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December 2012
Nancy, I need
help finding a Pioneer Bar cookies. I do not know if I got
it here or where I got it but when I copied it over to a
recipe card I must have left something out. I know it was
before Christmas but have not found it in your archives.
Hope someone knows what I am taking about.
Mary Ann
Upstate N.Y.
No Online Recipes Were Posted
Yesterday.
Yesterday I got a new
computer. It took until late last night to get the computer
set up with web programs and all the programs needed to
publish the online recipes. It is wonderful to have a
computer that doesn't freeze up everytime it gets hot. In
the past several months I could use the computer about 20-30
minutes and then shut it down until it cooled down. Had the
computer checked out and it had a cracked motherboard.
I
was lucky it lasted as long at it did.
I want to
think all those that made it possible to get a new computer.
It is a joy to have a computer that works all the time.
Thank you so much.
Some recipes are still on the old
computer. Those recipes will be posted in the near future.
Nancy Rogers
Fried Rice
4 to 6 cups cooked rice
1/2 cup diced onions
1 cup
diced green onions
1/2 cup of diced or small whole
mushrooms
1/2 cup green peas
1/2 cup cooked meat (your
choice)
2 whole eggs
pinch of salt and black pepper
2 Tbsp light soy sauce
3 Tbsp toasted sesame seeds
Heat wok, add 3 Tbsp vegetable oil, add eggs and
scramble in wok. Add onions and mushrooms, stir fry one
minute. Add rice, stir fry until hot, then add the green
peas, cooked meats and half the green onions. Add soy sauce,
salt, pepper and half the sesame seeds. Mix thoroughly.
Serve on heated platter, garnishing with remaining green
onions and sesame seeds. Serves 4 to 6 persons.
Notes: Chopped bacon can be cooked and added. If raw meat is
used, cook first in wok and leave in wok after cooking and
proceed with rest of the preparation. There are many fancier
versions of this dish, but this is a basic.
Bren in
Louisiana
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here to Print this Recipe
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Chicken Dorito Casserole
2 cups
boneless cooked chicken ( Diced)
1 (11 ounce) cans
condensed cream of chicken soup ( Do not Dilute)
1 (11
ounce) cans condensed cream of mushroom soup ( Do not
Dilute)
1 (11 ounce) cans Rotel Tomatoes ( mild to Medium
heat & Do not Drain)
1 (16 ounce) packages of shredded
cheddar cheese
1 (14 ounce) packages dorito nacho cheese
flavored tortilla chips ( Crushed)
Preheat Oven to
350 degrees.
In a greased or sprayed 9x13 Casserole dish,
layer 1/2 of the Crushed Dorito's, all of the Diced Chicken,
all of the Cream of Mushroom Soup, all of the Cream of
Chicken Soup, all of the the Rotel Tomatoes, all of the
Shredded Cheddar Cheese, and the Other half of the Crushed
Dorito's. Bake for 30 - 45 minutes or until hot and bubbly.
Bren in Louisiana
Click
Here to Print this Recipe
Baja
Chicken Dinner
Serves: 6
1
tablespoon canola oil
1 pound boneless skinless chicken
breast, cut into 2-inch strips
2 jalapeno peppers,
seeded and minced
1 can (15 oz.) low-sodium tomato sauce
1 package (16 oz.) frozen corn
2 1/2 teaspoon taco
or burrito seasoning
Baked low-fat tortilla chips
Low-fat cheddar cheese, shredded
Heat oil in skillet
over medium heat. Add chicken and cook about five minutes,
stirring often. Add peppers, tomato sauce, corn and
seasoning. Simmer for 15 minutes, stirring occasionally.
Spoon over tortilla chips and sprinkle with cheese.
Bren
in Louisiana
Click Here to Print this Recipe
Does anyone have a recipe for Sweet potato hash?
Thanks~
Maggie B in AZ
Handcrafted Wood Carvings, Clocks and
Cribbage Boards
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.
everyday_recipes@yahoo.com
Natures Flavors
(Great Sugar Free Syrup Flavors)
For Barbara in Wentzville, Mo. I think this might be the
pie recipe you are searching for.
