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.
Pat in So Cal. Thanks for Chili Relleno recipe. Will try it soon.
Ella in Ca
To Katlyn in the Woodlands. When I had my cottage in Ontario I
always put feeders out for the hummingbirds. They were always there
waiting for my return. We were troubled by lots of hornets. I took
Vick's Vapor Rub and rubbed around the feeding holes and that did a
good job with the hornets but I don't know about bees. It would be
worth a try, hope it helps.
Muriel, Naples, Fl.
Thank you Nancy for reviewing the purpose of the newsletter which I
have enjoyed for a number of years. I use a lot of the recipes
printed in this newsletter because they are TNT, and I trust that.
If I want to use untried recipes, I can go to the multitude of
magazines and online food sites. Another important aspect of a
recipe is to be concise on amounts. Rather than saying '1 can or 1
package'; it should state either weight or can size, same with
package, it also should contain weight. When the exact amount is not
correctly stated, I just pass it by. Things are tough right now, and
who can afford mistakes with the food prices out there. Thank you
Nancy for something that you love to do and something that we love
to receive and read.
Judie/So.Calif.
Comment
I understand what you are saying. Sometimes an old recipe or a
recipe handed down through others may not have the size of the can
or weight. There are some recipes that require a little common
sense thinking. There are many brands and many sizes of
cans. I have found many recipes state, for example., 1 can of
cream of chicken soup. It probably means 1 small can of
Campbell's uncondensed soup. Another example might be a small
package of uncooked spaghetti. I would look at the grocery for
a name brand spaghetti and see what a small package of spaghetti
would be and use it. I love old recipes use them often even if
the exact amounts are not given.
Nancy Rogers
Hi Cheryl of Charlotte, I love that all the recipes here are TNT
too. I recently stumbled across a website with great recipes,
thepioneerwoman.com.
She is funny and all her recipes sound terrific. I copied many of
them but these are two that are TNT, we've tried them and they were
both fantastic.
The first is for Onion strings or straws, basically very, very
thinly sliced onion rings but served on top of hamburgers, right in
the buns with the burger. Delicious! How is it that everyone doesn't
do this? Does everyone else make these? I never thought of them.
Much easier than doing them one by one, and so very good!
The second is a recipe for Homemade Chicken Fingers or Strips, and
again, Delicious!
We don't each many fried foods, but once in a while we get an urge
and splurge and when we splurge we want it to be worth it, and these
are.
Pioneer Woman?s Onion Straws
1 large onion (I used a Vidalia)
2 cups buttermilk (I added 2 Tbsp white vinegar to 2 cups of milk)
2 cups flour
1 scant tablespoon salt
Lots of black pepper (I use restaurant grind)
1/4 to 1/2 teaspoon Cayenne Pepper (I used 1/2 tsp.)
Canola Oil
Slice onion very thin. If you have a mandarin, it would be perfect.
I don't, so mine are thinner and thicker and it worked out fine.
Pioneer woman says, "If you can see through it, it's thin enough."
You could not see through all of mine. Break the slices into rings
and place in a baking dish and cover with buttermilk for at least
one hour.
Combine dry ingredients and set aside in a separate bowl.
Heat oil to 375 degrees. (I use Rachel Ray's trick of inserting the
handle end of a wooden spoon, if tiny bubbles appear all around it,
the oil is hot enough.)
Grab a handful of onions, throw into the flour mixture, tap to shake
off excess, and PLUNGE into hot oil. Separate as they fry, fry for a
few minutes and remove as soon as they are golden brown. Stay there
by stove, they cook very fast. Repeat until onions are gone.
One large Vidalia barely made enough for my husband's two burgers
and my one because they were so delicious we could not leave them
alone. We made cheeseburgers instead of hamburgers and they added
wonderful crunch.
