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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.

Asian Chicken & Broccoli Slaw Salad
Makes 4 Servings
prep 15 min.

1/3 cup FRENCH'S? Honey Dijon Mustard
1/3 cup light Asian sesame dressing
2 tbsp. orange juice or water
2 tsp. grated fresh ginger
1 (12 oz.) pkg. broccoli cole slaw
3 cups shredded cooked chicken
1 large red bell pepper, thinly sliced
1/3 cup chopped fresh cilantro
4 tbsp. chopped roasted peanuts

COMBINE mustard, dressing, juice and ginger in large bowl.
STIR in broccoli slaw, chicken and bell pepper.
Cover and chill. 
SPRINKLE salad with cilantro and peanuts before serving.
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French's Party Mix
Makes 10 Cups

prep 5 min.
cooking 45 min.

8 cups corn cereal squares
2 cups mini pretzels twists
1 cup mixed nuts
1 cup cheese crisps
1/4 cup FRENCH'S? Classic Worcestershire Sauce
1/4 cup melted butter or margarine
1/2 tsp. seasoned salt

COMBINE all ingredients in large baking pan; mix well.
BAKE at 250?F for 45 min. until crispy; stir twice. Cool.
Used with Permission from French's Kitchen
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Nancy in Nebraska when I make white gravy, I save some of the grease drippings and add flour mixed with the drippings to make a paste. I then add a chicken bouillon cube and stir the mixture to brown a little. Next I start adding milk to the mixture and stir over low to medium heat. The thickness or thinness will depend on how much milk you add. We like ours medium thick?not thin. Last add salt, pepper and some MSG. You can leave the MSG out, but it sure adds flavor. I use this gravy for chicken, biscuits or whatever you want. My mother used water instead of milk but I think the milk makes it richer even though I use skim milk. In the south, this recipe usually isn?t written down, but just handed down from grandmother, to mother, to daughter.

This is for Phyllis in Kentucky about Gulf Shores, Alabama. I have been going to Gulf Shores since I was a little girl. In fact, we just returned from a week?s stay yesterday. I love it! We always stay at one of the Phoenix condos. Go on the internet and go to www.brettrobinson.com. They own/manage these. They go from I-X and also have two on the bayside with pools and lazy rivers. I love these when we have grandchildren with us. Otherwise we stay at ones on the beach. We like the hot tubs, inside and outside pools, baby pools and beautifully decorated condos. Our favorite places to eat are King Neptune?s (locals go there so you know it?s good.), The Shrimp Basket, Mikkie?s, DeSoto?s, Sea and Suds, and the wonderful Oyster House. You do not have to dress up for any of these places. Very casual. You can go on line for Sea and Suds Restaurant in Gulf Shores and print out coupons for free gumbo with entr?. There is an outlet mall (Tanger Mall) up in Foley, Alabama which we always go to shop and also an Old Time Pottery on the way to the mall. I?d leave to go back tomorrow if we could. Have a great time.

Jane Ann in Alabama

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Nancy Rogers

Hi Nancy and all Landers,
I would like to thank the two members who sent me recipes for the potato salad with red dressing.

I am going to try them both and see which one tastes like what I remember. I can always count
on all the great cooks in Nancyland to help me out.
Dianne in Wisconsin

September 15th newsletter):
(Answer to question:)

Regarding your Pepsi Pork Roast, could you use diet Pepsi in this?
Thanks, Dawn/IL

Dawn/IL : yes, you can use Diet Pepsi with a pork roast
, I have done so, and it comes out so tender!
Enjoy! Anne/IN

Wanted to share.
For all white meats, ham, & corn beef. Add one bottle to one bottle of water of Ginger-ale or diet ginger-ale. This tenderizes the meat as it cooks.
Oh. It's so good.......
Linda Upstate NY.

PS. Happy Birthday Nancy.

