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May 2009 Newsletter Recipe Index
May 4 2009
Top 100 Recipe Sites
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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.
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.
This is one of those Oops newsletter. I
had it done before I realized it was Monday (my day off.) It is
really great when there are a lot of answers, replies and
recipe messages.
Nancy Rogers
Genealogy, Arts and
Crafts and Food Related Articles
Hi Everybody,
Reunion season will soon be here and I've got two coming up in June.
I'd really like to do a dynamite macaroni and cheese casserole to
one of my reunions since it's most people's ultimate childhood
comfort foods. Does anyone have a TNT, " best of the best" recipe
they could share? I've tasted one recently that had two or three
different cheeses at a church social and it was really good but I
couldn't find out who brought it so I couldn't get the recipe. Any
help I could get would be appreciated.
Gail in LA
It
seems every time I make bread in my breadmaker I have company.
Friends must be able to smell the wonderful smell of it baking from
a 100 miles away. The only problem I have is keeping any of it after
I make some. Last time Karen in TX came over and took most of it
home with her. I managed to save two pieces of it, one for Debbie in
Lubbock and one for myself. It is so easy to make and smells so good
while it is baking. Although every bread mix I have tried from
Prepared Pantry was great my very favorite is the
California Raisin Bread. It turns out perfect
every time.
Nancy Rogers
The annual Memphis in May festival is
second named Memphis in Mud. It has rained here for the past four
days and the festival is held at Tom Lee Park on the Mississippi
River. Mud is about ankle deep and people are drenched with rain and
still come elbow to elbow to this musical feast.
Thank you, dear Nancy, for your continued service and reading
entertainment for all your readers. Even if one should not collect
recipes, this treat is second in line -- right after coffee. Can
hardly wait for the next issue.
To the woman wanting to know where to find a new aluminum dishpan to
cook her pear preserves, perhaps she should try a dollar store,
i.e., Family Dollar, Dollar General, etc. or go to a restaurant
supply house. Their prices are in line with anyone handling
kitchenware.
Sue in TN
Join kraftfoods.com and get access to recipes, special offers and product samples.
Click Here
Rhubarb Chutney
2 cups diced rhubarb
1/2 cup dried cranberries or cherries (I have also used Craisins)
1/4 cup finely chopped red onion
1/4 cup water
1/4 cup honey
1 Tablespoon minced fresh ginger
2 teaspoons red-wine vinegar
1/4 teaspoon crushed red pepper, plus more to taste
Combine rhubarb, apple, cranberries (or cherries), onion, water,
honey, ginger, vinegar and crushed red pepper to taste in a small
saucepan.
Bring to a boil, stirring occasionally.
Reduce heat to medium-low, cover and simmer until rhubarb is tender,
15 to 20 minutes. Uncover and simmer, stirring occasionally, until
thickened, about 5 minutes more.
Serve warm or cold.
Marti in MS
Newsletter Index and Index to Individual
Recipes
February 2009 Index
to Recipes
March 2009
Index to Recipes
April 2009
Index to Recipes
Hi Nancy and Landers, Thanks to Barb H. in Ohio for sharing her
recipe for Turkey
Dinner Meatloaf in the
5/2 Newsletter. It sounds very tasty and with
our 3 churches Homecoming's around the corner, I am looking for new
delicious sounding recipes to make and take. I have taken dishes
from this site to all our Homecomings for years now and they are
always very well liked.
Dee in S. IL where the Honeysuckles are starting to bloom
Donna can you please help me on you Pineapple
Angel Food Cake and Cherry Pie cake, posted I think April 21.
At what temperature do you bake these at and for how long?
JL in South Jersey
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.
My husband is having a two-part surgery in Spokane WA. We will be
staying with my son in laws aunt between surgeries, 5 days. I am
looking for suggestions of recipes I can make
at home or easy ingredients to take with me so our hostess
(she lives by herself) wouldn't have to worry about feeding us. We
really don't want to go out to eat because of the chance of picking
up an infection. He is have surgery for Parkinson Disease called
DBS.
Nancy in MT
For Sue, with the questions on Condensed Milk
amounts. If you are making one cup, 8 ounces of condensed milk, you
would use the 8 oz of milk, or one cup. When directed to mix equal
amounts of ingredients, it would be cup for cup, tsp for tsp, etc.
Depending on the amount you need, you would use that much milk, and
the same amount of sugar. But when mixed, be sure to measure it out
again just to be sure. At least that is the way I do it. Does anyone
else have a more accurate way of doing this??
