**The
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comes in both 3 inch and 5 inch edible bowl baking sizes.
The Better Baker™ Gourmet Bowl Maker has a non-stick cooking surface
making for easy clean up and ensuring your edible bowls are perfect for
every occasion.
**Roasted
Garlic Snack and Dip Seasoning #05703
The classic flavoring or roasted garlic and onion come together in this
delightful blend. Mix with sour cream, plain yogurt or cream cheese to
create a delicious treat. Use as a delicious dip or bagel spread or to
flavor baked potatoes.
Gift Idea: Wrap together a jar of Roasted Garlic Snack and Dip Seasoning
with a package of snack crackers to make a great gift.
My Watkins site will be down Sunday Sept. 23 from 10 AM to 2 PM for
maintenance.
Last Call: If you would like to receive a copy of the Watkins Sept.
flyer and a free sample of Ultra Rich Hand Cream, please email your name
and address to me.
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Have you checked out my website to see all the gift ideas and how to
receive a greeting card for the Whitehouse? I will be adding more gift
ideas today.
Does anyone have an easy way of mixing Crisco with other
ingredients? Every time I try to do this the Crisco gets all clumped up
inside the beaters. All ideas would be appreciated. Thanx.
Nancy ~LongIslndLady~
Will you post where to find the
fudge recipes made with
frosting? It was such a big hit with family and friends last year.
thank you BJ in Cocoa FL
Thank you so much to Vicki, Clarann, and Lynette from NY. A special
thanks to Lynette and Marge in OH. for sending in the recipes. My daughter
will be thrilled. Grandma O, Moline,IL
Apple Gingerbread Cobbler
4 medium apples, sliced
1/2 cup firmly packed brown sugar
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1 cup plus 3 tablespoons water
2 tablespoons cornstarch
Preheat oven to 350 degrees. Cook apples, sugar, lemon juice, cinnamon and
1 cup of water until apples are almost tender. Combine 3 tablespoons water
with cornstarch, stirring until all lumps are removed. Stir into apples
and cook until thickened. Pour into an 8-inch baking dish. Add topping.
Bake 35 minutes
Topping
1/2 cup buttermilk
1/4 cup molasses
2 tablespoons oil
1 egg
3/4 cup granulated sugar
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/4 teaspoon nutmeg
Beat together the milk, molasses, oil, egg and sugar. Measure remaining
ingredients into sifter and sift into egg mixture. Stir only until
combined and pour over apple mixture.
Donna in Southern CA
Nancy,
I don't remember who was looking for the rolled sugar cookie recipe, but i
have a good one. I got this one somewhere off the net years ago, and now
its the only one i use. It makes a soft cookie, reminding somewhat of the
"Lofthouse" cookies you can buy.
The Best Rolled Sugar Cookies
1 1/2 cups butter, softened
2 cups sugar
4 eggs
1 tsp vanilla
5 cups flour
2 tsp baking powder
1 tsp salt
In large bowl, cream butter and sugar til fluffly. Beat in eggs, one at a
time. Add vanilla. Mix together flour, baking powder and salt. Add flour
mixture to butter mixture. Combine well. Chill at least 1 hour. Roll out
as thick as desired and cut with cookie cutters into desired shapes. Bake
at 400° for 6- 8 minutes, or til just lightly browned. Don't overbake or
cookies will be hard. Cool and frost. Makes approx 6 dozen, depending on
cookie cutter size.
Dawn in NH
Thanks to all who replied to my request for a Billionaire Pie
recipe.
Question - Should 1 c. condensed milk be 1 can Eagle Brand or 1 cup Eagle
Brand?
Thanks, y'all! Karen in TX
Hi, Nancy,
I really enjoy your site. I get a chuckle out of some of the cooking
mishaps people have. I have a problem trying to see the favorite recipes
of members at the bottom of the page.
Whenever I click on one of the recipes, I get a message "Page cannot be
found".
Is there a special trick to opening them. I am especially wanting to
see the Moms macaroni & cheese and the spectacular banana bread recipes.
Thanks for any help you might give me.
