To Jan in De,
I'm not sure where you are in De but I just bought a bag of the pretzel
crisps today at the Dover Sam's club. I forgot to check the Camden
SuperWalmart.
Shay
This is for Bobbie/IL looking for the 4 grain bread recipe from Betty
Crocker's Big Red cookbook in the Feb 8 newsletter. I have the computer
version of the cookbook so I'm not sure if this is from page 84, but
here's what I have. The recipe and description are exactly as there are in
the cookbook.
Four-Grain Batter Bread
Prep: 15 min; Rise: 30 min; Bake: 25 min; 2 loaves, 16 slices each
This is called a batter bread because the dough is soft and does not
require kneading. Just mix it, put it in the pan to rise and bake.
Homemade bread doesn’t get much easier than that!
Cornmeal
4-1/2 to 4-3/4 c all-purpose* or bread flour
2 tbs sugar
1 tsp salt
1/4 tsp baking soda
2 pkg regular or quick active dry yeast (4-1/2 tsp)
2 c milk
1/2 c water
1/2 c whole wheat flour
1/2 cups quick-cooking oats
*If using self-rising flour, omit salt and baking soda.
1. Grease bottoms and sides of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches,
with shortening; sprinkle with cornmeal.
2. Mix 3 1/2 cups of the all-purpose flour, the sugar, salt, baking soda
and yeast in large bowl. Heat milk and water in 1-quart saucepan over
medium heat, stirring occasionally, until very warm (120° to 130°). Add
milk mixture to flour mixture. Beat with electric mixer on low speed until
moistened. Beat on medium speed 3 minutes, scraping bowl occasionally.
3. Stir in whole wheat flour, wheat germ, oats and enough remaining
all-purpose flour to make a stiff batter. Divide batter evenly between
pans. Round tops of loaves by patting with floured hands. Sprinkle with
cornmeal. Cover loosely with plastic wrap and let rise in warm place about
30 minutes or until batter is about 1 inch below tops of pans.
4. Heat oven to 400°.
5. Bake about 25 minutes or until tops of loaves are light brown. Remove
from pans to wire rack; cool.
NUTRITION FACTS: 1 Slice:; Calories 95 (Calories from Fat 10); Fat 1g
(Saturated 0g); Cholesterol 0mg; Sodium 90mg; Carbohydrate 19g (Dietary
Fiber 1g); Protein 4g % DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium
2%; Iron 6% DIET EXCHANGES: 1 Starch
Whole Wheat Batter Bread: Increase whole wheat flour to 2 cups. Omit wheat
germ and oats. Stir in 1 cup raisins with the second addition of
all-purpose flour.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to
Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc.
This has turned out pretty long, so I'll just cut this short for now.
Thanks again Nancy for all you do and thanks to everyone for the delicious
recipes and ideas.
Cheri from KS, currently living in AZ
For Sue 2/4/08 request for what to do with green peppers.
Easy Stuffed Green Peppers
2 large green peppers cut in half length wise (4 pieces total)
1 pkg. Spanish Rice-a-Roni
1 sm. can tomato sauce
Cheese of your choice
Par Boil cut green peppers, I usually do this in microwave. Drain and pat
dry peppers. Cook Spanish Rice-a-Roni per package directions. Stuff
peppers with Rice-a-Roni. Season tomato sauce according to your taste and
pour over stuffed peppers. Top with cheese. Bake in 350 oven till bubbly.
This can also be frozen.. I defrost before heating. Recipe can be doubled.
Hubby & I really enjoy this. Kay
Nancy in FL
I always add potatoes to my chili- seems to tame it down.
Maybe add a package of frozen yellow squash-- I add this to my spaghetti
sauce to mellow it out. First had this at an Italian restaurant where we
loved their sauce. Finally they told me what they added to the sauce. Not
only healthy but tasty.
Barb in N CA
In the 2/8 newsletter someone was looking
for Nacho Sauce ( my bad, I forgot who). Have you tried Ragu Double
Cheddar sauce? It's very good and does not congeal like the Velveeta
sauces do.
Suzanne from the Motor City
For Oma in Louisiana.
Spring won't be here soon enough in Minnesota. Today it will be windy and
from 35 to 45 below zero. My cat Tortie is packing her suitcase bed and
flying to Hawaii to be with my brother, his wife, and their three cats.
