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Hi Nancy - This is from the 5/25 newsletter.
Susan in Fl, I found this recipe on the King Arthur Flour site. I
have never used peaches in muffins, but have used strawberries,
raspberries and blueberries. I would love the peach ones, though!
Spiced Peach Muffins
These muffins are big, high-crowned affairs that seem to explode
right out of the muffin cup. We make them here with peaches, but
they're also delightful made with blueberries, blackberries or
raspberries.
Yields: 16 muffins
4 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
4 1/2 teaspoons baking powder
2 cups dark brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 eggs
3/4 cup vegetable oil
1 1/4 cups milk
4 peaches, diced (not peeled) or 3 cups small whole berries or other
fruit, diced
granulated sugar
Combine flour, salt, baking powder, brown sugar, allspice, nutmeg
and cinnamon in a large bowl. Stir in eggs, vegetable oil and milk,
then gently stir in fruit. Grease 16 muffin cups, and heap batter
into cups; they'll be very full. Sprinkle with granulated sugar.
Bake at 400°F for 25 to 30 minutes, or until muffins test done. King
Arthur Flour
Print this Recipe
Chris in NM
Kristin in New Orleans, this is the baked beans recipe and it is
delicious!
Baked Beans with Pineapple for Crockpot
1 pound lean ground beef
28 ounces baked beans
8 ounces pineapple tidbits, drained
1 large onion, chopped
1 large green pepper, chopped (can be sweet red pepper or omitted )
1/2 cup barbecue sauce
2 tablespoons soy sauce
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
In a skillet, brown beef; drain. Transfer to a 4 to 5-quart slow
cooker. Add remaining ingredients and mix well. Cover and cook on
low for 4-8 hours or until bubbly.(Really only needs to be heated
up.) Serve in bowls. 6 servings Catch up Newsletter #6 Also, at the
bottom of this page
http://www.nancys-kitchen.com/newsletter-index.htm you will find a
listing of the most requested recipes in the newsletters. This is
one of them.
Print this Recipe
Chris in NM
Lisa, I use my spring form pan for my flourless chocolate cakes,
also. Yummy! It might seem long and involved, but it goes together
quickly. By the way, when I use one of these pans, I always use foil
over the bottom and a little bit up the sides to keep the mess
contained!
Flourless Chocolate Cake w/ Raspberry Sauce
Cake:
7 oz. semisweet baking chocolate, broken into pieces – I used deep
dark bittersweet chips
12 tbl. butter
5 eggs, separated
1 tsp. vanilla – I used raspberry extract
1/3 c. sugar
2 tbl. unsweetened cocoa powder
1/8 tsp. salt
Raspberry Sauce:
1 pkg. – 12 oz. – frozen unsweetened raspberries, thawed
1/3 to ½ c. sugar
Additional cocoa powder for garnish – I didn’t use
For the cake, preheat oven to 350º F. Grease 9-inch springform pan.
(I used cupcake pans with paper inserts). Heat chocolate and butter
in med. saucepan over low heat until melted, stirring frequently.
Remove from heat, whisk in egg yolks and vanilla. Blend in sugar, 2
tbl. cocoa and salt. Beat egg whites to soft peaks in large bowl.
Stir about ¼ of egg whites into chocolate mixture. Fold chocolate
mixture into remaining egg whites. Spread batter evenly in prepared
pan. Bake about 30 minutes or until toothpick inserted in center
comes out clean and edge of cake begins to pull away from side of
pan. Cool cake in pan on wire rack 2 – 3 minutes; carefully loosen
edge of cake with sharp knife and remove side of pan. Cool cake
completely. Cover and refrigerate overnight or up to 3 days, or wrap
well and freeze up to 3 months. For sauce, blend raspberries in
blender or food processor until smooth. Strain sauce and discard
seeds and stir in sugar to taste.
Print this Recipe
Chris in NM
Ganache
1/2 c. semi sweet or dark chocolate chips
2 tbl. butter – no substitutes
2 tbl. light corn syrup
Heat all ingredients over medium heat until chocolate is melted.
