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Pineapple Pecan Cake
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 eggs
1 can (20 ounces) crushed pineapple, undrained
1 cup chopped pecans
FROSTING:
1/2 cup butter or margarine, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
In a mixing bowl, combine the first five ingredients; mix well. Stir in
pecans. Pour into an ungreased 13" x 9" x 2" baking pan. Bake at 350
degrees for 40-45 minutes or until a toothpick inserted near the center
comes out clean. Cool completely. In a mixing bowl, combine all frosting
ingredients; beat until smooth. Frost cake.
Yield: 16-20 servings (ha!!! Not in my house!!! LOL)
Tona in Bama
Marcie from Chetek WI asked where vanilla beans can be purchased in her
area. I purchase mine from Atlantic Spice.
As of today the price is $17.40 for a 4 oz. bag which will make a liter of
vanilla.
http://www.atlanticspice.com/cart/
I previously posted my recipe for making vanilla but if you missed it, it
was in the 10/5/07 Newsletter.
I have been using this recipe for many years and the vanilla is better
than any I purchased. I purchase my vanilla beans (4 oz. package which
contains approximately 25 beans) from Atlantic Spice.
VANILLA EXTRACT
20 Vanilla Beans
1/2 gallon Vodka (cheapest brand works well)
1 gallon glass jar or use a plastic bottle from liquor
DO NOT USE METAL CONTAINER
Split open Vanilla Beans with knife.
Add beans to container of vodka.
Seal jar and shake contents.
Turn jar upside-down about once per week.
Cure mixture at least 3 months.
Finished product should be rich in vanilla flavor
and more concentrated than commercial extracts.
FOR SMALLER AMOUNTS:
1 Vanilla Bean for every 2 oz. of Vodka.
Shake twice a week.
Cure at least 3 weeks.
This vanilla keeps well but keep the gallon jar in the dark. I just pour
some into a smaller bottle and keep in my cupboard after the necessary
curing period.
*~Mary Alyce from WI~*
This is in response to Jolene in Oregon's request on how to get the
burned apple off the bottom o her pot. First put an old kitchen sized
towel in the bottom of the pan, then pour enough ammonia (the white kind
not lemon scented) to saturate the towel really, really good. The last
thing you do is to tie the whole works up in a garbage bag and let sit for
about 48 hours or set bag outside in sun for24 hours, When you take it out
(hold your nose) it should all come off as easy as pie. You may have a few
little spot left that a Sos will make short work of. This is TNT by me
more than I'd like to admit to.
Sandy M. in Wixom, Michigan formerly of Hazel Park, MI
For Cathy in Puerto Rico, I was the one who submitted the website for
finding the list of books written by specific authors. It was
http://www.fantasticfiction.co.uk/rankings.htm
Karen in Kentucky
For Linda
I always make my grape salad with Splenda and low fat cream cheese and
sour cream. I have had rave reiews for it.
GRAPE SALAD
3 lbs seedless grapes (red, green and black)
1/4 cup sugar 8 oz sour cream
8 oz cream cheese (softened)
1 tsp vanilla
1 cup walnuts or pecans, chopped
1/2 light brown sugar
Wash and stem grapes; drain. In large mixing bowl, combine sugar, sour
cream, cream cheese, and vanilla till smooth. Pour over grapes; mix till
thoroughly combined. In separate bowl, mix nuts and brown sugar together.
Pour grape mixture into serving dish; sprinkle top with sugar and nut
mixture. Chill and serve. This recipe makes a very large portion (suitable
for a family gathering of 20 or possibly more, depending on appetites).
Recipe may be halved. Keeps well in refrigerator for several days (if it
lasts that long).
*******I used about 5 pounds mixed color (red, green, black) seedless
grapes but only stretched the dressing with about ½ cup more sour cream.
*******I used ¼ cup Splenda instead of white sugar. And, Splenda brown
sugar with the pecans
******* I used light sour cream and cream cheese.
A
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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.
For Andee in LA 10-09-07
PUMPKIN ROLL
3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. vanilla extract
1 tsp. soda
1 tsp. cinnamon
3/4 c. plain flour
1/2 c. pecans, chopped fine
Beat eggs until thick and lemon color. Add sugar, pumpkin and vanilla. Add
flour, soda and cinnamon. Line pan with wax paper. Pour in pan and
sprinkle nuts on top. Bake at 375 degrees for 10 to 15 minutes.
FILLING
1 (8 oz.) pkg. Philadelphia cream
cheese
2 tbsp. good butter
1 c. powdered sugar
1 tsp. vanilla
After roll has cooled, take roll out of pan and let fall on a cloth or
towel. Sprinkle with powdered sugar. Add filling on top and roll. Leave in
towel until set. The pecan side of roll should be to the inside with the
filling.
