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July 16, 2009 Newsletter
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Bacon-Wrapped Turkey “Filet Mignons” with Garlic Spinach
Makes: 4 servings

2 turkey tenderloins (8–10 oz. each)
8 strips thin-sliced bacon
Salt and black pepper
1/4 cup extra-virgin olive oil, divided
1 Tbsp. minced garlic
1/2 tsp. red pepper flakes
2 bags leaf spinach, stemmed (10 oz. each
salt to taste
Lemon wedges

Cut each tenderloin crosswise into 4 steaks. Wrap each with a strip of bacon, securing it with a toothpick; season with salt and pepper.

Sauté turkey with 2 Tbsp. oil in a sauté pan over medium-high heat until golden brown, about 3 minutes per side. Turn filets on edges and brown the bacon all around, 3–4 minutes. Turkey is done when it reaches an internal temperature of 165°.
Let turkey rest 3 minutes, then remove toothpicks.
Heat 2 Tbsp. oil in same pan over medium-high heat. Stir in garlic and pepper flakes; sauté just until fragrant.

Add spinach, tossing with tongs until wilted; season with salt.
Serve turkey with lemon wedges to squeeze over meat and garlic spinach.

Cut the steaks about the width of a strip of bacon. Wrap steaks with bacon and secure.

Sauté turkey until golden brown on each side—for the best color, don’t move them much.

Tip the steaks on their edges to crisp the bacon, rolling them as they brown.

The print routine will not be included this evening. I will add it tomorrow evening. I am running out of time this evening. Please remember, if I have added or corrected anything to the page you may need to press the F5 key on the top row of your computer to get the page to load. There is nothing wrong with the page. It just has changed and will need to be reloaded. It will say page can not be loaded. Just press the F5 key or press the F5 key and the enter key at the same time.
Nancy Rogers

On 7-15-09 Pauline in Pa requested a dessert with pretzels and strawberries. I took this recipe to a church potluck and ended up giving the recipe to almost everyone who tasted it. Hope you enjoy it. Jan in IL

Strawberry Pretzel Salad

3/4 cup butter, softened
3 TBSP. brown sugar
2 1/2 cups crushed pretzels
1 (6 oz.) pkg. strawberry flavored gelatin
2 cups boiling water
3 cups diced strawberries, chilled
1 (8 oz.) pkg cream cheese
1 cup white sugar
1 (8 oz.) container frozen whipped topping, thawed

Preheat oven to 350°F (175° C). Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9" X 13" baking pan. Bake at 350°F (175°C) for 10-12 minutes. Set aside to cool. In a medium bowl, dissolve the gelatin in boiling water and stir in the strawberries. Chill until partially thickened.

In a small bowl, beat the cream cheese and white sugar together until smooth. Fold in the whipped topping. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill, then pour the gelatin mixture over the cream cheese layer. (I spread another layer of Cool Whip over gelatin layer and decorated with sliced strawberries.) Chill until firm.

This is a rich dessert so cut pieces small. Will serve 12 to 15 easily.
Jan in IL

Dear Nancy, although I am mostly a "lurker", I truly enjoy this letter and the people and Ditto !!

BUT--- I have a problem with cutting and pasting, and it begins with those pesky green Blocks. When my cursor reaches one of them it stops !! And will not complete the cutting.

What do you advise me to do? Of course, I am using a WEBTV , but I have never had any previous problems with Nancy !!
Jean, from Ohio

Hi JCM, Glad you enjoyed the Crockpot Lady's Shepherd Pie. Now you've inspired me to make it. You can check out all 365 of her recipes on

or google a year of slowcooking to find it.
Lots of good stuff there.
Eve in WI

No newsletter for Friday. It is my day to go to garage sales. Ditto needs to get his yearly shots tomorrow. We have been practicing riding in a car. Don't want him to think everytime he goes in the car it is to go to the vet. The last several weeks we have been going to get vanilla ice cream. Ditto doesn't get much but it is his favorite time of the evening. He often puts his paws on the garage door to tell me he wants to go for a ride. Sometimes we go around the block and look at all the dogs and other times we go across town to look at other parts of town. (I don't spoil him, do I?) He has me trained well.
Nancy Rogers

