Hi Nancy I love your site. I am in need of some easy
turnip recipes that could be used to feed a crowd. I cook for 60 people every
day. Thank you so much.
Sharon in Illinois
Someone posted a recipe for Smothered Chicken
recently, Well i copied it and made it today!! It has been what I've been
looking for for years! It was delicious and brought back great childhood
memories...Lynette in Orange County NY
re: Martha Washington candy. Is it really 2 quarts of
pecans?
Sharon
I make the Martha Washington Candy but I make it
several ways. I do make it the traditional way and then I make it with and
without the coconut and separate the fillings into several batches and add lemon
flavoring to some and yellow paste coloring, strawberry flavoring to some with
red paste coloring, and orange to the other with the orange color. Suit yourself
to the flavorings as any flavor is good coated in chocolate. I "have" used
liquid colorings but they make the mixture too wet and you sacrifice either
color or flavor when you have to mix more powdered sugar to compensate for the
lack of good molding consistency.
Betty Ann
Ultimate Venison Roast
Any size/type roast.
Score membrane around roast.
Smear with regular yellow mustard.
Roll in brown sugar.
Top with slices of good country bacon.
Wrap roast tightly in aluminum foil and place in pan large enough to catch
juices.
Bake in 250 degree oven about 1 to 1 1/2 hrs. per pound. Meat is tender with no
gamey taste & will fall off the bone.
Leftovers (if you should be so lucky)
"Pull" apart leftovers, add BBQ sauce, mix well, warm and serve as sandwiches.
Campers Supper
2 lb. ground venison
salt sprinkle
pepper sprinkle
1 tsp. garlic powder
1 head cabbage
3 cups carrots, peeled and shredded
4 cups potatoes, shredded
1 large onion, sliced
6 slices Velveeta cheese
Pre heat oven to 350?
Season ground venison with salt, pepper and garlic power. Mix well. form 6
patties. Place each patty on one cabbage leaf on a double sheet of foil. Divide
carrots, potatoes, onion and cheese slices evenly over patties and top each with
another cabbage leaf.
Seal foil around each patty and bake 30-40 minutes Serving: 6
alternate meats: antelope, elk, caribou, moose.
Victoria, NC
Someone requested recipes for impossible pies several
weeks ago. Found a site that has lots of them as well as many recipes
using Bisquick.
Bisquick and Impossible Pie Recipes **
Donna
Venison Dish
2 pounds venison, cut into bite-size pieces
2 medium onions, thinly sliced
2 green peppers, sliced
1 can celery soup
1 can sliced mushrooms
1/2 cup Miracle Whip
1 box Minute rice
Brown venison. Add sliced onions and peppers. Simmer 30 minutes. Mix soup,
mushrooms, and Miracle Whip. Pour over venison mixture. Simmer until meat is
tender.
Season to taste. Serve over rice.
Chef Raymo
Hi! I once had a FABULOUS recipe of venison, go to
Kroger's and get a bottle of "Dale's" seasoning...its near the ketchup and
dressing's, it looks like soy sauce in a larger bottle. Marinate your deer
tenderloin in this, overnight, and grill accordingly, we liked ours less
done...and it is WONDERFUL! You can also marinate the deer burger in this as
well, makes a very juicy burger,
Enjoy, Dee in Tx
For Corinne in Pittsburgh
I have been cooking venison for over 60 years, and the best rule of thumb is to
cook it as you would beef. It is especially good roasted with some dry onion
soup mix sprinkled on it. Also very good using the Cola Cola recipe and fixed in
the slow cooker.
Rose in Wi
I thought you might be interested in
more pork recipes. Pork can tend to by dry if
cooked in the old fashioned broiled or baked way. I take either boneless pork
chops or leave the bone in, center cut pork chops and braise them in an electric
skillet. I slice an onion thinly and saut?it in olive oil until it is
translucent. Then brown the pork chops on both sides. Add water to cover and and
either use a teaspoon of beef base, or bouillon cubes or granules. Turn the heat
down to simmer and cook for approximately 1/2 hour or until the meat is very
tender. It depends on the thickness of the chop. I then add baby red skinned
potatoes and chunks of carrots. Continue to cook until potatoes and carrots and
i suppose whatever other vegetables you like are tender. Add flour to thicken if
you like more of a gravy; or leave it the way it is if you prefer a thinner
juice. Believe me, you have a whole dinner in a short time; with no cleanup. One
pan, for the whole meal. Enjoy!!
