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Sept 1
Sept 2
Sep 3
Hi, everyone. This request goes out to anyone that reads Southern
Living Magazine.
Last year my mother read an article in Southern Living Magazine about
smoking a whole turkey in a regular barbeque pit. The story went on to
describe how many charcoal briquettes to start off with, how to stack them
in the pit and how many briquettes you add each hour or so. I thought that
was the best smoked turkey we had ever eaten. Anyway, she has lost this
article. I tried searching the Southern Living website without any
success.
Does any Southern Living subscribers remember this article? I am wanting
to find out what month it was printed and maybe find the magazine at our
local library.
Thanks. Sherrill in San Antonio
Comment
In my opinion the tastiest and easiest way to fix a whole turkey with a
regular barbecue pit is to use the
Sittin' Turkey Steamer.
The Sittin' Turkey™ Steamer is designed with a wide
opening at the top along with 4 steam ports along the lip. This allows you
to fill the hollow shaft with all your favorite fruits, vegetables,
sauces, and even wine.
**Online
Videos on how to use the Sittin' Turkey Steamer
Sittin' Steamers Video
My daughter was a consultant/zone manager with the Workshops of Gerald
Henn. She just recently gave me some of the cookie molds produced by that
company but not recipes or instructions. Is there anyone out there who
uses molds and do you have any good recipes? Also, any tips for success
would be appreciated. I've never made cookies this way before and need all
the help I can get. And as always, thank you Nancy for being so faithful
in producing the newsletter. I look forward to reading it each day.
Iris in Virginia
Hi everyone. In response to Dianne in Wisconsin wanting easy tasty
crock-pot recipes. I found one the other day that had everyone including
the handyman begging for more and it is definitely easy to make. I hope you
enjoy it if it tickles your fancy.
Donna in KS
Slow Cooker Ham and Potato Scallop
6 cups red potatoes diced into 1 inch cubes, peeled or not depending on
your preferences.
2 cups diced cooked ham (I cheat and buy chopped ham by the package LOL)
1 package frozen corn OR 1 (15 oz) can drained corn
1/4 cup chopped green peppers
1/4 cup chopped onions
1 can condensed cheddar cheese soup
1/2 cup milk
2 Tbls flour
1 clove garlic minced or 1 ts minced garlic
1/8 ts pepper
1 cup shredded cheddar cheese (optional)
In crock pot, combine potatoes, ham, corn, green pepper, garlic and onion.
Mix soup, milk, flour, and pepper in a small bowl. Beat with whisk until
smooth and stir into potato mixture. Cover and cook on low heat for 7 to 9
hours or until potatoes are tender. If using shredded cheese put in the
crockpot up to 30 minutes before serving to allow to melt. ( I like the
additional cheese as it really cranks up the cheese flavor which our
family loves. you can use even more cheese if you wish)
For Maria in Greece,
Maria,
Thank you for the update regarding the fires in Greece. Your letter was so
touching and the impact is beyond words. Is there anything we can do? Our
thoughts and prayers are definitely with you, your family and your
country.
Linda in Kentucky
I want to thank Maria in Greece for her personal observations on the huge
fires her county is battling.
So refreshing to have the TV News plastic film peeled away, and understand
the magnitude of the disaster.
Sincerely hope the Greek Government "throws the book" at the arsonists, as
well as the people who put them up to this horrible event!
Carolynn in Jamestown, CA
To Betty in Ga. I would like to try some of your recipes for your little
ice cream freezer. I have one but really don't use as my ice cream never
turned out that good. Thanks - Doris in De.
FOR ROSIE PA/FL
How I do my pork roast to come out tender is, I put it in a roasting pan
then put about 1/4 inch of water/beer mixture on the bottom of the pan.
You can skip the beer if you want -it is a good tenderizer though. I add
a few onions cut up, and a bunch of seasonings to taste. Cover with foil
tightly and put in the oven at 325 for about 6 hours or sooner if you
want. Last 1/2 hour if you want to crisp it up take it out of the oven
uncover, pour off the juices and bake at 350. That's it.
Jen from Binghamton
Dear Nancy,
This is for Lois as requested in the 9/3 newsletter:
This is the Chocolate Cherry Cake just as I copied it from an earlier
newsletter. I have made it and rest assured It Is Good.
The last time I made it, I did not use chocolate chips and it was still
wonderful.
Jean in NC
Chocolate Cherry Bundt Cake
1 chocolate cake mix - I use B.C. Super moist
1/2 cup oil
2 large eggs
1 tsp. Vanilla
1 can cherry pie filling **
1 cup chocolate chips
Mix cake mix, eggs, oil and vanilla with mixer. The batter will be very
thick and heavy. Add cherry pie filling and mix in with mixer. (yes - use
the mixer to blend the cherries will break up some) You can do this by
hand but as the batter is thick it does take a while and a bit of
strength. OR you can do both.
Add chocolate chips and stir in with wooden spoon. Grease (Pam) a bundt
pan, and fill with batter- level out. Bake at 350 for 50 - 55 minutes or
until tests done. Cool in pan for 15 minutes and remove from pan.
When cooled sprinkle with confectionery sugar.
** I use the lite cherry pie filling.
This comes out of the pan real easy in 15 minutes.
This is a very moist cake - it can also be made with a white cake mix.
I have also done a peach one.
I used a D.H. Moist deluxe white cake mix
1/2 cup oil
2 eggs
1 tsp. Almond extract
1 tsp. Cinnamon
1 can peach pie filling
Follow above directions for mixing and baking. The chocolate is our
favorite
Cottage Cheese-Tomato Bake
1 lb cottage cheese
1/4 cup unsweetened wheat germ
3 or 4 medium tomatoes, sliced
Salt, pepper and oregano to taste
1 cup (4 oz) shredded cheddar cheese
1/2 cup chopped onion
Mix cottage cheese and wheat germ. Spoon into ungreased 9" x 13" baking
dish. Place tomato slices on cottage cheese. Sprinkle with seasonings.
Spread cheddar cheese over tomato slices. Sprinkle chopped onion over all.
Bake at 350 degrees 30 minutes or until cheese is melted.
grannym IL
In the Sept 3 newsletter Lois requested a recipe that used boxed chocolate
cake and cherry pie filling. This is the one I use, it reminds me of
chocolate covered cherries.
