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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.
My family and I just returned from a
wonderful trip to Alaska. At McKinley Park we ate a
breakfast casserole called a frittata--it
was abut 3 inches high, and more of a baked casserole than
an ordinary frittata. The bottom of it was shredded hash
brown potatoes. The middle was thick and very high--the
waitress said that it had cornstarch in it. The top was a
layer of cooked and crumbled sausage and cheese. Does anyone
have a recipe like this?
Dorothy from WA/AZ
Several have been talking about the
recipes in the
e-cookbook's library of recipes. I
joined and am so glad I did. There was a zucchini recipe
book with over 236 pages of recipes. What a find it is. We
have a garden that has a LOT of zucchini. Plan to use some
of the recipes and freeze them for later this year.
The zucchini salad was very good. If any one wants the
recipe let me know and I can send it in to the newsletter.
It had both balsamic and white wine vinegar in it and stated
that it could be kept in the refrigerator up to 24 hours. No
such luck at our house. It was gone in less than an hour.
Tonight I plan to prepare the Lemon Zucchini Slices. It has
only three ingredients and doesn't take long to make.
Tomorrow I plan to try the Zucchini Boats recipe.
Thank you so much for sharing the e-cookbooks site with us.
E-Cookbook Library (Lifetime Membership
100s of complete cookbooks in to download PDF format.
Nancy & Nancylanders: This is in response to Linda, OR in
last Thursday's Newsletter who was looking for a
spice other than Lawry's
so I'm sending a very easy and simple recipe for a Rub or
Spice that I use on beef (especially GREAT on Tri-Tip as a
rub), pork, chicken and fish.
It's really a very versatile spice/rub and I always at least
triple the recipe when I make it. Mr. Myron Drinkwater -
Lake Forest, CA
All Purpose Rub/Spice
2 Tbsp salt
2 tsp paprika
2 tsp ground black pepper
2 tsp garlic salt
2 tsp dry parsley leaves, crushed
Combine well and store in a re-sealable container with other
spices. Shake well each time before use. Rub on roasts and
whole chickens and sprinkle on fish filets or fish steaks,
beef and pork steaks and individual pieces of chicken.
Myron Drinkwater - Lake Forest, CA
To Judy/Buffalo I made the
Summertime Eggplant Stew from the 8-16-09
newsletter and it was delicious, and I will definitely be
making it again. I'm a big eggplant lover and cook with it a
lot...thank you for sending it in.
I did peel the eggplant, but I didn't seed or salt it and it
was just fine.
Since I didn't have fresh basil I used dried and added some
red pepper flakes to "kick it up". Because the olives and
capers are salty, I didn't add any additional salt. I served
the cheese on the side. It's a keeper!
Barb in San Diego
To Sheryl in Arizona. Sure would like to see the
Italian cheesecake. If its easy and good
I'll like it.
Top 100 Recipe Sites
1 head cut up broccoli cooked until tender and cooled
1 lb elbow macaroni noodles cooked al dente and cooled
1 sm can pitted black olives
1 small jar red roasted peppers
1 large tomato cut in pieces or cherry tomatoes
1 envelope good season salad mix Italian made up per
directions on envelope
Toss all ingredients together with salad dressing.
Refrigerate for 1 hour.
There may be someone out there interested in healthy,
mini recipes so
here's the delicious one I tried today!
Mushroom Spinach Omelet
(uses 8" nonstick skillet)
3 egg whites
1 T. grated Parmesan cheese (I used shredded)
1 T. shredded cheddar cheese (I used light)
1/4 t. salt
1/8 t. crushed red pepper flakes
1/8 t. garlic powder
1/8 t. pepper
1/2 c. sliced fresh mushrooms
2 T. finely chopped green pepper( I used organic)
1 T. finely chopped onion (I used fresh from Farmer's
1/2 t. olive oil
1 c. torn fresh spinach
In small bowl, beat egg and egg whites. Add cheeses, salt,
pepper flakes, garlic powder & pepper;
mix well. Set aside. ( may use frozen spinach. Drain.
Squeeze dry. May add diced celery & different cheeses)
In 8" nonstick skillet, saut?mushrooms, green pepper and
onion in oil for 4-5 min. or until tender. Add spinach; cook
& stir until wilted. Add egg mixture. As eggs set, lift
edges, letting uncooked portion flow underneath. Cut into
wedges. Serve immediately.