Sharon in Massachusetts
Hi Nancy,
I'm looking for a recipe for French Silk Pie, like what you can buy at
Baker's Square.
Hope somebody has a copycat recipe!
Thanks,
Tammy Cook **
Chicagoland
TNT Recipe
Cauliflower Casserole **
4 c. cooked cauliflower or 2 (10 oz.) pkg. frozen and cooked
1 1/4 c. chopped ham; optional
1 can Cheddar cheese soup
1/4 c. milk
2 tbsp. margarine
2/3 c. Bisquick
1 c. Cheddar cheese, shredded
1/2 tsp. nutmeg
Put cauliflower in an ungreased baking dish. Beat soup and milk. pour over
cauliflower. Mix remaining ingredients until crumbly. Sprinkle over top. Bake at
400 degrees for 20-25 minutes.
Nancy
Just thought I would put in my two cents, on
disinfecting with vinegar and peroxide. I have
sleep apnea and have to wear a mask to bed each night. I was told to soak my
mask in equal parts of vinegar and water. I then rinse it in soapy water and
rinse with clear water. That is supposed to kill any germs and is safe to breath
in, anyway. So, the vinegar alone must have some properties for disinfecting.
Sandy
I keep my cooking stone in my
oven even when not using it. Have had it for as long as Pampered Chef has
had them. I was told that doing this would help things bake more evenly. I bake
a lot of cakes and it seems to work. I love it when baking cookies. They too
cook more evenly, but I have never had a problem using it cold when baking
cookies. I have never preheated to cook something on and it works beautifully.
Zelda from TX
I am looking for a cheesecake
recipe that is made in a muffin pan (individual size) and makes it's own
crust.
Tom Doughty
Scallop Recipe
The easiest and most delicious way to make scallops (which I am allergic to) but
make for my family; is to drain and put them in a casserole dish, top with
crushed Ritz crackers and drizzle melted butter over them. Bake in a 400 degree
oven for about 15-20 minutes. Easy, Fast and Delicious. I do the same with any
white fish especially haddock or scrod.
Sharon in Massachusetts
Could you tell me how many cups
there is in a box of powdered sugar. (I buy mine in a bag)
Thanking you in advance.
Norma
Southern Peach Yam Bake Recipe
**
1/2 cup packed brown sugar
3 Tbsp flour
1/2 tsp nutmeg
2 Tbsp margarine
1/2 cup chopped pecans
2 cans (17 ounces each) yams, drained
1 can (16 ounces) peach slices, drained
1-1/2 cup miniature marshmallows
Combine sugar, flour and nutmeg. Cut in margarine until mixture
resembles coarse crumbs. Add nuts. Arrange yams and peaches in 1-1/2
quart casserole; sprinkle with sugar mixture. Bake at 350 degrees F
for 35 minutes. Sprinkle with marshmallows. Broil until lightly
browned.
Yield: 8 servings
Barbara Brown
A long time ago in the early 1980s was fortunate to
visit the UK. I had up in the Stockport area, an interesting item that have
always thought about for a Sunday Brunch. I know we have several readers here
from UK maybe you could enlighten me as to what it was called. It was served
warm or hot with eggs & like small link size sausage, in a
casserole dish approximately 9x13 some looked as if a whole egg was in rows.
Thanks. Linda in Patterson, NY.
I am looking for a TNT recipe for
Hot Red Pepper Jelly or Jam? I know it is late in
the season but have a quantify of those little half pint jars. It would make
good gifts this coming holiday season and then some to last until next summer.
Any ideas would be greatly appreciated. I enjoy it straight on a cracker without
the cream cheese.
Linda in Patterson, NY
Dorry:
I forgot in my previous posting to mention that if I were going to do this
chili recipe in a crock pot, I'd first brown off
the ground beef and onions and drain off any excess liquid, THEN place in the
bottom of the crock pot - followed by the brick or stick of chili (so
it will be above the warm meat and more easily melt down) to form the basis
(secret in this recipe) for this wonderful chili. I'd add the beans, tomatoes
and seasonings last and give it a quick stir before setting the crock pot on LOW
HEAT setting - to cook for
6 to 8 hours.
This chili is REALLY good for a cool Fall or cold Winter chill buster - as a
bowl of soup or even as an entree when served over cooked rice or spaghetti!!
Myron Drinkwater - Lake Forest, CA
My cook book
Deer Jerky.
