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 wanted to try a different kind of potato salad for bbq weekend/
Just wanted to thank Robbie IN for that great
Macaroni Potato Salad that was in the May 16,09 newsletter.
It was delicious. The only thing I added to it was some Horseradish
sauce (The white one in a jar with sauce, not the plain hot
horseradish). And a spice that I put on everything to wake flavors
up Goya Saz'on in the white package. Thank you for a keeper.
CAMILLE, Commack, L.I.,NY
We attended a graduation backyard B-B-Q a couple of weeks ago and a
WONDERFUL all-fruit salad was served.
The dressing was delicious. The lady who made it gave me the recipe.
It's so simple/easy and I've made it several times since.
First, chop up in a large bowl any fresh fruit like strawberries,
peaches, grapes halves etc.,** Next, drain well and chop any other
canned fruit like pears, plums, etc. and add to the bowl. Also, add
a can of well drained fruit cocktail.....THEN,
Drain well 1 large can pineapple tidbits, saving the juice. Add the
drained pineapple to the bowl of fruit.
To the saved pineapple juice, whisk in 1 sml. pkg. Instant vanilla
pudding until well dissolved, being sure to get any lumps out.
Pour over fruit in bowl, mix well to coat all fruit. Chill well.
** If you use sliced bananas be sure to add last (just before
serving) to keep them from turning brown.
Linda C
There was no newsletter on Saturday. I spent the day traveling
from Arizona back to Texas. The last 3 weeks have been
spent with my sister-in-law in Arizona while she was healing from a
hand injury and surgery. She is doing better and her brother
has come to help her for several weeks. This time I did not
take Ditto with me. He was well cared for by a friend.
Since my return last night Ditto has wanted my undivided attention.
It is always good to come home when one has been away. Ditto
is glad to see me at home.
Nancy Rogers
For Sue in Illinois
Concerning the wet carpet odor. If the
carpet is put down on top of a pad, then the carpet has to come up
and the padding thrown away. You can then wet vac the carpet and put
a blower on the bare floor. They can be rented. After the floor is
completely dry, then the dried carpet, if it is salvagable can be
put down on another pad. Once the pad gets wet, it cannot be saved
and that is probably where the odor is coming from.
Big Jim Jacksonville, Fl.
It’s going to be cold in Colo for the holiday weekend but one good
thing about that --- no severe sunburns! I am going to have a board
meeting at my house at 9:00AM next month. Usually a small
breakfast/brunch is served. I would like to serve a breakfast
casserole but don’t know what to serve with it besides orange juice
and coffee. Any suggestions??
Judy in CO
Nancy, your thoughts for the day the past 3 days have been just
wonderful and I really needed them! Thanks, again!
These answers are for the 5/21 newsletter.
Linda in ABQ., your turkey meatloaf is listed in the May newsletter
recipes.
http://www.nancyskitchen.com/2009May/default.html
I save this link to my favorites so I can find recipes easily. There
is also a great search area.
Chris in NM
Connie in TX,
http://www.preparedpantryaffiliates.com/
use this link to go to the article index Dennis has. He can explain
better than I how to keep your lemon filling from getting runny
while baking the meringue. I go there a lot for help.
Chris in NM
Thanks all of you for the Peanut Butter Cake
Recipes. I will bake all of them. My family will be so happy.
Loretta in VA.
In the 5/19/09newsletter AnneE from Pa was looking for a chicken
Couscous salad recipe that she lost. I hope this is similar to the
one she had, if not exactly the same.
Robbie IN
Chicken And Couscous Salad
3 c. chicken broth
1 1/2 c. couscous
1 tbsp. chopped fresh parsley
1/2 tsp. thyme
2-3 c. snow peas, or frozen green peas, thawed
4-5 scallions, thinly sliced (into some of the greens)
1/2 green pepper, diced
1 1/2 c. diced cooked chicken
2 tbsp. raisins
2 tbsp. lemon juice
2 tbsp. olive oil
1 tsp. curry powder
Freshly ground black pepper to taste
Pinch of red pepper flakes
1/4 c. chopped nuts (You can roast the nuts, if you prefer. Some use
pine nuts, others use almonds or pecans.)
