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May 2009 Newsletter Recipe Index
May 2 2009
Top 100 Recipe Sites
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Nancy Rogers
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requests and tips. Please include date of newsletter, name of recipe
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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.
Hi Nancy,
Donna/Buffalo sent in this recipe for the 4/30 newsletter without
any other instructions. I found where you have the angel food
variations and found the one after. Hope the one I found will help
others with this recipe. It does look extremely good! Thanks, Donna!
Cherry Pie Cake
1 box angel food cake mix
1 can cherry pie filling
Mix these 2 ingredients (nothing else) Bake in a 9x13” baking pan
Donna/Buffalo
http://www.nancyskitchen.com
Angel Food Cake with
Variations
WW Points: 3 Serves: 12
I box (1-Step) angel food cake
Mix the angel food cake mix and desired flavor ingredients together
and beat by hand until blended. Pour into greased 9 x 13" pan (or
muffin tin) and bake at 350 for 35-40 minutes (muffins bake 15-18
minutes).
Cherry -- I can (20 oz) light cherry pie filling
Black Forest -- add 1 /2 cup cocoa to Cherry version
http://www.nancyskitchen.com
Chris in NM
Print this Recipe
Here is a great French toast bake a good friend gave me in 2004. I
posted it then on Nancy’s message board under Eggs.
Stuffed French Toast
from my friend Peggy
12 slices French bread, about 1/2" thick
1 8 oz. pkg. cream cheese
4 eggs
1/2 c. sugar
3 c. milk
1 tsp. vanilla
1/2 c. brown sugar
1 tsp. cinnamon
your favorite jam - optional (my added ingredient)
Spread softened cream cheese on half the bread slices. Arrange
evenly in the bottom of a 9 x 13 x 2" baking dish which has been
sprayed with Pam or equivalent. *At this point you may spread the
jam on top of the cream cheese.* Arrange the remaining slices of
bread to cover the cheese. Beat together the eggs, sugar, milk and
vanilla. Pour over bread. Cover with plastic wrap and keep in the
fridge overnight (or 4 - 5 hours). Sprinkle top with brown
sugar/cinnamon mixture and place dish in a 350º preheated oven. Bake
about 45 minutes, or until puffed and brown. Serve immediately.
Serve with syrup or fruit topping.
Chris in NM
Print this Recipe
Join kraftfoods.com and get access to recipes, special offers and product samples.
Click Here
This is a great summer dinner or appetizer!
Chris's Hot Wings
1 pkg. drummies
1/3 c. butter
1/4 c. hot pepper sauce (Louisiana Hot Sauce) OR to taste
little garlic powder
2 - 3 dashes Tabasco sauce
1/2 tsp. liquid smoke
1 - 2 small shakes salt
Melt butter in a small saucepan and add sauces and spices. Mix well
and then cool. In a zip lok, combine wings with the sauce mixture,
tossing to coat evenly. Bake wings on foil-lined baking sheet for 1
hr. at 425º F until fully cooked and crispy.
If you wish, you may grill wings with coating on the grill at med.
high heat with the lid closed for 30 - 35 min. or until no pink
remains and the juices run clear, turning occasionally. You may also
deep-fry wings, with sauce on, in hot oil, 400º F for 12 min. and
drain. If you choose to grill these, I would use one of those basket
thingies so those little drummies don't fall through the grates!
Enjoy! I serve these with fries and cole slaw - my own recipe. (The
cole slaw recipe was in a recent newsletter.) posted under
Grilling/BBQ on Nancy’s message board.
Chris in NM
Print this Recipe
I can't find the recipe or the "brownie muffins" that everyone raves
about! I think it has only 2 or 3 ingredients.
Can someone please help me out??
Thanks, Sue
Comment
It is on the index under
Brownie Muffins for the
April newsletters.
Top 100 Recipe Sites
For the person who requested a recipe for sour cabbage
I have not tried these recipes ,but will as I add sauerkraut to my
cabbage rolls and serve with sour cream.
