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August 21, 2009
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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.

Can anyone help me with a recipe please? I'm looking for a recipe for green beans the way the Chinese restaurants prepare them on their buffet. Also a recipe for Peking chicken & walnut shrimp. Thanks for any help you may have. I'd sure appreciate it.
Linda in Michigan

This salad is great now with everyone's garden "popping" with goodies"

Eat Your Veggies Salad

This is a method rather than a full recipe - amounts you use depend on the number of people being served.

Equal portions of
Cauliflower chunks
Broccoli florets
Celery sliced 1/2 inch thick
Green onion, thinly sliced
Green pepper cut in small squares
Sliced black olives, drained well
Salt and pepper to taste

Mix together Ranch style dressing and grated cheddar cheese - I use equal portions of each
Add salad ingredients and chill well. It is better made a day ahead and lasts indefinitely.
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A couple of days ago I purchased the e-cookbook library membership. It was the best purchase I have made in a long time. Each summer I spend a lot of time canning so the first book I looked at was the "Joy of Canning." I found so many wonderful recipes in the book. Today I am doing the Apricot Jalapeno Jelly and the Green Tomato Relish.

Last night I tried the Butterfinger Ice Cream from the "Ice Cream Delights" cookbook. My family loved it and at our house you have to be quick to even get a taste of it.

Thank you so much for pointing me in the direction of the e-Cookbooks library. It is fun to look thru all the recipe books. It looks like there 90 or more cookbooks.

E-Cookbook Library (Lifetime Membership $19.97)
100s of complete cookbooks in to download PDF format.

I made up this salad one day trying to use up things in the refrigerator - now it's a staple here -- we do like salads!

Rosemarie's Sunshine Carrot Salad

2 C shredded carrots
1/3 C mayonnaise - I use non-fat
1/3 C sour cream - I use non-fat
2-3 T orange juice concentrate (not diluted)
1-2 T brown sugar (to taste)
1/3 C sultanas (golden raisins)
3 T chopped chives

Mix well to blend and refrigerate several hours
Sprinkle chopped candied walnuts or pecans over the top before serving if desired -- they add a lot to the salad!
Rosemarie in rural Kansas City
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Cooking for 2
Ground Beef Recipes

I've had this recipe since the late 1970's. Now when I plan to make it, I have my husband grill 2 or 3 steaks when he is grilling something else and save them for the salad. The grilling adds wonderful flavor. I usually double the dressing recipe - it keeps well and is good on other things as well.

Pepper Steak Salad

3 C rare roast beef cut in thin strips (leftover or from the deli)
1 basket cherry or grape tomatoes (grape preferred)
1 large green pepper, cut into strips
1 C celery, sliced on the diagonal
1 C sliced mushrooms

Combine beef and remaining ingredients. Marinate for several hours in dressing.
Toss before serving with --
4 C shredded Napa Cabbage (I have used romaine lettuce when I couldn't get this but the cabbage is better)
1 C bean sprouts
Sesame seeds (toasted) if desired


1/2 C teriyaki sauce
1/3 C oil
1-2 t grated fresh ginger
1/3 C dry sherry or sake
3 T rice vinegar

Mix well and refrigerate until ready to toss salad.
May add sesame seeds as desired
Rosemarie in rural Kansas City
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Our Prayer Requests 

This is a great "Clean out your frig" salad - just add whatever you have on hand to the basic salad recipe - it can almost be a full light meal

Spaghetti Salad

8 oz package thin spaghetti, cooked al dente
1 can Rotel tomatoes
1 small can sliced olives, drained
1 bunch green onions thinly sliced
1 red or green pepper, chopped
1/2 C fat free Italian dressing - more if needed

Let spaghetti cool well before adding remaining ingredients
You may add other veggies such as chopped cucumber, sliced mushrooms, diced tomatoes

Mix well before serving and sprinkle with Romano or Asiago Cheese,
Rosemarie in rural Kansas City
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Hello Everyone, I have been reading the post about the Magic Bullet. I too have a one. I read in one of the newsletter where someone ( I can not remember who, and I could not find the post again) said they used theirs to make their diet drink in everyday. My question for this person is are you using some sort of store bought mixture or do you make your own version of a diet drink. I am really interested because I have been looking for a good diet drink. I would appreciate it if anyone has any comments or help on this matter.
Have a good day all.
Kathy in Alabama

This is a favorite - got it somewhere off the net
I am always looking for lower calorie healthy versions of good things to eat.

