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July 24, 2009 Newsletter
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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 Mavis in Texas

Dale's Lemon Angel Hair

8 oz. angel hair
1/3 rounded c. pecan halves
2 T. lemon zest
1/4 scant c. plain olive oil
1/4 c.+ fresh lemon juice (don't substitute)
3 rounded tsp. minced garlic
3/4 to 1 c. cooked or raw shrimp, halved lengthwise
Coarse salt & coarse pepper
1 heaping c. grape tomatoes, halved
1/2 c. mixed snipped basil, parsley, & mint

Start salted water for pasta. Zest lemon into measuring cup, add juice. Set out everything else.
Toast pecans in 10" skillet on Medium High heat about 3 minutes, then lift out & reserve. Reduce heat to Medium; add oil, then shrimp, then garlic; cook 1 - 2 minutes. Off heat, add juice. Cook pasta to just al dente; add 2 T. of cooking water to the lemon mixture, then drain pasta well. Return it to the pot & pour lemon mixture over it & toss. Add tomatoes, herbs, & pecans, & grind on salt & pepper.

Serve hot or at room temperature to 3 or 4. Thanks to Dale Alfredson. Omit shrimp for an unusual side dish for 6 or 8.
Marilyn in Florida
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For Judy in 7/11 letter

"Ronnie's" Style Sweet Pickled Peppers...or Hot & Sweet

This came from Ronnie's Cafeteria, gone now from Orlando. They used all bell peppers. Good either way. If storing in the refrigerator, no need to sterilize jars & lids.

The following measurements make 1 half-pint, but multiply & have ready the amount of ingredients for the number of jars you want to make.

For each half-pint:

Enough peppers to fill your jars after cleaning: sweet bell, sweet banana, jalapeno`, hot cherry, Anaheims, poblanos, hot banana, whatever, cut in pieces or rings
1 T. pickling spices
1/8 c. sugar
4 oz. white vinegar, heated
Boiling water to top off jars

LIne up jars, sterilized if canning. Have lids & rings in hot water. Pack jars with pepper pieces. To each, add spices, then sugar then vinegar, & top to within 1/8" of the rim with boiling water. Put on lids & shake well to mix. If canning, water bathe 15 minutes from waters' return to a boil; if not, cool then chill. Either way they keep about 12 months. Easy to make fresh but good to can if giving as gifts.
Marilyn in Florida
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Hi Nancy and Ditto. I hope you are both staying cool in this Texas heat. First off I would like to thank Barb in San Diego for the kind words in July 12, 2009 newsletter "This is for Barbara Ann in SE Texas.....bless you and all you have been going through. I hope you are doing well and wish you a complete recovery.
Barb in San Diego"

Now for my "recipe request". Many years ago there was a restaurant called "Steak & Ale". They served a pie that was like a combination "pecan/brownie" and it was absolutely delicious. I have often thought how I would like to have a recipe for this pie. It is not as chewy as a pecan pie and not as cakey as brownies, it has just the right combination of both.

Thank you to all the nancylanders who share their recipes. I do not cook as much as I used to, but I sure do enjoy reading the recipes and stories that go with them.

Nancy, thank you for all you hard work. Give Ditto a scratch and pet for me.
Barbara Ann in SE Texas

Good afternoon, nancy and 'Landers!
Jane in NC was kind enough to send a recipe for banana cream pie, and I can't wait to try it this weekend; thanks so much, Jane.
Kathi in Virginia

Hi Nancy, Hope you had a great day off yesterday! I decided to go through a section - veggie dishes and side dishes on Abby's Kitchen this morning. I found some great recipes T & T that are keepers!