Chef Ramo gave his address for ordering his cookbook at one time in the past. I have tried typing in his name but it does not bring up anything for him. Nancy, maybe you know how to go to the back issues to find him and look for this address.
Thanks, PatZ in Texas

I have not heard from him in over a year. I don't have his address any more. I have tried his email address and he has not responded to the messages. Last time I heard from him he was in bad health.

Hi, This is for Cindi in Nebraska from the July 15 newsletter. Yes I have used it for onion rings. I cut the onions rather thick as they cook fast and the onion part gets done too quickly. They were very good.. a little bit of cornmeal mixed in gives them an extra crunch.
Have fun Nalaine

Corned Beef A La Shining Knight

1 Corned Beef Round or Brisket
1 Cup Apple Cider
3 or 4 Tablespoons brown sugar
6 cloves
1/2 onion in 3 or 4 pieces
1/2 lb baby carrots

Mix cider and brown sugar together. Place onion and carrots in the bottom of a crockery pot, place meat on top. Pour cider mixture over all and cook covered on low for 10 hours.

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.

Here's my hummingbird story. I had a cat who was good at catching humming birds. She once brought one to the door (I'm sure to show me), When I let her in she opened her mouth and the bird got away. It was unhurt but you should have seen me trying to keep the cat and bird apart while I caught the bird and let it outside.

Another time, we lived in an orchard and had a rather large pet door (We had an Old English in our brood). This same cat loved to bring me "presents". One morning I went to the kitchen and found a hummer half wrapped in my floor rug. The bird was alive but hurt. I put it in a cage for safety and tried to feed it sugar water. Later I realized we needed help so I called a local vet who told me there was a Dr in my town who was studying hummingbird nutrition and had an shelter in his yard for injured birds. I bundled "Jake" up and took him there, where the lady was waiting with food. Jake made it but I don't know if he was ever able to be in the wild again.

One last thing, this about fruit fly's. I had a Daddy Longlegs spider which I let live in the corner of my garden window, he took care of the fly's.
Anita in Camarillo

Hi Nancy,
Carolyn in Tulsa recommended The E-Cookbooks site in today's newsletter, just want to say thanks - great site. The only drawback is as a non-member recipes are restricted, membership costs $20, the recipes available are good.
Sylvia <Scotland>

The lifetime membership to the e-cookbook library does cost $19.97.  It is the best buy on the internet.  It has over 100 cookbooks  that can be downloaded to your computer.  Many of the books are 200-500 pages.  Most hardback cookbooks have to be dusted and take up space on a shelf.  These books can be moved to a removable hard drive and don't require any dusting. I personally love the idea that it is a lifetime membership.  This has helped me so much.  As I age recipes and recipe books seem to disappear in the deep crevices of my closet.  It is nice to know that if the ebook or recipe is missing all I have to do is download it again. In my opinion, the e-cookbook library is the best bargain on the internet.

Some have written me to ask where they sign up.  It is a little hard to find the link to sign up.  The link is located in the bottom right side of the page.  Although the sampler cookbooks are free they are less than a tenth of the recipes in the actual ebooks.
Join The E-Cookbooks Library
Nancy Rogers

There's a lot of new members joining Nancy's Free Message Board and one of them mentioned that she has been a newsletter member for some time, but had never joined the message boards. She is delighted that she did and is enjoying surfing through the different boards. At today's date there was 29,650 postings on the Message Boards. If you are unsure how to go about joining Nancy's Message Boards, it is simplicity itself: There is a picture at the top of the newsletter, just below the picture on the right hand side it says "Our Message Boards" just click and the message boards open up, then just click on register, answer a few questions. That's it, you will then have access to thousands of recipes, hints and tips (excellent board), Prayer Line, Having a problem, Chocolate, Weight Watchers, etc. etc. You don't have to be a member to use the boards, but membership is needed to make any comments or to add your favourite recipes. There is also a General Board where you can talk about non-related food items. One final point, if you are looking for a specific recipe and don't have time to search for it, Nancy has provided a search box on the top left of each board.
Sylvia <Scotland>

