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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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This is for K who in the Aug, 24th newsletter wanted ideas to use some canned corned beef. I love to just remove from the can, mash with a fork until crumbly and heat in the microwave until just warm and make sandwiches with it. Just bread, some mayonnaise and dill pickles. You can also make a corned beef salad. Just prepare as above then add chopped boiled egg, dill relish, diced onion (if desired) , and mayonnaise or miracle whip (just enough to make if moist like a tuna or chicken salad). Eat on bread for a sandwich or on a bed of lettuce surrounded with sliced tomatoes and crackers. But I also make a Reuben Casserole that my family loves. the recipe is as follows:

Reuben Casserole

20 oz. bag frozen hash brown potatoes, thawed
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16oz.) can corned beef
1 cup Thousand Island or Russian salad dressing (which ever one you prefer)
16 oz. can sauerkraut, drained well
8 slices Swiss cheese
Rye bread and butter (for toasting), optional

Preheat oven to 450 degrees. Grease 13 x 9 pan I use cooking spray. Place potatoes in baking pan and season with salt and pepper. Bake for 15 minutes. Lower heat on oven to 350 degrees. Cover potatoes with corned beef. Crumble the 16 oz. can of corned beef using a fork and cover the potatoes. Spread salad dressing over corned beef. Spoon sauerkraut over salad dressing. Cover with Swiss cheese slices. Bake at 350 degrees for 20 - 25 minutes or until hot through and through. Serve with extra salad dressing on the side. And buttered rye toast if preferred.

**Note if cheese starts to brown before cooking time is finished, cover with foil and continue cooking until done. Also I rinse my sauerkraut and drain well before using, this removes some of the strong kraut flavor.

I hope these ideas help.
Kathy in Alabama
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Nancy, in the 8/24 newsletter, I am sorry but I don't remember the person name, a person wanted a TNT recipe for Imitation Crab Salad. I have used this so many time and it has not failed me.

Imitation Crab Salad

1 lb. imitation crab meat
1 medium onion, diced or sliced
? cup celery, sliced
1 tablespoon celery seed
1 tablespoon Old Bay, optional
? cup creamy salad dressing, such as Italian or Cucumber

All ingredients as listed in a bowl and mix well. Chill for at least 2 to 3 hours. Serves 4 to 5 people.

I have never have had Antipasto Salad Platter but it looked good. The one I made was with all vegetables and no meat. I am tired of carrots, celery and that type of salad. Because my husband is taking bleed thinner we have to have a salad at dinner.
Susie Indy
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Susie's Antipasto Salad

Lettuce any leaf lettuce or head of lettuce or a mixture of lettuce
1/2 cup mushrooms, whole
1/2 big red pepper, roasted and stripped off skin big chopped
1/2 cup green olives, pitted
1/2  cup black olives, pitted
1/2  cup marinated artichoke hearts, drained
1/2  small cucumber, peeled and seeded
1 large tomato, cut into wedges and also seeded
1, 8 oz., pkg. mozzarella cheese, cut into strips
1 cup Wishbone's Italian salad dressing

Put the lettuce on the bottom of the platter or bowl. Then add the ingredients as listed. I add a little of lettuce on top, so we would have some lettuce in bottom our bowls, then the cheese. Pour the salad dressing over all. Chill until dinner or for 3 hour or more. I would say this will serve 3 to 4 people.

Next time I make the Antipasto Salad I will add prosciutto, pepperoni didn't have them on hand.

Everyone have a great day. Nancy and 4 legged associate take care, stay safe and cool.
Susie Indy
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Hi Nancy,
For some time now I've been using my bread maker - forgot just how good bread made from scratch is. Getting back into the groove again. One problem - it was gone too quickly.

I love this bread with a plain tomato salad, it's also great toasted with mozzarella cheese on top. One other idea for next time is maybe make some croutons for soups.

