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.
I have a scoop for all you ladies who are interested in the
Nu Wave Oven. I picked one up this
morning at BJ's. It was $119.
A great deal considering you pay no shipping and handling and the
extender package is included along with the pizza package which are
sold seperately on the internet. Hope this is helpfut to our
nancylanders.
Joan in Ma.
To Sande in Spring, Texas:
Thank you so much for sending in the truffles
recipe! I can't wait to try them both! They sound
scrumptious, and not too labor-intensive, which is a bonus. During
the Holidays, I make "a truffle" for all of my colleagues, and it
involves baking a cake and then first using IT in the truffles, so
this looks and sounds like it's time to try something new!
What a great bunch of people we have on this site. Thanks for all
you do, Nancy. You are amazing, and I thank you for being the glue
that holds us all together.
Laur?in North Hollywood
Several ladies requested the recipe for Hummingbird Cake. Several
years ago I found this recipe for Hummingbird Bars and found them
easier to take to pot lucks. They are always a hit.
Hummingbird Bars
3 cups flour
2 cups sugar
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup oil
2 tsp vanilla
2 cups diced bananas
1 cut chopped pecans
1 cup maraschino cherries, cut in half
3 eggs, slightly beaten
8 oz. can crushed pineapple, undrained
Preheat oven to 350 degrees. Grease a jellyroll pan. Combine all
ingredients, stirring to blend well. Spread in pan. Bake 30-40
minutes.
Glaze
1/4 cup butter, softened
1 1/2 cup powdered sugar
1-2 T. warm milk
Mix ingredients well and spread over bars while still warm.
Grannygirl in Ohio
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I'm looking for some breakfast ideas.
We'll be camping for two weeks and for several of those days we need
breakfasts that are quick, easy to pack, and that don't require
heating or refrigerating. I can't stand the thought of packaged
donuts or Pop-Tarts every day. Does anyone have some somewhat
nutritious flavorful ideas?
Cindy
This is for Nad in Mo. in the June 1st newsletter. First may I ask
if you have a General Dollar Store in your area. This is where I
purchase my seasoning. It is put out under the name brand of
Clover Valley, just a dollar store
brand. It is called Chicken Seasoning. I
haven't used just a poultry seasoning in mine, but it possibly would
work. I am also thinking you might find this seasoning in your
Wal-Mart stores. Good luck, I hope you find it and try this recipe
for it is very good. For instance, a friend of mine made this. In
one week her family ate 25 lbs. of potatoes cooked like this. Her
son and his friend can eat a whole dish of them cooked.
Sharon Lutts,Tn
Camille, I will have to do some research about
Hummingbirds not being seen on Long Island. I haven't heard
anything but it will be interesting to find out if it's true and why
they are not seen there.
I have so many hummingbirds that come to
my feeders that I usually have to make a double batch of nectar. My
double batch would be 8 cups of water to 2 cups of sugar..the same
ratio as yours only a lot more. A couple of years ago I had to make
this much every other day! I couldn't keep the feeders full fast
enough. I had put out 4 feeders that year. Last year there weren't
as many hummers as there was that year before. This year there were
a couple that came very early, in fact, we had frost warnings the
week they arrived. The rest are just now coming back as the weather
is getting much warmer. I have 2 feeders up now and will probably
put up 1 or 2 more depending how many birds I see.
Oh, and I never put any red food coloring in the nectar that I
make..there's no need for it. I usually put just a tiny drop of
orange extract. The first batch I made had no extract as I ran out,
but I still got hummers at my feeders. Most of the books I read tell
you not to use the red food coloring.
I live in Western North Carolina and I have a high school classmate
that lives in Kill Devil Hills, NC on the Outer banks. They have
sent me pictures of Hummingbirds at their feeders during the Winter
months, altho I don't see any here in Western NC during the Winter.
I didn't think
If I were you, I'd keep putting out at least one feeder..you might
be the first person to see a Hummingbird on Long Island!! Happy bird
watching!
Bev in Green Creek, NC
Hi Carole, castor sugar is nothing but
superfine sugar, at times I have a problem finding superfine so I
put regular sugar in my food processor and pulsate it a few times.
