Dear Nancy, I have a question for the person that posted the GREEN TOMATO
CAKE. I hope she answers soon, I was going to try her recipe, except it only
says green tomatoes. My question is: are these the regular RED TOMATOES when
they are ripen or are they the green
tomatoes that have a husk?
Thanks a lot for your help. XOCHITL, from Tepic, Nayarit, M?ico
Lizzie's Fruitcake Cookies
Soak 3 cups seedless raisins in 1/2 cup bourbon for 1 hr. (or raisins
and 1/2 cup liquid)
Sift together:
1-1/2 cups flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
Cream together:
1/4 cup butter, softened
1/2 cup packed brown sugar
Add:
2 eggs
and beat until light. Blend in flour mixture.
Stir in: raisins
l pound pecan halves (4 cups)
1 pound candied fruit (any kind)
Drop from teaspoon onto cookie sheet. Bake at 325 degrees about 15 minutes or
firm.
Cool. Makes 7 to 8 dozen
Doris in CA.
Your hint about using the space bar to scroll a page at a time sure saves
using that scroll button on the mouse. I run Windows XP on a cable modem hookup
and it worked for me. Thanks again.
Nancy in VA
Spaghetti Sauce With Meat Balls
Sauce:
3/4 c. onion
1 clove of garlic, minced
3 T. olive oil
2 (1 lb.) cans or 4 c. tomatoes
2 (6 oz.) cans or 1 1/2 c. tomato paste
1 c. water
1 T. sugar
1-1/2 t. salt
1-1/2 t. pepper
1-1/2 t. crushed oregano
1 bay leaf
Cook onion and garlic in hot oil until tender but not brown; stir in remaining
ingredients.
Simmer, uncovered, for 30 min.; remove bay leaf.
Meat Balls:
4 slices of dry bread
1 lb. ground beef
2 eggs
1 1/2 c. grated Parmesan or Romano cheese
2 T. chopped parsley
1 clove of garlic, minced
1 t. crushed oregano or basil
1 t. salt
dash of pepper
2 T. olive oil
Soak bread in water 2 to 3 min.; squeeze out moisture. Combine bread with
remaining
ingredients except oil, mixing well. Form into small balls. Brown slowly in hot
oil. Add to
sauce; cook 30 min. Serve over spaghetti.
Makes 8 servings.
What a great hint to hit the spacebar to go down a page.
Thanks chris
This is for many of your readers who use Dell computers. After reading the
message from Fran about using the space bar while reading your newsletter. I
have a Dell computer and I have the WindowsXP edition; it also works on mine.
Thanks Fran for the advice; it does work much easier. Also, thank you Nancy for
such a wonderful, wonderful newsletter.
Robin; Orange, TX
I like that idea of using to space bar. Thanks
Dorothy
PreparedPanty Breadmaker Mixes
I especially like the California Raisinbrand Mix
I'm new to the group and happened to be looking through the posts on the
website and came across the request for peanut butter cookies and have a recipe
that my grandmother used that was my grandpas favorite cookie!!i I'm more than
happy to share it with the group...ENJOY!!
Grandpa Stoaks Peanut Butter Cookies
1/2 C. shortening or butter
1/2 C. sugar
1 egg
1 1/2 C. flour
pinch of salt
1/2 C. brown sugar
1/2 C. peanut butter
1 t. baking soda
1 t. vanilla
Cream shortening & sugar. Add peanut butter & well beaten egg. Lastly add
flavorings & flour to which soda & salt have been added. Break of small pieces &
roll into balls & flatten down on cookie sheet with a fork in a crisscross
pattern. Bake at 375 for 10 minutes or until lightly browned
dreamy:) Cori
Hei -- here's the My-T-Fine chocolate recipe, copied from the box many years
ago.
MT-T-FINE Chocolate Fudge
1 pkg. My-T-Fine chocolate pudding and pie filling mix
1 c sugar
1/2 c milk
1 T Margarine
Mix all ingredients except margarine. Cook to 238 degrees or until drop of
mixture forms soft ball in cold water. Remove from heat; add margarine without
stirring. Cool slightly.
Beat until thick and creamy. Pour into buttered pan. Cut in squares.
Makes 3/4 lb.
I have had my glass top stove for 13 years now and would never go back to a
"normal" type. These stoves are easy to clean and I too have two type burners on
mine. Two Halogen type and two regular. I can still remember my husband having
fits the first time something boiled over ( potatoes) and burned on the stove
top. He just knew I could not get it clean. I scraped the hard burnt part off
with a razor blade ( this is what my particular brand of stove suggested) and
then used glass top cleaner and wiped it clean. Never knew I had made a big
mess.
