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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.

Chicken and Noodles Casserole

4 chicken breasts cooked and cut into bit sized pieces
1 can cream of chicken soup
2 stalks celery, diced
1/4 c. chopped onion
1/2 c. chopped almonds
1-2 c. grated longhorn cheese
8 oz. cooked egg noodles

Mix all ingredients together and bake in 350 degree oven for about 20 minutes.
Sue
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Five Can Tuna Casserole

1 can tuna
1 can Chinese vegetables
1 can mushroom soup
1 can celery soup
1 can chow mein noodles

Combine above and turn into 1 1/2 quart casserole. Bake in 350 degree oven for 40 minutes.
Sue
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Easy Stuffed Green Peppers

2 large green peppers cut in half length wise (4 pieces total)
1 pkg. Spanish Rice-a-Roni
1 sm. can tomato sauce
Cheese of your choice

Par Boil cut green peppers, I usually do this in microwave. Drain and pat dry peppers. Cook Spanish Rice-a-Roni per package directions. Stuff peppers with Rice-a-Roni. Season tomato sauce according to your taste and pour over stuffed peppers. Top with cheese. Bake in 350 oven till bubbly.

This can also be frozen..I defrost before heating. Recipe can be doubled.
Hubby & I really enjoy this.
Kay
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For the lady asking for applesauce cookies recipe, here's one I have used and we like it real well.

Applesauce Cookies

3/4 c. shortening
1 c. brown sugar (packed)
1 egg
1/2 c applesauce
2 1/4C sifted flour
1/2 tsp. soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp cloves
1 c. raisins
1/2 c. nuts
Mix together shortening, sugar,and eggs. Stir in applesauce. Sift flour, soda, salt and spices. Mix together. Stir in raisins and nuts.
Drop by teaspoons onto greased cookie sheet. Bake 10-12 Min in 375 oven.

Hope you like this. We have used it for years.
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Heres another fast one,

Applesauce Cookies #2

14 box of gingerbread mix
1/4 c light molasses
1 cup canned thick applesauce
2/3 c. raisins
1/2 c. nuts

Combine in a bowl and mix well. Spread in a greased and floured cookie sheet 10x15x1 in size. Bake in 350 oven 20-25 min. Cool and cut in bars and sprinkle with powdered sugar.

I used this when our kids were growing up and taking their lunches. I cut the bars bigger so they would have larger desserts.
June/Mo
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Free Printable Grocery Coupons

I just want to thank you for including the links to contribute to animal rescue, mammograms, and literacy at the bottom of your news letter. This way I always have the reminder to click on them. These are some of my favorite causes and you have made it so much easier to do everyday. Thanks again for all that you do.
AnneE from Pa.

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Wendy from the Dairy State, is looking for a recipe for Applesauce cookies in the 1/30/10 newsletter. Wendy, this is the one my Grandmother, Mother and I have made. They are so good! Nancy's Bisquick recipes also has a good one.

Applesauce Cookies

1 cup brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 cup raisins
3/4 cup chopped nuts

Combine flour, salt, cinnamon and baking soda - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down.

Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

Instructions For Gift Card:

To make Applesauce Cookies:
Whip 3/4 cup of butter or shortening until light and fluffy. Add 1 egg and 1/2 cup applesauce and beat until mixed. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on a greased cookie sheet. Bake for 8 - 12 minutes at 350 degrees F. http://www.nancyskitchen.com/
Chris in NM
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Nancy, I have been a member of your "family" for years and you always seem to come up with something new every time! Thanks for all you do! Chris

Does anyone have a T & T recipe for homemade potato pancakes? My DH always says his grandmother made the best ones! I would like to surprise him soon! Thanks. Chris in NM

This is a great applesauce recipe, too!

