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Post by NancyRogers on Dec 22, 2002 18:35:17 GMT -6
April I think that you have already sent in some recipes but there was no room in today's newsletter.
You sent over 8 pages of recipes. I will have split up your message in several newsletter.
You just send a request or reply to nancyskitchen@amaonline.com
April, you were signed up for two different newsletter that are sent out as the same newsletter. I deleted your name from Daily Recipes for You and left your name on Nancy's Kitchen. You should now only get one copy of the newsletter.
Nancy
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Post by NancyRogers on Jan 17, 2003 20:09:35 GMT -6
POTATO & SPAM BAKE
7 pared, sliced potatoes 1 onion, chopped 1 green pepper, chopped 1 can Spam or cooked ham, julienne sliced Salt & pepper to taste 2 eggs, beaten 1 c. grated cheese
Layer: 1/2 of sliced potatoes in lightly greased electric fry pan 1/2 onion 1/2 green pepper 1/2 Spam/ham slices in spoke fashion Salt & pepper Add remaining 4 ingredients in same order. Cook 20 minutes at 350 degrees, covered or until potatoes are tender. Add egg mixture. Cook 10 minutes. Add cheese. Cook until cheese is melted. Serve immediately. Cut in wedges.
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Post by NancyRogers on Jan 17, 2003 20:08:25 GMT -6
SPAM AND MACARONI CASSEROLE
17 oz. pkg. macaroni (2 c. before cooked) 2 tbsp. oleo 1/2 c. chopped onion 2 tbsp. flour 1 tsp. wet mustard 1/4 tsp. pepper 2 c. milk 1 c. shredded Swiss cheese 1 (12 oz.) can Spam 1 c. frozen peas & carrots Buttered bread crumbs
Cook macaroni as directed; drain. Melt margarine. Add onion, cook until tender. Stir in flour, mustard and pepper. Blend in milk, cook, stirring constantly, until thickened. Add cheese. Combine with macaroni, Spam and vegetables. Pour into casserole. Top with bread crumbs. Bake at 350 degrees for 30 minutes.
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Post by NancyRogers on Jan 17, 2003 20:07:30 GMT -6
SPAM SALAD
1 can Spam 1/2 c. chopped dill pickle 2 tbsp. onion, chopped (optional) 1/2 c. grated carrot (optional) 1 c. grated Cheddar cheese 1/2 c. or more mayonnaise to moisten
Use a grater and grate your Spam. Add remaining ingredients. Stir. This is good served on bread as sandwiches.
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Post by NancyRogers on Jan 17, 2003 20:06:55 GMT -6
SPAM TREATS
1 can Spam, grated 1 bottle chili sauce American cheese, grated
Mix and spread on bread squares with crusts cut off. Toast in oven. Serve hot.
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Post by NancyRogers on Feb 5, 2003 7:57:13 GMT -6
I would like an Atkin's diet that allows chocolate on Valentine's Day, Christmas, Thanksgiving and Easter, LOL.
Nancy
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Post by NancyRogers on Sept 3, 2002 0:55:38 GMT -6
Members are aware that by submitting a recipe to the board they are acknowledging that it is not copyrighted or they have the permission of the copyright owner to send to us for redistribution.
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Post by NancyRogers on Apr 12, 2003 17:15:05 GMT -6
Yes, Mandy, I do know what Whoopie Pies are. My sister-in-law use to make them for all our family picnics when our children were young. Here is the recipe taken from a small paperback Pennsylvania Dutch Cookbook.
CHOCOLATE WHOOPIE PIES Makes 4 dozen sandwich pies
2 cups sugar 1 cup shortening 2 eggs 4 cups flour 1 cup baking cocoa 2 tsp. vanilla 1 tsp. salt 1 cup sour milk 2 tsp. baking soda 1 cup hot water
1) Cream sugar and shortening. Add eggs. 2) Sift together flour, cocoa, and salt. Add alternately with sour milk. Add vanilla. Dissolve soda in hot water and add last. Mix well. 3) Drop by rounded teaspoons onto cookie sheet. Bake at 400 degrees for 8-10 minutes. 4) Make sandwiches from 2 cookies filled with Whoopie Pie Filling. Recipe for filling will need to be doubled for this batch of cookies.
