Easy recipes using everyday ingredients.

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Hi Nancy,
The recipe for the 6 week Bran muffin recipe calls for 1 to 1 1/2 cups of sugar. If you like a really sweet muffin, use the larger amount. Sorry for the confusion.

I didn't mean to offend Mr. Drinkwater in California, but I was just informing others that the method he is using to can meats really is not safe. It sounds like he has been very lucky through the years, but times have changed. If there is any doubt why would you not want to pressure can the jars that would not only take less time, but be safe? Continue to can your way if you must, but please do me a favor and do NOT ever taste the meat right out of the jar when you open it. Always thoroughly heat it for at least 10 minutes or use it in a cooked dish like stews, casseroles, and soups. As I said before, you can not taste or smell botulism in canned low acid foods!! I am 65 years old, and wouldn't dream of canning the way my mother and grandmother did years ago. Any other Master Food Preservers out there that can join me on my soapbox?? :)

I love this newsletter and join in with others who send you praises, Nancy, for sending it out every day....even on Thursdays when you forget. :) I love the "family" feel of this place and enjoy all the recipes and comments sent in by the regular readers. I have tried so many of them. My recipe folder is bulging. The other day we drove through Corsicana TX, and I immediately thought of Barbara. We stopped at the Collin Street Bakery and enjoyed their wonderful pastries and 10 cent coffee. I am a new Texan, so still enjoying the discovery of these wonderful little Texas towns close to me. Always think of you when we drive through Lubbock and Amarillo on our way to California to visit kids there.

Happy St. Patrick's Day everyone.....although I am not Irish I am wearing green today and my corned beef is in the crockpot!
Jan in Texas

To Agatha in Ontario, Canada: I recently purchased a Rival Seal-a-Meal for myself and one for my daughter. We both love it. It is sp great to be able to take advantage of a sale and know you purchase won't go bad before you can use it. We think it's a real money saver and it's easy to use. We both recommend it !
Shannon in Ohio

Hello.......
I don't know whether you allow this or not but thought I would ask anyway. I have to have my gall bladder out and have to stay on a no-fat diet until surgery is scheduled and for a week or so after that. I was thinking some of the ladies on this forum might have some recipes that are a little more tasty than baby food but still be very soft in texture. I ate a baked potato using non-fat margarine and non-fat sour cream but it caused another attack. If anyone can suggest any good and tasty recipes I will be so grateful.
God Bless, Iris in Virginia

For grannym IL who wanted to know the amount of dry mustard in a stuffed bread recipe.
This is an almost identical recipe that I had.
gramaj

Stuffed Vienna Bread
8 servings

1 loaf Vienna bread, sliced diagonally almost through to crust
1 lb Swiss cheese, grated
1 (8 ounce) can chopped mushrooms
3 green onions
2 tablespoons poppy seeds
1 teaspoon seasoning salt
1 cup butter
1-1/2 teaspoons lemon juice
1 tablespoon dry mustard

Stuff sections of bread with Swiss cheese and chopped mushrooms. Place bread on heavy duty foil and put green onions, poppyseeds and seasoned salt on top.
Melt butter, lemon juice and dry mustard and spoon over bread.
Wrap in foil and bake at 350 degrees for 40 minutes.
Fold back foil and pull off pieces with fingers.
This may also be frozen ahead, defrosted and baked when needed.
Recipe #18980
Source: Debe  http://www.recipezaar.com

In March 14th newsletter, Roberts wife in Ohio requested a filling for Cannolis. Perhaps she can use the following:

Cream Filling: l qt. half & half

Cannolis Filling
1 large can Pet milk (13 oz.)
1 Cup sugar
1 Cup Cornstarch
2 tsp. vanilla and 2 pieces cinnamon stick

Mix sugar and cornstarch in large saucepan and slowly add the milk stiring to blend. Cook over low heat until thick (remove cinnamon stick) stirring often. Let cool. Beat with regular mixer until fluffy (about 5-8 min.) Add pieces of chocolate or candied fruit. Best when made ahead and chilled. May be made day before or in the morning. Left over can be used if you cut a sponge cake in half and fill.
From Edith in Michigan

