I have used Season Salt, or Garlic Salt, or Parmesan Cheese. You can use one
or as many as you like. I need some help now with something. I went to make a
cake and I did not have any eggs. Can you substitute mayonnaise for eggs and
oil. If you can how much for each egg? Thanks for your help in advance. Nancy I
love you letters. I can not tell you that enough times. Take care and pat Siggy
on the head for me.
Janet in PA
Could you please tell me where I can find the Wendy's chili recipe.
S. in Va
Comment
It was in the September 22, 2004 issue
For Yvette
I recently bought hot peppers at the farmers market, I didn't know what I was
going to do with so many so I decided to roast then freeze them. I washed the
peppers and then put them on my gas grill over medium-high heat. Turn frequently
until they are charred. I then put them in a plastic bag for 15 minutes to
"sweat". I then peeled the charred skins and removed the seeds. (I learned a
very important lesson wear gloves when peeling. I didn't and my hands felt like
they were on fire for 1 1/2 days.) Lay the peppers on cookie sheet and freeze
for about 1 hour, then I removed them from cookie sheet and put them in freezer
bags. Now whenever I need peppers for sauce or stews I just take out what I
need. It is a little work, but well worth it. I also do this with red bell
peppers. Another option is cut red bell peppers into strips without roasting and
just freeze, they are great for fajitas all year round. I live in central New
York and we have a long winter, the cost of produce is very high during these
months. But I always have a supply of frozen peppers during the winter. I hope
this helps.
Alicia, Syracuse NY
Nancy
This recipe was named for a restaurant in Kansas City but very likely is what
Susie is looking for
Plaza III Steak Soup
1 stick (1/4) lb butter or margarine
1 cup flour
Melt butter Whip in flour to make a smooth roux
8 cups water
Stir into roux
1 lb ground beef
Brown, drain well and crumble; stir into roux
1 cup each, finely chopped;
carrots, onion and celery (food processor is great for this) add to a small
amount of water and boil 5 minutes
Add to beef mixture
1 14 to 16 oz can chopped tomatoes
Add to soup mixture
Optional: 1 box frozen mixed vegetables or small cans of green beans, peas corn
to your liking
Season with
1 T. Accent
2 T B-V beef concentrate
1 T ground black pepper
Simmer 2 hours. Cool Serve the following day
Dee in Arkansas
I must have missed other posts about baking stones. Exactly what do they do?
LaineyBug
Comment
Much has been said in the past on baking stones. There are too many issues with
information about baking stones. There is an index at the top of the page with
links to the archives. The newsletters with information about stones are too
numerous to post.
Nancy
I have had a lot of messages with opinions on health issues. To avoid wars on
this newsletter you messages about health preferences and issues will not be
posted. The purpose of this newsletter is to exchange recipes.
Thanks, Nancy
Dear Nancy
I've been married 30 years. and when I was first married I had a set of Betty
Crocker Cooking Cards. In the set was a recipe for Lamb Patties. It was a
combination of beef and lamb with spices and I'm not sure of the other
ingredients . After mixing everything together you took bacon and overlapped a
number of pieces and spread the mixture on the bacon and
then rolled it like a jelly roll.
You let it firm in the fridge and then sliced it into thick chunks and broiled.
Does anyone have this recipe? It was a favorite of my husband's and I have no
idea where this card went. Thanks for your help! You do a great job! My daughter
was just married and I have sent her many recipes from you.
Kathy In Mi.
To Virginia,
I made the pumpkin cookie recipe you mentioned, first of all they were so
delicious. I don't remember the member's name that sent this in but she said she
sent a care package of them to her grandkids in AZ. I want to thank you for
sharing this recipe, it's a keeper. My family and co-workers loved them. Now
back to whether you had to use canola oil, I didn't use it, I used vegetable oil
and they were fine. Another change I made is I used mini chocolate chips instead
of regular chocolate chips. Oh you also asked about the size, I used a standard
cookie scooper and I didn't get any where near 7 dozen. I liked this size and
they stayed round not flat. To anyone that likes pumpkin I highly recommend
these.