In a medium size saucepan, bring the broth to a boil, add the
couscous, parsley, and thyme and cook the mixture for 30 seconds.
Remove the pan from the heat, cover it and let the couscous stand
for 5 minutes.
If peas are fresh, steam them until just tender. (Do not cook frozen
ones, just thaw them.) Place the peas in a large bowl; add the
scallions, green pepper, chicken and raisins. Pour the hot couscous
over the chicken mixture and toss to combine them well.
In a small bowl, combine the lemon juice, curry, and oil, black and
red pepper. Pour this mixture over the couscous mixture and
refrigerate for 1 hour. Sprinkle the salad with nuts before serving.
This is a salad, but can be served as a main dish as it has protein,
carbohydrates and vegetables all in 1 dish. Great for summertime.
Robbie In
Print this Recipe
Birds
Making a Birdhouse from a Strawberry Basket
How to Make a
Birdhouse
How To Make Your Own Bird House
Hummingbird Feeder Maintenance
Hummingbird Information
Learn about Hummingbirds
Crafts for Kids: Homemade Bird
Feeders
Different Types of Bird Feeders
Attracting Wild Birds
This is for Kathy FL who in the 5/20/09 newsletter wanted cornbread
salad recipes. Susana in Louisiana submitted this to the newsletter
in 2005.
Robbie IN
Cornbread Salad
2-pkg Corn Muffin Mix
1 sweet purple onion, chopped
1 package cooked bacon
1/4-cup mayonnaise
6 Roma tomatoes, diced
1 green bell pepper, diced
1/2-cup sweet pickle relish
1/2-cup sweet pickle juice
Parmesan Cheese
Mix 2-packages Corn Muffin Mix according to package directions in a
large mixing bowl and pour into prepared skillet. Preheat oven as
directed and bake for 20 minutes or until done. Allow to cool.
Remove from pan with spatula and hands and crumble. Combine,
tomatoes, onion, peppers, bacon and relish and add to cornbread.
Combine mayonnaise and pickle juice; mixing well. Pour over
cornbread salad. Sprinkle with Parmesan cheese and chill until ready
to serve.
Susana in Louisiana resubmitted by Robbie IN
Print this Recipe
Home Renovation
How to Buy a New Refrigerator - Some Helpful Tips
How to Practice Proper Care For Your Refrigerator
How to Green Your Refrigerator
How to Save Money - Refrigerators and Freezers
How to Organize Your Home Remodeling Project
Kitchen Remodeling Ideas
10 Tips To Get You Through Your Kitchen Remodel
Kitchen Remodeling Is the Most Popular Home Improvement
Project
How to Design the Ideal Kitchen
Kitchen Countertops & Remodeling
Small Kitchen Remodeling Ideas
A short installation guide for countertop
How to Clean a Microwave
For Barb from Marston, WI
Sultanas are like Thompson green seedless grapes that we have in our
country.
Rosemary - Omaha, NE
Marriann in Kentucky your
Strawberry cracker pudding in the
May 19
newsletter where does the 2 cups of cool whip go?
Chuck in Pa
Hi Nancy, If my memory is correct, the
Hot Dog Bun Custard
was
originally sent in by Tona. I'm sure it is probably in your archives
if not it could probably be found on Tona's website.
Margaret
Hi landers,
Thought I would pass this on. My grandkids won't eat
whole grain
bread, but they love croutons, even whole grain. I buy day old whole
grain, rye and pumpernickel loaves, slice them with a bread knife
into 3/4" strips then cubes. Spread on cookie sheets, spray with
butter spray or olive oil spray, sprinkle with garlic salt or any
salt free seasonings you like. Dry them out in 190 degree oven. 2-3
hours is usually enough. Seal in freezer bags. They keep weeks in
the cupboard at less than half the cost of fancy croutons. Great for
salads and casserole topping. If I have leftover cornbread, I cube &
dry it too. The crumbled ones in the bottom are perfect for seasoned
bread crumb recipes.
