Return to March 2009 Newsletter Recipe Index
March 21, 2009
Top 100 Recipe Sites
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Nancy Rogers
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We offer two newsletters
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family of members and compiled in an online newsletter. An
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I wanted to share a nice, spring cake with you all today ;)
GINA -in Indiana
Strawberry Magic Cake
1 10 oz. pkg. mini marshmallows
1 18 oz. box yellow cake mix ( mix cake according to pkg.
directions)
1 3 oz. pkg. strawberry Jell-O
1 16 oz. box frozen sliced strawberries,(not drained & partially
frozen)
2/3 cup cold water
8 oz. Cool Whip
Spread the marshmallows evenly over the bottom of a greased 9x13
pan. Spread the prepared cake mix over the marshmallows. Sprinkle
the Jell-O powder over all. Spoon berries here & there over the
Jell-O.
Drizzle the water over all. DO NOT STIR!!
Bake in preheated oven for about 55 minutes at 350 F. Cool & serve
with Cool Whip.
GINA -in Indiana
Hi Nancy and all the 'Landers Family, we are having a gorgeous day
today here in my part of Texas. The sun is shining and the
temperature is about 75-80 degrees. We had the big Azalea Festival
on the courthouse square, and while I didn't go, I understand it was
really crowded.
I would like to respond to Alice in central Illinois about the
fried cornbread. My Granny Bea used to
boil water and add it to cornmeal with some salt. How much you used
depended on how many peices you wanted to fry. She would make the
mixture thick enough to scoop a handful into her hands. She would
pat it out very fast (it was hot), kind of flat, like you said,
about an inch thick, and fry it in a cast iron pan until it was
brown on one side. Then she would flip it over and fry the other
side until browned. Each peice got the same treatment. Oh my gosh,
my siblings and I would fight to get that first peice she put on the
plate to drain. There was never any hotwater cornbread left after
our meal!
A little funny about my Grandpa....I never like
peppers of any kind.
But you can bet if I turned my head to talk to someone else at the
table one would appear on my plate when I turned back around to take
a bite of food. It was usually one he had in a jar on the table. It
was a so funny to him!!! Just one of the sweet memories I remembered
when I wrote this email. Thanks Alice for allowing me to think of
that!
God Bless You All, Sandi Hutson, Jasper, TX
Hi Nancy! I like the new search area at the top of the newsletter!
That is nifty!
You are very welcome Linda in Ga! When Mom or an aunt fixed the
burnt sugar cake, they didn’t frost it.
It is perfect as is!
I put together 3 to 4 different recipes and came up with the
following. I started them around 9 this morning and the beans are
already soft! I had them on high all this time – it’s 3 pm now – and
just turned them on low till dinner. I am fixing a pan of cornbread
to serve with the beans! I am posting this on the message board
also.
Chris NM
Hello again all you great cooks. Would anyone have a recipe clone
for a raspberry lemon zinger cake such
as Trader Joe's markets have? Simply delicious. Many thanks.
IG
This is for Karen El Paso, Texas regarding her recipe for
Spinach and Artichoke Dip. Can you tell us what size can of
artichoke hearts and also 1/4 what of Parmesan cheese?
Thanks Mass Raine
If you want perfect hard boiled eggs do them in your pressure
cooker. Put eggs in PC and cover with cold water. Cook at high
pressure for 3 mins. Use quick release and put the eggs immediatly
in cold water to cool down. You will be surprised at how easily it
is to peel eggs cooked like this. The shells just slide off!
Barb/De
Nancy, I see you did get "Nancy's Kitchen Search" back on the recipe
page!! Looks good - and works! I would like to remind everyone that
it is a terrific help in finding what you are looking for. For the
persons looking for: fried apples, creamed spinach, Texas Sheet
Cake, #2 can size, etc. in the March 19 Newsletter, just type it in
the search line and you will have lots of choices.
Good Cooking to All - Barbara in AL
Top 100 Recipe Sites
This is for Arvilla looking for Texas Sheet Cake. I got this from my
mom; it is easy and so good! Mom and I both have frozen it with good
results.
