I would like to have the recipes for the
jar cakes if Kathy is willing to share them. Would
it be possible for her to post them on the newsletter?
Kim in Fl
Can you tell me where I might find the
Wendy's chili recipe I saw someone
mention in today's newsletter.
Thank you!! Dena
Recently someone asked what kind of onion soup was
used in the Wendy's chili recipe. It was French Onion
soup.
Phyllis
I want to thank Brenda from Alabama for the recipe
for Spaghetti Enrice, but it is not quite what I am
looking for. What I want is made with hamburger, onion, green pepper, a lot of
celery and is tomato base.
Thanks again, Darlene from Indiana
My husband, who is half Danish, grew up next door to
Grandma Andersen, a Danish neighbor. She 'took a shine to him', the youngest of
four, and always fixed an apple dish similar to this torte. She called it Able
Caga or Apple Cake. It no way resembles a cake, but
more of a pie.
Crust:
Crushed bread crumbs, ever so fine enough to use for breading meats. I'm sure
she mixed the crumbs with something like lard or butter to hold it together.
Pressed into a pie plate to resemble a crust. Much like the graham cracker crust
we make today, I presume. (I found the easiest way to press a crust like this so
it becomes even is to place another pie plate on top of the crumbs and give it a
few twists, then remove.
Filling:
Filled with homemade applesauce, some cinnamon sprinkled atop, then top was
spread with real whipped cream to crust edge with some crust edge showing.
Embellish with one maraschino cherry right in the middle of the pie.
Never baked, but chilled.
It is not an especially sweet pie, just naturally tasting.
Neither my husband or I acquired a desirable taste for this cake/pie, but I have
seen it in several Danish cookbooks. Grandma Andersen always specified "it was
especially for my husband", the little boy she 'took a shine to', and even fixed
it for him a few years after we were married.
Jacquie, KS
Betty you are a lifesaver here with the
Hot Pepper Jelly.
Linda in Patterson, NY
I find Morton's tenderquick
at our local feed store.
Patsy
Hi, Nancy, thanks so much for the chicken recipes. I
wanted to mention that I have made Martha Washington candy
for over 35 years and as soon as the almond bark became available on the market,
I quit using the paraffin and chips. It works as well and tastes great. Thanks
again for such a great site.
Gloria in Wyoming
My mother used to make a delicious
fruit cake every year that only used 3 tablespoons
of flour. My mom passed away and her recipe is lost. Does anyone have this
recipe?
Thanks, Patsy
Having been married to a hunter these last 30 years,
I will make a few comments on venison recipes.
When I was young wife, I noticed a lot of the recipes called for garlic in wild
game recipes, i.e. moose, elk and deer AKA venison.
I found when I used garlic that many recipients of my meals complained that the
meat tasted "gamy." So, I switched to onion or any variation of it: chopped
onions, onion powder or onion salt, instead. Boy, what a difference in feedback
did I get! I have stuck to onions as a flavor enhancement ever since. Enough
said, from an old married lady.
Good luck. anbsmommy
Hot Wings
5 lbs. chicken wings
1/2 stick butter
1/2 c. hot sauce -
Dash vinegar
1 to 2 tbsp. honey (to taste)
In saucepan, melt butter, add hot sauce, vinegar and honey. Keep mixture warm
while wings are cooking. Deep fry wings to golden brown. Put wings in a shallow
pan and pour mixture over them, covering evenly. Let sit for 1 minute. Serve
Immediately.
Phyllis Knipp
Hi Nancy,
Enjoy your newsletter and all the great exchanges of recipes. I was hoping that
one of your subscribers might be able to help me. I've been trying to find and
old recipe which a friend had given me many years ago for the Italian version of
Greens and Beans.
Jeanne D. from NH
This is a suggestion for Bobby in Chicago. Try
stuffing your green peppers with beanless chili. It
can be purchased in most supermarkets. Then add grated cheese to the top. You
could also stuff them with a sloppy joe type mixture, again add cheese to the
top. I have made them both ways and they are great!
