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our members and all their great tried and tested (TNT) recipes. No
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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.
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I would like to thank the person who submitted the
hand lotion recipe. I went to my local Dollar General and was told
another woman had bought all of the Vaseline, baby lotion, and vitamin e
lotion. It seems she gives it as Christmas gifts. I had to drive to
another store to get those 3 items. It smells wonderful and feels so good
to the touch. And best of all it works.
Karen, SW Arkansas
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Hello to all, I have been reading about the mush and I remember my
parents bought it already cooked then my dad would cut off pieces and fry
it i would b ut syrup and butter on it , am I thinking wrong or can I
still buy it already made up like in the dairy case?
Thanks for the memories.
Lu Ann in IOwa
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Hello to Everyone!
I think this is my first time to write here so I hope I am in the right
place. I enjoy the newsletter and recipes so much. Thanks to all who send
them in. I have been cooling for a very long time but like reading and
saving recipes.
Nancy in Houma, my daughter ands son-in-law lived in Thibodaux for about
20 years. I am in Heber Springs, AR . They both were Special Ed teachers
in the Thibodaux but moved here about 6 years ago when my daughter became
very ill due to gastric by-pass. She passed away last April. Just wanted
to tell you I have been to Houma many times. I always enjoyed the food so
much and still cook a number of things my daughter learned while living
there. The only trouble here is we don't have a source for really good
seafood.
If I am not in the right place to send a message like this, please someone
tell me.
God Bless.
Rachael, AR
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Hello Hello Hello from Michigan. Nancy, I'm glad to hear you are back. We
all missed you.
I have a request for Marinated Vegetables. I have a large bag of
frozen mixed vegetables and a glass gallon jar. Now all I need is a
recipe. I hope someone out there in Nancyland can help.
thanks/Edith
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Good Morning:
I am looking for a great TNT recipe for white clam sauce for spaghetti.
We are putting on a dinner at the local Cle Elum Sr. Center on the 13th
and thought it might be nice to also have a white clam sauce along with
the regular red sauce variety. Thanks so much.
Barb from Cle Elum, Wa.
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Glazed Stuffed Onions
8 medium onions, peeled (or use 4 very large onions)
Boiling salted water
2 tbsp butter or margarine
2 cups cooked ham, finely chopped or ground
Dash of pepper
2 cups soft bread crumbs
1/2 cup maple syrup
2 tbsp butter or margarine
Cook onions in boiling salted water 10-15 minutes or until outside layers
are just tender. Scoop out centers leaving a 1/4" shell. Chop the centers.
Sauté the chopped onion in 2 tbsp butter in skillet until tender. Stir in
ham, bread crumbs and pepper. Spoon into onion shells. Place in a shallow
baking dish. Simmer syrup and 2 tbsp butter in skillet for 2 minutes. Pour
over onions. Bake at 350 degrees for 30 minutes, basting several times
during baking.
Four servings or four cups stuffing mixture.
I have a recipe for potato cake doughnuts with fudge frosting that
I have never tried before. I'd like to try them now, but I don't have a
doughnut cutter! Is there something I can use instead?? Is the hole in the
doughnuts there for a reason - to help them cook more evenly or something?
If not, would a biscuit cutter work? Thanks!
~Anna in MO
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I am Myron's Aunt Alice in Newton Kansas. I remember all the fried mush
that Granda Drinkwater used to make. I'm sorry to say I have not made it
for my family who are all grown & cook for their families. I shall try my
luck & surprise my husband. He is fond of it also. Myron, I hope you had
good luck this morning.
Let us all know if it stuck to the skillet.
Alice Newton Ks
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Hi, Nancy,
Congratulations on another year of publishing your fantastic newsletter.
There are recipes galore, everyone is so helpful with recipes hints and
contributions, and it's such a pleasure to read so many good things
without someone chastising subscribers, groveling for votes or packing the
newsletter with pleas for money as I've experienced in a few other zines.
This one really rocks.
