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July 5, 2013
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Grilled Bratwurst with Onions Braised in Beer and Mustard

4 (4-oz) bratwurst, (fresh, cooked or smoked varieties)
2 tablespoons bacon fat, lard or olive oil
3 cups onion, thinly sliced
1/8 teaspoon sugar
12 ounces beer , dark or amber
2 bay leaves
2 tablespoons coarse-ground country-style mustard
4 hoagie buns, OR Italian rolls, split

Heat fat in 12-inch, deep skillet over medium heat. Add onions and sugar, stir well to coat with fat. Sauté onions, stirring frequently, for 10 minutes, or until starting to turn golden brown. Add beer, scraping up any browned bits from bottom of pan. Add bay leaves, lower heat and simmer for about 10 minutes. Stir mustard into onions, remove from heat and set aside, discarding bay leaves.

Grill bratwurst over medium-hot fire, turning to brown evenly, until nicely browned and internal temperature reaches 160 degrees F. on an instant-read meat thermometer. Remove from grill and add to skillet with onions. Over medium heat, cook and stir until sauce becomes syrupy. Serve bratwurst in rolls, generously smothered with mustardy onions.
Serves 4.
bill,Abq


Hi Nancy and friends hope you are all prepared for the Fourth of July. Here in PA. we are having a great deal of rain and flooding. Temp. has been 89-90 degrees. It's the humidity that is so uncomfortable. I'm looking for a good recipe for Corn Nuggets, and would appreciate anyone who could help me. Love your column, and bless you for all the work you put into it.
Mary Jo, Central Pa.


Ground Beef Stroganoff

2 lb Ground Beef
2 Onions, Chopped
1 clove Garlic, Minced
1 sm can Mushrooms, Drained
2 tsp Salt
1/4 tsp Black Pepper, Ground
2 cups Hot Water
6 Beef Bouillon cubes
4 Tbsp Tomato Paste
1-1/2 cups Water
4 Tbsp Flour

[Note: All Recipes]
Heat a large skillet over medium-high heat. Add ground beef, add onions, garlic & mushrooms; saute until onion is golden brown. Season with salt & black pepper. Stir 2 cups hot water, bouillon cubes, and tomato paste into meat mixture. Stir together 1 1/2 cups cold water & flour; stir into pan. Reduce heat to low and simmer for 1 hour.
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Ham And Bean Soup (Basic)
Yield: 9 Servings

1 lb Great Northern Beans
8 cups Water
1/2 tsp Salt
1 Ham Hock
1 cup Carrots, Chopped
1 stalk Celery, Chopped
1 cup Onion, Chopped
1 tap Garlic, Minced
1 t Mustard Powder
2 Bay Leaves
2 c Chopped Ham
1/2 tsp White Pepper, Ground

[Note: I skip the first step and soak the beans overnight with a little baking soda. Drain and rinse in the morning. I also use smoked turkey legs.] Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes. After the 60 minutes, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with pepper to taste.
Denise - the Villages, FL
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Tin Can Chicken
Here is another camping recipe that has been around for years. Other great recipes for camping are Coffee Can or Ziplock Bag Ice cream, and no trip is complete without Smores or roasted marshmallows.
Robbie IN

Tin Can Chicken

1 Whole Chicken- no more than 3 pounds
1 Gallon Size Tin Can
Salt & Pepper to taste
Garlic powder, Basil, Paprika and other spices, if desired
Butter
Heavy Duty aluminum Foil

Punch or drill holes in gallon size tin can 1 inch up from the bottom and spaced 1 inch apart around the can. Place 18 briquettes (no more no less) in the bottom of the can and light. (The can gets hot enough to burn the grass below it so be very careful where you place the can.) Rub chicken with butter and season as you like. Wrap chicken with heavy aluminum foil twice. (First in the side to side direction and then from bottom to top. Make sure foil closing point is on the top of the chicken.) Once charcoal has turned white, place the chicken into the can with the legs facing the top of the can. It's perfectly fine if the chicken sticks out of the can. Leave the can and chicken sit for 3 hours. When 3 hours has past you can remove the chicken from the can and when you open the foil the chicken will be fall off the bone tender, juicy and delicious.
Robbie IN

This is for Anita Camarillo, who lost her favorite apple bar recipe(7/2 newsletter). This is from a 2009 newsletter and is compliments of Laurine in NNY.
Robbie IN

Apple Brownies

2 sticks of softened butter
2 cups sugar
2 eggs beaten until smooth
mix all of the above well

In a separate bowl mix
2 cups flour
1-1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. vanilla

Mix the above and add to the butter mixture.