Mariann in Kentucky
Mother's Day Gift Baskets
Here are three more no bake cheesecake recipes. The first was in the
6/24/07 newsletter and was submitted by Cheryl in North Olmsted,
Ohio. The second is from Tona and was in the 9/23/07 newsletter. The
third recipe is one that I have had for years.
Robbie IN
Cherry O Cream Cheese Cake-
NO Bake
1- 9" Graham Cracker Crust
1-8 ounce package cream cheese softened
1-14?? or 15 ounce can Eagle Brand Sweetened Condensed milk, beat
and set aside (I had it at room temp when I beat it)
1/3 cup lemon juice
1 Teasp. vanilla
1 Can cherry pie filling
Beat cream cheese till creamy, add beaten condensed milk. Add lemon
juice and vanilla. Pour into pie crust and refrigerate till set, and
then spread the pie
filling on top and cut and serve.
Cheryl in North Olmsted, Ohio
Resubmitted by Robbie IN
No Bake Apricot Cheesecake
NO - BAKE CRUST:
1/2 c. butter
1/3 c. sugar
1 1/2 c. Kellogg's Corn Flake crumbs
Cook butter and sugar in small saucepan until mixture boils. Remove
from heat. Mix in corn flake crumbs (reserve 2 tablespoons mixture
for garnish). Press remainder in bottom of 9 inch spring-form pan.
Chill.
Velvety Cream Cheese Filling:
1 (30 oz.) can apricot halves (or peach), drained (reserve syrup)
1 envelope unflavored gelatin
2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 tbsp. lemon juice
1 (4 1/2 oz.) frozen non-dairy whipped topping, thawed
Combine 1/2 cup reserved syrup and gelatin; stir over low heat until
gelatin dissolves. Reserve 4 or 5 apricot halves for garnish; blend
remaining apricots
on high speed in blender until smooth. Combine apricot and gelatin
mixtures; set aside.
In a large bowl, beat cheese until smooth. Add sweetened condensed
milk and lemon juice; mix well. Stir in apricot gelatin mixture.
Fold in whipped topping.
Turn into prepared pan.
To garnish, slice reserved apricot halves into pieces. Arrange in
two-piece clusters around top of cheesecake. Spoon apricot glaze
over top of cake. Add mint leaves to clusters. Sprinkle crumbs
around outer edge of cake. Chill 3 hours.
Easy Apricot Glaze: (optional)
1/2 c. reserved syrup
1 tsp. cornstarch
Cook and stir cornstarch and 1/2 cup reserved syrup until thick and
clear. Cool. Spoon glaze evenly over top of cake.
I used peaches and it was really good!
Tona in Bama
Robbie IN
Easy No-Bake Cheese cake
1 (8 ounce) package cream cheese
1 container Cool Whip
1 cup powdered sugar
2 tablespoons vanilla extract
2 tablespoons lemon juice
Graham cracker crust
Mix first five ingredients together and pour into crust. Add topping
if you like. Chill for one to two hours and eat.
Robbie In
Hi Nancy,
Was Marti from AL but now we are located in Mississippi (MS). Like
it here very much but it has taken us a while to get our computers
working with the WiFi here at the RV park. So happy to be back
online and in contact with family and friends.
In the April 30 letter Margaret, Tulsa wrote about
Old Alligator Grill Cajun Kisses and
said the recipe was in the 9/28/08 newsletter. Went online and found
that newsletter but could not find the recipe. Can you help me with
this one?
Also Chris in NM is a regular contributor to the newsletter. Is
there anyway you can put me in contact with her? Could send her my
email and ask her to contact me if she has time. We are planning to
move to NM in late September or early October and I would like to
know some things about the state.
We live in an RV and travel all around, or did when the gas was
cheaper, and hope to get moving again if the gas stays affordable.
Thank you and hope to get some recipes to you soon.
Marti in MS
Don't know who wanted the Sweetened Condensed Milk recipe but here
goes
Sweetened
Condensed Milk
1/2 c hot water
1 c dry milk
1 c sugar
1 T butter
Place all in blender and blend well. Store in fridge. For best
results store overnight before using.
Suzanne in Michigan
Evaporated Milk
1 1/2 c water
1/2 c + 1T dry milk
Blend in blender until smooth, store in fridge.
When reconstituting dry milk for drinking mix according to package
directions adding 1/4 to 1/2 t sugar or vanilla to each quart milk,
Let cure overnight before using. It no longer has that "funny taste.
Suzanne in Michigan
Glutenfree.com
- your #1 source for everything gluten-free. Over 650 products available!