Sandi
Sour Cabbage
Take heads of cabbage and blanche them in boiling water. Take out
leaves and put in cold water. Cut out the rib and cut into pieces
that will make cabbage rolls. Pile them into a crock or food grade
pail. In a stock pot boil 20 cups of water with 1 cup of pickling
salt (coarse salt) and 2 tbsp sugar. Let cool and pour over cabbage
leaves. Place clean towel over top, a glass plate and weight. Let
sit in cool area for 8 days. Each day take off towel and plate and
rinse off scum. After the 8 days you have your leaves. Good luck
Tanya
Posted by: TanyaC | September 15, 2006 at 09:28 PM
http://gorgeoustown.typepad.com/
I've made lots of sour cabbage and it's much less expensive than the
bought ones if you can find them..take as many heads of cabbage as
your container will hold (I use a crock). Hollow out the core of
each head, fill it with pickling salt, and place it core side up in
the crock. When all the heads are in, partially fill a large baggie
with water and place it on top to hold the heads down, then gently
pour warm water down the side until all heads are covered. In about
a 6 weeks you will have sour cabbage. Freeze them, and the leaves
will fall off easily. I usually do this in the fall when cabbages
are inexpensive.
Posted by: Sheri | April 17, 2008 at 09:20 PM
http://gorgeoustown.typepad.com/
There are two more recipes here
http://www.hungrybrowser.com/phaedrus/m020203.htm
Cabbage Recipes
Nancy in the 4/25 newsletter Kathi in Gorman TX asked for TNT Blue
Cheese recipes. I change the Blue Cheese Salad Dressing when I get
tired of one then I go to another.
Susie's Blue Cheese Salad
Dressing
1, 4 oz., pkg. blue cheese crumbled
1, 3 oz., pkg. cream cheese, softened
½ cup mayonnaise
¼ to 1/3 cup half & half
Mix the cream cheese, mayonnaise and half & half together with a
beater. Then fold in the blue cheese and if you wish you could add 2
green onions to this also. Refrigerate it for 8 hour before using.
Print these Salad Recipe
Ruth's Blue Cheese Dressing
1 cup mayonnaise
1 cup sour cream
1, 4 oz., pkg. Blue cheese, crumbled
1 tablespoon lemon juice
Mix all ingredients and chill for 4 hour or overnight.
Print these Salad Recipe
Alice's Roquefort Dressing
3/4 cup mayonnaise
1/4 cup milk
dash of salt
dash pepper
1/4 pkg. crumbled Roquefort cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Combine all ingredients and chill at least overnight. Makes 1 cup.
Print these Salad Recipes
I forgot to ask in the first message that I sent was does anyone
have a TNT recipe for fried dill pickles. I know that it doesn't
sound good but they were excellent. We had dinner at a pub and they
had the fried pickles. Oh so good and I would like to make them at
home. This place made them so they were not greasy. Thanks in
advance.
Everyone have a great day. Nancy and 4 legged associate take care,
stay safe and warm.
Susie Indy
Recipes using
Buttermilk (updated today)
Nancy we were out of state the last week of April. I have trouble
sending an email to you on our Lap Top. I am glad that I can read
them and then when we get home I copy the recipes and answer any
question.
In the 4/25 newsletter Kathi in Gorman TX wanted TNT recipe for Blue
Cheese Salad Dressing. I have another one that I have to look up
because I have not made it for a while. The following one is good as
a dressing and a dip for hot wings.
Susie Blue Cheese
Salad Dressing
2 cups mayonnaise, such as Dukes, and etc.
4 heaping tablespoons sour cream
1, 4 oz., pkg. blue cheese crumbed
2 green onions, including the green part
Mix the above ingredients well and refrigerate for 24 hours before
using.
Print this Recipe
Doris S. Indiana in the 4/25 newsletter I have been gone for a week
on one of my DH business trips and just slept and relaxed all day.