Dairiel from Saint Paul, Minnesota
Re: Dawn and floor scratches
Dawn, how about trying a Crayola crayon in a close matching color? Color
in it with a "heavy" hand and then rub and buff to a shine with a soft
cloth.
Gerry in MD
Hello Everyone, I love the Crazy Crust recipe. I do have a question,
Can you use the crazy crust with cream pie recipes... like custard.
coconut cream etc.? Thank You. Also "Thanks" Nancy for providing everyone
with such a nice recipe site.
Deb in In.
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name of recipe and number of servings. Remember to include your name
within the message as well.
Nancy
Last month I bought some spices and Beef and Chicken soup and gravy mixes
from Brenda (Watkins rep.) The soup and gravy mixes are just great. I
haven't tried the spices just yet, but I know they will be great also. And
to my surprise, I was the winner of her cook book giveaway. Thanks for
such a wonderful newsletter and making it possible to introduce me to the
Watkins Products.
Nellie,Phila
Comment
I love the Watkins spices. Their black pepper and cinnamon are the best I
have used.
Nancy Rogers
I am going to make the Kalhua cake for a pot luck dinner on Valentine
Day. It says bake in a bundt pan. What I would like to know, can I cook it
in an large aluminum pan instead of the bundt pan? Also here is the recipe
that Fran in NY wanted for Fig Newton Bars.
Fig Newton Bars
Dough:
1 c. butter
3 eggs
t tbsp. lemon juice
2 c. brown sugar
1 tsp. vanilla
4 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
Mix butter, eggs, lemon juice, brown sugar and vanilla well. Add flour,
salt, soda and baking powder. Mix well and chill.
Fig Filling
1 1/2 c. ground figs (1 lb. whole figs) or dates and/or raisins (I used my
fig preserves)
1 c. water
3/4 c sugar
3 tbs. flour
1/4 c nuts
2 tbs. orange juice
Boil figs and water 5 minutes. (unless you use fig preserves) Blend in
sugar, flour, nuts, orange juice. Cook until thick. Cool. Roll half to 18
x 12 x 1/8 inch rectangle. Put cooled filling down center. Fold each side
over. Cut into 4 strips three inches wide. Bake at 350 degrees for 10 to
12 minutes.
NOTE: Since I used fig preserves, I took them out of my jar and mashed
them good with my potato masher, or you could just mash with your hands.
Cook with sugar, flour, nuts, orange juice until thick.If you use the fig
preserves it already has sugar added, you may want to on put less sugar.
They are very good! Betty T. Ga.
Hi to Nancy in FL
I always add a little sugar when I am cooking anything with
tomatoes, just a little! It seems to take away the acid and makes it
taste rich, not sweet! It might help your chili.
Karen in NoCA
Responses to newsletter dated 02/08/08...
to Victor in Chandler AZ, I make this Low Fat (healthier) Bisquick
version.
Yield 3 cups; about 10 mins preparation time.
Low Fat Bisquick Substitute
2 cups all purpose flour
1 cup whole wheat flour
1/4 cup wheat germ
2 tablespoons oat bran
1/2 cup nonfat dry milk powder
3/4 teaspoon salt
3 tablespoons baking powder
1/3 cup canola oil
Mix dry ingredients in a food processor or electric mixer. Slowly pour in
the oil as the machine is running. Scrape the sides of the bowl with a
rubber spatula. Store in an airtight container in the freezer.
To Lisa in East Texas, 9 tail wagging furry friends and myself, send you
and your family our condolescences on the loss of your dearest "Taffy".
and to our wonderful Nancy, may your success continue.
Sabrina, in CA
Thanks to Robbie Bowling Green, IN Feb 09 kitchen letter on the info
for making self-rising corn meal. Now I can try a couple of recipes. None
of our stores carried self-rising cornmeal.
Mary Jo in MD
Does anyone remember the recipe for hamburger cooked in Worcestershire
sauce and butter? it used to be on the back of a Worcestershire bottle.
Thanks, Sarah, MN
I looked on the bottom of my corning wear pan and it said for
microwave and range cooking. I have used it for many years. It is the one
that has the fruit, veggies and greenery on the sides and E'Lchalote
written under the design and I also have the ones with the blue design and
have never had a problem. I haven't purchased one in years.
Madelyn of Ar.
For Margaret in Tulsa in the 2/9/08 newsletter concerning the toffee
bits sinking to the bottom of the pan:
Try tossing the toffee bits with a little flour before adding them to the
mix. The flour will keep them from sinking to the bottom.
