Hi Pearline, sorry about the info on the cream cheese
as it should be 2- 8 oz. pkgs.(for the potato soup recipe). And as for freezing,
I usually never have very much left over to freeze, lol, but the amount that I
have frozen before stored very well, and you may want to add a little water as
you are reheating, this I do by putting in a pan and heating on low till I reach
my desired temperature, I also used freezer ziploc type bags. Also Nancy, here
is a couple of casserole type dishes that go over very well in the fall and
winter months, these are very simple to prepare and little cooking time.
Quickie casseroles:
My brother Terry's Mexican Casserole
1 regular sized bag chilies cheese Fritos, for spicier taste, or regular flavor
Fritos
2 lbs. lean hamburger
1 13 oz. can pinto beans, or black beans ( I use Lucks brand beans, better
flavor)
1 can (13 oz., I believe) diced tomato and green chilies, drained
1 can cream of chicken soup
1 small can sliced black olives
12 0z. bag ( or 1 small block) grated cheese, we use the fiesta blend, which is
a combo of cheddar and Monterey jack
sour cream
1/2 to 3/4 soup can of milk
Brown hamburger in skillet and drain well.
Use a deep casserole dish and spray sides and bottom well, crush up bag of
Fritos and spread out evenly in bottom of dish, take cream of chicken soup and
milk and whisk together in separate bowl till no lumps, then pour this over the
crushed Fritos, spread beans over top of chips and soup, then spread hamburger
over the beans ,spread tomatoes and green chilies over the hamburger. Cover this
with the shredded cheese and sliced olives. Bake at 350 till bubbly and golden.
Let stand about 15 to 20 minutes to set before serving, sour cream as a topping,
or you may use guacamole.
Chicken Pot Pie Casserole
3-4 boneless, skinless chicken breasts- cooked and cubed
1/2 cup reserved chicken broth
1 can corn, drained
1 can peas, drained
1 can diced potatoes, drained
1 can diced carrots, drained
2 cans cream of chicken soup
1 can cream of celery soup
Mix soups together in a very large bowl, add all drained vegetables and chicken
broth and potatoes and mix together as well, add chicken and mix again, spread
this in a well sprayed, deep casserole dish and set aside.
Crust:
1 1/2 to 2 cups of self rising flour
milk
grated cheese (optional)
garlic powder (optional)
add flour in bowl, stir in with whisk enough milk to make thin to medium pouring
consistency, about like pancake batter, and pour over top of vegetables and
chicken. Bake at 350 till bubbly and golden, about 45 minutes, then serve. By
adding the shredded cheese and garlic powder to the crust mix, it makes the
crust taste like cheese and garlic biscuits, this is purely optional, but tastes
very well. I cook by smell, so I don't have an exact measurement for the amount
of garlic, I just use whatever amount I think smells good, sounds strange, but
works well for me. Thank you again Nancy for all your hard work, and Happy
Halloween to all.
Nancycat in Denver, sorry for the mistakes in my recipe, I am just used to using
what is my pantry and I just didn't think of the can sizes, I guess I failed to
remember all our stock pantries are not the same, lol, but it is a 12 oz can of
milk and 2- 8 oz pkgs. cream cheese.
Elizabeth in Pa. for finger foods:
these are very easy and good:
Ham and Cheese crescent rolls
1 can of deviled chicken
1 small pkg. mozzarella cheese
1 can of refrigerated crescent rolls
open can of rolls, and un- roll dough carefully, separate in triangles.
on larger end of rolls, spoon app. 1 tblsp of deviled ham and sprinkle a little
of the cheese on top of meat, roll up crescent rolls carefully to cover meat and
cheese and place on cookie sheet. bake as normal till golden brown, cheese may
have partly melted out on sheet, let cool and cut into app. 3 pieces, add
toothpicks to serve. may be served warmed or cool.
Dakota in West Virginia
Can you use the same ingredients from apple pie in a
jar in an apple cake recipe. I hope you can help me
Thank You, Mark
Thank you for the index for the site. I love
it. Finding recipes on your site is easy now.
Sue
Janine in Ontario in the October 30th online
newsletter inquired about a recipe for a spritz cookie with a package of instant
pistachio pudding mix. I couldn't find that exact recipe, but I did find one
with a 3-ounce package of Jello, which would be the same size as the pistachio
pudding, so I am sending it along in case she thinks it will work for her.
Jello Spritz Cookies
4 cups flour
1 teaspoon baking powder
1 1/2 cups butter
1 cup sugar
1 (3-ounce) package Jello (or the instant pistachio pudding mix?)
1 egg
1 teaspoon vanilla
Sift flour and baking powder together. Cream in butter. Gradually add sugar and
Jell-O mix. Beat in eggs and vanilla; mix until smooth. Pack into a cookie press
and press cookies onto an ungreased cookie sheet. Bake at 400 degrees F for 13
to 14 minutes. Check often; be sure to take them out as soon as the bottom
starts to brown. Depending on your oven and the size of the cookies, the baking
time could be as short as 8 minutes.
Hope you can make this work, Janine.
Bobbie in Texas
Classic Spritz Cookies
1-1/2 cups butter
1 cup granulated sugar
1 egg
2 Tablespoon milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract 1/2 cups all purpose flour
1 teaspoon baking powder
Preheat oven to 375? F. Thoroughly cream butter and sugar. Add egg, milk,
vanilla and almond extract, mix well. Stir together flour and baking powder,
gradually add to creamed mixture, mixing to make smooth dough. Do not chill.
Shape dough in small logs and place in cookie press. Press cookies onto
ungreased cookie sheet. Bake 10 t0 12 minutes or until lightly browned around
edges. Remove cookies from sheet, cool on rack.
Makes 7-8 dozen.
