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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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Baked Potato Fries

French fries are one of the most beloved foods in America, but a typical serving of French fries can contain about 600 calories. Leave the skins on because they provide all the essential nutrients, like potassium, vitamin C, fiber, and even protein. For a metabolism kick (spicy foods have been shown to temporarily increase metabolism) and a taste kids will love, try making spicy fries with a dash of cayenne pepper, garlic, and onion powder.

How: Spray calorie-free nonstick cooking spray in a roasting pan. Slice the potatoes and add salt and pepper and any seasonings you like.
Miss K/ABQ,NM
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Indian Flatbread

This makes a quick side dish to feed the kids, a bread that you can make without an oven, and a great trail bread. You can double or triple the recipe depending on how big your tribe is.

4 cups bread flour
4 teaspoons baking powder
1 cup dry milk solids
1 teaspoon salt
2 tablespoons sugar
1 1/2 cups warm water
Enough vegetable oil to fill the frying pan to 1/2-inch deep.

Mix the dry ingredients together. Form a depression in the dry ingredients and slowly pour half the water in. Mix and add the remaining water as needed to form a soft but not sticky dough. Knead the dough lightly. Cut pieces from the dough and form them into round discs about 1/4-inch thick.

Heat the oil until hot. When the oil is hot enough, a small piece of the dough placed in the oil should brown quickly but not burn. Slip the dough pieces into the hot oil, fry them until brown on one side, and turn. When done, remove them to paper towels. Serve them hot as a bread or with syrup or honey as a side dish.
Dennis Weaver, Prepared Pantry
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Articles/Recipes
Cookie Troubleshooting Guide
How to Make Easy Sourdough Bread
How to Make Your Own Pancake Mixes
How to Make Refrigerator Bran Muffins

Nancy, this is a late response to Erma from Jacksonville, FL who wanted recipes for making homemade sausage. Erma, the easiest and best (tastiest) homemade sausage I've ever made was combining ground pork (I like to remove the bones and grind the Boston Butt cut) and Morton's
Sausage Seasoning. Sprinkle the sausage seasoning over the ground pork and then mix well using your hands. Fry a small patty to see if the flavor is to your liking and add more sausage seasoning and mix again if the taste is too bland. Trial and error will give you the sausage you desire, and YES, by all means try canning some of the cooked sausage patties. My late grandmother and mother did this in the Winter every year when a hog was butchered on my grandparent's farm.
Mr. Myron Drinkwater - Lake Forest, CA

Here is something that I have never seen anywhere.
Try to fry potatoes and have them crisp is about impossible I think. Dip the potato slices in cornmeal ,Viola !! Give it a try.
Keith -Evansville, In

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Nancy, on the Friday newsletter someone was asking about fifty's anniversary. My daughter-in-law did mine. She fixed the food table in the shape of a cross (we had in church dining hall). She covered tables in white table cloths with gold lame' table runners. Where the tables met in center, she put beautiful flower arrangements. I forgot what she used, but it was tall and beautiful. The food was put down and across both end of the table. They put a college' of our photo's, wedding pictures to present in the entrance. Also, she did a easel with family photo's. The food was simple but beautiful and tasty. Mostly finger foods such as fried chicken wings, meatballs sandwich meat of all descriptions with crackers, small rolls, with different type of dips, sauces etc. On one of the tables she did all the desserts, and she had different sweets and a punch.

It was simple but elegant! On the round tables for eating the tables had beautiful vases with marbles in the bottom and a beautiful black angel fish swimming around with small gift packages wrapped for our guest around the vase.

For those that are interested I make Faberge style wedding cake toppers. An Emu egg is cut to look like a wedding chapel with stain glass window in the back and the couple standing in front of the window with beautiful flowers decorating the inside of the chapel. On the outside of the egg, I put an arrangement of flowers with ceramic doves and wedding bells. The egg stand is gold plated and a music box plays soft music. The stand is placed on a cake topper. I also do the 50th wedding very much the same way. They are beautiful, if I do say so. I will try to find a picture and send. I only make special orders now. My hands are getting arthritis and it is getting difficult to do all the intricate cutting. My dolls on the inside are porcelain made for me by a lady in Canada with hair and clothes made like the brides real dress. Recently I had a request for a groom with military dress and I had to pull all the braids, and decorated ribbons. That was hard! I also had a bald headed groom! Ha!

Sorry for the length, but thought the group would like to know what I do (or did). I love egging. Their are not many eggers left to keep the work going.
Betty T. Ga.