Cabbage Noodle Salad

6 T light olive oil
6 T vinegar
4 T sugar
1/2 t black pepper
2 T low sodium soy sauce
Mix dressing ingredients well

1 small head of red or green cabbage - or 1/2 of each
3 green onions, sliced thinly
1 carrot, grated
1 package Ramen noodles - do NOT use seasoning packet - crushed

Mix salad ingredients (CAN use a package of Cole slaw mix and add onion - chopped peppers also are good)
Combine first 3 salad ingredients, toss well. Add crushed Ramen noodles (I bang them with a mallet to separate and crush well) and dressing to salad and toss again.

Chill until ready to serve - best made a bit ahead of time - allow flavors to blend
Serves 6

Calories 148
Fat 8.8 G
Carbs 17/4 G

Nancy -- hope this helps somewhat.
And again - sorry for grouping them all together - hope it doesn't make it too hard for you. It's going on 3am and I MUST get to bed -- I am a night owl but need some sleep.

G'nite and thanks so much for just being Nancy. Would truly love to meet you some day -
Rosemarie in rural Kansas City
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Top 100 Recipe Sites 


I have frequently seen requests in your column for a particular recipe in a previous newsletter. Tonight at our Computer Club meeting I learned something new that I think will really help your readers.

Go to Google, and to the right of the "Search" box (which should be empty), click on "Advanced Search." (Don't let the word advanced scare you - this is quite easy.) On the resulting page, at the bottom where it says "Search within a site or domain," type in ""
without the quotes.

At the top of this page, fill in as needed, i.e., "all these words" (which would mean you would enter some of the words in the title, some of the ingredients, etc), "this exact wording or phrase" (which would mean you remember the exact name of the recipe), or "one or more of these words" (which would mean you only remember a few of the ingredients or a few of the words in the title). The next line is "But don't show pages that have... where you type in words to omit.. For example, if you wanted a recipe for bread and butter pickles that specifically did not have cinnamon, then "cinnamon" is the word you would type here.

The rest of the blanks are rather self-explanatory. To test this, I inserted "the best spaghetti sauce you'll ever eat" in the "This exact wording or phrase" box, pressed advanced search at the bottom and got the several times my original recipe for the spaghetti sauce has appeared in the column.

Yes, I know you can type ""the best spaghetti sauce you'll ever eat""

in a web browser and get the same results, but this method gives you choices that doesn't - and helps if you can't remember the exact name of the recipe. I also know that Nancy's site has it's own search feature, but apparently people still have trouble finding things, so I thought this might help.

Please know it took a lot longer to write this explanation than it does to find a recipe in Nancy's column using this method. Try it and I think you'll use it often.
Doris in Oklahoma City

Re: information on Spices/Seasonings as asked for in the August 19th Newsletter by Linda in OR:
For the past few years I have been using Tones "Canadian Steak Seasoning". I buy it at Sams Club. It comes in a Large 28 oz. bottle. I'm on my second bottle this year. We use it on everything and we get so many compliments that I don't want to fool with a good thing. I even put it on my vegetables to grill (Mushrooms, onions, red peppers, etc.) in a bowl with some Olive Oil and a generous amount of Canadian seasoning and take my hand and mix it all very well to distribute evenly and grill and they are wonderful. We use it on salmon, chicken, roasted Asparagus, as a thick rub on a Pork Roast, and of course steaks, Yum. This is the best seasoning I've ever found. We love it and use it liberally, but of course, you can use it however you want.
Joie in TN

Hello Nancy,
In the Aug. 18th newsletter, Ditamac MI/FL wanted to know
how long to bake a pie using the recipe for Saskatoon Tarts in the Aug. 14-15th newsletter. I've only made the tarts, but I presume it would take 30 to 40 minutes for a pie. The best way would be to keep an eye on it, and when the crust is golden brown and the filling set, it should be done. Note the time the first time you try it. Ovens vary, as well as the temperature of the ingredients.

