Hello,
My sister-in-law is visiting from Florida. She has several food allergies
including Peanuts, potatoes, citrus, yeast and tomatoes. I was wondering if
anyone else has these problems and can share their recipe ideas.
Thank You, Connie from Ohio
Nancy,
This is for Dorothy looking for Hot Cider recipes.
My friend Annette made hot cider for a party by buying regular cider in a store,
and putting it in a crock pot with those red-hot cinnamon candies. She used
about half a cup of candies per gallon of cider. She heated the cider in the
crockpot on low for about 4 hours. It tasted really great and turned out a nice
color, too.
Katy in NY
Easy French Bread
Phyllis Knipp
Dissolve :
2 pkg. dry yeast in 1/2 c. warm water and 1/2 teaspoon sugar
Combine
2 T. sugar
2 T. fat
2 t. salt
2 c. boiling water
Cool to lukewarm and add yeast mixture. Stir in 7 1/2 to 8 cups flour. Knead 10
minutes or until smooth and elastic. Place in greased bowl, turning once. Let
rise until doubled. Punch down and let rest 15 minutes. Divide dough in half. On
floured surface, roll each half to a 12x15" rectangle. Roll up, starting at the
15" edge. Place the loaves on greased cookie sheets and make 4 or 5 slashes
diagonally across tops. Let rise until double.
Mix and brush on:
1 egg, beaten
2 T. milk
Sprinkle on, if desired, poppy seeds or sesame seeds.Bake at 400?F for 20
minutes.
Thanks Nancy,
Really like the Newsletter being posted online, This is for Sherri in Ohio who
wanted the recipe for Corky's BBQ Sauce. I found this at CIA KIDS.COM
Linda
Corky's Southwest Style BBQ Sauce
Yield: 1 pt.
1/2 cup coffee, strong
1/2 cup Worcestershire sauce
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup brown sugar
1/8 cup butter
2 tablespoons chili powder
1 cup onion, small dice
1/8 cup chili peppers, small diced
1 tablespoon garlic, minced
Cornstarch and water slurry as needed
Melt butter in a large sauce pan. Add onions and cook until tender. Add the
garlic and chili peppers and continue to cook for an additional 2-3 minutes. Add
the chili powder and stir well. Cook over moderate heat until the chili powder's
flavor is developed. Add the remaining ingredients and simmer for approximately
45 minutes. Mix approximately 2 Tbsp. of cornstarch with 1/4 cup of water until
it is smooth. Stir the slurry into the BBQ sauce to adjust the thickness of the
sauce. Be certain to bring the sauce back to the boil before cooling to cook out
the starch of the cornstarch. Sauce can be used at this point or be stored under
refrigeration for up to one week.
This is for Sheri in Ohio who was wanting
recipe for Corky's BBQ sauce. I don't have a recipe for it but am good at
finding things on the internet and I found several sites online that sell it.
Your letter has intrigued me and am ordering some myself. I am putting a link to
one site for it here but if you wish you can simply go to a search engine like
Google.com and type in Corky's BBQ sauce and will come up with many sites. Hope
this helps you. :)
http://www.insanechicken.com
Donna in Kansas
This isn't Corky's BBQ sauce but may work.
Rose
BB King's BBQ Ribs
2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as accompaniments
Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to
6 hours.
In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion,
soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3
hours.
Preheat a grill or smoker over low heat until hot. Add ribs and cook, covered,
for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with
remaining sauce, coleslaw, and corn.
(Dry Spice Rub)
1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1-1/2 teaspoons salt
2 tablespoons seasoned salt
In a jar combine all ingredients well and store in a dry place, covered, until
ready to use.
Pigs In A Blanket
3/4 C Cooked Rice
1 lb Beef
sm pkg ground Lamb & ground pork
onions 2-3 medium chopped
4-5 pieces of bacon
cabbage
1 lg. can whole tomatoes
1 lg can sauerkraut-drained
1 can tomato soup
salt
pepper
onion salt
garlic salt
Boil cored cabbage. Just till soft not mushy. When cabbage is done--take apart
by leafs--trim excess vein. Mix meat, rice, bacon,& onions. Shape meat oblong
for size of cabbage---then roll.
