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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.   

Nancy, my granddaughter and her husband is stationed at Ft. Polk, La,(along with 3 little boys, age 7,mo., 2,& 4). Of course, with military pay they have to cut corners. She ask me to find recipes that she could cook with: lima, kidney, great northern, blackbeans. I can not eat beans, so I do not cook them. Any suggestions would help.
Thanks, Betty T. Ga.

Nancy,
I want some recipes for different kinds of baked beans. I have eaten some with different kinds of beans and hamburger and all kinds of ingredients, so now I want to make some and see what different ones that your readers have. What I have tasted at dinners that I have been to have been very good, but I never got the recipes for them. Can you readers help me with this? Thank you and make God bless you...
Sue in North Carolina

Older Newsletters - (does not include printable recipes)
2004 September
2004 October
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2004 December
2005 January

This is a great jelly Carnation posted sometime back on
Nancy?s message board under Jams & Jellies.

Cactus Jelly

1 quart prickly pear fruit
1 pkg. powdered pectin, (1 3/4 oz.)
3 tbsp. lemon, lime, or sour orange juice
3 1/2 c. sugar

Select ripe, but not over ripe, prickly pear fruit. Brush the fruit under running water. Cut or not, your choice and place in a pot with just enough water to cover. Cook until quite tender and soft. Strain through two thicknesses of cloth or jelly bag. Measure 2 1/2 cups of juice and add the pectin. Bring to a fast boil, stirring constantly. Add whichever juice you are using and the sugar.
Bring to a boil that cannot be stirred down and boil for 15 - 20 minutes. Remove from heat, skim, and pour into sterilized jelly jars.

NOTE: Her instructions said to seal with paraffin, but use the canning jar lids!
Chris in NM
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Debbie, AR August 09/2009 news letter
This makes a quart but you can multiply it to make a gallon.

I would like the recipe for making sweet pickles using a gallon jar of dill pickles. I'm sure someone out there has it. Thanks.

Easiest Sweet Icebox Dill Pickles

1/3 cups wine vinegar
2 cups sugar
1 quart size jar, whole dill pickles

Bring vinegar and sugar to a boil, stirring constantly, until sugar melts. DRAIN dill pickles; cut into chunks. Put pickles back into jar. Pour vinegar and sugar mixture over pickles. Refrigerate 24 hours before using. NOTE: Vinegar and sugar mixture should cover all pickles in the jar.
Terry
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Here's another zucchini pie recipe - this one is quite unusual.

Coconut Custard (Zucchini) Pie

1 cup peeled and diced zucchini
1 cup sweetened flaked coconut (divided)
2/3 cup sugar
1 1/2 cups milk
3 eggs
1 tsp. vanilla
1 pinch salt
1 9" unbaked pie shell
1 pinch ground nutmeg

Heat 1" water to a boil in a small saucepan over medium heat. Add zucchini, cover and steam until softened, about 5 min.

In a blender of food processor, blend the cooked zucchini, 3/4 cup of the coconut, sugar, milk, eggs, vanilla and salt until smooth. Pour into the pie crust and sprinkle remaining coconut and nutmeg over the surface. Bake in a 450? oven for 10 minutes. Reduce heat to 350? and continue baking 50 minutes more or until a knife inserted in the center comes out clean. Remove from oven to a rack, cool completely. Refrigerate until serving.
Mary in Redding, Ca
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For Marilyn in FL:

Thanks for your help. My mother had the kosher dill recipe that was printed in the Orlando Sentinel years ago. Thought you might like to have it. I have never been to the Seabreeze in Tampa. I did go to a restaurant in Ybor City one time, but can't remember the name of it.
This recipe makes a lot of pickles, but I'm sure you can cut the recipe down to suit your needs. If you'll notice, it doesn't have any vinegar in it - good for those who don't like vinegar.

Ronnie's Kosher Dill Pickles
Ronnie's Restaurant - Orlando, Florida

Fresh pickling cucumbers, enough to fill a 5-gallon crock
3 gallons water
1 pound salt
3 cloves garlic, coarsely chopped
4 ounces mixed pickling spices
1 bunch fresh dill
1 loaf 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 or plate on top of the cucumbers to submerge them in the brine mixture. Keep the crock at room temperature for 3 days. Cure in refrigerator for 5 more days. Pickles must be stored in the refrigerator.

Thanks,
Mary Louise in SC
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Easy Strawberry Cream Pie

What a cool treat! Everyone loves ice cream pies. This is not an ice cream pie?but close. It uses whipped cream instead of ice cream. It also has cream cheese and sweetened condensed milk which makes this a little more decadent than ice cream alone with the richness of cream cheese. We made this with frozen berries but fresh berries might be even better.

