Return to March 2009 Newsletter Recipe Index
March 5, 2009
Top 100 Recipe Sites
The code to the newsletters
red highlighting -
topic of message
bold highlighting - links to a printable recipe or another
site.
Nancy Rogers
Please thank Carol in the March 5 newsletter for the wonderful
recipe for the Crunchy
Goldfish. I prepared them today for my afterschool kids
and they were a HUGE HIT!! Thanks a million.
If you are new to the newsletter and are wondering about the
Message Boards
- scroll to the top of the Newsletter and click on the
top right where it says Message boards - this is a treasure store of
recipes!!! I honestly think that if a recipe isn't posted here - it
doesn't exist!! there is no way to read it all in a day - so mark it
as one of your favorite places to visit on the web.
I especially love the holiday sections - I've been browsing the
Easter Section and I am making my grocery lists for the Easter nests
to make. My kids will love them.
Sue Horne in NC
I lost my recipe for Corn Beef, cabbage, and
noodle casserole. Does anyone have a TNT recipe like that? if
so please send.
Thank you Kathy from Fl
For Barbara:
Depression Dinner
3 lbs lean ground beef
4 large carrots, grated
1 large onion, grated
2 medium potatoes, grated
2 eggs
1 tsp minced garlic
1 tbsp salt or to taste
Pepper to taste
14 slices bacon
Parsley (optional)
Mix all ingredients, except parsley and bacon. Divide and form into
14 patties. Wrap a piece of bacon around the edge of each patty,
securing with a toothpick. Broil or grill on both sides to desired
doneness. Remove picks, garnish with parsley, if desired.
For Jean in TN:
Hawaiian French Toast
1 pkg frozen French toast sticks
6 eggs
3 cups milk
1 tbsp sugar
2 tsp ground cinnamon
6 oz diced ham
8 oz cream cheese, softened
8 oz can crushed pineapple, drained
1/2 cup maple syrup
Cut French toast sticks into 1" cubes and place in a large bowl.
Whisk together eggs, milk, sugar and cinnamon. Stir in ham and pour
mixture over bread. Blend cream cheese and pineapple in a small
bowl. Place half of bread mixture in a casserole coated with cooking
spray. Spread cream cheese mixture over bread mixture. Add remaining
bread mixture. Cover and refrigerate overnight. Bake 40-45 minutes
at 400 degrees or until cream cheese is bubbly and liquid is
absorbed. Remove from oven. Pour maple syrup over toast and serve.
grannym IL
Email Address
to respond to newsletter replies,
requests and tips. Please include date of newsletter, name of recipe
and number of servings. Remember to include your name within
the message as well.
In the March 4,
newsletter, Florence in Indiana asked for recipes for
Stuffed Peppers. I have always just used my favorite meatloaf
recipe, or Porcupine Ball recipe and stuffed the peppers with those
and they were very good.
A couple of helpful hints are: Cut the very bottom tips off the
pepper, if it won't stand up in the baking dish. Also, frozen whole
[seeds & caps removed before freezing peppers] make up well into
suffed peppers. IMM - Iowa
Dobi in the March 4
letter wanted recipes for Pickled
eggs. There have been some already in older newsletters. My
favorite and very easy one is place the hard boiled, peeled eggs in
the juice from Pickled Beets, in the same jar the beets came in [or
were home canned in], let stand a day to absorb the flavor color.
Keep refrigerated, they keep for several days. Others have said use
the juice from sweet pickles to put the eggs in. No special recipes
are needed for this kind.
I used to have a recipe for homemade rolls,
I can remember what I put in them but cannot remember the exact
ingredients, flour, sugar, water, yeast, salt, crisco, I made these
all the time and quit making them for a few years and lost the
recipe can anyone help me,
Thank you, Jackie in OR
Has anyone got a punch recipe with vanilla
ice-cream and strawberries in it??? I need a recipe with both
of those things in it. Can have other things, but need those things
in it too...
thanks :)
Gina
Good afternoon Nancy
I love all your new additions, the red highlighting and the bold
links to available sites, great! My offering today is a bit on the
lengthy side and I still haven't searched out my
Yellow Spanish Rice recipes.
mj. indie mine and everyone else's thoughts are with you and your DH
at this time. Barb in N CA, I may be wrong, but is it an
Aerogarden you have just bought? If so, there's been a few
comments which you will find on
http://whatscookin.proboards4.com/index.cgi?board=general
I am a gadget freak, out of all my buys I would put the
aerogarden as my best. I initially
saved the used pods plus inserts. It isn't worthwhile saving the
sponge as you have to disturb the roots to repot the plant that was
in it. I still save the plastic pods. I have also used pipe lagging
- worked, but fiddly.