Thank you to Betty in MS for the information about saskatoons. They are now being grown commercially in Saskatchewan. These saskatoons grow to the size of blueberries. I understand there was some difficulty in exporting them to Great Britain, as officials over there considered them poisonous.
Shirley in Sask.

Hi Nancy,
I think I have every newsletter you have ever published, and enjoy going through the old ones every once in awhile. I was digging through them again a few weeks ago and found a recipe from June 6, 2005 for Italian Cheesecake by Tyler of Vegas. I made it for my parents and husband, and, oh, my, it is so delicious! I have made hundreds of cheesecakes in my day (my favorite dessert and I'm 53!) but this one is the easiest and most delicious I have ever had! I will never use another! It has created quite a stir in my church, and I have given the recipe out to at least 7 or 8 people in the last few weeks! It even beats my recipe that my daughter used in her bakery. So, thank you Tyler, if you are still around! You have a winner there!
Sheryl in AZ

Hi Nancy and all Lander's,
This is for Linda in OR. My niece came across a spice in her local supermarket called Cavenders-All Purpose Greek Seasoning. I tried it and WOW I think it's just great. I use it on everything from meat to casseroles to stews etc. I use this spice now instead of pepper because it gives food such a wonderful flavor. I found it in the spice aisle of my grocery store. Hope everyone has a chance to try it especially on meat.
Dianne in Wisconsin

For jsham/AR...I buy my bags of shredded Parmesan cheese at Wal Mart. I believe they are 12 oz. I don't have one right now but around that amount shredded or grated would work.

I hope you enjoy making sure does smell great baking!
Ann in middle GA

Donna in Buffalo, what size cook and serve pudding is needed for your Chocolate Brownie Cake, please?
grannym IL

Bread and Baking
Make-up or Mixing Methods for Muffins
Understanding Baking: How Yeast Works
Eight Tips for Perfect Pancakes
Fine Tuning Bread Machine Mixes
Using Bread Machine Mixes in Your Oven
Baking Bread and Your Freezer
Make-up or Mixing Methods for Muffins
Understanding Baking: How Yeast Works
How to Bake: How Long Should My Bread Rise?
How to Bake: Bread on the Grill
What is Gluten and Why does it Matter?
All About Baking: Quick Breads
Why do We Need to Knead Bread?
Troubleshooting Cookies

Donna/Buffalo?s Easy Chocolate Brownie Cake sounds fantastic. I plan on making this for a get-together we are going to this weekend, and just want to make sure I am clear on one part of the directions. Is the box of chocolate pudding prepared as per the directions on the box, then microwaved with two additional cups of milk; or does it mean a box of pudding that must me cooked (not instant)?

I love this newsletter, and all of the great recipes, tips, and ideas.

Brenda / Mississippi

Easy Chocolate Brownie Cake

1 chocolate cake mix
1 box chocolate pudding, cooked
2 cups milk
chocolate chips
chopped walnuts

Stir milk and pudding together and cook in microwave or on stove until thick. Add dry cake mix and mix well. (Mixture will be thick and warm) Spread into a 9x13 cake pan

Sprinkle with walnuts and chocolate chips. Bake at 350 for 25-30 min. These are very moist and delicious

I am looking for an authentic T&T lamb stew, can anyone help. Any help would be very much appreciated..
JL in South Jersey

More bean recipes:

No Work Meatloaf

2/3 c. dry Navy, Great Northern, or Yellow-Eye Beans, cooked, drained
rinsed & mashed
1 lb. lean ground beef
1 c. catsup
1/2 c. saltine cracker crumbs (or bread crumbs)
Mix all well. Put in bread pan or shape into loaf & place in shallow
baking dish.
Bake 350- 45 min. Serve w/rice. makes great sandwiches.
Serves 6. Cal. 382
Athena in DE
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Gingered Beans and Rice

