Hi, Nancy,
I need a recipe for quick icing on gingerbread biscuits. My daughter, aged 3
loves licking the icing and sprinkles off cookies and biscuits. Then she dumped
those licked out cookies on me. I have spend a small fortune on those cookies
and I thought I try to bake them and decorate them myself. What is the quickest
and simplest icing to make? I would prefer one that doesn't drip or melt fast,
if there is such icing. I am an amateur cook but your newsletter has saved me on
many occasions. Not to mention saved me a bundle. My family now eat out less
because my husband loves my cooking now.
By the way, I have requested a minestrone soup recipe before but didn't get one.
Anyhow, I searched around later and found your minestrone for a crowd which I
cooked for my mom. She loves it, except she keep dishing out the pasta from the
soup ( I used pasta shells). Apparently, she didn't care much for pasta. I have
to be minded not to add pasta the next time round.
Also, I wanted to let you know that I have been reading your newsletters since I
started subscribing to it 2 months ago. It's amazing how much I learnt out of
them.
Mom2One from Malaysia
Sausage Balls
1 lb of ground sausage - mild, medium, hot or, my favorite, Italian
sausage!
1 8oz package of shredded cheese
3 cups of pancake mix (yes, pancake mix)
Mix all ingredients together. Form into small balls. (The smaller the balls, the
more you will have J). Place about 1 inch apart on a greased cookie sheet. Bake
at 325 degrees in the oven for 20 to 35 minutes. Drain on paper towels and
serve. Made too much? Then you can freeze the excess and then when ready to
serve, pop them in the oven at 300 degrees for about 10 minutes.
A side note - these sausage balls taste wonderful cold too!
Come by and sign up for my
free recipe newsletter.
Patty Erskine
Mango Vinaigrette
1 ripe mango
3 tbsp. vinegar
juice of 1 or 2 lemons
? cup light cooking oil
2 egg yolks
? tsp. basil
pinch sugar salt and pepper
In a blender put all the ingredients except the oil and mix until pureed. Mix at
low speed and slowly add the oil until a mayonnaise-like mixture is made. Season
to taste. Add more lemon juice or sugar to adjust the tartness. Thin out with a
little water to salad dressing consistency.
This dressing goes really well with butter lettuce. Garnish with pecans, mango
spears and julienned proscuitto ham.
Copied from a web site, Chez Michael Sounds good. Good Luck. CAT from
Tulsa,Oklahoma
Nancy, I thought that some of your readers would like this salad dressing.
The salad dressing is called
Easy Southwestern Salad Dressing.
1 cup Ranch-style salad dressing
1 cup honey barbecue sauce
In a small bowl, whisk together the ranch dressing and barbecue sauce.
Refrigerate until serving. It makes 2 cups.
Hope the people that like a little spice dressing will enjoy this. For me a
little goes a long way. Have a great day.
Allrecipes and was submitted by Jen
Susie Indy
The next recipes collection available to this group will be in a format that
can be imported into Home Cookin. It will be available sometime next week.
I need some time to get the file ready.
Nancy
Here are some of my favorite salad dressing recipes. I found them on
Nancy's Kitchen several years ago and use them a lot. Home made salad
dressings add that extra touch when visitors come to my house. Love to
whip out the homemade dressings rather than putting a bottle on the table with
the same ole dressings they get every day.
Donna in Carlisle, Ohio
HONEY FRENCH SALAD DRESSING
1 c. oil
1/2 c. honey
1/2 tsp. salt
1/3 c. chili sauce
1/2 c. vinegar
1/2 c. chopped onion
1 tbsp. Worcestershire sauce
Combine ingredients and put in tight-fitting covered jar. Shake vigorously.
FRENCH (TOMATO SOUP) SALAD DRESSING
1/2 c. condensed tomato soup
1/3 c. white vinegar
3/4 c. oil
1 sm. clove garlic
1/2 sm. onion
1/2 c. sugar
1 tbsp. dry mustard
1 tbsp. salt
1 tbsp. Worcestershire sauce
1/2 tsp. paprika
Put all ingredients into blender and chop for one minute. Then blend until well
mixed. Pour into Mason jar and keep refrigerated.
