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February 9, 2013
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My New Computer Needs a Name
I have looked through all the names submitted and have chosen the name
Little Meg.  It is a combination of several names submitted.  I appreciate all the help from you all in naming it. Now the staff consists of me (Nancy), Little One, Ditto (my cats) and Little Meg (my faithful computer.)


Nancy,
My Personal Cookbook includes recipes since 1956. (I always cook the recipe before including it in my Cookbook) Just thought you might be interested in knowing some of the recipes that I have made TNT from your Newsletter.

Blueberry Banana Bread from Robbie IN, only I made them in TX-size muffins.

Microwave Peanut Butter Fudge from the newsletter posted by Linda on Sep 22, 2002.

No Fail Divinity Candy from Phyllis Knipp, Baker MT.

Cheddar Bread from Susie Indy.

Chili Dog Sauce by Nancy. (I am assuming this is you!)

Sallys Fudge Recipe from Sally W.

Morning Muffins from Linda W. in Michigan

Impossible Coconut Pie by Emma from Montana. Directions are best I have found!

Peanut Butter and Chocolate Impossible Pie by Nancy Rogers. This is a good one!

Mulate’s Homemade Bread Pudding by Mr. Myron Drinkwater. Very good!

The Best Apple Stuff, Ever! from Judy (in Alaska)

Pumpkin Fudge from Betty/VA. I don’t care for Pumpkin but this is very good.

For a family reunion, I used White Beat and Eat Frosting by Emma from Montana to cover a chocolate sheet cake, and then covered that white frosting with a thin layer of Chocolate Icing by Beverlee. These two icings are my favorites.
PeggyNELA

Comment
I took the time to link most of these recipes but could not find the Impossible Coconut Pie recipe and the Morning Muffins recipe. Just click on the bold text and it will take you to the recipe.
Nancy Rogers


Apple Cake
Today I made this delicious apple cake because we are snowed in with about 20 inches and I am prograstating on going out and shoveling! It smells so good baking.

Pan Prep
2 T sugar
1/2 tsp gr cinnamon

Cake batter
3 c flour
1/2 tsp salt
2 1/2 tsp baking powder
2 c sugar
1 c veg oil
4 eggs, beaten
1/3 c orange juice
2 tsp vanilla
1 can apple pie filling (21 oz)

Opt - glaze
1 c powdered sugar
1 T orange juice

Preheat oven to 350. Grease and flour bundt pan. In a small bowl mix together sugar and cinnamon and sprinkle over botton and sides of pan.
 Combine the flour, salt, baking powder, and sugar in a large bowl. Stir in the oil, eggs, oj, and vanilla, mix well.

Add pie filling and stir. Pour batter into prepared pan. Bake 1 hr. Let cool 15 min, and invert onto
serving platter and cool. Drizzle with citrus glaze if desired.

Hope you enjoy, Laura in Ct
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Recipes that are very long may not be posted immediately.  When recipe take 1/4 of the online recipe page will posted as space allows. It may take a while to have room to post it. Thank you for understanding why some recipes have not been posted within a couple of days.
Nancy Rogers


This is a delicious way to do pork chops. Very easy and no exotic ingredients.

Apricot Pork Chops

Cooking spray

4 (4-ounce) boneless loin pork chops
1/4 cup pre-chopped onion
1/4 cup apricot preserves
1 tablespoon low-sodium soy sauce
2 teaspoons bottled minced garlic
1/4 teaspoon salt
1/4 cup sliced green onions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

Add pork to pan; cook 6 minutes on each side or until done. Remove from pan; keep
warm.

Add pre-chopped onion to pan; sauté 4 minutes or until lightly browned.

Stir in preserves, soy sauce, garlic, and salt; cook 3 minutes or until thickened. Add pork to pan, turning to coat. Sprinkle with green onions.