Nancy,
I made this today and as I enjoyed "putting it together" and then smelling it bake, I thought - let me share this in Nancy's Recipe Exchange. I hope someone out there tries it and enjoys it as much as our family does.
Susana in Louisiana

Cheesy Baked Ziti
8-oz Ziti pasta
1/2-lb, browned and crumbled lean ground beef -
1/2-lb freshly shredded mozzarella cheese -
1/2-lb Freshly shredded mild cheddar cheese
2 tops and bottoms of green onions, snipped
16-oz Tomato sauce
3-tspn fresh oregano, chopped
1- 1/2-tspn fresh basil, chopped
1/2-tspn garlic powder
Freshly ground black pepper to taste
2 dashes crushed hot red pepper flakes
Parmesan cheese for top of casserole, about 1 palm full

Cook pasta and drain. While pasta is cooking brown down beef and drain. Preheat oven to 375 degrees. In a large bowl, combine beef, pasta, mozzarella, cheddar and green onions. Mix well. In a smaller bowl, combine tomato sauce, oregano, basil, garlic powder, black pepper and red pepper flakes. Mix well. Put a little of the red gravy in the bottom of you casserole dish. Top if with half the pasta mixture, then some more of the gravy, then the remaining pasta and top with the remaining red grave. Sprinkle Parmesan cheese generously over all and bake until heated through and sauce bubbles (about 30-35 minutes).
Serves 6-8

To Tona,
The next time ya'll have your Beach Boil, add a couple of heads of garlic to the boil. When the boil is done slice up some French Bread and squeeze the garlic onto it and eat. It's like garlic butter. We even like to eat it just squeezed straight out of the individual garlic toes. If you like garlic, you really ought to try this.
Susana in Louisiana

Re: Vacuum sealer (FoodSaver)
I have a vacuum sealer. I love it. Just two of us now and it comes in handy when I fix more than we can eat. Great for individual portions.
Lora

What I do to save recipes.
I open a new email. Then I address it to myself and then highlight the recipe I want to save and then paste to the email. When I have finished the whole newsletter and copied all recipes, I send it. I open the email and then highlight each individual recipe and save it as a file to a folder I have labeled Recipes in my word processing program. I save it under the recipe name and do the same with all the others in the email.
Lora

Nancy, hope all is well with you and yours
In the 9/16 newsletter, Agatha in Ontario was asking about food savers. We have had the FoodSaver from QVC for several years. I also bought one for my daughter.

If somebody took mine away, they would really have a fight on their hands. I am not a fan of grocery shopping so I buy enough for about a month, seal and freeze. When food comes out of the freezer, it looks just like it did when it was bought. All the hype about being able to keep food for months is true. Cheese will keep indefinitely as will meat.

There is a new version out now that I am thinking about changing to(also on QVC) that has a feature that will allow you to freeze baked goods without crushing them. Bags can be purchased at Wal-Mart so you don't have to worry about ordering them. I highly recommend this "gadget".
Jean in NC

If spring is just around the corner, so is rhubarb. This is a really yummy cake.

Rhubarb Cake
1 cup sour cream
1 cup sugar
1 egg
1-1/2 cups flour
1/2 tsp salt
1 tsp baking soda
2 cups rhubarb, cut into 1/4" pieces

Topping:
1/2 cup brown sugar
1/2 cup chopped nuts
1 tsp ground cinnamon

Preheat oven to 350 degrees. Combine sour cream, sugar and egg; mix thoroughly. Add dry ingredients; mix well. Fold in rhubarb. Pour batter into a 9" x 13" baking pan coated with cooking spray. Combine topping ingredients and sprinkle evenly over batter. Bake 30 minutes or until tested done.
grannym IL

When I make Punch Bowl Cake, I use two 10" ready-made angel food cakes for the crumb layers. Since I don't even like the scent of a banana, I have never eaten this but my family dig in with gusto so it must be good.