Wow, your archives are packed and you have so many recipe categories, I
could make 3 recipes a day and never run out of new ones in this lifetime!
Woo hoo! Please keep up your much appreciated efforts. You have my vote
anytime!
For Jeanne of Jello-mold fame with the lime Jell-o, pineapple and
cottage cheese that set up before she caught it. I make an orange Jell-o,
pineapple and cream cheese thang where the mixture is refrigerated until
it's thick enough to coat a spoon, then the pineapple is folded in.
Being lazy like I am, I just plop the thang in the fridge and when I
remember, I mix it up with an eggbeater or even a whisk to beat up the
larger pieces, add the pineapple and Cool Whip and it comes out fine. I
would recommend road testing it first on the family to see if it holds
it's shape or simply put it into a pretty glass dish and serve.
~myristica
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This response is for Carol asking about Kitchen Aid and using the
food grinder. I love mine but have only used the grinder for nuts and
cooked meats. Are you aware that there are two or three different grinders
for the mixer? Check out their web site at
www.kitchenaid.com and see
if they can help you. I hope to visit their headquarters sometime in the
future as they are in NW Ohio and I am in Central Ohio. I get their
newsletter and they have cooking classes, etc. Hope you are able to work
out the kinks and enjoy your mixer and attachments. My sister liked mine
so well she bought one and now has the ice cream maker attachment. She
loves it. Both of my children love the kitchen aid mixer also. Sorry your
not enjoying yours. I too had a Oster blender/mixer but the plastic gears
wore out to quickly. That was when I opted for the Kitchen Aid. Hope
everyone has rested up from the holidays and has a wonder and healthy New
Year. Donna L. In OH
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For Linda in the 1/05 newsletter who was
looking for a spinach lasagna recipe with a white sauce: just type
in "spinach lasagna recipe with a white sauce" in your search bar and
you'll find several.
Evelyn in Tennessee
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CLICK HERE
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.
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Nancy: Mary in Green Brook NJ posted a request in the Friday
1/5/07 Newsletter for a TNT method for
roasting a 7-bone Prime Rib roast. The following is the best and only way
that I've prepared these type roasts for many years and they ALWAYS roast
to perfection (to the doneness desired). I think I received this recipe
(method of cooking) when I purchased a roast at a butcher shop many years
ago. To insure that you get the roast to the doneness you want, test the
accuracy of your oven temperature with an oven thermometer before placing
the roast in the oven. Mr. Myron Drinkwater - Lake Forest, CA
METHOD FOR COOKING STANDING RIB ROAST
(Any size prime rib whether boned or rolled)
Preheat oven to 375°. Place meat on rack in roasting pan, uncovered, and
roast for one (1) hour. DO NOT OPEN OVEN DOOR. Turn oven off and leave for
one (1) hour. DO NOT OPEN OVEN DOOR. The roast can be left for a longer
period of time if need be. Turn oven back on to 300°. Roast for additional
time, depending on the degree of doneness you want.
Rare: 45 minutes
Medium Rare: 50 minutes
Medium: 55 minutes
This timing structure will provide an even color
throughout the roast. Everyone who has ever used this roasting method
swears by it. JUST REMEMBER, DO NOT OPEN OVEN DOOR UNTIL THE ROASTING
CYCLE SELECTED IS COMPLETE! Let the roast rest for at least 15 minutes
before slicing. This allows the juices to settle in the meat rather than
drain onto the cutting board.
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I would very much like to have the copycat/clone recipe for the dressing
that Outback Steakhouse uses on their chopped salad (or a kopy kat
recipe). I enjoy your newsletter so much and certainly missed not
receiving it over the holidays, thank you for all of the hard work you do
sending it to us.
Andrea FL
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The recipe for your Roast was the same recipe I use for a Prime Rib. Mine
always turns out great. A regular roast I have problems with. I
think I cook them too long. So, I'm down to about one and a half hours.
Shirley in Ca.