Tomato and Olive Bread

2 oz/50g sun-dried tomatoes*
12 oz/350g Strong White Bread Flour
1/2 tsp salt
1 Tbsp dried oregano
1 x 7g sachet fast acting yeast
2 oz/50g pitted black olives, halved
2 oz/50g pitted green olives, halved
6 fl oz/175 ml warm water
1 Tbsp olive oil

Grease a baking tray and a large polythene bag with oil

Soak dried tomatoes in boiling water for 10 minutes or as directed on the pack. Drain, then cut into pieces with scissors.

Mix dry ingredients, olives and tomatoes together, stir in water and oil, mixing to a dough.

Turn out onto a floured board and knead well for 10 minutes by hand, or 5 minutes in a mixer with a dough hook. Roll out to a rectangle 9 "/23cm x 6 "/15cm. Roll up from the long side, turn over and place on the prepared baking tray with the join underneath. Using scissors, make cuts in a zig zag fashion down the centre of the loaf.

Cover with prepared bag and leave in a warm place to rise until almost doubled in size. Pre-heat the oven to 220oC/425oF.

Remove bag, brush dough with oil and bake for 35 minutes, until the loaf sounds hollow when tapped on the bottom.

*I only had sun-dried tomatoes in olive oil, so I drained most of the oil off with kitchen roll, cut the Tbsp of olive oil down to 1 tsp.

The original recipe was in the Hovis recipe pamphlet
Sylvia <Scotland>
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I would like to submit a recipe being fall is upon us. I have baked these several times and they are delicious. Almost like pecan pie.

Pecan Pie Muffins
Makes 24 muffins

1 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract

Combine first 5 ingredients in a large mixing bowl; make a well in center of mixture. Stir together butter, eggs, and vanilla; add to dry ingredients, and stir just until moistened.

Spoon batter evenly into lightly greased miniature muffin pans, filling three-fourths full. Bake at 425? for 8 to 10 minutes

BE SURE NOT TO OVER BAKE
Erma in Jacksonville, FL
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For K in the August 24th newsletter:

I like to take a head of cabbage diced, add a small onion diced and fry in my Dutch oven until it starts to brown and caramelize. When almost done slice your corned beef and place on top of cabbage to heat. Very delicious !
Barb in Ohio

I would like to purchase a slow cooker/crock pot recipe book for a gift. I am hoping to get some suggestions for a good one. I know she would prefer one with simpler ingredients and less complicated preparation. She is diabetic and if there are any good ones for diabetics that would be a plus. The diabetic is not essential because my friend manages her disease without recipes geared to her illness. Thanks to all that respond to my request.
Lynn in LV, NV

Thank you Sheryl for cheesecake recipe. Appreciate it. There are so many nice people on this ezine.
Keith-Evansville, In

To Linda, PA, As to your BBQ ribs, What temperature do you bake them at and for how long? What is your favorite BBQ sauce?
Thank you, Grandma O, Illinois

In order to achieve big holes in breadmaking you need a fairly wet dough. I don't know what recipe you used, but if it was stiff, like a regular bread dough, that might explain your problem.

try the no knead versions. You can find lots of recipes for a "holey" bread on http://www.thefreshloaf.com

If you're using a starter, then search for a bread recipe using that.

Here is my regular Italian bread recipe. not the one with starter

Italian Bread

4.cups AP or bread flour
1/4 tsp yeast
1-1/2 tsp salt
2 cups water

Mix all together. the dough will be WET! cover with saran wrap and leave out for 8 - 18 hours.
Dump onto floured counter. using the fold method, fold the dough over on itself several times to achieve a somewhat cohesive dough. I put mine in a kinda round seagrass basket lined with a kitchen - all cotton dish towel, with lots of flour. dust the top of the loaf - cover with the ends of the towel. Allow to rise.

Preheat a cast iron Dutch oven with lid to highest temp. after putting bread in the oven, reduce the temp to about 450. (preheating higher allows for the oven to cool when you have the door open to put the bread in.

