Not my very own recipe, but I have made them like this for years, and they
are so delicious.
Fresh Chestnuts
Simple directions: Preheat oven to 425 F. Cut criss-cross slits through the
shiny brown outer shell. This lets steam escape and prevents the chestnuts from
exploding. (If the cut is deep enough it also makes peeling off the shells
easier). Put in a shallow pan and bake for 15 to 20 minutes. Take them out of
the oven and let them cool for about 10 minutes or long enough to handle. Be
sure to peel away both the outer shell and the bitter inner husk. Enjoy the
sweet
nutmeats inside.
V Doer
Hi Nancy, what a wonderful newsletter that you "produce."
I am responding to ReQ who was looking for a simple jelly recipe to make for
Christmas gifts.
I make this recipe every year, it is Cinnamon Cider Jelly. I use the pint size
jars and put a circle of Christmas material around the lids. The cider is so
plentiful, just before Halloween and at a BOGO price per gallon, in some stores.
Cinnamon Cider Jelly:
4 cups of cider
5 cups of sugar
1 box of Fruit Jell Pectin
1 cup of Red Hot candies
Using a 6 or 8 quart pot, put in the cider and the Red Hots (the candies will
melt) into the pot. Add the Fruit Jell Pectin and bring up to a boil, stirring
constantly. Then add the sugar and bring up to another full, rolling boil for
two minutes. Remove from heat and ladle into prepared pint size, jelly jars and
adjust caps. Within minutes, the tops will 'pop' and jars are processed. I make
several jars every year for gifts. The color, the smell and the taste of the
jelly is so beautiful.
Makes 6 - 8 oz. jars (approximately)
Anita S. in Olean, New York
Hi Nancy,
Thank you for posting my request for the low carb. deserts. I would also like to
thank Susy in Everett for taking the time to send them. They all sound so
delicious. Especially the chocolate custard. This is such a wonderful site to be
part of. I know of other recipe sites however.. This one is so homey and
personnel. What a difference that makes.
Thank you again, Sue in TX
I would like some recipes for APPLESAUCE CAKE & CARROT CAKE.
CK
Just wanted to say thanks to Chris in NM for explaining the difference
between tomato paste and tomato sauce. I was afraid I was doing something wrong
with the recipes, but I wasn't. I was doing what was suggested.
Thanks! Maha
Suzie in St. Louis
And I have a request: Does anyone have a recipe for stuffed pepper soup?
STUFFED PEPPER SOUP
2 pounds lean ground beef, browned
1-28 ounce can tomatoes
1-28 ounce can tomato sauce (I use tomato puree)
2 cups long grain cooked rice
2 cups diced raw green bell peppers
2 beef bouillon cubes dissolved in 2 cups hot water
1/4 cup brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
Brown the ground beef and put in a heavy kettle. Add the rest of the ingredients
and bring to a slow boil over low heat, stirring frequently to prevent sticking.
Decrease heat to a simmer and cover. Simmer slowly for 45- 55 minutes, stirring
often. This soup gets very thick so I watch it very carefully the last 15-20
minutes of cooking. Source: Nancy's Kitchen Member Sorry don't know who
submitted the recipe but it is the best I've ever tasted.
Enjoy, Cat
Hi Nancy----Thanks for ALL the work you do for all of US. It is heart-warming
to know that some people still cook/bake. I recently purchased two new Bundt
Pans. One is the new Rose pan and the other is the Sunflower pan. Does anyone
have cake recipes for these new pans other than the recipes that come with the
pans?
I need to use these before my husband thinks I am being wasteful!
Thanks ----Carol in FL
Nancy,
I just wanted to thank you for all the great recipes you have posted. I
have been trying to get my wife to use the computer. she has always said
she had no use for a computer. I signed her up for the recipe newsletter.
Everyday morning she reads the newsletter and has tried some of the other sites
listed in the newsletter. The recipes have made a big difference in our
family as well. Sue has tried some of the recipe and I can tell you for
sure there hasn't been on that wasn't very tasty.
Thank you very much for having this newsletter available. It has changed
the quality of my wife's life. Since she found out that she has MS she
gave pretty much gave up on life. Now each morning she is eager to get up
and read your newsletter. You can't know the difference it has made.