Spread over top of cake, allowing some to drizzle down the side.
Spread the ganache on top first, then just at serving time spoon
some raspberry sauce on top.
NOW: I have used the springform pan, but this time I used cupcake
pans with paper thingies. After the cupcakes were cooled a bit, I
spread a bit of ganache on top. It will harden quickly. When you
serve the cake/cupcakes, just spoon a bit of the raspberry sauce on
top. Posted on Nancy’s message board under Chocolate!
Print this Recipe
Chris in NM
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For Linda who wanted a pound cake recipe using boxed cake mix. Here
is a recipe from the 1950's that my mom would often make. It is
unbelievably good. My mom would use this recipe when making her
Easter Lamb cake using a lamb mold. It held up better that
traditional pound cake. This recipe is definitely worth giving a try.
Mock Pound Cake
one box yellow cake mix
8 oz cream cheese, softened
1 stick butter, softened
4 eggs
1/2 cup milk
Cream the cream cheese and the butter. Add one egg at a time,
beating after each addition until fluffy. Gradually add cake mix and
milk, Blend until smooth. Beat on high speed for 2 minutes. Pour
into a lightlly greased tube pan. Bake at 350 degrees for 45
minutes. Remove from pan and move to a cooling rack. Dust with
powdered sugar when cool.
Print this Recipe
Bobbie/IL
This is for the meat and potato man Bob who is looking for easy
recipes . Here are three recipes that are very easy and good.
Margo/Boston
Pot Roast
One 3-4 pound chuck roast beef
1 envelope of dried onion soup mix (like Lipton for making dips)
1 can cream of mushroom soup
Preheat oven to 350 degrees. Cross two pieces of heavy duty aluminum
foil on a cookie sheet.
Place the roast on the foil. Mix the cream of mushroom soup with the
dry onion soup and pour all over the roast. Close up foil but not
too close to the meat so it will make a tight tent.
Cook for 3 hours.
Peeled potatoes and carrots and whole onions can be placed around
the roast. I usually put hem in after the meat has cooked for about
half time through it's cooking time (1 1/2 hours).
The roast should be sliced in the direction of the string that holds
the roast together. The roast and soups make their own gravy and the
clean up is easy as the foil can be thrown away. I usually save any
left over meat, gravy and vegetables in the foil till the next day
and make hash adding more potatoes that I have cooked in the
microwave and chopped up.
Print this Recipe
Margo/Boston
Kabobs
sirloin tips cut into 1 1/2-2 inch pieces
place in bowl with marinade made of 1/4 cup olive oil, 2 tbs lemon
juice, 1 tsp salt,11/2 tsp pepper, one clove minced garlic, 1 tbl
parsley, over night or for at least four hours. Stick them on k-bob
sticks and place on a Pam sprayed broiler pan under broiler in oven
( at least 5 inches below broiler. Cook for about 6 minutes on one
side, turn skewers so meat can cook on other side for about 2 to
three minutes. These can also be cooked on BBQ grill or hibachi.
Bake some potatoes in the microwave to go with it.
Print this Recipe
Margo/Boston
Meatloaf
Mix:
1 pound ground hamburger
1 cup crushed saline crackers
1 egg
salt and pepper
1/2 can undiluted onion soup
Place in loaf pan and add 1/2 can water to remaining undiluted soup
in can and pour over the meatloaf.
Bake in 350 degree oven for 1 1/2 hours. Serve with baked potato you
have cooked along side the meatloaf pan in the oven.
Print this Recipe
Margo/Boston
This is were the lady looking for Caster Sugar can buy it. It is a
very fine sugar.
http://www.amazon.com/India-Tree-Caster-Sugar-Pound/dp/
McA
To Susan in Fl, this is a recipe I have been using from King Arthur
Flour for quite a few years now. I hope this is somewhat like the
recipe you are looking for.