Dump the soft dough into the HOT Dutch oven, cover with the HOT lid and bake for about 15 minutes with the lid ON. Remove the lid - bake for an additional 30-40 minutes. Check the temp of the bread. It should register at least 200-210 to ensure that it's done.
Remove from the oven and place on a rack to cool. Don't cut into it until it cools. this gives it time to release some of the moisture into the crust. You don't want soggy bread.............

You should get a good holey crumb this way.

Be careful not to burn yourself when monkeying with the hot Dutch oven.

Notes:
When dumping into the Dutch oven, just gently lift the floured cloth with the bread and invert it into the pan. don't' worry too much about how it looks at this point. If it's really lopsided when you put it in the pan, you can shake the pan a bit to smooth it out, but you don't want to deflate it.

-Susie in Illinois

Good morning Nancy, ditto and new members under the house. In today's newsletter, k asked what to do with canned corned beef. This is one my son really likes:

Corned Beef and Potatoes

Peel and cube potatoes (never a set amount, just what I think it will need.)
Peel 2 nice sized onions and cut into small wedges and break apart.
Fry the potatoes and onions in heavy skillet with a little oil until done and browned.
Add the corned beef and break up as it heats and stir into the potatoes and onions. The corned beef only needs to be heated thru and it is ready.

Jean in NC
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Thank you to everyone that sent in Chinese recipes. I'll try them all. I also searched & found a website that has several recipes for Chinese. It's blogchef.net & they have several for Mexican recipes also. It looks to be a very good recipe website. Thank you to everyone for your help.
Linda in Michigan

Hi Nancy; Re: Aug. 25, 09 N/L. I also substitute applesauce for oil in recipes where the finished product is light colored. I use prune puree (jar of baby food) for a recipe that will be dark when finished. (Such as chocolate)
Margaret, Tulsa

Dear Friends,
In the August 22, 2009 newsletter, Florence of Indiana wished to locate a "Prairie Farmer" Cookbook ( 1940's ) for her mother. The following link will provide both a listing and photos of the vintage cookbooks printed in the 1940's :
vintage 1940's cookbooks search
Vintage + 1940s + Cookbook
Since the exact title of the cookbook in unknown, Florence is advised to click on each source. The photos of the cookbook will probably be your only choice. Also, many agricultural departments for the midwestern states offered cookbooks which included the word, "Prairie" in their titles ... complicating the search further. Another thought : the cookbook may have been printed earlier than 1940 ... and is a reprint. So many variables exist to make this cookbook search challenging. Right now, the photos of the cookbook will be your best and only choice of searching. Providing " any " more information will increase the probability of finding the book.

Everyone is wished a rainbow-filled day !
Mrs. Marshall

Nancy.
Laura from Ct. wanted recipe for ribs. I season my baby back ribs and put them on the grill and brown a few minutes on each side then I take them and rub brown sugar all over them and wrap them in tin foil and cook them in the oven for about 45 min to an hour then I pour some bar b que suace over them and let them sit in the oven a little longer.
Sue B./Ga

Eina in MA, tried to make mini loaves of quick bread and brownies in a large round pan without much success. I am a little confused. Did you form several loaves and put them in the large round pan or did you put the silicone pans in the large round pan? If that is what you did, that could be your problem right there. I put my bread dough in a bread pan, put the bread pan in the oven and bake. Same with brownies. There have been no problems. Try baking your mini loaves in the oven without the large round pan and see if it doesn?t improve your bread and brownies. Good luck!
Chris in NM

Gayle, this has been our favorite sandwich for a long time! I don?t add salt either. I always use croissants for the crab salad sandwiches.

Crab Salad Croissants

1 Pkg. (8 oz.) imitation crabmeat, chopped
1/2 C. mayonnaise
1/4 C. chopped celery
2 T. shredded cheddar cheese
1 T. finely chopped onion
1 tsp. prepared mustard
1/4 tsp. dill weed
1/8 tsp. salt
1/8 tsp. pepper
4 lettuce leaves
4 croissants, split

In a small bowl, combine the first nine ingredients. Serve on lettuce lined croissants. Yield - 4 servings.
I am on a low sodium diet so I left the salt out. Carolyn ? Illinois 7/30/06, page 1 newsletter.
Chris in NM
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I have also had this and made it countless times.

