Re: Tender, Flakey Pie Crust every time. Makes 5 crusts

Hi this recipe was in Jan. 02 I have seen a lot of pie crust recipes but not like this one so would be interest in making this. My question though would I have to use lard or can I use Crisco with this? Would it make a difference in the recipe Laurine
Thank you Faye Hart

This is for Sharon in Lutts, Tn. regarding Spinach Dip in the 1/2/09 newsletter. Sharon I have used this recipe for years and it's always a winner. Hope you enjoy it.

Spinach Dip
1 Pkg (10 oz) frozen chopped spinach, thawed and drained
1 Container (16 oz) sour cream
1 Cup Hellmans Mayonnaise
1 Pkg Knorr Vegetable Soup, Dip & Recipe Mix
Green onions, chopped

In medium bowl stir spinach, sour cream, mayonnaise soup mix and green onions until well mixed.

Cover; chill 2 hours to blend flavors.

Stir well. If desired, spoon into round bread bowl. Serve with cut up vegetables or chips.

Spinach and Cheese Dip:
Add 2 cups (8 oz) shredded Swiss cheese with spinach

Yogurt Spinach Dip:
Substitute 1 container (16 oz) plain low fat yogurt for sour cream
Mary Jo, Central PA

Hi Nancy ~ ~ Here's wishing you a wonderfully healthy and Happy New Year! Thanks for all your work on this newsletter -- one of the highlights of my day!

Does anyone know the date when Zack's Ginger Cookies appeared? Now that Christmas baking is over, I'd like to try the crinkles! Thanks!
Ruth Broadview Heights, Ohio

Do you have the recipe for Gus Saunders Italian Rum Cake?
Thanks! Debbie

To Sharon in Lutts, Tn. In regards to your request for an easy spinach dip recipe....If you have Knorr dry soups available in your area, there is a really good recipe on the back of the vegetable soup mix. It's the best I have tried and I always get rave reviews and requests to make it again and again.
Donna in Illinois

I found some large packages of Spatini Spaghetti mix at our local Salvage Store.

Does anyone have the size of the smaller packages and the instructions. I don't want to make this big of a package all at once. The package is 15 oz and makes 2 1/2 gallons, using a number 10 can tomato paste and 2 number 10 cans water and 1 cup oil.
Thanks. Liz

This is my favorite dip that has spinach in it.

Hot Spinach and Artichoke Dip
2 C. Mayonnaise
1 (14oz) can artichoke hearts (NOT marinated, just plain), drained and chopped
10 oz frozen chopped spinach, thawed and drained
1 1/2 cup grated parmesan cheese
1 cup shredded cheddar cheese
2 cloves minced garlic

Combine all ingredients and bake in a pie plate for 20-25 minutes. Serve with rye bread and wheat crackers.

Evening All and Happy New Year from chilly Scotland

The temperatures are hovering between minus 2o and 3o, so no going out unless absolutely necessary.
Don't expect these biscuits to last long enough to store in an airtight container. I made them without the amaretto. I had 2 with a long, hot cappuccino. I had to use a lot of restraint not to have a third.

Almond and Pistachio Biscotti
Preheat oven to 180oC/350 degrees F
Makes 12 biscuits

4 oz/125g ground almonds
2 oz/50g pistachios, shelled
2 oz/50g blanched almonds
2 medium eggs
1 medium egg yolk
4 oz/125g icing (confectioner's) sugar
1/2 Tbsp amaretto (optional)
8 oz/225g plain flour
1 tsp baking powder
pinch of salt
zest of a half lemon

Line a large baking sheet with non-stick baking parchment. Toast the ground almonds and whole nuts lightly and reserve until cool.

Beat together the eggs, egg yolk, amaretto (if using) and icing sugar until thick, then beat in the flour, baking powder and salt. Add the lemon zest, ground almonds and whole nuts and mix to form a slightly stick dough.

Turn the dough on to a floured surface and, using lightly floured hands, form into a log measuring approximately 12 inches/30 cm long. Place down the centre of the prepared baking sheet and bake for 20 minutes.

