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Nancy Rogers
P.O. Box 98424
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.   

Hi Nancy and Ditto

Thanks Jean for a link to the Haggis article. Every now and then this topic comes up. Strangely enough the DH is having Haggis, Neeps and Tatties as I type. I used to enjoy Haggis until I developed an allergy to offal. One thing I miss sooooo much is any kind of liver pate, I can eat fish pates, so small consolation.

When making R?ti try to cook the potatoes the day before, keep refrigerated until 1 hour before you want to cook them, then bring them out and let them reach room temperature. Then follow the recipe from "Coarsely grate..."

These R?ti are great served with all types of meat, but are really great served with Sunday breakfast.

Swiss Potato R?ti

olive oil
5 oz/150g diced pancetta or bacon lardons
2 onions, sliced
5 medium sized potatoes (you need potatoes which won't fall to pieces)
2 Tbsp chopped parsley
5 oz/150g gruy?e grated

Heat 1 tbsp olive oil in a frying pan and cook the pancetta or lardons until crisp, remove with a slotted spoon and set aside. In the same pan cook the onions until soft and beginning to brown at the edges, add more olive oil if needed. Add to the bacon.

Put the potatoes in a pan of salted water, bring to the boil and cook for 15 minutes, they shouldn't be completely cooked. Drain, allow to cool slightly and then peel using a sharp knife. Coarsely grate into the onions and pancetta. Add the chopped parsley, grated Gruy?e and season well. Mix it all together using your hands and then shape into 10-12 patties and flatten slightly. Heat a little olive oil in a non-stick frying pan and fry 4-5 r?ti at a time until golden brown on both sides.
Sylvia
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Sheryl in AZ! Wow, Wow, Wow, Wow, Wow! Thank you for your terrific response to my request for jalapeno cream cheese and bagels. I had only meant the spread but this bagel recipe looks great and I love making bread from biga so it's right up my WI alley. I've never made bagels before and I'm excited! I'm off to the store to get some cream cheese, we are going to have a great Sunday morning.

Thank you Nancy for creating this internet home which I am very happy to be part of. I feel as though I'm sitting at the big table talking to family. Pass the coffeepot, please?

LOL. My DIL was here from FL for a visit and I downloaded my recipe file into her computer through one of those stick thingies. She thought there was a mistake. There are over 45 thousand recipes! Many of them are from here and labeled TNT. I've been collecting them a long, long time, and we've lived as a Navy family all over the globe. Did I mention I'm 70 and have had a computer since the days we worked in DOS? This is my favorite recipe site!

I'm sending along two of our favorite Hawaiian chicken recipes. We lived in HI for five years and Huli Huli Chicken is sold everywhere there, it's an island favorite and so easy... Chicken Adobe is also popular there ... It is served on rice. The third Hawaiian "recipe" I cook all the time is Chili on rice. I think I ordered it every day from the lunch truck that came to our office (which is why I now only eat skinless chicken breasts.) Just cook your favorite chili, and serve it on rice. Warning, you may never go back to crackers...

Eve's Huli Huli Chicken

Hawaii's own version of barbecued chicken is cooked with Huli-Huli Sauce (made with pure Hawaiian brown sugar cane along with soy sauce, fresh ginger and more). Use as much chicken as you need but double this recipe if you make a lot. This sauce recipe makes a little more than 1 cup of sauce. Discard any leftover sauce because of the raw chicken-salmonella problems...

Chicken breasts, Skinless, Boneless (Eve's preference)
Chicken thighs, Skin on (Son's preference)
Chicken Legs, (Grandchildren preference)
Wings and Drummies (DH's preference)

1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons sherry
1 piece ginger root, crushed
1 clove garlic, crushed or minced

(You can substitute wine for the sherry, and powdered ginger for the fresh ginger but it's not quite as good.)

Combine sauce ingredients earlier in the day so the flavors can infuse.