Texas Sheet Cake
Grease and flour a jelly roll pan with high rims. Set oven to 400.
Sift together:
2 c. flour & 2 c. sugar (have not tired Splenda) and put in a large
bowl. In a saucepan put 1 stick margarine, 1/2 c. cooking oil, 4 T
cocoa and 1 c. water. Bring to a boil and pour over flour/sugar
mixture. Add 1/2 buttermilk, 2 eggs, slightly beaten, 1 t. cinnamon,
1 t. soda and 1 tsp. vanilla. Mix together with the other
ingredients and pour into pan. Bake 15-20 minutes.
Frosting:
In a saucepan put 1 stick margarine, 4 T cocoa, 6 T milk. Bring to a
boil; remove from heat and add 1 box powdered sugar, 1 T vanilla and
1 c. chopped nuts. Spread on top of cake while cake and frosting are
still warm.
The last time I made this, the frosting spilled out over the sides;
I made the sides a little higher with some tin foil.
For Lisa, looking for Creamed Spinach. Not sure if this is creamed
or not dish but was called Spinach Casserole when given to me.
Creamed Spinach
2 packages of frozen chopped spinach
1 can cream of mushroom soup (I have used chicken)
1 egg, beaten
1 chopped onion
1/4 c. mayo
1 c. sharp cheddar cheese, shredded
Cook and drain spinach in a large bowl. Beat egg and add to the
spinach with the other ingredients. Cook at 35- for 20-25 minutes in
a greased casserole dish. This is quick to put together & bake at
the last minute.
Bread and Baking
Make-up or Mixing Methods for Muffins
Understanding Baking: How Yeast Works
Eight Tips for Perfect Pancakes
Fine Tuning Bread Machine Mixes
Using Bread Machine Mixes in Your Oven
Baking Bread and Your Freezer
How To Make Perfect Tea
Make-up or Mixing Methods for Muffins
Understanding Baking: How Yeast Works
Baking Bread and Your Freezer
How to Bake: How Long Should My Bread Rise?
How to Bake: Bread on the Grill
What is Gluten and Why does it Matter?
All About Baking: Quick Breads
For Jane Ann in Alabama who has a grandbaby is allergic to eggs and
milk. Ask your son/daughter to check with the allergist. I know
there are website that you can go to that will list products (brand
names) that contain ingredients that people are allergic to. You can
type in what products to look for and it will make a list. There is
one that will give updates if a manufacturer puts an ingredient in a
batch, it will give you the batch #. I wrote it down 5 years ago
when my son was at the allergist for testing and passed it along to
my cousin, who's son is allergic to eggs and to a friend who's son
is allergic to milk. These 2 are tricky allergies as they are mixed
in a lot common foods. I know the child with milk allergies gets his
birthday cake from the A&P bakery (but please check the ingredients
at your local store). Milk allergies mean no cheese, butter on
popcorn, certain potato chips (check Lay's baked), chocolate, any
kind of dairy product (which sounds obvious, but is so common in
day-today cooking that we don't think about it). Eggs are in things
like bottled salad dressing and children's vaccines (which means
your grandbaby may not be vaccinated and might catch things like
whooping cough, scarlet fever - uncommon for kids these days), that
also means Grandma may get extra babysitting time when the baby is
sick. I always triple-check the labels on packages I make for these
kids for Hallow'een, Easter etc. and ask the parents to double-check
for me as well. I try to be extra-careful as we are lucky not to
have allergies in our home, my husband is a dairy farmer and it's
tough to imagine our home with milk!
Fran in Ottawa
Birds
Hummingbird Feeder Maintenance
Hummingbird Information
Learn about Hummingbirds
For Carol looking for easy Easter recipes --
This Trifle is about as easy as they come - and it's truly
spectacular when it is served. If you don't have a trifle bowl, just
use a plain glass bowl so it shows off all the layers. Make sure to
bring the berries to the edges so they show up well, too.
You will LOVE this!