Sara in FL
Hershey
Bar Pie
An easy chocolate cream pie
where marshmallows stand in for gelatin
1
prepared graham cracker crust, store-bought or home-made
1/3 cup milk
16 large marshmallows, Jet Puffed!
6 Hershey Milk Chocolate Bars with Almonds
(somewhere around 9 oz)
1 cup heavy whipping cream
1/2 teaspoon vanilla
In a double boiler or a
bowl set over a pot of water, combine the milk and
marshmallows. Heat, stirring occasionally to mash
marshmallows, until marshmallows are partially melted.
Add Hershey Bars and stir often until everything is
melted. Remove from heat and let cool completely (about
an hour).
In a bowl (preferably metal), whip the
cream until fluffy. Stir in the vanilla. Fold the
whipped cream into the cooled chocolate mixture, scoop
it put all in the pie shell.
Chill for 4 hours
or even better, overnight. If you are using a smallish
store-bought graham cracker crust, it may not all.
Notes
Quick Notes *Homemade Graham Crust: Mix
together 1 ¼ cups graham cracker crumbs, 3 tablespoons
sugar, 6 tablespoons melted butter. Press into a greased
9 inch glass pie plate and bake at 350 for 8 minutes.
Cool. Variations You can use dark chocolate.
Sara in
FL
Click here to Print this Recipe
I want to thank you for the recipes for the frozen
dinner roll like the
Rhoades dinner rolls, I am anxious to
try them.
Marge
Yesterday I got a new
computer. It took until late last night
to get the computer set up with web programs and all the
programs needed to publish the online recipes. It is
wonderful to have a computer that doesn't freeze up
everytime it got hot. In the past several months I could
use the computer about 20-30 minutes and then shut it
down until it cooled down. Had the computer checked out
and it had a cracked motherboard.
Last night I
spent the night getting the computer ready so the
newsletter can be sent out each day.
I want to
think all those that made it possible to get a new
computer. It is a joy to have a computer that works all
the time. Thank you so much.
Nancy Rogers
Hello, Nancy and all the good cooks out in
Nancyland:
In the Jan. 17 newsletter Laura asked
for a recipe for salt substitute, and I have used this
recipe since 2004 and I hardly use salt anymore.
Nell in VA
Everything but Salt
9 Tbs. onion
powder
3 Tbs. paprika
3 Tbs. dry mustard
1 Tbs.
poultry seasoning
1 Tb. garlic powder
2 tsp.
oregano
2 tsp. ground black pepper
1 tsp. chili
powder
Mix all together and put into a large jar
or large shaker. Mix well and use like salt.
This
is a TNT recipe and I have used it on anything I would
ordinarily use salt on.
I originally got this
recipe from Alicia's Daily Newsletter on Jan. 18, 2004.
That is quite a coincidence that today is Jan. 18, 2013.
Thank you, Nancy, for alll your hard work and
dedication to this newsletter for our enjoyment and use.
And for the entertaining stories about your
babies, Ditto and Little One. They must be a joy to have
around. The story about the lamp shade was hilarious.
Nell in VA
Click
Here to Print this Recipe
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Hope this is the pie recipe that Barbara in MO. wanted.
Almond Hershey Pie
1/2 c. milk
20 marshmallows
5 or 6 almond Hershey bars
1/2 pt.
whipping cream, whipped or 1 med. Cool Whip
1 graham
cracker crust or baked pie crust
Heat milk,
marshmallows and Hershey bars over low heat until all
are melted. Cool mix. Add whipped cream or Cool Whip and
fold until blended. Pour into pie shell and refrigerate.
Garnish with chocolate curls or whipped cream.
Marsha
Los Angeles, CA
Click
Here to Print this Recipe
Dear Nancy,
Love to read about your kitties and their
antics. I especially enjoyed the story about your kitty
turning the lamp on and off. Here is an old, delicious
recipe I have had for years. I don't recall where I got
it, but it was sometime in the 50's.
Creamy
Rice Pudding
6 cups milk
1/4 cup
long grain rice
1 cup heavy cream
3/4 cup sugar
3 egg yolks, beaten
2 tsp. vanilla extract
1/4
tsp. salt
1 tsp. cinnamon
Rinse large pan in
cold water, do not dry. Pour in milk & bring to a boil
over medium heat. Stir in rice and return to boil.
