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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.   

Hi Nancy,
Linda was looking for a Scallop Mornay recipe. I adore scallops, as long as they are not overcooked. There are lots and lots of recipes, I would recommend this site:
http://www.diveplanet.co.nz/cuisine-recipes

I have tried a few of the recipes and haven't been disappointed.
Sylvia <Scotland>

Debbie, AK requested a recipe for Sweet Dill Pickles in the August 9th newsletter. Hope this is what she is looking for. They are very good.
Jane from NC

Candied Dills

1 quart whole dill pickles
2 3/4 cups sugar
1/2 cup tarragon vinegar
2 tablespoons pickling spice

Drain the pickles, cut them into 1/2-inch slices, and place them in a deep glass bowl or ceramic dish. Combine the pickles with the sugar and vinegar. Place the pickling spices in a small square of cheesecloth, and tie it closed with a string. Add the spices to the bowl. Let the pickle mixture stand at room temperature until sugar is dissolved, approximately 4 hours. Pour the pickle mixture into a 1-quart jar, cover, and refrigerate. Remove spice bag after 1 week and they will be ready to eat.
Source: Paula Deen
Jane from NC
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Cooking Information, Tips and Hints
Frozen Treats Recipes

Newsletter of August 7th, 2009

I would like to thank Grannygirl of Ohio, Jim in Texas and Betty in MS (to send later) for the homemade pork sausage recipes. I have printed them out and will give them a try. Looking forward to getting Betty?s as well. I plan to try putting some up in the jars just to see how this would work.
I made sausage Friday evening from a recipe I had and it turned out very well.

Thanks again. I sure am enjoying the recipes from everyone and the fellowship with each other. It really makes my day.
Erma in Jacksonville, FL.

Outdoor Grilling Recipes
Marinade Recipes

For Mary Louise in SC. Glad you are enjoying Ronnie's pickles! I don't have any more of their recipes on hand, but have lots of cookbooks from the area & will take a look for you when I have a little time.

Did you also go to the Seabreeze by the Bay in Tampa? Because we have their book if you are craving any of their dishes.
Marilyn in FL

Rhubarb Recipes
Strawberry Recipes

This is for Tona in Bama. In your Shrimp Biscuits recipe, are the shrimp raw frozen or cooked frozen. Do you defrost them before placing them on the biscuits? If they are raw, do you pre cook them?
Thanks in advance. Gay in L.I.

In the August 9 Newsletter, Florence in Indiana requested the V-8 recipe - here it is:

V-8 Juice Copycat/Clone

6 Quarts tomato juice
2 Teaspoons onion powder
1 Teaspoon celery salt
1/4 Teaspoon garlic salt
2 Tablespoons salt
1/2 Cup sugar
1/2 to 1 teaspoon Worcestershire sauce.

Combine all the ingredients in tomato juice and bring to a boil. Pour into jars and seal.
Arvilla
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Applesauce Cake

1/3 cup butter of shortening
1 cup sugar
1-1/2 cups thick sweetened applesauce
2 cups flour
1 teaspoon soda
Pinch of salt
Spices to taste
1 cup raisins

Cream butter or shortening and sugar together, then add the applesauce. Mix and sift flour, soda, and spices, then the raisins. Mix well. Bake in well-greased loaf pan at 375 F. for about forty-five minutes.
Star
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Recipe from 2006 Newsletter

Indescribably Delicious Banana Bread

1 cup butter
1-1/2 cups sugar
2 large eggs
4 very ripe bananas, mashed*
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
1-1/2 teaspoons baking soda
2 cups all purpose flour
1 teaspoon salt

Preheat oven to 350 degrees. Cream butter and sugar. Mash bananas, beat the eggs and add to the bananas with the vanilla and buttermilk. Mix well. Add to creamed butter and sugar mixture. Sift together flour, soda and salt. Add to banana mixture, beat well. Pour into 2 greased and floured 9"x 5"x 3" loaf pans. Bake 45 to 50 minutes or until bread pulls away from sides of pan. Cool

Topping:
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup or more, chopped pecans

Melt butter in saucepan. Add sugar and milk. Cook until very syrupy. Remove from heat and add chopped pecans. Pour over bread, spreading to all the corners and place under broiler until bubbly and brown. WATCH CLOSELY so topping does not burn.

