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Post by Chris in NM on Oct 13, 2009 19:09:40 GMT -6
Kathleen, I sure hope you find what you are looking for! Chris
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Post by Chris in NM on Oct 13, 2009 8:24:17 GMT -6
Hello and welcome kathleenherr! I am so sorry you are having problems with this forum. If you have any other questions, please feel free to ask! One of us will be glad to try to help! Here are two links for you. The first one will take you to the page with the past 6 months newsletter listings. Just click on the month you want to view. Then a calendar will come up with the days of the month, plus the listing of recipes for that month. Just click on the day you want to look at and the newsletter for that month will come up! www.nancyskitchen.com/ Now, the 2nd link is to past newsletters. You might want to browse through them sometime. There are so many different recipes and newsletters there! I enjoy going back to some of the older ones occasionally and find some jewels! www.nancys-kitchen.com/newsletter-index.htmWhen you get to each page from the above links, save it to your favorites so you can always get to them when you want! Good luck! Chris
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Post by Chris in NM on Oct 7, 2009 16:20:35 GMT -6
Like a Restaurant Potato Soup T & T
• 3 potatoes • 3 tablespoonsbutter • 1 lg. chopped white onion • 2 celery stalks • 1 chopped carrots • 3 tablespoons all-purpose flour • 4 cups chicken stock • 2 cups water – ½ milk • 1/4 cup cornstarch • 1 1/2 cups instant mashed potato buds • salt to taste • ground black pepper to taste • 1 shake dried basil • 1 shake dried thyme • 1 cup half-and-half • 1/2 cup shredded Cheddar cheese • 1/3 lb. bacon - cooked and crumbled • Brown bacon in Dutch oven; then pour off grease. Melt butter in a Dutch oven over medium heat. Sauté onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water/milk combination. Add chopped potatoes, chopped celery and carrots. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer. Stir in half-and-half. Simmer for 15 to 20 minutes, or until thick and vegetables are done. Spoon into bowls, and garnish with shredded cheese and bacon. Chris in NM
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Post by Chris in NM on Sept 30, 2009 19:29:08 GMT -6
Thanks Sylvia! Also, debstamps4u, go to their web site. Hershey's has tons of recipes for their chips!
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Nancy
Sept 19, 2009 7:20:11 GMT -6
Post by Chris in NM on Sept 19, 2009 7:20:11 GMT -6
Hope you have a great and a happy birthday today! Hope you got your box in time!
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Post by Chris in NM on Sept 17, 2009 7:09:14 GMT -6
Bacon Wrapped Water Chestnuts T & T
1 lb. bacon 1 can drained water chestnuts your favorite BBQ sauce (I use Sweet Baby Ray’s Honey BBQ) – about 1 to 1 ½ c.
Wrap a slice of bacon around each chestnut and secure with a toothpick. Place all on baking sheet and put under broiler. Broil till bacon crisp. Put the cooked rapped chestnuts in a serving pan; pour BBQ sauce over all and heat in oven till sauce is warmed up.
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Post by Chris in NM on Sept 17, 2009 7:08:29 GMT -6
Jenny's BLT Dip T & T
1 pound of bacon 1 cup of sour cream 1 cup of mayonnaise 1 large tomato chopped in fine pieces
Fry the bacon well and drain. Crumble and add to the sour cream, mayo and tomato. Use baked crackers as the dippers.
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Post by Chris in NM on Sept 17, 2009 6:53:20 GMT -6
Chris’s Chicken Fried Steak T & T
2 beef cube steaks 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup buttermilk (I used ½ c. sour cream and ¼ c. 2% milk) salt and pepper to taste 1 egg 2 drops hot pepper sauce 1 tsp. garlic, minced canola oil 2 tablespoons all-purpose flour 2 cups milk salt & pepper to taste
Place 1 cup of flour in a gallon zipper bag. Stir together the baking powder, baking soda, pepper, and salt and add to flour. Mix the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour mixture, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the oil in a deep skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with salt and pepper. Spoon the gravy over the steaks to serve.
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Post by Chris in NM on Sept 14, 2009 12:04:53 GMT -6
Happy Birthday Sylvia!