Susan's Husband, George
Hi Nancy and everyone,
It is chilly (actually a freeze warning) tonight in PA and I was planning to
make "Stuffed Pepper Soup" tomorrow as my neighbor gave us many of the last
peppers from his garden. Hope Suzie in St. Louis will enjoy the soup too!
Stuffed Pepper Soup
1-1/2 pounds ground beef
1 large onion, chopped
6 beef bouillon cubes & 6-cups of water (or 6-cups beef broth)
4-6 large green peppers, cut up into medium-sized chunks or size you prefer
1 large can (29-ounce) crushed tomatoes in puree
1 large can (26-ounce family size) tomato soup
1 cup ketchup
Salt and pepper, to taste
1 teaspoon cumin
1 teaspoon paprika
2 cups cooked rice, more if you like
Brown the beef and onion until done, drain. Put into a large soup pot adding
water and bouillon. Bring to a boil and add all of the remaining ingredients
except for the rice. Lower the heat and simmer for 1 to 2 hours or until the
peppers are tender. Adjust the seasonings to your taste. Stir in the cooked
rice. Heat through and serve.
JoAnn S in PA
Dear Nancy, To prove to a fellow cook that your people CAN deliver, she has
challenged me to ask for a fine recipe for Oysters Rockefeller. I answered her
by saying just wait, I know that all these wonderful cooks and good friends
won't leave me hanging. Now, I hope you will answer this call !!
And I will love you all forever!!!!!
Vida from Ohio
This message is for Suzie Indy. How many servings in the WW chocolate cake?
Nancy, thanks for all that you do. I enjoy every issue of the newsletter.
How is Siggy doing?
Jakki
Nancy, I can't remember where I found this recipe, but it was a couple of
years ago. This is for the lady who was looking for a good Brushetti. So very
good!
Olivita Crostini
4-1/2 oz. can black olives, chopped
1/2 cup pimento stuffed green olives, finely chopped
1/2 cup grated parmesan cheese
4 tablespoons unsalted butter, room temperature
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
3/4 cup Monterey Jack cheese, shredded
1/4 cup fresh Italian parsley, minced
1 crusty French baguette
In medium bowl, stir together black and green olives, parmesan, butter, olive
oil and garlic until well blended. Stir in Monterey Jack cheese and parsley.
Heat broiler. Cut baguette into 24 thin slices. Arrange bread slices on baking
sheets and spread some of the olive mixture on each.; Broil 3 or 4 minutes,
until bread is toasted at edges and olivita is bubbly.
Victoria, NC
Vidalia Onion Muffins
1 large egg
1/3 cup vegetable oil
3/4 cup milk
1 cup self-rising flour
1 cup old-fashioned rolled oats
1/4 cup sugar
1/2 cup chopped Vidalia onion
3/4 cup grated extra-sharp Cheddar
1/3 cup chopped pecans
In a large bowl whisk together the egg, oil and milk; add the flour, oats and
the sugar; and stir the mixture until it is just combined. Fold in the onion,
Cheddar and pecans; spoon the mixture into 36 buttered 1/8 cup muffin tins (gem
tins), and bake the muffins in the
middle of a preheated 400? oven for 15-20 minutes, or until they are golden.
Turn the muffins out onto racks and serve them warm or at room temperature.
Makes 36 muffins.
Dear Nancy, I'm sending you a recipe I sure hope will fill Grants request for
how to roast chestnuts.
Joanne
Roasted Chestnuts
24 whole fresh chestnuts
Using a sharp knife, cut a x in the flat side of each chestnut. (this allows the
shell to peel, easily&prevents the nut from exploding during cooking).
Arrange nuts in a single layer in a ungreased baking pan. Bake in a 425 degree
oven for 15 minutes, tossing once or twice. Cool slightly: peel while warm. Make
ahead tip: Roast&peel chestnuts up to 2 days before using in stuffing. Store,
covered, in the refrigerator.
GRANT, here in Mexico, we roast the chestnuts complete with their cover on a
heavy skillet, just move them around until the hard cover brakes. Or maybe you
can put them in the heavy skillet in a very high oven moving them once in a
while till the cover brake.
XOCHITL from Tepic, Nayarit, Mexico
Bruschetta Chicken
Chicken Breasts Four 4 oz. chicken breasts (grill right before serving)
Season both sides of chicken breasts with salt and black pepper
-Grill 3-4 minutes per side for grill marks or until the chicken breasts
reach 165?F (recommend cooking on a seasoned grill)
Garlic Bread 1 stick of butter (1/4 pound) 1/8 tsp. salt 1/8 tsp. black
pepper 1/8 tsp. garlic powder
-Melt butter in microwave and stir to combine seasonings.
