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Post by NancyRogers on Aug 28, 2002 5:14:03 GMT -6
1 cup long grain white rice 1/4 cup fat free margarine 1 can onion soup plus 1 can water 1 can (4 ounces) mushrooms
Lightly brown rice in margarine. Add soup, water and mushrooms. Cover and simmer for about 25 minutes or until liquid is gone. Fluff and serve. Makes 6 servings
Calories 133 Fat 1g Fiber 1g Carbohydrate 28g Cholesterol 0mg Sodium 395mg Weight Watcher Points - 3 points
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Post by NancyRogers on Aug 28, 2002 5:11:36 GMT -6
4 cups tart apple -- thinly sliced, peeled 3 tablespoons light brown sugar -- packed 1/4 teaspoon ground nutmeg 1/2 cup unbleached flour 1/3 cup granulated sugar 1/2 teaspoon baking powder 1/4 teaspoon ground cinnamon 2 tablespoons egg substitute, fat-free 1 cup nonfat vanilla frozen yogurt ice cream
Coat an 8 x 8-inch-square baking dish with nonstick spray. Toss apples in dish with brown sugar and nutmeg, and spread apples evenly over dish bottom.
Whisk flour, granulated sugar, baking powder and cinnamon in a bowl. Add egg substitute and mix with a fork until crumbly. Sprinkle crumb mixture evenly over apples.
Bake at 400 until apples are tender and topping is browned, about 30 minutes.
Serve warm with frozen yogurt ice cream.
Weight Watcher Points - 5 Points
NOTES : Per serving: 262 calories, 0.5 g fat (2% of calories), 2.2 g dietary fiber Points: 5
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Post by NancyRogers on Sept 22, 2002 8:20:03 GMT -6
Applesauce Cake (6 WW Points)
Serving Size : 12
1/2 cup butter or margarine -- softened 1 cup honey 1 egg 1 teaspoon vanilla 1 1/4 cups all-purpose flour 1 cup whole wheat flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice OR 1/4 teaspoon ground ginger 1 cup chopped dates 1/3 cup chopped walnuts 1 cup unsweetened applesauce
Cream butter in large bowl. Gradually beat in honey until light and fluffy. Add egg and vanilla; mix well. Combine dry ingredients in medium bowl; reserve 2 tablespoons flour mixture. Combine dates, walnuts and reserved 2 tablespoons flour mixture in small bowl; set aside. Add remaining flour mixture and applesauce alternately to creamed mixture, beginning and ending with flour mixture. Stir in date mixture. Pour batter into greased 13 × 9 × 2-inch pan. Bake at 325ºF 35 minutes or until wooden pick inserted near center comes out clean.
Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "1 cake"
Per serving: 313 Calories (kcal); 10g Total Fat; (28% calories from fat); 5g Protein; 54g Carbohydrate; 36mg Cholesterol; 279mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Reid
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Post by NancyRogers on Sept 22, 2002 8:22:52 GMT -6
Apple Breakfast Loaf (3 WW Points)
Serving Size : 24 Fleischmann's Yeast
1 3/4 cups water 1 cup 100% bran cereal 1/4 cup margarine 5 1/2 cups all-purpose flour (5 1/2 to 6 cups) 1/3 cup firmly packed light brown sugar 2 packages Fleischmann's® Rapid Rise Yeast 1 1/2 teaspoons salt 3/4 teaspoon ground nutmeg 2 cups finely chopped apples (about 2 apples)
ICING 1 cup confectioner's sugar 1 tablespoon apple juice OR 1 tablespoon lemon juice
Heat water, bran and margarine until very warm (125 to 130ºF); let stand 5 minutes.
Meanwhile, in large bowl, combine 1 cup flour, sugar, undissolved yeast, salt and nutmeg. Stir bran mixture into dry ingredients. Stir in apple and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Divide dough in half. On lightly floured surface, roll each half to 12 × 7-inch rectangle. Roll each up tightly from short end as for jelly roll; pinch seams and ends to seal. Place each loaf, seam side down, in greased 8 1/2 × 4 1/2 × 2 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375ºF for 40 minutes or until done. Remove from pans; cool on wire rack. Drizzle with Icing.