FILLING
1 egg white, beaten 2 Tbsp. milk 1 tsp. vanilla 1 cup 10x sugar
1) Mix; then add one more cup 10x sugar and 3/4 cup shortening. 2) Spread dab of filling on flat side of cooled cookie. Top with another cookie to form a sandwich pie.
JHair
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Post by NancyRogers on Apr 12, 2003 16:57:48 GMT -6
Here is a recipe for Whoopie cakes that came from my cookbook Amish Cooking that i got from Lehmans. It is an excellent cookbook.
Whoopie Pies
2 cups sugar 1/2 tsp. salt 1 cup shortening 2 tsp. vanilla 2 eggs 4 cups all-purpose flour 2 tsp. baking soda 1 cup cocoa 1 cup cold water 1 cup thick sour milk
Cream together the sugar,salt,shortening,vanilla, and eggs. Sift together the flour,soda and cocoa. Add this to the creamed mixture alternately with the water and sour milk. Add slightly more flour if the milk is not thick. Drop the batter by teaspoons onto a greased cookie sheet and bake at 400 until done. let them cool, then put them together with the following filling.
Filling:
1 egg white 2 cups powdered sugar (as needed) 1 Tbsp. vanilla 2 Tbsp. Flour 2 Tbsp. milk 3/4 Crisco or margarine Marshmallow cream (optional)
Beat the egg white, before adding the other ingredients. Beat the mixture well. A few drops of peppermint flavoring may be added in place of the vanilla. You could also just use Marshmallow Creme instead.
Mary Brady Mooresburg, Tennessee
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Post by NancyRogers on Feb 17, 2003 18:48:51 GMT -6
Nancy ,I think this is the cake that Marge was wanting. Darlene
AMISH 30 DAY FRUITCAKE
6 1/2 cup(s) Sugar 1 large can Sliced peaches, with juice 1 16 ounce can Pineapple chunks, cut in half 2 small jars Maraschino cherries, cut in half 3 boxes Yellow or Butter Cake mix 12 Eggs 3 each 2/3 cups Vegetable oil 3 large boxes Instant vanilla pudding mix 1 1/3 cup(s) Pecans or walnuts, chopped 3 portions Fruit mixture 1 1/2 cup(s) Friendship Fruitcake Starter (CAKES) 3 Bundt cake pans or 6 loaf pans ON DAY 1
Mix 2-1/2 cups sugar, 1-1/2 cups starter liquid and 1 can of sliced peaches with their juice. Cut each slice of peach into four pieces. Stir every day for 10 days. Cover jar with a saucer or tea towel and leave sitting out for ten days at room temperature. DO NOT COVER AIRTIGHT AND DO NOT REFRIGERATE.
ON DAY 10
Add the can of chunk pineapples with its juices. Cut each slice in half. Add 2 cups sugar. Stir each day for 10 more days. Color will change and fruit will foam, no problem that is as it should be
ON DAY 20
Add 2 cups sugar, the two jars of Maraschino cherries, cut in half with their juices. Stir every day for the final 10 days.
ON DAY 30
Drain fruit in colander over large bowl for about 15 minutes or until fruit has stopped draining. You should have 6 cups of fruit mixture after you drain the mixture This juice is your NEW STARTERS. If you get the starter as a gift, the Fruitcake must be started within three days after receiving new starters.
MAKING THE CAKE:
This recipe is for one cake but, you have enough starter to make three cakes. You can save one cup of starter for another time or give 1-1/2 cups of starter to a friend along with the recipe as a gift. Cakes can be frozen but, not the starter.
Peheat oven to 300º F.<br> Mix 1 box of the cake mix and 2/3 cup vegetable oil, 4 eggs, 1 box vanilla instant pudding mix and 1-1/2 cups of the fruit mixture into a bowl and stir with spoon (DO NOT USE A MIXER). Add 1/3 portions of the nuts and mix thoroughly with a wooden spoon.