-Drizzle your favorite bread with garlic butter and bake at 350? until
crispy and golden brown (approximately 4 minutes)
Pasta 1 lb. angel hair pasta (can cook and chill ahead of time) 2 Tbsp.
salt
-Boil pasta in ? gallon of water with salt until al dente
-Drain and transfer to bowl
-If cooking ahead of time, shock in an ice bath to cool, remove from water
and toss with 2 Tbsp. of salad oil
Tomato Salsa - Step 1
6-8 medium-size Roma tomatoes 2 Tbsp. olive oil 1/4 tsp. salt 1/8 tsp.
black pepper 2 cloves of minced garlic 10 fresh basil leaves
-Wash, core and dice tomatoes to 1/4" pieces, save juices and place in small
bowl
-Wash, dry and cut basil leaves into thin strips
-Combine all ingredients and hold for 2 hours before use
Tomato Salsa - Step 2
-Heat heavy bottom sauce pan under medium-low flame
-Add 2 Tbsp. olive oil, heat oil for 20 seconds
-Add any remaining garlic butter from bread to sauce pan
-Saut?in oil 2 cloves of garlic sliced into thin coins (if small use 3) for
45 seconds on each side until soft and tender - do not brown garlic (if
brown discard and start over)
-Increase heat and add tomato salad and stir
Tomato Salsa - Step 3
-Add 1/2 cup of plain tomato sauce to pan and bring to a boil
-Add pasta to sauce pan and toss with fresh sauce
(sauce should just coat pasta)
-Transfer to a service platter or plate individually
-Garnish with balsamic glaze
Balsamic Glaze
1 cup of balsamic vinegar 1 Tbsp. of sugar
-Bring to a boil in small sauce pan and turn down flame to a simmer
-Reduce by 75% until sauce turns to a thick syrup, hold at room temp
To Serve
-Slice chicken breast into strips on a bias (45 degree angle) and place on top
of pasta
-Slice 5 fresh basil leaves into thin strips and garnish pasta
Source: TGIF Friday's
Jay in Ky
My mom makes something that she calls Blackas. They are potatoes and homemade
flat dumplings in a thickened-type potato soup broth. Does anyone know what I
mean? I guess I could just ask her, right? But then again...she has no actual
measurements.
LOL, Shelley from PA
Hi Nancy,
Thanks again for your terrific newsletter - I'm definitely hooked!
A big thanks to Joe in Leavenworth, KS, for the German recipes, I'll try them
this weekend!
Also, for Sarah in Paso Robles, CA, here's a great canning salsa I got from my
friend Jean - I like it because it doesn't have vinegar in it like a lot of the
salsa recipes do.
Linda in Kansas City
Tomato/Tomato Paste Salsa
3 qts peeled cored chopped tomatoes
3 cups chopped onion
6 jalapeno papers, seeded & finely chopped
4 long green chiles, seeded & chopped
4 cloves garlic finely chopped
2 (12 oz) cans tomato paste
2 cups bottled lemon juice
1 T salt
1 T sugar
1 T ground cumin
2 T oregano leaves
1 t black pepper
Combine all ingredients in large saucepan. Bring to a boil. Reduce heat & simmer
30 minutes stirring occasionally. Ladle hot salsa into pint jars, leaving ? inch
headspace. Adjust lids & process in boiling water canner.
For Suzie in St Louis
Stuffed Pepper Soup
Serves 4
2 lb Ground Beef
1 can Tomato Sauce (28 oz)
1 can Diced Tomatoes (28 oz) - Undrained
2 cups Green Pepper, cut up, about 1" squares
1 cup Chopped Onion
2 Tsp Beef flavored base or 2 Beef Bouillon cubes
1/4 Cup Packed brown sugar
2 Tsp Salt
1 Tsp Black Pepper
2 Cups Cooked White Rice (set aside)
Brown ground beef and drain. Add remaining ingredients, except rice. Bring to
boil, reduce heat and simmer 30 to 40 minutes, or until peppers and onions are
tender.
Add rice. Heat thoroughly and serve.
Hope this helps.