Eve in WI
Print this Recipe
Homemade Chicken Strips
4 skinless, boneless Chicken Breasts
buttermilk in one bowl - enough to submerge chicken strips
1-1/2 cups flour in another bowl
lots of pepper
1/4 tsp cayenne pepper (optional)
2 to 3 Tbsp. Lawry's Seasoned Salt
Canola or vegetable oil
Rinse the chicken and cut into strips. If you can, cut the breasts
into finger width strips while still partially frozen, they are so
much easier to cut.
Place chicken strips in bowl and cover with buttermilk. (If you
don't have any you can make some by adding 1 Tbsp white vinegar to 1
cup of milk, as much as you need.) Soak for at least 20 minutes or
longer. (Something came up and I had to leave mine overnight and it
was great.)
Now, add 2 to 3 Tbsp Lawry's (I used 3 Tbsp.) to flour in bowl. I
added lots of restaurant grind black pepper, we love pepper. I also
added 1/2 tsp cayenne because we like spicy. I did not add extra
salt. Stir the dry ingredients all together, mix well.
Drizzle into dry ingredients, 1/4 to 1/2 cup milk and stir with fork
until it is incorporated into flour and you have a combination of
small flour pebbles and flour. (These pebbles will stick to the
chicken and make them extra crispy. Yum!)
Note: You can continue coating chicken until all is ready to cook,
and then flash freeze them on a cookie sheet, and then store them in
large ziploc bags for later if you want to.
Now, heat 1 inch of canola, or vegetable oil in a large skillet over
medium low to medium heat. You want it hot enough to sizzle and turn
the chicken strips a nice golden brown but not so hot that they will
burn easily. (Rachel Ray teaches a trick for this. Stick the handle
end of a wooden spoon in the hot oil. If bubbles bubble up and
around the spoon handle, it is ready. This works amazingly well for
me.)
Now, with tongs, grab some of the chicken strips from the buttermilk
and place them in the flour mixture. Stir them a bit with the tongs,
turning them over to thoroughly coat, then lift them out and drop
them into the just-right hot oil. Remove them to a plate with paper
towels when they are golden brown. They will look just lovely.
Continue cooking a few at a time, not crowded in the pan, until they
are all done. It takes about a minute and a half on each side, you
can tell, you know what crispy and golden brown looks like.
Serve with your favorite dipping sauce. My husband likes Barbecue. I
like Honey-Mustard but I have to confess, I had nibbled so many by
the time I was ready to serve the first time I made this, I never
even tried them in the dip until the second time.
Eve in WI
Print this Recipe
I noticed several recipes in the June
recipe index that are not listed in our daily
newsletters. They are great recipes too. Why are they showing
up in the June recipe Index? Just curious.
Kristin
Comment
The recipes you are seeing are from other newsletters I send out
each day. I have started making them printable as well.
I didn't think anyone would notice, LOL.
Nancy Rogers
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.
Here are my recipes for Liz.
Sweet and Sour Meatballs
(I use purchased frozen meatballs, thawed)
Sauce:
1 20 oz. can pineapple chunks
(save juice)
1/2 cup water
3 Tbs. white vinegar
1 Tbs. soy sauce
3/4 cup brown sugar
4 Tbs. cornstarch
1/2 tsp. ground ginger
3/4 tsp seasoning salt
1/2 tsp. pepper
1 red or green pepper, 1/2 inch dice (or mixture of tri-colored)
Mix juice with water to make 1 cup. In a large pot over medium heat,
combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and
brown sugar. Stir in cornstarch, ginger and salt and pepper until
smooth. Cover and cook until thickened, stirring occasionally. Stir
in pineapple, peppers, and meatballs. Simmer uncovered for about 20
minutes or pour mixture into large pan and bake in 350 degree oven
for 30 minutes.
Serves 8-10. (You can also place in slow cooker.)
Print this Recipe
Summer Pasta Salad
1-16 oz. small shell pasta
1/2 cup Italian dressing
1/2 bottle salad supreme seasoning
1 to 2 cups grape tomatoes
1 med. red onion, chopped
2 small green peppers, chopped
1 small pkg. bacos
1-1 1/2 cup ranch dressing
Cook, rinse and drain pasta. Place in bowl and add the Italian
dressing, stirring to coat the pasta. Add the remaining ingredients.