I found an excellent site, that sends out a newsletter and sells all
you would ever need for the aerogarden including a kit for sewing
your own seeds in pod form. They also sell a complete kit of 72
which sits on top of the aerogarden and you can raise all your
plants and get an early start on flowers and vegetables for the
garden, as you can probably tell, the aerogarden is great
http://www.bestdirect.tv/brand_id/ag/product-Starter-Tray-Kit
http://www.bestdirect.tv/brand_id/ag/category-Seed-Kits
These links are from a UK site, but as we are notoriously way behind
they must be available in the USA. These sites will let you know
what are available. Billie in Fl may have an American email address
for you.
Billie, a knob of butter in most cases
would be around a tablespoonful, I can only think of one exception
when jam/jelly making, my knob of butter for dispersing scum is
about a teaspoonful. I'm sorry if this sounds vague, but all
Scottish cooks and possibly all UK cooks talk about a knob of
butter. The Basil, R and P French bread, that you mentioned in
yesterday's NL, also makes a good foccacia.
If you have problems accessing Nancy's
Newsletter, try the previous day's newsletter and there is
always a News Letter Index, click and head to the March one and if
there has been a newsletter that day it will be on the index. Sounds
complicated, but if I can do it, you can.
Bill in Ohio, I plead guilty to keeping my starter tooooo long, I
haven't anyone to share with. Great information, thank-you.
Sylvia <Scotland>
My DH likes a meatloaf that is very
dense and holds together well for sandwiches. My meatloaf tends to
fall apart when sliced. I searched through a lot of meatloaf recipes
but only one said it made good sandwiches. I'd
like a TNT recipe. Also, I
bought a jar of alfredo sauce before Christmas and now I can't
remember what recipe I was going to make. I'm sure I got the recipe
here. If I can find a way to use it, I'll do that before I get
sidetracked again.
Thanks for helping and being such a wonderful group. I hope everyone
is having a good day. Doris, S. Indiana (where the tulips are
popping up, bringing hope that Spring is near)
For Barb in Ca. I make my own Pods. I
place 1 filter in the coffee maker & add coffee and I cut about 1in.
off the top of another filter & place it on top of the coffee. My
coffee tastes better & the coffee maker stays cleaner.
Loretta in Va.
To Dobi on March 4, 2009
for her request on Pickled Eggs. Since I no longer can, I had to
make an idea of mine, to work for pickled eggs. So I made my
pickling sauce for beets.
Pickled Beets
2 cups sugar
2 cups vinegar
1 tablespoon crush (big pieces) cinnamon sticks
1 teaspoon whole allspice
2 cups water
1 teaspoon whole cloves
Heat this to boiling, then add 2 -3 cans (15 oz.) of whole or sliced
plain beets ( juice too) to boiling mixture and simmer for 15
minutes. Let cool until this can be put in container ( I use a glass
gallon jar). Then add hard boiled eggs. This will cover 2 dozen egg
nicely. Let set in frig or garage (when cold outside). Needs to set
at least 2-3 days for eggs to develop color and absorb taste.
Hope this helps, Carolyn from Edon
Beef Stew
(serves 4)
1/3 cup all purpose flour
1/4 teaspoon black pepper
1/2 teaspoon celery salt
1 3/4 lb. Boneless chuck or round beef, cut into 1 1/2" cubes
1/4 cup vegetable oil
1 cup minced onion
3 cloves garlic, peeled and minced
1 1/2 cups boiling water
3 heaping tablespoon tomato paste
1/2 teaspoon salt
1 tsp. Worcestershire sauce
12 small carrots, peeled or 3 large carrots, peeled and quartered
4 medium potatoes, peeled & quartered
1/4 cup finely minced parsley
In a large bowl, combine the flour, pepper and celery salt. Toss the
meat in this mixture. In a large skillet over medium high heat, heat
the oil and brown the meat, stirring often, until golden on all
sides. As soon as each piece finishes browning, lift it into a small
bowl. When all the meat is done, toss the onion and garlic together
in the fat remaining in the skillet. Remove the skillet from the
heat. Stir in the leftover flour mixture; then stir in the boiling
water, working quickly to keep the sauce smooth. Add the tomato
paste, salt and Worcestershire sauce. Scrape the bottom of the
skillet to get up all the pan juices, and turn into the slow cooker.
