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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, was impressed by the Magic Bullet Express infomercial with the free juicer - they really present this machine in a favorable light but the reviews are very, very mixed. Do you or any of the wonderful Nancylanders have any input before I jump in and purchase another gadget that could be a great disappointment to me or break after only a few months? I want something that will last but cannot afford a VitaMix. Thanks in advance.
Arvilla

Comment
I have a Magic Bullet and love it. I purchased two when I bought the Magic Bullet because as with everything they do wear out. I used the first one about 2 years before it made its last pulsing sound. The best part about the Magic Bullet is it doesn't take up a lot of room on the counter and makes wonderful smoothies. It is used for everything that a blender can do. I just scale the recipe down to a smaller amount. The syrups from Nature's Flavors make great smoothies.

One word of caution is when you first use it plan for a few errors. My first tuna salad turned out to be more the consistency of baby food. That is how I learned what pulse means. Pressing down for a very short time works well. The recipe book that comes with the Magic Bullet has a lot of recipes that are tried, and good. The only thing I really didn't like was the salsa recipe. Although it tastes great it looks gross. I changed how I made it to make it look better. I didn't add the tomatoes until the very last and barely pulsed it. Then it not only tastes wonderful but looks great too.
Nancy Rogers

Nancy, am catching up on my news letters
In the August 11th news letter Betty T. from GA talks about cake toppers she makes. My best friend is going to have her 50 th wedding celebration next month. I would love to know a way to get in touch with Betty, I think this sounds special and wonderful as always I thank you for all you do and look forward to my news letter. God Bless you and our wonderful newsletter family.
Linda T-GA

Instead of worrying over sealing jam I just cook my jam as directions for cooked jam and put it in jars and freeze it.
Mary Ann upstate N.Y.

In the Aug. 11 pork and bean salad. Are the pork and beans to be drained? Seems like it would be soupy if not.
Chuck in PA.

Hi Nancy & Ditto, I have a question for Toma in Bama about her recipe for Strawberry Gravy. When reading the instructions I wasn't sure what to cover the strawberries and sugar with to bring to a boil. Because it only listed milk and said to add that later. Help, I really wanted to try this recipe. Have sunshiny day.
Sue in MI

Hi,
Have enjoyed the Recipe Exchange Newsletter for a couple of years now. I know you must put more work and time than any of us can image. Thank you for everything you do to put them together for everyone.

There is one thing I would like to ask. Would you consider including a recipe in the newsletter being emailed out? I love to see some of the editors choices. Sometimes it provides me with a "something different" idea.
Thanks again. Lauri

Comment
I use to include a recipe in the email newsletter but found out most members had no idea there were more recipes online.  Since each recipe is printable our recipe family members can now easily print out one or all of the recipes. You might want to bookmark the current month's index to recipes to get something different ideas.
Aug 2008

Another potential problem with adding a recipe to the email newsletter, the recipe ingredients an/or words in the directions increases the probability the email newsletter won't make it through spam filters.

If you can think of a way that more members will click through to the online newsletter I am open to ideas.  .
Nancy Rogers

Hi Nancy. Here is a site some of you may be interested in:

http://www.godecookery.com/godeboke/godeboke.htm

A Boke of Gode Cookery
http://www.godecookery.com/godeboke/godeboke.htm

I know you are sitting there going "what the heck kind of a title is that?" Well, I thought the same thing. Welcome to a site about medieval recipes for your 21st century kitchen. This one is definitely a keeper.

There are tons of recipes on this site, from medieval to renaissance cooking, and little something thrown in for you gentlemen chefs. You definitely want to check out the section "A Word from the Cook" to get up-to-date info and current news on the site and the cook.
Carolyn from WY

Good morning Nancy,
I guess it was Sylvia with the abundance of tomatoes. There were several paragraphs together and another name so I really couldn't tell if it was Sylvia's note or not.

