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Post by NancyRogers on Apr 26, 2008 11:56:51 GMT -6
6 halves peaches -- large fresh or -- canned 1 cup peach syrup 1-1/2 pints vanilla ice cream 1/2 cup chopped nuts
If fresh peaches are used, prepare a thick syrup by cooking 1 cup sugar, three/fourths cup water, 2 peaches pared and sliced, a few grains of salt, and enough red coloring matter to give a pinkish tinge. Strain and cool this syrup. If the peaches are canned, drain the syrup from them, cook it down, and color it pink. Put a spoonful of ice cream in the hollow of each peach, pour on some of the pink syrup, sprinkle with chopped nuts, and serve at once.
Makes 6 servings
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Post by NancyRogers on Apr 26, 2008 11:55:18 GMT -6
2 squares unsweetened chocolate 3/4 cup sugar 1 quart milk 1/2 teaspoon salt 2 cups dry bread crumbs 2 eggs 1/2 teaspoon vanilla Melt the chocolate in a double boiler, add milk, sugar, salt, and bread crumbs. Beat the eggs, add the hot mixture and the vanilla, pour into a greased baking dish, set in a pan of hot water, and bake in a moderate oven (350 degrees) for about one hour, or until the pudding is firm in the center. Serve hot with plain or whipped cream.
Makes 4 servings
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Post by NancyRogers on Apr 26, 2008 11:53:51 GMT -6
1 medium cauliflower 2 tablespoons flour 2 tablespoons butter -- or other fat 1 cup milk 1/4 teaspoon salt 1/2 cup grated cheese 1 cup buttered bread crumbs Select a close white head of cauliflower. Remove the green leaves, and retain the most tender ones to cook with the cauliflower. Break the head into flowerets, and wash thoroughly in cold water. Drop the cauliflower into enough lightly salted boiling water to cover, leave the pan uncovered,, and cook for about 15 minutes, or until tender, and drain. Prepare a sauce of the flour, fat, milk, and salt. Add the cheese and stir until melted. Place the cauliflower in a greased baking dish, pour over it the sauce, cover with the bread crumbs, bake for about 20 minutes in a moderate oven, or until the crumbs are golden brown, and serve from the dish.
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Post by NancyRogers on Apr 26, 2008 11:52:36 GMT -6
3/4 cup flour 3 cups milk 1-1/2 cups brown sugar 3 tablespoons butter 1/2 teaspoon salt 2 eggs -- (2 to 3) 1/2 teaspoon vanilla Blend the flour and 1 cup of the cold milk until smooth. Heat the remaining milk in a double boiler, pour some of the hot milk into the flour and milk, return the mixture to the double boiler, stir until thickened, cover, and cook for 15 minutes. Meantime, cook the brown sugar, butter, and salt for 5 minutes over direct heat and stir constantly. Add while hot to the mixture in the double boiler, beat well, gradually stir this mixture into the beaten eggs, return to the double boiler, cook for a few minutes, remove from the fire, add the vanilla, and chill. Serve with plain or whipped cream.
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Post by NancyRogers on Apr 26, 2008 11:50:57 GMT -6
1 pint dried navy beans cold water 1/2 pound salt pork 1 onion 4 stalks celery 1 tablespoon flour 2 tablespoons water salt pepper
Wash and soak the beans overnight in 2 quarts of cold water. The next morning add 2 more quarts of water, the salt pork, onion, and celery, and cook until the beans are soft. Remove the salt pork, cut into small pieces, press the beans through a sieve, and save all the liquid. Combine all these ingredients, reheat, and add the flour and water, which have been well mixed. Add the salt and pepper and cook for a few minutes. Serve with a slice of lemon on top of each portion.
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Post by NancyRogers on Apr 26, 2008 11:49:38 GMT -6
4 large tomatoes -- firm 6 strips bacon 2 tablespoons chopped parsley 1 tablespoon chopped onion 1 cup dry bread crumbs 1/4 teaspoon celery seed 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup buttered bread crumbs
Wash the tomatoes, remove a thin slice from the stem end, and carefully scoop out the pulp so that the tomato shells will not be broken. Fry the bacon until crisp, remove from the pan, and break the bacon into small pieces. Add the parsley and onion to the fat, cook for a few minutes, add the cup of dry bread crumbs, celery seed, salt, pepper, crisped bacon, and tomato pulp. Stir until well mixed and add more salt necessary. Fill the tomato cups with this mixture, cover the top with the buttered crumbs, place in a shallow baking dish, and bake in a moderate oven for 45 to 60 minutes, or until the tomatoes are tender and the crumbs are brown. Serve from the baking dish.