Arrange chicken, skin side up, on rack of broiler pan. Broil 6 to 8 inches from unit in electric oven until done, turning once or skin up, or cook on an outdoor grill. Combine the remaining ingredients. Baste the chicken and continue broiling or grilling for 10 more minutes on each side, basting frequently with sauce (At least 4 times.)
Eve in WI
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Eve's One Pot Chicken Adobo on Rice
Serves 4 to 6

Adobo is the Philippines national dish and a favorite with many people in Hawaii. What most people think of when they hear the word "adobo" is a stew with the basic elements of chicken and pork in a sauce of white vinegar, soy sauce, garlic, and peppercorns. The variations are endless and whether served dry or moist, whole or shredded, the subtle sourness that makes the dish unique is always present. This is Hawaii governor Ben Cayetano's recipe for Chicken Adobo. See note at bottom to cook in a crockpot.

3 pounds chicken, cut into serving pieces (or your choice-I only eat skinless breasts)
1/2 cup white vinegar
1/2 cup soy sauce
1/4 cup peppercorns, crushed
1 teaspoon brown sugar
5 garlic cloves, crushed
3 bay leaves
Salt to taste

Combine all ingredients in a pan, cover, and allow to marinate one to three hours. Bring to a boil, then lower heat and simmer for 30 minutes. Uncover the pan and allow to simmer for an additional 15 minutes or until most of the liquid has evaporated and the chicken is lightly brown. Serve with white rice.

Note: Crockpot: Combine all in Crockpot, Cook on high 1 hour, then on low 6 hours.

Hope you are all enjoying summer. WI is green and lush.
Eve in WI
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Hi Betty in Ga.
This is Betty in Co. I would love to have your recipe for the Atlanta Coconut Cake. Sue in S.C. asked for it but I too would like it. I looked for it, but couldn't find it. Thanks.
Betty

This is for Marilyn in FL:
Thanks for the Ronnie's Cafeteria Pickled Peppers recipe! My parents lived in Maitland for 32 years and we often went to Ronnie's to eat. Do you have any other recipes from Ronnie's? I especially remember the wonderful kosher dill pickles, cole slaw, and onion rolls they would always put on the table. Also, there was an almond crescent in Ronnie's bakery next door that was out of this world! If you have any of these recipes, I would love to have them.
Thanks, Mary Louise in SC

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Hi Nancy and of course Ditto; For Merrymaryan N/L 8-8-09 I had a pair of favorite white jeans I had bought (very reasonably because they had a small smear of black grease on one leg). It was where and appliqu?of a red rose could be sewn, these were a favorite of mine and got lots of compliments.

Also for anyone looking for spices, etc. If they can't find them at Prepared Pantry, they might try King Arthur Flour. I bought some Muffin Top Pans fro King Arthur Flour the coating came off of one pan and it was replaced free of charge, the customer rep. was very friendly and helpful.
Margaret, Tulsa

Baked Spaghetti Casserole

1/2 lb. box spaghetti, cooked & drained
1 lb. ground beef
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1 can mushroom soup
1 can tomato soup
1/2 c. water
1/2 c. sharp cheese, shredded
Garlic to taste

Brown ground beef, onion and green pepper. Drain. Combine all ingredients and put into large casserole and bake at 350 degrees for 30 to 40 minutes.
Tona in Bama
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Liz, in the 8/7 newsletter is looking for Heller?s BBQ seasoning. Liz, from what I could see in my search, it is a New Zealand product.
Chris in NM

We wanted something light and not cooked the other night for dinner. I put this recipe together from several others and then posted it on Nancy?s message board under Southwestern and also Salads. It is very good!