Chocolate Cherry Cake
1 Box chocolate cake mix
2 eggs
1 tsp almond extract
1 can cherry pie filling
Mix all ingredients with a spoon just until moistened, do not over mix.
Spread into a greased 9x13 baking pan. Bake at 350° for 35 minutes. While
cake is still warm, frost with fudge frosting.
Fudge Frosting
1 cup sugar
1/3 cup milk
5 tbsp butter
1 cup chocolate chips
All all ingredients except chocolate chips to a sauce pan. Bring to a boil
and boil for 1 minute. Remove from heat and stir in chocolate chips until
melted. Immediately spread over warm cake. (frosting sets up fast and
texture is just like fudge). Cool and serve from the pan.
Lois from MD sent in a appetizer recipe for taco meatballs that sounds
good. Do you serve any kind of dipping sauce with these or do you just
serve them plain?
Bobbie/Frankfort/IL
Hi Nancy and Friends - I have a grooming tip that I've been wanting to
share with all your readers. My hubby has been complaining forever about
our washcloths, saying they were just too "dainty" to be of much use for
anything. He bought a large package of microfiber cloths at BJ's warehouse
store and started using them, swearing they were wonderful. Well, I'm
telling all of you, he was absolutely correct! I have very dry skin,
especially in the winter and he insisted I try one. They are great. I no
longer have the "dry skin flakies: and it feels like you've just had an
expensive salon treatment after using one. It also got rid of my "chicken
skin" on my upper arms. It's like using a loofa sponge without having to
worry about it turning moldy. They soap up wonderfully and rinse out
wonderfully. They are so gentle as well, I have very sensitive skin and
they haven't bothered me a bit. You can wash them over and over again. I
don't use fabric softener sheets when I dry them in the dryer because the
sheet tends to stick to them and is of no use but once they are wet, what
a great feeling of clean! I'm now a believer and have put the "dainty"
washcloths in the guest room. They soap up great also, Try it ladies and
let me know what you think!
TeaHag in Upstate NY
Hi Nancy and Friends - This is for Joann who has trouble reaching the
bottom of the windshield to clean it. I use two different methods and they
both work, if I happen to have some pre treated window wipes (from the
dollar store), I hold it against the windshield with an old wooden spoon
and wipe the bottom of the window that way. If I'm just using paper towels
and window spray, I take a paper towel and fold it into quarters, spray it
with the cleaner and then I slide the same old wooden spoon into the self
made mitt and wipe all across the bottom where I can't reach. Works for
me. OK, now you can giggle!
TeaHag in Upstate NY
Nina, Thanks for the info on using my large cake pan, using 2 or 3 cake
mixes. Going to bake and take to a church dinner, any suggestions other
than just the regular cake mix or pineapple upside cake ? Something a
little spiffer?
Thanks, Boots in Va.
For Marylin in Ohio that asked about cooking fresh salmon it is extremely
easy. This recipe can be used for any type of fish, and it always comes
out great.
However many pieces of salmon you which
Town House Original Butter Crackers
Butter
salt and pepper
Parsley (fresh or dried)
Pre heat oven to 350 degrees. Butter the bottom of a glass baking dish,
place the fish pieces in the dish. Crush up as many crackers as it takes
to cover the tops only of the fish, and sprinkle them on. Salt and pepper
on top of the crackers. Sprinkle the parsley on top Place pats of butter
around the very top for moisture.. Put pan in the oven for 20 minutes or
until the salmon, or any fish flakes apart. The secret to this is the Town
House crackers as they hold up well and add a lot of flavor.
Diane from Fitchburg Mass.
Lynn, my mother made ice cream when I was a kid by freezing it in an ice
tray until it was slightly frozen. Then she would take it out and beat it
with a beater until it was creamy and then put it back in the freezer
until it was well frozen. It was as good as any you can get now days. Well
maybe not as good as Cherry Garcia but close.
Alis from WA state
Hi Nancy, This is for Lauren, Md. requesting a Maryland Vegetable Crab
Soup Recipe. I am originally from Maryland and make this all the time.
This will make a large pot of soup. Fill the pot half full with water add
2 Ham Hocks and bring to boil. Turn heat back and simmer for about 15min.
Peel and dice 2 potatoes, whole stalk of celery, 2 large onions, 2 cans of
petite tomatoes or skinned diced fresh tomatoes and some shredded cabbage.
Go lite on the cabbage if you plan to freeze some of this soup as cabbage
can sour your soup when frozen. Put all the above in pot and turn fire
down low. Place 2 bay leaves and salt and pepper to taste. After this has
cooked awhile, I usually put in 2 frozen bags of Hanover Soup Vegetables.
(NOT THE MIXED VEGETABLES AS THEY ARE USUALLY JUST PEAS AND CARROTS AND A
LITTLE CORN.) If you have a garden you can use all fresh vegetables or any
vegetables your family likes. Corn, Peas, String Beans, Lima Beans, Okra.
If you are not using hard crabs that have been steamed with the seasoning,
you can add Old Bay Seasoning now. A little at a time as this gets hotter
as it cooks. I put in 2lbs of claw crab meat at this time making sure all
the shell has been removed before putting in pot. At this point soup
should have been cooking about 2 hrs so go ahead and remove the ham hocks.
Check to see if you need more water at this time. If soup does not have
enough of the tomato color for you add a can of tomato sauce. Simmer about
15mins more and before serving add 1lb. of lump crab meat. Try not to
break the crab meat up to much. Very Good. Whenever we have family get
tighteners, I am always asked to make this. HINT To keep down on the cost
by your claw crab meat on sale. I usually get this for 3 or 4 dollars and
freeze it until ready to make and as we always had crabs would save all
the claws and freeze them until ready to make. I usually served one claw
in each bowl. Makes a nice presentation. Pat, Magnolia, DE
To Lisa, Union springs, Maryland
Paula Deen had a good peach, blueberry cobbler on her web site on foodnetwork.com.
Genie
Hi Nancy, I am an older (70) man who loves to cook. I want to respond to
Rosie PA/FL in the September 3 column. Rosie, when I have a large pork
loin I lay it on a large sheet of aluminum foil, put a can or two of
mushroom soup, depending on size, a package of dry onion soup mix and
about one half can of water. Wrap and seal, put into a baking pan and bake
at 350 degrees for about 2 hours. It usually comes out very tender. Hope
this at least gives you an idea for it..
