This is for Kim. I normally cut up bell
peppers & jalapenos and place them in a freezer bag then store them in the
freezer. When I need them, I just take out a handful or whatever I need and add
it to the recipe. I also do the same thing with celery and green onions. They
all work well.
Terrie
The other day Erika sent a recipe for
Easy Rice Pudding. I went to make it today and
there was no mention of the kind of rice or how much rice.
Would you please submit this recipe again, Erika? I love the easy, quick
recipes.
Thanks so much, Nancy, for all the hard work you do to keep this recipe
newsletter going. Sandy
I am wondering if anyone out there can help
me find the recipe for seafood gumbo that they
serve at Joe's crab shack in Las Vegas. I don't know when i can get back there
and my son-in-law is driving me nuts about getting it. Say's it's the best he's
ever had.
Please help me, Jana
Hi , Does anyone have a good recipe for
crescent roll dough that you fill with meat and
stuff and make a braid out of it
Thanks, Karen
Love this column! I am looking for a
marinated kabob recipe for my crock pot. Love grilled kabobs and wonder if
anyone has done these in the crock pot. Thank you.
Debi in NC
Cashew Bars
1/2 cup margarine or butter (1 stick) -- softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon vanilla
1 egg, separated
1 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon water
1 cup chopped salted cashews, macadamia nuts or toasted
almonds
1 ounce unsweetened chocolate -- melted and cooled
Heat oven to 350F. Mix margarine, sugars, vanilla and egg yolk in medium bowl.
Stir in flour and salt. Press dough in ungreased rectangular pan, 13 ?9 ?2
inches, with floured hands. Beat egg white and water; brush over dough. Sprinkle
with cashews; press lightly into dough.
Bake about 25 minutes or until light brown; cool 10 minutes. Cut into 3-inch
squares. Cut each square diagonally in half. Immediately remove
from pan; cool. Drizzle with chocolate. Let stand about 2 hours or until
chocolate is set.
Yield: 24 servings.
Phyllis Knipp
Hi, Nancy,
I really enjoy your site. This is one of the more helpful sites that I have run
across. I am looking for recipes using pureed peaches. Someone gave me a case of
pureed peaches so I need some good recipes.
Zelda
Our daughter (1st) is getting married in 2
1/2 weeks. We were going to have Gordon's prepared Chicken Cordon Bleu, but
realized we had a problem keeping them warm without getting soggy.
I would like to have pork tenderloin with a little mild sauce. Do you have such
a recipe? If you could simply direct me to something on your website I can pull
it up. I don't want anything too oniony or garlicky, and will feed
about 180 guests.
Thanks so much, I'm not much of gourmet cook -- so keep it simple. (Yes,
I'm doing my own food)
Thanks so much, Juli
Hi Nancy:
This is for Shirley from Burnaby, BC, Canada who asked if there was a 'secret'
ingredient to put in bread machine bread to keep it fresher longer?
I ordered a product called Preserve-it Mold inhibitor from Kitchen Krafts and
our bread is fresh for at least 3 days, if it lasts
that long. It's potassium sorbate, which is used by professional bakers. Order
product IN6070 from
www.kitchenkrafts.com. It comes in a 1 fl oz bottle for $4.65, but I
only use one or two drops per loaf, so it lasts awhile.
Good luck and God bless you for all your hard work on the newsletter. Hope
you're feeling better today.
Flo Clark
Nancy, thank you so much for this
newsletter. We look forward to it every day, and enjoy the tips and information
included. I have gotten replies to several requests and have one more. Several
years ago in Indiana, our neighbor made a "Friendship Cake" with fruit soaked in
either rum or bourbon. It seems as if it took several days and steps to the
preparation for this cake. Any help on this one? Thanks.
Charles in Florida.
This is for Shirley from Burnaby, BC,
Canada, looking for a way to keep her bread fresher.
I use this recipe and it is fool proof!