THOUSAND ISLAND
1 c. mayonnaise
1/2 c. chili sauce
1/3 c. sweet pickle relish
1/2 tsp. celery seed
Stir together ingredients and this will make two cups.
POPPYSEED
1/4-1/2 c. onion, chopped
1/2 c. apple cider vinegar
2 1/2 tbsp. poppy seed
1 c. sugar
1 tsp. salt
1 tsp. dry mustard
1 1/2 tsp. paprika
1 c. salad oil
Combine first 7 ingredients in container of electric blender; blend well. Slowly
add salad oil, continuing to blend until thick. Pour into a jar with a tight
fitting lid and chill. Shake well before serving.
Source:
Nancy's Kitchen Salad and Salad Dressing Recipes
Looking for a recipe for a homemade French dressing.
Marcie form Wisconsin Thanks
Comment
I was looking for my favorite French dressings last night. Here are some
of my favorites.
Nancy
Here are several of my favorites
Creamy French Dressing
1 c. mayonnaise
2 tbsp. sugar
2 tbsp. vinegar
1/4 tsp. salt
1 tbsp. milk
1 tsp. paprika
1/2 tsp. mustard
Mix. Chill. Makes 1-1/4 cups.
French Dressing
1/2 c. condensed tomato soup
1/3 c. white vinegar
3/4 c. oil
1 sm. clove garlic
1/2 sm. onion
1/2 c. sugar
1 tbsp. dry mustard
1 tbsp. salt
1 tbsp. Worcestershire sauce
1/2 tsp. paprika
Put all ingredients into blender and chop for one minute. Then blend until well
mixed. Pour into Mason jar and keep refrigerated.
French Dressing
3/4 c. sugar
1 c. salad oil
1/2 c. vinegar
3/4 c. ketchup
1/3 c. chili sauce
1 tbsp. paprika
1 tbsp. salt
1 tsp. pepper
1 grated onion
Mix all ingredients well. Makes about 3 bottles the size of store purchased
dressing.
Red French Dressing
2 c. ketchup
1-1/2 c. vegetable oil
1 tsp. salt
1-1/2 c. sugar
1 lg. onion grated very fine
3 tsp. vinegar
Blend together in blender. Makes one quart. Store in refrigerator.
Nancy, here is another salad dressing recipefor Dayna that I ran across from
an email that I had. I have had it and it is good, but sweeter than we like, but
still good. I guess you could call this one a French Salad Dressing but I just
know it as Salad Dressing.
French Salad Dressing
3/4 cup sugar
1/3 cup ketchup or catsup
1/4 cup vinegar
1 tablespoon Worcestershire sauce I have used A-1 Sauce
1 small onion chopped
1 teaspoon salt
dash pepper orginal recipe didn't have it but I add it when I make this
Mix the above in a blender.
1 cup oil
Add the oil very slowly as you blending all the ingredients. By adding the oil
very slowly the oil will stay blended with the rest of the ingredients.
The person that I got this from has given it out to tons of people over the
years and she uses it for Church dinners.
Again Nancy thank you so much for thinking of all of us with request and wanting
to help other people with request. I have learned that other people from Indiana
are members of the newsletter. It is interesting to see the different states
listed or countries. Have a great day.
Susie Indy
Nancy as always a great job on today's newsletter. I am hoping that someone
out in your land of recipe people would have a couple of recipes that I am
looking for. One is a steak soup that we get at Colorado Steakhouse Restaurant,
located in Indianapolis on the southside, that I believe is called Rocky
Mountain Steak Soup. It is so good and it has steak or prime rib meat,
vegetables, and the broth is thicker than normal soup. Then next Ponderosa
Steakhouse has meatball in a medium thick gravy. If anyone could help me I would
be very greatful. Thank you Nancy for wanting to help people that have lost
recipes and/or want to have the restaurant favorites at home. Have a great day
Nancy.
