July 9,
2009 Newsletter |
Home Page
Email Address to respond to newsletter replies,
requests and tips. Please include date of newsletter, name of recipe
and number of servings. Remember to include your name within the
message as well.
Key to Newsletters
Red Bold Face letters -
topic of message
Black Bold Face letters - Link to another page or
site.
As I have been reading all the postings from folks who remember what
they ate during the depression I figured we all know which age group
WE belong to, don't we?
Nancy: I hope you are doing well with the MD. You certainly do keep
a lot of us connected--
jeanlock McLean VA
I was given a salad shooter with no owners manual. Does anyone know
where I can find an owners manual with instructions on how to use
it? Thanks in advance
Linda Michigan
Hi again Nancy, I just looked and found this info for Kyra in
Florida in the 7/8 newsletter. Hope this helps. I wonder if a butter
pecan frosting could be made from the butter cream frosting?
Listing of Betty Crocker’s frostings as of 7/9/09 per the web site
of
www.bettycrocker.com:
Rich & Creamy
Butter Cream
• Cherry
• Chocolate
• Coconut Pecan
• Cream Cheese
• Creamy White
• Dark Chocolate
• Lemon
• Milk Chocolate
• Rainbow Chip
• Triple Chocolate Fudge Chip
• Vanilla
Whipped
• Butter Cream
• Chocolate
• Cream Cheese
• Fluffy White
• Milk Chocolate
• Strawberry
• Vanilla
• Whipped Cream
All 3 of the following recipes are from
Coconut Pecan Filling And Frosting
Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, slightly
beaten, 1/2 cup butter or margarine, and 1 teaspoon vanilla in a
saucepan. Cool and stir over medium heat until mixture thickens,
about 12 minutes. Remove from heat, add 1 1/2 cups Baker's coconut
and 1 cup chopped pecans.
http://www.nancys-kitchen.com/icing_frosting_recipes.htm
Chris NM
Print this Recipe
Butter Cream Icing
Melt 1-1/2 cups butter. Add with 2 tablespoons vanilla to 3 pounds
(1-1/2 packages) powdered sugar. Mix. Add approximately 3/4 cup milk
A LITTLE AT A TIME until frosting is thick enough to spread. This
frosts one large cake or about 150 cookies.
http://www.nancys-kitchen.com/icing_frosting_recipes.htm
Chris NM
Print this Recipe
Butter Cream Icing #2
1 heaping c. nonfat dry powdered milk
1/2 c. cool tap water
2 c. solid Crisco shortening
2 tbsp. meringue powder
1/2 tsp. almond (must be clear flavoring for really white frosting)
1 1/4 tsp. vanilla (must be clear flavoring for really white
frosting)
2 to 2 1/2 lbs. confectioners sugar (sift if lumpy)
Beat for 5 minutes. Store airtight in the refrigerator. Keeps for
months. If you want chocolate (or brown) frosting, add cocoa to
taste.
Chris NM
http://www.nancys-kitchen.com/icing_frosting_recipes.htm
Print this Recipe
Articles
De-clutter and Simplify
Your Life
All about
Scrapbooking
3 Simple Steps to Growing Plants from Seed
6 Ways To Save Water
In Your Garden
Container Garden Basics
Watering - Key to Successful Container Gardening
Grow Vegetables on your Balcony
Hummingbird Feeder Maintenance
Hummingbird Information
Learn about Hummingbirds
Crafts for Kids: Homemade Bird
Feeders
Different Types of Bird Feeders
Attracting Wild Birds
For Betty in Maine, July 8 Newsletter, from Suzz NE - Texas memories
from a Scotts-Irish ancestry:
Webster Dictionary – Scorch
(from middle English) to burn a surface
so as to change its color and texture, to dry or shrivel with or as
if with intense heat. My mom told me to be careful not to scorch the
starched clothing we were ironing. Letting the iron rest too long in
one spot would produce brown discoloration – it burned the starch
easily. We also said it was “scorching” when the summer
was sunny, dry, hot and windy.
Suzzette
Here is another spaghetti squash recipe for Diane 7/7/09 newsletter.
This is a very forgiving recipe, so adjust vegetables and spices to
your taste.
Robbie In
Stuffed Spaghetti Squash
1 spaghetti squash (1 1/2 lbs.)
2 tsp. olive oil
1/2 cup diced onion
1/2 cup diced red or green pepper
1 diced garlic clove
8 oz. ground beef, or any meat
1 cup canned whole tomatoes, chopped
1/4 tsp. oregano
1/4 teaspoon basil
Dash salt and pepper to taste
2 oz. shredded Mozzarella or Cheddar cheese
Note you can also add mushrooms and/or black olives.
