Nancy, this is for Glen who is asking what to do with
his Jalape? chilies
Pickled Jalape? Chilies
Using fresh Jalapeno peppers, blanch peppers for 3
minutes in boiling water. To prevent
collapsing, puncture each pepper. Add the following
ingredients to a pint jar packed with
the blanched peppers before cooling occurs.
1/4 medium-sized garlic clove
1/4 teaspoon of onion flakes
1 small or medium bay leaf
1/8 teaspoon of ground oregano
1/8 teaspoon of thyme leaf (not seed)
1/8 teaspoon of marjoram
1 tablespoon of vegetable oil (olive, refined
sesame, corn)
Cover with boiling brine solution prepared as follows:
Mix together:
3 tablespoons sugar
9 tablespoons salt
2 pints water
2 pints vinegar (5 percent)
Close the containers and process 10 minutes in boiling water, then cool.
Note: Jalapenos must be hot when brine solution is added. The addition of carrot
slices
adds color to the product.
I found this recipe and a lot more Mexican recipes in the following page
Chiliemasters
Hope this helps Glen to prepare the Jalape?s.
This is probably a silly question, but where do I find the Spam folder? I really enjoy all
the recipes & info. here. You do a wonderful job, Nancy.
Thanks,
Joyce, in TX
It is not a silly question. The answer depend
on how you retrieve you email. (Web browser, Outlook, Outlook Express, AOL,
WebTV or other email programs.)
Just sort of an explanation. I have Earthlink, and
they filter spam based on two criteria. One, if the sender is in their database
of 'known' spammers; and second if the e-mail is from someone who is not in my
address book. I check the second one every time I am on my e-mail program
because often it has e-mail from people in various groups I belong to who aren't
already in my address book. When I open their messages, I can specify that the
message be sent to my e-mail, and the sender added to my address book.
It is an easy way to keep the clutter out of my e-mail but ensures that I don't
miss messages I really want to receive.
Some filters are based on words in either the message or the subject line. Those
are much harder to deal with because spammers are very clever at inventing other
forms of banned words. The Earthlink system has been much better than what was
available with Outlook Express..
Saw the recipe for the simple Sloppy Joes with
vegetable soup and thought I'd send mine in for everyone to enjoy.
My husbands Mom used to make these while he was growing up and got me making
them after we married. He likes Sloppy Joes made this way better then any other
kind.
Sloppy Joes
1 Lb. ground hamburger (fried till browned) drain fat off
1 can of cream of Mushroom soup-if to thick for you just add a little water
salt and pepper to taste
hamburger buns
Paula from Michigan
Hi:
I've been looking for a recipe for years for the Garlic
Crabs served at the Rustic Inn in Ft. Lauderdale, FL. and haven't found
exactly what I'm looking for. I've even called and ordered them but they are so
very expensive. I'm hoping that a reader of your newsletter can help me. I love
your newsletter. It's the first mail I read each day. Thanks in advance. Laurie
(Brooklyn, NY)
Thanks to Laura L.
Don't remember if I thanked her for passing on the recipe for "Mock Chicken
Legs". Thanks Laura.
Maxine from Kansas
I wanted to make the Fresh
Apple Cake that the person from Texas sent in, but I noticed when reading
over it that the baking temperature and time were left out. Could that person
please let me know what temperature to use and how long to back it. Thanks Betty
I want to wish you a wonderful, blessed September
19th Happy Birthday! Your newsletter has been such a pleasure for all of us, and
the tremendous work you have put into it has been greatly appreciated. Your
tasty and informative correspondence has brightened many days, introduced many
recipe friends, and filled many tummies! May
your birthday abound with sweet surprises and warm hugs!
Silent Reader from Louisiana
Nancy, several years I wrote down on my computer
calendar that your birthday was today. Hope you have a very happy birthday.
Lisa
The newsletter is late today because a friend drove down from Amarillo to take
me out to eat. After we ate we went shopping.
Nancy
For Suzy-Q regarding Sugar Pie, My husband's
grandmother from Ohio also made this pie, although she called it Rub Cake and
when my Father in law comes for a visit, I always make this for him. It's like
picking up a piece of brown sugar candy with a crust and eating it. It's
delicious and very rich.
Rub Cake
9 inch unbaked pie shell
1 cup flour
2 cups light brown sugar
1 cube butter or oleo
Mix all together then put into unbaked pie crust.