Remove from the oven and increase the oven temperature to 200oC/400oF. Cut the log diagonally into 1 inch/2.5cm slices. (use a sharp serrated knife) Return to the baking sheet, cut side down and bake for a further 10 - 15 minutes until golden., turning once after 10 minutes. Leave to cool on a wire rack. Store in an airtight container.

I hope you enjoy these as much as we did.
Sylvia <Scotland>

To Jean Cecil VA/Fl asking about a clone for sweetened condensed milk. Here is one that I copied from this web site a while ago. Haven't tried it yet myself. Hope it works.

Sweetened Condensed Milk With Splenda
Mix together in your blender:
2-1/4 Cups powdered milk (dry)
1/4 Cup warm water
3/4 Cup granulated sugar (Splenda)

Pour into a covered container and refrigerate until cold and thick. This amount is equal to 1 can of Eagle Brand (sweetened condensed milk).
Mary Jo in MD

For Kim in the December 27 newsletter about peeling eggs. I invested in an egg cooker about two years ago and now I wouldn't do without it. It comes with a measuring tube for the water - soft, medium or hard boiled. I use the hard boiled measurement and also there's a pin in the end of the tube to puncture the flat end of the egg before cooking. Mine has a timer and when it goes off I immediately dump the cooked eggs in ice water. After they cool I gently crack the egg all over and then peel. They come out perfect every time and one of the things I really like is the yolks are perfect and not green on the outside because they cooked too long. Mine is a Krups but there are several brand name ones. I also ordered mine off the internet. This web site has one for$27.78 and looks exactly like mine. If you click on the picture underneath you'll see the measuring tube I'm talking about.
Amazon.com: Krups 230-70 Egg Express Egg Cooker: Kitchen & Dining
Mary S

Jo Ann in the 12/30 newsletter wanted a good recipe for spare ribs without bbq sauce. I have made Susie’s recipe a few times and it is always good! Sometimes I add chunked potatoes to this dish as it cooks. My mom and grandmother always did this. Guess it made the dish go further!

Mom McGinnis's Spare Rib & Sauerkraut
1 lb. spare ribs
1, 32 oz., bag sauerkraut, store brand is fine
salt and pepper to taste
1/3 cup water or less

In a 9x13" or small pan put the kraut in the bottom adding about 1/3 cup water. Then salt and pepper the spare ribs and then put on top of kraut. Cover and cook in a 325º to 350º oven for at least 1½ to 2 hours. I have not cooked this meal in the oven for over 10 years or longer. I do mine in the Crock Pot putting the kraut and water in it the night before letting it cook all night and then in the morning I put the ribs around the kraut making sure a couple of ribs are on top of the mixture. Then letting it cook until 5:00 to 6:00pm. I guess the secret is the pork fat takes out the tartness. We do not add anything else to it. To complete the meal we have carrots, corn bread, of course mashed potatoes and Orange Jell-O for dessert. Not a diet meal. To me this meal is so simple but so good and easy to make. Susie in Indy in the 9/2/08 newsletter. Chris in NM

Nancy, I hope Ditto wasn’t frightened with the fireworks last night! I know you said he is hard of hearing, but those booms can sometimes startle even hard of hearing animals and people! I heard fireworks till about 3 am this morning! Argh!

Well, I found my Beanie Weenie recipe! I combined 2 recipes to make this and it does make a lot! Very good for potlucks and buffets! We never have any to take home, darn!

Party Cocktail Sausages
1 lb. mini smokies
1 c. BBQ sauce
¼ c. orange marmalade

In a large skillet combine sausages and BBQ sauce. Stir over med. heat till heated through. Gradually stir in marmalade. Serve warm.

Baked Beans
1 c. BBQ sauce
4 slices bacon, diced
1 tsp. bacon drippings or oil
¼ c. finely chopped onion
¼ c. finely chopped green bell pepper
2 cans – 15 oz. ea. White kidney beans, rinsed and drained
3 Tbl. chili sauce

Cook bacon in med. skillet till crisp; drain on paper towels and set aside. Reserving 1 tsp., discard drippings. Sauté onion and pepper in reserved drippings. Combine all ingredients in 1 qt. casserole dish and bake, uncovered at 350 ºF for 30 minutes.

