Nature Flavors (They have a great line of
Splenda and Low Carb products as well as many great teas)
NaturesFlavors
Hi Nancy, love your newsletters. I have
searched everywhere for a recipe for Bavarian Wheat Bread
can you or some one help me out? My grandson loves this bread and of course
grandma must be able to make it, right.
Sharon, from Goshen, Indiana
Hi.
Just wanted to thank Bob for the nice mention in your newsletter re the
Checkerboard Cake. I got to wondering if I
explained the assembly correctly. This is the way
it should be:
Place divider ring in pan and press gently on each leg until you hear a small
click. Hold divider down while gently pouring. Pour the darker
batter in outer and center ring of one pan, Pour the lighter color batter in the
middle form pouring only half way up. Remove divider ring from pan carefully by
holding down the center and releasing each leg. Lift straight up. Rinse divider
ring and dry thoroughly.
Place form in next pan and repeat.
remove form and again rinse and dry thoroughly. Place in last pan and
pour the light colored batter in outer ring and center ring. Pour the darker
batter in middle ring. Remove divider. Bake as was directed.
Three layers should do it.
I hope this is clear. You know how these " senior moments" go ! Sorry if there
was any confusion. Raymond
OLD BETTY CROCKER
COOKBOOK RECIPE
I use to have an old version of the Betty Crocker's Cookbook. It was a loose
leaf binder version from the 40's or early 50's. There is a
recipe for plain muffins in it and l would really like to have this recipe
again. The new version of the cookbook has muffins in it but they are just not
the same.
Janette
Apple Dumpling Cake
2 cups flour
1/2 cup butter or margarine, softened
2 cups packed brown sugar
1 cup chopped nuts
1 to 2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
1 egg, beaten
2 cups finely chopped & peeled apples
whipping cream, whipped
Preheat oven to 350?. In a large bowl combine first 3 ingredients. Blend with
mixer at low speed until crumbly(may use food processor). Stir in nuts. Press 2
3/4 cups crumb mixture into an ungreased 13X9-inch pan. To remaining mixture add
cinnamon, soda, salt, sour cream, vanilla and egg. Blend well. Stir in apples.
Spoon evenly over crumb layer. Bake 25 to 30 minutes or until toothpick inserted
in center comes out clean. Cut into squares and serve with whipped cream. Can be
served warm or cold. Serves 12 - 15.
Southern Sideboards
Junior League Of Jackson, Mississippi
Fresh Apple Cake Recipe
This is a fresh apple cake with walnuts and buttery brown sugar crumb topping.
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
3 eggs
2 cups sugar
1 1/2 cups vegetable oil
3 cups chopped apples, such as Rome Beauty
1 cup chopped walnuts
2 teaspoons vanilla
Brown sugar topping, below
Sift together the flour, baking soda, salt, and cinnamon; set aside. Beat eggs;
add sugar and oil and beat for 3 minutes. Gradually stir in sifted dry
ingredients. Fold in apples, walnuts, and vanilla.
Pour batter into a greased and floured 10-inch tube pan and bake at 350? for 1
hour and 15 minutes. Pour topping over the cake as soon as it comes out of the
oven. Let cool, loosen sides, invert on a plate, then invert on another plate,
topping-side up.
Topping
1 cup light brown sugar, firmly packed
1/4 cup milk
1/2 cup (1 stick) butter
Combine topping ingredients in a saucepan. Bring to a full boil and boil for 3
minutes. Pour over cake right out of the oven.
Gooey Caramel Apple Cake with Caramel Topping
This apple cake is topped with an easy cooked caramel topping, poured over the
hot cake. More apple cake recipes below.
1 cup light brown sugar, firmly packed
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1 tablespoon vanilla
2 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 medium tart apples, peeled, cored and coarsely chopped
Caramel Topping, heated
In a mixing bowl with electric mixer, beat together sugar, oil, cinnamon, and
vanilla. Add eggs one at a time, beating well after each addition. Mix in the
flour, baking powder, and salt, stirring just until blended.
Stir in apples.
Pour apple cake batter into a greased 9-inch square pan. Bake at 350? until cake
springs back when touched lightly in the center, about 30 to 40 minutes. With a
fork, pierce cake all over. Pour hot caramel topping over cake. Serve warm or at
room temperature with a dollop of sweetened whipped cream or whipped topping.