LOVE IT! I would have gone to gas but we do not have gas in our area and did
not want to use propane.
Sandra
Nuts are a good snack and can be jazzed but by spice or honey.
My grandkids favorite is to take almonds (about 1 pound or so, bought in the
bulk department of grocery) and spread on a pan. Take two egg whites and beat
until very frothy. Add cinnamon sugar to taste. Pour over nuts and mix well,
Pour 1 stick butter or margarine that you have melted over that and stir
lightly. Bake at 325 for about 20-30 minutes, stirring often.
Nuts and coating should turn crunchy and slightly brown. Cool and break apart
any great big clumps. Easy and oh so good. Not sure where this recipe came from,
probably in a magazine.
Sandra
Nancy, This is a recipe for fruitcake cookies a lady was requesting.
Thank you for all the time and hard work you put into our newsletter.
I love it, Helen
Fruitcake Cookies
1 lb. butter
1-1/2 cup brown sugar
2 eggs
3 cups self rising flour
1 tsp. cinnamon
1 tsp. vanilla
1/2 lb. red cherries
1/2 lb. green cherries
1 cup walnuts
1 cup pecans
1-1/2 lb. chopped dates
Cream butter, sugar and eggs. Sift flour and cinnamon, Mix with creamed mixture.
Sift 1/2 cup extra flour over nuts and fruits. Mix with hand and add to other
mixture. Drop by teaspoon onto a well greased cookie sheet. Bake for 15 to 20
minutes at 325
Helen In Mississippi
I went to the Nordicware website to see what recipes they have to use for
Bundt Pans. They look scrumptious!! My problem is I only have a microwave bundt
pan. Does anyone have any microwave bundt pan recipes?
Erin from Delaware, Ohio
The best tip I ever got about peeling garlic is to heat the cloves for about
3-5 seconds in the microwave. Works like a charm. Just rub the cloves between
your fingers and the peel slips right off.
Heather
Cathy, I have a GE ceramic glass surface cooktop. I especially love it
because, when it's cool, I can use it as more counter space. If you are short on
counter space, I'd take that into consideration, too. I recommend it.
Corinne from Pittsburgh
Thanks, Fran, for tell us that if you hit the space bar the page will go down
one page for ease of reading the newsletter! This was brilliant and will make
reading a whole lot easier.
Anna B.
I hope this is what Gail in Winnfield, La is looking for. It is easier than
regular cabbage rolls and just as good. Susan in Beavercreek, Ohio
SUSAN?S CABBAGE ROLL CASSEROLE
1 head cabbage, coarsely chopped
2 lbs. ground beef, browned and drained
1 large onion, saut?d with ground beef
4 cloves garlic, saut?d with ground beef
1/2 cup raw rice
2 lbs. sauerkraut, drained and rinsed in cold water
2 large cans whole tomatoes with juice, crushed
1 8oz. can tomato sauce
1/2 cup water
3 tablespoons sugar
1 tablespoon seasoned salt
1 tablespoon dried basil
3 tablespoons Worcestershire Sauce
3 tablespoons. dried parsley flakes
1 tablespoon celery seeds
salt and pepper to taste
Pam spray a large 11x17 pan. Layer cabbage on bottom, then spread beef, onion
and garlic over. Sprinkle rice over and then spread sauerkraut over top. Combine
rest of ingredients in large bowl. Pour over top, spreading evenly. Bake
uncovered 30 minutes at 375 degrees. Then cover tightly with foil and bake
another 45 minutes.
This is for Kathy in MI who wanted a recipe for Lamb Patties that she had and
could not locate. It was on a Betty Crocker recipe card. I have a set of Betty
Crocker Recipe Library cards, and it does indeed have a recipe for Lamb Patties.
It doesn't quite match the description she gave, but perhaps she can modify it
to her own taste.
Lamb Patties
l pound ground lamb
2 tablespoons dry bread crumbs
1 tablespoon parsley flakes
1/2 teaspoon salt
1/4 teaspoon dill weed
1 egg
1 clove garlic, crushed
4 slices bacon
Mix thoroughly meat, bread crumbs, parsley, salt, dill weed, egg and garlic.
Shape mixture into 4 patties. Wrap bacon slice around edge of each patty; secure
with wooden picks. Place patties on rack in broiler pan, 3 inches from heat.
Broiling time is 15 minutes, turning once.