**I doubled all ingredients of both recipes, except, I used 1 whole med. to large onion and 2 whole lg. green bell peppers. I also used 1 whole pound of bacon. I simmered it all in the crock pot for 4 to 6 hours on low.
Chris in NM

To Jean Cecil VA/Fl 01/02/09 who wanted this recipe for her friend.
I found this sweetened condensed milk recipe

1/2 c. cold water
1 1/3 c. powdered milk
3/4 c. Splenda
1 t.vanilla

Stir milk powder into cold water until dissolved. Microwave 1 minute or until steaming. Stir in Splenda and vanilla. Cover and chill.
Source: recipeZaar.com
Hope this helps your friend out.
Ruth Ann

Top 100 Recipe Sites

I had my husband's 75th birthday party yesterday. We had 51 people and 19 family members. My son from Idaho made Sugared Cranberries. They were so good. Maybe someone has posted this before, but until you taste it you have no idea how good they are.

Sugared Cranberries
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. (We left them in the pan used to heat the sugar and water) Cover and refrigerate 8 hours or overnight..

Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet, let stand at room temperature 1 hour or until dry. Yield 9 servings (serving size about 1/3 cup)

Note: Store in an airtight container in a cool place for up to a week

Kim was dreaming of a "White Christmas". I live in Montana and we have a white Christmas this year and very cold weather. My husband and I are leaving on the 10th and will be going thru San Antonio around the 16th on our way to Donna Texas in the Rio Grande Valley for 2 months. This is our third year at Victoria Palms. The first year we stayed 2 weeks, last year 1 month. I can't wait to leave our snow and cold behind!!!
Nancy in MT

To Roz in Indy-you mentioned your Aerogarden which I am interested in purchasing one. Could you tell me which model you have and if you would choose a different one.
Thanks for any info. Carol in Tx.

To Jean in NC re: Popcorn in the microwave. What are some of the brand names of "Good Popcorn Seed?" I would not want to waste money buying bags of popcorn till we found the GOOD STUFF :)
Thank you Nancy in Fl

This is a great frosting for any type of cake. I especially like it on a baked yellow/white cake mix with custard filling.

Lemon Frosting

Mix together:
1 small pkg instant lemon pudding
2 cups (1 Pint) whipping cream
Judy/Buffalo

Good Morning Nancy and all Landers,
I have a recipe request for all landers. Does anyone have a really good TNT recipe for Hamburger Soup without any tomatoes or tomato juice in it?

My son raises beef to sell so I have an abundance of hamburger and wanted to try to make some soup with it but all the recipes I've found online have either or both tomatoes and tomato juice in them. Any nice thick soup recipes would be greatly appreciated too.
Dianne in Wisconsin

Good morning Nancy! I would like to answer a few questions that were in the 1/2/09 newsletter. It is tough to remember to put 2009 down! LOL

For Jean Cecil VA/FL, here is your request for low fat sweetened condensed milk!

To make the recipe low fat, I do not use any butter or margarine and use skim dry milk. When making the recipe with Splenda I use slightly less than 2/3 cups. It is definitely cheaper to make your own sweetened condensed milk, even if you use the original recipe.

Sweetened Condensed Milk Homemade
Yield: The equivalent of one 14-ounce can of sweetened condensed milk.

1/3 cup water
2/3 cup sugar
1 cup dry milk powder
3 tablespoons butter

Heat a bowl of water in the microwave until it is very hot (or use tap water if you can get it steaming hot). Combine the remaining ingredients in a small bowl. Add the hot water and beat with an electric mixer or wire whisk until smooth.

Note: This should be made as you need it and will not store well. One recipe equals one can of store bought sweetened condensed milk. Robbie Boling Green, IN in the 9/16/2007 newsletter
Chris in NM

Sue in North Carolina here are 2 recipes for lemon frosting.