Place the carrots and potatoes in the cooker, and scrape the meat
over them. Cover and cook on low for 8-10 hours. Before serving:
garnish the finished stew with the parsley.
JL in South Jersey
German Black Bread
2 1/2 cups warm water
4 cups white flour
1 tablespoon sugar
1 cake yeast
2 cups rye meal
1/4 cup molasses syrup
1 tablespoon salt
2 tablespoons vinegar
Add yeast, sugar, salt, vinegar, molasses (or syrup) and rye meal to
warm water Set side for 30 minutes. Add 1 tablespoon melted and
cooled shortening or lard (I use Crisco). Add 4 cups white flour or
enough until the dough is not sticky while kneading. Rub shortening
or lard over the dough and place in a greased bowl. Let rise until
doubled in size. Form into 2 loaf pans and let rise for 45 minutes.
Bake one hour at 375°
JL in South Jersey
Hi Nancylanders, A long time ago(before I had a self
cleaning oven) , I would place a small
dish of ammonia in my closed oven over night. It made the cleaning
easier. Thanks for the great soup recipes .I'm on W.W.& some of will
help me Loretta in Va.
Hello Nancy, I sent this in several days ago and have not seen it in
the newsletter. I did see one submission say she
washed and reused Ziploc bags. Below is
a direct quote from a Senior Consumer Representative for
SC Johnson Consumer Relationship Center:
Ziploc(r) bags are intended for one time use only. The dangers of
cross contamination and food poisoning or bacteria growth,
especially when cleaning is not sufficient, present a real concern
for the safety of our consumers.
Connie
Sweet Sour
Marinated Sauerkraut Salad
1 large can sauerkraut, drained
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped onion
1/2 cup vinegar
1/2 cup oil
1 1/4 cups sugar
Mix together the sauerkraut, celery, green pepper and onion. Then
add the vinegar, oil and sugar. If the mixture seems too dry, add
more vinegar and oil. Make this in the morning because it must be
refrigerated 8 hours to let the flavors mix before serving.
Sue
I am looking for a good tnt potato soup recipe
without celery.
Thanks, Debbie,AR
Chris in NM. Thanks so much for the memory. Your
Mashed Potato Easter Egg
(NL 3/4/2009)
was something we made when I was in 2nd or 3rd grade in our little
school house in Lumberton N.J. . I loved them and will make them
again, thanks to you.
Anita in Camarillo
Fran, Upstate New York, in this newsletter – 3/4/ - you will find
links for turnover recipes.
Chris in NM
Barbara, Nancy has a section on nancyskitchen.com for
http://www.nancyskitchen.com/old_time_recipes.htm old time recipes
Several of Nancy’s “family” have been sending in our old time
recipes (T & T ones) and she has posted them in various newsletters.
Check this link out! It has a lot of great recipes!
Chris in NM
For those of you with small children, here is a good way to save
some money coloring eggs for Easter.
Easter Egg Dye
1/4 tsp. food color
3/4 c. boiling water for each color
1 tbsp. vinegar for each color
For each color, measure food color, water and vinegar into bowl
about size of a cereal bowl. Mix well with spoon, use separate spoon
for each color. To make orange dye: mix equal amounts of red and
yellow. To make purple dye, mix blue and red. To make green dye mix
blue and yellow.
Other Egg Dye Recipes
Natural Easter Egg Dye
Both are posted on
http://www.nancyskitchen.com
Chris in NM
These are both favorites of my daughters and daughters in law.