Hope this helps. Bobbie in Texas
I would like a recipe for what I think might be called creamed chicken. You
would serve this over some type of puff pastry and it has peas and carrots in a
cream sauce with the chicken. I'd like an easy one that would be upscale and
impressive for a dinner party. I had this in Chicago and thought it was
spectacular. Thanks to all of you who would send in recipes or give me some
sites to start comparing some recipes and making up my own if I had to do that.
Anna B.
Dear Nancy,
I had a recipe that was for a delicious Pineapple Frosted Cake. Help! It's lost
& I can't seem to find it anywhere! Some of the ingredients are condensed milk,
(poured over after cooked) cool whip, cream cheese (in the frosting) & pudding
in the cake. Do You have a clue?
Sincerely, Mary Gee
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
Nancy, thanks for the great job on your newsletter. I enjoy it very much. I
am looking for a recipe from the Piccadilly cafeteria for their chocolate pie -
it's a refrigerator pie. I would like the recipe for the topping and filling.
Thanks so much!
Carolyn from Oklahoma
I just started WW's. If anyone has any good recipes or ideas I would love to
hear them.
Thank you! Dena T
Comment
Weight Watcher recipes are copyrighted an may not be posted. Recipes that have
the nutritional values included will be included. I will calculate the WW points
and include the point value with the recipe.
Nancy
Hello Nancy,
I am looking for a home made recipe for making egg noodles. Do you have such a
recipe, or know where I may get one?
Thanks for your time and efforts in this matter. Sue
This is for Kathy in Mi. She wanted the recipe for the Lamb Burgers that was
on a Betty Crocker recipe card. I, too, have that recipe file and here is your
recipe:
Bacon-Lamb Burgers
8 slices bacon (about 1/2 pound)
1 pound ground lamb
2 slices bread, torn into small pieces
1 egg
1 small onion, finely chopped (about 1/4 cup)
1/4 cup grated Parmesan cheese or American cheese food
1/4 cup milk
3 Tablespoons snipped parsley
1 1/4 teaspoons salt
Dash of pepper
Arrange bacon slices on plastic wrap so they overlap slightly. Mix remaining
ingredients and spread over bacon. Roll up like jelly roll; wrap in plastic wrap
and secure with wooden picks if necessary. Refrigerate at least 2 hours but no
longer than 8 hours.
Set oven control to broil and/or 550 degrees. Unwrap lamb roll and cut into 8
slices; flatten slightly. Broil with tops 4 to 5 inches from heat 6 to 8 minutes
on each side. 4 to 6 servings.
I am happy to be able to help someone, as I have received so many good recipes
from this newsletter and thank all who contribute. A special thanks to you,
Nancy, for all your hard work.
Sandy
I have made these cookies and they are very good.
Vickie, from Ohio
Chewy Coconut Cookies
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 butter or margarine
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flaked coconut
Mix flour, baking soda and salt. In a separate bowl, cream the butter, add
sugars gradually. Add the egg. Stir in the flour mixture until well blended. Add
the coconut and vanilla. Mix well. Drop from teaspoon onto an ungreased cookie
sheet about 3 inches apart. Bake for 8 to 10 minutes at 350. makes 3 dozen
The pumpkin cookies with cream cheeze frosting sound fabulous! (Oct. 7
newsletter) When you say 1 cup shortening, what are you using? Can you use
butter? Also, how many cookies and how big does recipe make? Please let me know
quickly. My 23 year old son will love these when he comes home from College.
Thanks for everything everyone!!
Anna B.
A Gentle Reminder
Many members of this group cut and paste the great sounding recipes from this
newsletter into their recipe software programs and to their word processors.
Out of respect to these members messages not following the rules (below) will
not have their messages posted in the newsletter.
Nancy
Requests, replies and recipes that are in all capital letters, have no capital
letters are not posted to the newsletter.
Requests, replies and recipes that have no punctuation or excessive punctuation
are not post the the newsletter as well.
Hi, Nancy, this is in answer to a request from Leisa from SC. It is a good
jelly for appetizers. Again, thanks so much for your wonderful site!
Gloria from Wyoming
Radish Jelly
2 c. radishes, finely chopped
2 1/2 c. sugar
2 tsp. prepared horseradish
3/4 c. water
1 box pectin
In a large pan combine radishes, sugar and water over medium high heat. Stir
constantly until sugar dissolves. Bring to a rolling boil. Add pectin. Stir
until dissolved. Bring to a rolling boil again and boil 1 minute longer. Remove
from heat and Skim off foam. Stir in horseradish. Pour into sterilized jars and
seal. Process in boiling water bath for 5 minutes. Makes about 2 pints. Serve
with cream cheese and crackers
Hello Nancy,
I just wanted to thank you for your kindness and it is really nice that a lot of
people from your group joined mine. It was fun watching all the new members come
in and the stats going up. There has been quite a few good looking recipes
posted. I am happy to have everyone aboard with us. Thanks for your help.