Emma N.E. Texas
This is for the woman looking for ways to carry pies.
Small pizza boxes are sturdy and come in different sizes. Most pizza places will
sell you a few for a cheap price.
M
This is in response to a request from Sandra in
Oregon, you can get new pizza boxes from the pizza place to transport pies. I
use medium boxes for most. However, if they have meringue it won't work. I've
also seen pie takers at my local dollar store. Hope this helps!
Lynn in NC
I want to thank all who gave such wonderful ideas for
transporting pies. I will try a couple of them on a trial run to another dinner
and see what happens. I also found a website with really neat housewares and
other items at a reasonable price. It is called
lakeside.com. It had a carrier that will carry two pies for about $8.
We will see if I get them in time. But still plan on using the wonderful ladies
ideas for carrying other items. We have a lot of pot lucks to go to this time of
the year.
Nancy, I want to thank you for this site. I look for it each day. It not only
has wonderful recipes, but lots of information and great stories. Thank you,
thank you, thank you!
Sandra from Oregon
Oct. 29th newsletter. To Sandra from Oregon.
Measure the diameter and height of your pies,; then go to a local Pizza Parlor
and check if your pies would be safe in a pizza box. They have different sizes
and might be just right for you. If the pie is a little small for the box, you
can stuff it with paper. They may charge you for the boxes, but it would be
worth it to deliver the pies safely in one piece.
Good Luck, Josephus
Awhile back I saw a request for
sweet potato French fries. But either I missed it or there weren't any
replies to it. I also would like that recipe. I had some in a restaurant in
Muskogee, OK and they were to die for! But haven't seen them anywhere else. I
tried to deep fry them here at home but they were no where near as good. It must
be the seasoning or batter.
Judy on OK
I'm hoping someone in out group could help me out for
a recipe for a Milk Way Pie. My husband & I went out to a restaurant
(Skillingalee) last night for dinner. For dessert I ordered a Milk Way pie and
it was sinfully delicious. Does anyone have a recipe for that pie?
Dorry in VA
Siggy about scared us both to death today.
Kathy's parents, Millie and Ed, are coming up tomorrow and staying with me
several days while Ed has another eye surgery. I went to the grocery to
buy food for when they are here. When I got back from the grocery Siggy
wanted to help me while I was carrying the groceries in from the garage.
As usual he hopped in the car wishing I would give him another ride around the
block. This time just as I picked up the first bag of groceries Siggy accidently
stepped on the horn. It startled both of us but mostly Siggy. He ran
in the house and hid under the bed for almost an hour. Usually he wants to
go in the garage every time I head for the door but this evening he didn't even
get near the door.
Nancy
Dear Nancy & Siggy - I asked for a recipe for "light"
dinner rolls and a nice person sent me one for the bread machine. I don't have a
bread machine, so really need a different recipe. I need to make Thanksgiving
dinner this year and am desperate. I don't want to have to buy rolls this year
so please someone out there, please help. Jackie, Las Vegas
I have sent several recipes but this is the first
time I had a request. I am looking for a good Mexican corn bread recipe. I hope
someone has a TNT one out there. I love this newsletter and enjoy reading all
the comments from all the readers.
Brenda from Alabama
To Dakota in West Virginia
Your Cream of Potato soup recipe of 10/26/04 did not give size can for
evaporated milk, nor the size pkgs of cream cheese. I wanted to make it today,
but will hold off waiting for your answer - it sounds delicious.
LaVerne - Alabama
Hey Nancy.
I love the newsletter. I'm looking for a instant Latte mix drink. I have looked
everywhere but no luck. Kathy from Texas
Here is the coleslaw recipe that "Karin in NE"
requested. May years ago this was printed in our local newspaper as the KFC
coleslaw recipe. It is very good. Every time I take it as a potluck dish,
everyone wants the recipe.
Coleslaw (Serves 4 to 6)
1 head cabbage (approximately 2-3 lbs) grated fine
1/4 cup finely diced onion
2 T. finely diced carrot
Coleslaw dressing
1/2 cup white sugar
1 tsp. salt
2 T. white vinegar
2 T. vegetable oil
1/2 cup sour cream
1/2 cup salad dressing
Adjust the amount of cabbage to how creamy you like your slaw. It seems best
when hoped in the food processor, but I have just chopped the cabbage by hand
when time was short. This does need to set in the fridge for at least an hour to
meld all the flavors.
This dressing can be made days ahead of when you need it. Enjoy (Darlene in UT)
Nancy, this is for Cynthia from your October 30th
newsletter. She wanted some quick and easy appetizers. I've always had so many
complements on these. They are delicious.
Ham Rollups
Ham Sandwich meat (I use the rectangle size)
Cream Cheese
Zesty, garlic whole dill pickle
Take a paper towel and blot the ham slice so that the cream cheese will spread
good on it. Spread cream cheese to cover the slice of ham. Lay a whole dill
pickle down and roll up like a jelly roll and slice in not too thick or too
think slices. These sound different, I know, but everyone loves them. Easy.
Dried Beef Cheese Ball
2 - 8 oz. pkgs. cream cheese
1 jar Armour dried beef
6 green onions, use some of tops
1 teaspoon Accent (A Must)
1 large can of pitted ripe olives
Soften cheese. Chop very fine: beef, onions, olives and sprinkle with Accent.
Mix well with softened cheese. Roll in finely chopped pecans. Serve with
crackers of your choice. This is better to make ahead and keep in refrigerator.
Delicious!
Party Crackers
3/4 cup oil
1 teaspoon dill weed
1 pkg. Hidden Valley Ranch dressing mix
1/2 teaspoon garlic salt
1 teaspoon lemon/pepper seasoning
Large box oyster crackers
Mix all the ingredients together except crackers. Mix in crackers and toss until
mixture is absorbed. Keep in a container with lid and toss or stir often. Better
after sitting overnight. Good with soup, chili or just as a wonderful snack.
