitely will try
these for gifts for Christmas. One question for Donna, is the Cafe Cappuccino
the same as the Italian Cappuccino? My husband and I love the Italian
Cappuccino, however they do not always carry it in South Texas. Thank you again,
I know I will be using these recipes over and over.
Debbie Morgan
I layer this pretty, delicious soup mix in glass jars
to give as gifts.
Use 1 quart jars.
Friendship Soup Mix
1/2 cup dry split peas (green or yellow - or mixed)
1/3 cup beef bouillon granules
1/4 cup pearled barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 tsps. Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet or other small macaroni
In jar, layer the first 7 ingredients in the order listed. Wrap macaroni in a
square of plastic wrap and put on top of other ingredients. Seal tightly. Add
note tied to jar.
To Prepare Soup:
Remove macaroni from top of jar and set aside. In large saucepan or Dutch one
brown 1 # of ground beef, drain. Add 3 quarts water and 1 can (28 ounces) diced
tomatoes. Add the rest of the ingredients from the jar, bring to a boil and
simmer for about 45 to 60 minutes. Add the macaroni and simmer for about 20 to
30 minutes longer, until peas, lentils, and barley are tender. Season with salt
and pepper to taste.
This is a very good (TNT) soup.
Rose in Wi.
In the October 29 news letter, Phyllis from Ma. asked
for a Jewish Coffee Cake. She will probably get a lot of replies as this is a
very old and very popular cake. Here is the one I have.
Bev
Cinnamon Pecan Sour Cream Coffee Cake
Filling:
2 c. chopped pecans
2 tbsp. sugar
2 tsp. cinnamon
Batter:
1 c. (2 sticks) unsalted butter, softened
2 c. sugar
2 eggs
1 c. sour cream (could use plain yogurt)
2 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350 degrees. Grease and flour 9-inch bundt pan or angel food
pan. For filling, toast pecans in oven for 5 minutes or til lightly browned.
Combine with sugar and cinnamon in small bowl and set aside.
Cream butter and sugar til fluffy. Beat in eggs one at a time, then stir in sour
cream and vanilla. Combine dry ingredients and fold into butter mixture. Spread
1/3 of this into prepared pan and smooth out with spatula. Sprinkle on half of
the filling mixture, then 1/3 more of the batter, rest of filling, and top off
with last 1/3 of batter. Bake 1 hour to 1 hour 15 minutes, or until tester comes
out clean. Cool in pan 5 minutes, then invert onto rack to cool at least 30
minutes. Can dust with powdered sugar if you like.
In the Oct 29th edition Ricci is looking for a
meatlaof recipe with
brown gravy. This just might suit her.
Meatloaf with Brown Gravy
1 1/2 pounds ground beef
3/4 cup fresh bread crumbs
1/2 cup water ( I like to soak my bread crumbs in the water for a couple of
minutes)
1 egg
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Gravy
1 cup fresh sliced mushrooms
2 tablespoons minced onion
1 tablespoon butter
1 cup beef broth
2 tablespoons water
1 tablespoon cornstarch
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine ground
beef, bread crumbs, 1/2 cup water, egg, salt, and freshly ground black pepper;
mix well. Shape into an 8x4 inch loaf pan. Place loaf pan on a rack in an
oven-roasting pan. Bake for 1 hour, or until done. Cook until internal
temperature measures 160 degrees F (70 degrees C); the meat should be well done,
with no trace of pink. Remove from oven, and allow to rest for 10 minutes before
serving. While the meatloaf is resting, prepare the gravy. In a medium saucepan,
melt butter or margarine over medium heat. Add mushrooms and onions; cook and
stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally.
Combine water and cornstarch in a small cup; stir into broth. Cook and stir for
1 minute, or until thickened.
Luanne--Fl.
Italian Cr?e Cake
1 regular box Yellow Cake Mix
1/4 cup oil
4 eggs
1 1/3 cups water
1 pkg. instant Vanilla Pudding (small)
1 cup broken pecans
Coconut
Mix all ingredients except coconut. Beat as directed on cake mix box. Add
coconut to cake mix. (I do not measure this as we like coconut and I just add
what I want.) I am sure you would need at least a 1/2 cup of coconut. Bake in
three (3) eight or nine inch pans that have been greased. (I use Pam). Bake at
350F for about 30 minutes. (I always check early as some ovens bake quicker than
others).
Frosting:
Mix 8 ounces of cream cheese, 2 tablespoons of butter, 2 teaspoons milk, 1
teaspoon vanilla and 1 pound box of powdered sugar. Ice the tops of each layer
and add a little coconut and pecans, stack them as you go. On the top layer, add
extra coconut and rest of pecans.