Thanks to Margaret (3/16)for the Teddy Bear Cleaner. Just ordered some. In addition, a glass of wine will attract the fruit flies.
Athena in DE

Hi Nancy , Since it's getting to be party and celebration time of year, the readers might like to scan www.Nestlesverybestbaking.com, they have a Cheese Cake Cookie Dough recipe that would be excellent for receptions or parties.
Margaret, Tulsa

HI:
To Teresa in Nova Scotia; thanks you so much for the potato pancake recipe. Now I have 2 recipes and tomorrow have 3 strapping men to 'test' the recipes on. lol. It's funny how different regions have such different foods. Again, thanks and will let you know how this turns out.
Glory in Tucson

Hi Nancy
For Sally in PA. The recipe you are looking for is called Strufoli. If you google Strufoli you will find recipes for them.

For Agatha in Ontario Canada. I have a Food Saver Vacuum Sealer and I love it. I use it every day.

Swivel Sweeper. I bought one and it is great. Easy to use and does a great job.

Has anyone used the Tupperware Simply Perfect Baking Sheet? If so, how do you like it?
Thanks. Marie-Pembroke MA

FoodSaver
Agatha, I had began with the little machine, worked great, as we began using more and more often. We found, for our purpose, we needed the bigger one we now have the V2840. It’s super. Does a great job with storing, just about everything. All you need to do is follow their directions. The only down fall is you should use their bags and rolls. But given the expense of food waste, it offsets the cost, Again Agatha, we love it and use it almost daily. One thing, we found it’s better to keep it unplugged when not in use, i.e. power surges, and it only takes a second to plug it in
Hope you like as much as we do.
Joe from Leavenworth, Ks

This is for Agatha in Ont. We have had a FoodSaver for several years and its paid for it's self in the first few months, the bags are not cheap ($10 a roll) also they say you can reuse them, we have had no luck in reusing them.
Charlie mid Tn

Good morning all. I'm up early, getting ready to attend a family reunion. But had to check-in with Nancy before I go. Anyway, Phyllis in Texas was asking (page 1) in the 3/16 newsletter about cooking stuffed fish. Living on the Gulf Coast, my mother always baked stuffed fish with extra stuffing (we always called it 'dressing') this way, and now, so do I. We have always used snapper or red fish and these are both a rather expensive fish to buy, so this dish was considered a treat! There are no measured amounts, just make as much as needed. Just thinking about this makes me hungry - even this early in the morning.

Make up a recipe of cornbread stuffing and set aside about a cup, place the remaining stuffing in the bottom of a 9x13-inch baking pan; set aside. Using a whole snapper or redfish, wash and pat dry. Using the reserved stuffing, stuff the fish and lay it on the stuffing in the pan. Top the fish with strips of bacon and lemon slices. Bake until the fish flakes and is done completely through both sides, and the stuffing is thoroughly hot and cooked. I hope you enjoy this, it always makes me think of my mother.
Oma in LA(Lower Alabama)

March 16th Newletter
STRUFFOLI (Honey Balls)
1 servings

3 Large eggs
1 tb Butter; softened
1 ts Sugar; plus
1/2 c Sugar
2 c All-purpose flour
1/2 ts Baking powder
1 c Honey
Vegetable oil; for deep-fryi
Colored sprinkles

Whisk together: eggs, butter, 1 tsp sugar until foamy. Add baking powder; add flour. Work the mixture into a soft dough with your hands. Divide dough into 4 pieces. On a floured surface, roll each piece into a rope about the width of your index finger and 12 inches long. Cut the ropes into 1" pieces. Toss the pieces with enough flour to dust them lightly and shake off excess flour. Heat oil to 375F in a deep fryer. Fry the struffoli a few handfuls at a time until they puff up and are golden brown. Using a slotted spoon, transfer to a paper towel to drain. Combine the honey and the 1/2 cups sugar in a large saucepan over low heat; stirring until the sugar has dissolved; keep warm over low heat. Add the fried balls, a few at a time, and turn them with a wooden spoon to coat on all sides. Transfer the balls to a large platter and mound them into a pyramid, shaping with wet hands. Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then just break off some pieces with your hands to eat.
Linda

March 16th newsletter
In reference to Fried Dough Balls
Try this recipe.