Sincerely, Diana
Comment
Not sure why they don't open for you. If you have WebTV there may be
a problem if they still have popunders on them. I do not put any
more popunders on new pages and any pages that have been revised in the
past several months.
CardFountain Greetings ( new talking cards! )
The latest in e-card technology! CardFountain has created and designed a flash powered talking e-card system. Using text-to-speech technology, you can type what you want the card to say, and our entertaining characters do the rest.
Ecards- for more information.
Happy birthday, Nancy!
Maple-Apple Stuffing For Pork
1 medium onion, diced
1/4 cup butter
3 medium apples, pared, cored, and thinly sliced
2 tbsp maple syrup
3 tbsp boiling water
1/4 tsp dried thyme
1/2 tsp poultry seasoning
1 tsp salt
1/8 tsp pepper
8 slices stale bread, cubed
Simmer onion in butter for 5 minutes. Add apple slices, syrup, water,
spices, salt and pepper. Cover and simmer until apples are barely tender,
about 10 minutes. Turn mixture into large bowl and add bread cubes. Toss
lightly with a fork.
Enough stuffing for a 6-7 lb crown roast of pork or rolled roast.
grannym IL
For Scooch in Florida. I tried the many suggestions for making
sourdough starter from scratch including the yeasts on the outside of
grapes to no avail. Then I went to my local health food store and bought a
package of starter. End of problem. This starter can be ordered over the
internet if Nancy will allow me to post the site.
Leah
Comment
I would like the url as well.
Nancy Rogers
Hi Nancy
How are you? I have been reading about green coffee. Do you know
where I can purchase grounded green coffee?
Take care and Again I am enjoying your wonderful newsletters daily.
Sincerely, Francis G Upstate New York
Hi Nancy and all Nancylanders,
This is for Jeri K from Glen Cove,L.I. about the
Hot Dog
Bun Pudding/Custard recipe. Separate your hot dog buns so you have
two halves. Place in pan CRUST side up. And then proceed with recipe.
This is by far the best - well almost lol- recipe I have ever made for a
dessert. Tona's Banana Cream Cheese Bread comes in a close second.
Dianne in Wisconsin
Hi Nancy, THANKS to Donna in Southern Ca for the
Hot Dog
Bun Pudding/Custard, This is a KEEPER! Very tasty, will probably
show up on my Thanksgiving table.
(for the inquiry in 9/17 newsletter I opened the buns up and placed cut
side down in dish before pouring margarine over them.)
Margaret, Tulsa
Hi Nancy and all,
I was rereading a letter from Saturday, I think it was and Oma in LA
mentioned that years ago she had a recipe for liver done somehow
with French dressing. That reminded me that years ago, I used to marinate
my liver in French dressing and when I got ready to fry it, I left the
dressing on and dipped it in flour and fried it that way. Of course you
don't need onions with this. The dressing took the bitterness away.
Oh, I remember how good liver is but I am 780 months old and really have
to watch my cholesterol. :))
Esther
Happy Birthday, Nancy! Have a great time at your BBQ lunch! I hope you
got your birthday card!
I’m responding to Scooch in Florida from the
Sept. 17th newsletter about sourdough bread problems. I solved
that problem easily! I ordered that bread mix, plus a few others and some
cookie mixes from The Prepared Pantry last week. Sure can’t wait to get
them and get busy! It will probably be my luck to get them just before we
leave for a week to see grandkids, parents (my Dad) and friends up north
before the snow flies! I am salivating just thinking about the mixes I
ordered! How do you do it, Nancy, waiting for the mixes to arrive?
Take care and have a great day!
Chris in NM
Comment
I got your birthday card in the mail yesterday. Thanks so much for sending
it.
Nancy Rogers
The following is how I cooked liver probably more than 40 years ago. I
didn’t like boiled liver nor some of the other ways of preparing it.
Tenderizing the liver is the key to preparing the recipe below.
Below is original recipe, however, I added the instructions: First, beat
liver slices as you would to tenderize steak; then soak in buttermilk.
Liver Sauté
Buttermilk teams with beef liver to give you this big bargain in flavor
and goodness. Buy thriftily priced beef liver, thinly sliced, and soak in
buttermilk for about one hour before mealtime. Dip liver into seasoned
flour and pan-fry quickly in hot bacon or sausage fat, butter, or
margarine. Coating will be golden, meat, tender.