JL in South Jersey
Spiced Peach Muffins
4 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
4 1/2 teaspoons baking powder
2 cups dark brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 eggs
3/4 cup vegetable oil
1 1/4 cups milk
4 peaches, diced (not peeled) or 3 cups small whole berries or other
fruit, diced
granulated sugar
Combine flour, salt, baking powder, brown sugar, allspice, nutmeg
and cinnamon in a large bowl. Stir in eggs, vegetable oil and milk,
then gently stir in fruit. Grease 16 muffin cups, and heap batter
into cups; they'll be very full. Sprinkle with granulated sugar.
Bake at 400° for 25 to 30 minutes, or until muffins test done. Makes
16 muffins.
Print this Recipe
JL in South Jersey
Peach Fritters
1/2 cup sugar
1/3 cup butter
2 eggs, well beaten
3 teaspoons Baking powder
1 cup milk
1/2 tsp. Vanilla
Whipping cream
2 cups flour
1/2 tsp. salt
1/2 tsp. lemon juice
1-1/2 cups peaches, chopped
May use either fresh or canned peaches. Cream the butter and sugar,
add the eggs and beat thoroughly. Sift the dry ingredients together,
add alternately with the milk. Fold in the peaches,
lemon juice and vanilla. Drop by teaspoonfuls into hot fat (350°)
and fry until golden brown. Serve with whipped cream or sprinkle
with powdered sugar.
Print this Recipe
JL in South Jersey
This is for Linda C in the May 25 newsletter:
Watermelon Rind Pickles
8 cups prepared rind
1/2 cup pickling salt (coarse)
8 cups cold water
3 cups white granulated sugar
2 cups white vinegar
5-6 cinnamon sticks
Remove dark green peel from watermelon. Cut rind into rectangular
pieces approximately 1"x 2" until you have 8 cups of rind strips.
Layer rind and salt in a stainless steel bowl or pickling crock.
Soak 12 hours. Drain and rinse twice in cold water, then place rind
and 8 cups cold water into a stainless steel saucepan and boil until
fork tender (10 minutes).
Drain again.
Combine sugar, vinegar and broken cinnamon sticks in a saucepan and
bring to a boil, reduce heat but keep at a slow boil for one hour.
Immerse glass mason jars in boiling water for 10 minutes. If using
self-sealing lids boil as well for 5 minutes. Into hot (now
sterilized) jars distribute rind strips and add pickling solution to
within 1" of jar top. Wipe jar rim before securing lids.
Store jars in a cool, dark place and let set for 6-8 weeks before
opening. Consume within 8 months
This recipe makes 3 pints and requires the rind of one medium
watermelon.
Print this Recipe
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 begining 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
Several Nancylanders have expressed an interest in canning garden
produce. Today's NYTimes has an article on the renewed interest in
canning and includes a couple of recipes. The online newspaper
requires FREE registration to read its articles.
http://mobile.nytimes.com/2009/05/27/dining/27cann.xml
Leah
For MARY who wanted recipe for Cranberry Jewel Salad
Cranberry Jewel Salad
1 whole orange
4 cups fresh cranberries
3/4 cup sugar
2 (3 oz.) pkgs. cherry or raspberry Jell-O
2 cups boiling water
1/2 cup cold water
1 1/2 Tbsp. lemon juice
1 large can crushed pineapple, undrained
1/2 cup chopped walnuts
1 cup chopped celery
Peel and quarter orange; remove seeds. Put cranberries and orange
through a food chopper.
Stir in sugar. Dissolve Jell-O in boiling water. Add cold water,
lemon juice and undrained pineapple. Chill until slightly thickened.
Stir in cranberry mixture, celery and nuts. Turn into 2 quart hold.
Chill until set. Unmold on crisp greens. Serve with mayonnaise, if
desired. Makes 12 servings.
Print this Recipe
Rosemary from Omaha
Caster or Castor Sugar
Carol was inquiring about this sugar. It is a very fine powdered
sugar. So if you cannot find it, just sub equal amounts of
confectioners sugar in your recipes.
Big Jim Jacksonville, Fl.