Alicia, Syracuse, NY
I've noticed some people posting messages that are on WW. I recently
re-joined after the birth of my son in April. I would love for anyone who is on
WW to post some recipes. I am on the WW sight everyday looking at recipes, but
like one poster stated before, it's always good to hear from people who have
actually tried a recipe. My main problem is breakfast. I am always shooting out
the door and am always looking for something that's quick and that I can just
take on the go. Thanks in advance.
Rhonda in Texas.
Comment
I am not allowed to post recipes from Weight Watchers due to copyright laws.
They do not allow their recipes to be posted on message boards, newsletters or
web sites. Members may send in recipes that have the nutritional values included
and I will gladly post them to the site and calculate the Weight Watcher Points
with a WW Calculator. Although each recipe needs to be calculated for points a
general rule is for each 50 points = 1 point and the points change with the
number of grams of fiber and fat in the recipe.
Nancy
I am new to the newsletter. I want the newsletter sent out each day by
email. I do not want to have to look online. Please send the email
version daily.
Jessica in NC
Comment
When one signs up for our Recipe Exchange Newsletter.
Nancy's Kitchen is a free recipe exchange free email newsletter that is sent out
each Wednesday and Friday. Our online recipe exchange newsletter is posted daily
at
Alicia's Recipe Kitchen. We have a very active recipe exchange newsletter
group that love share their favorite recipes. Ask a question or post your TNT
(tried) recipe on our online newsletter.
Originally the newsletter was sent out only one day a week by email. Then
it was expanded to two email newsletters a week. It recently expanded to
sending email newsletters two days a week and posted online 7 days a week.
Nancy's Kitchen has a staff one (me) and I am physically unable (due to
fascioscapulohumeral muscular dystrophy) to spend any more time on the
newsletter. There are no plans in the future to expand this and send out the
entire newsletter daily by email.
Nancy
Nancy i'm looking for a recipe for a casserole that is baked inside of a
pumpkin.
Heidi AZ
Comment
In
yesterday's newsletter there was a recipe for a Dinner in a Pumpkin.
This is in reply to Tina in Md looking for the peanut butter cookies.
I don?t know about that particular recipe but I use the recipe for Peanut Butter
Chews from King Arthur Flour. It is the absolute best recipe. You truly can?t
stop eating them until they are gone. If you like soft cookies, gie them a try!
They stay soft for several days too.
Go to
King Arthur Flour and click on favorite recipes. Click on the category
?Cookies, Bars, and Crackers. Type ?Peanut Butter Chews? into the search box and
click on search. Scroll down to ?Peanut Butter Chews?.
Dawn
Cracker Barrel type type broccoli chicken
Chicken breasts, deboned and flattened to preferred thickness with meat mallet
(4-6 breasts)
salt
pepper
whatever other seasoning you like, to taste
olive oil or other oil you prefer
Ritz or Ritz type crackers, ("dollar" store brands good)
2 sticks butter or margarine (1/2 pound)
2 cups of any of the following that you prefer: heavy cream, half and half, milk
4 tablespoons flour
3/4 cup grated cheddar cheese (you can use Velveeta type cheese if you like, cut
into small cubes) You may want more cheese, add to your taste.
Fresh broccoli florets cooked to tender crisp or 1 pound bag frozen broccoli
florets cooked to tender crisp.
Wash and debone and remove the skin from the chicken breast. Dry meat with paper
towels. Rub both sides of chicken breasts with small amount olive oil (or other
oil you prefer.) season both sides of chicken breasts with salt, pepper,
seasonings you prefer.
Roast chicken in covered dish in oven at 350 degrees until tender and no blood
runs from meat when pierced with a fork. Place cooked chicken breasts in another
baking dish.
Cover with crushed/ broken/crushed crackers.
Make sauce:
Over medium heat melt the margarine/butter in saucepan. Whisk in the flour until
well blended and smooth. Add the cream/half and half/ milk to this and whisk
until smooth.