Preheat oven to 400 degrees. Using fork pierce squash; place whole
squash on baking sheet and bake for 45 minutes. Remove from oven and
let cool. You can also microwave the squash on high until fork
tender. Reduce to 350 degrees.
Cut squash in half lengthwise, remove and discard seeds. Scoop out
pulp, reserve shells. Set both aside.
In skillet heat oil, add onion, red pepper and garlic. Sauté until
onion is translucent. Stir in ground meat, sauté until meat is no
longer pink. Drain off fat and add tomatoes, seasonings and reserved
squash pulp and cook, stir occasionally until liquid is absorbed.
Spoon half of mixture into a shell.
Place shells in baking dish(s) and bake 20 minutes. Sprinkle cheese
on each one and then broil until melted and browned.
Makes 2 servings.
Robbie In
Print this Recipe
Good Morning Nancy!
For several ideas for cooking on the George Foreman Grill go to:
www.thensome.com/recipes.htm
I printed off all 14 pages to keep with my recipe books. There are
some great ideas.
For Kyra in FL regarding frosting mix:
This is for coconut pecan frosting mix, but maybe you can adjust it.
Coconut Pecan Frosting Mix
1 box dry vanilla frosting mix
1 box chocolate frosting mix
1 cup chopped pecans
1 cup over toasted till golden coconut
Combine all of this, and divide in half. Half of the mix can then be
prepared per box directions as
given on either the vanilla or chocolate frosting mix.
Shanks.com is an extract company that has all kinds of extracts,
including pecan and black walnut. At the top of their site go to
"shop" to see the extracts they package for consumers.
Print this Recipe
Maybe all of you know this, but a friend told me and I love this
idea. On the back of the front seat (at least in Dodge minivans)
there is a hook for you to hang the handles of your grocery bags.
This keeps the items from coming out of the bags and rolling all
around the car. I really like using these hooks. Check out your car
to see if you have hooks!
Brenda in IN
This is for Chris in NM in the July 6 newsletter. My DH said that
aspirin added to Pepsi would give you a high or a rush or whatever
you want to call it. Probably not a good thing to know about.
Thanks to whoever it was in the July 8 newsletter (maybe it was that
Wonderful Nancy, or maybe Ditto) about default email. I did the same
steps in my Firefox and it worked like a charm.
Thanks again for this wonderful newsletter. It makes my day.
Ann in Midland, TX
Top 100 Recipe Sites
I have been enjoying everyone's stories about foods they ate growing
up.
So I thought I would share a story about my
Grandma's noodle dryer. As a small child I
can remember my Czech Grandma making her own noodles (never used a
recipe) and would hang the noodles to dry on this large wooden rack
on the enclosed back porch. My Grandma made noodles almost every
day, so that rack was constantly in use. Fast forward 15 years and I
am a freshman at Kansas State University. I was invited to go home
to western Kansas for the weekend with one of my new friends.
Imagine my horror when I go to use the restroom and in their bathtub
was a wooden rack (like my Grandma's noodle dryer) with bras and
hosiery on it!!!!
I was so dumbfounded. I couldn't believe that they would put bras
and hosiery on a noodle dryer and they couldn't believe that my
Grandma would dry noodles on a laundry rack!!!!
Lori
Hi everyone! Looking for your favorite stir fry recipes and stir
fry sauce recipes!
Diana in RI
For Barbara TX in the 7/8/09 newsletter, I am glad that you are
feeling up to contributing to the newsletter again. I know we are
all happy that we could provide some entertainment and diversion
during your treatment and recovery. Best wishes for continued
positive reports from your doctors.
Robbie In
In the 7/7/09 newsletter there was a request for
Icebox Pie recipes.
Since it did not specify what flavor of pie was needed, I am sending
recipes for a lemon and a chocolate pie. I think the first recipe
was from the newsletter in 2005, but am not certain of that. If you
prefer you could use a graham cracker crust. Also, some people
prefer to top the pie with cool Whip instead of the meringue. The
chocolate pie recipe has been around for awhile, as we had it when
we were kids.
Robbie In
Lemon Ice Box Pie
Preheat oven to 350 degrees.
For pie shell crush vanilla wafers in bottom of pie pan till it is
to between ¼ to ½ inch deep. Then stand vanilla wafers around side
of pan with flat side of wafer next to pan. The depth of the crushed
wafers can be your choice. (NO, you do not need to add any butter or
anything else to this 'crumb' crust.
Just the dry wafers.)
