Easy recipes using everyday ingredients.

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Hi Nancy!
For the stainless steel pan, soaking a fabric softener sheet in the pan over night should help that pan clean up much easier.
Donna

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This is a delicious cake for any occasion, but especially on St. Patrick's Day:

PISTACHIO CAKE

Cake
1 white cake mix
2 packages instant pistachio pudding
1/2 cup milk
1/2 cup water
1/2 cup oil
5 eggs

Mix all of the above ingredients and bake in greased and floured tube pan at 350 for 50-55 minutes.

Frosting
1 small container cool whip
1 package instant pistachio pudding
1/2 pint heavy cream

Beat together until creamy. Store in refrigerator.

Nancy, As well as everyone else who yells, "Thank you for the newsletter," I enjoy reading it everyday, and have used many recipes from it! I have a request, late 70's early 80's I made a ice cream sandwiches for my family. Many, yes many years later they are requesting it and guess what, I can't find the recipe! There is only three items in it, and this is all I can remember graham crackers and can frosting. After mixing then you freeze. I've tried cool whip, cream cheese and cannot come up with the correct recipe. Thank you ahead of time, any help would be greatly appreciated!
dmlaw, Lostant, IL

To Sylvia in FL
If her skillet is cast iron, put it in a self-cleaning oven. Clean over and skillet at the same time. When it is cool, wash to get residue off. It will have to be re-seasoned. I go to flea markets and garage sales, looking for cast iron. It is usually very grubby and this is how I clean mine.
Dawn in SW GA.

Hello Nancy and furbabies from me and my 3 furbabies (bosses)
In the March 10 newsletter, Linda wanted a TNT chocolate pound cake recipe. This one was my Mom's. She died in 1963 so it is safe to say it has been around a while. I think it is still the most popular recipe around. I have cooked it in tube pans and round pans, so it should work fine for a wedding cake.

Mom's Pound Cake
3 cups sugar
3 sticks butter (good margarine works fine)
5 large eggs
3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup evaporated milk
2 tsp vanilla

If making chocolate, add 5 tbspn cocoa to the flour

Cream sugar and butter for about 5 minutes to give the sugar a chance to start to dissolve. Add eggs 1 at a time, beating well after each. Sift together flour, baking powder, salt, and cocoa if making chocolate.
Add 1/3 of flour, 1/2 of milk, mix well, add another 1/3 of flour, 1/2 of milk and mix well again. Add rest of flour. Mix well and add vanilla. Pour into well greased and floured 10" tube pan. I put into a cold oven and bake at 325 for1-1/2 hours. It also works fine to put into a preheated oven.

There is not much you can do to mess this cake up except open the oven door during the last 15-20 minutes of baking. It will seriously fall if you do. That's not terrible if you are making chocolate. It will be just like brownies. My husband has been know to do something to make it fall, get out a gallon of milk, sit down at the table and eat and drink until he is almost sick.

Hope this works for you Linda.
Jean in NC

For Kelli:
Try mixing your chopped fruit with a little of the flour in a separate bowl, then mix into the rest of your ingredients.

For Marge in OH:
Have you tried putting a table spoon of baking soda and water in your pan and boiling gently for a few minutes?

For Grace:

Zesty Cheese Spread
1 pkg. (8 oz) cream cheese, softened
1/4 cup salad dressing
1/3 cup chopped green pepper
1/4 cup chopped pimiento
2 tbsp chopped onion

Combine cream cheese and salad dressing; mix until well blended. Add chopped vegetables; mix well.
Makes 1-3/4 cups.

Mock Pate
1 pkg. (8 oz) cream cheese, softened
1 roll (8 oz) liver sausage
1 tbsp chopped onion
1 tsp Worcestershire sauce
Dash of salt and pepper

Combine cream cheese and liver sausage; mixing until well blended. Add remaining ingredients; mix well.
Makes 2 cups. This is delicious!