Joan in Ar
This is a request to all of the Nancylanders out there. I (along with
several of my neighbors) have been asked to prepare dishes for one of our
neighbors whose wife is in the hospital (since 7/02/07) with cancer. My
part is to prepare lunches/dinners for the husband & 2 children. I have
been preparing Mexican meals, but would like other recommendations as to
what to prepare for them. Any & all dishes would be helpful.
Thank you, Nancy, for this great web-site. I love to read, & prepare the
great recipes this group offers.
Connie in Cincinnati
Re: I put a large kettle full of sliced apples on the stove to cook,
after adding about 1/2 cup of water, as I usually do. Jolene in Oregon
Jolene, I had a similar problem 4 years ago...my Dad was making Peach
Dumplngs and fell asleep. Brought me the yucko pan and asked for hep.
Don't remember where I got this tip, but it really worked! Fill pan to top
of scorch line with water, add enough Baking Soda to cover bottom
of pan, and bring to a boil . Keep it at a boil for several minutes while
scraping to burnt on sugar off, and pan recuperated nicely.
I also tried this on an enamel-wear pot I found at a yard sale, and it is
now getting frequent use here!
Best wishes to all. Carolynn in Jamestown, CA
Joie in TN, in the Oct. 9 n/l asked about the
Kookie Cookies recipe. Joie, I had asked the
same question; the answer is Fritos. I have copied it
from my file and you can view it below.
Barb in OKC
KOOKIE COOKIES
1 – 10 1/2 oz. pkg. corn chips (Fritos)
1 c. light corn syrup
1 c. sugar
1 c. creamy peanut butter
Spread chips on greased 15 x 10 x 1 baking pan. Over medium heat, bring
corn syrup and sugar to a boil. Boil 1 minute. Remove from heat and stir
in peanut butter until smooth. Pour over corn chips. Cool. Break or cut in
to pieces.
I think is it kind of fun to know a little about those sending all the
good recipes. I will be 53 the end of this month. I am single and live in
Sioux Falls, SD. I have one sister that lives in Geneva, NY. She is
married and has four grown boys. Both of my parents are still living.
They live just a short distance from me. They are in their 80's and
celebrated their 60th wedding anniversary in May. You may have noticed
that a lot of my recipes are gluten free and dairy free. That is because
my mom has celiac disease and is on a gluten free and dairy free diet. I
am always looking for easy recipes that do not have strange ingredients
in them that I can make for her.
Terese in South Dakota
For Joie in TN and everyone else with questions about the Kookie Cookie
recipe:
They are made with Fritos corn chips. I am not sure what newsletter they
were in so here is the recipe again for anyone that missed it and wants to
try them. They are gluten free and dairy free.
Kookie Cookies
1 - 10 1/2 oz. pkg. Fritos corn chips
1 c. light corn syrup
1 c. sugar
1 c. creamy peanut butter
Spread chips on greased 10 x 15 x 1 inch pan. Over medium hate, bring corn
syrup and sugar to boil. Boil 1 minute. Remove from heat and stir in
peanut butter until smooth. Pour over corn chips. Cool. Break or cut into
pieces.
Terese in South Dakota
Turkey Gravy - I cook a 2 - 12 lb. or 1 - 25 lb. turkey. I clean
out turkey, wash in cold water and dry.
I put the turkey in the oven and cover the bottom up to about 2 inches
with water and cover the top of turkey with slices of bacon.
After about an hour, I scrape bottom of pan and add more water. I bake
turkey at 325 degrees until the thermometer reads poultry. I cover with
foil the last 1 hr. of cooking but keep scraping pan and adding water.
When done, I remove turkey from pan and scrape every black or brown spot
from bottom of pan - it is all gravy. I fill up 2 cups of water with a
couple of tablespoons of flour. Keep doing this until the turkey is to
your likeness and thickness. Usually you don't have to add chicken broth
but if you do, add it to your taste.
Put turkey in a freezer bowl and cover. Take out when frozen, remove all
the fat when it melts slightly and you have great gravy. The fat will come
to the top so it is easy to remove. Also, if not to your taste, add more
wate, flour and boullion.
PC
Re: Ranch Stle Beans
Thank You, Gloria, Indiana
For Gloria in Indiana. In some states Ranch Style beans are sold as Texas
Beans. You might find them under that name. They are put out by ConAgri
Foods.
