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's a great recipe I thought everyone would enjoy:
Strawberry Angel Delight
1 Angel Food Cake
1 cup Confectioner Sugar
1 cup milk
1 ( 12 oz. ) cool whip
1 cup sour cream
Break angel food cake into pieces. Mix confectioner sugar, milk and
sour cream together real good. Add cool whip to the milk mixture.
Pour over cake pieces.
Next step:
1 package strawberry glaze
1 pkg ( 10 oz ) frozen strawberries, thawed
Mix glaze and strawberries together and pour over cake pieces and
milk mixture. Store in refrigerator at least 8 hours and serve.
Sharon Lutts, Tn
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Recipe
To Carole in the May 25, 2009 newsletter:
Regarding your onions. Three to five lbs. of onions would be a lot
of chopped onions to store in your refrigerator, unless of course
you do a lot of cooking. I think they would go bad before you used
them up. I have worked in restaurants all my life and we always
freeze them for long storage. What I do at home is chop them up and
put in one layer on cookie sheet and freeze them. When they are
frozen put them in as many zip lock bags as you wish and use from
the freezer.
Barb H. in Ohio
Sweet Pickled Watermelon Rind
About 4 qts. cubed watermelon rind
Water
3 tbsp. salt
3 1/2 c. vinegar + 1/2 c. water
6 c. sugar
4 sticks whole cinnamon
1 tbsp. whole cloves
Pare outer green peel from the firm white inner rind of 1 small
watermelon, discarding any pink flesh. Cut in 1-inch cubes. Cover
with cold water, add the salt and let stand overnight. Drain, rinse
with fresh water and drain again. Cover again with fresh water and
bring to boiling. Simmer over low heat until cubes are just barely
tender: DON'T OVERCOOK. Drain.
Combine the vinegar with the 1/2 cup water; add sugar; tie the
spices in a small cloth bag and add. Bring to boiling and cook 5
minutes. Pour over the rind cubes and let stand 24 hours. Drain off
the syrup and bring it to boiling, then pour it again over the
cubes. Let stand 24 hours. Bring all to boiling and simmer 5
minutes. Fill hot sterilized jars and seal. Makes about 7 pints.
Judy in Pa
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This is for Carole from the May 25 newsletter:
Castor or caster sugar is the name of a very fine sugar in Britain,
so named because the grains are small enough to fit though a sugar
"caster" or sprinkler. It is sold as "superfine" sugar in the United
States.
Because of its fineness, it dissolves more quickly than regular
white sugar, and so is especially useful in meringues and cold
liquids. It is not as fine as confectioner’s sugar, which has been
crushed mechanically (and generally mixed with a little starch to
keep it from clumping).
If you don’t have any castor sugar on hand, you can make your own by
grinding granulated sugar for a couple of minutes in a food
processor (this also produces sugar dust, so let it settle for a few
moments before opening the food processor). You can also purchase
castor sugar online.
Judy in PA
This is for Debbi in So. Oregon from the
May 25 newsletter:
Mango Salsa
2 ripe mangos
1/2 lime (organic if you use the zest please)
1 red onion
1/2 white onion(or as much as you desire)
salt, sugar (pinches)
cilantro
dice the mangos and scoop the juice up that gets on the cutting
board-dump it all into a pretty bowl
dice the onions and put with mangos, add pinch of sugar, 2 pinches
of salt add chopped fresh cilantro or pinch of dried
Mix it up so they get to know each other!
squeeze that lime so all the juice goes onto the mixture add zest if
organic! (waxes can be very dirty and ewwy) mix again, gently, and
enjoy with chips or with beans or chicken!
This is terrific made the night before, as all the flavors mingle
together..yum.
Judy in PA
This is for Vicki S. from the May 25 newsletter about frying fish:
It is best to use an iron skillet. Make sure the oil is hot before
putting the fish in it to cook. Also make sure you have enough oil
in the skillet. Of course now that I am blind, I always deep fry my
fish. Even if you choose to deep fry your fish, make sure the oil is
hot enough before you put the fish in the oil.
Judy in PA
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This is for Linda C in the May 25th 2009 newsletter.
Refrigerated
Watermelon Pickles
Don't throw away the rind; it makes swell pickles. This version
skips all the careful procedure involved in regular canning, so the
pickles must be kept refrigerated, and even then for only about 2
weeks. (But they'll be gone long before that.) Makes about 4 cups.