Susie Indy
Good Morning Nancy
May be a little late, but I found this site for meats and has recipes for
cooking deer (venison).
Have a wonderful day.
Nancy in VA
Ask the Meatman
This is a great dressing for Spinach Salad
1/2 cup cider vinegar
3/4 cup oil
3/4 cup honey
3/4 tsp salt
pepper to taste
1/2 tsp grated onion
This is best combined using a jar. It works best to be able to really shake the
ingredients together. Will store in the fridge for several days.
wlb
On the pumpkin cookie recipe does it have to be canola oil? About how big do
you make the cookie?
Virginia
Texas Casserole
2 lbs. ground beef
1 large onion, chopped
salt & pepper to taste
1/2 tsp garlic powder
1 (15 oz) can Ranch Style beans
2 cans cream of mushroom soup
2 cans Ro-tel tomatoes
1 can chopped green chilies (optional)
grated chesse
corn or flour tortillas, torn into pieces(Iuse flour)
Brown beef and onion; season to taste. Add all canned ingredients into large
skillet. In a 13 x 9 inch baking dish sprayed with Pam, layer half of the
tortillas on bottom of dish; add half the meat mixture and a layer of cheese.
Repeat with tortillas and meat, topping with cheese. Heat in 350 degree oven
until cheese is melted.
Nancy,
This is for Linda in Kansas City when was requesting German recipes for
Octoberfest. This was give to me while serving in Germany, Butzbach, FRG,. I
hope everyone tries it they're great. We look forward to winter to make soup.
Linda, let me know how you like them.
Joe, Leavenworth, Ks.
GULASCHSUPPE (German paprika Soup)
Recipe By :Hans Schimtz
Serving Size : 6
2 large Onions, -- finely chopped
3 medium Green Peppers, finely chopped
2 Pounds Beef Cubes , 92% Lean
1 Tablespoon Paprika
6 Cups Beef Broth
1/4 Teaspoon Caraway Seed
1/4 Cup Shortening
3 Tablespoons Tomato Paste
1 Dash Cayenne pepper
2 medium Garlic Cloves, Minced
1 Tablespoon Lemon Juice
3 Cups Potatoes, Diced
Fry onions in hot fat until transparent. Add green peppers and tomato paste.
Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients.
Simmer 1 1/2 hours, until meat is tender.
GERMAN PANCAKES (Pfannkuchen)
Serving Size : 6
6 medium eggs
1-1/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons sugar
1 cup half and half
1 cup milk
1/2 pound butter
TOPPINGS (Your choice)
sprinkle powdered sugar over top
dash sugar
dash lemon juice to taste
cooked apples, blueberries, or currant jam
Beat eggs lightly. Beat in flour, salt, sugar, cream, and milk. Beat 5 minutes
to make batter smooth and light. Use a large frying pan with high sides
(Electric works well) Melt enough butter in pan to coat bottom and sides by
tilting pan. When hot, pour in about 1/2 cup batter. Turn pan and tilt it so
batter spreads to form a large thin pancake reaching a little up pan sides. Cook
until pancake begins to look a little dry and golden around the edge. Turn it
and brown the other side quickly. Slip cake onto large warmed platter. Drizzle
melted butter covering the pancake. Sprinkle lavishly with powdered sugar. Roll
pancake into roll top with pats of butter, lemon juice, and powdered sugar.
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HALLOWEEN CASSEROLE IN A PUMKPIN
1 medium pumpkin, decorated with black marker
1 chopped onion
1 to 2 pounds ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
1 (4 ounce) can mushrooms (optional)
1 can cream of chicken soup
1 1/2 to 2 cups cooked rice
1 (8 ounce) can sliced water chestnuts
(can substitute celery, chopped)
Clean out pumpkin and decorate, if desired. Brown hamburger and onion. Drain
well. Mix in remaining ingredient. Put pumpkin on cookie sheet. Fill pumpkin
with meat mixture. Place in oven and bake pumpkin with lid on for 1 hour at 350
degrees F or until pumpkin is tender. Ladle out at the table directly from the
pumpkin.
MAH
For more pumpkin recipes
CLICK HERE.