I would like to say that in the fall of the year or when it is too cool for the plants, you can take the green tomatoes off and wrap them in newspaper and keep them in a cool , dark place , like in the garage, and they would probably be ripe in a month or so and very good. Most of them I ever wrapped and put away like that lasted a good while. In any case it is a good way to have some tomatoes later,

My mother used to can green tomatoes at the end of the year and then when ready to use them, she sliced them and breaded and fried them. Just thought I would pass this along.

Hope everyone has a great day. Try to stay cool. It is really hot here in Tennessee.
Tennesseyanky

Our Prayer Requests
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Dear Nancy,

I was looking through the September issue of Martha Stewart's EVERYDAY FOOD magazine, and on page 28 it says: "Looking for new ways to pack lunch for school (or the office)? We're inspired by the fresh, affordable recipes at www.chefann.com and the savvy tips and cool lunchboxes at www.xobobox.com

Thought your readers would like to browse these 2 sites, too.
Susan/Superior, WI.

This is Barbara in Maryland. My question is where can you purchase frozen rhubarb? I see in recipes where they say fresh or purchased frozen rhubarb to be used but as I can't grow my own I would love to know where is the southern Md. you can purchase this.
Thanks. Barbara

n 8/9 Grannym of IL wanted to know about the sugar free cake what to use instead of oleo she could use solid shortening such as Crisco in place if it. Also I forgot to mention that I also add a pinch of baking soda to the recipe. Hope she gets this in time.
Jean from IL

This is a very unique type of biscotti. The inside is moist because of the content of the figs and the outside is a little extra crispy because of the fig seeds and nuts. Very delicious !!!!!

Fig and Walnut Biscotti

1 cup walnuts pieces
1 cup dried figs, quartered
Process until they are finely chopped and set aside.

Cream together till fluffy:
3/4 stick (6 tablespoons) butter, softened
1/4 cup granulated sugar
6 tablespoons brown sugar, packed

Beat in:
2 eggs
1 teaspoon pure vanilla extract
Grated zest of 1/2 a large orange

Mix together:
1 3/4 cup plus 2 tablespoons (or 2 cups minus 2 tablespoons) flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon. ground nutmeg
1/8 teaspoon ground cloves

Beat the dry ingredients into the butter mixture to form a somewhat firm dough. Add the walnuts and figs and mix until thoroughly combined.

Wrap the dough tightly in plastic and chill 35 to 40 minutes or until completely firm. When the dough has chilled, lightly grease a baking sheet. Form refrigerated dough into 2 logs (w/space between to spread a little).

Brush logs with an additional beaten egg white and sprinkle with sugar.

Bake 325 oven for 15 to 20 minutes or until the logs are lightly golden brown, firm to the touch and just beginning to crack slightly.

Allow the logs to cool on the cookie sheet until cool to the touch, about 40 minutes. With a serrated knife, slice the biscotti, slightly on the bias, into 1/2-inch slices. Lay the slices on the cookie sheet in single layer.

Return the biscotti to the oven and cook for 20 more minutes, or until the biscotti are toasted and crisp.
Judy/Buffalo
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For Sue in North Carolina & Betty T. Ga's granddaughter from Marilyn in Fl. We love beans & make all kinds. These are the 3 baked or mixed types we are asked for most often. If you need black or butter or lima bean ones, let me know. Some of those use dried beans.

Big Batch Baked Beans
Serves 10 - 15

1 #2 can EACH lima, butter, pinto, & red kidney beans red kidney
1 #2 can plain pork & beans
1 #2 can Bush's Original Pork & Beans
1/4 c. water
1 c. packed brown sugar
2 heaping tsp. yellow mustard
1 tsp. cider vinegar
3/4 c. catsup
2 tsp. minced garlic
1/3 lb. raw bacon, chopped, use full fat
1 large onion, sliced in thin rings
Pan: 10"x 15"x 2"or 3"
Bake: 1 1/2 hours.