Mom’s Baked Stuffing Patties

1 bag Pepperidge Farm Stuffing Mix
3 or 4 Slices bread, broken up (I use day-old bread or buns)
1 tsp. Poultry Seasoning
2 eggs
± 1 Cup Chicken (or Turkey) Broth
1 Onion, chopped
1 stalk Celery, diced
2 Tbls. Butter

Sauté the Onion and Celery in butter in small frying pan; pour into med. size bowl and add other ingredients. Mix together until moist and make into patties. (Usually I just spoon onto a baking sheet.) Bake at 350° until slightly brown—about 15 - 20 minutes. Serve with Giblet Gravy. Pam in Chilly, Colorful Roanoke, VA Source:
Chris in NM
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Open Faced Avocado Sandwiches

1 pkg. shredded frozen hash browns
1 lg. avocado, peeled and sliced
Shredded Cheddar cheese
3 tbsp. oil
Salt and pepper to taste
1 lg. tomato

Fry hash browns in hot oil until browned. Season with salt and pepper. Remove from skillet and place on broiler pan. Make layers of tomato and avocado strips on each potato pattie. Top with cheese then place under broiler for 3-4 minutes or until cheese melts. Cut each in half. Serves 4. Source:

Chris in NM
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Hello Miz Nancy and Mr. Ditto:

This week I prepared the Shrimp Vegetable Casserole recipe sent in by Betty from MS. Betty - Ms. Fontaine is a very, very talented lady. My husband and I enjoyed this dish immensely and it has been added to the 'keeper' file. My only change was to make a half-recipe and bake it in a 2-1/2 quart casserole. YUMMY!

Thanks for sharing.
Julia in PA (but still a Southerner at heart)

To PJ in MB and Carol,
Ever have chocolate snowballs with marshmallow syrup? Good summer memory for me. I remember Frosty's root beer. How bout Drink Me Pop? Food is such a binding memory for people. That's why Nancy is so great. Someone submits a recipe and it makes them think of mom or grandma... Sunday dinners, etc. Brings us all together. Thanks Nancy for that.
Vickie in Michigan

I recently saw a home remedy to ward off spiders. Unfortunately, I do not remember where I saw it. If it was from Nancy, could you please resubmit it, or provide the date it appeared. Thanks, from my 4 year old grandson; he does not like them.
PJ in MB

To Boots in VA, my mom would sharpen her knives on the side of our cement porch. I have not tried it; I use the sharpener on the back on my electric can opener.
PJ in MB

This is for Lori R in the July 22 newsletter regarding uses for Ancini de Pepe. We put it in tomato soup and chicken soup/broth. Everyone loves it.
Joan in Linden, NJ

Theresa from Ill. here is my mincemeat from green tomatoes.

Green Tomato Mince

Chop 1 peck of green tomatoes Drain off juice and add same amount of water as there was juice Add 5 lbs brown sugar 2lbs raisins Cook slowly until tomatoes are tender then add 1&1/2 tbs cloves,2 tbs allspice 2 tbs cinnamon. scant 2 tbs salt 1 cup vinegar Boil about 45 minutes add 6 peeled chopped apples when apples are cooked Mince is ready for jars. Seal while hot. Process in boiling water bath 25 minutes. It is called green tomato mince as there is no suet so it is not called mincemeat. Good Luck.
Mary Ann upstate N Y

For Victor in Chandler, AZ. In the 7-22-09 newsletter requesting an copycat recipe of Good Seasons Italian Dressing. Here is one I use.

Good Season's Italian Dressing (Copycat)

1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon sugar
2 tablespoons oregano
1 teaspoon pepper
1/4 teaspoon thyme
1 teaspoon basil
1 tablespoon parsley
1/4 teaspoon celery salt
2 tablespoons salt

To Make Dressing:
1/4 cup cider vinegar
2/3 cup oil
2 tablespoons water
2 tablespoons dry mix

Shake well.
Pat So Cal and
Jess in Sacramento, Ca.
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Nancy in the recipe for Spanish Rice on 07/19/09 Eve lists uncooked rice in the list of ingredients. Is it mixed in the recipe uncooked or cooked and then mixed into the casserole. It sounds delicious and I want to try it, but am not quite sure about the rice.
Bev in Ga.

I am first generation of Scott and German and this is the way my mother use to make her fries so this is the way I make them, of course I always make Fish & Chips. But, the one that could probability help you the most would be Sylvia in Scotland.