Jay (Ky)
Hello to all you wonderful cooks, My request is for a recipe similar to green
beans served in Greek restaurants. They have a taste of tomato and some spice I
can't identify. Didn't think I would like them but I found them to be quite
tasty. They're whole beans that still have a little crunch to them. I hope
someone knows how to make them.
Thanks! Doris in S. IN
Hi Nancy,
Sorry, I don't remember who it was that was looking for the recipes but someone
was looking for a recipe to make their own pumpkin spice and someone else was
looking for a scones recipe. Here is a link for a pumpkin spice recipe and a
recipe for English Scones, I don't know how sweet they are, I haven't tried them
yet.
The Pumpkin Nook
TBS in MN
This is for Sarah in CA. I made Salsa this year using "Mrs. Wages" brand
Salsa package. I found it in the grocery store by canning supplies and it comes
in regular and hot. We found the regular to be hot enough. It takes 10 cups
chopped tomatoes which I chopped by hand. I also added 1/2 of a chopped green
pepper and a small chopped onion. There are directions on the back of the
package for hot water bath (canning) or I just froze mine. Good luck.
Karin in NE
Nancy, thank you so very much for finding the
sour dough starter recipe and all the recipes to use the starter in. I can
hardly wait from day to day to get your e-mail with all the wonderful recipes
that you have in it, it has been so helpful in finding new things to try, please
don't ever stop having this for us out here, as enjoy it so much!!!!!
BBallard
Dear Nancy,
I just read your e-mail about how you started the newsletter. What a wonderful
person you are! To do all you do to keep this newsletter going while fighting
Muscular Dystrophy is amazing. There are some "lonely hearts" (me included)
among your daily readers and your newsletter keeps them feeling connected with
others. I am enclosing a special family recipe that is especially nice for the
holiday dinners. Jackie, Las Vegas
Russian Cream
1 cup heavy cream
1/3 cup sugar
2 teaspoons plain gelatin
1/2 cup cold water
8 ounces sour cream
1 teaspoon vanilla
1 pint frozen sweetened raspberries, thawed
Combine cream and sugar in a small sauce pan and heat and stir just until the
sugar in dissolved. Dissolve 2 teaspoon gelatin in 1/2 cup of cold water. When
thoroughly dissolved add to cream mixture, add vanilla, place pan in
refrigerator and chill until it just starts to get firm (like Jell-O before you
add the fruit) Stir your sour cream so it won't be lumpy then add to the cream
mixture. Stir until mixed, then place back in the refrigerator until firm, about
3 hours. Now take a tall parfait glass and put in a spoon of the thawed fresh
frozen raspberries then a spoon of Russian Cream, alternate back and forth
ending with the raspberries on top. Add a spring of mint and you have an elegant
dessert. The great part about it is you can make it the night before your dinner
and it tastes and looks like you spent hours on it.
Comment
Thank you for the kind words. The members of this group make this
newsletter doing the newsletter every day. Their replies requests and
recipes make the newsletter what it is. Getting up early every morning is
worthwhile because of our members. I do nothing but take their email and post
them to the newsletter.
Here is an easy recipe instead of making cabbage rolls
LAZY PIGS IN BLANKET
1 med. head cabbage, chopped in bite size pieces
2 potatoes, sliced or 2 cups rice
2 lbs. ground round
2 med. onions, chopped
2 ribs celery, chopped
Saut?onions and celery until soft. Add meat and stir just until broken up.
Layer cabbage, potatoes, ground round, then potatoes again and cabbage in 9 x
13-inch baking dish.
Shelley in PA
This is for Hilda Gay who wants a pie crust recipe. I have used the following
recipe for 30 years and had great luck with it.
Pie Crust
2-1/2 cups flour
1 cup Crisco
1 teaspoon salt
1 egg yolk plus enough milk to make 2/3 cup liquid
Mix flour and salt together. Add Crisco and mix well with a fork till crumbly.
Use fork to break egg yolk and mix with milk. Add to flour mixture and mix but
not long. Roll out between 2 sheets of wax paper to which you have sprinkled
flour. You can make 2 pies with tops out of this recipe.