Peel and chop into small pieces, five to six apples 1 cup chopped walnuts or I suppose you could use pecans if you prefer them mix again and pour into an appropriate size pan, probably about a 9 x 13 or a little larger, depending on how high you want the brownies to be. Place strudel topping on top of the brownie mixture in the pan and bake at 350 until done in the center. No times given, as it probably varies according to the size of the pan.

Struesel
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Laurine in NNY
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Robbies Alfredo Sauce Recipes
Here are more alfredo sauce recipes for Faye (6/26newsletter).
Robbie IN

Easy Alfredo Sauce

1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if sauce becomes too thick.
Robbie IN


Garlic and Shallot Alfredo Sauce

3-1/2 cups heavy cream
3 tablespoons grated Parmesan Cheese
2 cloves garlic, minced
2 tablespoons shallot, minced
3 tablespoons butter, unsalted
salt & pepper to taste

Melt butter in a sauce pan and sauté shallot over medium heat until translucent, reduce heat and add garlic, sauté one minute. Add remaining ingredients, cover, and simmer over low heat for 20 to 30 minutes.
Robbie IN
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Blueberry Recipes | Part 1

Blueberry-Banana Pie

1 cup sugar
4 tbsp flour
1 tsp lemon juice
4 cups fresh blueberries, divided
1 (9-inch) baked graham cracker pie crust
1 ripe banana, sliced

In a saucepan, mix sugar, flour, lemon juice and 1 cup of blueberries and cook over medium eat until thickened. Cool. Stir in 3 cups of blueberries. Line bottom of pie crust with banana slices. Spoon blueberry mixture into crust. Serve with whipped cream or topping. Betty in MS

Blueberry-Orange Nut Bread

3 eggs
1 tbsp orange rind, grated
2/3 cup orange juice
1/2 cup butter, melted
1/2 cup milk
3 cups flour
3/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup fresh blueberries
1/2 cup chopped walnuts

Combine first 5 ingredients and heat on medium speed 30 seconds. Combine flour, sugar, baking powder, salt and soda. In a large bowl, making a well in the center. Add egg mixture; stir until well blended. Fold in blueberries and nuts. Bake at 350°F for 1 hour. Cool on wire rack for 10 minutes.
Betty in MS
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Mini Peach Cobbler Recipe

Preheat oven to 350°F.
1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches

Put 1 tsp of melted butter into each regular size muffin tin. Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk. Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter. Then put 1 tbsp diced peaches on top of the batter.

Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”. Bake the regular size muffin tins for 12 minutes. Let them cool almost completely before taking out of pan. Don't forget a dollop of vanilla ice cream...YUM!
Bren in North Louisiana
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Blackberry Cobbler

2-1/2 cups fresh blackberries (do not use blueberries).
1 cup sugar
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup (1 stick) butter (melted)
Whipped cream or ice cream, if desired

In medium bowl, stir together blackberries, sugar and 1 cup of water. Let stand about 20 minutes. Heat oven to 350 degrees.

In large bowl, stir together flour, baking powder, salt and milk just until mixed. Do not over mix. I put my dry ingredients through a sifter or strainer to get rid of any lumps. Stir in melted butter just until blended. Pour batter in an ungreased 8x4 baking dish. I use an 8x4 corning ware dish. The size of the dish does make a difference. Use a slotted spoon to spoon blackberries over batter. Do Not Stir. After you spoon the blackberries in, stir together the water and sugar that’s left in the bowl. It doesn’t matter if the sugar isn’t melted. Pour the liquid over the blackberries and batter. Do Not Stir. Nevermind what it looks like. Do Not Stir.