Applesauce Muffins

1- 3/4 cup whole wheat flour
1/4 cup honey
2 teaspoons baking powder
1/4 cup oil
3/4 teaspoon cinnamon
1/4 cup apple juice
1/4 teaspoon ginger
1/2 cup chopped pecans, optional
1 egg, beaten
1/2 cup raisins, optional
3/4 cup applesauce

Stir together flour, baking powder, cinnamon, and ginger. Combine egg, applesauce, honey, oil, and apple juice. Add to the flour mixture. Stir just until flour is moistened. The batter should be lumpy. Fold in pecans and raisins if desired. Fill 12 greased muffin tins 2/3 full. Bake at 400° for 20-25 minutes, or until lightly browned. Serve warm. ~Anna in MO~
Source: http://www.abbys-kitchen.com under Apple recipes.
Chris in NM
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Has anyone heard from Dawn that had the vanillakitchen blog. I miss her recipes.
Linda NM

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Nancy and Friends,

Also, I would like to find a really good recipe for corn and crawfish soup. I had this soup at one of my favorite eateries, Antoon's Riverfront Restaurant on the riverbank in Natchitoches, La. I would think that crawfish could probably be substituted for shrimp if somebody out there has a really good corn and shrimp soup. In the past I have found that crawfish can be successfully substituted for shrimp in most recipes. Thanks in advance for your help.

My cousin's wife, Mackenzie Harris, has started a new baking blog called the Caramel Cookie and I thought some of your readers might be interested in having a look at it. She posts recipes that she has tried and have yielded good results. She currently has a recipe for Dulce de Leche cookies that I tried and really liked. The link to her blog is:
http://www.thecaramelcookie.blogspot.com/. The beautiful photos on the sight were taken by her husband (and my cousin), Blake Harris.
Gail in LA

Hi Nancy and all Landers,
I sure hope all of you don't have the cold weather we have had lately in Wisconsin - zero most days the last two weeks.

I just want to thank over and over again the person who sent in the recipe for the To Die For Roast. My son always complained that my roasts had no flavor or taste but after I made the roast this way he couldn't eat enough lol. I never thought of browning my roast first before I put it in the crock pot but it really makes a difference.

This is a tip that probably all good cooks know and may have been submitted before but I'll say it again. When I cook anything that is liquidy(my word lol) and I want to thicken it up I pour in 1/4 cup of potato flakes. Thickens the liquid right up and gives the dish a very good flavor.

Sometimes you may have to use less that 1/4 cup-just add a little at a time til it is the thickness you want. We all know when you are cooking or baking there aren't too many hard and fast rules. I tried this method with Bush's canned baked beans plus a little brown sugar and it was wonderful. I don't like soupy baked beans. The only thing I did different with the Roast recipe was- I didn't have any packaged gravy mix so I added 2 Tbsp. of Tones dry gravy mix that I buy at Sam's Club.
Dianne in Wisconsin

I grew up with Milnot in the house. It was manufactured in a small town south of us called Seneca, Missouri. Mom used it in recipes calling for evaporated milk like her pumpkin pie. Today in the grocery store I noticed they had Milnot on sale so I picked up a can. It still shows Milnot Company, Seneca MO on the label and calls it Milnot Original Evaporated Filled Milk. The label says "Made With Fresh Milk". Also, the ingredients list Nonfat Milk, partially hydrogenated soybean oil and some stuff I can't pronounce.
Sharon in MO

Hi Nancy-- To Barb in OKC. MasterCook is purchased software. Yes it has recipes in cookbooks on the disk but for me, it was a vehicle to consolidate all my accumulated recipes. One of it's features is you can create your own cookbook and import or export individual recipes and/or whole cookbooks but YOU MUST HAVE MASTERCOOK TO OPEN. Adequate instructions accompany the CD and the last I saw, may be purchased new for $19.95. However, older versions can be purchased on ebay for a couple of bucks. Since I have my cookbooks on MasterCook you must have it to open them.

