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Recipes September 8, 2009
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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.


Thank you to all the family of members that donated to the MDA Telethon. Have gotten several messages from our members letting me know they called the Lubbock Telethon phone number.

St. Louis, MO
Hurst, Texas
Oklahoma City, OK
Las Vegas, NM
Memphis, Tennessee
Hartford Connecticut
Sharonville, Ohio
Kernersville, N.C
San Jose CA
San Diego, CA

First, hope everyone had a wonderful Labor Day holiday! I spent mine running my kids from place to place - more labor than holiday! I have several requests. (1) I attended a covered dish where someone made potato salad that appeared to use quartered red skinned potatoes and tasted as though it had ranch dressing on it. Would anyone have that recipe?

2: I have been requested to provide fruit for an upcoming shower. I don't want to do the traditional "tray" where it's all just stacked on a plate. Can one of you wonderful cooks provide me with any ideas? Seems like I recall something about skewers but wouldn't know where to start!

Finally, I know it's not the most healthful of foods but can somebody tell me the "secret" to the thick breading that restaurants use to coat items like fried pork chops? Is it a recipe or a technique? My kids love that stuff & I can't even get regular flour to stick when frying!
Thanks! Debbie in SC

In regards to the 'vinegar' or 'wacky' cake...we also called it wacky cake but, the best thing we added to this cake was we use to frost it with fudge! You could also frost it with the fudge when the cake was still hot! We still make it for special holidays here as it is our families favorite cake! Thanks for the memories.

In the past several months members have mentioned how much they love the cookbooks from I finally got around to ordering mine. Why didn't I order it earlier? Wow, so many cookbooks that can be downloaded and viewed on the computer. I especially love that I can print out one recipe or the whole cookbook. My husband gave me ugly looks when I wanted to print out the whole cookbook. (It only had 300+ pages in it.) He told me I had to buy the ink for the printer if I did. It remembered later that my money came from his money.

Each Christmas we make homemade gifts for all the neighbors and a lot of our family. There were 253 recipes for Fudge in the Fantastic Fudge Cookbook. It has a recipe for bean fudge, blueberry cheesecake fudge, and cherry pecan fudge. Can't wait until I try these. Had always known there was a potato candy recipe but never had seen one for chocolate potato fudge. Tomorrow I plan to check out the over 250 recipes in the Holiday Magic Cookbook and Gifts in a Jar Cookbook.
E-Cookbook Library

Thank you for sharing this resource.

Hi Nancy and all. Since it is squash season once again, I thought I would share the following spaghetti squash recipe with you. It is low in carbs and calories and delish. Hope you try it.

Spaghetti Squash w/tomatoes and Parmesan cheese sauce

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 big pinches of Italian seasonings (I used pizza blend as I had that on hand)
1 can Hunts whole tomatoes with basil, or another brand containing Italian seasonings, put in blender or food processor until as fine as you like
One half cup grated Parmesan cheese

Preheat oven to 375 degrees F (175 degrees C). Lightly grease a baking sheet or use foil and spray with oil.

Cut the spaghetti squash in half, remove pulp and seeds at this point. Place cut sides down on the sprayed baking sheet, and pierce with a sharp knife blade or fork many times. Bake 40 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, seasonings, and Parmesan cheese, and cook 30 minutes or more, as the tomatoes are raw.

Use a fork to scoop the stringy pulp from the squash, and add to the tomato mixture. Toss. You can serve the spaghetti squash with Parmesan or substitute feta cheese. Serve warm. Very low carb and heart healthy too if you use low sodium tomatoes.
Shirley, North Canton, Ohio
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Hi All, I made some Chicken Soup the other day even though it was 90?. Wanted to get some frozen Noodles called Grandma's but after two looking at stores gave up. I decided I want to make my own. Found a recipe in my 57 yr old Betty Crocker's Cookbook and it sounds easy enough. Does anyone have a TNT recipe and do any of you have hints about handling and storing.
Thanks in advance. Anita in Camarillo

To everyone who sent in the creamy salad dressing recipes--yummm! I am going to try them this weekend! Thank you so much!

