|
Post by NancyRogers on Dec 19, 2003 12:08:39 GMT -6
I can't find your cheesecake recipe on your site. Please help. Also, if I don't have any Bisquick, how can I make some? Do you have a recipe for it? Thanks Rick J
|
|
|
Post by NancyRogers on Dec 19, 2003 12:06:51 GMT -6
My friend wants a recipe for chocolate covered peanuts. She use to get this frosting mix that was dry and you add milk to it and put in the peanuts. The trouble is she cannot find the frosting (dry MIX) any more. Do you know where to find it. Norma
|
|
|
Post by NancyRogers on Dec 19, 2003 12:05:07 GMT -6
There is a cookie recipe on the eagle brand milk can that has coconut , chocolate chips , .. do you have it . Thanks, Leanna
|
|
|
Post by NancyRogers on Dec 19, 2003 12:03:18 GMT -6
I am looking for a gingerbread cookie recipe using Jello Butterscotch pudding. Can you help?
BH
|
|
|
Post by NancyRogers on Dec 19, 2003 12:00:11 GMT -6
Hi, I am searching for a recipe using coke to bake your ham. I would love to have this and try for my family. If you can help me I would greatly appreciate it. found you by searching for coke recipes. thanks , carol
|
|
|
Post by NancyRogers on Dec 19, 2003 11:58:27 GMT -6
My Mom used to make a salad she called "Perfection Salad" that had lemon and lime jello, vinegar, chopped cabbage and pineapple in it. Do you have a recipe for this? Thanks alot. SK
|
|
|
Post by NancyRogers on Dec 18, 2003 17:51:55 GMT -6
For the past two weeks I have been really mad because I didn't get my favorite newsletter, Nancy's Kitchen. As I was looking through the spam message folder there they all were. I guess Yahoo Mail doesn't know a spam from my favorite newsletter.
Thank you for suggesting I look though the spam mail I have both an AOL and Yahoo account. At both email accounts it was in the spam folder.
I love your newsletter and really did miss it. Thank you for helping me find it again.
Wanda
|
|
|
Post by NancyRogers on Dec 18, 2003 13:19:23 GMT -6
Is this something like what you were looking for? You could always add "green onions" to it :-))
"Chili Cheese Spread" Ingredients: 1 package regular or light cream cheese (8 oz, ) 1 pace picante sauce 1 chopped fresh cilantro (opt)
Instructions: Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour PACE Picante Sauce over and around cream cheese. Garnish with cilantro, if desired. Serve with vegetable dippers, crackers or chips.
|
|
|
Post by NancyRogers on Dec 18, 2003 13:18:35 GMT -6
I used to make sloppy joes when I was a kid and have fogotten the ingredients. They were made with tomato soup and cheddar cheese. Could someone help me. Thanks so much. MarcyJean
|
|
|
Post by NancyRogers on Dec 18, 2003 13:17:00 GMT -6
Brandy requested the sweet onion dressing like the one used at Subway. I have it but I'm sorry that he explicitly states in the recipe that it is copyrighted by Todd Wilbur of www.topsecretrecipes.com and should not be distributed without his permission. I suggest you email him directly and ask which of his books the recipe is (or will be) in. He might just send it directly to you if it's not in a book yet. His books only cost $13-$14 each. Charlene
|
|
|
Post by NancyRogers on Dec 18, 2003 13:16:11 GMT -6
This reply is for Betsy in Tucson, AZ . I have my mother's old Betty Crocker cookbook from 1952 and the recipe for Pioneer Macaroni and cheese in it and in my 1956 edition are different. I'm enclosing both of them. 1952 version
