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April 2009 Newsletter Recipe Index
April 10 2009
Top 100 Recipe Sites
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Nancy Rogers
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We offer two newsletters
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and information sent out on Monday and Friday.
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recipe exchange newsletter sent out 5 to 6 times a week. TNT
recipes, tips, hints and other messages are sent in by our recipe
family of members and compiled in an online newsletter. An
email is sent out the let the recipe family of members know it has
been posted online..
Email Address to respond to newsletter replies,
requests and tips. Please include date of newsletter, name of recipe
and number of servings. Remember to include your name within
the message as well.
Top 100 Recipe Sites
There was a recent inquiry as to whether Splenda
could be used to
make macaroon cookies and forgotten cookies. The answer is yes. If
you need recipes go to the Splenda web site wwww.splenda.com and do
a search for macaroon cookies and angel bites. I am not sure Nancy
can print recipes from their web site in her newsletter, so I have
not included the recipes with this message.
Robby IN
Laurine in nny on the border wanted Honey Wheat Bread recipes. Here
are two that I use often. I also add dough conditioner from the
Prepared Pantry to all my bread recipes and use their powdered
buttermilk.
I assumed that you wanted recipes for a bread machine, but if that
is wrong. Please let us know.
Robbie IN
Buttermilk Honey Wheat Bread
1 lb. size:
1 cup buttermilk
1 Tablespoon butter
2 Tablespoons honey
3/4 teaspoon salt
1/4 teaspoon baking soda
1-1/3 cups bread flour
2/3 cup whole wheat flour
1 teaspoon yeast
Place all ingredients in your bread machine according to the
manufactures instructions and select wheat setting.
Robbie IN
Honey Whole Wheat Bread
1 cup milk
1/2 cup water
1/2 teaspoons salt
2 Tablespoons canola oil
4 cups whole wheat flour
1/4 cup honey
1 package yeast
Place ingredients in your bread machine following the manufactures
instructions and select wheat cycle, or Use dough setting on
machine. When dough cycle is finished, form into a loaf and place in
a bread pan sprayed with Pam. Brush surface with a little melted
butter. Let rise until almost doubled or until it?s just above the
top of pan.
Pre-heat oven to 400 degrees.
Bake about 20 minutes, then cover with foil and continue baking for
another 10 minutes.
Brush again with butter after removing from oven. Take the bread out
of the pan immediately and cool completely on rack before slicing.
Robbie IN
My mother always used to make buttery tarts that we would fill with
homemade cherry or peach pie filling. (They were great after school
snacks! She would make the dough, refrigerate it for about an hour,
then roll into balls and then press them into mini muffin pans and
bake them. The tarts were buttery and sweet almost like a spritz
cookie. Does anyone have a recipe for this type of tart? My mother
passed away a year ago and this recipe was not among her recipe
books.
Lori
From the 4/8/09 newsletter:
?Nancy I would like to ask you if you know the Souper Soup - recipe.
Ina, wanting ?Souper Soup?. I don?t know if this is it, but I think
so. I have made it under this name many times!
Cabbage Soup
I head of cabbage, cut into chunks
6 onions, chopped
2 green peppers, chopped
1 bunch green scallions, chopped
1 large can tomato juice
28 oz. can crushed tomatoes (regular canned tomatoes will do)
1 pkg. dried onion soup mix
1 bunch celery , chopped
6 carrots, chopped
16 oz. can green beans
Black pepper to taste
Can add a couple bouillon cubes
Bring to a boil and boil for 10 minutes. Simmer until veggies are
soft...about 2 hours. This will keep several days in the
refrigerator. Cabbage soup has virtually no fat, so you can eat all
you want. NOTE: If you are having crackers with the soup, be sure to
checkout the calories in the crackers so you don't ruin a good
thing. Nell in VA in the Catch Up newsletter # 12. Chris in NM
?Hi Nancy & All,
Happy Easter Nancy and to everyone out there. I have a request does
anyone have a T&T Blueberry Buckle recipe? I have a large bag of
frozen blueberries so would like to use them up .I would like any
other recipes using blueberries as well. Thank you in advance.?