Strawberry Raspberry Trifle
3 C cold fat-free milk
2 pkg. (1 oz each) sugar-free instant white chocolate pudding mix
1 prepared angel food cake (14 oz) your own or store bought - cut
into cubes
3 C sliced fresh strawberries
3 C fresh raspberries
1 carton (8 oz) reduced fat frozen whipped topping, thawed
(I use more)
3 whole strawberries, quartered
In a bowl, whisk together milk and pudding mix for 2 minutes or
until slightly thickened; set aside.
In a Trifle Bowl or other glass bowl (3 1/2 qt), layer 1/3 of the
cake cubes.
Top with 1/3 of the pudding, then 1 C sliced strawberries and 1 C
raspberries, then 1/3 of the whipped topping
Repeat layers two more times ending with whipped topping
Chill well and then garnish with the 3 quartered berries
Serve immediately or chill until serving.
It keeps well - just gets more blended every day. I have frozen
leftovers and it's good that way, too - serve still frozen like ice
cream
Nutritional Analysis
One serving (1 C) equals 170 calories
3 G fat, 1 mg cholesterol, 289 mg sodium, 32 G carbohydrate, 3 G
fiber
Serves 14
Rosemarie in rural Kansas City
This is for Gail from La. on March 18, I have the recipe for Wyatts
Cafeteria Baked Eggplant .I love this recipe.
Baked Eggplant
1 lb. eggplant, peeled
1/2 lb.crumbled cornbread
1/2 cup canned evaporated milk
1/4 cup whole milk
1/4 cup melted butter
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 eggs. slightly beaten
1 Tablespoon chopped pimento
2 tsps salt
1/4 tsp black pepper
1/4 tsp sage
1-1/2 cups grated cheddar cheese
cut peeled eggplant into 1" cubes and soak in salt water overn9ight
or about 6 hours. Drain eggplant and place in pan. Cover with water
and simmer until tender. Soak bread crumbs in milk. Sauté onions,
green peppers and celery in melted butter for about 15 minutes or
until tender. combine cooked eggplant, bread crumbs and sautéed
vegetables. Add eggs, pimento and seasonings. Blend thoroughly.
Place in a greased baking dish and bake at 350* for 45 minutes. Top
with grated cheese and return to oven until cheese melts.
Bev also from North La.
Nancy, Ditto and Nancylanders: This is in respond to Gail in LA who
was looking for the Luby's Cafeteria recipe for Eggplant Casserole
for her and her friend. While this is not the exact Luby's recipe,
my source
says that it is very close so maybe this will meet your needs.
Mr. Myron Drinkwater - Lake Forest, CA
Eggplant Casserole
2 cups chopped eggplant
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/2 cup chopped onion
1 (10 3/4 oz) can cream of mushroom soup
1 (4 oz) jar diced pimientos
2 large eggs
1/2 cup butter
1 (6 oz) pkg Stove Top Stuffing Mix
salt and ground black pepper to taste
2 cups shredded cheddar cheese
Preheat oven to 350°. Melt the butter. In large bowl, mix together
the chopped eggplant, celery, bell peppers, onion, soup, pimientos,
eggs, butter (melted) salt and pepper to taste. Add the Stove Top
Stuffing Mix, mixing everything together thoroughly. Transfer the
mixture to a 13 x 9 x 2-inch baking pan or casserole, coated with
non-stick cooking spray. Top with the shredded cheese. Cover with
aluminum foil and bake in the preheated oven for 1 hour.
Yield: about 6 servings.
Cook's Note: The recipe doesn't say whether the eggplant should be
peeled or unpeeled, but when I make it I peel the eggplant before
chopping into bite size pieces.
Mr. Myron
Drinkwater - Lake Forest, CA
This is for Gail in LA Hope it helps... Cathy in NYC
Lubys Eggplant Casserole (copycat/clone)
1 medium eggplant (Peeled and diced)
1/2 (10 3/4 ounce) can cream of chicken soup or cream of celery soup
1 cup whole kernel corn
1 medium yellow onion (diced)
1 large fresh tomato (diced)
1 cup bacon, small Pieces
1/4 cup margarine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
4 ounces shredded American cheese (about 4 slices)
1 (16 ounce) packet Mexican cornbread mix
shredded cheddar cheese (to garnish)
Bake Mexican cornbread per packet directions. Cut into halves after
baking as you will only use 1/2 (approx 8x4x1").