For Boots in VA, here is another Coney sauce for your hot dogs. Source: My
late mother-in-laws recipe box. TNT
Hot Dog Sauce
Puree one 15 oz. can of Chili Beans (I prefer the hot ones).
Garlic Salt to taste. Brown off 1 lb. of ground sirloin along with a small
chopped onion. Add pureed beans stir to blend then simmer until thickened. Stir
often as it will scorch easily. Enjoy!! saw64
My brother lived in Co. for awhile and went to a place called Armadillo's
Rest. and had a dish that he thinks was called Chicken Torte. I would love to be
able to make this for him now that he moved back home for good. Thank you Nancy
for having a site that brings so much joy to so many people, I don't think you
know how many life's you touch every day.
Joyce in Michigan
Am looking for an easy ketchup recipe. Have looked through cookbooks but most
recipes are complicated.
Marie
Hi Nancy,
Maha, in your Oct. 3rd newsletter, was asking about the difference between
tomato paste and tomato sauce. Tomato paste is pure tomato that is very thick in
a small can. It will add substance to a sauce if not combined with water or
wine. Tomato sauce is the thinner version that has had water added to it to make
it runny. If you only have tomato paste, just take 1 to 2 Tbl. of the paste, add
enough water/wine to make it a thinner substance, and you will have tomato
sauce! There are no seeds nor peelings in either one.
I hope this answers her question.
Chris in NM
Does anyone know how to roast chestnuts?
Grant
Nancy, thanks to Helen in VA for the ham salad recipe. I love it. Also adding
a little grated cheddar cheese will give it a boost of extra flavor as in a ham
and cheese sandwich. Thanks Nancy for giving us your time and your loving
dedication.
Sincerely, Sue
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Enjoy all your work that you put into this site so much. Look forward to
getting it everyday and seeing all the new recipes to try. I am looking for a
sour dough starter and some recipes to use with the sour dough, would appreciate
if anyone could help me. Thanks, Beverly
There is a recipe for the sour dough starter and 22 recipes using the starter on
Aug 21st newsletter.
Nancy
Thanks very much for all of the great salad dressing recipes!
Dayna
Nancy,
This recipe is for anyone that loves sweet pickles ,But don't have time to put
them up from scratch. I love these and keep them made all the time.
Best Quick Sweet Pickle recipe
1 gal. whole or sliced dill pickles
5 lbs. sugar
Drain Juice from pickles,if using whole dills ,Slice as thin or thick as you
want them to be.
If using sliced dills, jJust put back into gallon juga, a layer of sliced
pickles and a layer of sugar. Keep repeating layers of pickles and sugar until
jug is full. Let sit. Shake the jug a few times to desolve the sugar.
In 2 days you will have a gallon of the best sweet pickles. Keep pickles in
refrigerator and they will get real crisp. Anyone that loves sweet pickles will
love these and no hard work
Helen (In Mississippi)
Hi Nancy,
This is Sarah again from Paso Robles, Ca. I have a big box of tomatoes and would
like to make and can salsa. I can find fresh salsa but nothing for canning it.
If anyone has a good
recipe that is simple I would really appreciate it. Keep up the good work you
are doing.
Hi there,
I was brought up on my father's homemade spaghetti sauce. After he died, his
recipes were lost somehow. Does anyone have a great and hopefully easy recipe
for spaghetti sauce and also French dressing recipe too? Thank you so much. I am
a new member and love this site! Thank you Nancy!
Paula S
Hi Nancy, Just another fan of your newsletter! Thought the readers would like
a great recipe that I make at this time of the year. I have been making these
cookies since my children were little and now I make them for my grandchildren.
(My children still ask for them!) They are Pumpkin Cookies from the "Farm
Journal Homemade Cookies" that I received 32 years ago. These cookies do not
crumble and travel well.
Thanks Nancy.
Pumpkin Cookies
1/2 c. shortening
1 1/4 c. brown sugar
2 eggs
1 t. vanilla
1 1/2 c. mashed or canned pumpkin
2 1/2 c. sifted flour
4 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1 c. raisins
1 c. chopped nuts
Cream together shortening and brown sugar. Add eggs, beat thoroughly. Mix in
vanilla and pumpkin.