Dee in Canada, here is your request!
Blueberry Buckle
3/4 c. sugar
1/4 c. shortening
1 egg
3/4 c. milk
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
2 c. blueberries or drained canned blueberries
TOPPING:
1/2 c. sugar
1/2 c. flour
1/2 tsp. cinnamon
1/4 c. soft butter
Mix topping ingredients in a small bowl. Set aside. Beat together
sugar and shortening (or butter). When mixture becomes light, add
egg and beat. Mix together dry ingredients on a piece of waxed
paper. Pour half of dry ingredients into bowl; add milk and
remaining dry ingredients. Stir together until combined, do not
overmix. Sprinkle berries on top and stir in. Sprinkle on topping
and bake at 350 degrees for 45-50 minutes. Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/
in the 9/8/2008 newsletter.
Chris in NM
?I would like a TNT recipe for black beans and rice.?
Nancy in IN, Nancy has just the thing!
Black Beans And Rice Soup
1 Medium onion, chopped
3 carrots, thinly sliced
2 celery stalks, thinly sliced
4 garlic cloves, minced
1/2 Teaspoon ground cumin
1-1/2 Teaspoons dried basil
1/2 Teaspoon chili powder
1/2 Teaspoon dried oregano
1/2 Teaspoon Tabasco sauce
2 Cans black beans - (16 oz ea), drained, rinsed
1 Can crushed tomatoes - (14 1/2 oz)
2 Cans reduced sodium chicken broth - (14 1/2 oz ea)
1-1/2 Cups cooked rice
Combine all ingredients except rice in crock pot. Cover; cook on low
8 to 10 hours (HIGH 3 to 4 hours). Add cooked rice before serving.
This recipe yields 6 to 8 servings.
Source: Recipes collected from PUBLIC DOMAIN BBS BOARDS in 1995-1999
Source: http://www.nancys-kitchen.com
Chris in NM
For the person looking for a BBQ sauce without tomatoes, look no
more! This was discussed in the past few years also.
Served with Paula Deen's Smoked Pork Ribs......
White Barbeque Sauce
(Big Bob's Gibson's White Sauce Recipe)
Yield: about 1 cup
1/2 cup mayonnaise
1/4 cup vinegar
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon sugar
1/2 teaspoon lemon juice
2 tablespoons apple cider
Combine all ingredients in bowl and mix well. Source: Paula Deen
Brooxie The same recipe was sent in by Evelyn Gibson, MI. and JJWS
in FL in the 7/14/2005 newsletter. Chris in NM
I found it! With all the talk about the bologna sandwich spread, I
searched out the one Mom and Grandma used to make all the time! It
was hidden in the middle of a bunch of recipes Mom gave me years
ago! They used good old fashioned home made bologna from my uncle?s
butcher shop. I couldn?t begin to tell you how he made it, but it
was good! I do remember black pepper, though, in the bologna.
Ham Salad
1 1/2 ? 2 lbs. bologna, coarsely ground
4 hard-boiled eggs, finely chopped
? cup sweet pickle relish
1 tablespoon prepared mustard
1 cup Miracle Whip
? c. finely diced cheddar or Colby cheese
salt and pepper, to taste
Blend all ingredients well, and refrigerate 1 hour before serving
(if you can!). Makes about 1 ? 1 ? qts.
Chris in NM
Hi Nancy, this is for Dee in Canada
Blueberry Buckle
3/4 cup sugar
l/4 c. shortening
l egg
3/4 cup milk
2 cups flour
2 tsp. baking powder
l/4 tsp salt
2 cups blueberries
Mix above ingredients well and put in a
8 inch or 9 inch square pan
Topping
l/2 cup sugar
l/2 cup flour
l/2 tsp. cinnamon
l/4 cup soft butter
Mix topping ingredients in a small bowl until it is crumbly and put
on top of the above mixture. Bake at 350 degrees, 45 minutes, test
if done. Can put a simple powdered sugar icing on top if desired.