Note: If you know how to make Mexican cornbread from scratch, it's
better than the individual packets, but the packets will do. Slice
bacon into small 1/8-1/4" pieces and fry in a deep skillet until
almost done (brown but not crispy).
Dice eggplant, onion, and tomato into 1/4-1/2" pieces.
Add first onion to skillet and sauté about 5 minutes on med-low. Add
eggplant, tomato, salt, pepper, garlic powder, corn, margarine and
sauté another 5-7 minutes. Everything is now becoming transparent
and starting to mesh together nicely.
Add chicken or celery soup, mix in, then add American cheese and
stir until cheese has fully melted into mixture.
Take half the cornbread you baked, crumble it, and stir into the
mixture. Pour into 9x3" round casserole dish or comparable square
one and cover with foil.
Bake at 350 for 40-50 minutes or until internal temperature is 165°F
Remove foil and cover with shredded cheddar for final 10 minutes of
baking. Do not let cheddar turn dark.
Cathy in NYC
Carol in MA sent in the same recipe and added
Gail in LA wanted the recipe for Luby's eggplant casserole. I
understand it was published in their 1st cookbook. The latest
cookbook has the recipe for the individual eggplant dishes. I found
this recipe by Googling Luby's eggplant casserole. I'm anxious to
try it and hope it is what Gail was looking for.
Carol in MA
In the 3/19/09 newsletter Linda was searching for a recipe that her
grandmother made. She remembered that it had apple slices and a
cinnamon sauce. This may be it. You can adjust the spices to your
taste and I often use at least half Splenda in the recipe. I have
also added frozen or fresh cranberries, if I have them.
Robbie In
Spiced Apples
1 1/2 c. sugar
1 c. vinegar
1 c. water
1/2 c. red cinnamon hots candy
2 sticks cinnamon
1 1/2 tsp. whole cloves
1 1/2 tsp. whole allspice
1 lb. apples, cored and sliced into 1/4 inch slices
Combine all ingredients, except apples in 2 quart pot. Cook mixture
until it boils and candies are dissolved. Add apples. Cook until
apples are tender.
Place apples in separate container. Remove spices from syrup. Pour
syrup over apples. Makes 4 - 6 servings.
Robbie IN
My tiny Italian Grandma made "fritzels" from
extra yeast dough when
she made bread. She would fold and seal the dough around a chunk of
cheese, deep fry, drain on paper towels and salt the tops lightly.
We Grandkids loved them. What a pleasant memory from 60+ years ago.
Leah
Hi Nancy, Lisa was looking for recipes for creamed spinach. Here is
a very good and easy one from Boston Market.
Boston Market Creamed Spinach
1 10 oz. can cream of celery soup
1 tbsp flour
4 tbsp butter or margarine
1/2 tsp garlic powder
2 packages chopped spinach, cooked and drained
1 small onion chopped
Carol in MA
salt and pepper
Combined soup, flour, butter, and garlic powder. Cook until hot. Add
spinach and onion and cook until heated thorough.
Carol H
Nancy, this is for Alice in central Illinois..March 18th newsletter:
Alice, my Grandmother made fried bread often but had no recipe. She
just mixed up a batch of biscuit dough, heated some shortening in a
cast iron skillet and patted the dough out into the hot pan. She
cooked it over med. heat until it was crisp and brown on the bottom,
turned it over after adding a little more grease to the skillet if
it was needed. She fried it until that side was browned, turned it
out onto a plate and we sure loved it. We called it a pone or cake
of bread.
Let me know how yours turns out if you try it.
Kay in western N.C.
This is for Alice from Cent. Ill regarding fried bread.
When I was a kid in Wisconsin in the late 40's. My mom would
sometimes make us "Dough Devils". For a snack when we got home from
school, we walked .9 a mile each way.
She would tear lumps of bread from an unbaked load, about the size
of a small plum, then she would deep fat fry them with Crisco, or
home rendered pork grease. They would have ragged ends where she
pulled them off, that would be quite crisp. She did not flatten
them, or roll them at all, the shape as pulled off gave them a lot
of crispy crunches.