Ron in FL
Hello Nancy and friends Am looking for a fresh corn relish (corn cut from
the ear) with sugar, vinegar, etc BUT WITH NO PEPPERS. Something you can
keep for a few days. Thank you, IG
To Cindi in Nebraska:
This is what I found online for a Pecan Cluster Blizzard:
A lady that had worked for DQ for 4 years said they add pecans, caramel
fudge topping and chocolate dip they put on cones (like Magic Shell) to
soft serve ice cream.
Brenda in IN
For Lois in the 9-3-2007 newsletter:
I found the Cherry Chocolate Cake in the newsletter for the
2-2-2006
It was posted by Beverlee.
Liz in Ks
ps: I was checking out the older newsletters that were posted before I
joined
Nancys "Family"
That is a lot of fun.
Hi Nancy, Here is Marie in VA again. I am with Rosie on a suggestion on
how to bake a pork loin in the oven. I did recently but it was so tough. I
hate tough meat. Can you also suggest some marinade to tenderize it?
Marie L
Connie in TX wanted recipes using whole wheat. In my kitchen, I usually
use whole wheat flour in many of my recipes. If a recipe calls for 2 cups
of all purpose flour, I use 1 cup whole wheat flour and 1 cup all purpose
flour. I am sending one of my favorite recipes using all whole wheat
flour. Hope you enjoy it as much as I do. Beth in Utah
LIGHT-AS-A-FEATHER-WHOLE-WHEAT-PANCAKES
1-1/3 c. whole wheat flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 egg
1 1/3 c. buttermilk
1 Tbs. brown sugar
1 Tbs. vegetable oil
In medium bowl, stir or sift dry ingredients together. Beat egg,
buttermilk, brown sugar and oil together. Stir into dry ingredients just
until moistened. Batter should be slightly lumpy. Pour 1/4 c. batter for
each cake onto a well-seasoned hot griddle. Turn when bubbles appear on
surface. Turn only once.
Variations:
Omit soda, use 2 tsp. baking powder and 1 1/3 c. regular milk.
Add 1/2 c. fresh or frozen blueberries.
Serve hot, chunky, spiced applesauce or thick fruit sauce over cakes
instead of syrup for extra nutrition and fiber.
Makes 12 (4-inch) pancakes.
Add a tsp. of vanilla to canned frosting, to make it not so sweet. Also,
whip it in a mixer, to make it go further.
I never let my bundt pans cool first, for 10 min. After taking them right
out of the oven , I immediately turn them over on a plate, and it works
every time!!
SUE
Nancy, I just want you to know how much I admire what you do for all of
us. I have copied some wonderful recipes from your dedicated readers. I am
looking for a recipe for Sesame chicken with a rather sweet sauce. Again,
thanks for all you do. Give the furried babies a big kiss for me.
Marie in VA
For Linda in the September 2nd issue there cookbooks that go along with
the GTXPRESS101 the web site is www.xpress101.com and the customer service
number is 1-800-357-9213 you might get the books by contacting the
company. In the meantime try this for breakfast.
Breakfast Burritos
2(8 inch) flour tortillas
3 brown ' n serve sausages, thinly sliced
2 eggs beaten with 2 T milk and salt/pepper to taste
2 T slices cheese
Place 1/2 of the sausage in each well prior to preheating. Cook until
light goes out (now preheated) Divide the egg mix evenly between the two
wells. Cook for two minutes stir to scramble and cook for 2 more minutes.
Place a cheese slice in the center of each tortilla. Top with 1/2 the egg
sausage mixture. Rub a small amount of water along the perimeter of each
tortilla to seal. Fold in half seal and place 1 in each cooking well Cook
for 4 minutes and wrap in paper towel to serve. 2 servings.
Use bacon instead of sausage and change the cheese to shredded cheddar or
co-jack. Can be made ahead to the point prior to cooking the second time
and kept in the fridge or make a large batch and freeze. Thaw out in
fridge over night and cook the last 4 minutes.
All kinds of luncheon meat can be wrapped in a tortilla along with some
cheese and made into hot sandwich wraps. Cook in the wells until top is
light brown.
What ever you do have fun and don't be afraid to experiment!
Suzanne from the Motor City
Hi Nancy, 4 legged associates and fellow food lovers,
Susie in your September 2 recipe exchange newsletter asked for a wilted
spinach or lettuce salad. This is the one I always use, it is really tried
and true. I hope she enjoys it as much as we do.
Rose Marie, in Freeborn, MN
Wilted Spinach Salad
Makes 4 - 6 servings
1/2 lb. fresh spinach (6 cups)
1/4 cup sliced green onions
1/2 lb. sliced fresh mushrooms
whole black peppercorns or ground
black pepper
2 to 3 slices bacon
1 Tlbs. white wine vinegar or regular distilled vinegar
2 tsp. lemon juice
1/2 tsp. sugar
1/4 tsp. salt
1 hard cooked egg, chopped
1) Wash spinach leaves thoroughly in a large bowl of lukewarm water. After
a few minutes, lift out and drain leaves. Gently pat clean leaves dry on
paper towels.
2) Tear spinach leaves into bite size pieces, and put in mixing bowl. Add
sliced green onions and sliced mushrooms.
3) Grind a generous amount of pepper over spinach, onion and mushroom
mixture or sprinkle with ground pepper or sprinkle with whole peppercorns
(about 1 level teaspoon of the whole peppercorns). Cover and chill spinach
mixture.
4) Cut bacon into small pieces. Put in large Dutch oven; cook over medium
heat until crisp and brown.
5) In 1 cup liquid measure or small bowl, combine white wine vinegar,
lemon juice, sugar, and salt. Gradually add vinegar mixture to bacon
drippings in Dutch oven, stirring to combine.
6) Gradually add chilled spinach mixture to Dutch oven mixture of bacon
and vinegar, lemon juice, sugar, and salt. Stir constantly to prevent
spinach from cooking to fast.
7) Using to spoons or forks, toss spinach mixture to coat evenly wit bacon
mixture. Cook spinach mixture until slightly wilted and no longer crisp.