Thank you Nancy for a wonderful newsletter. It is the highlight of my
e-mail!
Carin in FL
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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.
Hello everyone, I keep reading about "Chicken in a Jug" but I
can't recall ever saving the recipe....please send me the date that it was
in the newsletter so I can add my raves along with everyone else.
Have a beautiful day....Fran in FL
Hi Nancy,
Sure enjoy your daily letter with all the comments and delicious recipes.
Your furry friends sound like a lot of fun. I need some help. I can't seem
to find your link to the message board. Had it at one time but have lost
it. Please help.
Joyce in SC
The message board is
http://whatscookin.proboards4.com
The new site for posting recipes is
http://www.123-free-recipes.com
Hi, I need simple but nice appetizers for a church concert,
myself and one other lady are making them for 100 - 140 people, so they
can't be to hard to make, we have to put out a lot of them.
Marlene Fl.
Nancy,
I am so sorry that I did not notice that the one request for the
Corning Ware stove top cooking was for a glasstop stove. I thought I
saw some who ask for regular stove top burners as well, but may be
mistaken. Perhaps if the readers who are interested, do check with Corning
Ware Co., they can ask if it works for glass top, too, if they still make
them. These days, it seems that cooks use corning ware more for the
microwave.
Marie - WA State
For Pat in CA
You don't eat the pods of edaname only the inside beans.
Barb in N CA
For Victor in AZ, wanting a copycat version of Bisquick. Here is one
that works great for me.
Dawn - cape cod, ma
Baking Mix Recipe
8 cups all-purpose flour (or 4 cups each all-purpose flour and whole wheat
flour)
2 tablespoons baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
2 cups dry nonfat milk
2 cups shortening
Mix all dry ingredients together in large bowl (if you have a large mixer
it is ideal to use for blending this mix but it can also be done quite
adequately using a pastry blender to cut in shortening). Add shortening
about a half cup at a time mixing well after each addition. Mixture will
be mealy when mixed adequately. Put in air-tight container and store
either in refrigerator or at room temperature. Use within about 3 months.
Yield: about 12 cups of mix
To make Biscuits:
Mix 2 cups of Baking Mix with 1/2 cup water. Bake at 450 degrees F for
8-10 minutes.
To make Muffins:
Mix 2 cups of Baking Mix with 2 Tbsp sugar, 1 beaten egg and 2/3 cup milk,
and fruit of your choice. Bake at 400 degrees F for 15 minutes.
To make Pancakes:
Mix 2 cups of baking mix with 1 beaten egg and 1-1/3 cup milk (or
buttermilk).
To make Waffles:
Mix 2 cups of Baking Mix with 1 beaten egg, 2 Tbsp oil, and 1-1/3 cup
milk.
Note: You can use this mix to make biscuits, dumplings, muffins, coffee
cake, pancakes and waffles. It can also be used as an ingredient in
casseroles and desserts.
I read your great newsletter everyday. Many times, there seems to be
reference to recipes, requests, or ideas that I don't remember ever
reading in the newsletter. Is there something that I'm missing or not
getting? Are there ever more than one page of the newsletter to where I'm
not getting a second page?
Thanks. This has me a bit baffled everytime it happens.
Anna
Comment
Anna there is much more to the newsletter than the one page sent out by
email. A few years ago the newsletter got too big to fit into an email so
it was posted online. There are usually 20 to 25 pages of recipes,
messages and information in the newsletter each day. You will need to
click on the link posted in the email newsletter to go to the online
newsletter.
Nancy Rogers
I buy a gallon size jar of Vlasic Kosher Dills, 46 ounce, the whole
size pickle at COSTCO. The brine is then drained off & thrown away. I wash
the pickles, dry them on paper towels, slice them & throw away the ends. I
also rinse out the jar to remove any seasonings. The sliced pickles are
placed back in the jar. In sauce pan bring to boil 2 cup sugar, 3/4 cup
vinegar & 3/4 cup water & pour over sliced pickles. Cap with lid &
refrigerate at least 48 hours before serving. Keep refrigerated.
Cimi
Comment
Thanks for giving more details on your message. Your entire message
"The size jar to use changing bad pickles to sweet ones is gallon size."
was not clear to me and that is why I asked you to add more details. Thank
you so much for taking the time to do so.