Posted by Gary at recipegoldmine.com 12/10/2001 3:25 pm Source: recipecircus.com from the Kopycat Recipes website

The Albertson's Krab Salad is some of the best Krab Salad around. You may not be able to run out to your local Albertson's but you can enjoy this at home. Look for bulk imitation crab that that is sold at many grocery stores, it is cheaper than the prepackaged kind.

Krab Salad

2 pounds imitation Krab meat
1/3 cup sliced green onion tops
1/2 cup mayonnaise

Chop meat in small pieces. Wash green onion tops and slice onion. Combine meat, mayo, and green onions. Refrigerate for a couple of hours before serving.
www.recipegoldmine.com
Chris in NM
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Peanut Butter Batter Bread

1-1/4 cups hot water
1/4 cup finely chopped salted peanuts
1/4 cup chunk-style peanut butter
1/4 cup firmly packed brown sugar
2 tsp salt
3 cups bread or all-purpose flour
1 package dry yeast

Mix w/beater or by hand:
Water, peanuts, peanut butter, sugar, salt, 1-1/2 cups flour, and yeast.

Add:
Remainder of flour, 1/2 cup at a time, to make a smooth batter. Beat until the flour has been completely absorbed.

Cover the bowl tightly with plastic wrap and put aside at room temperature until the batter has doubled in bulk about 45 minutes. Less time w/rapid rise yeast

Stir down the batter with a dozen strong strokes. Spread evenly in the pan or pans. Dampen your fingers and pat the top of the loaves to smooth the surface.

Cover the loaf pan(s) with wax or parchment paper and leave until the batter has doubled and is about level with the top of the pan, 40 minutes.

Bake 375 oven 45 minutes.

Place the pan(s) in the oven until the bread is lightly browned and loose in its pan(s), about 45 minutes. Cover lightly with foil if the bread starts to brown too fast. When tapping the bottom crust yields a hard, hollow sound, it is baked.
If not, return to the oven, without the pan if you wish a deep brown, for an additional 5 to 10 minutes.

Remove the bread from the oven. Cool on a wire rack.
Freezes well.
Judy/Buffalo
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Thank Mr. Myron Drinkwater, Lake Forest, CA for the information on how to find the Morton Sausage Seasoning Mix.
Erma in Jacksonville, FL

Italian Cheesecake by Tyler of Vegas.
Does anyone know what size springform pan to use for this recipe? I am just dying to make it but want to be sure I am using the right size pan. Thank you in advance
Joan from Ma

Hope this works as I would like to join in as I could answer a lot of request with TNT methods and recipes. et: What do you do with canned corn beef. Well here is Shirley's (Imbleau's) way.

Bully Beef Stew with Corn Beef

3 large carrots cut in 1/2 in. hunks
2 med. potatoes cut in same size pieces as carrot
1 onion chopped
2 stalks of celery cut in 1/2 in. pieces
1 bay leaf
Water to cover
splash of ketchup optional

Pare veggies
Boil till veggies are tender.
Open corn beef and cut in 1/2 in. cubes. Add to veggies. Stir and cook 10 min. more
add 1/2 c. frozen peas (petite) and serve.
Shirley
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I have a recipe request from anyone in NancyLand. My daughter called the other day and asked for my crab louie dressing for her salad. Well guess what? I haven't made it in several years and now I can't find it! Senior moment! If anyone has a tried and true one handy, please send it in. Thanks so much in advance. Everyone is so willing to share here, I thought I would try.
Jana in Vegas

This question is for Linda in Pa regarding foil cooking of spare ribs in N/L of 8/24/09. What temp for oven and approx time to cook in oven. It sounds easy and would love to try.
Thanks. Ditamac MI/FL

Nancy, I may be the only person in the world who doesn't know this, but I feel as if I "invented" a method for making any kind of dough that requires combining flour and cold butter or shortening.