Grease and flour either Bundt pan, spring form pan or loaf pans I use the Pam spray and not flour. Bake Brundt pan or Spring Form pans for approximately 1-1/2 hours. Loaf pans take from 1 hour to 1 hour and fifteen minutes, until nicely brown depending on your oven.
Cakes are easier to cut in slices, if cut when frozen. They thaw very quickly.
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Post by NancyRogers on Feb 17, 2003 18:03:10 GMT -6
THE AMISH FRIENDSHIP CAKE initial STARTER RECIPE
Day One through day 14 1 cup cubed pineapple (drained) 1 cup sugar 2 tablespoons brandy Combine in a glass gallon jar. Let set it set for two weeks. Cover loosely with aluminum foil with a wooden spoon inserted through the foil to stir daily-DO NOT REMOVE FOIL OR SPOON!Be sure to stir daily.
Day 15 Add 1 cup marachino cherries including the juice 1 cup sugar 2 tablespoons brandy. Let set two more weeks, stirring daily.
On day 30 Strain the fruit from the juice using a plastic strainer. (DO NOT USE A METAL STRAINER.) The resulting "juice" is the "starter" for your Amish Friendship Cake.
AMISH FRIENDSHIP CAKE secondary STARTER
First we prepare another starter from the starter above. 1-1/2 cups starter (prepared above) 1 large can sliced peaches (with juice) 2-1/2 cups sugar Put peaches & juice in a gallon jar. Stir once a day for 10 days:
On the 10th day, add 2- 1/2 cups sugar 1 large can pineapple chunks & juice (Victoria uses a 1 lb - 4oz can). Stir for ten days
on the 20th Day, add 2 -1/2 cups sugar 1 - 10 ounce jar Marachino cherries & juice 1 large can fruit thingytail & juice. (Victoria uses a 14-1/2 oz to 15 oz can)
Stir daily for ten days
On the 30th Day
Drain liquid from fruit. Divide the juice into 5-6 jars each containing 1-1/2 cups of juice. Give to friends and keep one for yourself. You friends can now start with the starter you have given them and make the 30-day cake directly.Divide fruit in thirds. You can freeze 2/3 of the fruit to use later. Note: When putting fruit or juice in jars, leave jars on the counter & DO NOT REFRIGERATE!! DO NOT PUT LID ON TIGHT, set it on top of jar - loosely! DO NOT PUT JUICE IN THE REFRIGERATOR! Finally -
THE AMISH FRIENDSHIP CAKE
Cake 1 yellow cake mix (without pudding in it) 2/3 cup oil 4 eggs 1/3 of the fruit (prepared with the starter above) 1- cup nuts - chopped 1 box vanilla instant pudding.
Mix all ingredients together and bake in a greased Bundt pan at 350 degrees for 50 minutes or until done. Important Note: Do not use a metal strainer when straining the fruit.When adding fruit and juice to the jar, leave it on the counter & DO NOT REFRIGERATE!! DO NOT PUT LID ON TIGHT , set it on top loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!
Submitted to Nancy's Kitchen by Linda Gimnich
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Post by NancyRogers on Sept 3, 2002 0:54:06 GMT -6
Members are aware that by submitting a recipe to the board they are acknowledging that it is not copyrighted or they have the permission of the copyright owner to send to us for redistribution.
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Post by NancyRogers on Aug 23, 2002 14:12:07 GMT -6
6 oz. lime Jello, made by directions on pkg. 1 qt. vanilla ice cream, softened 2 sq. semi-sweet chocolate
Make Jello. Refrigerate for at least 30 minutes (until mound with a spoon). Beat Jello until frothy, with a mixer. Mix in softened ice cream. Spoon into a 1 1/2 quart round mixing bowl. Freeze at least 2 hours. Unmold. Melt chocolate in double boiler. Drizzle chocolate over frozen mound. Cut into pie shaped slices.