Lemon Cream Cheese Frosting
6 oz. cream cheese, softened
1 1/2 tsp. lemon juice
1/2 tsp. grated lemon peel
4 c. sifted powdered sugar

Blend cream cheese, lemon juice and peel. Gradually add and blend in powdered sugar. If frosting is too thick, blend in 1 teaspoon water at a time until of spreading consistency. Beat well with mixer until light and fluffy.
Karen TX

Lemon Butter Cream Frosting
1/4 c. butter
1/4 tsp. lemon peel
2 c. powdered sugar
2 tbsp. lemon juice

Cream butter and lemon peel. Add sugar and lemon juice. Cream well until of spreading consistency.
Karen TX

Both of these recipes were in the 8/30/2008 newsletter. I make the cream cheese one and it is so good!
Chris in NM

Sharon in Lutts, Tn wants a good spinach dip recipe. Nancy posted one I make and sent in, in the 12/17/2008 newsletter. I won’t post it again since that posting was the 2nd time in 2 months. It is very good! I do put the mixture in a bread bowl to serve!
Chris in NM

Barb in OKC, I am glad you liked my cabbage soup! I am making it this weekend, too, as I have some cabbage left over from my cabbage rolls!

Everyone have a great weekend!
Chris in NM

Nancy,
You are a gentile soul. If only all of us could focus and embrace each day to see the progress of nature and each other as we walk the path of life. We would better understand change and know that it makes us stronger to accept it.
Judy/Buffalo

Comment
Thank you for the kind comments.  Being angry and frustrated about things I can not change does nothing.  I used to live each day dealing with one crisis to the next but now try to enjoy the simple things each day. Life is much too short to do otherwise. My favorite saying is for every minute of anger you lose 60 seconds of happiness.  (This is probably not the exact words but it is the meaning of it.)  I keep a journal each day.  In it I write down all the positive ideas and things that have happened during the day.  If I should get discouraged during the week I look back at all the good  that has a happened. One discouragement seems rather insignificant among when I re-read the positive things written in my journal. 

Being able to compile this newsletter each day is one the best parts of my day.
Nancy Rogers

Sharon I just wanted to let you know that a very easy and great tasting spinach dip can be found on the back of Mrs. Knorrs vegetable soup package. You will not be disappointed with this recipe. When I make it I just use the soup mix, sour cream and mayonnaise, I don't add all of the extras.
Janna

Dear Nancy and "Landers", Just thought I'd share a great, easy, lo-cal, recipe for the New Year. It has been T&T many times for me throughout the years. It's great as a sandwich, or can be served over noodles or rice. I have used it all different ways and it is so good !! Hope you Enjoy !! Theresa P from Illinois ...

Zoe"s Bb-Q Round Steak
1 cup catsup
1/2 cup water
1/4 cup cider vinegar
2 TBS chopped green pepper
4 1/2 tsp. Worcestershire sauce
4 TBS yellow mustard
2 TBS brown sugar
1 1/2 to 2 pounds raw, cubed, round steak
Combine catsup, water, vinegar, green pepper, Worcestershire, mustard, and brown sugar. Bring to a boil over medium heat.

Turn heat to low and simmer for 45 minutes. Pour over cubed round steak. Cover and bake for 2 hours at 325 degrees. Serve on buns, or over noodles or rice.

German Apple Crumb Cake

2-2½ pounds tart apples*
(about 6-7 large), peeled, cored, and sliced
1/3 cup water
1/4 cup sugar
2 cups unbleached white flour
3/4 cup sugar
1½ tsp's. baking powder
1/2 cup margarine
1 egg yolk
2 tsp's. margarine

Preheat oven to 350°. Grease an 8 inch spring form pan with margarine.

In a large pot, cook apple slices with water and ¼ cup sugar until apples are tender but not mushy. Drain and reserve.