Nancy Rogers
Feb 3 letter, Dianne in Western NY. I have that same recipe in my file.
Had it for years. It was with a German chocolate cake. The first looks
sort of speckled does it? Well, that's the way it is suppose to be. It
will not turn complete chocolate. But I have a good chocolate frosting
that is all dark. It is kind of fudgy and I use it on brownies.
Chocolate Frosting
1 C sugar ( I cut back to 3/4 and add a few more chips)
1/3 C milk
5 Tblsp of butter
1/2 pkg. of 12 oz pkg of semi chocolate chips
In sauce pan, combine sugar, milk, and butter. Bring to a boil and boil
for 1 min. Remove from heat, stir in chocolate chips and stir until
smooth. Can add 1 tsp vanilla. Cool completely . Put on cake or bars. I'm
getting hungry for these since I haven't made them for a long time. LOL
Mert from WI.
Hi Nancy, in response to Jan in DE: I still use my iron skillets
for cornbread and frying anything; wooden spoons for stirring in
most any kind of pot; and my hand-held grater for anything that needs to
be in small pieces. Sometimes the old things are better than the new
things. (I have all the new things, too.) Just as an example, it's
sometimes so much easier and better to use the hand-held grater than to
get out the food processor. And, it always gives me such a "righteous"
feeling to do everything by hand. Luckily, I don't have to make hurried
meals, so this is just my "humorous" take on cooking for pleasure.
Donna in NW GA (Dallas)
Re: Frito Pie
For Kathi in Virginia: No – they don’t get too hot to carry. All of the
little kids at the pool carry them just fine – the Fritos at the bottom
must make it okay to hold, or they just hold the top sides of the bag.
They aren’t messy at all! I think they just give the kids a spoon. A soup
spoon would work well too. Good Luck with it!
Lynn in KY
This was in 2/09 issue,
Baking a cake and using toffee bits in it and they sank to the bottom of
the pan.
Margaret, next time put some flour in with the toffee bits and coat them
discard extra flour and they want sink to the bottom.
Brenda/Alabama
Dear Nancy,
This is my first time writing to you. But I had to write you & thank you
for printing the Easter Cookies. I have already made copies to give
to my girls & friends. I hope the recipe helps many people to explain the
meaning of EASTER.
Thank You, Carolyn
This is for Leah who is searching for recipes that use cottage cheese.
You can substitute frozen chopped broccoli for the spinach in this recipe.
Robbie Bowling Green, IN
Spinach & Cheese Squares
2 large eggs OR 1/2 C egg substitute
6 T flour
1 10oz pkg frozen chopped spinach, thawed and well drained
2 C low fat cottage cheese
2 C reduced fat cheddar cheese shredded
1/2 t fresh ground pepper
1/8 t cayenne pepper (optional)
pinch of nutmeg
In a large bowl beat the eggs with the flour until the mixture is smooth.
Add the drained spinach, cheeses, cayenne & nutmeg, mix the ingredients
well.
Pour mixture into a nonstick coated 13x9x2 inch baking. Let stand for
about 10 minutes & then cut into 1-1/2'' squares for serving. If you
prefer you can use regular cheese instead of lowfat.
This is for Doris in S Indiana
About the Crock Pot Ham Recipe
I use my Rival Crock Pot that has the oval (oblong) lining in it. I would
imagine is would hold about a 4qt size, not sure. I looked on it and it is
not on it anywhere.
Susana in Louisiana
Hi Nancy, Thanks for all of the hard work you put forth to provide we
readers with your website. So many good recipes and hints too.
I had to giggle when I read of several of the gals who used wooden spoons
and cast iron utensils. I am a wooden spoon person too. I have assorted
sizes and never use anything else when mixing cookies, cakes etc. Don't
know what I would do without them. And they don't cut into the hand like
some of the metal ones do. I don's use cast iron pans etc very much. My
mother had cast iron frying pans that she would not part with. I have a
smooth top stove and I do not know if I should use them on it or not. So
stick with pans I am sure of.
Marian in ND
Soooo Sorry you lost your Taffy, Lisa from E. Texas. My black poodle
Billy is 13 and also diabetic. I treasure everyday we have with him. Bless
you and your family.
Does anyone have a recipe for Peach Melba? Years ago I had some
while in the hospital, yea hospital food! But it was so good! Something
with cookie crumbs, peaches, raspberries and either whipped cream or ice
cream as I remember.
JIJ Naples Fl.
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