Carole, caster sugar is very fine sugar. You could use any sugar
labeled very fine sugar or bar sugar. You should find this in the
baking aisle of your supermarket.
For Jane Ellen:
Marinara Sauce
1 tsp olive oil
1/2 cup chopped onion
2 garlic cloves, minced
2 tbsp chopped fresh, or 2 tsp dried, basil
1 tsp sugar
2 tbsp chopped fresh, or 2 tsp dried, parsley
1/4 tsp salt
1/2 tsp dried oregano
1/4 tsp black pepper
1 can (28 oz) diced tomatoes, undrained
1 tbsp capers
Heat oil in a medium saucepan over medium heat. Add onion and
garlic, sauté for 2 minutes. Add basil and the next 6 ingredients
(sugar through tomatoes). Bring to a boil. Reduce heat and simmer
for 15 minutes. Stir occasionally. Stir in capers. Serve over pasta.
Serves four.
Print this Recipe
grannym IL
For Debbi in So Oregon:
Fresh Mango Salsa
1-1/2 cups chopped, peeled mango
2 tbsp minced fresh cilantro
2 tbsp fresh lime juice
1 tbsp finely chopped, seeded jalapeno pepper
1 tbsp minced peeled fresh ginger
Combine all the ingredients in a mixing bowl. Cover and chill.
Yield: 3 cups (serving size 1/2 cup)
Print this Recipe
grannym IL
Good morning Nancy, Welcome back home! Hope you are rested now.
Judy in CO, for your board meeting, why not serve one or two kinds
of smoothies with your
breakfast casserole? It is summer – well
almost – and they would be great to serve! Check out the few that
are listed in the May newsletter recipes.
http://www.nancyskitchen.com/2009May/default.html Also, a good idea
is to serve a bowl of fruit with the casserole.
Chris in NM
Chuck in Pa wants to know where the 2 cups of cool whip go in the
Strawberry cracker pudding in the May 19 newsletter ? Chuck, just
reading the recipe, I would say it goes on top when serving.
Chris in NM
Chris NM was wondering if cream cheese or cottage cheese was used in
the Sunshine salad that she recently had. My recipe uses cottage
cheese.
Robbie IN
Sunshine Salad
1 lb. small curd cottage cheese
8 oz. can crushed pineapple, well drained
1 c. mandarin oranges, sectioned and cut into pieces
2/3 c. chopped pecans
1/2 c. grated coconut
9 oz. Cool Whip
3 oz. pkg. orange gelatin (dry powder)
Blend together the cottage cheese, crushed pineapple, mandarin
oranges, chopped pecans, coconut, and whipped topping. Sprinkle dry
gelatin over this mixture and fold in well. Spread mixture in an 8 x
8 inch serving bowl or pan, cover and refrigerate overnight. Serve
on romaine lettuce leaves.
Print this Recipe
Robbie IN
In the 5/24/09 newsletter Judy in CO wanted suggestions on what to
serve with a breakfast casserole for her upcoming meeting. I would
suggest a fruit salad or simply cut up fresh fruit that are in
season. With many people trying to eat healthier this is always a
big hit at any gathering that we attend. Muffins would also be good,
especially if you have any vegetarians attending and your casserole
contains meat.
Robbie In
I just love this newsletter. it is the first thing I look for when I
turn on my computer. I have a question for your readers, I make
truffles, raspberry and orange. I am looking for a recipe for
Maple
Walnut truffles. Does anyone have such a recipe?
Sande in Spring Texas
This delicious savoury loaf is great served warm as a starter for
lunch with a simple tomato salad. Also great with a bowl of your
favourite soup. It can also be cut into squares and dipped into your
favourite EVOO.
Well worth the effort!
Sun-dried Tomato, Asparagus and Olive
Loaf
Preheat your oven to 190 degrees C/380 degrees F
3 1/2 fl oz/100ml olive oil, plus extra for greasing
9 oz/250g asparagus spears, each one cut into three pieces
8 oz/200g self-raising flour
1 Tbsp thyme leaves
1/2 tsp salt (optional)
3 large eggs, lightly beaten
3 1/2 fl oz/100 ml milk
Handful pitted black olives
4 oz/100g sun-dried tomatoes, roughly chopped
4 oz/100g Gruyere or Beaufort cheese, grated.