Michelle, cookiez n kisses recipe friends
Comment
Glad it helped you Michelle. There are many members that would enjoy having the
messages sent to them as the recipes come into your board. Several have
mentioned that so many emails come from her group because every time someone
posts a recipe that email comes to their email inbox. For me the best way to
handle this is to set your email preferences within the group membership to
DAILY DIGEST. This way only one email is sent daily with all the recipes for the
day.
Nancy
Would you be able to tell me which newsletter the recipe for "pumpkin mousse"
was in? Several people have mentioned it and it must of been one I missed.
I would also like a good recipe for "porcupine meatballs".
Love the newsletter and all the work you do!
Thanks, Laurelee (in Minnesota)
Comment
Both recipes are in previous newsletters
Porcupine Meatballs
Pumpkin Mousse
Greetings, Nancy, to you and all. I especially want to thank Robin, in Texas,
and Lou, in Florida, for those luscious sounding Oysters Rockefeller recipes.
You helped me make points with my friend and I am looking forward to being
invited to her home to eat some.
We are all so lucky to have Nancy's Kitchen.
Vida from Ohio
Southern Living Magazine, October 2004 issue, has the following recipe:
Stir together 1 liter chilled seltzer water or sparkling water, 8 heaping
tablespoons sugar (or no-calorie sweetener adjusted to taste), and 1/2
tablespoon root beer extract in a large pitcher until blended. Serve immediately
in a frosty mug or over ice. Makes about 5 cups. Note: For testing purposes
only, Southern Living used
Zatarain?s Root Beer Extract. It can be ordered from The recipe can be
found on the back of the bottle.
Alberta
Dear Hedi:
I don't know about making root beer in a couple of minutes, but I have been
drinking home made root beer all my life. First you need a Root Beer Extract, If
you can find Hires thats the best next is McCormick. I take a large canning
kettle dissolve 5 lbs sugar in 4 Gal water I start with hot then add cold to
reach the 4gal. amt the root beer should be warm. when you bottle it. Pour in
one pkg. dry yeast that has been dissolved in warm water strain into pot stir
lightly. I use 2 liter bottles that have been washed very well, fill up leaving
approx 2'' incl., neck of bottle. Seal tightly with screw tops, place on side in
sturdy box {I line with plastic bag in case of leak] place in a warm place 24-48
hrs. Make a 'test bottle out of extract bottle sample at 24 hr. Do not leave
'beer' next to heat after it gets its fizz it will explode and what a mess!
The recipe on the extract bottle is different but my family likes this sweeter
version.
Hope you enjoy
Barb from Md.
For Heidi in AZ:
Deidra
Homemade Root Beer
3/4 cup granulated sugar
3/4 cup water
2/3 teaspoon root beer concentrate
1 liter cold seltzer water
1. Heat or microwave the water until it is very hot, but not boiling. Dissolve
the sugar in the hot water until it disappears.
2. Add the root beer concentrate to the sugar water and let the mixture cool to
room temperature. Combine the mixture with the cold seltzer water. Stir well and
refrigerate in an airtight container until ready to serve.
Makes 1 liter.
I need the correct whys that I canned watermelon jelly one month ago as they
are not jell
Also, they seem not to taste right they should be.
here are
2 cups puree watermelon (seeds removed), blend shortly
2 Tbsp lemon juice
3 1/2 cups of sugar
Stir till boil rapidly about 1 min., then add one bag of liquid pectin stir in
again for 1 more min til boil good-then pour quickly in clean jars as they are
not good jelling. I really do not understand whys as I suspect more sugars to
add. Please e-mail me now no later,
so I reopen to re-can.
Thank you,
Lois
Thank you Victoria and Deidra for the recipes for the Cracker Barrel Chicken
and Broccoli. I plan to try both versions. Thank you, too, Nancy for all the
work you do to help us help each other. Anne, PA
Virginia
Somehow I missed the pumpkin cookie recipe that you are talking about. Can you
direct me to the recipe? I would like to make them for my class.
Thanks, Maggie
You will need to check the October 5th or 6th newsletter. The index to the links
is at the top of this page.