Betty in Texas
Dear Nancy & All 2-Footed & 4-Footed Friends,
When I was younger (I'm 53), all the local bakeries carried Cherry Nut
Bread. It was about the length of a standard bread pan, but was
cylinder/roll shaped. It made THE best toast in the world (I always wanted
the 2 heels). None of the bakeries carry it around here, & don't know what
I'm talking about, so hoping I can make my own. Would be great if I could
make it in my bread machine, but the old-fashioned way is wonderful, too,
because my Mom & I are so hungry for that toast. I'm pretty sure they were
regular walnuts, with fat slices of maraschino cherries, not the dried
cherries people use today in recipes. Would love to bake some up for
Christmas presents this year if I get a recipe in time, as money is tight
as usual. Thanks so much! You guys are life savers in more ways than one!
Susan from Superior, WI.
Thanks for the date of the Sausage & Spinach Soup Recipe - I've
copied it.
Doris - De.
Hi Nancy....I wanted to put my two cents in regarding brined turkey.
Also to the lady who just commented in Tuesday's newsletter. I too use
Alton Brown's recipe for the brine and the oven baking instructions. I
have been using this recipe a good 7 maybe 8 years. This requires a bit of
work, but boy is it worth it in the end. My family hated turkey until I
adopted Alton's recipe!! Just get yourself a good 5 gallon bucket (I buy
paint bucket w/lid from Home Depot) and then set that inside a big trash
can packed with ice since my refrigerator can't that that big a bucket!!
Mary Taylor St. Louis
Hello
I LOVE your web site!!!!
Its the best!
I thought I had seen several doggie biscuit recipes on your web
site. I can only find a couple now, hum. Can you tell me where to find
them on your site or can I give a shout out for a AWESOME doggie biscuit
recipe and cat treat recipe?
Thanks so so much!!!!!
Happy Baking Season is here!!!!
Teresa Thompson
For the person who was looking for help in getting scorch off her pots:
I ordered books from the two ladies on TV that has home made remedies for
everything. This is what they say do for cleaning Burned Pots/Pans:
If the burn is moderate-meaning not easy to clean, yet not burned to a
crisp-put about 2" of water in the pot and bring to a boil. Once it starts
boiling, cover the pot and let it boil for another 5 min.
As soon as its cool enough to touch, scout off the burn. If it doesn't
come right off, add a few Tbsp. of baking soda and/or distilled white
vinegar. Give it a few min. to sink in and scour again.
For Moderate burns, boil 1 c. of cola in the pot, wait for it to cool and
then you should be able to scrub off the burn.
If the burn is severe...fill the pan halfway with water. For a small pan
(up to 7" in diameter), add 1/4 cup of baking soda..for a big pan (8" or
larger) add 1/2 cup of baking soda. Bring it to a boil, then watch as it
continues boilinng. The burned pieces should float to the top.
If it doesn't happen within a reasonable amount of time, chances are it's
never going to happen because the pan was scorched beyond salvation!
If you really love the pan and are willing to try anything to save it,
fill it with mud--from your yard or garden supply store--and keep it that
way overnight. The next day, use the mud to scrub the pan (look out for
rocks and small stones!) This remedy may not work, so you should go in
knowing that it is very iffy. Iffy it works, though, you'll be glad you
tried it.
Another remedy said fill the gunked-up pot with water and 1-2 Tblsp. of
liquid dish detergent. Put the pot back on the stove and bring to a boil
Shut of the stove and let it soak until the water cools completely. Rinse
out the water and don't be surprised if the food comes out with it.
For cast iron pan, fill pan with water and 1-2 spoons of liquid dish
detergent. Let it simmer until you see pieces of food starting to lift off
the bottom. Wait until it's cool enough to touch and scout off whatever
didn't come completely loose. You will need to reseason the pan again.
Hope this helps and you can save your pot!
Betty T. Ga.
I was just reading about Old-Fashioned Cookbook listed in the
newsletter and available from the WV Dept of Agriculture. I went to the
site and could not find it listed. Is there any other information
available that might help me find this book?
Thanks. Sonja Fuller
Hi Nancy and all. I have a question for Lisa in East Texas. When you
brine your turkey does it have to be defrosted first or can you put a
frozen bird in the brine and let it brine as it defrosts?
Barb/De.
Hi Nancy, In reply to Oct. 9, newsletter:
Sarah in Arkansas, We have used AAA for about 30 years. We made a trip to
Columbus Ga this year. All I had to do was go to AAA office, the
representative made all the reservations for us, gave us maps, plotted the
entire trip, with road work highlighted. They also gave us a tour book of
the areas we were in with hotels, restaurants, etc, for each city. Plus
all the other perks we have for belonging to AAA it is well worth the
price.
Jolene in Oregon: My husband had a stainless steel coffee thermos with
gunk in the bottom. I soaked it about 24 hrs. in dishwashing soap. I put
dry dishwashing soap in thermos, filled with Hot water and let it soak for
24 hrs. Sometimes it takes more than one soak but usually one is enough.
