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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.

For those of you who need a boiled egg in a hurry! I use a small covered Pyrex dish. I do not know the correct size, but it probably hold 1 cup. I take one egg (can do as many as you need) whisk it with one tsp. water. Cover, and micro for one to two minutes. Take it out, let cool, then take a fork and mash. I take my kitchen scissors and cut up to the size I want in my salad. It is so quick and easy, and you don't have to waste the time to boil. I am always looking for something fast. I have the Bullet for drinks and such and love it. I am thinking about buying the deluxe model with the food processor. That really looks good. I have a food processor, but I have to take it out of the cabinet to get it down, and since I am disabled it is hard for me to do that. I want one I can put on the counter so when I need it, I will be able to get it. I have a bread machine and can not use it, because I can not get it down when I need it.
Betty T. Ga.

Nancy thought I would write cause I had a Mother cat bring her 3 little ones to my house. They have been living under my deck for approx. 1 month or so. I called the Humane Society in the town next to me, at first they said they could not take them as I live down by the lake, which is considered country. Than they called back and said they would take them all, meanwhile the Mother up and left, leaving her kittens behind. Sat. I took one to the Humane Society. That leaves 2 for me to capture. Poor souls they are so cute and would make someone a nice pet. I have 4 inside grown cats so cannot handle any more. I have been feeding them and playing with them as much as I can. Good luck with the little ones.
Gail in Minn.

Hi Nancy,
What a difference it makes when you see photos of the finished product. Dennis' shakes looked so good, I decided that I would start making healthy breakfast smoothies. Bought strawberries, blueberries and rasps today - tomorrow will be the start of our healthy breakfasts, I haven't mentioned it to DH, just going to surprise him! Our brambles (blackberries) are almost ready for picking.

I made a Rustic Italian Bread yesterday - sour dough starter etc. I had thought I would have big air pocket holes, like the Italian bread in our favourite restaurant. The bread is really good, but there's no holes?? I used strong wholemeal flour? I have another starter on the go using strong white flour, it's smelling really good. So I'll try with the white flour. Any ideas?

Re my Bread and Butter Pickles - Sadly one of my friend's doctor won't let her travel home to Scotland, my other friend came home this week for a holiday and of course my pickles were confiscated at customs. My only hope left, another friend is doing a trip to Texas in September, she is a seasoned traveller and hopefully I will find out just what makes these pickles the subject of so many newsletters. My friend Mary says if for no other reason I should do one more trip to California. The only way I would ever consider that trip again would be If I were to win the lottery and could afford to travel 1st Class.
Sylvia <Scotland>

Here's an update on the taste test on ribs. We liked, really liked both Alton Brown and Tyler Florence's recipes, but decided that Alton's was best for dinner and Tyler's would be better for appetizers. We did the baby back ribs, and the low and slow cooking helped them to be nice and tender. Tyler's recipe with the Chinese 5 spice was surprisingly great, nice and spicy, but not hot. Thank you Chris in NM about the hint of the water and liquid smoke, hadn't thought of that. I use the liquid smoke for my venison jerky, so I do have it on hand, will try your suggestion on my next batch of ribs, thanks again, Laura in Ct

Thank you thank you to all who sent in the many recipes for the blooming onion dipping sauce. All of them I will give a try but there were two that really caught my interest. My husband really liked the horseradish one so that will be the first one to try.
Thanks again.Dee in Canada

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Hi Nancy and of course Darling Ditto, Just want to say thank you to Leah N/L 8-12-09 for the Aunt Sue's Cornmeal Potatoes. I fixed them last evening using Crisco Butter Flavor for oil. Next time I will zing them a bit with onion and or garlic powder. My husband had a double serving, when it passes his test it is a "keeper".

Ditto might warm to having a companion to keep him entertained. We have added cats to the household from time to time and they join in as part of the family after a few days.