Note: Use the softest mushy bananas that you can. I leave them on the counter until they are almost black. This recipe was posted along time ago on Gail's Recipe Swap by nlb. It originally came from a Jr. League in Austin cookbook.

This recipe was also submitted by Jocelyne in Qu?ec, Harriet in Az, Brenda from Alabama
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Summer Chicken Salad

2 boneless, skinless chicken breasts, cooked and diced
1 small can pineapple tidbits, drained and juice reserved
1 cup sliced fresh strawberries
1 cup thinly sliced celery
1 small (or 1/2 large) sweet red onion, diced
3 or 4 peaches, peeled, pitted and diced
1 bag baby spinach
1 cup chopped cashews, pecans or walnuts
2 to 3 tablespoons Miracle Whip (light or regular)

Combine the first 6 ingredients. Mix Miracle Whip with enough pineapple juice to make a creamy dressing. Serve on a bed of baby spinach. Makes 4 to 6 servings.
Lisa (East Texas)
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Easy Freezer Strawberry Jam

What's fresh bread without good jam? Whether on toast in the morning, a slice of bread, or a leftover dinner roll, jam was meant for homemade bread. (We're happy with a fresh dinner roll and
strawberry jam for dessert.)

It's strawberry time. Most stores now have the best strawberries of the season. Why not pick up a flat or two and turn them into this easy freezer jams far better than anything you might buy in the store.

Because the fruit is not cooked, freezer jam has more of that fresh, just-picked flavor. We much prefer it over most cooked jams. And most freezer jams are much quicker and easier to make they should take less than one hour.

Debbie contributed this recipe but I think it is a derivation of a Sure-Jell recipe. Feel free to use this recipe but make sure that the ratio of sugar to fruit to pectin is what is recommended by the pectin manufacturer regardless of the pectin brand you use.

Here it is:
Four pints of fresh strawberries
Eight cups of sugar
Two 1.75 ounce packages of pectin (Sure Jell or equal)

1. Wash and hull the strawberries, then crush them. You should have one quart of crushed berries.
2. Stir the sugar into the prepared fruit.
3. Stir the pectin into 1 1/2 cups of hot water. Bring the water to a boil stirring constantly. Boil for one to two minutes.
4. Stir the hot pectin mixture into the strawberry mixture. Stir until the sugar is dissolved.
5. Pour into clean plastic containers. Leave at least a half inch for expansion at the top.
6. Let stand at room temperature for 24 hours to set.

After the jam has set, store in the refrigerator for up to three weeks or the freezer for up to one year.

Hints for success:
Measure the ingredients accurately. Use the ratio of ingredients that the manufacturer suggests.

Since the jam is not sterilized by boiling, it must be frozen or
refrigerated to keep from spoiling.

Since the natural pectin in the fruit is not activated by boiling, pectin must always be added.

Cover the jam with clean, tight-fitting lids ?never with paraffin.

Posted by Dennis Weaver
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For Debbie in AR req. recipe to make sweet pickles from dill pickles:

Anytime Sweet Pickles (I made up the name)

1 gallon jar sliced dill pickles(plain hamburger dills)
1 4 OR 5 lb. bag of sugar
Tabasco Sauce or Louisiana Hot Sauce
Garlic cloves or jarred minced garlic

Take lid off pickles and pour off all the juice. (Just what will drain off easily, they don't have to be drained completely dry). Into pickles in jar, pour all of the 4 lb. bag of sugar OR most of the 5 lb. bag. (Do NOT use both bags of sugar.)
Put in 3 or 4 cloves of garlic or if using minced garlic use about 3 TBSP. Add hot sauce to taste depending on how spicy you want them. Louisiana Hot sauce is not as strong as Tabasco so it will take more of it, about twice as much. I do not like really hot spicy food so I use about 2 TBSP. Tabasco sauce.

Put lid back on gallon jar tightly and shake it up so ingredients mix in with pickle slices. You will need to do this shaking several times during the next 24 to 48 hours. Do not refrigerate for that long so the flavors can blend at room temperature and the sugar can dissolve more easily and make juice for the pickles. After a day or two when the sugar has dissolved, refrigerate the pickles so they will stay fresh longer and be crisper.