Hi Nancy, hope your summer is going well. A friend brought the following to a gathering on Sunday and it is delicious. Hope you try

Fruit Salsa

1 qt. fresh strawberries
1 yellow pepper
1 orange pepper
2 green onions (white and green parts)
1 jar Russian Salad Dressing

Cut the above ingredients up (not too large) place in a bowl and add the dressing. My friend said she used about 1/2 a bottle. Chill and serve with scoops. This makes a large amount and is absolutely delicious.

Marg in Ontario
PS: if you can't find Russian dressing I would think Catalina would be a good substitute. 
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Cooking Information, Tips and Hints
Frozen Treats Recipes

French Fried Dill Pickles

1 qt. dill pickles, thinly sliced lengthwise
1 3/4 c. flour, divided
3 dashes Tabasco
2 tsp. red pepper
1 c. beer
2 tsp. paprika
vegetable oil
2 tsp. garlic salt
1 tsp. salt

Dredge sliced pickles in 1 c. flour and set aside. Combine remaining 3.4 c. flour, pepper, paprika, salt and garlic salt, Tabasco and beer. Mix well. Dip dredged pickles into batter. Deep fry in hot oil - 375 degrees - until pickles float to surface and are golden brown. Drain on paper towels and serve immediately. Yields about 2 1/2 dozen. Posted under Posted under Appetizers on Nancy?s message board. 
Chris in NM
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Pineapple Peach Freezer Jam

You can make peach jam without cooking the peaches but minimal cooking does release the flavor. In this case, we enhanced the flavor with the addition of crushed pineapple.

2 1/2 cups chopped and cooked peaches
3/4 cup crushed pineapple
1/4 cup lemon juice

1 package pectin, MCP or equal
4 1/2 cups granulated sugar
1 cup light corn syrup

Wash and dry the five pint-sized jam jars or plastic containers. Make sure the lids fit tightly.
Peel the peaches and chop them into fine pieces. Cook the peaches until bubbly and soft. Measure the fruit to make certain that you have the right amount. Place the measured fruit in the bowl of your stand-type mixer. Add the pineapple and lemon juice.
Using the paddle attachment, stir in the pectin thoroughly. Turn the mixer to the lowest setting and let the mixer run for ten minutes. Let sit for 20 minutes.
Add the corn syrup into the fruit mixture. The corn syrup reduces the likelihood of sugar crystallization. Add the sugar and stir with the mixer until it is completely dissolved and no longer grainy, about five minutes.
Immediately, pour the jam into your prepared containers leaving 1/2 inch clearance for expansion while freezing. Let the jars stand on the counter for 24 hours to allow the pectin to set then freeze.

Notes:
Using the paddle and your stand type mixture will incorporate air in into your jam. The jam will be opaque and lighter color but quite attractive.
Once the pectin begins to set up thickening the jam, do not stir. Continuing to stir will break down the pectin and make for a syrupy jam.
Dennis Weaver, Prepared Pantry
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Gay in L.I., as quickly as shrimp cook, I wouldn?t think it would make any difference if the shrimp started out cooked or uncooked in the biscuits.
Chris in NM

Crockpot Scalloped Corn

3 large eggs
1 cup half and half
1 Tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 to 4 tablespoons minced onion
2 cups frozen creamed corn, thawed
1 cup coarsely crushed cracker crumbs

With a whisk mix milk and eggs together. Mix in remaining ingredients. Pour into lightly buttered casserole which will fit in the slow crock-pot. Cover and cook on high for 2-1/2 hours, or until knife inserted in center comes out clean. Serves 6.
Karen TX abbys-kitchen.com.
Chris in NM
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Mom and Grandma used to make corn fritters for us as a treat. They were so good! This is exactly like the recipe they used.

Pennsylvania Dutch Corn Fritters

3 eggs, separated, mix egg yolks
1 tbsp. Flour
2 tbsp. Sugar
Pulp from 3 ears uncooked corn

Beat egg whites until fluffy and fold into mixture. Cook like pancakes. Serve with syrup. Nancy Rogers Source: http://www.abbys-kitchen.com
Chris in NM
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For Mary Louise in SC from Marilyn in FL. Looking for other info in the Orlando Sentinel site, stumbled onto their food editor, Heather McPherson's, blog & she has found 2 more Ronnie's recipes.

Here's a Ronnie's recipe fix for all the readers still lamenting the closing of the original restaurant:

Ronnie's Kosher Style Pickles

Fresh cucumbers, enough to fill five-gallon crock
3 gallons water
1 pound salt
3 cloves garlic, coarsely chopped
4 ounces mixed pickling spices
1 bunch fresh dill
1 loaf of stale rye bread broken into chunks

Place cucumbers in crock. Mix salt into water and pour over cucumbers. Add garlic, spices, and fresh dill on top.