Nancy
This is for GP who is looking for a lemon cake recipe using a cake mix. Here
is the one I have been using for years::
Jell-O Pound Cake
1 pkg. yellow, white, or lemon cake mix
1 small box lemon Jell-O
4 eggs
1/2 c. oil
3/4 c. water
Mix all ingredients and bake in a greased and floured (or use baking spray)
Bundt or tube pan, in 350 degree oven for 1 hour or until cake tests done. Turn
cake out on plate and drizzle the following over the hot cake:
1 c. powdered sugar, sifted
1/2 c. lemon juice
1/4 c. butter
Cook until thick, stirring occasionally. Pour over hot cake after it is turned
out of pan. Let cake cool completely before storing. Delicious!
Connie in TX
Must we use Mt. Dew in the Apple Dumplins recipe? We cannot use caffeine.
Also can it be diet soda?
jmc
Dumplins
3 cans crescent rolls
3 Granny Smith apples, peeled, cored and cut into 8 wedges.
2 sticks butter, melted
2 1/3 cups sugar
1 teaspoon vanilla
1-12 ounce can Mountain Dew
Preheat oven to 350 degrees. Wrap each apple wedge with crescent roll to
completely covering apple. Place into large baking dish (larger than 9x13), one
layer deep. Mix together butter, sugar and vanilla in saucepan and heat, but DO
NOT BOIL. Spoon mixture over dumplings, then pour Mountain Dew over all. Bake
for 40 minutes.
Cathy
Nancy, hi
Thank you for such a great newsletter. This is my first time to write. I figured
I need to contribute too if I want to share and enjoy the work that you and your
readers provide.
Vickie in Texas was requesting a recipe for spaghetti that you put in a
casserole dish. Here is one that I made up and my family/friends love it.
Cook (16 oz.) package of thin spaghetti as directed. Set aside.
Brown 1 lb. of ground beef with ? cup diced onion, ? cup diced green peppers,
and 1 teas. Italian seasoning. Drain. Set aside.
Combine a 32 oz. ( or similar size) jar of your favorite spaghetti sauce ( I use
Prego). Add 1 small can of drained sliced mushrooms and ? teaspoon Italian
seasoning. Simmer 30 minutes.
Spray casserole dish with Pam, I use 9 x 13 . Layer ? of drained spaghetti, 1/2
of sauce and a ( 2 cup package) of shredded mild cheddar cheese. Layer the
remaining spaghetti and spaghetti sauce and top with a (2 cup package) of
shredded Mozzarella cheese. Bake , covered with foil, in 350 degree oven for 40
minutes. Remove foil and bake until cheese is a golden brown.
Taste just as good when served as leftovers. Just reheat in microwave.
LR
Wacky Cake
2-2/3 C flour
2 C sugar
2 t baking soda
2/3 C cocoa
dash salt
2 T vanilla
2 T vinegar
2/3 C oil (vegetable, canola or corn)
2 C water
Mix first 5 ingredients together. Make 3 holes in mixture. In one hole vanilla,
in 2nd vinegar and 3rd oil. Pour water over all and mix for 2 minutes with
mixer. Pour into greased 10" x 13" baking dish or 2 round 9" pans. Bake in 350
degree oven for approx. 30 min. or when toothpick comes out slightly crumbly.
Frost with favorite frosting. Ex. Peanut Butter, Butter cream or Chocolate.
Variation : In between 9" layers spread Raspberry Pie Filling and top with a
dusting of Confectionary Sugar or Vanilla Frosting.
Phyllis Knipp
Here is a diabetic recipe for the lady who was wanting some.
Applesauce-Raisin Cookies/diabetic
Yield: 24 servings
1/4 cup Vegetable oil
1/4 cup Sugar
1 Egg
1 teaspoons Vanilla
1/2 cup Unsweetened applesauce
1/2 cup Whole wheat flour
1/2 cup Unbleached flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1 teaspoon Cinnamon
1/8 teaspoons Cloves
1/2 cup Rolled oats
1/2 cup Raisins - dark or golden
Cream the oil and sugar together. Add the egg and beat until light. Blend the
vanilla and applesauce. Stir the flours, baking powder, baking soda, cinnamon,
cloves, oats, and raisins into the creamed mixture. Blend well. Drop by
teaspoonfuls onto lightly oiled baking sheets. Bake at 375 F for 10 minutes,
cool on a wire rack.
Phyllis Knipp
Halloween Recipes
Deviled Eyeballs
12 eggs, hard-cooked, cooled and peeled
24 green olives stuffed with pimientos
Miracle Whip
Mustard
Half eggs lengthwise, take out yolks. Mix yolks, some miracle whip and mustard
until you have a smooth paste. Spoon this mixture back into the eggs. Add one
olive to the center of the mixture in the egg.