Spinach should not be cooked completely.
8) Turn spinach mixture into serving dish, sprinkle with the chopped
cooked egg.
Serve immediately, while spinach is still warm.
For Lisa in Union Bridge Md. Her request for cobbler recipes in Sept 2
newsletter., This is our favorite peach cobbler recipe. Every time I make
it I get requests for the recipe. This is great served warm with Vanilla
ice cream.
From Marion in Atlanta
Peaches and Cream Cobbler
Filling:
1 Cup sugar
2 eggs (slightly beaten)
2 Tbs. All purpose flour
½ tsp Nutmeg
4 Cups (4 to 6 med,) peeled, sliced fresh peaches
(I use 1 # 10 can sliced peaches drained)
Cobbler:
1-1/2 cups all-purpose flour
2 Tbs. Sugar
1 tsp Baking Powder
½ tsp Salt
1 cup butter, softened
1 egg, slightly beaten
3 Tbs. Milk
3 Tbs. Sugar
Whipping Cream
Stir together all filling ingredients except peaches. Stir in peaches.
Pour into 13X9 baking pan. Stir together all cobbler ingredients except
butter, egg and milk. Cut in butter until crumbly. Stir in egg and milk
just until moistened. Crumble mixture over peaches; sprinkle with 3 Tbs.
sugar. Bake 400 for 40-45 minutes or until golden brown and bubbly around
edges. Serve with whipping cream.
Serves 8.
Laurine in NNY on the border, was looking for a Grape Mousse. I found this
one Hope it helps.
CONCORD GRAPE MOUSSE
Makes 6 servings
4 eggs. divided
1 cup Welch’s Concord grape jam
¼ cup Welch’s 100% grape juice concentrate, made from
Concord grapes, thawed.
1 Tbls. lemon juice
1 envelope unflavored gelatin
¼ cup Welch’s 100% grape juice
1 cup whipping cream, whipped
In the top of double boiler, combine 2 whole eggs, 2 egg yolks
(reserve whites)
1/2 cup jam, grape juice concentrate and lemon juice.
Cook and stir over simmering water until mixture thickens slightly, about
2 minutes. Remove from heat. Soften gelatine in grape juice stir into
cooked mixture to dissolve. Chill, stirring occasionally until mixture
begins to set. Beat reserved egg whites to soft peaks.
Fold into grape mixture with whipped cream. Spoon into 6 individual
dessert dishes, chill to set. Just before serving, warm remaining 1/2 cup
jam. Spoon a little over each serving.
Harriet/AZ
For Judy, Tonopah Nevada, who wanted Crockpot Bread recipes: here are
three that I have. I have only made the Brown Bread recipe and it is very
good. The recipe states to use a veggie can, but I have used the wide
mouth glass canning jars before. If you try the other recipes, let me know
how they turned out!
Lisa (East Texas)
Boston Brown Bread in the Crockpot
½ cup Whole wheat flour
¼ cup All-purpose flour
¼ cup Yellow cornmeal
½ teaspoon Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt
1 Beaten egg
¼ cup Molasses
2 tablespoon Sugar
2 teaspoon Cooking oil
¾ cup Buttermilk
2 tablespoon Raisins
Stir together flours, cornmeal, baking powder, soda, and salt. Combine
egg, molasses, sugar and oil. Add flour mixture to molasses mixture
alternately with buttermilk; beat well. Stir in raisons. Turn batter into
two well greased 16 ounce vegetable cans. Cover cans tightly with foil.
Place cans in crockery cooker. Cover and cook on high heat setting fro 3
hours. Remove cans from cooker. Cool 10 minutes in cans. Serve warm.
Makes 2 loaves
Peanut Butter Bread recipe
3/4 cup hot water
3/4 cup peanut butter
3/4 cup milk
1/3 cup granulated sugar
1/4 teaspoon salt
1 egg, slightly beaten
2 cups all-purpose flour
4 teaspoons baking powder
3/4 cup chopped salted peanuts
Place a metal rack or trivet in a slow cooker. Grease a 5-6 cup mold. In a
large bowl, pour hot water over peanut butter. Stir in milk, sugar, salt,
egg, flour, baking powder and peanuts. Stir well. Spoon batter into
prepared mold. Cover and cook on HIGH about 5 hours.
Remove mold and let stand 10 minutes. Turn out on cooling rack. Slice and
serve warm or cool. Spread with butter, marmalade or jam.
This is for Lois in the Sept. 3 newsletter
Chocolate cherry cake TNT
1 box of chocolate cake mix
2 eggs, beaten
1 can cherry pie filling
1 t. almond extract
Stir all together and dump in a 9x13 prepared pan.Bake at 350º for 30-35
min. or until done.
Frosting:
1 c. sugar
5 T. butter
1/3c. milk
Bring to a boil, stirring constantly and boil 1 min. Remove from heat and
add 1 C. semi-sweet chocolate chips. Stir until chips are melted. Add
chopped nuts if you desire and pour over cake. Delicious. NOTE; Instead of
milk I add coffee. Thanks for all your work Nancy
Madelyn of Ar.
This is for Lois.
Cherry Chocolate Cake
1 18-ounce package devil's food cake mix
1 21-ounce can cherry pie filling
1 cup water
3 eggs large
1/3 cup vegetable oil
2 teaspoons almond extract
Glaze (see below) or powdered sugar
Preheat oven to 375E. Generously grease and flour a 12-cup fluted tube
pan.
In a large mixer bowl at low speed, beat cake mix, half of the cherry pie
filling, water, eggs, oil, and almond extract until blended. Increase
speed to medium and beat 2 minutes. Pour half of the batter into tube pan.
Carefully spoon remaining cherry pie filling in a circle over batter in
pan, keeping pie filling from touching side of pan. Top with remaining
batter.
Bake 35 to 40 minutes until top springs back when touched and cake pulls
away from side of pan. Cool on a wire rack 10 minutes. Remove cake from
pan and cool completely. Pour Glaze evenly over top of cake and allow to
drizzle down side or dust with powdered sugar.
High Altitude Adjustments: At 6,000 feet, add 2 tablespoons all-purpose
flour and 1 tablespoon vegetable oil to cake mix before beating.
Makes 12 servings
Candy
This is for Susana in Louisiana.