Bake 45 to 55 minutes or until dough rises and is light golden brown. Sprinkle sugar over cobbler and serve with vanilla ice cream.
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Corn and Salsa Stuffed Peppers

2 cups frozen corn kernels
1/4 cup sliced green onions
1/3 cup chunk-style salsa
2 green peppers-halved lengthwise
1/4 cup shredded mozzarella
2 slices bacon-crisp-crumbled (opt)

Oven Directions: heat oven to 425. Prepare stuffed peppers in foil packets. Place in sheets. Bake at 425. for 25 mins. to 30 mins. or until crisp tender. Remove foil packets Sprinkle with cheese. Reseal packet. Let stand 3 to 5 mins. or until cheese is melted.

Sprinkle with bacon. In med bowl, combine corn, onions and salsa. Blend well. Spoon into pepper halves. Place 1 stuffed pepper in center of foil. Wrap each one.

Hope this is what you want.
Francine
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These can be cooked on your backyard grill or your campfire. Add small amounts of other vegetables from your garden, such as sliced zucchini, green peppers, broccoli, cauliflower or green beans.
Robbie IN

Fish in Foil

Fish Filets of your choice
1/4 c. chopped carrots
1/2 c. chopped potatoes
1/4 c. chopped onions
1/4 tsp. pepper
salt to taste
1/4 tsp. garlic

Other spices, if desired
2 tsp. butter
1 long sheet aluminum foil

Put butter in foil. Lay filet in center of foil. Add onions, potatoes, carrots, pepper, salt, garlic. Make sure to lay filet long ways with foil from end to end. Put sides together. Roll, seal them together and roll ends shut. Place on grill. Cook each side 10-20 minutes. Can use olive oil instead of butter. Make as many packets as the people you are serving.
Robbie IN
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Mushroom chowder

8 cups water
8 chicken bouillon cubes
1 tbsp. minced garlic
2(1/2 oz.) packets Butter Buds
1 1/2 lb. fresh sliced mushrooms
4 oz. chopped smoked lean ham
3 (2oz) instant mashed potatoes-do not make

Spray slow cooker with nonfat cooking spray. In the slow cooker mix together the water, bouillon cubes, garlic, Butter Buds, mushrooms and ham. Cover and cook on high for 2 hours. Stir in instant mashed potatoes one packet at a time. Serve immediately.
Francine
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Pizza Soup

1 (14oz) jar pizza sauce
1/2 cup chopped onions
4 oz. can sliced mushrooms
1 oz. thinly slice pepperoni-tiny strips
1 26 oz. can condensed tomato soup
1 26 oz can water
4 ozs. fat free mozzarella cheese

Spray slow cooker with nonfat cooking spray. In slow cooker mix together pizza sauce, onion, mushrooms, pepperonie, tomato soup and water. Cover and cook on high for 4 hours or low for 8 hours.
Garnish with mozzarella cheese.
Francine
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Pizza Soup

1 (14oz) jar pizza sauce
1/2 cup chopped onions
4 oz. can sliced mushrooms
1 oz. thinly slice pepperoni-tiny strips
1 26oz. can condensed tomato soup
1 26 oz can water
4 ozs. fat free mozzarella cheese

Spray slow cooker with nonfat cooking spray. In slow cooker mix together pizza sauce, onion, mushrooms, pepperonie, tomato soup and water. Cover and cook on high for 4 hours or low for 8 hours. Garnish with mozzarella cheese.
Francine
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Hi, hoping someone out there can help me. I need recipes using Coconut Cream. Was given a can of it, and have no idea as how to use it. I prefer dessert recipes. Thanks ak from CA will try to contribute something soon. Summers are so busy with canning, I now have 2 lugs of peaches and 1 lug of onions to deal with. and out weather here has gotten so HOT. Last Tues it was 116 degrees and only got down to 90 degrees at night. Thank goodnes for AC. Have a nice summer.
Ardith


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


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