1 Can Sweetened Condensed Milk (Eagle Brand is what I use)
3 Medium or Large Egg Yolks (place the whites in a bowl to make the
meringue with)
1/2 Cup Sugar
1 Pinch salt (kinda big pinch which probably equates to about 1/8 to
1/4 tsp.)
1/2 Cup *** Fresh squeezed lemon juice
1/2 to 3/4 tsp Vanilla flavoring (depending on how strong your
vanilla is)
***If you like a REAL TART lemon taste, add the juice of at least
another 1/2 to 1 lemon, depending on size of lemon Of course, if you
like it less tart you can reduce the lemon juice to 1/4 to 1/3 cup.
My family likes the extra tart taste. Also, OPTIONAL you can add apx
1/4 to 1/2 tsp of lemon zest.
With a large mixing spoon (- reserve the mixer for the meringue)
thoroughly mix Condensed milk, sugar, salt and flavoring (till sugar
dissolves). Stir in egg yolks till fully blended. Add lemon juice
(and zest) and stir till fully mixed. (It may be a little bit thin
at this point, but that's OK.) Pour into vanilla wafer crumbed pie
pan. (Don't forget to Lick the bowl - YUM). Top with meringue –
below
For Meringue:
3 Egg Whites (reserved from above)
3 -6 TBS Sugar ** (**or the additive that you use to make your
meringues)
Beat egg whites till frothy, add a pinch of salt and continue
beating till slightly firm, add sugar (1 to 2 tablespoons per each
egg white – per your personal preference) and continue beating till
meringue forms peaks. Spoon on top of pie and spread being sure to
seal meringue to edges of wafers.
Bake in 350 degree oven till meringue is brown (light to dark, your
preference). Let cool to where you can handle the pie pan then
refrigerate till thoroughly chilled. Slice and enjoy.
Tidbit: This recipe was the one that my Aunt Frances used to make
and the only time I got to ENJOY this pie was when I went to visit
her. My mom did not make this particular pie.
Audrey Hale resubmitted by Robbie In
Print this Recipe
Chocolate Cheesecake Icebox Pie
2 pkg (8 oz each) cream cheese, softened
3/4 cup sugar
2 eggs
1/4 cup cocoa
1-1/2 tsp vanilla
1 large (9 oz) graham cracker crumb crust
2 cups frozen whipped topping, thawed
Preheat oven to 350. Beat cream cheese and sugar until blended. Beat
in eggs until well blended. Add cocoa and vanilla, blending until
smooth. Pour into crust. Bake in preheated oven 30 to 35 minutes
until almost set in center. Cool completely on wire rack. Cover and
refrigerate. Spread whipped topping on top. Garnish as desired.
Refrigerate leftovers. Makes 8 to 10 servings.
Robbie IN
Print this
Recipe
Can anyone tell me the best place to get the
rennet and citric acid
necessary to make fresh mozzarella--I also need recipes with type of
milk. I stopped getting nancyland suddenly. Although I've signed up
several times since, I still don't get the newsletters. I do go to
the site everyday though!
DeLois in Northeast MS
Hi, I am just getting back to reading your messages again, and am
wondering why you have put in the green highlights? You mentioned
why the black and red. Thanks for all the hours of hard work you do
for all of us. I am a home alone recluse, and really appreciate the
contact with the rest of the world. on the days I am up to reading
it. There are times I get behind, but eventually I get
around to reading them. Love all the recipes, comments about your
amazing cat, You are a most loving and caring person .
Thanks for all that you do. AK from CA
Comment
The green underlined words are from Kontera, an affiliate
program that helps earn revenue to keep this newsletter online. The
bold black words are links and the
bold red words are the topic of the message.
Nancy Rogers
Kyra in Florida, here are a couple of T & T recipes for butter pecan
icing that Nancy has posted.
Here's a different topping with a unique flavor for the Nancylanders
who are making apple cake. It's from an applesauce spice cake recipe
I have made many times. Leah
Applesauce Spice Cake
Topping
Topping
1/4 cup butter
1 cup chopped pecans
4 cups confectioners sugar
1 (8 ounce) package softened cream cheese
1 1/2 tsp vanilla extract
Melt butter over medium heat and add chopped pecans. Keep stirring
until browned. Stir cooled pecans into cream cheese and vanilla
mixture. Frost cooled cake. Posted in the 11/19/2008
newsletter by Leah.
Chris in NM
Print this Recipe
This is a great dish to make if you don’t want the hassle of making
chicken cordon bleu the long way. So good for a potluck or just cut
it in ½ and serve it at home!