Oil and line the base of a standard loaf tin with baking paper.
Cook asparagus in boiling, salted water for two minutes, drain, then
cool in cold water. Pat dry with kitchen paper.
Mix flour and thyme with seasoning. Make a well in centre, then add
eggs, milk and oil, stirring all the time and drawing the flour into
the centre. Beat for one minute to make a smooth batter.
Reserve five asparagus tips and a few olives. Add remaining
asparagus, tomatoes, olives and two-thirds of the cheese to the
batter. Pour into tin, then put reserved asparagus and olives on
top. Sprinkle with remaining cheese. Bake for 35 - 40 minutes until
loaf feels firm and is golden and crusty on top.
Cool in tin for five minutes before turning out to cool on wire
rack.
We haven't heard from Billie in Fl for some time. I enjoy her
recipes.
Print this Recipe
Sylvia <Scotland>
Hello Nancy - Happy Memorial Day everyone. A few weeks ago there was
a discussion of laundry detergents. Recently I was in our Sams Club
and purchased some liquid laundry detergent called ECOS (they have a
website http://www.Ecos.com). They start their spiel with Earth
Friendly Products gives you an honest-to-goodness, power-packed
clean – without toxins, petrochemicals, bleach, ammonia, phosphates
or other harmful ingredients. I thought they will tell you anything
to sell the product but no harm - my work clothes don't get that
dirty - give it a try. At under $13 for 105 loads (High Efficiency
machines = 210 loads) what did I have to lose. Well - was I shocked.
I placed my not so dirty clothes in the washer and it looked like I
was washing garden dirt out of them, the same with whites. Then my
granddaughter's foot bled on a pair of her moms jeans so she sent
them over to me to get the blood out. I poured some on, rubbed hard
with my finger and nail a few times and out the stain came. I even
mixed a quarter cup in a gallon of water and used it in my carpet
machine (certainly not it's intended use) and it worked much better
than the carpet detergents I had been purchasing. Sorry this is so
long but I am EXCITED about this wonderful product. If Nancylanders
have a Sam's club or come across this product elsewhere, give it a
try - it works.
Arvilla
Hi Nancy,
I thoroughly enjoy the newsletter each day you send it. I have
AOL
and have been receiving the newsletter for years without any
difficulty. I enjoy the recipes, household tips and stories shared
by the family. Thank you for all you do to get the newsletter out as
often as you do.
Judy in So California
Anyone out there have a TNT recipe for porcupine balls using tomato
soup? SK
Sorry this took me so long. This is an Amish recipe that is just
wonderful!
Meat and Cabbage
My kids don't like stuffed cabbage so I just make
the meatballs and add some cabbage wedges just before it's done.
1 lb. hamburger
1/2 c. cooked rice
2 T shortening
1 onion chopped (I also put onions in the meatballs - we love
onions)
1 egg, well beaten
1 can tomato soup - I use the largest can - We love this sauce
Juice of one lemon - I use a little more - correct to taste
1 t. sugar
1 t. cut parsley
3/4 c cut celery _ I don't use this
Salt and Pepper
Cabbage leaves
Season the hamburger well with salt and peppe - and onion if using.
Add the egg. Mix well, mix in rice.
to make the sauce melt the butter and add the onion. Cook for
several minutes. Combine tomato soup and an equal amount of water
and add to onion. Add th parsley, celery, lemon juice, sugar, salt
and pepper and cook for 10 minutes.
Wash the cabbage leaves and boil till tender. Put 2 T of meat
mixture into each cabbage leaf and roll tightly. Secure each roll
with a toothpick. Add cabbage rolls (or porcupines) to the sauce.
Cover pan and cook slowly for 2 hours. Serve very hot
Enjoy!