Karin
This is for Hilda Gay, who is looking for a good pie crust recipe
Pie Crust
1-1/2 c. flour
1/2 t. salt
1/2 c. shortening
1/3 c. cold water
Sift flour and salt. Cut in shortening until crumbly. Add water, a tablespoon at
a time and stir lightly with a fork until the dough holds together. Divide into
two clumps and roll each out on a floured surface (I use a pastry cloth with a
rolling pin cover) Roll to a 8 or 9 in. circle. Put in pie plate and continue
with directions for your pie. If baking the crust before putting the filling in,
be sure to prick the crust with a fork on the bottom and sides. Hope this works
for you.
Connie in TX
This is for Virginia that wanted to know if you had to use canola oil in the
pumpkin cookies-- no you don't, I just use canola oil as we have a grandson that
is allergic to any corn product . Any vegetable oil will work. Also as to size,
I usually do a scant tablespoon.
Gram C from IL
Hi, Nancy. I really enjoy your newsletter each day. I was wondering if anyone
has a recipe for Clam Balls. My Mom used to make these all the time.
Unfortunately, she now is in the late stages of Alzheimer's, so her recipes are
locked within that terrible disease. It would mean so much to me to be able to
make these again.
Susan in Pa
I am not sure if this is anything you may want to use. When a grandson was
younger, he was allergic to eggs and milk. So we found several recipes to make
for him.
BANANA CAKE
1/4 cup milk free shortening
1/2 tbsp oil
1 1/2 cup all purpose flour
1/4 cup water
1 tsp vanilla
1 cup sugar
1 cup mashed banana
1 tsp baking soda
1 1/4 tsp baking powder
blend shortening and sugar. add oil, water, vanilla, and banana. sift and stir
in dry ingredients. Bake in greased cake pan 375 50 min.
EASY APPLESAUCE CAKE
1 cup applesauce
2 tsp warm water
3/4 cup flour
2 tsp baking soda
1/4 cup milk-free margarine
1/2 tsp cloves
1 cup brown sugar
1/2 tsp cinnamon
1 cup raisins
Mix all ingredients. Bake in square pan 375 degrees until cake passes toothpick
test about 40 - 45 minutes
Pudding Mix Recipe
20 qt. size box of nonfat dry milk
14 cups sugar
2 boxes cornstarch
3 Tbsp. salt
Mix & store in tight covered container. Use to make Vanilla Pudding and
Chocolate Pudding.
Vanilla or Chocolate Pudding
2 Cups Pudding Mix
4 cups water
1 egg
1-1/2 tsp. vanilla
I bring the water to a boil and add the pudding mix. Cook over medium heat,
stirring constantly until thickened. Beat egg, add some of the hot pudding to
egg. Blend egg into rest of mixture and cook 1 minute. Remove from heat and add
vanilla.
Chocolate Pudding
2 cups Pudding Mix
1/4 cup cocoa
4 cups water
Combine pudding mix and cocoa. Bring water to boil and add the dry mix. Cooking
over medium heat until thickened.
This is the recipe that SarahVLewis requested.
Emma
Cooking deer meat along with a pork roast not only removes that gamey taste
but makes the deer meat more moist.
MSC
Suzie in St. Louis wanted a recipe for Stuffed Green Pepper Soup. I have been
making this one for a couple of years, once a month!! We love it so much, even
the grandkids do!! Every one that tries this soup, asks for the recipe. Judy in
Cocoa, FL
Judy's Stuffed Green Pepper Soup
1-1/2 to 2 pounds ground chuck
1 medium onion chopped
3 or 4 green peppers, chop but not to small
1/2 cup celery sliced fine
2 or 3 cloves of garlic, minced or crushed or 1 1/2 tea. powdered
2 cans tomato sauce, the 15 or 16 oz. size
1/2 cup long grain rice
1 can Rotel tomatoes, I use either Italian or original
1 bullion cube, beef
1 cup boiling water
salt, but taste first to see how much you need
1/2 tea. pepper
Cook onion peppers, celery and garlic in about a tablespoon of oil, for 5 to 8
minutes. Do not brown. Add beef and cook until beef is browned. Add rice, tomato
sauce, Rotel tomatoes, and beef dissolved in the boiling water. Stir it together
and cook for 45 minutes on low to
medium heat. Water can be added if it is not "soupy" enough. Sometimes I add a
dash of cayenne pepper, not much though.
Judy R
Hi Nancy, Just wanted to let you know how great your new site is set up! It's
so much easier to navigate it now except I can't find a recipe for one thing I
thought for sure you would have. Hope someone out there can help. I am looking
for something called a "champagne cake". I have checked other recipe sites and
can't come up with anything. Thanks so much for all the hard work you put into
this newsletter.