Deep-Dish Chicken Cordon Bleu
Serves 12
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls)
2 tablespoons LAND O LAKES® Unsalted or Salted Butter
1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 medium onion, thinly sliced
1 clove garlic, finely chopped
1 box (13.25 oz) frozen baked honey-battered chicken tenders,
thawed, cut into 1/2-inch pieces, or
1 deli rotisserie chicken (2 to 2 1/2 lb), shredded
16 slices (1 oz each) Muenster cheese – you could use Swiss instead
¼ cup grated Parmesan cheese
¼ cup mayonnaise or salad dressing
2 tablespoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon honey
1 teaspoon horseradish sauce or cream-style prepared horseradish
½ teaspoon chopped fresh thyme leaves or 1/8 teaspoon dried thyme
leaves
1 lb shaved cooked brown-sugar or maple-glazed ham (from deli)
Heat oven to 375ºF. Spray 13x9-inch (3-quart) glass baking dish with
Crisco® Original No-Stick Cooking Spray. Unroll crescent rolls in
baking dish; press perforations to seal. Bake 10 to 13 minutes or
until light golden brown.
Meanwhile, in 10-inch skillet, heat butter and oil over medium heat.
Add onion and garlic; cook 2 to 3 minutes, stirring frequently,
until softened. Remove from heat; stir in cut-up chicken tenders.
Place 8 slices of the Muenster cheese over baked crust. In small
bowl, stir Parmesan cheese, mayonnaise, mustard, lemon juice, honey,
horseradish sauce and thyme until well blended. Spoon half of the
mayonnaise mixture evenly over cheese on crust. Spoon chicken
mixture
evenly over mayonnaise mixture on crust. Spoon remaining mayonnaise
mixture evenly over chicken.
Cover chicken evenly with ham. Top with remaining 8 slices Muenster
cheese. Bake 15 to 20 minutes longer or until cheese is melted and
filling is thoroughly heated.
www.pillsbury.com
posted on Casseroles on Nancy’s message board.
Amy Warren
Maineville, OH
Chris in NM
Print this Recipe
Hi Nancy and everyone, I am still looking for a
fish recipe. I've
had it in restaurants and loved it. I just can't recreate it at
home. It's a Stuffed fish casserole, individual dishes with haddock,
some kind of sauce which seems like a cheesy, white sauce with
either crab or shrimp mixed in. The fish is on the top, more or
less, maybe some sort of crumb topping and it's all baked. I would
like to have TNT recipes if you have any. I have searched the
internet and not come up with any like this.
Betty in ME, we FINALLY have sun, so if you're in the northeast and
feel the ground shaking don't worry it's
just us Mainers doing the happy dance.
Betty
Easy Pickles
1/3 cup vinegar
1/3 cup sugar + 2 tbsp
1/3 cup water
2 cloves garlic
1 chili pepper
2 tsps of salt
3-4 medium cucumbers - sliced on angle - about 1/2" wide
Mix all ingredients and bring to boil until sugar and salt are
dissolved.
Place cucumbers into a lidded container. A glass jar is fine. Pour
the hot mixture over cucumbers. Let cool and then seal the jar and
place in back of refrigerator until the next day. They are sweet and
tangy and crisp.
This recipe may be doubled or tripled.
These are refrigerator pickles so they should be eaten within a
couple of weeks. If they last that long. Very good and easy to make.
If u can find actual pickle type cucumbers they are even better.
Judy/Buffalo
Print this Recipe
Shirley in Ozark, MO, could you send your
Mom's special Jell-O
recipe. I am looking for low cal, low fat ideas, I am tired of thing
and need a change.
Thank you, Brenda/Alabama
Claudine in Fort Worth, TX, I was wondering if you could share your
recipe of the Bisquick clone you were referring to in the July 7th
newsletter. I have a few different Bisquick clone recipes and none
of them even mentions using powdered buttermilk. I would love to try
yours as it seems more like
the original one. I always wondered how all the clone recipes I
found could truly be a Bisquick clone when they never called for the
use of buttermilk. The ones I found either used regular powdered
milk or no powdered milk in the recipes.
Thank you Mary in CT
Liver and Onions for the Crockpot:
I make mine very similar to TXteacher in the July 8th newsletter,
however after I season and flour the liver I will quick fry it just
until lightly browned in bacon grease. Then place in your crockpot,
cover with a whole bunch of onions as they cook down to nothing.
I also like to add about 6 slices of crumbled bacon that has been
fried crisp and sometimes a small can of sliced mushrooms if I have
them on hand. Then add about a cup of water and cook on low for 6 to
8 hours. Tender and juicy
with its own gravy. You can add a bit more water if you want a
thinner gravy just before serving.
My DH would not eat liver and onions as his Mom always fried it
until it was like shoe leather. I made myself some one night and he
loved it. Didn't think liver could taste so good.
