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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.  

This is for Suzie from the Aug.1st newsletter asking about Carmel Corn:

Baked Caramel Corn

1 c. butter
2 c. firmly packed brown sugar
1/2 c. light or dark corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 qts. popped popcorn

Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring, 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 large shallow baking pans. Bake in 250 degree oven 1 hour, stirring every 15 minutes. Remove from oven, cool completely. Break apart. Makes about 5 quarts caramel corn.

I've used microwave popcorn and it's just as good as regular popped corn. I also use a large roasting pan instead of the 2 baking pans and sometimes I add dry-roasted or canned cocktail peanuts before pouring the mixture onto the popcorn.
Dorie from Wisconsin
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To J.L. in S. Jersey. The pork roast I did was not from the frozen state and it was a pork tenderloin. Just seasoned it the way I would when cooking in a regular oven. Used the HI temp. and cooked it on the 4" rack. Played with the times. I never go by cookbook time. Did turn it a few times. Used a meat thermometer to be sure of it was cooked thru. As for the chicken, same story but used the 1" rack started it breast side down when it had browned turned it over to finish cooking. Also cooked it on HI. Everything I have cooked has been using the HI temp. I also sprayed the rack with Pam before putting the meat on so it won't stick. Also cover drip pan with alum. foil for easy clean up. Hope this helps. Like anything new, play with it, have fun and don't be afraid. Good luck.
Eina in MA

For Connie Altoona, PA who was looking for the Bisquick cookie recipes, they are here http://www.nancyskitchen.com/2008-august-recipes/
Victor in Chandler AZ

This is for Suzie who requested an oven made caramel popcorn recipe in the August 1st newsletter.

Oven Made Caramel Popcorn

5 Quarts popped corn
1 cup butter or margarine (2 sticks)
2 cups brown sugar, firmly packed
1/2 cup light corn syrup
1tsp. salt
1/2 tsp. baking soda

Spread freshly popped corn in a large shallow sheet pan. Put in oven preheated at 250* to keep warm and crisp.
Combine butter , brown sugar, corn syrup and salt in 2 qt. heavy saucepan. Place over medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage (248*), about 5 minutes.

Remove from heat and stir in baking soda. Syrup will foam.

Take popped corn from oven and pour hot caramel mixture over it in a fine stream. Stir to mix well. Return to oven for 45 to 50 minutes, stirring every 15 minutes. Cool and serve or store. Makes about 5 qts. or almost 2 pounds.

I love your newsletter, it's great. I have a spoiled rotten house cat, too. Her name is MO, love hearing about Ditto. Best to you both. Have a great day EVERYONE!
Laura in Anahuac, Texas
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Hi Everyone...this is for Suzie that requested a Caramel corn recipe that you bake in the oven. This was from the Saturday, August 1st newsletter.

Caramel Corn Recipe

1/2 cup popcorn popped, plain (I do not use air-popper or microwave) I do it on the stove.
1/2 cup peanuts..optional

In a heavy saucepan melt and mix:
1/2 cup butter
1 cup Brown sugar
1/4 cup light corn syrup
1/2 tsp. salt
Bring to a boil...reduce heat and let boil slowly for 5 minutes. Remove from heat and add:
1/2 tsp vanilla
1/4 tsp baking soda

Mix quickly and pour over popped popcorn in a large pan. I use my roaster.  Stir quickly to get all the popcorn covered. Bake at 250 degrees for 1 hour. Stirring the popcorn every 15 minutes. Let cool and can be put in jars or airtight bags...if it lasts that long. This is very good and doesn't get sticky. Hope you enjoy it.
Have a good one, Nalaine
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Nancy and all,

I made this recipe yesterday. And it was delicious. I just had to share it with each of you in Nancy's Kitchen. It is called Irish Chicken Stew with Vegetables. I think that Kenny, the Bachelor would enjoy this recipe for himself or with some of his friends. I gave two large bowls of the stew to the guys who live in the condo unit below me. One said, "I thought that I died and went to heaven!". It is a comforting dish. The recipe says that it serves 5, but it easily makes 8-9 servings. I hope if you try it that you like it as well as I did.
AtlantaPat

Irish Chicken Stew with Vegetables Recipe

2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1-1/3 cups milk

In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1-1/2 hours.

Add potatoes and carrots; cover and cook another 30 minutes.

Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.

Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Hint: If you don?t think that you will eat all of the stew at one meal, just make up half of the dumplings. Make up the rest the next time you eat the stew -and drop them on top of the boiling stew (brought from a simmer, and stir so it won?t stick. Sometime when rewarming a recipe it sticks to the pan if it starts out too high.). From past experience with stews, if you have dumplings and biscuits on top of a refrigerated dish, it soaks up all the liquid and is dry. Enjoy!
AtlantaPat
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Nancy and Ditto, It?s Pat again.