Jane Ann in Alabama
Nancy, I want to thank all those wonderful gals for
sending in recipes for Jewish Sour Cream Coffee Cake.
This is the only sight where requests are granted immediately.
God Bless you All.
Phyllis from Massachusetts
Hi Nancy, this is a wonderful MS recipe that I think
all will enjoy. Happy November to all of you. Dot in MS
MISSISSIPPI CORN BREAD SALAD
1 package Corn Bread Muffin Mix
2 16oz cans pinto beans, drained
2 (15-1/4 cans) whole kernel corn, drained
? cup green onions, chopped
3 tomatoes, chopped
? cup green bell pepper, chopped
? cup red bell pepper, chopped
1 package Hidden Valley ranch dressing mix
1 cup sour cream
1 cup mayonnaise
2 cups shredded Cheddar cheese
10 slices crispy fried bacon, crumbled
Prepare corn bread mix according to package directions. Cook then cool. Stir
together dressing mix, sour cream, and mayonnaise; set aside. Combine tomatoes,
peppers, and onions; gently toss. Crumble ? the cornbread into a three quart
trifle bowl or large salad bowl. Top with half each of beans, tomato mixture,
cheese, bacon, corn, and dressing mix. Repeat layers. Cover and chill for three
hours.
Hello Nancy, Keep up the good work with this
newsletter. I look forward to seeing it arrive in my inbox. I was looking at the
site index and I was surprised to see that you do not have soup recipes listed.
I was trying to find some soups to make since fall is upon us and winter is not
far behind. I am looking for French Onion Soup, Cream of Broccoli soup, Cream of
Potato specifically. But I would like to try some new ones too. If anyone out
there has any soup recipes at all please forward them. I like soup and
sandwiches for a quick meal. Any help would be greatly appreciated.
Janet in PA
Comment
I will consider adding homemade soups and stews in the future. Thank you
for the suggestion.
Nancy
Kathy (October 30th) requested easy and kid friendly
recipes for her large family. I have one everyone likes here.
Oven Baked Chicken
In a bag put:
!/4 tsp salt
1/4 tsp pepper
1 cup flour
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp ground thyme
Preheat oven to 400 degrees. Shake 3 pounds of chicken parts in bag with flour
mixture, one piece at a time. Remove chicken. Cover cookie sheet with foil and
spray with vegetable spray. Place chicken pieces on this and drizzle 3
tablespoons melted butter over chicken pieces. Bake at 400 for 50 minutes. This
serves 6
Cranberry Sauce (to die for!)
1 can whole berry cranberry sauce (with berries, not the jelly kind)
1 can crushed pineapple, drained (about the same size can as cranberry sauce)
1 can mandarin oranges, drained (medium size can) cut them in pieces
You need to break up the cranberry sauce and then combine with the other two
ingredients. Refrigerate . It is best to make it the day before.
It is wonderful... and IF there is any left over. it is great on toast, biscuits
or bagels instead of jelly or jam and it's good on plain yogurt, too.
For Cynthia Oct. 30
Vegetable Pizza
2 pkgs. crescent dinner rolls. Spread in ungreased pan, or baking sheet. Use one
package per pizza. This will make two. Bake for 13 minutes at 350 degrees. Cool
completely.
Mix the following:
2 pkgs cream cheese
1/3 cup sugar
1 teaspoon dill weed
1 tablespoon parsley flakes
2/3 cup mayonnaise
1 teaspoon garlic salt
1 teaspoon grated onion
Spread on cooled crust.
Finely Chop:
1 cup tomatoes
2 cups cauiflower
1/2 cup carrots {shredded}
2 cups Broccoli
3/4 cup green pepper
1 cup celery
Layer on top of the cheese mixture. Top with grated cheese (I use one pkg. of
grated
Monterey Jack and chedder cheese blended in one package)
This makes two pizzas.
Emma N E Texas
Nancy,
Thanks again for your website, I enjoy it tremendously.
In the October 23rd newsletter, thank you to Joe from Leavenworth for your
German soup recipe - I have tried a couple of the other recipes you posted and
they were great! They say we are in for a cold winter! Thank you to Phyllis
Knipp as well for your recipe for Bierocks - it is very similar to the one I
have from my Mom that was shared with us while growing up in Hays, KS. I'm
familiar with Damar and Palco! Small world!
I do have 2 requests. One is for a good stuffing
recipe for Thanksgiving. I have tried several, but haven't found the one that
fits our family best yet. Nothing fancy, just good ol' stuffing. Also, I would
like to have any good recipes using carob instead of cocoa;
I am allergic to cocoa and always feel a little cheated out of the holidays! I
have tried substituting carob but haven't had much success.
In the October 21st newsletter (I played a lot of catch-up today!), Susie Indy
requested a recipe for White Trash. The recipe I have is not exactly what she
described, but I will share it anyway. I usually serve this recipe beside
traditional Chex mix so you have a variety of snacks for those with a sweet
tooth and those who prefer salty. I also sprinkle either red or green colored
sugar on the White Trash. The recipe was shared with me from a dear friend.
White Trash
Melt 10 ounces white almond bark in the microwave. Add almond bark on top of 3
cups each of Honeycomb cereal, Rice Chex cereal and pretzel sticks. Stir mixture
until well coated. Dump on waxed paper until cool. Break into pieces and store
in airtight container in a cool place. You can add pecans if you'd like.
Thanks from Linda in KC.
Nancy - thanks for sharing your cat stories, they are always good for a chuckle!
Hope you are feeling better.
