Return to March 2009 Newsletter Recipe Index
March 4, 2009
Top 100 Recipe Sites
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Nancy Rogers
Would love to see some recipes for
Pickled Eggs.
You have a great newsletter and I enjoy reading them. Lots of time
and work. You are greatly appreciated by lots of us in cyberland.
Thank you and your furry assistant!
Dobi
I would like to thank Nancy and all the landers
for your help on my trying to find a juicer
machine. I received one in the mail yesterday and I'm off to
juicing to try to make myself more healthy. Nancy, you are a
blessing to me and so is this group! Thank you for all your prayers
and support. I wont let cancer get the best of me!
Tracy from PA
Have a question for Sylvia>Scotland,
What is a "knob" of butter? Is it a
table spoon?
Billie in Fl
Nancy, this for Jo in Colorado. She asked in the
2-27-09 newsletter about the Eden Pure stove.
Jo, we have been using one for 2 winters and we love it. We live in
western N.C. and our winters aren't usually too bad so our furnace(
electric!!!) seldom comes on. If you have a large house to heat,
either close off unused rooms or buy 2 heaters. ( I hope to buy
another one later on when the economy gets better). You will need to
clean out the filter occasionally but that is very easy to do.
Kay in western N.C.
Today, I realized that the dates are off on the
newsletters. I do not know why I am unable to put the correct date
on the newsletter, LOL. I would blame it on Ditto but he had
nothing to do with it. I have been spending 10-12 hours a day
on updating the site and one day seems to go into another.
The code to the
newsletters
red highlighting - topic of message
bold highlighting - links to a printable recipe or
another site.
Nancy Rogers
Here is an easy and flavorful, sweet sourdough
starter in case someone would like to try it. This is my first
submission, hope everything is ok with it. I am sending the bread
recipe I use with this starter, over the weekend I made dinner rolls
instead of loaves and they turned out great, hope someone enjoys
this. Thanks Nancy for the great work you do for all of us.
Thanks Bill in Ohio
Sourdough Bread
MORNING:
Feed the starter and let stand out of refrigerator all day.
EVENING:
Mix starter well and remove 1 cup to make bread. Return rest to
refrigerator. Keep covered. Repeat this process every 3 to 6 days.
Place the one cup starter in large bowl and add:
1/2 cup sugar
1/2 cup corn oil
1 tablespoon salt
1-1/2 cups warm water
6 cups bread flour
Mix into stiff batter (I use wooden spoon and then hands), divide
into 3 lumps (if you want the smaller loaves or 2 lumps if you use
the 9x5 in. loaf pans). Oil a large pan such as a broiler pan and
roll each lump in oil and put in the large pan. Cover lightly with
saran wrap, leave on counter overnight.
NEXT MORNING:
>Knead each lump on floured surface until no longer sticky to touch
(not much). Put in oiled loaf pans and cover lightly with saran
wrap. Let stand 6 to 12 hours until risen.
EVENING:
Bake on next to bottom rack at 350 degrees for 25 to 30 minutes
until golden brown and checked with a toothpick for doneness. Cool
on racks in pans.
If you don't want to make bread every 3 to 6 days, save 1 cup of
starter in refrigerator, and the excess starter can be given to
someone else or throw it away. Do not let the starter accumulate to
much. Keep in a good glass jar
To IG, 3/2/09 Newsletter, who asked the date of
the Grandmother's Famous Cranberry Bread
recipe, it is in the
February 17, 2009 Newsletter, submitted by
Betty T. GA. It will become a "keeper" for me by subbing dates for
raisins and cooking it a slightly shorter time. Mine was slightly
overcooked at 70 minutes. But still SO GOOD!
Thanks again, Betty T.!
Barbara in AL
Good afternoon Nancy,
We are being warned to expect lots of snow. So far we here on the
East Coast have been missed, hope it stays that way. As we have had
ten or so days when the weather was brighter, I started thinking of
lighter, nicer dishes. But I'm still keeping the crock pot/slowcooker
out on the worktop, just as well as I needed it yesterday for these
chocolate pots:
Chocolate Pots
Serves 6
6 oz/175g plain (semi-sweet) chocolate (70% cocoa solids)
3/4pt/450ml single (light) cream
1/2 tsp vanilla extract
1 oz/25g caster sugar (finer than granulated)
2 large eggs
4 fl oz/120ml double/heavy/whipping cream
1 Tbsp cocoa powder
Put the single cream, vanilla essence and chocolate in a saucepan
and heat gently, stirring, until the chocolate melts. Remove from
heat.