Serves 2. 1 serving = 110 cal.
(Source: Arlene Hammonds, TN)
Athena in DE
I went to the
e-cookbooks site several have
recommended and joined. It is a real bargain for the money
for a membership with so many cookbooks to view and
download. (My husband made me download them to a memory
stick because it was going to take up too much room on his
hard drive.) I pulled up the Grill Master cookbook and ask
him to choose a recipe he wanted. He found ten recipes he
wanted. When I asked him to put them in the level of
priority (expecting him to list them 1-10). After I looked
at his list I had to laugh. They all had a 1 by them and he
had printed out the recipe to go with each one. He even took
the time to download all the recipe books to my memory
stick. The Grill Master cookbook (all 220 + pages) was
located on his (precious) hard drive, LOL. I caught him
later drooling over the recipes on his computer. His excuse
was he wanted to make sure he got his choice of grilling
recipes in the right order of priority.
For Sheryl in AZ in 8/21/09 newsletter re:
Tyler's Italian Cheesecake:
Could you tell us the size of the cream cheese pkg.? Is it 4
of the 8 oz. pkgs.? It did not specify on the copy of the
recipe that I found in the archives. Thanks.
Etta in LA
For Doris in OK City. Thank you so much for the advanced
search instructions. I decided to give it a try and did so
by typing in the Italian Cheesecake by Tyler of Vegas. It
immediately brought it up. Amazing and who says "You can't
teach old dogs new tricks!"
Thanks so much for sharing this with us.
Sara in FL
This is pear season and I thought I would send in my cake
recipe. I usually make it Christmas, the family likes it
Pear Preserves Cake
1 cup Butter or margarine, softened
2 cups sugar
2-1/2 cups all purpose flour, divided
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 cup buttermilk
1 tsp Vanilla extract
1 cup chopped pecans
1 cup raisins
1 cup pear preserves
Sifted powdered sugar
Cream butter; gradually add sugar. beating at medium speed
of an electric mixer until light and fluffy. Add eggs, one
at a time, beating after each addition. Combine 2 cups
flour, soda, salt, and spices, add to cream mixture
alternately with buttermilk, beginning and ending with flour
mixture. Mix just until blended after each addition, stir in
Dredge pecans and raisins in remaining 1/2 cup flour. Stir
pecan mixture and pear preserves into batter. Pour into a
greased and floured 13 x 9 x 2-inch pan. Bake at 350 degrees
for 50 to 55 minutes or until a wooden pick inserted in
center comes out clean. Cool. Sprinkle with powdered sugar,
if desired .
Yeild: 15 servings.
Print this Recipe
Linda in Michigan, I make Chinese fried chicken here at
home. Is this close to what you are looking for? It is very
much T & T.
Chinese Fried Chicken
1 lb. boneless, skinless chicken breasts ? I used 6 - 7
boneless, skinless chicken breast tenders
garlic powder to taste
Chinese five-spice powder to taste ? I used paprika
Salt to taste ?I do not use salt.
oil for frying ? 2 to 3 inches in a wok
1/2 cup all-purpose flour
1 tsp baking powder
2 pinches baking soda
4 Tbsp cornstarch
1/2 tsp salt
1 cup cold water
Wash chicken breasts. Cut crosswise 3 or 4 times to make
small pieces. (I kept the meat pieces whole). Sprinkle with
salt, garlic powder, 5-spice powder (use sparingly)- I only
sprinkled with paprika. Make batter by combining flour with
baking powder, baking soda, cornstarch, salt and cold water.
Whip with wire whisk to mix well. Heat oil in wok to 400
degrees F. Dip the chicken pieces in flour then in batter.
Deep fry until golden brown. Serve with sweet and sour
**Batter is also good for coating mushrooms, cauliflower,
etc., to be deep fried by same method.
***This is a tempura batter. Posted on Nancy?s message board
Chris in NM
I have made Guava Jelly twice this year using
and used the recipe from the Kraft site. The second time I
increased the Sure-Jell by half. It almost jells but is not
quite jelly. Does anyone have a TNT recipe?
Thanks - Arvilla
Kathy in Alabama, Nancy is one who makes her smoothies in
her magic bullet.