Sift together the dry ingredients. Blend into creamed mixture. Stir in raisins
and nuts.
Drop dough about 2" apart onto greased baking sheet. Bake at 375 for about 15
minutes until lightly browned. Makes about 5 dozen.
Enjoy! Julie from Vancouver Island, B.C. Canada
Hi Nancy:
I absolutely love your newsletters and look forward to reading them every day. I
would like a homemade recipe for pumpkin spice. Hope you or one of our readers
can help me. Thanks so much.
Agatha (Ontario, Canada)
Hi:
LOVE the site. I probably average making something from it once a day!!
I was wondering if anyone out there might know a copycat recipe for Bruschetta
Chicken from TGI Friday's. It makes my mouth water just thinking of it!
Thanks, SL in Chicago
Hello,
I have a question to anyone who can help me. We just picked our jalapeno peppers
because it is going to freeze tonight, what we need to know is how to freeze
them, Also bell peppers.
I would appreciate it , for I would hate to see them go to waste.
Thank you, yvette
I have had a recipe for years for a master-mix pudding recipe, that you make
& store till ready to use. I hadn't made any for a while & went to look for the
recipe & it must have been replaced. I do remember it had in it powdered milk
and cornstarch. It made several cups. there were also recipes for vanilla and
for chocolate puddings, using this master mix. My husband is sick with cancer &
I tho't I would make plenty of the master mix, in case his treatments make him
too sick for solid foods. I wanted to make a lot to stock up on. Do you have
such a recipe? I sure would appreciate it if you could send it to me. I also
have master mix recipes for all-purposes, and for basic cookie mixes. I would
just love to find the pudding master mix recipe.
Thanks.
SarahVLewis
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MOUSSAKA
2 medium to large eggplant
1/2 lb. lean ground lamb
1/2 lb. lean ground round
1 can tomato sauce
1 can Italian style cut tomatoes
1 medium yellow onion [Chopped
1 red, green or gold bell pepper [diced]
Salt and pepper to taste
Dash of cayenne pepper
1 teaspoon fresh basil leaves [chopped]
1 clove crushed garlic
2 tablespoons olive oil
Prepare the eggplant by peeling and slicing into 1/4 inch rounds. Sprinkle the
eggplant rounds with salt. Let stand until the eggplant sweats. Wash off the
salt. Squeeze the eggplant lightly and pat dry. Brown off the ground meat in the
olive oil, and add the rest of the ingredients. Now layer the eggplant and the
meat mixture alternately [eggplant first] in a covered glass casserole. The top
layer should be eggplant. Bake in a 350 degree oven for 45 minutes to 1 hour.
* A variation to this recipe would be to add a layer of Monterey jack cheese
interspersed with the meat and eggplant.
EGGPLANT DOLMA
Stuffed eggplant!
2 round eggplant or 4 Japanese oblong eggplant
2 tablespoons olive oil
1 lb. lean ground lamb or 1/2 lamb and 1/2 ground round
1 can crushed tomatoes or tomato sauce
1 yellow onion [chopped]
1/4 cup chopped green bell pepper
1/4 cup parsley
1 clove crushed garlic
1/2 teaspoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
Salt and pepper to taste
Cut the eggplant lengthwise and scoop out most of the fleshy pulp and set aside.
Salt the shells and set aside to make them sweat. Rinse off salt, gently squeeze
and dry. Fry the shells in a tablespoon of olive oil until browned, and drain on
paper towels. In a tablespoon of olive oil, brown off meat, add chopped onion
and peppers. Then add the rest of the ingredients and the diced up eggplant
pulp. Mix the ingredients together and fill the eggplant shells. Spread 1/2 of
the tomato sauce on the bottom of a covered baking dish and place the filled
eggplant shells on the sauce.