Dobi in Las Vegas
Print this Recipe
Hi Nancy and Everyone... First, I want to say God bless you to
Barbara Ann in SE Texas, and a blessing to all who are ill or have
been battling sickness. You have come a long way, Barbara Ann.
We're happy that you are with us on this newsletter.
For the person wanting to know about scorching referring to
weather...Yes, he was referring to "scorching" weather...meaning
really HOT weather. I remember hearing elders say, "It's scorching
hot outside." (Another example: When an iron is too hot or left on a
piece of cloth too long, it can make a brown scorch mark.)
Betty in MS
Jean the Greek Casserole you described sounds a lot like what is
called Pastitsio or PASTICCIO. I'm afraid I don't have an authentic
tried and true recipe for it. Maybe our friend from Greece, Maria
has an authentic recipe for this dish.
Linda the depression cake you described sounds a lot like the
following recipe I found on the internet. I like and use this
recipe, but there are lots of others out there under the title of
egg less milk less cake or egg less milk less and butter less cake.
My Mother's War Cake
2 c. brown sugar
2 c. hot water
2 tsp. shortening
1/2 to 3/4 c. raisins
1 tsp. cinnamon
1 tsp. cloves
1 tsp. salt
3 c. flour
1 tsp. baking soda
2 tsp. hot water
Mix brown sugar, hot water and shortening in a medium size saucepan.
Add raisins, cinnamon, salt and cloves. Boil for 5 minutes after it
bubbles. Remove from heat and cool completely (important). Add
baking soda that has been dissolved in hot water. Then add flour.
Pour in greased tube pan. Bake at 350 degrees 1 hour.
Note: No eggs - no milk. Editor's note: This vintage recipe from
World War I is a wonderful reminder of how often our
great-grandmother's made treats for their families with the simple
foods at hand.
Mary from CT
Print this Recipe
Hi all!! To JL in South Jersey, July 7th - I have the Cream Puff
Cake recipe, but it did not say to cook the vanilla pudding. The
following is self-explanatory. Which is correct? Would like to make
it.
(Thanks, Chris!)
Marilyn in Pittsburgh
Cream Puff Cake
Very Best Baker: J. Wilkins
Elegant looking & tasting dessert!!
Ingredients
CRUST:
1 c. water
1 stick butter
1 c. flour
4 eggs
FILLING:
3 sm. boxes instant vanilla pudding
1 (8 oz.) pkg. cream cheese
4 c. milk
1 (9 oz.) Cool Whip
Chocolate syrup
Boil together 1 cup water and 1 stick butter. Add 1 cup flour, stir
together and let sit for 2 minutes. Stir in 4 eggs, one at a time,
spread into greased 9"x13" pan. Bake at 400 degrees F. for 30 to 35
minutes. Cool. Beat cream cheese. Add vanilla pudding and milk a
little at a time. Pour onto crust. Cover with Cool Whip. Drizzle
with chocolate syrup and swirl to create a design. Refrigerate until
chilled. Serves 12 to 16.
My friend Lisa makes this with the following differences:
The crust is the same which I bake for 20-25 minutes at 400 I use 2
(3.4 oz.) pkgs. instant vanilla pudding, 3 cups milk, 1 8 oz. pkg.
cream cheese. Whipped cream and syrup is the same, but I do add the
sliced almonds on top.
This is so good! Just like a huge cream puff!
Take care and have a great day!
http://whatscookin.proboards4.com/
http://www.recipe-recipes-message-board.com/
Chris in NM
Print this Recipe
this is for Dorothy. July 7 2009
I went online and typed in "George Forman Grill Recipes" and there
was a whole bunch of different sites with all kinds of recipes and
care instructions etc. Hope this helps.
Pat W in Menifee Ca
Barb in San Diego
The actual Pillsbury recipe called for chocolate flavored candy
coating to be used. If that is available to you, you will not have
to add anything. I added water to mine but beat it fast and got in
onto the cookies before it set too much. If you would like to add
oil, I would like to know how that turns out. It was admittedly a
race to the finish to get the chocolate onto the cookies before it
was too late.
Susana in LA
Susie in IL
I make my Lemon Bread in a loaf pan but a Bundt Pan might work too.
Susana in LA
Elle in the July 7 N/L requested a recipe for liver and onions.
Liver, Onions And Bacon
Soak liver in milk for 15-30 minutes (this helps remove the blood
and any strong flavor). Drain. Dredge liver in seasoned flour (I use
salt, pepper, garlic powder, onion powder, thyme in the flour).