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Post by NancyRogers on Sept 22, 2002 7:33:58 GMT -6
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Post by NancyRogers on Sept 22, 2002 10:00:27 GMT -6
for Pat (ptrigilio@hotmail.com)
Orange Fluff Delight 1 pkg.(lg) orange jello 1 (32oz) small curd cottage 1(20oz)crushed pineapple DRAINED 2 (11OZ) cans mandarin oranges DRAINED 1( 8oz) tub cool whip mix together DRY orange jello and cottage cheese.mix in drained pinapple and mandarin oranges. FOLD in cool whip. ( i have used sugar free jello and large curd cottage chesse, also I have used lite or fat free cool whip.) Enjoy!!!!
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Post by NancyRogers on Nov 21, 2002 6:07:37 GMT -6
This is for Anne who is looking for the *Jello Mold Salad. Someone sent this recipe into the group not too long ago and I copied it for future use ;0 Lor
This is the exact recipe for:
Lime Jello Salad with Cabbage and Carrots
3 oz. package lime jello 1 cup boiling water 3 tablespoons sugar 1 cup cold water 2 tablespoons vinegar 1 teaspoon salt 1 cup shredded raw cabbage 1 cup grated raw carrots
Prepare jello in boiling water and stir in sugar. Add cold water, vinegar and salt. Chill; when slightly thickened fold in carrots and cabbage.Chill.
"I am looking for the recipe of a Jello mold salad that my Aunt made years ago. It has shredded carrots and I think cabbage and lime Jello. I always loved it at holiday time. Thanks,Anne"
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Post by NancyRogers on Sept 17, 2002 7:11:27 GMT -6
Please click on this section and hit reply to post your favorite holiday veggie recipes.
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Post by NancyRogers on Sept 17, 2002 7:13:01 GMT -6
Please click on this section to post your favorite dressing and stuffing recipes.
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Post by NancyRogers on Sept 17, 2002 7:05:57 GMT -6
Please click on this category and hit reply to add your favorite holiday pies to this section.
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Post by NancyRogers on Sept 17, 2002 7:06:47 GMT -6
Please click on this link and hit reply to place your favorite cookie recipes in this section.
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Post by NancyRogers on Oct 10, 2002 7:15:11 GMT -6
PUMPKIN PUFFS
2 tbsp. (1/4 stick) butter 1/2 c. finely chopped onion 1/2 tsp. minced garlic 3 tbsp. rye bread crumbs 2 tbsp. whipping cream 1/3 c. canned solid pack pumpkin 1/2 tsp. caraway seeds 1/4 tsp. mixed dried herbs (basil, oregano, thyme, rosemary), crumbled Salt and freshly ground pepper 1 egg yolk 1 (17 oz.) pkg. frozen puff pastry, thawed 3/4 c. grated Parmesan cheese 1 egg, beaten with pinch of paprika (glaze)
Melt butter in heavy medium skillet over medium-low heat. Add onion and garlic and cook until soft, stirring occasionally, about 10 minutes. Add bread crumbs and stir 2 minutes. Add cream and stir until mixture is almost dry. Mix in pumpkin, caraway, herbs, salt and pepper. Remove from heat and blend in yolk. Refrigerate until well chilled. (Can be made 1 day ahead.) Preheat oven to 375 degrees. Cut each pastry sheet into sixteen 2-inch squares. Spoon 1 teaspoon pumpkin mixture into center of each. Sprinkle with scant teaspoon Parmesan. Brush edges of pastry with glaze. Fold into triangles. Seal edges with fork tines. Brush tops with glaze. Arrange pastries on baking sheets. Bake until crisp and golden brown, about 20 minutes. Makes 32.
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Post by NancyRogers on Oct 10, 2002 7:14:06 GMT -6
ROASTED PUMPKIN SEEDS
2 c. pumpkin seeds 1/4 c. lemon juice (fresh squeezed) 3/4 tbsp. salt
Dilute the salt with the lemon juice; then, mix in the pumpkin seeds. Keep mixing together until all seeds are very wet and soaked. Place seeds in a glass bowl and put in the microwave on very high temperature for 4 minutes. Take out and stir them very well and place back in the microwave for another 2 minutes. Keep repeating for 2 minutes at a time, stirring in between until they are roasted (golden brown).