____________________
To Make Icing Combine 1 cup confectioners' sugar and 1 to 2 tablespoons apple juice concentrate or lemon juice. Beat until smooth.
Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves"
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Per serving: 167 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g Protein; 34g Carbohydrate; 0mg Cholesterol; 177mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
Reid
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Post by NancyRogers on Nov 13, 2003 9:52:49 GMT -6
This is in response to Leslie's request for the Finnish Pancake This is baked in the oven, not fried like the traditional pancake. Finnish Oven Pancake 2 eggs 2 cups milk 1 cup flour 3 Tblsp. sugar 1/2 tsp. salt 1/4 cup butter Melt the butter in a 9X13 inch pan in hot oven. Break eggs into a bowl, beat until frothy. Add the milk alternately with flour which has been sifted with the salt and sugar. Last, add butter. (which was melted in pan) Beat with a wire whisk or egg beater until lumps disappear. Pour into HOT pan and bake in hot 400* oven until bubbling top is brown. (25 -30 min.) The batter will be thin and bubbly, browned top will fall when cooling. Sprinkle with sugar and serve warm with fruit sauce, jam preserves or blueberries. From, Elaine, from the Upper Peninsula of Michigan
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Post by NancyRogers on Jul 27, 2002 10:24:32 GMT -6
Dear Nancy,
Has anyone sent a recipe for homemade croissants? I had a quick and easy croissant recipe at one time but in a cleaning frenzy once (don't have them often enough!!!) I tossed the paper that held the recipe.
Thanks. Pattie
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Post by NancyRogers on Sept 3, 2002 0:58:40 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 Sept 16, 2002 8:04:41 GMT -6
Here is a recipe for Amish Friendship bread starter for Sandra. Hope this helps. This bread is so good for the holidays. Mary in Pelham, NC.
Amish Friendship Bread Starter 1 pkg. active dry yeast 1/4 c. warm water 1 c. all-purpose flour 1 c. sugar 1 c. warm milk
In small bowl, soften yeast in water for 10 minutes; stir well. In a 2-quart bowl, combine flour and sugar. Mix thoroughly, or the flour will lump when the milk is added. Slowly stir in warm milk and soften yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this Day One of the 10-day cycle. Days 1,2,3 and 4: Stir batter each day. Day 5: Add 1 cup each milk, flour, and sugar; stir. Day 6,7,8, and 9: Stir batter each day. Day 10: Add 1 cup each milk, flour, and sugar; stir. The batter is ready to use. You can pour 1 cup batter into each of three containers and give one or two away. Save 1 cup to begin process over again. Use the rest in the recipe.
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Post by NancyRogers on Sept 22, 2002 8:12:48 GMT -6
Hi Nancy, I am looking for a recipe for cinnamon bread. I don't use a bread machine, so it has to be the old fashioned type making of the bread. I love making bread and make it often and have several "just bread" cookbooks but was looking for something new in the cinnamon bread department. If anyone wants to send them just to me, that is okay but maybe lots of other people want the recipes too. My email is MommyB97@aol.com. Thanks for all the work you do in with helping everyone trade and share recipes. Maggie
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Post by NancyRogers on Sept 22, 2002 9:57:13 GMT -6
I would like to know if you have a recipe for like an apple fritter or pattie that you bake
may
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Post by NancyRogers on Sept 22, 2002 10:17:20 GMT -6
Years ago I worked at the Kressge's lunch counter in Calgary, Canada. They made the best Oatmeal muffins. Does anyone have that recipe?? Diederika
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Post by NancyRogers on Nov 21, 2002 6:04:23 GMT -6
Here also is a recipe for "Boston Brown Bread" which is again a very old recipe. I have not personally made this bread but I do remember my mother making it in greased tins, ie. fruit or vegetable tins. Lor
1 cup cornmeal 1 cup rye flour 1 cup graham flour 1 teaspoon salt 1/2 teaspoon soda 2 teaspoons baking powder 3/4 cup molasses 1 1/2 cups sweet milk
Mix and sift dry ingredients. Mix molasses and milk and add to the dry ingredients. Beat thoroughly and turn into wel-greased moulds, filling about two-thirds full. Cover and steam for 3 hours. Remove the covers and bake the bread long enough to dry it off. Brown bread may be made in greased tins and will require 1 1/2 to 2 hours to steam.