I'm in the process of putting a cookbook together for the grandson for Christmas. I have about a ream of recipes I have printed off from this website.
Margaret, Tulsa

Nancy, Thanks for this news letter. I get sooo many good recipes from here. Yesterday my son said, "You could open a restaurant you are such a good cook." I had to smile and think of this GREAT newsletter. It helps me try new recipes and cook meals that are more exciting for my family.
I recently took a BBQ class and they taught us to smoke ribs 10 to 12 hours in a smoker. Working Moms just don't have that kind of time. Here is the way I make ribs.

Ribs (my way)
I always buy a slab of pork ribs. I think they taste better. I remove the thin membrane underneath. To do this easily, you take a sharp knife and just cut a small corner til you get a thin piece you can pull. Next take a paper towel and pull. This helps it come off easily. Next, I get a large pot and boil water. When it boils I place the ribs in the water and boil for approximately 1 hour. I remove them with tongs, and place it on a cutting board When you can cut a rib easily, you will know its tender. If it isn't easy to cut, put back into the water and keep boiling it. (should almost be ready to fall off the bone) I slather them with Montgomery Inn BBQ sauce, or any BBQ sauce you love. Then I grill them until the sauce isn't as shiny and it starts to brown slightly. Hope you enjoy this recipe.
Carolyn from Loveland

I have tried to make mini loaves of quick bread and brownies in a large round pan without much success. Have used silicon pans both times. The bread and brownies cooked great on the outer parts but the center was not done even though I put a toothpick in and it came out clean. Could it be the pans I'm using or do any of you out there that have been successful baking sweets give me a few tips. When it comes to cooking meat and veggies I have no problem at all. In fact I love the oven.
Thanks Eina in MA

Nancy, Linda in Michigan was wanting Peking Chicken and Walnut Shrimp. The following are recipes that I have used in the past but will have to no fat products now.

Peking Chicken Susie Style

1/4 cup Karo syrup
1/4 cup chicken stock or half chicken stock and water or all water
2 tablespoons soy sauce, low sodium
2 tablespoon sherry
2 tablespoons corn starch
1 clove garlic, minced
1/4 teaspoon ground ginger

Stir the above ingredients and set a side.

2 tablespoons peanut oil
2 whole chicken breasts, skinned, boned and cut into ?" pieces
1/2 cup green pepper pieces
1 small tomato, cut into wedges, optional

Heat oil in deep sided skillet over medium high heat. Add chicken, cook, stirring, until meat turns white. Stir in the sauce that has been made and set aside. Add remaining ingredients to skillet. Bring to boil, stirring gently. Boil one minute. Serve over cook rice. In our family this serves 4.
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Walnut Mayonnaise Shrimp

1 lb. of medium shrimp, deveined, peeled and if frozen thawed them
1/2 cup walnuts
5 cups water
1/2 to 1 cup sugar
2 cups peanut oil
1/2 cup cornstarch
1/2 cup egg whites
2 tablespoons honey
3 tablespoons mayonnaise
1 tablespoons fresh lemon juice
1/2 tablespoons condensed milk
1/2 cup peanut oil

Clean walnuts, then boil in 5 cups of water boil with sugar till dissolved. Heat 2 cups oil until almost boil then deep fry walnuts until brown, no longer golden. Put walnuts on cookie sheet, let cool. Or you can put the ? cup of walnut on a cookie sheet put in a 400? oven for 8 minutes.

Mix cornstarch and egg whites together to form a thick, sticky feel and mix well with shrimp. Set aside. Mix honey, mayonnaise, lemon juice, and condensed milk in a bowl until smooth.

Heat oil until boiling, then deep fry the shrimp until golden brown. Drain, then put in the honey mayonnaise mixture. Mix it all together, sprinkle with walnuts, and arrange on platter.

At www.cooks.com they have a recipe called Mix and Match Stir-Fry that has the meats of Shrimp, boneless Pork, Chicken Breasts and Beef Top Round Steak with different vegetables, Crunchy ingredients and Basics.

