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The bold black text are links (to recipes or other pages.)
Diane
S asked for comments about the
butterfinger fudge. I kept folding the
sides into the middle and stirring ever 15 seconds
because I did notice the hardening you spoke of. Near
the end I folded the peanut butter in and it helped to
melt everything together. I think it would work to melt
in a double boiler, I haven't tried that. I was
surprised to find the candy corn at Walmart after
Thanksgiving. I guess people are crafting with it. Glad
you liked it.
Suzz TX
Happy New Year Nancy
and everyone. What great
leftover ham recipes in Dec 25th newsletter.
I copied five that I am going to make.
Gay in L.I.
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Robbie IN (Dec 25th) inquired about the “seasoning mixture”.
It appears that this recipe came from Recipe Goldmine and
the notes were cut off.
Here is the entire recipe.
gramaj
Black Kettle Roasted Eggplant Soup
Source:
Black Kettle Restaurant - Milwaukee, Wisconsin
1
eggplant, about 7 inches long, unpeeled (see note)
1
medium onion, cut into 1/2-inch slices
1 whole jalapeno
pepper (see note)
1 large red bell pepper, halved, seeds
and stem removed
Olive oil spray
2 tablespoons
seasoning mixture (see notes)
1 quart hot chicken stock
1 quart hot whipping cream
3/4 cup (1 1/2 sticks) butter,
melted
3/4 cup flour
Sour cream (for garnish)
Place eggplant, onion and peppers directly on hot grill.
Spray with olive oil carefully as grill will flame. Sprinkle
with about half of seasoning mixture. When golden brown,
turn and repeat with oil and seasonings.
If desired,
vegetables can be baked at 425 degrees F on a cookie sheet
about 20 minutes until soft and tender. During baking,
vegetables should be sprayed with olive oil, sprinkled with
seasoning and turned.
When vegetables are done, put
in food processor and process until finely minced.
In
a large soup pot, add vegetable mixture to stock and cream.
Cook over medium heat until heated through, about 5 minutes.
Combine butter and flour to make roux. Add gradually to soup
until desired consistency is achieved. (see note).
To
garnish, put sour cream in squeeze bottle and draw some onto
soup surface. Using a knife, cut across sour cream to
decorate. Makes 3 quarts, 10 to 12 side-dish servings or 4
to 6 main-dish servings.)
NOTES: A 7-inch long
eggplant, cut into 1-inch slices, might yield from 4 to 6
cups. If you get slightly more than 6 cups, it still should
be used in the recipe. The extra vegetable will enhance the
flavor of the soup.
Because seeds are used in the
jalapeno peppers, this soup would be considered fairly hot
by most people.
To make seasoning mixture, combine
equal amounts of garlic salt, basil, oregano, thyme and
cayenne pepper.
At the restaurant, this soup is
served very thick. It should be thick enough to stand up a
soda cracker.
http://www.recipegoldmine.com/ccb/black-kettle-roasted-eggplant-soup.html#wM3o7r1vzciwWFUT.99
Click Here to Print this Recipe
About soup base, Gordon Foods
carries
Minors chicken soup base in the refrigerated section in a sixteen ounce
tub. I use it along with their tiny frozen meatballs for
Italian wedding soup.
Susan in Ashtabula
Hi Nancy and Everyone,
Happy New Year , and best
wishes for great health, joy and peace.
this is
for Dianne in Wisconsin,
We use a
paste base for
soups and such, comes from the restaurant supply.
However you can get a product almost like it at Walmart
. Believe it's called Better then Bouillon and it comes
in beef or chicken paste, should be on the same isle
with the Bouillon or they can tell you where use it like
the other, it just has a richer taste and you can use
let or more to your taste.
Blessings Kittilin,Oregon
Nancy I'm hoping you and your assistants had a Merry
Christmas and you were able to stay warm. I know that
Texas has had some weather that is not Texas weather for
the winter.
To Judy (in Alaska) in newsletter
12/27 thank you for your recipe of Cheddar Chicken
Spaghetti which I am going to make tonight but I'm only
making half the recipe because a full recipe would be
way more than we can eat. The Pioneer Woman, Ree
Drummond on www.foodnetwork.com, has a recipe so close
to yours but she has ingredients that our teenage
granddaughter would not eat. In her, Ree Drummond,
recipe she has 4 cloves garlic, hot sauce, seasoned
salt, green pepper and red pepper. When I make your
recipe if I finely chop the green Popper I can get by
with it and I will use the pimientos but also chop those
finely. Thank you for the recipe.
I'm hoping
everyone has a Happy and safe New Year's. We are going
out to dinner and then home. In years past we have gone
to dinner and then a movie but not doing that this year.