Asparagus Appetizer
1 can (16 oz) asparagus or artichoke hearts, drained and finely chopped
1 cup mayonnaise
1 cup grated Parmesan cheese

Beat together and pour into an 8 or 9" pie plate. Bake at 350 degrees 25 minutes. Serve with assorted crackers.
grannym IL

To Grace who asked for an easy appetizer before dinner: if you can get Laughing Cow cheese in your area, it would be ideal for a dinner party. You can stuff it in celery as it spreads like cream cheese, and sprinkle some paprika or dried parsley over it for eye appeal. It also comes in a light variety which is much tastier than other light cheeses. It comes in a round container and can also be spread on crackers.
eline in Poughkeepsie, NY

In reference to the "receipt vs. recipe" discussion about the
copyrighted title of the book, "Charleston Receipts", this is found
at the beginning of the book:

Receipt vs. Recipe
Throughout this book, as you will see,
We never mention recipe,-
The reason being that we felt,
(Though well aware of how it is spelt!),
That it is modern and not meet
To use in place of old receipt
To designate time-honored dishes
According to ancestral wishes.
Signed L.F. K.

Note1 This is the 1950 copy with recipes collected by The Junior
League of Charleston.

(Nancy, you may want to highlight recipe & receipt as they were in italics.) Athena in DE

Comment
This is great idea. Thank you so much for the suggestion.

Hi Nancy,
This response is for Barb in Delaware that needs ideas for baby shower favors.

I gave a baby shower last fall for my sister-in-law and gave away rubber duckie keychains as the favors. I purchased them from Oriental Trading Company. Everyone loved them! I hot glued a tiny, pink satin bow on top of duckie's head to make them a bit more special. Since you are expecting a grandson, you could add a blue bow to the duckie's neck for a bow tie. They looked so cute sitting on the table at the shower!

I also have an idea for a punch recipe that is just adorable. I found this recipe on the new Group Recipes website. I am including the URL link so that you can see the photo of the serving idea that the group member supplied. She floated rubber duckies on top and it is sooooo cute! This would also tie into the favors if you wanted to use them. http://www.grouprecipes.com/.
I hope this helps a bit, Barb. Enjoy the shower and congratulations on your 1st grandchild!
Gia

Baby Blue Punch
1 (0.13 ounce) package blue, berry flavored unsweetened drink mix
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 (64 fluid ounce) bottle white cranberry juice
8 scoops vanilla ice cream
1 cup white sugar, or to taste

In a large punch bowl, stir together the drink mix, lemon-lime soda, and white cranberry juice. Taste, and stir in sugar to your liking. (I like to add the whole cup.) Float scoops of ice cream on the top. The ice cream melts somewhat and turns the punch a beautiful baby blue color with frothy white clouds floating on the top.

For Carolyn in New York
For the Busy Day Cabbage Rolls posted on February 27th, the rice is uncooked. ( I use Minute rice.)
Jeane in PA

To Kali that asked what to do when chopping raisins and prunes, I was always told to put flour on them, it helps stop the knife or blade from sticking to them.
Fl

PS. Does anyone have a recipe for cooking corn beef in a slow cooker

Hi Nancy and furry pets,
Just wanted to say thanks for all the hard work you do to keep this site going, I really enjoy it. In fact it is the high light of my day, my husband goes to work and I go to Nancy's place. I don't post or haven't yet but if I had a recipe book with all the recipes I have copied out of your site, it would probably be six feet tall. I LOVE the simple recipes and the household hints, Keep up the good work, We all love you here is Florida.
Bobbi in Central Florida,(69)

To Andee in LA -
Even though I live in rural Kansas City and have for 15 years - my heart is still in LA and would move back there in a heartbeat. I envy you - I loved it there. Thanks so much for the info about contacting Kellogg - didn't even think to do that. Thank you much.