Mix well, cover and chill until serving time.
Grannygirl in Ohio
For the BBQ sausage just cover beef cocktail sausages with your
favorite BBQ sauce and bake (or slow cooker) until hot.
Print this Recipe
My favorite:
Brown Sugar Links
1 lb. sliced bacon
1 pkg. small beef cocktail sausages
1-2 cups brown sugar
Open bacon and cut the long stripes into thirds. (I do this before
removing the bacon from the plastic liner.) Roll each sausage in one
piece of bacon.
Place in pan or casserole dish with sides.(Sauce may boil over if
you do not do this) When all sausages are rolled and in pan, pack
brown sugar over all. You may have to use more brown sugar. Make
sure you have a thick coating over all. This is the secret. Bake at
350 degrees for 1 hour or until the bacon is crisp. Everyone loves
this recipe. Hope you do also.
Grannygirl in Ohio
Print this Recipe
On June 6th TXteacher sent in a recipe for
Easy chicken Italiano,
she says not to
use packaged bread crumbs, just wondering why not?
Betty in CA.
Hi Nancy, these are from the 6/4 and 6/6 newsletters.
Doris, S. Indiana, I found this on about.com and it is a duplicate
of what I have been following for several years! I keep a copy in my
hints and tips cooking notebook and always keep it handy!
http://homecooking.about.com/library/weekly/blcrocktips.htm
It's difficult to give exact conversion information on translating
traditional oven recipes to the crockpot. Below you will find some
general guidelines for converting your favorite recipes to the
crockpot. Since crockpots vary, you should consult your owner's
manual for instructions.
Crockpots may vary but generally, the LOW setting is about 200
degrees F. and the HIGH setting is about 300 degrees F. One hour on
HIGH is approximately equal to 2 to 2-1/2 hours on LOW. Most
crockpot recipes recommend cooking 8-10 hours on LOW. Some recipes
recommend the HIGH setting based on the nature and texture of the
food. You will have to judge your recipe accordingly. For example,
beef cuts will be better cooked on LOW for 8-10 hours to get a more
tender texture, where chicken can be cooked on HIGH 2-1/2 to 3
hours. There is a lot more information on this page. Very handy to
print out and keep.
Chris in NM
Sylvia, I am not sure about freezing the tomato soup since it has
milk in it. You will probably need to whisk it gently to incorporate
it again after in thaws. I truly haven?t frozen any yet. Good luck!
I would like to know how it comes out after freezing, too!
Chris in NM
Barb - La Porte, IN, we always deep fry or bake ?fry? our sweet
potato strips and sprinkle with salt and pepper and butter. However,
Nancy has one that you might want to try.
Sweet Potato Chips
3 to 4 sweet potatoes, red skin
Spray vegetable oil
Cookie sheet
Scrub sweet potatoes to remove any soil. Slice, in rounds, very
thin. Spray cookie sheet with vegetable oil. Lay rounds on sheet and
spray the tops. Place in preheated 350 degree oven and bake until
crisp. Make several batches and store in air tight plastic. Hint:
you could sprinkle cinnamon and sugar on these. Nancyskitchen.com in
Potatoes.
Chris in NM
Print this Recipe
Also, here is
Home Fried Sweet Potato Chips
http://southernfood.about.com/od/sweetpotatoes/r/bl50825f.htm
Barb - La Porte, IN, I don?t sift my flour at all. I used to when I
was learning to bake and cook because way back then recipes called
for sifting. I still have my sifter! I was told that the finer the
ingredients, you should sift, ?cause they could clump; and the
sifting got rid of any impurities. It?s your call, I think, ?cause I
don?t at all.
I also use frozen rhubarb most of the time because when I get some,
I am not ready to use it. I have let it thaw and drain well and pat
dry before using. I have had no problems at all!
Chris in NM
Pat wants to know where to buy cinnamon chips. Pat, The Prepared
Pantry sells them all year. Also grocery stores sell them
(Hershey?s) ONLY during the winter holidays. They are a seasonal
item in the stores. I buy several bags when they are out and keep
them in the fridge. Good luck!