Caramel Topping
1/2 cup light brown sugar, packed
1/4 cup butter
1/4 cup heavy cream
1 teaspoon vanilla
Combine brown sugar, butter, and cream in a heavy saucepan over medium heat;
bring to a boil. Reduce heat to a simmer; continue cooking and stirring for 5
minutes. Remove from heat and stir in vanilla. Pour caramel topping over hot
apple cake.
Emma
Fried Sweet Potatoes
Peel sweet potatoes and slice. Fry in Crisco in a large iron skillet. Turn often
as they will burn easily. When potatoes are done and nice and brown, sprinkle
with brown sugar and cover the entire skillet with miniature marshmallows. Cover
until marshmallows are almost melted and serve.
VDoer
This recipe is for dls
VDoer
Beer Batter Fried
Chicken
1- 3/4 c. sifted all purpose flour
1-1/2 tsp. salt
1/2 tsp. pepper
1 can (12 oz.) beer
2 broiler fryers (2-1/2 lbs. each), cut up
Vegetable oil
Combine flour, salt and pepper in a medium size bowl. Beat in beer with a wire
whisk or rotary beater until smooth. Let stand 30 minutes.
Pour enough vegetable oil in a large skillet or saucepan to make a 1 inch depth.
Heat to 375 degrees on a deep fat frying thermometer or until a cube of bread
turns golden within about 60 seconds. Dip chicken pieces into beer batter a few
at a time, allowing excess to drain back into bowl.
Fry chicken pieces, turning once, for 30 minutes, or until chicken tests done.
Place on paper toweling to drain. Keep warm in a 250 degree oven until all
chicken is browned. Garnish platter with parsley and serve with onion rings, if
you wish.
Nancy, I enjoy this newsletter so much. I
have found many recipes that I love. Thanks for all the hard work you put into
it.
DLS asked for help with beer-battered chicken. I
make a beer batter using equal parts beer and self-rising flour. I use it for
coating everything from veggies to seafood to meat. It works very well. The
trick is to have the food dry before dipping it in the batter.
Fancy Nancy
This recipe for Beer Batter Fried Chicken
1 fresh whole chicken cut into pieces
1 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup beer
1 tablespoon vegetable oil
1 egg
1 egg white stiffly beaten
4 tablespoons vegetable oil
Rinse chicken, place into a covered bowl; refrigerate Meanwhile combine flour,
salt and pepper in a large mixing bowl. Add beer, vegetable oil, and egg; mix
until smooth. Allow to stand uncovered at room temperature for 4 hours. After 4
hours stiffly beat 1 egg white, fold it into batter. Dip chicken pieces into
batter, shake off any excess.
Fry chicken in vegetable oil at medium-high
heat 10-15 minutes, turning to brown each side. Reduce heat to low, cover
tightly,
simmer 35 minutes, turning once.
Remove cover to crisp during last 5 minutes as desired. Remove, drain and serve.
Serving 6
Chef Raymo
If you like my cookbook " Cooking with Love & Memories "
e-mail me at yarnzil@adelphia.net
for information
I have several people in my family that are
diabetic. They have been looking for a diabetic chocolate
cream pie with a crust made from cereal. Do you have anything like this?
Thanks, Terry
Enjoy your newsletter. Would anyone have a
recipe for Snicker Pie which is similar to a
cheesecake and has cut-up snicker candy bars in it.
Thanks! Carol
Nancy, Ii have been looking for some good
chili verde recipes. Can some help! Have found some on internet but always love
new recipes. Nancy you are great and so is you sites. I have a cat named Belle
she a great joy and pal to me.
Thank you PJj Ferryman
I just moved from southwest part of U. S.
where Mexican food is #1 served and really grand too. If you want the
Mexican flavors add to your meat the following;
salt, pepper, garlic, oregano and comino! But go easy on comino a little goes a
long way. We all use "Colby" cheese as it melts very smoothly and has a richer
flavor of cheese. But was very surprised to see cool whip or milk used in meats.
In the enchilada recipe someone was using a "frittata". What is that as all I've
ever known was tortillas that were softened so you could roll them. Thank you
Nancy for this newsletter it is wonderful!!