If I remember correctly, I “pounded” some of the seasoned flour into the
“tenderized” and buttermilk soaked liver.
Peggy NELA
In reply to Jeri K. Glen Cove:
When I made the
Hot Dog
Bun Pudding/Custard I opened the buns up and put them in bread
side down with the crust up and it is everything everyone says it is
delicious.
Betty in MI
Hi all! A question about the "Hot Dog Bun Pudding".
How do you place the buns in the pan??!! Do you open them and lay face
down? Do you just put them whole side by side? I want to make it, but I
want to make sure I get the best result. Thanks for your patience!
Regards to all, Jeri K. from Glen Cove
Baked Apple and Spam Pancake Wedges
1 12-ounce can SPAM, cut into small cubes
2/3 cup buttermilk pancake and waffle mix
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
a dash of ground nutmeg
2 eggs, beaten
3 tablespoons milk
2 tablespoons butter or margarine, melted
1 cup apple, grated
pancake syrup
Preheat oven to 425 degrees. Generously butter a 9-inch round cake pan.
Combine pancake mix, brown sugar, cinnamon and nutmeg in medium mixing
bowl. Add eggs, milk and butter; mix well. Stir in apple and SPAM. Pour
into cake pan. Bake 10-12 minutes, or until golden brown. Cut into wedges
and serve with syrup.
Makes 5 servings.
Donna in Southern CA
I just want to thank everyone for all the wonderful liver and
onion replies! I appreciate all of you so much. I just love this
newsletter so much.
Ann in TX
Nancy, Wishing you a wonder-full birthday! We're the ones who get the
gift, your wonderful stories and newsletter, every day (except Thursday
LOL).
Margo/Boston
This is a recipe for Schoolbuslady using wontons. I got it from a New
Hampshire newspaper about 2 years ago and it is easy and delicious. I also
have a wonton soup recipe from a Chinese cooking class I took about 25
years ago. I'll send that one later.
Tortellini with mushroom sauce
Mushroom sauce
4 chopped shallots
1 ounce butter
1/4 cup butter mushrooms
1/2 cups chicken stock
3/4 cup white wine
1 quart heavy cream
chives, parsley, thyme, salt and pepper
Sauté shallots in butter, add mushrooms, saute 1 minute, add wine, reduce
to 1/4 cup, add chicken stock, reduce to one cup, add cream, reduce to
thicken, add seasonings to taste. Add one ounce of brandy (optional). Pour
over tortellini.
Tortellini
24 wonton wrappers
1 cup ricotta cheese, all water pressed out ( I use strainer)
1 cup cooked chopped spinach (well drained)
1 egg yolk
1/2 cup parmesan cheese
Mix ricotta, spinach, egg yolk,and parmesan cheese. Season with salt and
pepper. Mix well.
Place 1/2 tbs of filling in middle of wonton skin. Dip your finger in
water and moisten edges of wonton, Fold into triangle, pressing down on
edges to seal. drop the tortellini into boiling water and cook on low,
boil till they float(few minutes). Strain and place on plate with favorite
tomato sauce or mushroom sauce.
Another tried and true, easy favorite. (I bet you all think I'm as big
as the side of a barn because all the recipes I send in are DESSERTS! =)
Apple Crumble Pie
5 cups cubed, peeled baking apples
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 unbaked pie shell
TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/2 cup butter or margarine
1/2 cup shredded cheese
In a bowl, combine first five ingredients; spoon into pie shell. For
topping, combine sugar and flour; cut in butter until mixture resembles
coarse crumbs. Sprinkle over pie. Bake at 400 degrees for 10 minutes.
Reduce heat to 375 degrees; bake for 40-45 minutes or until the topping is
browned and apples are tender. Sprinkle topping with shredded cheese and
cook until cheese is well melted.
Donna in Southern CA
Nancy,
First of all ~ HAPPY, HAPPY BIRTHDAY! I think I'll bake you a cake! What's
your favorite?