Makes 4 Servings
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Post by NancyRogers on Apr 26, 2008 11:46:17 GMT -6
1 quart milk 1/3 cup yellow cornmeal 1 teaspoon salt 1/2 cup molasses 1/2 teaspoon ginger
Cook the milk, cornmeal, and slat in a double boiler for 20 minutes. Add the molasses and ginger, pour into a greased baking dish, and bake in a very moderate over (about 300 degrees) for 2 hours. Serve hot with vanilla ice cream, or chill and serve with cream.
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Post by NancyRogers on Apr 26, 2008 11:45:00 GMT -6
1 cup sugar 1 cup water 1 quart milk 1/4 teaspoon salt 2 tablespoons sugar 1/2 teaspoon vanilla 5 eggs butter
Melt and stir the cup of sugar in a smooth skillet over low heat until the sugar turns a rich brown color, add the water, continue to stir until a thick caramel syrup has formed, and remove the fire. Heat the milk slightly, add the salt, 2 tablespoons of sugar, one/half cup of the caramel syrup, and vanilla, and stir into the slightly beaten eggs until well mixed. Butter custard cups, put in each about a teaspoon of the caramel syrup, fill with the custard mixture, put a small piece of butter on top, and bake on a rack in a pan of hot water in a moderate oven (350 degrees) for 45 minutes, or until set. Test by inserting the point of a knife in the center of the custard. If it comes out clean on individual plates, and the caramel syrup in the bottom of the cups will run down over the custard like a sauce. If preferred the custard may be baked in a ring mold and the caramel syrup mixed with whipped cream and served as a sauce instead of baked with the custard in the bottom of the mold.
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Post by NancyRogers on Apr 26, 2008 11:43:17 GMT -6
1 quart blackberries 1/4 cup butter -- or other fat 1/2 cup sugar 1 egg 1-1/2 cups sifted soft-wheat flour 2 teaspoons baking powder 1/4 teaspoon salt Wash the berries, drain, and spread 2 cups of them out in a single layer to dry off. Heat the remainder of the berries for a few minutes, and press out the juice. There should be one-half cup of juice; if not, add the water to make this quantity. Cream the fat, add the sugar, and the well-beaten egg. Sift the dry ingredients together, reserving 2 tablespoons of flour to coat the berries, and add alternately with the fruit juice to the fat, sugar, and egg mixture. Fold in the floured fruit and bake in a well-greased tube pan in a very moderate over (300 to 325 degrees) for 1 hour or longer. Serve hot or cold with plain or whipped cream or hard sauce.
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Post by NancyRogers on Apr 26, 2008 11:41:56 GMT -6
6 bananas -- ripe 1/2 cup sugar 2 tablespoons melted butter -- or other fat 2 tablespoons lemon juice 1/8 teaspoon salt
Select ripe bananas, skin, scrape off the stringly fibers, and split in half lengthwise. Place in a greased shallow baking dish, pour over them the fat, lemon juice, and salt which have been mixed together, and bake in a moderate oven for 20 to 25 minutes. Serve from the dish.
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Post by NancyRogers on Apr 26, 2008 11:39:38 GMT -6
2 quarts tart apples -- diced 1 quart bread crumbs -- oven toasted 1 1/4 cups sugar 1 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup butter -- melted Grease a baking dish and place in it a layer of crumbs ( oven toasted until crisp and light brown), then a layer of apples, and some of the sugar, cinnamon, and salt, which have been mixed together. Repeat until all the ingredients are used, saving sufficient crumbs for the top. Pour the melted fat over the top layer of crumbs, cover, and bake for 30 to 45 minutes, or ntil the apples are soft. Toward the last remove the cover and allow the top to brown. Serve hot, with plain or whipped cream, or hard sauce.
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Post by NancyRogers on Apr 25, 2008 15:45:23 GMT -6
So happy that you are feeling better after your surgery. Great to see you in Arizona at the Marple and Rogers family reunion.
Could you tell all of us a little about yourself and what your interests are?
Have a great day Nancy
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Post by NancyRogers on May 14, 2007 20:21:48 GMT -6
Hi Nancy and furry executives. I've been having a problem with my cat, Domino. He's spoiled rotten to start with. It seems here lately that when he can't have his own way he will do his duty on the carpet. I'm wondering if anybody out there has a remedy for the stains that are left by his B/m's. It doesn't matter how fast you get the stuff cleaned up it still leaves a stain. Nancy, thanks for all you do for us. I don't know how you cram all you do in 24 hours. God bless you. Barb - La Porte, IN
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Post by NancyRogers on May 14, 2007 9:47:44 GMT -6
My husband and I have a male cat who will be celebrating his 21st. birthday in a few days. We live in the country, so traffic is not a great problem, but we do have critters. "Max" has been an in and out cat all his younger life. Now he is in retirement and seldom leaves the back deck. He is like a new born in that his days and night mixed up. Sleeps all day and wanders the house at night. Max has a house mate, named Sissy, a 11 year old calico. Sissy is a in and out kitty, as well, but inclined to spend her time outdoors sleeping on the front porch.