1-1/4 cups hot water
1 teaspoon lemon juice
3 cups BREAD flour
4 tablespoon powder milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon butter
2 1/4 teaspoon yeast
Put in just as posted. I set my machine as a "dough" and then bake myself. It
has a good texture and stays moist in my refrigerator for 1 week.
I love you letter and look forward to it everyday!
Thanks, Helen
This is for Chef RAYMO.
I used your recipe for CANTALOUPE BREAD to prepare a GUAVA BREAD. I think in
Florida you have as much Guavas as we have here in Tepic. My son has a Guava
Tree in his home so he brought me almost half a bushel of them. I will tell you
what I prepared with them.
First, I sliced the guavas and seeded them with the seeds I prepared a Guava
Drink, just put them in the blender and add water and enough sugar to your
taste. You can use it to prepare icecles too.
Second, I passed the Guava shells in a juicer to make juice out of them. It
turns a little thick, you can add some water to make it thinner.
Third with the Guava pulp that is left in the juicer I prepare the bread, or you
can put it in a pot with enough sugar to make it sweet, cook it at very slow
flame till it thickens and you get a Guava jam or marmalade. Now here is your
original CANTALOUPE BREAD but I change the name to
GUAVA BREAD
3 eggs
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla extract
2 cups guava, seeded and pureed
3 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
Preheat oven to 325 degrees. Lightly grease and flour two 9X5 inch loaf pans. In
a large bowl, beat together eggs, oil, sugar, vanilla and guava. In a separate
bowl, sift together flour, salt, baking soda, baking powder, cinnamon and
ginger. Stir flour mixture into guava mixture, stir to combine. Pour batter into
prepared pans.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of
loaf comes out clean.
Note- A friend came to visit me while I was preparing my bread and I completely
forgot to put the baking powder, even though the bread turn out very good.
I have been trying for almost five years now
to find a recipe using cool whip and cream cheese and chocolate pudding to make
a pie using a Keebler crust. I am not sure what the name of it is but I would be
so happy if you know what I am talking about and can help me get this family
favorite.
Thank you for your time, Catrina A. Dickens
Nancy,
Hello, I'm looking for diabetic recipes, and a
recipe that I had a long time ago and lost it, it is a
peanut butter cake or bread that uses a regular cake mix and peanut
butter, but that's all I no what is in it. If you know please let me know.
Thank you. Joanna
Hello Nancy,
I enjoy your newsletter a great deal. Hopefully you or your readers can help me.
I was offered a large enough amount of tomatoes to can the juice. I wanted to
accept them but was told that because I had a smooth top stove I could not use a
hot water bath. Was told, "this will crack the stove top". Has anyone had any
experience with canning on a smooth top stove? Also, can a pressure canner be
used on a smooth top?
Thank you, Phil in Ohio
This is for D.Turner. I hope this helps.
WHITE SAUCE
3-1/2 tbsp. butter or margarine
3 tbsp. flour
2 c. milk
Salt to taste
Melt 2 tablespoons of butter, mix in flour slowly. Gradually add cold milk,
stirring mixture over medium heat, until sauce thickens. Add the rest of the
butter and salt.
This message is for Anna B who was looking
for a cabbage soup. This has been in my family for a long time.
Enjoy, Mynra
CABBAGE AND BEEF SOUP
1 lb lean ground beef
1/2 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp pepper
1 tsp chili powder
1 medium onion, chopped
2 celery ribs, chopped
1 16-ounce can kidney beans, undrained
1/2 medium head of cabbage, chopped
1 28-ounce can tomatoes, chopped, including liquid
1 tomato can of water
4 beef bouillon cubes
* I like spicy foods so i add some hot sauce
chopped fresh parsley
In a Dutch oven, brown beef, add all remaining ingredients except parsley; bring
to a boil. reduce heat and simmer, covered for 1 hour. garnish with parsley.
Makes 3 quarts
Here is a recipe for Snicker Pie for Carol.
I originally copied it from your newsletter and it was submitted by Sue
Wadsworth from Texas
JM.
