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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.

Hi Nancy, I wanted to thank you for all the work you do to brightened the lives of so many people ( myself included). Many thanks to your readers for the time and thoughtfulness that they have given and continue to give. I would like to wish you and your dedicated readers a happy and healthy upcoming New Year.
Linda in KY

Hi Family, I have lost my old Club Aluminum dutch oven. I always made my Christmas candy in it. They must be out of business because I can't locate another such pot. Does anyone know what brand of pot would be the equal of the old Club Aluminum?
Thanks, Boots in Va.

This is for Carolyn from Loveland requesting recipes for appetizers.

This is always a big hit and everyone always wants this recipe whenever I bring it to a party. I made it tonight for a dinner party I hosted and everyone asked for the recipe.

It's an easy recipe because it only calls for 4 ingredients.

Crab Spread

1 8 oz pkg imitation crab meat (chopped in food processor)
4 oz. Swiss cheese grated
1 large onion diced
Regular Hellmans Mayonnaise to hold it together, not light or fat free

Just mix all together, place in mold or small bowl to form shape. Place on platter surrounded with Ritz crackers. This is the cold recipe.

You can also make this as a hot appetizer by spreading it on buttermilk biscuit and baking at 350º til it starts to bubble and is a golden brown.
CAMILLE,Commack, L.I., NY
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Not all the recipes and messages would fit in today's newsletter. Those messages will be posted tomorrow.
Nancy Rogers

Nancy and ladies,
Here’s a recipe I always fix when I have leftover ham and my son loves it. I think I originally got the recipe quite a while ago.

Hash Brown Quiche

3-cups shredded frozen hash browns, thawed and drained
1/2-stick butter, melted
3 large eggs, beaten
1-cup Half and Half
3/4-cup, diced cooked ham
1/2-cup diced green onions
1-cup freshly shredded mild cheddar cheese
salt and freshly ground black pepper (to taste)

Preheat oven to 450°. Press the drained hash brown between paper towels to get as much moisture out of them as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the late. Press then into the bottom and up the sides to form a crust. Bake for 25 minutes. During the last few minutes of the crust baking time combine the remaining ingredients. When the crust is ready pout the egg mixture over it and return to the oven. Lower the oven to 350° and bake an additional 30 minutes. The quiche will be light golden brown on top and puffed.
We’ve had plenty of snow here in Kansas as well, and they’re predicting more tomorrow night!

Happy New Year to you, Nancy, and to everyone!
Linda in Shawnee, KS
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For Nell in VA: Feel free to use any waffle recipe and make all the waffles. The waffle grill takes a while to clean up, so make the most of it. I completely cool my waffles for freezing. I like to stand them on end in taco holders or lay flat on paper towels. Don't stack the waffles while cooling or they will get soggy. Then I individually wrap the waffles in wax paper and put several in a Ziploc bag to freeze. Just open the bag and remove however many waffles you want when you are ready for them again. They taste just as good as when you first made them and so much better than those you buy frozen. I think they freeze so much better than pancakes do. I find pancakes get a little rubbery.
Sandy in Iowa

Nancy, in the Dec. 24th newsletter someone was looking for Agave Syrup. Costco now carries it.
Alis from WA

To Barbara AL.
I made the To Die for Roast you posted in the newsletter 11/24/09. It was awesome. We loved it. I put the roast in the bottom of my crockpot. I mixed all the mixes together with the water and poured over roast. I only cooked it for 6 hours instead of the 7-9 hours as was suggested. I have an older slow cooker and it seems to cook items quicker so I have to make the times shorter for me, plus my husband likes his beef a bit more on the rare side. Thank you so much for this recipe. Is a keeper for me.
Carolyn, Rochester, New York

This is for Orlena in Illinois. This was in my Homecooking file:

Coke Salad

2 Package Cherry Jell-O
1 Can Dark sweet cherries
1 Large Can of crushed pineapple
1 Cup Pecans
2 (10 ounce cokes) Small Cokes
.
Drain juice off of the cherries and pineapple and add enough water to make 2 cups of liquid and heat until boiling. Pour liquid over Jello and stir until well dissolved, then add cherries, pineapple, nuts and Cokes. Chill.
Servings: 3
Sandy in Iowa

The same recipe or one very similar was sent in by Sara in FL and Linda W.
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We’ve had plenty of snow here in Kansas as well, and they’re predicting more tomorrow night!

Happy New Year to you, Nancy, and to everyone!
Linda in Shawnee, KS

Sharon In Pa. in the 12-28-09 newsletter regarding your potato soup. I just add Velveeta Cheese regular or the spicy one. Any amount to your liking. It is great!