In a small bowl, mix flour, 3/4 cup sugar, and baking powder. With a pastry blender, cut in 1/2 cup Margarine. Cut in egg yolk. Reserve 1 cup of flour mixture for the topping. Press remainder into bottom and sides of pan. Spoon drained apples into pan. Cover with reserved topping and dot with 2 teaspoons margarine. Bake for about 1 hour or until crust is golden brown. Makes 12 slices.

*You can use as few as 5 large apples, but more is better. Or substitute 2-2½ pounds peaches or 4 cups blueberries.
JL in South Jersey

Crab Cakes
1 egg, plus 1 egg yolk
4½ tsp's, heavy cream
1 tsp. lemon juice
1/2 tsp. ground red pepper
1/2 tsp. ground dry mustard
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. black pepper
2 Tbs. chopped green onion
2 Tbs. parsley
2 Tbs. cracker crumbs
1 lb. crab meat
1/4 cup dry bread crumbs

In medium bowl, mix egg and egg yolk with next 7 ingredients. Mix till well blended. Add onion, parsley cracker crumbs, and crab meat. Mix till well blended. Divide into 8 equal portions and shape into patties. Mixture will be crumbly. Sprinkle both sides with bread crumbs. Place on greased cookie sheet. Drizzle with butter and refrigerate 1 hour. Place oven rack on top setting. Bake at 475° for 10 minutes or until slightly brown. Serve with tartar sauce.
JL in South Jersey

To Sharon, Lutt,Tn. about a recipe for Spinach dip.
Look on the back of dry Kerr Veg soup package (found at Wal-mart or Kroger's where the dry package Lipton Onion soup is. I think it is in a yellow package). It makes a very good TNT recipe for spinach dip.

Here is what I remember as I don't have a package to go by.
1 10oz or 16oz chopped spinach thawed, drained (squeeze all water out of spinach with hands with gloves on) (I used the 16oz package of chopped spinach in order to make more. I didn't alter any of the other amounts).

Spinach Dip
1 cup Hellmans Mayo
1 package of dry Kerr Vegetable soup mix
1 16oz sour cream
3 chopped finely green onions
Mix all ingredients well.
Refrigerate over night to set in flavors.
I served the dip at a New Years Eve party with chips and everyone really like it even those who don't like spinach.
Hope you enjoy.
Sarah, Ar

Thank you to all who responded to my question about a candy called "apeels". I appreciate the input that you each gave. At least now I know what "apeels" are.
Cindi in Nebraska

I was a lucky one to receive the GT Xpress 101. It did come with a manual, but I would like to know if anyone has any low fat/low calorie type recipes to use with the machine. Would appreciate your help. Thanks!
C from Oklahoma

Happy New Year to you Nancy and all the Nancy Landers. Can someone tell me if heavy cream can be frozen and still be ok to use in recipes? Thanks and may God Bless all of you?
Gloria F

This question is for Jean in NC regarding making the popcorn in Micro wave. How can you staple a bag and then put in microwave? Wouldn't that spark and cause problems?
Happy New Year Nancy and Ditto, and all landers.
Kotton in MN

Thank you all for the frozen banana advice. This will save on a lot of bananas getting thrown away. My family don't like them sweet but everyone loves banana bread, cake or bars. Happy New Years to you all!
Laurie

I had this over Christmas and it was awesome
Edie in Oklahoma

Sopapilla Cheesecake
3 - 8oz. pkgs. cream cheese, softened
2 pkgs. crescent roll dough
1 cup sugar
1 tsp. vanilla
1/2 cup (1 stick) butter, melted
1/4 cup sugar
1 tsp. cinnamon

Press one package crescent roll dough into a lightly greased 9x13" pan, sealing all seams. Mix cream cheese, 1 cup sugar and vanilla. Spread over crescent rolls.

Press second package of crescent roll dough together on table and carefully transfer to cover cream cheese filling, close any gaps in seams. Pour melted butter over dough.

Mix 1/4 cup sugar and cinnamon together and sprinkle all over top. Bake at 350 for 25 - 30 minutes. Do not overbake! Let cool for 1- 2 hours. Serve or store in refrigerator.
Edie in Oklahoma

Dearest Nancy and all nancylanders
Today's newsletter was dated dec. 2... and I sure do not wish to go thru this month again.