To MaryLea in Irving, TX--In the recipe for Great-Grandma's Molasses Cookies, yes, I only use a half cup of the soured milk. For some reason my mastercook program decided I needed a full cup (computers!) but I only use 1/2 cup. I put the vinegar in the half cup measure and fill with milk. This works very well, but if the dough seems too dry (common here in AZ), I add a little more of the regular milk (no more vinegar). You want the dough to not be too dry or stiff, but not like cake batter either... Hope this helps!
Sheryl in AZ

I'm new to the group & am not sure how this works.... I love recipes & love to share recipes. When I cook, it's not uncommon for me to start w/ a recipe that has been given to me & then work w/ what I have on hand to exchange ingredients & add more of one item than another to meet our tastes & the diet I'm maintaining for a pending back surgery (lost 59 lbs in 8 months).

I love to learn about Irish & Scottish foods & don't do a lot of experimentation w/ those recipes. Have too few that I like to mess w/ them. I am a huge fan of Greek cooking & most middle Eastern cooking. I myself will try anything once, but my husband (hereafter referred to as Ron) is much more discriminating.

Is it OK to offer up "pet" recipes? I've been given & have developed a few of my own for the 4 Akita's I've owned over the years. Don't worry, they've been around the obedience ring a few times, so I know other breeds like them too <grin>.

Here are 2 recipes that are great for appetizers & are tried & true:

Chili Cheese Canapes
Serves 12 +

Melt 1 ? sticks butter, add 3 cans chopped green chilies and garlic powder to taste.
Grate ? lb. Cheddar cheese, mix with 1 c mayonnaise.
Slice 1 loaf French bread and cut each slice in half. Spread with butter/chili mix and top with mayo mix.
Sprinkle paprika on top and broil until cheese is bubbly.

Note: This recipe is one my mom started using & has been used by all of my family members on all sides of the family (including great-aunts/uncles-grandparents-nieces/nephews-cousins-step whatever's etc... ) for at least 40 yrs - don't know where it originated, but I know it spreads like wildfire. If you make it, take the time to print several copies of the recipe for people to keep.
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Jen's Salsa (my own personal design - most people tell me this is VERY HOT salsa, I love hot, so I'm not the one to judge)

3 cans Hunts Diced Tomato's with Garlic & Onions
1 dozen Fresh jalape?'s (finely chopped, not seeded)
1 Bell pepper (finely chopped)
1 Onion (finely chopped)
2 tsp Black pepper (at least 2 tsp, to taste)
3 tsp Chili powder (at least 3 tsp, to taste)
1 Tbsp Cider vinegar (more or less to taste)
2 jars 4.5 oz Jalape?'s

Mix all ingredients together and chill overnight.

Serve with your favorite tortilla chips. This makes a lot of salsa, more than a large Country Crock container.
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Many of us in NancyLand have pets.  I have one indoor cat, Ditto and two outdoor (until October).  Yellow One and Little One will be going to Muleshoe to be barn cats. Little One is healing well.  He has been a climbing tree and running all over the yard. Yesterday Ditto got out with my knowing.  Little one was teaching Ditto how to climb a tree.  (Ditto hasn't seen a tree in three years.) 

Usually each morning I wake up to Little One meowing at the top of his lungs.  He wants me to give him his kitty food for breakfast.  This morning Little One was teaching Yellow One how to meow at the top of her voice for breakfast.  Yellow one has been very afraid of people since she came.  She will now sit beside me on the step as I pet Little One.  She doesn't want me to touch her.  She just wants to sit beside me.  Little One loves to be picked up and held.   Since Little One has all his shots he gets to come in the house and play with Siggy part of the day.  Ditto is teaching him the art of playing with toys.
Nancy Rogers

Here is one recipe that I've modified for my diet, but haven't tried quite yet.

Hummos (AKA hamos, houmous, hommos, hommus, hummous or humus)

I like Hummos, but the Tahini adds a lot of calories & I just don't care for it anyway. I've developed this recipe w/ the Sesame Oil & less chick pea liquid based on how thick it is. Thought I'd pass along the recipe in case anyone wanted to try it.