Judy "from" California
Here's a recipe we got off the Domino Sugar
bag for Peach Ice Tea. It is great!
Make tea from four tea bags with four cups of water
Add 1-1/2 cups of peach nectar (I have found
it in 12 oz. cans from Goya)
Add 4 TBS. Sugar
Add 2 TBS. Lemon Juice
Add 1/3 cup fresh mint leaves (optional)
Combine all ingredients and sieve to remove mint leaves.
Makes 1/2 gallon.
From Brenda -Waterford, PA
WEBTV user can
copy recipes by using the "find" button. Directions are in the help screeens
under Cut and Paste. You merely cut the recipe out
of the newsletter and send it in email form to yourself and then print the
email.
Janette
For the lady who as
Webtv
I do too and if you cut and paste the recipe you want and send it to your self.
You can copy the
recipe. Hope this helps
Rita
To Zelda Patterson,
I too have webtv and I can print any recipes from the whole news letter. First
bring push the Find key and print into the space first few first
words of recipe you want to print. Then press return key to high light these
words. Next hold down the shift key and the arrow down key at the same time and
all of the recipe you wish to copy will be highlighted.
Stop holding down keys where you want to
stop. Then hold down Cmd key and C key at same time but just briefly and just
once then hold down Cmd key and the X key at same time briefly. Next push "GO
TO" key and screen
pops up with a http: deleat that and type in mailto: then push return key and
you will be at the e-mail page. Type in your own e-mail address then go down to
the place where you write e-mails and push the Cmd key and the V key at same
time just briefly and just once and the recipe will copy onto your screen and
you then push option button and push print to print it
out or push the send button to send to yourself. Your manual will explain it
too. Hope this helps. Nancy in Ohio
Virginia gave a similar explanation as well.
Homemade Wipes---Phyllis
Knipp--Montna
To make any of these wipes, tear off paper towels and lay in a square plastic
container. They can be folded or cut in half. Mix ingredients in a large
measuring cup, and slowly pour over a stack of paper towels. They will 'squish'
down after absorbing the liquid. Seal tightly.
Caution: Some square seals are not airtight and may leak if tipped.
Baby Wipes
White Brawny or Bounty paper towels (1/2 regular roll)
2 1/4 cups water
2 tablespoons liquid baby bath
2 teaspoons baby oil
Face/Hand Wipes
White Brawny or Bounty paper towels (1/2 regular roll)
2 tablespoons liquid baby bath
2 cups water
Bathroom Wipes
White Brawny or Bounty paper towels (1/2 regular roll)
1/2 cup pine cleaner
2 cups water
Window Wipes
White Brawny or Bounty paper towels (1/2 regular roll)
1 cup glass cleaner
1-1/2 cups water
Iron Skillet Cinnamon
Rolls
1 (18.25 ounce) box yellow cake mix (no pudding)
5 cups all-purpose flour
1 package dry yeast
2-1/2 cups warm water
1-1/2 cups (3 sticks) butter, room temperature
1/2 cup granulated sugar
1 1/2 cups firmly packed brown sugar, divided
1 cup pecan pieces
Cinnamon
In a large bowl, combine cake mix and flour.
In a small bowl, dissolve yeast in warm water. Add dissolved yeast to cake
mix/flour mixture. Mix with wooden spoon and hands. Let rise in a warm place for
about 1 hour.
On a well-floured surface, roll out dough to 1/2-inch thick. Using 1/2 cup
butter, butter the dough.
Combine 1/2 cup granulated sugar, 1/2 cup brown sugar and cinnamon to taste.
Sprinkle over buttered dough. Roll lengthwise and cut into 24 rolls.
Butter bottom and sides of two 10-inch cast iron skillets, using about 1/2 cup
per pan. Sprinkle buttered skillets with remaining brown sugar and pecans. Put
rolls in skillets and let rise 1 hour.
Bake at 350 degrees F for 15 to 20 minutes, until golden brown. Remove from oven
and immediately turn rolls out of skillets onto plates. Scrape out any caramel
that remains in skillets and spread on rolls.
PhyllisKnipp---Montana
Requested by Sue akasaw64
Boiled Chocolate frosting
1cup granulated white sugar
2tbsp (heaping) Hershey cocoa
1/2 cup milk
Cook over stove. Boiling for one minute.
