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Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499
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Hi Nancy, assistants and friends, I'm sharing one of my
childrens' most requested dishes as they were growing up,
Spanish Rice. I often served it with Mexican dishes but they
also requested it as a stand-alone dish very frequently.
It's really good with tamales, enchiladas or any other
dish you like. The original recipe came from "Pots, Pans and
Pioneers" published in
the early 1980's by employees of South Central Bell.
My 32 year old son recently called and asked for the recipe
because his wife's enchiladas were missing "something" and
he decided it was "our" Spanish rice.lol
Spanish Rice
1 onion, chopped
1 bell pepper, chopped
1 lb. lean ground beef
1 c. rice, uncooked
2 T. cooking oil
2 (8 oz.) cans tomato sauce
2 c. hot water
1 t. prepared mustard
1 1/2 t. salt
1/4 t. pepper
1 t. sugar
Saute onion, rice, bell pepper, beef and rice in oil. Brown
well. Add remaining
ingredients and mix well; bring to boil, then cover tightly
and simmer 25-30 minutes.
Serves 6.
Eve
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Could not get any recipes to show today.
Rosemary - Omaha NE
Comment
When a page on the web site does not come up please press
the F5 to refresh the
page.
Nancy Rogers
Thanks to Robbie in IN, and to Kathleen in Hudson Valley
for sending in two recipes for
me to try for the spiced
apples. I appreciate them both, and will
give them both a try.
This recipe exchange is the best I've found, and I've looked
at quite a few. Love seeing
what everbody is posting.
Marsha in So Cal
The purpose of this recipe newsletter is to post requests
and replies from our members and to
post all their great tried and tested (TNT) recipes.
Hot
Dogs and Scalloped Potatoes
6 Servings
2 Tbsp margarine
1/4 cup flour
2 cups milk
4-5 medium potatoes, sliced or shredded
6 hot dogs sliced in rings
1/4 cup minced onion
1 Tbsp minced green pepper
1 cup cheese, cubed (I use Velveeta)
1 tsp salt
1/4 tsp black pepper
Make a white sauce using the margarine, flour and milk. Mix
together remaining
ingredients and layer in a 2 qt greased casserole dish. Pour
white sauce all over and
bake 350 for 1 to 1-1/2 hours.
Lisa-Union Bridge, MD
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this Recipe
To Barb from Fla. regarding pots. I have a
Wear Ever Dutch oven
and large sauce pot dating about 60 yrs. ago. My mother gave
them to me when I was in my 20's. I got rid of the other
pots because the handles started to turn around and they
were too dangerous to cook in. In my opinion, these are my
best pots.
They are thick and heavy. I even use the sauce pan as a deep
fryer. Nancy and all you great cooks, have a great Labor Day
weekend.
Gay in E. Meadow, N.Y.
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This is for Donna, who in the
9/2/10 newsletter requested
peach muffin recipes.
I am not familiar with the place to which you referred, so I am not
sure if these will taste like the muffins they have, but thought I
would send the recipes, as these both make delicious peach muffins.
Robbie IN
Streusel Topped Peach Muffin Recipe It’s peach season. If you have a
couple extra
peaches, treat your family to these peach muffins. They are light
and airy with nuggets
of peaches buried within and topped with a brown sugar streusel.
Muffins can range from hearty and bread-like to rich and cake-like.
This is more like the
latter—light, topped with a streusel, and sweetened with peaches.
The sour cream gives these a richness.
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon allspice
2 large eggs
1/4 cup vegetable oil
2 tablespoons milk
1/3 cups brown sugar
1 cup sour cream
1 cup peaches, peeled and diced
For the topping:
1/4 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter
Preheat the oven to 425 degrees.
In a medium bowl, mix the flour, salt, baking powder, baking soda,
and allspice.
In another bowl, whisk two large eggs. Add the oil, milk, brown
sugar, and sour cream.
Blend well. Stir in the peaches.