There are lots of smoothie drinks here. We have had the one
below at my step-son?s house. They drink them a lot!
2 c. vanilla ice cream
1- 1/2 c. strawberries
2 tbsp. sugar
2 tsp. lemon juice
2 c. crushed ice
Combine in blender and process until smooth. Serve
immediately. 4 cups.
Chris in NM
I need to know if anyone as a
canned soup starter I have allot of
Thank you, Allison
Ann in middle GA and everyone, I buy the
shredded fresh parmesan cheese
in a shaker container in the dairy section. It is not dried.
It is very good and works well in dishes!
Chris in NM
Oh Dear! I told jsjam/AR that for the
it took about a 12 oz. pkg. of grated parmesan cheese. I
just returned from Wal Mart and decided to check...they have
a 6 oz. pkg. which is probably the size I used. It looked
about the same. Sorry!!!
Ann in middle GA
In the 8-21 news letter someone requested the recipe for the
"Archway Raspberry Cookies". Here's the recipe except use
the raspberry jelly in place of the apricot.........
Thank you for all that you do in putting this letter out.
Your hard work is truly appreciated.
Filled Archway Cookies
1 c. Crisco
2 c. brown sugar
1/2 c. sour milk or buttermilk
1 tsp. vanilla
3 1/2 c. flour
1/2 tsp. salt
1 tsp. soda
1/8 tsp. cinnamon
Mix shortening, sugar, and eggs until fluffy. Stir in milk
and vanilla. Sift in dry ingredients and add to first
mixture. Place 1 teaspoon of batter on ungreased cookie
sheet. Place 1/2 teaspoon of apricot jelly on batter. Then 1
teaspoon of batter on top of apricot jelly. Bake 375 degrees
for 10 to 12 minutes.
Anyone have one of these? The infomercial sure makes it
tempting to purchase. It is called the
Express 8 minute meal machine. I have searched
for reviews and learned the original Bullet Express breaks
easily. I called the number listed and found that additional
insurance for 4 years is available, cost unknown. What do
you and Nancyland readers think? (Should have posted the
link the first time). Thanks - Arvilla
Express - The Amazing 8 Minute Meal Machine!
I want one too. The infomercial is very tempting to
Good Morning folks! I would like some opinions on grilling,
and especially ribs. What is better, spare ribs or baby back
ribs? I used to boil my ribs and chicken to get the fat out,
and also cut down on the grill time, but lately I was told
that the flavor of the meat went into the water it is boiled
in (hadn't thought of that) and another thought was to boil
the ribs in beer. I have been watching the
foodnetwork channel and they have many cookoffs,
but I have never seen or heard of any of those people
boiling their ribs before cooking. I just bought some baby
back ribs, and am trying my own experiment. One rack of ribs
I am doing with Alton Browns recipe - a dry rub, refrigerate
overnight, pour a braising liquid in and cook in a long and
slow oven wrapped in foil. They are then grilled with a
sauce. The other rack I am doing is similar, but is Tyler
Florence's recipe. It is dry rubbed with Chinese five spice,
smelled wonderful, cooked long and slow, and then glazed
with a teriyaki sauce. I will let you know how they turned
out, and which one was the best. I'd welcome any thoughts
recipes or how you like your ribs.
Laura in Ct
Hi Nancy, Ditto and all folks in recipe land.
First I want to thank you Nancy for a wonderful newsletter.
I know it must be hard work and I know you must enjoy doing
it to keep doing it. Thanks for all your hard work!
For Sherry/KS, I feel your pain from having to put your dear
kitty to sleep. I have done this several times and it is a
really hard thing to give up any pet. My vet lets me stay
while he does it and then they pack them up real careful and
let me take them home to bury so they will be close to me. I
have moved from my house now but I pass by and see the big
pine tree that my last kitty is buried under. I hope you
heal fast and get another sweetie soon. They are a joy to
have around. I tell my Smokey cat every day how much I love
I hope everyone has a great weekend and stay safe.
For Sherry in KS, sorry for your loss of your sweet kitty. I
know it is difficult. They are members of the family, and
they can never really be replaced.