Snicker's Pie
1 (9-inch) unbaked pie crust
FUDGE LAYER
6-tbsp.flour
1/2-tsp.baking powder
1/8-tsp.salt
1/2-cup unsalted butter, cut in pieces
4oz-semisweet chocolate, chopped
1oz.unsweetened chocolate, chopped
1/2-cup sugar
1-large egg
1-large egg yolk
1-tsp.vanilla
4(2.16oz)Snicker's candy bars
CREAM CHEESE LAYER
10-oz.cream cheese ,room temp.
1/3 cup sugar
1-large egg
1-tsp vanilla
TOPPING
2 oz milk chocolate
2 T. whipping cream
Preheat oven to 450 degrees. Bake crust 5-7 minutes, remove crust from oven,
cool. Reduce heat to 325 degrees.
For Fudge Layer: Sift flour, baking powder and salt into medium bowl. Combine
butter and chocolates in a double boiler and stir until melted and smooth. Cool
slightly. Using an electric mixer beat sugar, egg and egg yolk in a medium bowl
until slightly thickened. Add vanilla and cooled chocolate mixture and mix until
well blended. Add dry ingredients and mix until just combined. Pour into crust
and bake until almost set (about 17 minutes)
Cool on rack for 10 minutes. Cut up 4(2.16oz)Snicker's candy bars and place on
fudge layer.
For Cream Cheese Layer : With electric mixer, combine cheese and sugar, add egg
and vanilla and beat until smooth. Spread mixture over snicker's and bake for
about 15 minutes or until set Cool on rack.
Melt 2oz.milk chocolate and 2 T. whipping cream to drizzle on top of pie.
Refrigerate and serve chilled.
Hi This is for Erika re Rice Pudding
Rice Pudding With Pudding and Minute Rice
4 cups milk
1 egg well beaten
1 Large package of vanilla pudding and pie filling the cooked kind.
1 cup minute rice, (quick kind)
1/4 cup raisins
1/4 tsp cinnamon.
In saucepan gradually add milk, egg and pudding mix. Add rice and raisins and
cook over medium heat until mixture comes to a boil. Cool 5 minutes stirring 2
times. Pour into dessert dishes or serving bowl and cover with plastic wrap.
Refrigerate about 1 hour. Sprinkle with cinnamon if desired.
Marge
Dear Nancy,
I'm here with a request this time. When I was in college in Potsdam, NY, my
friends and I often visited a restaurant in nearby Canton,
NY called McCarthy's. They served a soup
called German Potato Soup. It tasted just like
German Potato Salad except it was soup. It had bits of bacon in it as well. It
was delicious. If anyone has this recipe, I would really be grateful.
Thanks! Katy in NY
Thanksgiving is right around the corner.
Last year I had this wonderful casserole made with mashed sweet potatoes. It had
a top layer of Frosted Flakes and Marshmallow. If anyone has it, please share :)
Also I'm sharing my absolute favorite Chicken Noodle Soup Recipe, so please
enjoy!
Amish Chicken Noodle Soup
1- 1/2 cups of water
1 cup milk
1 tbsp butter or margarine
3 3/4 cups (6 oz) wide egg noodles (uncooked)
1 1/2 cup frozen vegetables
1 can (10-3/4 oz) cheddar cheese soup
2 cups (8 oz) chopped cooked chicken
In a large skillet (I just use a deep pot) over high heat, stir together water,
milk, and butter; heat to a boil. Stir in uncooked noodles until thoroughly
coated with liquid; stir in vegetables. Return to boiling; cover. Reduce heat,
simmer 8 minutes, stirring occasionally or until noodles are tender and most
liquid is absorbed. Reduce heat to low. Stir in soup and chicken; heat through
stirring occasionally. (Make sure your stir often after adding the chicken, it
may tend to stick to the bottom of the pot/pan)
IP
Margaret,
I have a 1956 Better Homes & Gardens cookbook...there is a recipe for an Orange
Sponge Cake....is this it?
