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

Our  Recipe Message Board
Top 100 Recipe Sites 

E-Cookbook Library (Lifetime Membership $19.97)
100s of cookbooks in PDF format.

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
Red Bold Face letters - topic of message
Black Bold Face letters - Link to recipe or site url.

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.

Sheryl in AZ posted a recipe for Great-Grandma's Molasses Cookies

it called for "1/2 cup sour cream, sour milk or 1 tablespoon vinegar added to 1 c. milk"

How much of the 1 cup of milk + 1 Tbsp. vinegar do you use in the recipe?

Do you use the entire amount or do you only use 1/2 cup of the milk as you would only use 1/2 cup sour cream?

Thanks!
MaryLea in Irving, TX

Breakfast Cookies

3/4 C butter or margarine
3/4 C packed brown sugar
2 eggs
1 t vanilla
2 1/2 C oatmeal
3/4 C flour
1/2 C instant dry milk
1 t salt
1/2 t baking powder
1 t cinnamon
Jam thick is best

I also add nuts, raisins, shelled sunflower seeds or dried apricots snipped up Optional Mix butter and brown sugar well. Add eggs and vanilla. Combine dry ingredients and add to creamed ones and mix well.

Drop by 1/4 C 4 inches apart on a cookie sheet. Make a well in the top and put a generous spoonful of jam in it.

Bake 350 16-20 minutes until edges are light brown- remove and cool.

I usually make a double recipe and freeze half for another show. I have also add other cereal like rice Krispies or grapenuts to it.
Barb N CA
Print this Recipe

The Jerry Lewis Telethon is on this weekend.

Being one of only students that failed both archery and volleyball in college during the 1960s because I didn't have enough strength to shoot the arrow and couldn't raise my arms to play volleyball.) My FSH MD should have been recognized earlier but wasn't. In 1991 I was diagnosed with Fascioscapulohumeral Muscular Dystrophy.

I personally benefit from the money raised for MDA from its MDA Clinic and support group. Would love for our family of members call 806-795-9080 (local Lubbock Telethon phone number) and make your donation.

Tell them you are from the family of members of Nancy's Kitchen and you want your donation go directly to the Lubbock MDA group. All money donated when you call the Lubbock Telethon number stays in Lubbock to benefit the MDA group.

In the past our family of members called in from many states and several countries.
Thank you.
Nancy Rogers

If you choose to donate (using the Lubbock Telethon phone number) let me know and I will post the town, state (and country) our family of members on this site.  Would love to send a cookbook to the one from the longest distance from Lubbock, Texas

Hi all,
Someone gave and address to order hummingbird feeders that were bee proof. Of course I didn't write it down at the time I saw it. Hope she sees this missive and gives the address again. Thanks for all you do, Nancy. Have been ill and getting back into the grove again.
Thanks, Genie

The September 5th issue of the newsletter had a recipe for crock-pot ham. I've never used a already cooked ham in the crock-pot, sounds great. I do bake the uncooked Cook's ham in my crock-pot on low all day and it is fantastic. I don't add anything, just a half ham that will fit and let it go til I get home from work. Other uncooked hams will work but the Cook's brand is my favorite.

I am going to try yours for the next family get together since there are so many farmers that come and go it will keep it nice and hot for them.
Jodi in KCMO

Just wondering!!! Can self rising flour be used in place of all purpose flour when making cookies?
Anne

Here's a healthy pumpkin recipe!

Spicy Pumpkin Soup

1 jalapeno pepper, finely minced
1 T. extra-virgin olive oil
4 c. chicken or vegetable broth
1 can (15 oz.) solid-pack pumpkin
2 T freshly squeezed lime juuice
2 T chopped fresh cilantro
1 T pure maple syrup

In large saucepan over med-hi heat, saut?jalapeno in hot olive oil for 1 min., or until tender. Gently stir in broth, pumpkin & lime juice. Bring to boil. Reduce heat, add cilantro, and simmer 5 min. Stir in maple syrup just before serving.
4 servings 90 cal. per serving

Note! I purchased a wonderful lime squeezer by Imusa on Amazon.com

(Source: www. fitnessmagazine.com 2005)
Athena in DE
Print this Recipe

E-Cookbook Library (Lifetime Membership $19.97)
100s of complete cookbooks to download in PDF format

Hi Nancy & everybody. Sarah in Arizona, please tell if Great-grandmother's Soft Molasses Cookies are dropped or rolled & cut. Sounds like rolled but just checking. Thanks.

