CRAB CRESCENTS
This is another recipe for Karen from Jeanne, East Berlin, PA
2-8 count crescent rolls
16 oz can crab meat
1 tbsp. green onion, chopped
1/4 cup mayonnaise
1 cup grated Swiss cheese
1 tsp lemon juice
1/4 tsp curry powder
Separate crescent rolls, cut each into two triangles. Combine rest of
ingredients, mixing well. Place 1 tbsp on each triangle. Bring up points of
triangle and twist together to enclose filling. Bake at 400 degrees for 10
minutes.
Cherry and Pecan Wild Rice
1 cup converted white rice
1 cup wild rice -- rinsed and drained
29 ounces canned vegetable broth
1/2 cup hot water
1/4 cup dry sherry
1 medium onion -- chopped
3/4 tsp garlic powder
1/2 tsp garlic pepper
1/2 cup chopped dried apricots
1/2 cup dried cherries
1/2 cup chopped pecans, toasted if desired
1/4 cup chopped fresh parsley
In your slow cooker, mix together the white rice, wild rice, broth, water,
sherry, onion, garlic powder, and garlic pepper. Cover and cook on the low heat
setting about 5 hours, or until the rices are tender but not mushy. Stir in the
apricots, cherries, pecans, and parsley. Serve immediately. Makes about 8 to 10
servings
Have a double rainbow day.
Kat-Keeper
I tried a recipe by Gwendolyn Bouler. Howbeit, I used
double the recipe and instead of three cups of pecan halves, I used four cups of
pecan halves in the doubled recipe. That made it a little more pecany. The
recipe follows:
CREOLE PRALINES
1 cup evaporated milk
1 cup brown sugar
1 cup white sugar
1/4 teaspoon salt
2 tablespoons butter
1/2 teaspoon vanilla extract
1 1/2 cups pecan halves
Mix sugar, salt, and milk in saucepan. Bring slowly to a boil until soft ball
stage is reached on candy thermometer. Remove mixture from heat and whip until
creamy. Stir in butter, vanilla, and pecans. Drop by tablespoonfuls on buttered
waxed paper and cool.
Makes a18 to 20.
P.S. When I made the pralines I meaning Althemus Joseph Delahoussaye III, didn't
not whip the butter and vanilla in until they were very thoroughly absorbed into
the mixture before adding the pecan halves.
Yours truly, Althemus Joseph Delahoussaye III
Hello Everyone,
Rebecca here, from Russellvlle. A friend of mine is looking for a recipe making
pear preserves using a sugar substitute, such as Splenda, Sweet N' Low, etc;
Thanks for any relies. I love this newsletter! Don't get a chance to post any
recipes, because of canning, but I do love all the wonderful postings. This
newsletter makes my day!
Thanks to everyone. Nancy, I think it is the best on
the internet!
You are A Blessing to all of us! Rebecca
Love your newsletter and truly appreciate the work
you do. Thank you.
Ms.beezee from Minnesota.
Nancy,
I am a new subscriber to your daily newsletter and recipe site, and just love
all recipes and enjoy reading from other people.
My Great Grandmother used to make "Fried Corn", using corn scraped fresh from
the cob. I have looked everywhere, but can't find a recipe, even closely
resembling hers. I know it had milk, or possible cream, but main ingredients
were fresh corn, salt and lots of pepper !
My sister and I would love to prepare her "Fried Corn" recipe. We were small
children when she made it, so never had the opportunity to get the recipe.
Thanks, Signed,
Hopeful.. Bobette Conatser
Comment: My Grandma Rogers and my Aunt Mary Lou made the best fried corn.
If Jane is reading this would you post their recipe?
Nancy
Taos Monkey Bread
2 loaves whole wheat bread
6 raisins
6 blueberries
10 pinon nuts
melted butter
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon cinnamon
Let rise overnight 2 loaves whole wheat bread.
Next morning: Roll into golf ball-size segments. Spray bundt pan and place 6
raisins, 6 blueberries, and 10 pinon nuts in bottom. Roll segments in melted
butter, then in a mixture of 3/4 cup brown sugar, 3/4 cup white sugar, and 1
teaspoon of cinnamon. Place each segment into pan, adding raisins and
blueberries to taste. Bake at 350 degrees for 50 minutes. Serve hot!
