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Lubbock, Texas 79499

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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.  

A group of us recently went on an adventure to the Amish community of Jamesport, Missouri. We discovered the H & M bulk food store. The great thing about this store is that you can sample many of the items before you purchase them. One of the more unusual items that we discovered was dried green beans and let me tell you they are FABULOUS. They look like regular green beans (not shriveled up like it had been in a dehydrator).

They are bright green and have a bit of salt on them. Does anyone know how these are made? Also, any idea what kind of calories and carbs these
would have?
Lori R.

Thank you so much for responding to my plea re: lipstick in dryer. Results: poor. Perhaps I didn?t use the proper sequence. My last attempt was using Rit Color Remover so it has gone from a cinnamon color to a pale pink -- which still isnt too good on white jeans. My question now is: How satisfactory would it be to dye them a pink color? Anyone had good results doing this? Thanks again to really great helpful bunch of cookers!
Merrymaryan from MN

For Peggy in Georgia newsletter July 27, 2009
Recipe for using 100% juice for mixed jellies or jams
The Sure-Gel (name brand) used to make jellies and jams gives good recipes for this.
Erma Jacksonville, FL

In answer to Lauren (no state given) recipe for chicken noodle soup ? Newsletter dated 7-26-09

You will need to boil 5 or 6 chicken backs to make the broth needed along with two or three chicken breasts. Add salt and black pepper to taste. Boil until tender. You may add vegetables at this time also but I do not prefer vegetables in chicken noodle soup. Remove the backs and use the meat from them for something else. Cool the breast and cut into bite size pieces. Return to the broth and add one can of cream of celery soup and one can of cream of chicken soup. Let this come to a boil and boil for about 2 minutes.

Next boil some water with salt added and add uncooked spaghetti noodles (I just cook the amount I think will do with the broth and soups?it is according to how many noodles you like in the soup). Cook until done. Rinse in cold water to stop the cooking. Then add the noodles to the broth, soup and chicken. Just bring all ingredients to a boil and serve. This makes a good homemade chicken noodle soup. It will make about two to three quarts of soup. Better than Campbell?s to me.
Erma Jacksonville FL

CORRECTION:

In the August 1 news letter, Jodi in kcmo, commented on hot pepper vinegar burning the skin. Hot peppers themselves will burn the skin. These are the ingredients used in some pain relief ointments. My daughter used one and received a bad burn from the pepper ingredients. She called the manufacturer .

It seems to reverse the effect of the pepper, rub your hands in vegetable OIL,BUTTER ETC. In the August 1 news letter, Jodi in kcmo, commented on hot pepper vinegar burning the skin. Hot peppers themselves will burn the skin. These are the ingredients used in some pain relief ointments. My daughter used one and received a bad burn from the pepper ingredients. She called the manufacturer .
Jam satx

I just purchased a Cast Iron Dutch Oven with a porcelain lining. ( thought the clean up would be a bit easier) I am excited about cooking different things in it. Today, I'll make beef stew, tomorrow I am slow cooking some pinto beans. Was wondering what your favorite recipes were for cooking in these new Cast Iron Dutch Ovens.

I really enjoy reading everyone's recipes and have made so many. There sure are a lot of great cooks in this group. I have gotten compliments out of everything I have made from here.
Keep them coming!
Linda in East Tn.

On Nancy?s message board there is a section for Canning and pickles. http://whatscookin.proboards.com/index.cgi?board=Canning There is a wealth of info here and lots of recipes! For smaller amounts, cut the recipes in ?!

Pickled Bread & Butter Zucchini

16-cups fresh zucchini, sliced
4-cups onions, thinly sliced
?-cup canning or pickling salt
4-cups white vinegar (5%)
2-cups sugar
4-tbsp mustard seed
2-tbsp celery seed
2-tsp ground turmeric
Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions
Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch headspace
Adjust lids and process

Process Time at Altitudes of:
0 - 1,000 ft: 10 minutes
1,001 - 6,000 ft: 15 minutes
Above 6,000 ft: 20 minutes

Yield: About 8 to 9 pints posted by Jay.
Chris in NM
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Microwave Blueberries

3 cups fresh or frozen blueberries, divided
3/4 cup sugar
1 tablespoon cornstarch
2/3 cup water
1 teaspoon lemon juice

In 1-quart microwaveable bowl, toss 1 cup blueberries with sugar and cornstarch until well combined. Stir in water. Microwave on high for 3 minutes. Stir well, crushing blueberries. Microwave on high for 3 minutes longer; stir well. Microwave on high until thickened, about 2 minutes. Stir in lemon juice and remaining 2 cups of blueberries. Cover and chill, if desired.