Add cheese to this while whisking smooth. When sauce smooth add broccoli and
STIR gently with spoon to blend broccoli and sauce evenly. Pour sauce over
chicken breasts and crackers. Put back in oven for a few minutes to heat through
and allow sauce to melt/cook into crackers. Serve with salad, favorite
vegetables.
Victoria, NC
For Anne in PA:
CRACKER BARREL BROCCOLI CASSEROLE
1 pkg. frozen chopped broccoli, cooked and drained
Salt and pepper to season
1 beaten egg
1/2 can mushroom soup
1/4 c. mayonnaise
Sm. amount of diced onion
1 1/2 tsp. lemon juice
1/2 c. grated cracker barrel cheese
Ritz crackers, crushed
Grease casserole. Add salt, pepper, and beaten egg to cooked, drained broccoli
and stir. In a medium size bowl, mix soup, mayonnaise, onion, lemon juice, and
cheese. Add broccoli mixture and cheese mixture alternately to casserole,
beginning with broccoli and ending with cheese. Top with crushed Ritz crackers,
dot with butter. Bake at 400 degrees for 20 minutes.
Deidra
I'm looking for a soft cake-like coconut cookie recipe. A distant relative
made one for a family reunion that was just coconut flavored, no chocolate chips
or oatmeal. It was kind of like a soft sugar cookie with coconut flavor, and it
was a drop cookie. If anyone has a TNT recipe, I would really appreciate it.
Thanks, Cindy
For Lisa in Maryland regarding creamy soups. You can make pretty much any
soup into a cream based one by adding milk/cream and flour. Take about 3T flour
and shake it in a jar with the milk or cream and add to any soup.
Sharon in Massachusetts
Also, for the other Sharon who wanted to make tarragon vinegar; add sprigs of
tarragon to any store bought vinegar and it will take on the flavor.
Please, please can someone out there give me some ordinary everyday recipes
that I can use in my with countertop convection oven.
thanks a million, Sparky
CARROT-RAISIN BREAD
Yield: One loaf
Serving Size: 1/2-inch slice
Source:
NHBLI
Notes: This tasty bread is low in saturated fat and cholesterol,
thanks to the small amount of oil and eggs used.
1-1/2 C sifted all-purpose flour
1/2 C sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1-1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 egg, beaten
1/2 C water
2 Tbsp vegetable oil
1/2 tsp vanilla
1-1/2 C finely shredded carrots
- 1/4 C chopped pecans
- 1/4 C golden raisins
Preheat oven to 350? F. Lightly oil two 9x5-inch loaf pan. Stir together dry
ingredients in large mixing bowl. Make a well in center of dry mixture. In
separate bowl, mix together remaining ingredients; add this mixture all at once
to dry ingredients. Stir just enough to moisten and evenly distribute carrots.
Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in
center comes out clean.
Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack
before slicing.
Yield: One loaf--Serving Size: 1/2-inch slice
Nutritional Information Per Serving:
Calories: 99; Total fat: 3 g; Cholesterol: 12 mg; Sodium: 97 mg; Saturated fat:
less than 1 g
* WW Points per serving - 2 Points*
*Calculated using a Weight Watcher Calculator.
Nancy in VA
Hi Nancy,
In your newsletter dated October 7, Susie from Indy gave a recipe for angel food
cake mix and pineapple. My question is how to keep this cake from falling when
taken out of the oven? Any suggestions will be appreciated.
Millie, MO
I am wondering if someone could help me? I have a recipe for Bundt cake &
want to bake in 9x13 pan, will that work out O.K. if I cut the baking time down?
Marsi from Lake Havasu City, AZ.
For Sandra from Oregon
These cookies are a favorite of my family
Melting Moments
2 sticks butter
2 cups flour
2 T powdered sugar
1 recipe buttercream frosting
Combine butter, flour, and sugar. You can process in food processor until a ball
forms or you can barely melt butter and mix with flour and sugar. Roll into
small balls. Put on ungreased cookie sheet. Bake 20 minutes at 350 or until
lightly golden, do not brown. Let cool completely! Put bottoms of 2 cookies
together with a dab of frosting.