I am new at this stuff. I was wondering if you could
use the same ingredients of apple pie in a jar for an apple cake. The only
recipes I found for apple cake in a jar is you have to bake them in the jar. Who
wants all that apple cake in a jar i your fridge and then have to eat all that
in a week. I hope you can help me
Thank You, Mark
This recipe is for George in Phoenix. I have a very
old and weather beaten Hunt's Tomato Sauce Cookbook that has a wonderful recipe
for a Tomato Sauce Spice Cake. I hope it's what he was looking for. I've made it
many times and it's wonderful.
Sheila in Sacramento
Hunts Very Special Spice Cake
3 cups sifted flour
1 ? cups sugar
1 ? tsp. Baking powder
1 ? tsp cinnamon
3/4 tsp nutmeg
3/4 tsp cloves
3/4 tsp allspice
3/4 tsp salt
1 8-oz can tomato sauce
1 ? tsp baking soda
2 eggs, beaten
3/4 cup vegetable oil
1 cup chopped nuts
1 ? cups golden raisins
? cup orange or pineapple juice
In a large mixing bowl, combine flour, sugar, baking powder, spices and salt.
Thoroughly mix tomato sauce and soda in small bowl, add to flour mixture. Stir
in eggs, nuts, raisins and fruit juice, mix well. Pour into greased 10-in bundt
pan. bake at 350 degrees 45-55 minutes. Cool in pan 15 minutes before turning
out on serving plate. Dust top with powdered sugar.
In the October 30 online newsletter, George in
Phoenix, AZ asked about a tomato soup cake with cream cheese frosting. This
might be one he can use. I used to make this cake, but it has been a long time.
I remember using a spice cake mix, but I can't find that recipe.
Tomato Soup Cake
2 teaspoons baking soda
4 tablespoons water
3 cups all-purpose flour
1 cup vegetable shortening, melted
2 cups sugar
2 eggs, beaten
1 cup chopped nuts
1 cup raisins
2 cans tomato soup
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
Dissolve the baking soda in 4 tablespoons water. Melt shortening; add sugar,
tomato soup and dissolved soda, flour and spices and mix well. Add nuts and
raisins. Beat eggs in last. Bake at 350 degrees for 1 hour or longer, until a
toothpick inserted in center comes out clean and cake begins to pull away from
the sides of the pan.
Cream Cheese Frosting
1 (3-ounce) package cream cheese
3 tablespoons milk
3 cups sifted confectioners sugar
1/2 teaspoon salt
1 teaspoon vanilla
Blend cream cheese and milk. Add salt and vanilla. Add confectioners sugar
gradually and beat until smooth and of spreading consistency. Add more milk if
too thick to spread, a spoonful at a time.
Bobbie in Texas
Just wanted to let your Mississippi readers know that
Nov. 6 from 10:00 -4:00 we will have great cookbooks for sell at the MS Author's
Festival in Collins, MS. It is located at the Family Life Center of the Collins
UM Church.
Annette
Thanks to you, Nancy and to all of the Readers who
make this such a friendly newsletter.
Many thanks to Susie Indy for the Chicken and Noodles you shared with us on
October 26. My children loved it! I have been looking for a good recipe for this
since I moved to Indiana because everyone here makes it and it is definitely
Indiana comfort food! I especially liked your "from scratch" ingredients. I
thickened the mixture with a little flour and milk. Delicious!!
Wendy in Vancouver, Canada might like to look to the Cooperative Extensions here
in the USA for information on freezing. (The US Department of Agriculture has
branches in each state that research agriculture, food science, health, etc. As
a child growing up on a farm in New York State, my parents looked to the Cornell
University Cooperative Extension for all types of farming and home economics
information.) A quick search on the web revealed a lot of freezing science. This
one from the
University of Georgia was especially easy to navigate.
North Dakota and Ohio State both had great freezing information
too. Happy Freezing!
Amy in Fort Wayne, Indiana
A number of years ago I clipped a recipe for Asaigo
Cheese Bread from the Omaha World Herald. It was easy to make, made wonderful
toast, and was a favorite of my husbands. Alas I have misplaced the recipe.
Would anyone have such a recipe in their files that they would be willing to
share? Thanks in advance.
Judy the farmwife
Several years ago our local Coney Island Hot Dog
place went out of business or should I say upscaled into a fine dining place.
Try as I may I haven't found another sauce for the hot dog to compare. There are
a whole bunch of us hot doggers that are sadly bereft of our favorite delicacy.
I will promise I will copy and try every recipe you send in, thanks.
Don of Mich.
I used to can so many tomatoes that I would run out
of jars, so would freeze the remainder of my harvest. I would simply wash the
tomatoes, and put them in freezer bags. When I wanted to make sauce, etc, I
would bring them out of the freezer and leave in a colander in the sink all day.
Any liquid would drain, and the skins would slip right off. The stem would pull
out easily, and I would mush up the rest as they went into the pot. So easy, try
it.
Laura in Ct
Kathy was looking for fast recipes, for kids (6) that
like traditional meals. I've been making this for 25 years--and hardly any
leftovers!
MARLBORO STEW A CROCK POT RECIPE
5 cups beef, cubed
1 - 28 oz. Can tomatoes
2 TBS all purpose flour
3 TBS chili powder
1 TBS paprika
1 TBS cinnamon
1 tsp chili powder
1 tsp ground cloves
2 tsp. Salt
?-to-1 tsp dry crushed red pepper
3 TBS lard
2 cups diced potatoes
2 chopped onions
2 cups sliced carrots
1 clove garlic, minced
? tsp black pepper
Coat the beef in the 2 TBS flour, 1 TBS paprika, 1 tsp chili powder, ? tsp black
pepper and fry in fry pan, until browned.
Add beef mixture to crock-pot, and add ALL the rest of the ingredients, stir
well. Cover and cook on low, 9-11 hours. GREAT, served with fresh bread!