Chris's Taco Salad

1 lb. ground beef
corn tortilla chips - amount you want
lettuce leaves - amount you want
1 tomatoes - diced
2 c. shredded Mexican Cheese
1/2 c. chopped onion
1 can refried beans - heated
1 pkg. dry taco seasoning
3/4 c. water
1 can sliced ripe olives, drained
sour cream
salsa - if needed or wanted

In a large skillet over medium high heat, saut?the ground beef for 5 to 10 minutes, or until well brown. Drain excess fat. Add the dry taco seasoning and 3/4 c. water and stir till well blended. Layer lettuce, chips, beans, meat, onion, olives, cheese then dollop sour cream on top. You may add salsa to the plate before the cheese and sour cream. Eat!
Chris in NM
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While in CT last weekend, I took everyone out to dinner to the Outback. Their bread was so good! I wanted to take some home! Also their dinner salad dressing was very good! Does anyone have either of these recipes they would share? I would like to make them for my DH! Thanks in advance!
Chris in NM

Crock Pot Cauliflower Casserole

3 C. cooked rice
1 head cauliflower - cut into flowerettes, slice stems
1 can cream of mushroom soup
1/2 pound mushrooms, sliced
2 C. grated cheese (Cheddar or Monterey Jack)
1/2 C. water
1 medium onion, diced

Spray crockpot with nonstick cooking spray. Combine all ingredients. Mixture will be chunky, but stir well. Place in crockpot. Cook on LOW 4 to 6 hours.
Tona in Bama
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Stuffed Peppers (to Freeze)

1 lb. hamburger
1 clove garlic, crushed
1 tsp. salt
2 cans tomato soup
8 green peppers
1 c. chopped onions
2 tsp. chili powder
1/2 tsp. black pepper
1/2 lb. sharp cheese, cut up
1-1/2 c. cooked rice

Cook beef, onion, garlic until meat is brown. Add seasonings and soup, simmer covered 10 minutes. Add cheese, cooking until cheese melts. Stir in rice. Cool.
Cut peppers in half lengthwise and take out seeds. Cook in boiling salted water about 3 minutes. Drain and cool. Place peppers on baking sheet. Stuff with meat-rice mixture. Place in freezer until frozen. Remove, wrap, seal and return to freezer.

To serve: Remove wrapping and partially thaw at room temperature. Place in shallow pan, cover with foil. Bake at 400 for 30-45 minutes.
Tona in Bama
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Hot Dog Casserole
Frugal Recipe

1 box deluxe macaroni and cheese mix
1 onion, chopped
1/2 cup chopped celery
1 can cream of celery OR cream of mushroom soup
1/2 cup grated sharp cheddar
1 lb. hot dogs, sliced
1/2 cup milk
1 jar sliced mushrooms, drained

Cook macaroni and cheese according to package directions; add grated cheddar and stir until well blended. Stir in remaining ingredients and pour into a greased 2 quart casserole dish. Sprinkle with additional cheese if desired. Cover and bake at 350? for 30 minutes or until bubbly.

Serve with salad or fruit.
Karen in Texas
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PLEASE HELP somebody. My zucchini jam crystallized. Did I cook it too long, or use too much sugar. followed the recipe from NancyLand. The one for apricot zucchini jam . Want to make more what do I need to do to fix this problem.
Florence in Indiana

Orange Cream Sherbet
Summer Recipe

1/4 cup sugar
1/2 cup fresh orange juice
1/2 cup milk
1/2 cup heavy cream

Combine all ingredients and freeze in ice-cream maker.

Caroline MO
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Fried cauliflower

One head of cauliflower, pulled apart into flowerettes. Lightly steam , or par boil. Just enough to take some of the crispness away. You still want firm pieces.

Remove from heat, let cool. Beat 2 eggs, and about 1 cup milk. ( I use evaporated )

Take 2 sleeves of saltine crackers and break them into chunky like bread crumbs. You don't want them ground, but you don't want them to be chunks either. Dip each piece of cauliflower into egg mixture, and then drop into bag with cracker crumbs, shaking to coat. I then drop this into hot oil and deep fry until golden. Remove, place on paper towels, and sprinkle with a little salt. To me, this is the best ever fried cauliflower.
Karen in Texas
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Homemade Sugar Free Yellow Cake

3C. Bisquick
1 tsp. baking powder
1/4 c. powdered milk
1 tsp. salt(optional if watching salt intake)
2 sticks soft oleo
2 1/4 c. Splenda
3 eggs, room temp
1c. milk
2 tsp. vanilla

Sift together the Bisquick, powdered milk, salt and Splenda into a big bowl. Add the oleo and beat with mixer til crumbly looking. In a big measuring cup measure milk then add eggs and vanilla, stir well with fork then add to flour and beat with mixer til blended. Do not overbeat. Pour in a prepared 9x13 pan and bake at 350 for 30-35 min. or til tests done. Cool and frost.