To Mary in Oregon -
Didn't get to send in my Colcannon recipe yesterday - was a long day and late night - but your recipe is identical to mine - got it out of the Kansas City Star years ago and St. Pat's Day would NOT be the same without it.

It makes a large quantity - we are only 2 people - but it reheats well and we always finish it off. It's wonderful. What I do differently than you do is - I put a liberal amount of I Can't Believe It's Not Butter Spray over the top and it is yummo! We use that spray daily - no calories, no carbs - how can you go wrong.

Also, this Colcannon recipe can be made ahead and warmed in the micro without any ill effects -makes it easier on the Big Day!
Rosemarie from rural Kansas City

PS -- And thank you to Nancy for getting us all together like this. Don't get to read until just before bed - but it is my bedtime read.
G'nite

This is another recipe for peanut butter fudge with a chocolate layer. There have been several requests for this type of fudge over the past few months. I have not yet tried it, but I think you could use other combinations of chips to make other layered fudge, such as vanilla chips and cinnamon chips.
Robbie Bowling Green, In

Chocolate Peanut Butter Fudge
1cup peanut butter morsels
1cup semisweet chocolate morsels
2-1/4 cups sugar
1 (7 ounce) jar marshmallow cream
3/4 cup evaporated milk
1/4 cup butter or margarine
1 teaspoon vanilla extract

Place peanut butter morsels in one bowl, and chocolate ones in another bowl, and set aside. Butter an 8" square baking pan and set aside. Combine sugar, marshmallow cream, evaporated milk, and butter in a heavy saucepan.

Bring to a boil over medium heat; stirring constantly, continue cooking and stirring for 5 minutes. Remove from heat, and stir in vanilla. Quickly stir half of the hot mixture into the peanut butter morsels until they are completely melted, and pour into the prepared 8" square pan, smoothing out the top.

Stir the remaining mixture into the chocolate morsels, and stir until completely melted. Pour this mixture over the peanut butter fudge layer, spreading evenly. Cool fudge completely before cutting into 1" squares.

I have read that onions can be kept best if separated from each other. That can be accomplished by putting them in the leg of old pantyhose & tying a knot between each. You can hang them up & just cut off one as needed.

Regarding the Rocky Road Brownies ~ My mother always put the marshmallows on top but covered them with a cooked fudge like frosting like you put on Texas sheet cake. They were
scrumptious. This is one of my favorite salads...

Cauliflower Pea Salad
1 med head cauliflower
16 oz bag frozen small peas
8 oz shredded cheddar ( I use the sharp)
1 pkg Good Seasons Italian dressing (dry)
about 2 cups Miracle Whip

Cut washed and dried cauliflower in small bite size pieces. Add frozen
peas, breaking up any clumps, cheddar, & dry salad dressing mix. Stir
gently until well mived. Put in glass or stainless steel straight sided
bowl. Frost top with Miracle Whip so it`s covered and sealed to edges of
bowl about 1/4 in thick. Cover with plastic wrap. Chill in fridge
overnight. Mix all together the next day. You can sprinkle a bit of
sugar on the dressing to your taste or perhaps add crumbled bacon, but I
like it just as is. Anne from Fl

Hi Nancy, Glory from Tucson's stated that "she didn't know Potato Pancakes originated in Germany" .

Potato recipes, especially potato pancakes, can be found in some variation .. some grated, shredded, different spices or other, throughout almost all cuisines today. Even in India, potatoes show up in turnover-like samosas. Jewish latkes, a traditional food of Hanukkah but also served year-round, originate from Central-Europe, and the Irish (as well as Swedish) make their own form of potato pancakes. I'm not sure where it originated from but somewhere in Europe I believe. Have a great weekend everybody!
Evelyn~ DeWitt, MI.

Hi Nancy, Glory from Tucson's stated that "she didn't know Potato Pancakes originated in Germany" .