For either batch, drain beans EXCEPT pork & beans; mix all beans in the pan. Rinse pork & beans cans out with the water & pour over all beans. Mix sugar, mustard, vinegar, catsup, & garlic together very well; toss gently but thoroughly through the beans. Scatter the bacon over all. Separate the onion into rings & put on top of bacon. Bake at 350?, reducing heat &/or tenting with foil if browning too much; don't let anything but the onion rings over-brown; doesn't hurt the onion. Good hot or at room temperature. Can send amounts and so on for feeding 45 to 60. Great for Post Dinners & cook-outs.
Marilyn
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Half-A-Gallon of Beans with Sausage
NOTE: Larger quantities of meat & baked beans serve 12 to 15, smaller quantities, 8 or 10.

4 to 6 large links of Italian sausage, half hot & half mild
5 slices 40% less fat bacon, diced
1 EACH large onion, chopped, & large green apple, cored but not peeled, chopped
1 tsp. minced garlic
1 c. brown sugar
1 1/l8 c. chili sauce, Del Monte preferred, Bennett is good too
1/8 c. EACH catsup & old fashioned molasses
1 tsp. EACH yellow mustard & Worcestershire sauce
Dash ground cloves
16 oz. can EACH kidney, butter, & cut green beans, well drained
1 20 to 28 oz. can baked beans, undrained

Bake sausages at 350? on foil for 30 minutes, turning once. Cool & cut in chunks, draining off fat.

Microwave bacon in a bowl 2 minutes; add onion & microwave 2 more minutes; add apple & cook

2 minutes more. Stir in garlic, sugar, chili sauce, catsup, molasses, & seasonings. Then toss beans

in gently. Put into a buttered 9" x 13" pan. Push sausage pieces about 3/4 of the way down into beans. Bake at 350 ? for 1 1/2 to 2 hours, till very hot & starting to caramelize at edges; don't let it

burn, though ! A frequent request for golf tourneys, pot lucks. Serves 8 - 15. Can be doubled in a steam tray. Can be kept warm quite a while at 170? - 200?. You could use smoked sausage or none at all, if you liked.
Marilyn
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Jet's Mean Beans

1/2 lb. 40% less fat bacon
1 large onion, sliced thin
2 buds or 2 tsp. minced garlic
Juice of 1 lemon
2 16 oz. cans Campbell's plain pork & beans
1 c. light brown sugar (can be just 3/4 c. & still be fine)
1/4 c. K.C. Masterpiece Original flavor Bar-B-Q sauce
Dash EACH salt & pepper

In an iron Dutch oven, fry bacon till just crisp; add onion & garlic & cook till onion's clear; stir in juice & cook a minute or 2. Add rest of ingredients, stirring in gently. Simmer, stirring occasionally, for 1 1/2 hours. Best tasting if cooked a day ahead, chilled overnight, then re-heated. Serves 4 or 5. Walt has increased it many times, but it takes more pots, then can be combined in a big aluminum pan. Thanks to Jet Smith of LA, and to Marcelle Bienvenu, who passed it on. One of Walt's top potluck dishes.
Marilyn
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To Keith - Evansville, Welcome! There are several members in Indiana and glad to have you on board. I live in Newburgh. This is a fabulous group and I know you'll enjoy participating.

For Betty T. Ga who requested recipes using lima beans, the following is a recipe my niece would bring to our family dinners and everyone enjoyed. It's an old recipe.

Lima Bean Broccoli Bake

1 pkg. frozen chopped broccoli
1 pkg. frozen lima beans, cooked and drained
1 cup sour cream
1 can cream of mushroom
1 pkg. dry onion soup mix
1 can water chestnuts, sliced

Mix together all ingredients. Place in a 9x13 baking dish. Brown 3 cups Rice Krispies in a stick of margarine or butter and spread on top of casserole. Bake at 350? for 30 or 40 minutes, covered.