My suggestion...don't wait too long to get another. We have
found that a new little kitten helps a lot with the healing
process. It is fun to see a new kitten, and their new
Best to you. Trish in Illinois~
A few weeks ago two little kittens came to my yard and have
been living under my storage house. They were hungry and the
mother cat had been run over by a car in our neighborhood.
Ditto loves to watch the
kittens romp and play so I started feeding
them and watering them.
I kind of feel responsible for the kittens. They are the
same kittens that the mother cat would come over and leave
them in my care when her owner would play the drums at their
house. There were three but I only saw two for several
weeks. A couple of days ago a friend was walking around in
my storage house and out came three kittens. Didn't know
there were three until then. Currently they are named,
and That One.
I have a new home for them in the country after October
15th. They will have a very good home as barn cats. Have
enjoyed watching an interacting with them. These kittens
don't bother the birds at all. It was a hot day a few days
ago when Yellow One fell asleep in the bird bath. The birds
were splashing in the water all around the kitten. The
Yellow One wasn't going to move and the birds weren't going
to give up their bird bath.
Hi Nancy and Nancylanders. I am looking for a
TNT easy corn relish recipe
to can. I have never tried this before. Have just started
canning again in the last two years. I am 65 so try to keep
it simple for me. LOL Also my mother is looking for a black
prairie farmer cookbook put out in the early 1940'S If some
one knows where she can find one.
Florence in Indiana
I am looking for a clone recipe for the dipping sauce
Outback Steak House serves with their
blooming onion. Sad to say but they
just closed all of their 9 restaurants here in Ontario in
Dee in Canada
Nancy, I just want to share with you the latest update that
Kolby's Mom put out yesterday. Of course, we are all
expecting another update today giving us even more good
news. Kolby is truly a "Miracle Boy," only by the grace of
God. Thank you to everyone for their continued prayers.
Please continue to pray for Kolby's recovery.
Sara in FL
August 21, 2009
Posted 17 hours ago
We have reached another milestone today! About an hour ago,
Kolby was taken off the respirator - the tube that went down
his throat to help him breathe. He had been breathing on his
own for over 24 hours and all of his blood gases remained
really good. So, the doctors were comfortable in removing
the breathing tube. Of course, we are so thankful.
Last night was really hard on Kolby because he is slowly
being weaned off a lot of meds and now he is more awake.
But, he also has his gagging reflex back. So, last night
every time he was moved he would gag and throw up. He didn't
get much rest until after 5:00 this morning. He has slept
most of the day.
When the breathing tube was removed, he was put on a bi-pap
to give his lungs some extra pressure when breathing. This
is a mask that Kolby wears that is similar to the masks some
people use at night (c-pap). The doctors will evaluate him
in the morning and hopefully, be able to remove the mask.
All of Kolby's doctors and nurses are just amazed at how
quickly he is progressing. We remind them that Kolby is a
MIRACLE and they all agree. We have been so amazed because
people all over the hospital are keeping up with Kolby! They
see how God has brought him through this awful ordeal!
Kolby will begin more aggressive Physical and Occupational
therapy probably tomorrow or Monday at the latest. So far
the PT and OT are really impressed at how strong Kolby is
even though he has been sick for 4 weeks. We are just
praying and trusting God that he will have a quick recovery!
This is very repetitive, but thank you so much for all of
your support. I am so grateful and continue to be humbled
throughout this journey. I and my entire family are
completely in awe of how many individuals and churches that
are constantly praying for us. Thank you for bearing our
burdens as if they were your own. I pray that God blesses
each of you in a wonderful way!
Our Prayer Requests
Hi to all in Nancyland. I know you don't like to deal too
much with medical problems and I can understand why. But,
hearing about the bladder and yeast infections, I thought I
would pass on a non-medical solution. I had many bladder
infections in my lifetime. Then I would get a yeast
infection. My doctor told me that the yeast infections come
from the antibiotics to cure the bladder infection. He
recommended that whenever I am on an antibiotic, I eat one
container of yogurt a day. You know, I have tried this and
haven't had a yeast infection since. In fact, I figure it
must be good to eat yogurt other days as well. I also take a
concentrated cranberry pill (over the counter) to help keep
away the bladder infections. I don't like cranberry juice
that they recommend. Both of these solutions have worked for
me. Hope it can help someone else.
Sandy in Iowa
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