Carol : Regarding freezing dry cake mix: I haven't frozen cake mix but
have frozen dry cornbread mix. I let it come to room temperature before
mixing. I do store extra cakes mixes in the refrigerator I have in the
garage. I also store packages of pasta, and jars of condiments that way.
For the person asking about Brown Sugar Splenda, they do have it and also
a Splenda mix for baking. I have switched to the store brand of Splenda.
(It is over a dollar cheaper and has been just as good. In fact I have
found I can cut back on the amount and still have the sweetness I need in
recipes.
Margaret, Tulsa
To Judy in East Brookfield concerning the birds using her fence
for a bathroom. At your local garden store you should be able to find fake
owls, attach them to the top of your fence and they will keep the birds
away. When we first got our in-ground pool years ago we had trouble with
the birds using the deck and pool cover for a bathroom. Somebody told us
about the owls, we did it and never had anymore problems! I don't remember
how he fastened them on there but I'm sure the people at your local garden
center will be glad to help you if you have any questions. You can find
these at Wal-Mart but they are a seasonal item for them. Good luck, hope
this works for you.
Kay in Indy
Nancy never apologize for not getting a letter out, you do a wonderful job
and deserve to take some time off from time to time!
This is in response to Jolene in Oregon who has a problem with burnt
apples in the bottom of a kettle.
I have had success removing burnt food from my pans by spraying generously
with plain old oven cleaner, letting the pan set a couple of hours, then
washing as usual. Sometimes it comes off quickly but there have been times
when it was so bad that it took respraying followed by allowing the pan to
set overnight---but it always did remove the burnt food.
Pam in Ohio
Linda Boyles -- to answer part of you question, Splenda does make
brown sugar, when my family uses it no one knows the difference
Pat in NC -- when I have leftover pinto beans, I cook about a pound
of hamburger and chop some onion with it. Add rotel tomatoes heat through.
This with a pan of cornbread is good for a change.
Carol -- I freeze dry cake mixes all the time, I've had no problem with
them.
Nancy -- have a great day!
Kathi in TX
For Judy in West Brookfield:
To scare away birds, hang small mirrors and fake snakes on your fence
Brenda in IN
Hello Nancy & All,
Wanted to share this recipe with you guys. Even if you don't like garlic,
you will probably like this one.
My 18 month old granddaughter loves it. This is a great dish to start
before work, allow to marinate, then cook when you get home---it needs to
marinate 4 hours or even overnight, so plan ahead. (Tootie is her
nickname).
Tootie's Garlic Chicken
4 egg yolks-beaten slightly
6 garlic cloves-minced
4 boneless, skinless breast halves-cut into 3 strips each
6 T butter-melted
1 c Italian bread crumbs
1 c fresh grated Parmesan cheese
1 T dried parsley or 1 t fresh parsley-chopped
1 t salt
1 T fresh ground black pepper
Pour egg yolks, garlic, and breast pieces into a gallon Ziploc bag. Press
out as much air as possible and seal. Massage the bag making sure all
chicken pieces are coated with egg and that garlic is well distributed.
Chill for at least 4 hours or overnight. Preheat oven 400*. Put butter in
13x9 glass dish and tip the pan to allow bottom to be coated well. In
shallow pan, combine bread crumbs, cheese, parsley, salt, and pepper.
Dredge chicken pieces in crumb mix coating
well on all sides. Lay in dish in single layer. Pour any remaining egg
mixture over chicken. Bake 40 minutes or until chicken is done and juices
run clear.
I served this with rice and a side of grilled asparagus. It is a definite
keeper at our house, and I hope those of you who try it will enjoy it
also.
Mimi in AL ^..^
Hi Nancy
Your newsletter is so very informative and helpful. I learn new
information each day. My wife was a public school teacher for 38 years,
and stays busy each day with computer publications for Church and other
non-profit groups.
A tip for anyone thinking about frying a turkey for the first time. Visit
this website
http://missvickie.com/howto/spices/oils.html
and check out the flash points (the point the oil catches fire) of cooking
oil.
There have been many tragedies when the proper caution was not taken
frying turkeys. Houses have burned, people have been severely burned and
worse. MAKE SURE YOU FOLLOW THE RECOMMENDATIONS THAT COME WITH THE COOKER.
Keep the holidays safe.
Bill in Eastern NC
Sausage-Ham Balls
This is great as an appetizer or second meat dish - DO NOT LEAVE OUT THE
RAISINS - they sound weird, but you won't believe the flavor they add.
1 1/2 pounds pork sausage
1 pound cooked ham, chopped fine
2 cups cracker crumbs
2 eggs beaten
1 cup milk
1/2 t. salt
1 cup lt. brown sugar
1 t. mustard
1/2 cup cider vinegar
1/2 cup hot water
1/4 cup raisins (I prefer the golden ones)
Combine: sausage, ham, cracker crumbs, eggs, milk & salt. Mix well. Shape
into balls & place on a baking sheet. Bake @ 350 for 10 minutes.