French Fries
1 gallon oil (I use beef dripping, but you can use oil of your liking)
4 large Russet potatoes
Kosher salt
Heat oil in a 5-quart Dutch oven over high heat until it reaches 320° (I use a deep fryer with the degrees on it).

Slice the potatoes with the skin on. Place in a large bowl with cold water & salt (This also draws out all of the starch in the potatoes).

Drain potatoes thoroughly, removing any excess water (I always pat potatoes dry). When oil reaches 320°, submerge the potatoes in oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375°. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on rack. Season with kosher salt while hot.
JL in South Jersey
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Chris in NM, Thank you for the advice in the Dump & Run Chicken, I was hesitant in freezing carrots, every time I did they came out mealy.

Also on the Roaster oven, when you cook a roast beef does it brown? I have a beef tenderloin and I don't want to experiment with it or should I play it safe an cook it in the oven?
Thanks again.
JL in South Jersey

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.

Boots in VA: I always take my knives to the hardware store to be sharpened. They could probably tell you why they get dull.
jeanlock also in VA (McLean)

Dear Friends,
In the July 22, 2009 newsletter, Victor in toasty Chandler, AZ, requested a clone/copycat dry mix "Good Seasons" Italian dressing recipe. Here is one :
clear stars

Dry Mix "Good Seasons" Italian Dressing Clone
1 teaspoon carrot, grated and finely-chopped
1 teaspoon red bell pepper, finely-minced
3/4 teaspoon mccormick lemon pepper
1/8 teaspoon dried parsley flakes
1 teaspoon salt or salt substitute
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sugar
1/8 teaspoon black pepper
2 teaspoons dry pectin
1 pinch ground oregano

1/4 cup vinegar
3 tablespoons water
1/2 cup oil

Place the carrot and bell pepper on a baking pan in an oven set on 250 degrees for 45 to 60 minutes, or until all of the small pieces are completely dry, but not browned. Combine the dried carrot and bell pepper with the other ingredients in a small bowl. The mix can be stored in a sealed container indefinitely until needed. When ready to use, pour 1/4 cup of vinegar into a jar. Add 3 tablespoons of water, then add the dressing mix. Seal and shake vigorously.

It can be found at the following link :
Good Seasons Italian Salad Dressing Mix - 34573 -
The recipe above serves 8 - 10.
Mrs. Marshall
( without the "mangia" which means "eat" in Italian )
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For those interested, all my computer-printed "keeper" recipes are saved and stored in plastic sheet protectors ( bought in 200 count boxes ). Above the work area of my kitchen counter, large cup hook holders were screwed underneath the front of my "upper" kitchen cabinets. Binder clips hang from the cup hooks ... spaced to hold the recipe pages. Ideal solution for viewing recipes without using counter space. Everyone is wished a rainbow-filled day !
Mrs. Marshall
( without the "mangia" which means "eat" in Italian )

Sue in NC here is one of my favorite recipes for yellow squash. I've also made it with a combination of yellow squash and zucchini. Enjoy!
Carol in MA

Squash Bread

3 cups yellow crookneck squash, washed and cut into chunks
2 eggs, beaten
1/2 cup buttermilk
1/2 tsp. salt
1/4 tsp. pepper
6 oz. small curd cottage cheese
1 box Jiffy Corn Muffin Mix
1/2 stick (1/4 cup) butter, melted
1/2 cup grated cheddar cheese

Cook the chunks of squash in a little bit of water until tender. Drain well and mince.

Place the squash in a bowl and add the eggs, buttermilk, salt, pepper and cottage cheese. Stir in the dry Jiffy mix and mix well. Pour into a buttered 1 1/2 quart baking dish. Pour the melted butter over the top.

Bake in a 375 degree F oven for 30 minutes. During the last 5 minutes, sprinkle cheddar cheese over top.