Fried Ricotta Balls
15 ounces ricotta
7 ounces amaretti
1/2 cup sugar
3 eggs, 1 beaten
3 teaspoons flour
1 teaspoon cinnamon
3 cups flour
bread crumbs
sesame oil (for frying)
vanilla sugar
7 ounces almonds, minced

Spoon the ricotta into a terrine. Crush the amaretti and add. Add the sugar, 2 eggs, the cinnamon, the flour, and mix, obtaining a soft dough. Form small balls of dough with your hands, and pass each one first in the beaten egg, then the flour, then the breadcrumbs. In a deep, heavy pan, heat the sesame oil. Immerse the ricotta balls in the oil and fry until golden; transfer to a platter lined with paper towels. Next roll then in the vanilla sugar and the almonds. Can also roll in honey and sprinkle with powdered sugar. Serve immediately.
Linda

Weeks ago there was a recipe for making a solution for a cleaner to clean glass shower doors. It was supposed to clean mineral deposits. I have lost my copy and would appreciate if someone would post it again since the search bar isn't working. I know it had electric dishwasher detergent as one of the ingredients. It don't have soap scum just mineral deposits on it from hard water. Any and all help will be greatly appreciated.
Sharon from Pa.

You can always go to Google and put in the format
the name of recipe :nancys-kitchen.com
and search for it that way.

To everybody looking for the White Chocolate Apricot Bars, it was in the March 12 newsletter. Here it is:

White Chocolate Apricot Bars
1/2 cup melted margarine
1 package white chocolate or vanilla chips
2 eggs
1/2 cup sugar
1 tsp vanilla
1 cup flour
1/2 tsp salt
1/2 cup apricot jam (I used almost a cup of jam)

Add 1 cup of chips to the melted margarine. DO NOT STIR! Beat eggs and sugar Add the chip mixture and vanilla to the eggs and sugar mixture. Add the dry ingredients. Spread 1/2 of the mixture into a greased 9 inch square pan.

Bake at 325 degrees for 15 to 20 minutes. Melt the jam and spread over the warm crust. Add the remaining chips to the remaining 1/2 of the batter and drop by teaspoons over the jam layer. Bake and additional 30 to 35 minutes.

PS: I have forgotten how to make the degree sign on the computer. I know it was in here several times, but at that time I wasn't working on my recipe book. Thanks in advance.

Also, there was another Apricot Bar Cookie recipe recently, but I am not sure which newsletter it came out of, or who posted it.

Apricot Oatmeal Bars

Crumb Mixture
1 1/4 cups all-purpose flour
1 1/4 cups quick-cooking oats
1/2 cup sugar
3/4 cup Land O Lakes Butter, melted
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla

Filling
1 jar (10 ounces) apricot preserves
1/2 cup flaked coconut

Heat oven to 350 F. For crumb mixture, in large mixer bowl combine all crumb mixture ingredients.

Beat at low speed, scraping bowl often, until mixture is crumbly, 1 to 2 minutes. Reserve 1 cup crumb mixture. Press remaining crumb mixture into greased 13x9-inch baking pan.

For filling, spread apricot preserves to within 1/2 inch from edge of crumb mixture. Sprinkle with reserved crumb mixture and coconut. Bake for 22 to 27 minutes or until edges are lightly browned. Cool completely. Cut into bars. Makes 3 dozen bars

Nancy, I am not sure why the text in this e-mail are different sizes. I copied them directly from your newsletter, and pasted them in my folder. It must be that you had them printed in different sizes?

The weather here in our part of Oregon was gorgeous today! I worked way too hard outside, and am reeling with plans for the vegetable garden in a couple of weeks! So many things I want to plant and try this year! It was also lots of fun watching our own Furbabies playing outside. They get crazy too, when the weather gets so nice!

Love this site, and you too, for all of your hard work bringing it to us!
Mary in Oregon

Hi Nancy- I don’t know how to express my sincere admiration for all the hard work and caring you put into every newsletter.

I have a question about no bake cookies, the ones with oatmeal and cocoa that you just plop on a piece of waxed paper to let them harden. Can these types of cookies be frozen?