I missed Tona's recipe for the Congo Bars, so I don't know what the
ingredients were. I have made a recipe called Congo Squares for years and
it always comes out perfect everytime. I think if you try it you will like
it.
Aunt Bessie’s Congo Squares
2/3 cup Crisco
1 box light brown sugar
2 3/4 cup (sifted) self rising flour
3 eggs
1 tablespoon vanilla
1 cup chopped pecans
1 6 ounce package chocolate pieces
Cream Crisco and brown sugar. Add rest of ingredients one at a time,
blending after each. Pour into 9 x 13 inch greased pan and bake at 350
degrees for 25 to 30 minutes.
Scooch in Florida
Dear Nancy,
I'd like to share with everyone in Nancyland what I do when I am away from
an internet connection (4 days a week during the summer and then I'm home
just long enough to work my 40 hours & then I'm back at the campground) -
I open my e-mail, click on the link to the newsletter and the top of my
screen I click file>save as> pick my destination and then hit enter. This
saves the webpage (saves a file and a folder for each newsletter) to my
computer and I can just open the file at my convenience. It only takes
about 30 seconds to save a page and I'm on $3-a-month dial-up. This helps
to keep my in-box clutter-free and I can read my newsletter sitting on the
dock or at the playground. The only problem is that I cannot reply to
messages promptly. This worked great when we were only home long enough to
do a load of laundry in a 3-week span!
I'm glad to hear that Maria in Greece has "survived" the wildfires! I
immediately thought of her & her family as soon as I saw the footage on
the local news (nothing but static on the TV as the campground). Take care
Maria & know that you are in my thoughts & prayers.
Fran in Ottawa
Dear Nancy,
I am back in business again after not getting your newsletters in my
e-mail for several days. I had to go to the web to get them. I finally
figured out what happened. I was tired of getting Spam mail and somehow
your newsletter got into my Spam control. Today after looking at all the
Spam I get, (and there is a lot) I noticed one from you. I clicked on
"This is not Spam" and immediately it appeared in my mail box. Thought
this might be of interest for Mr. Myron Drinkwater.
Pat in SC
Nancy hopefully you had a great holiday. In newsletter 9/3 Dianne in
Wisconsin was wanting some easy crock pot recipes. I have many but will
just list a couple today. The one that is so easy and yet taste so good at
dinner time, after a busy day at work is as follows.
Susie's Good and Easy Vegetable Soup
1 soup bone
1 or 2 lbs. beef stew meat
3 cups beef broth
1 cup peas, frozen
1 cup celery, chopped
1 cup cabbage, chopped
1 cup tomatoes, chopped or diced
1 cup green beans, frozen
1 cup corn, frozen
½ medium onion, chopped
2 carrots, sliced
any other vegetables that you would like to add
1 teaspoon basil
1 bay leaf
salt and pepper to taste
Put the ingredients including the soup bone in the crock pot as listed.
Just as you leave put the crock pot on low and let it cook all day. When
you are ready to eat remove the soup bone from the crock pot and enjoy.
Serve this with grilled cheese sandwiches, crackers and cheese, and any
other sandwich.
Crock Pot Roast
4 unpeeled medium potatoes, scrubbed and cut into bite size chunks
1 lb. bag baby carrots
1 medium onion, sliced and separated into rings
4 or more fresh or canned sliced mushrooms
1 teaspoon garlic, minced
Mrs. Dash for steak seasoning
1 can golden mushroom soup
2½ to 3½ lb. beef roast, trimmed of fat
Combine the first six ingredients in a 5 or 6 quart crock pot. Lay roast
on top. Pour undiluted soup over roast. Cook on low for 10 to 12 hours or
on high for 5 to 6 hours. Check vegetables with a fork for doneness.
Remove roast; slice. Thicken juices with a mixture of flour ad water. Lay
slices of roast back on top of vegetables. Cook on low another ½ hours.
Chicken Breasts
4 to 6 chicken breast halves, boned
lemon juice
pepper
celery salt
paprika
1 can cream of mushroom soup
1 can cream of celery soup
1/3 cup dry sherry or white wine or chicken broth
grated Parmesan cheese
cooked rice
Rinse chicken and pat dry. Season chicken with lemon juice, pepper, celery
salt and paprika. Place in crock pot. In a medium bowl combine soups and
sherry. Pour over chicken breasts. Sprinkle with Parmesan cheese. Cover
and cook on low for 8 to 10 hours. Serve chicken and sauce over hot rice.
Serves 4 to 6 people.
You can use any meatloaf recipe that you like and put it in the crock pot.
If you put potatoes in the crock pot DO NOT PEEL potatoes because they
will get darkened. I never peel our potatoes even for Potato Salad because
that is the good part of the potatoes. Also I have add the baby carrots
also with the potatoes then all you have to have is a salad and dessert.
For a 2 lb. ground beef meatloaf cook in crock pot for 8 to 10 hours.
Other recipes are Bean Soup, Swiss Steak, Chuck Roast, and many more but I
will put these in another newsletter. Nancy sorry this got long.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
Bee in SC had requested recipes for Cinnamon Rolls in the Sep 2
Newsletter.
I enjoy making the 2 recipes I am providing. They are in my opinion just
as good or better than bakery cinnamon rolls.
Night-before Cinnamon Rolls
3 cups of warm water (between 110 and 120 degrees)
2 teaspoons of yeast
1 cup sugar
1 TB salt
2 eggs, slightly beaten
1/2 cup margarine, softened
7-8 cups flour
2 TB additional margarine, softened
cinnamon
Sugar
In Mid or late afternoon combine water and yeast. Add sugar, salt, eggs and
1/2 cup margarine. Stir in flour until soft dough forms. Cover and let
rise 4-5 hrs. Punch down and divide into four pieces of dough. Spread or
roll out dough one quarter at a time into a rectangle. Spread with
additional margarine. Sprinkle with sugar and cinnamon (as much or as
little as you like), roll up beginning on the long end of the rectangle.
Cut into 1 1/2 inch slices and place in a greased pans. Cover and set in a
warm place to rise overnight. The next morning bake 350 degrees for 20
minutes. Spread icing over top.