Combine: brown sugar, mustard, vinegar, hot water & raisins. Pour over
sausage balls, bake for another 40 minutes. Stir or turn meatballs once
during this second baking time.
You can make these ahead of time, and just heat them through to serve, in
fact, they seem to taste even better that way.
Tona in Bama
For Kaylyn in The Woodlands: I also sent this in a while back, but now
folks are REALLY thinking about Thanksgiving, so here it is again.
BEST (DO-AHEAD) GRAVY
Prep: 10 Minutes
Cook: 1 1/2 hours
Makes: About 6 cups
1 T vegetable oil
2 turkey wings (about 1 1/2 lbs) separated at joints
1 large onion, quartered
2 large carrots, each cut into 4 pieces
2 large stalks celery, each cut into 4 pieces
1 garlic clove, sliced in half
1/2 C dry white wine
2 14-oz cans chicken broth (3 1/2 C)
3 C water
1/4 t dried thyme
1/2 C all-purpose flour
1. In deep 12-inch skillet, heat oil over medium-high heat until hot. Add
turkey wings and cook 10 to 15 minutes or untio golden on all sides.
2. Add onion, carrots, celery, and garlic, and cook 8 to 10 minutes or
until turkey wings and vegetables are browned, stirring frequently.
3. Transfer turkey and vegetables to large bowl.
4. Add wine to skillet and stir until browned bits are loosened. Return
turkey and vegetables to skillet. Stir in broth, water, and thyme; heat to
boiling over high heat.
5. Reduce heat to medium-low; simmer , uncovered, 45 minutes. Strain into
an 8-cup liquid measuring cup or large bowl; discard solids.
6. Let broth stand 1 minute until fat separates from meat juice. (Note:
You could put the bowl or cup into the fridge and wait for it to get cold,
and the fat can be skimmed from the top.)
7. Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard
any remaining fat.
8. Whisk flour into fat in saucepan and cook, stirring over medium heat,
until flour turns golden brown. Gradually whisk in reserved broth and cook
until gravy boils and thickens slightly, stirring constantly.
9. Pour gravy into 2-quart container or medium bowl; cover and refrigerate
up to 3 days.
10. At serving time, reheat gravy and add pan drippings from roast turkey
if you like. This is very good, and leaves some for reheating with
stuffing, turkey slices, etc.
jeanlock in McLean VA
Crispy Chocolate Cups
2 cups semisweet chocolate chips
2 cups butterscotch morsels
1 1/3 cups crushed ridged potato chips
1/2 cup chopped peanuts
In a heavy saucepan, melt chocolate and butterscotch chips over low heat
until blended and smooth, stirring constantly. Stir in potato chips and
peanuts. Drop by teaspoonfuls into 1-1/4-inch foil candy
cups. Cool. Yield: 3 dozen.
Chelsea #42
Fudge Pizza Pie
1 12" Gourmet Pizza Crust
2 tsp. unsalted butter, softened
3 T. cocoa
1 tsp. flour
3/4 c.granulated sugar
1 egg, beaten
1/4 c. unsalted butter, melted
1/4 c. evaporated milk
1 tsp. pure vanilla extract
whipped topping
Preheat oven to 400. Line a vented pizza pan or lg. baking sheet with
parchment baking paper, trimmed so that edges do not hang over the pan,
and will not touch oven walls. Place crust on pan, brush crust and rim
with softened butter, and set aside. Mix dry ingredients. In a med. bowl
beat the egg, then add melted butter, evaporated milk and vanilla extract.
Stir to combine. Add dry ingredients to egg mixture, and combine very
well. Pour mixture over the crust. Keeping pizza on the pan, bake for 15
mins. Remove from oven, allow to cool completely, slice, and serve. Top
each slice with a dollop of whipped topping.
Makes 8-10 slices.
Chelsea #42
Comment
This recipe or one very similar to it was posted to the newsletter today.
Each recipe had additional notes so I am including both of them.
Nancy
Hello! This is for Linda Boyles regarding the Grape Salad:
4 pounds seedless green/red/black grapes (whatever combination you
wish--but at least two colors are most attractive)
1 (8 ounce) package cream cheese (softened)
1 (8 ounce) container sour cream
*1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
*2 tablespoons brown sugar
Wash and dry grapes (important for the dressing to stick). In a large
bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add
grapes and mix until evenly incorporated. Sprinkle with brown sugar and
pecans, mix again and refrigerate until serving. This was a huge hit! I
usually make it the day before if serving at a lunch, or in the morning if
serving at a dinner. I wouldn't use any less than 4 pounds of grapes,
perhaps another pound would work. There is an adequate amount of dressing!