JL in South Jersey
K in Seattle, for your daughter?s reception, why not have finger
food ? plates of different ones and perhaps summer salads? Nothing
fancy, but more filling than cake and coffee! Here are 3 ideas for
items I make for potlucks occasionally!
Tomato & Onion Salad
4 Roma tomatoes, sliced thinly
1/2 sweet onion, sliced thinly
3/4 to 1 c. small cubed mozzarella
Red Wine Vinaigrette*
Mix tomatoes, onion and cheese thoroughly. Drizzle with vinaigrette,
cover and refrigerate for 1 hour before serving.
*1/4 c. olive oil
2 tbl. red wine or raspberry vinegar
1 - 2 cloves, crushed
salt & pepper to taste
Mix well and drizzle over salad.
If you want to jazz it up a bit, use red onion instead of the sweet
onion and add salad shrimp. There! You have a full meal! Just serve
crusty French or Italian baguettes along side! Yummy! You might also
want to add cubed mozzarella also.
Chris in NM
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Green Bean/Bacon Wrap
5 cans whole green beans (I will use fresh green beans)
1 package center cut bacon
1 3/4 cup brown sugar
1 tbsp minced garlic
1/2 cup butter
Wrap beans with a slice of bacon (Make pretty plump). Melt butter in
a sauce pan and add brown sugar, garlic and 2 tbsp water. Place
beans wraps in a 9x13x2 inch Pyrex dish. Pour melted butter and
ingredients over bean wraps. Heat oven to 350 degrees and bake for
45 minutes (covered). Remove cover and continue baking for 10
minutes. *I will bake uncovered for longer than 10 minutes to crisp
up the bacon more.
Chris in NM
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Nancy,
I am so glad you are here for us.
I have tried the cake mix and pie filling cake twice and both time it fell.
I would love to know what I did wrong. I mixed the cake mix with lemon pie
filling, it fell. Stupid me, tried again with key lime pie filling. It fell.
I mixed the 2 together with a spatula, did not use a mixer. Looked like it was
fine. Put into 11x7 pan and watched it thru the oven door window.
Everything looked fine, started to rise and brown around the edges. Then the
middle sank like the titanic.
Can anyone tell me what i might have done wrong? I am just not used to having
this happen to my cakes.
any advice appreciated.
Jean in NC
In Lubbock we have had storms all
evening. Between the heavy rain, lightning, and hail it was
necessary to turn off the computer. Right now we are between storms.
Haven't checked to see if my garden made it through the hail. Ditto
does not hear well but does not like storms at all. His usual way of
coping with bad weather is to climb up in my arms and sleep.
The weather cleared up for a couple of hours so the newsletter was
compiled and hopefully there will be time to get it sent out.
Another storm is about to approach.
Hi Nancy, Ditto and Nancylanders:
Prompted by the 2 June Newsletter posting by Nancy relative to the
feeding of hummingbirds I just placed an order for the
Humzinger feeder. With shipping, it's a
bit expensive but well worth the price if you've ever experienced
hummingbirds in your yard. I made the decision to purchase this
feeder based on the reported ease of cleaning it. I've been feeding
hummingbirds for many years and was aware that red food coloring or
dye was a NO NO in making the homemade nectar (which I do about once
a week). I've watched the hatching of two baby hummingbirds in a
small grapefruit tree not four feet from my kitchen window. What an
experience to watch the mother hummer (the male leaves as soon as
the mother bird is in a family way - leaving her to do all the work
of building a nest, laying and sitting on the eggs (usually one or
two) and tending the babies, i.e., catching small insects and
putting them into the bellies of the babies using her long beak).
The mother hummer will not give the babies the nectar from
feeders.
These birds are amazing creatures and a joy to watch. Mr. Myron
Drinkwater - Lake Forest, CA
Hi Nancy,
I hope everyone is getting the type of weather they've been look
forward to. Our Charly has finally stopped sleeping in her cardboard
box beside the radiator. We're not seeing a lot of her - she graces
us now and then with her company, when she's hungry.
This is a great dish to have along with a BBQ, makes a change from
the baked spuds or pasta. I sometimes keep them warm in the slo-cooker,
until the men finally decide that we can eat!
