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Champagne and
Sparkling Wine for the Holidays
Roberta?s at the El Cortez Hotel in
Las Vegas
Kristofer?s Steak House (Las
Vegas, NV)
For Mary Ann in upstate NY, yes, you use the same amount of shortening as you
do lard, for your recipes.
Trish in Illinois~
Hi Nancy,
I saw where another Nancy was interested in the letter telling us about the warm
delights that are so good, and I looked it up, it was the July 6th news letter
from you that has the recipe.
Tennesseyanky, Chris in NM and Peggy in Arkansas
Comment
It is also on the
Alphabetical listing of the July recipes.
http://www.nancyskitchen.com/2008-july-recipes/index.html
Hello nancylanders, I would like to know if anyone has a recipe for a soft
peanut butter cookie. Seems all of the recipes I have comes out hard. All help
would be appreciated.
Wilma of Fl.
To those disappointed about no longer being able to get Spatini Sauce Mix. Check
out Top Secret Recipes. They have a clone, I had never heard of Spatini but read
that lots of people were so disappointed they could not get it, so I had to try
it. If the original is any better than the clone I couldn't image how good it
would be. Try their site at www.TopSecretRecipes.com
Betty in Colorado
Hi again Nancy and everyone!
Here is my Death by Chocolate cake recipe I promised! It is posted on the
message board also. I don?t know which is better, this cake or the flourless one
I make a lot. Either way, you get your chocolate fix! LOL
Death By Chocolate Cake
4 eggs
1 cup sour cream
1/2 cup water
1/2 cup oil
1 package chocolate cake mix
1 package chocolate instant pudding
12 ounces semisweet chocolate chips
confectioners' sugar
Beat eggs, sour cream, water and oil together in a large bowl until thoroughly
mixed. Add cake mix and pudding mix. Beat until smooth. Stir in chocolate chips.
Pour into bundt or tube pan and bake at 350F for 1 hour. When cool, sift
powdered sugar on top of cake. Chris in NM
Take care everyone!
Chris in NM
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Yea! There have been 30,000
posts to our
Recipe Message Board.
I went surfing on our message board and found some more recipes that I liked
in:
Recipes for the George Foreman Grill and Sandwich Makers
Pie and Pudding Recipes
Southwestern, Salsa and Jalapeno
This is for Chris in NM who sent in deep fried sweet potatoes. Next time you
make them try deep frying in peanut oil. In my opinion it tastes so much better.
Crispier too.
Dawn - cape cod, ma
http://vanillakitchen.blogspot.com/
Hi Nancy and all the Landers,
I am catching up on my reading of the newsletters and I was just reading the
July 11th letter. The talk was about sharing recipes and Nancy said that
sometimes people just don't want to share recipes just like some people don't
want you to ask their age.
Let me tell you a little story on my 80-year old Mother. She ran into a male
cousin of hers that she hadn't seen in quite sometime and he was escorting a
much younger woman. Well in the chit chat, Mother, not even thinking, asked this
cousin how old he was now. He looked at her kind of funny and said, "...And how
much do you weigh?" Well that totally flabbergasted mother and she laughingly
changed the subject. But she never forgot it. I guess there are just some people
who don't want to share information. Ha!!
Nancy, thanks for all you do for us by making this newsletter so wonderful.
God bless you all,
Sandi Hutson in Jasper, TX
Would very much like to have a good recipe for a stir fry sauce. Can't find a
bottled one I like either. The sauce packets that come in the large Walmart
brand of stirfry veggies is very good, but nothing on the package says what
brand it is.
Thanks Darlene/Utah
Many thanks to Chris in N.M. and Karen in S.W.Arkansas for the burnt sugar
recipes. Will do a bake-off testing!
JoAnn in Brookfield, Wi.
I'm searching for two things, hope someone can help me. I recently had some
snack mix in a casino in Okla. and the server said it was called Sizzling Snack
Mix. It looked like some little toast things, short cheese stix, maybe little
sesame stix etc. and was slightly spicy and delicious. Reminded me of a Gardetto
mix. The waittress said they order it from Sysco a wholesale co.
Then in a German restaurant in Munster, Tx. I had some Southwestern Chicken Soup
to die for. It was a cream soup with chilis in it. Would love to make it myself
if someone can tell me a recipe. Or I will end up in one of my bsessive- trial-
and- error- cook- a- thons.
Dtt
Hey Chris, NM
Thanks for the recipes in Friday's newsletter. I needed something to take to a
picnic today. We stop in Alamogordo coming and going from AZ. to WI. We also
have a son that was born in 67.
He turned 41 this year. Where did the time go?
I'll be making those cucumber sandwiches, they sound wonderful.
Thank, Penny from WI.
Nancy, I made this tue. and it was a big hit.