These cookies don't spread while baking so they can be put close together on the
baking sheet (one recipe will fit on a large sheet). If you try to pick them up
before they are completely cool, they turn to dust. The cookies are not sweet
but the frosting makes them perfect.
Jabalmer
I wish everyone could be informed . Unless you unplug your computer it can
and will be struck by lighting. We have got up many a night and unplugged our
when we hear it thunder. Some people think as long as they have the computer
plugged in to a surge protector it will be OK. But this is not true, all the
surge protector does is protect the surge of electricity coming in on the lines.
My Husband worked for the electric company here in Texas and we learned this to
be true.
Dorothy in Texas
Comment
What most people do is turn off their surge protection plug thinking their
computer is protected when they turn off their computer. When you turn off the
plug at the switch there is no protection to the computer because you just
turned it off. If you have a phone modem it is possible for lighting up to 20
miles away can actually take out the modem and damage one's computer. I have had
one direct hit outside my apartment (when I lived in Amarillo). I had one of the
Uninterruptible Power Supply surge protection units. It still melted 4 boards in
the computer. At the time it was attached to a phone line but not turned on.
When the modem was pulled from the computer is was actually badly warped.
Although the computer was insured with the heavy duty power surge unit it took
them 4-1/2 months to send the money to replace it.
High winds can cause damage to your computer as well. When power lines are
whipping around it can cause the power flicker and to go off and on. It could
cause a power surge and/or power spike to one's computer. Even with a power
surge plug it is possible for the computer to get damaged. I remember one time
when working in Amarillo we had a brown out with the electricity and even though
the building was wired to protect against power surges it took out over 1/2 of
the computers in the building.
Sorry for my long winded explanation. In short form:
1. Power surge units (even expensive ones) won't protect if there is a direct
hit.
2. Unplug your computers from the wall plug during storms and remember to unplug
the phone modem line from the computer.
3. During wind storms or any time your power is flickering turn off your
computer.
Nancy
For additional information
Storm Damage to Computers - How to Minimize the Risks
Protect Your Computer from Storms
How to Protect Your Computer
Protect Your Computers from a Power Surge
Pumpkin Cookies
2 cups sugar
1 cup shortening
2 eggs
15 oz. pumpkin
2 cups raisins
4 cups flour
2 teaspoons cinnamon
2 teaspoons vanilla
2 teaspoons baking powder
2 teaspoons baking soda
Cream sugar, shortening, and all other ingredients, flour and raisins last. Bake
at 375? for 6-8 minutes. Frosting: 8 oz. cream cheese, ? stick butter, 1
tablespoon milk, 1 teaspoon vanilla, 4 cups powdered sugar.
Pumpkin Carving For All The Family
Recipes for Roasting Pumpkin Seeds
Hi Nancy,
One of the members requested the recipe for the Dixie Stampede Cream of
Vegetable Soup. I found this years ago, it's a wonderful recipe.
Keep up the great work Nancy!!
Dixie Stampede?s Cream of Vegetable Soup
Ease of Cooking: Easy
Serving Size: 6-8
1 qt. chicken broth
1/2 C. frozen peas
1/2 C. whole kernel sweet corn
1/2 C. canned green beans
1/2 C. carrots pealed & grated
1/2 tsp. garlic powder
1/2 tsp. onion powder
1-1/2 C. heavy whipping cream
Fully cook all vegetables individually and then grind into small pieces. Bring
broth, seasonings and vegetables to a boil and then add the whipping cream. Add
salt and pepper to taste.
Hi, this is for the people looking for an easy recipe for stuffed cabbage. I
taught my granddaughter, then 3, to help with the making of stuffed cabbage. She
stood on a chair with an apron on and rolled up her cabbages. She is now 17
years old and remembers her great grandmother at the table with us teaching her
how to tuck the ends of the cabbages in. Now it is just my husband and myself at
home, the family still wants stuffed cabbage. That's fine, but my rule is, we
make "stuffed cabbage day," and I have to have help! The family come over, each
bringing their own pot, and we have so much fun making the cabbage's and talking
and laughing. We now are staring this year, "Cookie Day," right after
Thanksgiving. Just make it fun!