Nancy, here is a funny. I dreamed about the newsletter last night and Maria in Greece. We haven't heard from her in a long time, have we? I always enjoy hearing from her.
Doris, S. Indiana
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Nancy I hope that you have had some days with lower temperatures. Last week we had some people come and do work on the outside of our house. They were late in getting to the house and left early because of the heat. The end result was they did a horrible job and will have to come back and fix it. Again I will have to sit around the house until they get here to do the work. We are getting our house ready to sell when the market starts to go up.

In the 8/11 newsletter I found a couple of recipes that we can use and I want to thank Judy/Buffalo, Miss K/ABQ,NM and Chris in NM for them. It is getting to be a job to find recipes that we can use even after some change some product.

Everyone have a great day. Nancy and 4 legged associate take care, stay safe and cool.
Susie Indy

I was wondering if any of the canners and picklers out there have ever canned pickled eggs? I love them and would like to try canning some to have ready whenever I get a notion I want some. how great it would be to just go to my cellar and get a jar already pickled. If any one has a good recipe I'd love to try it. I would most like to know how they taste after being canned., as I don't want to make a bunch and find I don't like them, sometime they get rubbery. I know it is possible to can them as I have seen them at Walmart and they are quite expensive. I raise my own chickens and have plenty of eggs usually and thought this would be a good way to use some of my extra eggs. Thanks, Mary from Newton Falls, Ohio

Hi there everyone :) In response to query about bean recipes I have a couple that are outstanding in the opinion of my family. We love beans in this family as both of my daughters have tried vegetarianism. Donna in KS

Black Bean Burrito filling or side dish

2 tablespoons olive oil
1 jalapeno chile, seeded and chopped (I use small can green chilies on mild side)
2 garlic cloves, chopped
1 medium onion, chopped
28 ounces black beans, drained
2 tablespoons chopped cilantro leaves (have used parsley in a pinch)
1 teaspoon ground cumin
1 teaspoon cayenne pepper sauce ( I cut this down but then again I'm not wild about hot I like to taste my food LOL)
coarse salt

In a nonstick skillet over medium-high heat, add olive oil, jalapeno, garlic and onion; Saut?for 2 or 3 minutes.
Add beans and stir in seasonings and cayenne pepper sauce. Reduce heat to low and simmer for 10-15 minutes. We love them as burrito filling and cheap to boot.
 Donna in KS
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Beans and Rice

2 cups cooked black beans (use rinsed canned beans)
1 cup frozen whole kernel corn
1 cup long grain rice
16 ounces thick salsa, mild or hot
1 1/2 cups V8 vegetable juice or tomato juice
1/2 teaspoon oregano
1/2 teaspoon cumin

Combine all ingredients. Bake 1 1/4 hours at 375 or until rice is tender. Freeze leftovers. I serve this with a poached egg on top, additional salsa, sour cream and tortilla.
D Fowler
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RE: Woodpeckers taking over hummingbird feeders--Okay I need help. We have covered ants and bees and yellow jackets. Two woodpeckers (id' d via Internet as hairy or downy woodpeckers) are really keeping my hummers away. They apparently have bills that will fit in the smallest hole on the feeder and can land or hang onto feeders without the perches as well. Hummers try to intimidate them but so far not much luck. Any suggestions as to how to get rid of them? They are also going thru sugar water at a quick pace as well. I never heard of woodpeckers doing this has anyone else ? Any suggestions appreciated so these freeloaders will go away ? Thanks.
Cheryl, Charlotte

Wanted you to know just how great your site, hints and recipes are !!!

Here is the pickle recipe from Chloe Coyle McIntire, my mom. Simple, easy and oh so good!