Crunchy Baked Chips
Preheat the oven to 220 degrees C/450 degrees F
Serves 4
5 lb/2 kg medium sized potatoes (sounds a lot, but believe me they
will all be eaten)
4 Tbsp olive oil
Bring a pan of salted water to the boil. Peel the potatoes and cut
into chip shapes. Place in the boiling water. Once the water returns
to the boil. cook for 4 minutes. Drain well and transfer to one or
two roasting trays. It doesn't matter if the chips start to crumble
at the edges, as this will give you the nice crunchy bits during
cooking.
Toss in the olive oil and a good pinch of flaked sea salt and spread
out in a single layer. Bake in the oven for about 40-45 minutes,
turning a couple of times throughout, until golden and crispy.
Serve right away, or keep warm.
Original version in a Mail on Sunday Magazine
There's been a lot of talk about runny honey recently. I had found a
Spanish honey that never seemed to crystallize. As we won't be going
there for some time I've gone back to freezing my runny honey in
ice-cube trays, then when frozen putting them in to freezer bags.
One cube per person is enough for breakfasts.
Sylvia
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Hello Nancy,
I love this newsletter, so many good recipes and cooks out there
with lots of tips around the kitchen.
In response to Carolyn - Illinois newsletter dated
June 1, 2009 asking
what is the difference between country style boneless pork ribs and
western style boneless pork ribs.
Western style boneless pork ribs are not ribs at all, they are
actually pork shoulder sliced to resemble boneless pork ribs.
Country style boneless pork ribs are similar to the regular
Country-Style Pork Ribs, simply the bones have been removed from
this cut of meat.
That is why the difference in pricing. Hope this helps to clear
thing up.
Darr-AZ
To Joan in Dayton OH
Thanks so much for posting a source for Duke's mayo in Dayton. I too
live in Dayton and have been having my daughter bring me some when
she comes from NC.
Again, thanks/ Shannon In Ohio
Hello everyone hope everyone is doing great, I have a question about
the added ingredients for the better cake mix with the flour is it
all-purpose or self-rising? I was reading June 1st newsletter and
Cincinnati was mentioned I was raised in Cincinnati but was born in
FT Thomas, Ky. I sure do miss good old Cincy Grater's ice cream,
Skyline chili, LaRosa's pizza. I live in Ft Wayne Indiana now and
when I make the Cincy chili and have friends over they love it but
cannot figure out the seasoning haha cinnamon and sometimes
chocolate but it's always good! The chili here is very bland and
watery ,and they don't put cheese on there coneys. If anyone has a
Cincinnati chili recipe I can always use more thank you Marissa in
FT Wayne IN.
This is for Barb The place where I live is called Betmar--Its on
SR54.
Jean VA/FL
Laurie, in the 6/1 newsletter
is looking for an Italian fish and pasta recipe. I don?t know if
your mean just fish or any seafood. This is a dish we both really
like and fix at least once a month in the summer!
Spaghetti & Shrimp
Platter
1/2 lb. pkg spaghetti
3 Tbl. butter
3 tbl. olive oil
1/2 lb. med shrimp, shelled and deveined
1 clove garlic, minced
1/3 c. grated Parmesan cheese or shredded Italian cheese
1/4 c. chopped fresh dill
1 tsp. salt
1/2 tsp coarsely ground pepper
1 Tbl. dried chives or 1/4 c. chopped green onion
1/2 c. white wine
Prepare spaghetti according to pkg. directions and drain. In large
skillet, heat butter and olive oil. Add garlic, chives and shrimp.
Cook and stir until shrimp are opaque. Combine hot cooked spaghetti,
shrimp mixture, cheese, dill, salt and pepper. Toss well to mix and
serve. Posted under Italian on Nancy?s message board.
Chris in NM
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Marge and Cathy could this be what you two are thinking of for a
salad dressing for fresh lettuce? This is also used on fresh spinach
leaves. It is very good!
Jane Ellen, there have been quite a few hamburger recipes in May
newsletters.
http://www.nancyskitchen.com/2009May/default.html
Check the listing out!
Since these have already been posted I won?t repost.
Here is one of our favorites!