LB
I am the 6th of 10 children, one thing we learned early on is how to make
food stretch. Campbell's Vegetable Beef soup is good but my Dad souped it up a
little It is great with Cornbread or just crackers and it is great on a cold
day. The recipe can be doubled and can be frozen.
Souped Up Vegetable Soup
1 pound hamburger meat browned and drained
1/2 tsp seasoning salt
1 family size can of Vegetable Soup (26 oz)
1 family size can of water
1 can V8 juice (11.5 oz) 9 ( regular or spicy )
Brown and drain off dripping for hamburger meat, add soup, water, V8 juice and
seasoning salt. Allow to simmer for as long as possible or 30 minutes to an
hour. Always better the next day.
Marla in Texas
This is for Nancy in Ottawa, who has an egg allergy in her class. My little
cousin has an egg allergy and I am careful when doing my Christmas baking to
find recipes with out eggs, but this year i was going to make pancakes in a jar
and use an egg substitute. I bought it at a natural/bulk food store it looks
like cornstarch and contains things like potatoes starch to thicken when baking.
The box (about the same size as a large cornstarch box) cost about $5, and I've
noticed similar items at some grocery stores. When making the mix, add the egg
substitute, and adjust the directions on the tag.
Fran, also in Ottawa
Nancy, I have this pudding mix recipe that I got off the web somewhere that
Sarah may be interested in. I'm not really sure where I found it. This is a
great site you have. Thanks for your hard work.
Ann in TX
Pudding Mix - basic recipe
VANILLA PUDDING MIX
1 cup granulated sugar
2/3 cup cornstarch
1/2 tsp salt
Mix well all ingredients. Store airtight in cool, dry place. Keeps several
months. Makes about 2 cups.
CHOCOLATE PUDDING MIX
Add 3/4 cup cocoa and 1/2 cup sugar to Basic Pudding Mix. Makes about 3 cups
BUTTERSCOTCH PUDDING MIX
Substitute 2 cups packed dark-brown sugar for granulated sugar in Vanilla
Pudding Mix.
Makes about 2-2/3 cups packed mix.
VANILLA PUDDING
1/2 cup Vanilla Pudding mix (above)
2 cup milk
1 tsp vanilla
In saucepan blend well mix and milk. Stir over medium heat until mixture
thickens and boils; boil 1 minute. Remove from heat. Stir in vanilla. Pour into
4 custard cups or dessert dishes. Chill. If desired unmold. Delicious topped
with pureed strawberries and roasted slivered almonds.
CHOCOLATE PUDDING:
Use 3/4 cup Chocolate Pudding Mix (above) and prepare as above.
BUTTERSCOTCH PUDDING:
Use 2/3 cup packed Butterscotch Pudding Mix (above). Prepare as above, adding 2
tablespoons butter with vanilla.
Hello, I love your site. I would like to know if anyone has a good recipe for
celery seed salad dressing.
Thanks Sue from Springboro Ohio.
Comment:
Noticed you were from Warren County Ohio when I was young. Lived in
Lebanon and Mason. Love that part of the country. I moved from Ohio to
Dalhart, Texas when I was in high school. I have not been back to Ohio for
several years. When I did visit in Ohio I always met my brother from
Cincinnati and my brother from Carlisle, Ohio in Springboro at a restaurant
there. I don't remember the name of it but do remember it was in Springboro.
For Mom2One in Malaysia--
the easiest and tastiest icing ever:
2 cups powdered sugar
1 tsp vanilla
1 tbsp milk
Mix ingredients together vigorously with a spoon until lumpy and moistened. Add
more milk tablespoon by tablespoon and mix until icing reaches desired
consistency.
Chloe in California
Dear Nancy and Friends,
I look forward to reading your newsletter daily. I almost always find recipes to
add to my collection. Thanks so much to those who replied to my request for a
simpler substitute for cabbage rolls. All the recipes look good I intend to try
them beginning this week.
One other request, I noted with interest each of your comments about cooking
stones. My oven hasn't been baking cakes to my satisfaction. They seem to come
out too brown on the bottom while very pale on top. It's especially problematic
with bundt or tube cakes. Would a cooking stone help the heat distribute more
evenly? If so, what size or sizes (if I need more than one) would work with a
regular size oven? Where do I buy them? and....do they go in the bottom of the
oven or on a lower rack? Please help.