Granny Mac Pickles

1 gallon whole Kosher Dill Pickles
6 cups of sugar
2 cups of liquid from the Kosher Pickles
3 Tablespoons of mustard seeds
1 Tablespoon of celery seeds (or less)
12 whole cloves

In a large bowl, mix the liquid from pickles, sugar and all spices together. It will take some time for the sugar to dissolve, but just go back and stir every now and then. When sugar is dissolved, slice and put pickles into this mixture. Clean out the gallon jar, put new mixture and pickles in and refrigerate.
Thanks to all.
Ina
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Blueberry Coffee Cake

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda

1 cup sugar (divided)
1/2 tsp ground cinnamon
1/2 cup hazelnuts, coarsely chopped

1/2 cup butter
1 1/2 tsp vanilla
1 cup plain yogurt
2 eggs
remaining 1/2 cup sugar

1 cup fresh blueberries (divided)

For the streusel topping:
1/4 cup flour
1/2 cup sugar
1/4 cup butter, cold and cut into small pieces

Whisk together the flour, baking soda and salt. Set aside

In another bowl, stir together 1/2 cup sugar, cinnamon and nuts. Set aside.
Beat butter and remaining sugar until fluffy. Add eggs beating until fully combined, and finally stir in the vanilla and yogurt.

Add the flour mixture in 2 batches, stirring until just combined (over-stirring will make the batter harden), and fold in half the blueberries.

Spread half of the batter into a 9" greased/floured baking pan.

Sprinkle the reserved nut/sugar mixture over the batter and top with the remaining blueberries. Spoon the rest of the batter into the pan, smoothing the top.

Make the streusel topping by mixing together flour and sugar and rubbing the butter in with your fingers to form coarse crumbs. Sprinkle this over the cake.

Bake 350 oven 35 to 40 minutes.

Allow it to cool completely on a wire rack before cutting.
I hardly ever obey this last instruction before cutting into squares and inserting into mouth. Delish!!!!
Judy/Buffalo
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I have tons of fresh peaches and don't want to waste them. Apparently, unlike rhubarb, you can't just freeze them and then thaw them to use.

I have seen recipes for freezing peach pie filling which suggests you make the filling, put it in a foil lined pie pan, and freeze it. Once frozen, pop it into a freezer bag - in the shape of the pie pan -. When you want to use it, just put the frozen filling into a pie shell and bake as usual.

Has anyone tried this and will it work. My peaches are just about beyond the point of use , so if this does work, I'll do it today.
Susie in Illinois

This is by no means a new recipe, but is sooo good thought I would send it in. This used to be on the Rice-A-Roni Box several years ago. Even picky DH really likes this so that's a big plus.

Quick Taco Salad

3/4 LB lean gr. beef
1/2 cup chopped onion
1 Pkg. Rice-A-Roni (Beef flavor) (sm.box 7? oz)
1/2 cup salsa
1 teaspoon Chili Powder

4 cups shredded lettuce
1 med. tomato, chopped
1/2 cup shredded cheese (Monterey jack or cheddar)
1/2 cup crushed tortilla chips

STEP 1: In large skillet brown gr. beef & onion. Drain, remove from skillet and set aside.
STEP 2: In same skillet prepare Rice-A-Roni by pkg. directions.
STEP 3: Stir in meat mixture, salsa, chili powder and continue 3-4 mins. over LOW heat til heated through.
STEP 4: Arrange lettuce on a serving platter. Top w/ rice mixture, cheese and tortilla chips.
Serves 5

** For 4 Large servings use 1-10.2 oz. Family size Rice-A-Roni. 1-15.75 oz jar salsa (Old El Paso Chunky Salsa).For Med. Hot-increase chili powder to 1 1/2 teaspoons. Sour cream, and jalepenos as well as black olives make good additions. All the amounts are easily adjustable even the meat to about a pound or a bit more-certainly the chips- These make a great hot weather meal w/o a lot of fuss.