Easy Hamburger
Stroganoff
1 lb. ground beef
1 med. onion, chopped
2 Tbl. flour
1/2 tsp. garlic powder
1/4 tsp. pepper
4 oz. can sliced mushrooms OR 1 pkg. fresh, sliced
1 (10 3/4 oz.) can cream of mushroom soup
1 c. (8 oz.) sour cream
hot cooked egg noodles or hot mashed potatoes
Cook ground beef and onion in a large skillet until meat is browned,
stirring to crumble meat; drain. Stir in flour and next 3
ingredients; cook and stir 1 minute. Stir in soup and simmer 10
minutes, stirring occasionally. Add sour cream and heat thoroughly.
approx. 4 to 6 servings.
Posted under beef on Nancy?s message board.
Chris in NM
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Dear Nancy,
We might be moving close to Bethesda, Maryland, and i wonder if
anyone knows about living conditions around there, i.e.: apartment
rental prices, home prices etc.
Thank you, Dee in W. Lafayette
Thanks to all Landers that responded to the No Knead Bread for me. I
have made it and it is DELICIOUS. The other recipes I have made from
you wonderful cooks are so good. Thanks to all for the recipes and
Nancy for all you do to make this possible to be a family. Give
Ditto lots of hugs. Thanks to all.
Sher in Pa.
I made these this past week-end for my great-daughters Christening ,
I made 5 batches. I made them the day before and put them in the
refrigerator covered and put the strawberries on the day of. I would
say they were a hit everyone asked for the recipe.
Strawberries and Cream Cheesecake Tarts
Crust:
1 pkg. strawberry cake mix
1/4 cup butter, melted
Filling:
2 pkgs. (8 oz.) cream cheese, softened
3 eggs
3/4 cup sugar
1 tsp. vanilla
Topping:
1 1/2 cups dairy sour cream
1/4 cup sugar
12 fresh strawberries, rinsed, drained and halved (See note)
Crust: Preheat oven to 350?. Place 2 1/2 inch foil liners in 24
muffin cups. Combine cake mix and butter in large bowl. Beat at low
speed with electric mixer for 1 minute. Divide mixture evenly in
muffin cups. Level, but do not press.
Filling: Combine cream cheese, eggs, 3/4 cup sugar and vanilla
extract in medium bowl. Beat at medium speed with electric mixer
until smooth. Spoon evenly into muffin cups. Bake at 350? for 20
minutes or until mixture is set.
Topping: Combine sour cream and 1/4 cup sugar in small bowl. Spoon
evenly over cheesecakes. Return to oven for 5 minutes. Cool
completely. Garnish with strawberry halves. Store in refrigerator.
Allow cheesecakes to stand at room temperature for 10 to 15 minutes
before serving.
Note: For the garnish I cut the strawberries in half, sliced them
3/4 quarters of the way and then fanned them out. They made a
beautiful presentation.
JL in South Jersey
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Recipe
A fast and easy summer salad (low fat/cal-75 per cup).
Broccoli Salad
2 slices bacon
4 cups raw broccoli florets
1/4 cup chopped celery (2 small stalks)
1/4 cup chopped red onion
1/4 cup raisins
1/4 cup light mayonnaise
2 Tbsp reduced-fat sour cream
1 Tbsp white vinegar
1 Tbsp sugar
S/P (optional)
Cook the bacon, turning often, until crisp. Remove the bacon from
the pan, and crumble into small pieces. Set aside.
Combine the broccoli, celery, red onion, raisins, and bacon in a
large bowl.
In a separate small dish, combine the mayonnaise, sour cream,
vinegar, and sugar, and mix well. Pour the dressing over the
broccoli mixture, and toss to coat well.
Cover, and chill in the refrigerator for at least a 1/2 hour.
Judy/Buffalo
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For Vicki (5/31):
Peanut Butter Fondue
1/3 c. cornstarch
1/2 c. sugar
1 qt. milk
grated rind of 1 orange
1 c. peanut butter
1 c. marshmallow fluff
1 T. vanilla
8-10 small apples, cored and cut into small wedges
Skewers
In saucepan, mix cornstarch & sugar. Gradually stir in milk, orange
rind and peanut butter. Stir over low heat until sauce bubbles and
thickens. Stir in marshmallow fluff and vanilla. Keep warm over a
warmer. Spear apple slices on skewers and dunk into peanut butter
mixture. Enough for 8-10.