Everyone have a great day. Nancy 4 legged associates
take care, stay safe and warm.
Susie Indy
Nancy, 2 replies from me in one day. Then I go so long
without a reply. Robin thank you for your suggestions.
My broccoli casserole is made so if you have any
leftover you can make broccoli cheese soup from it. I
start with medium chopped onion, between 30to 36 oz.
broccoli, 2 cans cream chicken soup, about 1 to 1½ cups
sharp cheddar cheese and you can add to top buttered
bread crumbs but I don't do that. If any is leftover I
add chicken stock to make it soup. We like a thick soup
so if I add to much stock then I add about ½ cup milk,
add 2 tablespoons corn starch to the mixture and then
let it cook a few minutes to thicken. I believe I can
freeze my pie they are pumpkin, apple and fudge. If I
wrap them in foil and then freezer paper I should be OK.
We have so many thoughtful people in this site and I
have tried so many excellent ideas that I just knew that
I would get the answer that I wanted.
Doris S
Indiana and Robin how much snow did you get right after
Christmas. We got around 5 to 7 inches. Thank havens our
snow blower still works. We have used it twice since
Christmas and tomorrow I am sure we will use it again.
Friday night we are to get 2 to 4 inches of new snow. I
guess the weather has decided to make up for last year
because it was so warm for our winter. What snow we had
last year we have already passed it..
Again
everyone have a great day. Nancy associates that care,
stay safe and warm.
Susie Indy
Comment
We
didn't have but a couple of inches but did have a lot of
ice on the road. When there is ice on the roads I
stay home. Many years ago when I was driving to
school to teach I slid under a semi. My car car
totaled but I wasn't hurt. It scared me enough to stay
of the icy roads.
Nancy Rogers
For: Diane in Wisconsin who
asked about Soup Base vs
Bouillon.
The difference
between soup base and bullion is that the soup base
comes in a bottle, rather than individually wrapped
cubes.
My favorite brand is Mrs. Miller's s
Chicken Soup Base. It is no longer available at my local
store, but I just found their website where you can
purchase a bottle for $3.99.
If you look in your
local grocery store, you can probably find soup base
next to bullion cubes.
Donna/Buffalo NY
his is for Diane WI, who
asked about chicken base
in the 12/27 newsletter. In
addition to chicken base making a difference in the
flavor of the soup she had, they may have also used
fresh herbs and homemade egg noodles. Chicken base is
powdered stock. Bullion is in cubes, stock in liquid and
base is the powder stock. Many people feel that chicken
base gives a more intense flavor to recipes. Bases are
made from meat, poultry, seafood and vegetables. This
gives them a richer, more robust flavor than ordinary
bouillon. There are many brands, some are gluten free,
some are salt free; Minor's, Watkins and Better Than
Bouillon to name just a few. If your local grocery
stores don't sell it, you can always get it at
amazon.com It can also be used four sauces and gravies.
Great as a meat rub and also makes a terrific seasoning
for all kinds of entrees and side dishes -- sauté
vegetables to bring out their sweetness and mix into
mash potatoes for delicious flavor without the fat. Just
omit salt.
Robbie IN
Robbie's Cream Cheese Spread Recipes
With the recent discussion of making cream cheese
spreads, I thought I would resubmit this. It appeared in
a 2009 newsletter, but I greatly regret I no longer know
who was kind enough to share it.
Robbie IN
Jalapeno Cream Cheese Spread
3 cloves garlic
1/2 bunch cilantro, chopped (optional)
8 ounces cream
cheese
A few drops of milk or cream, to thin if
desired
1 teaspoon pickled jalapenos (I sometimes use
fresh)
salt, to taste (optional if using pickled
jalapenos)
Put all in bowl of food processor and
process until about sour cream consistency or a little
thicker. Makes 1 cup
Garlic Dill Cream
Cheese Spread
2 green onions, minced
8 ounces
cream cheese, at room temperature
2 cloves garlic,
minced
1 teaspoon dill weed
1/2 teaspoon salt, or
to taste
dash black pepper
A few drops of milk or
cream to thin, if desired
*Mince onion and add to
cream cheese, working in with fork. Add garlic and
spices to taste. Makes 1 cup.
Note: If you like
the spreads even fluffier, before mixing in everything,
warm the cream cheese a few seconds in the microwave,
and whip it with beaters.
Then add the rest, but
not too much milk/cream on this one.
Sun-dried
Tomato & Basil Spread: I also make a spread like the
Schmear from Nathan's in San Francisco--just use the
recipe with fresh basil instead of dill, and chopped
sun-dried tomatoes instead of green onions. I also add a
dash of cayenne to that one to kick it up a little.