In large Dutch oven layer
sauerkraut
whole tomatoes--chopped up, salt, pepper, onion salt, garlic salt and 1/2 can of
soup with 1/2 can water.
cabbage rolls
Then add the other 1/2 can soup with 1/2 can water.
Cover tight with lid till boiling then tip lid.
Cook 3-4 hours once boiling over low heat.
To Serve: Take the cabbage rolls and use the sauerkraut mixture to the top of it
to garnish.
Phyllis Knipp--Montana
This for Zelda Paterson - I to have
WEBTV but I can print just one recipe. What you
have to do is on you keyboard hit find. A pop-up will appear. In the find word
put in the name of the recipe that you want (it has to be exactly the way it
shows) hit enter. It will then highlight the beginning of the recipe from there
hold down you CMD plus SHIFT key and using the arrow keys scroll down to
continue highlighting
the remainder of the recipe. Then hit the CMD plus C (this will copy what you
highlighted) and when you go to a blank page to copy the recipe. Just hit the
CMD plus V and your recipe will be there.. It is very easy. You can email me if
you need further instructions.. Connie
(cnjor@webtv.net)
This is for Chef Raymo: Reference your
recipe for green beans and bacon. The Washington Post had a whole food article
recently about cooking beans for a long time, and it included the molasses
thing. You might want to check it out.
Jean
Chef's Kraut Salad
4 cups sauerkraut,chilled,drained
1 cup julienne turkey
1 cup julienne ham
1 cup julienne Swiss cheese
2 hard-cooked eggs, halved lenghtwise
8 ripe olives
1/2 cup bottled red wine vingar
and oil dressing
Place kraut in salad bowl. Arrange turkey, ham, and cheese in sections. Garnish
with eggs and olives. Pour dressing over all; toss to coat well.
Makes 4 servings
Chef Raymo
Skillet Chicken Stew
8 slices bacon
1 fryer, cut into pieces
1 cup onion, chopped
1 cup celery, chopped
2 cups cut-up cabbage
1 can (16 oz.) tomatoes, cut in quarters
1 teaspoon salt
1/8 teaspoon pepper
In large electric skillet, place bacon. Cook over medium heat until crip. Remove
bacon and turn heat to high. Add chicken and cook about 10 minutes, turning to
brown on all sides. Push chicken to one side of skillet. Add onion. celery, and
cabbage; stir for 5 minutes. Remove any excess oil. Add tomatoes, salt and
pepper. Bring to boil. Cover and simmer over low heat about 20 minutes or until
fork can be inserted in chicken with ease. Crumble bacon on top. Serve over
rice. Make 4 servings.
If you like to order my cookbook " Cooking with Love & Memories "
E-mail me yarnzil@adelphia.net
Chef Raymo
Someone was recently looking for a cabbage
soup recipe, this recipe isn't what they were looking for. I made this recipe
last night, it was so good that I wanted to share it.
Gaye
STUFFED CABBAGE SOUP
1 Tablespoon vegetable oil
1 lb. beef chuck for stew, cut into 1 inch cubes
1 package coleslaw mix
1 large onion chopped
1 28 oz can crushed tomatoes in puree
2 14.5 oz cans beef broth
1 cup V-8 juice
1/2 cup brown sugar
1 Tablespoon fresh lemon juice
1 teaspoon salt
1/2 long grain rice (uncooked)
Heat oil in 6 qt. pot over medium heat. Add beef; saut?until browned, about 6
minutes. Add coleslaw mix and onion; cook covered 4 minutes -- stirring after 2
minutes. Add tomatoes, beef broth, V-8 juice, brown sugar, lemon juice and one
bay leaf. Bring to boiling. Add rice; reduce heat. Simmer covered for about 25
minutes or until beef and rice are tender.