It felt so good. I guess I have thought that if dinner was not ready
for him he would not eat. Also to answer your question Doris about
what our next move will be. Right now we are thinking of going into
a Condo because you will not need to shovel snow, do yard work or
the like. We have a couple of condo that are very nice near us and
do plan to stay in the area that we are in now. We will miss the
flowers that we like to plant but with my hip replacement and
shoulders done it is hard to get yard work done. Also my DH is still
having trouble with the pain down his leg. If this doesn't stop soon
he will need to have it operated on. I have no idea what he could do
after that. It is nice to be at the age of patch, patch and patch
some more.
To grannym IL in the spinach salad I have add oranges and grapefruit
or one or the other. You could also add nuts if you wished. I have
not done that.
Please, please Nancy don't stop publishing this newsletter. As I
have said earlier that I read this when we are on the road. This
newsletter is the tops, I would miss reading it and getting new and
different recipes and tips.
We have been on the last business trip that we know off for the
year. The insurance company has cut back on travel because the
travel budget was cut in half. They can do the same work from there
desk but the person in charge of the unit like to have the personnel
contact with each office.
Everyone have a great day. Nancy and 4 legged associate take care,
stay safe and warm.
Susie Indy
Comment
I don't plan to stop compiling the newsletter. It is the
highlight of the day.
Nancy rogers
Would any of you have a bread pudding
recipe that would taste like the one that is served at
Kentucky Fried Chicken?
Cindi in Nebraska
Old Fashioned
Recipes (Updated today)
Sandra from Oregon, there are lots of rhubarb
dessert recipes in
(4/30) newsletter for you. Rhubarb can be
frozen easily! I just clean it and cut it in pieces ready for
cooking, put in a freezer bag and freeze! You don’t need to blanch
it first! Good luck and enjoy your rhubarb! Chris in NM
Mariann in Kentucky, your recipe for
Shortbread Cookies in a Pan sound great! Bet
you could also use 1 can of your favorite pie filling in place of
the preserves, too! Yummy! Chris in NM
I forgot to say, that my rhubarb pie recipe in the 4/30 newsletter
is also posted on Nancy’s
message board under Pies!
Vera, a good friend of Polish descent gave me this recipe quite a
few years ago. It is very good. Don’t know if this is what you are
looking for?
Stuffed Cabbage Rolls
- TNT
Meat mixture:
2 lb. ground beef - raw
1 onion, grated
1 carrot, grated
1/4 c. cooked rice *
1/2 tsp seasoned pepper
1/2 tsp. garlic powder
Mix together. Set aside.
Sauce:
1 can stewed tomatoes
2 small cans tomato paste
1 can (1 1/2 c.) beef broth
1 can (1 1/2 c.) chicken broth
¼ c. red wine
1 tsp. garlic powder
1 tsp. seasoned pepper
2 tsp. sugar
Mix together in medium large pan and heat.
Remove core from medium to large cabbage, down as deep as you can.
Place in large pot with about ¼ filled with water. Cover and bring
to boil. Boil 4 minutes.** Remove individual leaves from cabbage and
fill each leaf with about ½ c. meat mixture; fold in sides. Starting
at an unfolded edge, roll up leaf to completely enclose filling.
Place seam side down in large baking pan. Continue with each cabbage
leaf till all meat mixture is used. Pour sauce over the cabbage
rolls. Cover and bake at 325º F for 1 ½ to 2 hours. This meat
mixture makes enough for about 20 - 30 cabbage rolls, depending on
amount of mixture per leaf.
*I make a 4-serving bowl of rice, using ½ c. dry rice with 3/4 c.
water and then steam for 35 minutes.
**I leave the cabbage in the hot water on low while taking off the
leaves to keep them pliable. Posted under
Beef
on Nancy’s message board.
Chris in NM
Print this Recipe
Since it is getting pretty hot most places, here is a good crock pot
recipe from Nancy’s message board under Crock Pots.