For Marvis in Texas, Yes I agree, the Peru Onions are outstanding. They are right up there with Noondays and I think better than Vidalias, Walla Wallas, or Mauis. Unfortunately they are not in stores very long. An interesting discussion about sweet onions is at http://en.wikipedia.org/wiki/Sweet_onion.
Noondays are local and only marketed in East Texas starting the first week in June. They are super and measure up to being able to eat them like an apple. Each of these onions are developed because of the uniqueness of their respective soils.
Jim in Texas

This is for Anne, who wanted a recipe for Chicken Bog. (1/30 newsletter)
These are Paula Deen's recipes.
gramaj

http://www.foodnetwork.com/recipes/paula-deen/chicken-bog-recipe/index.html

http://www.foodnetwork.com/recipes/lowcountry-chicken-bog-recipe/index.html

For the Olympics:

Ski Jump Skillet

8 oz. egg noodles
3 slices bacon
2 T. butter
1/4 c. thinly sliced scallions
1/2 lb. sliced mushrooms
1/3 c. dry white wine
1/2 c. half & half
1 c. cooked peas
1-2 c. diced cooked turkey
1/2 t. salt
Generous dash pepper

Cook noodles; drain. Cook bacon until crisp; remove; break into small pieces. Add butter to drippings; melt. Lightly brown scallions & mushrooms in drippings.

Add wine; heat a few min. Stir in half & half, peas, turkey, bacon, salt & pepper. Heat. Add noodles; toss.
Makes 4 servings.
Athena in DE
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Thank you Jim for the Sandwich, Sweet And Hot Mustard recipe.

My kitty story: I rescued Tiny from my place of employment - even though I repeatedly state - NO MORE ANIMALS. Tiny is now a full fledged member of our house and a little helper too. When I let my small dogs out - I sometimes get busy - forgetting to let them back in when they come back to the door. Tiny runs to the storm door (the latch is broken), jumps up on it with her two front paws - pushing it open for them to come in. I have looked around several times and wondered how in the world or who had let them in - only to discover Tiny as my little helper. :)
Arvilla

Hi Nancy

What were you doing up so early to write out the latest newsletter? I wanted to thank all of your readers for sending in their suggestions on substituting pumpkin. What a great help that was! Has anyone heard about the Miracle Noodles? I did purchase some of them and now I am at a lost as to how to make some various sauces for them. Anyone with ideas?

Thanks and Have a great day! Fran, Upstate New York

Comment
I did the newsletter the night before and sent it the next morning. Lubbock had ice and snow. Couldn't get out and do anything so I wrote the newsletter the night before.
Nancy Rogers

Carolyn – the easiest way to clean oven racks is to spray with oven cleaner and enclose in a large garbage bag overnight. All the gunk & burnt on mess just rinses off.
PJ in MB

Regarding the cookie sheet with burnt on drippings, I too was baking a pie I suspected would bubble over. I placed a piece of foil directly on the bottom of my new oven. Wrong thing to do. The foil melted into the oven floor. I was told the foil would not hurt the oven & could continue to use it. However, not wanting to have an ugly spot on my oven floor, I replaced it at a cost of approximately $40.00 with shipping.
PJ in MB

Hi Nancy,
I am responding to your inquiry about Milnot and whether it is a soy-based product (and not milk) as suggested by some readers. At Answers.com, it says: “Milnot is a brand of filled milk (marketed as an evaporated milk substitute), sweetened condensed milk and skimmed evaporated milk, now owned by The J.M. Smucker Co.”

I e-mailed Consumers Response at Milnot.com and asked if Milnot is a soy-based product and if not, what is Milnot? Since it is the weekend, I probably won’t receive a response before Monday. They did say they would respond, so I will let you know what I find out.