Leah, we're in Volusia county & have a Meyer lemon tree, they are long gone & the new ones for this winter pretty large but very very green. We have had tons of rain here this year for a change.

Anyway, supermarket lemons do a good job too (on the Lemon Spaghetti).Thank you Nancy.
Marilyn in FL

Patricia in Oh, needs some low calorie or low sugar and fat recipes in the 9/5 newsletter. Patricia, just look here: http://whatscookin.proboards.com/index.cgi?
Nancy?s message board has several sections here that addresses your needs. This recipe by Jay is right up your alley!

Low Fat Chicken Enchilada

1 pound boneless skinless chicken breast, or turkey, poached
2 (14 oz.) cans Campbell's Healthy Request Cream of Mushroom soup
1 onion, chopped
1 green chili, diced
1 (12 oz.) can evaporated skim milk
8 ounces lowfat cheddar cheese
1 package corn tortillas
1 cup lowfat Monterey jack cheese

Preheat oven to 350F. Shred poached chicken and set aside. Heat rest of ingredients (except cheese and tortillas) in saucepan and set aside. Spray 9 13 pan with PAM. Heat corn tortilla. Place chicken and sauce down middle. Roll and place in pan. Pour remaining sauce over top of enchiladas and top with cheese. Bake until bubbling and lightly brown.
Makes 8 servings.

Amount Per Serving: Calories 263 - Calories from Fat 98
Percent Total Calories From: Fat 37%, Protein 46%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 67mg, Sodium 282mg,
Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 31g, Vitamin A 916 units, Vitamin C 16 units,
Calcium 0 units, Iron 1 units
Jay
http://whatscookin.proboards.com/index.cgi?board=diet
Chris in NM
Print this Recipe

Lime Chicken

8 large chicken thighs
? cup soy sauce
1/4 cup chopped green onions
1/4 cup lime juice
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon dried crushed red pepper
1 large clove garlic crushed

Mix all ingredients but chicken in large plastic bag or marinade dish. Add chicken and marinate 8 hours or overnight. Grill over medium coals. Boil left over marinade and use to baste thighs.
http://whatscookin.proboards.com/index.cgi?board=grilling
Submitted by Mary Jo in MD
Printed in Nancy's Kitchen Newsletter 6/01/05
Print this Recipe

Jim in Texas, here is the link Nancy gave in a recent newsletter, of her favorite software program, after I asked her about it. I had it once and it got zapped when my computer went haywire. It is a great program! You won?t regret getting it! You even get quite a few recipes to start with!
Home Cookin Recipe Software.
http://www.mountain-software.com/homecook.htm
Chris in NM

Scalloped Potatoes Grilling Packets
Makes 4 Packets

4 red potatoes
1 large onion, chopped
4 cloves garlic, chopped
1/4 cup chopped fresh basil
1/4 cup butter
salt and pepper to taste

1 Preheat grill for medium heat.

2 Slice potatoes as thinly as possible. Layer sliced potatoes on aluminum foil with the onion, garlic, basil, butter or margarine and salt and pepper to taste. Fold foil up around the potatoes to make a packet.

3 Place potato packet on heated grill over indirect heat, and cook for 30 minutes, or until potatoes are tender. Turn packet over halfway through cooking.
Makes 4 servings
http://whatscookin.proboards.com/index.cgi?board=grilling
Marlaoh on Sept 3, 2004
Print this Recipe

Sylvia <Scotland>, can you please post a good Scots recipe for clotted cream for us to use on scones? Thanks so much! I know you can buy it easier over there, but here it is so expensive! Thanks!
Chris in NM

This is for Brenda/N.Alabama

, 9/5/09 newsletter, which is searching for crockpot ham recipes. I am submitting the original recipe, as well as the modifications that I have made to it. Either way is delicious. If you are using a newer crockpot or slow cooker which has higher temperatures, I would reduce the cooking time by at least an hour. My new crock-pot typically starts to boil any liquid after 4 ? 5 hours even on the low setting. This glaze can be used with any size of ham. Just make sure that the ham you buy fits easily into your crock-pot with an inch or so left around the edges so the meat cooks evenly.
Robbie IN