You can make these with quart size jar of sliced dill pickles, but you will have to reduce the other ingredients proportionately.

The amount of hot sauce, garlic and to a certain degree, the sugar that you use can be adjusted to your taste. For the garlic and hot sauce, start out with minimum amount and add more if you think they need it after they have set long enough to test.

I have not made this substituting Splenda for part of the sugar, but it might work. You could try with a quart jar of pickles, so not so much waste if it didn't work.

WARNING: You cannot use this method on whole dill pickles. They must be sliced or cut into spears first. If you do it to whole pickles, the sugar will pull all of the liquid out of the whole pickle and you will end up with shriveled up pickles.

These are addicting to some people, (my sister for one, who gave me this recipe) so be careful. 'Smile!"
Etta in LA
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Marinated Squash Salad

2 sm. yellow squash
1 sm. zucchini squash
1 med. onion
1 bell pepper
1/2 c. apple cider vinegar
1/3 c. sugar
2 tbsp. oil
1 tsp. celery seed
Salt and pepper to taste

Slice first 4 ingredients in thin slices. Mix the last 5 ingredients and pour over vegetables. Marinate 12-24 hours. Keeps 1 week to 10 days. Serves 6-8.
Linda in NM
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Maple Glazed Pork Chops

6 Tablespoons Maple Syrup
2 Tablespoons Vinegar

Heat broiler. In small sauce pan heat syrup & vinegar until thick. Spread over pork chops & broil; brush as often as you like until cooked.
Posted by Lisa-Union Bridge, MD
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Lemon Chicken Casserole

4 chicken breasts, cooked, chopped
1 (10 ounce) can cream of chicken soup
1 cup sour cream
1/2 cup lemon juice
1 sleeve round butter-flavored crackers, crushed
1/2 cup (1 stick) butter or margarine, melted
3 tablespoons poppy seeds

Sprinkle the chicken over the bottom of a greased 9 x 13-inch baking pan. Combine soup, sour cream and lemon juice in a bowl; mix well. Pour over the chicken. Sprinkle the cracker crumbs over the layers. Drizzle butter over the cracker crumbs. Sprinkle the poppy seeds over the top. Bake at 350 degrees F for 30 to 45 minutes.
Makes 4 servings.
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How to Steam Sweet Corn

Place the cobs or kernels in the top of a steamer over a pan of boiling water and steam for 10 - 15 minutes for cobs, or 5 - 10 minutes for kernels.

How to bake sweet corn/corn
Put the cobs into a roasting tin and just cover with milk. Bake in a fairly hot oven, 190?C, Gas 5, for 35 minutes or until a kernel can easily be removed from the cob. Drain the cobs, toss in melted butter, and place under a hot grill for 2-3 minutes before serving, seasoned with salt and pepper.
Source: www.CookItSimply.com
Linda in NM
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Stuffed Crookneck Squash

8 yellow crookneck squash, young & tender
6 tbsp. melted butter
10 saltine crackers
1 onion, minced
6 tbsp. bacon drippings
1 tsp. sugar
1/8 tsp. black pepper
Pinch of salt

Leave squash whole. Boil the squash for 20 minutes. Let cool. Slice the tops off and scoop out pulp. Mash pulp and mix with all the other ingredients. Fill squash with stuffing and bake for 15 minutes in 350 degree oven.
Linda in NM
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Fried Dill Pickle Coins

2 cups all-purpose flour
1/2 teaspoon salt
1/4 Teaspoon salt
2 eggs 1 cup milk
3 cups thin dill pickle slices drained
a dash hot pepper if desired
Oil for deep frying
Ranch salad dressing
or favorite dip

In a shallow bowl, combine the flour and salt and pepper. In another bowl, beat eggs and milk. blot pickles with paper towels to remove moisture Coat pickles with flour, then dip in egg mixture Coat again with flour mixture. Heat oil 375 degrees. Fry few at a time. Turning once. Drain on paper towels. Serve with your favorite dip.
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Onion Corn On The Cob