Fry slices of bacon. Remove from pan. Brown liver in bacon grease or
in oil (I use Roasted Garlic Olive Oil) in fry pan. When browned on
both sides remove to oven-proof pan. Sauté sliced onions in same pan
you browned the liver. Cover liver with sautéed onions. Top with
slices of bacon. Make gravy with grease in pan and pour a small
amount over the liver. Cover pan with foil. Bake in 350°
oven for 45 minutes to 1 hour.
Some of our family and friends who wouldn't eat liver, do eat it
prepared like this and like it.
Mary Alyce in WI
Print this Recipe
Hi, Nancy. I found this site that might help Donna with instructions
for her George Forman Grill and Rotisserie.
http://dl.owneriq.net/7/7522a81e-4281-4cae-89ad-ded33292a944.pdf
Also I'd like to know if anyone else loved having a sore throat so
their Mother would make a mixture of butter and sugar to soothe it?
This was a special treat since both butter and sugar were scarce and
rationed during WWII.( now I'm giving away my age)
The discussion of Sunday Night Suppers brought back special
memories. When we took a Sunday drive, we'd make a stop at the Velma
(?) Bakery to pick up a "smearcase" cake along with buns that would
be Sunday night supper. I bakery was in Baltimore .It was a special
cheesecake that I've never found in any bakery since. Does anyone
remember a cake like this, or have a recipe for it?
Hopefully I have the name right and I'm sure not sure of the
spelling since I was very young at the time. I just remember it was
so good. When my sister Jan from DE and I got older the mid-day
Sunday dinner ( of Maryland fried chicken) went the way of most
traditions and Sunday dinner became supper in the evening since we
all had different plans for Sunday afternoon.
Mother no longer had to get the chicken frying the minute she walked
in from church for her hungry daughters who usually had just had a
piece of the homemade chocolate cake that was baked Saturday night
for breakfast. Sleeping in was more important than a healthy
breakfast to us.
Carol in MA
Thank you, Barbara Ann for the Onion Pie and Onion Tart recipes.
These weren't the casserole I made, but after looking over the
ingredient list, I am confident, I will like both of these recipes.
I have been enjoying all the reminiscing in the newsletter recently.
TX Teacher brought forth a memory of my own when she mentioned using
an electric fry pan for three months. When my husband was in the
Navy, we were stationed out of Hawaii. The cost of living is very
high there, so we could only afford a studio apartment. It was
furnished with a hot plate and that was it. I used that, my electric
fry pan and my toaster oven to make all of our meals. I even
entertained with just
those appliances to cook my food.
I wish crockpots were invented back then. I remember one time
inviting some girl friends from the building to have an Unmother's
Day party. None of us were Moms, yet, at that time. I made cherry
pies in the toaster oven during the day, leaving it free to cook my
hamburger on a French loaf recipe and a green bean casserole that
evening. I had to keep the casserole warm on the hot plate, while I
baked the breads. I made some Chinese fried noodles in the electric
fry pan, after I boiled the noodles earlier on the hot plate. I had
a couple of salads and the meal was complete. It was a lot of
shuffling around to get everything done, but I look back on those
days with fond memories. We played Yachtzee (a dice game) at that
party and were later raided by seven undercover detectives. I don't
know who turned us in, but we all had a good laugh over that one. My
husband was always bringing home someone from the ship (who didn't
have plans) to eat with us.
One time, he brought home an officer and his wife. I am sure they
had way more to work with than we had, but we welcomed their
company. We received a letter a few days after our supper. We
thought it was going to be a nice thank you note. Instead, it was a
letter thanking us for helping their marriage. They saw how we got
by with so little and still seemed to be so happy. They saw how my
husband and I catered to each other. You never know when you are
making a difference in someone's life. It doesn't take a big thing
to do that, in fact, the smallest of things may make the biggest
difference. Thanks for bringing those memories forth.
Sandy in Iowa
HI Nancy and Everyone,
Hope this weather is being enjoyed, we are having some hot times
here in Oregon. This is for Linda in the 7/7/09 N/L looking for a
Depression Cake.
This is much like the one I had the recipe for What's nice is that
you can add any fruit you have on hand. Enjoy, Thanks Nancy.
Depression Cake or Boiled Raisin Cake
Adapted from a recipe on Allrecipes.com
1 cup / 200 g shortening
2 cups / 500 ml water
2 cups / 290 g raisins
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1/2 tsp ground cloves
1 1/2 cups / 300 g granulated sugar
3 cups / 375 g all purpose or plain flour
1 tsp baking soda
In a saucepan combine shortening, water, raisins, cinnamon, nutmeg,
allspice, cloves and sugar.
