The purpose of this recipe newsletter is to post requests and replies, and recipes  from our recipe family (members) and to post all their great tried and tested (TNT) recipes. 

July 18,  2006
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Cooking/food
Nutrition for Kids: How to Teach Your Children About Healthy Eating
Deviled Eggs, Egg Dye and Other Egg Recipes
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Replying to o.h. Lancaster – I have frozen sour cream. You can’t use it as a “fresh” sour cream afterwards but you can use it in cooking. It changes the consistency after freezing. I freeze just about everything except eggs (although you can freeze egg whites). If it can’t be frozen I don’t want it. Like clothes, if they have to be ironed they aren’t in my house!
Sue B.,Fl.

Nancy, love your site.
Since the temp is so hot lately, I was wondering if you ladies would share some of your recipes for the ice cream machine. I just bought one and am new at this. Ice cream, sherbet, and sorbet would
be appreciated.
Judy in FL

Hi Nancy. This is for Susie Indy
Lazy Lady Pickles #3 Linda's Hotties
1 pint jar of Dill Slices (we like Mt. Olive)
Water for rinsing
1 T. red Tabasco or Texas Pete
4 or 5 large peeled buds of garlic
1/2 c. sugar or substitute to equal the same

Drain pickles (save liquid to add to Lazy Lady Pickles #1 and keep chill ed, if you like). Rinse the slices and the jar; pack wet pickles back into it. Add garlic, hot sauce, and sugar; shake and turn to mix well. When sugar or substitute is dissolved, chill. Great on burgers & dogs & with carrot sticks as a snack. Note: never made these with the substitute, but used it in everything else for a while, so, why not?

Lazy Lady Pickles #4 Jody's Horsies
16 oz. Bread and Butter pickles (we like Mt. Olive, save the liquid and keep chilled))
3 3/4 T. pure ground horseradish (not the sauce)

Take out a few pickles to make room for the horseradish, add it to the jar, and turn and shake jar to mix. Chill. Wait 48 hours or more before enjoying.

Lazy Lady Pickles #1 Pretty Pepper Dills
10-11 small cucumbers, quartered lengthwise
2 long skinny chilies, washed and just a tiny bit of stem left on
The liquid from a jar of dill pickles (any will do, if you can get them, from Vlasic or Claussen
Refrigerated dill is super good)
3 whole cloves
4-5 whole black peppercorns
4 large peeled garlic buds
Cider vinegar to cover to the top of the jar
A sterilized quart jar and a heated lid and ring for it
Pack all but the liquids tightly into the jar. Pour in the dill liquids and spices, then top off with the vinegar; screw on the hot lid. Chill; wait 7 days to use. Good for 8 weeks, possibly more.

Lazy Lady Pickles #2
Bread and Butter Cauliflower
Liquid saved and kept chilled from bread and butter pickles (we like Mt. Olive), you will need at least 3/4 c., keep all you have)
1/2 to 1 head cauliflower, cut into separate flowerets
2 buds garlic, peeled and slightly smashed, or 2 tsp. minced
White wine vinegar
A sterilized quart jar and a heated lid and ring for it
Pack vegetables tightly into the hot jar.

Microwave HALF of your liquid about 2 minutes on High, just till it reaches a boil; pour over cauliflower.
Pour on the cool liquid and it's spices, then top jar with vinegar if it is not completely full. Screw on hot lid, turn to distribute spices, and chill; wait 7 days to use.  Hope one of these hits the spot, Susy. Marilyn in FL

Cornflake Meat Loaf
2 pounds ground beef
2 cups crushed cornflakes
1 egg
1 cup tomato soup or purée
1 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients; mix well. Shape into loaf; place in pan. Bake at 350 degrees for 30 to 40 minutes. Yields 6
servings.
Tona in Bama

Hello Everyone,
Looks like most of the country is experiencing our Louisiana type heat. My favorite strategy for surviving August in Louisiana is to stay indoors and enjoy my air-conditioning as much as possible. Don't forget to protect your pets from the heat, too. If possible keep them indoors during the hottest part of the day and give them lots of water. .
A friend who is following a heart healthy diet plan shared a very good and yet very simple "recipe" for a sugar free apple dessert that is a great idea for people like me (my very favorite dessert is hot apple pie) who find it necessary to cut back on sugar and fat wherever possible. You simply cover the bottom of a microwave safe baking dish with graham crackers in a single layer (no need to crush them, but just break them into pieces and fit them side by side until most of the bottom of the dish is covered. Don't worry if there are small spaces between the pieces, it doesn't necessarily have to be completely covered.) Take tiny slivers of margarine and place on top of the crackers, here and there, but only a small amount. Then peel and slice two Granny Smith or any other cooking type apple and spread over the graham crackers. Again, dot the apples with tiny amounts of margarine, then sprinkle with a light sprinkle of ground cinnamon and finish off with about a tablespoon of Splenda sprinkled evenly over the apple slices. Cover tightly with plastic wrap and microwave four minutes. You may have to adjust cooking times for your microwave, depending on its size and wattage. Mine is 1100 watts and four minutes is perfect. Tastes almost as good as a homemade apple pie. Great for dieters and diabetics.
Gail in LA

Hi Nancy and furbabies! Hope all is well, and that you guys aren't too hot in Texas. We are feeling the heat this week in Florida for sure. But doing better than our northern neighbors thank goodness.