Chris in NM
Lisa-Union Bridge, MD, I haven?t made this, but Nancy had this T & T
one on her site. I also read where you can buy special pectin for
freezing jam/jellies.
Frozen Strawberry Jam
2 (10 oz.) pkgs. frozen strawberries or 2-1/2 c. fresh mashed
berries
1/4 c. powdered pectin
2-1/2 c. sugar
1 tbsp. lemon juice
In 3 quart casserole dish thaw strawberries on high powder in
microwave for 2 minutes. Mash; add pectin. Microwave on high for 4
to 6 minutes until mixture boils. Blend with sugar and lemon juice.
Microwave on high for 7 to 9 minutes, stirring every 2 minutes until
mixture comes to a full boil for 1 minute. Test for doneness. Makes
1 quart. Keeps well in refrigerator.
www.nancyskitchen.com
Chris in NM
Print this Recipe
June 2009 Printable Recipes Index
May 2009 Printable Recipes Index
April 2009
Printable Recipes Index
March 2009 Printable Recipes Index
February 2009
Printable Recipes Index
Broccoli Spam
Casserole
1 pk Frozen chopped broccoli (10 oz)
1 cn Cheddar cheese soup (10 3/4 oz)
1/2 c Sour cream
1 cn Spam luncheon meat, cubed (12 oz)
1-1/2 c Cooked rice
1/2 c Buttered bread crumbs
Heat oven to 350'F. Cook broccoli until barely tender. Drain well.
Combine soup and sour cream. Add broccoli, SPAM, and rice to soup
mixture. Spoon into 1-1/2 quart casserole. Sprinkle with bread
crumbs. Bake 30-35 minutes or until thoroughly heated.
Linda NM
Print this Recipe
For Chris in NM
Chris, sorry I didn't make the strawberry pie instructions very
clear. Here is the recipe - redone.
Rosemary's Strawberry Pie
2 baked pie shells (Pillsbury refrigerated)
Prepare berries and let drain and dry. Leave them whole or cut in
half if very large. (I use 2 small containers of strawberries, or
enough to fill the two pie shells)
1-1/2 cup sugar
4-1/2 T flour
Small box strawberry Jell-O
Put sugar, flour, and Jell-O in a pan and mix well with fork. Pour
1-1/2 cup boiling water over the Jell-O mixture and heat until it
comes to a boil. Let it cool really well, about an hour.
Put strawberries into cooled baked pie shells. Pour the cooled Jell-O mixture on top of berries.
Put in refrigerator 1-2 hours or until jelled. Top with whipped
cream or Cool Whip when ready to serve.
Rosemary
Print this Recipe
This is an old time recipe my mother used and I have too
Corn Starch Pudding
Yield: 3 cups
1/3 cup sugar
1/4 cup Corn Starch
1/8 teaspoon salt
2-3/4 cups milk
2 tablespoons butter or margarine
1 teaspoon pure vanilla extract
Combine sugar, corn starch and salt in medium saucepan. Gradually
stir in milk until smooth.
Bring to boil over medium heat, stirring constantly, and boil 1
minute. Remove from heat. Stir in butter or margarine and vanilla.
Pour into serving bowls. Cover; refrigerate.
JL in South Jersey
Print this Recipe
For Doris, S Indiana
Converts from oven to crock pot chart.
Hope it helps,
JL in South Jersey
|
Oven Or Stovetop Cooking Time |
Low Cooking Time |
High Cooking Time |
|
15 To 30 Minutes |
4 To 6 Hours |
1-1/2 To 2-1/2 Hours |
|
35 To 45 Minutes |
6 To 8 Hours |
3 To 4 Hours |
|
50 Minutes To 3 Hours |
8 To 16 Hours |
4 To 6 Hours |
Nancy, it has been some time since I have sent in anything to you
for our great audience of wonderful cooks and those aspiring to be.