In the August 1st newsletter, Brenda asked for a cookie dough that you roll up and then just slice and bake. I have a tried and true recipe that is easy and very good. And the best part, you can use the basic mix to make different flavored cookies. You can make up the rolls of dough, freeze, and then slice and bake as needed.
AtlantaPat

Refrigerator Cookie Mix Recipe

2-1/2 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 pound (1 stick) unsalted butter
1-1/4 cups granulated sugar
2 eggs
1 tsp. vanilla extract

Sift the flour before measuring, and resift it with the baking powder and salt. Cream the butter and beat in the sugar until the mixture is light and fluffy. Beat in the eggs and vanilla. Add the sifted dry ingredients and blend well. Chill the dough until firm for easier handling. (Dough can also be formed into logs, sliced, and baked. Logs can be frozen.)

Roll out the chilled dough on a lightly floured surface or between two sheets of waxed paper. Roll the dough 1/8 inch for crisper cookies, 1/4 inch for softer cookies. Cut out with a floured cookie cutter and place on a greased cookie sheet. Bake in a preheated 375 degree oven for 8 to 10 minutes, or until the edges are lightly browned. Transfer to a rack to cool. Makes about 50 thin cookies.

Variations
Coconut Pecan Cutouts
Make the basic dough, add coconut and finely chopped pecans (a scant 1/2 cup each), chill an hour; roll out 1/4 inch thick and cut with a fancy little scalloped cooky cutter. It's a perfect little tea cookie, not too sweet, that melts in your mouth!

Butterscotch Cookies
Increase the butter to 1-1/2 sticks. Substitute brown sugar for the granulated sugar, and increase the amount to 1-1/2 cups, firmly packed.

Chocolate Cookies
Add 2 ounces (2 squares) melted unsweetened chocolate or 1/2 cup unsweetened cocoa powder before adding the flour. Reduce the flour to 2 cups.

Nut Cookies
Add about 2/3 finely chopped or ground nuts. Or brush the tops of the unbaked cookies with a beaten egg white and sprinkle with chopped nuts.

Sugar Cookies
Roll out the dough to 1/4 or 1/3 inch thickness. Sprinkle the tops of the unbaked cookies with coarse sugar and a little ground cinnamon.

Enjoy the cookies. AtlantaPat
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To Jam: Before purchasing my NuWave oven I researched the NuWave oven and the Flavor Wave Oven. I found that the NuWave was a better buy with the Flavor Wave Oven you get the basics then you have to order the rest, the shipping charges are very expensive. You can get a good buy at Sam's Club. I have the NuWave, but I must be doing something wrong. I was hoping someone on this site could help me.
JL in South Jersey

In the August 1 news letter, Jodi in kcmo, commented on hot pepper vinegar burning the skin. Hot peppers themselves will burn the skin. These are the ingredients used in some pain relief ointments. My daughter used one and received a bad burn from the pepper ingredients. She called the manufacturer .

It seems to reverse the effect of the pepper, rub your hands in vegetable, and then wash with soap and water. Otherwise wear gloves and keep hands away from face.
Jam satx

Email Address 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.

Hi Nancy, Ditto and All My Recipe Fiends in Nancy Land,

Sue was asking for a peanut butter cookie recipe that uses pudding mix in the batter. I am not sure if this is the one that you want, Sue, but it is a good cookie. You can also experiment with the cookie by using different flavors of pudding and/or chips.
Pat

Chocolate Peanut Butter Pudding Cookies Recipe
These mix and bake up fast; and make 36 delicious cookies.

1 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs 2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 (3.9 ounce) package instant chocolate pudding mix
1 3/4 cups peanut butter chips

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and instant pudding mix; stir into the creamed mixture. Fold in the peanut butter chips. Drop by rounded spoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Note: If you do not have peanut butter chips, you can use ? cup of chunky (or smooth) peanut butter instead. No need to make further adjustments.
Enjoy! Pat
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To Dee Dee about your Tapestry. Try hanging it in your bathroom for a few days and let the steam from the shower get the wrinkles out. I would also put a clip type skirt hanger on to the bottom to straighten the edge and to help pull it down.
Chuck in Pa.

This is for RT Halifax, MA. who in the 8/1/09 newsletter wanted crockpot baked beans recipes using dried beans, not canned beans. This is from a 2007 newsletter. I regret that I no longer have the name of the person, who originally submitted it, so that they can receive the proper credit.
Robbie In

Crockpot Baked Beans Recipe

1-1/2 lbs. dry navy beans
1-1/2 c. ketchup
1 c. brown sugar
1/2 c. water
1 tsp. mustard
1/4 c. molasses
1/4 lb. salt pork or bacon, diced

Wash beans, boil in water 3 times volume of beans for 3 minutes. Let stand 1/2 hour. Then simmer until soft. Drain beans. Mix all ingredients in crockpot.

Cook on low 6-8 hours or on high for 4-6 hours.
Robbie IN
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Corrected Recipe

Basic Italian Bread Recipe
(can use same dough for pizza or foccacia)

Mix together:
1 and 1/2 cup of warm water
1 and 1/2 teaspoon of salt
1 package dry yeast (regular or rapid rise)
3 cups of regular flour
3 tbsp olive oil

Let dough rise 2 hours. Punch down and form into loaves, rolls, pizza or foccacia. If making pizza or foccacia assemble topping on stretched dough. Let rise again for 1/2 hour. Preheat oven to 450.