Smoked Salmon Spread: Smoked salmon can be added to
the garlic-dill spread above--I sometimes add a little
grated onion to that one, or substitute sour cream for
the milk or cream. This seems to be a favorite too.
Robbie IN
Click Here to Print these Spread Recipes
Brazilian Chicken
2 Chickens, Cut Up
2 cloves
Garlic
Parsley, Oil
Salt & Pepper
1/2 tsp Curry
Powder
1/2 tsp Tarragon
1/2 cup White Wine
2
can Tomatoes
8 can Tomato Paste
1/2 cup Parmesan
Cheese
8 oz Cream Cheese
1 can Cr Of Chicken Soup
Or Thick White Sauce
1 c Swiss Or Cheddar Cheese,
Shredded
[Note: Their cheese is different from
our's so I would use the pourable/spreadable cream
cheese when I make it again.]
Cook the chicken
until tender in oil and spice mixture. Remove chicken
and bone and cut into bite sized pieces. To remaining
oil mixture add tomatoes, tomato paste, 1/4 cup parmesan
cheese. Cook until thickened.
In a large,
greased casserole dish, flatten cream cheese to bottom
of the dish. Add meat-tomato mixture. Make white sauce
and melt Swiss/cheddar in. Divide the cream/cheese
sauce, putting half in bottom of dish and pouring over
other half. Make a thick white sauce or use cream of
chicken soup, adding the rest of the parmesan cheese to
this sauce. Pour this over the chicken mixture and bake
30 minutes or so until the sauce bubbles and the three
layers are mixed.
Gretchen Sarmento Brazil
Denise in the Villages, FL
Nancy, I had your cranberry sweet potatoes tonight!
Keeper!
Chicken Cacciatore
6-8 Servings
2 small Chickens (about 3 lbs each, cut In serving
pieces
1/2 cup Olive Oil
1 clove Garlic
1/2
Tbsp Rosemary
1 1/4 tsp Salt
1/4 tsp Pepper
6
Anchovies Fillets, Chopped
2/3 cup Wine Vinegar
1
cup Red Chianti Or Other Dry, Red Wine
3 Tbsp Tomato
Paste
1/3 cup Chicken Broth Or Water
[Note:
The Italian Cookbook by Maria Luisa Taglienti]
Cook chicken, garlic and oil in skillet over a high
flame for about 5 minutes, turning constantly. Remove
garlic. Mix salt, pepper, rosemary, anchovies, vinegar
and wine together. Add to chicken and simmer uncovered
until liquid is reduced one third, about 10 minutes.
Dissolve tomato paste in chicken broth or water and
pour over chicken. Simmer covered for 20 minutes. Serve
with green salad and Barolo wine.
Denise in the
Villages, FL
Re Diane's request for info on
chicken soup base. I use
"Better than Bouillon" chicken soup base, low salt. It
is "paste" type base and not as salty as bouillon cubes.
You use 1 1/2 Tablespoons to 1 quart of water. They also
make beef and vegetable base. Several of my friends also
are using it.
Doris G
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In the United States for New Year's Day luck and prosperity
has different traditions for different parts of the country.
Below are recipes for New's Years Day good luck and money.
New Years Good Luck Recipes
Southern
Tradition
A Southern tradition in the US eating black eyed peas on
New Year's eve will bring luck for the coming year.
New Years Good Luck Bean Dip
2 cans black-eyed peas
with no bacon in can*
2 tsp. chili powder
1 stick
melted butter or margarine
1 or 2 (4 oz.) cans green
chiles,
drained
2 c. shredded sharp Cheddar cheese
*For spicier dish, use 1 or both cans of black-eyed
peas with jalapenos. Drain black-eyed peas; blend using
blender or food processor. Add chili powder and melted
butter, then blend again. Pour mixture into shallow
baking dish; top with green chiles. Sprinkle shredded
cheese over mixture. Bake at 325 degrees for 10-15
minutes until cheese melts and beans are hot. Serve with
chips as an appetizer, or serve as a side dish with a
meal. Perfect for New Year's Day!
New Years
Black-Eyed Frito Salad
2 cans Jalapeno blackeyed
peas
1 med. red onion, chopped
1 bottle Catalina
salad dressing
1 bag. reg. Fritos
Mix peas,
onion and dressing and let set. When ready to serve,
stir in Fritos. Something different to serve with
hamburgers
New Years Black-Eyed Bean Dip
1 (32 oz.) Trappey's Blackeyed Peas with jalapenos
(processed in blender)
1 lg. chopped onion
1 clove
chopped garlic
1 (4 oz.) can chopped green chilies
1 tbsp. jalapeno liquid
1/2 lb. melted oleo
1/2
lb. (melted with oleo) Old
English sharp cheese
In microwaveable large dish, melt oleo and cheese.