Reduce heat and simmer, uncovered, stirring occasionally
until rice is tender, about 55 minutes. Meanwhile, in
small bowl, combine cream, eggs sugar, vanilla and salt.
When rice is tender, stir in cream mixture until
completely combined, bring to boil. Remove from heat and
pour into 2 quart oval dish. Sprinle top with cinnamon.
Tefrigerate at least 4 hours or until set. MMMGOOD!!
No name included with recipe.
Click
Here to Print this Recipe
Judy's Chocolate Pies
In the January
17th newsletter Barbara in Wentzville, Mo. was
requesting a recipe for the popular Almond Milk
Chocolate Pie recipe from several years ago, but which
still is a favorite with many today. I'm sure you will
get many recipes for this pie, but here are two recipes
from my files, which are almost identical. The first one
I have made, but the second one I have not, though there
is only very slight variations.
Cut this pie in small
pieces, as it is VERY rich!
Almond Milk Chocolate Pie
6 regular
size Hershey's Almond Chocolate Bars
16 large
marshmallows
1/2 cup milk
1 cup (1/2 pint)
whipping cream
Melt chocolate bars, marshmallows
and milk in the top of a double boiler. Remove from
heat. Cool. Whip cream and fold into chocolate
mixture. Pour into a 9 inch baked plain pie crust. Chill
overnight, or for several hours. Add more whipped cream
to the top, if desired, when
serving. We found it
really didn't need it.
Judy (in Alaska)
Chocolate Pie Deluxe
1-9 inch
prepared graham cracker crust
16 large marshmallows
(or 1-1/2 cups miniature marshmallows)
1/2 cup milk
1 large bar (9-3/4 oz.) milk chocolate
1 cup whipping
cream, or 1 pkg. Dream Whip topping
In saucepan,
heat marshmallows, milk and chocolate over medium heat,
stirring constantly, until candy and marshmallows are
melted and blended. Chill until thickened. In a chilled
deep bowl, beat whipping cream until stiff (if using
Dream Whip, prepare as on package). Stir marshmallow
mixture until blended; fold in whipped cream. Pour into
crust. Chill several hours until set. If desired,
garnish with toasted slivered almonds, as that is a nice
addition.
NOTE: To make a 9 inch graham cracker
crust, mix together 1-1/2 cup graham cracker crumbs
(about 24 crackers) with 3 tbsp. granulated sugar and
1/3 cup melted butter. Press mixture firmly against
bottom and sides of 9 inch pie pan. Bake for 10 minute
at 350º. Cool.
Judy (in Alaska)
Click Here to Print this Recipe
Nancy, here is a recipe for Barbara in Wentzville,Mo.
Bren in Louisiana
Cannoli Pie
3/4 lb. Ricotta cheese
3/4 c. sugar
1 tsp.
vanilla
4-6 sm. Hershey bars with almonds (I put 3
bars in)
1 1/2 pts. heavy cream (that's 3 (8 oz.)
containers)
2 graham cracker pie crusts (chocolate is
best)
Chop Hershey bars finely. Gently mix
Ricotta, sugar, vanilla, and ershey bars. Whip 1 1/2
pints heavy cream until very stiff. Fold in 3/4 of cream
into cheese mixture. Pour into pie shells. Top with
remaining cream and Hershey bar. Refrigerate.
Click Here to
Print this Recipe
Nancy,
Here is a recipe for Gay in L.I. usinf lemon
curd.
Bren in Louisiana
Lemon Curd
Bars
1 cup unsalted butter
2 cups
all-purpose flour
1 cup white sugar
1/2 teaspoon
baking soda
1 (10 ounce) jar lemon curd
2/3 cup
flaked coconut
1/2 cup toasted and chopped almonds
Directions:
Preheat oven to 375 degrees F (190
degrees C).
In a large mixing bowl cream the
butter. Add the flour, sugar and baking soda. Mix until
the mixture forms coarse crumbs
Pat 2/3 of the
mixture into the bottom of one 9x13 inch baking pan.
Bake at 375 degrees F (190 degrees C) for 10 minutes.
Remove and let cool slightly.
Spread the lemon
curd over the baked layer. To the remaining 1/3 of crumb
mixture add the coconut and the almonds. Sprinkle over
the top of the lemon curd.