Below is a basic meatloaf recipe that I got from
www.melborponsti.com. You can add anything that your family likes
into the meatloaf.
Basic Meatloaf
2 pounds of lean hamburger
2 eggs
2 slices bread, in small cubes
milk
catsup
salt and pepper to taste
1 small onion, chopped
Beat eggs and add bread cubes. Add enough milk to moisten all. Add
hamburger, onion and squish all together with your hands. Season to
taste.
Place in slow cooker, shape to fit, flatten. Pour catsup on top,
enough to cover completely.
Slow cook on low all day, 8 to 12 hours. You could add green pepper;
tomatoes, but make sure you drain the can; garlic; and bacon.
Submitted by Susie Indy
Printed in Nancy's Kitchen Newsletter 6/02/05 posted by Shortcake.
Chris in NM
Print this Recipe
Tomato Gravy over
Biscuits
4 tablespoons bacon or sausage drippings
3 rounded tablespoons flour
About 2 cups water
½ small can tomato paste
Salt and pepper
Hot biscuits
In a skillet, stir flour into drippings over medium-high heat. Let
flour cook and brown; keep stirring, don't let it burn. When roux
has browned, pour water into skillet while stirring with a whisk.
Whisk in tomato paste until well-blended. When gravy begins to
thicken, reduce heat to low. Lightly salt, and add pepper to taste.
Add a little more water if gravy becomes too thick.
Serve with love over hot biscuits, along with bacon or sausage for
breakfast, brunch, lunch or dinner
Susana in Louisiana
Print this Recipe
Thanks to Laurel from Australia and Chris in NM for the wonderful
Chiffon Pie recipes. Enjoyed both so much.!!! These were in the
April 19th
newsletter.
Jackie in Ga.
Tomato Recipes
(updated today)
To Sara in FL regarding the
To Die for
Roast - it is a slowcooker (crock pot) recipe. My crock
pot is VERY old, so does NOT cook very hot like the
newer ones do. If you use a newer one, you might want to cut the
time some even on low. (Only difference in a slowcooker and crock
pot is, "crock pot"
is the Rival trademark.) Hope you enjoy your trip to Key West!
Barbara in AL
I am looking for 2 recipes. The first one is for a
cheesecake that is no bake. These are
the exact ingredients, I just don't know the proportions: cream
cheese, lemon curd, sugar, heavy cream (which I think is beaten and
folded into the cream cheese mixture. It is poured into a lady
finger crust.
The next one is for an Italian (bagel) called
taralles. I buy them all the time at an Italian deli. I buy
the red hot type. I had found a recipe, but it isn't what I wanted.
Nancy, my cat Simon is so much like your Ditto that it isn't even
funny. He hides his toys then brings them out. He puts them in the
dry food dish. He has a small box in which he likes to curl up and
he puts toys in there. He is a pip!!
MaggieB in South Jersey
Nancy,
Thanks everyone for the bread pudding recipes.
I'm going to try them all. Thank you Nancy for the great newsletter
too.
God bless you all, Erma in Sullivan, MO
From April 22nd Newsletter: To Mariann in KY RE: her additions for "Better
Cake Mixes". Are you saying if the cake mix calls for
oil, eggs, and water you add all that and then add ALL these
additions? I want to be sure. Cake is my very favorite dessert.
Last night for dessert for company I made Cupcakes with the Duncan
Hines Devil's food cake mix dry with the can of Pumpkin. I ate one
plain and loved it, but since I was having company I iced them with
my white homemade butter cream which made them beautiful and I loved
them even more. I'd been wanting some of my icing, so I was thrilled
it went so well.
I'm always behind reading, but I sure LOVE this Newsletter. Nancy
you are just amazing I can barely get things read let alone work so
tirelessly on this project.
Thank you. Joie in TN
Help!!! do you have any recipes that are inexpensive and kids will
eat? I use a lot hamburger but it is getting boring but it is an
inexpensive meat.
