Nancy’s Kitchen

This recipe came to me from my mother, Peggy, and probably also from my sister-in-law, JoAnn.

Brown in 1 c. butter (2 sticks):

• 3/4 c. diced onion
• 3/4 c. chopped celery

Add & mix together in large bowl:

• 2 large packages Pepperidge Farms Herb Stuffing Mix

Add & mix thoroughly:

• 1 1/2 c. hot water
• 1/2 tsp. salt
• 1/4 tsp. rubbed sage
• 2 slightly beaten eggs
• cooked wild rice (1/2 c. before cooking)

Stuff loosely and Cook Turkey immediately.

Refrigerate remaining dressing until 1 hour before turkey is done.

Add to remaining dressing:

• 1/2 c. turkey drippings from the pan
• 1/2 c. broth from cooking giblets
• 1/4 c. chopped cooked giblets (optional)

Mix well and put into greased 1 1/2 qt. casserole dish.

Cover & bake at 325º for 45 minutes OR at 375º for 30 minutes.

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Mine is probably a toss-up between English Breakfast Tea (Twinings) and Darjeeling Tea.  However, I also enjoy tea friends have brought from India and Nepal.  Ummm.    Comments are open…  what’s your favorite tea?  And what do you like to munch on with it?

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This is a recipe I got in 1981 from my a friend of my parents, who was an agronomy researcher and professor at Kansas State University.  His name was Elmer Heyne (deceased).

Ingredients for 9 quarts popped corn:

• 1 c. brown sugar
• 1/4 c. real maple syrup
• 1/2 c. (1 stick) butter
• 1 tsp. salt
• 1/4 tsp. Cream of Tartar (or 1/2 tsp. baking soda)

Instructions:

• Boil 5 minutes, remove from heat
• Add Cream of Tartar
• Pour over 9 quarts of PLAIN popcorn in a large greased pan (jelly roll pan)
• BAKE 1 hour at 200º F.
• Stir every 15-20 minutes to prevent sticking.

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Thanks to my Mom-in-law, I have enjoyed these pickles for many years!  If you’d like to try them, just use this recipe and send me a jar full! 

Sterilize & keep hot: 9 to 12 pint jars with lids and rings

Mix together: 7 lbs.  cucumbers, sliced thin; 4 lbs. onions, sliced thin; ½ c. salt. Cover with cracked ice & let stand for 3 hours Drain well.

Pickling mixture: 5 c. sugar, ½ Tbsp whole cloves, 2 Tbsp. celery seeds, 2 Tbsp. turmeric, 3 Tbsp. mustard seed, 5 c. vinegar.

Add cucumbers and onions to pickling mixture. Heat just to a boil and till pickles start to change color. Seal in HOT sterilized jars.

Makes 9 to 12 pints. Remember to send me a jar full!    You can send Mom a jar full, too!

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We had two very exciting, heart-grabbing moments as we drove near Philmont Scout Ranch one evening.  Darkness was rapidly falling, and suddenly we saw a dog? a fox? no, a coyote run across the highway right in front of us!  Thankfully, the beautiful animal successfully crossed the road.  We caught it in our headlights and marvelled at our close experience.  A little later, a small mule deer darted in front of us, paused, then continued across the road.  The deer incident came soon after the coyote crossing and I was left shaking for some time!  While the coyote crossed in front of us, and it was close, I was not shaken like I was with the deer!  I think it was the fact that the deer paused and looked toward us that caused my heart to jump!  I have heard that deer will become frozen in a car’s headlights and not move out of the way.  I was so afraid that that was what was happening!  Again, thankfully, it was not.

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I began this blog in 2004!  That’s hard to believe!!  Here’s a good recipe I posted in November, 2004.  You might enjoy it while you’re watching football games or having family and friends over for a get-together.  It’s a pizza dough recipe easy to make at home, so you can have freshly made-from-scratch pizza anytime you want it!  I hope you will enjoy it.  )

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This is an internet email recipe I received and then tweaked.  It needs more real-time testing, so let me know what you think — what’s it need?  How did it work for you?   This would be a good take-to-work cake if you mix the dry and wet ingredients separately, then mix them just before baking in the office microwave!

This reminds me of when we used to make a cake in small coffee cans.  I think you can put an 8×8 cake into 2 coffee cans.  Hmm.  I’ll have to check on that!  Cans bake in a regular oven, though, not the microwave!

Jesse and I made this today for his 4th birthday!  Mmmm. 

In a microwave-safe coffee mug,  mix together:

4 Tbsp flour (not self-rising)

4 Tbsp sugar

2 Tbsp baking cocoa powder

dash of salt

Add & mix well:

1 small egg

Add & mix well:

3 Tbsp milk

3 Tbsp oil

small splash of vanilla extract

Stir in (optional):

3 Tbsp chocolate chips /or/

3 Tbsp chopped nuts

Cook in microwave on HIGH (1,000 W) for 5 minutes, or until cake tester comes out clean.  The cake will rise over the top of the mug, but it’s OK.

Allow to cool a little, then tip out and ice if desired.

EAT!!   (serves 2 or 3 if you want to share)  I sliced it and iced the slices like cookies!

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