Enjoy, Sandy From WA
Hi Nancy
Love the online version of the newsletter. Thank you for your late nights and
early mornings spent getting it out for us. I am looking for a sweet
potato recipe that calls for red hot candies. It also has orange slices
in them, but I don't know if it is the fresh fruit oranges or the candy orange
slices. If you or anyone has that recipe, I would appreciate it being posted. I
am also enjoying going through all those chicken recipes. That was a neat thing
for you to do. Thanks again.
Shirley in North East Texas
Hi Nancy,
This is for Bobby if she has a slow cooker. I made it many times and I do not
use 1 cup of rice either. You can also make it without the rice.
Agnes
Crock Pot Stuffed Peppers
6 large Green Bell Peppers
1 pound Ground Beef, extra lean
1 cup Rice , uncooked
1 large Onion , chopped
1 large Carrot, shredded
1 teaspoon Beef Bouillon granules
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can Condensed Tomato Soup
1 can Water* (I use less water as I found it makes too much sauce that way.)
Cut the top off and remove seeds from green peppers. Wash and set aside. Combine
ground beef, uncooked rice, onion, carrot, bouillon, salt and pepper in a large
mixing bowl. Any other seasonings that you like may also be used: oregano,
parsley, garlic powder, etc. Stuff each pepper about 2/3 full (rice will need
room to swell up). Stand the peppers side-by-side in the slow cooker. In a small
mixing bowl, combine tomato soup and water, and pour mixture over the peppers.
Cook on low for 6-8 hours. I hope this helps her. Keep well.
Thank you for response for how to bake cake in a jar
and how to remove them when ready to eat. How interesting!
Nancy D
Is it really safe to make candy with
paraffin and eat it? Some recipes sounds like a lot
of paraffin to add to it and later consume it. Just curious for an answer.
Thanks.
Nancy D
Coconut Cake (the easy
way)
One box of Yellow cake mix
2 or 3 eggs (use the number recommended by the cake mix manufacturer)
1/2 cup coconut rum (or use water with 1 tsp of coconut flavoring)
1 tsp coconut flavoring
1/2 cup corn or canola oil
1 cup shredded coconut
Put all items except the coconut in your electric mixer. Beat until mixed on low
setting. Stop the mixer and scrape down the sides. Then let the mixer run on
medium high for 3 minutes. Turn to low and add the coconut. Mix just until
combined.
Spray two 9-inch cake pans with baker's spray or butter and then flour the
9-inch cake guidelines on the cake mix for time and temperature. Test with a
toothpick for doneness. If cake sticks to the toothpick, give baking a few more
minutes. Let the cakes cool in the pans. When they are cool you can make the
frosting.
Barbara Brown
This is my favorite way to stuff peppers, and there's
not a grain of rice in it!!
Stuffed Peppers
1 lb lean ground beef
1 cup cottage cheese
1/2 cup minced onion
1 egg, beaten
1 tsp salt, 1/4 tsp garlic powder
1/2 tsp lemon pepper or other seasoned pepper
4 medium green peppers
1Tb Worcestershire sauce
1 15 oz can tomato sauce
1/4 tsp Each dried thyme and oregano
Wash, remove tops, and then seed and core peppers. Let drain. Mix ground beef
with next six ingredients, mixing lightly but well. Stuff peppers with mixture.
Cover and chill for 30 minutes. Slice each pepper crosswise into about 1"
pieces, and lay each round in a baking pan, making a single layer. Mix
seasonings and Worcestershire sauce into tomato sauce and pour evenly over
peppers. Bake at 350 40 minutes. Spoon 1/2 cup sour cream in dollops on peppers
and return to oven for 5 minutes.
Hope you enjoy
Lois, Kingston, WA
Baby Porcupines
1 pound ground round steak
1 cup bread crumbs
1 egg
4 tablespoons chopped onions
2 tablespoons chopped green peppers
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup raw rice
1 cup tomato soup or tomato puree
2 cups water
Mix all but last 3 ingredients. Shape into small balls and roll in the uncooked
rice, Heat tomato soup and water in heavy pan with a tight fitting cover. {Dutch
oven is the best} for this. Place balls in the tomato mixture cover and cook
slowly 45 minutes or until meat is tender and the rice is done.