Suzz NE
Nancy, I'm back!!!!!! I lost your site about two months ago, and
have been emailing every address I had, and finally this morning
found out the yahoo address and enlisted again to get back on board.
Praise God! You may not have missed me, but I sure have missed you
and the group. I felt like I had lost my best and most valuable
friend, or should I say friends. I missed my cooking group. I don't
know what happened to my site where a hacker hack me out, but Oh how
glad I can get my favorite people. Betty T. Ga.
Comment
So glad you are back. AOL has always been a problem. Until enough
AOL members complain that they signed up for the newsletter, double
opted in, and expect to get their newsletter it is probable that
many AOL users will not get the newsletter by email.
I missed you and all your recipes and comments. As many of you know,
when I do not see your name for a period of time I do check up on
you either by email or phone. Each member is important to our recipe
family and has made the newsletter it is today.
Nancy Rogers
I am sending two messages today. If you get the one with
nothing but the link and do not get the one with the thought for the
day and other links please let me know. I am especially
interested in how many AOL members are getting the newsletter.
Send email
Nancy Rogers
To Barb ,From Mauston,WI-
Sultana are nothing but golden raisins. You can substitute with
black raisins too.
Nalini,sanjose.
Banana Fritters
Makes about 15 to 20 fritters. Adapted from "Cooking up a Storm,"
edited by Marcelle Bienvenu and Judy Walker, Chronicle Books, 2008.
2 medium bananas, ripe but firm, peeled and coarsely chopped
1 cup all-purpose flour
1 1/2 tablespoons granulated sugar
1 large egg, lightly beaten
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
3 cups vegetable oil
Powdered sugar, to sprinkle
1/2 teaspoon cinnamon
* Start to finish: 20 minutes.
* In a medium bowl, combine the bananas, flour, sugar, egg, salt and
baking powder. Add enough of the milk to form a thick pancake
batter. You may not need all of the milk.
* In a deep saucepan or in a deep fryer, heat the oil to 360 F. Once
the oil is hot, drop the batter in by large spoonfuls, a few at a
time, and fry until the fritters float to the surface and are
golden brown, about 2 to 3 minutes.
* Use a slotted spoon to transfer the fritters to paper towels to
drain, then sprinkle with powdered sugar and cinnamon. Serve
immediately.
Linda C
Print this Recipe
I want to thank the members who sent in their Pasta Potato Salad
recipes, they sound great and I will try them. I found the one I was
looking for finally online.
Pasta Potato Salad
6 new red potatoes (about two cups) -- unpeeled &diced
6 ounces uncooked rainbow rotini (2 1/4 cups)
8 slices bacon -- crisply cooked and crumbled
1/2 cup red bell pepper -- chopped
1/4 cup green onion -- chopped
DRESSING
1/2 cup mayonnaise or salad dressing
1/2 cup purchased ranch salad dressing
In large saucepan, bring 10 cups water to a boil. reduce heat to
medium-high. Add potatoes; cook 3 minutes. Add rotini; cook potatoes
and rotini an additional 10 to 12 minutes or until tender. Drain. In
large bowl, combine cooked potatoes, rotini and all remaining salad
ingredients. In small bowl, combine dressing ingredients; blend
well. Add to salad; toss to coat. Cover; refrigerate at least 2
hours or until serving time.
Cathy Z
Print this Recipe
This is for Ella in CA who was needing ideas for a ladies luncheon.
This is a very simple quiche and it freezes great! Sometimes I
freeze the whole pie after it has cooled or I'll cut into slices and
freeze in plastic containers.
Broccoli/Cheese Quiche
Brown one 9" deep dish pie crust at 450 for 10 minutes. (I always
use a prepared crust; Marie Callender is good). Fry 6 strips of
bacon and save the grease. Cook 1 medium cut up onion in the grease.