Hi everyone!
Here's a tough one: I'm from the Chicago, Illinois area and have had
cabbage soup at Marshall Fields, River Oaks, in
Calumet City, Illinois. If anyone could dig up a recipe, I would gobble it up
with great pleasure!! Thanks to
all.
Anna B.
Hi Nancy: What a super recipe site. I've
printed out so many great sounding recipes, that I don't know when I'll have
time to try them all out.
I'm looking for a recipe called Chicken Breasts Supreme.
It was in a Betty Crocker Cookbook that I got in 1970 [or so]. I no longer have
the book and would really like to make this. It had sauterne and green grapes in
it, but I can't remember what else. Can someone please help?
I thank you in advance.
SueB in Ca.
Nancy your newsletter is great. Best on the web. I
have a special request. does anyone out there around Butler, Pa. have the recipe
for the hotdog sauce served in The Hot Dog Shop
there in your city. It is the best around. thank you
Robert
Your newsletters are special. Thank you so much.
Carolyn
hi Nancy, I love your newsletter. I use recipes from
it all the time. thanks to all the contributors. I'm looking for a recipe for
Italian iced tea, if anyone has it.
Thank you, Lisa from Houston
Nancy,
I am on a salt restricted diet and have found some soup recipes that are low in
sodium. My question is I would like to condense them like Campbell's does in
their Cream of Mushroom, Chicken, Asparagus etc. Does anyone know if and how
this is done?
Thanks, Marilyn in NC
ENCHILADAS VERDES (Green
enchiladas)
1 pound green tomatoes (the one with husks)
6 green chilies (Serrano kind) or more if you like it
hot
10-12 cilantro sprigs
Salt to taste
As much corn tortillas as like
1 medium onion, chopped
1 big fresh cheese (Mexican style), crumbled
Dairy cream
Boil in a slow flame the tomatoes (husked) and green chilies in small amount of
water, till they turn to a yellowish color and are soft. Turn them into the
blender and add the cilantro sprigs and salt to taste. Turn this salsa on a
skillet with one tablespoon of oil and bring to boil. Turn off and reserve.
You can warm the tortillas in a skillet or microwave to turn them pliable OR you
can pass them by hot oil (one by one) and put them aside on a plate. Afterwards,
you pass each tortilla through the green salsa, put the tortilla on a plate and
fill each
tortilla with one or two tablespoons of the cheese mixed with the chopped onion.
Roll or double it in half and put them on a greased skillet (for on the stove)
or a greased square pyrex (if you want to use your oven), putting them aligned
in it. After you have filled the skillet or pyrex, you can pour the rest of the
salsa, some dairy cream and sprinkle with more cheese and onion.
On top of the stove: put the skillet covered on a very slow flame till it warms
up.
In the oven: put pyrex inside the oven at 350? for about 15 minutes or till it
gets warm.
FILLING VARIATIONS: you can use shredded pork meat or chicken, or ground beef
(prepared "picadillo" style) or whatever leftover meat you have on hand, or even
refried beans.
CHILAQUILES
You can use the same ingredients as for Enchiladas, except, instead or rolling
or doubling in half the tortillas, you cut them in small pieces (I usually tore
them in small pieces with my fingers), fry the tortillas till they are a little
crisp (less than the "fritos"). Put the fried tortilla pieces in a skillet, if
you like you can add any kind of meat to make it a little more nourishing. Add
the salsa as much amount as you like (I prefer my chilaquiles only to be wet
more to the dry side, but some people like the tortillas being like a soupy
kind). Sprinkle with a lot of cheese and onion and serve with a spoonful of
cream on top.
Hope you like them
XOCHITL from Tepic, Nayarit, Mexico
Hi Nancy, I need to know if the
Amish Sourdough Starter is the same as the starter for Amish Friendship Bread.