Lisa
Also sent in by BJH
Nancy, this is for Judy who inquired whether to use
cider vinegar or distilled vinegar in the carrot
relish recipe. It doesn't matter. I have used both, but prefer the flavor of the
cider vinegar. Again, thanks for the great site.
Gloria in Wyoming
Hello! I am looking for a recipe that was published
in the Farm Journal Cookbook called Country Fair. I
believe it was printed in the late 70's or early 80's. It was on pg 163 and it
is called Danish apple bars. any help would be
appreciated! I have lost my cookbook!
Thanks Holly
Pop's Pineapple Surprise
2- 1 pound cans sliced peaches
1- 1 pound can pineapple tidbits
1/2 cup sugar
1 yellow cake mix
2 sticks of butter
Preheat oven to 375 degrees. Dump fruit WITH juice into a 9x13 pan. Sprinkle
sugar over fruit. Evenly spread dry cake mix over fruit. Melt butter and pour
over cake mix. Bake for 45 minutes. Pop's said the final step is to bring it to
him.
Barbara Brown
For Marcy from Oklahoma
SLOPPY JOES
1 lb. lean hamburger
1 an tomato soup
1 pkg. onion soup mix
1 tbsp. sweet pickle relish
1 tsp. sugar (optional)
Black pepper
Grated cheddar
Brown hamburger in a large skillet. Add tomato soup, onion soup mix, relish,
sugar and pepper. Simmer 10-15 minutes. Serve over toast or toasted hamburger
buns. Sprinkle with grated cheddar cheese.
Barbara Brown
SLOPPY JOES
1 lb. hamburger
1 can Campbell's chicken gumbo soup
1 can Campbell's tomato soup
Mrs. Dashes seasoning
Catsup
Worcestershire sauce
1 onion (optional)
Hamburger buns
Cheese & pickles
Brown hamburger; add Mrs. Dash seasoning by sprinkling on while cooking. Drain
grease from hamburger. Place hamburger back in skillet on medium to medium-low
heat. Stir in 1 can of chicken gumbo soup, 3/4 can tomato soup; add dashes of
catsup and Worcestershire sauce. Let mixture cook until it thickens slightly,
stirring off and on. Add onion only if you prefer it. Tastes great with pickles
and a slice of cheese melted on top of sloppy Joe mixture. Can double or triple
mixture and place in crock pots on low.
Arvilla
Source:
Annie's Simple and Easy to Prepare Using Campbell Soup Recipes Collected over
the Years
Sloppy Joes recipe
2 lb hamburger
1 lg onion
1/2 green pepper
2 tsp poultry seasoning
1 1/2 tbsp vinegar
1 tsp dry mustard
1 tsp salt
1 tsp sugar
1/2 tsp thyme
1 can condensed tomato soup
Brown hamburger, onion and green pepper. Drain. Add remaining ingredients and
simmer 30 minutes. Serve on hamburger buns or bread.
Kat-Keeper
Aunt Margaret has been using this recipe for all
family reunions for many, many years.
Sloppy Joes
5 pounds ground beef
4 cans tomato soup
2 cups chopped onion
2 cups chopped celery
Worcestershire sauce (5 ounce bottle)
1 cup brown sugar
1 cup lemon juice
1 cup yellow mustard
Cook the beef and drain. Add all ingredients to the pot and cook, uncovered, for
2 hours.
Can be put in a crock pot, after beef has been cooked, and cooked for several
hours.
BCO
Marcy from Oklahoma ask for this recipe I hope this
is the one she wants. Brenda from Alabama If not she can go to ask.com and find
several others.
Sloppy Joes
Makes: 4-5 servings
My grandma's Soppy Joe recipe:
1 lb ground beef
1/2 cup chopped green pepper
1 small onion, chopped
8 oz can (1 cup) tomato sauce
1/2 cup catsup
1 tbsp firmly packed brown sugar
1 tsp dry mustard
1/4 tsp salt
1/8 tsp pepper
1 tbsp Worcestershire sauce
1 tbsp vinegar
In large skillet, brown ground beef, green pepper and onion; drain fat. Stir in
remaining ingredients. Simmer, covered, 15-20 minutes, stirring occasionally.
Serve over toasted buns.
I usually add more Worcestershire or vinegar to this, depending on taste when I
make it.