Simmer for 10 minutes. Remove from heat and let stand until cool.
Preheat oven to 350F / 176C. Grease a 9x13 inch baking pan and line
with parchment paper, if
desired, for easier removal from the pan.
Stir the flour and baking soda into the cooled liquid mixture and
mix until just combined and most of
the patches of flour are gone. Pour batter into the pan and bake for
30 minutes, until the top of the
cake is just firm to the touch.
Linda
Print this Recipe
This is for Sheri in the 7-7-09 newsletter.
Miss K/ABQ, NM
Navajo Fry Bread #2
1-1/2 cups all purpose flour
1 pkg. active dry yeast
1 can (5 oz...) evaporated milk
1/2 cup sugar
1/4 cup water
1/4 cup shortening
1 tsp. salt
2 eggs
2-1/2 to 3 cups all purpose flour
Cooking oil for frying
Powdered sugar
1. Combine 1-1/2 cups of the flour and the yeast. In a saucepan heat
and stir milk, sugar, water, shortening, and salt until warm, 120º
to 130º F., and shortening almost melts. Add to the flour mixture
along with the eggs. Beat with an electric mixer on low speed for 30
seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a wooden spoon, stir in as much of the remaining flour as you
can.
2. Turn out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately stiff dough that is smooth and
elastic, 6 to 8 minutes total. Shape into a ball. Place in a lightly
greased bowl, turn once to grease surface. Cover and refrigerate 8
hours or overnight. (Dough can be refrigerated up to 3 days and
fried as needed, but is best the first day.)
3. Remove dough from refrigerator; let stand at room temperature for
30 minutes. Punch dough down. Turn out onto a lightly floured
surface. Cover and let rest for 10 minutes. Roll dough to 1/8? to
1/4? thickness. Cut into 3? x 4? rectangles.
4. Heat cooking oil to 365º F. Carefully fry 2 rectangles at a time
about 1-1/2 to 2 minutes or until golden, turning once. Drain on
paper towels. Sprinkle with powdered sugar while still warm; serve
immediately.
Makes about 20 rectangles.
Nutritional Information
Nutritional facts per serving:
calories 184, total fat 7 g, sat fat 2 g, cholesterol 23 mg, sodium
122 mg, carbs 27 g, protein 4 g.
Print this Recipe
Hi Nancy, Sorry for delay in answering questions about Bertha's
'shrimp casserole' we were busy with a July 4th wedding in our
family ...hope all had a great fourth.
PJ in MB asked, "when measuring rice for your *Shrimp Vegetable
Casserole *
<http://www.nancyskitchen.com/2009July/shrimp-vegetable-casserole.html>is
the 4 cups of raw rice
or the amount of cooked rice?" ..... PJ, it is 4 cups cooked rice as
stated in recipe, but thanks for asking and making it clear for
all...
And for Sylvia <Scotland>...This is another good question. I learned
from Bertha, and from experience, that if you overcook shrimp they
will be tough. Therefore, she recommended bringing your shrimp to a
boil and boiling three minutes or just until they turn pink and
remove them from the heat. They can then be chilled and served with
a great cocktail sauce that I will give you the recipe for below.
So, in answer to your question, please only boil your shrimp three
minutes, remove from
heat and drain liquid off and put in ice water to stop cooking
process...drain and continue with recipe...(note: use the medium to
small shrimp for casseroles,
gumbo, etc...if you can only get the larger shrimp, I recommend
cutting them in half, or bite-size pieces, before boiling)... hope
this helps when you cook shrimp next time.
My husband makes a terrific "Cocktail Sauce" that we use for boiled
shrimp. The ingredient amounts are not written down, so will give
you the amounts as best I can...please adjust for your taste.
Cocktail Sauce
1 1/2 cups ketchup
1/4 cup ground horseradish (more if you like 'heat', and we do)
Juice from one lemon
1 1/2 Tbsp. Worcestershire sauce
Several drops Tabasco
Boiled Shrimp (Bertha's Way):
Large pot half-filled with water (depends on amount of shrimp to
boil)
Juice from one lemon (add lemon halves that you juiced to pot as
well)
One stalk celery with leaves, cut in pieces
One onion cut in quarters, peeling and all
Three or four bay leaves
3 Tbsp. liquid crab seasoning (or one bag of Old Bay seasoning)
Salt and black pepper
Few 'splashes' of Tabasco
3-5 pounds headed shrimp (peeling left on)
Add all but crab seasoning and boil about three minutes; add crab
seasoning; add shrimp...bring to boil and boil three minutes. Remove
from heat and drain...pour out on thick layers of newspaper to
cool. Serve with Cocktail Sauce and enjoy....