2 large tomatoes Parmesan cheese or feta cheese - Slice the tomatoes and arrange
on top of the stuffed shells. Pour the rest of the tomato sauce over the shells
and sprinkle with parmesan or feta cheese. Bake in a preheated 350 degree oven
for and hour.
Hi Nancy, Again Thanks for this great newsletter. I have a question on the
recipe for pumpkin butter it calls for dry pectin do you know if the liquid
packets of pectin can be used instead? It sounds so good I love anything
pumpkin...Judy in Fl
Thank you, thank you, thank you for posting the link yesterday to
coloring pages for Halloween. I am a first year teacher and it has a
lot of fun pictures to color as well as other sites with Halloween fun
activities. I am new to this group and have found so much wonderful information.
Trina from Wyoming
Nancy - I appreciated your personal story. I too am a teacher. I have another
request. For Christmas I would like to help my little ones (kindergarten) put
together recipes in a jar for their families. The problem is that one little boy
is allergic to nuts and eggs. Does anyone know of a recipe in a jar that does
not call for eggs in the final product?
Nancy - Ottawa, Canada
Comment
There are a number of jar mix recipes posted on the following sites. There
may be something that you could use in them.
Alicia's Kitchen Jar Mix Recipes
All Easy Cookin' Jar Mix Recipes
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For Sue in Texas, I have several low carb dessert recipes. You can also make
desserts lower glycemic by subbing out sugar for fructose (fruit sugar) or agave
nectar. Either can be found in Health Food Stores. There?s also the herb Stevia
which is gaining attention as being way sweeter than sugar but without the blood
sugar impact. There are several sites with Stevia recipes on the web.
Susy in Everett
Chocolate Custard
3 cups milk
4 large eggs
3 1/2 oz unsweetened chocolate, containing at least 70% chocolate liquor or
cocoa
3 tbsp fructose
1/4 cup stone ground whole wheat flour, sifted
Bring milk to boil, then remove from heat and let cool, about 10 minutes.
Meanwhile, in a bowl, beat eggs, gradually adding fructose and flour. Pour in
milk, whisking constantly. Transfer to a saucepan and heat over medium heat,
stirring constantly, 5 minutes, or until mixture is thick and creamy. Break
chocolate into pieces. In a double boiler place chocolate and 1 tbsp water and
melt over low heat, stirring constantly. Using a whisk, add custard to melted
chocolate, raise heat to medium and cook 1 minute more. Serve chilled or at room
temperature.
Source: Michel Montignac's book "Recipes and Menus"
Chocolate Mousse
With this recipe, choose a high cocoa solids content chocolate. They?ll be
labeled as such 50%, 70% and so on.
4 oz chocolate
4 eggs, separated
1 c margarine
Whipped topping
Melt chocolate in microwave. Add egg yolks and margarine. Place mixture in
double boiler and cook over rapidly boiling water, stirring until mixture
thickens. Set aside to cool. Beat eggs whites until stiff. Fold into cooled
chocolate mixture. Pile mousse into small serving dished and refrigerate. Tope
with whipped cream immediately before serving.
Source: Pick-a-Party Cook book by Patty Sachs
English Custard
4 large egg yolks
2 tbsp fructose
1/4 tsp pure vanilla extract
3/4 cup milk
In a mixing bowl, beat egg yolks, fructose and vanilla extract about 2 minutes.
Add milk, and beat 2 minutes more, or until mixture is frothy. Place the bowl in
a pan of hot water and whisk mixture continuously over medium heat 5 to 6
minutes, or until custard thickens. Remove from heat, and whisk well to cool
mixture. Cover with plastic wrap and refrigerate about 1 hour. Serve with
berries or use as filling for a tart.
Variation: For a different flavour, add 1 tbsp unsweetened shredded coconut to
the mixture while bowl is in pan of hot water (step3).