Print this Recipe
Marge in OH
AOL Mail
The only thing I can suggest is that they put your address in their
address book. I just have never had a problem, even when I had AOL
dial up. I now have AOL with Verizon DSL. Also they might check
their spam control and e-mail settings.
Pixie
AOL Mail
Hi Nancy,
As you most likely know by now , my email address is on yahoo but I
did receive BOTH postings for Sunday May 25, 09, I had aol for a
while and it got to be such a mess that I switched.....and, Yipee...I
checked your postings for May 2 and found the
Turkey Dinner Meatloaf
recipe I had misplaced. I'm going to type it in my permanent recipe
book right now before I loose it again.
Thank you for all of the effort you put into your site. You are a
marvel.
Linda C. in ABQ
For Atlanta Pat-- a great SALSA recipe:
Salsa
16 C. peeled, crushed fresh tomatoes
5 C. chopped onions
3 C. chopped green peppers
2 C. chopped, seeded jalapenos (more if a hotter salsa is desired--
this is fairly mild)
12 cloves garlic, minced
1/2 C. fresh cilantro, chopped (I'm not a fan of this in fresh
salsa, but in canned it is very good)
1 T. dried cumin
2 tsp. freshly ground pepper
1/4 C. salt
2/3 C. sugar
2/3 C. vinegar (red wine, cider or white)
4 cans (8 oz. each) tomato sauce
4 cans (6 oz. each) tomato paste
Using food processor, chop onions, peppers & garlic; tomatoes also,
if desired. Some of the juice from the tomatoes should be drained
off if a thicker product is desired. Combine all in large stainless
steel pot & bring to a boil. Pour hot salsa into clean, hot pint
jars & cover with lids & rings. Process in 2 canners for 40 minutes
after water returns to a boil. Makes 17 pints. (We do the canning
part outside on our 2-burner propane stove-- saves heating up the
kitchen.) This is a fabulous salsa!
Print this Recipe
Sandy in Bountiful
Nancy ,, Oh! How I enjoy getting you breath of sunshine almost every
day. My you do an excellent job. Thank You.
In reply to K in Seattle, I have done many of wedding receptions
from a piece of cake and coffee to a full set down meal. Buffets are
the best. People eat when they are ready and can chose what they can
eat. What is my most requested salad is My Chinese slaw, pea salad,
pasta antipasto salad, potato salad and snicker salad. We make the
most of ham salad and, devil egg salad sandwiches and just plain
devil eggs.
Rule one is CUT the cake at the start of the buffet so every one
gets cake and not leave it to the last. Have plenty to help. Mints
are just 8 oz. of cream cheese, 3 lbs. of powdered sugar, paste
colors, and 2 caps full of peppermint. Knead till smooth,
refrigerate to firm up, Roll in balls,, dip in granulated sugar and
pressed in molds you get at Walmart, or where ever Wilton's is sold.
Let Dry a day. Flip over and dry another day. I have rolled them in
balls and dipped them in dark chocolate too.
For the sandwiches, I buy the buns at Albertson's for wheat and
Costco for the potato rolls. Split and butter. Wish I was going to
be there to help but I am here in Bellingham. Take care and keep
your cool.
Shirley
A while back some one asked for a non ketchup based
Barbecue 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 because it was raining and it worked wonderfully. I
thought I would share this.
K in Seattle is wanting wedding reception suggestion for 200 that is
a lot of food in the May 24 newsletter but here is a recipe for
Poppy Seed Chicken also included is Seasoned Cheese Biscuits I also
included the recipe for family size Poppy Seed Chicken…
This is so good….
Hope this helps some.
Vicki
Poppy Seed Chicken
Cook and debone chicken 1 – 4 lb bag (approximately 12 to 14 chicken
breast)
1 large can cream of chicken soup
32 oz sour cream
2 cups chicken broth Mix and set aside in large foil pan
4 sticks of butter
5 stacks of Ritz crackers
Sprinkle Poppy Seed in crackers and butter
Crush crackers and mix with the melted butter and poppy seeds,
sprinkle on top of chicken mixture.