I'm sorry about the missing ingredient amounts for the Chocolate Coconut
Pie. I didn't copy from a file ~ just typed it right here in Outlook
Express and I can view it in the original email. I hope this one comes
through without any problems. Let me know.
So, for Dorothy in IL, the Frosting ingredients for the Chocolate Coconut
Pie should be 1 and 1/2 cups
of sugar and 1/2 cup of butter.
Here's the recipe: (I hope it shows up!)
Chocolate Coconut Pie (Corrected)
1 package chocolate "pudding in the mix" cake mix (I use Duncan Hines)
1 cup sugar
1 cup milk
24 large marshmallows
1 package (14 ounces) coconut
Frosting:
1-1/2 cups sugar
1 cup evaporated milk
1/2 cup butter
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped almonds
Mix cake according to package directions. Grease two 13-inch by 9-inch by
2-inch baking pans. Line bottom and sides of one pan with waxed paper;
spray with nonstick cooking spray. Divide batter among pans. Bake at 350
degrees for 15-20 minutes. Cool.
In a saucepan, bring sugar and milk to a boil. Reduce heat to medium and
stir marshmallows until smooth. Spread over cake in pan without waxed
paper. Using paper to hold, remove second cake from pan, carefully turn
over and place on top of filling; remove paper. In another saucepan, bring
sugar, milk, and butter to a boil. Remove from heat; add chips and stir
until smooth. Add nuts. Pour over cake; cool to room temperature. Chill
overnight.
Our daughter really likes clam chowder, and she also loves mushrooms.
We invited her over for supper tonight, so thought I would surprise her
with a chowder that had a lot of her favorite ingredients in it, so this
is what I came up with, and it was a BIG hit! She asked if she could take
the leftover chowder home, for her lunch tomorrow. Perfect for the cooler
fall days ahead!
Clam Chowder With Mushrooms
3 large potatoes, diced
10 slices bacon
1 ring (14 oz.) Kielbasa sausage, diced
1 cup sliced fresh mushrooms
1/2 cup minced onion
3 cans (6.5 oz. each) minced clams
4 cups water
1 can (13 oz.) evaporated milk
salt & pepper, to taste
Cover diced Kielbasa with water and bring to boil for a few minutes, to
remove some of the fat; drain and set aside. Cook bacon in skillet until
crisp; drain and crumble. Saute' minced onion and sliced mushrooms in
bacon fat till start to brown. Drain on paper towel. Put diced potatoes in
large saucepan; add mushrooms, onion, bacon, sausage, salt and pepper to
taste and the canned clams with liquid. Add water.
Cover and Bring to boil; boil gently for 15 minutes, or till potatoes are
done when pieced with a fork. Add evaporated milk, and serve. Makes 5 to 6
servings.
Judy (in Alaska)
To Donna - Southern California - Sept 14th
Cherry Yogurt Muffins Correction
re - lemon juice
Thank you so very much for correcting that recipe - going to make them
today sounds like a wonderful treat for breakfast served warm -
Joanne
South Western Ontario
For Sue in Fl, newsletter 9/16. You asked how to make the meatballs
very small for the Italian Wedding soup. Use a melon baller. I have a
wonderful recipe for the soup if you would like it.
Carolyn, NY
Hi.
I'm responding to Jerri K. from Glen Cove L.I. asking about using the hot
dog buns in the Hot Dog Bun Pudding recipe in 9/17/07 newsletter.
I've made the recipe and it's very good. Yes you lay the buns flat face
down in the pan. You arrange them till they fit but it will use all 6
buns.
Donita from NW Oregon
White Chocolate Cappuccino Muffins
2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1-1/4 cup buttermilk
2 tablespoons White Russian flavored instant coffee
1/2 cup margarine
1 egg, beaten
1 teaspoon vanilla extract
3/4 cup white chocolate morsels
In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In
another bowl, stir buttermilk and coffee granules until coffee is
dissolved. Add melted margarine, egg and vanilla; mix well. Stir into dry
ingredients just until moistened. Fold in white chocolate morsels. Fill
greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees
for 17-20 minutes or until muffins test done. Cool for 5 minutes before
removing from pans to wire racks.