Remove from heat
add 1 lump butter
1/2 tsp vanilla
Beat till soft consistency to spread on cake.
This is a very old recipe so hope it is the one she was looking for.
eld17038
This recipe is for Sue aka saw64.
Minute Fudge Frosting
2 cups granulated sugar
1/4 cup light corn syrup
1/2 cup milk
1/2 cup shortening
2 sq. unsweetened chocolate (2 oz.), cut up
1/4 tsp salt
1 tsp. vanilla
Mix all ingredients except vanilla in saucepan. Stir over low heat until
chocolate and shortening melt. Bring to a full rolling boil, stirring
constantly. Boil 1 min. (220 degrees). Remove from heat and beat until lukewarm
(120 degrees). Stir in vanilla. Beat until a smooth spreading consistency.
Enough for two 8" or 9" layers or 13x9" oblong.
This is a TNT recipe. It comes from an old Betty Crocker New Picture Cookbook.
The date of the cookbook is 1961. I used to make it a lot when my children were
home. Here are the notes I made next to the recipe: very good, lots of beating -
5 to 6 minutes.
Joan, San Antonio, Texas
This is for Cindy who had some leftover
watermelon pickles. I take bacon and
slice it in half. Wrap around pickle and secure with a toothpick and bake
until bacon is crispy.It is a yummy fast appetizer
GJ
Want to know if your readers can help me?
I'm looking for a tnt sugar free caramel dip for apples.
Thanks, Jean
Planning on dancing under the stars and I am
looking for recipes for this event. I would love to hear any
tailgate recipes if you have any to share.
Thanks in advance. Elizabeth, Carlisle, PA.
This is for Elizabeth who is looking for
Celebration Cake Recipe:
Celebration Cake
If you don't like lemon, you can use vanilla or white cake mix instead. The
flavor will still be wonderful, as the cream cheese makes the recipe super
moist.
1 pkg. lemon cake mix
3-oz. pkg. cream cheese, softened
1 cup water
3 eggs
1 container prepared white frosting
1 tube yellow decorating icing
Preheat oven to 350 degrees. Grease 13x9" cake pan. Line bottom with waxed paper
or parchment paper and grease again, then set aside. Combine cake mix, cream
cheese, water and eggs in a large bowl and beat at low speed until combined,
then beat 2 minutes at high speed. Pour batter into prepared pan and bake at 350
degrees for 30-40 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes, then carefully remove cake from pan if desired. Cool
completely.
Frost with prepared frosting, and decorate with yellow icing. 20 servings.
Dotti
I am looking for a recipe for enchiladas
that uses ground beef. I don't want one for a casserole using the different
soups. Thanks for your help
Donna
Kayte's Enchiladas
Preheat Oven at 350 degrees
18-24, 10 inch flour tortillas
2 large cans of mild enchilada sauce
2 cans of tomato sauce
11/2 pounds of ground beef
1 chopped onion optional or can use green onions or 1 tsp of onion powder in
hamburger mix.
2 chopped tomatoes
1 can of chopped black olives
1 can of chopped green olives
4 cups of shredded Colby or cheddar cheese
salt pepper to taste
oil
Quickly brown hamburger and don't allow it to cook more than 5-6 minutes. Salt
and pepper to taste. Add 1/2 cup each of tomato sauce, water, and enchilada
sauce in equal thirds to make a sauce in the meat. Stir and set aside. Assemble
all chopped veggies, olives on separate plates.
Using an assembly line process, fry tortilla in 1-2 teaspoons of oil in skillet
no. 1. Turn quickly leaving in the skillet no more than 30-40 seconds per side.
In skillet no 2, use remaining enchilada sauce, tomato sauce, and same amount of
water to make a thin enchilada sauce. After tortilla is partially fried in oil,
put it in thin enchilada sauce.
After coating tortilla in sauce, place in 9 x 12 baking pan. Stuff tomatoes,
olives, onion, meat and cheese in center of tortilla. Roll tortilla and tuck in
ends of tortilla. Move to one end of baking pan. Repeat process until pans are
full of enchiladas. Use remaining ingredients to garnish top of enchiladas.