This is something fun for the kids
Hope you like it...I'll be making them soon.
Luv ya Nancy.
Hugs, Rosie in Pa
Halloween family and party recipes
Halloween Arts and Crafts
Halloween Face and Body Paint Recipes
Halloween Decorations
Halloween Fun Ideas
Halloween Safety
Ten Tips for a Safe Halloween
Nancy......Help!
I borrowed my favorite quiche recipe to a girlfriend to copy and she lost it! I
now know to give only "Copies" of a recipe. The recipe was a Quiche recipe that
had a crust made of Kebbler onion crackers. The filling was simple and included
When visiting Hot Springs, Arkansas recently, we visited a small cafe called
The 1217. They serve a delicious tomato soup. Does anyone know the recipe.
For Julia:
Black Forest Dump Cake
1 8 oz can crushed pineapple
1 21 oz can cherry pie filling
1 box devil's food cake mix without pudding in mix
1 cup chopped nuts
1 stick butter or margarine, melted
Whipped topping
Drain pineapple, reserving juice. Lightly grease 9 x 13 pan. Spread pineapple in
bottom of pan; spread cherries over pineapple. Sprinkle cake mix over fruit. Top
with chopped nuts. Mix reserved juice and melted butter; drizzle over cake mix.
Bake at 350 for 35-40 minutes.
Cool; cut into squares. Serve with whipped topping if desired.
cjparcell
Nancy, ( For Julia) this isn't named a black forest dump cake, but it sounds
similar. I've made it for years, and I have no idea where the name came from.
Chocolate Cherry Engagement Cake.
1 can cherry pie filling mix
1 German Chocolate cake mix
2 Sticks butter or margarine
Coconut
Pour can of cherry pie filling mix in bottom of baking dish. (9X13)
Over this, spread box of dry cake mix evenly. Generously cover this with
coconut, and pour 2 melted sticks of butter or margarine on top of coconut. Bake
in 325 degree oven until coconut is nice and brown. About 35 minutes. Don't
worry if cake doesn't look done, it is more like a brownie, and very moist. When
I put on the coconut, I add about 1/2 Cup Chopped pecans, just because. Yum.
Jo from MO.
Thanks Nancy for all the different soup recipes lately.
Easy Holiday Divinity
1 box fluffy white frosting (Betty Crocker)
1/2 c. boiling water
1/3 c. light corn syrup
1 tsp. vanilla
4 c. powdered sugar
chopped nuts
Beat frosting, water, corn syrup and vanilla to stiff peaks. (About 5 min.)
Add powdered sugar and nuts. Drop by spoonfuls onto waxed paper.
Let dry, turn over and let dry again. (At least 12 hours)
This is an easy and wonderful tasting recipe for those of us who live in the
south and deal with such humidity.
*TNT (Tried)
Robin; Orange, TX
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
Greek Green Beans
1/2 cup chopped onion
4 cloves garlic, minced
1 tablespoon olive oil
3/4 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 can (28 oz) reduced-sodium tomatoes, undrained, coarsely chopped
1 pound green beans
Salt and pepper, to taste
Saut?onion and garlic in oil in large skillet until tender, three to four
minutes. Stir in herbs and cook one to two minutes longer.
Add tomatoes and liquid and green beans and heat to boiling; reduce heat and
simmer, covered, until beans are very tender, 30 to 40 minutes. Season to taste
with salt and pepper.
Yield: four to six servings.
Nutritional information per serving (1/5 recipe):
Calories: 123 Fat: 4.3g Cholesterol: 0mg Sodium: 30mg Carbohydrates: 20.5g
Protein: Fiber: 1; 4.5g Exchanges: 4 Vegetable, 1/2 Fat
WW Points - 3 Points*
*Calculated using a Weight Watcher Calculator.
Nancy, I am sure enjoying your newsletter. It just keeps on getting better and
better. I got this recipe from RMiraclelady (Joan Roth in PA) who is kind enough
to send me diabetic recipes she's discovered. This is one of the best ways to
fix green beans and it is much faster and less expensive than most over ways
I've used. This is truly a side dish fit for company. My best to you and Siggy,
Cat in Tulsa, OK
Hi All,
Rhonda was looking for easy Weight Watcher breakfast ideas - I drain low fat
cottage cheese to get off as much of the liquid as possible and then mix it up
with my favorite seasonings - one time I will use pumpkin pie spices and
Splenda, or dill and garlic powder or Italian seasonings - then I spread it on
toast or a toasted bagel. It sounds weird but it is kind of like a low points
version of cream cheese and is quick and filling.