But, here you are still getting out this great newsletter giving us
a forum to express our interest in food and to share with one
another. You truly are a remarkable lady, your strength an
inspiration to all. Thank you for being here for us -- we can only
hope that we give you some joy as well....Betty in MS
For the lady who wanted ideas for a 70's party...
Watergate (pistachio) salad
Angel Food cake slices with sliced peaches in heavy syrup, topped
with Dream Whip (these days, Cool Whip) ... sometimes vanilla ice
cream over peaches
Apple pie
Spaghetti with meatballs
Pear halves with dollop of mayo, shredded cheese, topped with
maraschino cherry
Pimiento cheese stuffed celery logs
Deviled Eggs
Hamburgers and Hot Dogs
Chicken Salad, Egg Salad, Pimiento Salad and/or Tuna Salad
Sandwiches
Cheese wafers with cayenne pepper
Chocolate chip cookies
Large bowl of pastel-colored mints
Mixed nuts
Here is my apple pie recipe that my family requests often...
BJ's Apple Pie
2 frozen pie crust rolls, thawed
6-8 medium size red delicious apples, peeled, quartered & sliced in
thin slices (you want enough so that the apple slices will mound
slightly above top of pie plate lip..the more generous you are, the
better the pie serving)
3/4 c granulated sugar, plus 1 1/2 Tab to sprinkle over top crust
before baking
1/4 c a/p flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
3 Tbs apple cider vinegar (can use strained juice from one lemon)
3 Tbs butter (used low-fat daughter with special diet...works
great!)
Mix dry ingredients thoroughly in measuring cup.
Roll one pie crust out over a 9 or 10-inch glass pie plate. Add
one-half of the sliced apples. Sprinkle one-half of the dry mixture
over apple slices. Dot with one-half of the butter and sprinkle half
of the cider vinegar around on top; repeat, making two layers.
Top with second pie crust. Flute edges tightly so that juice will
not spill over. Cut four slits (two each opposite each other in the
crust) and sprinkle about 1 1/2 Tbs extra sugar over top crust.
Put in preheated 350?F oven and bake about 55 minutes; remove from
oven and put overlapping aluminum foil strips securely around crust
edge so that it will not get too brown. Return to oven and bake
approximately 15 minutes longer until top is deep golden brown and
inside bubbling good.
(Note: Place pie on cookie sheet before putting in oven to prevent
juice from spilling in bottom of oven (there is always a little
juice that escapes) as you want to mound the apple slices slightly
above the pie plate lip. They will reduce down as they bake and will
be below plate lip when done...giving you adequate amount for great
slice of wonderful pie!)
I recently purchased fresh peaches and today, while peeling them, I
remembered a Peach Preserve using peelings that I had made in the
past. I searched my computer and located a note that I wanted to
send this to Nancy's Kitchen some time back. With peaches coming
into season, I want to give you the recipe that I developed that
makes a great Peach Jam/Preserve -- whichever you may want to call
it.
BJ's Peach Preserves/Jam Using Peelings
1 quart peach peelings (that includes the pulp you can scrape off
the pits), 1 1/2 cups sugar and 1/4 cup apple cider vinegar...Simmer
it on medium-low until it thickens (about 10-12 minutes), stir often
to prevent sticking, and put it in a sterile jar...makes about 2
cups.
My husband thought this to be very delicious, but I may cut back
just a little on the apple cider vinegar (will try 2 Tablespoons
next time) to allow the peach flavor to be a little stronger....Give
it a try, I think you will like it.
For Dianne in Wisconsin who asked about sifting flour vs. not
sifting flour...Earlier recipes called for sifting flour 2 to 3
times, depending on type of cake, product, being made. Sifting added
air and volume to the flour. You were not to pack it down either,
only lightly measure the amount called for after sifting. Then,
White Lilly began sifting several times before packaging and it
became a favorite in the South as it made lighter biscuits, cakes,
etc. More recent recipes will not call for sifting flour now as most
are usually sifted several times at the factory before being
packaged...I have been told. But sifting and measuring properly does
make a lighter product. My husband used to say he liked "substance"
-- something to bite into-- and did not want me to sift the flour :
o)
Betty in MS
Print this Recipe
For Chris in NM
The Asiago Bread that I use to make croutons for the Panera's Tomato
Soup is a loaf of bread that we purchase at Panera's. If you don't
have a Panera's near you, it is a wonderful restaurant-bakery combo.