I read about the problems some were having with their tom cats spraying inside. and the odor that this causes. Have you had those boys neutered? All of our male kitties have been neutered and though they still can spray there is no odor. Females are spayed and can spray as well. Just one of their way sof marking their territories. This spray can take the finish off your urniture!!!! and discolor the fabric as well. Through all this we still love them and will miss them when they are no longer here with us. Jane, Shingletown, CA
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Post by NancyRogers on May 13, 2007 21:02:46 GMT -6
I was also raised by my grandmother, she was born in 1978. My mother died when I was less than 5 months old & she raised me. We lived in rural SC. I learned to cook from her but we never used recipes, we always "tasted" to see if foods were seasoned properly or cooked enough. I still cook like she taught me so do not contribute many recipes. I copy the recipes but still use her method of cooking them. Nancy, thanks for all your work. Give the "furbabbies"a hug for me. I have 5 new babies, 2 black, 2 gray & 1 calico. Still will not let me close to them so do not know if they are boys or girls. Their mother is an outside cat (black & white) named Witchie Poo. Genie from Van, TX
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Post by NancyRogers on May 13, 2007 21:01:24 GMT -6
Hi Nancy and all Nancylanders, This is to Sharon in TN. I lost my husband five years ago to a massive heart attack also. He hadn't been sick and it came as a shock to us all. Please just take one day at a time. The first year is definitely the hardest. You will find yourself crying at the silliest things but that's part of the healing. You for sure think you will never make it thru this but believe me my friend you really will and will be stronger for it.
The nights were the hardest for me too and sometimes still are. I got a cat from the Humane Society and she is such a joy and keeps me company. When I got her home and went thru her papers(it's like buying a house) I found out she was born on my hubby's birthday - now how ironic is that. I wish I had your email addy I would love to talk to you. Just don't stop going places and doing things yourself. Dianne in Wisconsin
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Post by NancyRogers on Nov 21, 2002 6:30:52 GMT -6
This works with Word Perfect. 1. Have blank Word Perfect screen open. 2. Highlight recipe with mouse--click and drag. 3. Press ctl/c. 4. Go to open Word Perfect site. 5. Press ctl/v. Recipe will copy onto WP page. 6. "Fix" up recipe, make lines fit page, whatever. Now you can print this or: 7. Save as recipes. 8. For next day, do same. When finished "fixing," highlight recipes, ctl/c, open recipes folder, ctl/v, update document (ctl/F4-yes), and close. 9. I have folders for desserts, appetizers, crockpot, etc. 10. With Word Perfect, many folders can be open at once, so you can copy many of Nancy's (and other sites') recipes at one time, fix up, and move to proper folders easier. 11. To print, highlight the one you want, click on print (or ctl/p), and follow printer instructions. 12. To print more than one recipe at a time, copy, move to top of document, and then just print those all on one sheet of paper. I think this also works with MS Word. Looks like a lot of work, but the first 5 are the important steps. Diann
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Post by NancyRogers on Mar 1, 2006 21:55:54 GMT -6
I love this recipe but instead of cream cheese I use honey mustard or honey mustard salad dressing. It tates great and has less calories with the honey mustard dressing. I have even tried 1000 Island dressing. Nancy
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Post by NancyRogers on Sept 3, 2002 0:54:48 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 21:18:01 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. members.amaonline.com/nrogers/Kitchen/message_board_appetizer_recipes.htmmembers.amaonline.com/nrogers/Kitchen/message_board_appetizer_recipes2.htm
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Post by NancyRogers on Sept 21, 2002 11:45:39 GMT -6
Jalapeño and Bacon Potatoes
1 pound small red thin-skinned potatoes* -- scrubbed 4 slices bacon 1 cup shredded Jalapeño jack cheese -- lightly packed
Select potatoes that are about 2 inches in diameter. Pierce each potato in several places with a fork. Arrange in a circle in a microwave oven. Microwave, uncovered, on 100% power for 6 to 8 minutes, rotating potatoes once, or until potatoes are tender when pierced. Let cool briefly. Slice potatoes about 1/4-inch-thick. Arrange slices in a single layer on 2 flat 10-inch microwave safe plates. Set aside. Place bacon on several thickness of paper towels in a 7- by 11-inch microwave-safe baking dish or on a microwave-safe broiling rack; cover with a paper towel. Microwave on 100% power for 3 1/2 to 6 minutes or until bacon is browned. Let cool briefly, then coarsely crush. Place a rounded teaspoon of the cheese on each potato slice. Sprinkle with bacon. Microwave, uncovered, a plateful at a time, on 100% power for 2 to 2 1/2 minutes or until cheese is melted and bubbling. Makes 36 to 42 appetizers.