Use a large bowl to let it rise as this makes 36 cinnamon rolls. Also when
I roll out the dough I usually use a sheet I flour and I designate it for
baking only. When it is time to roll the dough up, I start the dough by
hand and then I lift up the sheet and let the sheet roll the dough into
the rolls.
Cake Mix Cinnamon Rolls
1 box of Yellow cake mix
5 cups flour
2 pkges yeast
2-1/2 cups warm water (between 110 and 120 degrees)
1 beaten egg
Mix dry ingredients together. Dissolve yeast in water. Add yeast mixture
to dry ingredients. Add egg, Mix well. Set aside to rise till double in
size about 2 hrs. (Use a large bowl. I use a metal one larger than the
large green Tupperware bowl.) Punch down. Knead on floured board and roll
our dough for cinnamon rolls. Spread dough with softened butter and
sprinkle with sugar and cinnamon (to taste). Roll up dough for rolls and
cut into 2 inch pieces. Place in greased pans and allow to rise till
double in size. Bake in 400 degree oven for 15 minutes. Spread with icing.
( I use the floured sheet when rolling our the dough. I start the rolling
by hand and then lift up the sheet and let the dough roll into the
cinnamon rolls.)
Enjoy!!
Kath-Kansas
Fresh Tomato Spaghetti Sauce
1/4 c. vegetable oil
2 lg. onions, chopped
2 cloves minced garlic
1 lg. green pepper, chopped
12 c. fresh tomatoes, peeled
3 (12 oz.) cans tomato paste
3 tbsp. sugar
1 tbsp. salt
3/4 tsp. pepper
3 tbsp. oregano
2-3 bay leaves
Heat oil in large kettle and cook onion, garlic and green pepper until
tender. Add remaining ingredients, stir well after each addition. Simmer
uncovered for 45-60 minutes. Remove bay leaves. Meatballs may be added now
and cook for 30 minutes. This sauce freezes well.
Susie
Fried Garden Veggies
3 med. potatoes, peeled & cubed
1 fresh onion, chopped
1 oz. okra pods, sliced
1 banana pepper, chopped
1 fresh green tomato, chopped
1 fresh ripe tomato, chopped
1 fresh yellow or zucchini squash, chopped
Place all vegetables in bowl and sprinkle cornmeal on top. Put 1/2" hot
vegetable oil in skillet and fry vegetables until tender with lid on.
Remove lid last few minutes to give a little crispness. Salt and pepper to
taste.
Susie
Fried Corn
6 ears fresh corn
1 fresh tomato
3 tbsp. Crisco
2 tbsp. flour
1 tsp. salt
1 tsp. black pepper
Scrape corn from cob and mash. Cut tomato in little pieces. Season with
salt and pepper. Mix flour with 1/2 cup water. Heat Crisco oil in skillet.
Add corn, stir in flour mixture. Fry for 10 minutes. Stir constantly.
Susie
I am wondering if anyone would have a recipe for MONKEY BREAD using store
bought balls of yeast bread dough? That would simplify my baking and time
if someone could come up with that recipe for me. Thanks. Bette~Indiana
Susana in Louisiana and Tony in Bama and of course Nancy and friends. I
have baked the CONGO BARS for years and can vouch for Tony that they are
wonderful and one of our family favorites even though I haven't baked them
for a while. Thanks Tony for sending in that wonderful recipe and
reminding me to make them once again. I like to bake cookies and bars and
take them to church. They will be loved there for sure. They are very
addictive.
Bette~Indiana
For Susana in Louisiana:
Thanks for sending the Black and Red Fiesta Beans with Rice recipe in the
8/31/07 newsletter. I made it the other day and everyone loved it! It is
so good and healthy, too. It is one that I will make again when I make a
Mexican meal. Thanks!
Nancy in TN
This is for Betty T. GA and others, who have quick freeze ice cream
makers, please share what brand you have. We plan to buy ice cream makers
for both of our sons this Christmas. I have read that some brands do not
work as well as others and would prefer to purchase a brand that is
recommended by a current user. Thanks in advance for your suggestions.
Robbie Bowling Green, IN
In the September 3rd issue of the newsletter, Marylyn in Ohio was asking
for recipes using fresh salmon. I could fill a whole newsletter with my
favorite salmon recipes (living in Alaska all my life we always have a lot
of fresh Wild King Salmon, and other fish, to eat) but for now, will put
in two of our most favorite recipes, which can be used for all kinds of
fish, and not just salmon. Nancy, I really DO enjoy
this newsletter so much! Thanks!
Mom's Oven Fried Fish
2 lbs. fish fillets
1/2 tsp. salt (I omit)
1/4 tsp. lemon-pepper seasoning
1/4 tsp, seasoned pepper (optional)
1/2 cup mayonnaise
1/4 cup milk
1/8 tsp. garlic powder
4 tbsp. melted butter
1 cup cracker crumbs (I use Ritz, or Club crackers)
Put crumbs in small pie pan. In another pie pan, mix milk, mayonnaise and
seasonings with wire whip. Dip fish fillets in milk mixture and coat well
with crumbs. Place in single layer in baking pan. Drizzle with melted
butter. Bake at 400º for 20 to 25 minutes, until flakes with a fork. Serve
with tartar sauce if desired. You can also add some dried minced onion
flakes to the milk mixture.
Serves 6.
Festive Fish Fillet
1/2 cup French salad dressing
2 tbsp. cooking oil
1 1/2 cups crushed Cheese flavored cracker crumbs
2 lbs. salmon (or Red Snapper) fillets
paprika
Put dressing in small pie pan. Put cracker crumbs in small pie pan, or
large paper plate. Dip fillets well in dressing and roll in cracker
crumbs. Put in single layer in baking pan. Drizzle with oil and sprinkle
with paprika. Bake at 425º for about 20 minutes, depending on the
thickness of the fillets, and until it flakes easily with a fork.
Serves 6.
Judy (in Alaska)
Tomato Salad
1/3 c. Italian Dressing
3 c. tomato wedges
1 c. green bell pepper strips
1/2 c. red onion rings
2 tbsp. chopped fresh basil
Pour dressing over remaining ingredients; mix lightly. Refrigerate.
Makes 8 servings.