Easter Angel Food Cake
1 pkg. Betty Crocker confetti or white angel food cake mix
1 (8 oz.) container frozen whipped cream topping, thawed
1 c. flaked coconut
6 drops green food color
Jelly beans
Bake and cool cake as directed on package, remove from pan. Frost
with whipped topping. In tightly covered container, combine coconut
and food color and shake vigorously until evenly tinted. Sprinkle
over top of cake. Arrange jelly beans on coconut. After serving,
refrigerate any remaining cake. Serves 12 people.
Easter Pie
CRUST:
1/4 lb. butter
6 tbsp. sugar
2 eggs, beaten
2 tsp. baking powder
2 1/2 c. flour
Mash butter. Add remaining ingredients to form a ball. Roll to fit
13"x9"x2" dish.
FILLING:
3 c. ricotta cheese
1 1/2 c. sugar
8 eggs
1/4 c. milk
2 tbsp. cornstarch
1 tsp. vanilla
1 tsp. lemon extract
Orange rind
Combine filling, mix thoroughly and pour over crust. Bake at 350
degrees for 1 hour. Posted under Easter on nancyskitchen.com
Chris in NM
This is for Florence in Indiana about a Tried
and True recipe for Stuffed Bell Peppers. Here is one we just
had 2 weeks ago. I will say that the reason I like it is because I
do not have to precook the peppers...they are in the slow cooker
long enough that they cook and are tender.
Stuffed Bell Peppers
6 green peppers washed, topped and seeded
1 tbsp. shortening
1 1/2 - 2 lb. ground beef
1 cup cooked rice
1 small onion, chopped
1 tsp. salt
1/8 tsp. black pepper
Dash of basil
1/2 cup ketchup
1 16-oz. can tomato juice or V8
Heat shortening in skillet and brown beef. Combine meat and next 6
ingredients. Stuff bell peppers. Arrange bell peppers in large
crockpot. Can be stacked. Pour tomato juice (or V8) over peppers.
Cook on low for 6-7 hours or on high for 3-4 hours
Tina in GA
Nancy, this is for Lori R. regarding her ice
trays. I use four ice trays in my freezer and I find that
when I stack them straight up on top of each other, it’s hard to get
the ice out and it splinters a lot. So now when I fill them up, I
put in the first one, then when I put in the second one, I stack it
a little off center, then the third one is stacked off center, and
then the fourth. In other words, when you look at them from the side
they look slightly like stairsteps. You can’t off center them too
much or they’ll just fall inside one another! This seems to help,
makes the ice come out easier and in full cubes. I hope this makes
sense.
Patricia in KY
Hi,
Don't know if I can reach anyone this way but am wondering what is
the difference between a crockpot and a slowcooker - had a crockpot
for many years and loved it and seemed to cook as the directions - I
purchased a new slowcooker and it seems to take forever for recipes
to cook - always love the finished product but am wondering - I
thought they were the same - thanks and hope to receive a reply -
love your site and look forward to receiving it daily.
Betty
Dear Nancy,
I finally tried the tip to shake the pan, after pouring out the
water in which the eggs were
hard boiled, and by golly it worked!
The shells almost fell off all by themselves.
I told my daughter in law about this, and she said her gramma did
this all the time, but she forgot once and did it when boiling eggs
for Easter coloring. Ooops.
Also, for Sylvia in Scotland, we have visited your wonderful country
and hope we can go again sometime.
Dee in W. Lafayette
Nancy in the 3/4 but should
have been 3/3 you stated at the end of the newsletter that you are
coughing a lot. That is what finally ends after a while with this
cold. I have gotten it again because of what the last medicine gave
me and I had to stop it. Take care.
Jean in TN in the 3/4 Tuesday newsletter was asking about the
Ranch mixture. Use the dry Ranch dip or
salad dressing mix. NEVER use liquid Ranch Salad Dressing. Hopefully
I have answered your question Jean.
Everyone have a great day. Nancy and 4 legged associate take care,
stay safe and warm.
Susie Indy
Nancy, Nancylanders appreciate all the work you do for us. I don't
think any of us would feel bad if you took a few days off to rest. I
think you really need it to get rid of that cold. Glad to know that
Ditto is taking care of you. I will be so happy to have warm weather
again, tired of the cold this year. Please do not overextend
yourself.