Donna in Southern CA
*Note: I use Coffee Masters brand of White Russian flavored instant
coffee. If you can’t find it you can purchase individual packages of
instant Cappuccino flavored coffees found at Wal-Mart.
I have noticed readers wanting good recipes for Liver and Onions. I
made the following recipe and it smelled so good my husband had to try it.
He really loved this recipe and I have been fixing it over 40 years.
It came from The Pillsbury Family Cook Book dated 1963.
Even my grandsons will eat it. It smells wonderful while it is cooking,
too! Hope your readers will enjoy this recipe.
Sally- Boise, ID
Liver, Bacon and Onions
Serves 6
1-1/2 lbs beef liver
1/4 cup flour
1 tsp salt
1/4
tsp pepper
6 slices bacon
1 1/2 cups sliced onion
1/2 cup water
Cut liver into serving pieces. Combine flour, salt and pepper. Coat liver
with seasoned flour. Fry bacon in skillet until crisp; remove bacon and
keep warm. Saute onion in bacon drippings. Remove onion from skillet.
Brown liver in bacon drippings. Add water and onions. Cover pan and simmer
15 minutes. Serve liver topped with onions and bacon.
Schoolbuslady
I have used wonton wrappers for little appetizer crust. Put in
muffin tins and spray with Pam on both sides.
I filled them with cooked broccoli, egg, cheese, ham mixture. They were
also good for breakfast.
Barb in N CA
To Schoolbuslady in Kentucky my husband uses the wonton squares
for an appetizer he created using venison. It's sort of a take-off on egg
rolls. He fries the venison burger with onions and green peppers till well
brown. After draining the meat mixture (if necessary, venison is very low
fat) he places a large tablespoon diagonally on the square. He tops that
with a thick strip of cheese, sometimes he uses hot cheese. He wraps the
wonton, sealing with a drop of water to hold. He then fries or even
deep-fries these and serves with Chinese mustard or sweet and sour sauce.
My husband works at the VA Medical Center and every year they have a big
game feast supplied by all the hunters and these egg rolls are always in
huge demand.
This week my husband is visiting his sister where she is vacationing off
the coast of North Carolina. They plan to go deep sea fishing Thursday and
he plans to bring back some Tuna steaks. Can you guys help me out
with some recipes for this, either grilled or cooked inside would be
appreciated. I love tuna fish, canned, but have never fixed fresh.
Thanks in advance. And a happy birthday to you Nancy. And a special hello
to your assistants from my special girls. My girls, Vegas and Baby, aren't
as talented but they definitely keep me entertained. Vegas mostly ignores
Baby but Baby has discovered that if she steals Vegas' toys she'll get a
reaction. And whether a good or a bad one that's what she wants.
Linda Boyles, Fairborn Ohio
Here is a method for cooking liver that I haven't seen in recent
post. Take thawed liver and place in a very hot frying pan that has a
little oil in it.
Sear each side for about 1 to 2 minutes each. Remove the liver and set
aside. Lower the temperature to low medium and put chopped onions, mixed
with chicken or beef broth and flour into the left over oil.
Combine broth and flour before adding to the pan. You may need to add a
little extra oil.
Salt and pepper to taste. Sauté the onions covered until translucent or
medium soft. Add the liver and cook covered on low heat until tender. When
you sear the liver it seals the juices (flavor) inside and allows it to
cook from the inside out.
Bill eastern NC
Hi everyone out there in Nancy-land, I need some help from someone out
there, please. We have a senior's group (Primetimers) at my church and our
meetings is on the last Monday night of each month. I need someone that
has great ideas, on some games we could play, just some simple ones will
do. Anything really. so please let me know ok? Thanks again for everything
and many thanks to you Nancy for your great site.. May God bless all of
you.