I have had this bread & it is the best I have ever had. I would like to make it
again for the holidays. Thanks for your help & I love your site keep up the good
work.
Tery in florida
Where do you get the Lemon
Custard Angel Food Cake mix? I live in the Midwest and have not been able
to get it for years!!!!
Gale Stroh
To Rebecca from Germany:
As you mention in your reply that you were looking for some low fat oatmeal
cookie recipes due to your son's diabetes, you may also be interested in the
following sites:
Abigail's Low Fat Cookies
The Fatfree Recipe Collection
Special Diets / Allergies
Stefanie :-)
Dominican Republic
Janette asked for a Betty Crocker plain muffin
recipe. I have a book from the 50's (falling apart) with the following:
Popular Muffins
2 c sifted GM flour
1/4 c sugar
3 tsp. baking powder
l/2 tsp salt
l/4 cup soft shortening
1 egg
1 cup milk
Sweeter Muffins
1-1/2 cups flour
l/2 cup sugar
2 tsp baking powder
l/2 tsp salt
l/4 cup soft shortening
1 egg
1/2 cup milk
Mix together with blending fork or pastry blender. Then stir just until
ingredients are blended. Fill greased muffin cup 2/3 full. Bake until golden
brown. Serve hot with butter and with jam, marmalade, honey, or any desired
spread.
Temperature: 400 degrees
Time: Bake 20 to 25 mins.
Amount 12 med sized muffins
Hope this helps. Mary Jean
This recipe was also submitted a few days ago by
Deanna
Thank you Jeanne, Joyce, Marsi, Phyllis, Blondids, Mariann and all the others
that sent in the same or similar recipe.
Hi everyone!
I am trying to search out a recipe I was once told of which involves whipping up
glace ginger, marscapone or Philly cream cheese and castor sugar (I think) and
sandwiching ginger nut biscuits together with the cheese mix, then enclosing the
joined biscuits in the cheese mix. Then it is left to soften.
I haven't used mascapone or I would be keen to experiment, also I want to make
it for a surprise Fathers Day cake (in Australia, Fathers Day is the first
Sunday in Sept.) so I can't have any attempts around for the Father in
question to discover!
Does anyone have a recipe, or knowledge of marscapone to advise? I am not
afraid to 'create' a recipe, I do it a lot!
Ali
Hi Nancy,
I am in a wheelchair, so I can't do a whole lot of cooking. I am also on a fixed
income, so I am looking for 3 or 4 ingredient (maybe a couple more) recipes,
that can be fixed in microwave, crock pot, or electric skillet. Any help will be
greatly appreciated.
Thank You, Carolyn
No requests, but just wanted to tell you how great
your news letters are. I am new and so far found the cake mix recipes I had been
looking for plus so many more great things. Thank you for all the work you put
into this.
Jo from Indy
I realize this is off the subject of food but I was
wondering if anyone has a recipe for a homemade paint stripper. My aunt wants to
refinish her dining room table but she has to strip the old varnish off first.
Her friend can't find her recipe and can only remember that it has lye in it.
Tanya in MN
Thank you Betty in Canada for your salad
recipe using uncooked" Ramen noodles. The same recipe or a similar recipe
was posted in a recent newsletter.
This is for Janette, who was looking for the Betty
Crocker recipe for plain muffins, hope this is it!
Best-ever Muffins
1 3/4 cup flour
2 tablespoons sugar
2-1/2 tsps baking powder
3/4 tsp salt
1 well beaten egg
3/4 cup milk
1/3 cup salad oil or melted shortening
Sift dry ingredients into mixing bowl, make well in center. Combine, egg, milk,
salad oil. Add at once to dry mixture. Stir only till moistened. Fill muffin
pans lined with baking cups 2/3 full. Bake at 400 deg ,25 min,
Cindy Riley . Ontario, Canada
This is for Janette. I have the original
Better Homes and Garden Cook Book from 1953. I hope this is the muffin recipe
you want.