Hi Nancy
This recipe is in response to George in Phoenix, AZ, who asked for a Tomato Soup
Cake recipe and frosting. This is one that I have been making since 1991 when I
discovered it in The Great American Bake Sale Cookbook. It is a very good
recipe, and reminds me of the ones my grandmother used to make.
Joyce in CA
Tomato Soup Cake (Makes 2 nine-inch layers or one
Bundt cake]
3/4 cup (1-1/2 sticks] butter
1 cup sugar
1 egg
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon cloves
1 can [10-3/4 ounce] condensed tomato soup
1 cup raisins
1 cup chopped walnuts
Cream butter and sugar until smooth. Beat in egg. Blend in dry ingredients and
tomato soup. Stir in raisins and nuts. Grease two 9" round pans or one Bundt
pan. Spoon batter into pans and bake at 350? for 30-35 minutes for 9" pans or 55
to 60 minutes for Bundt pan or until springy to touch. Let cake cool completely
before frosting.
Cream Cheese Frosting
1/2 cup [1 stick] butter
3 ounce package cream cheese, softened
3 cups powdered sugar
1 to 2 teaspoons lemon juice
Beat butter and cream cheese until light and fluffy. Blend in powdered sugar and
enough lemon juice to make a spreadable frosting.
TOMATO SOUP
CAKE
1 c. sugar
2 eggs
2 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 c. chopped nuts
1/2 c. shortening
1 can condensed tomato soup
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 c. raisins
Blend together sugar and shortening. Add eggs and mix well. Add tomato soup.
Sift dry ingredients together and add to cream mixture. Fold in nuts and
raisins. Pour batter into a greased and floured tube pan and bake at 350 degrees
for 40 minutes or until cake tests done.
Source:
Nancy's kitchen Enjoy! hugs, cat
A similar recipe was sent in by
Victoria, NC, Jay in Ky, Sandy from Wisconsin, Kathy in Alabama
Many thanks to Kathy in Alabama, Dorothy in Texas,
and to Betty in Georgia for responding to my request on cooking peas. I could
tell by all three, that I didn't use enough water and didn't cook them long
enough. I didn't use any meat flavoring either. Now you know why they weren't
worth writing home about. lol I thank you all for the help. I will fix some
tomorrow.
Shirley in Texas
This is for Shirley in TX. I read all the replies
about using bacon grease, ham hocks, etc. to cook peas in. All of those are
great -- But if you really want the taste of the peas to shine -- here's what I
do.
In a small pot, put 1 cup of water in to boil. Once it boils, put in 2 cups of
crowder or purple hulls. Turn the heat to low and simmer till tender, adding
boiling water as necessary. The older the peas, the longer they will take. For
really fresh peas, about 15 minutes (I've had them take as long as 30 for
"older" ones) Remove from the heat, add 2 tablespoons butter and cover till
butter has melted and been absorbed by the peas (this will take a couple of
minutes). Add salt and fresh ground pepper to taste.
From Cherie in TX
Nancy:
Karin in NE was looking for a creamy Cole slaw recipe.
I hope she likes it. It is a bit different.
Helen, Saunemin,IL
Coleslaw
1/2 head of shredded cabbage
1/2 sliced and cubed green pepper
3 carrots, shredded
Put into large bowl.
Dressing
1 cup mayonnaise
3-4 tablespoon balsamic vinegar
1 teaspoon sugar
1/2 teaspoon each, salt & pepper
1/2 teaspoon (either) celery salt or seed (I use the seed)
1/4 teaspoon dill weed
Mix all together and pour over cabbage mixture. Mix well. Chill for 3-4 hour
before serving. Will keep for 5-7 days.
For AY,
In reference to your CHEESY CHICKEN ROLL-UPS in the Oct. 30, 2004 newsletter,
could cooked broccoli be added ?
Thanks, Merry in Vernon, Texas
Xochitl,
Thanks for the great recipe site posted in yesterday's newsletter! I love
Mexican food.
Lynette in Michigan
Taos Monkey Bread
2 loaves whole wheat bread
6 raisins
6 blueberries
10 pinon nuts
melted butter
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon cinnamon
Let rise overnight 2 loaves whole wheat bread.
Next morning: Roll into golf ball size segments. Spray bundt pan and place 6
raisins, 6 blueberries, 10 pinon nuts in bottom. Roll segments in melted butter,
then in a mixture of 3/4 cup brown sugar, 3/4 cup white sugar and 1 teaspoon of
cinnamon. Place each segment into pan adding raisins and blueberries to taste.
Bake at 350 degrees for 50 minutes. Serve hot!
Lisa
Hi Nancy, You are doing a great job and the people
are so friendly. I'm hope someone may be able to answer a couple question about
Horseradish Roots. Is there a way to tell the strength of the root? Is it the
size, thickness, color? Some roots are strong and other are mild but they all
look alike to us any info would be appreciated. Would anyone have a recipe for a
Horseradish Sauce? My Husband and I made 11 Lb. & got 35 Jars of regular for
Thanksgiving our list grows bigger every year. We make it for Easter and
Thanksgiving and I thought for Easter I may try some Sauce also.
Thank You Dorothy in Illinois
If you missed the October 31 recipe for Greek Beef
Goulash and the invitation from Maria Drogitis-Stoufis to visit her website, do
yourself a favor by taking a look at Maria's Couzina. It's quite a treat.
Authentic Greek Recipes. She invites questions.
Alex
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.
Nancy, I wanted to add my take on freezing vegetables, too. Whenever we have
canned or frozen veggies for dinner and there is a tablespoon or so of them
left, I dump them into a plastic container in the freezer. I do this with each
meal. I have a container marked veggies, one marked chicken and one marked beef.