Good morning Nancy,
I would like to answer some queries from the
5/3 newsletter.
For Bill, who is looking for rotisserie chicken salad, you can
substitute rotisserie chicken for chicken tenders in the chicken
salad I sent in for April. I believe the person who has a recipe for
exactly what you are looking for did not send it in. Go to
http://www.nancyskitchen.com/ and you will find the link for April
recipes.
Chris in NM
Sue, there have been quite a few recipes sent in to Nancy for
sweetened condensed milk. Here is one.
For Etta LA in the 9/15 newsletter, who inquired about my low fat
Sweetened condensed milk recipe, below is the original recipe that
is not low fat. I have seen it posted in the newsletter on several
occasions and it is in several of my cookbooks. To make the recipe
low fat, I do not use any butter or margarine and use skim dry milk.
When making the recipe with Splenda I use slightly less than 2/3
cups. It is definitely cheaper to make your own sweetened condensed
milk, even if you use the original recipe. (Sept., 2007)
Sweetened
Condensed Milk Homemade
Yield: The equivalent of one 14-ounce can of sweetened condensed
milk.
1/3 cup water
2/3 cup sugar
1 cup dry milk powder
3 tablespoons butter
Heat a bowl of water in the microwave until it is very hot (or use
tap water if you can get it steaming hot). Combine the remaining
ingredients in a small bowl. Add the hot water and beat with an
electric mixer or wire whisk until smooth.
Note: This should be made as you need it and will not store well.
One recipe equals one can of store bought sweetened condensed milk.
For AM in the 9/15 newsletter, who is looking for recipes that
freeze well, I suggest lasagna, spaghetti pie, Chicken Manicotti,
biscuit topped ground beef casserole, chili, vegetable soup, beef
stew and many of the soups that have been posted in the last week.
Robbie Bowling Green, IN
Chris in NM
My boss and her husband are watching their carbs to help them lose
weight. She found that if you crumble cauliflower flowerets to a
tiny crumb - on a 9/13/2? pan; bake at around 350?F till the
crumbles are dried, you can use those crumbs as you would bread
crumbs to coat meat for cooking! You save carbs and eat healthy! She
said it is very good! She also cooks and mashes cauliflower in place
of potatoes for them. She told me they use a lot of cauliflower in
their cooking now. I hope I explained this correctly!
Chris in NM
Marlene Fl., you do what I do! I go to thrift stores and look for
neat cookbooks! I have found some great ones! When our library has
book sales, I also find one or two buried deep under other books.
This is fun! I think I have over 500 cookbooks now.
LOL Chris in NM
This is for Shirley in VA. You were asking for a recipe for very
light, airy yeast rolls. I searched and came up with this web page:
Ellen's Kitchen
http://www.ellenskitchen.com/forum/messages/6918.html
I sure hope one of the recipes there will fill the bill. Good luck!
~Dar in IA~
Thank You Barb in San Diego for correcting my error in the
Rhubarb Biscuit Coffee
Cakes recipe. I did copy it wrong.
Mary in Va
Chris, your Tangy Lemonade
Pie in the 5/3 Newsletter sounds really yummy too. Have
you or anyone out there tried any variations on it by chance? Would
be interested to know. I finally found some sugar free peach jello
to try the 5 Minute Pie recipe with. Boy oh Boy is it ever
scrumptious!! I laid some lite canned peaches on top for garnish.
Pretty and delicious! This pie recipe is so wonderful because its so
quick and easy, and you can do so many flavors! If anyone missed the
recipe, its found in the 11/23/08 Newsletter. It is called 5 Minute
Key Lime Pie and was sent in by Scarlett in FL. Thanks
again Scarlett for a wonderful recipe!
Dee in S.IL where my Hollyhocks have buds, and Im excited!
Thank-you Sandi, Chris in NM and Marlene in FL for the Rotel recipe.
I am anxious to try this new recipe.
Nancy thank-you for providing us with such a wonderful newsletter.
It makes my day to open up my email and find your newsletter there.
I am enclosing a recipe for Mexican Corn Dip that is delicious, but
it makes a HUGE batch. I would suggest making half of the recipe
unless you have a party to take it to.