I was making a peach pie yesterday and I was "peeling" the peaches by dropping them into boiling water and then into an ice bath. When the sugar and spices were on the peaches and I was ready to start the crust, I spied the bowl of ice water - with lots of ice still in it - and thought, "Why waste that water?" So, I put my bowl with the dry ingredients for the pie crust (obviously a smaller bowl), added the butter/shortening and started cutting in it. Normally I hate this process because the butter sticks to the pastry cutter and you have to stop and clean it. Well, guess what! Not only did I not have to clean off my pastry cutter, but the butter mixed in much better than it ever has before. I added the cold water and began to stir, and finally had to take the bowl with the pie crust mixture in it out of the ice water bath because it wouldn't form a ball - I guess it kept the butter so cold it couldn't mix. Anyway, it was a beautiful, flaky crust with
about half the work.

Today I made dumplings and tried it again; it worked just as well. So try it next time you're baking. I think you'll be pleased. One warning, be sure the water isn't so deep that it sloshes up into your dough while you're mixing the dry ingredients. It only takes about two or three inches of water and ice.

Doris in Oklahoma City

Thai Beef with Chili and Basil

This recipe was given to be by someone a while back (I don?t remember who now). Surprisingly it is not really very spicy.

Serves: 6 (4 if larger eaters)

1 1/4 jasmine rice
1 can (13.5 or 14 oz) coconut milk
water enough to make 19 1/2 oz when added to coconut milk
1/2 t kosher salt
2 T fish salt
2 T soy salt
1 t sugar
1 T vegetable oil
3 Thai chili or jalapenos, seeded, deveined, and sliced into 2 inch matchsticks; divided into 2 equal parts
3 garlic cloves, chopped; add to 1 portion of matchstick chili
1 1/4 pounds lean ground beef (such as ground sirloin)
1 c loosely packed torn fresh basil (Thai basil if you can get it)
lime wedges, for serving

1. Read all instructions and then re-read. Make certain to be familiar with them as this goes VERY fast!
2. Have, in advance, all ingredients prepared, measured, lined up in the order used, and instantly at hand.
3. In a medium saucepan, combine rice, coconut milk, water, and salt. Cover and bring to a boil: reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes; or cook in rice cooker using coconut milk and water as called for following instructions for your cooker.
4. When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl and set aside.
5. Heat wok or cast iron skillet over high heat until hot.
6. Add oil. Almost immediately add garlic and chili. Immediately quickly stir and toss with a spatula constantly for about 15 seconds. DO NOT ALLOW GARLIC TO BURN!
7. Add beef and as you cook it, break it up into tiny pieces so that it is truly like minced meat. Cook for about 4 minutes until completely cooked. If there is excess liquid. Push the meat out of the middle of the wok and allow the liquid to boil to evaporate the water. Occasionally stir the meat so the meat does not sear.
8. Add soy mixture and cook 30 seconds.
9. Add basil and remaining chili and stir to combine.
10. Serve over coconut rice with lime wedges.

NOTES:
1. You may use regular rice or omit coconut milk and cook in the usual manner.
2. You may use other ground meat such as turkey, lamb, etc.
3. Serve with a salad (or add 1/2 pound of cooked peas or carrots) and this makes for a filling meal (to look at the portion it is deceptively filling).
Victor in Chandler, AZ
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This is for Tyler, in reference to the Italian Cheesecake; what size pan should be used? I made it using a 9? spring form pan; the pan was very full. I ended up burning the bottom crust trying to get the filling to set.
Thanks, PJ in MB

