NANCY GASS's

7out of7

Reviews

Chicken Tortilla Casserole

Posted by Donna Matthews  

I uncover the casserole five minutes or so before done and top it with crushed doritos — makes it look great! Serve with sour cream and salsa. My clients love it (i'm a caterer) — NANCY GASS Jun 30, 2009

Recipe #142207

select

Amish Country Strawberry Pie

Posted by Miss Annie  

I was not impressed by the glaze — too fake tasting. I have a long standing recipe which uses fresh strawberries in the glaze and it's soooo much better. — NANCY GASS May 2, 2009

Recipe #20537

select

Double-Quick Dinner Rolls

(1 person found this helpful) Posted by Miss Annie  

I've been making these for a few months now (I'm a caterer). They have been great. But I just tried making them with King Arthur's bread flour and that made them "over the top". WOW! — NANCY GASS Feb 15, 2009

Recipe #24154

select

New Zealand Holly Cookies

(1 person found this helpful) Posted by Debbie Smith  

I've been making these cookies for years at Christmas time. I found the recipe maybe in BH&G magazine. they are the hit of the season. I'm going to make them for the 4th of July by painting a flag on them instead of holly. — NANCY GASS Jun 26, 2004

Recipe #61525

select

Potato-Plum Dumplings

Posted by Nancy Van Ess  

These are called "Sylvas Gombots" — spelling???? Anyway, my grandma used to make these and they are wonderful (though didn't use sugar cubes) — my favorite — I just bought some plums and will make these this wknd. — NANCY GASS Sep 17, 2003

Recipe #1024

select

Scrambled Egg Casserole

Posted by KITTENCAL  

This is my favorite recipe for egg casserole. I also have a catering business and everyone loves it! Great to see it on Zaar! — NANCY GASS Sep 11, 2003

Recipe #70339

select

Salmon Spread

Posted by bert  

I have made this for many years — called salmon ball. Only use one can salmon (use the boned now for ease) and chill, shape into a ball and roll in chopped pecans & minced parsley. Serve with triscuits. Always a staple at holiday parties. — NANCY GASS Jul 17, 2003

Recipe #24770

select