1 lb. deer meet [steak or roast]
4 Tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1 teaspoon hickory smoke salt
2 oz. hot or picante sauce
1 cup soy sauce
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
2 oz. liquid smoke
Cut meat into 1 inch strips. Soak the deer meat in
salt water.
Remove from salt water and place in pan with sauce made with the above
ingredients. Marinate in the sauce 8 hours or longer. [The longer soaked, the
better flavor.] Set the oven temperature at the lowest setting. [140-150
degrees. Place the strips on the oven rack and dry for 6-8 hours. Thicker pieces
may take 10 hours. Beef may be used instead of deer.
Entered by my brother Rufus
Emma
I like to bake a rump roast of venison in a browning
bag. Clean the meat very well, soak in salt water over night, drain and rinse
well. Take a sharp knife and punch holes down 1-2 inches, push in whole cloves
of garlic peeled. Use an infusion needle to put in pineapple juice, season with
salt and pepper, I also use onion powder. Place in bag with a little more juice,
close bag and bake at 350 degrees until done, time depends on size of roast, but
is very good and tender.
Gay **
The only rule I've ever found is to
lower the oven temperature by 25 degrees when using
glass bakeware. Bake the length of time called for
in your recipe. If the top is browning too much cover with a piece of foil. Use
a toothpick to check for doneness.
Mary Jean
About baking in Glass, seems I remember you are to
bake at 25 degrees less than recipe says. This may not be what you need but it
is a suggestion.
Allie in Iowa
This message was sent in by JoAnn in PA as well
Nancy,
Love your letter & your new format for comments link. You are truly a messenger
of love & help. I would like to add a comment for all of your readers. As you
have read time after time from readers asking for recipes for a loved recipe
that their Mother or Grandmother used to make. Please, if your Mother & or
Grandmother, Aunt or whom ever is still alive ask them for their recipes now
before you lose them. Not only will you make them feel loved & appreciated but
you will have a part of them forever & no regrets for years afterward.
Sue Wilcox
Truly delicious!!!
Watermelon Syrup Buns
Heat 1 cup milk Add 4 tbsp, butter (cool to luke warm) then add l cake yeast,
1/2 cup watermelon syrup 1/3 cup sugar, 1 beaten egg, 1/4 tsp anise seed.
Mix all of above then add: 4 cups flour, mix well and
turn on floured board. Knead.
Place in greased bowl. Let rise 1/2 to 1 hour. Knead
of floured board several minutes.
shape into buns and place in greased flat bread pan.
Bake 325degrees about 20 min. or until done Before baking, , dips the tops of
these buns in melted butter then into an equal mixture of flour and sugar mixed
together then put into pan and bakes.
Watermelon syrup:
Remove red part of watermelons. Separate seeds and press pulp in press squeezing
out all possible juice. Strain. Cook thin juice down for several hours reducing
to dark concentrated juice. Seal in hot sterilized jars. Keeps for quite a few
years.
Phyllis Knipp
Watermelon syrup: Remove red part of watermelons.
Separate seeds and press pulp in press squeezing out all possible juice. Strain.
Cook thin juice down for several hours reducing to dark concentrated juice. Seal
in hot sterilized jars. Keeps for quite a few years.
Watermelon syrup Coffee Cake (Ribel Kuchen)
1-1/2 cups milk, scalded and cooled
1/2 cup butter or oleo
2 envelopes dry yeast
1/2 warm water
1/2 Cup Sugar
6-1/2 cups sifted flour
2 teas salt
Combine scalded milk, sugar, salt and butter. Let stand while yeast softens in
warm water. Add about 3 cups flour and beat, add 2 eggs, unbeaten, add softened
yeast.
Then add rest of flour until easy to handle. Knead gently until smooth. Place in
greased bowl. Cover and let rise until double in bulk about 1-1/2 hours.
Meanwhile prepare butter topping:
1 cup butter, melted
3 cups flour
2 cups sugar
Mix flour and sugar, pour butter over and mix thoroughly until quite crumbly.
Shake pan taking off butter balls as they form on topand reserve for topping.
If watermelon syrup in really thick add some water, about 1 cup and 3 tbls flour
mixed with three or four tbls sugar and add this mixture to syrup and water and
cook , stirring constantly until it thickens to gravy thickness. Cool Roll dough
very thin. Line bottom large greased shallow pans or cookie sheets, pressing
tight to edges. Place layer of watermelon syrup evenly on dough, covering clear
to the edges. Sprinkle butter ball topping and shake to make them distributed
evenly. Bake at 350 degrees 18 to 20 minutes or until lightly brown on bottom.