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Post by NancyRogers on Sept 21, 2002 11:46:24 GMT -6
Jalapeño Cheddar Toasts
8 ounces shredded aged cheddar cheese 1/2 cup light cream cheese -- cubed 2 tablespoons finely diced red bell pepper 2 tablespoons minced Jalapeño peppers 2 tablespoons finely chopped parsley 36 slices baguette French bread, cut 1/3 inch thick
In a food processor, puree cheddar and cream cheese until very smooth. Transfer to a bowl; stir in red pepper, Jalapeño peppers and parsley. Spread bread slices with a generous teaspoonful of cheese mixture; arrange on baking sheets. Bake in oven for 10 to 12 minutes (up to 15 minutes if frozen) in 375° F preheated oven. Bake until tops are puffed and edges toasted. Serve warm. Yield: 36 appetizers
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Post by NancyRogers on Sept 21, 2002 11:47:06 GMT -6
Jalapeño Pepper Appetizers
10 medium fresh Jalapeño peppers 4 ounces cream cheese, softened 10 strips bacon, halved
Cut peppers in half lengthwise; remove seeds, stems, and center membrane. Stuff each half with about 2 teaspoons cream cheese. Wrap with bacon and secure with a toothpick. Place on a broiler rack that has been coated with nonstick cooking spray. Bake at 350 degrees for 20 to 25 minutes, or until bacon is crisp. Remove toothpicks. Serve immediately. Yield: 20 Appetizers"
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Post by NancyRogers on Sept 21, 2002 11:47:47 GMT -6
Chile Cheesecake
1 cup tortilla chips, crushed 3 tablespoon butter, melted 2 8-ounce packages cream cheese, softened 2 eggs 1 4-ounce can diced green chilies 1 fresh Jalapeño pepper, cored, seeded, and diced 4 ounces Colby cheese, shredded 4 ounces Monterey Jack cheese, shredded 1/4 cup sour cream chopped tomatoes chopped green onions diced black olives
Preheat oven to 325 degrees. In medium bowl, combine tortilla chips and butter. Press into bottom of 9-inch springform pan. Bake 15 minutes, remove from oven, leaving oven on. In large bowl, blend cream cheese and eggs. Add green chilies, Jalapeño, colby and Monterey Jack. Pour over crust and bake 30 minutes. Do not overcook. Remove from oven and cool in pan 5 minutes. Run knife around inside edge and remove sides from pan. Spread sour cream over top and decorate with tomatoes, green onions, and olive. Serve with tortilla chips. Makes 10-12 servings.
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Post by NancyRogers on Sept 21, 2002 11:48:47 GMT -6
MEXICAN APPETIZER
8 oz package cream cheese, softened 1/2 jar thick and chunky picante sauce 1/2 jar dried beef, chopped 8-10 flour tortilla shells 1 cup cheese, grated paprika
Mix cream cheese, picante sauce and dried beef until creamy. (You may chop the dried beef in a food processor, then add the other two ingredients and mix.) Place one tortilla shell on serving dish and spread with a layer of the mixture. Repeat this process until you have a stack of 8 to 10 tortilla shells with cream cheese layers between. Cover with plastic wrap and refrigerate overnight. Cut into wedges to serve. Sprinkle with grated cheese and paprika. If desired, serve with sour cream, guacamole, or extra picante sauce on the side. The grated cheese can also be added to the cream cheese mixture rather than sprinkled on top.
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Post by NancyRogers on Sept 21, 2002 11:49:36 GMT -6
TORTILLA TORTE
1 (8 oz.) pkg. cream cheese, softened 3 Tbs. chopped green chili peppers, drained 1 small can deviled ham 1/2 c. dairy sour cream 1/4 c. taco sauce several drops hot pepper sauce chopped ripe olives 12 (6 -inch) flour tortillas Cheddar cheese, shredded
*Can use shrimp in place of ham also or neither. Beat cream cheese with an electric mixer for 30 seconds. Set aside 1 tablespoon chopped green chili peppers. Add remaining chili peppers, deviled ham, sour cream, 2 tablespoons taco sauce and hot pepper sauce to cream cheese. Beat until well combined; cover and chill. Reserve 1 tablespoon of the cheese mixture. Place one tortilla on serving platter, spread with 3 tablespoons of the cheese mixture, repeat with remaining tortillas and cheese. Cover and chill for 4 hours or overnight. Before serving, spread reserved cheese mixture on top of torte, spread remaining 2 tablespoons taco sauce on top of cheese and reserved chili peppers, cheese (Cheddar) and olives. Cut in wedges. Serves 16.