Use extra sauce, meat sauce and cheese last to garnish enchiladas. Bake in oven
about 20 minutes or until cheese is thoroughly melted and enchiladas are
sizzling. Serve with Doritos chips, salad and refried beans warmed with cheese
on the top. For variety for the kids, I sometimes use Velveeta cheese cut into
sticks in place of the meat. My kids don't care for the olives but will eat
cheese meat and tomatoes. These taste good also.
Hugs, cat
For Donna on making
enchiladas
I do not really measure things but I learned these very young from my childhood
neighbors.
Use ground beef/sirloin cook in pan I salt, pepper and add oregano and touch of
comino to the meat and keep stirring and breaking up the pieces of meat until
done drain and set aside. Use corn tortillas. Turn oven onto 350*. Get a large
can of good enchilada sauce(hopefully you are near a lrge grocery store that
carry it). Open can put into saucepan put on stove on medium heat just to warm
it. Chop up a small onion red, brown or white one will do. In a skillet I have
usually corn or light olive oil on medium going. Now take the tortilla put it
into oil for about 2 minutes to get the tortilla softened so it will not split
when you roll them. Also have a 9x13 or larger pan to put them in. Take out the
tortilla dip it into the sauce put it on a platter add hamburger and some onion
and even a little black olive if you like. then I put about 1Tbsp of sauce over
that . Then gently roll it up put into baking dish. Keep doing this till the pan
is full pour remaining sauce over the enchiladas put them into the oven at350*
15 minutes then add cheese to the top but back into oven until cheese is melted
approximately 5min more, Serve and enjoy! Can use chicken too
Judy
JERKY
Enough marinade for a 5--5 1/2 # --sliced roast
6 T. tenderquik
3 t. black pepper
3 t. red pepper
3/4 t. chili powder
6 t. garlic powder
1 1/2--t.-- accent
6 T. beef bouillon
6 T. brown sugar
1-1/2 bottles liquid smoke--approx.--6 oz size
1-1/2 bottles (liquid smoke bottles) warm water
Combine all of the ingredients and pour over meat. Let marinate for 5 hours,
stirring every hour or so. This is pretty hot, so you may want to reduce the red
pepper. Dehydrate at least 5 hours. Test for doneness.
Phyllis Montana
Nancy I found these on something my Cousin
sent me through the mail. My Husband is diabetic and he loves this pie. I made
two with Strawberry Lemonade Sunday for a Church Luncheon and there was no left
overs.
No-Bake Pie
1 can sweetened condensed milk
1 pack Kool-Aid (unsweetened/any flavor)
1 8 oz. tub of Cool Whip
1 Graham Cracker Crust
Mix the condensed milk and cool-aid together and then add Cool Whip. Well
and put in graham cracker crust. Put in refrigerator for about 2 hrs.
Homemade Sweetened Condensed Milk
1 cup instant nonfat dry milk
2/3 cup sugar
1/2 cup boiling water
3 tablespoon butter, melted
Combine all ingredients in blender and whirl until smooth. Makes about the same
amount as one can of condensed milk.
Barbara
Nancy you will love this recipe with fresh
green beans
Southern Green Beans
2 pounds fresh green beans
3 to 4 strips sliced bacon
2 teaspoons salt
1 quart water
1 tablespoon molasses
1/8 to 1/4 teaspoon black pepper
Wash and drain beans. Remove ends and break into 2-inch lengths. Cut bacon in
1/2-inch pieces, and saut?over medium heat in large heavy pan. Add beans,
salt, and water to cover. Bring to boil; reduce heat; cover and cook 20 minutes.
Stir in molasses; cover and simmer 1 hour. Beans will be firm and tender.
Chef Raymo --Enjoy
Soup Recipes submitted by Phyllis
Wild Rice and Turkey
Soup
3 cups cooked turkey, cut into pieces (wild turkey or store bought)
5 cups of water
2 cups wild rice, cooked
1 cup celery chopped
1 medium onion, chopped
2 tablespoon Cajun spice
2 - 16 oz jars of processed American cheese
1/2 Tsp. each- Garlic--Pepper
2 tablespoons of parsley
Bring to a boil: water, celery, onions, turn down till simmering until the
celery is tender, add rice, turkey, seasonings. Cook until well heated and turn
on low. Add the cheese till melted. Add the parsley and serve. Even easier
cooked in a Nesco 6 Qt. Roaster Oven!