Betty in MS
Print this Recipe
When I was a child in the 1950's I remember my grandmother making
Vanilla Treats, a vanilla aroma, light cookie made with a cookie
press. I have tried many sugar cookie recipes but cannot find the
one she used. They smelled so good while baking. Does anyone have
the recipe?
Thanks. Barbara
Golden Coral serves a dessert
that I love & would like to find the
recipe. One of the waitresses said it was called peanut butter
torte. It's like a big peanut butter cookie ( I think the crunchy
kind) & it has choc. on the top. It is so good & rich. Does anyone
know how it is made?
Thanks, Joyce
Nancy, when making a home made cake and using Splenda you need to
add baking powder and what else to make it rise better? Thanks and
love your newsletter and all your hints.
Kristin
I just love this newsletter. It has great recipes and it is so nice
that the wonderful people respond to requests for missing recipes.
Well, I have a request and it is for a sausage/noodle/tomato
soup/and corn recipe my Mother made for us. This was back in the
'50's. I think it used the brown and serve sausages but I
may be mistaken.
If anyone has a recipe for something like this I would be very
appreciative.
And again Nancy, great job!!!
Lynn
Hi Nancy:
Great newsletter - thank you very much. I am looking for a recipe
for broken pretzels baked with ranch dressing and some other
ingredients. Hope someone out there knows what I am talking about.
Thank you, Betty
Hi,
Does any one have recipes for deserts such as the crisps in a
toaster oven. I cannot lift out of a regular stove. I have used many
of the crock pot recipes. Thank you so much all of the posters on
this newsletter. You have made my life easier.
Terry
I wanted to thank you for all of the work that you do so that each
of us can have a little bit of "sunshine" every time we open your
e-mail.
I was wondering about chocolate coated coffee beans. I know that
Starbucks has an espresso brownie with chocolate covered coffee
beans on top. Is there a recipe out there that I can make my own
chocolate covered coffee beans? Is there a certain type of bean,
chocolate, etc?
Thanks in advance.
LK
Does anyone have a recipe for Shepherd's Pie in a crock-pot? I can
no longer use the oven as my hands have strength. Would appreciate
any help.
Terry
Hi Nancy.....
I am wondering what is the longest time you can keep eggs. I never
seem to use them up fast enough. I have some that has an expiration
of April 1 st. on them. Does that mean it isn't safe to use them
after that date? Thanks for all the recipes. I really enjoy them.
Betty
I am looking for a Hamburger Gravy that you put over cornbread. I
grandmother used to make it all the time and the recipe since has
been lost. Can anyone help me?? Thanks.
Donna
Many, many, recipes call for "one stick of butter".
How much is
that? What if I don't buy butter by the stick. How much do I use?
Can a butter alternative be used? how much?
Susan
Hi Nancy, Would appreciate hearing from anyone who has a spicy
recipe for Chili Sauce which has some hot peppers added, plus other
spices. I know that it is put through a grinder and drained, but I
am not sure about the amount of sugar, vinegar, and salt, etc.
Thank you. Bambi
Hi Nancy,
I can't wait to get your newsletter when it comes in my email.
Thanks again for all your hard work. Does anyone have a recipe on
making cod fish cakes? Years ago I bought these homemade cod fish
cakes in a German deli in NY. Thanks!
Dora
Request for Kettle Corn Recipe with Splenda
I love this newsletter so much. I have years of cooking experience
and still learn something new.
Thank you for all your work, Nancy.
Has anyone ever made Kettle Corn with Splenda? Do you keep the
measurements the same as when
using sugar? How does it compare to the regular sugar?
Sandy
Request for Waffle Cone Recipe
Does anyone have a recipe for batter to make waffle cones?
thank you, DC
Request for Crab Cakes
Hello Nancy: I am looking for a good tasty recipe for Crab Cakes.
Whenever, I go out to eat and order crab cakes, I seem to get them
with lots of added bread. Does any of your readers have a good
recipe for crab cakes without so much added bread to them.
Thanks in advance. Georgia
Recommended Site
FabulousFood.com
http://www.fabulousfoods.com/
This newsletter has recipes, tips and suggestions on food related topics. Messages that
promote personal issues will be not be posted. By submitting a
recipe giving nancyskitchen.com, nancys-kitchen.com and associated
sites the rights to use the recipes in its websites and mailing
lists.
br>
Email Address to respond to newsletter replies,
requests and tips. Please include date of newsletter, name of recipe
and number of servings. Remember to include your name within the
message as well.
Key to Newsletters
Red Bold Face letters -
topic of message
Black Bold Face letters - Link to another page or
site.