How to Make Fried Pies
Corn Recipes
Upside down Cake Recipes
Marinade Recipe
Zucchini and Squash Recipes

Question for Genie who sent in the yummy sounding Tomato Soup recipe to be made in the crock-pot. One, what size can is the tricolored corn and second, is the can for the water and milk to be measured in the family size tomato soup can?
Thanks. Marvis in Texas

Nancy, Happy Birthday. On 9/18, Friday night, we had to baby sit the 4 younger ones while mom drove her 14 daughter to school for a special event. We all had Crazy Crust Pizza, We had one with hamburger, green pepper, sliced tomatoes and cheese on half then the other have had hamburger, sliced tomatoes and tons of cheese. Then another one was like the taco salad that I make with hamburger, taco seasoning, sliced tomatoes, black olives and Mexican cheese then we had Salsa and sour cream on top. The recipe for the crust is as follows a long with the temperature to bake and time. Our next pizza is going to be chicken, pineapple, green peppers.

Crazy Crust Pizza

1 cup white flour but you can use whole wheat or half and half
2 eggs, slightly beaten
1 teaspoon salt
1 teaspoon oregano or Italian or basil
2/3 cup milk

1 lb. ground beef or any meat mixture
? cup onion, chopped I sliced mine
? teaspoon salt, I didn't use it
1 green pepper small used half match stick pieces, optional
1 cup mushrooms, sliced, optional
1 cup pizza sauce
1 to 2 cups cheese, pizza cheese, Mozzarella cheese or a mixture

If using ground beef start to cook it a long with the vegetable if using. Drain and put back in pan. I used olive oil on the pan and took a paper towel wiping it around the pan and side. Make the crust and beat it with a mixer or a whisk until smooth. Pour into a greased 12" pan. Then add the meat, vegetables, over the crust. Cook this for 25 to 30 minutes at 425? or until golden in color. Remove pizza from oven drizzle with sauce and sprinkle on the cheese. Return to the oven for 10 to 15 minutes to melt cheese. Any topping you like can be used.

Pizza Sauce

1, 8 oz., can tomato sauce
? teaspoon black pepper
? to 1 teaspoon basil

Mix it together and cook 5 to 8 minutes to blend the flavors together.

Everyone have a great day. Nancy hopefully you had a great day today. Nancy and 4 legged associate and the part time associates take care, stay safe and cool.
Susie Indy
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For Gloria D. in N. C.---I should qualify this recipe, it is not "Real" Texas Bar B. Q. but awful easy and can pass as a decent fake. I consider myself, after many years of sometimes successful and other times not so successful, a qualified Bar B Q'er, usually ribs or brisket, and this recipe is basically a clone for Houston's, the restaurant, grilled ribs. I understand the non-cooking for one but since I bought a place up on a lake I cook every weekend, sometime Bar B Q, for some of my friends and it has been fun to get back into it. I promise you my slow Bar B Q'ed ribs on my pit or water smoker are to die for. Anyway here goes.

Slow Bar B Q'ed Ribs Recipe

4 pounds ribs
2 stalks celery
1 onion. peeled and quartered
2 teaspoon salt.

SAUCE
2 cups Kraft Bar B Q Hickory Smoked
1/2 cup Currant or Apple jelly

If using spare ribs make sure all of backbone is off, if using baby back ribs remove the underside membrane by using a sharp knife to peel back a small flap and using a paper towel to grab it, peel off the membrane. Cut the slab into serving pieces of about 3 ribs and place in a large pot with celery, onion and salt and cover with water. Boil for about an hour until meat begins to pull back on the bone. Combine the Bar B Q Sauce and jelly and cook until well mixed.

On a grill with half with hot charcoal and half without, lather the ribs with sauce and place on grill over hot coals, Watch it and flip and move them off and on the fire, basting often. If no grill, do the same in a large pan in a 350 F oven. Serve with beans and slaw. Enjoy.
Jim in Texas
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Key to Newsletters
Red Bold Face letters - topic of message
Black Bold Face letters - Link to recipe or site url.  

Good morning Birthday Girl,

Hope you are having a wonderful day?