Rind from about half of a full-size watermelon
3/4c. sugar
1 c. vinegar
2 sticks cinnamon
1 tsp. whole cloves
Trim away all (or almost all) of the pink flesh, leaving only the
whitish rind and the green peel.
Now trim away the peel; this is necessary, but it's a little
time-consuming. I recommend cutting the rind into inch-square chunks
first, then standing each on end and using a sharp knife to trim off
the peel. (I've seen suggestions that you use a vegetable peeler on
large sections of rind, and then cut them into pickle-size, but I
find the peeler doesn't work very well on watermelon.)
In a medium saucepan, stir together the sugar, vinegar, cinnamon
sticks and cloves. Stir in the watermelon pieces.
Bring to the boil over high heat, stirring frequently. Reduce the
heat, cover and simmer, stirring occasionally, until the pickles are
tender and more-or-less translucent, about 45 minutes.
Cool. Store pickles and liquid together, refrigerated, in clean,
closed glass jars. For best flavor, let rest at least 12 hours
before serving.
*can be put into a water bath for canning.
Terry S.
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Recipe
Nancy, in your salad recipe, do you drain the
pineapple, are put juice in. I wasn't sure! I thought if you
put the juice in, it might make it soupy.
Betty T. Ga.
Comment
Yes you do drain the pineapple.
Nancy Rogers
This is a casserole that my family loves. I've made it a few times
now. Always get rave reviews.
Tostada Casserole
1 pound ground beef
2 1/2 cups corn chips
1 envelope taco seasoning
1 (16 oz) refried beans
1 (16 oz) tomato sauce
Shredded cheddar cheese
Brown beef in a skillet, stirring until crumbly; drain. Add taco
seasoning and 3/4 of tomato sauce (just eyeball it). Mix well. Line
a 7x11 inch baking dish with 2 cups whole corn chips. Crush
remaining corn chips and set aside. Spread beef over chips. Mix
remaining tomato sauce with the refried beans and spoon over the
beef. Bake at 350 degrees for 25 minutes. Sprinkle with cheese and
crushed corn chips. Bake 5 minutes longer, or until cheese is
melted. ( I use about a cup to a cup and a half of cheese)
I also added a small can of diced green chilies to the tomato sauce
and refried beans. Gives it a spicy little kick. We love this stuff.
Reminds us of a "walking taco".
Mariann in Kentucky
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Nancy I have a request. My son-in-law has a new
smoker. He needs recipes for some meat rubs. I found all of
the marinade recipes,but no rubs. I am sure I have seen them in the
daily letters. We are open to all suggestions.
Thanks orlena in Illinois
For Linda C.
Watermelon Rind Pickles
Peel rind from large watermelon you can leave on a bit of pink on
the rind.
Cut rind in 1/12" pieces
Dissolve 1/2 cup salt in 2 qts of water
Pour over rind and let soak overnight
Drain and rinse with clear water twice
Cook rind in fresh water until tender and translucent Drain well
Make syrup
5 cups sugar
2 cups vinegar
2 ,3" sticks cinnamon crushed
1/4 tsp oil of cloves or 24 whole cloves
The cinnamon and cloves go into a spice bag or piece of cheesecloth
I use a tea strainer(with a cover)
Combine in saucepan and boil for 2 minutes Pour over rind and let
set overnight Pour off syrup heat to boiling and repeat for 2 days On
3rd day pack pickles in jars and pour on hot syrup tighten lids and
water bath 10 minutes. Leave a bit of headspace so syrup does not
come out of jars.
Yield approximately 7 pints
Mary Ann Upstate N.Y.
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This is also from the 5/25 newsletter.
Go-Ahead-And-Snicker Cheesecake
4 Snickers candy bars, 2.07 oz size, coarsely chopped
1-1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup margarine or butter, melted
3 (8oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk (Eagle Brand)
3 eggs
1 tablespoon vanilla extract
1/4 cup finely packed light-brown sugar
1/4 cup whipping cream, unwhipped
Preheat oven to 350*.
Combine graham cracker crumbs, granulated sugar, and margarine;
press firmly into bottom of a 9-inch springform pan. Set aside. In
large mixing bowl, beat cream cheese until fluffy. Gradually beat in
condensed milk until smooth. Beat in eggs and vanilla. Measure out
1/3 cup of chopped candy and reserve; mix the rest of the candy into
the cream-cheese mixture. Pour cream-cheese mixture into prepared
pan and bake 1 hr, 5 min., or until center is set; remove from oven
and set on a rack to cool. In a small saucepan, combine brown sugar
and whipping cream; bring to a boil. Stir in reserved candy, reduce
heat to low and cook 1 minute over low heat. Set aside to cool.