ORANGE SPONGE CAKE
6 egg yolks
1 tbsp. grated orange peel
1/2 c. orange juice
1 c. sugar
1/4 tsp. salt
1 1/3 c. sifted cake flour
6 egg whites
1 tsp. cream of tartar
1/2 c. sugar
Beat egg yolks until thick & lemon-colored. Add orange peel & orange juice; beat
till very thick. Gradually beat in 1 c. sugar & salt. Fold in flour a little at
a time. Beat egg whites with cream of tartar till soft peaks form. Gradually add
1/2 c. sugar, beating till stiff peaks form. Thoroughly fold whites into yolk
mixture. Bake in ungreased 10-inch tube pan in slow oven (325) about 55 min. or
till done. Invert pan to cool. Glaze.
Glaze: 1-1/2 c. sifted confectioners' sugar
& 2 tbsp. orange juice.
Laura L.
Maybe Margaret in MS can use this recipe for
Orange Chiffon Cake. It is from an old copy of Betty Crocker's cookbook.
Mary in TX
ORANGE CHIFFON LAYER CAKE
2 eggs, separated
1-1/2 cups sugar
2-1/4 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup vegetable oil
Grated peel of 1 orange juice of 1 orange plus enough milk to measure 1 cup of
liquid
Heat oven to 350?. Grease and flour 2 round layer pans, 8 or 9x1 1/2 inches.
Beat egg whites on medium speed until foamy. Beat in 1/2 cup of the sugar on
high speed, 1 tablespoon at a time; continuing beating until very stiff and
glossy. Do not under beat.
Mix remaining sugar, the flour, baking powder and salt in large mixer bowl. Add
oil and half of the liquid. Beat on low speed until moistened. Beat on high
speed, scraping bowl constantly, 1 minute. Add, remaining liquid, the peel and
egg yolks. Beat on high speed, scraping occasionally, 1 minute. Fold in
meringue. Pour into pans.
Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes;
cool. Frost with Orange Butter Frosting. (recipe follows)
ORANGE BUTTER FROSTING
3 cups powdered sugar
1/3 cup margarine or butter, softened
1 tablespoon plus 1-1/2 teaspoons grated orange peel
3 tablespoons orange juice
Mix powdered sugar and butter. Stir in juice and orange peel and beat till
frosting is
smooth and of spreading consistency. (Fills and frosts two 8- or 9-inch layers
or
frosts a 13x9-cake.)
Thank you Phyllis for sending in a similar recipe.
I saw where a lady by the name of Margaret
was asking for this. I found several in my cookbook. I hope one of them is what
she is looking for.
ORANGE RUM CHIFFON CAKE
2 1/4 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
3/4 c. orange juice
1/2 c. salad oil
6 lg. eggs
2 tbsp. orange rind
1/2 tsp. cream of tartar
Mix flour, sugar, baking powder and salt; set aside. Add orange juice, oil and
egg yolks together. Add to dry mixture and beat at medium speed until smooth.
Stir in orange rind. Beat whites with cream of tartar until stiff. Gradually
pour yolk mixture into whites and fold in until well blended. Fill ungreased
10-inch tube pan. Bake in preheated 325 degree oven for 60-65 minutes. Invert on
rack to cool completely. Ease out of pan using metal spatula. --ORANGE RUM
SYRUP:--
3/4 c. orange juice
1 tsp. lemon juice
Dash of salt
3/4 c. sugar
1/4 c. light rum
Combine in small pan and boil 3-4 minutes. Pour hot syrup slowly over cake,
letting cake absorb syrup.
FRESH ORANGE CHIFFON CAKE
2-1/4 c. sifted Swansdown cake flour (spoon in lightly)
1-1/2 c. sugar
3 tsp. double-action baking powder
1 tsp. salt
Measure these and sift together into mixing bowl. Make a "well" and add in
order: 1/2 c. salad oil (Mazola or Wesson)
5 unbeaten egg yolks
Grated rind of 2 oranges (about 2 tbsp.)
Juice of 2 oranges plus water to make 3/4 c.