I buy sweet and low frosting mix and mix as usual the add cool whip (a small tub) to it and bet it in well then frost the cake. Frosting tastes like marshmallow creme
Jean from Illinois
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Baked Spaghetti
6-8 servings

2-1/2 cups broken spaghetti
2 quarts boiling water
2 tsp salt
3/4 cup chopped bacon
1 small onion, chopped
2-1/2 cups canned tomatoes
1/2 cup grated cheese (your choice, I like the pizza mixture that the stores offer)
1/2 cup bread crumbs
4 Tbsp butter, melted

Cook spaghetti in boiling water until tender. Drain and rinse well with cold water. Fry bacon and onion until brown, then add tomatoes and season with salt and pepper.

Let boil for a few minutes. Add grated cheese. When cheese has melted, add spaghetti. Pour into baking dish and cover with the melted butter and crumbs.
Bake at 350? for 30 minutes.
Lisa-Union Bridge, MD
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I had this last night for dinner. The only thing I did different was to do it in my elec. skillet.

Chicken Parisienne
don?t know where it came from, more than likely from Nancy?s Kitchen

5 med. chicken breasts (I use 4 boneless, skinless tenders)
? c. dry white wine (I use either Madeira or Marsala)
1 can cream of mushroom soup
4 oz. mushrooms, sliced ? you can use more if you wish
1 c. sour cream, mixed with ? c. flour
salt & pepper to taste
paprika

Sprinkle chicken breasts lightly with salt, pepper and paprika. Place chicken in crock pot. Mix white wine, soup and mushrooms until well combined. Pour over chicken. Sprinkle with a little more paprika. Cover and cook on low for 7 ? 9 hours or on high 3 to 4 hours. Remove chicken and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles.

*Now, I make this on the stove top in a large skillet. I brown the breast tenders in about 3 tbl. canola/olive oil and then add the wine mixture. Simmer 30 minutes; then remove tenders to a plate. I add the sour cream mixture and combine with the wine mixture. I add the tenders back to the skillet, cover and let simmer 20 minutes. I do serve this over egg noodles with a green veggie on the side. Serves 4 Chris in NM

Did you all know you can make fudge from Jell-o pudding? Yup! Here is what I have always done.
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Cauliflower Salad with Green Olives and Capers

1 small firm head cauliflower
1 hard-cooked diced egg white (Use cooked yolk for dressing below)
2 scallions, including an inch of the greens, thinly sliced
1 cup diced celery heart with leaves
1 small green bell pepper, thinly sliced
1 small cucumber, peeled, seeded, and chopped
12 green olives, halved
2 tbs capers, rinsed and chopped
1/2 cup parsley leaves (chopped finely)

Slice off very thin slices of cauliflower, working your way around the head. Be sure to include the stalks, too, peeled and thinly sliced.
Toss all ingredients and add vinaigrette (below) and toss again. Cover and marinate 2-4 hours before serving.

Vinaigrette
1 mashed cooked egg yolk from above (mashed)
1 or 2 garlic cloves, coarsely chopped
salt and pepper
1 1/2 tbs red wine vinegar
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil

Combine all ingredients and pour over cauliflower mix.
Judy/Buffalo
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Jell-O Chocolate Pudding Fudge

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1/2 cup (1 stick) butter or margarine, divided ? I use butter
1/3 cup water
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
3 cups powdered sugar

Microwave 4 of the chocolate squares, 6 Tbsp. of the butter and water in large microwavable bowl on HIGH 2 minutes or until butter is melted; stir. Add dry pudding mix; stir until well blended. Add powdered sugar, 1 cup at a time, stirring until well blended after each addition. Press into foil-lined 8-inch square pan. Microwave remaining 4 chocolate squares and 2 Tbsp. butter in large microwavable bowl on HIGH 1-1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over pudding mixture. Refrigerate 2 hours or until firm. Cut into 48 (1-inch) squares. Posted under Jell-O on Nancy?s message board.
Chris in NM
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Now that peaches are coming in I would like to share this pie I make every year. It is yummy!