Gloria Farris
Nancy
Here is a recipe for a very delicious coconut pie. I first made this
pie when I was a senior in high school in our Home Ec.
class for a Christmas dinner we were having and have been making it since
for some one every year for Christmas. It calls for whipping cream but I
use cool whip now...didn't have that back fifty years ago
Sharon in Indiana
White Christmas Pie
1 tbsp. plain gelatin
1/4 c. cold water
1/2 c. sugar
4 tbsp. flour
1/2 tsp. salt
1 1/2 c. milk
1 tsp. vanilla
1/2 tsp. almond extract
1/2 c. whipping cream, whipped stiff (I use cool whip)
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
1 c. shredded coconut
Soften gelatin in 1/4 cup cold water. Mix next 4 ingredients and cook over
low heat stirring until it boils. Boil 1 minute and remove from heat. Stir
in softened gelatin and let cool. Add vanilla and almond flavoring. Next
gently fold in whipping cream whipped stiff. Beat egg whites adding cream
of tartar and 1/2 cup sugar. Carefully fold into other mixture. Also fold
in 1 cup coconut. Chill
Nancy this is a correction to the e-mail that I sent today the 16th of
sept.
Nancy....Here is the recipe that Shirlee wanted. Her request was in
the Sept.15th. newsletter
Pretzel Salad
1 stick margarine
1/2 cup white sugar
1 cup crushed pretzels
1/2 cup white sugar
8 oz. cream cheese soften
1(20oz) can crushed pineapple drained
1 large container cool whip
Mix melted margarine and 1/2 cup sugar and crushed pretzel together,
spread mixture on cookie sheet and bake at 350° for 8 to 10 minute...until
lightly browned watch very closely it will burn. Cool for a few minutes
and break apart. Will need to hurry because if it gets to cool will not be
able to remove from pan.
Mix the last four ingredients in a bowl and add pretzels mixture, mix well
and pour into 8" dish.
Refrigerate and enjoy
Sharon in Indiana
The same or similar recipe was submitted by Karen, Il.
Hi Nancy,
Thanks so much for all your hard work. I love reading the news letter in
the mornings with my coffee. Every time I put something new on the table
my 10 year old daughter says "I guess this came from Nancy's news letter"
This is for Joan, San Antonio, Texas who is looking for dinner in a
pumpkin. I have used ground turkey and chicken as well as the beef.
Dinner in a Pumpkin
1 Medium size pumpkin, about 4 pounds
1-1/2 lb lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
1/4 cup soy sauce
2 TBL brown sugar
1 (4 oz) can mushrooms
1 can cream of chicken soup
2 cup cooked rice
Cut lid from pumpkin, scrape out the inside of the pumpkin good and
discard what you scrape out. In a large skillet brown hamburger, green
pepper, celery and onion. Mix salt, pepper, soy sauce, brown sugar,
mushrooms, cream of chicken soup and cooked rice together. Mix together
with hamburger, green pepper, celery and onion. Mix well and place mixture
into pumpkin. Place lid on pumpkin. Place pumpkin on foil lined cookie
sheet and bake in 350 oven for 1-1/2 hours.
Tracy , Atlanta
Orlena in Illinois asked for some crockpot soup recipes for a church
supper in October. Here's one that has always been gobbled up wherever
I've taken it. It doesn't make a large amount, so you may want to
double/triple it for a crowd. Let me know if you enjoy it.
Mexican Chicken Corn Chowder
Makes about 2 qts.
1-1/2 lbs boneless skinless chicken breast, cut in bite-size pieces
3 T. butter or margarine
1/2 c. chopped onion
1-2 cloves garlic, minced
2 chicken bouillon cubes dissolved in 1 c. hot water
1/2-1 t. ground cumin - do NOT omit this! This is the secret ingredient
that makes it flavorful.
2 c. half-and-half cream
16 oz. can cream-style corn
4 oz. can chopped green chilies
1/4 – 1 t. Tabasco or similar hot sauce, optional
1 medium tomato, diced OR 14.5 oz. can diced tomatoes w/garlic and
seasonings
8 oz. pkg shredded Monterey jack cheese
Melt butter in a skillet; add chicken, onion and garlic. Put lid on
skillet and cook on medium low heat for about 15 min. or until chicken is
no longer pink. Put this into crockpot; add everything else except the
cheese. Cook on high for 1-2 hours or low for 2-3 hours or till heated
through. Stir in the cheese and let sit for about 15 min. Stir well. Serve
w/crackers or cornbread.