Athena in DE
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Note to Zelda in Kemp Tx.
Brownie Muffins
1 box Devil's Food cake (See Note)
1 can (15 oz.) pumpkin
Mix the two ingredients together. Do not add anything else that the
cake mix normally would have added. No water, no oil, no eggs,
nothing. Just the dry mix and the canned pumpkin. The batter will be
thick, just mix until it's all incorporated. Spray a muffin tin with
non-stick spray or use paper liners. Fill, bake at 400? for 20
minutes. (I found 18 minutes was sufficient). Makes 12 muffins or 36
mini muffins.
Note: You can use any cake mix variety you like, in this case I used
a spice cake mix then added 3/4 cup of raisins. I used an ice cream
scoop so that the muffins were of equal size.
This muffin does not rise like your regular muffins, but everyone
found them to be quite tasty, I am not a cake eater so I can not
speak from experience. When my husband was alive he was my cake
tester.
I think the original recipe was sent in by Jan in MO.
Hope this is of some help.
JL in South Jersey
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This is for Misty in Germany, who was looking for a pear cake. I
think you could easily substitute pears for the peaches in this
recipe. I hope this helps you. If this is not the recipe you wanted,
let us know if the pear cake recipe you lost was a layer cake, sheet
cake or a bunt cake. Others may have a recipe that can be adapted
for pears.
Robbie IN
Moist Peach Cake
2 cups sliced peaches (about 3 Medium)
1/4 cup sugar
1 teaspoon fruit fresh or 1/4 cup orange juice
1 package yellow cake mix
1 small package instant vanilla or butterscotch pudding mix
1 cup water
4 eggs
1/2 cup vegetable oil
Mix peaches, sugar, and fruit fresh. Set aside. Mix cake, pudding,
water, eggs, and oil. Beat 2 minutes.
Drain peaches. Pour 1/2 cake batter into 13 x 9 pan that has been
sprayed with Pam or Bakers Joy.
Arrange peach slices over top. Top with rest of batter.
Bake 35 to 45 minutes.
Peach Icing
1/2 cup sliced peaches
1 Tablespoon sugar
1/4 teaspoon fruit fresh or 1 Tablespoon orange juice
Mix, drain, and chop up.
Add 3oz. cream cheese
1 Tablespoon margarine
1 teaspoon vanilla
2 cups of confectioners sugar.
Mix well and frost cooled cake.
Robbie In
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To Nancy in Tenn.
Thank you for the web site. I will check it out.
To Eve from WI,
In the newsletter about the Hummingbirds.
You are not supposed to add red food coloring to their food. It is
not good for them. The feeders have red on them, so that will
attract them.
Barb from Fla.
Hi Nancy. In response to the lady about Hummingbirds in the June 1
newsletter. I live in Grass Valley, Ca. and we to have Hummingbirds.
I used to put the food color in my syrup until I was told that the
food coloring is bad for them. The red containers is what attracts
the Hummingbirds I was told. I don't use the food coloring anymore
and they still drink it up. Green food coloring attracts them also
but like I say I don't use it anymore. This is just my input on it.
Linda in Grass Valley
For Karen in TX....
Your Summer Pasta Salad
in the May 25 newsletter sounds like something I've enjoyed many
times (I do love the pasta). I like to add in some frozen baby peas,
and even better, marinated artichoke hearts, cut into hunks. They
really add interest. I also add feta cheese, and of course those
black olives are so right for this! This is so good in summer
months. I can eat up a huge bowl in no time.
Teresa in SC
Thank you to Judy from Buffalo for the Easy Fruited Jello Pie recipe
in the 5-20-09
newsletter. I made it with fresh raspberries and sugar
-free raspberry Jell-O. Very, very good! Next one I'll make with
fresh peaches and SF peach Jell-O.
The only thing I question, is the pie pan size. Judy you said to use
a 6 to 8 inch pie pan and I used a 9 inch (not deep dish) and it
filled it to the brim.