Mix together in a large bowl, bacon (crumbled up), onions, 1/4 cup
diced Swiss cheese and 1 package of thawed and drained chopped
broccoli. In a small bowl beat 4 eggs (eggbeaters are ok), 1 cup of
heavy cream, 1/2 cup milk and a dash of salt. Mix well and add to
the other ingredients. Mix and pour into pie crust. Bake at 450 for
15 minutes, reduce heat to 350 and bake 20-30 minutes until golden
brown.
I got this recipe from my mom and it is simple and yummy!
Irene in FL
Print this Recipe
I have started a garden and would like to know if you can
preserve
cabbage and yellow squash?
Thank you for all of your hard work. I enjoy your newsletter and can
count on you for any recipe I need.
Kim
In Wednesday's messages, Patricia in Ky. mentioned the webpage
Recipematic.com. From the description she gave, this would be very
helpful to me as my husband recently had open heart surgery and I
have to cook very very low salt. At 83 years old this has become
very stressful for me (to say the least) However, in trying this
address, I can't get thru to any site. Tells me there's no listing.
Hopefully, Patricia can give us a corrected address. Thanks so much.
Ande
Comment
The url is
http://www.recipematic.com/
To Atlanta Pat: My recipe is a canning recipe and requires cooking.
If you have fresh tomatoes:
Salsa
6 lbs fresh tomatoes (plum are best)
3 cans tomato paste
2 large onions fine mince ( Vadala are nice)
1-3 chile peppers fine mince (If you don't like heat, leave them
out)
2 large green peppers med or fine mince your choice yellow peppers
also look nice)
1 cup finely chopped celery
4-6 cloves (your choice) garlic, fine minced
scald and peel tomatoes and chop coarsely
I would do all but the tomatoes in a food processor
In large sauce pan , bring all ingredients to a simmer and simmer 10
min until veggies are soft. at this point you decide hot thick you
want your salsa. If it is right discard the juice , if to thick add
some juice. If you like it thicker, simmer longer. My canning recipe
calls for 1/2 cup of white or cider vinegar, but this is to raise
the acidity for canning. If you are going to serve it, you can leave
it out. If you plan to keep it in the fridge, I would use the
vinegar. Add it last before you start to simmer.
You can also use cilantra, but my family doesn't like it.
you can also up the heat with more chile peppers or hot sauce if you
like. When I am using this recipe to can, I eliminate the hot
peppers and garlic and use 1 envelope of Mrs wages salsa (find it in
the canning isle at the Beginning of summer) Proceed with the
canning process. Makes about 7 pints
Linda G
Print this Recipe
Good afternoon Nancy!
Hope you are keeping cool! It’s been very cool here. We even got
some rain!
Regarding the green boxes, thanks so much Camille, Commack, L.I.,
NY! I just may have to check it out!
Chris in NM
Does anyone remember and have a good T & T recipe for old fashioned
Sunshine Salad? I had some yesterday and it was great! Yummy! I
couldn’t tell if it had cottage cheese or cream cheese in it.
Chris in NM
Marissa Ft Wayne IN regarding the t-bones; please let us know how
you like them fixed on the stove or in the oven?!
Chris in NM
Ella in Ca., how about this idea for a classy lunch?
Cashew Shrimp Salad in Tomato Cups
1 pound cooked shrimp meat OR crab meat
1/3 cup chopped roasted and salted cashews
1/3 cup minced red bell pepper
1/4 cup chopped green onion
1 tablespoon chopped fresh parsley
3 tablespoons virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
6 ripe tomatoes
In a medium bowl, combine shrimp meat, cashews, bell pepper, green
onion and parsley; stir to combine and set aside. In a small bowl
combine lemon juice, mustard, salt, pepper and garlic; whisk in oil.