With a spatula, mix the dry ingredients into the liquid mixture.
Stir until just combined.
Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins
will give you large,
nicely-domed muffins. Fill any unused muffins cups half full of
water.
In a small bowl, mix the flour, brown sugar, and cinnamon. Cut the
butter in with a pastry
knife until you have a coarse mixture. Spoon the topping onto the
muffins before baking.
Bake for eight minutes at 425 degrees. Reduce the temperature to 350
degrees and
continue baking for another 6 to 10 minutes or until they test done
with a toothpick. Let
the muffins sit in the tins for a few minutes and then remove them
to wire racks to cool.
Bakers note: The peaches add some liquid to this recipe. Depending
on how ripe and
juicy your peaches are, you may need to adjust the moisture by
adding a tablespoon of
flour or milk. The batter should be thick and “spoonable”.
Source Dennis at The Prepared Pantry
Peach Pie Muffins
1-3/4 c. flour
1/4 c. sugar
3 tsp. baking powder
2 eggs
1/4 c. corn oil
3/4 c. milk
1-1/4 c. peach pie filling
Sift together flour, sugar and baking powder. In another bowl, beat
eggs until frothy. Stir in oil and milk. Add flour mixture and mix
with wooden spoon only until moistened. If spices of peach are
large, break up before stirring pie filling into batter. Do not over
mix. Pour or spoon batter into 12 greased muffin buns, fill 2/3
full. Bake at 400 degrees for 25-30 minutes.
Lisa
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newsletter replies, requests and tips. Please
include date of newsletter, name of recipe and
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Oh my! I don't have
to try the
spaghetti with meat sauce
submitted by Betty AZ in the 9 -3-10 newsletter! I know it's
wonderful because it's almost exactly how my mother made
spaghetti all my life. The only thing different is that we
add 2-3 Bay leaves, a dash of cloves, and about a tablespoon
of Texas Pete Sauce. Let it simmer for an hour to get
the flavors just right, then just before serving, melt in
two slices of Kraft American cheese to give a little body to
the sauce. It's great spaghetti and I think I'll make some
this weekend!!
Teresa in SC
Robbie IN & Hudson Valley Kathleen, thanks
so much for your fast response. I found a recipe in an old
N. FL book for plain instead of cinnamon slices, which is
o.k. too. It says to use a Medium syrup, & I had saved that
info from a Mrs. Wages newsletter.
A Medium syrup, for those who may want to know, is 3 c.
Sugar to 1 qt. Water, which gives 5 1/2 c. Syrup. The water
bath time given on this recipe is 20 minutes. It cautions
to do just 1 pt. at a time, which seems to mean you must
re-heat your syrup each time in addition to judging how many
slices to cook in each batch. Sounds like it may turn out to
get the best of me, but I still plan to try it next week or
so.
Will let y'all know how it turns out & include the recipe if
it's good, no sense in anybody else wasting some apples &
sugar too.
Marilyn in FL Oh, also, for Betty T. in Ga., this
same article said best for pears is Light syrup, which is 2
c. sugar to 1 qt. water, & yields 5 c. syrup. If you try it,
Betty, please let
us know how if it works.
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Nancy's Pantry - baking and food
related tips and information sent out on Monday
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newsletter sent out 5 to 6 times a week. TNT
recipes, tips, hints and other message`s are
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re: Which set of pans to buy....
you cant go wrong with Revere
Ware. I am using the same set I got as a
wedding present from my mom 37 yrs ago. They're used every
day and still look new.
Marsha in TN
Hello Everyone,
We recently returned from a trip to Tennessee and we ate at
a place called The Pottery
House Grill in Pigeon Forge. They had the
best tomato, cucumber salad.
I have made numerous ones, but this had a different taste to
it and I can't decipher what
was in it. Has anyone ate there ? It didn't have the
mayonnaise in it.
Thanks for any suggestions.
Lisa-Union Bridge, MD
Nancy, hope all is well with you and that you are feeling
fine.