Karen in CA
For Barbara B. who wanted a good wedding punch recipe. At my granddaughter's
engagement party, they served the best punch I had ever tasted. It was simply
white grape juice and ginger ale, approximately half and half. They had the
bottles of grape juice and ginger ale chilled and just poured in more as needed.
It was very thirst quenching and looked and tasted somewhat like champagne. If
you do serve this, be sure to have a lot on hand because everyone keeps going
back for more!
Jan W. in Memphis
Corinne, I have been away for a while and while scanning Nancy?s recent
newsletters I found you had requested venison recipes. I am posting the
following that my mother, who coincidentally had your name, thought to be one of
the best venison recipes she had ever eaten.
Betty J
Venison Roast (in a baking bag)
1/2 cup red wine vinegar
1/2 cup water
1/4 cup oil
1 onion, coarse-chopped
4 green onions, chopped
1 bell pepper, coarse chopped
2 bay leaves
1 tablespoon Worcestershire sauce
Salt & black pepper
1 pod hot pepper
Put deer roast in roasting bag. Mix all these ingredients and pour over roast in
bag. Prick holes in bag after it is tied. Bake at 350 degrees until tender
(cooking time depends on size of venison roast), approximately 1 ? to 2 hours.
Do Not Overcook ? Enjoy!
This is for Nancy in Alabama who wanted pasta salad recipes. This is one of
my favorites. I use the Hidden Valley Ranch Buttermilk dressing that you make
from the packets. For my taste it's better than the bottled.
Chicken Pasta Salad
1 lb. chicken breast, boiled and chopped into bite size pieces
1 purple onion, finally chopped
1 bell pepper, chopped
1 cucumber, chopped
2 stalks celery, chopped
approx 6 oz. spirals
6-8 oz. ranch style salad dressing
Cook chicken, removed from broth. Add spirals to boiling broth. Cook until
tender (adding water if necessary). Rinse pasta under cold water until no longer
warm. Add remaining ingredients, mix well. Put in refrigerator -the longer it
sits the better. This salad is great when you want to do something ahead of
time.
Marge in So. CA
I had that trouble with this pineapple cake also. Someone said I under baked
it. The recipe says until golden. I do love the recipe though.
Vela
This is in response to a question asked by Marsi in Lake Havasu City, AZ, in
the October 8 newsletter. She wanted to know if a cake specified to be baked in
a Bundt pan could instead be baked in a 9"-x 13-inch pan and, if so, would the
baking times or temperature need to be adjusted.
I haven't tried to make this substitution, but my local newspaper ran a recipe
for a carrot cake this week that specified a Bundt pan. At the bottom of the
directions it was stated that a 9- x 13-inch pan would work, too, and no
adjustments were mentioned. I have no personal knowledge, but thought I'd pass
this along for your consideration.
Bobbie in Texas
Hi Nancy - Rhonda wanted WW Recipes. If she goes to:
Weight Watchers, she can sign up for their newsletter and it will give her
access to all of their recipes and they will also send her a weekly newsletter.
Nancy Z-R
Nancy,
First off, I love your newsletter!!! Its so personal, not mechanical like all
the others.
I have another question, the first one I had last weekend got answered and it
turned out excellent. What I'm looking for is a recipe for Bread Pudding. I saw
it on one of the newsletters, and I went thru and cannot for the life of me find
it. I do believe there were several, from different people. My husband made it
from an old family recipe passed down, he cannot find the recipe, I know I saw
almost the same one on this newsletter. If you can tell me which day it was that
I read about several, let me know.
Thank you Nancy, Your doing a good job and service to all!!!! Happy days to you
Yvette
There was an old fashioned bread pudding recipe in the
October 2, 2004.
I have a great recipe for SNICKERDOODLES, but I would love one that stays
moist more than one day. I have put a piece of bread in the cookie jar, but that
even only helps a day or so..anyone have a recipe for Snickerdoodles that stays
moist??
Carla in Oregon
I am looking for a recipe for a creamy based type soup. They serve this soup
at Dolly Parton's Dixie Stampede and also at Medieval Time Dinner show. Hope
someone can help me out. My 7-year old will only eat this type of soup. Thanks
everyone.
Lisa - Westminster, MD
Dixie Stampede's Cream Of Vegetable Soup
1 quart chicken broth
1/2 cup frozen peas
1/2 cup whole kernel corn, frozen
1/2 cup canned green beans
1/2 cup grated carrots
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 cups heavy 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.