Add rye bread chunks. Cover crock with cheesecloth.

Put a lightweight stone on top of the cucumbers to submerge them in the brine mixture. Keep crock at room temperature for 3 days. Cure in refrigerator for 5 more days.

Pickles must be stored in refrigerator.

Recipe note: Ronnie's cold-pack pickles were served to lunch and dinner guests with meals.

The five-gallon crock required for this recipe is available at hardware stores including Miller True Value Hardware in Winter Park
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Ronnie's Cabbage Soup

8 short ribs
3 medium onions, chopped
1 small head of cabbage, cut into pieces
4 medium tomatoes, chopped
6 cups water
1 cup (or to taste) sugar
4 teaspoons garlic powder
4 tablespoons lemon juice
1/4 teaspoon salt
4 ounces tomato ketchup

In a large stockpot, sear ribs. When meat is well-seared, remove from the pot. Add onions, cabbage and tomatoes to drippings left in the stockpot. Cook vegetables until soft. Put meat back into pot and add remaining ingredients.

Simmer over medium heat for 2 1/2 hours.
Makes 8 servings.

Recipe note: Recipe tester Phyllis Gray used only 1/2 cup sugar when she prepared this recipe. She said that amount could even be cut back to 2 tablespoons.
From Heather McPherson's blog.
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Good morning Nancy and Ditto. Hope the heat is not getting to you. We are trying really hard to hit 100 here in central NC so I just stay in the house a lot.

In our area, we have K&W cafeterias and they have a dish called chicken ranch casserole. It has chunks of breaded chicken, onion, macaroni and some other things. It is topped with a bread crumb topping.

My daughter and granddaughter think it is great and I would love to find the recipe for them. My guess is that someone in Nancyland will know it.
Have a great day all.
Jean in NC

Hi Nancy and Ditto,

I am awaiting an old school friend arriving from San Diego (with my jar of Bread and Butter Pickles). Seemingly Mary loves these pickles and has told me that there isn't anything in Scotland or even in the UK to compare to B&BP. We lost contact when she married, 40 odd years ago and moved to USA (now divorced) . We managed to catch up recently on "Friends Reunited". Before she even gets here, she has been hinting that she'll change my mind about never doing the loooooooooooong flight and that I must visit her in San Diego, before she retires home, Scotland???? It's going to be a busy few weeks.

I had an hour to spare and somehow landed on our Message Boards, how unusual mmm. I spent a while reading about all our animals, if you want to have a bit of relaxation with a bit of humour thrown in, have a look:
http://whatscookin.proboards.com/index.cgi?board=cats

A question for Dennis, I have noticed previous recipes using paraffin wax to seal preserves/jams etc., I've never used it, not all together sure if it would be available here. Can you tell us more?
Sylvia <Scotland>

3 "In a Hurry" Bean Recipes.

Black Bean Soup
Rinse and drain 1 can (15 oz) unsalted black beans. In blender, combine with 1 cup chicken broth, 1/2 cup salsa, and 1/2 tsp ground cumin. Puree until smooth. Warm in saucepan over medium heat. Top with sour cream and chopped cilantro, if desired. (2 servings)

Beans and Pasta
Rinse and drain 1 can (15.5 oz) cannellini beans. In large bowl, combine with 4 cup cooked and rinsed small pasta shells, 1 pkg (10 oz) thawed frozen peas and carrots, and 2 Tbs chopped onion. Mix 1/4 cup Italian dressing and 1/4 cup mayonnaise in small bowl. Add to pasta and toss. Season with salt, freshly ground black pepper, and chopped fresh parsley to taste. (4-6 servings)

Hummus
Rinse and drain 1 can (16 oz) chickpeas. In food processor, combine with 3 Tbs freshly squeezed lemon juice, 2 Tbs tahini, 1 Tbs olive oil, 1 tsp bottled minced garlic, and 1/8 tsp crushed red pepper. S/P to taste.

Process until smooth. (6-8 servings)
(This recipe can also be tossed w/cooked pasta and topped w/chopped peanuts)
Judy/Buffalo

Here are a couple of real easy, but tasty dishes that I recently made, and wanted to share them with all the great cooks in the newsletter. They'd be ideal to make for a Labor Day cookout, etc.