Everyone have a great day. Nancy and 4 legged associate take care, stay safe and cool.
Susie Indy
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Linda in Michigan in newsletter 8/21 is wanting a recipe for Honey Walnut Shrimp. I have had this in Chinese restaurants also. It is very good! The recipe for green beans Susie sent in is very good, too! Yum!

Honey Walnut Shrimp

Sauce:
1 cup mayonnaise
1/4 cup sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons lemon juice
3 1/2 ounces sweetened condensed milk

Walnuts:
1/2 pound raw, shelled walnuts
2 cups water
1 cup honey
8 ounces rock sugar (see note in instructions)

Vegetable oil for deep frying

Shrimp:
8 ounces tiger shrimp, peeled and deveined
Cornstarch
Vegetable oil for deep frying
1 cup shredded carrots
Toasted sesame seeds, garnish
Cilantro stems, garnish

1.Make sauce by whisking the sauce ingredients together until smooth.

2.For the walnuts, combine the walnuts, water, honey and rock sugar (see note above) in a saucepan and simmer until the walnuts are soft.

3.Remove from heat and drain walnuts in a colander.

4.Pat walnuts dry with a towel.

5.Deep-fry the walnuts at 350 degrees until crispy and golden brown.

6.Cool to room temperature before use.

7.Cook the shrimp until it is opaque, no longer translucent.

8.Dredge the shrimp in cornstarch and deep-fry in 350- degree oil until lightly golden brown.

9.In a mixing bowl, combine the cooked shrimp and the sauce until thoroughly coated.

10.Arrange a bed of shredded carrots on each plate and place shrimp on top.

11.Top with walnuts, sprinkle with toasted sesame seeds and garnish with cilantro stems.

12.-Note: This recipe calls for rock sugar. You can use rock candy, which can be purchased at many candy stores.
Source: Group Recipes
Chris in NM
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Chocolate Cherry Almond Bars

Mix until blended:

1 box chocolate cake mix
1 can (21 oz) cherry pie filling
2 eggs
1 Tbs almond extract
1 cup chocolate chips (I use mini size)
1 cup sliced or chopped almonds

Spread into a greased 9x13 pan.

Bake 350 oven 35-40 minutes then cool on rack.
Drizzle with chocolate frosting. (I use canned frosting that I microwave and drizzle on bars). Let frosting set and cut into bars.
Judy/Buffalo
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For Robert's Wife in Ohio who asked about substitutions in quick breads: for the oil you may substitute up to half with sour cream or unsweetened applesauce; or use prune puree for the entire amount. There may be some slight changes in results, but it definitely reduces the calories!
Victor in Chandler AZ

Re: Italian Cheesecake by Tyler of Vegas

To Etta in LA
I used 8 oz packages of cream cheese in the cheesecake.

To Keith-Evansville
I don't know if I'm allowed to repost recipes from others, but I'll send it and Nancy can decide. Here is the recipe as printed in the June 6, 2005 newsletter--I have added a few hints & shortcuts that I take in parenthesis:


This cheesecake is unlike any I've ever had before and the secret to it is how many minutes each ingredient is whipped together. Its a very light cheesecake which is unusual in itself yet it has a rich taste to it. Rocco's great-grandmother used to serve this in Sicily only on holidays and on the day after there wasn't a crumb left, lol.

Italian Cheesecake

4 pkg of cream cheese, softened to room temp (Don't use generic brand cream cheese, it does affect the texture) (8 oz packages--Sheryl)
4 eggs
1 cup of sugar
1 container of sour cream (8 oz-S)
2 tblsp sugar
3 tblsp vanilla
1 box of graham cracker crumbs (I used about 24 crackers-S)
Melted butter

First off, butter the sides and bottom of a springform pan. Melt down some butter and add it to graham cracker crumbs....just enough butter to where the crumbs "stick together". Press the crumbs all along the bottom and sides of your springform pan.