Boots in Va.
Dear Nancy,
I would like the recipe for chocolate fudge made with MyT Fine pudding.
pearlkathryn
Carrot Pineapple Cake
2 cups flour
2 teaspoon baking powder
1-1//2 teaspoon soda
1 teaspoon salt
1 1/2 cup cooking oil
4 eggs
1-1/2 teaspoon cinnamon
2 cups sugar
2 cups grated carrots
3/4 cup chopped nuts
1 small can crushed pineapple
Sift all dry ingredients together and set aside. Mix oil, sugar, eggs and beat
after each addition. Add dry ingredients. Mix well. Add carrots, Pineapple and
nuts. Grease and flour 2 [13x9x2 1/2 inch] pans. Bake 30- 35 minutes at 325
degrees Cool.
Filling
1 (8 oz) cream cheese
1 stick butter or margarine
1 box powdered sugar
2 teaspoon vanilla
Beat well and spread on cakes
Frances NE Texas
This is Kathleen in Florida does anyone have any good recipes for Italian
polenta and gnocchi recipes?
Nancy, thank you for this wonderful newsletter, and I have a request from
your readers.
I am looking for a recipe for Fruitcake Cookies. I have ordered them from a
catalog and they were expensive and would like to make my own. Not sure if using
a regular Fruit cake recipe would be the same or if I would need more flour,
etc. I also have a wonderful Pie Crust Recipe that always turns out no matter
how much you work with the dough.
Thanks from Hubba in Nebraska
Pie Crust
1-3/4 cups flour
1 cup Crisco shortening
1 tsp salt
Mix the above together and set aside. Make a paste of 1/4 cup flour and 1/3 cup
cold water, add to flour mixture and roll out your dough on floured counter.
Nancy,
I am currently renovating my kitchen and would like some input from your
subscribers regarding cooktops. I have narrowed the choice to KitchenAid gas or
a ceramic glass surface. The ceramic glass unit has different burners for
different types of cooking. Any advice or recommendations? Thanks!
Cathy in Georgia
Comment
There is much discussion on ceramic glass surface stoves in the newsletter
archives. You may want to search through those for information. I
know a few of the newsletters some mention of ceramic stoves were
Sept 11th.,
September 12,
September 14,
September 17
This is for Sandra from Oregon
These, in my opinion, are very good and very easy to make.
Peanut Butter Chews
1 cup Karo syrup (white corn)
1 cup sugar
1 1/2 cups peanut butter
6 cups corn flakes
Cook sugar and syrup until boiling. Stir in peanut butter and immediately remove
from the burner. Mix well. Pour over corn flakes and stir until flakes are
covered with mix. Drop by teaspoons onto wax paper.
I have never made these very far in advance so I'm not sure how they would taste
if frozen and defrosted.
I hope this helps you.
This is for Dee----she wanted to know about eggs in the pumpkin cookie
recipe. There are no eggs in it.
GramC
Nancy,
A good friend of mine makes sure my 14-year old daughter gets to school every
morning and allows her to "hang out" at her home with her two teenagers every
afternoon, due to my crazy work schedule. One of the ways I try to repay her
kindness is to contribute to the "after school snack" collection every couple of
weeks. Our family is in a bit of a budget crunch right now, which makes it
difficult to buy those ready-made snacks that teenagers love so much. I'd like
to start making homemade snacks and taking those instead, but I need recipes
that are filling, sweet and/or savory, and satisfactory to three fairly picky
teenagers while still being pretty healthful, so the girls can still "watch
their figures"! Can any of your readers help me here? I would be SO grateful!
Thanks bunches in advance,
Leisa, Williston, SC
Do you or your readers know of a site where I can get a complete diabetic
carbohydrate list, including calories, etc?
Knitter in Illinois
Comment
My favorite spot is
CalorieKing. It has over 40,000 foods including name brand foods.