AOL members will need to set up a Yahoo or Hotmail account before signing up for the Whatscookin Message Board.  When one signs up a confirmation message is sent.  It is a message that must be clicked on to activate the account. This message never makes it to AOL members. Signing up for a Yahoo or Hotmail account is one way to get around this issue.
Nancy Rogers

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Can you take one more zucchini recipe? I promise no more after this one. This recipe got mixed reviews in our family. My husband didn't care for it to much only because he does not like stuffing. My Mom liked it because of the stuffing. Can't please everyone. Try it and see.

Baked Zucchini Squash
6-8 servings

6 cups zucchini, raw and cubed
1/2 cup onions, chopped
7 oz package of seasoned stuffing - I have used Pepperidge Farm Herbed Seasoned - reserve 1/2
1 can cream of chicken soup
1 cup sour cream
1 cup grated carrots - I only use 1/2 - 3/4 cup
1-1/2 tsp salt
1/4 cup melted butter - I use butter not margarine

Cook zucchini and onions for 5 minutes and drain. Set aside. Combine your stuffing mix and pour 1/2 of mixture in greased 2 quart casserole dish. Combine soup, sour cream, carrots and salt. Mix with the squash and pour over stuffing. Melt your butter and mix with the reserved stuffing and sprinkle over the top. Bake at 350° for 35 minutes
Lisa-Union Bridge, MD

Another zucchini recipe to throw in that we like at home.
Very simple. Mix and eat.

Favorite Zucchini Casserole
About 6 servings

2-1/2 cups peeled and shredded raw zucchini
1-1/2 cups dry bread crumbs
1 envelope of golden onion soup mix
1 tsp salt
1 tsp crushed basil leaves
4 eggs, lightly beaten
1/3 cup milk
1 cup shredded Swiss cheese - reserve 1/2
2 tbsp grated Parmesan cheese - reserve 1/2

Combine all ingredients and pour into greased 8 in square baking dish.
Sprinkle reserved cheeses on top.
Bake 350 ° for 40-45 minutes.
Lisa-Union Bridge, MD

This is for Sharon 7/7/09 newsletter who is trying to replicate a stuffed mushroom recipe that her husband recently had. You could easily add salad shrimp to this recipe and eliminate the water chestnuts, if you don’t want them. You would need a few more mushrooms, if you add shrimp to the recipe without eliminating the water chestnuts. I have also added parmesan cheese to this recipe, and others add crumbled bacon. I hope this helps you.
Robbie IN

Stuffed Mushrooms With Crab Meat

12- 14 stuffing mushrooms (medium size)
1 Tablespoon of butter or olive oil
1 clove of garlic, minced
4 green onions, chopped
1 can of flaked crab meat (6 oz. - drained)
1 can of water chestnuts (5 oz. - drained and chopped up)
1/2 cup mayonnaise, or use Ranch salad Dressing or blue cheese dressing
2 Tablespoons of chopped parsley
6 slices of bread made into bread crumbs in a food processor
Salt and pepper to taste

Melt the butter in a frying pan and sauté the chopped garlic and green onions. Add the flaked crab meat and bread crumbs. Remove from heat and add water

Chestnuts, mayonnaise and salt and pepper. Mix with a wooden spoon until the mixture sticks together.

Quickly wash the mushrooms and pat dry. Remove the stems. Fill the mushroom with the bread crumb mixture and pat into a ball.