Sher in Pa
Comment
I am doing much better except for the coughing. I can breathe
through my nose now and taste foods again.
Nancy Rogers
To Betty T. in Georgia Many thanks for taking the time to respond to
my request for Grandmas Famous Cranberry
Bread.
IG
Thanks Nancy for the
donuts using cake recipe.
I knew if anyone could find the recipe you would J.
Thanks again & have a great weekend.
Karmon Austin
Mock Oh Henry Bars
Recipe
Part 1
1/2 cup Brown Sugar
1/2 cup Corn Syrup
1 TBS Butter
*1/2 cup Peanut Butter (smooth or crunchy)
Part 2
2 cups Rice Krispies (cereal)
1 cup Peanuts
1 tsp Vanilla
Salt
Part 3
1 bag chocolate chips melted with 1/4 cup cream
Mix all Part 1 ingredients in a bowl excluding the peanut butter.
Microwave or heat until melted and is bubbling.
*Add the 1/2 cup peanut butter, mix well. Stir in Part 2 ingredients
and mix well. Press into an 8? x 8? square pan. Pour top with Part 3
of melted chocolate chip mixture. Place into refrigerator to cool
and then cut into squares.
Judy/Buffalo
Good morning friends,
Just when we thought spring was really here, the heavens have opened
and it's one nasty nasty day here on Zakynthos Island today. Hope
everyone else is enjoying better weather.
I just realised yesterday that I had made a whopper of a boo boo in
the last comment I posted regarding my
Constantinople Baklava the other day. I actually said it was
completely suitable for Lent and fasting!!!! despite the fact real
butter is used!!! How could I be so silly?! If dairy products don't
bother you, then it's fine (obviously), otherwise if milk products
are off your list, then so is the Baklavas. I've seen housewives
here replace the butter with olive oil and I actually made the
mistake of tasting it once... bleh... Rather not eat it at all. My
apologies... I'm putting it down to a premature senior moment...
Shudder to think what I may be like in a decade.
All the best, Maria
www.authentic-greek-recipes.com
Nancy:
Just thought I would share how we fix our
corn beef. We take the corn beef and seasoning
package and spread the seasoning over the meat and then grill it. It
is just delicious and not real salty either. Makes good sandwiches.
Emma from Montana
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 how I make Stuffed
Peppers. I buy green peppers when in season and scoop
out the insides and then freeze or take hamburger, long grain white
rice, and a package of onion soup mix. ( I usually use about 2 #
hamburger, about 1/2 cup to 1 cup rice. ) Combine the 3 ingredients
and then stuff into the peppers. You can either put these into a
crock pot, cook on top of the stove or place in the oven. Place the
stuffed peppers into the desired container to cook and pour either
tomato juice, or tomato sauce with water added over the peppers.
They don't have to be covered with the liquid. I cook these in a
crock pot for the afternoon on high and then turn down to low. I
also put these on when we are going to be gone for the day and come
home to supper already done.
I also stuff the peppers and then freeze until needed for a meal. I
place these in the crock pot frozen and enjoy the meal.
Emma from Montana
For Chris in NM, thanks for the recipes. The
pickle recipe looks interesting, but very different than what
I am looking for. Mine is just cucumbers, slices so thin you can
almost read through them. They had very little visible spices and
nothing else, just cukes. I do appreciate your looking, and I will
sure try your recipe.
Also, the beans look good too. Everyone seems to come up with good
recipes.
Sherry in Lenexa, KS
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
This is a very unusual "cake" that all ages like. It's colorful and
especially great for children's birthday parties.
Popcorn Cake
1 Gallon Popped Corn
1 Pound salted peanuts or cashews (no shells, oil or sugar)
1 Pound M&M=s or Gum Drops (I mix 2 and 2) **
1 Pound miniature marshmallows
2 cup butter or margarine
2 cup salad oil
Pop the corn, heat the oil and butter together. Add marshmallows and
melt over low heat. Mix peanuts, M&M=s (or gumdrops) and popped
corn. Pour melted ingredients over mixture and stir thoroughly.
Press into greased bunt pan; cool thoroughly (2 hours in
refrigerator). Remove and slice.