Pineapple Glazed Ham Crockpot

1 Tbsp. flour
10 to 12 lb. fully cooked ham
20 oz. can crushed pineapple, drained (I don?t drain the juice.)
1 Tbsp. cornstarch
1/2 cup apple jelly (I usually use ? cup brown sugar instead.)
2 Tbsp. lemon juice
1/8 tsp. ground cinnamon or more if you like

Place flour in crock-pot safe cooking bag. Lightly score surface of ham. Place ham in bag with the flour, seal bag, and turn to coat. In medium saucepan, combine pineapple, cornstarch, apple jelly, lemon juice, and ground cinnamon and blend with wire whisk. Cook and stir over medium heat until cornstarch dissolves and mixture thickens. Bring to a boil and simmer for 1 minute. Pour over ham in the cooking bag. Place in 6 quart crockpot, cover, and cook on low for 8-10 hours. Serves 10-12according to the original recipe, but I appear to have smaller eaters, as we always have leftovers, which we like.
Robbie IN
Pineapple Glazed Ham Crockpot

Top 100 Recipe Sites 
Genealogy How to Articles
Our Recipe Message Board

Here is another salad dressing for Sheryl in AZ, 9/4/09 newsletter.
Robbie In

Newman's Creamy Caesar Dressing (Copycat)

1 cup mayonnaise
3 tbsp distilled vinegar, white
2 tbsp grated Parmesan cheese, Kraft brand
2 tsp Worcestershire sauce
1/2 tsp lemon juice
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground black pepper
1 pinch dried basil
1 pinch dried oregano

Combine all ingredients in a medium bowl and mix with an electric mixer for about 30 seconds. Chill the dressing for a couple hours before serving.
Robbie In
Print this Recipe

Pistachio Refrigerator Cake

2 sticks margarine
2 cups flour
? cup nuts
2 tablespoons milk
Mix above and spread in 13 x 9 pan bake @ 375 for 15 mins. Cool.

Next layer:
1 pkg. 8 oz. cream cheese
1 cup powdered sugar
1 9oz. cool whip

Spread across cooled crust.

Next layer:
3 pkgs. Instant pistachio pudding (small)
1 cup crushed pineapple (drained)
3 cups milk

Make pudding with milk and then add pineapple.

Next layer:
Cool whip and chopped or ground nuts over the top.

Note: you can use chocolate pudding with sliced bananas.
roseann on Dec 20, 2004
http://whatscookin.proboards.com/index.cgi?board=Jello
Print this Recipe

Here's a great recipe for those who are health conscious!

Cheeseburger in Paradise

4 oz. ground beef (used 4% lean, 96/4)
2 oz. Pork Tenderloin, ground
1 slice high fiber bread
1 c. lo-sodium beef stock
2 T. EggBeaters
2 t. stone ground mustard
2 t. dried onion flakes
1/4 t. garlic salt
1/4 t. paprika
Sea Salt & Fresh Ground Pepper
2 Whole Grain Sandwich Thins
2 slices Kraft Fat Free Sharp Cheddar Cheese Slices

In small bowl, put beef stock & bread slice. Moisten bread & break it up. Squeeze moisture out of bread w/hand & in second bowl add bread "crumbs" to ground meats. Add egg beaters, mustard, onion flakes, garlic salt & paprika. Mix well.

Form into 2 equal size patties. Heat nonstick skillet sprayed w/ cooking spray to med. Place patties in skillet. Salt/Pepper. Turn after 3-4 min. Repeat. Do not overcook. Turn off heat. Place cheese slices onto burger which will melt. Remove from pan to toasted bun. Serve w/ lettuce, red onion slices, and tomato slices.
2 servings
382.5 cal each
(The seasoning blend and meat mixture is a popular German burger.)
(Source: TooMuchGirls.com)
Athena in DE
Print this Recipe

Hi Nancy,Ditto and all,
I want to thank Sandy/Iowa for the ham in the crockpot recipe. I will go after church and pick up the things I need and put one on today.

This is such a great bunch of folks here all you have to do is ask and you get the recipe you want. Almost like Christmas!!LOL I hope everyone has a great holiday weekend.
Brenda/N. Alabama

To Pat in Ohio:

These websites will help you tremendously:
www.mayoclinic.com/health/diabetes/DS01121
www.diabeticlivingonline.com
Barb in Ohio

Almond Biscotti

Stir together:
2 cups all-purpose flour
3/4 cup sugar
1 and 1/2 teaspoons baking powder
1 cup whole almonds
1 cup dried apricots, quartered

Mix the following ingredients and then add to flour mixture. I use my hands to bring into dough consistency.