*My note: I usually never use sugar in a recipe of this type. When I made
this salad, I substituted stevia (a natural sweetener) for the white
sugar, and Sugar Twin Brown Sugar for the regular brown sugar. I am sure
if you substituted the equivalent Splenda for the sugar it would be just
fine.
Good luck in your Thanksgiving meal!
Tina in GA
10-10-07 Someone had a recipe for Jambalaya and I failed to copy. Could
we get the date of the newsletter. Would appreciate.
Thanks, GW
I don't have the information you are requesting, but I have a very easy
and good Jambalaya Recipe that my husband and I make. It's from "All Time
Family Favorites Casseroles & One-Dish Meals" cookbook.
Jazzy Jambalaya
1 box Rice-A-Roni Spanish rice
1 cup chopped cooked chicken or ham (I like ham)
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, minced
2 tablespoon vegetable oil
1 can (14 oz) chopped tomatoes, undrained
dash of hot pepper sauce (optional)
1/2 lb raw shrimp, shelled, deveined, or 8 oz frozen precooked shrimp (I
use 1lb)
1/2 lb low fat smoked sausage ,optional, (this was not in the original
recipe, but I like sausage in my jambalaya)
In a large skillet, combine rice-a-roni, ham or chicken, onion, green
pepper, garlic and oil. Sauté over medium heat, stirring frequently, until
rice is golden brown. Stir in 2 cups water, tomatoes, hot sauce and
contents of seasoning packet; bring to a boil over high heat.
Cover; reduce heat. Simmer 10 minutes.
Stir in shrimp and sausage (if using cooked shrimp add at end of cooking
time just until warmed through). Do not over cook shrimp, they get
rubbery.
Cover; continue cooking 8-10 minutes or until liquid is absorbed, rice is
tender and shrimp turn pink.
Makes 6 large servings
From the same cook book we make
Crazy Lasagna Casserole
1 tsp seasoned salt
1 package Lawry's original style spaghetti sauce spices & seasonings
1 8 oz can tomato sauce
1 6 oz can tomato paste
1-1/2 cup water
(to save time you can substitute one 28 oz jar of your favorite spaghetti
sauce for the above)
1 lb ground beef (we use bulk Italian sausage)
8 oz medium sized shell macaroni, cooked and drained
1 (16oz) carton small curd cottage cheese
1-1/2 cups (6 oz) shredded cheddar cheese
In a large skillet, brown ground beef until crumbly; drain fat. Add
seasoned salt, spaghetti sauce packet, tomato sauce, tomato past and
water; blend well. Bring to a boil; reduce heat and simmer, uncovered 10
minutes, stirring occasionally. In a shallow 2 quart casserole, layer half
of macaroni, cottage cheese and meat sauce. Sprinkle 1/2 cup cheddar
cheese over meat sauce. Repeat layers, ending with remaining meat sauce.
Top with remaining 1 cup cheddar cheese. Bake, uncovered at 350° for 30-40
minutes or until bubbly and cheese is melted.
Makes 8 servings
Bobbie/Frankfort,IL
Good morning Nancy,
One of our neighbors and a friend asked me if I had a recipe for a
refrigerator peanut (NOT peanut butter) cookie the other day. I
have been looking everywhere and so has she and cannot find the recipe.
She said she remembers her mother making these and she did not get the
recipe. Help! Can some of our “family” help us? Thanks so much Nancy.
Take care! Chris in NM
For Jolene in Oregon (and anyone else interested):
My aunt taught me a neat trick for getting gunk out of pans. Cover
the bottom in powdered Cascade for dishwashers. Put a small amount of
water on top of that just to melt it. Let it sit overnight. This usually
works for me.
Karen in TX
This is from Beverly, Bay City,Michigan for Gloria in Indiana, This is
a correction for the Ranch Style Baked Beans, I omitted one
ingredient and it is 2- 1lb. cans of pork and beans, sorry about that, I'm
glad I saw my mistake, otherwise the recipe is correct!
Hi Nancy.
I really missed you the last few days. Always have a laugh at your furry
friends antics. I hope all is well with you.
I have a request. I was given a Pizzelle baker for my birthday. It
does include recipe but I know some one out there has great recipes for
this baker.. It makes 4 at a time. I want to make pizzelles for Christmas
gifts and I want them to be tasty! Fall is here for us and the trees are
in beautiful colors.
Murphysdam in Northern NH
For Linda Boyles
I have been using Splenda ever since it appeared on the market, yes
use 1 cup of splenda in place of sugar, it's wonderful. They also make a
brown sugar but I didn't care for it. I tried using it to make candied
yams and found the sugar to be bitter. Hope this helps.