** I don=t ever use the licorice (black) gum drops.
At Christmas I use the red and green M&M=s and gumdrops.
Use either the small gumdrops or cut the larger ones in half.
Printed in Hoffmantown Baptist Church Bulletin, December 15, 1982
Linda C
What is Schilling Salad Supreme?
Glenda
Southwestern Cornbread
1 cup yellow corn meal
1/3 cup flour
2 tbsp sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 eggs
1 cup buttermilk
1 can (8 3/4 ounces) cream-style corn
1/3 cup vegetable oil
1/3 cup chopped onion
2 tbsp chopped green pepper
1/2 cup shredded cheddar cheese
Preheat the oven to 350 F. Grease a 10 inch overproof skillet or a 9
inch square baking dish. In a large bowl, combine the first six
ingredients. Whisk together the eggs, buttermilk, corn, oil, onion,
and green pepper. Stir into the dry ingredients just until
moistened. Fold in the cheese. Pour into the prepared baking dish of
your choice. Bake for 30-35 minutes or until a toothpick inserted
into the center comes out clean.
Makes 8 to 10 servings
Oatmeal Chocolate
Chip Cookies
3/4 cup butter
1/2 cup granulated sugar
1 cup brown sugar
1 egg
1/4 water
3/4 cup flour (for softer cookie use 1 cup)
1/2 teaspoon baking soda
1 tablespoon vanilla
3 cups oatmeal
12 oz. chocolate chips
Blend together butter and sugars. Add egg and water and whip until
creamy. Add flour, soda and vanilla, again beating until creamy. Add
oatmeal and stir well. Stir in chocolate chips. Spoon onto greased
cookie sheet and bake at 350 degrees for 12-18 minutes.
Sue
Nancy you asked for recipes containing buttermilk. This is one of my
favorites. I have trouble digesting wheat so I make these pancakes.
The flours used are available at the natural foods store or online
at Bob's Red Mill. Some conventional grocery stores also carry Bob's
Red Mill products. If you don't have a problem with wheat you can
also use regular white or whole wheat flour it just won't be as
flavorful.
Buttermilk Pancakes
1 cup barley flour
1/2 cup millet flour
1/2 cup buckwheat flour
! teaspoon baking soda
1 teaspoon baking powder [optional, use if you like extra fluffy, I
like mine moist]
1/2 teaspoon salt
2 eggs
1/3 cup oil, I like light olive oil
2 to 2 1/2 cups buttermilk
Combine all the dry ingredients in a mixing bowl. In another bowl
beat eggs just until mixed
then mix in buttermilk and oil. Add to dry ingredients and mix with
whisk or mixer on low speed just till combined. [If you are using
wheat flour be especially careful not to overmix or they will be
tough.] Lightly grease a skillet or griddle. I use a 1/4 cup
measuring cup to pour the batter but if you like large pancake go
for it. Bake till edges look a little dry and some holes appear.
Turn and cook the other side. Serve with your favorite toppings. *
note if I am making this just for two I halve the recipe.
Lydia AR
Buttermilk Bran
Muffins
3 c. All-Bran
2 c. boiling water
2 c. sugar
lc. butter or oleo
5 c. flour
5 tsp. soda
l 1/2 tsp. salt
4 eggs
3 c. bran buds
l lb. seedless raisins or dates (optional) or nuts
1 qt. buttermilk
Pour boiling water over All-Bran and let stand while creaming sugar
and butter;
combine these and mix. Add eggs, Toss Bran Buds, dry ingredients,
and raisins
together and add alternately with buttermilk to preceding mixture
and mix only until moist.
Store in covered container in refrigerator. Dip out carefully into
cupcake papers in muffin pans. Bake at 350 degrees for 20 to 30
minutes. Mix will keep 6 weeks in refrigerator and bake as needed.
This recipe was given to me by a Aunt around 1965 or so. We always
enjoyed having them and they are very good right out of the oven as
well as room temperature. Sometime this is all we eat for supper.
One of the cereal's has more in the box so If I didn't quit have
enough I just used the rest of the other cereal.