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I live in a remote area of Alaska that has few stores
like Wal-Mart, Target and other stores. I appreciate you posting the
links to these in Siggy's and Ditto's
Corner. Would it be possible to post links to Office Depot,
Office Max, and Staples for my husband. He keeps asking me to look
them up for him.
Thanks, Becki in Alaska
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I've been watching for the last several days to see if anyone has
explained how to eliminate the problems with dried beans. Haven't seen the
answer yet, so offer the following:
Dried beans need to be pre-soaked before cooking with them.
Use a large pot because beans expand during soaking (up to 2 to 2-1/2
times bigger)!
To prepare dried beans before soaking: Rinse them in cold water. Remove
any damaged or discolored ones.
Method 1: Overnight Soak in Cold Water
For each cup of dried beans, add 3 cups of water. Let them soak overnight
in an uncovered pot. The next day, drain the water they've soaked in and
cover them with fresh water.
Method 2: Hot-Soak or Quick-Soak
For each pound of dried beans, add 10 cups of water. Heat until boiling
and let boil for 2-3 minutes. Remove the beans from the heat, cover and
set aside for at least four hours or more (Hot-Soak) OR at least one hour
or more (Quick-Soak).
Drain the water they've soaked in and cover them with fresh water.
Hope you all are having a great New Year. The weather here in Northern Va.
has been too warm for comfort. They said on TV last night that it was
nearly as warm as the memorable January of 1960. That's the year my older
daughter was born, and the night before it was 76 degrees in DC. We went
in to go to the movies, and the lines were so long at all the theaters
that we finally just went home. But I guess all the walking set things
going. jeanlock in McLean VA.
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This is for Mary in Green Brook, NJ. A 7 rib roast sounds like a pretty
big roast. On Christmas Day I cooked a 14 pound rib roast ( I don't know
how many ribs it had), but I had the butcher cut it in half. So I cooked
two 7 lb. roasts in the same pan for the length of time it would take for
one 7 lb. roast. It is important to take the roast out of the refrigerator
about one hour before cooking, then I cooked it at 325 degrees for
approximately 2 hours. Cover with foil and let it rest about 15 minutes.
It was delicious. Those who like it medium well ate the first slices,
those who like it medium rare ate the inner slices. I have also cooked it
like you said, 450 degrees for 20 minutes, then 325 degrees for about one
and one half hours, and that works too. I think the secret is you cannot
cook a great big roast in one piece because it would have to cook too
long.
Frances in Wesley Chapel
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For Mary,Green Brook,NJ about cooking a rib roast. The biggest mistake
people make is covering the meat with a roast you DO NOT COVER. First
preheat oven to 325F. Season meat with salt and pepper all over (I insert
gaflic slivers in holes I make with a sharp knife). Place roast fat side
up, the rib bones act as a rack, cut Crisco into 3 slices about 3/4" inch
and lay on the top of the roast, I put this amount of Crisco on to give me
enough fat in the pan to put my potatoes around. Insert meat thermometer.
6 to 8 pound 140F for rare 2 3/4-3 hours
160F. for medium 3 to 3 1/2 hours
170.F. for well done 3 3/4 to 4 hours
Let it stand for 15 minutes before carving. Cut across the grain.
Peggy from Belleville Ontario Canada
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Hey Everyone! This is for Kathy in Mesick, MI....Thank you so much for
your expanding frosting Idea! It sounds great! Next time I'm using canned
frosting I will definetly try it! It sounds brilliant!
Y'all have a blessed day!
Carol in Louisiana
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This is a question for Carol in Charleston, SC or any one else in that
area. I lived in Charleston for 7 years and when
I was there people would go to a place near Charleston to buy Christmas
Bread. Would any of you know the name of
the place that sells Christmas Bread or the recipe?
Thank you! Athena in DE
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I just saw a show where you can use your Cappuccino Machines to clean your
rings and jewelry, looked like a really good idea, just hold your ring or
what ever with a tweezers, so you don't burn your self, and put under the
steam, the ring is clean in a few Min. Marlene Cavalcante of Fl.