B B, the easiest way to search for a recipe is by using the Google custom search blue box, provided by Nancy usually near the beginning of Nancy's newsletters. It's really quite straight forward, just type in what you would like to find and click the search button. There will usually be a few options, just check them one by one to find the recipe that suits you. Any other problems can be overcome by asking on the newsletter.
Best of luck and enjoy.

Sylvia <Scotland>

Comment
I had a wonderful birthday. My friend, Debbie, took me out to eat for my birthday. I had a nice time. It is so hard to believe I am 65 years old.

I hurried home to watch the Texas Tech game on TV.
Nancy Rogers

Happy Birthday, Nancy!

Paula in Orlando, you can still order the coconut pudding from Amazon. However, I found the free recipe below that you can add toasted coconut to. We can still buy Royal puddings at our Walgreen?s here.


Royal Pudding Recipe
Royal Pudding Recipe, part of the classic American culinary arts. Pieces such as Royal Pudding Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

Royal Pudding Recipe
One quart of milk, half a cupful of sago, two table-spoonfuls of butter, one tea-cupful of granulated sugar, half a teaspoonful of salt, four eggs, four table-spoonfuls of raspberry jam, four table- spoonfuls of wine. Put the milk in the double boiler, and just before it comes to a boil, stir in the sago. Cook until it thickens (about half an hour), stirring frequently; then add the butter, sugar and salt. Let it cool; and when cold, add the yolks of the eggs, well beaten, and the wine. Turn into a buttered pudding dish, and bake half an hour. Set away to cool. When cold, spread the jam over it. Beat the whites of the eggs to a stiff froth, and stir into them four table- spoonfuls of powdered sugar. Spread this on the pudding. Brown quickly, and serve. The pudding can be made the day before using. In this case, put the whites of the eggs in the ice chest, and make the meringue and brown just before serving.
http://www.classic-culinary-arts.com/cold_pudding_reicpes/royal_pudding_recipe/
Chris in NM

Suzz NE, I hope you find the corn chowder similar to the Panera Bread dish! I love corn chowder, too!
Chris in NM

Kotton in MN, I have frozen cream cheese quite a few times, but it doesn?t hold up well after being defrosted. You could use thawed cream cheese in a soup or sauce, though. I don?t believe it would work well in any dish not cooked. It gets very crumbly after frozen. The following recipe uses cream cheese and the thawed cheese could be used here.

Cheesy Creamed Corn

1 family size pkg. of frozen whole corn
1 (8 ounce) pkg. of creamed cheese
1/4 cup of butter
3 Tbls water
3 Tbls milk
2 Tbls sugar
6 sliced of American cheese.

Combine all ingredients in pot, mix well. Cook on low until the cheese is all melted, and the corn is hot. Stir well. Submitted by Geraldine in WV Printed in Nancy's Kitchen Newsletter 6/05/05 posted under Cheese and Dairy Products by cuteascountry_Shortcake
Chris in NM
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Lois in KY, is looking for a peach cobbler recipe in the 9/17 newsletter. Lois, you could lay drained peach slices under the cake/cobbler mixture before you sprinkle the topping on. T & T

Peach Cake

1 pkg. lemon pudding recipe cake mix
1 (1 lb. 5 oz.) can peach pie filling
3 eggs

TOPPING:
1/2 c. flour
1/2 c. sugar
1/4 c. margarine
1/2 c. nuts

Mix cake mix, pie filling, and eggs. Beat until peaches are in small pieces. Spread in greased and floured 9 x 13 inch pan. Mix Topping ingredients and sprinkle on top of batter. Bake at 350 degrees for 40 to 45 minutes until center springs back when touched lightly. Posted under Recipes using Cake Mix just to the left on this page.
Chris in NM
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Dixie in AL, I am not Jen who posted the Chili Cheese Canap?, but I would drain the chilies before using them. The only time I just dump the whole can in would be in chili which is kind of liquid anyway. The canap? recipe is a spread, so you don?t want that much liquid. Good luck!
Chris in NM

For Kotton in MN who in the 9/18/09 newsletter asked about freezing cream cheese, you can freeze it, but it changes the texture. I have used cream cheese that has been frozen in casseroles, but don?t like it in dips because of the change in texture. I have never tried using cream cheese that has been frozen in a cheese cake because I think the texture would not be to our liking. I hope this helps you, and I know other cooks may have a different opinion.