From: Gina, Fla 8-21-1999
Source: What's For Dinner? at
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Nancy, to Karen, S.W. Arkansas 7/21 newsletter my DH was just in the operating room an hour or not more than 2 hours. Also to Mary, VA was not confused with the cell phone or computer but did something to them and could not remember what he did to be able to correct it. He has corrected the cell phone and hopefully it is fixed. He was in ICU from mid morning on Monday until the mid morning on Wednesday when they had him ready to go to a room but they had to wait until people checked out. Then that same week on mid afternoon on Friday I was driving him home and that took 45 minutes to do because we are on 1 side of town and he was on another side of town. You have to drive an expressway that takes 45 minutes or back roads that take over an hour to get to our house.
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To PJ in MB, I am sorry I don't remember the newsletter date, wanted a Smearcase Cake. I have had these 2 recipes for some time.

German Smearcase Cake

1 stick butter
3/4 cup sugar
2 eggs
2 cups sifted flour
2 teaspoon baking powder
pinch salt

1 small box pudding mix
1 lb. cottage cheese
2 tablespoon sugar
2 eggs, separated and beaten
2 teaspoon cornstarch
½ cup raisin
cinnamon as desired

Cake: Cream butter and sugar. Add eggs, pinch salt and mix. Add flour, baking powder. Mix. Press dough into greased 10" pan with remove all sides.

Filling: Cook pudding as directed on package. In bowl combine sugar and beaten yolks. Beat egg whites until stiff add to cheese. Add pudding to cheese mixture. Slowly mix cornstarch and raisins and add. Spread over dough and sprinkle with cinnamon. Set on bottom of oven or lower rack. Bake at 400º for 50 to 60 minutes.

Smearcase Cake

2 cups all purpose flour
2 teaspoons baking powder
2 eggs
½ cup cooking oil
1 cup granulated sugar

16 oz. cream cheese
3/4 cup granulated sugar
1½ teaspoons flour
3 eggs
1½ teaspoons vanilla extract
1, 13 oz., can evaporated milk

Preheat oven to 325º. Sift together the flour and baking powder. Add eggs, oil and sugar stirring well. Press on the bottom and up the sides of a 9"x13" pan. Set aside.

Mix all filling ingredients; beating until smooth. Pour filling over cake. Sprinkle with cinnamon and bake for 1¼ to 1½ hours.

Everyone have a great day. Nancy and 4 legged associate take care, stay safe and cool.
Susie Indy
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For Lori, who asked about the use of Acini de Pepe other than Frog Eye Salad in the 7/22/09 newsletter. My family always used that pasta (that is what it is) in chicken soup, just as you would use noodles or rice. You can add it to any other soup of your choice too. Don't ever let it go to waste. It is too good for that.

Nancy, I always look forward to opening your newsletter each morning. Thank you for doing what you do. Even though I have been cooking for a very long time, I learn something new each time. Emily, So. FL.

Sue in N.C., here is a whole page of squash and zucchini recipes for you to choose from. There are also quite a few recipes in the July listing of newsletter recipes.

Spiced Winter Squash

4 cups cooked, mashed or pureed winter squash
1/2 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. ground mace
1/4 tsp. ground ginger
2 Tbs. all-purpose flour
2 Tbsp. melted butter or margarine
1/2 cup brown sugar, well packed
1/4 cup fine bread crumbs
3 Tbs. melted butter or margarine

Mix the squash with the salt, coriander, mace, ginger and flour. turn into a buttered 1-quart shallow casserole. Drizzle with 2 Tbs. melted butter. Sprinkle evenly with brown sugar. Mix the bread crumbs with the 3 Tbs. melted butter. Sprinkle over the squash. (Recipe may be made ahead to this point and refrigerated.) Bake at 325 degrees for 30 minutes or until crumbs are golden and sugar has melted. Good served with Roast chicken or turkey and wild or brown rice.
Serves 4

Chris in NM
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Dee in W. Lafayette, I couldn’t find the casserole recipe on any of Nancy’s sites even doing a search. I did find this and it is exactly like the dish my ex MIL used to make. We used to eat the kohlrabi right out of the garden. Tastes very good that way! Yum!