Can Opener Salad
1 can peach pie filling
1 can mandarin oranges (drained)
1 cup mimi marshmallows
1 can (20 oz) pineapple tidbits drained
2 apples diced with peeling.
Combine all ingredients. Chill overnight.
Byron Tindle Bessemer, Ala.
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Hope everyone is having a great summer. We are having very strange weather this
summer. A lot of cloudy days with some sun sometimes. It seems like everyday the
weather forecast has a percentage for chance of rain. It is hard to know how to
dress this summer. Anyway what I am writing about is I just purchased some
muffin top
tins and I was wondering if any of you out there had any TNT recipes that I
could try using these pans. I have collected some from the internet but I prefer
to use the tried and tested recipes from this group if there are any. Thanks so
much.
Linda Sims, Pincourt, Quebec
I am looking for a recipe that you use the cold slaw mix from the store and than
add ramen noodles and ect. Does someone now the recipe?
Thanks Judy
I have been searching for the Goya products. Could you please post in what
section of the grocery store are you finding them. We only have a Wal Mart &
Kroger, K Mart and one independent store. It would save a lot of steps if you
would where you find yours. I have a hard time walking at times and this would
help me a great deal.
Thanks, Gloria, Indiana
For those who cannot find Goya flavorings, Knorr makes really good soup
flavorings in cubes. It?s in a little yellow box in the soup aisle. They do have
a ham flavor. For those who like fish base soups, Knorr makes a fish bouillon
also. I love it for Miso soup.
Arlinda in So.Fla.
Tona---Your Ruby Chicken in July 17th news letter could you please tell me what
size can OJ you use and also what kind of cranberries(fresh, frozen, etc)
thanks,
Dawn
For Mary Ann upstate N.Y. in the same newsletter wanting to know if 1-1/2 cup of
lard is it the same amount for shortening, YES it is.
Take care! Chris in NM
Nancy it is always good to get back to home and use the computer equipment that
you enjoy. I don't mind my laptop. The chairs that they have in the motels and
the desk top don't match up well for me. This trip I had to sit in the chair
with the laptop on my legs. Not the most comfortable way to use one but it
worked for the time.
I am sorry but don't remember the date or newsletter, last week I believe, that
Doris S. Indiana was talking about the non-rolled pie crust but she did say that
we was going to make a Banana Cream Pie with it and I was wondering how it
turned out. Also could you please Doris post your Banana Cream Pie recipe. Thank
you so much in advance.
Also last week, I don't remember the date or who the people were that were
talking about the Spatini Mix for spaghetti sauce but I did get online and found
a clone of it, I believe.
Clone Spatini Mix for Spaghetti Sauce
2 tablespoons Italian seasoning
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon black pepper
2 teaspoon seasoned salt
Mix all above ingredients thoroughly and store in small airtight jar and keep in
dry place.
Hopefully I have the above recipe correct because it has been a long time since
I used my shorthand and then read it back 4 or so days later. LOL help me.
Hopefully some of the 65 or older set will get a good laugh out of this.
Everyone have a great day. Nancy and 4 legged associates take care, stay safe,
cool and well.
Susie Indy
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Banana Pina Colada Smoothie
1/2 c. chilled skim milk
1/2 tsp. coconut extract
1/4 ripe banana, peeled & frozen
1/4 c. pineapple chunks, frozen
2-3 ice cubes
In blender combine milk and extract with blender running. Add banana and
pineapple. Add ice cubes, one at a time. Blend until smooth.
Makes 1 serving.
Print this Recipe
Hot Cocoa Mix
2 c. Nondairy creamer
2 c. Powder sugar
1 c. Unsweetened cocoa
2 c. Nonfat dry milk
1/4 tsp. salt
Mix ingredients and store in airtight container. Makes about 40 servings.
To serve: place 2 tbls. in a cup, add boiling water and stir.
Sue
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Russian Tea Mix
1/4 tsp. Cinnamon
1/8 tsp. Cloves (opt)
1/2 cup Tang
1/2 cup instant tea
1/2 pkg. Lemonade (unsweetened)
1/4 cup sugar
Combine cinnamon, cloves, Tang, tea, lemonade and sugar in an airtight
container.
Put 1-2 spoonful's in a mug of hot water and stir.
Sue
Print this Recipe
Nancy & Nancylanders (Siggy and Ditto included): I'm looking for a really
good TNT recipe for a wild rice or other stuffing recipe to be
used to stuff Cornish Game Hens. I've had a really great
stuffing of this type at a wedding reception several years ago but no one from
kitchen staff at the Country Club where the reception was held remembers or can
find the recipe. It was a fantastic stuffing with (I think) a combination of
wild and brown or white rice, mushrooms, onion and herbs and spices - which I
can find nowhere.
Mr. Myron Drinkwater - Lake Forest, CA
For all wanting SPATINI you can bid on it on ebay, or buy it
now, but be prepared to pay alot for it. Also remember to keep pressing each day
on top 100 recipes to
keep Nancy's Kitchen in the Number 1 spot, exactly where it belongs.