Bake at 350 degrees until pie crust is done and top of sugar is golden brown. I
usually set the timer for 30 minutes then watch carefully after that. Take out
of oven and wait five minutes, then cut into small wedges while hot, if you
don't cut it while it is hot, you might not be able to cut into small wedges. I
usually then put this pie into a round cookie tin and it keeps for a week.
Hubba in Nebraska
Thank you Nancy for such a wonderful job you are
doing. Does any of your readers have a recipe for Cream
Turkey that can be used from leftover turkey.
Thanks Liz
Comment
There is a cream turkey recipe on
Abby's Easy Recipes
Meatballs and Gravy
2 lbs. ground beef
1 1/2 C. grated onion
2 minced garlic cloves
2 eggs beaten
1 T. thyme fresh or 1 t. dry
1 t. pepper
1 t. salt
Mix ingredients together until it comes together and holds together well. fry in
small amount of grease. make gravy and add the meatballs. Bake in oven until
bubbly and hot. Serve over mashed potatoes, rice or noodles.
P
Crescent Rolls
Recipes as requested from Vida from Ohio
Sonda
Crescent Rolls
2 tbsp. honey
6 tbsp. butter
1 tsp. salt
1 1/2 c. lukewarm milk
2 pkg. dry yeast
4 c. unbleached flour
Dissolve yeast in a little lukewarm water. Add remaining water, honey, butter,
and milk, and then mix in flour. Let rise until double in size. Roll out, shape
into crescents. Let rise and bake at 425 degrees for 12 to 15 minutes. Makes 2
dozen.
Butterhorn Crescent Rolls
1/2 c. butter/butter
1 c. warm water
1-1/2 c. scalded milk
2 tsp. salt
1 c. sugar
6 beaten eggs
9 c. flour
Soften yeast in water. Dissolve salt, sugar and butter in scalded milk and cool
to lukewarm. Add to yeast mixture. Add eggs, flour and knead until smooth. Raise
until double. Roll 1/2 to 3/4 inch thick and spread with melted butter. Divide
dough into 4 equal parts. Roll each part into pie shapes. Roll up from wide end
to point. Place on greased cookie sheet (or freeze at this point). Let raise
until double in size. Defrost approximately 3 hours if frozen. Bake at 400
degrees 10-15 minutes.
Dear Nancy:
Emma gave a delicious looking recipe for Almond Joy Cups in the 9/17 newsletter.
These look wonderful. What would be the baking time for these? Thank you for all
of the good tasting recipes and the long hours I know you put in to allow us to
enjoy these.
Sylvia in FL
Easy Sweet and Sour Sauce
Apricot preserves
Pace Picante sauce
Mix equal amounts of each. Sounds terrible, but tastes great. For Diabetics use
sugar free preserves. You can use any flavor of preserves that you wish.
Thanks for the vinegar pie
recipes. I will give them a try.
Lynette- MI
Hi Nancy,
A recipe for Halloween for kids that I wanted to pass along upon request. They
aren't TNT but will be soon.
Love your newsletter & all you do!
Hugs, Rosie in Pa
Candy Corn Rice Crispy Treats
1/2 c Butter
10 c Crispy rice cereal
9 c Miniature marshmallows
2 c Mixture of candy corn and Indian candy corn
3/4 c Miniature chocolate chips
Candy pumpkins
Yellow and red food coloring
Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice
cereal, candy corn and miniature chips together. To marshmallow mixture, blend
in 2 drops yellow food coloring and 1 drop red food coloring, adding more
coloring if necessary to reach desired shade. Add marshmallow mixture to cereal
mixture; stir quickly to combine. Spread on a large buttered pan; press with
buttered hands. While warm, press on candy pumpkins spaced 1 -1/2 to 2 inches
apart. Refrigerate and cut into squares.
Hi Nancy,
I came across a wonderful Shrimp Salad recipe that
my family used to make every holiday. It is wonderful and I loved it, except now
I have developed a really bad life-threatening allergy to shrimp! Boo Hoo!!
Anyway, for those of you who can eat shrimp and keep breathing here is a great
recipe. My mom was given the recipe so I have no idea where it came from. Hope
you enjoy it!
Sandi Hutson from Jasper, Texas
Shrimp Salad
Clean, shell and boil 2 pounds of shrimp. (I always used the medium size.) Then
refrigerate until cool.