Mexican Corn Dip
3 cans of corn, drained
5-6 green onions, sliced
1 red pepper, chopped
1/2 c. fresh cilantro, chopped
1 c. mayonnaise
2 c. sour cream
1 tsp. cumin
1 tsp. fresh lime juice
1 tsp. kosher salt
pinch of cayenne
16 oz. shredded cheddar cheese
In a large bowl combine the sour cream, mayonnaise, cumin, lime
juice, cayenne and kosher salt; mixing well. Add the corn, green
onion, red pepper, cheese and cilantro; stirring until all
ingredients have been thoroughly combined. Refrigerate. This dip
tastes better after it has set overnight. Serve with tortilla chips
or scoops.
Jan in OH
Hi, I am looking for easy and inexpensive cold
party/cookout foods - planning baby's 1st birthday party! - I
plan to make burgers and hot dogs, potato salad, coleslaw, maybe a
baked ziti - what other ideas do you have?
Thanks!
Diana in RI
This is for Barb in Ohio. On Saturday I found your recipe for the
Turkey Dinner meat
loaf. I had all the ingredients and had been planning a
beef meat loaf, so I thought I would give it a try. We have a
Winner! This was really easy and so good. It came out moist but very
firm, good slicer. This will definitely be a keeper at this house.
The only thing I added was some chopped onion. Thanks for sharing.
Kotton in MN
Top 100 Recipe Sites
I have copied some of the Bleu
Cheese recipes and am looking forward to trying my
first batch tonight! I purchased a 24 ounce container of Bleu Cheese
from Sam's, and wanted to know if I can freeze it? It will be a
while before I can use that much, even though I am trying to serve
salads at almost every meal now (nice way to fill everyone up, and
get some veggies to save some money and fill up on starches).
Tina in GA
To Shirley in Va. in Newsletter
May 3, I have not tried these yet, but you might find
these are the ones you are looking for. Please let me know if they
are.
Barb Fl.
Feather Beds
1/3 c sugar
1 tsp salt
1/4 c margarine
3/4 c hot potato water
1 pkg. Yeast
1/2 c warm mashed potatoes
1 egg
4 1/2 c flour
Stir together sugar, salt, mashed potato water and margarine; let
cool. Add rest of ingredients and knead well. Let rise till double
in bulk. Roll and cut into circles. Put close together on a cookie
sheet. Let rise till double. Bake at 350 for 30 min or till golden
brown. These are very light and delicious.
Barb Fl.
Fluffy Rolls
3/4 c flour, sifted
1/4 c unsalted butter, melted
1/4 c vegetable oil
1/4 c sugar
1 egg, well beaten
1 1/2 c buttermilk (room temp)
1 pkg. Yeast
1 tsp salt
Proof or dissolve yeast in buttermilk. Allow to bubble 8 min. Mix
together buttermilk/yeast, oil, butter, sugar, salt & egg. Stir in
flour a little at a time till dough makes a ball that?s slightly
sticky. Place dough in a lightly greased bowl, cover with plastic
wrap. Refrigerate 4 hours or overnight. (be aware opening fridge
will result in rolls rising faster).
Preheat oven to 400.
Roll out to about 1? thick and cut into round biscuits. Place
closely together on a lightly greased cookie sheet or round pie
plate. Cover lightly with towel and allow to proof at room temp.
Till doubled 45-60 min. Roll out all scraps last. This will keep the rolls tender.
Bake 10 min till
brown. Can be brushed with melted butter before serving.
Barb Fl.
May 2nd newsletter
BG in INDY
Thanks so much for the information for U. G. WHITE HDWE. IN Athens,
Ala. They do not carry the aluminum dish pan. Dobie/Las Vegas was
trying to help me find one. I appreciate your help.
Doris. TN.
For Marge....Here is where I get my flea medicine from.
http://www.petshed.com/
I always buy Advantage. I don't recommend Biospot.
Julie in Ohio
Marge in the 5/02/09 newsletter is looking for an online supplier of
pet products. We have 4 cats and a dog so we need to economize. We
have compared prices with other online companies and their prices
are much less than any other company we have found. They do not ship
Advantage to the USA but we have found Frontline Plus to be as
effective. Their products are exactly the same as you buy in the
States but so much cheaper. www.pets-megastore.com.au
Peggy in East Tennessee
I have looked and can not find the recipe for the
baked onions that was in a recent
newsletter. If someone could let me know the date of the newsletter?