Best-ever Muffins
1-3/4 c. sifted flour
2-1/2 tsp. baking powder
2 Tbsp. sugar
3/4 tsp. salt
1 well-beaten egg
3/4 c. milk
1/3 c. shortening or salad oil
Sift dry ingredients into mixing bowl. Cut in shortening. Combine egg and milk;
add all at once to flour mixture. Mix only till all flour is damp. Drop from
tablespoon to fill greased muffin pans 2/3 full. Bake in hot oven (400*) 25
minutes. Makes 1 dozen muffins.
Judy from south Florida
Nancy
This is for Jody. YES, you can freeze bananas for
Banana Bread, Cakes, Cookies, etc. I usually check out the 'dead ripe' Bananas,
bring them home and cut them in chunks. I put two cut up Bananas in a Baggie and
freeze. When I need a recipe that calls for Bananas, I just take out a Baggie
and I'm all set. Do not freeze 'good' Bananas, only those that are really ripe.
Phyllis from Massachusetts
Thank you Rose for your recipe on Lemon Pudding Cake.
A recipe that was the same or very similar was posted in a recent newsletter.
Nancy:
I thought with your wide array of readers and contributors that a special
someone might have a recipe for "homemade wine". I have concord grapes growing
and would like to try making some. I would think that you could also substitute
peaches, or any other fruit -- possibly even elderberries or watermelon. I've
heard that some make it in a 5-gallon bucket; just put the ingredients in and
let it go.
I would really appreciate hearing from anyone who might know how to make
homemade wine.
Thanks so much for any help. Pam in Illinois
Nancy, don't know if this is what Sharon is looking
for but the only Bavarian Bread I could find that would be close to what she
described.
Arvilla
http://www.cdkitchen.com
Bavarian Farmer Bread
Serves/Makes:
reset servings
Ready in: 2-5 hrs
Difficulty: 3
(1=easiest :: hardest=5)
2 cups warm water
2 packages active dry yeast
2 tablespoons molasses
1 cup rye flour
1 cup Pumpernickel flour
3 1/2 cups Common flour (a high gluten flour) or all purpose flour
1 tablespoon salt
Flour for dusting work surface oil for greasing bowl Additional flour for
dusting basket Cornmeal for dusting baking sheet In a large bowl sprinkle the
yeast over the warm water to soften, stir to dissolve. Add the molasses, rye
flour, pumpernickel flour, 3 Cups of the common or all purpose flour, and the
salt.
Mix until the dough comes away from the side of the bowl. Turn the dough out
onto a floured surface and knead, adding small amounts of the all purpose flour
as needed. Knead until smooth and elastic. Place the dough in an oiled bowl and
turn several time to coat. Cover and let rise until doubled (about 45 - 60
minutes. Punch dough down and let stand, covered, until puffy (about 15
minutes).
Shape into 1 or 2 round loaves, depending on basket size. Place in a basket of
banneton that is well dusted with rye flour. Cover with a cloth and proof in a
warm, draft free place until doubled. Carefully tip dough upside down onto a
cornmeal dusted baking sheet or peel so that the design from the basket is on
top. Bake with steam in a preheated 375F oven until the loaf sounds hollow when
tapped on the bottom about 45 minutes or longer for 1 bread. Cool on a wire
rack.
This recipe comes from "Secrets of a Jewish Baker" by George Greenstein
This is for Joyce, who requested
a recipe for fresh apple cake with caramel frosting. I have been baking this
recipe for years. It is sooo good.
Fresh Apple Cake with
Caramel Icing
1 cup vegetable oil
2 cups granulated sugar
3 eggs
1 1/2 tsp. vanilla extract
2 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
3 cups diced, pared apples (I use Granny Smith)
1 cups finely chopped walnuts
1 Tbls. flour
Beat together the oil, sugar, eggs and vanilla for about 3 minutes. Sift
together the flour, salt and baking soda. Add dry ingredients to sugar mixture.