Roz in Indy
Top 100 Recipe Sites
Apple Pie Cheesecake
1 Graham cracker crust 2 small boxes Instant Vanilla Pudding mix
1 (8 oz) Cream Cheese
1 tsp Cinnamon, divided
1-1/2 cups Milk (may need a little more)
1 can Apple Pie Filling
Mix cream cheese and 1/2 tsp cinnamon. Add milk a little at a time, add pudding
mix if too thick add more milk. Pour into pie crust.
Mix 1/2 tsp cinnamon and the apple pie filling. Pour over cream mixture in pie
crust. Chill. (You could use sugar free pudding mix as well as apple pie
filling).
Louise
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Cheese Ring
1 lb. sharp cheddar cheese, shredded
1 medium onion chopped fine
1 cup mayonnaise
1 cup chopped pecans, toasted
Combine all of above and shake (if desired) cayenne
pepper in it.
Mix together well.
Mold in a round ring.
Place in frig .(its better if left overnight).
Take out of frig . Put strawberry preserves in the middle. Serve on townhouse
crackers with preserves.
Louise
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Potato Soup
6 cups water
1 pkg (28 or 32 oz) Hash Brown Potatoes, shredded
2 cans Cream of Chicken Soup, undiluted
1/4 stick of Velveeta Cheese, small pkg.
1 can of evaporated milk, small can
3 chicken Bouilion cubes
Cook hash browns in water with bouilion cubes. Gradually fold the cream soup in
with potatoes. Add the cheese and milk . Stir until cheese is melted. Serve with
bacon bits on top if desired.
Very good. The kids come home when they know I am making this recipe.
Louise
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Hi Dawn in Cape Cod Ma.
Would it be okay to wait until serving the cake to put the
Cool Whip & chopped nuts on it?
Thanks, Marie-Pembroke MA
Nancy, No way you can beat these pickles. Get a gallon
of sour pickles. Throw away the liquid from these pickles and begin to
slice them on the diagonal, fairly thin, not wider than the tip of a little
finger. As you slice, put them in the gallon jar. In large pot, place; 12 cups
sugar 2 cups cider vinegar 1 cup water 1/2 pkg. pickling spices I let these
remain in the liquid, but you may tie up the spices in a cheesecloth bag to
later remove them. Add 8 garlic buds to the pickles. Bring the liquid to a boil,
stirring constantly, and pour it cautiously, little by little, to avoid breaking
the glass jar. put lid on an leave at least a week to 10 days. It is the sugar
that makes the pickles so crisp, so don't skimp on the sugar. You will be
delightfully surprise at the results from this recipe.
Byron Tindle Bessemer, Ala.
Nancy, I love this newsletter. THANK YOU When you were telling
about you falling, I want to tell about me falling back in the winter. We were
having trouble with stray dogs. One morning I took our dog out to do her
business. We were coming in and I slipped and fell by the driveway. I could not
get up. My husband was leaving to go to work and he saw me lying there and
thought my Lord what a big dog. Then it dawned on him that it was me. It took
all the skin off from head to my foot.
Byron Tindle
Good morning Nancy and all,
This is another one that floating somewhere out there in the blue beyond, I'll
give it one more try, at least it doesn't require a lot of re- typing:
Good morning Nancy and all,
No recipes today, but a couple of acknowledgements and a couple of explanations.
Muriel, Lakeland in Florida, it's nice to be able to tell at a glance where
people live. I originally started with a large world map and every time someone
contacted or mentioned my recipes I put a pin in their homeland - I had to give
up on that as I was spending most of my time trying to work out where all the
initials were. It would be nice to have a copy of your recipe for Scotch Egg.
Most people in my neck of the woods buy them all ready made - Nicholas bought
one and all around the yolk was greeny/black.
I'm sorry about the fractions, my Vista programme automatically turns 2 figures
with a forward slash between them into the proper fraction. I didn't realise it
was causing problems.
I seem to be spending a lot of time fixing out my mistakes and apologising these
days, so my thanks go to Barb in San Diego for the Courgette/Zucchini
correction. The biggest percentage of the recipes I send in are in a word
processing document typed painstakingly when I first became computerised. I have
all my MIL's recipes in there which go way back and what I have tried to do is
set up a search and replace programme particularly for courgette, coriander, egg
plant to name the obvious, but it has to be correct in upper/lower case to the
exact letter and sometimes it hasn't work. Most of my friends and extended
family have started sending me their favourite recipes and as they aren't
computer literate I have the task of one day sitting down and typing them into
my recipe sheets. So thanks once again for searching for the answer - I know
only too well how great the web is for finding things and explanations that you
need.
Have a nice carefree relaxing week-end
Sylvia <Scotland>
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