Potato recipes, especially potato pancakes, can be found in some variation .. some grated, shredded, different spices or other, throughout almost all cuisines today. Even in India, potatoes show up in turnover-like samosas. Jewish latkes, a traditional food of Hanukkah but also served year-round, originate from Central-Europe, and the Irish (as well as Swedish) make their own form of potato pancakes. I'm not sure where it originated from but somewhere in Europe I believe. Have a great weekend everybody!
Evelyn~ DeWitt, MI.

This is for Barb in Delaware
from Susana in Louisiana

I have given two baby showers in the last eleven months and am planning another one for August of this year so I have a few ideas to share which have been successful for me.

To get the shower off to good fun and laughter play
The Nursery Rhyme Game


Mary had a little lamb, it's fleece was whiwte as snow - And everywhere that Mary went
The-

Little Jack Horner, sat in the corner, - Eating his Christmas pie - He put in his thumb - and pulled out a plum
And said -

Peter, Peter, Pumpkin Eater - Had a wife and couldn't keep her - He put her in a pumpkin shell and
There he

Hickory Dickory Dock, the mouse ran up the clock - The clock struck one, the mouse ran down
-
Little Boy Blue come blow your horn, - The sheep's in the meadow and the cow's in the corn
Where's the boy who looks after the sheep - He's -

Mary, Mary Quite Contrary, How does your garden grow - With cockle shells and silver bells
and -

Little Miss Muffet, sat on her tuffet, eating her curds and whey, - Along came a spider and sat down beside her and
_
Jack and Jill went up the hill to fetch a pail of water - Jack fell down and broke his crown
And Jill -

Humpty Dumpty sat on a wall. Humpty Dumpty had a great fall - All the king's horses and all the kings men
Couldn't -

Jack Sprat could eat no fat, his wife could eat no lean - So between them both
They -

There was an old woman who lived in a shoe - She had so many children, she didn't know what to do
She gave them some broth, without any bread - She whipped them all soundly - And

Jack be nimble, Jack be quick - Jack jumped over
the -

Rock a bye baby, In the treetop - When the wind blows
The -

A Mother Goose Nursery Rhyme gift is the prize
The Tray Game with a TWIST ~ Everyone knows how to play the tray game of course but this one has a little twist to it. Have a tray with various baby items on it and walk around with it or pass it around to each guest (prefer hostess hold it), give all guests paper to write down everything they remember but not about the items on the tray? Here's the twist. Just before asking the guests to begin making their lists, ask the Mother-ti-Be to step into your kitchen (or another room) for a moment as if you wanted to talk to her. Then, after making her comfortable, go back and tell you guests they need to answer your questions on
The Mom-to-Be and her attire for the day NOT on anything that was on the tray You'll hear a lot of moans but the laughter will soon follow as you ask such questions as.

What is the main color that she is wearing?
Is she wearing sandals?
Is she wearing hose?
Long sleeves or short sleeves?
How is her hair done?
Any barrettes, clips, or ribbons in her hair?
Is she wearing jewelry?
List all the jewelry she is wearing.
Did she bring a handbag?
Describe it.
When is her baby due?
What names has she chosen for her newborn?
(You can add as many as you like)
The prize is all the gifts from the tray game.

I'm always trying new things for favors. At the last shower I purchased little 7-in plastic baby bottles, filled them with M&Ms and had Regina's Baby Shower and the date printed up on special little cards which I hole punched and tied around the top of each bottle.

Another favor I hve used was little pink and blue bay blocks which were hollow in the middle. I filled each one with tiny little confetti like colored safety pins and assorted candies.

PS I always insist that the honoree takes the centerpiece home with her to enjoy. Once is was a beautiful ceramin stork and another time a silk floral arrangement.
Hope all these ideas will help.

