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April 27,  2013
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Chinese Porkchops

6 boneless pork chops
1/4 cup brown sugar
1/4 cup honey
1 teaspoon ground ginger
1/4 cup soy sauce
1/4 cup ketchup
2 cloves garlic, crushed
salt and pepper to taste

Place pork chops in slow cooker.
Combine remaining ingredients and pour over pork chops.
Cook on Low setting for about 4 hours, or until internal temperature of pork has reached 160 degrees.

This is FABULOUS over rice and broccoli. If you like your sauce thick, about 30 min before your chops are done, take them out and add about 1 TBSP of cornstarch to the sauce and stir to thicken. Place chops back in and finish cooking.
bill, Alb.
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Recipes have not been posted online for the past several days. My sister-in-law, her brother and sisters have been here for their sister's funeral.  It has a busy time.
Nancy Rogers


Nancy,
My father was an excellent cook. He passed away in 1999 and I found this recipe when I went through the cookbooks. I still have the clothespin that held it together. I hope you enjoy this as much as I have.

Plum Upside Down Cake

7 T butter or margarine, divided
3/4 c sugar, divided
3-4 plums, pitted and thinly sliced
1 egg
1 c all-purpose flour
1/2 t salt
1 t baking powder
1/3 c milk
1 t vanilla extract

Place 1 T butter in a 9-inch round cake pan. Place in a 350 degree oven to melt the butter. Remove from oven and sprinkle 1/3 c sugar. Arrange plum slices in a circular pattern over sugar and bake for 10 minutes.

Meanwhile, cream the remaining butter with the remaining sugar, beat in egg. Combine flour, salt, and baking powder. Add to the creamed mixture alternately with mil and vanilla, beating until smooth. Spread mixture evenly over baked plums.

Bake for 30 minutes or until cake tests done. Remove from oven and immediately invert onto a large serving platter. Serve warm.
Serves 6-8

Thanks to all the wonderful cooks for their recipes.
Karen, SW Arkansas
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I made the Chocolate Chip Cookie or Bars submitted by Phyllis in Montana in the April 16th newsletter. They were awesome. I used a Butter Golden Cake Mix. And, I use parchment paper to line pan. Would be a great recipe for a bake sale item.
This veggie meal went over big at my house.

Black Bean and Mushroom Chilaquiles
Serves: 6

2 TBSP Olive Oil
1 Medium Onion (chopped)
1 medium green bell pepper seeded cored and chopped
1 jalepeno or serrano pepper seeded and minced
2 cans (about 15 oz) black beans rinsed and drained
1 can diced tomatoes undrained
10 oz white mushrooms cut into quarters
1-1/2 tsp ground cumin
1-1/2 tsp dried oregano
1 cup shredded sharp white cheddar cheese plus additional for garnish
6 cups baked tortilla chips

Heat oil in medium skillet over medium heat. Add onion & peppers. Cook stirring occasionally, until onion softens. Transfer to slow cooker. Add beans, tomatoes with juice, mushrooms, cumin & oregano. Cover and cook on low 6 hours or 3 hours on high.

Remove cover and sprinkle 1 cup of cheese over beans and mushrooms. Cover again and cook until cheese melts; stir to combine melted cheese. For each serving, coarsely crush 1 cup tortilla hips in individual serving bowl. Top with black bean mixture; sprinkle with additional cheese if desired.
Notes: You can even add diced chicken for a heartier meal.
Source: http://momswithcrockpots.com
Marjorie near Pittsburgh, PA
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Nancy, I wish to thank the people that sent in suggestions about bursitis but my family doctor had other ideas. He wants me to get a second option from a foot and ankle doctor. Will this doctor see patients on the south side on Monday and Wednesday,since I'm not driving right now, my DH has so much going on at work on Monday that I had to make the appointment on a Wednesday on May 29, that is 5 weeks away. When I called the family doctor he is seeing me on Saturday of this week. I have no idea what he is going to do or tell me to do. I am hoping that I will have some help from having trouble walking.

It has been warm and also down in the 30''s and 40's during the day so we have been having soups and sandwiches at least once a week. I have tried this soup but cut back the angel hair pasta to 4 to 5 oz. I'm sure that it taste great with a ½ lb of pasta.

Angel Hair and Three Onion Soup

4 tablespoon olive oil
1/2 lb. baby (pearl) onions, fresh or ½ frozen bag, thawed
1 medium red onion, sliced thin
1 medium Vidalia onion or other sweet onion, sliced thin
6 cups, 48 oz., chicken stock
salt, to taste
1/4 teaspoon red pepper flakes
1/2 lb. angel hair pasta, broken in 2" pieces
1/4 cup chopped flat leaf parsley
4 teaspoon Romano cheese

Place oil and all onions in a large sauce pan over low heat and saute, stirring occasionally, about 20 minutes, until onions are golden. Add stock and salt to taste. Sprinkle with red pepper flakes and simmer for about 1 hour.