Before placing bread or rolls into oven, at this point, brush lightly with beaten egg and dust with sesame seeds (optional).

Bake for approximately 25 minutes.
Judy/Buffalo - Sorry for oversight
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Suzie was asking for a Baked Caramel Corn recipe in the 8-1-09 Newsletter.

I don't know where I got this recipe, Suzie but I have had it awhile. Hope you like it. Pat So Cal

Baked Caramel Corn Recipe

1 C. butter
1 C. brown sugar
1 C. dark Karo syrup
1 tsp. baking powder
mixed nuts, if desired

Boil first 3 ingredients 5 minutes; remove from heat & stir in soda (CAREFULLY!!)
Pour over 8 quarts of popped corn (I use less) & mix well.
Bake in 2 shallow pans for 1 hour at 250, stirring 3 or 4 times during baking.
Pat So Cal
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For TIA, Connie Altoona, PA the Bisquick Cookie recipe was in 7-2008 Quick and Easy TNT Recipes

Bisquick Cookies Recipe

3/4 c. Bisquick
1 (3 oz.) pkg. instant pudding (any flavor)
1/4 c. vegetable oil
1 egg
ADD:
1/4 c. finely chopped nuts, if desired

Preheat oven to 350?F.
Mix together all ingredients. Shape dough into balls (using 1 teaspoon of dough). Place balls on ungreased cookie sheet. Press flat. Bake for 8 minutes. Remove from cookie sheet with spatula to a flat surface to cool. (Can eat plain or frost with canned cake frosting.)
Pat So Cal
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For the person looking for a source for spices The Prepared Pantry has some.
Pat So Cal

Best Potato Soup Ever Recipe

In any size pressure cooker, mine is 6qts. peel and quarter potatoes to about half full. (I like lots of potato)
Chop an onion or two. (I like onions)
(Decide how much you can eat)
I use two cans of evaporated milk which are added after cooking SO..I put 24 ounces of water in the pressure cooker, add salt about 1 tsp., about 1/2 tsp. pepper, black, and about 1 tsp garlic salt. I bring the pressure up and cook about 4-5 min and then release the pressure. Remove from the heat source and I add the canned evaporated milk and 1 stick imperial margarine. Taste and add salt as needed. use a potato masher gently to break up the potatoes.

I have an old pressure cooker, and this is an old recipe, I remember eating it in the 1950s. I have cooked it in a regular pot and used different margarine or butter and it's good, but it's great cooked in the pressure cooker. If you have any left over and it's not quite enough add some corn. The water, milk ratio is important. enjoy.

Thanks Nancy for all your hard work, your the best on the internet!!
love Lora

Welcome to Kenny, we are glad to have you with us and look forward to your contributions.

Nancy, Thanks to Jodi in KCMO for alerting everyone to dangers of working with hot peppers without protection on hands, I should have caught this omission myself. I have added this warning to original recipe below:

Hot Pepper Vinegar Recipe
(stems removed and chopped)

Use in salad dressings, to flavor cooked vegetables, or in any dish where the flavor of a strong vinegar would be a welcomed addition. Makes about 2 1/2 cups.

8 to 10 small fresh hot green peppers
3 cups white vinegar

(Caution: Please use rubber gloves to protect hands from blistering hot pepper juices.)

Remove stems from peppers. Coarsely chop peppers with seeds; place in clean dry quart jar.

Bring vinegar to boiling in saucepan. Pour over peppers. Cool. Cover tightly. Store at room temperature at least 2 weeks.

When desired flavor (heat) is reached, strain vinegar into clean dry bottle or bottles, pressing on pulp to extract all juices. Seal. Tie a few dry hot peppers on each bottle to indicate hotness of vinegar, if you wish.
Betty in MS
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I still don't know how you do all you do Nancy. But please don't stop. The greatest newsletter on the web. This recipe is for Mariann. In the 8-1-09 newsletter she requested marinade recipes. This is a TNT one we have used for years. Pat So Cal

Marinade Recipe

1 1/2 cups salad oil (we use Canola)
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons ground pepper
1/2 cup rice wine vinegar
1 1/2 teaspoons dried parsley flakes
2 cloves garlic, minced
1/3 cup lemon juice

Combine all ingredients and mix well. Makes about 3 1/2 cups. Good for chicken, beef or pork. Store in freezer indefinitely or in refrigerator for one week.
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Hi Nancy and all fellow cooks. I have a request. My mother has to start on a low fat, low sugar diet. She's getting a bit too weak to stand for long so I'm making some of her meals. Do you have any suggestions? She's not fussy but her stomach is and we just found out she has colitis. She can't eat raw fruits, raw veggies, nuts, fatty foods or any with a lot of sugar. I've looked on the internet but can't seem to find much that would work for her. If you have any TNT recipes I'd like to try them.
Thanks, Betty in ME

Email Address 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.