Beer Cheese Soup
6 cups milk, divided
1/2 to 3/4 tsp. Tabasco Sauce
3 TBSP. Worcestershire sauce (restaurant uses Lea & Perrins brand)
1-1/2 strips bacon, coarsely chopped (of course I'd use more ;-)
1/3 cup onion, coarsely chopped
2 TBSP. chicken bouillon granules
4-1/2 TBSP. cornstarch
1 (16oz) jar Cheez Whiz
1 (12oz) can beer
Combine 5-2/3 cups milk, Tabasco and Worcestershire sauces in a large pot. Stir
to combine well.
In a heavy skillet, saut?bacon until crisp; pour off half the fat. Add onion;
stir and cook until wilted. Add chicken bouillon and cook, stirring 3 or 4
minutes. Add bacon mixture to milk mixture and heat over medium heat.
When milk begins to steam (at about 180?) combine cornstarch and reserved
1/3 cup milk, stirring until smooth. Stir mixture! into hot milk mixture and
cook, stirring frequently, until soup thickens. Add Cheez Whiz, stirring almost
constantly. Stir in beer, including the foam.
Strain through a metal mesh strainer into a
large bowl*. If necessary,
reheat.
Yield: 10 ( 1 cup) servings
*Note: For extra flavor and texture, I stirred the bacon and onion back
into the soup. If you wish, add more Worcestershire sauce and Tabasco at
the table.
Approximate Nutrition Information per serving: 258 calories; 15g fat (52 %
calories from fat); 48mg cholesterol; 12g protein; 16g carbohydrate; trace
fiber; 541mg sodium
This is for Pat in Idaho. The
cream puffs can fall, if not baked long enough.
Mine are in for about an hour. Don't take them out when they are just lightly
browned. I cool them before cutting off the tops to full. I never scoop out all
of the egg walls. I only break them apart with a spoon to make enough room to
fill them. Puffs and filling should both be cooled before filling. Hope this
helps.
Sandy
MACARONI SALAD
I take this salad to a lot of picinics during the summer and it is always a big
hit. I know it looks like a lot of ingredients, but it is really simple to
assemble. I vary it with diced ham, turkey or chicken as well. The recipe is
easy to double and the serving amount really depends on what you intend on
having it for a side dish or a buffet type item. Enjoy!
2/3 cup sour cream (I use low fat)
1/3 cup mayonnaise (I use light here too)
2 tablespoons fresh parsley, chopped
2 tablespoons sweet pickle relish
1 tablespoon spicy brown mustard
1/4 teaspoon white pepper (although black works fine here)
4 cups cooked elbow macaroni (about 8 oz uncooked)
1 cup sliced green onion
1 cup frozen peas, thawed
1 cup shredded sharp cheddar cheese (i use reduced fat)
1/2 cup diced baby carrots
1/2 cup green peppers
1/2 cup sliced celery
1. Combine first 6 ingredients in a large bowl; stir well.
2. Add macaroni and remaining ingredients.
3. Toss well to coat.
4. Cover and chill for at least 2 to 4 hours before serving.
LAYERED VEGETABLE MACARONI SALAD
1 (7 1/4 oz.) pkg. macaroni & cheese dinner
1 (8 oz.) bottle French dressing
1 c. Miracle Whip salad dressing
1 qt. lettuce, shredded
1 (10 oz.) pkg. frozen peas, thawed & drained
1 1/2 c. tomatoes, chopped
1 c. mushroom slices
3/4 c. red onion rings
6 crisp cooked bacon slices, crumbled
Prepare macaroni dinner as directed on package. Combine French dressing and
salad dressing; mix lightly. Add 1/2 cup dressing mixture to dinner; mix well.
In a 3-quart serving bowl, layer lettuce, dinner mixture, peas, tomatoes,
mushrooms and onions. Chill. Top with bacon; serve with remaining dressing
mixture on the side. 8 servings.
Emma
I would like a recipe
for making hot cider. I can?t find the mix in the stores now. Thanks.
Dorothy
Some years ago I had a recipe for
Carrot Cookies. Needless to say I have lost it. Can
you direct me to a site where I can find a similar recipe? I have a grandchild
who will not eat veggies. I am try to find a way to increase his nutrition.