Put mushrooms on a baking tray (does not require to be greased) and bake for about 25 minutes at 350 degrees Fahrenheit or until mushroom caps start to brown.
Robbie In

Ok everyone. There is just to much zucchini in the garden. Is anyone else having the same problem? Here is something that is simple and serve as a side dish or you can just make it your meal. Enjoy.
Lisa-Union Bridge, MD

Mexican Zucchini Stir Fry
4-6 Servings

1/4 cup canola oil
4 cups thinly sliced zucchini, unpeeled
1 cup carrots, shredded
1 cup chopped onion
1/2 cup celery, finely diced
1/3 cup green pepper, chopped
2 medium tomatoes, cubed
1/3 cup taco sauce - I use mild
2 tsp prepared mustard
1/2 tsp garlic salt
1/4 tsp dried basil
salt & pepper to taste
1 cup shredded sharp cheese

Heat oil in large skillet
Add zucchini, carrots, onion, celery and green pepper. Cover and cook 4-5 minutes, stirring occasionally.
Add tomatoes
Combine in separate bowl, taco sauce, mustard, garlic salt, basil and pepper and add to skillet mixture. Cook 5 more minutes.
Sprinkle over top salt to taste and cheese. Cover just until cheese is melted.
Lisa-Union Bridge, MD

Dear Friends,
In the July 25, 2009 newsletter, Cindi of Nebraska had requested a recipe, " Chicken Di-Panna" from the Cheesecake Factory. The word, "panna"
is the Italian word for "cream." This simple recipe appears to have the same description mentioned by Cindi. I would advise using whipping cream. Whether there was mustard or pesto in the original entree is questionable, but it will enhance this delectable offering. Instead of putting the cutlets in the cream sauce, the cream sauce could be spooned over the cutlets when served, which might help retain the crispy coating. It suggests almost the same sides as Cindi mentioned, substituting a baked potato for mashed.
Everyone is wished a rainbow-filled day !
Mrs. Marshall Mangia !

Chicken Cutlets in Cream/Wine Sauce

Approximately 1+1/2 pounds boneless chicken cutlets flour, enough for dredging the chicken
2 tablespoons olive oil
1/2 pint sour cream ( or "heavy" ... whipping cream )
2 tablespoons Dijon mustard
2 tablespoons pesto
Marsala wine, to taste ( 1/4 cup, perhaps )
salt and pepper, to taste

Tenderize the chicken cutlets with wooden mallet, and dredge them in flour. Heat the olive oil in a frying pan. Fry the cutlets on a "medium high" heat for about 6 to 8 minutes per side, until golden. Remove the cutlets from the pan and set aside. Pour the oil from frying pan, leaving only a little coating in the pan. Add the cream, Dijon mustard, pesto, and wine to the pan and lower the heat to "medium," stirring constantly until smooth. Place the cutlets in the cream mixture. Reduce the heat to "low" and cook another 5 minutes.

Serve with steamed broccoli, baked potato, and a mild red wine.

Here is a very easy bread.

Blueberry-Orange Bread

2 eggs
1 cup milk
1 pkg. orange muffin mix
1 pkg. blueberry muffin mix
Mix all with fork. Bake in a loaf pan. 350 degrees, 50-60 min.
Chuck in Pa.

July 15 recipe for Yellow squash casserole, from JLS in Texas. Could zucchini be exchange for the yellow squash? Or would that be to mushy?
Chuck in Pa.

Thanks everyone for the Ice Cream Sandwich Pie Recipes!! I will be making this for my daughter's birthday next month!
Diana in RI

Here is another great crockpot recipe for Sue and her daughter. It is from a 2004 newsletter, but I no longer have the name of the person who originally submitted it.
Robbie In

Crockpot Tamale Pie

Brown and drain 1 1/2 lbs lean ground beef, a chopped onion, and two cloves of minced garlic. Stir in a ten oz can of red enchilada sauce, as hot as you like it, and an undrained can of chili beans. Spoon this mixture into the bottom of your crockpot that has been sprayed with non stick cooking spray or use a liner. Mix together a box of jiffy brand corn muffin mix, an egg, 1/3 cup milk, a 4 oz can diced green chilies, undrained, and about a cup of shredded cheddar or Colby cheese. Spread this over the meat mixture. Cover the crockpot and cook on low for 5 to 6 hours.
Serves 4 to 6
Robbie In

I have WebTV and had the same problem of not being able to access your newsletter a few months ago. With the help of a few of the recipe family members, this is no longer a problem.