Just to add to my Italian Cheesecake flop. Everything I read says to bake it 25 minutes at 325?, then take out and put the topping on and bake an additional 5 mins. at 425?. I did all of this and when I cut the cheesecake after refrigerating overnight and half way through the next day, it was very runny. What could have happened? I followed the recipe exactly as it was written and yes, I did use 4 (8 oz) packages of cream cheese. And I have checked my oven temp with an oven thermometer and it is right on. HELP???
Sara in FL

This recipe was on Paula Deen today. Since Smoothies seem to be a favorite of so many, thought I would send it in.
Sara in FL

Pina Colada Smoothie
Prep Time: 5 min

Serves: 2 servings
1 cup fresh pineapple chunks
1 cup unsweetened coconut milk
1 banana
1/4 cup ice cubes
2 teaspoons honey, optional
Pineapple wedges, for garnish

In a blender, combine the pineapple chunks, coconut milk, banana, ice and, if desired, honey. Puree until smooth. Pour into 2 large glasses. Garnish each serving with a pineapple wedge.
Source: Bobby Deen
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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

Here are two recipes the Gayle requested in the 8-24-09 newsletter. The second one is the one I use, it is very good. Pat So. Cal.

Golden Corral's Seafood  Clone

1 lb. imitation crab meat, shredded
1 cup diced celery
1/2 cup mayonnaise
1/4 cup sliced green onions (with the green too)
1 tablespoon lemon juice
3 hard boiled eggs, chopped.

Mix all ingredients. Refrigerate for about an hour to allow
flavors to blend. Serve either as a salad, on lettuce, or on
split croissants.
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Crabmeat Salad Deli Style
4 to 6 Servings

2 to 3 lbs imitation crabmeat, flaked
1/2 cup diced red onion
1/2 diced green bell pepper
1/2 cup diced celery
1/4 cup sour cream
1 to 1 1/2 cups mayonnaise
1/3 cup Italian salad dressing
2 tablespoons lemon juice
1/2 teaspoon dried oregano (optional)
salt and pepper

1. In large bowl, combine onion, green pepper, celery and crabmeat.
2. You can use food processor (for no more than 3 seconds) or mix real well by hand making sure crabmeat is flaked well.
3. In a separate bowl, mix together sour cream, mayo, salad dressing, lemon juice, oregano, salt and pepper.
4. Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine.
5. Cover and chill at least 2 hours before serving.
Source: Recipezarr
Pat So. Ca
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I was given a couple cans of corned beef. Any suggestions of what to do with them.
K

You can Make corned beef hash. Just dice some potatoes and steam or fry until tender. Add the corned beef that you have cut into chunks. Gently fry with the potatoes. Can add onions to potatoes and add cheese on top when all is put together. Serve for dinner or add eggs for breakfast. Also have used in tacos.
Pat So. Cal

Nancy, the children in our town went back to school on 8/11 and 8/14. They have added extra school days on to this year. If during the winter they don't go to school the full day they will have to make it up by going on Saturday or going on a holiday day. I think they will get out the last week of May or the first week of June. I know that some school will start on the first Tuesday after Labor Day not in the state of Indiana.

Susie's Oven Baked Chicken

4 chicken breast, skinless and boneless
1 to 1? cups Wishbone Italian Salad Dressing
1/4 teaspoon black pepper
1/4 teaspoon white pepper

Mix the peppers with the salad dressing. Place the chicken breast in a sprayed with Pam. Pour the salad dressing mixture over the chicken and cook for 45 minutes in a 350?. Make sure that the juice run clear.
Susie Indy
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Susie's Oven Fried Chicken

1, 2 lbs. chicken breast, skinless or boneless or 1, 2 lb., whole chicken
1 cup Panko crumbs
1 teaspoon garlic powder
1 teaspoon onion powder
? to 1 teaspoon salt
? teaspoon black pepper
? teaspoon white pepper
1 teaspoon thyme, dried and crashed
? teaspoon paprika
1 cup mayonnaise or Miracle Whip

Preheat oven to 350?. In a good size bowl or gallon size resalable plastic bag, mix together the Panko crumbs, garlic powder, onion powder, salt, black pepper, white pepper, thyme and paprika. Cook the chicken breast with mayonnaise. Place chicken breast in bowl/bag with Panko crumbs mixture and coat/shake until well coated. Place chicken breast in a lightly greased 9x13" baking dish and bake for 45 minutes or until juices run clear.