Lonnie
Hi Nancy!
Thanks for the great job that you do on this wonderful newsletter. You must have
the patience of a saint!
I was wondering if anyone out there could help me find out if there is a copycat
recipe for Corky's BBQ Sauce. Corky's is a
restaurant in the southern U.S., around Tennessee. I have visited the one in
Memphis. Their BBQ sauce is the absolute best there is. I would love to know
what their secret is to making this sauce.
I always bring some home with me whenever I go there but it's not very often.
Does anyone out there know of any recipe for Corky's BBQ Sauce?? I greatly
appreciate any help that I can get.
Thank you in advance to any helpful cooks out there!
Sheri in Ohio
Can anyone believe we're already into
September? Well I can't but here are some great Casserole Recipes for those up
and coming Autumn Evenings.
Fondly, Lor in Ontario, Canada
Perogy Casserole
4 large potatoes
1/4 pound white cheddar cheese
1/2 box lasagna noodles
butter
milk
2 large onions
Cook the potatoes, then mash. Add the cheese. Cook the lasagna noodles and
drain. Grease an oblong pan with butter. Fry the onions in butter. Layer noodles
and potatoes. Top with onions. Bake at 350 degrees for 35 minutes.
Kinda Cabbage Rolls
1 pound ground beef
3 garlic c l o v e s ~ minced
2 onions ~ chopped
3/4 cup rice
2 cans tomato sauce ~ (398-ml)
1/3 cup vinegar
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 Dash Tabasco sauce
8 cups chopped cabbage
Cook beef with garlic and onions, stir in rice and set aside. In bowl, combine
next 6 ingredients. Stir well. Layer 1/3 of the cabbage in the bottom of a 4
quart casserole dish. Arrange 1/2 the rice-beef mixture on top and drizzle 1/3
of the tomato mixture. Repeat, ending with cabbage and remaining tomato mixture.
Cover and bake at 350'F for 1-3/4 hours.
Scalloped Potato Casserole
1 cup sour cream
1 can cream of mushroom soup
1/4 cup butter
1/2 cup green onions ~ sliced
1 1/2 cups cheddar cheese ~ shredded
3 pounds potatoes cooked ~ peeled and cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bread crumbs
Mix sour cream, soup, butter, green onions and 1 cup cheese in a greased deep
3-quart casserole. Gently stir in potatoes, salt and pepper. Top with remaining
cheese and the bread crumbs. Bake in a 350* oven for 1 hour, or until bubbling
hot.
NOTES : You can put this together the day before and heat just before your
dinner!
Spinach And Potato Casserole
1 tablespoon olive oil
1 tablespoon butter
2 large garlic c l o v e s ~ finely chopped
1 frozen package of spinach or fresh bunch
freshly ground pepper
5 large potatoes ~ (5 to 6)
2 cups medium cheddar cheese ~ shredded
2 ounces feta cheese ~ crumbled (optional)
1 tablespoon sweet paprika
Boil the potatoes and mash using milk, butter and salt to your taste. Preheat
oven to 350 degrees. In a large skillet heat oil and butter. Add garlic and
saut?until just fragrant.
Add the frozen/fresh spinach and saut?until just wilted, but not soft. Stir in
lots of fresh ground pepper.
Spread potatoes in a lightly greased 9x12" baking dish. Cover with the saut?d
spinach and cheddar cheese, then sprinkle the feta and top with paprika. Bake
20-25 minutes until hot and cheeses have melted.
Lor
Dear Nancy,
I'll be preparing a birthday a birthday dinner for my much loved son-in-law in
the near future and I'm beginning to plan for it. Brussels
sprouts are his favorite vegetable and I usually prepare them with baby
carrots and put them in a sauce made with brown sugar and orange juice and he
loves them that way, but I've made these so many times that I'd really like to
try something new to surprise him with. However, there are very few recipes for
this vegetable in most cookbooks. Does anybody out there have a TNT recipe that
I could try? I'd like to try it at least once before his big day.
Gail, Winnfield, LA
Did some research in
Mexican Vanilla and this is what I found. Remember you are consuming
this.
Coumarin tastes and smells just like vanilla, and is sometimes used to flavor
Mexican vanilla. Coumarin has been shown to cause liver damage in lab animals.