Pour dressing over shrimp and toss to coat. Refrigerate until well
chilled. Meanwhile, cut a small circle out of the tops of the
tomatoes and carefully scoop out seeds inside. Place tomatoes on
individual plates and fill with chilled salad, placing any remaining
salad on plate around tomatoes. Makes 6 servings. Recipegoldmine.com
Chris in NM
And a great dessert that is light and quick or your favorite summer
dessert:
Print this Recipe
Lemon Cloud Jello Mold
1 (6 oz.) pkg. lemon Jello
3 c. boiling water
1 (6 oz.) can frozen lemonade
1 (8 oz.) carton Cool Whip
Dissolve Jello in boiling water and add lemonade. Refrigerate until
jelly like. fold in Cool Whip and pour into a six cup mold.
Refrigerate until ready to unmold and serve.
From nancyskitchen.com under Jell-O.
Chris in NM
Since it is so cool today, I am making potato soup with bacon. I
will also bake some French bread to serve with it.
Print this Recipe
Potato & Bacon Soup
1 med. onion, chopped
1/2 c. chopped celery
2 tbsp. butter
2 med. sized red or white potatoes, peeled and cut into cubes -( I
used 4 reg. size potatoes and cubed them)
2 tbsp. chopped parsley – did not use
1 can chicken broth
2 c. milk
1/3 lb. bacon, fried and crumbled
1-1/2 tbsp. cornstarch, mixed with 3 tbsp. water – did not use (I
used potato buds to thicken.)
Salt and pepper to taste
In a 3 quart pan over medium heat, cook onion and celery in the
butter until onion is soft, then add potatoes, the parsley and
broth. Bring to a boil, cover and reduce heat. Simmer until potatoes
are tender. Stir in milk and cook, cover until soup bubbles and
thickens slightly. I added the bacon before serving. Season to taste
with salt and pepper. Serve hot and garnish with parsley and butter.
Adapted from one of Nancy’s potato recipes in Nancy’s Kitchen.
Chris in NM
AtlantaPat., I am not Lindy, but this is a great salsa recipe for
canning.
Print this Recipe
Victoria's Salsa for Canning
8 lbs. tomatoes (12 cups)
2 cups chopped mild long green chiles
1/2 cup chopped hot chiles (serranos or Jalapenos)
3 or more cloves garlic, chopped
1 Tbsp. sugar
1 cup cider vinegar
Combine ingredients. Bring to a boil; reduce heat and simmer 30
minutes. Using a slotted spoon, scoop salsa into jars. Process in
boiling water bath for 35 minutes. Makes 5 qts. salsa and 1 qt. of
juice for hot sauce.
http://www.nancys-kitchen.com/2005Recipes/victorias-salsa-for-canning.htm
Chris in NM
Print this Recipe
Barbecue and Grilling
Five Easy Steps for Using Dry Rubs
Barbecue Grills That Are Fun
6 Steps to Grilling the Perfect Steak
What Is A Barbeque Smoker?
How To Barbeque, Easy Steps For Success
History of Barbecues
10 Smoky Tips To BBQ Food Safely
Barbecue Safety
5 Mistakes To Avoid When Having Barbecues
Barbecue With Charcoal
How to Choose a BBQ Smoker
How To Maintain Your Barbecue!
How to Smoke a Turkey
BBQ Tips: How the Experts Cook Juicy Barbeque
What's
the Best Way to BBQ Chicken
The Right Grill for your Barbecue
Habaneros Peppers
-- Spice it up!
Re: Mayo . . . If you have an Aldi's store in your area, their salad
dressing and mayo both list oil as the first ingredient. . .and it
is much cheaper than the brand name.
Judy in Buffalo: 5/19 N/L. . .Do you use a pie crust for your Easy
Fruited Jell-O Pie?
Barb in FL: Your post in the 5/4 N/L for
Fluffy Rolls lists 3/4 c.
flour but 1-1/2 c. buttermilk. This is a large amount of liquid for
so little flour?? Would you please check and correct the amount of
flour. Thanks.
Marissa in Fort Wayne, IN: 5/19 N/L. . . I have e-mailed Kraft
regarding the Relish Cheese Spread but have had no response as of
now.