8 boiled eggs, refrigerate and chop
1 box vermicelli spaghetti (I used the 5 oz. box) Cook until done.
1 cup chopped onion
1 can English (Sweet) peas
1/2 cup celery (optional)
Mix all the chopped veggies with the cold boiled shrimp. Add enough Miracle Whip
to coat everything. Salt and pepper to taste.
Enjoy and think of me! HA!
Nancy,
Here's a tip for your readers on searching past newsletters for information. If
you press
CTRL-F, a box will pop up on your screen. What ever text you type in, windows
will look for it on the current screen. It will then highlight the first place
it finds the text and you have the option of finding the next place, or it will
tell you if it cannot find any more. I use this feature often when surfing the
web as it saves a lot of eye-strain.
I hope some of your readers find this useful.
Fran
It even works with AOL but you first have to click on
the newsletter page first.)
Nancy
Salmon Cakes
16 ounce can salmon, drained and flaked reserving 1/4 cup liquid
1 cup Mashed Potato Flakes
1/4 cup onion, finely chopped
2 tablespoons lemon juice
2 eggs, slightly beaten
Creamed Peas
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
Dash pepper
3/4 cup milk
17 ounce can Sweet Peas, drained
Heat oven to 350. Grease 8 muffin cups. Combine all salmon cake ingredients; mix
well. Press firmly into muffin cups. Bake at 350 for 30 minutes. In medium
saucepan, melt butter. Stir in flour, dill weed, salt, and pepper; cook until
smooth and bubbly. Gradually add milk and reserved salmon liquid. Cook until
mixture boils and thickens, stirring constantly. Stir in peas and heat until
hot. Serve over salmon cakes. Serving 4.
Chef Raymo -- Enjoy
Just found the site and its great. Does anyone have a
recipe for the shrimp sauce that Japanese restaurants serve? I think it has mayo
and catsup in it but not sure what else. Thanks much, Sharon
I have recently moved to South Carolina from Ohio and
am looking for a recipe for sugar pecans. I really don't know what they are
called, but they sell them in kiosks in the mall,
but quite expensive. I am hoping someone who lives in the south and has the
recipe will post it.
Thanks again, Gloria
Hi Nancy, Love your site and all the wonderful
recipes you have for us from people. I have a recipe for everyone who wants
sugar free and easy. These are to die for, as my family says lol. Thanks for
allowing us to use this site free.
Pumpkin Mousse
1 (15 oz) can pumpkin
1 (8 oz) thawed cool whip lite
1 teaspoon pumpkin pie spice
1 large instant sugar free vanilla pudding
Mix pudding according to directions with whisk. When starts to set up add
remaining ingredients and whisk gently till combined. Chill till set.
Karen
In response about a recipe for chicken noodle soup
served at Denny's. I called a friend who just quit working for them and going
onto bigger things. I asked him; he said it is a concentrate they add the water
to it and if they want creamy soup they just add half and half to the mixture.
sorry no recipe.
Judy
My husband and I love jalapenos,
and we learned this trick from my Spanish brother-in law. These keep forever, in
a Tupperware container, year round. Just keep adding the 2 ingredients, as you
eat them.
I 26 oz, can of Los Cotena Jalapeno's, with juice
1 large jar of Gardinerra Pickles, with juice
You can also add cauliflower, your own fresh carrots, or baby onions, to fill
the container. I've had mine in my fridge for 2 years now, adding the veggies as
I need too-even Fresh jalapenos! Delicious!
Victoria, NC
My grandmother made an old fashioned tomato catsup
which, when it was finished, came out very dark brown. I know it contained lots
of spices. I had her recipe
at one time but am unable to locate it now. If anyone has any idea about how to
make this, I would greatly appreciate getting the information. I have not
written before now and am fairly new to receiving the letters. I really like
them. Very helpful and
interesting.
Thanks so much
Nancy in North Carolina
Love your site!!! I am looking for a recipe for Pear Relish. Any help would be appreciated. Thanks.
Norma in Texas
In the post of Saturday, September 18, KG wrote that
she saw a difference in the finished product when she used a premium brand of
sugar.
This is true. "Cheap" sugar, as she calls it, is beet sugar. The premium stuff
is cane sugar. There truly is a difference in taste, performance, and even in
color.
I enjoy the site very much. Thanks.
FSC
Have a nice day
Nancy Rogers
http://www.nancyskitchen.com