I have use this in ready made tart shells with a dollop of cool whip or as a topping for cheesecake.
JL in South Jersey
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Betty in ME was saying that her mother needs to eat a low fat-low sugar diet. Betty, this combination is going to be hard! Low sugar is by nature probably low carbohydrate. It?s very hard to find foods that are low fat AND low carb, it?s usually one or the other. I?m Type 2 Diabetic and must eat very low carb, but I do eat a high percentage of fats. Perhaps you could research some low carb recipes and pick out the ones that are low fat as well. There are hundreds of sites on the web that have low carb recipes, and hundreds that have low fat recipes, but it?s hard to find the two together.
Patricia in KY

This is for mj-indy, who in the 8/1/09 newsletter wanted recipes for peach butter.
Robbie IN

Peach Butter Recipe

1/2 c. butter
1/2 c. peach preserves
Dash of ground nutmeg

Beat 1/2 cup butter until fluffy. Beat in 1/2 cup peach preserves and a dash of ground nutmeg. Beat again. Makes 1 cup.

Variations: Use apricot or apricot/pineapple preserves instead of the peach preserves. You can also use cinnamon instead of nutmeg.
Robbie IN
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Here is a tip for Brenda and others who are making refrigerator slice cookies.
Robbie In

Tip for making refrigerator cut cookies

Put dough for refrigerator cookies into empty frozen juice cans, and then chill. When you are ready to bake, cut the bottom off the can and use it as a pusher to move the dough out as you slice the cookies. This makes perfect round slices every time.
Robbie In

For TIA, Connie Altoona, PA This biscuit mix recipe is a favorite in our house, our son begs for them.
Joan from Ma

Easy Peanut Butter Cookies

1 (14-ounce) can sweetened condensed milk
3/4 cup creamy peanut butter
2 cups biscuit mix
1 teaspoon vanilla extract
Granulated sugar
40 candy kisses

Preheat oven to 375 degrees F. In large bowl, beat condensed milk and peanut butter until smooth. Add Bisquick and vanilla extract; mix well and shape into 1 inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake 6 to 8 minutes. Press candy kiss in center immediately after baking. Remove cookies from pan and place onto wire rack. Let cool.
Joan from MA
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Banana Cream Pie in a Vanilla Wafer Crust

We especially love this pie in the summer time; we don?t have to bake it. It goes together quickly and easily and is so scrumptious?ripe bananas, a smooth vanilla custard, and vanilla wafer crumb crust. Mmm . . . This deep-dish pie will be a hit wherever you serve it. And with a crumb crust, you didn?t have to toil away to make it. But don?t tell your guests that. This is one of the relatively few recipes that use egg yolks instead of whole eggs or egg whites. Save the egg whites for meringue cookies or a lemon meringue pie or your favorite angel food cake. You will need a nine-inch, deep-dish pie pan. Since it is not baked, a glass or ceramic pan will work just fine.
For the crust:

2 cups crushed vanilla wafers
1 tablespoons granulated sugar
6 tablespoons butter, melted

1. Crush the vanilla wafers. (See The Baker?s Note.) Place the crushed wafers in a deep-dish pan.
2. Add the sugar. Stir to combine.
3. Add the melted butter and combine well.
4. Press the mixture into the buttered pie pan making certain that the crust is evenly thick.
5. Place the crust in the freezer to get hard while you make the filling.

The Baker?s Note: This is how we crush cookies, vanilla, wafers, and graham cracker. Place handful of crackers or cookies in a heavy-duty plastic bag. Using a rolling pin, roll over the cookies to crush them. When crushed, empty the bag into a measuring cup and repeat the process until you have the desired amount of crumbs.

For the filling:
Three small to medium-sized bananas
2/3 cup sugar
1/4 cup flour
1 tablespoon cornstarch
1/4 teaspoons salt
2 cups milk or light cream
4 large egg yolks
1 teaspoon vanilla
2 tablespoon butter
1. Place the dry ingredients in a saucepan. Add the milk or light cream and whisk together. Add the egg yolks and whisk those in.

2. Heat over low heat, stirring regularly, until the mixture is thick and just begins to bubble. Add the butter and vanilla and stir.

3. Let the mixture cool for fifteen minutes. Spread the banana slices evenly across the bottom of the pie shell. Pour the filling over the banana slices. Chill for several hours.