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Post by NancyRogers on Sept 21, 2002 11:50:19 GMT -6
BITE SIZE TACOS
1 pound ground beef 1 package (1.25 oz) taco seasoning mix 3/4 cup water 1 1/3 cups French's Taste Toppers French Fried Onions --divided 1/4 cup fresh cilantro -- chopped 32 bite-sized round tortilla chips 3/4 cup low-fat sour cream 1/3 cup Cheddar cheese -- shredded
Preheat oven to 350°F. Prepare taco mixture according to package directions using ground beef, seasoning mix and water. Stir in 2/3 cup Taste Toppers and cilantro. Arrange tortilla chips on foil-lined baking sheet. Spread each chip with 1 tablespoon beef mixture and 1 teaspoon sour cream. Sprinkle evenly with cheese and remaining 2/3 cup Taste Toppers. Bake 5 minutes or until cheese melts and Taste Toppers are golden.
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Post by NancyRogers on Sept 21, 2002 11:51:01 GMT -6
Mexican Meatballs
2 Jalapeño chilies 1 pound ground beef 1/2 cup dry bread crumbs 1/4 cup Monterey Jack or Cheddar cheese (1 ounce), shredded 1/4 cup milk 1 teaspoon salt 1/4 teaspoon pepper 1 egg 1 small onion, finely chopped (about 1/4 cup) 2 cups salsa
Heat oven to 400 degrees F. Remove stems, seeds and membranes from chilies; chop chilies. Mix chilies and remaining ingredients except salsa. Shape mixture into 1-inch balls. Place in un-greased rectangular pan, 13 x 9 x 2-inches. Bake uncovered 15 or 20 minutes or until no longer pink in center. To serve now, place meatballs in 2-quart saucepan; add salsa. Heat over medium heat, stirring occasionally, until hot. Place meatballs in chafing dish. 12 servings, 3 meatballs each. To store: Freezer: Place meatballs in labeled airtight 2-quart freezer container. Pour salsa over meatballs. Cover and freeze no longer than 2 months. To reheat from freezer Stovetop: About 24 hours before serving, place meatballs in refrigerator to thaw. Dip container into hot water to loosen; remove from container. Heat meatballs in a 2-quart saucepan over medium heat, stirring occasionally, until hot. Place meatballs in chafing dish.
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Post by NancyRogers on Sept 21, 2002 11:51:57 GMT -6
Mexi-Beef Bites
1 LB ground beef 1 cup (4 oz) shredded Cheddar cheese 1 cup (4 oz) shredded Monterey Jack cheese 1 can (4 oz) chopped green chilies, drained 1/2 cup bottled green taco or enchilada sauce 2 large eggs, beaten Tortilla chips
Cook and stir beef in large skillet over medium-high heat until beef loses pink color. Pour off drippings. Stir in cheeses, chilies, taco sauce and eggs. Transfer mixture to 8x8 inch baking pan. Bake at 350º 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown. Cool in pan 15 minutes. Cut into 36 squares. Serve with tortilla chips.
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Post by NancyRogers on Sept 29, 2002 6:58:28 GMT -6
The orginial message was deleted because it contained a poll in it. FRIED AND BATTERED ROAST PEPPERS « Thread started on: Sep 26th, 2002, 09:40am » <br> FRIED AND BATTERED ROAST PEPPERS (Mediterranean Appetizer) Preparation time: 15 minutes Serves 6. INGREDIENTS 12oz Roasted Peppers (approx 6 peppers) 2 to 3 large eggs 1/4 teaspoon ground black pepper 1/2 cup flour 1/4 cup bread crumbs 3 tablespoons Sunflower oil DIRECTIONS Rinse peppers and drain. Set aside. In a small bowl, beat the eggs and add the pepper. Mix the flour and bread crumbs in another bowl with a wire whisk. Heat a large skillet with the sunflower oil. Dip peppers one at a time into the flour mixture, then the eggs, and lightly roll a second time in the flour. Fry for a few minutes until browned on both sides. Salt to taste. Serve warm or cold. Sprinkle with paprika, if desired, for added color. Best Regards to all Chef Murray groups.yahoo.com/group/megachefca/
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