1/4 Cup Yogurt (you can use plain retail stuff, but I recommend getting it at a Med or Arabic store)
1 Can Garbanzo Beans "Chick Peas" (save liquid & use to thin out Hummus if needed)
2 Tbs Sesame Oil instead of 1/2 Cup Tahini (Sesame Seed Paste) OR no Sesame Oil/Tahini
1 Tbs Lemon Juice (add more or less to taste, but I prefer less)
2-3 Cloves of Garlic
1/2 tsp of Salt
1/2 tsp Cumin
2 Tbs or less Chick Pea liquid "to adjust thickness"
2 Tbs - 1/4 Cup of Olive Oil (make a "dip" in the center of the Hummus & fill w/ Olive Oil)

Optional & can be added if you want:
2 Tbs of Fresh Parsley "for garnish"
1 tsp of Cayenne Pepper or Paprika "for garnish"

Mix first 8 ingredients and blend in food processor until smooth and to desired thickness. Garnish w/ olive oil.

Note: If you opt for no Sesame Oil/Tahini, you can add more Yogurt to make up for it.

There was no name for the recipe.  Would love  you send the title of the recipe in and I will post it to the recipe page so it can be printed easily.
Nancy Rogers

Outdoor Grilling Recipes
Marinade Recipes

Very tasty and nourishing soup that kids and adults love.

Peanut Butter Soup

Saut?until soft:
1 tbs olive oil
1 diced onion
2 cloves garlic, minced

Add and cook 20 minutes
1 tsp fresh ginger, minced or 1/2 tsp powdered
6 cups chicken broth
2 tomatoes, seeded and diced
1 bunch chopped greens, (collard, spinach, kale, chard etc)
1/3 tsp cumin
dash cayenne pepper (optional)

Stir in:
1 cup plain peanut butter
2 tbs lemon or lime juice
S/P to taste

Allow to cook until the peanut butter is melted and incorporated. Serve.
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Can someone please help refresh my memory with the measurements for the quick individual chocolate cake mix and water recipe in a cup/mug. It is micro waved and ready in a minute or two and only uses these two ingredients. Thanx to all.

9/07/09 For Chris in NM

Clotted Cream
2 cups heavy non pasturized cream

Set a coffee filter basket lined with a filter in a strainer over a bowl. Pour cream almost to the top.
Refrigerate 2 hours. The whey will sink to the bottom. Scrape down ring of clotted cream with a rubber spatula. Repeat every 2 hours until consistency of cream cheese.
Source: Good Eats: Alton John, Loretta in Va..
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Hi Nancy and all, Once again I turn to all of you for help. I need a bread recipe that is high in fiber, low in fat and sugar, but high in protein. Nature's Own here in Ga. puts out one that is 50 calories per slice but at $4 per loaf it gets rough. I would love to make some healthy bread for my husband and for me. We have had to make a big life change due to his heart trouble and gout.---thank you all in advance for your help and God Bless.
Linda in N-GA

Hi Nancy and all you Nancylanders out there. I don't contribute a lot, but sure do love your newsletter. Thank you for your time involved in getting it out to all of us. Following is an Italian recipe for DB of NC

Penne with Sausage and Spicy Paprika-Cream Sauce

2 tablespoons extra-virgin olive oil
1 medium shallot, minced
1/2 pound Italian sausage, casings removed
3 tablespoons sweet paprika
1/2 teaspoon basil (I use 1 teaspoon)
1/4 teaspoon cayenne or to taste
1 (28-ounce) can whole tomatoes, finely chopped, with juice reserved
1/2 cup heavy cream
2 tablespoons minced fresh parsley leaves
Grated Parmesan cheese
1 pound penne or other short, tubular pasta