Trish in Fl
In response to to Pat from NC. Oct. 10 newsletter. Try mashing the
beans and adding flour and finely chopped onions. The batter should be
a litttle stiff drop by spoonfuls into a skillet of hot grease. Take your
spatula and flatten the patties a little. Brown slightly on each side. I
also make mashed potato cakes the same way. A little bit of finely chopped
hot pepper spices them up a little. Sorry I don't have a recipe of exact
ingredients or servings it all depends on how many beans you have.
A friend taught me how to do this years ago. I am a widow and boys are
grown so I don't cook as much as I used to. But I really enjoy reading the
recipes submitted by everyone.
and I have tried several of them..
Schoolbuslady from Kentucky
I would like to thank everyone who sent in the snack recipes, I
could bag up for Christmas. Everyone of them sound delicious. Also I would
like to thank Beverly of Bay City, Michigan for her Ranch Style Baked Bean
recipe. I will be giving it a try next week. Love the crock pot idea.
Thanks to all, Gloria, Indiana
In the 10/5/07 newsletter Knitter mentioned a cookbook that has
scripture cake in it; I have that recipe, it is not from the cookbook that
Knitter mentioned. Either my mom or I cut it from a magazine or newspaper
years ago. I would like to share it if it's OK and if anyone wants it. The
only draw back to this recipe is that you might have to look up the
scriptures to find out what the ingredients are cause I can't remember if
they listed them within the recipe or not.
Nancyb
Yes, you can freeze cake mixes. I do it all the time and the
cakes come out great.
Phyllis in Phoenix
This is for GW. I'm not sure if I sent in my "Ellie Krieger" Jambalaya
but if I didn't, I should have. It is really good. Hope you enjoy this
recipe if you don't find the one you are looking for.
Susana in Louisiana
This is a fun recipe that I received in an e-mail from one of my on-line
recipe sources. TINA3031 gets the credit for originally sending it into
www.AllRecipes.com. Anyway - I
made this one morning to take to work to share. The kids have several too
and they liked them as well as the “grow-ups at work” did.
Corn Dog Muffins
1-1/3 (8/5-oz) pkg. Cornbread mix (I used Jiffy)
1-tbspn + 1 tspn brown sugar
1 1/3 eggs
1-cup milk
2/3-cup freshly grated mild cheddar cheese
6-frankfurters cut into 12 slices each
Preheat oven to 400° and line muffin tin with muffin cups (or lightly
grease). Stir together the cornbread mix and the brown sugar in a large
bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs
and cheese into the dry mixture until moistened. Spoon mixture into 12
muffin tins until 2/3 full. Add 6 slices of franks to each cup and push
down into the batter a little bit. Bake in preheated oven for 20 minutes.
OK ya’ll. This is GOOD It is one of Nigella Lawson’s recipes. My family
enjoyed it so much that I have decided to add it to the list of recipes
that I use “when company's comin’”. Another good thing about this recipe
is it’s pre -- prepared so that it is good for a work/school night too.
This is the time of year to sit down to a wonderful meal with this as the
main course. Enjoy (NOTE: * indicates little changes that I made which you
can play around with to your taste without faulting the recipe.)
One-Pan Sage-and-Onion Chicken and Sausages
1 large onion or 2 mall onions - cut into 8 chunks
1/2-cup oil (NOT extra-virgin)
* 2-tspn Gray Poupon mustard
1-tbspn dried sage
Freshly ground black pepper
1-tbspn Worcestershire Sauce
1 lemon
1 whole chicken cut into serving pieces
* 1 pkg. Hillshire Farm sausages cut into 10 pieces (or your favorite
sausages)
2-tbspn fresh sage leaves, chopped
Put the onion pieces into a freezer bag with the oil, mustard, dried sage,
a good grinding of black pepper, and Worcestershire sauce. Cut lemon in
half and squeeze juice into the bag. Cut the lemon halves into eighths and
add them to the bag. Squish everything around in the bag to mix well and
ad the chicken pieces. Leave to marinade in the ‘fridge overnight until
dinner time the next evening. (May marinate up to 2 days). Preheat the
oven to 425°. Allow the chicken to come to room temperature in it
marinade. Arrange the chicken pieces in a roasting pan skin sides up with
the marinade and tuck the sausage pieces around the chicken and
seasonings. Place uncovered into the oven and cook for 1 hour and 30
minutes. Turn the sausages over half way through to color them evenly.
Arrange the chicken and sausages on a large platter and serve.
Susana in Louisiana
I got this recipe from my Pillsbury website online and made it for
work. They went quickly. This is simple with a capital S.