Strawberry Cream Pie Recipe

This is a wonderful, easy-to-make recipe. If you use frozen strawberries, as the recipe indicates, you don?t even have to stop and prepare the fruit. Select a crust of your choice. A graham cracker crust is the classic but you can use a baked pastry crust. For a real treat, consider a nut crust?either the Vanilla Pie Nut Crust recipe or the American Walnut Pie Crust recipe.

1 nine-inch deep dish pie shell, well-chilled
1 cup whipping cream
4 ounces cream cheese
1 14-ounce can of sweetened condensed milk, well-chilled
1 1/2 cups pureed, sweetened strawberries (strawberries in syrup or strawberries with sugar added

Make sure the ingredients and the pie shell are well-chilled.

1. Whip the cream until stiff peaks form. Set in the refrigerator to keep cold.
2. Whip the cream cheese. Beat in the condensed milk and strawberries.
3. Gently fold in the whipped cream. Pour the filling into the pie shell. If the filling ingredients have been kept cold and you work quickly, the shell should overfill to a slight mound. Immediately stick the pie in the freezer to set. Freeze for four hours or more. Serve frozen.
Dennis Weaver, Prepared Pantry
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Nancy, Seeing this recipe in the last newsletter reminded of my teaching days. I used this in my classroom and we had a ball. I also had the children make butter by shaking it in a jar, using an old-fashioned egg beater, and an electric mixer. I would bring bread or biscuits so they could eat the butter they made. That's the part of teaching that I miss the most.

Also in the same newsletter, Lou, FL sent in the Orange Creamsicle Pudding (Mousse) recipe. When I make it I use the sugar-free White Chocolate Pudding mix. I have also made it using lime jello and pineapple bits and strawberry with pieces of fresh strawberries. The original recipe is my youngest grandson's favorite.

In the Oct. 21, 2008 newsletter, I printed off a recipe from Ann in Middle, GA called Sinfun..Chocolate Cookies. I made some this past weekend and they were DELICIOUS.
Zelda in Kemp, TX

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Keith -Evansville, IN, suggests frying potato slices dipped in cornmeal for crispness. Here is a recipe I've used for years that enhances the concept. Salting the potato slices draws starch to the surface making the cornmeal adhere tightly.
.
Aunt Sue's Cornmeal Potatoes
.
Scrub 1 pound potatoes, slice 1/4 inch thick, salt lightly on both sides, set aside 2 or 3 minutes until salt has drawn moisture to surface. Do NOT blot.
.
Spread cornmeal on dinner plate. Dip slices into cornmeal until well coated. (Cornmeal may be flavored with onion powder, garlic powder, paprika, cayenne, etc.)
.
Heat 1/2 Tbsp oil in large skillet. Fry potatoes over low heat until golden brown, about 5 minutes per side.
Leah
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Sylvia <Scotland>, all the recipes for making jellies and jams say not to use the paraffin wax to seal jars like our grandmothers used to do. It does not seal as tight as the regular way. This is what Dennis Weaver has to say: ?Hints for success:

? Measure the ingredients accurately. Use the ratio of ingredients that the manufacturer suggests.
? Since the jam is not sterilized by boiling, it must be frozen or refrigerated to keep from spoiling.
? Since the natural pectin in the fruit is not activated by boiling, pectin must always be added.
? Cover the jam with clean, tight-fitting lids?never with paraffin.? This is in today?s newsletter. Good luck!
Chris in NM

I know this is past, but this morning I was reading in a very old issue of Woman's World a way to take lipstick out of clothes. It said to spray it with hairspray.

I made the pepper cheese biscotti. They are great! Next time I will experiment with more pepper, maybe some red pepper flakes.
MaggieB in South Jersey

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Caramelized Onions For Pasta

Slowly saut?until soft and golden:

2 large onions
1 Tbs olive oil
1 Tbs butter
S/P to taste

Add and stir until dissolved:
1 Tbs brown sugar

Toss with:
1/2 pkg cooked pasta or noodles

Sprinkle with:
3 Tbs Blue Cheese (crumbled)
2 Tbs chopped fresh parsley
Judy/Buffalo
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Jean in NC in the 8/11/09 newsletter is looking for a chicken ranch casserole like the K&W cafeterias. By the way you describe your dish, it may be a variation on the King ranch chicken casserole.