Their breads are to die for and I imagine the pastries are, too. We
don't try them so as not to be tempted - they look wonderful.
Anyway, I use their bread as the recipe instructs.
However -- I think you could kind of copy it at home. Use a thin
baguette with a crispy crust. Then just put on oodles of Asiago
Cheese - nothing else. I would think maybe brushing the baguette
with water or beaten egg to help the cheese stick well. BUT you
don't want the crust to get soft.
OR - I have made "mock" croutons using old bagels, etc and just
sprinkling heavily with Asiago cheese before baking at a low
temperature until they are dry and crispy. And the cheese did stick
well like that.
Just thoughts -- but the Asiago cheese really makes this bread so
special.
Good luck -- let me know if you try it.
Rosemarie in rural Kansas City
To Karen in Texas in the June 6th newsletter; your recipe for
Grandma's potato patties is exactly like my mom used to make.
Delicious! Really brings back some good memories. great newsletter!
Peg in IL
This site is in process of being set up so there are changes daily.
It has free printable coupons and rebate forms, and more.
www.mycouponsetc.com
Knitter in Illinois
Sweet Corn Salad
1 pkg. frozen sweet corn, thawed
1/2 red bell pepper, chopped
Several green onions, sliced
DRESSING
1/2 c. tarragon vinegar
1/3 c. sugar
1 tbsp. salad oil
1 tsp. salt
Pepper or paprika
Pour dressing over, mix well and refrigerate several hours. Drain
before serving. If desired, surround with avocado and tomato wedges.
Print this Recipe
Wanted to Thank everyone who sent in the wonderful brunch punch
recipes, my daughters and I have been trying them all and can't
decide which one to use, but we are having alot of fun. The
highlight of my day is when everyone goes to bed and I have a few
minutes to myself and all of you. I have copied tons of recipes,
knowing I will never get to them all, but they sure sound good and
give me ideas, of foods that I haven't made in a while.
Bless all of you. ML in Ohio
Hi Nancy,
I try to have a jar of this in the fridge all Summer long. This
dressing is great with boiled and crushed new potatoes, excellent
with any white steamed fish and of course a mixed salad.
Summer Honey and Mustard Salad Dressing
Makes approx 10 fl.oz/250 ml
2 Tbsp Dijon Mustard
1 Tbsp Honey
4 Tbsp white wine vinegar
Salt and course ground black pepper
5 fl.oz/150ml extra virgin olive oil, (EVOO)
1 tsp fresh parsley, finely chopped (optional, but makes it look and
taste nice)
Combine the first four ingredients together. Whisk in the olive oil,
to make a nice thick dressing.
Taste and add a little extra of what you think may be missing. Cover
securely and store in the fridge, bring to room temperature, add the
parsley and shake well before serving.
Sylvia <Scotland>
Print this
Recipe
June 6th newsletter
Thanks so much to Chris in N M and Mrs Marshall for there help in
giving me the ingredients in Sicilian spices. The taste was so new
to me and really pleasant. I will sure give it a try.
Thanks again
Pat W in Menifee
Hi Nancy and Ditto, and all Landers,
Does anyone have a recipe that is similar to the
chocolate flavored
Betty Crocker Pour & Frost. I used to make an Oreo cake all the time
with this frosting and now I can't find it in any of the stores.
The cake is still good with regular frosting that I make but this
stuff just made the cake so much better. Thanks in advance.
Sandy Miller, Commerce Township, Michigan
Here is a recipe for Rhubarb Applesauce that may be similar to what
Charles in New York is looking for. I've made this several times,
and it will still have chunks of apples in it. I use whatever kind
of apples that I have on hand. It is a very good recipe. Arlene in
Mo.