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Post by Chris in NM on Sept 10, 2009 12:43:35 GMT -6
Hello and welcome Natalie! Have you checked throughout this Casserole section and also the Southwestern section of this message board yet? There are hundreds of Mexican/Southwestern dishes here!
Also, please take the time to go through the rules of the board that Nancy posted just up a ways from here. Thanks!
We also look forward to your posts!
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Post by Chris in NM on Sept 8, 2009 5:36:14 GMT -6
Hello and welcome! Unfortunately, we had some problems with the message board last fall and several recipes disappeared. I am afraid this was one of them. Sorry!
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Post by Chris in NM on Sept 7, 2009 5:32:24 GMT -6
Ganache Dark Fudgy Brownies • 3/4 cup HERSHEY'S Cocoa • 1/2 teaspoon baking soda • 2/3 cup butter or margarine, melted and divided • 1/2 cup boiling water • 2 cups sugar • 2 eggs • 1-1/3 cups all-purpose flour • 1 teaspoon vanilla extract • 1/4 teaspoon salt • 1 cup HERSHEY'S Semi-Sweet Chocolate Chips, divided • CHOCOLATE GANACHE(recipe follows) • Fresh strawberries(optional) – I did not do Heat oven to 350°F. Grease 13x9x2-inch baking pan. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water, stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter, stir until smooth. Add flour, vanilla and salt; blend completely. Stir in 1 cup chocolate chips. Pour into prepared pan. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CHOCOLATE GANACHE. Pour over brownies. Refrigerate 20 to 30 minutes. Cut into 3-inch squares; cut squares diagonally in half to form a triangle shape. Garnish with fresh strawberry, if desired. Makes 12 brownies. CHOCOLATE GANACHE: Place 2 cups (12-oz. package) HERSHEY'S Semi-Sweet Chocolate Chips and 1 cup whipping cream in microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave an additional 30 seconds or until chocolate is melted and mixture is smooth when stirred. Makes about 2 cups ganache. www.hersheys.com
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Post by Chris in NM on Sept 5, 2009 16:54:52 GMT -6
DePaula's Fried Butter Balls
2 sticks butter 2 ounces cream cheese Salt and pepper 1 cup all-purpose flour 1 egg, beaten 1 cup seasoned bread crumbs
Peanut oil, for frying deep-Fried Butter Cream the butter, cream cheese, salt and pepper together with an electric mixer until smooth. Using a very small ice cream scoop, or melon baller, form 1-inch balls of butter mixture and arrange them on a parchment or waxed paper lined sheet pan. Freeze until solid. Coat the frozen balls in flour, egg, and then bread crumbs and freeze again until solid. When ready to fry, preheat oil in a deep-fryer to 350 degrees F. Fry balls for 10 to 15 seconds until just light golden. Drain on paper towels before serving. Paula Deen
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Post by Chris in NM on Sept 5, 2009 12:24:38 GMT -6
Chocolate Chips, Semi-Sweet 6 ounces semi-sweet chocolate, chopped, can be substituted for 1 cup (6 ounces) semi-sweet chocolate chips. When substituting for chocolate chips, make sure to use the same type of chocolate (i.e. semi-sweet, milk).
Chocolate, Semi-Sweet 3 tablespoons chocolate chips OR 1 square (1-ounce) unsweetened chocolate plus 1 tablespoon sugar can be substituted for 1 square (1-ounce) semi-sweet chocolate. 6 tablespoons unsweetened cocoa powder plus 7 tablespoons sugar plus 1/4 cup fat can be substituted for 6 ounces semi-sweet chocolate.
Chocolate, Sweet Baking (German) 1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons fat can be substituted for 4 ounces German sweet baking chocolate.
Chocolate, Unsweetened 1 2/3 ounce semisweet chocolate (reduce sugar in recipe by 2 teaspoons) OR 3 tablespoons unsweetened cocoa plus 1 tablespoon butter, margarine or shortening can be used instead of 1 ounce unsweetened baking chocolate or 1 ounce premelted unsweetened chocolate.