Mary
Tomato Soup
4 c. chicken stock
3 lbs. lg. fresh ripe tomatoes (or 1 lb. can whole or crushed tomatoes)
1-1/2 sticks butter or margarine
2 tbsp. all-purpose flour
2 tsp. chicken base or bouillon
2 tsp. sugar
2 c. tomato juice
2 c. heavy cream
2 c. whole milk
Pepper to taste
Parboil and slip skins fresh tomatoes.
In a saucepan, melt 1/2 stick butter, add 2 tablespoons all-purpose flour
to make a roux. Cook about 5 minutes, do not brown. Set aside. Combine
chicken stock, tomatoes, 1 stick butter, tomato juice, sugar and chicken
base. Simmer about 20 minutes. Add whole milk and heavy cream and bring to
a light boil. Add pepper to taste. Tighten with roux to desired thickness
by slowly adding liquid, stirring well. Makes about 10 cups.
Mary
Lynn, my mother made ice cream when I was a kid by freezing it in an ice
tray until it was slightly frozen. Then she would take it out and beat it
with a beater until it was creamy and then put it back in the freezer
until it was well frozen. It was as good as any you can get now days. Well
maybe not as good as Cherry Garcia but close. Alis from WA state
I don't know who sent it in or the date, but today I made the cupcakes
with the cream cheese baked right in. They were very good and got rave
reviews. There was no mention of icing, but I did put chocolate icing on
top.
MaggieB
Question about the following recipe:
It says to add 2 milks but it has 2 cups of cream (or half and half) and 1
cup milk which is 3 cups of liquid… It never says when to add the last
cup? Can someone clarify the directions better please thanks.
**Ben and Jerry's Cherry Garcia Clone Recipe
1/4 cup shaved semi-sweet chocolate bar
1/4 cup fresh bing cherries halved and pitted (I couldn't find fresh so I
used frozen sweet, dark cherries.)
2 large eggs
3/4 cup sugar
1 tsp Watkins Vanilla
2 cups heavy or whipping cream (I used half-and-half)
1 cup milk
Place the shaved chocolate and the cherries in separate bowls. Cover and
refrigerate. Whish the eggs in a mixing bowl until light and fluffy, 1 to
2 minutes. Whish in sugar, a little at a time, Add vanilla and 2 milks,
Whisk to thoroughly blend. Transfer the mixture to an ice cream maker and
freeze following the manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before it is done) add the
chocolate and cherries. Continue freezing until the ice cream is ready.
Makes 1 quart.
The freezer I use is a Rival, and is one you keep the container in the
freezer. This works great! (I bought it at a rummage sale for $1.00)
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070 Eastern time
Gerry in MD
For Lois, 9-3-07 newsletter RE: Chocolate Cherry Cake
This is the recipe I have used for years; not sure it is the one you want.
My recipe is for a bundt pan but baking in mini-loaf pans to freeze sounds
like an excellent idea. I’m not sure of the baking time for loaf pans so
if you remember that part of the recipe let me know! I’ve also used
Strawberry cake mix/Strawberry pie filling with vanilla extract which is
very good. If fact, we prefer it to the chocolate/cherry.
1 Chocolate cake mix with pudding
3 large eggs
Can of cherry pie filling
1 tsp. almond extract
Mix ingredients with spatula or wooden spoon until well-mixed, about 2
minutes. Pour into prepared bundt pan and bake @ 350 for 45-50 minutes.
Cool cake in pan for 20-25 minutes, invert on serving plate. My bundt pan
is an inexpensive, light weight, Teflon coated pan. Using a paper towel, I
rub a small amount of oil, on bottom and sides of pan, then dust with a
small amount of granulated sugar. I’ve never had a problem with the cake
sticking.
Carolyn - Tulsa
For Lauren in MD looking for a good Vegetable Crab Soup., 2 - Recipes
BAY COUNTRY CRAB SOUP
1 lb. beef shin, bone in
3 qts. water
1 lg. onion, chopped
2 lg. celery stalks, chopped
1 (1 lb.) can tomatoes
1 tbsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1 tsp. Old Bay seasoning
1 (10 oz.) pkg. frozen mixed vegetables
1 pkg. fresh or frozen mixed soup vegetables
1 lb. Maryland regular crabmeat
1/2 lb. Maryland claw crabmeat
Put first 9 ingredients in a large pan and simmer, covered until meat is
very tender, about 3 hours. Cool, refrigerate and skim fat off top. Add
rest of ingredients and simmer, covered until vegetables are done, about
45 minutes. A paste of 2 tablespoons flour in water may be added to
thicken soup. Makes 5 quarts. NOTE: Fresh vegetables may be substituted
for the frozen.
Award Winning Maryland Crab Soup
1 qt. diced celery
1 qt. diced potatoes
3 c. mixed vegetables (a combinations of corn, peas, green beans, carrots,
and lima beans)
2 qt. water
1/4 c. minced onion
1 tbsp. beef bouillon (granules)
1 tsp. salt
1 tbsp. marjoram
1 tsp. paprika
1 tsp. seafood seasoning
1/2 tsp. pepper
1 tsp. parsley
2 (12 oz.) cans crushed tomatoes
1 lb. special or claw crab meat
In a large, heavy bottomed kettle, combine celery, potatoes, vegetables
and 1 quart water; bring to a boil. Lower heat and cook approximately 30
minutes, until vegetables are tender. Add remaining ingredients, bring to
a boil and cook for 10 minutes at a boil. Reduce heat, and simmer 1 hour.
Leftover soup should be kept in refrigerator not more than five days.
Makes about 1 gallon.
Stan in PA
Scalloped Tomatoes
3 cups fresh tomatoes (skin removed and cooked until almost done.)
1 sm. onion, chopped
1/4 c. butter
1 3/4 c. dry bread crumbs
1/2 c. brown sugar
1/8 tsp. pepper
Sauté onion in butter. Add bread cubes and sugar. Cook slowly. Stir in
tomatoes and seasoning. Bake in shallow greased pan 45 minutes at 350
degrees.