Place in alternating layers in buttered 12 x 7 1/2 x 2" baking dish the following: Boiled Macaroni (8 oz. uncooked) dots of butter (2 tbsp. in all) 1 1/4 cups cut-up sharp cheese (1/2" cubes) (1/3 lb.) salt (3/4 tsp. in all) pepper (1/4 tsp. in all) 2 cups milk Sprinkle with paprika Bake until golden brown on top. Serve hot from baking dish...garnished, if desired, with parsley sprigs, pimiento strips, pepper rings, etc. Temperature: 350 degrees (moderate oven) Time: Bake 40 min. Amount: 6 to 8 servings 1956 version
4 cups hot drained Boiled Macaroni (8 oz. uncooked) dots of butter (2 tbsp in all) 1 1/4 cups cut-up sharp cheese (1/2" cubes) (1/2 lb.) salt (1 tsp. in all) pepper (1/4 tsp. in all) Combine the following and pour over the above mixture: 2 eggs, beaten 3 cups milk Sprinkle with paprika Bake until golden brown on top. Serve hot from baking dish...garnished if desired, with parsley springs, pimiento strips, pepper rings, etc. Temperature: 350 degrees (moderate oven) Time: Bake 40 to 50 min. Amount: 6 to 8 servings They also have a Lumberjack Macaroni and cheese that sounded pretty good: Spread out on hot large platter -- Boiled Macaroni (8 oz. uncooked) and sprinkle with 2 cups grated American cheese (1/2 lb.), 2 to 4 tbsp. Worchestershire sauce, 1/4 cup chili sauce, salt and pepper to taste. Pour over all 3/4 cup piping hot melted butter. Mix with 2 forks until sauce is creamy. Serve at once on hot plates. Amount: 6 servings. Couldn't find one in either book with hamburger meat but I would imagine you could brown your hamburger meat and add to either recipe successfully. grannyjotx
|
|
|
Post by NancyRogers on Dec 18, 2003 13:15:04 GMT -6
Hi Nancy I am trying to find a recipe for CHICKEN CARNIVAL,(not sure about the spelling). But if you could print this maybe someone else might be able to help me find this dish. Thank you, Rita
|
|
|
Post by NancyRogers on Dec 18, 2003 13:14:10 GMT -6
This is for Betsy in Tucson. I have a Betty Crocker Cookbook, 1st edition, 2nd printing, circa 1961. There are 2 pages of Macaroni/Cheese recipes, but only one includes egg, with 2 baking variations. Ring of Plenty 1 , 7-8 oz pkg cooked Macaroni 2 c hot milk 1/4 c butter 2 c shredded Cheddar (1/2 lb) 2 c soft bread crumbs 2 eggs, well beaten 2 T (each), minced parsley, minced onion, chopped Pimiento 2 t salt 1/4 t pepper Heat oven to 350 degrees. ombine all ingredients. Pour into well greased 10" ring mold, or 3-qt baking dish. Set in pan of water (1" deep). Bake 30-35 minutes for ring, 45 min. to 1 hr for dish, or until set. Unmold on hot platter, fill center with creamed seafood, chicken or veggies. 8 Servings. Loaf Style; bake in greased loaf pan (9x5x3) 45 min to 1 hr, or until set. Serve hot with sauce of your choice. (This version does not mention the pan of water...?) If Betsy wants, I'd be happy to photo-copy both pages and Post Office mail them to her. (I would need an address) carolynn@ltsp.com, Jamestown, CA
|
|
|
Post by NancyRogers on Dec 18, 2003 13:13:23 GMT -6
This is for Betsy in Tucson, AZ. I dug out my old tattered Betty Crocker Cookbook that I recieved as a wedding gift for my wedding 44 years ago. The recipe I found that I think is what you might be looking for is called
Pioneer Macaroni and Cheese
4 cups hot drained boiled macaroni (8 oz. uncooked) dots of butter (2 Tblsps. in all) 1 1/2 cups cut-up sharp cheese (1/2" cubes) (1/2 lb.) salt (1 tsp) pepper (1/4 tsp)
Combine and pour over... 2 eggs, beaten and 3 cups milk. Sprinkle with paprika. Bake until golden brown on top for 40 to 50 minutes in 350 degree oven. Serve hot from baking dish. If desired garnish with parsley sprigs, pimento strips, pepper rings, etc. 6 to 8 servings. I hope this is what you were looking for.