1 (1 ounce) square unsweetened chocolate = 3 tablespoons cocoa powder plus 1 tablespoon vegetable shortening 1 (1 ounce) square semi-sweet chocolate = 3 tablespoons semi-sweet chocolate chips or 1 (1 ounce) square unsweetened chocolate (or equivalent from above) plus 1 tablespoon sugar. 1 (6 ounce) package semi-sweet chocolate chips = 6 (1 ounce) squares semi-sweet chocolate or 6 tablespoons cocoa powder plus 7 tablespoons sugar and 3 tablespoons vegetable shortening 1 (4 ounce) bar sweet baking chocolate = 1/4 cup cocoa powder plus 1/3 cup sugar and 3 tablespoons vegetable shortening. 1 envelope premelted chocolate = 3 tablespoons cocoa powder plus 1 tablespoon vegetable oil or melted vegetable shortening.
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Post by Chris in NM on Sept 2, 2009 10:10:14 GMT -6
Hello and welcome! As you see, I moved your post to the cake/cookie/bar section. Hope you have a wonderful stay!
Chris
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Post by Chris in NM on Aug 31, 2009 19:17:44 GMT -6
[glow=red,2,300]Please folks!!!!!! Read the following before you use your zip loks to cook with!!!!!!!!!!!!![/glow]web.extension.uiuc.edu/mclean/news/news3600.htmlSay "NO" to the ZIPLOC OMELET FOR IMMEDIATE RELEASE July 3, 2006 I thought it was important to respond to a questionably safe Food Fad, the ZIPLOC OMELET. It is the latest NOT recommended fad. Please... DON'T try this at home and we will tell you exactly why. What is circulating around again is instructions on cooking omelets in Ziploc bags. This is not recommended until further research is done on cooking with plastics. There is still question about the cancer causing breakdown of plastics and their contact with food during cooking. We have contacted the Ziploc company and they replied by telling us that ZIPLOC® brand Bags cannot be used to boil food. They also told us that they do not manufacture a "boilable" bag.... yet. They do not recommend using any ZIPLOC® brand Bag in boiling water, or to "boil" in the microwave. ZIPLOC® brand Bags are made from polyethylene plastic with a softening point of approximately 195 degrees Fahrenheit. By pouring near boiling water (water begins to boil at 212 degrees) into the bag, or putting the bag into the water, the plastic could begin to melt. Might I add that eggs and cheese have fat which gets much hotter than water thus the likelihood of melting the plastic increases. It is so easy to start something unhealthy like the idea of a ZIPLOC OMELET. All you have to do is type it up and send it out to everyone you know via e-mail. It spreads like wild fire. The ZIPLOC OMELET instructions start out by telling you "This works great !!!" But who ever started the idea had not contacted the company who manufactures the bag to see if such cooking techniques were recommended. Therefore people receiving the instructions might just assume this idea is safe and it is not. The specific concern centers on the possible contamination of foods with known carcinogens that may be present in plastic containers and wraps. This issue is certain to generate much research to clarify the potential risks. Until this issue is fully resolved, consumers who want to take a cautious approach should not use Ziploc type bags for boiling food in water or in the microwave. People should continue making omelets the old traditional way until plastic bag manufacturers come out with an approved safe bag that while heated containing food will produce no carcinogens. McLean County Extension web.extension.uiuc.edu/mclean/index.html | Nutrition & Health web.extension.uiuc.edu/mclean/nutrition.html
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Post by Chris in NM on Aug 27, 2009 6:43:16 GMT -6
Crab Louis T & T 2 (7 1/2 ounce) cans crabmeat – or 2 bags real crab, or 1 lb. imitation crab Louis Dressing 4 tomatoes, quartered 4 hardboiled eggs, quartered Ripe or green olives 4 cups bite-size pieces salad greens, chilled Drain crabmeat and remove cartilage; chill. Prepare Louis Dressing. Arrange crabmeat, tomatoes, eggs and olives on greens. Pour Louis Dressing over salad. Makes 4 servings. Louis Dressing: 3/4 cup chili sauce 1/2 cup mayonnaise or salad dressing – I use Miracle Whip 1 teaspoon instant minced onion 1/2 teaspoon granulated sugar 1/4 teaspoon Worcestershire sauce Salt Mix all ingredients together, adding salt to taste. Cover and chill for 30 minutes. Makes 1 1/4 cups. www.recipegoldmine.com
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Post by Chris in NM on Aug 23, 2009 15:58:39 GMT -6
Everything worked! Just make sure to go to the Rules of this Board and you will be square! We are a fun "family" and don't forget to post your recipes in their section!