In the meat containers, I put in chicken and chicken broth or left over chicken
gravy. In the beef container, I put brown gravy leftovers, beef, mushrooms and
mushroom juice. When I'm ready to cook stew or make pot pies, I don't have to
buy expensive cans of broth, or special veggies. I'm ready to go. I chop green
onions, peppers, carrots, potatoes, and celery and freeze. I also cook about 6
lbs of ground beef up, drain the grease and freeze so I can make tacos,
spaghetti, and other recipes calling for ground beef. It speeds up the cooking
process and I only have grease spatters in my kitchen twice a month.
I also make double recipes and freeze the other half for a repeat performance in
1-2 weeks. I freeze chili, chicken and noodles, Salisbury steak, meatloaf and
fresh baked bread. I use a sealer and special freezing bags. We don't throw away
much around here. I even save tea leaves and coffee grounds and dump them in my
garden. Hope this helps,
Hugs, Cat
Dayna had asked about freezing pie crusts, in mass
amounts. My grandma makes about 25 pie crusts at-a-time, around the holidays.
She makes up the crusts, slips waxed paper between them, and stacks them in her
freezer. She takes them out of the freezer as she needs them, and lets them thaw
until they feel like they are fresh made crusts. I hope that I explained that
correctly. She has done her pie crusts this way for 60 years--and I paid
attention to her habits!
V
I had a recipe years ago for a lemon loaf bread, it
had maraschino cherries in it and sugar on the top. Also at Christmas time,
nutmeg log cookies. shaped like a log with fork lines thro them and frosted on
the ends with nutmeg sprinkled on them.
Does anyone have those?
Nancy
Here are some casserole recipes for the person that
wanted easy recipes. I have copied these out of the newsletters the past
few years. Thanks for all the kind words from you all. This group has
helped me so much keep my mind on other things. I love you all. It helps
me get through the day.
Donna
POTATO CHIP CASSEROLE
1 c. crushed potato chips
4 hard-boiled eggs, sliced
1 onion, sliced thin and separated into rings
1 can cream of mushroom soup
1/4 c. sour cream
3/4 c. milk
1/2 tsp. paprika
Spread 1/3 of potato chips in bottom of a greased 1-1 1/2 quart baking dish.
Cover with 1/3 of the egg slices, and 1/3 of the onion rings. Repeat layers
until all onions, chips and eggs are used. Combine soup, sour cream, milk and
paprika; mix well and pour over layered dish. Cover and bake at 350 degrees for
30 minutes; uncover and bake 10 minutes longer until hot,
bubbly and golden.
POTATO CHIP CASSEROLE
1 c. crushed potato chips
4 hard-boiled eggs, sliced
1 onion, sliced thin and separated into rings
1 can cream of mushroom soup
1/4 c. sour cream
3/4 c. milk
1/2 tsp. paprika
Spread 1/3 of potato chips in bottom of a greased 1 to1-1/2 quart baking dish.
Cover with 1/3 of the egg slices, and 1/3 of the onion rings. Repeat layers
until all onions, chips and eggs are used. Combine soup, sour cream, milk and
paprika; mix well and pour over layered dish. Cover and bake at 350 degrees for
30 minutes; uncover and bake 10 minutes longer until hot, bubbly and golden.
GREEN BEAN AND POTATO CASSEROLE
1 lb. ground beef
1/4 c. chopped onion
1/2 c. chopped celery
1 can cream of mushroom soup
1/2 tsp. pepper
1 1/2 c. water
1/2 tsp. salt
2 sticks margarine
1/2 c. milk
1 1/2 c. potato flakes
1 1/2 c. Cheddar cheese
1 can green beans, drained
Brown ground beef and drain. Add onion, celery, cream of mushroom soup and
pepper. Let simmer 20 minutes. Meanwhile mix and bring to boil water, salt and
margarine; remove from heat and add milk, flaked potatoes and 3/4 cup of the
cheese. Grease or spray with Pam a 1-1/2 quart casserole. Layer
beef-soup mixture; then green beans and top with scoops of potato mixture. Top
with remaining cheese. Bake at 300 degrees for 20 minutes.
GREEN BEAN TATER TOT CASSEROLE
1 pkg. frozen tater tots
1 lb. lean ground beef
1 med. onion, chopped
2 cans French cut green beans
1 can cream of mushroom soup
1 can cream of potato soup
Cheddar cheese (for top)
Olives (opt.)
Place tater tots in glass baking dish sprayed with Pam. Tater tots should cover
bottom of the dish. Bake in a 400 degree oven until golden brown. Lightly brown
ground beef and pour off fat. Add chopped onions and cook 2 or 3 minutes longer.
Heat green beans in a saucepan; drain well. Add mushroom soup to green beans.
Add potato soup to meat and onion mixture. Pour meat mixture over tater tots.
Layer with green bean mixture. Grate cheese and sprinkle on top. Place sliced
olives on top of cheese. Bake about 30 minutes in a 350 degree oven.
Would anyone have a recipe for Coconut Cream Pie? The
filling is made from scratch (like ?lair filling) and it has a meringue
top.
Tonya from Missouri
Help!
I have lost my recipe for Hidden Treasure Cupcakes.It is a chocolate cupcake
with a cream cheese and mini chocolate chips in the center. Can anyone
help?
Thank You!!
Diane
A while back, Pillsbury had a Blueberry Biscuit that
was wonderful and my family loved them. We can no longer find them here, nor a
different brand, and I wrote to Pillsbury and they no longer market them. Does
anyone have a Blueberry Biscuit recipe they'd be willing to share? Thanks.
Dona from Oklahoma
Peanut Butter Cookies for
Cookie press
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter
1 1/4 cups sifted flour
1/2 teaspoon baking soda
1 Tablespoon hot water
Cream shortening, gradually add sugars. Add egg then peanut butter and hot
water. Sift flour and soda together and gradually add dry ingredients to the
creamed mixture. Fill cookie press and form the cookies on an ungreased cookie
sheet.