*** At my house we just put the lettuce in the bowl we will eat out of. Put down lettuce then the rice and toppings . Easier than having to transfer from platter into bowls and you can customize your salad.
Hope you try this and like it.
Cheryl, Charlotte
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I don't know if this has been covered here before, but here's great thing I just learned to do last night. I was looking forward to going to a seafood restaurant that had All You Can Eat Crab Legs. MY DH took the night off specially to take me . Called to confirm special-phone number disconnected-found out they are closed-gone. Luckily Food Lion advertised Crab legs for $3.99 LB and I have a new electric skillet so...Checked a couple places to see if should thaw or cook frozen ? Steam or boil (or Bake) ? Went w/ Steam. Now I have to say this was as good as the restaurant could do IMHO. I did a couple clusters at a time and left skillet on Warm while I ate so they would be hot. Never ever again will I be held hostage to those high prices for crab legs again ! If I had known it was so simple I would have done it ages ago. I learned to do shrimp w/ Old Bay (boiled)-but don't do it in a Teflon skillet w/that -story for another day. Got another pkg of crab legs in the freezer - they do take up some room, I probably should fix them and get them out of the way-heehee.
Cheryl, Charlotte

Since I have not submitted a recipe for a while, I thought someone would like these. They are TNT. I have used these for years. Hope everyone is having a great weekend.
Nell in VA

Rice Krispies Cheese Wafers

2 sticks margarine, room temp.
2 cups all-purpose flour, sifted
1/2 lb. shredded sharp cheddar cheese, room temp.
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 cups Rice Krispies

Working with your hands, mix first five ingredients together.
Add Rice Krispies last. Mix until soft and easy to work with.
Form into 1-inch balls. Place on cookie sheet
and mash each ball with fork.
Bake at 375 deg. for 10-12 minutes.

Yield: About 5 dozen.
Store in tight plastic container.
Nell in VA
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Nell's Chocolate Pie

1 small box chocolate pudding mix (NOT INSTANT)
2 cups milk
1/4 cup light brown sugar
2 egg yolks (save whites for meringue)
1 Tbs. butter
1 tsp. vanilla
1- 9" baked pie shell

Mix pudding mix, milk, brown sugar, and egg yolks in medium sauce pan. Cook over medium heat, stirring constantly, until thickened. Remove from heat; add butter and vanilla. Pour into pie shell, top with meringue
and bake at 350 deg. until golden brown.

Meringue
2 egg whites
1/4 tsp. cream of tartar
3 Tbs. sugar
Beat egg whites and cream of tartar until stiff peaks form.
Add sugar and beat well. Top pie and bake.
Nell in VA
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Banana Punch

Boil 6 cups water with 3 cups sugar and cool completely.
May do this the day before you are making the punch, and refrigerated.

For punch:
5 ripe bananas, mashed
1 - 46 oz. can pineapple juice
1 12-oz. can frozen orange juice, thawed

Blend bananas with juices (may put in blender).
Add cooled syrup. Mix well & pour into containers and freeze.
NOTE: This may be kept frozen for several months.

When ready to serve, thaw for 2-3 hours, mix with 3 to 4 quarts gingerale and serve.
Nell in VA
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Hi Nancy,
Another great way of using those late summer tomatoes that just won't ripen

Green Tomato Chutney

4 large apples
3 lbs. (1. 35kg) green tomatoes, washed and stalks removed
2 small cucumbers
3 large onions
12 oz. (300g) Demerara sugar
6 oz. (175g) sultanas
2 tablespoonfuls sugar
1 1/2 tsp of ground ginger
1 level tsp cayenne
1 1/ Tbs salt
1 1/4 pints (700ml) vinegar

Peel and slice the onions and apples. Slice the cucumbers. Put all the ingredients into a heavy based pan and bring to the boil. Reduce heat and simmer for 2-3 hours or until quite soft, stirring frequently. Put into sterilised* warmed jars, seal and label.