DH
For Jae in Central OK:
Sorry, Jae, it's 10-1/2 oz.
grannym IL
If you love Thanksgiving dinner, you will love this turkey loaf
Turkey Dinner Meatloaf
2 lbs. ground turkey
1 box chicken stuffing ( like Stovetop)
1 egg
1 cup chicken broth
Combine all ingredients (stuffing mix is mixed in straight from the
box). Place in greased loaf pan and bake at 350 for 1 to 1 1/2 hrs.
Until thermometer registers 165 and loaf has a beautiful brown top.
Print this Recipe
Barb H. in Ohio
Hi Everyone! In "B"s defense. We may have all taken her comments out
of text. I too get disappointed when no newsletter appears in my
box. I would think that is totally human. It's like not hearing from
your family. I'm sure that's all she meant.
Absolutely EVERYONE, has these in their lawn. I thought maybe this
might be a way to 'celebrate' them.
Dandelion Wine
1 gallon dandelion blossoms
1 gallon boiling water
1 lemon, sliced
3 oranges, sliced
4 pounds of sugar
2 tablespoons of yeast
Pour boiling water over the blossoms. Let set 3 days. Add sugar.
Simmer 15 minutes. When warm, add lemon and oranges. Add yeast and
let set one week. Strain and bottle.
I haven't tried it yet. But I intend to. Good luck and let me know
how it works.
Print this Recipe
If you bake as much as I do, I'm sure at one time or another you
have needed Sweetened Condensed Milk, only to find the pantry is not
supporting this item. lol. I have the solution:
Sweetened Condensed
Milk
1 part white sugar
2 parts milk
Cook together until thickened -225 degrees or "jell" on a
thermometer. Use in cookies or wherever you wish.
I've tried the ones using dried milk powder and found they give a
bit of an "off" taste. I'll be using this one next.
Mariann in Kentucky
Print this Recipe
I planted rhubarb four times before I
got it to grow. This year I have one huge hill. My mother told me
(I'm 71) that you should always pull the rhubarb, not cut or break
it, and the more you pull it, the more it grows. In other places
where I've lived I've had rhubarb clear into the fall by doing this.
I picked and chopped enough yesterday for a rhubarb crisp or cobbler
that I make. When I get time, I'll include the very easy cobbler
recipe.
Susan in Iowa
I have a question for our Nancyland friends. I love
Almond Bark, the recipe says to use
melted white chocolate. Could you use chocolate chips instead? What
is the difference between the chocolates?
Thanking you in advance.
Mary Jo, Central PA
Hi Nancy and newsletter followers: I would be happy if Nancy could
only do newsletter once a week. Every day is great, but do what you
have to. It's a lot of work and time to produce these newsletters.
Rhubarb in the Near North (where I live)
in Ontario, Canada comes up much later than some of you in the USA.
Buds are just peeking through right now. I love rhubarb, it’s a
favourite since I was young – finding it and dipping stocks in
sugar. Unfortunately my new house has many trees and it does not
grow as great here, but I have lots of friends and neighbours who
have large patches and I beg, borrow and steal from theirs. I have a
multitude of rhubarb recipes, but the one I have here is a recipe
found in Chatelaine Magazine and it’s a winner. At first it will
look like its too dry and thick, but I followed the recipe and it’s
a hit. I wrap these up for presents each season to friends who love
rhubarb, but don’t cook or pick rhubarb. Hope you enjoy – and keep
any new rhubarb recipe’s coming.