For Barb in FL: I too have a set of Revere ware that I have
had for about 12 years and
love it.
None of my pieces have non stick interiors but they are made
of 18/10 stainless steel and if I do burn or stick
something, I only have to soak it in hot water for a few
minutes and any "mess" comes right off.
I have tried anything that I like better and you can't beat
the price. Mine came from
Walmart and only cost about $60.00. I am sure they will
survive me and then some.
Jean in NC
To Betty in Md regarding the Happy Cooker website. When I
pull up The recipe of the week there is only one there.
Recipe of the month there is three. Is that all available or
am I not doing something right? I was looking for the
Strawberry cake you referred to.
Thanks! Julie
Good Afternoon Nancy,
I'm still having problems with the address to the
newsletter. It keeps telling me something about the Mail
Client not being installed.
As this is the time when we are all in the midst of
"canning", preserving and pickling, I thought it would be a
good idea to remind all the oldies and of course the new
Landers about your wonderful Message Boards. I have never
been lost for a recipe, general advice and tips since I
registered. You don't even have to register to use the
boards, but if you want to contribute take a few minutes and
join us. You will be delighted with
all the topics. This link will take you straight into the
"Canning", pickling, preserving
board:
http://whatscookin.proboards.com/index.cgi?board=Canning
I always thought when other nationalities talked about
"canning", that they were preserving their produce and
somehow putting into tin cans????
Sylvia <Scotland>
Disclaimer:
information posted here is provided as general information
only and should not be a substitute to your medical doctor.
This web site owner is not responsible for the use or
misuse or results of any action taken on behalf of the
information presented here.
Chris In GA.
Re: Looking for particular
software they would or would not recommend
using to make a cookbook.
We have recently published a 260+ page family cookbook using
Microsoft Publisher.
We printed several copies for our immediate family in full
color. Cost about 40 to 50
dollars per copy.
We then took a CD to the local Kinkos and the printed 200
more copies in black and
white with enhanced pictures and Color covers and title
page.
Kinkos cost was about $15.00 per copy.
It took about 6 months to gather all the recipes from family
scattered in almost every
state in this “GREAT NATION” and some from Sweden.
Word is best if you send your book to a commercial printer,
Good luck and blessings in your endeavor.
Bill in NC
Here is a recipe to can spiced apple rings
Spiced
Apple Rings
12 lbs firm apples about 2&1/2 inch around
12 cups sugar
6 cups water
1&1/4 cup white vinegar
3 tbs whole cloves
8 cinnamon sticks
1 tsp red food color(optional)
Peel apples cut out core and slice in 1/3 in slices
Immerse in ascorbic acid & water to keep from turning
brown(like fruit fresh)
In 6qt pan combine sugar and water ,vinegar, cloves and
sticks(I would use a tea ball)
and food color if used heat to boiling Simmer 3 minutes,
Drain apples, add to hot syrup, Cook 5 minutes Fill wide
mouth jars with apple rings and hot syrup. Leave 1/2"
headspace. Process in boiling water bath 10 minutes.
Makes 8 pts.
This I got off Nancys site about 3 yrs ago I have not tried
it as I am diabetic and now on
an insulin pump.
Mary Ann Hall upstate N Y
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Recipe
To Linda (KY) re: pots and pans. I've had my
Revere Ware
for 50 years and it's still
going strong.
Athena in DE=
Nancy, This is my bread and butter pickle recipe I have had
for 50 yrs I just made a
batch yesterday,
Bread and Butter
Pickles
1 gallon peeled and sliced cucumbers
2 qts sliced onions
1/2 cup salt
1/2 tsp cinnamon
1/2 tsp cloves(ground not whole ones)
2 tsp tumeric
5 cups sugar
1 tbs ginger
1 tbs celery seed
1 pint vinegar
Wash and peel cukes and onions slice them 1/8th in thick(Who
measures?) slice thin
stir in salt. I have them in a huge dish. Cover with water
and I use ice too or a frozen
bottle of ice). Let crispen 2 to 3 hrs(I do it for 3) Drain.