-phyllis-
|
|
|
Post by NancyRogers on Dec 18, 2003 13:10:55 GMT -6
Sue, This is a Cake my late wife made for my Son on his 16th BD. I have been making it for him every year and he is now 36. Hal from OH GERMAN CHOCOLATE CAKE
Serves 16. This is an excellent recipe for a traditional favorite. Cake:
4 ounces German sweet chocolate 1/2 cup boiling water 2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup butter, at room temperature 2 cups sugar 4 egg yolks 1 teaspoon vanilla 1 cup buttermilk, at room temperature 4 egg whites
Coconut Pecan Filling/Frosting: 1 cup sweetened condensed milk 1 cup sugar 3 egg yolks, slightly beaten 1/2 cup butter, at room temperature 1 teaspoon vanilla 1-1/2 cups flaked coconut 1 cup chopped pecans
Preheat oven to 350 degrees. Lightly grease 3 8-inch cake pans or line with parchment paper.
Melt chocolate in boiling water, cool. Sift together flour, baking soda, and salt; set aside.
Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each addition stir in melted chocolate and vanilla. Stir in flour mixture alternating with buttermilk, mixing after each addition until very smooth.
Beat egg whites until stiff; fold into batter. Pour into prepared pans. Bake 30 to 35 minutes, until a cake tester inserted in the center comes out clean.
Run a knife around edges of cakes; cool in pans 15 minutes. Remove from pans; finish cooling on racks.
Fill between layers and frost tops and sides.
Filling/Frosting: Combine condensed milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook and stir over medium heat until mixture thickens (about 12 minutes).
Remove from heat; stir in coconut and pecans. Cool until filling reaches spreading consistency, stirring occasionally.
Makes 2-1/2 cups.Per serving: 558 calories, 31 grams fat,
|
|
|
Post by NancyRogers on Dec 18, 2003 13:06:14 GMT -6
|
|
|
Post by NancyRogers on Dec 18, 2003 13:05:19 GMT -6
Hi All... I am trying to find out if any of you may have the recipe for the Balsamic Vinegarette from Macaroni Grill.. Gayle
|
|
|
Post by NancyRogers on Dec 18, 2003 13:04:22 GMT -6
My daughter wants me to make the Subway honey mustard sauce and I was so excited that I remembered seeing a Subway sauce in the last newsletter but it was onion. I've searched and searched on the internet and am turning to you. (I noticed today, that someone else asked for it) Anybody out there have the Subway Honey mustard? (It's supposed to be fat free) Thanks, Gerry in Seattle
|
|
|
Post by NancyRogers on Dec 18, 2003 13:12:08 GMT -6
for susan in texas Subject: Black-Eyed Pea's Squash Casserole
Here's the recipe for The Black-Eyed Pea's Squash Casserole. This comes from The Fort Worth Star-Telegram's "Cooking Up a Storm 4th Annual Cookbook".
The Black -Eyed Pea's Baked Squash
5 pounds medium-size yellow squash 2 eggs, beaten 1 cup bread crumbs plus additional bread crumbs for topping 1 stick butter or margarine 1/4 cup sugar Salt to taste 2 tablespoons chopped onion Dash of pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Drain in colander and mash. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into a 3-quart casserole that has been lightly greased or sprayed with non-stick spray. Cover with a light layer of bread crumbs. Bake at 350: F. for 20 to 25 minutes or until lightly browned. Serves 10.
Sue
|
|
|
Post by NancyRogers on Dec 18, 2003 13:03:48 GMT -6
Black-Eyed Pea's Baked Squash Serving Size : 10
5 pounds medium-size yellow squash 2 eggs -- beaten 1 cup bread crumbs plus additional for topping 1 stick butter or margarine 1/4 cup sugar salt, to taste 2 tablespoons onion -- chopped 1 dash pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash.
Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3-quart casserole that has been lightly greased or sprayed with nonstick spray. Cover with light layer of bread crumbs.
Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
brb
|
|
|
Post by NancyRogers on Dec 18, 2003 13:01:31 GMT -6
Hi Nancy, I really enjoy your newsletter and appreciate your efforts to keep the great recipes coming. I found this recipe last year on Nestle's Very Best Baking web site in the Swapped Recipes section. It was credited to L. Terrell. I printed it out and baked it. It was fantastic! I don’t even like pumpkin and I love it. At any rate, the following week I went to print out a copy to give to my grandmother and the recipe was no longer posted. I'm not sure why it was removed or who removed it. Anyway, the cake is great. Every time my grandma or I bake it we have to take copies of the recipe because people always ask for it. My grandma uses the praline topping on other flavor cakes as well, always getting rave reviews. I hope you can post the recipe, considering it's history. It's too good not to share! Melissa Knodell San Antonio, Texas Pumpkin Spice Cake 1 box yellow cake mix 1 can Libby’s pumpkin (store brand works just fine) ¾ cup light brown sugar ½ cup vegetable oil (canola oil is best for cake baking) 1 teaspoon cinnamon ¼ teaspoon nutmeg ½ teaspoon allspice 4 eggs
Topping: ½ cup butter ½ cup light brown sugar 1/2 cup finely chopped pecans
Preheat oven to 350°. Generously grease bundt pan. In a large bowl, combine cake mix, pumpkin, brown sugar, oil cinnamon, nutmeg and allspice. Beat with mixer for 1 minute. Add eggs. Beat for 2 minutes more. Pour into greased bundt pan. For topping, melt butter with brown sugar in small saucepan. Add nuts. Pour half of mixture on top of the cake batter (be careful to keep in the center of the batter and not get close to the edges of the pan). Bake cake at 350° for 45 minutes to 1 hour. Cool in pan on wire rack for 15 minutes, then invert onto plate. When cake is completely cool, re-warm topping and drizzle remaining topping on cake.
|
|
|
Post by NancyRogers on Dec 18, 2003 12:58:58 GMT -6
Hi Nancy--I love the coleslaw at Kentucky Fried Chicken--hope one of your many readers might have the recipe or one close to it. I also want to thank you again for this wonderful sight and I truly hope you can keep your kitty with you. All the years I have read your news letter I cannot imagine you without a pet. Good luck to you and God Bless.
Thank you again Linda
|
|
|
Post by NancyRogers on Dec 18, 2003 12:58:12 GMT -6
I'm looking for a recipe that I haven't seen anywhere. We were at Sea World one day and I ordered the shrimp at one of the restaurants. The shrimp was delicious but the sauce that came with it was even better. It was an orange sauce and I can't find the recipe anywhere. Can anyone help me? I don't even know what all was in it but I do know it was to die for. Any help would be greatly appreciated.
Thanks Nancy for a wonderful website. You really do a good job and we all love getting your newsletter so we can devour each and every recipe. Keep up the good work so we can all try new recipes.
Ike
|
|
|
Post by NancyRogers on Dec 18, 2003 12:57:21 GMT -6
Arzgul, Half and half has less fat than heavy whipping cream, and has more fat than milk. If you can't find it in the store, try to get heavy whipping cream, like you would get if you wanted to whip it into whipped cream. Then what I do is take a half cup of the heavy whipping cream and add a half cup of milk, and that will make a cup of "half and half"! Patty
|
|
|
Post by NancyRogers on Dec 18, 2003 12:56:33 GMT -6
Hi Nancy, Linda from Texas was looking for a Corned Beef Hash recipe. I prefer making mine with the corned beef I have cooked, but this recipe serves just as well and is easier. Most people eat this with a fried egg on top and creamed peas go nicely also.
CORNED BEEF HASH 6 tbsp butter or margarine 2 large onions - chopped fine 1/2 of a green pepper - chopped fine (or more to taste) 5-6 cooked potatoes diced ---OR--- 2-3 cans whole new potatoes diced (good when you're in a hurry) 1 can cooked corned beef - crumbled up Melt 1/2 of butter in a large frying pan, add onion and green pepper.
Cook over medium heat until onions are soft and golden, remove from pan. Wipe out pan and melt the remaining butter. Put in the potato cubes and stir until coated with butter. Stir in crumbled corned beef and the onions and peppers. Stir. Press down with a spatula and allow to cook about 10 minutes until browned underneath. Break up slightly and turn over. Press down again and allow to cook until done. Lou from Fl.