The Food and Drug Administration restricted it starting in 1940 and banned it
outright from all foods and food additives sold in the US in 1954. Many other
countries have done likewise.
Most of the vanilla sold in Mexico is synthetic, though it doesn't all have
coumarin in it. Telltale signs of the fake stuff: clear, or dark and murky (the
real stuff is amber colored and translucent), low alcohol content (genuine
vanilla extract contains at least 35% ethyl alcohol), laughably low price. Pure
Mexican vanilla is available, but you're better off getting it in this country.
Elizabeth, PA
One of you readers wanted a
smoked salmon spread. This is one that is also
featured on the food network site compliments of the
Barefoot Contessa. Its made with the smoked salmon or lox that you
usually find in packages in supermarkets or at deli's in large cities. Hope this
is what she was looking for. Nancy Z-R
Smoked Salmon Spread
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced (lox or nova lox)
Cream the cheese in an electric mixer fitted with a paddle attachment until just
smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper,
and mix. Add the smoked salmon and mix well. Chill and serve with crudit? or
crackers.
(If you use regular or salted salmon omit the salt - it's plenty salty by
itself)
Thank you for such great recipes and ideas.
I wonder if you can tell me why my homemade pot pies
do not have any gravy in them after I thaw them then heat them up. There is
plenty gravy in the filling when I make it. Then I bake them, cool them, then
freeze them.
Thanks Dale C
Thank you very much for keeping the number
of duplicate and similar recipes down. I
belong to one recipe group that has the same recipes over and over again.
It gets rather boring after a while. Thanks for making the effort to make
every newsletter content fresh and interesting.
Jenna
Sharon was wanting to learn "the basics" of
cooking; I have a great book that can answer almost any question or solve any
cooking/baking problem you might come across. It is called The Kitchen
Companion by Polly Clingerman. I have had my copy for several years, maybe
Sharon can find it on
http://half.ebay.com because it is a very helpful and
interesting book.
Mary in Texas
This is for the lady who was requesting a recipe for
Mexican Rice like what is served with the beans in Mexican restaurants . This is
my version and can easily be tweaked to suit your taste.
Merry
Mexican Rice
2 teaspoons oil, your choice
1 cup rice
1 teaspoon garlic powder
1/2 cup tomato sauce
1/2 cup chopped onion
1 16 oz can chicken broth
2 cups water
2 teaspoons ground cumin
salt and pepper to taste
Wash rice until water runs clear and let drain. Fry rice in oil until brown. Add
onion and saute until onion is clear. Add remaining ingredients and bring to a
boil. Bake in pre-heated 350 degree oven 25-30 minutes or until done.
I use a cast iron skillet to fry the rice and then it can go straight into the
oven. This recipe can be halved with out any problems. The trick to fluffy rice
is not stirring while cooking, so I only 'push' the rice to create a hole to
allow me to check the amount of broth in the pan. Usually when all broth is
absorbed the rice is done.
Also I would like to say thanks to all the
wonderful ladies who shared their tartar sauce secrets with me. Can't wait for
'fish day' to come around now.
I just love your site. Thank you again for all your
hard work.
Pat Niece.
I have used this for years and never had a
problem I also drizzle chocolate over the pudding filled puffs.
Cream Puffs
1/2 C. shortening
1/8 t. salt
1 C. boiling water
1 C. sifted flour
3 eggs, unbeaten
Add shortening and salt to boiling water and stir over medium heat until mixture
boils. Lower heat, add flour all at once and stir vigorously until mixture leave
the sides of the pan. Remove from heat and add 1 egg at a time, beating
thoroughly after each addition. Shape on an ungreased cookie sheet ( I like to
use parchment paper) using 1 teaspoon or 1 tablespoon of paste for one puff
,depending upon the size desired, (I like to use a pastry bag.)
Bake in hot oven, 450 degrees, for 20 minutes; reduce temperature to 350
degrees, and bake another 20 minutes longer. Remove from oven and place on rack
to cool. When cold make a slit with sharp knife and fill with whip cream or
pudding. Makes 12 large or 48 small puffs.
Jo From Indy
Have a nice day
Nancy Rogers
http://www.nancyskitchen.com