Scalloped Tomatoes with Cheese
4 med. to lg. ripe tomatoes
1 c. fresh bread crumbs
2 tbsp. minced green onions
1/2 tsp. dried thyme leaves
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley
1-1/2 c. shredded Cheddar cheese
1 to 2 tbsp. olive oil
Paprika
Fresh basil leaves (optional), for garnish
Fresh tomato slices for garnish
Slice tomatoes, about 1/2 inch thick. Combine bread crumbs, green onions,
thyme, salt, pepper and parsley. In a 1 1/2 quart casserole, layer
tomatoes, bread crumb mixture and cheese. End with a sprinkling of bread
crumbs and cheese. Drizzle with olive oil. Sprinkle with paprika. Cover.
Bake at 350 degrees for 30 to 35 minutes. The cover can be removed the
last 10 minutes. Garnish with tomatoes and basil leaves, if desired. Makes
4 servings. Good served with meatloaf, corn-on-the-cob and garlic bread.
Strawberries and cookies for dessert.
Lisa
Dear Nancy,
I made the lemon pie recipe I have from the newsletter and wondered why
it did not set.
It is the one with a graham cracker crust, one box of instant lemon
pudding, 1/2 cup of lemon pie filling, l- 8 oz cool whip, and one 8 oz
softened cream cheese.
I mixed the pudding with the instructions for the amount of milk and added
the rest. However it did not set up and finally froze it. I am wondering
if the instant pudding should have been put in dry or with the milk added.
Just curious....sure was good.!
Dee in W. Lafayette
To grannym IL:
I made you Sweet Spice Spaghetti Sauce posted in the 8/26/07 newsletter.
Just wanted to let you know it is very good. We especially enjoyed it with
the bacon as the bacon gives it a little different taste. Thanks!
Nancy in TN
Hi Nancy, Concerning the lady's problem with cleaning the bottom part of
her windshield, I have had good luck with wrapping a thin clean rag around
a
rubber spatula and reaching the area to be cleaned.
Margaret, Tulsa
This is for JoAnn in the 9/3 newsletter who was looking for something to
clean her windshield I purchased an item called the glass wizard and it
has a microfiber pad that you can remove and wash it is well worth the ten
dollars that I paid for it as it has a handle and is triangular shaped and
fits very nicely into the slope of the windshield I purchased mine at
Walgreens and it is one of those as seen on tv items so if you cannot find
it there they now have those as seen on tv stores in the local malls you
may also find it at Wal-Mart
Lorie in Orlando Fl
For Pat in SC:
I live in a burb of Memphis and we rarely make ribs since there are so
many good places to eat ribs here. Someone gave me a couple slabs of ribs
which meant I would have to find a recipe so I could make them. I went
through my Nancy's recipe file and had copied your Best Barbecued Ribs
posted in the 6/08/07 newsletter. I made them for Labor Day and they were
yummy! I could not find Bullseye Honey BBQ Sauce so I substituted Kraft"
BBQ sauce. They were so easy to make. Next time I make them I will
definitely use a throwaway roaster pan. I am still trying to get one pan
clean! Thanks for sharing your recipe.
Nancy in TN
Nancy,
I know that this is a recipe newsletter, and I love all the tips and ideas
all the readers put in. But the letter that Maria wrote to us about the
fires in Greece was so heart breaking. I had no idea people in other
countries were reading your newsletter. I am so glad that she wrote to us
about them. So that I can put them all in my prayers tonight.
It is so devastating when people want to destroy nature and the beauty
that God has put on this earth for us to enjoy.Then we lose people that we
love who are trying to save it for us. I just don't understand.
Maria, you will be in my thoughts and prayers, please update us as you
can. And please stay safe.
Thanks for all that you do Nancy.
Judy Jones, Conroe, Texas
Does anyone have a TNT recipe for the sauce that goes on gyros. I think it
is called taziki sauce.
Nicol in MS
Cabbage Noodles
2 large head cabbage, grated into small pieces
2 heaping tbsp. salt
1 cup vegetable oil
2 tbsp. pepper
*Square or bowtie egg noodles
In a large bowl put grated cabbage. Sprinkle salt over top. Let stand
about 45 minutes until juice forms. In a large pot, add vegetable oil.
Squeeze juice out of cabbage and place in pot. Add pepper. Sautee until
golden brown, stirring frequently.
In Large pot, boil noodles. Drain. Add noodles to cabbage mixture. Mix
well.
Tona in Bama
Maple Pecan Thumbprints
Cookie:
1 cup butter, softened
2/3 cup sugar
1 tbsp vanilla
2 1/4 cups flour
1/4 tsp salt
1 egg white, slightly beaten
1 1/4 cups finely chopped pecans
Frosting:
1 1/2 cups powdered sugar
3 tbsp butter, softened
2 tbsp half-and-half, or milk
3/4 tsp maple extract
Heat oven to 375. Grease cookie sheets. Combine 1 cup butter, sugar, and
vanilla in a large bowl. Beat at medium speed until creamy. Reduce speed
to low. Add the flour and salt. Beat until well mixed and mixture forms
dough. Shape rounded teaspoonfuls of dough into 1 inch balls. Dip each
ball in the beaten egg white. Roll in the pecans. Place one inch apart
onto prepared cookie sheets. Make indentation in the center of each cookie
with thumb or back of a teaspoon. Bake for 11 to 13 minutes or until very
light brown and set. Cool completely. Combine powdered sugar, 3
tablespoons butter, half-and-half or milk, and maple extract in a small
bowl. Beat at low speed until smooth. Fill the center of each cookie with
1/2 tsp of frosting. Yield: about 4-1/2 dozen.
Tona in Bama
Nancy,
Let me start by thanking you and your assistants for all you do.
The talk about ragdolls cats hit home for me. I had one for 14 years and she
left us about 3 weeks ago lying on my bed, next to my pillow where she
used to sleep. She was a one person cat and did not hesitate to slap the
mud out of anyone else.
Now I have a request. My daughter and some people who work with her are
doing a fundraiser/bake/yard sale for one of their co-workers son. He is
13 years old and had to have a heart transplant recently. His mother has
had to be out of work so much that things are really getting tight at
their house.
We were just wondering if someone has some TNT bake sale suggestions. We
are having a lot of donations, but almost everyone wants to do a pound
cake. I am making 2 of the chocolate-cherry cakes and will do them in my
rose-shaped bundt pan.
Any other suggestions would be most welcome.
Thanks, Jean in NC
*This may be a repeat recipe. I could not
remember if it had been posted before.
** Paid adverstisement.