Thanks to Phyllis for sending in a similar recipe for
Sloppy Joes.
This is for Mary Jean. I use a
griddle on the smooth top that fits over the 2 burners. It works
perfectly. I still think the smooth top ranges are the best invention. They are
easy to keep clean which is the best part.
Maggie
Nancy, This is a few of my favorite recipes. Thank
you for taking the time to send us this wonderful newsletter every day. I love
it .I hope everyone will try and enjoy these recipes. Helen In Mississippi
Peaches And Cream Cake
3/4 cup self-rising flour
1 pk cheese cake instant pudding mix
3 tbsp. margarine soften
1 egg
1/2 cup milk
1 large can sliced peaches drained (save juice)
8 oz. cream cheese
1/2 cup sugar
1/4 tsp. cinnamon
1-1/2 tsp. sugar
Mix together first 5 ingredients, Spreading in lightly greased pie plate or
casserole dish. Arrange peaches over batter. Beat cream cheese, sugar and 3
tbsp. peach juice for about 2 minutes. Spread over peaches. Mix cinnamon, sugar
in small bowl and sprinkle over cream cheese mixture. Bake for 35 -45 minutes in
a 350 degree oven. Enjoy!
Chicken Pasta Salad
1 lb. chicken breast ,boiled and chopped into bite size pieces
1 purple onion, finally chopped
1 bell pepper, hopped
1 cucumber, chopped
2 stalks celery ,chopped
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.
Corn Bread Crock Pot Dressing
1 hen or chicken boiled and deboned
1 cup chopped celery
1 cup chopped onions
Boil celery and onions in broth until tender. Bake corn bread (I make 2 pones)
crumble bread up in broth, add 8 eggs. Mix well, add water if not soupy enough
salt and pepper to taste. Put in crock pot on high for 6 -8 hours. Stir from
sides 2 or 3 times .
Enjoy! Helen In Mississippi
Sweet Potato Pound Cake
Cake:
1 cup butter
2 cups sugar
1-1/2 cups mashed cooked sweet potatoes
4 eggs
3 cups flour
1/4 teaspoon soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup flaked coconut
Icing:
One 1-pound box confectioner's sugar
Grated rind of one orange
Grated rind of one lemon
Juice of one lemon
Juice of one orange
Cake: Cream butter and sugar; add sweet potatoes and beat until light and
fluffy. Add eggs one at a time beating well after each. Combine dry ingredients
and stir into creamed mixture; add vanilla, nuts and coconut. Pour mixture into
greased 10-inch tube pan and bake at 350 degrees for 1 hour 15 minutes or until
cake tests done. Spread with icing while warm.
Icing: Combine all ingredients, slowly adding enough orange juice to make
spreading consistency.
Dear Nancy,
I have been looking for a recipe for cashew Brittle
since a good friend of mine gave me a sample of some that she ordered from the
Amish. Could you please help me out.
Thank You, LuAnn. Gerold
I am looking for a recipe called
Turkey Tetrazzini that has half and half in it to
make a great white sauce!
Thanks, Stacy R
Louisiana chicken
2 tablespoons butter
broiler-fryer chicken, about 3 to 3 1/2 pounds, cut in serving pieces
1 medium onion, sliced
2 cloves garlic, smashed and minced
2 tablespoons all-purpose flour
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon leaf thyme, crumbled
2 teaspoons dried parsley leaves
1 bay leaf
1 teaspoon salt
1/4 teaspoon Tabasco sauce
2 cups chopped green bell pepper
1 cup chopped red bell pepper
hot cooked rice
In a large skillet, melt butter. Saut?chicken until nicely browned on all
sides. Remove chicken as it browns. Add onion and garlic to chicken drippings
and saut?until onion is tender, or about 5 minutes. Blend in flour, stirring
until smooth. Remove skillet from heat. Stir in tomatoes, thyme, parsley, bay
leaf, salt, and Tabasco. Add chicken pieces. Return to heat and cook over low
heat, stirring occasionally, for 15 minutes. Add green and red bell pepper.
Cover and continue to cook over low heat for about 25 minutes longer, or until
chicken is tender and done. Serve Louisiana chicken with hot cooked rice.
Chicken recipe serves 4.