Becky in Magnolia, Arkansas
Re: The Peach Dump Cake, it did not say what degree it should be
baked at in the recipe. Could you please let us know. It sounds so good,
and easy, I would like to bake it. Give your four legged family a big hug
for me. I am a cat owner also and I love them. They are so very sweet and
smart too.
Cheetahtu
I went back and it said cook it at 350° for 45 minutes then check to see
if done. This was in the 9/14 issue.
Brenda/Alabama
Bunnyface in the Sept 14 newsletter was asking for an easy beef
stroganoff. this is one I like and It is easy as it is done in a crockpot.
Beef Stroganoff
1 1/2 to 2 lbs round steak
1 tsp salt
1/8 tsp pepper
1 onion sliced or diced
1 TBL catsup
1/2 tsp garlic salt (optional)
1 TBL Worcestershire sauce
1 1/2 cups beef bouillon (I use canned beef broth or bouillon cubes in
water to make this amount.)
1/2 lb fresh mushrooms sliced ( I sub canned mushrooms fresh are not
always available)
1/3 cup flour
1 cup dairy sour cream
Cut steak into 1/4 inch strips Coat with salt and pepper. Drop into bottom
of crockpot along with the onion/ Mix Worchester sauce, bouillon and
catsup and pour over meat. Cover and cook on low for 6 to 8 hours. Add
mushrooms. Dissolve flour in small amount of water and add to meat mixture
stirring until blended. Cook on high for 15 minutes or until slightly
thickened.
Stir in sour cream and turn off heat. Serve over noodles or rice. Not too
bad on mashed potatoes but I prefer noodles or rice.
Good luck and I hope you like this as well as I do. It is also my son in
law's favorite. Marian in ND
Thanks to the group members for the information about the bitter
tasting persimmons. My husband was ready to never eat them again. I
informed him of the reason they were bitter and he is ready to keep the
seeds and try to grow his own tree in our yard. He also wants to join the
group.(lol)
Nicol in MS
Chocolate Marshmallow Cake
1 (18 oz) German Chocolate cake mix (without pudding)
1 (3-1/2 oz) package instant vanilla pudding
1-1/2 cups milk
3 eggs
3 cups white mini marshmallows
Blend together on slow speed for 1 minute the first 4 ingredients.
Then beat at medium high for 2 minutes.
Pour into greased 11x15 sheet cake pan. Bake at 350º for 20-25 minutes.
Sprinkle marshmallows over hot cake immediately from removing from oven so
that the marshmallows will melt slightly.
Icing:
3/4 cup sugar
1/4 cup margarine or butter
1/4 cup milk
1/2 cup chocolate chips
Icing instructions:
Heat to a rolling boil the sugar, butter and milk for the icing. Remove
from heat. Add chocolate chips and stir until melted.
Immediately drizzle over marshmallows on hot cake.
Lisa-Union Bridge, MD
This is delish! I don't remember where this recipe came from but I've
had it for quite some time and my family loves it.
Blackberry Dumplings
1 quart fresh blackberries
1 cup plus 1 tablespoon of sugar
3/4 teaspoon salt, divided
1/2 teaspoon of lemon extract
1 1/2 cups of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of ground nutmeg
2/3 cup of milk
In a large pot, combine the blackberries, 1 cup of sugar,
1/4 teaspoon of salt and the lemon extract. Bring to a boil,
reduce heat and simmer for 5 minutes. In a mixing bowl,
combine the flour, baking powder, nutmeg and the remaining
sugar and salt. Add the milk and stir just until mixed.
Drop by tablespoonfuls into the hot blackberry mixture cover tightly and
simmer for 15 minutes or until the dumplings are cooked through. Serve
warm with vanilla ice cream.
Donna in Southern CA
I need a favor from the all the Nancylanders. My grand nephew had
leukemia when he was 6 years old and thank God he was in good health until
now. He is now 33 and found out today that he has cancer of the esophagus
. Prayers pulled him through before and I am asking for prayers for
him now. God Bless all. Thank you.
Jane from NC
*This may be a repeat recipe. I could not
remember if it had been posted before.
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opinions about health issues are not posted as well.
Some messages have been edited to avoid duplicate information that has
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Nancy Rogers