They call it buckle because supposedly the top buckles a little
while baking.
Dee in West Lafayette
Souper Soup Recipe
Requested in April 8, 2009 Newsletter
(Recipe from Lillie Ross.com)
46 ounces Tomato juice
14 ounce diced tomatoes
1 cup celery
6 cups cabbage
1 cup onion
1 1/2 cups carrots
2 cups green pepper
1 cup parsley
Chop and dice veggies, and combine in a large stock pot. Add
tomatoes and juice, and any seasonings that you may wish to add for
flavour. (I like garlic and basil.) **Note: There is no salt added
in this recipe, because the Tomatoe juice and diced tomatoes already
have salt.
Bring to a boil and lower heat. Simmer for 2 hours or more, blending
flavours. This soup can be kept refrigerated for up to a week.
Donna/Buffalo
This is for Joanne in South Western Ontario wanting a white BBQ
sauce, here in Alabama we cook our BBQ without sauce and use this
for putting on after it is cooked. This is from a famous place that
has been around as long as I can remember and still going strong
today! Hope you give it a try. They serve the biggest baked potatoes
you can imagine stuffed with BBQ meat, sour cream, butter, bacon
bits and cheese. I can't eat a whole one!
http://www.foodnetwork.com:80/recipes/bbq-with-bobby-flay/big-bob-gibsons-alabama-white-bbq-sauce-recipe/index.html
Brenda/Alabama
My husband loves the ham and the bologna made up into a spread. He
also likes the canned corned beef mixed up the same way. I use sweet
relish in all the spreads I make like that. I also use sweet relish
in my chicken salad.
Dtt
This for Ina, she requested on 4/08/09 a recipe for Souper Soup.
On 2/2001 Good Housekeeping magazine printed a recipe for Souper
Soup that follows.
Souper Soup
In the Feb. 2001 Good Housekeeping magazine is the recipe for Souper
Soup that follows. There are some other good recipes and additions
to the soup should you want to take a peek at that issue. The
article states you can pretty much have as much of this soup as you
want daily without adding lots of calories and feel full, plus it is
healthy.
Souper Soup (Makes 25 cups)
Keep a 2-day supply in the fridge. Store remaining soup in 3-cup
portions in airtight containers, leaving some head space to allow
for expansion and freeze.
5 medium carrots, peeled and cut into 1-inch slices
3 medium celery stalks, sliced
3 large onions, chopped, or 3 medium leeks, each cut into 1-inch
slices
1 large garlic clove, minced
2 cans (28 oz each) tomatoes in juice
1 small head savoy cabbage (about 1 1/2 lbs), thinly sliced
2 medium parsnips, peeled and cut into 1-inch slices
2 packages (5 oz. each) baby spinach leaves
1/2 cup chopped fresh parsley
2 chicken-flavor bouillon cubes or envelopes
(USE WHATEVER YOU USE FOR FLAVORING SOUP, I KNOW THIS IS A NON-MEAT
LIST)
1 tsp. salt
1/2 tsp. freshly ground pepper
1. Coat 8-quart saucepan with nonstick cooking spray. Over medium
high heat, add carrots, celery, onions, and garlic. Cook 5 minutes.
2. Stir in tomatoes with their liquid, breaking up tomatoes with
side of
spoon. Add cabbage, remaining ingredients, and 12 cups water. Heat
to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer, stirring occasionally, 15
minutes, or until vegetables become tender. Add more salt and pepper
if desired.
Jacque, in central California
For Sylvia, Scotland:
Actually, Sylvia, I have never made Lemon Posset. A cousin from the
UK sent me the recipe several days ago and I rushed out and bought
all the ingredients. Lemon Shortbread would be a really nice
addition.