Sauce will remain soft and runny.
Drizzle cheesecake with 1 to 2 tablespoons of cooled candy glaze and
pass around the remaining glaze when you serve the cheesecake. Merry
in Vernon, Texas in the 11/25/2005 newsletter.
Chris in NM
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Vickie S, I have never eaten fish with the skin on. It is always
filleted first and skinned. I like to bake fish in the oven with a
little lemon and butter. When I do fry it, I coat it in corn meal
first and then lightly fry. Always make sure your oil is hot before
you put your fish in. It won’t stick that way. Fish is very fragile,
so gently use a spatula to turn the pieces with. Good luck!
Chris in
NM
“Could anyone help me with a marinara sauce. I have no idea how to
fix it but love the taste of marinara sauce. Thanks, Jane Ellen”
Jane Ellen, marinara sauce is one of the easiest to make. I agree it
is very tasty!
Marinara Spaghetti Sauce
2 tbsp. olive or salad oil
2 garlic cloves, minced
1 sm. onion, chopped
1 (16 oz.) can tomatoes
1 (6 oz.) can tomato paste
1 tbsp. sugar
2 tsp. basil
1 1/2 tsp. salt
In medium saucepan over medium heat, in hot olive oil, cook garlic
and onion until tender, about 5 minutes. Stir in tomatoes and their
liquid; add remaining ingredients. Reduce heat to low. Cover and
cook 20 minutes or until mixture is thickened, stirring
occasionally.
http://www.nancys-kitchen.com/spaghetti-recipes.com.htm
Chris in NM
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And here is the spaghetti recipe I use. It is posted on Nancy’s
message board under crockpot recipes.
Slow Cooker Spaghetti and Meat Sauce
1 ½ lb. browned ground beef
8 oz. or ½ pkg. mild ground Italian sausage, browned with ground
beef
8 Roma tomatoes, chopped (you may want to use more) OR
1 (28 oz.) can whole Italian style tomatoes, cut up and undrained
1 pkg. fresh mushrooms, sliced
1 lg. onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 (6 oz.) can tomato paste
1 (15 oz.) can tomato puree
2 to 3 cans (8 oz. ea.) tomato sauce
1 c. dry red wine
1 ½ tsp. minced garlic
2 tsp. sugar
2 tsp. dried Italian seasoning, crushed
1 tsp. salt (I would cut it to ¼ tsp)
¼ tsp. ground black pepper
1 bay leaf
12 oz. dried pasta, cooked and drained - for 2 servings
shredded Italian cheese - Asiago
Brown ground beef and sausage till browned in large skillet.
Meanwhile, combine remainder of ingredients, minus the pasta, in
crock-pot. Cover and cook on high heat till meat is browned. Add
browned meat and cover; turn crackpot to low and cook on low heat
for 8 to10 hours. Or you may cook on high heat for 4 to 5 hours.
Remove bay leaf and discard. Pass pasta and sauce and cheese. Makes
6 large servings or 8 medium servings.
Chris in NM
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This is in response to Debbie in So. Oregon who requested a Mango
salsa recipe. I know this came from Dennis Weaver, but don't know
when. It is very very good.
This was how I copied the recipe.
Mango Salsa
This is another recipe that allows the cook to experiment. We have
added corn kernels, drained black beans, chives, and more. Adjust
the sweet and sour combination to taste by adding more honey or more
lemon or lime. When we make this for fish, we prefer a tarter salsa.
Change the seasoning if you like.
1 mango, peeled and diced
1/2 red bell pepper, diced
1 slice red onion, finely diced
several sprigs cilantro, snipped ( I like more)
1 tablespoon olive oil
juice from one lime or 1/2 lemon
1/4 teaspoon salt
2 teaspoons honey or 1 tablespoon brown sugar
1 pinch allspice
black pepper to taste
Add the mango, bell pepper, red onion, and cilantro to a small bowl.
Stir in the olive oil, juice, salt, honey, and allspice. Pepper to
taste. Refrigerate while you make dinner. Serve with chicken, fish,
or pork dishes.
