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

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

Nancy, I read with great interest the Boston Baked Beans from Durgin Park, submitted by Carol in SoCal.

This is the exact ingredient recipe that made in the 1960’s (except use the reserved soda/bean water rather than fresh water to finish cooking beans).

Before year 2000, I had a manually copy/paste cookbook where I saved my recipes throughout the years.

Since then, when I find an exact recipe in that book, I copy it to my computer cookbook.
This was the first Durgin Park recipe with exact ingredients. Thanks, Carol and Nancy.
PeggyNELA

Hello Nancy and all Landers,
Well, it's getting to be garden produce time again lol. I hope someone can help me out. I need a good easy recipe for home canned Sauerkraut. I had a recipe that was very easy- just shred the kraut and place in jars with vinegar and salt I believe - then put caps on jars and let set for six weeks- then water bath it for 15 minutes.
Of course I lost the recipe and can't remember the amounts.

All I really remember is that you capped the jars and let them set for six weeks - not refrigerated. This recipe made the best homemade Sauerkraut. If anyone in Nancyland has a TNT recipe I would really appreciate it.
Dianne in Wisconsin

Italian Custard

1/2 pound ricotta cheese
1/4 cup grated milk chocolate
1/4 cup finely chopped walnuts
2 tablespoons heavy cream (or a little more)

Cream the ricotta. Add the chocolate and nuts. Blend thoroughly. Add cream (as needed) for desired consistency. Serve in sherbet glasses. Makes 4 servings.

NOTE: Can also be used as a filling for cookies, cakes, etc.
JL in South Jersey
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Butter/Pecan Crumb Cake

1/2 cup brown sugar
1/2 cup all purpose flour
1/2 teaspoon cinnamon
1/4 cup softened butter
1 package (2 layer size) yellow cake mix
1 package (3 oz.) instant Butter/Pecan pudding mix (small)
1 cup sour cream
1/3 cup oil
4 eggs
1/2 teaspoon maple extract (optional)

Combine the brown sugar, flour and cinnamon. Cut in the butter to make "crumbs". Set aside. Combine the rest of the ingredients. Blend. Beat at medium speed for 4 minutes. Pour into a greased and floured 10 inch tube pan. Bake at 350° for 50 minutes. Remove carefully from oven and sprinkle with "crumbs". Bake 10-15 minutes longer. DO NOT under bake. Cool for 10 minutes and remove from pan. Serve.
JL in South Jersey
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Hi Nancy,
I know you have listed some conversion tables before in the newsletter. This one was given in another yahoo group. I thought it would be useful as it gives pound measurements. Hope it is helpful.
Wyndal, MS

Handy Kitchen Measurements

1 pound all-purpose flour = 4 cups
1 pound cake flour = 4 3/4 cups
1 pound pastry or graham flour = 4 1/2 cups
1 pound granulated sugar = 2 to 2 1/4 cups
1 pound brown sugar = 2 to 2 1/3 cups
1 pound sifted confectioners' sugar = 4 cups (approx)
1 pound oatmeal = 2 2/3 cups
1 pound rolled oats = 4 3/4 cups
1 pound butter = 2 cups
1 pound shortening = 2 to 2 1/3 cups
1 pound cheddar cheese = 4 cups, grated
1 cup eggs = 5 to 6 medium eggs
1 cup egg whites = 7 to 10 medium eggs
1 cup egg yolks = 12 to 14 medium eggs
1 pound finely chopped meat = 2 cups
1 pound cocoa = 4 cups
1 ounce chocolate = 1 square
6 oz. chocolate chips = 1 cup (approx)
9 oz. jar jelly or jam = 1 cup (approx)
4 medium apples = 4 cups sliced apples
3 medium bananas = 1 cup mashed banana
8 medium peaches = 4 cups sliced peaches
1 pint strawberries = 2 cups sliced strawberries
1 pound unpitted dates = 1 3/4 cups
1 pound pitted dates = 2 1/2 cups
1 pound raisins = 2 1/2 to 3 cups
1 pound rhubarb = 2 cups, cut
1 pound onions = 2 1/2 cups chopped
1 pound nuts = 4 cups chopped (approx)

5 Kitchen Tidbits
1 stick of butter = 1/2 cup
1 cup of whipping cream = 2 cups whipped
1 cup uncooked rice = 3 1/2 cups cooked
1 envelope Gelatin = 4 leaves = 1/4 ounce
1 pkg. yeast = 2 1/4 teaspoons active dry yeast

Source: Living-Frugally@yahoogroups.com
Wyndal, MS
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Greetings,
I have a request. I have a friendship starter using peaches, apricots, canned pineapple, maraschino cherries and sugar. It is time to use it now but I have no recipes. It looks as if it would be good over ice cream but there must be more that I could use this recipe for. I would be grateful if anyone would share their recipes using friendship starter.
Barb in Iowa

What to do with the Oreo Crumbs.

Our church makes a dessert that is so good and easy. Oreo Crumbs in the bottom of a 9 X 13 inch baking dish then open a can of pudding (or make it) and pour. On top of the crumbs and then put cool Whip over the pudding. Then just sprinkle some crumbs over the top. (we use chocolate pudding or vanilla) but everyone really likes the chocolate the best.
Vicki