Source: Nancy's Kitchen (sorry don't know individual who submitted it)
Cat in Tulsa, OK
In response to the lady asking for the recipe for Bennigan's southwest
eggrolls, I'd love to find the exact recipe, too. Their menu lists the following
items in the eggroll, chicken, corn, black beans, mushrooms, rice, cheese
OKP
I just want to thank you so much for what you are doing for free for all of
us. You do such a great job!! I am on several recipe lists & yours is by far my
very favorite.
Thank you again, Dory.
For Millie in MO., the angel food with pineapple baked in it will sink a
little in the middle, but not very much. After it's cool, I frost mine with Cool
Whip, and fill in the sunken spot. It is delicious.
Jo from MO.
Nancy..This Chocolate Pudding Cake is sent in responce to Maria's request.
I look forward to your e-mail..every day..and love the variety of recipes.
a fan, Nadine from Oklahoma
Chocolate Pudding Cake
Preheat oven to 350
Oil a 9" Square Baking Dish
(Step 1)
3/4 cup All Purpose Flour
3/4 Cup Granulated Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon baking Soda
1/4 teaspoon salt
1/3 Cup Plus 1/4 Cup Unsweetened Cocoa
1/2 Cup Milk
3 Tablespoons Butter or Margarine
1teaspoon Vanilla
1/2 Cup Firmly Packed Brown Sugar
1 3/4 Cups Boiling Water
Combine flour, granulated sugar, baking powder, baking soda, salt and 1/2 cup of
cocoa.
Combine 1/2 cup milk, butter, and vanilla in a measuring cup. Stir into dry
ingredients until blended. Pour batter into baking dish.
(Step 2)
Combine The Brown Sugar, The Remaining 1/4 Cup Cocoa in a Small Bowl, Mix until
Blended ,then Sprinkle Evenly Over the Batter.
Pour Boiling Water Over Entire Mixture (DO NOT STIR)
Bake at 350 , for 35 to 38 Minutes, or until a tooth-pick inserted into center
comes out clean.
Cool for 10 Minutes. before serving...Serve Plain, With Whipped Cream or Vanilla
Ice Cream
Thanks so much for the Atkins Bake Substitute (September
26th newsletter) recipe. It is a treasure.
Betty in Mississippi
Nancy, This recipe is for Nancy in Alabama. I got this recipe from
cookingvillage.com and have thoroughly enjoyed it.
1 pound elbow pasta
1 cup nonfat mayonnaise
1 tablespoon cider vinegar
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped celery
1 medium green bell pepper, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 medium yellow onion, chopped (about one cup)
cherry tomatoes for garnish
Serves 6
Prepare macaroni according to package directions, but do not add salt. Drain.
Run cold water over macaroni to cool. Drain thoroughly.
In large bowl, combine mayo, vinegar, sugar, salt, and black pepper. Mix well.
Add macaroni, celery, green pepper, red pepper, and onion to bowl. Toss to coat.
I used shells when I made it because that was what I had at home. Still tasted
good to me.
I have had the following recipe for about 40 years and don't remember where I
got it from.
Tivoli Salad
1 (10 oz) pkg. frozen peas, cooked, drained, and chilled
1 (7 oz.) pkg. elbow macaroni, cooked, drained, and chilled
1/4 lb. sliced salami or meat of your choice ( I used fried bologna) cut in
strips
1/2 cup sliced radishes
1/4 cup finely chopped onion
Tomato wedges
Thousand Island dressing
Layer peas, macaroni, salami, radishes, and onion in salad bowl. Garnish with
tomato wedges. Serve with dressing.
Serves 8.
Zelda from Grand Prairie, TX
Leisa:
I found a recipe for
Pepper Jelly
3/4 cup chopped green bell pepper
1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
1 1/2 cups apple cider vinegar
6 cups sugar
4 ounces pectin (recommended: Certo)
4 drops green food coloring
Makes: 6 (1/2 pint) canning jars
Process bell pepper and hot pepper in a food processor until finely minced.
Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling
boil. Remove from heat and add pectin and food coloring. Pour into sterilized
jars
and seal.
Enjoy - Gladys, IN
Hi again Nancy. You do a great job on the newsletter. I would give you a big
hug if I ever get the chance to meet you. You do such a good job on the
newsletter. I don't even work and I have no physical disabilities that you do
and you just give so much to your members. I feel like a soap opera sending in
some of this but I feel some of your members need to be reminded of this. I know
that you enjoy what you do and I feel some of the members, very few of us, don't
realize just how much time it takes to put this newsletter together. I know that
at least 98% of your members feel the same way that I do.
Linda in Grass Valley
http://www.nancyskitchen.com