1/2 stick melted butter
1/3 cup milk
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 egg

Form into logs and brush tops with an egg wash and place on either parchment paper lined or greased cookie sheet.

Place in 350 oven and bake 20 minutes. Remove from oven and turn temperature to 325. Cool logs 5 minutes and then slice into 1/2" slices and return to oven for additional 15 minutes at the lower temperature.
Judy/Buffalo
Print this Recipe

I keep reading about Tyler's cheesecake that does not bake solid. I found a recipe for cheesecake on a box of Salerno graham gracker crumbs years ago that always turns out great.

Salerno Cheesecake

1/1-3 cups graham cracker crumbs
1/4 cup sugar
6 tbsp butter or margarine, melted (can use Crisco and it comes out crispier)

Bake at 350 degrees for 8 to 10 minutes

Filling:

2-8 oz packages cream cheese, cubed
1 cup sugar
1 tsp lemon zest or vanilla extract
3 eggs

Topping:

1 cup sour cream
1 tbsp sugar
1 tsp vanilla extract

Make crust. Press onto bottom and sides of 9-inch springform pan. In large mixing bowl (I use a Kitchen Aid mixer) beat cream cheese until smooth, gradually adding 1 cup sugar, beating until fluffy. Add lemon zest or vanilla. Add eggs, one at a time, beating until well blended. Pour into cheesecake pan and bake in a pre-heated 300 degree oven for 60 minutes. TURN OFF OVEN and leave cheesecake in oven with door ajar for 30 minutes. Combine sour cream with sugar and vanilla and spread over cheesecake. Return to COLD oven for 30 minutes with door ajar. Remove from oven, cool and refrigerate at least 3 hours. Can spread a can of cherry, strawberry or blueberry pie filling over cheesecake and refrigerate for another hour.

Variation. I omitted the sour cream topping and used orange zest and 1 tsp vanilla in the cheesecake filling. I used vanilla wafer crumbs instead of graham cracker crumbs. When baked and cooled, I opened a large can of mandarin oranges and drained them well and patted them dry with paper towels. I folded the oranges into a container of Cool Whip and frosted the cheesecake with that.
Angie/Bflo
Print this Recipe

Lemon or Key Lime Pie

1/2 cup key lime or lemon juice
1 8-oz. package cream cheese (room temperature)
1 can sweetened condensed milk
1/2 tsp. vanilla extract

Cut cream cheese into 8ths and place in a food processor w/ remaining ingredients. Pour into a baked crust and chill for at least 3 hours before serving. Top with real whipped cream. Yummo!!!
Judy/Buffalo
Print this Recipe

Lemon Popcicles

1 pkg. lemon instant pudding
2 1/2 c. water

Mix above ingredients and freeze

All pops can be frozen in popcicle holders or cups. NOTE: Jello or any juice will make great popcicles too! Makes 12.
http://whatscookin.proboards.com/index.cgi?board=icecream
chiefcook2 on Jul 29, 2003
Print this Recipe

Outdoor Grilling Recipes
Marinade Recipes

Key to Newsletters
Red Bold Face letters - topic of message
Black Bold Face letters - Link to recipe or site url.

Woolworth's Cheesecake

1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 can Carnation milk, well chilled
Graham crackers, crushed

Dissolve Jell-O in boiling water. Cool until slightly thickened.

Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.

In a separate bowl, beat the Carnation milk until fluffy. Add cream, cheese/Jell-O mixture and beat well with mixer. Line bottom of 9 x 13-pan with crushed Graham crackers. Spread filling over and top with more crushed Graham crackers. Chill.
http://whatscookin.proboards.com/index.cgi?board=Jello
April on Apr 13, 2004
Print this Recipe

Good Evening All, I hope you will enjoy the T&T recipes below.