Serve with your choice of sides.
From Southern Lou
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Nancy, I would love to get some recipes that has egg noodles and chicken together. I  ate something like this when I was in school many years ago and would love to get some recipes so I can make this dish.Thank you so much.
Sue in NC


Blackened Salmon with Blue Cheese Sauce

1 tablespoon Italian seasoning
1 teaspoon cracked black pepper
2 tablespoons paprika
2 tablespoons salt
1 1/2 tablespoons cayenne pepper
2 tablespoons butter
1 tablespoon grape seed oil, for frying
4 (6-ounce) portions skinless and boneless salmon fillets

Blue Cheese Sauce:
1/4 cup white wine
1/2 cup heavy cream
3/4 cup blue cheese crumbles

Preheat oven to 400 degrees F.

In a small bowl, combine the Italian seasoning, black pepper, paprika, salt, and cayenne. Season each piece of fish with the rub.

Heat a large skillet over medium-high heat and add the butter and oil. Once the butter has melted, add the fish and cook about 2 minutes per side.

Transfer the whole pan to the oven and cook for another 4 to 6 minutes.

For the sauce:
Place the white wine into a medium saucepan and reduce by half. Add the heavy cream and allow to reduce. Add the blue cheese and whisk until smooth. Serve on top of the salmon.
bill, Alb.
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York Photo 


Juniper's Flax Garlic Onion Flatbread

3 tablespoons flax meal, golden if possible
1/4 teaspoon baking powder
Pinch onion powder
Pinch garlic powder
Pinch salt, go easy on it
1 tablespoon butter
1 large egg
1 tablespoon water

In a small bowl, combine the dry ingredients. In another small microwaveable bowl, melt the butter. Add the egg and water; beat with a fork until well blended. Add the dry ingredients to the wet and beat well with the fork. Pour into a greased 9 or 10" glass pie plate. Spread the batter to cover the bottom of the pan. Microwave on HIGH 1 1/2-3 minutes, until cooked through but still pliable. You can reheat it in the microwave briefly if it gets too stiff. Use like a pita, wrap or tortilla.

Makes 1 serving
Can be frozen

Per Serving: 268 Calories; 23g Fat; 11g Protein; 8g Carbohydrate; 6g Dietary Fiber; 2g
Net Carbs

This is very easy to make in just a matter of minutes. My friend tweaked Juniper's
recipe slightly by using an extra 1/2 tablespoon of flax meal so that's what I did.

Juniper called for a jumbo egg, but a large one worked fine. I made mine in a 9-inch pie
plate and I think it came out a little too thick to use as a wrap. I think I'll try a 10-inch
pie plate next time. The consistency is a bit like a great big pancake. In fact, I bet if you left out the spices and salt you could make a pretty nice low carb pancake. Mine cracked a little when I folded it over which is another reason I think it could have been a little thinner.
Source: http://www.genaw.com/lowcarb/index.html
bill, Alb.
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In the newsletter 2/7/13, Donna gave a delicious recipe for cookies and while my Mom was from Lackawana, NY and I studied in Buffalo, we were surrounded by Polish people...I am Polish.

However, there is no guide as how to roll out the dough, fill the cookies and what temps. at which to bake them. Since I am not that great at baking, it sure would help me along the way . Thanks for the recipe and also Robbie's recipe. JOY


As most of us know Cilantro does not last very long 3-4 days maximum for me in the past. Cheap, but inconvenient to have to always remember to buy it.

Try this for longer Cilantro freshness, up to 10 days+

When you get a bunch of Cilantro, cut about 1/2 inch off of the stems. Wash the Cilantro but don't dry it, a mild shake or two will suffice. Put the Cilantro in a bottle, and fill about 2-3 inches with water, I use a 6 inch tall bottle. Then cover the entire top with a loose fitting plastic bag. Leave the bottom of the bag loose.

I have had Cilantro last for over 10 days this way, I do keep my refrigerator very cold. If you do see any bad stems, pull them out as you keep the Cilantro.
bill, Alb.