Everyone have a great day. Nancy and 4 legged associate take care, stay safe, and cool.
Susie Indy
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For Lora, who is looking for a cookbook maker for her computer in the 8/25 newsletter, check out this link: http://www.creatinganheirloom.com/why.html.

This is posted on Nancy?s message board under how to cut and paste and make a cookbook. Also, and the name is eluding me at the moment, Nancy has used a program for years on her computer to store recipes, etc. I had the starter for a while and when my computer crashed it was gone! Rats! It is on the tip of my tongue and I just can?t get it out! Nancy has mentioned it several times over the years in her newsletters. I made a cookbook for my family years ago using my Printmaster program and Microsoft word program. I then printed off what I wanted and also saved it all to a disc.
Chris in NM

Comment
My software program of choice is Home Cookin' by Mountain Software. It is so easy to use.
Nancy Rogers

Our Prayer Requests
http://whatscookin.proboards.com/index.cgi?board=prayer 

Kolby's Progress

August 26, 2009
Kolby had a very busy and exhausting day yesterday. His chest tubes were removed, central line was removed and PICC was inserted in his arm. That's was enough to deal with - not to mention therapy in the morning and afternoon.

After chest tubes were removed, an x-ray revealed a small air leak in Kolby's right lung. The leak has continued to increase in size. Another x-ray will done later this morning. The doctors are watching Kolby closely. He is OK - oxygen level is great and he's breathing normally. We are trusting God that this will clear up and heal without having another chest tube. Please pray with us about this.

Kolby was going to go to rehab today, but that has been put on hold until the air leak is gone.

We continue to give thanks to God for what He has brought us through. I continue to have peace. I know God is taking care of Kolby and we are expecting good news!
Love, Sonya

Nancy, the recipe below was in my morning paper today. Sister Shubert is from the South and has many cookbooks out. Thought I would share the recipe.
Sara in FL

Lemon Blueberry Muffins

2 1/4 cups all-purpose flour, divided
1/3 cup firmly packed brown sugar
2 Tablespoons butter
1 cup fresh or frozen blueberries
2 Tablespoons sugar (optional)
Coarsely grated rind of 2 medium lemons
1 teaspoon sugar
1/2 cup butter, softened
1/2 cup plus 2 Tablespoons sugar
2 large eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk

Preheat oven to 400 degrees.

Combine 1/4 cup flour and brown sugar; cut in 2 tablespoons butter with a pastry blender until mixture resembles coarse crumbs. Set aside.

Toss berries with 2 tablespoons sugar, if desired; set aside. Combine lemon rind and 1 teaspoon sugar; set aside.

Beat softened butter at high speed of electric mixer until creamy, approximately 5 minutes. Add 1/2 cup plus 2 tablespoons sugar; beat well.l Add eggs; beat well. Combine remaining 2 cups flour, baking powder, and salt. Combine baking soda and buttermilk; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Add lemon rind and beat at low speed just until blended. Gently fold in blueberries.

Spoon batter into greased muffin pans, filling cups three-quarters full. Sprinkle brown sugar mixture evenly over batter.

Bake for 15 to 18 minutes or until golden brown. Let stand 5 minutes in pans before serving.
Makes 1 dozen
Sara in FL
Source: "Cast Your Bread Upon the Waters"
Cookbook by Sister Schubert
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I made this salad for a potluck recently and it was excellent. You can adapt it to your liking, I changed a few things and will note them. Cornbread does not get soggy!!! If you put this in a pretty glass bowl, you can see all the layers, just gorgeous!!