Beat well and stir in apples. Combine the walnuts and 1 Tbls. flour; stir into
batter. Pour into a greased and floured 9x13 baking pan. Bake at 350 degrees or
approx. 1 hour or until a toothpick inserted in center, comes out clean. Cool in
pan on wire rack.
Caramel Topping:
1/2 cup butter or margarine
1 cup brown sugar (firmly packed)
1/4 cup milk
Bring ingredients to a boil and boil for 3 minutes. Remove from heat; pour at
once over top of cake. Enjoy! Pat Niece- Idaho
I saw where Sharon in Goshen, Ind wants recipes for
Bavarian Wheat Bread, if she goes to ask.com and
ask Jeeves he will find a page full of them for her.
Brenda from Alabama
To Nancy in Ohio (and all the others), thanks so much
for the directions on printing any recipe for the
Web-tv. user from the newsletter.
Joyce
Do you publish all recipes that are sent in? I know
that I have sent several that have not been posted. Just wondering if you do or
if my mail is getting there.
Patricia
Comment
I checked and saw that one of the recipes you sent in recently was for was
for Crunchy Coleslaw that had raimen noodles in it. Several members had
already sent in a recipe that was the same or similar. To keep down the
number of duplicate recipes some recipes are not posted. On those recipes
I try and post the other members that sent in similar recipes. In your
case it was sent in several days later so your name was not included on the
list. There are members that send in a the same recipe or a similar for a
request several days after recipes had been posted. I do not post those.
Posting the same recipe (or similar recipe) over and over would make the
newsletter very boring.
Other reasons that recipes not posted are
1. Have no capital letters.
2. Are in all capital letters.
3. Have no punctuation.
4. Have excessive punctuation. (example ...... or ------ between
each sentence)
This is a Snicker pie recipe from our church recipe
book. Hope Carol enjoys it . Nancy thanks for all the work you do on newsletter.
I love it .Sent the page to all my friends so they could sign up for it . Keep
up the good work .
Helen in Mississippi
Snicker Pie recipe for Carol
4 oz. cream cheese, (softened)
8 oz. cool whip
3 regular size snickers, (broken)
1 graham cracker pie crust
Mix cream cheese and cool whip until smooth. Stir in broken snickers, pour into
pie crust, chill.
Does anyone have a good recipe
for beef or chicken kebabs to cook on a grill? Nancy I love your
newsletter.
Linda ...Texas
Hi Nancy,
I found these chocolate macaroon recipes in my cookie file and wondered if one
of them might be what Donna is looking for.
Your newsletter is fantastic! I look forward to reading each issue because I
always see something new to try. Keep up the good work!
Norma in PA
Chocolate Macaroons
4 ounces semisweet chocolate, broken into small pieces
1/4 cup unsweetened cocoa powder, sifted
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
3 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
Heat oven to 350 degrees F. Line a baking sheet with parchment paper. Bring a
small saucepan of water to a boil. Reduce heat, and allow it to simmer. Place
chocolate in a small bowl, and set over saucepan. Stir until chocolate is
melted, and set aside to cool. In a large bowl, combine cooled chocolate, cocoa,
sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well,
completely combining ingredients. Dampen hands with cold water. Form 1 1/2
tablespoons of mixture into a loose haystack shape, and place on prepared baking
sheet. Repeat with remaining mixture, placing macaroons 1 inch apart. Bake until
just firm to the touch but still soft in the middle, 15 to 20 minutes. Remove
baking sheet from oven to a wire rack, and let cool on baking sheet. Store in an
airtight container for up to 3 days.
Makes 2 dozen
Chocolate Macaroon Bars
1 box (18.25-oz) chocolate cake mix
1/3 cup butter or margarine; softened
2 eggs, divided
1 can (14-oz) sweetened condensed milk
1 tsp. vanilla
12 ounce bag chocolate chips
1 1/3 cup flaked coconut; divided
Combine the cake mix, butter and 1 egg until crumbly. Press into bottom of
greased 13 x 9 pan. Combine the condensed milk, remaining egg and vanilla; stir
in chips and 1 cup coconut. Spread over mixture in baking pan. Sprinkle with
remaining coconut. Bake at 350F for 30 to 40 minutes or until golden brown. Cool
completely and cut into bars.