Peach Pie With Cut-Out Pastry

Crust Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup cold Butter, cut into chunks
1/4 cup shortening
5 to 7 tablespoons cold water

Filling Ingredients:
1 cup sugar
2 tablespoons cornstarch
6 medium (6 cups) ripe peaches, pitted, sliced 1/4-inch*
1 tablespoon lemon juice
1/2 teaspoon vanilla
1 tablespoon Butter, melted
1 teaspoon sugar

Heat oven to 400?F. Combine flour and salt in large bowl; cut in 1/3 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate.

Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.

Combine sugar and cornstarch in large bowl. Add peaches, lemon juice and vanilla; toss lightly to coat. Spoon into prepared crust.

Roll remaining ball of dough to 1/8 to 1/4-inch thickness. Cut out dough using 2 to 2 1/2-inch cookie cutters. Arrange cut-outs over filling. Brush with melted butter; sprinkle with sugar. Cover edge of crust with 2-inch strip of aluminum foil.

Bake 35 minutes. Remove aluminum foil. Continue baking for 20 to 25 minutes or until crust is lightly browned and juice begins to bubble. Serve warm or cool.

*Substitute 2 (16-ounce) bags frozen sliced peaches, thawed, drained posted under Pies on Nancy?s message board.
Chris in NM
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In the 8/3/09newsletter Pauline PA wanted a recipe for upside down pineapple pancakes. This may be close to what you wanted; I am not sure if you wanted a recipe that you did in a skillet on top of the stove or if you baked them in the oven, as is done in this recipe.
Robbie In

Upside Down Pineapple Oven Pancake

1 tbsp. butter
1 pkg. (6 oz.) sliced Canadian-style bacon or 6 thin slices fully cooked smoked ham
1 can (8 oz.) crushed pineapple, well drained
2 tbsp. packed brown sugar
1 1/2 c. Bisquick
1/2 c. milk
1 egg

Syrup
Heat butter in round 9 x 1 1/2 inch pan in 400 degree oven until melted. Arrange bacon slices, overlapping slightly, on butter. Spoon pineapple evenly over

bacon; sprinkle with brown sugar. Mix Bisquick, milk and egg; beat vigorously 30 seconds (batter will be slightly lumpy).

Carefully spread over pineapple. Bake uncovered until golden brown, 20 to 25 minutes. Run knife around edge to loosen. Immediately invert on serving plate.

Serve with syrup.
Robbie In
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In the 8-7 newsletter, I was interested in the Macaroni Cake, but I don't care for the flavor of anise. Has it been made in a different flavor, perhaps almond. Chris in NM sent the recipe, but I see that it originally came from Abby's Kitchen. Is it something like rice pudding? I love reading the newsletters. It's one of the few things I still get to do since I've become the 24-7 caretaker for my 91 year old mom who was diagnosed with Alzheimers 15 years ago & then suffered a stroke last
year..I used to be gone most every day with card groups & other activities. Now I am at home most all days with mom. The life of a caregiver is a lonely one, but I am blessed to have many friends who pray for me & try to encourage me. Thank you Nancy for this life line for some of us.
AR in Fl

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

Thanks to Kathy N Alabama. I made the Peach Butter and it is delicious. I didn't use as much sugar and I put in some fresh grated nutmeg and a lump of butter, a pinch of salt and also some cinnamon.

I picked up another basket of peaches at the Farm Market and have the crock pot full of peaches cooking on low. I wish I could share a jar with all of you. My neighbor and I decided it would also be good ice cream topping.