Nancy, I hope the weather is not to hard on you. I hope you have a great New Year.
Pat So Cal.

Carolyn from Loveland favorite appetizer recipe please send it in. This is my sisters recipe and a favorite of the whole family. It is a change of pace from the dips, meat and cracker appetizers that are usually in abundance.
Pat So Cal

Devonshire Cream

1 cup whipping cream
½ cup sour cream
Juice from one lemon
Powdered sugar to taste

Whip cream. Add sour cream, lemon juice and powdered sugar. Serve with strawberries or other fruit.
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In Dec. 12th newsletter, Mary Ann in upstate NY mentions a Gelatin Salad with Buttermilk. I sure would like to get this recipe. Thank You, and Happy New Year to everyone.
Rose in Wi.

Guess we're getting the New Year off to a good start with Lots of Green!

Many, many years ago there was a restaurant called Tiffany's in Cerrillos. (NM) It was run
by two sisters and the food was phenomenal. Not a large place, and getting reservations
required planning ahead. Anyway, here is their awesome spinach recipe:

Tiffany's Sour Creamed Spinach

1 (10 oz) package frozen chopped spinach, cooked as directed; drain well.
1/2 c. sour cream
2 t. creamed horseradish
1/4 t. Fine Herbes
1/2 t. seasoning salt.

Mix all ingredients together. Serve immediately.
Linda C
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I am originally from Pennsylvania. We cook sauerkraut for New years , that is for good luck in the new year. We cook it with pork meat and make dumplings and serve it with mashed potatoes. I cant wait.

Some folks from Missouri have kippered herring. Whatever it is that gives good luck, I hope all of Nancys readers and Nancylanders have a great new year. And I especially hope you have a great new year, Nancy and thanks for all you do.
Esther.

From Vida in Ohio: in making deviled eggs, it is important that the yolks are kept a bit firm. It makes them much easier to put back into the white shell. So be careful in adding the moist ingredients after mashing the yolks.

I usually add them by the spoonful to judge the moisture content. The yolks should be smooth and silky but also firm enough to hold their shape. Of course, you can put the filling in a plastic bag with the tip cut to use as a press.
Jean M

A German and Pennsylvania Dutch tradition is to eat pork and sauerkraut or cabbage on New Year's day for good luck.  Here are some recipes from Nancy's Kitchen

Fried Cabbage

1/4 lb. lean salt pork, cut in cubes
1 head cabbage, cored and cut into
1/2 to 1 inch strips
Caraway seeds
1/2 pkg. elbow macaroni
Pimentos

Cut lean salt pork into 1/4 inch cubes and fry in skillet until golden brown. Cook in salt pork fat the cored and cut up cabbage until cooked, along with teaspoon caraway seeds and 2-3 cut up pimentos. Set aside when done. In small pan cook elbow macaroni, drain water after macaroni is cooked and add to the salt pork and cabbage.
Nancy's Kitchen
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Pork Chops With Potatoes And Cabbage

4 pork chops, about 1/2" thick
1-1/2 tsp. salt
1/8 tsp. pepper
1/4 c. chopped onion
1 can condensed cream of celery soup
1/2 c. milk
3 med. potatoes, pared & sliced
1 lb. shredded cabbage
1/4 c. flour

Cut excess fat from pork chops. Season with salt and pepper. Grease skillet very lightly with a piece of the fat. Brown chops on both sides over moderate heat, about 15 minutes. Remove chops. Pour off fat. Measure 2 tablespoons fat into skillet. Add onion, celery soup and milk. Stir to blend well. Put 2 alternating layers of potatoes and cabbage in 2 1/2 quart casserole. Sprinkle each layer with flour and pour about 1/4 of celery-milk mixture over each layer. Top with chops. Cover and bake in moderate oven (350 degrees) for 1 hour and 15 minutes.
Serves 4.
Nancy's Kitchen
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Sweet And Sour Stuffed Cabbage

1 jar or can sauerkraut, well drained
1 sm. onion, chopped and sautéed
2 tbsp. brown sugar or 1 sm. jar applesauce
1 1/2 c. water
1/4 tsp. salt
2 tbsp. butter
1/2 c. rice (not instant)
1 head cabbage
1 lb. ground beef
1/2 lb. ground pork
2 slices crustless white bread
1/2 c. milk
1 egg
1 tsp. salt
1/4 tsp. pepper
Garlic
1 onion, chopped