Nancy,
Please ask your readers to send in more "unusual" jelly recipes - I LOVE the
apple cider and frozen orange juice jelly recipes you've printed the past few
days!
Thanks! Leisa, Williston, SC
This is a question for Cindy. Do you have to wash the Tiles with anything
special before you use them .? Also do you cover them with foil ? & last when
you make pizza do you put the pizza directly on the tiles.
Thanks, Angela Wi.
Just wanted to say I am hooked on the news letter, it is the first thing I look
for each morning & have told a few friends how much I enjoy the site. Keep up
the great work, we appreciate it.
Thank you ever so much for the dry spice mix recipes. I have been looking for
rubs and spice mixes to add a zing to my cooking and to also make use of the
many spices that I have in my cabinet.
Sincere Thanks, Eleanor in Georgia
I'm up for the challenge!! Here are some sites that have oysters rockefeller.
This is just a few of the places that came up. I use MSN for my search engine. I
know a lot of you use google so I don't know what would come up with that one,
but I am guessing it would be a lot of the same.
TBS in MN
Gumbo Pages
The Recipe Box
Cooks.com
Southern Food
BitsyKitchen
Thanks to the many others that sent in Oyster Rockefeller recipes.
Mike in Santa Rosa, Ca.
Betty in Canada.
HI Nancy
This is Lynn in PA situated in the Pennsylvania Dutch country. When I go to
Shady Maple Market, it's the largest IGA grocery store on the east coast, there
is always Amish buggies on the back roads and at the market. I remember when
this market started as a roadside fruit stand next to route 23 with a large
maple tree and tied to the tree was a monkey. Something different but it brought
in customers and earned a second look. Last night was a frost warning so I know
about taking in green tomatoes and peppers. About 30 minutes away is a town
called Bowers where they have the east coast's Hot Pepper Festival every
September. Everything around hot peppers! They offer a free horse drawn wagon
ride to a nearby farm called Meadowview Farm where the personable Mennonite
owner Mr.Weaver offers 200 different kinds of HOT PEPPERS growing in his fields
for $2 a pound to pick. Amazing sight to see. He even has heirloom tomatoes,
pumpkins, flowers etc. This definitely signals Fall for me. So to reply on
roasting chestnuts, wash the nuts in water, dry off with paper towel, make knife
cut into each shell, place in pan and bake 40 minutes 350.I also like them
boiled. Make knife cut in each nut to prevent exploding, drop in boiling water
and cook 5 minutes. They are so sweet this way. And for freezing peppers, I just
wash them, remove stems, cut into chunks the green peppers(seed them) and I
freeze whole jalapenos, whole habanernos in ziploc bags. They are great for that
pot of chili in the winter.
Thank you Nancy for your newsletter. My recipe files are over flowing with such
good reading
Pie Crust for one pie shell: ---- Double This Recipe For 2 Crusts-Never
Failed my family in 25 years!
1 cup all purpose flour
1/2 tsp salt
1/3 cup lard or shortening
3 TBS iced cold water
Sift flour and salt together. Cut in lard or shortening, to fine crumbs. Stir in
water--1 TBS at a time, mixing after each TBS. Work together until mix forms a
firm dough. Cover and let sit in fridge for 30 minutes. Take out of fridge, and
roll on a lightly floured surface.
Victoria, NC
For some reason, I only sent 1/2 of the recipe for Lazy Pigs in a
Blanket....so sorry....here is the whole thing:
LAZY PIGS IN BLANKET (Complete Recipe)
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. Add
salt and pepper to taste. Layer cabbage, potatoes, ground round, then potatoes
again and cabbage in 9 x 13-inch baking dish.
Mix:
12 oz. can tomato juice or V-8
1 can tomato soup
1 Tbls. vinegar
Pour mixture over vegetables and meat. Cover. Bake at 375 degrees for 1-1/2 to 2
hrs.
PG
Dear Nancy,
I work 3rd shift and don't get to do the cooking I used to do. I am looking for
some recipes using pasta for salads that I can take to work for lunch and also
share with my co-workers.