Bake at 350° for 30 to 40 minutes till golden brown and bubbling.
11 Pans = 220 people + seconds (each pan will feed 20 to 24 people)
Print this Recipe
Vicki
We serve this with chicken flavored rice, green beans and
Seasoned Cheese Biscuits
Melt butter – start with 4 to 6 sticks. Pour into long shallow steam
pan. Add Parmesan Cheese, Garlic powder and Onion powder. Roll
biscuits in the butter then place on cookie sheet with paper liner.
Cook at 325° till golden brown.
Poppy Seed Chicken (family size)
Cooked and de-bone chicken
1 can cream of chicken
8oz sour cream
½ cup chicken broth
2-3 T. poppy seed
½ cup butter, melted
1 stack Ritz crackers, crushed
In bowl, mix soup, sour cream and chicken broth. Mix soup mixture
with shredded chicken. Place in casserole dish. Melt butter and add
crushed crackers and poppy seed. Sprinkle on top of chicken mixture.
Bake at 350 ° until browned and bubbly.
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
Tuna Melt
1 (3 1/4 oz.) can tuna, drained and flaked
8 triangular tortilla chips
1/4 c. mayonnaise
2 English muffins
4 slices American cheese
In a small mixing bowl, combine tuna and mayonnaise. Mix well. Split
the English muffins. On each muffin half, spread 1/4 of the tuna
mixture. Place 1 slice American cheese on top of tuna. Bake 6 to 10
minutes. For sails, insert 2 tortilla chips, short side down into
the tuna mixture on each muffin. Makes 4 servings.
Print this Recipe
Kristin in NO
I'm looking for a recipe for a salad dressing for fresh lettuce. I
remember it from my childhood. But, the only ingredients I remember
(I think) are vinegar, brown(?) sugar and cream. If anyone can help
I
would really appreciate it.
Thanks, Marge
Pork Chop Recipe Request
Many years ago my mother made pork chops with Campbells tomato soup
added. Do you know of a recipe like this? I know it was made in a
skillet.
Thanks, Debbie
Need Ideas to Make a Tangy Barbecue Sauce
I'm trying to make a barbecue sauce that is tangy, thick and rich
tasting. Do you have any ideas? J.
Thanks for your help, Sue
Need a Crockpot BBQ Beef Recipe
I was wondering if you might know a delicious recipe for BBQ
Brisket. You know the kind that you would cook in a crock pot.
Thank You, Lisa
Does anyone have a good Beef Jerky recipe? I would like to have one
that is on the hot and spicy side.
Bob
Does anyone have a recipe for low sugar strawberry jam? I make jam
for the church bazaar and I would like to make some for people who
are diabetic and asked for low sugar jam. Now is the time when
strawberries are cheaper. I would appreciate any tried and true
recipe that can be had.
Mary
Wilted lettuce
Does any one have a recipe for wilted lettuce that is in a thick
gravy that I think has an egg and vinegar in it? I believe it's a
German way of doing it and I didn't get the recipe from my mother
before she died. It's kind of sweet/tart and the leaf lettuce is
really wilted in the hot gravy. It tasted good.
Cathy
My kids love hamburger. Does anyone out there know of some good
recipes using hamburger/ground beef?
Jane Ellen
This is in answer to Kirstyn from New Orleans letter on May 25
asking for a Snickers Cheesecake recipe. I have two so will send
both. I haven't tried either one but they both sound delicious.
Snickers Bar
Cheesecake
1 (9-ounce) package chocolate wafer cookies, finely ground
1/4 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup heavy cream, divided
1 (1 1/2-pound bag) snack-size Snickers Bars, each cut into sixths
Purchased fudge topping for accompaniment
Sweetened whipped cream for accompaniment
Preheat oven to 325*F (160*C).
Combine cookie crumbs and butter until well blended. Press into
bottom
and about 1-inch up the sides of a 9 1/2 to 10-inch springform pan.