Breakfast Loaf-Chatelaine
Jan 1998
Prep time: 25 min. Oven Temp: 350 degrees Cooking time: 1 hr 15min
or up to 1 hr 30min
2 1/2 cups (frozen) or 2 cups fresh rhubarb
1/4 cup sugar
2-3 oranges
2 tbsp sugar
1 egg
1 tsp vanilla extract
3 cups flour (all purpose)
3/4 cups of sugar
3 tsp baking powder
1 tsp baking soda
1/3 cups of butter – melted (margarine will work also)
3/4 cups pecans or walnuts (Optional – I don’t use nuts)
Step#1 – Measure out rhubarb. (If defrosting-drain well and pat dry)
Finely chop rhubarb. Preheat oven to 350 degrees. Lightly grease 9x5
inch loaf pan. Stir rhubarb with ¼ cup of sugar – set aside. Grate
orange peel to make 2 tbsp. Squeeze juice for 1 cup (add frozen
concentrate if needed) Take 2 tbsp of juice and mix in a small bowl
with 2tbsp of sugar and set aside to glaze loaf.
Step#2 – In a medium bowl – beat egg. Stir in orange juice 1cup
minus the 2 tbsp, add orange peel and vanilla. In a larger bowl -
Measure flour, ¾ cups of sugar, baking powder, baking soda and salt,
blend together and make a well in middle. Pour in cooled melted
butter and egg mixture. Stir till mixed. Note: Very Thick and Dry
Batter . Add rhubarb (& optional nuts). Stir until evenly
distributed.
Step#3 – Add batter to pan (will fill loaf pan). Smooth out top and
bake on centre rack in 350 degree oven till golden brown and pick
comes out dry. (About 1 ½ hours depending on oven – check after 1
1/4 hrs.) Place on a cooling rack in loaf pan and pour orange/sugar
glaze on top. Cool about 10 min. Take loaf out of pan and finish
cooling.
Loaf keeps covered at room temp for 2 days or wrap air tight and
freeze. Great with cream cheese.
Print this Recipe
Comment
The newsletter will continue to be sent out 5 times a week. (It is
not sent out on Monday and Friday.)
Nancy Rogers
For Mariann in Kentucky. Your recipe reminded me of the one that I
made when my children were small and we lived in Newfoundland. My
recipe came from a Better Homes and Garden Cookbook. Since this was
in the early 60's, the cookbook was from the 50's. Unfortunately
that book went the same way as lot of other cookbooks that owned;
Hurricane Ivan destroyed them for me. Thankfully, I had the recipe
written down in a notebook which has survived all the hurricanes
that we have had here. Thought I would send the recipe in too.
I would also like to say that all the brownie mixes can be made to
be cake type by adding an additional egg (in addition to what the
mix calls for) to the mix.
Brownies (Cake Type)
1/2 cup shortening
2 eggs
2 squares un-sweetened chocolate
3/4 cup all purpose flour
1 cup sugar
1/2 tsp salt
1/2 tsp. baking powder
1 tsp. vanilla
1 cup chopped walnuts or pecans (optional)
Melt shortening and chocolate together over very low heat, stirring
constantly. Cool. Beat eggs till light; stir in sugar, then
chocolate mixture and vanilla. Add sifted dry ingredients, mixing
well. Add nuts. Bake in greased 8'X8"X2" pan at 350º for 30-35
minutes. Cool - cut in 16 squares.
Better Homes & Garden Cookbook (from yesteryear!).
Sara in FL
Print this Recipe
I an hoping someone from this group can help me out. I am looking
for a copycat recipe for rotel tomatoes.
The little cans in the store just seem to be expensive considering
the ingredients. Hopefully canning them this summer will prove to be
less expensive. Thanks!
Jan
I was wondering if any one knows how I could make roast beef at home
to taste like the deli roast beef you
buy at grocery stores. I don't have a rotisserie and just baking in
the oven always seems to make it dry. I like it the way the deli's
sell it. Also what cut of beef is it? What spices are used?
Mary, from Newton Falls, Ohio
This is for Dobie/Las Vegas who was looking for the
aluminum dish pan. There is a small very
unique hardware store in Athens, Alabama called UG White that has
things you could never find anywhere else. You can order from them
on line and they will ship directly to you. I LOVE going into the
store when I visit Athens, but have ordered many things on line. The
web site is www.ugwhite.com.