This is for Grace from Susana in Louisiana
Whenever ya’ll need a great spread for a gathering or just a good snack for the family, I hope you’ll try this. Everybody that’s tried it have really enjoyed it and many times the recipe has been copied and given to others. I found it in one of my magazines several years ago and it’s still a favorite. Never any left. That's a good sign.
-Suz

Pepper Jack-Artichoke Spread
2(14-oz)cans quartered artichoke hearts, drained and chopped
1-cup mayonnaise
Pepper Jack cheese (2 1/2-cup freshly shredded)
1/4-cup Italian Style bread crumbs
Snack crackers

Heat oven to400°. Mix artichokes, mayo, and 2-cups of cheese. Spread mixture in ungreased 13X9-in glass dish. Mix remaining 1/2-cup cheese and the bread crumbs. Sprinkle over the artichoke mixture. Bake 10-12 minutes or until thoroughly heated. Spread on snack crackers of your choice. ( I serve it hot with a knife available for the guests to spread their own crackers)

This is a great little recipe that almost anyone could tweak in some little way to make it their own - although - the instructions here results in a delicious main course for family or friends. I hope someone uses it and enjoys it.
Susana in Louisiana

Cajun Chicken and Veggies
Cooking spray
1 pound chicken breast tenders
2 cups frozen pepper stir-fry (such as Bird's Eye brand), thawed
1 cup frozen cut okra, thawed
3/4 cup thinly sliced celery
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup chopped fresh parsley
1 tablespoon butter

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. (I cook it for 18-20 total). Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine. Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes. Add parsley and butter, stirring until butter melts.
Yield: 4 servings

Hi Nancy and all. In response to Rosemarie in Rural Kansas City. I went to the Keebler web site and checked their product line and it does not include chocolate crumbs. Looks like they have discontinued the product. I checked some other web sites to see if any of them carried a similar line but could not find anything.
Donna from KS Lawrence

Nancy, hope you and the furbabies are doing well this evening. We have chances of some storms this weekend, so be on the lookout in Amarillo!

For Mr. Myron Drinkwater, Thanks for sending the Pumpkin Swirl Cheesecake recipe. Sounds delicious.

For Sandi Ont-thanks for your recipe for the pumpkin cheesecake. It is exactly like the one Mr. Myron Drinkwater sent me.

Kelli was wondering how to keep the dates and raisins from becoming so gummy. Try tossing them in some of the flour designated for your recipe-don't use extra-I've heard that messes up the recipe. This should help with the gumminess. I know this is a solution to keep nuts, raisins, etc. from sinking to the bottom of cakes. Hope this works for your daughter. Her recipe sounds interesting-care to share?
Connie in TX

here is a fun bread;

Peanut butter Bread
2 cups flour (white/wheat)
4teaspoon baking powder
1 teaspoon salt
1/3 cup sugar
1/2 cup peanut butter (all natural for best flavor)
11/2 cup milk

Sift first 4 ingredients together, then add peanut butter beat well. Then add milk beat well. Pour into well greased loaf pans. bake 350*- 1 hour.
makes 1 large or 2 small loaves.
Judy Montana

for: Marge in Ohio Sat 3/10 newsletter
To get anything burned out. Pour baking soda all over the bottom of pan add water to come up to about 1/2 height of pan, set on burner on medium heat bring to a boil turn heat off put a lid or put foil tightly on top. Let sit over night then scrub well next day. This has always worked for me.
Judy Montana

First of all, I would like to thank the member who sent in the recipe for the Corned Beef in foil. I tried it, cooking it on Thursday, slicing and serving on Friday. My husband like it much better than the way I used to make it in the slow cooker. I will be serving it on St. Paddy's day when we have company over!