I make them for Sunday school and would like to get a jump start for next month.
Tammy L. Jamestown, NY

The date of the newsletter for White Chocolate Apricot Bars in the March 12 issue was sent in by Beth in Utah, Gramaj

To Agatha in Ontario. I have the Foodsaver Pro 11 vacume sealer with the jar sealers that go with it and would never live without it. I store everything I can in 1/2 gal canning jars and seal with the jar sealer attachment and use the bags for freezer storage of meats and veggies and cheese etc. I have saved a fortune in food that hasn't been freezer burned and have never had bugs in any of my wheat products etc.
Judi

I want to make a gift bag for 12 couples of some goodies. One of the things I would like to make is something like trail mix, popcorn goodies, etc. This will take place in June and it may be hot weather, so I need something that will stay fresh. Any ideas??? Thank you.
Terry B. /Lansing, IL

Quick Hoppin John Soup
1 pound sage pork sausage
1 (6 ounce) package uncooked long grain and wild rice mix, with
seasoning packet
2 (15 ounce) cans black-eyed peas, drained
2 (14.5 ounce) cans diced tomatoes, with liquid
2 (14 ounce) cans chicken broth
2 cups water
salt to taste

Crumble sausage into a skillet over medium heat and cook until evenly brown. In a large pot, mix the cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.
Tona in Bama

Bacon Wrapped Corn on the Cob
8 large ears sweet corn
8 slices bacon
2 tablespoons chili powder

Wrap each ear of corn with a slice of bacon. Place each one on a piece of heavy-duty aluminum foil. Sprinkle with chili powder. Wrap securely, twisting the ends to make handles. Place uncovered over medium-hot grill for 20 minutes or until corn is tender and bacon is cooked, turning
once.
Tona in Bama

Funny Bunny Biscuits
1 can Pillsbury Grands Biscuits (8 biscuits to a can)
Raisins and/or dried cranberries
Slivered almonds
1/2 cup sifted confectioners' sugar
1 tablespoon milk
Red food coloring (to tint the icing pink)

Preheat oven to 375 degrees. Lightly coat a large cookie sheet with vegetable spray. Separate biscuits and place 4 on prepared sheet. Cut the remaining four biscuits in half; lengthen halves to form the ears. Carefully attach ears to whole biscuits to complete the bunny head.

To give each face a character, press the raisins or cranberries for the eyes, nose and mouth and the almonds for the whiskers. Bake for 11 to 15 minutes or until golden brown. Using a wide spatula, gently remove bunnies to a wire rack. Cool slightly.

In a small bowl, combine powdered sugar, milk and food coloring. Frost each ear pink. Best served immediately. Yields 4 large Funny Bunny Biscuits.

NOTE: Use kitchen scissors to cut the biscuits in half for ears.
Tona in Bama

Easter Flowers
6 Spring Oreo or Oreo Double Stuf Chocolate Sandwich Cookies
4 ounces white chocolate, melted
12 wooden pop sticks
1/2 to 2 cups Miniature Marshmallows
Color Plastic Wrap

Split cookies, leaving filling on 1 side of each cookie. For each flower, spoon about 2 teaspoons melted white chocolate onto a wax-paper-lined cookie sheet. Center tip of 1 wooden pop stick in chocolate, turning stick to coat both sides.

Place 1 cookie half on top of stick, pressing down slightly so chocolate flows around edges of cookie. Attach marshmallows to edges of cookie pop to form a flower, using chocolate to hold marshmallows in place. Repeat with remaining cookies and marshmallows. Refrigerate until set.

Center each flower on a 12-inch sheet of plastic wrap. Gather plastic wrap at pop stick, twist to seal and tie with ribbon. Makes 12 cookie
flowers.

Flower Place Cards: Flowers can be used as place cards. Write names on flowers with decorator gel or frosting. Refrigerate until set.
Tona in Bama

I have something, didn't think they were flies. What exactly do fruit flies look like?

I have little brown things, I think they look more like a moth. They get into crackers, brown paper bags, plastic bags, they leave a "web" and hatch what looks like little white worms. How do I get rid of them? I have used spearmint gum and Bay leaves in our old house, but now they are here in our new one. I am disgusted. Thanks for anyone that can help me. I appreciate it.
Bboop in Chico, cal