And speaking of Kraft: Has anyone tried their Margarita, Pina Colada
and/or Strawberry Daiquiri Jell-O flavors? They are so good. . .we
especially like the Margarita in the cottage cheese, pineapple,
Jell-O, Cool Whip salad. Kraft tells me these flavors are "seasonal"
(no wonder I couldn't find any all winter) and will be available
"around Memorial Day". I'll be stocking up as soon as I can find
some.
Thanks to you, Nancy, for putting our recipes and ideas together to
share with everyone. And thanks to all the contributors. I have
used, and shared, many of the recipes and tips and am always looking
for more. (^_^)
Mary Alyce in WI where finally it has warmed up a bit.
Nancy and Nancylanders, I just want to expand on what Knitter in
Illinois posted in the 21 May 09 Newsletter regarding
Duke's
Mayonnaise. Someone posted a suggestion a year or longer ago about
Duke's and since I was no longer enhanced with Miracle Whip which
I'd used for over 25 years, I looked into the Duke's - and very glad
I did. There are several versions of the Duke's Mayonnaise available
for ordering on line. I've been buying their regular mayonnaise in a
4 pack of 32 ounce jars and I've been extremely happy with the
results it gets. If anyone is interested, go to: dukesmayo.com. I
don't remember about the shipping charges but it seems to me that
the shipping was included. The 4 (32 oz) jars sell for $20, which
makes it $5 per 32 ounce jar, but I'm happy to pay a little extra to
get a good product.
Mr. Myron Drinkwater - Lake Forest, CA.
Thanks to Marge in OH; Sandy in Iowa; Leah, Judy/Buffalo; Doris, S.
Indiana; and any others I may have missed, for their thoughts and
suggestions about the black ants. They probably came inside because
we have had so much rain this spring. I haven't seen a single one
since the sun started shining! We are supposed to have rain off and
on thru next Wednesday, however, so they will probably move into my
bedroom again!
And, Nancy, thanks to you for allowing all us 'Landers to have this
forum for the exchange of recipes and ideas. Girl, you are awesome
to do all the things you do! Apparently, you are tireless.
Donna in NW GA
Hi Nancy and Ditto
For Carolyn, who in today's newsletter asked about the Miracle Whip
"clone".....
I Just Last Week tried Springfield Brand Salad
Dressing, and made my good old Tuna Mac recipe with it, and
am almost embarrassed to admit that I ate the whole batch on my own,
in a few meals. It was JUST LIKE THE OLD MIRACLE WHIP used to taste!
Nice and creamy and tangy, right consistency and right flavor. I was
so happy to have tried it! I think that perhaps any of the "store
brand" salad dressings might do, just check the ingredient label to
see that oil, and NOT WATER, is listed as
the first ingredient.
For what it's worth, I bought my jar of Springfield Salad Dressing
right next to the mayo at our local Food 4 Less, which is associated
with both Ralph's(west coast) and Kroger(east coast)
I hope you find it, and enjoy whatever you make with it as much as I
did mine!
Lauré in North Hollywood
Nancy thank you for putting the newsletter together for us. The
printer is not working today so I have had to remember the name of
the one salad and the ingredients in the other one. Tonight we are
having chicken with Italian seasoning grilled inside. Not sure what
else we are having. Tomorrow we are having Barbecue Ranch Chicken
Salad from the Kraft site. To this salad I am add ½ of a small, 8
oz., can of Mexican corn, some BBQ sauce, Ranch dressing and chips
crushed up in the salad. It sound so good.
A few days ago I was hungry for carrot salad. Will I had the carrots
but nothing else. This is what I ended up with and I really liked
it.
Susie's Fruited Carrot Salad
1/2 to 2/3 pkg. shredded carrots
1/2 to 2/3, 11 oz., can mandarin oranges, drained
2/3, 8 oz., can crushed pineapple, drained
1/4 cup raisins
3 heaping tablespoons sour cream
1/4 to 1/3 cup mayonnaise
Mixed all together and refrigerated it until time to eat around 4
hours. For some reason my DH and I continued to eat it until it was
all gone. I would say it could serve 3 to 4 people with no problem.