Heather
Lemon Whipped Cream Frosting
1 box instant lemon pudding
1 cup powdered sugar
4 cups whipping cream
Extra coconut for top of cake
Chill the bowl and the beaters you are using to make the frosting. They should
be in your refrigerator at least 15 minutes before you start making the
frosting. Take the bowl and beaters out of the refrigerator and put the lemon
pudding and powdered sugar in the bowl. Stir these around to combine them. Hook
up your beaters and add half of the cream. Start the mixer on low speed and
gradually increase it just like you are whipping cream for dessert topping.
When it's just starting to thicken up, add more cream in about
one-half cup portions. Keep beating and adding cream until you have it all in
there. The pudding will start to set and the whipping cream will start to firm
up too and form peaks, so don't whip it too long or you'll end up with a buttery
mass. Just when it seems to have enough firmness to hold onto the cake and
spread with a spatula, you can turn off the mixer and start frosting your cake.
You can use this frosting between layers and on the top and sides. Frosting this
cake is no science. There is plenty of frosting. In some places, because the
frosting is so light, it might be as much as a half-inch thick or more. Believe
me, no one will complain. The first time I made this cake, guests moaned when
they put the first bite of frosting into their mouths. When you have the entire
cake covered, you can put as much coconut as you want on the top and even the
sides. I used about a cup and covered the top and put a ring around the bottom.
It was plenty. It looked like a big snowball with yellow trim.
Store in your refrigerator until about 30 minutes before you want to serve it.
Store leftovers in the refrigerator too because of the whipped cream.
This cake should serve 8 to 12 people.
Barbara Brown
Hi,
This is just a reminder for your readers. No one under 1 year old should be
eating honey due to the possibility of botulism. It
could be deadly.
Thanks, Vickie from Michigan
I have had messages telling me they couldn't log on
this weekend to read their email and the newsletter. The reasons ranged to their
husbands wouldn't let them online to the dog chewed up the cord to their
computer. The deadline is over for the chicken recipes.
There will be a contest with three questions about
the online newsletter later this week and the reward will be ground beef recipes
collected over the past 35 years. I won't make this one on the weekend so
those that don't have access to computers won't miss the opportunity.
Watch for details later this week.
Please note that the answers will be only in the online newsletter and not the
email newsletter.
Nancy
Hi Nancy and Everyone out in Cyberworld,
I was wondering if anyone has an easy way to
peel garlic cloves. I would like to make pickled
garlic but don't look forward to that part of the job.
Thanks in advance, TBS in MN
This is for Tammy Cook. She is looking for a French Silk Pie recipe from a restaurant. I also
had requested recipes for a Chocolate Silk Pie that I had at Olive Garden. It
was very rich and chocolaty. I didn't see any recipes like this in the
newsletter. I hope that I didn't miss them. If anyone can help, please let me
know. Thanks so much!
Sheri in Ohio
Olive Garden Chocolate Ricotta Pie
PoPosted by LadyRusty at recipegoldmine.com
4:57:43pm 4/27/03
Source:
Olive Garden
Crust
1-1/4 cups graham cracker crumbs
2-1/2 ounces melted butter
2 tablespoons granulated sugar
Filling
1 pound ricotta
3/4 cup confectioners' sugar
1 teaspoon almond extract
1 cup toasted almonds
1/2 cup semisweet chocolate chips
1 1/4 cups heavy cream
Crust: Mix all ingredients together well; shape inside 9-inch pie plate. Reserve
and cool.
Filling: Combine ricotta, sugar, and extract in a bowl and set aside.
Combine the nuts and chocolate. Grind 1/3 at a time in an electric blender- do
not grind too fine. Fold ingredients together and chill.
Whip heavy cream until stiff and fold into the ricotta and chocolate mix half at
a time. Spoon into the chilled crust and let sit overnight before serving.