Welcome!!!!!!!! Chris
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Post by Chris in NM on Aug 20, 2009 6:34:40 GMT -6
Hello and welcome!
Well, what type of Revere ware do you have and what kind of recipes or instructions are you looking for? I have 2 or 3 Revere ware pots, but I use them like I would anything else. If you would give us a tad more info, we might be able to help!
Chris
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Post by Chris in NM on Aug 15, 2009 13:28:52 GMT -6
Outback Steakhouse Honey Wheat Bushmans Bread T & T (Breadmaker version)
1 1/2 cups warm water 2 tablespoons butter -- softened 1/2 cup honey 2 1/4 cups bread flour 2 1/4 cups wheat flour 1 tablespoon cocoa 1 tablespoon granulated sugar 2 teaspoons instant coffee 2 1/4 teaspoons yeast 1 tsp. salt 1 tbl. molasses 1/4 c. powdered dry milk
Add all the ingredients for the dough in the exact order listed into the pan of your machine. Process on dough setting. Take oiut and process as below.
Since my bread machine isn't large enough to do this, I used a very large bowl and mixed well and kneaded as well as I could The dough is a little on the wet and sticky side, but if it seems too wet, just add a little more flour.
I let it rise, covered, in a warm oven for 1 hour. Bake at 350ºF for 20 - 25 minutes. Serve warm with whipped butter or use honey butter.
This is supposed to make 8 small loaves. I made 3 medium loaves.
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Post by Chris in NM on Aug 14, 2009 16:02:04 GMT -6
You are in the right section. Just scroll down to see the recipes that are posted. Click on the recipe name and it will come up for you. If you have any more questions, please just holler!
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Post by Chris in NM on Aug 14, 2009 15:59:04 GMT -6
Hi there! I echo Sylvia! Also, please post your recipes so members will be able to tell what it is and the difference between ingredients and directions. If you will note how I edited your posts from today you will see what I am saying. Thanks for all your sharing!
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Post by Chris in NM on Aug 7, 2009 10:29:21 GMT -6
Chris's Taco Salad T & T
1 lb. ground beef corn tortilla chips - amount you want lettuce leaves - amount you want 1 tomatoes - diced 2 c. shredded Mexican Cheese 1/2 c. chopped onion 1 can refried beans - heated 1 pkg. dry taco seasoning 3/4 c. water 1 can sliced ripe olives, drained sour cream salsa - if needed or wanted
In a large skillet over medium high heat, saite the ground beef for 5 to 10 minutes, or until well brown. Drain excess fat. Add the dry taco seasoning and 3/4 c. water and stir till well blended. Layer lettuce, chips, beans, meat, onion, olives, cheese then dollop sour cream on top. You may add salsa to the plate before the cheese and sour cream. Eat!
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Post by Chris in NM on Aug 7, 2009 10:28:37 GMT -6
Chris's Taco Salad T & T
1 lb. ground beef corn tortilla chips - amount you want lettuce leaves - amount you want 1 tomatoes - diced 2 c. shredded Mexican Cheese 1/2 c. chopped onion 1 can refried beans - heated 1 pkg. dry taco seasoning 3/4 c. water 1 can sliced ripe olives, drained sour cream salsa - if needed or wanted
In a large skillet over medium high heat, saite the ground beef for 5 to 10 minutes, or until well brown. Drain excess fat. Add the dry taco seasoning and 3/4 c. water and stir till well blended. Layer lettuce, chips, beans, meat, onion, olives, cheese then dollop sour cream on top. You may add salsa to the plate before the cheese and sour cream. Eat!
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Karo
Aug 7, 2009 6:25:16 GMT -6
Post by Chris in NM on Aug 7, 2009 6:25:16 GMT -6
Well, I did a search and yes they are the same. Steen's Syrup Mill in Abbeville, Louisiana is the world's largest syrup plant producing sugar cane syrup. Steen's 100% Pure Cane SyrupToday Steen's syrup is sold widely throughout Texas, Arkansas, Mississippi, Alabama and Florida. It is still grown and processed in Abbeville. Steen's molasses is used in a variety of oatmeal cookies. www.steensyrup.com/
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Post by Chris in NM on Aug 5, 2009 19:32:18 GMT -6
At shuffleboard on Tues., we had a great cake! The one who brought it said it was an oatmeal cake. I have never heard of that before! Here is the recipe. Oh my! Now this one is from one of Nancy's web sites, but is identical to the one we had. So good!