Whisk the eggs and sugar together, then whisk into the chocolate
mixture. Spoon into 6 small cups, espresso cups are ideal. (the
quantity and size of your pots depends on the size and shape of your
crock pot).
Stand the cups in the crock pot with enough boiling water to come
half way up the sides of the containers. Cover and cook on low for 1
and 1/2 to 2 hours until just set. Don't overcook.
Remove from the crock pot, leave to cool, then chill.
Whip the double cream until peaking and spoon on the top of each
chilled pot of chocolate. Dust with sifted cocoa and serve with a
piece of shortbread.
Sylvia <Scotland>
Hello to everyone in Nancyland. Need help in
trying to make yellow Spanish Rice.
Always go to a restaurant and order take-out. Would love to know how
to make it.
Thank you, Candy
Thank you Ellen for your help. I will call
you in several days and tell you in person how much I appreciate
you.
Nancy Rogers
Hi! Nancy and Nancylanders , Hope every one is
doing good. I an looking for a T&T recipe for
Stuffed Peppers. I would appreciate any reply.
Florence in Indiana
This is for those wanting recipes for their St.
Patrick’s Day celebrations. Not everyone in our family will eat
corned beef and cabbage, so these are often used to supplement the
menu.
Robbie In
Irish
Beef And Beer Stew
1 1/2 lbs. boneless beef chuck (1 inch thick)
1/4 lb. bacon
4 med. onions, sliced
1 clove garlic, chopped
3 tbsp. flour
1 c. water
1 bottle (12-16 oz.) Irish Guinness Beer (or any dark beer)
1 bay leaf
1 tbsp. packed brown sugar
2 tsp. salt
1/2 tsp. dried thyme leaves
1/2 tsp. pepper
1 tbsp. vinegar
Snipped parsley
Hot cooked noodles
Cut beef into 1/2 inch slices, cut slices into 2 inch strips. Cut
bacon into 1/4 inch pieces, fry in Dutch oven until crisp. Remove
bacon with slotted spoon;
drain on paper towels. Pour off fat and reserve. Cook and stir
onions and garlic into 2 tablespoons of reserved bacon fat until
tender (about 10 minutes).
Remove onions. Cook and stir beef in remaining bacon fat until brown
(about 15 minutes). Stir in flour to coat beef. Gradually stir in
water. Add onions, beer, bay leaf, brown sugar, salt, thyme and
pepper. Add just enough water to cover beef if necessary.
Heat to boiling and reduce heat. Cover and simmer until beef is
tender (1 to 1 1/2 hours). Remove bay leaf. Stir in vinegar.
Sprinkle with bacon and parsley. Serve over noodles. Yields 6
servings.
Robbie In
County Cork Irish Stew
8 small lamb chops
1 tablespoon olive oil, butter, or lard
1 tablespoon fresh Parsley, chopped
1 bay leaf
1/4 teaspoon each whole peppercorns, rosemary, thyme
3 to 4 medium potatoes
2 cups cabbage, shredded
1 medium onion, chopped
1 large leek white, thinly sliced
10 small white onions
1-1/2 cups celery stalks, diced
1-1/2 cup peas
Salt and pepper to taste
Season lamb with salt and pepper. In large saucepan, layer the chops
side by side.
Turn once to brown both sides. Spoon off any melted fat and add
enough water to cover chops. Bring to a boil and add parsley, bay
leaf, peppercorns, thyme and rosemary.
Reduce heat and simmer on low heat. Peel potatoes and cut into bite
sized pieces. Add potatoes, cabbage, onion, leek, white onions and
celery to stew.
Simmer 20 minutes and add peas. Add a little more water if required
during cooking.
Simmer an additional 10 minutes or until potatoes are fork tender.
Remove bay leaf. Garnish with fresh parsley and serve.
Serves 4.
Robbie In
Nancy, I hope your cough is gone now! You don’t
need that while doing your computer class!
Annie from Cape Cod, MA, if you do a search here
http://www.nancys-kitchen.com/newsletter-index.htm in the search
area and click the little circle for Nancy’s Kitchen, you will find
just about anything you need or want!