Rhubarb Applesauce
1 lb. rhubarb
2 lbs. tart cooking apples, such as Granny Smith, Rome or McIntosh
1 cup sugar
1/8 tsp. nutmeg
Trim the rhubarb and cut it into chunks. Peel and core the apples
and cut them into chunks. Combine the rhubarb and the apples with
the sugar in a large pan. Simmer over medium-low heat until the
fruit is soft, 20 to 25 minutes. Stir in the nutmeg. Serve the
applesauce warm, room temperature or cold. Note: Frozen rhubarb can
be substituted if fresh is not available.
Print this Recipe
Regarding making sugar/water for hummingbirds. This should be 1 part
sugar to 4 parts water. Too much sugar can cause liver damage in
hummingbirds!
Pat in Idaho
Sweet Potato Chips
2 medium sweet potatoes
2 tsp. vegetable oil
1 tsp. sugar
1/2 tsp. cinnamon
Preheat oven to 400 degrees. Coat cookie sheets with nonstick
vegetable spray and set aside. Wash and skin potatoes. Cut potatoes
into thin slices. Gently rub a little bit of oil onto the potato
slices as you place them in a bowl. Toss with your hands to
distribute the oil. Sprinkle with sugar and cinnamon. Toss again.
Spread the slices on the baking sheets and cook for 20 minutes. Turn
chips and bake another 5 minutes or until slightly crisp. Cool and
serve.
Judy M
Cream Style Corn
3 cups fresh corn
1 tablespoon flour
2 tablespoons margarine
2 tablespoons bacon drippings
1/2 cup water
1/2 cup milk
1 teaspoon sugar
salt and pepper to taste
In skillet, melt margarine and bacon drippings. Add corn that has
been cut off the cob and the cob scraped. Sprinkle flour over corn
and mix before putting in skillet. Put in skillet and add water and
milk. Season with sugar. Salt and pepper to taste. Cover and simmer
slowly for 20 to 25 minutes. Stir frequently.
Print this Recipe
Good morning, Nancy, and fellow cooks. I have a cooking problem. I
can't figure out what I am doing different. I am talking about
making stuffed peppers. I am 67, have made them many times over the
years but not so much the last ten years or so, as I now live alone.
Now when I make them, the peppers are not done. The peppers are
still crisp and hard to cut unless I use a knife. They used to be
'soft' when done. As I said I don't know what I am doing different
now. Hopefully someone can tell me or give me a different recipe. I
love my peppers. Thanks in advance. Have a good summer all.
Knitter in Illinois
Hi to all, I have a request for help in locating a "Refrigerator
Chocolate Cake" recipe. The only time I had it was back in the 50's
when our Girl Scout leader made it for a meeting. Until then the
only chocolate cake I'd had was a darker chocolate one and sort of
"fluffy". The refrigerator cake was a very mild chocolate and really
dense. When I've searched for the recipe online all I have found are
ones made with some kind of cookies or graham crackers and whipped
cream. That is not what I'm looking for. Do you have any ideas or
recipes like this? I can't imagine why you would need to keep a cake
like this in the fridge but that's what the cook said.
Thanks, Betty in ME
Hi Nancy and Folks,
I just want to say thanks to Joan, in Linden NJ for her suggestions.
I made the red cabbage and fried a few apples as another side dish
The irony of this is Joan lives a few miles from where I grew up
(Garwood) and then moved to Clark.
Nancy, you bring the world to us and make it a small village.
Thank you, Marge in North AL (Hot)
Hi Nancy,
Today I am fixing our shrimp and spaghetti platter for dinner. For
our side, I made our Tomato & Onion Salad. However, this time I
added a large handful of green beans, blanched. Can't wait till
dinner tonight! All we need now is some good French or Italian
bread!
Chris in NM
This was my mother's recipe and I use it with many fresh fruits
including strawberries, peaches, papaya and blueberries.
.
Prepare one quart of fruit as you wish to present it in the pie shell.