Barb in OKC asked about line spacing in NotePad. NotePad is a very simple program and doesn't hold formatting of any kind when you copy and paste a recipe (or whatever) into it. Have you tried using WordPad? It is also a free program on your computer from Microsoft, but is a bit more sophisticated, and has a line-spacing function. You simply copy the text and paste it into WordPad; if it is still in double-space mode, highlight the text that is double-spaced and go up to the WordPad tool bar. The icon for the
spacing is a set of lines with a blue up & down arrow to the left of the lines and a drop-down arrow for you to select whether you want single space, etc.

It should be noted that recipes copied from certain websites have a type of formatting
that leaves visible lines in WordPad, MS Word and other programs of that type. If this
happens, paste the recipe first in NotePad (to remove this formatting), then paste from
there back to WordPad. You'll have some clean up to do, but it sure looks better than a
straight copy.

Barb, check out our computer club in OKC - www.ccokc.org.
In our meetings - most of which are free - we learn a lot of this kind of stuff. Lot of
good info on the website, as well.
Doris in OKC


No-Bake Strawberry Cheesecake
Makes 8 servings.

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons McCormick® Imitation Strawberry Extract
1 tub (8 ounces) frozen whipped topping, thawed
1 prepared vanilla crumb crust (6 ounces)

Beat cream cheese, sugar and extract in large bowl with electric mixer on medium speed until well blended and smooth. Gently stir in whipped topping. Spoon into crust.

Refrigerate 3 hours or until set. Garnish with fresh strawberries or serve with Easy Strawberry Sauce (recipe follows), if desired. Store leftover cheesecake in refrigerator.

Tips Easy Strawberry Sauce: Mix 1/2 cup strawberry jam with 1/4 teaspoon McCormick®
Pure Vanilla Extract or McCormick® Pure Almond Extract.
Bren in North Louisiana
Click Here to Print this Recipe


Consider making this for Valentine's day, if you like cream cheese desserts and strawberries. I think this originally came from an ad for Kraft Philadelphia Cream Cheese.
Robbie IN

Strawberry Cheese Cake Brownie Bars

Bottom:
4 ounces (1/2 of a large block) cream cheese, at room temperature
8 Tablespoons butter (1 stick), melted and cooled to room temperature
1 egg
1 pkg (21.2 ounces) brownie mix

Cheesecake Layer:
2-8 ounces packages cream cheese plus the remaining 4 ounces not used in making the bottom layer at room temperature

1/2 cup sugar
1 teaspoon vanilla extract
3 large eggs at room temperature

3/4 cup pureed strawberries, fresh or frozen, sweetened with 1 Tablespoon sugar (sugar is optional)


Topping:
2 packages (3 ounces each) strawberry-flavored gelatin
3/4 cup boiling water
3/4 cup diced (cut into 1/2-inch bits) strawberries

Bottom:
Preheat oven to 350 degrees F. Line a 9 by 13-inch pan with non-stick foil or use regular foil and mist with non stick spray . Cream butter and cream cheese together (it will look a bit curdled). Add egg and mix until smooth. Combine creamed mixture with dry

brownie mix, folding and pressing batter by hand until mixed. Mixture will be thick. Spread evenly in foil-lined pan and bake for 12 - 15 minutes. Cool to room temperature.

Cheesecake Layer:
Beat cream cheese, 3/4 cup sugar, and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir strawberry puree into batter. Spoon strawberry batter over pre-baked, cooled brownie bottom. Bake for 40 to 45 minutes or until center is set and edges are lightly browned. Cool to room temperature, then refrigerate while preparing topping.

Topping:
Combine boiling water and both boxes of gelatin. Stir until no more sugar or gelatin granules are visible and liquid is clear. Cool to lukewarm temperature. Add strawberry

chunks to the gelatin and mix well. Pour cooled strawberry gelatin mixture over top of cooled cheesecake and spread evenly. Refrigerate for 2 hours or until topping is firm. Cut into bars before serving. Refrigerate leftovers.

Yield: 24 to 48 servings, depending on cut size
Robbie IN
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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.
everyday_recipes@yahoo.com

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


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