This is a comment from Nancy about her G T
Express AKA Omelet Maker in the newsletter:
Comment
I love my GT Express. It works well to
cook breakfast, lunch or supper.
Whatever can be baked or heated up works well. I love quesadillas
and it makes the best. I fold half of a tortilla and lay it on one
side of the GT Express. Use shredded cheese and veggies leftover and
sprinkle a little cheese on top and fold it over. Love the
combination of cheese, potatoes, onions and mild green chiles.
Leftovers are great mixed in with an egg that has been beaten. I
love cheese on anything so I seem to always throw in some grated
cheese too.
Muffins and cakes are wonderful too. Cornbread with creamed corn,
green chiles and cheese works very well but you need to remember it
is baking from the top and bottom and doesn't take as long as the
traditional oven. The GT Express 101 comes with a recipe booklet. It
can help guesstamate how long something should cook. Anything that
can baked, cooked or warmed up does well.
For someone that is single it is wonderful. Cook the main part pf
the meal in one section and the veggies in the other section. If you
have two GT Express gadgets you could make different veggies in one
and the main meal in the other.
For fussy family members not liking the same thing it works well.
Love to make cornbread and put hot dogs in it. Tastes like corndogs.
Nancy in the 3/19/2007 newsletter.
Chris in NM
In the
2/27/09 issue, Lila in Kansas was asking for
meatless soup recipes. Here is another favorite meatless soup of
ours!
Chris’s Creamy Tomato Rice
Soup*
2 tbl. butter
1 med. (1/2 cup) onion, finely chopped
2 tbl. flour
1 qt. tomato juice (I used 1 can (14.5 oz.) tomato sauce and the
rest chicken broth
1 (14.5 oz.) can Italian diced tomatoes with spices
1/4 tsp. salt (I used about 3 shakes dry Italian seasoning
instead)
2 c. milk
1/4 c. dry rice ( or you could use small shell pasta,
uncooked)
Melt butter in large 4 qt. saucepan until sizzling; add onion. Cook
over medium heat, stirring occasionally, until onion is softened
(2-– 3 min.). Stir in flour, stirring constantly, until mixture is
smooth and bubbly. Add tomato juice, diced tomatoes and salt. Cook,
stirring occasionally, until mixture comes to a boil 8-10 min.
Slowly stir in milk; continue cooking until heated through ( about
15 min.) Stir in dry rice. Turn heat to low, add lid and simmer till
rice is tender. Serve immediately. I served the soup with slices of
French bread. Makes 6 servings.
*This started out as a Land O Lakes recipe (Herbed Tomato Soup). I
modified it a bit to give it a bit of bulk. Very good and it is very
much a keeper!!!! Posted under soups on
Nancy’s message
board.
Chris in NM
Kim in San Antonio, TX asked for suggestions for cleaning
her oven without using a spray. She might try a bowl or pan
with about a cup of ammonia in it overnight in the cold oven with
the door shut. I have not tried this with an oven but it works well
with BBQ grills.
Margo/Boston
Hi Nancy,
It could be because I am exhausted.
I wanted to tell you I like the size of print
in the newsletter. My husband had a stroke last week so I
have been at the hospital day and night and then this week at RHI.
That is the rehab center. Here I am up early and should be sleeping.
I meet with his Dr this morning to see when he can come home.
Thank you so much for the wonderful work you do putting out the
newsletter. One day when I am home again, I will play catch up.
God bless you. mj, indy
Hi Nancy
I am looking for a recipe to use for making turnovers. I am looking
to make spinach turnovers. Growing up
my mother use to make these using raisins, oil, garlic, hot crush
pepper to use as a filling. Maybe some of your Italian readers will
know what I mean.
Thanks and God bless, Fran, Upstate New York
In the Mar. 3
newsletter, Susie Indy posted a soup called
Susie's Vegetable Soup.
Is the Ranch mix the same as Ranch dressing mix? Also, I am looking
for egg breakfast casseroles (or brunch). Everyone is so helpful
here that I just know I'll get some response. This is a very smart
and gracious group.
Jean in TN.
For Sherry in Lenexa, KS, You were looking for a
recipe for Sweet Virginia Pickles. I did not find one in my old
recipe books. I did find one on the internet though. Tell me if
these sound like the ones you remember.