I also use this same cake without using the coconut, I bake the layers and put
crunched up Heath Bars in between the layers and on top. You need three Heath
Bars or a bag of the Heath Bar chips.
The frosting for this cake is:
1 pound powdered sugar, 1/2 stick butter, 1/4 cup milk (more or less. Sometimes
I have found the milk will vary.), 1 teaspoon vanilla. Mix well and stir into 8
ounces of Cool Whip. Layer the cake as above using frosting and Heath Bar chips.
This cake is a family favorite whether it is the coconut or the Heath Bar. You
can bake both cakes in a 9 X 13 pan.
Phyllis Knipp
Cranberry Cookies
1 French Vanilla cake mix
1/2 cup canned cranberries
3 eggs
1 cup chopped pecans
1 cup chopped dried cranberries
Mix the eggs and the canned cranberries in a bowl . Mix in the cake mix and the
remaining ingredients. Spoon the dough onto some parchment paper and place on a
inverted Dutch oven lid or cookie sheet. Space your cookies about 2" apart.
*Bake for about 10-12 minutes or until bottoms start
to brown a little. Remove from the oven and let cool on a rack. I have another
batch ready to put in as soon as these come out of the oven. I just pick up the
parchment paper and set it aside to cool and put the new batch in the
oven.
Phyllis Knipp
For Jan in 10/29/04 newsletter
Pumpkin Pie
pastry for one-crust pie
1-3/4 cups canned pumpkin (or fresh mashed)
1/2 tsp salt
1-1/2 cups evaporated skim milk
3 eggs
2/3 cup fruit sweetener **
2 tsp ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
** To make this fruit sweetener, mix together 1/3 cup frozen apple juice
concentrate (thawed) and 1/3 cup granulated fructose. Heat oven to 350? F.
Prepare pastry and line 9-inch pan with crust. Flute edge of crust. Combine all
ingredients in order and beat two minutes on low with electric mixer. Pour
mixture into crust and bake for 30-40 minutes or until pie seems set. Cool
slightly before serving.
Calories: 230 Protein: 8 g Sodium: 267 mg Cholesterol: 104 mg Fat: 8 g
Carbohydrates: 31 g Exchanges: 1 Fruit; 1 Bread; 1-1/2 Fat
Yield: servings: 8
Source: Sweet Inspirations - A Sugar Free Dessert CookbooK
Spicy Pumpkin Pie
1 pastry shell, 9
1 1/2 cup pumpkin; canned
2 eggs; beaten
1 cup low-fat milk
3/4 c splenda sugar substitute
2 tablespoon sugar twin brown sugar substitute
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 pinch ground cloves
1 light vanilla ice cream 7%bf
Prick pastry shell with a fork. Bake in 450 F oven for 8 min. Stir together
pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked
pie shell. Bake in 350 F oven for 50 min or until centre is almost set. Cool
slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tb. light vanilla ice cream. Preparation
15 min, cook 50 min.
1/8 pie with 2 tb light vanilla ice cream, 173 calories 20 g carbohydrate, 5 g
protein, 9 g fat, 1 g fibre 1/2 starchy choice, 1/2 fruit & vegetables choice, 1
milk choice 2%, 1 1/2 Fats & Oils choice
Compare with Pumpkin Chiffon Pudding if you want a lighter dessert. 79 calories,
1/2 milk, 1 fat exchange
Source: Choice Menus, Marjorie Hollands & Margaret Howard 1993 Canadian Diabetes
Assoc. ISBN 0-7715-9167-5
Yield: yield: 8 servings
Wayne
This is for Tom who requested this recipe:
Peanut Butter Chocolate Chip
Cheesecake
1-1/4 c. graham cracker crumbs
1/3 c. granulated sugar
1/4 c. unsweetened cocoa
1/3 c. butter, melted
3 (8 oz ) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk
4 large eggs
2 t. vanilla
1 (10 oz) pkg. peanut butter chips, melted
1 c. semisweet choc. chips
Stir together graham cracker crumbs, sugar, unsweetened cocoa, and melted
butter. Press onto the bottom of a 9" springform pan. In a large mixing bowl,
beat cream cheese until fluffy. Gradually beat in sweetened condensed milk,
eggs, vanilla, then melted peanut butter chips and semisweet chocolate chips.
Pour over the crust and bake at 375 degrees for 55-65 minutes, or until the
center is set. Cool. Makes 12 servings.
I noticed that some of the noodle recipe calling for
letting the noodles dry for a couple of hours. I am always in a hurry and so
never let them. I roll, cut and drop in hot broth. They always turn out good. I
am looking for a good coleslaw recipe. One that is creamy but not so sweet. Can
someone help me out?