If you post this solution in your newsletter, the Webbers still won't be able to access it so perhaps it should be posted on the proboards---just not sure where so that they will see it. Perhaps a new topic could be started...

Anyway, all they have to do to access your newsletter is to copy the URL of your newsletter and paste it into the box at the top of this link:

It takes a few seconds to come up but it's worth the wait time. Then they probably should assign an F-Key to the skweezer URL so it will always be available to them. They will know what I am talking about.

Thanks Nancy for all you do and for telling us 'Ditto stories'.
September 01

I use the link to load the newsletter (or any page) into my Amazon Kindle 1. It takes a bit longer than other ways but works. It works on my Sprint Treo telephone as well. I do go to settings and click off the images.
Nancy Rogers

This is for Caroline MO, 7/15/09 newsletter searching for help in finding recipes for her husband, who has recently begun dialysis. Here are two sites that may aid you. We will all keep you in our thoughts and prayers.
Robbie IN

Does anyone still have a canned Spanish Rice product in their grocery stores? It used to be in the section with the Manwich and corned beef hash. It was not a Mexican food brand. You added it to ground beef. It wasn't too spicy. I can't remember the name of the company.
Nina in TN

Hi Nancy,
I use WebTV and the newsletter is very slow loading here lately, but if you are patient it will load .I think it is because of the graphics that are on the page.If webtv users hold down their CMD key and hit R key a couple of times it will load a bit faster..
Dee in Canada

Good morning Nancy,

Summer at Shady Oaks, Marshalltown, IA, what you are looking for is Boston brown bread. It is a very dense bread.

A nice change of pace from all the holiday sweets and can be topped with any cream cheese spread that you may have left.

Boston Brown Bread
Mix together just until blended:

1/2 Cup each Rye Flour, Whole Wheat Flour and Cornmeal
1 Tsp Baking Soda
1/3 Cup Molasses
1 Cup Buttermilk
Add: 1/2 Cup raisins, figs, dates, dried cranberries or nuts

Grease 2 - 1# cans. Fill cans equally with batter and cover securely with greased foil. Place in a pan with boiling half way up cans and cover pan. Steam 1 1/2 hours. Cool and remove foil and take out of cans. Cover well any unused bread after slicing.
Judy/Buffalo in the 12/27/2008 newsletter.
Chris in NM

The print routine will not be included this evening. I will add it tomorrow evening. I am running out of time this evening. Please remember, if I have added or corrected anything to the page you may need to press the F5 key on the top row of your computer to get the page to load. There is nothing wrong with the page. It just has changed and will need to be reloaded. It will say page can not be loaded. Just press the F5 key or press the F5 key and the enter key at the same time.
Nancy Rogers

Pauline in Pa., you are looking for a recipe that is very popular with us ‘Landers! I think it is in about every other month in one newsletter or another!

Pretzel Salad with Strawberries
2 c. crushed pretzels
1/4 c sugar
1/2 stick melted butter

Mix the above. Press in 9x13 pan. Bake 350 degrees 10 minutes. Cool.
8 oz. cream cheese
1 c. sugar
1 c. Cool Whip
1 lg. pkg. strawberry Jell-O
2 c. pineapple juice or water
2 pkgs. frozen strawberries (or 1 lg.)