I found the following information very interesting, and I thought that you may too. Although I am not sure it will be as interesting to all readers. In reading, I found out that until April, 2007, Milnot was owned Eagle Family Foods (They still make the products –and are the largest producer of sweetened condensed milk). In 2007 The J. M. Smucker Company Acquired Eagle Family Foods Holdings, Inc.. for $248 Million. It was interesting reading about all of the different acquisitions.
The rest of the story

Hi Nancy! I was at our local IGA today and lo and behold a few cans of milnot were with the Carnation milks. I read the label and the first ingredient was soy oil. I almost bought a can to bring home and type all the ingredients for this message, but decided I prefer real milk types. Take care!
Chris in NM

Laurine in nny

I was wondering if you ever heard of Straw potatoes .They are much cleaner than planting in soil and less work . I have tried both as experiments It was before the internet
so I had no instruction The yield was better with the straw than the tires

I just threw on gravel and put the straw on and literally forgot about them 'In the fall I raked the straw and there they were . They were smaller than in the tires but that could be due to extreme neglect lol . Here are some links you might find interesting ,Potatoes can even be grown in plastic bags with soil which I may try.
Sandi

http://hubpages.com/hub/How-To-Grow-Great-Potatoes

http://www.albertahomegardening.com/growing-potatoes-in-straw/

http://www.humeseeds.com/potato.htm

This is a "handy dandy" meatball recipe that proves to be versatile to make with different type sauces and one can adjust the number of servings needed. Great addition to the freezer.

Meatballs

2 lbs. of ground beef
1 pkg. (6 oz.) low sodium stuffing mix for chicken
1 1/4 cups water
2 eggs
black pepper to taste

Line two cookie sheets with foil and spray.

Combine and mix all ingredients. Shape into 32 balls (1/4 cup each). Place 16 meatballs onto each sprayed foil lined cookie sheet. Bake in preheated 400 deg. oven for 16-18 minutes or until done (160 deg.).

Cool. Place in freezer bags. Lay flat in freezer to allow to freezer individually. Store up to 3 months. Allow to thaw in refrigerator several hours before using.

When ready to use, use a good spaghetti sauce and sprinkle with grated parmesan cheese. Add 16 hot meatballs and stir to evenly coat.

Another suggestion is to mix a jar (12 oz.) of beef gravy and 1/2 cup of sour cream. Cook over medium-low heat until heated through. Stir occasionally. Add 16 hot meatballs, stir to evenly coat.

Of course, you could try other sauces of your choice, and adjust the number of meatballs needed.
Marvis in Texas
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Braised Beef with Onions

2 and 1/4 lb topside beef or another fairly lean cut
4 slices bacon
2 and 1/4 lb onions, thickly sliced
Salt and pepper

Place 2 tbsp olive oil in large pan.

Cover beef with the bacon slices and tie neatly with kitchen string.
Put the onions on top of the oil in the large pan, place the meat on top, cover and cook over a very low heat for 1 hour.

Turn the meat over, season well with salt and pepper, re-cover and cook, stirring occasionally, for 1 hour more or until tender.
Remove the meat from the pan, untie and carve into fairly thin slices. Use the gravy for mashed potatoes.

If you prefer a more even consistency, pass the sauce through a food mill first before serving. Serve with mashed potatoes, vegetable and salad.
Judy/Buffalo
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Easy Hamburger Chili

1 (15 oz.) can pinto beans
1 (14 oz.) can Del Monte (Mexican style) stewed tomatoes
1 lb. hamburger meat (ground round)
2 tsp. to 1 tbsp. chili powder

Sauté hamburger; drain. Add chili powder. May add salt to taste. Add beans and tomatoes. Cook on low, stirring frequently, until tender, about 30 minutes.
Lisa
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Hamburger and Rice Casserole

1 pound ground beef
1 medium onion, chopped
1/2 cup uncooked rice
Salt & pepper to taste
1 (28 ounce) can tomatoes
1 large bell pepper, chopped
1/4 teaspoon chili powder

Brown onion and bell pepper in a small amount of fat in skillet. Add hamburger and cook until meat falls apart. Add tomatoes, rice and seasoning; put in covered baking dish. Bake at 375 degrees for 45 minutes.
Lisa
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Hamburger Supper Dish

2 cups macaroni
1 pound ground beef
1 chopped onion
1 can Mexicorn
2 cans tomato soup

Cook macaroni until tender; drain. Brown ground beef and onion. Add corn and soup. Bring to a boil. Mix in macaroni. Serve.
Lisa
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