Gail in LA.
Hi Nancy, This is for Agatha in Canada who is looking for a pumpkin spice
recipe. I found this on a custom blends spice chart in a Woman's Day
magazine-don't know which issue. Here goes;
Pumpkin-Pie Spice
1/4 c. ground cinnamon
1 T. ground ginger
2 t. ground nutmeg
1 t. ground allspice
1 t. ground cloves
Makes a scant 1/2 cup. Add 1 T. per pie to pumpkin-pie filling. Stir1 t. into 2
c. applesauce. Stir 1 t. into 2 c. softened vanilla ice cream or frozen yogurt.
Serve over warm fruit pies or gingerbread.
Here are some extra spice combinations:
Apple-Pie Spice
1/4 c. ground cinnamon
2 T. ground nutmeg
2 t. ground ginger
Makes 1/2 cup. Add 1 t. per pie to apple pie filling. Stir into applesauce. Stir
into crumb topping for coffeecake. Heat with apple cider. pour through a
coffee-filter-lined strainer before drinking. Simple Spice Cookies: Sprinkle
over sliced refrigerator sugar-cookie dough before baking.
Sugar-and-Spice Blend
1/2 c. granulated sugar
4 t. ground cinnamon
1/2 t. ground cardamom
1/2 t. ground nutmeg
Makes a scant 2/3 cup. Sprinkle on plain toast, French toast, waffles, pancakes,
oatmeal, vanilla pudding, cut-up apples or oranges. Sprinkle over muffins before
baking and store-bought apple pie before warming.
Fajita Blend
4 T. chili powder
2 T. ground cumin
2 t. ground oregano
2 t. garlic salt
Makes a scant 1/2 cup. Sprinkle on flank or skirt steak, boneless chicken
breasts, turkey cutlets or thin boneless pork chops before grilling, broiling or
pan-frying. Slice meat in strips for fajitas. Add to meat loaf or meatball
mixture. Stir into canned refried beans while heating. Stir into ranch dressing
or salsa.
Curry Blend
2 T. ground cumin
4 t. ground coriander
4 t. powdered mustard
2 T. ground turmeric
1 t. each: ground allspice, cayenne (ground red pepper), ground cinnamon, ground
ginger
Makes about 1/2 cup. (In recipes calling for curry powder, use in same amounts.)
Sprinkle over poultry before baking. Season filling for deviled eggs.
Seafood Spice
2 T. ground allspice
2 T. celery salt
2 T. powdered mustard
1 T. ground ginger
1 T. paprika
3/4 t. cayenne (ground red pepper)
Makes about 1/2 cup. Sprinkle on fish fillets before broiling. Season chowder,
crab or salmon cakes. Add to tuna, crab and salmon salads.
Tandoori Spice
1 T. each: garlic salt, paprika
2 t. each: cayenne pepper, ground coriander, ground cumin, ground ginger
1/2 t. ground cardamom
1/2 t. ground cinnamon
Makes a scant 1/2 c. Toss bite-size peeled carrots, potatoes and turnips in
baking pan with a little olive oil and Tandoori Spice. Roast in a 400 degree
oven 35-45 min. Sprinkle on fish fillets before broiling; on turkey or chicken
cutlets before pan-frying.
Meat and Poultry Seasoning
2 T. ground black pepper
2 T. onion powder
2 T. paprika
2 T. salt
1 T. garlic powder
1 T. ground thyme
Makes a scant 2/3 c. Sprinkle on steaks, chops and chicken before grilling or
broiling.
I like to include celery seed in French dressing made with tomato soup or
ketchup. Take care not to add too much, as it can be overpowering.
Alex
Hi Nancy:
I love this site. It's so great to see everyone helping others with recipes. Now
maybe you can help me.
About 50 years ago, when I was newly married, I was given a recipe for a
Chocolate Souffl?that was so easy. This was NOT made in a souffl?dish. Instead
it was made in a double boiler over boiling water. The ingredients were simply
mixed [no beating egg whites] and poured into the pan. It was covered and
basically steamed.
The finished product was a yummy souffl?type of dessert which was served with
whipped cream or just cream. My kids loved it and so did I.
Anyone around old enough to help me out?
Thanks so much. Sue in Wisconsin
http://www.nancyskitchen.com