Add chopped onion, garlic, green chilies and jalapeno
juice to cheese and oleo mixture. Process Trappey's
blackeyed peas with jalapenos (I use 3 cans, drained);
(save some liquid in case it gets too thick) and add to
cheese mixture. Mix well. Serve hot with chips. This
also freezes well!
Print these New Years recipes (Southern)
Another Southern tradition in the
US eating greens such as cabbage, collard greens,
mustard greens, kale or spinach to bring money for the
next year.
New Year's Cabbage Soup
2 pounds stew meat
1
lg. cabbage
2 cans lg. tomato juice, sauce or paste
2 onions, diced
Sour salt or lemon juice to taste
1/2 c. sugar to taste
Salt
Pepper
Fill
large soup pot with water. Bring water and meat to a
boil, and skim top. Cut cabbage into strips. Add all
ingredients, adding salt, pepper, sugar and lemon to
taste. Cook several hours.
Crock Pot Corned
Beef and Cabbage
Place in crock pot in order: 3
carrots, cut in 3 inch pieces
3-4 lb. corned beef
brisket
2-3 med. onions, quartered
1-2 c. water
1/2 sm. cabbage, cut in wedges
Add cabbage to
liquid, pushing down to moisten, after 6 hours on low or
3 hours on high. Cover and cook 10-12 hours on low, 5-6
hours on high. To prepare more cabbage, cook separately
in skillet. Remove 1 cup of broth from crock pot during
last hour of cooking. Pour over cabbage wedges in
skillet. Cover and cook 20-30 minutes.
Click Here to Print all these New Years Luck Recipes
(Southern Tradition)
New Years Luck Recipes | PA Dutch and German
A German and Pennsylvania Dutch tradition is to eat pork
and sauerkraut on New Year's day for good luck.
Boiled Pork Cabbage and Potato Dinner
1 lb.
ground pork
2 c. beef broth
1 tsp. salt
1/2
tsp. nutmeg
1/2 sm. cabbage, cut in 1/2-inch
slivers
3 lg. potatoes, cut in 1/2-inch slices
Raw
carrots, shredded
Parsley, chopped
Combine
first 4 ingredients and beat well. In large, heavy
saucepan or Dutch oven, 4- to 5-quart, make a layer of
half the cabbage and spread half the meat mixture on
top. Add potatoes, spread with remaining meat mixture
and top with remaining cabbage. Bring to a boil over
medium heat. Reduce heat, cover and simmer very slowly
45 minutes, or until potatoes are very tender. Garnish
with carrots around edges and parsley in center. Makes 6
servings.
Print this Recipe
Fried Cabbage
1/4 lb. lean salt pork, cut in cubes
1 head
cabbage, cored and cut into
1/2 to 1 inch strips
Caraway seeds
1/2 pkg. elbow macaroni
Pimentos
Cut lean salt pork into 1/4 inch cubes and fry in
skillet until golden brown. Cook in salt pork fat the
cored and cut up cabbage until cooked, along with
teaspoon caraway seeds and 2-3 cut up pimentos. Set
aside when done. In small pan cook elbow macaroni, drain
water after macaroni is cooked and add to the salt pork
and cabbage.
Pork Chops with Cabbage and
Potatoes
4 pork chops, about 1/2" thick
1-1/2
tsp. salt
1/8 tsp. pepper
1/4 c. chopped onion
1 can condensed cream of celery soup
1/2 c. milk
3
med. potatoes, pared & sliced
1 lb. shredded cabbage
1/4 c. flour
Cut excess fat from pork chops.
Season with salt and pepper. Grease skillet very lightly
with a piece of the fat. Brown chops on both sides over
moderate heat, about 15 minutes. Remove chops. Pour off
fat. Measure 2 tablespoons fat into skillet. Add onion,
celery soup and milk. Stir to blend well. Put 2
alternating layers of potatoes and cabbage in 2 1/2
quart casserole. Sprinkle each layer with flour and pour
about 1/4 of celery-milk mixture over each layer. Top
with chops. Cover and bake in moderate oven (350
degrees) for 1 hour and 15 minutes.
Serves 4.
Click Here to Print these PA Dutch New Years
Recipes
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information posted here is provided as general information
only and should not be a substitute to your medical doctor.
This web site owner is not responsible for the use or
misuse or results of any action taken on behalf of the
information presented here
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.
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|
Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499
Paypal: email address is
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