|
|
|
Post by NancyRogers on Dec 18, 2003 12:55:28 GMT -6
Hi, this is for Wanda (Mo.) who is looking for a Seven-Up Cake. This is the recipe I found:
Seven-Up Cake
3 sticks butter (1 1/2 c. butter or 1 c. butter and 1/2 c. Crisco shortening) 3 c. sugar 5 eggs 2 T. lemon extract 1 c. Seven-Up 3 c. flour
Cream sugar and butter; add egss, one at a time. Add flour, lemon extract and Seven-Up. Mix until blended. Pour into a greased and floured tube pan. Bake at 325 for 1-1/2 hrs. That is all the directions-guess it doesn't need any glaze or frosting. Enjoy, Connie
|
|
|
Post by NancyRogers on Dec 18, 2003 12:54:16 GMT -6
This recipe is for Trini, who requested a "no bake fruitcake" recipe. My husband makes these every Christmas and they are wonderful! They keep forever in the refrigerator or the freezer! The longer they're stored, the better they taste. Great with coffee, and VERY rich! Serve in small slivers. Enjoy! Vicki in Houston No Bake Fruitcake Fruits and Nuts: 16 oz. candied pineapple 16 oz. candied cherries 8 oz. candied citron 8 oz. dates 5 oz. raisins 15 oz. box of golden raisins 10 oz. box of currants (I use dates) 4 oz. can flaked coconut 12 oz. chopped walnuts 8 oz. chopped pecans Liquids: 1/2 cup molasses 1/2 cup strawberrie or raspberry preserves 2 Tblsp. orange juice concentrate straight from the can 12 oz. can evaporated milk Dry Ingredients: 1 lb. box of graham cracker crumbs 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg Put fruit and nuts into a large mixing bowl (along with their juices), with hands, mix well, breaking up any clumps. Combine graham cracker crumbs and spices in separate bowl and blend well. Pour dry ingredients onto fruit and blend well with hands until no longer dry, adding the liquid while blending until all is used. Mixture will be very sticky. Divide mixture and press into tins to form "cakes". I use the aluminum "disposable" cake tins I get at the grocery store. This mixture makes 2- 8 inch diameter cakes (10 lbs.). You can also make half a recipe if this is too much cake. I also like to use chopped dates instead of raisins in mine.
|
|
|
Post by NancyRogers on Dec 18, 2003 12:53:30 GMT -6
Nancy, Thanks for a wonderful newsletter. I hope you know how much enjoyment you bring to the lives of others. I am a special education teacher of primary aged kids and I want to do a very simple cooking activity once a week. Could anyone help me with ideas. I would like mostly no cook things. Any help would be great. Thanks, Teresa
|
|
|
Post by NancyRogers on Dec 18, 2003 12:52:48 GMT -6
A great news letter Nancy. One of the best on the web. I don't know if these are Polish or not, but I make them 6 times a year and there are never any left! They are the Mainstay for The American Legion Department of Ohio, District 3, Preble County. Hal from OH CABBAGE ROLLS
4 lb. Hamburger (90%) 1 lb. ground Smoked Ham Several heads of cabbage 1 cup of brown long grain rice 2 cans of diced tomatoes 1/4 cup of Worcestershire Sauce Salt and fresh ground pepper to taste 4 bags of Kraut 4 large eggs
Core cabbage heads, fill with cold water, Nuke for about 6 to 8 mins. in Microwave. Peel leafs of cabbage and allow to cool a little. Mix: well in large bowl.
Hamburger, Ham, brown rice, 1 can of diced tomatoes (do not drain), Worcestershire sauce, salt and pepper and eggs.
Make a roll of mixture and wrap in cabbage leaf. ( Notice how easy the cabbage hold the meat mixture.) after one layer of cabbage rolls, cover with kraut and do the next layer of cabbage rolls. Top with layer of kraut and second can of diced tomatoes. Fill container with Tomatoes Juice Take the outer leafs of cabbage and cover the top.
I use a 18 quart roaster and set on 225 degrees and cook at least 6 to 8 hours.
|
|
|
Post by NancyRogers on Dec 18, 2003 12:49:22 GMT -6
Hi there. When I was much younger, my mother (now deceased) would make the most wonderful Apfel Kuchen. I've looked on line but none of the recipes sound right. If there is anyone out there that is from Germany and has a recipe for Apfel Kuchen please send it. Mom's recipe had a sweet bread as a cake/crust apple slices layered on top, sprinkled with cinnamon and sugar (i think) and little pats of butter/margerine, then she would lightly pour heavy whipping cream on it.... Me2
|
|