Nancy I'm pretty new to you site and have enjoyed it. A lot of good
information is being shared. Thank You, Linda Doyal Topeka, Kansas
Sugar Cream Pie
1 cup white sugar
1 /2 cup flour
2 /3 cup brown sugar
1 /2 teaspoon salt
1 cup boiling water
1 cup cream
1 /8 teaspoon nutmeg
1 /2 teaspoon vanilla
unbaked pie shell
Combine sugar, flour, and salt. Stir in boiling water. Then add
cream, nutmeg, and vanilla. Pour mixture into unbaked pie shell.
Bake at 425 for 10 minutes, then 350 for 40 minutes.
Sue
Good morning Nancy,
Dobi, in the 3/4 newsletter wanted recipes for pickled eggs. I make
mine by hard boiling eggs, shelling them and then putting them in
the leftover pickled beet juice. This one is fairly close to how my
mother did them.
Pickled Eggs
2 (1-lb) cans beets, drained
1 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
6 hard-cooked eggs
Place beets in quart jar or container. Add water to beet liquid to
make one cup (usually you don't need to add the water). Combine
vinegar, beet liquid, sugar and salt in pan; bring to a boil. Pour
over beets. Refrigerate in tightly covered jar for 24 hours. Remove
beets. Add Eggs; let stand for at least 24 hours, longer is better.
Drain eggs; cut in half. Slice beets and arrange on platter. I also
put the beets back in the jar, on top of the eggs.
Joann – SC in the 9/30/2008 newsletter.
Chris in NM
Candy, I also make mine this way. This is much better than the mixes
in the stores!
Spanish Rice Susie Style
1 lb. ground beef, I use lean beef
1 small onion, chopped
1 small green pepper, chopped
salt to taste
pepper to taste
22 oz. can stewed tomatoes or diced tomatoes
½ cup water
1¼ teaspoon chili powder
½ cup rice, uncooked
Brown the ground beef, onion, pepper, salt and pepper in a skillet.
Drain and add to the crock pot. Add the rest of the ingredients to
the crock pot stirring well. Cover and cook on low for 5 to 7 hours
or you can do this on high for 3½ to 4½ hours. When you serve this
you can put some cooked bacon on top. Susie Indy in one of the 9/07
newsletters. This would also be listed in the listing of 9/07
newsletter recipes.
Chris in NM
Another excellent version is on the message board under
Southwestern.
Spanish Rice
2 tablespoons vegetable oil
1 cup uncooked rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 cup vegetable juice thingytail (oops! The message board changes
this word. It is supposed to be cocktail.)
1 cup chicken broth
1 can (10 oz.) RO*TEL Whole Tomatoes & Green Chilies
In a medium saucepan, saute rice, onion, green pepper and garlic in
hot oil until the rice is golden. Stir un remaining ingredients;
heat to a boil. Reduce heat and cover; simmer for 30 minutes. Serves
6.
Posted by April B.
Chris in NM
Florence in Indiana, this is my version of stuffed peppers and it is
very good! I just fixed them a month ago when it was cooler.
Stuffed Green Peppers
- T N T
1 pound lean ground beef
1 onion, chopped
1/2 cup uncooked instant rice – I have usually just used already
steamed rice, about 1 c. cooked
1/2 cup water
2/3 (14.5 ounce) can Mexican stewed tomatoes
2/3 (14.5 ounce) can stewed tomatoes, chopped
salt and pepper to taste
4 large green bell peppers
1 (8 oz.) can tomato sauce, optional
4 slices cheddar cheese
sour cream
In a large skillet or medium stock pot, brown the beef and onion
over medium heat. Drain fat. Add rice, water, diced tomatoes, and
stewed tomatoes. Season with salt and pepper. Simmer until rice is
tender. Preheat oven to 325 degrees. Cut the tops off the bell
peppers and clean out the seeds and membrane. (Note: You may have to
slightly slice the bottom of the peppers to make them stand up.)
Fill peppers with meat mixture. Add one slice of cheese on top of
each pepper. Place in a casserole dish and bake in a preheated oven
for 45 min. covered or until peppers are as tender as you like.
Served topped with tomato sauce and/or sour cream. Serves 4 NOTE:
When I make my rice ahead of time I just mix the stuffing
ingredients with the rice and stuff the peppers. Then you omit the
water. Posted under Southwestern recipes section on Nancy’s message
board by Chris in NM
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