P
Dear Nancy, Billye now living in Nebraska is looking
for Salt Rising Bread. I don't know where she can
buy it but I have two recipes for it. Both however are very lengthy. Is it
possible that you can post my email address so Billye can write to me? I will
send her the recipes. These are not TNT. I have tried them but can't get the
starter to ferment. Any clues from anyone will be appreciated. Thanks for the
great newsletter and the many hours you put into it. Regards, Sue aka saw64
Comment
I don't post email addresses because when an address is posted the member gets
sooooo much spam email that their email box can't even hold it. (Because
mine is posted on this newsletter I am getting over 1700 spam emails daily from
this address posted in this newsletter. This address is not listed
anywhere but on this newsletter.)
I'm a fairly new subscriber and I may be asking for a
recipe that has been published in the recent past, if so, I apologize and will
go to the archives to find it, but I recently heard someone mention an apple
dumpling recipe where you wrap peeled apple slices with biscuit dough, place
them in a baking dish and then pour Mountain Dew soda over them and then bake.
Has any of you Nancy subscribers ever heard of this?
Gail, Winnfield, LA
CHEF RAYMO CHILI SAUCE
25 large ripe tomatoes, peel, core, quarter
3 sweet red pepper, seeded, chopped
1 small bunch celery, chopped
6 large onions, chopped
3 cloves garlic, minced
2 tablespoons whole all-spice, tied bag
2 cup cider vinegar
1-1/2 cup light brown sugar
2 tablespoon pickling salt
1 teaspoon pepper
1 teaspoon dry mustard
Squeeze out the seeds and excess juice and finely chop the pulp. Put the pulp in
a large kettle, bring to a boil rapidly until the tomatoes are soft. Ladle off
the clear liquid that comes to the top of the tomatoes while they are cooking.
Add the remaining ingredients and cook for 30 minutes. Discard the spice bag and
continue to cook for about 1 hour longer, or until thick. stirring occasionally.
Seal in sterilized jars or freeze in freeze bags Make 4-6 pints.
Enjoy Chef Raymo
Nancy--I love my counter tops of corian! I do know
one draw back, though. Don't let anything like an electric skillet, griddle,
even crockpot sit on them for very long periods of time!! I heard a terrible
loud popping sound in my kitchen one afternoon and couldn't figure out what it
was until later,. I noticed my countertop had cracked completely thru the whole
thing in exactly the spot where I always set my electric skillet and crockpot
.It had to be replaced. Thank heavens for the guarantee that went with it as it
is not cheap!!!
Phyllis
I can't find Goone's World online for the recipe
holder, is that the correct spelling? Where can i find it?
Thanks,Lynette
Fig Pound Cake
Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
3 tablespoons fresh lemon juice
2 tablespoons butter
Grated lemon rind
Salt
Combine sugar, cornstarch and lemon juice in a small pan. Cook, stirring
constantly, until thick and clear. Remove from heat. Stir in butter, rind and
salt to taste. Set aside.
Cake
2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 2/3 cups granulated sugar
5 eggs
2 teaspoons vanilla extract
1/2 cup milk
1 cup dried Calimyrna figs, chopped
1/2 cup pine nuts
Preheat oven to 350 degrees F. Butter and flour an 8 x 4 x 2-inch loaf pan.
Combine flour, cornmeal and salt in a bowl; stir with a fork to mix well. Put
butter in a bowl and beat. Slowly add the sugar; blend well. Add eggs to butter
mixture, two at a time, and beat until light. Add flour mixture alternately with
vanilla extract and milk. Beat until smooth. Stir in figs and nuts. Spoon into
greased loaf pan. Bake about 45 minutes, or until a wooden pick comes out clean
when inserted in the center. Cool on a rack. Slice thin to serve, with warm
Sauce atop slices.
For BisbeeA I hope this is what you were looking for,
they are very delicious.
Mary in TX
Pasties: Pastry-Enclosed Meat Pies
From next door with Katie Brown (an old Lifetime show)
Ingredients for 6-8 pasties:
? c. ground beef (1. lb)
1 onion, finely chopped
1 russet potato, finely chopped
Salt and pepper to taste (approximately 1/2- 1 tsp.)
2 boxes ready made pie crust dough
1 egg, beaten
How to prepare:
1. Preheat oven to 425?. In medium sized bowl, use clean hands to mix ground
beef, onion, potato, salt and pepper.