*The recipe does not give oven temperature...I would guess 350 F
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Post by NancyRogers on Nov 21, 2002 6:36:31 GMT -6
This is for Anita and the customer in her beauty shop requesting a recipe for Date 'n Nut Loaf. From, Lor :0) Cross and Olive used to make a delicious canned Date 'n Nut Loaf. I remember it soooooooooo well and it was absolutely yummy! The following recipe has been taken from an old cookbook of my mothers. The date in it is 1938. DATE 'N NUT BREAD 3/4 cup butter, 1 cup sugar 2 egg, well beaten 3 cups flour 1 cup milk 2 cups dates, pitted and chopped 1/2 cup chopped walnuts 3 teaspoons baking powder 1 teaspoon salt Cream together the butter and sugar. Add beaten eggs and beat thoroughly. Add part of the flour, then the milk, dates and nuts. Add remainder of the flour which has been sifted with the baking powder and salt. Bake in a greased loaf pan in a moderate oven of 350 degres F. for about 40 minutes. Yield: 1 loaf P.S. My mom would thoroughly wash out canned fruit tins and use them to bake the Fruit 'n Nut Loaf. That way she could have extra on hand and the slices were round. "Hi Nancy and Many Readers. A customer in my beauty shop asked me if I had a recipe called Old Time Date and Nut Pudding. I do not, but I told her I would write to Nancy and ask her or any of her readers if they know of any recipe this one. Your responses would be very much appreciated Anita in Olean, New York anitabowler@aol.com"
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Post by NancyRogers on Jul 27, 2002 9:56:04 GMT -6
I have lost my recipe for "bakery-style" streusel. It is made with powdered sugar instead of granulated and is wonderful. Can anyone help me? Thank you. Diann
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Post by NancyRogers on Aug 23, 2002 19:10:24 GMT -6
Glad you are going to help. You have such good recipes. I am looking forward to you being here.
I have a question. Can one make their bread in a bread machine and then take it out and bake it in a loaf pan. I don't like the shape of a bread machine.
Nancy
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Post by NancyRogers on Feb 17, 2003 18:29:34 GMT -6
This is in response to John who was requesting the Tuna Casserole/Potato Chip recipe.
My mother, now deceased, always made this dish during Lent. The recipe I have for it follows.....
1 Bag of potato chips ( She always used regular, but I have also used ruffled.) 2 Cans of tuna (drained) 1 Can cream of muchroom soup 1 soup can water
Stir together soup and water, set aside. Crumble chips, spray casserole with non stick spray. Layer 1/3 bag of chips in casserole, top with 1 can tuna.
Repeat 1/3 chips, 2nd can tuna and top with remaining 1/3 of chips. Pour soup/water combination over top of chip/tuna casserole. Bake uncovered 45 minutes - 1 hour at 350 degrees.
Hope this is what John is looking for.
Submitted by Rose
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Post by NancyRogers on Sept 2, 2002 11:12:48 GMT -6
I would like a recipe for a battered shrimp. I think it has coconut milk in it. It is served at Marty's here in Amarillo. The shrimp are very good. Nancy
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Post by NancyRogers on Sept 22, 2002 9:13:04 GMT -6
Sometime at the beginning of Sept. there was a receipe for K's Crawfish Pasta - I cannot locate it again. Can you help? Thanks - Helen
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Post by NancyRogers on Sept 22, 2002 9:16:33 GMT -6
For Debbie who wanted a recipe for Tuna Patties:
Tuna Fish Cakes
2 cans of tuna, drained thoroughly 2 eggs (or 3 small) 1/4 cup milk 1 sleeve of saltine crackers, crushed
Mix ingredients well. Shape into balls and flatten. Fry in butter/oil/margarine until golden. Makes about 10. They freeze well and are good cold or reheat in the microwave. I prefer to form these into patties and spray with nonstick spray and bake on a cookie sheet, 10 minutes, flip and 10 minutes at 375 or so.
Jennifer
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Post by NancyRogers on Sept 22, 2002 9:38:43 GMT -6
For Linda in PA, 9/17, requesting a recipe for Red Lobster's Scampi sauce?