Also, for Sylvia in FL regarding her iron skillet. To renew an iron skillet, the easiest way is to put it in an oven and turn the self-cleaning oven on. I did this w/ an iron skillet w/ all kinds of crud on it. Underneath the crud was some rust. The self-cleaning oven got the crud off, I wiped most of the ashes off, and used a steel wool on some of the rust. Then, I went about the process of re-seasoning it. I used lard, coating the skillet with a thin coating of lard; putting it in the oven at about 200 degrees for about an hour. Then, I cooked high fat foods it in, wiping the fat over the entire pan while still hot. I must say, it did take about a month to reason, but I have a very nice looking iron skillet. Better than throwing away--I think many of the newer skillets are not made in the USA anymore, or you may pay a fortune for one made in the USA.!
Tina in GA

In regards to the woman who burned her iron skillet and wanted to know if it could be restored, yes it can be. This website is very helpful on how to keep and restore your iron skillet.
http://panman.com
Rae in Michigan

Hi Nancy, I have a special request for anyone living in the Hill Country of Texas. I've got a real urge to see the bluebonnets of Texas this year, and I want to be sure to be there when they're in bloom because it's a fairly long trip from Indiana. One year we went in mid-April and they were so beautiful, but I imagine there is a variation from year to year as to when they bloom. I could go on the web and check but I really trust the newsletter folks to be accurate. :)
Thanks for the help! Doris, S. Indiana

Gram in Tennessee,
Wow! Your corn dip recipe in the March 7th newsletter is delicious! I will be taking that one to my next party. Thanks for sharing with us!
Nancy in Tennessese

Re: Mar 6th letter. Sorry, Susana in Louisiana In the Country Chicken when do you add the 1/2 cup of chicken broth? This sounds wonderful. Thank you.
Jan in Fl

Ham And Swiss Cheese Spread
1/2 pound ham, minced
1/2 pound Swiss cheese, grated
1 c. sour cream
3 tbsps. minced onion
2 tbsps. chopped fresh parsley
1 1/2 tbsps. Dijon mustard
1/2 tsp. Worcestershire sauce
1/2 tsp. freshly ground black pepper

Combine all ingredients in bowl and mix well. Serve with crackers or
bread rounds. Makes 3 cups.
Tona in Bama

CLUB SODA WAFFLES OR PANCAKES
2 c. biscuit mix
1 egg
1/2 c. oil
1-1/3 c. club soda

Mix and cook in waffle iron or griddle. The club soda makes these waffles very light.
Tona in Bama

RE: Crockpot Cajun Pecans
I made these pecans yesterday afternoon and give them two thumbs up. I forgot to turn the temp to low after 15 minutes and left them on high
but with the lid off the crockpot, I'm not sure they would have been roasted enough on low. I also doubled the amount of cayenne pepper since
we like spicy foods. ~~Tona

Crockpot Cajun Pecans
1 lb. pecan halves
4 tbs butter, melted
1 tsp chili powder
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper

Combine all in a crockpot. Cover and cook on high for 15 minutes. Take cover off and turn on low, for two hours. Transfer to a baking sheet and
let cool. Pack in gift jars for holiday giving.

Hi Grace from the March 10 newsletter, For ease, you can't beat buying a jar of either olive tapenade or roasted red pepper tapenade to spread on
crackers or bread. And there are always the old standbys of softened cream cheese spread on bread then topped with hot or mild red pepper
jelly, peanut butter or blue cheese-stuffed celery, pate, or flavored cream cheese with fruit to garnish. Good luck. Thanks to Nancy again
for this wonderful newsletter.
Hudson Valley Kathleen

Hi Nancy,
I am replying to Sally in Pa. from Sat., March 10th newsletter. She was requesting the recipe for a Lady Baltimore Cake. I know my sister has one, but she is away right now, so I can't ask her, but I looked it up at Allrecipes.com and they have one listed, along with the Lady Baltimore frosting. If this is not what Sally is looking for, have her let me know, through this newsletter and when my sister gets back, I'll see if she still has hers. I would be glad to post it for her. Thanks for all you do, I too, enjoy this newsletter and look forward to reading and sharing with all those great cooks and bakers in "Nancyland". Thanks again.
Eileen from WNY

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