Granny Mo. Ozarks
Hello Everyone,
It has been awhile since I have posted anything, but I have been
here every day reading the newsletters. First I am looking for the
ingredients that you add to boxed cake mix to make it better. I can
not find it any where and I have search through my newsletters until
I am about to start pulling hair, ha-ha. But if someone would post
the ingredients again I would be most thankful. Also, I need
eggplant (tried and true) recipes. We have over 50 eggplants planted
in our garden. Also any helpful hints on freezing or ways to
preserve this would be wonderful. Before I close Nancy I want to say
that you do a fantastic job with the newsletter. I find whether I
post or just read the newsletter its the highlight of my day and I
have been getting it now for several years. I know it is hard with
your health problems to keep up such a rigorous schedule. I applaud
you for taking your time to compose and send out the newsletter for
those of us that love it.
Kathy in Alabama
Comment
You can find it in the
April 2009 Recipe Index under Better Cake Mixes.
For Shirley in VA, this is my family's favorite recipe for yeast
rolls.
Butter Crescents
1/2 cup milk
1/2 cup butter, ( 1 stick), softened
1/3 cup sugar
1/2 teaspoon salt
1 package active dry yeast
1/2 cup warm water (105 to 115)
1 large egg, lightly beaten
3 1/2 to 4 cups flour
1 stick melted butter to brush on after baking in the oven.
1. In a saucepan, heat milk until bubbles appear around edges of
pan. Combine butter, sugar and salt. Add hot milk to butter mixture,
stir well. Cool to luke warm (95 to 100)
2.In a small bowl, dissolve yeast in warm water. Let stand until
foamy, 5 to 10 minutes.
3. Beat yeast mixture and egg into in to milk mixture at low speed.
Beat in 2 cups of flour at low speed until smooth. Continue beating
until thick.Mix in enough remaining flour until dough pulls away
from sides of bowl.
4. On a floured surface, knead dough very gently until smooth and
elastic, 2 to 3 minutes. Place in a large greased bowl, tuning to
coat. Cover loosely with a damp cloth: let rise in a warm place
until doubled, 1 hour.
5. Punch down dough. On a floured surface, divide dough in half.
Cover with a damp cloth, let rest for 10 minutes.
6. Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough
half into a 12-inch circle. Cut circle into 6 even wedges. Starting
at side opposite point, roll up each wedge. Place, point sides down,
on prepared baking sheets, curve ends to form crescents. Repeat with
remaining dough half.
7. Cover loosely with a damp cloth; let rise in a warm place until
almost doubled, 30 to 45 minutes.
8. Preheat oven to 400 degrees. Bake until golden, 15 minutes.
Transfer to a wire rack to cool.
This is the exact recipe as I received it. I make this in my bread
machine (using the dough setting) by melting the butter and warming
the milk and water in the microwave. Just be careful the milk is not
too hot. I use 4 cups of flour. I put the wet ingredients in first,
yeast and sugar next. Flour and eggs, salt last. I get excellent
results doing it in the bread machine. When the dough is done I make
12 clover leaf rolls in a large muffing pan. I divide the dough in
half, using 1/2 I divide it into 6 even pieces and divide those into
3 pieces. I dip each piece into the melted butter before putting
into muffin pan. I continue with the above recipe from here on.
These are wonderful I hope this is what you are looking for. Theresa
in MI
For Carolyn of Edon: First, where is Edon?? I have never seen a
decorating frosting that uses cake mix(DH) in it! What does the cake
mix do for the consistency of the frosting?? Have you made this
icing and used it, before??
Thanks. Sue
Hi Nancy,
Thank you for the newsletter. Like everyone else I always enjoy
reading the letters and responses from other readers.
I want to respond to Roberts wife about decorating cakes. I don't do
much baking or decorating cakes anymore with the kids grown, but
when I used to decorate them, I put Cream of Tartar in the icing
that I was going to do the trim with. Can't remember how much but
just add a little at a time, I would say probably 1/2 tsp per cup of
icing. If u put too much, you can taste it. BTW You can find the
Cream of Tartar in with the rest of the spices in the spice aisle.
Everyone have a great day.
Tennesseyanky.
Here are a couple non-food related questions. We are being over-run
by what I call wood boreing bees. They are large and very similar to
the black and yellow fuzzy bumble bees, but these are eating our
wood porches and decks.
Anyone have that problem and know of a good way to get rid of them
that won't be harmful to people or my dog Maisie? Thanks in advance!
Also, my parents have wood back porch and steps. Their problem isn't
the bees, its squirrels! They are chewing on the steps and really
gnawing away at them. The only
thing they can figure out why the squirrels are doing this is
because of the high amount of salt Mom and Dad put on the porches
this past winter because of the ice storms. Does anyone have any
ideas on how to stop the squirrels from eating away their porch
steps?
Dee in S. IL where the wood bees and squirrels are eating up our
porches!
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