Most of the time we ate them with Karo Syrup, and butter, sometime a
jam or jelly.
bill, Alb.
Nancy,
Someone asked the date of the Sugar Free 5 Minute Pie recipe and it
is November 23, 2008.
Someone else asked for meat free recipes and here is one I have made
for years but have no idea where it came from.
Salsa Spaghetti
7 oz. vermicelli, cooked
1 Tbsp. olive oil
3 cups thick and chunky salsa
1 can (15 oz.) black beans, rinsed & drained
1/2 tsp. salt
1/4 tsp. pepper
Toss pasta and oil together in a Dutch oven; drain. Add salsa and
next 3 ingredients; cook over medium heat, stirring occasionally, 5
minutes or until thoroughly heated. Serve with shredded Monterey
Jack cheese or desired toppings.
Note: You can probably use your favorite pasta - I usually use
fettuccini. Only 1 pot and a colander to wsh! AND QUICK.
MartyS
This is for Alice in the
March 17 newsletter about Fried Bread, the
way I make mine is to put self rising flour in a small bowl, add
enough water to moisten it, you don't want runny. Spoon a small
amount in hot oil, these will rise, cook on both sides. The trick to
these is to butter them after you take out of pan. My
son craves them. Hope this helps.
Peggy in Georgia
My Mom made fried bread from bread dough. We called it dough gobs.
Mary Ann upstate N Y
Here's a simple but good recipe.
Potato Casserole
1 can potato soup
1 can cream of celery soup
1 pint sour cream
1 cup diced, sharp cheddar cheese
1 red onion, chopped fine
1 (33 ounce) package of frozen hash browns (do not thaw)
salt and pepper to taste
Mix all ingredients together in a 3 quart casserole. Sprinkle with
paprika and bake 1½ hours at 350°.
JL in South Jersey
I think this may be the recipe for which BJ was searching in the
3/19/09 newsletter. You can use canned sweet potatoes, if you
prefer.
Robbie IN
Sweet Potato Balls
3 cups peeled and chopped sweet potatoes
1/4 cup butter, softened
3/4 cup brown sugar
2 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon grated lemon zest
8 large marshmallows
1/2 cup crushed corn flake cereal
Preheat oven to 375 degrees F. Bring a pot of water to a boil. Add
sweet potatoes and cook until tender, about 15 minutes. Drain and
mash with butter, sugar, milk, salt and lemon zest.
Shape mixture into balls, with a marshmallow in the center of each.
Roll in cornflakes and place in a greased casserole dish. Bake in
preheated oven for 20 minutes, or until marshmallows begin to ooze.
Robbie In
Coconut Cream Cheese Cookies
2 cups plus 3 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until room
temp
5-6 oz. cream cheese softened (I used 8 oz)
1 cup brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla extract
2 cups coconut toasted (I used 2 & 1/2 cups)
Adjust oven racks to upper & lower -middle positions & heat oven to
325. Line a large rimmed baking sheet with parchment paper. Spread
coconut evenly on baking sheet.
Once oven is preheated place coconut in oven. Bake for 10-20 minutes
stirring every 5minutes for even toasting. Remove from oven when
light brown. Do NOT burn. Remove from oven. Allow to cool completely
before adding to dough.
Re-line cookie sheets with parchment paper. Whisk dry ingredients
together; set aside. With electric mixer, or by hand mix butter and
cream cheese together with a mixer until smooth. Add sugars and beat
until thoroughly combined.
Beat in vanilla until combined.
Add dry ingredients & beat at low speed just until combined. Stir in
cooled coconut.
Chill dough overnight. When ready to bake cookies preheat oven to
350 degrees. Drop dough onto parchment lined baking sheets and bake
for 12-14 minutes or until edges are set and bottoms are light
brown. Do NOT overbake! Cool cookies on sheets until able to lift
without breaking and place on wire rack to cool.
(original recipe from Cooks Illustrated)
Dawn
http://vanillakitchen.blogspot.com
Grannym IL, now I know to make a double batch for your
Upside Down
Fruit Muffins.
Thanks for the recipe.