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Becky in Magnolia Ark. I glad you liked the date nut cookie or goodies as
you called them .
I love them and always wind up eating the most of them myself.
To Sybil in Canada I just want to say how sorry I am
that you lost you Mom. I lost my Dad on May15th of this past year and my
Mom on May 21 just six days later. I still cry almost every day about
them.
My Mom said she didn't want to live without my Dad .so God saw fit to take
her home with Dad.
They were married 66 years. Nancy, You do such a great job with our
newsletter .I love it .God bless You for taking the time for us all. Take
care all and May God bless you all in this new year 2007.Helen in
Mississippi (pineyflatslady)
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Chicken Tortilla Soup
Makes about 8 (1 cup) servings
1 tbsp. Olive oil
1/2 lb. boneless, skinless chicken breast, diced
1 can (10 3/4 oz.) Condensed Cream of Chicken Soup
1 can (11 oz.) Condensed Fiesta Nacho Cheese Soup
1 can (14.5 oz.) Chicken Broth
1 can (14.5 oz.) Hunt's Diced Tomatoes with Sweet Onions
1 can (15.25 oz.) Whole Kernel Sweet Corn, drained
1 can (4 oz.) Diced Green Chilies, drained
2 cups Mexican style shredded cheese, divided
2 tbsp. chopped fresh cilantro
2 tbsp. chopped fresh chives
Yellow corn tortilla chips
Garnish: Dollop of sour cream, salsa, diced onion, additional fresh
cilantro or chives, etc.
For a spicier soup, add chili powder, to taste.
In a Dutch oven over medium-high heat, cook chicken in olive oil until
done, about 5 minutes. Add all canned ingredients. Blend well, and simmer
for 10 minutes. Stir in 1 cup of the cheese, and the fresh herbs. Continue
cooking for another 5 to 10 minutes, until cheese is melted, and soup is
heated through.
To serve, crush some tortilla chips into bowl, sprinkle with a little
cheese, then ladle the hot soup over top. Garnish with a dollop of sour
cream, and toppings of your choice.
Yes, this is tried and true as my family ate all of it as fast as
possible. Source was from KOTV channel 6. It was a much simpler recipe
than the one I usually use but very good and FAST. hugs, cat in OK
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Here is a couple good recipes for Turtle Pie requested by grannym.
Chocolate Turtle Pie
1/4 cup + 2 tbsp. Caramel topping sauce, divided
1 graham pie crust
1/2 cup + 2 tbsp. chopped pPecans, divided
3 cups cold milk
1 - 8-serving size pkg. JELL-O Chocolate Fudge Instant Pudding & Pie
Filling
1/2 cup Cool Whip, thawed
Spread 1/4 cup of the caramel topping onto bottom of crust. Sprinkle with
1/2 cup of the pecans. Refrigerate until ready to use. Pour milk into
large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until
well blended. Pour into crust. Refrigerate 2 hours. Top with the whipped
topping just before serving. Sprinkle with the remaining 2 tbsp. pecans;
drizzle with remaining 2 tbsp. caramel topping. Store leftover pie in
refrigerator.
Turtle Pie
1/2 cup + 3 tbsp. unsalted butter
1 egg
1 ttbsp. salt
1/3 +3/4 cup sugar, divided
1 tsp. vanilla
1-1/2 cup flour
7 oz. semi-sweet chocolate
1-1/3 cup + 1/2 cup heavy cream
1 cup pecan pieces, roasted
3/4 cup dark karo syrup
1 cup chocolate sauce in squeeze bottle
Whipped cream in a pastry bag with star tip
Fresh mint sprigs
Powdered sugar in shaker
Preheat oven to 300 degrees. For the crust whip together 1/2 cup butter,
egg, salt, 1/3 cup sugar and vanilla together. Add the flour and
incorporate completely. Form into a ball and turn out onto a floured
surface. Roll the dough out to 14 inches and 3/4-inch thick. Blind bake
the shell for 10 minutes in a tart pan.