Heat the oil in a large, heavy-bottomed Dutch oven over medium heat; add the shallot and saut?until fragrant, about 1 minute. Add the sausage, paprika and cayenne, crumble the meat with the edge of a wooden spoon to break it apart into tiny pieces. Cook, continuing to crumble the meat, just until it loses its raw color but has not yet browned, about 3 minutes. Add the tomatoes and their juice and bring to a simmer; simmer gently until the sauce begins to thicken, about 20 minutes. Stir in the cream, bring to a simmer and cook until thickened, 2 to three minutes. Stir in the parsley and a generous amount of Parmesan cheese (at least 1/2 cup or more). Cook pasta, reserving 1/4 cup of the cooking water; drain the pasta and return it to the cooking pot. Mix in the sauce and the reserved cooking water, if necessary. Put in bowl, sprinkle with Parmesan cheese and serve.
Joann, SC
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To Lois in Grafton, Ohio, I tried the tapioca recipe it was very thick, Are you sure it was 2 boxes of tapioca. Its seems like a lot maybe I did something wrong, thanks.
Ardis in Westlake Ohio

For DB of N.C.

Not only is this spaghetti easy, it is wonderfully good.
AND the fact that it is all-in-one would make it perfect for your Italian dinner --- are we all invited.??? LOL

Spaghetti for Busy Days

1 lb. Ground beef
1 large onion, chopped
2 cloves garlic, minced
2 8 oz. Cans tomato sauce
1 6 oz. Can tomato paste
3 C tomato juice
2 C water
1/2 C red wine (optional - but it does add flavor)
1 t salt
1 t sugar
1 T Italian Seasoning
Pepper to taste
8 oz. Sliced mushrooms (optional)
1 8 oz. Pkg Linguine uncooked

Cook ground Beef, onion, garlic until meat is no longer pink. Drain and return to pan. Stir in tomato sauce and next 8 ingredients. Bring to a boil, cover, reduce heat and simmer for 30-45 minutes, stirring often. Add pasta and mushrooms. Cover and simmer 20 minutes or until pasta is tender. Serve topped with cheese. Linguine works better with this than spaghetti as the pasta is sturdier and does not get too soft. Make a lot and surprisingly, it freezes very well without the linguine getting soggy.
Rosemarie in rural Kansas City 
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Good Evening Nancy, Betty in ME wrote, "My family always loved fudge cakes with a thick, fudge frosting. I can't find our recipe. " I think her family will be very happy with the cake below.
Betty in MS

Chocolate Fudge Cake
This Chocolate Fudge Cake is very rich.

1-2/3 cups flour
1 teaspoon baking soda
1 teaspoon salt
4 ounces unsweetened chocolate
1/2 cup water
1/2 cup butter, softened
1-3/4 cups sugar
3 eggs
1 teaspoon vanilla
3/4 cup milk

Grease and flour two 9-inch round cake pans. Preheat the oven to 350 degrees F. Combine the first set of ingredients with a wire whisk. Set aside. In a microwavable container melt chocolate with water. Microwave 1 minute and check chocolate. If not melted, continue microwaving for 10 seconds at a time. Set aside. In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time. Add the vanilla and mix. Pour in the chocolate a little at a time and mix. Combine completely. Add the flour mixture alternately with the milk until all is used. Pour batter into prepared pans. Bake for 27 to 35 minutes until tested with a toothpick and cake has pulled away from the pans. Frost Chocolate Fudge Cake as desired. Makes two 9-inch layers

Chocolate Fudge Frosting - This Chocolate Fudge Frosting is so rich and goes great with the Chocolate Fudge Cake, and many other cakes too

3 cups powdered sugar
2/3 cup cocoa
1/2 cup butter
1 teaspoon vanilla
1/3 cup milk

Sift together powdered sugar and cocoa. Melt butter. Add butter and vanilla to sifted mixture. Stir. Add milk to get desired spreading consistency. If more milk is required, add by tablespoon at a time. Use Chocolate Fudge Frosting immediately or refrigerate for up to 2 days or up to 3 months in the freezer.