Lower oven temperature
to 350 degrees F (175 degrees C). Bake bars for 25
minutes or until lightly browned.
Click Here
to Print this Recipe
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Hi,Nancy I had to laugh out loud when your said your
Little One was
wearing the lamp shade and turning the light on and off
lolololI have a cat who sits on top of the couch top and
watches TV every night, it is sooo funny, gotta love our cat
babies
linda in Fort Worth
I have been in the hospital twice for the last 5 moths
with small intestine cancer. 2 feet of my intestines
were removed. Cancer was removed but already
metastisized to my liver. I lost my appetite along with
30 lbs. I have not gotten my appetite back and was told
I must eat in order to not loose any more weight from
the chemo treatment. I eat only by looking at the clock
because my kids force me to eat.
Does anyone have any hints
on how to increase my appetite and what foods you eat
that are appealing. I used to eat
constantly all day, and wanted to lose 20 lbs, but now I
need to eat more. Has anyone gone thru this kind of
surgery and appetite has come back?
I had second
surgery to reattach my intestines on nov. 19. It's been.
2 months and no appetite yet. Also any recipes for 1
would be appreciated because after I eat something once
I don't want it again.
Thanks so much for whoever
can help.
Camille, Commack. Long Island, N.Y..
This is for Erma in Jacksonville, FL, who in the 1/17
newsletter requested easy Danish Roll recipes. This is not
totally from scratch, but it is easy and always very
popular. I believe it is a Pillsbury recipe. It has appeared
in many magazines over the years.
Robbie IN
Danish
Crescent Rolls
Rolls:
1 (8-oz.) pkg.
cream cheese, softened
1/2 cup sugar
1 tablespoon
lemon juice
2 (8-oz.) cans Pillsbury® Refrigerated
Crescent Dinner Rolls
4 teaspoons preserves or jam
Glaze:
1/2 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
Heat oven to 350°F. In small bowl,
combine cream cheese, sugar and lemon juice; beat until
smooth.
Separate dough into 8 rectangles; firmly
press perforations to seal. Spread each rectangle with about
2 tablespoons cream cheese mixture. Roll up each,
starting at longest side; firmly pinch edges and ends to
seal. Gently stretch each roll to about 10 inches.
On ungreased large cookie sheet, coil each roll into a
spiral with seam on the inside, tucking end under. Make deep
indentation in center of each roll; fill with 1/2 teaspoon
preserves.
Bake at 350°F. for 20 to 25 minutes or
until deep golden brown. In small bowl, blend all glaze
ingredients, adding enough milk for desired drizzling
consistency. Drizzle over warm rolls.
Makes 8 rolls
Robbie IN
Click Here to Print this Recipe
Good morning,
I love
Little One -he is a delight. I wonder if
he would be so smart if he were in another household!
Ditto is smart and Siggy was very smart; maybe they were
his teachers. My "Sweetie" is sweet and I think smart
-however, Ditto and Little One (and darling Siggy before
him) have greater imaginations and -okay, I must admit
are smarter.
In the January 17th Newsletter, Gay
in L.I. asked what I/you do with
Lemon Curd. Gay, there are a
variety of desserts, breakfast items and embellishments
that Lemon Curd compliments. Two of my favorite ways to
use Lemon Curd are - as stated in my post the January
13th Newsletter under Tiny Dessert Appetizers, I love
filling the mini pies/tart shells (I submitted a recipe
for them) with the Lemon Curd; another way that is
delicious is to spread it between the layers of a cake.
My mother made the 1-2-3-4 Layer Cake (and made 4 thin
layers) and spread the curd between the layers. Both are
yummy!!!
Lemon Curd is very versatile -here are a
few other ideas: Use as a refreshing spread to replace
preserves; fold into whipped cream to create a lemon
mousse or frothy dip for fruit and ladyfingers; use as a
glaze for fresh summer berries -and or embellish tarts,
cakes and cookies with elegant fillings and toppings;
Use in a Lemon Meringue Pie; and how about using it for
a lemon filling in homemade donuts or for lemon scones.
Gay, those are just a few ideas; I hope that you will
try it -you will really enjoy it.
AugustaPat
Disclaimer:
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
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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
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Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499
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