Next, beat eggs, 1 cup sugar, and cream cheese together for 15 minutes. (I cheat and use a blender-S) The secret to this cheesecake is the timing...no more and no less then 15 minutes. When done, pour this mixture into the springform pan and put into a preheated oven of 350 degrees for 25 minutes. Once again, the timing is very important, no more and no less. (I had to bake it about 35 minutes in my oven--just til the center is almost set-S)

Next, set your mixer on "whip" and mix together the 1 container of sour cream, the 2 tblsp of sugar and the 3 tblsp of vanilla. Mix for exactly 10 minutes. (Again, I use a blender until smooth and creamy-S) Gently pour this on top of the cheesecake, then bake in a 425 degree oven for 5 minutes (I keep mine in for about 10 minutes, or until there are browned bubbles around the edges-S). Put in fridge overnight. Voila! I guarantee this is the best cheesecake you'll ever have.:)
Salud!
Tyler
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A very pregnant friend of mine makes herself one a week now! Enjoy!
Sheryl from AZ

Hi Nancy,
Linda of Michigan asked for the recipe for peking chicken in 21st Aug newsletter.

Peking Chicken

Pour water in a pot enough to cover one or two chickens. (I normally cook two and freeze one for the next week) Add 1 tbsp star aniseed, 1 tbsp 5 spice powder (alternately, can use mixed spices), 2tbsp dark soya sauces, 1 tbsp light soya sauces and salt to taste stir to combine. If the flavours are too strong for you, you can alter them according to taste.

Boil the combined ingredient before lowering chicken into the pot to boil for another 45 minutes. Let the chicken soak for another 15 min. Then let it drip dry on a metal rack.

When chicken is reasonably dry, deep fry the chicken, then debone it and scred the flesh into pieces, Take out a piece of "popiah" skin ( I think you call them samosa skin over there?), spread hoisin sauce over it, top it with the screded chicken and roll it up.

Instead of spreading, you can just dip the roll ups into a bowl of hoisin sauce before you eat them. Hope that helps.

Mom2Two from Malaysia
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Nancy, I may have previously sent this recipe in but due to school starting, I am sending it again. I have no idea where I got it ... could have been this Newsletter but when I did a search, I could not find it, so here goes.
Sara in FL

Breakfast On The Go

This is a recipe that can be made in advance and stored in the refrigerator. Ready for that hectic morning when trying to get the kids off to school, or for that matter, yourself off to work.

About 8 eggs
Chopped green peppers, optional
Chopped onions, I use a medium one
Grated cheddar cheese
12 Sausage links, cooked and cut up. (I prefer to use bulk sausage
1/4 cup milk for eggs
Salt & Pepper to taste

Mix eggs and milk. Add the rest mixing together. Pour into greased muffin pan. I fill almost all the way. Bake at 350? for 25 min. Makes 12. I make them at night so if in a rush in the morning I can throw one in the microwave and go. Mmmmmm
Sara in FL
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I would like recipes for Imitation crab salad. Nancy I enjoy the newsletter so much and I print out to to many recipes. GOD BLESS
Gayle

I was given a couple cans of corned beef. Any suggestions of what to do with them.
K

Cabbage and Noodles

1 large head of cabbage, sliced and chopped
1 package noodles, cooked (we like the Kluski noodles, which taste more like homemade. Can't get them down here,
but have family bring them from Ohio)
1 stick butter
1 large onion, chopped

Melt butter in large skillet. Add chopped cabbage (it really cooks down) and saut?until tender. Add chopped onions. Cook on medium heat until starts to brown and caramelize. Meanwhile, cook noodles, according to package directions. When cabbage and onions are caramelized, stir in noodles. I think my grandmother used to bake it in the oven, but my mother always made it on the stove.
Sue
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To Laura in Ct. in re to spareribs or baby back ribs. I personally prefer the baby back ribs. If cooked correctly, they will fall off the bone and are just so tasty. I also use the foil method to cook them. I cut in portion sizes and cover with bbq sauce, wrap tightly in foil, and bake. After they are done, I open the packets, add more sauce and let it bake on, although at this point you could also put on the grill and add more sauce to cook into the ribs. I love it this way. The sauce gets nice and sticky and is so good licking off your fingers.
Linda in Pa. 

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