Southwestern Cornbread Salad

1 Jiffy Mix Cornbread, made according to directions, and cooled, then crumbled
1 envelope Ranch dressing mix, according to directions (I used bottled Ranch)
1 head Romaine lettuce, shredded (next time I think I will add more)
2 large tomatoes, chopped (I tried to remove seeds)
1 can black beans, rinsed and well drained
1 can corn, drained (can use Mexicorn)
8 oz shredded cheddar cheese
6 bacon slices, cooked and crumbled
5 green onions, chopped (I used red onion, about half)

( I added chopped green pepper, I think red and orange would also look pretty.)

Layer half cornbread, lettuce and next 6 ingredients. Spoon half of dressing. Repeat. End with Ranch/cheese/green onion.

Refrigerate at least 1 hour. Just as good the next day.
Shirley in Virginia

Chicken (Or Vegetable) Stroganoff

3 tbs. butter
1 1/2 cups fresh mushrooms
1 medium onion, diced
2 16 oz. cans Cream of Mushroom Soup
2 cans water
1 10 oz. pkg. Egg Noodles
8 oz. (1/2 container) sour cream
(2 10 oz. cans of white chicken OR vegetables) optional
1/4 teasp. salt
1/4 teasp. pepper
1/4 teasp. parsley
1/4 teasp. garlic powder

Heat butter in large skillet and saut?mushrooms and onions for 4 to 5 minutes until tender. Add soup and water and bring to a boil. Add egg noodles and cook until done (about 8 minutes). Stir in sour cream and seasonings and mix well. Stir in chicken (or vegetables). Reduce heat and simmer for 5 minutes stirring constantly. (Serves 4)
This recipe was in Buffalo Newspaper.
Donna/Buffalo
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Here are two recipes for K. who in the 9/24/09 newsletter requested recipes in which she could use the cans of corn beef that she received. Both recipes are from 2005 newsletter; I regret that I no longer have the names of the individuals who originally submitted them. I omit the salt and garlic salt from the second recipe, as we try to use as little salt as possible.
Robbie IN

Reuben Casserole
7/9/2005 newsletter

1 lg. can sauerkraut
3/4 c. sour cream
3/4 c. mayonnaise
1 can corned beef
1 (8 oz.) pkg. sliced Swiss cheese
2 c. buttered rye bread cubes

Mix sauerkraut, sour cream and mayonnaise (can substitute some Thousand Island Dressing for part of this mixture). Spread into greased 13x9. Crumble corned beef over the top. Layer on Swiss cheese and top with bread cubes. Cover, bake 40 minutes at 350 degrees. Uncover and bake 10 minutes to toast bread.
Robbie In
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Make Ahead Beef Hash Pie

1 #2 can Corned Beef Hash
1/2 c. minced onion
1/4 c. minced bell pepper
3 eggs, divided
1/4 tsp. red Tabasco
1/2 tsp. garlic salt
Dash garlic powder
1 c. shredded Jack and Colby cheeses, divided
1 T. flour
1/4 tsp. dry mustard
Dash salt
1/2 c whole milk or Half and Half

Combine hash, onion, bell pepper, 1 egg, Tabasco, garlic salt and garlic powder; press this into a 9" ungreased pie pan, like a crust. Sprinkle 3/4 c. of the cheese over the bottom. Refrigerate, covered, if you want to finish it the next day.

To finish, whisk flour into remaining 2 eggs, mix in mustard, salt, and milk (or cream), pour it over the cheese in the pie plate, and sprinkle on the rest of the cheese. We like stuff pretty well seasoned, so we dash it now with paprika or seasoned pepper, and a little bit of parsley.

Bake at 350 for 35 to 40 minutes, or till a table knife inserted into the middle comes out cleanly. Let stand 10 minutes before cutting.
Robbie IN
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Hello Everyone, My son is looking for recipes for Apple Pie and Cherry Pie alcoholic drinks for a picnic with the people from work. Anyone know what he is looking for?
ML in Ohio

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