Karin in NE
Hi Nancy, I certainly hope you are feeling better and
those darn shingles aren't bothering you any longer. They can be very painful.
This is for Rhonda in Texas who asked for Cream Cheese Danishes. I hope they
help.
Betty in Canada.
Cream Cheese and Pecan Danish (T&T)
Source: Treasury of Christmas Recipes
I love this recipe. It is so easy and so good. I sometimes add canned pie
filling on top of the cream cheese mixture.
1 sheet frozen puff pastry, thawed
2 (3 ounce) packages cream cheese, softened
1/4 cup powdered sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chopped pecans
Creamy Glaze
Preheat oven to 375?F.
Unfold pastry; roll to 15 x 10-inch rectangle. Place in 15 x 10 x 1-inch
jellyroll pan. Beat 6 ounces cream cheese, 1/4 cup sugar, egg and vanilla in
small mixing bowl at medium speed with electric mixer until well blended. Stir
in 1/2 cup pecans. Spread cream cheese mixture over pastry to within 3 inches
from outer edges. Make 2-inch cuts at 1-inch intervals on long sides of pastry.
Crisscross strips over filling. Bake 25 to 30 minutes or until golden brown.
Cool.
Drizzle with Creamy Glaze. Sprinkle with remaining pecans.
Creamy Glaze
1 (3 ounce) package cream cheese, softened
3/4 cup powdered sugar
1 tablespoon milk
Beat ingredients until smooth.
Makes 10 to 12 servings.
Cheese Danish
2 (8 ounce) cans crescent rolls
8 ounces cream cheese
1 cup granulated sugar
1 teaspoon almond or vanilla extract
1 egg, separated
Cinnamon-sugar mixture
Butter a 9 x 13-inch baking pan (or spray with non-stick cooking spray). Preheat
oven to 350?F.
Unroll 1 package of crescent rolls and spread in prepared pan, sealing seams
with fingers.
Beat together cream cheese, sugar, extract and egg yolk. Spread over bottom
layer of crescent rolls. Top with remaining package of crescent rolls. Beat egg
white and brush over top of dough. Sprinkle with cinnamon-sugar mixture. Bake
for 20 minutes.
Cheese and Cherry Danishes
8 ounces pot cheese or cream cheese (at room temperature)
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent roll dough
3/4 of 21 ounce can cherry pie filling
1 egg, lightly beaten with 1 tablespoon water
1/4 cup sliced almonds
Stir together cheese, sugar, flour, lemon rind, lemon juice and vanilla extract
in a medium-size bowl with a wooden spoon until well blended and smooth. Heat
oven to 375? F.
Unroll 1 package of dough and separate dough into 4 rectangles. On a lightly
floured work surface, cut each rectangle crosswise in half to make 2 squares
from each rectangle. Pinch together any perforations or holes in dough. Then
stretch the 2 opposite corners of each square slightly to lengthen the dough and
form the flaps that will enclose the filling. Then transfer to ungreased baking
sheet.
Spoon 1 tablespoon of cheese filling diagonally onto center of each square, at a
right angle to stretched corners. Top with about 1 tablespoon cherry pie
filling. Fold one of the flaps across mixture. Fold other flap across,
overlapping first flap. Brush each Danish with egg and water mixture. Sprinkle
with some of the almonds. Continue making more Danishes with remaining crescent
roll dough, cheese filling and cherry pie filling, including the second package
of dough. Bake for 15 to 18 minutes or until golden. Remove to wire rack to
cool.
Betty Place
I would like a good biscuit recipe that can be made
ahead and frozen for later use. My recipe does not bake well when frozen.
Thanks: Lurinne from Ms
I forgot who wanted the crowder pea recipe. Of course
I use my pressure cooker, but you could use a regular pot. Pressure cooker is
much faster. Wash your peas good, put about 1 Tblsp. cooking oil in pot, add one
ham hock, or slice of ham, salt to taste, and peas. Cover with water and cook
until done. The more you cook them will make them soft and creamy. In my
pressure cooker, I only cook 10 to 15 minutes. Some people cut up a little onion
in the peas before cooking. My family likes to cut up green onion over the peas
when eating them. All peas are cooked the same.
Betty , Georgia
First I would like to say thank you, Nancy, for all
the work you put in to this. I read your newsletters just about every day and
get so much good information! Thanks to everyone who submits as well!
Secondly, I have a request. I have recently remarried; and between the two of us
we have four kids between the ages of 3 and 10. We both have full time custody.
His kids, before I moved in, were taken care of by him mom while he was at work.