Makes 2 cups of frosting. Enough for two 8- or 9-inch round cakes or one 9x13 pan.
Betty in MS
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I have a question about the Coconut Biscotti recipe submitted by Judy/Buffalo on 8/7. You say cool and cut the logs into 14 to 20 slices. How many logs am I starting with? I am trying to determine the yield. Also if you score the logs before baking they are easier to cut.
Jacque in California

In answer to the request for sweet pickles in Sunday's newsletter: I do not have a nine-day recipe but I do have a 14-day and a 21-day recipe. I always use the 21 day because the pickles come out so crisp. I am sending you the 14-day. Perhaps if you do not want to add the extra five days, you can figure out what the lost instructions may have been. Good luck.
Jackiets from Louisiana

14-Day Sweet Pickles

3 and 1/2 quarts pickling cucumbers
1 cup coarse pickling salt
2 quarts boiling water
1/2 teaspoon powdered alum
5 cups vinegar
3 cups sugar
1 and 1/2 teaspoons celery seeds
4 (2 inch) sticks cinnamon
1 and 1/2 cups sugar

^Wash cucumbers carefully; cut in half lengthwise and place in stone crock, glass, pottery, or enamel-lined pan.
^Prepare bring by dissolving salt in boiling water; pour over cucumbers. Weight cukes down with a plate and place a weight on plate so cukes cannot rise above the brine. Let stand 1 week.
^On the eighth day, drain; pour 2 quarts fresh boiling water over cucumbers. Let stand 24 hours.
^On the ninth day, drain; pour 2 qts. fresh boiling water mixed with alum over cukes. Let stand 24 hours.
^On the l0th day, drain. Pour 2 qts. boiling water Let stand 24 hours.
^On the 11th day, drain. Combine vinegar, 3 cups sugar, celery seeds and cinnamon; heat to boiling point and pour over cukes.

^On the 12th, 13th, and 14th day, drain, retaining the liquid. Reheat this liquid each morning adding 1/2 cup sugar each time. After the last heating (14th day), pack pickles into hot, sterilized jars. Remove cinnamon sticks; pour boiling hot liquid over pickles and seal at once. Process in boiling water bath (212 degrees F.) for five minutes. Makes 5-6 pints.
Jackiets from Louisiana
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Crockpot  Hamburger Soup

1 pound lean ground beef
1/4 tsp pepper
1/4 tsp oregano
1/4 tsp basil
1/4 tsp seasoned salt
1 envelope onion soup mix
1 (8 oz.) can tomato sauce
1 Tbs soy sauce
1 cup celery -- chopped
1 cup carrots -- sliced
1/2 cup macaroni -- cooked
1/4 cup Parmesan cheese -- grated

Crumble beef into slow-cooking pot. Add pepper, oregano, basil, seasoned salt and dry onion soup mix. Stir in 3 cups boiling water, tomato sauce and soy sauce, then add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control on high. Add cooked macaroni and Parmesan cheese. Cover and cook on high for 10-15 minutes. Other vegetables may be added, if desired.
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For Mr.. Drinkwater.. after doing a search I found a couple of Sam's Clubs near Lake Forest, Ca. where the Steak Dust is carried. It seems to me IMHO that it would be less expensive to join Sam's Club ($35.00 for 2 people) to purchase the steak dust than pay the high price you had to pay through mail order Plus like Costco they will refund your membership fee in full anytime you wish if you are not happy with them. Also quite frequently Sam's Club will put a day day shopping pass in the local paper. in fact that's what I used today to go there and purchase a jar of the Steak Dust.

I tried it on a steak for dinner and it was outstanding! A BIG thank you to the person that first brought it to our attention. I'm sorry I don't remember her name. :(
Barb in San Diego

Hello everyone, my sister, mj-Indy, has mentioned that I am traveling out west and tonight I am enjoying a beautiful view in Astoria Oregon. I love the west and try to visit at least once a year. We camp part of the trip so this year I cooked a ham in the crockpot before we left. I sliced quite a bit for sandwiches and made a nice sized bowl of ham salad. I use Susie Indy's recipe for ham salad. Love that stuff and I ate it for lunch from Indiana to western Nebraska. LOL I am trying to catch up on my newsletters tonight and saw that Sandra in Iowa mentioned cooking a ham in a crockpot and wrapping it in foil. I didn't know you could do that! I'll try it next time because I can see how it would be more moist that way. I'm glad that someone came up with recipe for Pumpkin Butter. It sounds like would make a good gift for Christmas.