Another salad that I have not made but will next week is Guacamole
Salad from Barefoot Contessa at Home from the food network. This
salad has grape tomatoes, yellow bell pepper, black beans, red
onion, jalapeno peppers I am leaving this out, lime zest, lime
juice, olive oil, salt, black pepper, garlic, cayenne pepper, and
avocados. Instead of the jalapeno peppers I am adding ½ of an 8 oz.,
can of leftover Mexican corn. Avocados have the good oil in them.
Everyone have a great day. Nancy and 4 legged associate take care,
stay safe and warm. Today, Thursday, 5/21, in Indy it is to be 80º
plus.
Susie Indy
Print this Recipe
Hello to Nancy Land, from Seattle. I am wondering if any of you
wonderful people have some suggestions and recipes for a
wedding
reception. My daughter will be married in our church, but the
reception is the biggest concern with money. If anyone has some
tips, recipes and advice on how to put together the food for a 200
person gathering after the wedding, well I would be deeply grateful.
We would love to host a reception that is more than "cake and
coffee". A lovely buffet is what we'd all like to see happen. We're
a bit overwhelmed.
Thanks. K in Seattle
For Marcie from Wis, bread machine yeast can be used in recipes that
call for Rapid Rise Yeast, but cannot be substituted for Active Dry
yeast. The Fleischman Yeast web site has some good info.
Frances is Wesley Chapel, Fl
Susanna in Louisiana, I'm wanting to make the
cheese bread recipe
that you sent in awhile back, but I need some information. You
mentioned using a large loaf pan. I have the usual size for making a
loaf of bread. It's a 9x5x2 (I left off the fractions). Is that the
large size? Today I'm making the Blueberry pie recipe you sent in so
I'll let you know how I do. I wish I could cook like my sister, mj,
Indy, but I always need everything spelled out to me. Sometimes I
might add a little this or that but I'm not real daring. :) That's
just one more reason I love the newsletter. I've learned a lot.
Susie Indy, I'm sorry you and your husband are having health
problems. All those shots give me the shivers! I hope they help. I'm
in the age of patch, patch too, and I'm about ready for a condo
also.
Doris, S. Indiana
Print Free Grocery Coupons Click Here
I hope someone can help. I need to make Cornbread for about 50
people. Does anyone have a good recipe that can be adapted?
Thanks in advance. Anita in Camarillo
Frosting Tip, Expanding Frosting
When you buy a container of cake frosting from the store, whip it
with your mixer for a few minutes. You can double it in size. You
get to frost more cake/cupcakes with the same amount.
Linda C
Hi Nancy and everyone. Thanks to Vickie in MI for her tip in the
5/16
newsletter for
www.fitday.com
Thanks to Kathie in AZ for the tips on the critter ridder and other
recipe.
A really pretty Tom Cat came to moms house and since then, there has
not
been any porch eatin' squirrels around.
Thanks to Patricia in KY for the Recipematic.com tip in the 5/20
newsletter.
And Kathy in FL who asked for a cornbread salad in the 5/19
newsletter. Have you tried the KY Cornbread Salad?? It is absolutely
delicious. I copied it from the 3/3/07 newsletter from Marsha in
Iowa, but was originally in the 2003 recipe exchange newsletter.
Dee in S. IL
Kentucky Cornbread Salad
5 cups cubed cornbread or 6 cornbread muffins crumbled
3 cups diced fresh tomatoes
1 cup diced sweet onion
1 cup diced green pepper
1 pound bacon cooked and crumbled
1/4 cup sweet pickle relish
1 cup mayonnaise or miracle whip
1/4 cup sweet pickle juice
shredded Parmesan cheese
Place cornbread cubes or crumbles in a large salad bowl. Combine
tomatoes, onion, green pepper, bacon and relish; add to cornbread.
Combine mayonnaise and pickle juice; mix well. Pour over vegetables
and cornbread. Toss gently. Sprinkle with cheese. Chill until ready
to serve. Serves: 10 to 12.
Posted in the Recipe Exchange Newsletter in 2003
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Recipes, tips and suggestions on food related topics. Messages that
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