Macaroni Tuna Salad

1 pkg. (12 oz.) salad macaroni
5 stalks celery, chopped (could use less) 1/2 cup chopped sweet pickles
1 medium onion, chopped
4 cooked eggs, chopped
1 large (or 2 small) cans tuna, drained and flaked
1 cup mayonnaise
salt and pepper, to taste

Cook macaroni, according to directions on package, drain and rinse with cold water. Put in large bowl and add remaining ingredients and mix well. Chill in refrigerator. Can serve on lettuce leaves. Serves 8 to 10 people.
Judy (in Alaska)
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Easy Baked Beans

1 (48 oz.) jar Great Northern beans, partially drained
1/2 cup brown sugar, loosely packed
1/4 cup ketchup
2 tbsp. molasses
1/4 cup diced onion
Dashes of nutmeg AND allspice
4 slices bacon, cut in pieces

Mix all ingredients, except bacon and put in a 2 quart greased casserole dish. Top with bacon pieces. Bake 1 hour at 375? uncovered.

NOTE: I couldn't find these beans in a jar, so used canned beans to total that many ounces. I also doubled the bacon.
Judy (in Alaska)
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To Debbie from AR who wanted a recipe for making sweet pickles using a gallon jar of dill pickles.

Candied Dill Pickles
( you will need to adjust amounts to make one gallon)

1 qt. dill pickles, drained and cut into 1 in. chunks
3 cups sugar
2/3 cups vinegar
2 Tablespoons pickling spices tie in cheesecloth or a pickling bag

Boil sugar, vinegar, water, and pickling spices 1 minute. Cool slightly. Put pickles back in jar and pour the hot syrup over them. Store in refrigerator for 7 to 10 days before you use.
Keep refrigerated.
Gretchen from WI
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Baked Tomato Stacks
Makes 6 servings
Weight Watcher Points - 3 Points

1 package (10 ounce) frozen chopped broccoli
1 cup lowfat grated Monterrey Jack Cheese
1/4 cup onion (finely chopped)
3 large tomatoes, halved
Salt and pepper to taste

Cook broccoli as directed. Drain and mix with cheese, reserve 2 tablespoons of cheese for top. Add onion. Place tomato halves in casserole dish sprayed with vegetable spray. Place broccoli mixture on each tomato half and top with reserved cheese. Broil 10-12 minutes at 350 degrees.

Calories 135 Fat 8g fiber 3g Carbohydrate 6g Cholesterol 27mg Sodium 144mg
2002 Newsletter
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Banana Split Ice Cream

4 eggs
1-1/2 c. sugar
6 c. milk
1/2 tsp. Salt
1 (14 oz.) Eagle Brand milk
2 c. half & half
1 tsp. Vanilla
1 (10 oz.) maraschino cherries, drained and chopped
2 bananas, chopped

Beat eggs with electric mixer at medium speed until frothy. Gradually add sugar, beating until thick. Add milk, salt, mix well. Pour egg mixture into large saucepan, and place over low heat; cook, stirring constantly. It must be thoroughly heated. Combine egg mixture, sweetened condensed milk, half & half; add vanilla; stir well. Add bananas and cherries. Pour mixture into freezer can or 1 gallon. Turn ice cream freezer until hard. Let ripen for at least 1 hour.
2002 Newsletter
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Crock Pot Fried Apples

3 pounds Granny Smith apples, peeled, cored, and sliced
1 teaspoon cinnamon
dash of fresh grated nutmeg, optional
3 tablespoons cornstarch
1 cup granulated sugar
1 to 2 tablespoons of butter, cut in small pieces

Place apple slices in the slow crockpot and stir in remaining ingredients. Dot with butter. Cover and cook on low for about 6 hours, or until apples are tender but not mushy. Stir about halfway through cooking. Makes 2-1/2 to 3 cups. Great as a dessert.
Cathy TX
2002 Newsletter
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Top 100 Recipe Sites 

Fried Zucchini and Tomatoes

1 med. Zucchini
1 sm. onion, chopped
1 can tomatoes
3 tbsp. Butter
1/2 c. Parmesan cheese

Cut unpeeled zucchini into 1/4 inch slices. In large frying pan, cook onion in butter until clear. Add zucchini, fry 10 minutes. Add chopped tomatoes with juice. Bring to boil. Season with salt and pepper. Simmer 20 minutes. Top with Parmesan cheese. Heat until cheese melts.
2002 Newsletter
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Ice Cream Custard

6 eggs
1 can Eagle Brand milk
1 lg. can Pet milk
2 c. sugar
1 tbsp. vanilla
1 qt. dairy milk