1 1/3 c. dry Navy Beans, cooked & drained
2 c. dry, long-cooking white rice ( do not cook first)
5 c. water
1 pkg. dry onion soup mix
1/2 t. ginger

Combine ingredients. Place in 4 qt. greased casserole (10" diameter,
4 1/2" deep).
Bake 325. 1 hour
Serves 8. Cal. 341
(Source: Michigan Bean Commission)
Athena in DE
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Jessica in Georgia, No, the Oatmeal Casserole Bread doesn't need a second time to rise. I always let the dough rise in my large mixing bowl. After it has risen as much as it is going to, I take a spatula and scrape around the sides of the bowl and press down a bit on the middle. Then just transfer to a greased casserole. I use a square one because it makes nice slices. It is now ready for the oven. It will rise while baking and be just right. The bread will not be real light. It has a nice texture and so good. I think you will enjoy it.
Doris, S. Indiana (where we just got 4.1 inches of rain in one hour!)

Thanks everyone for the help and info on the subject of low fat and low carb for my mother.
Betty in Me.

Here is a dip recipe I got from my daughter in law.

Hot Spinach and Artichoke Dip

1 8 oz pkg cream cheese
1/2 cup mayo
1/2 cup sour cream
1/4 tsp salt
1/2 cup heavy whipping cream
2 garlic cloves, finely minced

1 tbls. lemon juice
1/2 cup Salsa Verde (green)
1/4 tsp Tabasco sauce

1/2 cup freshly grated parmesan cheese
1 cup grated Monterey jack cheese

1 - 10 oz. pkg frozen spinach, thawed, drained
1 - 16 oz can artichoke hearts, drained and chopped

Cream together cream cheese, mayo, sour cream, salt, whipping cream, garlic. Add salsa, lemon juice, and Tabasco and mix. Add jack cheese, parmesan and mix well. Add spinach, artichoke, mix well. Spread into shallow baking dish and bake at 375 for 25 - 30 minutes or until bubbly.
Betty in Me.
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Chocolate Pizzelle Cookies

3 eggs
1cup sugar
1/2 cup melted butter cooled or (canola oil)
1 tsp. vanilla extract
3 tablespoons cocoa
1 3/4 cups flour
2 tsp. baking powder

Beat eggs and sugar. Add cooled melted butter or oil and vanilla. Sift together the cocoa, flour and baking powder. Add to egg mixture. Batter will be stiff. Drop by teaspoonful onto pizzelle maker.

Close lid and cook for about 20 seconds. After the first couple, you will know how long to cook them for your pizzelle maker. Recipe makes about 30 cookies.
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Betty in Canada, we have a Presto electric roaster oven. It is actually a 4? deep elec. skillet. I use it just like I use a skillet and my instructions with it also say I can bake in it. So far I haven?t done that. I do check the food more often though, so it doesn?t dry out.
Chris in NM

Thank you, Dennis, for your comments on corn meal! They opened my eyes!
Chris in NM

Sylvia, I just remembered the recipe for ?Angel Rolls? that was posted some time ago in a newsletter. They turn out light and fluffy. Also in the same newsletter, is the article from Dennis of the Prepared Pantry on Why isn?t My Bread Light and Fluffy? It is invaluable!

Angel Rolls

3-1/2 cups bread flour, divided
2 Tbsp. sugar
1 pkg. (1/4 oz.) quick-rise yeast
1-1/4 tsp. salt
1/2 tsp. baking soda
1 cup warm buttermilk (120?-130?)
(will appear curdled)
1/2 cup vegetable oil
1/3 cup warm water (120?-130?)
Melted butter or margarine

In a mixing bowl, combine 1-1/2 cups flour, sugar, yeast, salt, baking powder, and baking soda. Add the buttermilk, oil and water; beat until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.