King Ranch Casserole

1 chicken, cooked and cubed
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
1 can Rotel tomatoes
3 c. grated American cheese
1 pkg. tortillas, cut fine or in small pieces
1 onion, cut fine

Place 1 layer of meat, 1/2 of sauces, 1/2 of tortillas and 1/2 of cheese, then repeat this with cheese on top. Bake at 350 degrees for 1 hour in 3-quart pan. This can be cooked and frozen for a later date. Nancyskitchen.com casserole recipes.
Chris in NM
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Request: I
 am searching for mini recipes. I have a mini electric frying pan, a mini griddle, a 1 qt. crockpot, a 3" frying pan, a 5" pizza pan, a mini muffin pan, 5" pie pans, 7" angel food pan, 6"x2"
cake pans, 3" and 5" angel food cake pans, 4 3/4" spring form pan, 4" heart shaped cake pans, and 4" technique oven baking dishes. I am most interested in main course/entree recipes and healthy dessert recipes w/ no sugar substitutes. I am not interested in children's oven recipes. Thanks! Athena in DE

For Judy in Alaska's Macaroni Tuna Salad recipe in the August 11 newsletter
- I've been making this dish for years and it's a great variation of macaroni salad. I love to just eat it as a snack. I don't add the eggs, onions or celery, but I do use sliced green olives in it. It's very light and satisfying.
Teresa in SC

Hi Nancy,
My greenhouse is bursting at the seams with tomatoes, getting a few ripe ones each day, but I know that there is going to be a bumper crop of green ones that won't ripen. As usual Nancy comes to my rescue. I grow Gardner's Delight which are really small, plum type, really tasty tomatoes. So where this recipe says 2 green tomatoes sliced thinly, I will probably use 8 maybe 10. Lots of great recipes:

http://www.nancyskitchen.com/2009July/harvest-of-green-tomatoes.html

This one is my favourite, but I do bump the mustard up a bit!! I also add a bit of home grown Thyme.

A Harvest of Green Tomatoes
by Arleen Kaptur

Swiss Cheese Bake:
4 cups croutons
2 green tomatoes, sliced thinly
1 ripe tomato, sliced thinly
1/2 lb. Swiss cheese, shredded
2 eggs
1-1/2 cups milk
3/4 tsp. salt
1/2 tsp. paprika
1/2 tsp. dry mustard

Preheat oven to 350. Arrange croutons in a 9" pie plate. top croutons with tomato slices; sprinkle with Swiss cheese. In bowl, with fork or wire whisk, beat remaining ingredients; pour over cheese. Bake 40 mins. or until puffy and brown. Serve immediately.

and another great site for your ripe tomatoes:
http://www.nancyskitchen.com/tomato-recipes/index.html

One of my dearest friends who has been on a diet for most of her life, makes lots of visits at this time of the year as she tells me that she can eat my tomatoes with no worries about her diet.

Once again a big thank-you to Nancy for all that you do for us all.
Sylvia <Scotland>
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Strawberry Lemonade or Lemonade Slush Recipe

Fresh is always better. If you have a food processor or blender, here is a great way to convert a couple lemons and a tub of strawberries into a wonderful, fresh beverage.

1/2 cup fresh lemon juice (juice from approximately two lemons)
1/2 cup granulated sugar
2 cups strawberries
a few drops red food coloring
ice

1. Puree the lemon juice, sugar, and, strawberries together in a blender or food processor. Add the food coloring.
2. Add the ice cubes one at a time and process until smooth. (If you are using a blender, you can remove the round handle from the lid and drop the ice cubes in the blender one at a time.) Continue adding ice cubes until the mixture is diluted to the desired taste. Add more sugar for a sweeter drink.

Baker?s notes: If you add enough ice you will have a slush. If you desire a more frozen beverage, place the blender jar in the freezer and in a half hour, scrape the forming crystals from the sides. Repeat if desired.
Dennis Weaver, Prepared Pantry
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Hi Nancy and Everyone, Thanks to Miss K/ABQ,NM for her information on the essential nutrients of potatoes (skins on) and their popularity. I recently came across this recipe that others may want to try. You can change spice ingredients to any of those Miss K offered, such as a dash of cayenne pepper (instead of turmeric), garlic and/or onion powder.

Spicy Oven Fries

6 tsp. olive oil, divided
1 tsp. turmeric
1 tsp. onion powder
3/4 tsp. salt
1/4 tsp. white pepper
1 1/2 pounds russet potatoes

Arrange oven racks in upper and lower third of oven. Heat oven to 425? F. Lightly brush 2 large cookie sheets with 2 teaspoons oil.

Combine turmeric, onion powder, salt and pepper in cup.