Thanks Nancy for letting us share.
mj-Indy

Homemade Vanilla Ice Cream
Summer Recipe

2 cups half-and-half
2 cups heavy cream
3/4 cups sugar
1 Tbsp. vanilla

Mix the 2 milks together. Gradually whisk in the sugar. Then, whisk in the vanilla. Cover the bowl with plastic wrap and put in the refrigerator for 3 hours. Pour into the container of a 1 quart electric ice cream maker, and follow manufacturers directions. Transfer ice cream to a covered container and freeze up to 8 hours, or simply eat immediately. (We ate some immediately, and it was really good.)
Karen in Texas
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Peach Cobbler

1 diced fresh peach
1/2 C. evaporated skim milk
1/2 t. vanilla
1 sliced torn bread

Dice peach, cover with cinnamon, and artificial brown sugar. Pour batter over peach. Bake 350 degrees for 30 minutes.
Equals: 1 fruit, 1 bread, 1 milk (1 serving)
Karen in TX
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Orange Soda Ice Cream
Summer Recipe

2 liters Orange Crush soda
2 cans Eagle Brand sweetened condensed milk
1 lg. can crushed pineapple
2 bags ice
Rock salt

Mix together, put in 1 gallon ice cream electric churn, 30 minutes.
Makes 1 gallon.
Lisa
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Ziploc Freezer Bag Ice Cream
Summer Recipe

1/2 cup heavy whipping cream
(for a lighter ice cream use half and half or whole milk)
2 Tablespoons white sugar
1/4 tsp vanilla extract

Put ingredients in a 1 pint Ziploc Freezer Bag and zip shut. Take a larger size Ziploc Freezer Bag and put the Ice Cream Bag inside of it then add crushed

ice until halfway full then sprinkle 6 tablespoons of salt on top and zip the bag shut.

Gently shake, turn, toss and knead the bag so the mix can get cold enough to make ice cream. After 5 or 10 minutes, the liquid from the inner bag will start to harden and turn into ice cream.

Continue to shake, turn, toss and knead the bag. When the ice cream reaches the consistency you desire, open the Ziploc and remove the bag with your ice cream.

Be sure to rinse off the Bag with the ice cream to remove any salt residue before opening and eating. Grab a spoon and enjoy!

Note: Do Not double this recipe, it doesn't work well for bigger portions.
Lisa
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Tin Can Ice Cream
Summer Recipe

1 cup milk
1 cup heavy whipping cream
1/2 cup sugar
1/2 tsp. vanilla
crushed ice
rock salt
nuts, optional
sprinkles, optional
fruit, optional

Put milk, cream, sugar and vanilla in a one-pound coffee can with a tight lid. To be safe, tape it shut. Place this can inside a three-pound coffee can. Pack crushed ice around the small can. Pour at least 3/4 cup rock salt evenly over the ice. Put the lid on the three pound can. Roll back and forth on the table or floor for 10 minutes.

Open the cans, scrape the sides of the small can with a spatula and replace the lid. Drain the ice water from the large can. Replace the small can and pack with more ice and salt. Roll back and forth for five more minutes. Serve with toppings, if desired. This yields about 3 cups. Enjoy.
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Lemon Dill Butter Recipe

1/2 cup unsalted butter, softened to room temp
2 tablespoons minced fresh dill weed
2 tablespoons minced lemon zest
salt & pepper to taste

Combine all. Chill briefly, then form into log, wrap and freeze. * Use to season veggies, pasta, broiled or grilled chicken and fish.
Tona in Bama
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Sawmill Cream Gravy
Frugal Recipe

1/3 c. oil
3 rounded tbsp. flour
1-1/2 c. water
1/2 c. milk
1/2 tsp. salt
3 or 4 dashes black pepper

Heat shortening in large frying pan. Add flour a spoonful at a time, stir until brown. Slowly add water and milk which have been mixed. Continue cooking and stirring until thickened, 4 or 5 minutes.
Lisa
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Tomato Gravy
Frugal Recipe

4 med. fresh tomatoes or 2 (16 oz.) crushed tomatoes
1/4 c. bacon grease
1 to 2 tbsp. flour or enough to thicken
Dash of black pepper