BG in Indy
In regard to the days we were without Nancy's
Newsletter, specifically the 3 days due to computer problems
or storms: After the second day I realized with a sinking heart how
much I would be missing if Nancy's newsletter was no longer there.
Besides Nancy and her lovely stories, there are thousands of people
out there who have become part of my daily life through this
wonderful newsletter that I would also be cut off from. It may sound
melodramatic, but I actually felt a feeling of grief.
Margo/Boston
Nancy, here's a few more Rhubarb recipes. I've made them all. I use
to live south of Buffalo, NY and we had loads of Rhubarb.
Mary in Va
Rhubarb Biscuit Coffee Cakes
This is great for a large crowd.
Directions for 1 pie in parenthesis
Yield: 10 coffee cakes (8 servings each).
SERVINGS: 80
10 tubes (12 ounces each) refrigerated buttermilk biscuits (1 Tube)
20 cups sliced fresh or frozen rhubarb (about 6 pounds) (10 c)
2-1/2 cups sugar (1/4 c)
5 teaspoons cornstarch (1/2 tsp)
10 eggs, beaten (1 egg)
5 cartons (16 ounces each) sour cream (2 1/2 cartons)
1 pint heavy whipping cream (3 rounded Tbs, )
2-1/2 teaspoons vanilla extract (1/4 tsp)
Topping:
3 tablespoons sugar (1 1/2 tsp)
1-3/4 teaspoons ground cinnamon (1/4-1/3 tsp)
Divide biscuits among 10 ungreased 9-in. pie plates; top each with 2
cups rhubarb. In a large mixing bowl, combine the sugar, cornstarch,
eggs, sour cream, cream and vanilla. Beat on high for 2 minutes;
pour over rhubarb. Combine sugar and cinnamon; sprinkle over
filling. Bake, uncovered, at 350° for 30-35 minutes or until golden
brown and set. Remove to wire racks. Serve warm. Refrigerate
leftovers.
Print these Rhubarb Recipes
Fresh Rhubarb Crumb Cake
Cream together:
1/2c shortening
1 1/2 c sugar
1 egg
Add:
(alternate milk and flour)
2 c minus 2 tbsp flour
1 c sour milk or buttermilk
1 tsp baking soda
Mix about 2 minutes. Do not over mix.
Stir in 2 c fine chopped rhubarb
TOPPING:
1/3 c sugar
1 tsp cinnamon
Pour batter into a greased and floured 9x13 baking dish. Sprinkle
with topping. Bake at 350° for 35-45 minutes. Cool and serve from
pan.
Print these Rhubarb Recipes
Rhubarb Custard Tart
Pastry for single crust
Topping
1/2 c flour
1/2 c brown sugar
1/4 c quick cooking oats
1/4 c butter, softened
Filling
3/4 c sugar
3 tbsp flour
1/2 c whipping cream
2 tbsp apricot or peach preserves
1 egg yolk
3 c sliced fresh rhubarb, or frozen, thawed & drained
Place Pie crust in a 9 inch tart pan with removable bottom or 9 inch
glass pie pan. Trim edge if necessary. Place cookie sheet on middle
oven rack in oven to preheat; heat to 375°.
In a small bowl, mix 1/2 c flour, brown sugar and oats. With fork or
pastry blender, cut in butter until crumbly; set aside.
In a large bowl, mix sugar and 3 tbsp flour. Stir in whipping cream,
preserves and egg yolk until well blended. Stir in rhubarb. Pour
filling into crust lined pan.
Sprinkle topping evenly over filling. Place tart on preheated cookie
sheet in oven; bake 40-50 minutes or until filling bubbles around
edge and topping is deep golden brown. Let stand 30 minutes before
serving.