Add pasta and parsley and cook until pasta is just al denote.

Ladle into soup bowls. Sprinkle with grated Romano cheese.

Everyone have a great day. Nancy and 4 legged associates stay safe, take care and comfortable.
Susie Indy
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Soused Pork Chop

4 pork chops (with or without bone, I like bone in for extra flavor.)
1 can mushroom soup,
1/3 cup red wine,
Garlic to taste.

Mix together:
1 can mushroom soup,
1/3 cup red wine, and some
Garlic to taste.

Place chops in crockpot, Pour mix over chops.
Cook on low 6-8 hours. The chops get so tender that they end up shredded.
bill, Alb.


Hi Nancy, precious furkids and all Landers,

A "thank you" from me to Lynn FL/WI for submitting her Pumpkin Cake recipe back on 2/12/13. I finally got around to making it and it is excellent, quick and easy to put together, and not too bad health-wise. The original recipe as submitted by Lynn called for a yellow cake mix, I had a white cake mix so I used that. And, though I did have all the ingredients for the frosting, I had a Cool Whip Cream Cheese Frosting in the freezer, so decided to try that. The cake is moist and light, and the frosting is light and airy and goes really well with the cake. It's one I'll be making again, especially in warmer weather - if it ever arrives! (Snow flurries here tonight - though nothing major!)
Jan in MO


Crock Pot Rotisserie Chicken

1 Whole Chicken

Wash the whole chicken and sprinkle with salt?? (or lemon pepper/garlic...whatever seasoning you like)

(I like to use the various rub, and marinade packets just as they come, dry in a shaker, a bit of olive oil rubbed on the meat, then sprinkle with the seasoning of choice, they tend to be a bit salty for me, so I don't add any more salt when I use them.

Place at least 3 (I use 4 or 5 in my oval crock pot) aluminum foil balls (wad up pieces of foil) in the bottom of the crock pot (this keeps the chicken from sitting in the juices) all about 1 inch in diameter.

Place seasoned chicken on top of the foil. Put on the lid and cook on low 6 - 7 hours and presto!. Rotisserie Chicken! (I didn't believe it either---you have to try it!)
bill, Alb.
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Mexican Layered Salad

4 cups torn romaine
1 large cucumber, peeled, halved and sliced
3 medium tomatoes, chopped
2 medium ripe avocados, peeled and sliced
2 large green peppers, chopped
1-1/2 cups mayonnaise
1/4 cup canned chopped green chilies
2 teaspoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

In a 2-qt. trifle bowl or glass serving bowl, layer the first five ingredients. Combine the mayonnaise, chilies and seasonings; spread over the top. Sprinkle with chips and cheese.
Yield: 10 servings
Bren in North Louisiana
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Quick Texas Stew
Servings: 4

1 lb ground beef
1 (10 oz) can diced tomatoes with green chile peppers
1 (16 oz) can ranch style chili beans
1 (15.25 oz) can whole kernel corn
1 (19 oz) can minestrone soup
Salt and pepper, to taste

In a Dutch oven, over medium heat, brown and drain 1 pound ground beef. Mix in diced tomatoes, ranch style chili beans, corn with liquid, minestrone soup. Season with salt and pepper to taste. Cover and simmer for 30 minutes.
Bren in North Louisiana
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Banana Split Bread

2/3 cup shortening
1-1/4 cups sugar
4 eggs
3-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups mashed ripe bananas (about 4 medium)
2 cans (8 ounces each) crushed pineapple, drained
2 cups (12 ounces) semisweet chocolate chips
1 jar (10 ounces) red maraschino cherries, chopped and well drained
1 cup chopped walnuts

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries and walnuts.

Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 loaves (16 slices each).
Bren in North Louisiana
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Blackberry Pound Cake With A Lemon Glaze

1 cup butter or margarine, softened
1 1/2 cups granulated sugar
3 cups unsifted flour
1 teaspoon salt
1 cup blackberry jam
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
4 eggs
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2 tablespoons ReaLemon reconstituted lemon juice
1 cup chopped nuts

Preheat oven to 325 degrees F. Liberally grease a 10-inch tube pan. In large mixer bowl, cream together butter and sugar until fluffy. Add Eggs, one at a time, beating well after each addition. Sift or stir together flour, cream of tartar, salt and baking soda. Blend together jam, ReaLemon and sour cream. Add flour mixture until well blended. Stir in vanilla extract and nuts. Pour into prepared pan. Bake 70 minutes or until a wooden pick inserted near center comes out clean. Cool 10 minutes. Remove from pan. Top with Lemon Glaze.