In a large mixing bowl, beat eggs and sugar until well mixed. Beat canned milk until fluffy. Add canned, vanilla and Eagle Brand milk to egg mixture. Cook in microwave on high for 8 minutes. Beat again. Pour into a gallon freezer and add enough dairy milk to fill. May add fruit if desired. Freeze in electric or manual freezer.
2002 Newsletter
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Peach Fruit Salad

1 can Eagle Brand milk
3 tbsp. lemon juice
1 sm. pkg. peach Jello
1 can fruit cocktail
1 can sliced peaches
1 med. size carton Cool Whip

Mix well the first three ingredients. Add drained fruit and Cool Whip. Keep refrigerated
2002 Newsletter
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Yellow Squash Muffins

2 lbs. yellow squash, about 8 medium
2 eggs
1 c. sugar
3 c. all purpose flour
1 tbsp. plus 2 tsp. baking powder
1 tsp. Salt

Trim off squash ends. Cut squash into one inch slices. Cook in a small amount of boiling water for 15 to 20 minutes or until tender. Drain well and mash. Measure enough to equal 2 cups. Combine 2 cups mashed squash, eggs, butter or margarine, stir well, set aside. Combine remaining dry ingredients in large mixing bowl. Make a well in center. Add squash mixture to dry ingredients stirring just until moistened. Spoon batter into greased muffin pans filling 3/4 full. Bake at 375 degrees for 20 minutes until wooden pick comes out clean.
2002 Newsletter
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Green Chili Pie
Makes 5 Servings
Weight Watcher Points - 3 Points

1 (4.5 ounce) can green chilies, diced
2 cups Healthy Choice non-fat pizza cheese
1 (4 ounce) container Egg Beaters (equals 2 eggs)
2 green onions, chopped
Salt and pepper to taste

Place green chilies in a 7 1/2 by 11 1/2 inch oven proof casserole dish. Sprinkle with cheese and onions. Pour eggs over top. Sprinkle with paprika for garnish. Bake at 350 degrees for 10 to 15 minutes.

Calories 150 Fat 0g fiber 1g Carbohydrate 6g Cholesterol 9mg Sodium 450mg
2002 Newsletter
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Guacamole

3 lg. ripe avocados, cubed
1 lg. tomatoes, cubed
1 sm. onion, diced
1 clove garlic, minced
dash Tabasco or Louisiana Hot Sauce
2 tbl. lime or lemon juice
1 tsp. salt - or to taste

Blend together all ingredients. Serve with chips of your choice. I always place one of the avocado seeds in with the guacamole to help keep it from going black. It works, too! Posted under Southwestern and Appetizers on Nancy?s message board.
Chris in NM
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Squash Puppies

5 med. yellow squash
1/2 c. buttermilk
3/4 c. self-rising cornmeal
Vegetable oil
1 egg, beaten
1 med. onion, chopped
1/4 c. all-purpose flour

Trim squash. Slice and place in a pot. Cover with water and cook over medium heat for 20 minutes or until tender. Drain well. Combine squash with next 5 ingredients. Drop by scant tablespoons into hot oil. Fry at 350 degrees for 5 minutes.
2002 Newsletter
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Three Bean Salad

1 can each baby lima beans, peas, French style beans
1 sm. jar pimientos
1 sm. onion, chopped fine
4 stalks celery, chopped fine

Dressing
2/3 c. sugar
1/4 c. oil
1 1/2 tsp. salt
1/2 c. vinegar

Drain lima beans, peas and French style beans. Mix.

Dressing:
Heat to a boil, cool. Pour over mix and let stand overnight. Drain before serving.
2003 Newsletter
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Spiced Zucchini Bread

3 c. flour
2 t. baking soda
1 t. salt
1/2 t. baking powder
1 1/2 t. cinnamon
3/4 c. chopped nuts
Combine these ingredients and set aside.

3 eggs
2 c. sugar
1 c. vegetable oil
2 t. vanilla
2 c. coarsely shredded zucchini
1-8 oz. can crushed pineapple-well drained

Beat eggs lightly; add sugar, oil and vanilla; beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring until dry ingredients are moistened. Spoon batter into 2 greased and floured 9 x 5 x 3 in. loaf pans. bake at 350 degrees for 1 hour. Cool 10 min. in pan, remove to a rack and cool completely.
Connie
2003 Newsletter
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Pork and Bean Salad

2 cans pork and beans
1 onion
2 tbsp. mayonnaise
4 eggs, hard boiled
3 pickles

Chop eggs, pickles and onions. Add to pork and beans, then mayonnaise. Chill and serve.
Andrea
2003 Newsletter
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