Lou, Fl
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I just bought some meat (London Broil) at a good price. The only
problem is that this is a tough meat. You need to cook it for a long
period of time. I am looking for recipes! I already made pepper
steak in the crockpot. Can any of you great cooks help me out by
giving me some easy recipes?
Thanks, Dawn/IL
Here are some great turkey recipes I have used in the past!
Spinach Swirl Turkey Loaf
1 to 2 lbs ground turkey
2 tsp Worcestershire sauce
1/2 cup finely-chopped onion
3/4 tsp dried oregano leaves
1 (9 oz) pkg frozen spinach, thawed & drained well
1 (8 oz) can tomato sauce
1/2 cup dry bread crumbs
1 egg white, slightly beaten
1/2 cup shredded Swiss cheese
Heat oven to 350 degrees. Spray a 5x9-inach loaf pan with nonstick
spray. Mix tomato and Worcestershire sauce together; put aside 1/3
cup of mixture. Mix turkey, bread crumbs, onion, egg white, oregano and
tomato sauce mixture. (Not the 1/3 cup on side) mix well. On foil,
form turkey into a 8x12-inch rectangle. Spoon spinach on turkey.
Sprinkle with cheese. Roll up tightly, starting with sort end. Place
in pan seam-side down. Press to seal edges. Bake for 55-65 minutes.
Spoon remaining sauce over loaf and bake 5 minutes more. Let stand
10 minutes before serving.
No name included with message
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Seasoned Turkey Burgers
1/2 cup herb-seasoned stuffing croutons
1 lb ground turkey breast
1 small onion, finely chopped
Crush or process stuffing croutons into fine crumbs. Combine
crumbs, turkey and onion in a bowl. Shape into 5 patties. Broil or
grill over medium-heat for 8 to 10 minutes turning once. Serve like
regular burgers.
No name included with Message
Print this Recipe
Hey Nancy and 'Landers! Yes Ditto, you too!
I know it has been quite a while since I posted anything! But
between the kids, and the kitties, work, and other things, I have
barely had time to read the newsletters!
To Carole about chopping up onions; I always buy a 3-5 pound bag of
onions and chop them all up, put in ziploc bags, and freeze! The
onions come out perfectly, and I usually add them to whatever I am
cooking frozen. I have never had a problem doing this! Hope it
helps! I also wanted to share a recipe that I tried last night, it
was soooo yummy! My Husbands grandmother gave me the recipe, no idea
where she got it!
Angel Chicken
6 boneless skinless chicken breast halves, 1 1/2 lb
8 ounces baby portabella mushrooms, sliced
1 medium onion, thinly sliced
1/4 cup butter
1 package Italian salad dressing mix
1 can golden mushroom soup
1/2 cup dry white wine
4 ounces chive and onion cream cheese
Cooked rice or pasta, to serve
Place chicken, mushrooms and onions in a 3 1/2 to 4-quart slow
cooker. Melt butter in a medium saucepan; stir in the Italian
dressing mix. Stir in soup, white wine, and cream cheese until
combined; pour over chicken. Cook covered on low-heat setting for 4
to 5 hours. Serve chicken and sauce over
cooked rice or pasta.
Serves 6.
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Hope you enjoy it! Nancy, Thankyou for all you do! You are a
lifesaver! Give lots of love to Ditto for me, and Tristan and Nermal
say purrrr!
Chrissy in Middle GA
Nancy, in a recent newsletter, Carole was asking about
Castor Sugar.
In the USA this is called “superfine” sugar. If you can’t find it,
you can make your own by grinding granulated sugar for a couple of
minutes in a food processor.
Also, someone had inquired about a program that I mentioned, called
Nutribase. Their website is Nutribase.com and if anyone looks at it,
there is a square on the left side of the page with the different
versions available, you want to click on “NB8 Junior”. All the
others are terribly expensive. This is a wonderful, powerful
nutrition and fitness software. (I don’t work for them, just a
pleased customer.) I recently sent in the link for the
Recipematic.com to calculate nutrition in a recipe, but since
sending it in and using it a little, it doesn’t do very well on
anything but a very small recipe.
Patricia in KY
Vicky S
When frying fish the oil in the fry pan MUST BE HOT. Almost smoking.
First dredge the fish in a light coating of flour.
If you have access to WONDRA flour it works the best because it is
finely milled and made especially for dredging. I little goes a long
way.