JL in South Jersey
Texas Sheet Cake recipe for Arvilla, as requested in the March 19
newsletter. I haven't tried this but I intend to do so (the fudgy
layer got me!) It was in some of my mother's recipes. Hope you can
use it....
Teresa in SC
Texas Sheet Cake
2 cup all-purpose flour
2 cup sugar
1/2 tsp baking soda
1/2 tsp salt
2 lg eggs plus 2 yolks
2 tsp vanilla extract
1/4 cup sour cream
8 oz semisweet chocolate
4 tbls unsalted butter
3/4 cup vegetable oil
3/4 water
1/2 cup Dutch-processed cocoa powder
Adjust oven rack to middle position & preheat to 350. Grease an
18X13 inch rimmed baking sheet/pan.
Combine flour, sugar, baking soda, & salt in large bowl. Whisk eggs
& yolks, vanilla, & sour cream in another bowl until smooth. Heat
chopped chocolate, butter, oil, water, & cocoa in saucepan over med.
heat, stirring occasionally, until smooth, ~3-5 min. Whisk into
flour mixture to incorporate. Whisk egg mixture into batter, pour
into prepared pan, & bake 18-20 min. (clean toothpick). Transfer to
wire rack.
Icing:
8 tbls unsalted butter
1/2 C heavy cream
1 tbls light corn syrup
3 C powdered sugar
1 tbls vanilla extract
1/2 C Dutch-processed cocoa powder
1 C toasted pecans , chopped (Toast in dry skillet over med. until
golden & fragrant. ~5 min.)
Heat butter, cream, cocoa, & corn syrup over med. heat until smooth.
Remove from heat & whisk in sugar & vanilla.
Spread over hot cake & sprinkle with pecans.
Let cool ~1 hr, then refrigerate to set, ~1 hr. (Serve @ room temp.)
Cut in 3’’ squares.
*Timing is everything - let warm icing soak into hot cake. As soon
as it comes out of oven spread icing to edges. This creates fudgy
layer between icing & cake.
I have found that if I "brine" my chicken in salted water for 45
minutes to an hour before frying it, that the chicken comes out
moist and tender. Does anyone know if you can "brine" boneless pork
chops the same way and they turn out moister?
Lori R. Topeka
Hi Nancy, Thanks for the Buttermilk recipes. Thanks also for this
wonderful Newsletter. It is the BEST!
This is for BJ who requested a recipe in the March 19, 2009
newsletter. I'm still looking for a recipe that contains sweet
potatoes, marshmallows, corn flakes a mix and rolled in corn flakes.
BJ
This recipe was posted by Bobbie from NC. I do not know the date. It
looks like this may be the like what she wants. Just use crushed
corn flakes instead of coconut. Pat So Cal
Sweet Potato Balls
3 medium sweet potatoes cooked
1/2 t. vanilla
1/2 c. sugar
raisins
large marshmallows
coconut
Mix the potatoes, vanilla, raisins and sugar together and roll into
balls around marshmallows. Then roll in coconut and put in baking
pan. sprinkle with raisins bake at 300°F until brown.
Bobbie from NC
This is a request for Judie/So.Calif. in March 20th News letter
http://www.nancyskitchen.com/2009-March/passover-recipes.html
in your recipe Matzo Almond Chocolate Brittle one of the ingredients
was 2 1/4 cups matzo farfel can you please tell me what matzo farfel
is ? The recipe sounds so good..
Thanks in advance. AK from CA
Chris in NM, the link I listed in the message board was for Griddle
Flour Bread/ Southern Biscuits, it is listed on page three of the
Breads/Muffins/Pancakes/Waffles/Biscuits Recipes, sorry it didn't
work.
Bill in Ohio
Nancy,
I just wanted to thank the person for the link to the cartoon "When
the Cat Comes Back". I laughed all the way through the video.
The mother cat we gave away several weeks ago also showed up on our
doorstep this morning. I believe the people dropped her off. When
she and her sister were 4-6 weeks old, someone dropped them off at
our house. As they were calico and it was a week before Halloween,
they were named Hocus and Pocus.