For the filling. Melt the chocolate and 1 1/3 cup cream together. Pour
into the baked shell and chill for 1 hour. Top the ganache with the
roasted pecan pieces and chill for another hour.
For the caramel: Combine the karo, 3 tablespoons butter, 3/4 cup sugar and
1/2 cup heavy cream. Bring the mixture to a boil and cook until the
caramel reaches the thread stage, (210 degrees). Allow the caramel to cool
before pouring over the top of the ganache. Place a piece of the pie in
the center of the plate. Garnish with chocolate sauce, whipped cream, mint
and powdered sugar.
Yield: 12 servings
Norm from Victoria, BC
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Hi Nancy,
So glad you were able to enjoy the holidays with your family. Hope you
have a great New Year. I finally solved my problem with the
2-ingredient
fudge! I was discussing it with my 15 year-old granddaughter and she gave
me an idea (these young ones can be so smart sometimes). She suggested not
putting all the container of frosting in with the chips and then reheating
the whole thing after stirring the two together. I tried this and poured
it into a pan lined with the new release foil and placed the pan in the
refrigerator about 15 - 30 minutes. Fudge comes out fine - still a little
gooey but still manageable. We did find that of all 6 - 7 combinations
that I tried that the ones that were liked the best were the one using the
chocolate mint chips and the one with the peanut butter chips (one
daughter did say that she didn't think it tasted 'peanutty' enough. I was
determined that I wasn't going to let this simple recipe get the best of
me and I finally conquered it! Oma in LA (Lower Alabama)
Comment
One of our family (members) suggested using the 16 ounce bag of chocolate
chips instead of the 12 ounces. It worked well for me too
Nancy
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To Hubba in NE
Cabbage
I head of cabbage
olive oil
Creole Seasoning (I use Tony’s)
2-tbspn margarine
Cut 1 head of cabbage cut into 8 wedges. Lay each wedge on it own piece of
aluminum foil (big enough to wrap tightly). Sprinkle each wedge with olive
oil and generously with Creole Seasoning. Dot each wedge with several pats
of margarine. Wrap tightly and cook in a 350 degree oven for 45 min to 1
hour. (Open one and check for fork tenderness.
No name included with recipe C?
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For gasless beans the easiest way. Use very hot water to soak the dry
beans til the water gets to room temp. Drain the beans and continue to
soak in warm water. Then when that water cools do it again and leave
overnight. In the am drain the beans and cook how ever you please no gas!!
To be 100% sure just before turning off the heat add 1/2 cup "PEPSI" not
coca cola to the beans. No one knows why but Pepsi kills the gas. The
Pepsi part I learned from a friend who worked in a rest home kitchen and
that's how they killed the gas with Pepsi and it does not affect the taste
at all.
I volunteer weekly at the humane society here in town. A majority of the
animals are surrendered to them because; someone passed away and no one
wants their dog or cat. Folks are moving and cannot take their animals. We
also get from the animal shelter as the animals time has run out but the
help believes the animal is worth saving so we get them . I only work in
the office but I love to go visiting with the animals. It is very
rewarding. Everyone should spend a hour or 2 a week if possible' you will
not regret it.
Judy Montana
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This is for Ruth in Ms.
I have one of those hot chocolate machines and love it. I use mine for chai, though. It was hard to get warmed milk for my chai until I got the
machine but now it's perfect, plus I get mine frothed to boot. It's also
good for making cappuccino for my hubby!
In my opinion, the machine was well worth the money I paid for it.
Beth in KC
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I wanted to tell Bob in South Australia that the Rhubarb and Ginger
Crumble Recipe he submitted to the newsletter is incredible! My husband
enjoyed a rhubarb crisp years ago in Vermont and I have been hunting a
recipe ever since. I only changed the recipe slightly by using rolled oats
instead of bran as I did not have any on hand, but the combination of
ginger and rhubarb is wonderful. I am going to try the same recipe again
and use peaches as the fruit. Peaches and ginger also seem to have a
natural affinity for one another.
Paula in Orlando
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