Thank you, Nancy in Alabama
Gosh, Nancy, Here?s two more.
Susy in Everett
Dinner In A Pumpkin
1 medium pumpkin
2 lbs. ground beef, cooked
1 chopped onion
3 sliced carrots
1 can cream of chicken soup
1 can sliced mushroom, drained
1 tablespoons garlic salt
1 celery stalk, sliced
2-3 potatoes, diced
1 tablespoon Worcestershire sauce
salt and pepper to taste
Bring all ingredients (except pumpkin) to a boil in a pot. Boil 10 minutes.
Place pumpkin in sturdy baking pan. Fill pumpkin with hot mixture. Bake at 350
degrees, for approximately 45 minutes, until pumpkin is tender and brown.
Dinner in a Pumpkin (version # 2)
2 lbs. ground beef
6 oz. ground sausage
6 oz. can tomato sauce
2 1/2 tsp. salt
1/4 cup chopped onion
3/4 cup raisins
1/2 green bell pepper, chopped
2 tsp. oregano
1 tsp. vinegar
3 eggs, beaten
1/3 cup chopped stuffed green olives
1tsp. pepper
Brown ground beef and sausage. Combine meats with all other ingredients. Fill in
a medium cleaned pumpkin. Bake in 1 inch of water of 350 degrees for 1 hour.
Serve in pumpkin, scraping sides for the vegetable.
Good morning Nancy, Hope your knee is feeling better today. I'm sure all this
wet weather has not helped. This is for ck who is looking for applesauce and
carrot cake recipes. This was my mom's applesauce cake. Very good. Connie in TX
Applesauce Cake
3 c. flour
2 c. sugar
2 t. cinnamon
2 t. baking soda
1/2 t. salt
1-1/2 c. oil
2 eggs
1 can applesauce
Mix all ingredients together and beat for 6 min. (at med. speed) Pour into a
greased and floured tube pan. Bake at 350 degrees for 1 hour and 10 min. Turn
out onto serving platter.
Topping:
1/2 stick butter
1 c. powdered sugar
1 t. vanilla
1/2 t. cinnamon
Combine in small saucepan and cook until it boils; spoon over warm cake.
Fruit Dip
1 8oz cream cheese
1 container of yogurt (any flavor)
Soften the cream cheese and mix in the yogurt. Chill. Cut up fruits to bite size
pieces - apples, pears, strawberries, oranges, and kiwi. Use your imagination.
After all this is your ?creation?!
Your Friend in Cooking - Patty Erskine
Come by and sign up for my
free recipe newsletter.
Here's a delicious soup recipe I've made for many years. It makes me hungry
for it just thinking about it.
Gypsy Soup
Saut?for 5 minutes:
2 Tbsp olive oil
2 large onions
2 large cloves of garlic
1 large stalk of celery
2 cups chopped sweet potatoes
Add to veggies and cover and simmer 15 min.:
3 cups chicken broth
1 bay leaf
2 tsp. paprika
1 tsp. tumeric (I don't like tumeric so I omit it)
1 tsp. basil
Dash cinnamon
Dash cayenne
Add and simmer 10 more minutes:
1 cup chopped tomatoes (I use a 16 oz. can)
1 large green pepper, chopped
1-1/2 cups cooked garbanzo beans
Add:
1 Tbsp. tamari (can substitute soy sauce)
Alice M
Nancy,
I just discovered, by accident, that while reading your newsletter that if I hit
the space-bar the screen will scroll down 1 page. I find it much easier to read
the newsletter this way than using my mouse. I'm not very computer/internet
savvy and am using Windows98 on AOL so I'm not sure which program actually makes
this work. I thought I would pass along this tip in case it helps out some other
readers.
Fran
Nancy, I'm looking for a recipe for homemade root beer that can be made in a
couple of minutes.
Heidi in AZ
I am looking for a recipe for Black Forest Dump Cake using cake mix and
cherry pie filling. Enjoy the newsletter immensely.
Thanks. Julia
Comment
I found a recipe for it on
RecipeGoldMine
http://www.nancyskitchen.com