Servings: 8
Source:
RecipeGoldMine
Years ago at the Pam Pam
Restaurant in San Francisco (which is no longer there) they had a Steak
Soup on their menu. It was delicious. At the time I tried to duplicate it, but
never could get it right. Came close, but never just right. After all these
years, I can't
even come close anymore. Don't remember what I did. If anyone could give the
recipe for Steak Soup from Pam Pam restaurant, I would love to have it.
Thanks....
Marilyn Meadows
I grew up in Marietta Ohio, I am living in
Richardson, Tx now. I Like Tx, but miss Ohio's season's and the cooler weather.
The tree's were absolutely beautiful in Marietta too!
Dee in Tx
P.S. Nancy...you ROCK!!! This is the best newsletter ever! Keep up all the good
HARD work!!!
Suggestions for Stuffed Peppers
You can stuff peppers with many ingredients; especially if Atkins is the issue.
Use ground beef and pork; and then add summer (yellow) squash and zucchini.
Brown the beef and pork, combine with saut?d onions and the squash. Core the
peppers and stuff with the same. I would add Italian Seasoning or basil or
whatever spices you prefer. Top with Pastene Kitchen Ready tomato sauce, or any
canned or bottled tomato sauce. Add a small amount of water to the bottom of a
Dutch Oven and cover and simmer for about 30 minutes. The sauce on top will
topple over and create a sauce for you to use on top. I am a one pan kind of
girl and this is one of my favorites. I also do the same with zucchini stuffed,
or and kind of squash or pepper.
Sharon in Massachusetts
More suggestions for stuffed
peppers
I would suggest using a couple eggs in her recipe instead of the rice. They will
hold the mixture together just like it does in meat loaf. In fact, I am going to
make mine that way this week as I am "toying" with the Adkins diet at this time.
Phyllis Knipp
In response to finding beef jerky seasoning.
The Texas Cook Review
Johnny
I love in Lubbock, Texas where we don't get much
rain. The past several days we have had rain, rain and more rain.
Last night I saw on the news that we had already gotten almost 6 inches of rain
in the 2 days. It is raining again today. The problem with this area when
it rains it floods the streets.
Nancy
Re Sealing Pickles (Annie)
Is there any chance that you either tipped the jars or tried to tighten the
rings after they popped? I know if you tip then when removing from the canner,
or try to tighten the rings. The seal can be broken.
Marge
In the hot pepper jelly recipe approximately how many
peppers would you need to make pound.?
Marge
Recently I found the site
Prepared Pantry online. I was very much impressed with their
line of
breadmaker mixes. Yesterday the order for raisin bread mixes
arrived. I made a loaf last night. It was the best bread I had ever
made. It turned out perfect and the flavor was outstanding. What I
liked about their line of breadmaker breads is the variety of mixes.
While surfing through there site for more great bread
mixes to purchase in the future I found this recipe that sounded yummy.
Banana Whole Wheat Scones with Honey Butter
(Optional)
This wholesome, not-too-sweet scone is great for breakfast or brunch. The
optional honey butter is a nice touch or you can serve them with your favorite
preserve.
1-1/2 cups whole wheat flour
3/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter
2 large ripe bananas
2 tablespoons buttermilk
Preheat the oven to 425 degrees. Grease a large baking sheet. Stir the dry
ingredients together in a large bowl. With a pastry knife, cut in the cold
butter until the mixture looks like coarse crumbs. Mash the bananas and stir in
the buttermilk. Add the banana mixture to the dry ingredients and stir with a
spatula until partially combined and then turn out onto the counter. Knead until
the dough just holds together. (Over mixing will make the scones tough.)
Pat the dough into a 3/4-inch thick circle. Cut the circle into wedges and place
on the prepared cooking sheet leaving one inch between the scones to allow for
expansion.
6. Bake for 13 minutes or until the scones begin to brown.
For the Honey Butter:
In a medium mixing bowl, combine one-half cup butter with one-third cup honey
and two ounces of cream cheese. Whip with an electric mixer until light and
fluffy. Store in the refrigerator.
Source:
PreparedPantry
I need help! I found a recipe for a Perogie (not sure
of the spelling) and the recipe called for a quarter pound of white cheddar
cheese. Can anyone tell me where you can buy this and what it comes like.