Baker?s note: To get the pie slices to release easily from the pie pan, heat up a wet dish cloth in the microwave and heat until hot. Fold the cloth into a nine-inch square and place it on the counter. Place the pie on the hot cloth. In a few minutes, the heat will soften the butter in the crumb crust enough that slices will slide from the pan. Dennis Weaver, The Prepared Pantry
http://ww.nancys-kitchen.com/May2006/
Chris in NM
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Hi again,
I am looking for a very specific recipe that we loved and I somehow lost. It was from one of those little cook book magazines at the checkout stand in the supermarket and I'm thinking it was either a Betty Crocker or a Pillsbury one. It had to be printed about 15 or so years ago - maybe a little less and I think it was in a holiday edition.

What I'm really craving is a Jalapeno Pepper Biscotti. It was made as all biscotti are with the double baking. And then served with a dab of cream cheese and hot pepper jelly. They were to die for and company always loved them. Now my husband and I are really crazy about all kinds of biscotti - I baked 4 different kinds yesterday. They keep forever and it's just as easy to do a few batches instead of just one kind.

I am really hoping that someone has this recipe tucked away somewhere.

Thanks so much
And as always, a special thank you to Nancy. Where would be without her?
Rosemarie in rural Kansas City

To Eina in MA, Now I see what I did wrong. I tried cooking a frozen pork loin. next time I will try it with a pork tenderloin. I guess it is best to defrost all meats before cooking in the NuWave oven.

Thanks for your help, I really appreciate it.
JL in South Jersey

Hi Nancy,
I am going to try again. I've written a couple time and I haven't seen it in the newsletter. Here is a recipe we really enjoy. I have made it with fresh peaches and also strawberries.

Fresh Strawberry Pretzel Dessert
Heat oven to 400 degrees

2 cups crushed pretzels (I put mine in a plastic bag and crush with rolling pin)
1/2 cup melted butter
3 tablespoons sugar
Mix pretzels, melted butter and sugar; spread evenly into a 9x13 baking dish.
Bake 8 minutes and then cool completely.

1 8 oz. package cream cheese, room temp.
1 cup sugar
16 oz. cool whip, thawed. ( I used the 14 oz last time I made it and it was ok)
1 6 oz box strawberry jello
2 cups boiling water
4 cups sliced strawberries (I had some strawberries sugared down with juice and I put some more fresh ones in and used those)

Beat together cream cheese, sugar and then fold in 1/2 of the Cool Whip. Spread over cooled pretzel crust. Disolve Jello in boiling water and allow to cool to room temp. or a little cooler. Stir strawberries into the cooled Jell-O. Place
in refrigerator for about 30 minutes and then spoon over the cream cheese mixture. Then, I take the rest of the cool whip and put it over the top of berries. If I have any crushed pretzel's left, I sprinkle them on top.
Chill until firm.

This is a very easy and quick dessert to fix. I also made it and put peaches and used peach Jell-O. It was also delicious.

Thanks Nancy for putting out this newsletter. I enjoy it and have enjoyed many of the recipes. Thanks to everyone who shares.
mj-Indy
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Several newsletters ago someone asked for recipes for jellies using juice. I make several varieties of these for Christmas gifts using the half-pint jars. These are my favorites.

Wine Jelly

1 and 3/4 cups wine (try different flavors)
3 cups sugar
3 oz liquid pectin

Mix wine and sugar in top of double boiler. Place over boiling water. Stir until sugar is completely dissolved (about 5 minutes). Remove from heat but leave over hot water. Stir in pectin all at once. Skim off any foam with metal spoon. Leave one minute to set. Pour into half pint jars leaving 1/8 inch space at top. Seal.

Another form of the same recipe is
6 cups sugar
4 cups wine
6 oz liquid pectin
Follow same directions.
Jackiets from Louisiana

Sage and Apple Jelly

5 cups bottled apple juice
7 and 1/2 cups sugar
3 oz liquid pectin
1 and 1/2 teaspoons powdered sage

In large saucepan mix apple juice and sugar. Place over high heat and bring to a boil; stirring constantly until sugar dissolves. Stir in pectin. Bring to a full rolling boil and boil hard for one minute, stirring constantly. Remove from heat. Skim off any foam. Stir in powdered sage. Pour into sterilized jars. Seal.
Jackiets from Louisiana
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Orange Juice Jelly

12 oz can frozen orange juice concentrate
7 cups sugar
2 and 1/2 cups water
2 pouches Sure-Jell

In a large kettle, add the juice, sugar, and water. Mix. Bring to a boil. Add Sure-Jell and mix again. Boil for 1 more minute. Skim off foam. Pour into sterilized jars. Seal. Makes 6 pints. DO NOT DOUBLE THIS RECIPE.