Also, if you attempt to turn the fish too soon from the skin side to
the flesh side it will break apart. When placing fish in hot oil
leave it until the edges are almost golden. This will take a few
minutes. Only then can you flip the fish to the other side for the
remainder of the cooking time. You will find that when you flip it
to the other side you will only need to cook it another minute or
two. It should be slightly crisp from the flour on the outside and
moist and tender on the inside. Perfect for enjoying.
Judy/Buffalo
To the woman asking about the Fluffy Roll
recipe. I checked the
recipe and it is correct. I have not made these, so don't know how
they will turn out.
Sorry, Barb in Fl.
This is in reply to Vickie S who needed advice in the May 25th
newsletter about frying fish.
I would guess that your oil is not hot enough and/or not deep
enough. I mostly use a deep fryer for convenience - heat the oil in
your fryer or pan so that when you place your breaded fish in it
will seal the coating - I don't use a thermometer so I can't give
you degrees.
Arvilla
Hi there Nancy, Ditto and recipe pals,
Re: Recently a came across several recipes using CASTER sugar. The
grocery stores nor the health food stores have ever heard of it. CAN
YOU HELP!!!!!!
Thanks, Carole.
Carole - Caster sugar is a finer ground of sugar that regular (A1?)
sugar. You can use regular sugar, but it may end up a bit grainy or
place the regular sugar in your blender and grind it down a bit -
but - be careful you don't make powered sugar (icing sugar). Hope
this helps.
Greeting from Elizabeth, Bendigo, Australia.
Hi Nancy,
This is for Kristin, New Orleans whom in the 5/25/09newsletter
wanted a recipe for Snickers Cheesecake. This is the one I use.
Robbie In
Snickers Cheesecake
Crust:
8 oz. chocolate wafers, finely crushed
1/2 stick butter, melted
Mix together well and pat firmly into a 9 inch spring form pan.
Refrigerate while mixing cake.
Cheesecake:
32 oz. cream cheese, softened
1 c. sugar
4 eggs
1 tablespoon vanilla
1/3 cups semi-sweet chocolate, melted
¾ cups roasted peanuts
12 oz. caramels, melted
12 oz. fudge topping
Mix cream cheese and sugar with a mixer until well blended. Add eggs
and mix until smooth. Add vanilla and chocolate. Mix until color is
consistent throughout.
Remove crust from refrigerator and spread with peanuts evenly over
crust. Spread caramel evenly over nuts. Pour cake mixture into pan
and bake at 325 degrees until firm, about 50 minutes. Remove from
oven and refrigerate several hours before removing from pan. Place
on large plate and pour fudge topping evenly over cake. Crust may be
very chewy, but good!
Source: Snickers
Robbie In
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Nancy,
I use AOL and I received both versions of your newsletter on Sunday
- one with and one without the quote.
I should add that I do not have AOL installed on my computer, but
use netmail (aol.com) instead. I worked as a technical rep for AOL
for several years and still maintain several email addresses I used
then, but don't use the rest of the program. I don't know if that
makes any difference in the problems your readers are having, but I
get every newsletter.
AOL has changed and evolved so much over the years that I can't
begin to tech this problem, but everyone should be sure that the
correct address for the newsletter is listed in their contacts, and
they should also check spam or junk mail folders. If your email
settings are to delete spam rather than throw it in the spam folder,
then that might be the problem.
Hope this helps a little.
Doris in Oklahoma City
I am looking for a Tamale Pie recipe. I had a really good one and
lost it. I remember it had creamed corn in it.
Also, a Shepard's Pie recipe and a Chile Rellenos Casserole recipe.
Thanks. Ella in Ca
AOL Mail
Other than an occasional day here or there I have not had trouble
getting the newsletter-via AOL. If I don't see it I go to the
archives or link and check, and if it's there I open it. Strangely
doing that seems to trigger the letter to come into my inbox as I am
reading it-(you get that sound of a new e-mail, and there it is.)
Wonder if they monitor that sort of thing but it has happened more
than once so ...... Cheryl, Charlotte
For Sue
Pretty sure these where originally from this news letter .
hope it helps, Sandi
Pickled Sausages
1-1/2 lbs. cooked knockwurst, kielbasa, or your favorite sausage
1 onion, sliced
2 1/2 c. water
1 3/4 c. vinegar
2 Tbsp. sugar
1 Tbsp. pickling spice mix
1 1/2 tsp. salt
1 tsp. crushed red pepper
3/4 tsp. peppercorns
Diagonally slice sausages into 1/2-in. rings. Separate onion into
rings. Layer in a 2-qt. jar or crock, alternating onions and
sausages. Heat vinegar, sugar, water and spices until warm and sugar
dissolves. Pour over meat. Refrigerate for at least 3 days before
serving. Will keep in refrigerator for several weeks.