Kohlrabi Casserole

1 lb kohlrabi
1 lb potatoes
1/2 lb streaky bacon
1 onion
1 oz butter
salt and pepper
5 oz chicken stock

Cooking time 1 1/4 hours. Oven temperature 350º. (Or 20 min in a pressure cooker, in which case add an extra half pint of stock.) Peel the kohlrabi and cut into finger wide strips, then cut these in half. Peel and dice the potatoes. Chop the bacon roughly. Peel the onion and chop finely. Melt the butter in a pan and fry the onion until soft and golden, but not brown. Lift out with a slotted spoon. Fry the diced bacon in the butter until crisp, then remove and drain.

Put a layer of potatoes over the base of an oven proof dish, add a layer of kohlrabi and a layer of onion and bacon. Sprinkle the layers lightly with salt and pepper and continue with these layers until all the ingredients are used up, finishing with potatoes. Pour the stock into the casserole, cover with a lid and cook for one hour. Serving. Serve as a dish on its own, straight from the oven.
Chris in NM
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This is for Boots regarding her dull knives. I keep a sharpening steel with my knives. The handle looks like a knife, but it has a large steel piece...think of a nail file, only round. Before I use any of my knives to slice or chop, I run both sides of the blade of the knife up and down the sharpening steel. This is not done with your serrated edge knives, however...just the smooth blades. This seems to keep my knives in good, sharp condition. Many people say you cut yourself with a sharp blade. You cut yourself from using a dull blade...getting used to the extra pressure...then sharpening the knife and not being used to the ease in which it slides through your foods.

I have seen sharpening steels in the knife section of most department stores...Macy's, Kohl's, JC Penney, etc. I've had mine so long, I don't look at the advertisements, but I am sure they go on sale periodically. Best of luck!

This is for Boots in Virginia,

I thought I would answer this quick in case no one else does. Yes, you mix just the angel food cake mix and can of pineapple, crushed, juice and all. The best pan size to use, I think, is a 9 x 13. I top mine with a 9 oz carton of whipped cream, which of course is optional, with shredded coconut over that. Everyone likes this.

Also you can do the same thing with a can of cherry pie mix.

I would love to have a TNT recipe for barbecue and chili, made in the crockpot. Anyone have them?
Thanks, Sue

Kathy from Long Island would like a recipe for "Vanilla Pancakes."
I have tried simply adding a touch of pure vanilla extract to the batter, but it did not make a difference. The ones we eat in the diner are rich with vanilla. Hope someone knows how they do that.

Cooking Mash Potatoes
Hi, I was watching a food show the other day and they said to peel and cut up your potatoes for mash potatoes but boil them in milk. Then mash, the potatoes pick up some of the cream in milk and comes out much nicer.

Thanks to those who sent in their comments about the Nuwave Oven. Do you have any recipes that you have come up with that you would like to share?
Sarah, AR

Our blueberry season is here and these are great muffins.

Blueberry Oat Muffins

1/ 2 cup oats (regular or quick)
1/2 cup orange juice
1 1/2 cups whole wheat flour
1/2 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup oil
1 egg
1 cup fresh blueberries

2 tablespoons sugar to sprinkle on top before baking

Preheat oven to 425 degrees.

In a large bowl, combine oats and juice. Let sit 10 minutes. Add flour, 1/2 cup sugar, baking powder, salt, baking soda, oil and egg and mix well. Gently stir in berries.

Spoon into 12 paper baking cups or oiled muffin tin. Sprinkle the sugar over the tops of batter.
Bake 425 oven for approx 20 minutes until lightly golden.
Let muffins cool in the pan 10 minutes before turning them out.
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For Leslie from TX in regards to your pork loin. How big was the roast and did you turn it half way through or do it wlthout turning. I bought the Nu Wave and afraid to try new things other than basic stuff like frozen chicken wings and hot dogs.
Joan from MA

Any way of doing a canning letter with it being summer and folks are gardening many folks are doing home preserving,

PS we also raise honey bees and a section on recipes using honey would be nice

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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.

Key to Newsletters
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This newsletter has recipes, tips and suggestions on food related topics. Messages that promote personal issues will be not be posted. By submitting a recipe giving, and associated sites the rights to use the recipes in its websites and mailing lists.