3. In a large bowl, beat together cream cheese and sugar with an
electric
mixer on medium speed until smooth, 1 to 2 minutes. Beat in eggs,
one at a
time. Add vanilla and heavy cream, beating 3 to 4 minutes. Fold in 1
1/2 cups
cut-up Snickers pieces. Turn into prepared crumb-lined pan.
Bake 1 hour and 15 to 25 minutes, or until cheesecake is almost set.
Let
cool to room temperature on wire rack.
Muriel, Naples, FL
Sprinkle remaining candy pieces over top of cheesecake. Refrigerate
at
least 4 to 5 hours before serving. Run a knife around edge of pan to
loosen
cake
and remove sides of pan.
6. To serve, drizzle slices with fudge topping and top with a dollop
of
sweetened whipped cream, if desired.
Snickers Cheesecake
Graham Cracker Crust:
4 C. graham crackers
1/4 T. cinnamon
1 t. nutmeg
1/2 C. sugar
1/2 C. butter, softened
Caramel sauce:
1 1/4 C. sugar
1/2 C. water
1 1/4 T. salted butter
Cheesecake:
1 3/4 lbs. cream cheese
5 oz. sugar
1/2 t. vanilla extract
1/4 C. flour, sifted
3 egg yolks
3 egg whites, whipped
3 frozen Snickers bars or 9 fun-sized bars (chopped while frozen)
To make crust, mix all dry ingredients, then add softened butter.
Press mixture into a 9-inch cheesecake pan. Make sauce by cooking on
medium heat sugar and water until caramelized. Add butter. Spread
mixture on bottom of graham-cracker crust while hot.
Make cake by mixing cream cheese until soft. Add sugar and vanilla.
Stir in flour. Add egg yolks. Mix all until smooth. Fold in whipped
egg whites and chopped candy. Add to graham-cracker crust and bake
for 2 hours at 290. Refrigerate overnight or at least 6 hours. Makes
10 servings.
Muriel, Naples, FL
Hope this is what you were looking for.
Print these Recipes
Muriel, Naples, FL
I was wondering, is there any diabetics that uses the
Natural sweetner Stevia? if so any
recipes using it? thanks I so enjoy the newsletter.
Bev
Wondering if anyone has a good recipe for a
brunch punch? Having a brunch wedding shower for my daughter.
Thanks, ML in Ohio
For Dawn in IL (5/26/09 newsletter) regarding
London Broil.
Here is our favorite recipe:
Trim fat from 1 pound of flank steak. Score steak on both sides and
brush both sides of steak with 1 Tbsp prepared mustard. Place steak
in a zip-top heavy-duty plastic bag. Combine 2 TBS dry red wine (I
eliminate this step), 2 TBsp. lemon juice, 2 Tbsp. soy sauce and 2
Tbsp Worcestershire sauce in a small bowl. Stir well. Pour over
steak; seal bag and shake until steak is well coated. Marinate in
refrigerator 8 hours, turning bag occasionally.
Remove steak from marinade; reserving marinade. Place steak on rack
of a broiler pan coated with cooking spray. Broil 5 1/2 inches from
heat 6 to 7 minutes on each side or until desired degree of
doneness, basting occasionally with marinade. Slice steak diagonally
across grain into 1/4 inch slices.
This is an outstanding recipe - I usually cook ours on the grill
rather than the broiler, but either way works great.
Pat in Idaho
To Linda C re canned frosting being whipped.
What a great suggestion. I certainly will try it and soon.
Ella in CA
Chris in NM thanks for stuffed tomatoes with
shrimp. 2 gals cannot eat fish so that won't work. I do
appreciate it tho.
Ella in CA
Sharon Lutts/TN---I was wondering if you could use
Mustard Greens instead of Turnup Greens in your casserole.
Also, would one box of cornbread mix be enough for 3 cups or would I
need to make 2. This sounds so good and I can't wait to try it as I
love greens and I sneak this into my families meals by saying it's
spinach!
Thanks,Dawn/IL
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