I made this one up last year. Tastes great too, see for yourself. I made this while we were camping last year too, yummy! We had clams for the guys and the shrimp scampi for us girls! Of course, I brought some of those breath gel tablets and used them after so I did not smell of garlic later. Everyone loved it. Hope you do too. Linda, (carnation037) Shrimp Scampi
1 1/2 lb. fresh shrimp, (can use precooked also, which you don't have to clean it!!) water 2 tsp. old bay seafood seasoning 8 tbsp. butter (1stick) 1 tbsp. garlic powder 1/2 tsp. dehydrated minced garlic 1/4 tsp. parsley, if desired Put the shrimp in saucepan with just enough water to cover the shrimp. Add the old bay seasoning and simmer until the fresh shrimp turn orangy/pink. (If using the precooked, simmer for about 7 mins. as you don't want them to shrink very much.) Melt the butter and add garlics; pour into a casserole dish. Pour shrimp into colindar. Remove shells. Rinse only long enough to get black line out then into the casserole dish with the butter mix. Toss to coat shrimp. Broil 2 - 3 mnutes. Mix shrimp and broil and additional 2 - 3 minutes. Sprinkle with parsley and serve.
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Post by NancyRogers on Sept 22, 2002 9:52:04 GMT -6
Has anyone ever attempted to dehydrate vegetables, to be used as a "chip" when eating lo carb? i have only seen recipes for dehydrated vegetables to be added to soup. thank you. ec
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Post by NancyRogers on Sept 3, 2002 0:57:09 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 Sept 5, 2002 6:53:44 GMT -6
It needs to look as though they are not copyrighted.
Nancy
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Post by NancyRogers on Sept 3, 2002 0:56:17 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 Sept 8, 2002 16:31:41 GMT -6
Bad news. My cat, Siggy jumped on my computer desk and walked on the keys while I was in the Administration part of this board. I turned around to answer the phone and he jumped up on the computer table and his paws wiped out all the posts except for the last 20 days. He was trying to get my attention to give him some treats. I wasn't paying attention so he was going for the more direct method. He may spend the rest of his life locked up in the bathroom (without his treats). Good news. I had most of it backed up. It will take time to post it to the web page but most of it will be available when I have time to reformat it. Some is already done members.amaonline.com/nrogers/Kitchen/message_board_ground_beef.htmmembers.amaonline.com/nrogers/Kitchen/message_board_ground_beef2.htm
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Post by NancyRogers on Sept 16, 2002 7:49:29 GMT -6
This is for Elena Barba: Aunt Charlene's Meatballs 1 lb. ground beef 1/2 cup dry bread crumbs 1/3 cup minced onions 1/4 cup milk 1 large eggs 1 tablespoon parsley 1 teaspoon salt 1/8 teaspoon black pepper 1/2 teaspoon worchestershire sauce 1 12-ounce bottle chili sauce 1 10-ounce jar grape jelly
Mix together first 9 ingredients. Form into meatballs and brown. Melt together chili sauce and jelly; add meatballs and simmer 30 minutes. CJParcell
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Post by NancyRogers on Sept 22, 2002 10:11:34 GMT -6
Am looking for a recipe for boiled beef or pork sandwiches. They are usually served on a bun and sometimes with lettuce in the bun. I would give a lot for the recipe used at the Ritz Fairground Restuarant or the old Hinkle's in Allentown, Pennsylvania. There was also a tavern that served them near Mt. Holly, NJ in the 60's. Thanks! Athena
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Post by NancyRogers on Jul 27, 2002 10:01:56 GMT -6
Hi Nancy,
I have checked and didn't see where my answer to CD, retired Navy, who was looking for the Navy's version of SOS. I think I got his request from the message board, but can't find it at all! Maybe I am looking in the wrong section of the message board. A friend of ours here in Alamogordo is a retired Navy cook and below is what he told me:
Navy SOS
1 lb. lean ground beef 1 onion, diced cooking oil flour 1 med. can diced tomatoes with juice 1 sm. can tomato sauce garlic salt to taste paprika - for color
Brown the ground beef with the onion. When browned add the flour, just enough to allow the beef, onion and oil to thicken, and stir till all is combined together. Add the can of diced tomatoes with the juice and the can of tomato sauce. Stir and heat till bubbly. Serves 2. Serve over toast, biscuits, rice or mashed potatoes. Chris in NM
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