Thank you, grannym IL (Helen)
Margo/Boston, Would you mind saying what brand of mini chopper you
use to make your chicken salad? I would like to have a small chopper
to use sometimes instead of my bigger food chopper made of cast
iron. Whenever I have some leftover meat, I like to use it for
sandwiches, especially chicken and turkey. Thanks Margo, I always
enjoying your input in the newsletter. Hope everyone has a great
weekend.
Doris, S. Indiana
Nancy, Ditto and Nancylanders: First, Happy Easter to All members.
Secondly, I want to once again thank Chuck in PA for his suggestion
of using all meat hot dogs (wieners) instead of bologna in the ham
salad sandwich spread. I ground up eight good quality all meat
wieners along with some sharp cheddar cheese, three boiled eggs and
a small amount of sweet onion. To that I added just enough Duke's
mayonnaise to make the mixture spreadable and it actually tasted
more like what I remember that the 'ham salad' should taste like -
from days of long ago. Sure better than what I was getting using
'store bought' bologna. I'll give the Boar's Head bologna a try on
my next batch, but using the hot dogs was a great improvement.
Thanks again Chuck.
Mr. Myron Drinkwater - Lake Forest, CA
In the 4/7/09 newsletter Azgranny
Wanted to know what products are required to have nutritional
labeling and who decides this. In the United States the FDA, Federal
Drug Administration is responsible for this. The regulations are
somewhat complex and are far too lengthy to list in this newsletter.
I would suggest that you go to the FDA web site and do a search for
food labels or nutritional food labels. This site is also where you
can learn the latest about any food recalls, as well as many other
topics. If you need nutritional information or information about the
ingredients in a product that is not subject to the FDA regulations,
you can ask the establishment for this information. With the
increased sensitivity to food allergies, special diets due to
medical conditions and other factors this information is often
available. The site is
www.fda.gov
Robbie IN
Good Morning Nancylanders,
I was in Pittsburgh, Pa for a few days and ate at a Eat and Park and
had some bread pudding. It was out of this world. Does anyone in
this area have the recipe. Thank you so much.
Roberts wife in Ohio
Would someone know of a Jell-O and red hots candy recipe?
Jean in Pgh.
For those that had questions about the Carrot Souffl?#39;. Put the eggs
in with the rest of the ingredients in the blender and for pan size
use a 8X8 dish
Memaw
This is for Anita in Camarillo. This looks similar to what my mom
did. She would use a whole chuck roast, whole potatoes, whole
carrots. I know she put Paprika in it and ketchup. We also would eat
the broth with haluski and have the meat and vegetables on the side,
with ketchup. It probably sounds weird to most people, but when you
grow up eating something, it make sense to you, lol. Thanks again
for posting.
And Nancy, thanks again for all you do. I do not know how to access
PayPal. Can you list your address for the "rainy day fund". Thanks
again.
Gloria
What is a hordie?
Hudson Valley Kathleen
Hi Nancy, Ditto, and Landers!!
I have an urgent request for a ham glaze since I'm fixing one for
Easter Dinner. Years ago I purchased a jar of ham glaze that was
made with maraschino cherries as the main ingredient. It may have
also contained crushed pineapple and it was fabulous. Does anyone
have a glaze recipe that sounds anything like this? Any and all
recipes with maraschino cherries I would truly welcome.
Thanks in Advance, Sandy
I am just wondering if any readers have tried Dreamfields Pasta. I
have friends going to the States on vacation and would purchase for
me but I would like to hear other's comments first. We can't
purchase this product in Canada.
Lee in Ontario Canada
Mexican Pork and Black Beans
1can black beans
1.5 lbs. Boneless pork -- cut in 1" cubes
1 tsp chili powder
Adobo to taste
1 onion, chopped
1 garlic clove, minced
28 ounces stewed tomatoes
2 cups water
Put beans in crock pot. Toss pork with chili powder and adobo.
Lightly brown onion and garlic with pork in ungreased skillet. Mix
tomatoes into crockpot with their juice. Add meat and 2 cups water.