For Sharon in Delaware, for cooking ribs in the oven. We do like this: Put the ribs on a rack in a large pan, put water in the bottom of the pan. Do not sit the ribs in the water, but over. Season the ribs the way you want. Cover tight with foil and cook in 350 oven for 1 to 1 1/2 hours. Remove the foil, pour off the water, brush your sauce on the ribs, return to oven under the broiler turn and do other side. Come out very very tender this way. I used to boil them but never do that anymore. This way they are very tender. And I think the flavor of the meat is better when not boiled. They are sort of steaming I guess you would say. My son puts apple juice in the pan instead of water and it really does give the meat a nice flavor. Hope you try these, they really are good.
Have a great day everyone,
Billie in FL

Welcome back, Toma from 'Bama. Haven't see you in a while, and the recipes you share are always winners!! You were missed. Thanks for all you contribute. Actually, all who contribute recipes deserve a big thank you. I know it takes time to type them, but they really are appreciated by all of us. My recipe file is bulging....now I just need to start using them, although here in Texas it is almost too hot to cook or eat!!
Stay cool everyone Jan

Regarding Cocoa syrup recipe sent in by Tona Bama. My family has been using this recipe for more years than I can remember. We take a plain yellow cake and pour this sauce over it. It is so good when both the cake and the cocoa syrup is warm.
Linda in KY

Hi, Nancy, I hope it isn't as hot there as it is here in Wyoming! I have a problem. Sometimes I forget to hit the selection button and then cannot cancel the printing and I get it all printed! Canceling doesn't seem to do it. The next time I turn the printer on, I get all the copies. What do I do? Thanks for the wonderful site. God bless, Gloria
in (HOT) Wyoming

Cornflake Macaroons
Family Circle Magazine 1950
Servings: 24

2 egg whites
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup coconut
2 cups cornflakes
1/2 cup chopped nuts

Beat egg whites until stiff and dry. Fold in sugar gradually. Add: vanilla extract, coconut, cornflakes and nuts. Drop by teaspoonfuls onto a well-greased cookie sheet. Bake at 325 degrees until light brown.
Tona in Bama

Thanks again to all who sent the pasta re-heating tips, something I will use a lot. I have another request, hope somebody out there knows this one. While staying in New Iberia LA, we ate at the Little River Inn. Their buttery, light dinner rolls were just exceptional, but they would not tell their secret. You just knew there is a secret, from the way the waitress smiled! Later we wrote and begged, but no dice. Have tried to clone them 3 times, came up with a pretty good roll the last time, but still would love to have that recipe. Please, if anyone has it, please share.
Marilyn in FL.

To Sherry In Delaware. Hi From Chico, California :-) We are having 110 degrees weather, how about waaaaay over there? We love baby back ribs, I broil mine in the broiler, I just put seasoned salt, (we love salt) sometimes some Worcestershire? (sp) sauce, and your favorite BBQ sauce and broil, YUMMY. NEVER tough... I don't buy any other ribs,
baby backs are always so tender.
boop-oop-a-doop

For Mike in Montreal
Old Bay Seasoning is by McCormick spice company, I find mine in the grocery store in the cooking (spices) aisle. Because it's a 6 oz can,(170 g), they tend to display it on a shelf near the floor.
For questions, caqll 1-800-632-5847. For many additional recipes, go to www.old-bay.com.
Enjoy this seasoning! Carolynn in CA.

In Monday's newsletter-07/17/06-Sharon in TN was looking for some recipes for sugar-free jams, jellies, etc. If she will go to www.splenda.com she can find recipes for those things, plus a whole lot more. Hope this helps.
Connie in TX

Nancy to Sherrie in Delaware, newsletter 7/17, that wants a good recipe for tender ribs. I make our ribs this way and it is so easy.

Susie's Super Easy Ribs
any amount of ribs cut with 3 bones
your favorite BBQ sauce

In a slow cooker, my is a Rival Crock Pot, in the bottom of the crock put a thin layer of the BBQ sauce, then the ribs, BBQ sauce, layering until no more ribs then top with BBQ sauce. You just need to use between layers a small amount of sauce. In about 3 to 4 hours drain the liquid and on the top put a small about of BBQ sauce. Do this 1 or 2 more times. You can cook these in 6 to 7 hours and they are fork tender.

To Doris S. Indiana, newsletter 7/17, that wanted idea for cooking in an electric skillet. I have had my oven stop working in the past and we had to order a piece for it and I believe they had to make the part then ship it here to Indianapolis. I have made meatloaves and put liquid in the bottom of the skillet. I have done frozen Pizza and I am sure that you could do English Muffins pizza the same way. If I remember correctly I set the temperature at 350 to 400ºF. You just have to make sure you don't burn the bottom of the crust. You can have Beef Stew, Chicken and Noodles, Soups (someone had a vegetable soup that you started with Beef Stew on this site awhile back), Chicken Salad cold or hot, Macaroni & Cheese, Spaghetti & Meat Sauce, Taco Salad, Chef Salad and Ground Beef & Baked Beans mixture.

Susie's Super Baked Beans
1 lb. ground beef or ½ lb. of meat for 2 people
1, 15 oz., can baked beans, your brand
1/4 cup catsup
2 to 3 tablespoons Hormel bacon bits
1 to 2 teaspoon prepared mustard, optional
1/4 to 1/3 cup onion, chopped

Brown the beef and drain if you wish. Put baked beans in skillet then add the meat, catsup, bacon, mustard if using, and the onions. Cook for about ½ hour or until the onions are done. With the mustard in this recipe it makes like a Sweet & Sour mixture but good, we think. With this you can have cole or salad, an apple and cookie.

Everyone have a great day and Nancy and 4 legged associates to care.
Susie Indy

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