Robbie In

For Kotton in MN who asked about freezing cream cheese in the September 18th newsletter, I have frozen it for many years. It may look a little crumbly when you thaw but will be fine once you blend it. Also, thanks to everyone for all the great recipes and news, also to Nancy for the great newsletter.
Jodi in KCMO

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This is for Lois in Ky request, dtd 9/18/09 for Peach Cobbler, this is the one I use, its doesn't have peach pie filling but I don't see why you can't use a can of it. Hope this is what your looking for. 4 cans,14oz peaches, drain 3 cans, dump into a 9x13 pan, 1 cake mix, (buttercake yellow, yellow cake or spice cake) 1 1/2 cubes of butter, mix into dry cake mix, until its about the size of peas. Sprinke on top of peaches. Bake 400* 45 mins. You can mix in a couple of dashes of cinnamon and nutmeg to taste your option. Enjoy. Nancy, Happy Birthday, enjoy your day, you deserve it.
Elle in Oceano, CA

Dee in What Cheer asked about the Dump Chicken Recipes. Here are the directions I copied with the recipes.

Cut chicken breasts into stew size chunks, and saute with the celery and onion, till the celery is almost done, while cleaning and cutting mushrooms in half. You can also do this in a crock pot and simmer all day until dinner. Serve over rice, noodles or potatoes.

You take raw OR Frozen 4 to 8 chicken pieces (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), toss them into a One Gallon Freezer Bag, then toss in the sauce and freeze flat. DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it.

Then when you want to eat it, you thaw overnight in the fridge and DUMP it into a pan and cook it! Dump chicken is one of the easiest forms of Freezer cooking! You can bake it, roast it, crock pot it, grill... and microwave it!

To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer).

To cook the chicken in the oven: thaw completely in the fridge, dump into 13x9 inch baking pan, bake at 350 until done.(Bake until the juices run clear: 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). For boneless / skinless breasts it is about 25 to 35 minutes. For chicken pieces, it runs closer to an hour.

For immediate cooking: Preheat oven to 350. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
Betty

For Lois in KY : Sept.17th newsletter

Peachy Dessert

1 can peach pie filling
1 small box (8 oz.) cake mix
1/3 cup water
1 egg
1 cup coconut, flaked
1/2 cup pecans, chopped
1/2 cup butter, melted

Spread pie filling in bottom of greased 9" square pan. Combine cake mix, water and egg in mixing bowl. Blend on low speed, then increase to medium speed, beat 2 minutes. Spoon batter over pie filling. Sprinkle on pecans and coconut. Drizzle butter on top. Bake at 350? for 25 minutes or until cake tests done. Cut in squares. Serve warm with whipped topping.
Barbara
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These cookies are crunchy on the outside and chewy on the inside. These are addictive.

Oatmeal Raisin Cookies

Cream together:
1 stick butter
1 cup + 2 tablespoons dark brown sugar

Whisk together thoroughly and add to above mixture until incorporated:
1 egg
1 1/2 teaspoons vanilla
1 1/2 teaspoons milk

Stir together and then combine with egg/butter mixture from above:
2 cups oatmeal
1 1/2 cups raisins
1/2 cup flour
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt

Shape dough into balls.
Place balls about 2 inches apart on greased cookie sheets.
Bake in 350 oven for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.
Judy/Buffalo
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Being Zucchini season there are tons of recipes out there but try this it is easy and flavorful and reheats very nicely.

Zucchini Feta Bake

Saute in 1 tbs olive oil for about 4 minutes:
4 medium-sized yellow or green summer squash, sliced lengthwise and then into 1/4 inch slices (about 8 cups sliced)

Add: 1 T minced garlic

While squash is cooking mix in a bowl:
2 T fresh thyme or 1 T dried
2 eggs
1/3 cup sour cream
1 cup crumbled feta
2 T grated parmesan cheese
1 T lemon juice

Spray a 2 quart gratin dish or casserole dish with non-stick spray or olive oil. Layer half the squash in the dish, then season with salt and fresh ground black pepper. (Remember the feta is salty, so it won't need a lot of salt.)