Cover and cook 9 hours on low or until done. Serve over rice.
Heather
Does anyone have a recipe for shampooing carpets? I've used the one
that has bleach, vinegar and Dawn even though I was told they don't
mix. Boy, were they right! It's a wonder I didn't asphyxiate myself.
Thanks. Denise J. d'Entremont
Hi Nancy and everyone! We brought some oranges back with us from
Laughlin. One of the couples ? very good friends of ours ? has a
dwarf seedless orange tree in their back yard. Every year they bring
oranges and lemons for us! I used 4 large oranges, and cut the
recipe in ? today. I just took them out of the oven and glazed them.
You'll like this bread if you like oranges!
Jiffy Orange Nut Bread w/ Glaze
6 tbl. butter
1 ? c. boiling water
1 c. orange juice
6 tbl. orange zest
3 c. sugar
6 tsp. vanilla
3 eggs, slightly beaten
6 c. flour
3 tsp. baking powder
3 tsp. baking soda
1 ? tsp. salt
1 ? c. nuts
Melt the butter in the boiling water. Blend in orange juice, orange
rind, sugar, vanilla and eggs. Stir in flour, baking powder, baking
soda, salt and nuts. Stir until all flour is dampened. Pour into
greased pans that have been sprayed with Pam. Bake @ 350? 1 hour or
until done. This recipe makes 3 large loaves or 9 small ones. Use 1
lb. nuts and 5 or 6 oranges.
Glaze for Bread
2 c. powdered sugar
4 tbl. orange juice
Blend thoroughly and drizzle over warm bread. Posted on Nancy?s
message board under breads. Chris in NM
I made this for dinner tonight, too. It is in the crock as I type.
Smells so good! We will have corn bread muffins with it.
Rainy Day Bean Soup
7 c. water
1 lb. dried navy beans - I used 1 lb. 6 oz. bag
2 c. cubed cooked smoked ham
1 sm. onion, chopped - I used a large one
2 carrots, finely chopped
3 celery stalks, finely chopped
1/2 tsp. salt
1 bay leaf - I omitted
1 ham bone
Heat water and beans to boiling in Dutch oven, boil 2 minutes.
Remove from heat, cover and let stand 1 hour. Stir in cubed ham,
onion, salt, pepper and bay leaf; add ham bone. Heat to boil, reduce
heat. Cover and simmer, skimming foam occasionally, until beans are
tender, about 1 1/4 hours. Add water durning cooking if necessary.
Remove bay leaf and ham bone. Trim excess ham from bone. Add the
excess to the soup. Serves 4
One of my favorite memories of home, is getting off the school bus
and coming into the house and smelling a good pot of ham and beans
being cooked for our evening meal in the cold of winter in Kansas!!!
It seems like such a small thing now to me, but it still lingers in
my mind!
Phyllis Knipp--Baker, Mt in the 11/4/2005 newsletter.
Chris in NM
Dear Erma in Sullivan, Mo. of April 7,2009 letter of Nancy's,
One time at a salad luncheon at our church, a
friend brought chicken salad in the shape of
a ball and served it with crackers. I didn't
know what it was at first until I asked her. I
tasted it and I love to fix it. It is so verrrry
simple. Here it is:
Boil chicken in chicken bouillon with a slice of bacon for flavor,
parsley, celery flakes, seasoned salt,
pepper, oregano and/or whatever flavors you enjoy. When cooked,drain
and put it in the blender until it finely chopped. Then add the
broth that you cooked it in until it is of spreading consistency.
That's it but it tasty! It is very good for sandwiches or crackers.
It is well received.
Sharon in Wichita, Kansas
Nancy
You do very, very, very good work and we all appreciate you so much.