My mother called it Sweet
Virginia Pickles. She didn't have a food processor so
it was all cut by hand into fine cubes. I remember helping her when
I was a boy. Lots of hours of cutting the ingredients into small
cubes on the kitchen table in SW Ontario.
2 qt cucumbers
2 qt onions
2 qt green tomatoes
2 qt cabbage
Grind or finely cube (pulsing food processor works too; not too
mushy though) the ingredients and then drain well. Sprinkle with 1/2
C pickling salt, add 1 qt vinegar and boil for 5 minutes. Add 6 cups
of sugar.
Mix 1 tbsp turmeric, 1/2 oz. celery seed and 1/2 to 1 cup of
cornstarch or flour. Add to this 1/2 cup vinegar and mix well.
Slowly add to vegetable mixture and boil until thick.
Bottle. Use standard canning techniques.
CJ in Ohio
My friend Carol brought these this morning to our
Ladies Bible Class (Women Of the Word) and they were so great to eat
by the handfulls, that I asked for her "original" recipe to
share..........so, hear is the recipe. Thanks, Carol
Crunchy Goldfish
Place 3 packages (6 oz) original goldfish crackers - not cheese or
any other seasonings - in a large bowl.
Combine:
1 envelope Hidden Valley Ranch dressing mix
1 t. dillweed*
1/2 t. garlic powder*
1/2 t. onion powder*
1/2 t. lemon pepper*
1/4 t. cayenne pepper*
1/2 c. vegetable oil
* Adjust seasonings according to your preference
Drizzle over crackers. Toss to coat. Pour onto 2 baking sheets.
Bake 250 degrees 20 minutes, stirring occasionally until lightly
toasted. Pour onto paper towels to cool and drain (although I didn't
seem to have much residual oil).
Maria, it is good to hear from you on Nancy’s
newsletter again!
Lori R., have you tried using the spray Pam in your ice cube trays?
I have seen where that would work. We have a built in ice maker, so
I haven’t used trays for years!
Chris in NM
Annie from Cape Cod, MA, some ideas for using the omelet maker are
in 1/6 & 1/9, 1/10 & 1/11/09 newsletters! Check them out! This is
our favorite omelet!
California Omelet T & T
3-4 eggs
1 avocado, sliced
1/4 c. milk
1/2 c. Monterrey jack cheese
2 - 3 green onions, diced
salt and pepper to taste
Beat the eggs with the milk and seasonings well. Pour into skillet
and cook till lightly browned on one side and partially set on top.
Sprinkle the avocado, onions and cheese on top and fold the omelet
in ½ so the toppings are covered. Let cook about 10 minutes till
everything is melded together. Serve. Posted on Nancy’s message
board under egg.
Chris in NM
Kim in San Antonio, Tx., if you don’t like using the sprays to clean
your oven, try this once. Take racks, etc. out of your oven, turn
the temp for the oven up to 500 for 1 hour or so, then turn off. Let
it cool down, then wipe out the nasty stuff and clean the inside
with hot soapy water, then rinse clean with warm water.
Chris in NM
This is one of my favorite ways to make candy eggs for Easter! I
omit the cherries, though.
Potato Candy Easter Eggs
1 c. mashed potatoes
2 boxes powdered sugar
1/2 c. chopped nuts
1/2 jar maraschino cherries, well drained
Mix sugar in potatoes. Add nuts and cherries, when it gets
stiff form into eggs. Mix 1 pound chocolate bits with a few
drops of water. Melt, pour over eggs.
http://www.nancyskitchen.com/easter_recipes.htm Chris in NM
IG, Betty T. Ga. Posted her Grandmother's Famous cranberry bread in
2/17/09 newsletter. So sorry to hear about all your snow on Long
Island! My daughter and family live in CT and they are very tired of
it all!
Chris in NM
Jean Cecil VA/FL, just last week or so I posted this same link from
The Prepared Pantry for using your dough press.
http://www.nancys-kitchen.com/making-pies.htm
They are also called hand pies, turnovers, fried pies, etc.
2/23/08,
9/14/08, and the most recent was
2/25/09. I have 3 different size presses. My
favorite is lemon. LOL Chris in NM
Lila in Kansas, this is a no meat chowder, but does include crab.
You could omit it for a nice potato bisque/chowder, though. We like
it very much!