Beat with spoon until SMOOTH. Measure into large mixing bowl:
1 c. egg whites (7 to 8)
1/2 tsp. cream of tartar
Whip until whites form VERY STIFF peaks. Much stiffer than for angel food. Pour
egg yolk mixture gradually over whipped egg whites - GENTLY folding with rubber
scraper JUST until blended.
DO NOT STIR! Pour at once into ungreased
10-inch tube pan. Bake in 325 degree oven for 65 minutes. Immediately turn pan
upside down, placing tube part over neck of bottle. Let hang until cold. Loosen
sides and tube with spatula. Turn out on plate.
ICING
1-1/2 (3 oz.) pkgs. cream cheese
2-1/4 c. sifted confectioners' sugar
Grated rind of 2 oranges (1-1/2 tbsp.)
Cream the cream cheese until light and fluffy. Add gradually sugar and beat
well. Stir in orange rind. If too thick, add a few drops orange juice. Ice sides
and top of cake. Serves 16.
Barbara
Does anyone have the recipe for a
meatloaf made with "Campbell's" tomatoes soup. It
was call "mini meat loaf" and one of the ingredients was sage. We use to eat
that a lot when I was younger and would love to make it for my family.
Helen/Saunemin, IL
This is for Pam who has the grapes.
Balloon Wine
6 cups grape juice unsweetened
4 cups granulated sugar
6 cups water
1/2 teaspoon dry yeast
heavy balloons
Mix the grape juice, water, sugar, and yeast together. Pour into bottles with
openings small enough to stretch a balloon over. Fasten the balloons at the neck
with a rubber band or a string. Place the bottles in a cool place. Be sure to
leave enough overhead space for the balloons to expand because as the wine
ferments, the balloon will expand. Allow to set for 21 days. Transfer to pretty
wine bottles and chill in refrigerator until ready to serve.
Jackie from Louisiana
This is for Janette who asked for Plain
Muffins from an old Betty Crocker Cookbook. This is from one published in 1947.
Also, thanks for
the help on webtv.
Zelda from TX.
Best-Ever Muffins
1 1/2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon sugar
3/4 cup milk
2 well-beaten eggs
1/4 cup melted shortening
Sift dry ingredients. Combine liquids; add all at once, stir just until dry
ingredients are moistened but not smooth. Batter will be lumpy. Fill greased
muffin pans two-thirds full. Bake in a hot oven (425) 25 minutes. Makes 12
muffins
Over 50 new recipes in the past 24 hours have been
added to
Alicia's Kitchen Salad and Salad Dressings
New recipes have been added in the past 24 hours to
Alicia's Kitchen Crock Pot Recipes
I am looking for a recipe called mock chow
mein w/ cashews, probably from the 50's or 60's.
Dairiel
I have the Optimized version of AOL too.
When I find a recipe that I want to copy, I hold down the left-click button and
highlight it, then right click, to copy. I always keep my WORD program with a
free, clean screen, so I go to the tool bar, to WORD, and right-click, and
paste. Works EVERY time!
Victoria, NC
Nancy, I put your recipes in a folder
online, but wonder how I can categorize them so that I can find what I want
without going through each folder. I looked at Home Cooking, but really do not
understand their format. Do you have any suggestions of how we can store online
like a cook book?
Betty Turner
To Linda who was looking for a recipe for
Mac and Beef bake from an old Pillsbury cookbook. This is from a 1963 Pillsbury
book.
MACARONI AND BEEF BAKE
4 ounces elbow macaroni
1/2 pound Ground Beef 1/4 Cup of Chopped Onion 1/4 Cup of Chopped Green Pepper 2
tablespoons of Flour
1 pound of can Tomatoes, undrained 1/2 Cups Shredded Cheese 1/4 Teaspoon dried
crushed Sweet Basil 1/8 Teaspoon Leaf Oregano 3/4 Teaspoon of Salt 1/8 Teaspoon
of Pepper
Preheat oven 375 Cook macaroni, following directions on package. Rinse in cold
water; drain. Brown beef, onion, green pepper in skillet. Stir in flour. Add
tomatoes and cook till mixture thickens. Stir in cheese, seasonings and
macaroni. Spoon into buttered 2-quart casserole. Bake for 20 to 25 minutes till
hot and golden brown Judi
This is for Robert....my husband's family is
from New Castle, PA, about 30 min. drive from Butler, PA. The following is a
recipe for New Castle Chili, which *everyone* in New Castle eats on their
hotdogs. Hope this is close to what you need. Remember, seasonings should be to
taste. Some like it hotter, some like it not so hot.