Nancy, I'm sorry I missed the Labor Day telethon this year. Being on the road, I didn't even turn on the TV. Is it too late to send in to Lubbock without calling?
Doris, S. Indiana

I can see that it gets to the Lubbock MDA office if you still want to donate. Just make it out to Lubbock MDA and I can give it to Donna (Patient Coordinator). She will see it gets to the right place. My address is at the top of this page.
Nancy Rogers

for Ina in NC regarding closed library facilities at the VA Hospital

Try contacting the local Soldiers' Angels group in your area, and they may be able to assist with either getting the library facilities opened, or working to set something up there for the vets.
Sandy in Blue Springs, MO

Crockpot Ribs And Sauerkraut

2 lb. boneless country-style pork loin ribs
1 medium cooking apple, sliced
1 small onion, sliced
1 (16 oz.) can sauerkraut, drained, rinsed
3 tbsp. brown sugar
1 tsp. caraway or fennel seed
1/4 cup dry white wine or apple juice

Place pork ribs, apple and onion in 3 1/2 to 4 qt. slow cooker. top with sauerkraut, brown sugar and caraway or fennel seed; mix lightly. pour wine over top. cover; cook on low setting 8 to 10 hours.
Serves 6
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I am looking for a recipe for Butter Crunch Cookies.
Lauren, MD

Well y'all done it again. Kept bragging on the Tones Steak dust till I  couldn't stand it. Made a special trip to Sams (was in the neighborhood) .Used it yesterday smoking a pork loin ,some chicken breasts and some boneless country style ribs. Thought it was excellent.

While on the subject I bought the Bella Rocket (just like the bullet), except a whole bunch cheaper and it does a fine job.

Thank you so much, Sylvia <Scotland>, for your recipe and help. My boss will be truly surprised when I take the cream and scones in to her!
Chris in NM

DB of N.C., Nancy has a whole section (16 pages) of Italian recipes. These 2 are just a couple.

Slow Cooker Spaghetti and Meat Sauce
T & T

1 1/2 lb. browned ground beef
8 oz. or ? pkg. mild ground Italian sausage, browned with ground beef
8 Roma tomatoes, chopped (you may want to use more) OR
1 (28 oz.) can whole Italian style tomatoes, cut up and undrained
1 pkg. fresh mushrooms, sliced
1 lg. onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 (6 oz.) can tomato paste
1 (15 oz.) can tomato puree
2 to 3 cans (8 oz. ea.) tomato sauce
1 c. dry red wine
1 ? tsp. minced garlic
2 tsp. sugar
2 tsp. dried Italian seasoning, crushed
1 tsp. salt (I would cut it to ? tsp)
? tsp. ground black pepper
1 bay leaf
12 oz. dried pasta, cooked and drained - for 2 servings
shredded Italian cheese - Asiago

Brown ground beef and sausage till browned in large skillet. Meanwhile, combine remainder of ingredients, minus the pasta, in crock-pot. Cover and cook on high heat till meat is browned. Add browned meat and cover; turn crackpot to low and cook on low heat for 8 to10 hours. Or you may cook on high heat for 4 to 5 hours. Remove bay leaf and discard. Pass pasta and sauce and cheese. Makes 6 large servings or 8 medium servings.
Posted under Crockpot on Nancy?s message board.
Chris in NM
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Shrimp Capri
T & T

The hot red pepper flakes are optional, but they are what gives this recipe it's unique flavor. Cook the sauce up until it is just thick enough to coat the shrimp. You don't want the shrimp swimming in sauce."

1 Pound Of Large Shrimp
2 Cloves Of Garlic, Minced
3 Tablespoons Olive Oil
Salt & Black Pepper
Dash Of Red Pepper Flakes (Optional)
1/2 Cup White Wine
2 Cups Chopped Tomatoes, Or Fresh Tomato Sauce
12 Black Olives, Pitted And Coarsely Chopped
2 Tablespoons Capers
1/4 Cup Fresh Parsley, Chopped
2 Tablespoons Butter

Heat the oil in a frying pan over medium heat. When hot, add the garlic and shrimp. Season with salt, pepper, and red pepper flakes. Cook just 30 seconds on each side until the shrimp turns pink. Remove the shrimp from the pan, and add the wine. Turn the heat up to medium high and cook until it has almost evaporated. Add the tomatoes, and cook until the sauce thickens. Return the shrimp to the pan, add the olives and capers, and cook for another minute. Taste, and adjust seasonings if needed. Add the fresh parsley and butter, and mix well. Serve immediately, while hot and bubbly.