Creamy Crab & Potato
Bisque/Chowder
2 (2 ½ oz.) pkg. Starkist crab
2 c. frozen corn
4 med. to lg. potatoes, peeled & cubed
1 lg. onion, diced
1 c. spaetzle, optional
1 (10 oz.) container Digiorno alfredo sauce
1 c. water
2 c. milk
dried chives, to taste
salt & pepper, to taste
2 - 3 dashes garlic powder
3 tbl. butter
¼ c. instant potato flakes
Sauté diced onion in butter. Add potato flakes to make roux. Add
corn and potatoes and stir well. Add alfredo sauce, water and milk;
stir well. Add chives, salt, pepper and garlic powder to mixture and
blend. Simmer on low for 45 minutes, or till potatoes are crisp
tender. Add spaetzle to mixture, cover and simmer another 15
minutes, then add crab and stir. Cover and simmer 15 minutes to
blend flavors. Serves 4 - 6.
Note: You may need to add more water or milk to thin the chowder, or
some more instant potato flakes to thicken. I added another ½ to ¾
c. water to chowder and didn’t need to add more potato flakes. This
is very good but a tad rich. Posted on Nancy’s message board under
Soups.
Chris in NM
Looking for depression or
really old time recipes.
Barbara
Comment
I will be adding some to the
old time recipe section within the next ten
days.
Nancy Rogers
Hi Nancy, I found this over on the bread machine
message board the other day, and yesterday I made it. It is
fantastic! I made two loafs, one just as is and one I used 1/2 whole
wheat flour, 1/2 white bread flour. Both came out really great! This
was so easy and tasty, it will be made a lot in my house!
Billie in Fl
Basil, Rosemary and
Parmesan French Bread
2 1/4tsp/1 pkg dry yeast
2 tsp sugar
9 ozs/2 1/4 cups bread flour
1 tsp chopped fresh or dried rosemary
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp salt
1 cup water
1 tsp olive oil
3 Tbs grated Parmesan
1 tsp chopped fresh or dried rosemary
1/4 tsp garlic powder
Follow manufacturer's instructions for placing flour and next 8
ingredients into bread pan; select dough cycle, and start bread
machine. Remove dough from machine before baking cycle. Preheat oven
to 350°F. Turn dough out onto lightly floured board; rub with oil.
Shape into a 12" long loaf and place on baking sheet. Combine
cheese, rosemary, and garlic powder; sprinkle over top of loaf. Bake
at 350°F for 45 minutes or until loaf sounds hollow when tapped.
Remove from pan; cool on a wire rack.
Sylvia446
This is in response to Marge in OH, who in the Feb
27 newsletter requested the recipe for Winn Schuler's Bar Cheese.
Winn Schuler's Bar Cheese
1 lb Velveeta Cheese
1 stick Margarine
3 Tbsp Sour Cream
3 oz Cream Cheese
1/3 bottle of Horseradish
Melt together Velveeta Cheese & margarine over medium heat. Remove
from heat and add the remaining ingredients, stirring until fully
blended. Chill in an air-tight container and serve cold with an
assortment of cracker, bread sticks or garlic toast. Can be frozen.
I hope that this is the recipe that Marge is looking for. My mother
worked at Winn Schulers for many years (as a second job) when as a
single parent she was doing her best to raise my brother and me in
the 1960s.
Robyn in San Diego
I'm not sure what new adjustments you have made in
putting out your newsletter but I have not been able to
access it in 3 days. I have tried
clicking on all links in the newsletter to no avail. Up to this
point, I have always been able to access it with no problem. I hope
I am not the only one with this problem...I am thinking it is the
same for all WebTV users.
I miss the newsletter---it has become a great friend to me and is as
much a part of my day as having a cup of coffee in the morning.
I hope this is just some minor little thing and can be fixed soon...
S
Comment
I have moved the newsletter back to nancyskitchen.com so I can work
on the other website this month. I am not sure why you can not
access it. The site uses newer technology than the
nancys-kitchen.com site may be one reason.
Nancy Rogers
After everyone talking about them I broke down and
bought one today at Sam's Club.
I remember someone saying they figured out how to make their own
pods. Does this sound familiar to anyone?
Nancy hope you are feeling better.
Barb in N CA
Comment
I am feeling better. I still am coughing a lot though.
Nancy Rogers
Email Address
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