Thank you from the bottom of our hearts....Sharon in Wichita,
KansasDear Erma in Sullivan, Mo. of April 7,2009 letter of Nancy's,
One time at a salad luncheon at our church, a friend brought chicken
salad in the shape of
a ball and served it with crackers. I didn't know what it was at
first until I asked her. I tasted it and I love to fix it. It is so
verrrry simple. Here it is:
Boil chicken in chicken bouillon with a slice of bacon for flavor,
parsley, celery flakes, seasoned salt,
pepper, oregano and/or whatever flavors you enjoy. When cooked,drain
and put it in the blender until it finely chopped. Then add the
broth that you cooked it in until it is of spreading consistency.
That's it but it tasty! It is very good for sandwiches or crackers.
It is well received. .......
Sharon in Wichita, Kansas
Nancy
You do very, very, very good work and we all appreciate you so much.
Thank you from the bottom of our hearts.
Sharon in Wichita, Kansas
This is for Joanne South Western Ontario who was asking for a BBQ
sauce WITHOUT tomato. Here is an OLD recipe I've had and used
frequently since 1959! (Old huh?!!! LOL!) Hope this helps.
Claudine
Barbecue Sauce (Without Tomato)
1/2 cup butter or margarine, or vegetable oil
1 1/2 cups hot water
2 Tablespoons vinegar
1/4 teaspoon salt
dash black pepper
dash Cayenne pepper (red pepper)
1/4 teaspoon paprika (I prefer Hungarian)
1/4 teaspoon chili powder
1 teaspoon sugar
2 teaspoons prepared yellow mustard
1/4 teaspoon Worcestershire sauce
few drops Tabasco or hot sauce
1 teaspoon chopped onion
1 clove garlic, peeled and left whole
Put all ingredients in a sauce pan and bring to a boil over medium
heat, stirring constantly.
Remove garlic. Makes approximately 2 cups.
BR
Hi Nancy and all Landers,
I canned homemade sauerkraut last year but it tastes really blah lol.
Seems to have no zip to it but I followed a recipe carefully. Does
anyone out in Nancyland have a TNT easy recipe for home canned
sauerkraut? I would really appreciate this recipe seeing spring is
finally in Wisconsin and garden season can't be far off. For Myron
Drinkwater- I always use only a beef bologna for my spread and it
turns out great every time.
Dianne in Wisconsin
Thank you, Chris, for the topsy turvy pie. It sounds delicious, but
your word for it is good in my book. I am still wondering if anyone
tried the meringue pie crust or the forgotten cookies, using
Splenda. I would like to try this, but since I can't have sugar, I
was hoping for a substitute. Splenda has worked beautifully in a lot
of the recipes I make, but I know that it doesn't work well in every
recipe. I hate to throw a bunch of ingredients out, so am really
hoping someone out there has tried this.
Sandy in Iowa
Dear Nancy, A few suggestions if I may . Bev in Ga can't remember
the formula for her homemade bathroom cleaner. An old trick from
Heloise. After mixing up a batch write the ingredients on the
outside of the container for future use. Also, anybody with
arthritis (like me) may have a hard time squeezing frozen spinach
dry after defrosting. I bought a potato ricer just for this purpose.
Does the trick and saves from squeezing with my hands. (Got this
from the Food Network.) Sarah in WV, Chris in NM (a neighboring
state) and Jean in NC thanks for the replies about the spray can
containing flour. I'm going to mix up a batch of the shortening
flour and veg oil and give that a try. Thank you all so much.
Marilyn in Mesa
A big thanks to Jan, Mo for the brownie muffin recipe and follow
ups. I am very sorry that I couldn't remember your name or the date
of the recipe. My sister was involved in a head on car accident and
I have been just trying hurriedly to go thru the newsletters in
between hospital ICU visits and trying to fix fast easy meals and
desserts.
Sarah, Ar
Phyllis asked in the April 8 newsletter about Pig Out BBQ Sauce. I
have ordered sauce from this Natchez, MS restaurant, and it is
excellent. Their address is 116 S. Canal St., Natchez, MS. 39120.
Their phone number is 601-442-8050. I did not see a website but
didn't look too long.
Kathy in KC
Email Address to respond to newsletter replies,
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