Cris ~ NC
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Pickled Polish Sausage
2 lb. Polish sausage (Kielbasa)
1 c. water
3/4 c. brown sugar
3 c. white vinegar
1 tsp. crushed red pepper
Put sausage in a jar with sliced onions. Use cooked sausage and
don't re-cook. Boil
rest of ingredients and simmer 5 minutes. Pour over sausage and let
set in refrigerator
1-2 days before serving.
Print this Recipe
Sue
Hello to all you good cooks!
I bought some plants that said they were Chinese cabbage. I have
them planted and they are beautiful. Growing quite well. Here is my
problem??? What do I do with them? I went to the grocery store and
looked at bok choy and my plants don't look like this, I thought
they were the same. My plants are beginning to head and have the
white stems on the bottom. Mine are not as tall as the ones in the
grocery. May need to wait a little longer and see what happens. But
either way I still don't know what to do with them. LOL I just
thought they were pretty and green so I got them. I have planted
some egg plants for the first time too. Can't wait to cook them
either! But this Chinese cabbage is a mystery to me. I love salads
if I can use it that way. I appreciate any help.
Dean, Tennesssee
Hi Nancy and all,
Your recipe for frozen strawberry salad sounds delicious, but before
making it, I wanted to make sure if the strawberries and pineapple
need to be drained or not. Thanks, Karen, Il
Comment
Yes, the strawberries and pineapple are drained.
Nancy Rogers
To Carol from 5/25/09 Newsletter Regarding chopped onions.
I always chop 2 or 3 onions at a time, put them in Ziploc bags and
then bag again and freeze. Whenever I need onion, I pull out a
baggie and I have fresh onion. It keeps a long time and is very
tasty! Hope this helps you.
Mary in Phx, AZ
To Carole wondering about castor sugar. This is known as superfine sugar. It is not as powdery as powdered sugar, but close. It is
usually used in frostings or recipes where if you used regular white
sugar, it would not "dissolve" into the mixture, and would be
grainy. The exact same results can be gotten by putting regular
white sugar into a blender until it is superfine. Hope this helps.
Lindsey in the U.P.
For anyone who likes turnip greens, think you will lie this
Turnip Green Casserole
1 ( 14 oz ) can turnip greens, can chop these
1 ( 14 oz ) can cream of mushroom soup
3 cups cornbread, crumbled
6 TBS. margarine, melted
1 medium size onion, chopped
Mix all this together, put into a 9x11 baking dish at 350 degrees
for 30 minutes.
My husband loves this, as well as the rest of us.
Sharon Lutts,TN
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To Judy in Colorado, May 24 newsletter. With your breakfast
casserole, why not serve a dish of fruit and blueberry muffins.
Joan in Oklahoma
Mary Alyce in WI
I would not use a crust for the Fruited Jello Pie. Actually, it does
not need it. The 6" glass pie plates that I have condenses the fruit
into each slice so nothing else is needed except the whipped cream
or cool whip on top.
Just made some for Memorial Day with fresh cherries (pitted) and
cherry jello. Also, one with canned drained diced peaches and peach
jello). They went in a flash. Even the men were looking for seconds.
Enjoy. Judy/Buffalo
A while back some ome asked for a non ketchup based BarBque sauce.
My parents used this one while I was growing up. I finally got it
our of them. They use it in chicken. I use it on baked chicken the
other day becuase it was raining and it worked wonderfully. I
thought I would share this.
Gold Rush Barbecue Sauce
½ stick margarine
½ Cup mustard
2 Tbs. ketchup
½ tsp. cayenne pepper
Few shakes garlic powder
Dash of salt
1 to 2 tsp. Worcestershire Sauce
1 tsp. lemon juice
This makes only a small amount of sauce, so you may need to double
or triple amounts. Also, you may want to adjust amounts to the taste
you desire
Also I am looking for a different kind of salad dressing. I am
growing a lot of stuff for a good salad and want something different
to serve with it. Any suggestions would be appreciated.
Amy B in Tennessee
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