Thank you so much Nancy for the update on your little girl next door. I feel I know her and am delighted that she received such a lovely Christmas gift even if it's difficult for a quebecer to imagine someone taking out a bike during winter. I have more than 5 feet of snow in front of my window*grin*

The scooter you speak about might be just the thing I need to help me since I have difficulty walking but not standing. Thank you so very much for mentioning it.

And to make this worthy of this newsletter, here is a recipe that is traditional in my family:

Potato Omelet (tortilla de patatas)
5 -6 medium size potatoes, diced into 1 and 1/2 cm cubes
1 tablespoon oil
1 onion, chopped
3 cloves garlic, shopped finely
Pinch of dried thyme
6 eggs
1/3 cup milk
1 teaspoon chicken stock powder
Salt and pepper to taste
1 cup tasty cheese (optional)
2 tablespoons grated parmesan cheese(optional)

Cook potatoes in the oil in large non stick frying pan with a heatproof handle until turning golden and almost cooked.

Add the onion, garlic and thyme and cook for approximately 15 minutes or until the onion becomes transparent.

In a large bowl mix the eggs, milk, stock powder, salt and pepper until well combined.

Pour the egg mixture into the frying pan. Gently stir to distribute the vegetable mixture evenly.

Sprinkle the cheeses on the top. (if used)

Place the frying pan in the oven for about 20 minutes or until the egg is set and golden in colour.
Serves 6 - 8.

Have a wonderful weekend everyone.

Sybil from Sherbrooke
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(='.'=)
(")_(")

Comment
I was concentrating so much on getting the year right I made an Oops on the month, LOL.
Nancy Rogers

Happy New Year Nancy,and Nancy landers.
I pray the very best for each one of you, for this coming new year.
I picked up a Non Stick Omelet Pan, from a thrift store.
It appears to have never been used, my problem, how do I use it? how many eggs, what temp. do I cook an Omelet.? and do these pans cook very well?
thanks for any help or ideas any one has to offer.
Pauline in Salem Or.

Hello Nancy, Ditto, and All You Good Cooks! I've been so busy this past year that I've just been "lurking", enjoying all the great discussion and copying/saving lots of recipes. I'm making two resolutions for the New Year:
first is to take a more active part in this great newsletter and second is to try one new recipe a week from my cache of cookbooks or recipes I've saved from this site. We'll see how well I do, and if I stumble onto a great recipe, I'll be sure to share it here.

You all have so many great ideas for re-using Christmas cards. I always cut the fronts off mine and use them for my grocery lists. It saves a piece of paper and I get to enjoy the cards twice.

Someone asked about how we all ring in the New Year. I like a quiet
celebration at home, and one movie has become our tradition - we always watch it on New Year's Eve. It's called "The Four Seasons" and has Alan Alda and Carol Burnett in it. Come to think of it, I can't remember the last time I was actually still up at midnight to welcome the New Year. Does anybody else remember Guy Lombardo? I used to laugh at him when I was a kid, but if he was still on I'd probably stay awake to sing Auld Lang Syne with him.

A Happy and Healthy 2009 to all of you! Nancy, may 2009 bless you and Ditto with everything your hearts desire!
Sue (Cooky) in Indiana

In the December 27 newsletter Pat-il asked for a recipe for Sugar Pie:

Amish Sugar Pie
1 frozen pie crust, ready to bake
1 cup firmly packed dark brown sugar
1/4 cup all purpose flour
1/4 teaspoon salt
1 cup whipping cream
2 teaspoons cinnamon

Preheat oven to 350º. Combine brown sugar, flour, and salt in a small bowl and mix well. Pour sugar mixture evenly into piecrust.
Pour whipping cream evenly over brown sugar mixture; do not stir.
Sprinkle cinnamon evenly over cream. Bake pie until filling bubbles in center, approximately 50-60 minutes. Place on wire rack to cool completely. Chill pie until filling is set; approximately 1 hour.
Number of Servings: 8
Mary S