Yield 60 cookies. Temperature 375?F time: 10-15 minutes
EMSM N.E. Texas
Nancy I hope some of your readers have a good recipe
for either pear honey or pear butter. My wonderful husband has brought me over a
bushel of them. He said that his mother, years ago made such a recipe. Most I
find, have pineapple in the recipe. He did not think his mothers did. I would
appreciate any recipes out there.
Thanks and have a great day. Orlena
Herbed Crackers
1/2 cup better (1 stick softened)
8 0z.Montererey jack cheese, shredded?
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon oregano or basil
1/4 teaspoon garlic powder
pepper to taste.
Preheat oven to 350? F. In medium mixing bowl, Cream butter with cheese. Stir in
flour, salt oregano, garlic powder and pepper. Do not chill. Shape dough into a
small logs and place
in cookie press. Press crackers onto ungreased cookie sheet. Bake 10-15 minutes
or until light golden brown. Remove to cooling rack. Serve hot or room
temperature.
Makes about 5 dozen crackers.
Hello Nancy and all the good cooks out there. I like
to experiment in the kitchen and here is a soup recipe I came up with that I
really enjoy.
Homemade Soup
3 large sausages (like the Italian ones)
onion
3 or 4 large carrots
3 or 4 pieces celery
cabbage chopped about 1/2 a small one
1 28oz can diced tomatoes
1 can beef broth
Slice the sausages and chop up all the vegetables, place is large pot and saute
everything together for a good half hour or more, Add tomatoes and beef broth
along with about 3 cans of water, To season the soup I use a variety of basil,
oregano, hot sauce, bay leaf, salt, pepper or I suppose what ever else you and
your family might enjoy, I bring everything to a boil then just let it all
simmer until you are ready to eat.
I keep this in a large container in the fridge and eat it all week.
Colleen Berthiaume Cornwall, Ontario Canada
NEW ENGLAND CLAM CHOWDER
1 can chopped clams (approx. 3 lb. can)
3 c. water
6 c. milk or light cream
3/4 c. butter
3 lg. onions, chopped
8 lg. potatoes, peeled & chopped
Drain clams, reserve liquid. Saut?onions in butter. Add potatoes and clam
liquid. Cover and simmer about 15 minutes until potatoes are tender. Add clams.
Cook 3 minutes. Add water, milk and heat but do not boil. Season with salt and
pepper to taste. Thicken with flour if desired. Approximately 24 servings.
CREAMY CORN CHOWDER
6 sm. potatoes, pared and diced into 1 inch cubes
4 c. boiling water
1 tsp. salt
1 med. onion, chopped
4 tbsp. margarine
3 1/2 c. fresh corn or 2 (20 oz.) pkgs. of frozen corn
4 tbsp. pimento
4 c. milk
1 c. half and half
2 tbsp. brown sugar
1 tsp. paprika
Salt and pepper to taste
Cook potatoes in boiling water and salt about 20 minutes or until potatoes are
tender. Saut?onions in the butter until tender. When potatoes are cooked, stir
in onion, corn, pimento, milk, half and half, brown sugar, paprika, salt and
pepper. Simmer 20 to 30 minutes until soup is slightly thickened. Serves 8.
BEAN CHOWDER
1 lb. ground beef
1 can tomato sauce (8 oz.)
1 onion chopped
1 clove garlic, chopped
3 tbsp. chili puree
Salt
1 lb. cooked brown beans, thick juice
Put all ingredients together and simmer for 30 minutes.
HAM BROCCOLI CHOWDER
2 tbsp. flour
1 sm. can evaporated milk
2 c. ham, diced
1 pkg. frozen chopped broccoli
1/4 c. onion, minced
1 c. Swiss cheese, grated
2 c. water
1 c. light cream
Mix flour and evaporated milk in cooker. Add other ingredients except cream.
Cook on low 7 hours, or on automatic for 4 hours. Before serving, stir in cream
and heat. Yields: 6 servings.
CROCK POT CORN CHOWDER
6 slices bacon
2 (10 oz.) pkgs. frozen corn
1 (16 oz.) can cream style corn
1 tbsp. Worcestershire sauce
2 c. water
1/2 c. onion, chopped
2 c. potatoes, diced
1 tbsp. sugar
1 tbsp. seasoned salt
1 (16 oz.) can chicken broth
1 c. milk
1/4 c. butter
In skillet, fry bacon until crisp, remove and reserve. Add onion and
potatoes to bacon drippings, saut?for 5 minutes. Combine everything in crock
pot except butter and milk. Cover and cook on low for 7 hours. Pour 1/2 of the
mixture into blender and puree until almost smooth. Return to
crock pot with milk and butter. Cover and cook on high one hour more. 6 to 8
servings.
CROCK POT MEXICAN POTATO CORN CHOWDER
14 sm. potatoes, peeled and diced
1 can (17 oz.) cream style corn
1 can (12 oz.) whole kernel corn-do not drain
2 tbsp. chicken bouillon powder
1 can (4 oz.) diced green chilies
1 tbsp + margarine
1 lg. onion (brown), diced fine
1 green pepper, diced fine
Seasonings*
2 c. medium Cheddar cheese, shredded
1 1/2 c. Monterey Jack cheese, shredded
Cover potatoes with water and boil gently, uncovered until you can pierce them
easily with a fork. Add saut?d onion and green pepper. Stir in corns, chilies
and seasonings (*Lawry's season salt, garlic powder, dash of Worcestershire
sauce). Heat until bubbly. Place in large (5-6 qt.) crock pot on high until it
bubbles again and then turn to low. Stir in
shredded cheese. Simmer on low for at least 1 hour.