Vegetable Green Bean Casserole
Mavis Posey

1 can Cream of mushroom soup
1 can cut green beans, drained
1 can shoe peg corn, drained
1 stick margarine, melted
1/2 cup onions, finely chopped
1 small can mushrooms, sliced or pieces (optional)
1 sleeve Ritz crackers, crushed
1/2 cup grated sharp cheddar cheese

Mix beans and corn and put in casserole sprayed with cooking oil, level top. Mix rest, except crumbs and margarine, and pour over vegetables. Sprinkle crushed Ritz crackers over all and drizzle melted butter on top. Bake at 350? F about 35 minutes, or until bubbly.
Print this Recipe

No-Bake Banana Pudding
Mavis Posey

6 bananas, peeled and sliced thin
12 oz bag vanilla wafers (reserve 12-14 wafers)
1 1/2 cup milk
1 (3.4 oz) box vanilla instant pudding mix
1 (15 oz) can condensed milk
1 (9 oz) carton Cool Whip

Mix pudding mix with milk. Chill. Fold condensed milk and Cool Whip into pudding. In large casserole dish, layer wafers, sliced bananas and pudding mixture; repeat. Crush reserved vanilla wafers and sprinkle over top. "Takes away the 'bland' look," Aunt Mavis said.
Print this Recipe

Squash Dressing
Mavis Posey

2 cups yellow squash, sliced
1 medium onion, chopped
2 cups corn bread, crumbled
1 (15 oz) can cream of chicken soup
1 stick butter, melted
Salt and Pepper, to taste

Boil squash with onion until tender, about 15 minutes; drain and mash well. Add crumbled corn bread, cream of chicken soup and butter. Add salt and pepper to taste. Mix well. Put in buttered casserole and bake at 350? F for 30 minutes, or bubbly. "Good" (BJ's note: May sprinkle 1/2 cup shredded sharp Cheddar cheese on top last 15 minutes of baking.)

Betty in MS
Print this Recipe

Scrapbooking Articles
Household Budget Articles
Frugal Living Articles
Gardening/Household Plants

Hi Nancy and Nancylanders,

I just wanted to say that I have been making the 'vinegar" cake for years. We call it WACKY CAKE. I guess that is because it is mixed in the pan. I think it really makes a nice moist cake.

Keep up the good work , Nancy, everyone seems to enjoy the letters and appreciate the hard work you do.

Everyone have a great Labor day.
Tennesseyanky

Thanks so much for the Molasses cookie recipes from Sheryl in AZ, Robbie IN, and Chris in NM. These look great and I love making cookies so I'm going to try them all. Each recipe looks like a real winner.
Betty in ME

Summertime Ice Tea

6 regular size tea bags
4 c. boiling water
1 to 1 1/2 c. sugar
1 (6 oz.) can frozen orange juice
1 (6 oz.) can frozen lemonade
10 c. water

Steep tea bags in boiling water for about 5 mins. Add remaining ingredients and serve over ice.
chiefcook2 on Aug 17, 2005
http://whatscookin.proboards.com/index.cgi?board=Beverage
Print this Recipe

Thirst Quenching Iced Tea

3 heaping tbsp. instant tea dissolved in
1/2 c. boiling water
2 small cans frozen lemonade
1 c. sugar
1/4 c. ReaLemon

Make concentrate ahead and you will have ready for 1 gallon of iced tea
Chiefcook2 on Aug 17, 2005
http://whatscookin.proboards.com/index.cgi?board=Beverage
Print this Recipe

Spiced And Fruity Iced Tea

4 c. boiling water
4 tea bags
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 c. cold water (can be part ice to speed cooling)
1/2 c. sugar
2 tbsp. lemon juice
1/2 c. orange juice
2 c. cranberry juice

Pour the 4 cups boiling water over the tea bags; steep for 4-5 mins. Remove tea bags. Add the spices, cold water and sugar. Stir and chill. Add the lemon, orange and cranberry juices. Stir and serve.
chiefcook2 on Aug 17, 2005
http://whatscookin.proboards.com/index.cgi?board=Beverage
Print this Recipe

Iced Apple Tea

6 tea bags
3 c. boiling water
3 c. apple juice
1/4 tsp. allspice
1/3 c. honey
Lemon slices (opt.)

Remove boiling water from heat and let tea bags brew for 5 mins. Remove tea bags. Add the spices, cold water and sugar. Stir and chill. Add the lemon, orange and cranberry juices.
Stir and serve.
chiefcook2 on Aug 17, 2005
http://whatscookin.proboards.com/index.cgi?board=Beverage
Print this Recipe

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

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.