Quarter the potatoes lengthwise, then cut each quarter into 4 long wedges. Blot dry with paper towels. Toss potatoes with remaining 4 teaspoons oil in large bowl. Sprinkle potatoes with half the spice mixture, turning potatoes gently with rubber spatula. Toss potatoes again with remaining spices until thoroughly coated on all sides. Divide and spread potatoes evenly on 2 large baking sheets.

Bake 24 to 28 minutes, switching pans halfway through, until potatoes are golden and crisp.
Makes 4 servings - Betty in MS
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Hi Nancy,
Sorry, I don't type as fast as I think.........
Baking Instructions for Baked French Fries:
Place on pan that's been coated VERY LIGHTLY with non-stick spray.
Bake in pre-heated 450? oven for 15 min. Remove and quickly turn potatoes over and return to oven for additional 5-10 min. to brown lightly and bake through.

Also, for Keith in Evansville, IN - About the French fries coated with corn meal - here in Albuquerque at the restaurant located in Indian Pueblo Culture Center they serve "Pueblo Fries" which are made that way, coated with corn meal and then fried, and I agree they're delicious.
MissK/ABQ,NM

Nancy,
One more response to the request to ideas for a 50th anniversary party. My mother (76 years young) celebrated her 50th anniversary 6 years ago. She didn't want what she considered to be a "stuffy" and boring drop in so we did an actual "50's party" for her. I had as much fun planning it as I did attending it!

Invitations were decorated with items from the 50's (a jukebox was on the cover along with dancers jitterbugging) and I came up with a poem for the inside asking guests to dress like they would have back then. The room was decorated to look like a 50's cafe - including "cafe curtains" over the large windows. Tables were covered in black & hot pink table cloths purchased from the local party store. You could also use those checkerboard type. A trip to the restaurant supply store (or the local dollar store) netted beehive salt and pepper shakers, those push in type napkin holders, and oval baskets which were used to hold captains wafer type crackers. Table decorations were made by using a bud vase & gluing an old 45 record at an angle on the top of each. They were then filled with an artificial carnation and a glittery spray to which a 50th anniversary helium balloon was attached.

I had old photos of their wedding blown up to poster size, mounted them on foam board and hung them on the wall. We made megaphones out of poster board and hung them from the ceiling along with more old 45 records. At the entry to the room we had a table and placed a blank album where guests could write wishes for the couple. I used a photo album that had black pages and used a gold permanent marker. As a surprise gift for them I had sent notes in along with the invitation requesting that invitees write a short letter or recap a memorable story on paper involving them & my parents and bring it with them to the party. I took those letters and added them to the back of the album after the party and gave it to my parents. They LOVED it and it gave them a wonderful keepsake!

The food we served was reminiscent of the type that would have been served at parties from the 50s along with some current favorites. I had written to the local newspaper food column and requested that readers share recipes they remembered from the period. The response was so overwhelming the newspaper devoted several days to it. We had foods like pimento cheese finger sandwiches, little smokies in sauce, meatballs, chicken fingers, fruit, etc. I will be glad to forward her some of the recipes I received if she'd like. I also rented a popcorn kettle from the local rental place and kept making bags of popcorn just for fun. We took a huge metal washtub loaded it with ice and placed Orange Crush, bottled Coke, Nehi, RC cola, root beer, etc. in it. Peanuts in bags from the local Sams gave those who remembered the opportunity to dump them in their Coke! We also had Moon Pies available.

We had made our own Burma Shave signs and placed them along the drive the day of the party to get guests in the mood (not that they already weren't because of their dress). It was so fun coming up with our own slogans! We hired a DJ to play 50's music, but you could also use any records you might have of your own. It was so much fun looking at all the poodle skirts, rolled up jeans, "clam diggers", white tshirts, slicked back hair, red lipstick, pony tails, etc. dancing the night away! Even the kids were dressed up.

Of course we took LOTS of photos and as an added bonus my daughter made a scrapbook for Nanny and Poppa of their big day for Christmas.

The party was a GREAT success and is still talked about to this day. My only suggestion would be to have someone on hand to help keep the finger foods filled.

Good luck and have fun!!!
Debbie in SC

KD7LBR posted this next one in 2002. Bet the kids would love this!

Kool-Aid Jelly

1 pkg. Kool-Aid, any flavor (no sugar added)
1 pkg. Sure-Jell
3 C. granulated sugar
3 C. water

Mix water, Sure-Jell and Kool-Aid together. Bring to a boil, stirring constantly. Stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a large metal spoon. Pour into jelly glasses and seal.
Chris in NM
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