Cinnamon Roll Bites
1(12.4-oz)can Pillsbury Refrigerated Orange Danish Cinnamon Rolls with
Icing
Heat oven to 375°. Line a large cookie sheet with parchment paper. Cut
each roll into 4 equal parts; place separately on the cookie sheet. Bake
in preheated oven for 10 minutes. Uncover the icing cup; and microwave for
10 seconds. Drizzle icing over all and serve. (Makes 32 “bites”)
Susana in Louisiana
I got this recipe from my Better Homes and Garden website and made it
for the gang at work. It was really delicious and not a bite was left. You
don’t have to be a vegetarian to enjoy this one.
Vegetable Fried Rice
1-tbspn sesame oil
2-tspn bottled minced garlic
2-tspn fresh minced ginger
1-cup jarred red peppers, chopped
1 green bell pepper, chopped
1-onion chopped
1 small can sliced mushrooms, drained
1-cup baby carrots, sliced lengthwise three times each carrot
1 head of bok choy coarsely chopped
3=cups cooked brown rice, cooled
1 green onion, snipped tops and bottom
Cook garlic and ginger in oil for 1 ½-minutes. Add mixed vegetables and
bok choy and cook for 8 minutes. Stir occasionally. Add rice and soy sauce
and cook and stir for about 5 minutes. Sprinkle with green onions and
serve.
Susana in Louisiana
Hello Nancy, and Nancylander's! I have a question. If you don't have
ladyfinger's readily available, what is a good replacement? I found a
quick recipe for tiramisu on Martha Stewart's Everyday Cooking, and I love
this dessert. I have never seen ladyfinger's in my area, and wouldn't know
where to begin looking for them. Can anybody help me (I hope!)?
Mary in Oregon
In response to Andee In Los Angeles about the chili sauce for Indian
Tacos. This is what we do.. Make a pot of pinto beans, fry some
hamburger meat and add some taco seasoning mix (taco bell, etc.)
Vicki
For Cathy in Puerto Rico. I cannot help you with the web site for
looking up authors and the books they have written but I can tell you that
Dianne Mott Davidson writes some of the murder mysteries with recipes in
them and they are delightful light reading. You can put her name in on a
search and it will bring up lots of info on her and her novels.
Hope this helps and that you enjoy the books and her recipes.
You might also consult Allibris which is a good sight for buying slightly
used books for practically nothing. I have done this a number of times and
have always been more than pleased with the books that I purchased from
them.
Hope I have been of some help to you.
Barbara in Corsicana,Texas
To Sarah in Arkansas -
One hint about traveling...I am a court reporter who covers labor hearings
throughout the Midwest. When I receive an assignment, sometimes I have as
little as 12 hours to get to a job. Because of my inability to fly because
of headaches, I frequently have to drive overnight to these destinations,
sometimes as far as eight hours.
I have found that by stopping at various roadside parks and state-operated
travel/visitor centers, there are some little books that are given out or
placed in newspaper vending machines for free, that are coupons from
various hotels through the region. These coupons are usually not good for
making reservations ahead of time, but they can be a huge cost saver.
As an example, if I have to travel from my home near Kansas City to
Peoria, Illinois (a recent assignment), I was able to use one of the
coupons in the book to stay at a wonderful Comfort Suites for only $59 a
night. Another example is that I have used coupons to stay at numerous
hotels like Marriott Courtyard, Baymont Inn, Comfort Inn, Days Inn,
Ramadas, Best Western, as well as numerous others, for usually less than
half the daily rate. I think the most I have ever paid has been about $69
for a night, and that was at a Marriott Courtyard in St. Louis, when the
normal rate was over $100.
It is worth seeking out these books.
Sandy H in Blue Springs, MO
Messages about medical histories and/or medical treatments are not be
posted to the newsletter.
Re:
This is not a baking request, but rather a fence question. I just put up a
new stockade fence and three days later I went out and the birds have made
it their outdoor bathroom area. I was wondering if any of your readers had
any suggestions to keep the birds off. I was telling my son that if anyone
knew the answers, it would be our friends in Nancyland. I love your
website and my notebooks are overflowing with your TNT recipes. It is my
goal this winter to separate them into individual notebooks, based on
type. Give your kitties a hug for me. They are so adorable. I love reading
about them. I have a dog from an animal shelter and she also thinks she is
human.
Judy in East Brookfield
Judy try putting a couple of rubber snakes on the fence.
From Brenda in Alabama
*This may be a repeat recipe. I could not
remember if it had been posted before.
** Paid advertisement.
Messages that pertain to canning and home remedies are no longer
included in the newsletter. Messages that pertain suggestions and
opinions about health issues are not posted as well.
Some messages have been edited to avoid duplicate information that has
been posted in recent newsletters.
Nancy Rogers