Print these Rhubarb Recipes
Rhubarb Pinwheels
Dough:
2 cups all-purpose flour
1 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1 egg, beaten
1/2 cup milk
Filling:
2 tablespoons butter or margarine, melted
1 cup sugar
3 to 4 cups diced fresh or frozen rhubarb
Syrup:
1-1/2 cups water
1 cup sugar
Few drops red food coloring, optional
Cream, optional
In a mixing bowl, sift together dry ingredients. Cut in shortening
until mixture resembles coarse crumbs. Combine egg and milk; add to
crumb mixture, stirring just until moistened. Turn out onto a
floured surface. Roll into a 12-in. x 10-in. rectangle. Brush dough
with melted butter; sprinkle with sugar and top with rhubarb.
Carefully roll up dough, jelly-roll style, starting with the shorter
side. Cut into 1-inch slices. Reshape the slices as needed to form
round pinwheels. Place in a 13-in. x 9-in. x 2-in. baking dish. For
syrup, bring water and sugar to a boil in a saucepan. Cook and stir
until sugar dissolves. stir in food coloring if desired. Carefully
pour hot syrup over pinwheels. Bake at 400° for 30 minutes or until
golden brown. Serve warm with cream if desired.
Print these Rhubarb Recipes
Hello Landers, in the May2nd newsletter Margo asked this.
Lou in Fl sent in a recipe using left over
chicken from the deli. Does she mean rotisserie chicken or
deli sliced chicken? Does she chop it into small cubes or finely
mince it? can a food processor be used for this?
Margo/Boston
Yes, I mean to use the rotisserie chicken
not the deli sliced. You may use any leftover chicken you
have from another meal. I chop it in small cubes, but you could
mince it if you want to I never used a processor for this, so don't
know how it would turn out.
It is a pretty forgiving recipe, so play with it and make it your
own.
Lou, Fl.
ForCarolin with the rhubarb question --
I subscribe to the weekly Kansas extension service newsletter. They
sent this information on rhubarb this week.
Leah
.
"Rhubarb, like asparagus, is a perennial
vegetable. It is harvested for the leaf stem, which is also called a
petiole. Some years, especially those with long, cool springs,
rhubarb will produce large, hollow- stemmed seedstalks that arise
from the center of the plant. These should be broken or cut out as
they appear so that energy will go into plant vigor rather than seed
production. It will take several weeks for
all the seedstalks to appear so be vigilant in removing them. Newer
varieties of rhubarb are selected for vigor, bright red-colored
stalks and less of a tendency to produce seedstalks than the older
types. "
Hello Everyone,
I need some help. I need a recipe for making the frosting to make
roses. Mine does not get thick enough and they will not stay up
pretty,
Thank you Roberts wife in Ohio
Chicken Fricassee
A Southern delight that time has not quite forgotten yet. I got this
recipe from my mother who got it from her mother
1-chicken, about 4-lbs, cut up
2/3-cup oil
1/2-cup all purpose flour
3-onions, chopped
1 bell pepper, chopped
2-bay leaves
4-6 cups chicken broth (amount depends on desired thickness of
sauce)cayenne pepper, 1/4-tspn
Season chicken generously with salt and cayenne. Set aside. Make a
roux by combining the oil and the flour in a large iron skillet over
medium heat and stirring constantly until the roux is a dark brown.
Add the onions and bell pepper and cook for about 5-8 minutes, or
until the vegetables are soft. Add the chicken pieces. Stir to mix
well with the roux mixture. Cook for about 10 minutes, stirring
often, then reduce the heat and simmer for 2 hours, or until the
chicken is "fallin'-off-bone" tender. Adjust seasoning to your
personal taste. Just before serving over rice, remove the bay
leaves. This is good served with chilled tater salad and green peas.
Susana
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Very Off Topic: Cat's meds for Fleas/ticks
I'm looking for the product : Advantage for
Cats. I need supplies for under and over 9 lbs. Looking for a
mail order house with the best prices, but meds that work.
Am I asking too much? Who do you use?
Thanks in Advance, Marge
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