OATMEAL CAKE T & T 1 cup quick cooking oatmeal 1 stick [1/2 cup] margarine or butter
Pour 1 1/4 cups of boiling water over the oats and margarine. Let stand 20 minutes, covered tightly.
Mix the following ingredients: 1 cup white sugar 1 cup brown sugar 2 eggs [beaten] 1 1/3 cups all purpose flour 1/2 tsp. salt 1 tsp. soda 1/2 tsp. cinnamon
Pour into greased 9"x13" pan, Bake 350 degrees until it tests done.
TOPPING: 6 Tablespoons melted butter 1/4 cup cream OR undiluted evaporated milk 1/2 cup brown sugar 1/2 tsp. vanilla 1 cup nuts 1 cup shredded coconut
Sprinkle coconut and nuts on top of warm cake. Cook butter, cream, brown sugar and vanilla until it thickens. Spread over cake. Put under broiler until slightly browned. Cool, cut.
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Post by Chris in NM on Jul 28, 2009 19:40:22 GMT -6
I did something different with our chicken drummies the other evening. They turned out awesome! Chris’s Hot Wings # 2
1 pkg. drummies ¾ c. flour 1 tsp. baking powder 2 pinches – 1/8 tsp. – baking soda 4 Tbl. cornstarch ½ tsp. or to taste salt 1 c. Light beer (your choice) 6 shakes Louisiana hot sauce
Mix the 7 ingredients well. Let sit for an hour. Dredge drummies in mixture. Deep fry till drummies are done. I used my trusty square Presto elec. skillet with 3” of hot veggie oil to fry in. Drain each batch and place on pan in oven to keep warm. Serve with blue cheese or ranch dressing. Very yummy! Chris in NM
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Post by Chris in NM on Jul 28, 2009 19:39:14 GMT -6
I did something different with our chicken drummies the other evening. They turned out awesome! Chris’s Hot Wings # 2
1 pkg. drummies ¾ c. flour 1 tsp. baking powder 2 pinches – 1/8 tsp. – baking soda 4 Tbl. cornstarch ½ tsp. or to taste salt 1 c. Light beer (your choice) 6 shakes Louisiana hot sauce
Mix the 7 ingredients well. Let sit for an hour. Dredge drummies in mixture. Deep fry till drummies are done. I used my trusty square Presto elec. skillet with 3” of hot veggie oil to fry in. Drain each batch and place on pan in oven to keep warm. Serve with blue cheese or ranch dressing. Very yummy! Chris in NM
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Post by Chris in NM on Jul 25, 2009 6:49:59 GMT -6
Bob’s Chili T & T
1 lb. ground beef 1 med. Onion, finely chopped 1 clove garlic, minced 1 (6 oz.) tomato paste 1 (28 oz.) can crushed tomatoes 2 c. water 1 (15 oz.) can EACH kidney, pinto & chili beans 2 tsp. chili powder 1 tsp. cumin salt & pepper to taste
Toppings: shredded cheese sour cream
In a large saucepan brown beef over med. heat. When it begins to change color, add onion and garlic and cook until meat is browned and onion is wilted. Drain off excess fat. Add seasoning ingredients to pan; combine well and bring to a boil. Reduce heat to simmer, stir and cook 30 minutes. Let sit for a few minutes before serving. *I also add 1 finely chopped green bell pepper to the meat and onion mixture and brown. Instead of a can of crushed tomatoes, I diced up 5 med. tomatoes. I also added ½ tsp. crushed fresh garlic. I added all the chili ingredients to the crock pot and let simmer for 3 hours on high and then 2 hours on low.
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Post by Chris in NM on Jul 22, 2009 16:10:37 GMT -6
Hello and welcome! Tona only posts at times. You can still find her recipes here and there in various newsletters! Enjoy!
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