*What I did ? I used 1 can, drained of sliced black olives and 1 can Contadina crushed tomatoes with Marinara sauce. We don?t have capers nor fresh parsley, so I omitted them. I did use 3 Tbl. dried chives in place of the parsley and capers. I served linguini and peas with this. It is very good! You could use chicken breasts in place of the shrimp if you wish. posted under on Nancy?s message board.
Chris in NM
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Lois, Grafton, OH, concerning your Tapioca Jell-O recipe in the 9/7 newsletter, wouldn?t 2 whole boxes of tapioca be way too much? When I make tapioca from the box, I only use a small bit and it makes a lot! Also, a medium size pan wouldn?t hold all the tapioca 2 of the boxes I have when it is made. What brand name and size of box do you use for your recipe? Thanks!
Chris in NM

Hi Everbody---I was wondering if anyone stores flour In their refrigerator.

Cherry Salad

1 lg. strawberry Jello
3 c. boiling water

Mix together and let cool.

1 can cherry pie filling
3 c. diced celery
3 c. diced apples
Walnuts (optional)

Mix together and refrigerate.
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Vegetable Drying Guide

All vegetables except onions and peppers,and mushrooms should be washed, sliced, and blanched. Dry vegetables in single layers on trays. Depending of drying conditions, drying times make take longer. Dry vegetables at 130-degrees Fahrenheit.
Beans, green: Stem and break beans into 1-inch pieces. Blanch. Dry 6-12 hours until brittle.
Beets: Cook and peel beets. Cut into 1/4-inch pieces. Dry 3-10 hours until leathery.
Broccoli: Cut and dry 4-10 hours.
Carrots: Peel, slice or shred. Dry 6-12 hours until almost brittle.
Cauliflower: Cut and dry 6-14 hours.
Corn: Cut corn off cob after blanching and dry 6-12 hours until brittle.
Mushrooms: Brush off, don't wash. Dry at 90 degrees for 3 hours, and then 125 degrees for the remaining drying time. Dry 4-10 hours until brittle.
Onions: Slice 1/4-inch thick. Dry 6-12 hours until crisp.
Peas: Dry 5-14 hours until brittle.
Peppers, sweet: Remove seeds and chop. Dry 5-12 hours until leathery.
Potatoes: Slice 1/8-inch thick. Dry 6-12 hours until crisp.
Tomatoes: Dip in boiling water to loosen skins, peel, slice or quarter. Dry 6-12 hours until crisp.
Zucchini: Slice 1/8-inch thick and dry 5-10 hours until brittle.
Linda C

YAY! Kolby gets to come home! The latest update!
Sara in FL

September 8, 2009
Posted 3 hours ago
Wonderful News! We get to come home this Thursday!!! Kolby is so excited. He says he's ready to get home and play the Wii with Kasey.

I met with Kolby's care team this morning. They are all pleased with his progress. He will continue outpatient physical, occupational and possibly speech therapy at home. He needs to continue to increase his strength and endurance. Also, since Kolby has been sick, he gets nervous around a lot of people. Loud noises make him nervous, too. His therapists say this will get better with time. Kolby's now realizing and understanding just how sick he was.

His doctor told us that Kolby has reactive airway disease. We will have to be very cautious with him - no strong odors (household cleaners, perfume, cigarette smoke), keep the house as dust-free as possible, and keep Kolby away from anything that might cause breathing problems. Overall, he will be treated as if he has asthma.

Please continue to pray for us. I know just being at home will help Kolby emotionally. Kolby knows that Jesus has been with him the whole time and will be with him always!
Love, Sonya

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