Source: Michel Montignac's book "Recipes and Menus"
Coeur a la Creme
2 cups (460 gm) plain nonfat yogurt
2 cups (450 g) nonfat ricotta cheese
grated zest of 1 lemon or orange
1/4 teaspoon (1.25 ml) pure vanilla extract
3 cups (450 g) strawberries, hulled and sliced
Using a food processor or electric mixer, combine the yogurt and ricotta cheese;
process until smooth. Line a colander or basket with a double layer of cheese
cloth, letting cloth hang over the edges. Spoon the cheese mixture into the
colander. Fold cheese cloth over top and place colander over a bowl or baking
dish to catch the whey. Refrigerate for 24 hours. Scrape the cheese from the
cheesecloth and add the lemon zest and vanilla. Mix well. Line a 3 cup (708ml)
heart-shaped mold (or the draining basket) with cheese cloth, again allowing
cloth to hang over the edges. Spoon the cheese mixture into the mold, smoothing
the top with the back of a spoon. Fold cheesecloth over cheese; chill for 3
hours. To serve, unfold cheesecloth and invert mold onto a serving platter.
Remove cheesecloth. Surround with the berries (makes 8 servings)
Per serving: 96 calories (0% calories from fat), 12 g protein, 0 total fat (0
saturated fat), 11 g carbohydrate, 1 g dietary fiber, 6 mg cholesterol, 167 mg
sodium
Hexenschnee (Witches Snow)
2 cups applesauce, divided
1 envelope plain gelatin
1 teaspoon vanilla
2 Tablespoons cold water
4 egg whites beaten
Whipped cream
Heat 1/2 cup of the applesauce. Dissolve the gelatin in the water; when
softened, stir into the hot applesauce and blend until the gelatin is dissolved.
Add the vanilla to the remaining 1-1/2 cups applesauce and combine with the
gelatin mixture. Fold in the egg whites. Chill thoroughly. Top with chopped
candied ginger or toasted almond slices, if you like. Serve with unsweetened
whipped cream.
Source: Use It All Cookbook by Jane Marsh Dieckmann ISBN 0-89594-062-0
Nancy I love this site, everything I have tried has turned out so good. I
need some help, I want a recipe for pie crust that won't be soggy or crumble all
to pieces. Maybe you all have one to recommend. Thanks so much.
Hilda Gay in VA
For:Jo from Mo. I would think and want the red hots to melt and not be any
floating around, in the
yam recipe; so yes I think melt them,
Emma
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This may be a hopeless cause, but if anyone on can help, it would be you
guys. I'm desperately searching for the peanut butter cookie recipe off of the
back of the government peanut butter jars. It made the best peanut butter
cookies I've ever tasted.
Thanks, Tina in Md
Nancy
Yesterday I sent in a recipe for pumpkin butter that I have used from
allrecipes.com. I added an asterisk about cold packing but it was snot with the
recipe I sent in but rather I found it at the end of today's 10/3 newsletter. It
should be added. I don't want anyone thinking that you should not cold pack
before giving as a gift.
Thanks! Suzie in St. Louis
And I have a request: Does anyone have a recipe for stuffed pepper soup?
Thanks again
Suzie in St. Louis
Hi Nancy, I want to say thanks for all of the hard work that I know you have
to do to have such a great newsletter. I am searching for a beef stew/soup
recipe that is cooked in the oven in a pumpkin. Thanks, Oma in Centerville,
Tenn.
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This is in reply to Gail in Winnfield, La. I make this casserole for my
husband and me frequently. It does re-heat very well.
Cabbage Roll Casserole
1 pound lean ground beef
1 chopped onion
? tsp salt
? tsp pepper
1 (10 ounce) can tomato soup
2 (14 ounce) can stewed tomatoes
5 tablespoons regular rice
4cups coarsely chopped cabbage
Brown and drain ground beef; add onion, salt, pepper rice, soup and tomatoes.
Heat until all ingredients are heated thoroughly. Put raw cabbage into greased
13 by 9 casserole. Pour meat mixture over. Do not stir. Bake covered for 90
minutes at 325 deg.
Sue Deakin
Thank you for writing me. I am glad to hear from you. I am sorry that we are
at odds with each other. It does not have to be that way. The only thing I have
ever asked is that you link back to the site and post the name of the member
that posted the recipe.
Nancy
http://www.nancyskitchen.com