As they were so little, they were never really wild. I don't really
want to give them back to the people but I need to get find a home
for them them.
I'm still working on getting a black male to trust me enough to get
him fixed. Bites and scratches just don't appeal to me.
Give Ditto a hug.
Karen, SW Arkansas
Mar. 19th newsletter contained among the other goodies, a story
about the origin of Mother's Day. As a genealogist, I felt inclined
to add my bit. Anna Jarvis to whom the origin of the special day uis
credited, is one of my direct line ancestors! So that is my little
claim to fame!
Also the conversations about Fried Bread, have made me remember that
in a restaurant in Arizona, my cousin was able to get servings of
it, but it was called "Squaw Bread". He said it tasted the same as
what our mother's made by pinching off the bits of bread dough and
frying it. Great memories of "growing up poor times", but having
enjoyed such good food anyway.
IMM~Iowa
This is for Arvilla she was wanting a
Texas Sheet Cake
Put this in a sauce pan and bring to a boil.
1 stick butter (margarine)
1 cup water
1/2 c. cooking oil
4 tbsp. cocoa
In a bowl put
2 cups flour
2 cups sugar
Mix together make a well in the middle and pour the chocolate
mixture above
In and mix together and add
2 eggs beaten slightly
1/2 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
And mix together well and pour into a jelly roll pan and bake 20 -
25 minutes at 350°. Two minutes before the cake is ready to come out
of the oven.
Make the icing..
1 stick butter (margarine)
6 tbsp. milk
4 tbsp. cocoa
Bring this to a boil and take off of heat and add 1 box of powdered
sugar and 1 tsp. vanilla and 1 cup of chopped pecans. Mix together
well and pour over hot Cake when it come out of the oven.
I make this cake so much that I have it in my memory. Where my
husband works they would like to have this cake weekly. I kiddingly
tell them they are going to have to start a cake fund and when I get
enough money to make it I will make one for them.. I try to make it
at least once a month for them… One man walks in the door and says I
smell something sweet…
Hope this helps.. Vicki
I am anxious to hear remedy for the soggy, leaky pecan pie crust
myself. Mine seem to do the same thing.
Ella in CA
Thank you so much Robbie in IN, for taking the time to help me out
with recipe in the newsletter for
Mexican Beans and Pasta that was
submitted as an answer to my request for alternatives to meat as the
main meal. I hope that my family will enjoy this recipe. I can't
wait to try it.
Mariann in Kentucky
This is in response to the person who wanted a recipe for Heluski. A
friend gave me this recipe years ago, and I've been making it ever
since. My family requests it for every holiday. Hope you enjoy.
Heluski
3 or 4 eggs, with salt and pepper to taste, whipped in a large bowl.
Add 1/2 cup water to the eggs, and whip some more. Add 2 to 3 cups
of flour and mix with a wooden spoon. Mix should be a little gummy.
Start boiling a large kettle of water. Get a large platter with a
little bit of water on the bottom. I flour my hands, and break off
pieces of dough to put on the platter. Lately, I've started to roll
a long coil of dough, and cut them with a knife. Whatever is easier
for you. When all the dough is cut into bite-sized pieces, I drop
into the boiling water (may have to do batches at a time). Let cook
for 15 minutes in the simmering water, stirring occasionally. Watch
so they aren't boiling, and the water goes over the edge of the
kettle. They will rise to the top. Just scoop out with a large spoon
strainer and put in a bowl.
In a very large skillet, melt 1 stick butter with as many chopped
onions as you like. Drain a 32 oz. can of sauerkraut in a colander,
under running water, until all the juice is out. Put the sauerkraut
in the skillet with the onions and butter. Cook and turn mixture for
about 10 minutes and then add pieces of dough. Keep turning until
it's heated through. Put in large dish and sprinkle with salt and
pepper to taste. It may seem like too much work, but it's well worth
the effort.
Mary from Poland, Ohio
Had you heard of this before this email? I had not. You can point it
out to your group with this link if you wish to.
http://www.snopes.com/rumors/tributes/teardrop.asp
Russian gift to the U.S
Comment
This is really interesting.
Nancy Rogers
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