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Post by NancyRogers on Oct 10, 2002 7:13:30 GMT -6
IMPOSSIBLE PUMPKIN PIE
3/4 c. sugar 1/2 c. Bisquick (baking mix) 2 tbsp. butter 1 (13 oz.) can evaporated milk 2 eggs 1 can (16 oz.) pumpkin 2 1/2 tsp. pumpkin pie spice 2 tsp. vanilla
Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 or 10 x 1 1/2 inches. Beat all ingredients until smooth one minutes in blender on high or two minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes.
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Post by NancyRogers on Oct 10, 2002 7:12:56 GMT -6
PUMPKIN PIE
3 eggs, slightly beaten 2 c. pumpkin 1/2 c. reg. sugar 1/2 c. brown sugar 1/2 c. corn syrup 1 tsp. vanilla 1 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. ginger 1/2 tsp. ground cloves
With mixer or blender, mix above ingredients. Pour into prepared pie crusts and bake at 350 for approximately 40 minutes. Makes two pies.
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Post by NancyRogers on Oct 10, 2002 7:12:15 GMT -6
PUMPKIN ROLL
CAKE 3 eggs 1 c. sugar 2/3 c. pumpkin 1 tsp. lemon 3/4 tsp. baking powder 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. salt
FILLING 1 c. confectioners' sugar 6 oz. cream cheese 4 tbsp. butter 1/2 tsp. vanilla
Cake: Beat eggs on high for 5 minutes. Add sugar. Stir in pumpkin and lemon. Combine dry ingredients. Fold into pumpkin mixture. Spread into a greased 15 x 10 x 1 inch pan. Bake in oven at 350 degrees for 10-15 minutes. Turn out immediately onto a linen towel dusted with confectioners' sugar.
Roll up; cool. Make filling by combining all ingredients and beat until smooth. Chill until ready to use. Unroll cake, spread with filling leave 1/2 inch border. Roll up and chill. D
dust with confectioners' sugar before serving.
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Post by NancyRogers on Oct 10, 2002 7:11:18 GMT -6
PUMPKIN CHEESECAKE
CRUST 3/4 c. graham cracker crumbs 3 tbsp. melted butter 1 tsp. cinnamon 2 tbsp. firmly packed brown sugar 3 tbsp. chopped pecans (opt.)
FILLING 4 (8 oz.) cream cheese 1/4 c. sugar or firmly packed brown sugar 3 eggs 2 tbsp. flour 1 (30 oz.) can pumpkin pie mix 1/4 c. chopped pecans or walnuts
Preheat oven to 325 degrees. Grease 9 inch spring form pan or spray with non-stick spray. Combine crust ingredients and line sides and bottom of pan. Beat cream cheese in a large bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour and pumpkin pie mix and blend well. Stir in nuts. Pour into crust-lined pan. Bake 1 hour and 45 minutes or until center feels firm when touched. Cool in pan on wire rack. Brush top with maple syrup. Cool completely.
NOTE: To substitute canned pumpkin for pumpkin pie mix, use 1 (1 pound) can pumpkin, increase sugar to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup flour instead of 2 tablespoons and add 2 teaspoons pumpkin pie spice.
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Post by NancyRogers on Oct 10, 2002 7:10:18 GMT -6
Pumpkin recipes for the holidays or any day.
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Post by NancyRogers on Nov 4, 2002 8:44:01 GMT -6
Please share your Thanksgiving Traditions in this section. You may add your favorite recipe to this topic if you wish but sharing your traditions does not have to relate to recipes under this topic.
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Post by NancyRogers on Sept 17, 2002 7:09:08 GMT -6
Please click on this and hit reply to place your holiday dessert recipes. (There is a separate section for Cookies and Pies)
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Post by NancyRogers on Nov 7, 2002 20:05:48 GMT -6
This is a very good site. Thanks for posting it.
Nancy
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