Note: Some interesting flavors can be obtained with difference juice concentrates.
Jackiets from Louisiana
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Apple Cider Jelly

1 quart apple cider
2/3 cup red hots candy
1 (1 and 3/4 oz) package powdered fruit pectin
5 cups sugar

Place apple cider, red hots, and pectin in large kettle and bring to full rolling boil. Add sugar, return to full rolling boil, stirring constantly. Boil for 1 minute. Remove from heat, skim off any foam.
Pour into hot sterilized jars leaving 1/4 inch head space. Seal.
Yields about 6 half-pints
Happy canning. Jackiets from Louisiana
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I am interested in any neat ideas concerning our upcoming 50th wedding anniversary afternoon reception. Any ideas for entertainment, foods, unique invitations, etc. All ideas for foods to serve, tablescapes, related websites, etc. will be greatly appreciated.
Marvis in Texas

Prayer requests for Kolby Dyess has been posted to our Prayer section of our message board. To read the request go to Prayer Requests
Our prayers are really needed.
Nancy Rogers

Wonderful liver and onions.

Fegato Alla Veneziana
(calf's liver with onions and white wine)

2 cups thinly sliced onions
1/2 cup butter
1/4 tsp sage
In a large skillet saute for 10 minutes or until onion is lightly browned and cooked.

Cut: 1 pound sliced calf's liver into thin strips.

In paper bag combine: 1/4 cup flour, 1/2 tsp salt, and 1/8 tsp freshly ground pepper. Add the calf's liver and shake bag to coat the pieces with the seasoned flour. Add liver to onions and butter and cook over high heat for 5 minutes, stirring constantly.

Put liver on warm serving platter.
To pan add: 1 Tbls minced parsley, 3 Tbls beef stock, and 3 Tbls dry white wine. Cook for 1 minute, stirring in all the brown glaze from bottom of pan. Pour over the liver and onions and serve immediately.
Penny from WI
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Liz in Clearwater, I tried your Sweet and Sour Noodle Salad recipe today and it is a keeper! My DH likes salads so I was wanting to find one that tasted good and looked interesting. This one filled the bill. I used spiral noodles with different colors and for the vinegar I used pomegranate balsamic vinegar. The sweet/sour taste was just right. Thank you for sharing this recipe. If I remember correctly, I went back into the 2006 files to find it. I really could throw out all of my cookbooks because I mostly use the Newsletter now, but I can't bring myself to do that. They bring back good memories of where I bought them, or who gave them to me, and I guess they're a good backup in case the computer goes kaput. LOL
Doris, S. Indiana

I made the Apricot Zucchini Jam and it started crystallizing when cooled. I followed the recipe. What did I do wrong? Help.
Florence in Indiana

Nancy, Ditto & all the Great Cooks
I made the strawberry pretzel  salad, verry  verry good. But the next time I will let the small pretzels a little chunkie & Iam going to try strawberry & rhubarb.

Now I am looking for recipes for Barley & Barley Flour recipes. They say Barley is good for diabetes because of the fiber.

Also does anyone have the copy recipe for upside down pineapple pancakes?
Thank You Kindly
Pauline in Pa.

Judy in Alaska, I made your Caramel Apple Dessert yesterday for dinner guests. It was fabulous!
grannym IL

Dee Dee RE: Wrinkled tapestry --I would try steaming also in bathroom with some weight on the bottom. Also I have done this w/curtains that wrinkled in the dryer using a blow-dryer. Watch the heat and how close to material however. Don't want to damage fabric w/ heat that's too high and keep the dryer moving so one spot isn't over heated. I doubt I would spritz water directly on it and do this-that's risky I think for this piece. Probably just hanging for a period w/ help a lot. But the blow drier works great when I put up a new shower liner. I hang it up and "iron" it w/the hot drier. Hope this helps.
Cheryl, Charlotte

Problem of how to wrap big blocks of cheese so they don't mold quickly.

Here are several ideas.
1. soak several layers of paper towels in vinegar and wrap it around the cheese, then put that in a plastic bag.

2. wrap your cheese in the press 'n seal film that is now available-be sure to leave an edge you can grab hold of to open the press 'n seal. I think this stuff is also working on celery-haven't had my celery wrapped long enough to see if it is going to work
Connie in TX

In what issues were steam cleaners for tile floor discussed?
Dorothy

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.