Roll out to a 1/2-inch thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 400? for 15-18 minutes or until golden. Brush tops with butter. Yields 14 rolls (You can also divide dough into two , roll each half out and cut into pie shaped pieces to make a total of 24 crescent rolls)
Source Chris in NM
1/24/09 newsletter.
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And this one:

Angel Biscuits

1 pkg. (1/4 oz) active dry yeast
1/4 cup warm water (110-155 degrees)
5 cups all-purpose flour
3 tbsp sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup cold butter or margarine (1/2 lb)
2 cups buttermilk

In a mixing bowl, dissolve yeast in warm water. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in yeast and buttermilk just until moist. Turn dough out on a lightly floured surface. Roll to 3/4" thickness. Cut with a floured 2-1/2" biscuit cutter. Place biscuits 2" apart on an ungreased cookie sheet. Bake at 400 degrees 15 minutes or until golden brown. Remove from pans to wire racks.
Makes about 2 dozen. Note: Dough will start rising as you are mixing.
grannym IL in the May 2007 newsletter recipe listing.
Chris in NM
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ML in Ohio asked for Christmas ideas for her large family. We have over 24 people in our family. Several years ago we started a grab for the adults. We placed the adult names( we used couples) in a bowl on Thanksgiving and pulled a name to buy a gift for them. We limited the gift to under $50. Last year we changed it to a Yankee Swap for the adults (gifts no more than $10 and every individual brought a gift) and we had such a lot of laughs with that that we plan to do it again. We do the swap on Christmas Eve.

A friend's Aunt (90 years old) had a large family of 12 children all married and had children, many of whom are grown and married with children. She had no way of buying gifts for all those people so as she is a great baker she made hundreds of gingerbread men and gave them to each family in a pretty box or basket.

When I was the director of a preschool program I had 7 office staff. I would ask each what they would like me to bake for them as a Christmas gift. ( I had a reputation as a good baker and brought home made treats into the office every week). I brought the baked gift in over the last three days of the work week before Christmas.
As most of us do a lot of social events during Christmas week it is nice to have home made desserts or breads in the house for company .

I would definitely ask each family to bring a dish of food to the Christmas dinner. I do that all the time.

Thanks so much to Chris in NM and Emma from Montana for their quick reply to my request for the cinnamon pie. True to form, I found the recipe as soon as I quit looking for it.

This family is the best. Now...anyone have any copycat/clone recipes for Archway Cookies, especially the raspberry filled oatmeal variety? I went to
but had no luck with recipes. Thank you in advance!

Hi Nancy,
I just felt like telling Dennis Weaver that I appreciate his input in this newsletter.

In this busy world today, we fell to tell people how much we love them and appreciate them. I have enjoyed this newsletter for a couple of years, thanks to my sister Doris for raving about it. She was right. The letter has become something I look forward to receiving. Thanks to everyone who sends in those good recipes.

I have so many recipes copied and have tried so many and I am never disappointed.

To you Nancy, I appreciate all the time you put into putting this newsletter together. You all have become like family.
God is good.

I sent in the request for spices/seasonings and meant to tell everyone about a seasoning we have been using for 30 years and still are not tired of. It is called Morton smoke flavored sugar cure and comes in a blue bag. I believe it was meant for curing ham or other pork. Anyway, a summer festival many years ago used it on chicken when they grilled it on coals; we have a gas grill and turns out the same. It is my absolute favorite. My husband cuts the chicken in half and sparingly spreads this on both sides. Let the chicken rest for 10 minutes and then grills it for about an hour. The only place I can purchase it is at a Cash and Carry, a store that is used by commercial businesses. It can be bought online though. It is a quite a large amount and lasts us 5 years. When we prepare it for friends, we always share some with them as it is a hit.
Linda, OR

Here are 2 recipes I make quite often.  Hope some of our clan will enjoy these (they are very similar).