I slice most fruits. Stir in 1/4 cup sugar and let it sit to draw
excess juice from the fruit. Drain and reserve the liquid.
.
Mix and boil until clear and thickened:
1/2 cup sugar
3 1/2 Tbsp cornstarch
(I prefer cornstarch to flour as it makes a clear glaze)
.
Drained fruit juice plus water to equal 7/8 cup
.
Cool slightly and add 3 Tbsp Jello of an appropriate flavor to
enhance your fruit.
.
Put a thin layer of glaze in 9" baked pie shell. (This keeps the
shell from becoming soggy with juices from the fresh fruit). Spread
fruit in pie shell. Pour rest of glaze over fruit and chill..
Serve with topping.
Leah
This recipe will be posted tomorrow. Don't know the name
of the recipe. Leah could you send me the title of the recipe by
tomorrow.
Crab Meat Noodle Casserole
1 jar (6 oz) pimiento cheese spread
1/2 cup butter
1 tsp salt
1 can crab meat
8 oz broad noodles, cooked according to package directions
1 cup cream
Melt cheese spread and butter slowly; add salt and flaked crab meat.
Mix well. Place half of noodles in bottom of a buttered casserole
dish., Top with cheese mixture., Cover with remaining noodles. Pour
cream over all. Bake at 350 degrees for 40 minutes.
grannym IL
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Nancy: I just read June 5th newsletter and am going to have your
Baked Onion Potato recipe for dinner tonight. Sounds easy and should
please my potato lovin' DH and be easy on me after a day of laundry.
I just had to try my new SNAP laundry detergent I had ordered from
http://www.marketamerica.com/jmeier/ I was very pleased with the
results as I had some very dirty loads to do and all came out nice
and clean .. It is a low suds product and I have found that you get
better washing action if your machine isn't full of suds.
I just brought in a mess of rhubarb and going to make a favorite
recipe.
Rhubarb Crunch
6 cups sliced rhubarb
2 cups granulated sugar
6 Tablespoons flour
1 cup light brown sugar
1 cup quick oats
1 1/2 cup flour
1/2 cup butter
1/2 cup vegetable shortening
Combine rhubarb, sugar and 6 tbl. flour in 9 x 13 baking dish. Mix
remaining ingredients until crumbly and place over rhubarb mixture.
Bake 40 minutes at 375 degrees Enjoy warm or room temp. with whipped
cream, ice cream or pour cream.
JCM
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n your Saturday newsletter I noticed a Peach Dump Cake recipe that
calls for a 'cube' of butter....how much is a 'cube' ? Just
wondering.
Also, about the hummingbird nectar; I used to mix my own from powder
and it seemed like alot of work and then I discovered ready made
nectar bottles in Walmart right near the powdered mixes. They sure
worked for me. The little guys sure liked it. Also they had the
cutest test tube-like feeders with a rubber coated wire at the top
so you could hang them just about anywhere. I actually hung one on
my porch railing and enjoyed sitting there quietly watching them.
They got so used to me being there that they would sip nectar with
me only a matter of 3 inches away. One hovered in front of my face
just to check me out and I could feel a breeze from his fluttering
wings. I was even able to snap a few pictures of them in flight. I
moved away from there and to a place that won't allow any feeders. I
do miss them dearly. So anyone who has the pleasure of feeding them,
ENJOY!
Donna in Illinois
Comment
Information on a cube of butter can be found on
http://www.nestle.com/NutritionHealthAndWellness/
Top 100 Recipe Sites
Chicken Broccoli and Shell Macaroni Casserole
4 chicken breast halves
1 can cream of chicken soup
1/2 c. shell macaroni, uncooked
1/2 c. water
1 pkg. frozen broccoli
Cook chicken in a large pot. Drain into strainer, saving liquid.
Pick over chicken removing skin and bones; serving size pieces. Cook
macaroni in chicken broth. Drain and put into casserole, add soup
and 1/2 cup water, mix. Ad par-cooked broccoli and chicken in
layers. Bake at 350 degrees for 45 minutes or until well warmed.
Serves 4
Linda NM
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