Makes 3 or 4 large pans of bread.
I received this recipe from a friend in Kansas who's mother made it all of the
time. They are of German heritage. It is truly delicious!!
Phyllis Knipp
Hi Nancy,
Where I live the trees are changing color, leaves are falling and there is a
bite in the air. I have never been very good at making soup, but I love to eat
it for a light supper. I am looking for recopies for Chicken Noodle, Italian
Wedding and Anything else the ladies might care to share.
Carole with an "E" **
Nancy there are a large family of us. We have a
family reunion every year In 1991 we decided to
make a cookbook. Every member even the very young
has a recipe in this book. I have kept it near my computer and when some one
needs a recipe I just look in Hi Nancy,
Just a word of caution about the vinegar/peroxide
treatment. Vinegar will harm a granite countertop. It's the acid. So will
Windex.
Carole with an "E"
P.S. The Red velvet Cake was a hit at work.
Comment
It was always good when my sister-in-law, Betty, made it when we lived in
Dalhart, Texas.
Nancy
Hi, I make potato stuffing for
my Thanksgiving turkey every year for 48 years. The recipe came from my
Mother-in-law who was French Canadian. The measurements are not exact. Enjoy,
Another Nancy in Mass.
Potato Stuffing
2 lbs. ground chuck
2 1lb. rolls sausage
3 large chopped onions
2 cups chopped celery
2 tbls. Bell's Poultry Seasoning
3 qt pan mashed potatoes
Brown ground chuck in large frying pan. Breaking it up into fine pieces. Remove
to a large bowl. Do the same with the sausage reserving the fat in the pan to
then saut?the onions and celery. When its all in the bowl mix well adding salt
and pepper to taste along with the Poultry Seasoning and the mashed potato. Cool
in the refrigerator until ready to stuff bird or bake in a casserole dish
separately. I always have extra to freeze for later in the winter. This is a
special treat in my family. If you don't like the sausage taste it can be make
with ground pork instead. Warning!! do not put the hot stuffing into a cold bird
or it may sour. Also do not stuff until you are ready to place the turkey in the
oven to roast. The best way is to make the stuffing ahead and let it cool
completely.
For Janet in PA
When you cook with glass baking ware you need to
lower the temp 25 degrees. Bake for the recommended time.
Hope this helps.
Jane
About baking in Glass, seems I remember you are to bake at 25 degrees less than
recipe says. This may not be what you need but it is a suggestion.
Allie in Iowa
Nancy, wondering if anyone has a
good cauliflower soup recipe. I had the soup at the
Dakota Magic casino in S. Dakota. It was creamy with bite size cauliflower &
don't know what else. Would like the recipe. could someone help me? thanks.
Marian W.
Thank you Nancy for such a great site. I look forward
to waking up in the morning and checking my email to see what new recipes I will
find. I want to thank Victoria from North Carolina for the salsa for canning
recipe. I will try it this weekend. I am also still looking for a home canned
enchilada sauce recipe. Does anyone out there have one to share?
Patsy
Hi Nancy
I've been wanting to share this recipe provided by a local nutritionist. We are
having snow so it's timely for our area but perhaps others will want to have the
recipe ready for when they get cooler weather. The list of ingredients might
seem long but it's quick and easy to prepare.
Bean-Me-Up Soup
1 tsp olive oil
1 cup chopped red pepper
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1 garlic clove, minced
3 cups broth
1 cup tomato sauce
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
2 tbsp fresh cilantro, chopped
1 tbsp lemon juice
1 tbsp brown sugar
1 tsp chili powder
1 tsp ground cumin
1 tsp soy sauce
1/2 tsp pepper
sour cream for garnish
Heat oil in large pot; saut?vegetables until softened. Add all other
ingredients except sour cream. Bring to a boil. Then, simmer for 10 minutes.
(You can puree it after it cools, if you wish -- I prefer it "chunky.") Serve
with sour cream garnish.
Judy :)
Hi, I have a new 30" Maytag smooth top range . This
is my second one. I'm very happy with it Someone asked about canning. Well, my
stove has a 12 inch duel burner on the right front especially for large canning
kettles. Also a 9 inch duel burner on the left front and two 6 inch burners on
the back with a warming burner in the middle. The oven is very large with a
split second shelve . You can remove one side of the shelve to accommodate a
large roaster and still have 2 half shelves for other dishes . Great for holiday
cooking. It also has a keep warm setting for the oven. I guess you couldn't ask
for much more in a stove.