SAUCE
1 can tomato soup
1 (16 oz.) can stewed tomatoes
2 tbsp. lemon juice
2 tbsp. brown sugar

Mix sauerkraut, sautéed onion and either brown sugar or applesauce. In saucepan, bring water, 1/4 teaspoon salt and butter to boil. Add rice, remove from heat and cover. Let stand 30 minutes. Meanwhile, core and steam cabbage just until leaves are no longer crisp. Mix together beef, pork, bread, milk, egg, 1 teaspoon salt, pepper, garlic and chopped onion. Add rice to meat mixture. Roll up cabbage leaves with some meat mixture inside. Shred remaining cabbage. On bottom of baking pan, lay shredded cabbage and some of the sauerkraut mixture. Layer cabbage rolls and sauerkraut mixture. Mix together sauce ingredients and pour over all. Bake covered for about 1 1/2 hours in 350 degree oven. Uncover and bake another 30 minutes or until done.
Nancy's Kitchen
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Pork Cabbage And Potato Dinner

1 lb. ground pork
2 c. beef broth
1 tsp. salt
1/2 tsp. nutmeg
1/2 sm. cabbage, cut in 1/2-inch
slivers
3 lg. potatoes, cut in 1/2-inch slices
Raw carrots, shredded
Parsley, chopped

Combine first 4 ingredients and beat well. In large, heavy saucepan or Dutch oven, 4- to 5-quart, make a layer of half the cabbage and spread half the meat mixture on top. Add potatoes, spread with remaining meat mixture and top with remaining cabbage. Bring to a boil over medium heat. Reduce heat, cover and simmer very slowly 45 minutes, or until potatoes are very tender. Garnish with carrots around edges and parsley in center.
Makes 6 servings.
Nancy's Kitchen
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Country Style Stuffed Cabbage

1 med. head cabbage, 2 to 3 lb.
1/3 c. butter or margarine
1 1/2 lb. boned and skinned chicken
breast, cut into sm. cubes
1 lb. bulk pork sausage
3/4 c. chopped onion
3 c. orange juice, divided
1 (8 oz.) pkg. herb-seasoned
stuffing, rolled into crumbs
1/2 c. chopped parsley
2 lg. eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. pepper
1 (13 3/4 oz.) can chicken broth
2 tbsp. cornstarch
1/4 c. water

Remove core from cabbage. Place on rack in large saucepot with 1 inch of boiling water. Cover and cook 10 minutes. Carefully separate leaves and remove heavy center rib from each leaf. Line a 2-quart bowl with cheesecloth, leaving enough overhang to generously cover the top. Line bowl, on top of cheesecloth, with 5 or 6 overlapping cabbage leaves. Sauté chicken, sausage, and onion in butter in large skillet. Stir in 1 cup of orange juice, stuffing mix, parsley, eggs, salt, and pepper. Place 1/3 of mixture in lined bowl; cover with 2 or 3 cabbage leaves. Repeat with filling and leaves to make 3 layers of filling, with cabbage leaves on top. Twist cheesecloth tightly and tie with a string. Remove tied cabbage and set on rack in large saucepot. Add 2 cups orange juice and broth. Cover and simmer 45 minutes. Remove and let rest 10 minutes. Mix cornstarch with water and stir into liquids to make a sauce. Bring to a boil to thicken. Remove cheesecloth from cabbage and invert onto serving plate. Pass sauce.
Serves 8.
Nancy's Kitchen
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Happy New Year Nancy...Nancy in Fl here. I have been told by my physician that I must be on a low carb diet. I am having trouble finding recipes or a way to convert recipes to this. Even things I thought were healthy (oatmeal for breakfast for example) are on the no
no list. HELP needed
NancyV

Happy Holidays to everyone. I am looking for a Shrimp Bisque Soup. Something nice and thick. The recipe I have is kind of thin. Thanks everyone for checking.
Lisa-Union Bridge, MD

Newsletter December 28 was a mention of a sandwich maker. I have prepared fruit as for fried fruit tarts. Instead of using canned biscuits or my own crust, I use white or whole wheat bread and make tarts in my sandwich maker. I put butter on the outside before placing in sandwich machine. They turn out delicious. I have made them with sugar substitute with success.
Shirley in MS

In the December 28th newsletter Nell in VA asked for a recipe for her new waffle maker to keep in the refrigerator for 2 or 3 days. I make up all the batter and then refrigerate or freeze the made waffles. We heat them in the microwave or toaster when we are ready to have them again. Works great for us, hope this helps.
Nancy and landers Happy New Year from Donna L. in Central OH

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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.