Heat vinegar, sugar and spices 10 minutes (simmer) Add the
cukes and onions
(drained).
Heat to scalding simmer 1/2 hour.
Put in jars and seal/ I have my lids hot.
I hope you have good luck and enjoy them like my family
does.
Mary Ann Hall upstate N Y
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Recipe
Nancy what a wonderful surprise,
9/2, when I opened
our computer and I had a newsletter to read. I hope you had
a good time with your friends and family this week.
In case I left anyone out to thank for understand why I am
going to do with knees at the same time. To the ones that
said don't do it that way you have no idea the pain I am in
and I feel that I will do great with both done at the same
time. But thank you any way for your advice.
To Barb in FL I have had Technique, hard anodized,
Pot and Pan
from QVC for at least
5 or more years. I really look forward to fixing a meal for
my DH and I. What I like about it is easy of cleaning them,
cooks evenly, and you don't need to use oil but I do with
(our doctor said to use) olive oil. I feel you would not go
wrong with them. All you need to do is put QVC in your
computer at the search area. It will come up and you need to
go to the cooking section.
In newsletter 9/3 Judy/Buffalo has a recipe for shortbread
cookies and I was wondering if you need to grease the pan? I
would not think so with so much butter. Another question do
you score and tap each square with the tongs of a fork
before you bake them or right after they come from the oven?
They sound good and so easy. Thank you for the recipe.
Everyone have a great day. Nancy and 4 legged associates
take care, stay safe and
cool.
Susie Indy
For Prayer Requests
http://whatscookin.proboards.com/index.cgi?board=prayer
For the person looking to print a cook
book for there church, We used Morris Press,
very nice and the cheapest around.
M of Fl
Thank you all who responded to my
pots and pans question. I will check them
all out.
Barb, Fl.
This is a simple peasant salad and I find it
very nice with the addition of mayonnaise
in place of the olive oil for a change.
Boiled
Vegetable Salad
Cut each vegetable into bit size pieces and
separately cook each. (Do Not Over Cook)
Potatoes
Carrots
Beets
Zucchini
String beans
Cool and toss together w/olive oil or mayo,
3 Tbs chopped capers, 1 Tbs red wine vinegar,
1/2 cup chopped parsley, salt and pepper.
(I like a few hot peppers flakes)
You can use any vegetables you have on hand.
Judy/Buffalo
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Recipe
To Frankie B
Thanks for asking about my
dill pickle fiasco -- THAT's what it was --
A Fiasco.
Due to many mini crises (nothing serious, thank heavens -
just things that kept "getting
in the way" of pickle making) the baby cukes I had saved
were history.
I even had them in Debbie Mayer bags which I love. Bottom
line is you just CAN'T keep a cuke or a zuke beyond it's
time. I still have a huge bunch of dill hanging in my pantry
- and boy, does it smell good in there! Guess there is
always next year!
Have a good long week-end everyone - be safe!
Nancy, thanks as always
Rosemarie in rural Kansas City
In the Sept. 1 newsletter, Barb from Fl. was asking about
cookware. I have a set of
cookware from QVC
that I love to cook with. It's their Technique Hard Anodized
cookware. It's no-stick & I can use metal utensils in it &
it doesn't scratch at all. I really do like it!
Hope this helps, Sonja in West Texas
This is answer to Lind Doyal's question in Sept. 1
newsletter concerning making
kraut in a jar:
You add the vinegar to each jar that you make.
Kay in N.C
Hi Nancy, Hope you had a good visit with your family.
I need help. I lost my recipe for
Hot Rice. As I remember it had white
rice, pepper jack cheese, sour cream and maybe cream cheese
in it. My in-laws always brought it to Christmas dinner. If
anyone can help I would appreciate it. Thanks.
JaNahn in Oregon
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