Chocolate Cream Pie
3/4 cup splenda? granular
3 tbsp. cornstarch
1/8 tsp. salt
1 tbsp. butter flavored granules
2 cups fat-free milk
3 oz. semi-sweet chocolate
1 1/2 tsp. vanilla extract
1 tbsp. margarine
1 pre-baked 9' pie crust
Crust
Use a pre-made, pre-baked 9' piecrust or bake a pre-made pie crust
according to its package directions.
Filling
Mix together SPLENDA, cornstarch, salt and butter granules in a 2-quart
microwave-safe glass bowl. Slowly add milk and stir so that mixture does
not clump together.
Microwave on high for 4 minutes. Stir making sure that the clumps of cornstarch
are smoothed out. Microwave on high for 2 minutes. Stir to smooth out cornstarch
and add chocolate. Microwave on high for 2 minutes. Stir again and add margarine
and vanilla.
Cover mixture with plastic wrap so that the wrap touches the surface of the
filling. Let cool for 15 minutes. Remove wrap and pour filling into pie shell.
Cover with plastic wrap and refrigerate for 3 hours.
Nutrients Per Serving (Serving Size 3 oz. (86g))
Calories 190 Carbohydrates 23 g Protein 3 g Dietary Fiber 1 g
Total Fat 10 g Saturated Fat 4 g Cholesterol 2 mg Sodium 195 mg
Diabetes Exchanges Starch 1-1/2, Fat 2,
Yield: makes 8 serving
FINE-CRUMB PIE SHELL-ADA
Yield: 8 servings
1- 1/4 c Fine crumbs (graham cracker
1 1/2 c -or Dry cereal, zwieback, etc
3 tablespoons Margarine (melted)
1 tablespoon Water
1 Spices (optional)
1 Sugar replacement (optional)
Combine crumbs with melted margarine and water; add spices and sugar
replacement, if desired. Spread dough evenly in 8-10 inch pie pan, pressing
firmly onto sides and bottom. Either chill until set, or bake at 325F for 8-10
minutes.
1 serving w/ graham cracker = 1 bread, 1 fat,
calories: 85 1 serving w/ dry cereal = 1/2 bread, 1 fat calories: 64 1 serving
w/ zwieback = 1/2 bread, 1 fat calories: 70
Wayne
Nancy, As usual I need help. I want to find
a recipe for the "perfect" caramel icing. Mine is
either too thin or as hard as bricks. Thanks, Marie in VA. I add my praises to
your wonderful newsletter. The world needs more people like you.
Marie
Lonnie wanted a recipe for carrot cookies.
The following recipe is one I got from my high school cooking class (I'm not
saying how long ago that was!) it's one my family has always enjoyed. Gaye
ORANGE CARROT COOKIES
3/4 cup shortening
1 cup white sugar (scant)
1 egg
1 teaspoon baking powder
1 teaspoon vanilla
1 cup cooked mashed carrots
2 cups flour
1 cup chopped nuts (opt.)
Cream shortening and sugar, add egg and mix well. Add remaining ingredients
except nuts and mix well. Stir in nuts. Drop by teaspoonful on greased baking
sheet. Bake at 375 degrees for 15 minutes or until cookies are lightly browned
around edges. Ice while still warm with the the following icing.
ICING
Zest of one orange
3 Tablespoons orange juice
1 cup powdered sugar
pinch of salt
enough milk as needed for proper spreading consistency.
Mix all ingredients together until well blended. Spread on warm cookies.
I would like to freeze
some fresh peaches. Can anyone tell me how to do it?
Thanks, Judy from Iowa
Have a nice day
Nancy Rogers
http://www.nancyskitchen.com