*Clean and rinse your jars then place upside down on a baking tray lined with kitchen paper. Place the tray in a preheated oven at its lowest setting for 30 minutes. You can also use your dishwasher to sterilise the jars.
Sylvia <Scotland>
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I'm looking for simple recipes that don't cost so much. I'm 71, my DH is 75 and we don't eat fancy and don't have the money to eat fancy. If someone can just point me in the right direction, I will forever be grateful. I love this newsletter. Thank you for all you do to help us hoot.
Nancy Wall

Here is another bean recipe for Betty T. Ga to share with her daughter, who is trying to feed her family on her husband?s military pay.
Robbie IN

Lima Bean Soup With Corn and Sausage

2 cups dry lima beans
water
2 slices Bacon
1 pkg. (10 oz.) frozen whole kernel corn
1/4 lb. (4 oz.) Smoked Sausage , thinly sliced
1 onion , chopped
1-1/2 Tbl flour
pepper

Place beans in large heavy saucepan. Add enough water to cover. Bring to boil. Cook on medium-low heat 2-1/2 hours or until beans are tender. Cook bacon in large skillet on medium heat just until crispy, turning frequently. Drain on paper towels, reserving drippings in skillet; crumble bacon. Add bacon, corn, sausage, and onion to beans in saucepan. Reduce heat to low; simmer 1 hour. Stir flour into reserved bacon drippings in skillet. Cook on medium-low heat until bubbly, stirring frequently. Gradually stir in 1-1/2 cups water until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add to soup; simmer 30 minutes. Season to taste with pepper. If you desire a thinner soup, add additional water to pot.
Robbie IN
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The recipe Peach pie with cutout pastry posted by Chris in NM doesn't state whether or not the peaches need to be peeled.

Is it OK to make peach pies with unpeeled peaches or do the peels get slimy in the pie?

I have about 100+ peaches that need to be used. The bruised ones will get processed for jelly, but I'm looking for ways to preserve the others. Preferably I won't have to peel them first.

Can they be cut in half - pitted and laid face down on a cookie sheet - frozen and then thawed and used in a cobbler or pie recipe at a later date?
Susie in IL.

Connie Lynn from Ohio.
Here`s a recipe for baked beans that I recently found in a cooking magazine. In my opinion, these are the best baked beans I have eaten. I realize it uses a lot of bacon, but it is so good.
.
Baked Beans

4 small cans of pork and beans (drained)
1 bottle of chili sauce
1 cup brown sugar
1 medium onion
1 pound of bacon, fried crisp and crumbled

Drain beans, add chili sauce, onion, and brown sugar. Mix well and add crumbled bacon. Bake at 350 for 45 minutes.
Connie
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Dear Nancy and all,
I just had a new Jenn-Aire stove delivered. It is a hybrid gas/electric with convection. The cooktop is gas but the two ovens under the cooktop are a combination of electric and convection. My problem is I do not know how to use a convection oven and the book provided no instructions, beyond telling how to activate it. If any of you are expeerience with using a convection oven could you please send some tips. Thanks for your help.
Pat in SW OK

Hi Nancy and ditto:
This for Chris in NM:
I did request the ranch chicken casserole but the one we get has macaroni and also has a ranch dressing taste. We just have not been able to hit the right combination
Jean in NC

In the August 12 newsletter Sue in NC asked for bean recipes. If Sue will send me her e-mail address on the message board I'll be happy to send her a 12 page file of good bean recipes. Included here is a 4 page partial showing.

Quick Swedish Beans

1 can (28 oz.) or 2 x 1 lb. cans baked beans
1 large apple, peeled and chopped
? cup raisins
? cup onions, chopped
2 Tbsp. real bacon bits
1/3 cup brown sugar, packed or substitute
? cup sweet pickle relish
1 Tbsp. prepared mustard
? cup catsup

Mix all ingredients. Pour into a sprayed 1-3/4 or 2 quart casserole.
Cover and bake about 1 hour at 300?F. Makes 4 to 6 servings.