She served very traditional meals; meat and potatoes and vegetables and rolls. I
work full time and get home around six each night, and my husband works second
shift, so I do not have the time to cook this way (not to mention the adjustment
of cooking for six!). Unfortunately his kids do not like casseroles AT ALL!
Dinner time is a struggle every night, or it's soup and sandwiches. If anyone
has ANY suggestions or recipes that are easy and kid friendly out there it would
be greatly appreciated!
Kathy
I have a question regarding sugar cookie recipes in
general. Do sugar cookies have to be rolled out & cut with a cookie cutter, or
can they be put in a cookie press? I just ordered a cookie press because I can
no longer roll dough out due to a frozen shoulder & nerve problem, but I am not
sure what type cookies the press is used for. I have never used one before.
Thank you, Nanci in Upstate NY
This recipe is for Lynne who was looking for Crock
Pot Hot Chocolate. I have not tried this recipe, but a woman that I worked with
gave this to me just this morning. She got it from her instruction booklet that
came with her crock pot.
Crock Pot Hot Chocolate
12 Cups Water
5 cups nonfat dry milk
2/3 cup non-dairy coffee cream powder
1 1/2 cups instant chocolate flavored drink mix
Marshmallows
Pour water in Crock pot. Gradually stir in dry milk until thoroughly blended.
Cover and cook on High 2 to 3 hours or until milk is hot. Stir in coffee cream
powder and chocolate flavored drink mix. Turn to low until serving time, up to 3
or 4 hours. Serve in large mugs topped with marshmallows.
NOTE: Choose chocolate drink mix that is added to milk, not water.
Hope this helps, Kathy in Michigan
Nancy,
As a former Tupperware Distributor, I tried to provide my dealers/managers with
interesting 'short cuts' for their parties. One time saving feature was checking
the newspapers for sale items, such as chicken or beef. Purchase enough to last
for two weeks, storing them properly in the Freezer. The same ad, or one very
similar will run again in two weeks.
Phyllis from Massachusetts
For Jan in 10/29/04 newsletter
Monkey Yeast Bread
1-1/4 oz package dry yeast
1/2 cup lukewarm water
1/4 cup sugar
1/2 cup shortening
1 teaspoon salt
1 egg
1/2 cup boiling water
3 cup all-purpose flour
1/2 stick margarine
Mix lukewarm water & yeast. Set aside. Mix boiling water & shortening. Let cool.
Then add yeast mixture, salt, sugar, & egg. Stir. Add flour & mix well. Cover &
set in warm place until risen double. Turn out on a well-floured surface & knead
just enough to roll out 1/2-inch thick. Cut dough into 2-inch strips. Melt the
1/2 stick margarine & dip each strip into it. Layer strips in a lightly greased
tube pan, cover & let rise until double. Bake in pre-heated
oven at 350 degrees until brown.
Wayne
In the Oct 26 newsletter, Jo from MO was wanting
information on cooking and freezing meals for a month. This website is great.
Lots of info and recipes.
Friendly-Freezer@Yahoogroups.com
Also Helen' British Cooking Site has lots of info and conversion charts.
Kathy From IL
Cheesy Chicken Rollups
1-3/4 cups cubed cooked chicken
1/2 cup shredded cheddar cheese
10-1/2 ounces condensed cream of chicken soup
1 cup milk
1 package Pillsbury Crescent Rolls
Preheat oven to 375 degrees. In a small bowl combine chicken and 2 tablespoons
of the cheese. Separate crescent roll dough into 8 triangles. Place 2
tablespoons of the chicken mixture on the end of the triangle and roll up. In a
medium saucepan combine milk, soup, and 1/4 cup of the cheese. Heat until cheese
melts. Pour 1/2 of the soup mixture into ungreased 8 or 9 inch Pyrex dish.
Reserve remaining soup to serve on the side. Arrange crescents over the soup
mixture in the Pyrex dish. Bake 20-25 minutes until rolls are golden. Sprinkle
with 2 tablespoons of cheese and return to oven for 5-8 minutes. Serve with
remaining sauce.
AY
Pumpkin Spritz Cookies
1 c. butter
1/2 c. sugar
3/4 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
1/3 c. canned pumpkin
1 egg
1 t. vanilla
2-3/4 c. flour
ground nutmeg
Cream butter, add sugar and spices. Beat till combined. Beat in pumpkin, egg and
vanilla till combined. Beat in flour. Do not chill. Use cookie press and
sprinkle nutmeg on top. Bake at 400 6-8 min.
April D
Nancy, A suggestion for the fruit cake that is all
nuts, well with some help from a couple friends, Just leave all fruit out and
add all kinds of nuts. They can be wrapped in brandy, rum, just wrap in cheese
cloth.
thank you, bjs
http://www.nancyskitchen.com