Another Nancy
I have been looking for a recipe (queso dip) that
they make at one our Mexican eating places, but have yet to find one that is
like it. I haven't been able to find goat cheese at our Wal-mart here. Love the
news letters
Carolyn from Mo.
Comment
There were two posted in yesterday's newsletter.
You can buy cocoa powder at any grocery store and
even my Walmart. Brand name is Hershey's. I know there are other brand names and
I have used the store brands but go back to Hershey's every time. It's in the
baking aisle.
Sandee
For Spiced Up Rice You can buy Zatarini (sp?) dirty
rice, or their other choices in boxes in the grocery story that are awesome and
have a great "kick" and taste!!! Found in the rice section. And quick and easy
to make.
Joan
Hello,
This is a pretty dense cake. I make this often.
Sour Cream Pound Cake
1 Cup Butter or Margarine
3 Cups Sugar
1 Cup Sour Cream
3 Cups sifted Flour
? Tsp. Baking Soda
? Tsp. Salt
5 Large Eggs
1 Tsp. Vanilla
Cream butter of margarine and sugar until fluffy. Then add the eggs one at a
time beating well after each. After the eggs mix in the dry ingredients
alternating with the sour cream. Lastly add the vanilla. Bake in a greased and
floured tube or bundt pan in a 325 degree oven until tests done. Since ovens
vary this may take as long as 2 hours.
Jessie
Hi Nancy,
This is the first time I have ever written, but I have been reading the
newsletter for several months and it is great. This year we planted
peanuts in our garden for the first time, and it
turns out that we now have an abundance of peanuts. I would like any kind of
recipes using peanuts, or any different ideas on what to do with them. Thanks in
advance.
Brandi in Kentucky
Hi Nancy
I like to know how much water to mix with the beef cube and the size of the
casserole . Thank you, I just love your emails of recipes.
Rachel from Singapore
Atkins Bake Mix Clone Recipe
1 cup soy flour
2 cups soy protein isolate
2 tablespoon baking soda
1 teaspoon salt
2 tablespoons Splenda
Sift all ingredients together. Store in an airtight container in a cool, dark
place. Use as you would the commercial Atkins Bake Mix.
Yield: about 3-1/4 cups
Carbohydrate count: 3 carbs per 1/2 cup serving
Victoria, NC
Hi Nancy,
My husband and I went to San Antonio about two years ago. We went to the
RiverWalk there and along one of the streets there was a Mexican restaurant that
sold candied fruit and vegetables. We have never forgotten this. The fruit was
Lemons, Oranges, and then sweet potatoes and many others. When we ate it it
taste like Candy with a hint of the fruit or vegetable flavor, almost crystal
like. I wondered and hoped that someone out there might know what this was
called and maybe have a recipe similar or know how to make this specialty. We
cannot remember the name of the place just the candied things. Sorry to be so
confusing but thought I would give it a try and see possibly if I could find out
what and how to do this.
Thanks to all , and I too Love the New Format. The old one was great as well.
Cindy from Mississippi
This is for Liz who was looking for Hamburger
stuffing. My mom always made it this way.
HAMBURGER STUFFING
1 lb. hamburger - or combination of pork and hamburger if you like
1 Med. finely chopped onion
4 Med. potatoes
1/2 tsp. - Sage
Salt and Pepper to taste
Boil the potatoes until done. Cool. Mash the potatoes, add all the rest of the
ingredients then stuff your bird. You can adjust the quantities to fit the size
of the bird you are stuffing. I have added raisins to it on occasion for a
fruiter taste. Hope you like it!!
Joan
In my town is a "real" Mexican restaurant that has
really good cheese dip. I asked once what kind of cheese they used and was told
white American cheese. I had found a couple of recipes on the net. I didn't want
to make a whole recipe until I knew I'd like it. I bought a half pound of white
cheese and shredded it. I added a little cumin and jalapeno peppers and just a
little milk and put it on a low stove eye. As it melted I had to add more milk
until all the cheese was melted and was as thin as it is at the restaurant. The
dip tastes the same as the restaurant's does. I didn't use near the spice and
peppers as the recipe stated to use in just a small amount of cheese. I don't
care for really hot food, but you could add as much as you want to.
Sandee
Have a nice day,
Nancy Rogers
http://www.nancyskitchen.com
