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October 18, 2013
| Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe
family. Recipes are made with ingredients found in most pantries.
October 18, 2013 | Messages and Recipes
Nancy, belated Happy Birthday. At my age on my birthday I say it is pass
over day, I came up with that when my DH asked how old I was one year. I
have a recipe that I like making and it is easy.
1 lb. ground beef, I use sirloin
1, 29 oz., can tomato sauce
1, 8 oz., pkg. lasagna noodles, uncooked
4 cups shredded mozzarella
1½ cups ricotta or cottage cheese
Spray the interior of
the slow cooker with cooking spray. Brown the beef in a large nonstick
skillet and drain drippings. Stir in the tomato sauce; mix well. Combine
the cheeses in a bowl. Spread one fourth of the meat sauce on the bottom
of the slow cooker. Arrange a third of the noodles over the top of the
sauce, break them up to fit better. Spoon a third of the cheese over the
noodles. Repeat these layers twice. Top with remaining sauce. Cook on
low fro 4 hours. You can add onion, add Italian seasoning to the meat
mixture and if you want to add mozzarella cheese to the top of the
lasagna 5 minutes before serving.
Everyone have a great day.
Nancy and associates stay safe, take care and comfortable.
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Homemade soup is a favorite of our family and fall is the perfect time
for soup. This is a favorite recipe.
Sausage Corn Chowder
1 pound pork sausage or turkey sausage
1 medium onion, chopped
1 clove garlic, minced
3 ribs celery, chopped
3 tablespoons flour
3 cups chicken broth or vegetable stock
salt & pepper to taste
2 teaspoons fresh chopped parsley or 1 scant teaspoon
dried parsley flakes
2 1/2 to 3 cups chopped potatoes
1 can corn with peppers, drained, or 1 1/2 to 2 cups
Southwestern corn blend
Dash of hot sauce- optional
1 cup heavy
cream or half-and-half- use milk for a lither version
1 cup shredded
Cheddar cheese or cheese of your choice
Cook sausage in a large
saucepan with onion, garlic, and celery, breaking sausage into small
pieces. Drain excess fat; stir in flour until well incorporated.
Add chicken broth and seasonings. Add vegetables and bring to a boil.
Reduce heat, cover, and simmer for about 15 minutes or until
vegetables are tender. Add cream and cheese and heat until cheese is
melted and soup is hot.
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Here is a wonderful pumpkin bar recipe. Stays fresh stored in the
refrigerator for a week. (if it last that long)
Pumpkin Bars recipe
Beat together the following:
2 cups sugar
1 cup cooking oil
Add 2 cups flour, 1 teaspoon
2 teaspoons baking powder
1/2 teaspoon salt
Mix all together until smooth (use mixer) and
pour into a jellyroll pan that has been greased and floured. Bake at 350
for 30 minutes or until tester comes out clean. When cool frost
1 8 oz. cream cheese at room temperature
1 stick oleo
1 teaspoon vanilla
1 1/2 to 2 cups powdered sugar
Mix well and spread on pumpkin bars. Store in refrigerator.
Click Here to Print
Pumpkin Chiffon Pie
9 inch Graham Cracker Pie crust
packed brown sugar
2 teaspoons unflavored gelatin
1/4 teaspoon ginger
1/4 teaspoon cinnamon
3/4 cup canned pumpkin
2 eggs, separated
1/3 cup milk
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
saucepan, stir together brown sugar, gelatin, salt, ginger, cinnamon,
and nutmeg. Blend pumpkin, egg yolks and milk; stir into brown sugar
mixture. Cook over medium heat, stirring constantly, just until mixture
boils. Place pan in bowl of ice water or chill in refrigerator, stirring
occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites and cream of tartar until foamy. Beat in granulated
sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not under beat. Fold pumpkin mixture into meringue. Pile into pie
shell. Chill at least 3 hours or until set. Garnish with whipped cream.
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Nana in SE Ohio
I googled it and this is what came up:
lyle's golden syrup
Golden syrup is a pale treacle. It is a thick,
amber-coloured form of inverted sugar syrup, made in the process of
refining sugar cane or sugar beet juice into sugar, or by treatment of a
sugar solution with acid. It is used in a variety of baking recipes and
I am sorry, I should have put in the recipe that I
used honey instead of Lyle's golden syrup. I've never seen it in any of
the grocery stores that I've been to but I know it's from the UK. Here
is a link for the syrup and I don't think they meant karo or corn syrup
when they said honey instead of golden syrup. How much damage can you do
if you're wrong, it's only 1 tablespoon.
Enjoy! Denise in the Villages, FL
3 ounce package lemon Jello
1 cup hot
2 tablespoons sugar
1/4 teaspoon pumpkin pie spice
canned pumpkin; not pie mix
1 small tub Cool Whip
1/2 cup chopped
Dissolve Jello in boiling water; add sugar and spice. Add
pumpkin, mixing well. Chill until slightly thickened. Fold in Cool Whip
and nuts. Pour into mold or clean bowl and refrigerate until firm.