Barb in San Diego
Dear Nancy & Friends,
Here is the party sandwich loaf recipe I promised for
Ella/California. We used to have a bakery in town that carried
Pullman loaves, sometimes called sandwich loaf or pan bread. They
would cut off the top crust, & cut it into 4 slices. Every bakery
I've been to lately no longer carries it, but you can still purchase
the long, narrow (13"x4"x4") loaf pans (with a cover that slides on)
online. The bakery only carried white bread, but if you made it
yourself could probably use a whole wheat recipe. You can mix &
match just about any meat/vegetable filling combinations: tunafish
salad, turkey salad, chicken salad, cheesewhiz, etc. (I never tried
an all vegetarian, but sounds good, too).
Betty Crocker Party
Sandwich Loaf
(prep time 1 hr., total time 4hrs., makes 24 servings)
Shrimp Salad Spread:
1/3 cup mayonnaise or salad dressing
1/4 cup finely chopped celery
2 tbsps. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
2 hard-cooked eggs, finely chopped
2 cans (4 oz. each) tiny shrimp, rinsed, drained
Olive-Nut Spread:
2 pkgs. (3 oz. each) cream cheese, softened
1 cup finely chopped walnuts (4 oz.)
1/2 cup finely chopped pimiento-stuffed olives
Deviled Ham Spread:
1/2 cup sour cream
1/4 cup sweet pickle relish, drained
2 tbsps. grated onions
1/8 tsp. red pepper sauce
2 cans (4 1/4 oz. each) deviled ham
Loaf
2 loaves (1 1/2 lbs. each) unsliced sandwich bread
1/2 cup butter or margarine, softened
4 pkgs. (8 oz. each) cream cheese, softened
1 cup Half-&-Half
Few drops food color, if desired
1. In medium bowl, mix all shrimp salad spread ingredients until
well blended. In second medium bowl, mix all olive-nut spread
ingredients until well blended. In third medium bowl, mix all
deviled ham spread ingredients until well blended.
2. Trim crusts from bread loaves. Cut each loaf horizontally into 4
equal slices. Lightly spread butter over 3 slices. Place 1 buttered
slice on each of 2 serving plates or trays; spread each evenly with
half of the shrimp salad spread. Top with second buttered slices;
spread each evenly with half of the olive-nut spread. Top with third
buttered slices; spread each evenly with half of the deviled ham
spread. Top with unbuttered slices. Lightly press each loaf
together.
3. In medium bowl, mix 4 pkgs. cream cheese, half-&-half, & food
color. Spread half of mixture over sides & top of each loaf.
Refrigerate about 30 minutes, or until cream cheese mixture has set.
Cover tightly; refrigerate at least 2 1/2 hours but no longer than
24 hrs. (bread gets soggy/whimpy). Optional: Decorate tops with
sliced black olives, green olives, green onions, etc. for
decoration. To serve, cut into slices.
Susan/Superior, WI.
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Grannygirl in Ohio: Would love if you would post your recipes for
these:
Sweet and sour meatballs
BBQ cocktail sausages
Pasta salad
Thanks, Liz
Does anyone have a recipe for homemade fudgesicles that uses instant
chocolate pudding? My mom used to make these a long time ago when my
kids were small and I would love to make them for my grandkids, but
of course mom doesn't even remember making them.
Thanks in advance. Kathy Clark in SW Kansas
Hi Nancy and Landers,
I tried Judy/Buffalo's Easy Fruited Jello Pie recipe (May 20) with
Jello Seasonal flavors on sale now: Margarita (with pineapple),
Strawberry Daiquiri (with fresh strawberries) and Pina Colada (with
pineapple). They're all good, but I liked Pina Colada best. I used
the juice from the can of pineapple as part of the one and a fourth
cups of water for a little extra flavor. I used lite cream cheese,
whipped version in two pies and I thought it blended better and
faster than the brick version.
The seasonal flavors are not sugar free - I'm thinking of adding a
package of unsweetened koolaid in similar flavors to sugar free
jello for that extra tartness when I run out of all the stocked up
half price seasonal flavors I bought.
I'm going back for more Pina Colada.
Suzz, NE
Hello Nancy;
I like to know where I can buy cinnamon chips? I live in
Springfield, Oh
thank You Pat
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