NOTE: Use whatever brand of baked beans you prefer. We use Bush?s, one can regular and one can with onions. Remember to cover the casserole before baking. Real bacon bits are 50% less fat by Hormel or Oscar Mayer.
MartyS in TN
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Baked Beans II
Lower Fat Version

3 large onions, sliced
2 cloves garlic, minced (optional)
? cup brown sugar or substitute
? cup vinegar
1 tsp. dry mustard
1 can (16 oz.) baby butter beans
1 can (16 oz.) kidney beans
2 med. cans pork & beans
1 jar or can bacon bits

Microwave onions and garlic, if used, until softened, about 3-4 minutes. Add sugar, vinegar and mustard to onions and cook 15 minutes. Add the beans, juice and all; stir in the bacon bits. Pour into a sprayed casserole dish and bake, uncovered, for 1 hour at 375?F.

NOTE: Hormel and Oscar Mayer both have 50% less fat bacon bits and usually are found in the salad dressing section.
MartyS in TN
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Grilled Shrimp Nachos

White corn tortilla chips, as many as you like
1 to 1 1/2 c. grated Monterey Jack cheese, 1/2 c. reserved
2 small cans chopped, mild green chilies
1/2 to 1 lb. canned or fresh & grilled med. shrimp*
salsa
sour cream
pickled sliced jalapenos

Layer chips on a foil-lined cookie sheet as deep as you want. Allow the chips to overlap. Mix together the cheese, minus the reserved amount, and chilies. Sprinkle on top of the chips. Sprinkle the shrimp on top of everything. Add the reserved cheese on top of all and bake at 375 degrees for 5 minutes or until the cheese has melted. Serve warm. Garnish with the salsa, sour cream and jalapenos. * You may use canned or imitation crab instead. Posted under Appetizers on Nancy?s message board.
Chris in NM

I was browsing the cooking websites I have on my favorites yesterday and came across this one I had forgotten about!

Corn Casserole With Cream Cheese
1 bag frozen corn or 2 cans of drained
1 (8 oz.) pkg. cream cheese
2 tbsp. Sugar
6 tbsp. juice from canned corn or water

Soften cream cheese to room temperature, and cream with liquid and sugar. Put corn in slow cooker and add cream cheese mixture. Cook on low for 4 hours. http://www.aaronsrecipes.com/crockpot-recipes/Cream-cheese-casserole.htm
Chris in NM

Old Settlers Beans
Southwestern Deviled Eggs

Sue in North Carolina and Betty T. Ga., there have been various different recipes in May, June & July listings of newsletter recipes.
http://www.nancyskitchen.com/
Scroll down a little bit and you will find the clickable links to the various months listings. I won?t post any here since they have been in a newsletter recently. Good luck! Chris in NM


Athena in DE, in the June, 2009 listing of newsletter recipes there are a few recipes for a 1 qt. crockpot. Also on Nancy?s message board there is a section called
Cooking for Two.
There are 2 pages of recipes there. 
Chris in NM

Hello Nancy,
We have some lovely saskatoon berries up here this year. (I'm not sure what they're called in the U.S.). Blueberries may be substituted in these recipes.

Saskatoon Tarts

1 cup sugar
1 cup sour cream
3 Tablespoons flour
1 Tablespoon lemon juice

Heat ingredients until sugar dissolves. (Careful that it doesn't burn). Add 2 cups berries. Pour into pie shell or tart shells and bake at 350 deg. F. Bake tarts for 30 minutes.


Saskatoon Squares

1 cup butter
1 tsp. baking powder
3/4 cup sugar
Pinch of salt
2 eggs
2 cups flour

Filling:
2 cups saskatoons
1/4 cup sugar
1 cup water
1 tsp. vanilla
1 tsp. lemon juice
1 tsp. cinnamon
1 Tbsp. cornstarch, dissolved in 1/4 cup water

Mix first 6 ingredients as for pie crust. (I used a food processor). Take 1/2 the mixture and line bottom of 9 x 12 inch pan.

Filling: Boil together and thicken with cornstarch dissolved in water. Spread over top mixture and cover with remaining pie crust mixture. Bake at 350 deg. F. until light brown, approx. 20 minutes.
Shirley in Sask.
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