(powder, chunk, refrigerated, etc.) I have no idea where to even look. Thanks in
advance for any help.
Sheri in Ohio
My area of the country dumplings are known for it's
'Slippery Dumplins, which this sounds close to. We use regular flour, with a
pinch of salt. Back to pie crust; scraps of it rolled thin also make good
slippery dumplins Just love this news letter look forward each day to it. thanks
so very much Nancy for all your time. The new format is great you can just dash
off your first thoughts and send them.
Barb from Md.
Hi Nancy,
I?m concerned about the amount of Crisco, margarine and shortening that is still
being used in some of the recipes on the site. As women we are the front line
for change when it comes to the diets of our families. Crisco, margarine,
shortening, hydrogenated oils or partially hydrogenated oils all contain ?trans
fats? and are man-made. Here are
Trans Fats,
Trans Fatty Acids
and Coronary Heart Disease, Department of Nutrition, Harvard School of Public
Health,
Chronicle Herald. ?Health Canada has deemed any level of trans fat
unsafe. A daily intake of one gram is thought to increase the risk of heart
disease by 20 per cent. Trans fat is considered a contributing factor in
cardiovascular disease, diabetes and cancer. Some of the more common sources of
trans fat are: fast food, cake and pancake mixes, doughnuts, cookies and
muffins, peanut butter that isn't fresh-ground, frozen entrees, French fries,
margarine, fruit roll-ups, pizza pockets and microwave popcorn?. We read every
label when shopping for groceries and even my six year old son knows that he
can?t eat ?Oreo?s?. There are many good alternatives already available,
Voortman?s ?Zeereo?s? (a trans-fat free ?Oreo?) for example. My family loves
baked goods and sugary treats but we avoid eating any products that contain this
deadly fat. Now don?t get me started on high-fructose corn syrup?
I don?t have any medical qualifications and I don?t have an agenda unless it?s
to help people avoid harmful ingredients. I?m just a well-educated consumer.
Thanks for any time and attention!
Trudi, B.A., M.Ed.
For Lorie in Indiana....
I use French onion soup to make Wendy's chili -just made it again 4 days ago -
it is really good and my husband thinks it tastes exactly like Wendy's. I do use
the entire can of tomato paste and the whole SMALL can of tomato sauce to
thicken it up and then simmer for 1/2 hour.
LaVerne - Alabama
Thank you for getting the
apple turnover recipe for me so quickly. Darleen fixed a batch over
the weekend, and they were absolutely heavenly! She said the secret to the
recipe is to always use Granny Smith apples, and to use little less sugar and
more cinnamon. I can't begin to tell you how wonderful they were. She's happy
too! thank you again.
Stuffed Peppers
2 pounds ground beef, boiled and drained to remove excess fat
1 1/3 cups, beef bouillon
1 cup, instant rice or 2 eggs well beaten if carbs are restricted
1 envelope, dry onion soup
1 t. salt
1 t. black pepper
1 t. thyme
6 green peppers, tops and seeds removed
1 large can, tomato sauce
Combine all of the ingredients except the tomato sauce. Fill the peppers and
place in a large casserole. Pour the tomato sauce around the peppers and add 1/2
can of water. (Top the peppers with some of the sauce before adding the water.)
Bake at 350 degrees until tender crisp or to you liking. Delicious if I must say
so!!!
Phyllis
HI,
I too had an uncle who owned a trucking company back in the 50?s and 60?s . This
was a produce company ?H. Tanner Produce? he sent Chickens to California and
then the trucks brought back the produce to Mississippi. The trucks had that
chicken and rotten produce from time to time and the trucks would smell when
they would get to the destination. My Aunt use to take big bags of coffee and
pour it all in the back of the trucks and leave it and the smell would go away.
I would think that if Coffee would get rid of rotten chicken smell it would cure
the most disastrous smell in the world.
Just a thought. Cindy in Mississippi
Have a nice day,
Nancy Rogers
http://www.nancyskitchen.com