2. Wash hands thoroughly.
3. Cut pie crust rounds in half. ON each of the halves of dough, center a small
handful of meat mixture on one side of dough over the meat, crating a triangle
shape. Gently press along the edges to seal the pastie, trim the outside edges
with a pastry cutter and place on a cookie sheet.
4. Roll out leftover dough or extra pie crust round and cut out fun shapes using
a cookie cutter. Arrange dough cut-outs on tops of pasties and use a pastry
brush to lightly coat tops of pasties with beaten egg.
5. Place pasties in the oven at 425? for 15 minutes, then lower to 325? and bake
for an additional 45 minutes, or until crust is golden brown and filling is
completely cooked.
Tips:
The meat will shrink in the dough while baking.
Feel free to add carrots, celery or green pepper to the pasties. Or substitute
turkey or lamb for the ground beef.
Ketchup is a delicious dipping sauce for pasties.
Pasties can be pre-made. They are great for parties, road trips, picnics and
kids? lunches.
?Joy of Cooking? referenced pasties as a pastry-enclosed meat pie brought to
Michigan in the 19th century by immigrants from Finland and Cornwall who flooded
the area to work in the mines. These beef stew pies could be baked fresh in the
morning and carried down to the mines for lunch.
To Barb in MI
Thank you so much. That is the exact recipe I was hoping to find again! I will
make it as soon as I get to the store to get the ingredients!
Carin
Hi Nancy!
l just want to say what a great job you do! I enjoy your site so much and your
newsletters. I have found some great recipes and am hoping some of your readers
can help me out. I grew up in Chicago and my mom and I are looking for a recipe
for a coffee cake we used to buy at the local bakery. It was a Bavarian Cream
Filled Coffee Cake and it was absolutely wonderful. Can not find in any bakeries
here in North Carolina and wondered if anyone out there might have a recipe they
could share. Thanks again for all that you do!
BW
Hi Nancy
This is the first time I've responded, although I've been enjoying your
newsletters for several years. I want you to know how much I enjoy your
newsletter and all the wonderful people who post recipes and hints. I'm usually
a bit behind in reading the newsletters, so questions are usually answered by
the time I might get around to it.
Jane
This recipe is for Shirley from Burnaby, BC, Canada, who is looking for a recipe
for broccoli and prawns in a coconut milk sauce. I have a recipe that doesn't
include broccoli, but I think that is something you can maybe add or serve on
the side. I've not tried this recipe yet, myself, although I've been planning
to, but it is definitely TNT by my cousin who says this is one of his favorites.
The recipe originally came from the Fetzer Vineyard. If you don't have that
particular brand of cream of coconut, I would probably
try another brand. Enjoy!
West Indian Curry Prawns
1-1/2 lb. large raw prawns
1 Tbsp. oil
2 medium onions, thinly sliced
2 cloves garlic, crushed
1 tsp. fresh ginger, finely grated
2 to 3 jalapeno peppers, seeded and diced
1 tsp. ground turmeric
1 tsp. curry powder
1/2 c. Coco Lopez Brand Cream of Coconut
1-2/3 c. water
Salt and fresh lemon juice to taste
Wash, shell, and devein prawns. Heat oil and saut?onions, garlic, and ginger
until onions are soft. Do not let them brown. Add peppers, turmeric, and curry
and saut?one minute longer. Add coconut cream and water. Stir while bringing to
a simmer. Simmer, uncovered, for 10 minutes. Add prawns and cook for 4 to 6
minutes, or until done. Remove from heat. Add lemon juice and salt to taste.
Serve with toothpics on skewers as an appetizer or over pasta as an entre.
In the Sept. 11 newsletter the recipe for SOUR CREAM
BANANA BARS says to add 12cup of nuts does she mean 1/2 cup. Thank you. I still
enjoy the recipe letter, hope your cat is doing fine too. Rosie in Pa
Yes it should be 1/2 cup rather than 12 cups.
When I lived in Wisconsin, a butcher there used to
make "mock chicken legs" I knew that they were ground chicken on skewers, but
how do I get the chicken mixture to stay on the skewer without falling apart?
Have you ever seen "mock chicken legs" and can you help me with a suggestion.
thanks Maxine
Have a nice day
Nancy Rogers
http://www.nancyskitchen.com