Pour half the egg-feta mixture and use the back of a spoon or spatula to spread it over the squash. Repeat with another layer of squash and the rest of the feta-egg mixture.

Bake at 350 for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned. Serve hot.

I recommend reheating leftovers (if any) in the toaster oven or oven not microwave. Do not freeze.
Judy/Buffalo
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Happy Birthday, Nancy...I thank Jan in SC for her gravy recipe. Using her recipe you can make the most wonderful gravy from oil and drippings from fired chicken..as follows:

Take the basic gravy recipe below submitted by Jan in SC and make the most wonderful gravy from oil and drippings left in skillet from fired chicken. After frying chicken, remove all the oil except 4 tablespoons. To this add all-purpose (or plain) flour stirring with a whisk until smooth. Let this brown to a golden brown and gradually add 2 cups cold milk, whisking continually. This is something wonderful! Serve over mashed potatoes, biscuits or cooked long-grain rice... Betty in MS...P.S. If you want more or less gravy, simply decrease or increase recipe by half or double.

White Gravy

2 cups cold milk
4 tablespoons plain flour
salt to taste (will not need much salt if using drippings from fried chicken)
fresh cracked black pepper (or ground pepper, to taste)
2 or 3 tablespoons butter

Whisk the flour into the cold milk; cook over medium heat, stirring constantly, till mixture thickens. Season with salt and pepper. Add butter and stir till it melts. Delicious over country fried steak or chicken fried steak, mashed potatoes, or add some browned sausage or cut-up dried beef for breakfast gravy to serve on waffles, biscuits or toast.
Jan in SC

Hi Nancy -
I went to a wedding recently, where on the cookie table they had Peach Jello flavored meringues. They weren't Merry Meringues, which are the ones where the dry jello is sprinkled on top of vanilla flavored meringues. I''m hoping that someone in Nancyland might help me with this recipe. Unfortunately the baker got the recipe from her friend , but didn't share it.
Thank you, Barb in Erie, PA

Kotton in MN.

I tried freezing cream cheese and it was a disaster, so I'd say NO.
Anita in Camarillo

I'm looking for recipe for old fashioned style ginger snaps. Does any one out there have one?
Liz Murillo Ontario Canada

Hi everyone! Well, we got some bad news today. My DH was diagnosed with type 1 diabetes. Any suggestions? I haven't read his folder of info yet. He is 79 1/2 yrs. old. Thanks!
Chris in NM

Chicken Spaghetti Casserole with Mushrooms

1 small box spaghetti
1-1/2 to 2 c. chopped, cooked chicken
1/4 c. pimento
1/4 c. chopped green pepper
1/2 c. chopped onion
1/2 tsp. salt
1/8 tsp. pepper
1 (8 oz.) pkg. fresh mushrooms (sliced)
1 can chicken and mushroom soup
1/2 c. chicken broth
2 c. shredded American cheese

Cook spaghetti and drain. Saut?green pepper, onion and mushrooms. Add the rest of the ingredients and mix. Place in a greased casserole dish. Cover and bake at 350 degrees for 45 minutes.
source Abbys-Kitchen.com
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Meatless Spaghetti Sauce

2 c. chopped onions
2 cloves garlic, minced
1/3 c. oil
12 lg. tomatoes, peeled and chopped
4 tsp. leaf basil
2 tsp. salt
2 c. water
2 envelope instant vegetable broth (or two cubes)
2 bay leaves
1 tbsp. oregano
1 lg. can tomato paste

Saut?onion and garlic; add remaining ingredients. Simmer 1 hour or so depending on thickness desired. Sauce may be canned or frozen. When serving, add chopped mushrooms.
Source: Abbys-Kitchen
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