Here to Print this Recipe
This is a wonderful recipe for shredded pork
Shredded Pork recipe
2-3 pounds boneless sirloin pork roast, or sirloin tip roast,
trimmed and tied with kitchen twine if necessary
4-5 cloves garlic, skins removed, crushed
1/2 tablespoon coarse salt
1 teaspoon oregano
4 oranges, juiced or 1 cup freshly squeezed orange juice
Using a sharp knife, poke a few
holes into the pork and stuff holes with half of the crushed garlic. In
a large skillet over medium-high heat, warm the oil. Add the pork and
brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.
Combine the remaining ingredients in a blender and blend for a few
seconds until evenly combined. Place the pork in the slow cooker. Pour
the liquid mixture over the pork, and let the pork marinate in the
mixture for about 10 minutes on each side. Turn the slow cooker on low,
and set the timer for 8 hours. After 8 hours, remove pork and shred
using two forks on a large cutting board. Remove all the liquid from the
slow cooker except for 1 cup of the cooking liquid and add pork back to
pot. Let it cook another 15-30 minutes. Serve the shredded pork over
lettuce wraps or in corn tortillas, and top with pico de gallo, chopped
cilantro and/or avocado.
Serves 4-6, plus leftovers
Florida used to be Illinois
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Our Message board.
Glad that so many of you are visiting our message board. It has been
online a lot of years and there are a lot of really good recipes, tips
and hints. The last I checked there were over 30,000+ recipes and posts.
The view all the recipes you do not need to be a member. To post a
message to most areas of the board one needs to be a member. Some are
having problems getting a message in their inbox to verify their
account. Those members who can't remember their log on name or password
my suggestion is to join again under a new name. Remember you must go to
your email account to verify the new membership to complete the
membership process. AOL members have not been able to get a message to
verify their accounts. For those having problems I would suggest getting
a yahoo or gmail account and have the message sent to that account.
Board - Click Here
In the July, 2011 newsletter, Susan/ Superior, WI was looking for the
recipe for Eli Zabar's health bread.
I have the recipe, which I got from Eli Zabar himself. If you are still
looking for it, let me know how to get it to you. It's wonderful!
Baking Tips and Hints
Making self-rising flour. You can make your
own self-rising flour for biscuits, pancakes, or other products by
mixing 1/2 tablespoon baking powder and 1/2 teaspoon salt with each one
cup of all purpose flour.
Homemade bread is healthier. Check the
label on that bread that you bought from the grocery store. Chances are,
you'll find a listing of unfamiliar ingredients, colorings, and
preservatives. You might find hydrogenated oil and the flour is likely
to be bleached. Because the bread is days old, these ingredients are
necessary to keep the bread soft and mold-free. When you serve homemade
bread, you know the bread is fresh, you know what went into the bread,
and you are eating familiar, fresh ingredients. We believe that this is
a healthier alternative.
(In case you are wondering—our mixes
are like homemade. You add the butter or oil. There is no hydrogenated
fat. There are no preservatives, artificial ingredients, or colorings.
Except for possibly the dough conditioner, there is nothing that you
wouldn't use in your kitchen.)
Bundt pans. We use bundt pans
regularly. With all those ridges, it's hard to get the cake to release
from the pan. The solution? Grease the pan well and then dust it with
flour by putting a tablespoon of flour in the greased pan and shaking it
around. If you jar the pan with the heal of your hand as you shake the
flour, it will work down into the valleys and any spots that you missed
with the grease will be evident.
Toasted nuts. Toasted nuts add
extra flavor to deserts or breads. It's easy to toast nuts and doesn't
take long. Preheat the oven to 375 degrees. Spread the nuts evenly on a
baking sheet. Bake, stirring one or twice, for five to ten minutes or
until browned. Cool on a paper towel.
You can also brown nuts in
the microwave for three to five minutes, stirring occasionally, or you
can brown nuts be frying them in a small amount of butter.
Eggshells in the batter. Tired of eggshells in the batter? Break eggs
this way and egg shells will never be a problem again. Break the eggs on
the counter and open them into a cup before adding them to the batter.
The flat surface will tend to not break the shells into small pieces as
the edge of a bowl does and if you do have shells in the eggs, they tend
to stay in the cup.
Evaporated milk. Evaporated milk is whole
milk that has had about 50% of the water removed so that it has twice
the fat and protein of whole milk. It is sterilized in the can.
You cannot substitute whole milk for evaporated milk in recipes but you
can reconstitute evaporated milk by adding an equal amount of water for
use as a whole milk substitute in recipes
Dennis, the Prepared
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