Lemon Glaze
3/4 cup confectioners' sugar
4 teaspoons lemon juice

Blend sugar and lemon juice until smooth.
Bren in North Louisiana
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Lemon Sour Cream Pie

1 cup sugar
3 tablespoons cornstarch
dash salt
1 cup milk
3 slightly beaten egg yolks
4 tablespoons butter or margarine
1 teaspoon shredded lemon peel
1/4 cup lemon juice
1 cup sour cream
1 baked 9-inch pastry shell

For the Meringue
3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
6 tablespoons sugar

Combine 1 cup sugar, cornstarch, and dash salt. Slowly stir in milk. Cook and stir till mixture is boiling and thickened. Blend small amount of hot mixture into egg yolks; return to hot mixture. Cook and stir 2 minutes. Add butter or margarine, lemon peel, and lemon juice. Cover; refrigerate until cool.

Fold in sour cream. Spoon into baked pastry shell. Beat egg whites with cream of tartar and vanilla to soft peaks. Gradually add 6 tablespoons sugar, beating to stiff peaks. Spread meringue over pie, sealing to edge. Bake at 350 degrees F for 12 to 15 minutes or till golden; cool.
Makes 1 (9-inch) pie
Bren in North Louisiana
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I thought I would tell everyone what I made from this NL. I made the Pan Roasted Brussel Sprouts with Bacon sent in by Inez K Texas. They are very good. In the past, I would force myself to eat BS's because they are good for you. In the future I will make this recipe. It's very tasty. I used frozen BS's because that's what I had and let them thaw somewhat and halved them as the recipe states. Try it y'all. I think you will like it. Instead of turning
heat up high with the onion and BS's cooking together, I started the BS's by themselves until they got color and then added the onion. Worked out well.
Barb in OKC


Gadget Corner

1.5 Qt Mini Slow Cooker Compact 6" Electric Skillet  Single Microwave Egg Boiler
Inflatable Serving Bar Garden Scooter Trellis Netting

Here is my entry into the blueberry pie collection. It is from my aunt's handed down recipe collection, I think originally from a magazine. When we were kids, growing up in western Massachusetts, we would go down the road where there was a patch of woods with blueberry bushes on the edge. It was a real treat to bring back a bucket of blueberries and watch my aunt turn it into a wonderful pie. Remember free food?

This also works well with strawberries and rhubarb, alone or together.

Blueberry Custard Pie

3 cups blueberries
2 eggs, slightly beaten
1/4 cup milk
1/4 cup flour
1 cup sugar

Line a 9 inch piepan with pastry. Fill with blueberries. Combine the other 4 ingredients and pour over fruit. Bake for 45 minutes to 1 hr. or until jiggling in the middle is about gone.
Delores in ne L.A.
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Nancy I am sorry but I don't have a recipe but a question for related. I have been making this meatloaf for a couple of months and can't get the vegetables done in an hour and 15 minutes of cooking. Yes, the vegetables are diced finely and mix with a an egg, catsup, ½ cup bread crumb, salt to taste, pepper to taste and 2 lbs. 90% to 95% fat free beef. I mix all throughly and put in a loaf pan or on a cookie sheet at 350 for an hour and 15 minutes. I bring the loaf out and let rest for 10 to 20 minutes before slicing. Last night it fell apart but we still had it. I have no idea why the vegetables don't cook because they are celery, carrots and onions. After all the years that I have cooked dI have no idea what the 2 problems are. Thanks for any help you people can give me.

Everyone have a get day. Nancy and 4 legged associates take care stay safe and comfortable.
Susie Indy


Hi Nancy,
I hope you and the litle ones are doing well. A friend of mine asked me to submit a request for a recipe for chocolate chip cookiesl. She said they were made some time after WW II, and they were flat and crispy. Does anybody have a recipe for this type of cookie?
Thanks in advance,
Artemis in NYC


Thanks for all the baked fish recipes! I can't wait to try all of them. To answer Marilyn in FL, I have only had fish in sauce a couple of times when eating out. I believe both times the sauce had tomatoes. One recipe I would like to duplicate is on the buffet at our local Sirloin Stockade. It is fish baked on a bed of rice with some kind of crab and cheese mixture on top the fish. Does anyone have a recipe similar to that?
Sharon in MO


Louise in Alabama wants to know why her Granny Bread isn’t turning out. It only calls for 3 cups of flour and that makes ONE loaf of bread. The recipe says to separate the dough into two loaves. You will get flat crackers if you do that.
Donna in Buffalo, MN 


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Nancy Rogers
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Lubbock, Texas 79499


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