Lazy Man's Cabbage Roll

1 lb. ground hamburger or turkey
1/2 chopped onion
1 cup instant rice
1 can tomato soup (I use 1 jar of spaghetti sauce diluted with some water)

4 cups shredded cabbage

Place shredded cabbage in greased casserole dish.
Saut?ground meat and onion
Add rice and undiluted soup and mix well
Pour mixture over the cabbage
Bake at 350 for 30minutes.
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Cabbage Roll Casserole

1 lb ground beef
1 onion chopped
1 can tomato soup (I used a bottle of spaghetti sauce + water)
10 oz. water
5 tablespoons rice
2 teasp salt
1 teasp pepper

3 cups shredded cabbage

Lightly cook ground beef in oil, stirring well for 3 minutes. Add chopped onion, salt, pepper and rice. Saut?for 3 more minutes, Add soup and mix well. Turn cabbage into a well greased casserole dish.

Pour meat mixture over cabbage. Bake, covered 1 1/2 hours at 325 (this reheats well)
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My kids and I are big fans of Hell's Kitchen, Kitchen Nightmares and The "F" Word. Almost every show serves some type of risotto and it is served as an appetizer. I have searched for the recipe that they use on the show but have not been successful. I do find some of Chef Ramsey's risotto dishes but not a basic recipe. Does anyone have a recipe that is similar to what they serve on the shows? My kids watch with me and love rice dishes so we all agree that it would be worth trying.

Please and Thank you, Kathy in Nebraska

Nancy thank you so very much for adding the update on Kolby in the newsletter. I cannot thank all the readers of this fabulous Newsletter for their prayers. And, especially YOU!

I cannot imagine the joy that Sonya (Kolby's Mom) must have felt when he opened his eyes. She failed to put what he nodded his head to in her update. She had asked him if he could see her and he nodded yes. A TRUE MIRACLE BOY. Again, thanks to everyone.
Sara in FL

I was so pleased to read Kolby Dyress is improving and pray he continues to improve, we are truly blessed to have such a caring family of Nancylanders. Thank you Nancy and Ditto for all you do.
Sher in Pa

Re: Thrush or Yeast Infections as mentioned in the August 4th Newsletter. I use to have so many I felt like I spent all my time at the doctor and on various prescriptions. These threw my whole immune system off. Then I found out that my diet, which I felt was healthy was feeding the yeast. Two of the worst culprits are juices and breads. Breads are made with yeast and juice is usually made from the over ripe fruit turning to yeast...then if you add any sugars (in everything) that feeds the yeast and you are in for trouble. There are many good books out there to study about this situation. The Yeast Connection is one of them. Just some FYI.
Hope everyone is having a great Summer. As always Thank you Nancy.
Joie in TN

Dear Nancy & Friends,

Here is the Almost-Instant Pickles recipe from the Sept./Oct. 2009 GRIT magazine, p. 64:

Almost Instant Pickles recipe
You can use pickling cucumbers, which are prized for holding crispness. But because these pickles are meant to be quickly consumed, you also can experiment with other homegrown cukes such as lemon cucumbers, delicate-tasting yellow globes. Several heirloom seed companies offer an interesting line of cukes, including the Boston Pickling Improved, purported to be great for home pickling.

1 pound cucumbers, sliced
3 tsps. salt
1/2 cup cider vinegar
1 tsp. pickling spices or mustard seeds
4 cloves garlic, sliced.

1. Place sliced cucumbers in clean glass jar. Combine remaining ingredients in saucepan. Bring to boil; remove from heat and let cool.
2. Pour cooled liquid over cucumbers. Add water if needed to almost fill jar. (Leave a little room at the top.)
3. Gently stir. Refrigerate for at least 1 hour until chilled.

Note: Heirloom Seed Sources
Baker Creek Seeds
Seed Savers Exchange
Seeds of Change
Heirloom Seeds
Kitazawa Seed Co.
Source: Sept./Oct. 2009 GRIT magazine, p. 64:
Good Luck! Susan/Superior, WI
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For those who are cat lovers, I just want to tell you we had to put our wonderful, sweet, 16 year old baby to sleep last Saturday. I know many of you have had to go through this before, and it is so hard. We miss her so much and will never be able to replace her. After a short wait, we will get another, but need some healing first.
Sherry in KS


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