Blend cream cheese, Cool Whip and sugar. Spread over pretzel crust. Refrigerate. Dissolve Jell-O in hot water (or water). Add frozen strawberries. When Jell-O sets add to crust. Top with extra Cool Whip. Everyone enjoys!!
Chris in NM

AY, hehe, could be we southerners are more vocal. Sometimes it seems like it! Or else so many of us retirees moved south to get away from the cold, snow and ice! That might do it.
Chris in NM

I agree, Nancy, I would like to see the recipe in full from Dawn in SW GA, too! It does sound yummy! Chris in NM

I went to The Crock Pot Lady’s web site and found dozens of great dishes! This is one I made. Yummy, just like she says.

Crockpot Refried Beans

From The Crock Pot Lady

2 cups of dried pinto beans that have been picked through to get all the broken and funky-looking pieces taken out
1 1/2 yellow onions
1 1/2 red onions
10 whole garlic cloves
2 tsp cumin
1 tsp coriander

You will need to soak the beans overnight. Not only will this soften them better, but it will help release the gas.
Rinse the beans well in a colander, and dump into the crockpot. Add enough water so the beans are fully immersed, with an two to three inches of water on top. Put the lid on your crockpot. Do not turn on. Let them soak.

In the morning, drain and rinse the beans under cold running water.

Put them back in the crockpot with enough clean water to cover the beans with about an inch of water.

Stir in the cumin and coriander.

Peel and cut the onions in half, and put them in the crockpot. Peel all of the garlic, but toss them in whole.

Cover the crock and cook on low for 8-10 hours, or until the beans are tender.

I cooked ours for exactly 9 hours. The were soft, and some of the beans had split.

Fish out the onion and the garlic cloves. If you want to keep some of the garlic in for flavor, you may. It's your choice. If the beans are soft and you still have a bit of liquid left, carefully drain it, saving a little to help with the smooshing and for added flavor.

Using a potato smasher, or hand mixer, mash the beans.

Now you have two options. You can just start using the beans (the way I did, because I'm pretty darn lazy), or you can scoop hunks of smooshed beans out of the crock and fry them on the stove top with a bit of butter or olive oil (or lard (ick)). Your choice. No salt was added, so you'll need to season to taste.
Chris in NM

This is for Caroline MO, 7/15/09 newsletter searching for help in finding recipes for her husband, who has recently begun dialysis. Here are two sites that may aid you. We will all keep you in our thoughts and prayers.
Robbie IN

Hi Nancy and Ditto,
Caroline MO requested renal diabetic recipes and I suggest that she might check with the dietician at her husband's dialysis clinic. I'm a diabetic and on dialysis and my clinic supplied me with a renal diet cookbook that had many recipes compatible with diabetic dietary restrictions.

At times it's quite a challenge coming up with recipes that fit both sets of dietary restrictions but my clinic's dietician (and I think all dialysis clinics are required to offer their services because of Medicare/Medicaid requirements) supplied me with several recipes that were helpful. I was doing good with eating a high fiber diet to control diabetes and then when I went on dialysis, and all those high fiber rules were out the window. Ask your clinical director for the services of a dietican/nutritionist, she should be able to help you.

ATTENTION ALL YOU DIABETICS OUT THERE: Please take good care of yourselves and do everything you possibly can to control your blood sugar because diabetes can destroy your kidney function. Dialysis is not pleasant and it can drastically alter your life.
Gail in LA

Hi Nancy, I too had a problem with fruit flies. One night I left a cut lemon on my kitchen counter. The next morning it was smothered with fruit flies..I put a paper towel on top and twisted them in it and tossed them away.
Loretta in Va.

Hi Nancy,Ditto and all recipe collectors,
This is for Pauline/Pa wanting a Pretzel Salad recipe. I love these.I am sending the link didn't know if you could post the recipe.

Hello , just got the Nuwave oven the other day. Does anyone here have one? if so please post some recipes and tell me where all I can find some good recipes for the Nuwave. I have a rib roast in my freezer from Christmas when they were on sale, how can I cook it in the Nuwave, time per lb please medium, not rare or well done.I am kinda nervous about using it now lol
thanks, linda in Texas

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