Heat bacon grease over medium heat until hot. Add flour, stirring constantly until lightly browned. Add flour and pepper and let come to a boil. Cover and let set for about 5 minutes. Can be served over rice or hot biscuits.
Linda NM
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Cream Gravy
Frugal Recipe

2 c. stock (broth) can be chicken, turkey or beef
1 pt. med. cream or heavy cream
4 tbsp. flour
2 tbsp. dill weed
2 tbsp. vinegar
Salt and pepper to taste

Place vinegar in medium cream. Let stand in refrigerator 1 - 1 1/2 hours to sour. (Do not use pre-soured cream.) Add flour and beat with whisk until smooth. In saucepan place stock and spices. Add cream mixture and beat with whisk until smooth. Bring to a boil stirring occasionally until desired consistency.
Lisa
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Stuffed Tomatoes with Tuna Salad
Summer Recipe

4 red ripe tomatoes, cored and peeled
2 cans white meat tuna
1/2 c. finely chopped scallions
1/4 chopped fresh basil
1/2 c. mayonnaise
1/2 tsp. Worcestershire sauce
1/4 c. finely minced celery
1/4 c. chopped parsley
Dash of Tabasco
Salt and pepper to taste
Garnish: hard cooked eggs, chopped parsley

Put the cored and peeled tomatoes on a plate, cored side down and make five evenly spaced slices, not cutting all the way through. As you cut, push down slightly, opening the tomatoes. Combine the next eight ingredients and mix, then add salt and pepper to taste. Stuff the opened tomatoes with this mixture. Makes 6 servings
Linda NM
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Stuffed Tomatoes
Summer Recipe

6 med. tomatoes
1 pt. fresh mushrooms, chopped
2 tbsp. butter or margarine
1/2 c. dairy sour cream
2 beaten egg yolks
1/4 c. dry bread crumbs
1 tsp. salt
Dash pepper
Dash thyme

Cut stem end from tomatoes; scoop out pulp. Turn shells upside down to drain. Chop pulp fine; measure 1 cup; set aside. Cook mushrooms in the butter or margarine until tender. Combine sour cream and egg yolks. Add to mushrooms with the tomato pulp; mix well. Stir in the crumbs, salt, pepper and thyme. Cook and stir until mixture thickens and boils. Place tomato shells in 10 x 6 x 1 inch baking dish. Spoon mushroom mixture into tomatoes. Combine 1 tablespoon melted butter and 3 tablespoons fine dry bread crumbs; sprinkle atop tomatoes. Bake in moderate oven (375 degrees) for 25 minutes.
Linda NM
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Croatian Stuffed Cabbage

2 heads pickled cabbage
1 lb. ground beef
1 lb. smoked ham, chopped
1/4 c. smoked bacon, chopped
2. tbsp. flour
1 c. uncooked rice
2 tsp. paprika
1 onion, chopped
1 egg
2 tbsp. oil
1 lb. smoked ham hocks or pork ribs
salt and pepper to taste

Fry bacon in its own fat. Add onion and saut?five minutes. Remove from heat and drain excess fat. Allow to cool slightly, combine with ground beef, chopped ham, rice, egg, 1 teaspoon paprika, salt and pepper, remove large outer leaves of the cabbage, place filling in each leaf and roll up from center to outer edge. Tuck sides into center to hold roll together. Cut remaining cabbage into strips. Add another half pound of sauerkraut, if desired. Place half the sauerkraut in the bottom of a large pot. Arrange cabbage rolls over sauerkraut. Add smoked ribs or ham hocks. Cover with remaining sauerkraut. Heat oil and brown flour in it. Add a teaspoon of paprika and water to make a thick roux. Cook for 5 minutes. Pour roux over cabbage rolls. Add water to cover cabbage and simmer over low heat for 1/2 to 2 hours until rice is fully cooked. Do not stir cabbage rolls while cooking. Instead, shake pot occasionally to prevent sticking. Transfer to warm serving dish.

By the way sarma is thought by some to come from a Turkish word meaning "to roll".
Source: Robert Jerin
Message sent in by Ditto's Uncle Joe.
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