NEW CASTLE HOT DOG CHILI
1 lb. hamburger
1-2 tsp. cayenne pepper
3 tsp. salt
1 (6 oz.) can tomato paste
2 tbsp. chili powder
2 onions, chopped fine
2 tsp. black pepper
5 c. water
Brown meat and onions. Drain fat. Add remaining ingredients. Will look very
watery....cook down until it is desired consistency. When I make this for
husband's family, they scrape the dish.
Laura L.
Baked Chicken Breasts
Supreme
2 tablespoons butter or margarine
2 tablespoons salad oil
6 large chicken breast halves (2 1/2 to 3 pounds)
1 can (10 1/2 ounces) condensed cream of chicken soup
1/2 cup light cream (20%)
1/2 cup dry sherry or, if desired, 1/2 cup apple juice plus 3 tablespoons sherry
flavoring
1 teaspoon tarragon leaves
1 teaspoon Worcestershire sauce
1/4 teaspoon chervil leaves
1/4 teaspoon garlic powder
1 can (6 ounces) sliced mushrooms, drained
Heat oven to 350 degrees. In oven, heat butter and oil in baking dish, 13 1/2 x
9 x 2 inches, until butter is melted. Please chicken in baking dish, turning to
coat with butter. Arrange skin side up; uncovered 1 hour.
Heat soup, cream and wine, stirring occasionally. Stir in tarragon leaves,
Worcestershire sauce, chervil leaves, garlic powder and mushrooms. Remove
chicken from oven; drain fat from dish. Pour soup mixture over chicken. Cover
tightly; cook 15 to 20 minutes longer or until fork-tender. 6 servings.
Deanna
Scalloped Potatoes
4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
2 cups scalded milk
1/2 cup shredded Cheddar cheese
In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes.
In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half
of the flour mixture over the potatoes; repeat with another layer of potatoes
and the flour mixture and top with remaining potato slices. Dot with butter then
pour hot milk over potatoes. Cover and bake at 375? for 45 minutes. Uncover;
sprinkle cheese over the top. Return to the oven and bake, uncovered, for an
additional 15 minutes, or until scalloped potatoes are tender and cheese has
melted. Scalloped potatoes serves 6 to 8.
Phyllis Knipp
Easy Broccoli Cheese
Soup
1 - 8oz jar of Cheese Whiz
1 - can of cream of celery soup (condensed)
1 - 1 lb pack of frozen broccoli
1 - 16 oz carton of half & half
Mix all and heat on low for about 2 to 3 hours or until broccoli is tender.
Phyllis Knipp
Strawberry Pizza
Crust
1-1/2 cups self-rising flour
1-1/2 sticks butter or margarine
1 cup chopped nuts
2 tablespoon sugar
Mix together and press in a pizza pan. Bake 10-15 minutes at 350 degrees. Let
cool 30-45 minutes
Filling
Cream together one 8-ounce package of cream cheese and two cups powdered sugar,
then fold in eight ounces of homemade or bought whipped cream topping. Spread
this over the cooled pie crust.
Glaze
1 pint mashed strawberries
3/4 cup sugar
2 tablespoons cornstarch
1/3 cup water
Mix well and cook until thick. (You can put a drop of almond or vanilla extract
in). Cool and spread on the cream cheese mixture. Arrange 1 pint of sliced
strawberries on top.
Phyllis Knipp
Have a nice day
Nancy Rogers
http://www.nancyskitchen.com