QUICK MEATBALL STEW
1 (10 1/2 oz.) can condensed beef broth
1 1/3 c. water
1 (16 oz.) pkg. Green Giant American Mixture New England Style frozen peas,
potatoes & carrots
12 cooked meatballs
1 med. onion, cut into 1 inch pieces
1 tsp. dried basil, crushed
1/8 tsp. pepper
1/4 c. flour
1/4 c. water
In 4 quart saucepan combine all ingredients except flour and 1/4 cup water;
bring to a boil. Reduce heat to low; cover and simmer 10 minutes or until
meatballs are thoroughly heated and vegetables are tender, stirring
occasionally. In small jar with lid, combine flour and 1/4 cup water. Shake
well. Gradually stir into stew mixture, cook until thickened, stirring
frequently. Makes 4 servings. Serve with green salad and melon wedges.
GREAT NORTHERN BEAN STEW
1 lb. ground beef
1 c. coarsely chopped onions
1 c. thinly sliced carrots
2 c. chopped cabbage
1 tbsp. brown sugar
1 (28 oz.) can whole tomatoes, undrained, cut up
1 lg. can Great Northern beans, undrained
1 c. water
1/2 tsp. paprika
1/2 tsp. dried thyme leaves
1/4-1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. vinegar
1/4 tsp. hot red pepper sauce
1/3 c. chopped fresh parsley
In large saucepan or 4 quart Dutch oven, brown beef and onions; drain. Stir in
all remaining ingredients; bring to a boil. Reduce heat; cover and simmer 15
minutes. 6 (1 cup) servings.
OLD VIRGINIA STEW
1 pt. peas
1 pt. lima beans
1 pt. pork and beans
1 qt. diced potatoes
1 onion, chopped
2 c. tomato juice
1 qt. boiling water
3 slices bacon, cut fine
2 tbsp. butter
1 pt. corn
1 c. carrots
2 stems celery
1 pt. green beans
Salt and pepper to taste
Mix all together and boil at least 1 to 2 hours.
MEXICAN PORK STEAK STEW
2 tbsp. oil
2 lb. pork steak
1 med. onion, chopped
6 lg. potatoes
1 tbsp. chili powder
Salt & pepper to taste
Trim pork steak of fat and cut into 1 inch cubes. Peel potatoes and cut into 1
inch cubes. Heat oil and add pork cubes first. Cook until browned. Remove and
drain. Add potatoes and onions to remaining oil and cook for about 5 minutes
until lightly browned. Add pork and the other ingredients and enough water to
barely cover all ingredients in the pan. Cover and cook for about 30 minutes
until broth is thickened and meat and potatoes are tender. Note: Serve with
flour tortillas and refried beans if desired.
Serves 3-4.
OLD FASHIONED BEEF STEW
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 lb. beef stew meat, cut into 1-inch pieces
2 tbsp. shortening
6 c. hot water
3 pared med. potatoes, cut into 1-inch cubes
1 med. turnip, cut into 1-inch cubes
4 carrots, cut into 1-inch slices
1 green pepper, cut into strips
1 c. sliced celery
About 1/2 c. diced onion
1 tbsp. salt
2 beef bouillon cubes
1 bay leaf
Mix flour, 1 teaspoon salt and pepper. Coat meat with flour mixture. Melt
shortening in large skillet; brown meat thoroughly. Add water; heat to boiling.
Reduce heat; cover and simmer 2 hours. Stir in remaining ingredients. Simmer 30
minutes or until vegetables are tender. If desired, thicken stew. In covered
jar, shake 1 cup cold water and 2-4 tablespoons flour until blended. Stir into
stew; heat to boiling, stirring constantly. Boil and stir 1 minute. 6 servings.
BRUNSWICK STEW
2 pork chops
2 whole chicken breasts
1 lb. round steak, cut into bite size pieces
1 1/2 qt. water
1 (8 oz.) can tomato sauce
2 tsp. hot pepper sauce
1/2 c. vinegar
1/4 c. sugar
2 c. chopped onion
4 to 5 garlic cloves, minced
2 (16 oz. each) cans tomatoes with liquid
2 (16 oz. each) cans cream-style corn
2 cans whole kernel corn, drained
1 c. toasted bread crumbs
Salt and pepper to taste
In Dutch oven or soup kettle place pork chops, chicken and steak, cover with
water and cook until tender - 1 1/2 hours. Strain stock into another large
kettle. Refrigerate overnight. Remove bones from meat. Dice and place in bowl.
Refrigerate overnight. Next day skim off fat from stock, add tomato sauce, hot
pepper sauce, vinegar, sugar, onion, garlic and tomatoes. Simmer 45 minutes
uncovered. Add cream style corn, kernel corn, reserved meat and chicken. Simmer
15 minutes until heated through. Stir in bread crumbs, salt and pepper. Yield 6
qt.
GREEN BEAN STEW
2 lbs. cubed beef
1 can green beans
1 can tomatoes
4 lg. sliced potatoes
Seasonings
Brown beef 10 minutes with seasoning. Put meat to one side. Add potatoes and fry
about 10 minutes. Add 1 cup water. Simmer 20 minutes. Next add tomatoes, green
beans. Heat well.
SQUASH AND BEAN STEW
1-1/2 lbs. stew beef
2 1/2 c. water
1 (16 oz.) canned tomatoes
2 tsp. salt
1/4 tsp. red pepper
1 1/2 lbs. Hubbard squash
1 lb. frozen lima beans
1/2 c. Crisco oil
1/4 tsp. ground ginger
Brown stewing beef in oil. Simmer in water until well done. Cut into bite size
pieces. Add ingredients and cook with seasonings added. Serve with rice.
Source:
Nancy's Kitchen (1996 newsletter)
Nancy
http://www.nancyskitchen.com