1 Envelope dry onion soup mix
1/2 cup of butter (soft)
1/2 tsp. salt
6 ears of corn or more depending on how it goes.

Combine dry onion soup, butter, and salt and mix well. Spread on 1 tablespoon of mixture to each ear of corn. Wrap tightly in foil and bake at 425* or grill over hot coals for 30 to 35 minutes till tender. And of course use additional butter if you like. (I am a butter person)
From CW
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Microwave Fresh Corn on the Cob

2 ears fresh corn on the cob
Melted butter or margarine, if desired

To cook in waxed paper: Cut squares of waxed paper. Husk corn and remove silks. Wash corn. Roll each ear with water that clings to kernels in waxed paper. Brush with melted butter or margarine before rolling up in waxed paper, if desired. Twist ends of waxed paper to seal. Place spoke fashion in microwave oven. Microwave at full power (high) for 5 minutes or until kernels are tender, rearranging ears once.

To cook in the husks: Carefully pull husks down ear far enough to remove silks but still keep husks intact. Brush corn with melted butter or margarine, if desired. Pull husks back over corn. Quickly run husks under cold water to add moisture for cooking. Place spoke-fashion in microwave oven. Microwave at full power (High) for 5 minutes or until kernels are tender, rearranging ears once.
Ann
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Carrots Au Gratin

1 tb Butter
3 c Carrots, sliced
3 tb Butter
3 tb Flour
1 1/2 c Milk
1/2 lb Cheese (processed)

Slice the carrots and saut?in about 1 T butter over low heat for 5-10 minutes, until cooked to taste. Make a roux with the butter and flour. Add the milk (warmed) and cook until thick. Add cheese and cook until cheese is melted. Mix in the cooked carrots. Place in greased casserole and sprinkle with buttered bread crumbs.
Bake at 350 for 15-20 minutes or until brown.
Tona in Bama
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This is one of my favorites. It was originally posted in a 2007 newsletter.

Susie's German Fried Potatoes

2 to 3 tablespoons oil
2 cups, boiled potatoes, cold sliced
2 to 4 tablespoons onions, minced
1 to 2 sliced bacon, fried
1 tablespoon parsley, fresh only
salt to taste

Fry the bacon you can use the grease from that along with 1 to 2 tablespoons of regular oil. Add potatoes and onions to grease/oil mixture in skillet. Saut?until light brown, turning frequently. Just before serving add the salt and crumbed bacon mixing with the rest. When you serve this add the fresh parsley. Makes about 4 serves.
Susie Indy
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I was looking for the Egg Freshness Poem. It was posted in one of the 2005 newsletters.

Egg Freshness
Can you eat that egg?
By Scott Matthews

If not sure you ought-ter,
then place it in water.
If it lies on its side,
then it's fresh; eat with pride.
After three or four days,
at an angle it lays.
But, it still is a treat,
so go on and eat.
Ten days, stands on end,
in your baking 'twill blend.
'Cause it's definitely edible,
in your baking, incredible.
But, if it floats on the surface,
that egg serves no purpose.
'Cause a floater's a stinker!
Out the back door best fling 'er!

Submitted by Sandy from Illinois

Originally Posted in a 2007 newsletter

Spreads for Toast

Peanut Butter Cream Cheese Spread Recipe
Mix equal parts of peanut butter and cream cheese with an electric mixer until smooth. For a sweeter spread, add a little honey to the mixture. The spread will last a week or more in the refrigerator.

Apricot Butter Recipe
Boil two cups of dried apricots with two tablespoons of sugar and 2/3 cup water until soft. Put in a blender and puree with four tablespoons of butter. Add one teaspoon vanilla extract or 1/2 teaspoon almond extract.

Whipped Honey Butter Recipe
Use an electric mixer or blender to whip 1/2 cup butter with 2/3 cup honey. If the mixture is too stiff to aerate, add a bit of milk. Season with ground cinnamon if desired.
Source: Prepared Pantry
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Originally posted in an August 2007 newsletter.

Crock Pot Shrimp Creole

1-1/2 cups chopped onion
3/4 cups chopped celery
1 clove garlic, minced
3/4 cups diced green pepper
1 (28 oz) can whole tomatoes
2 (8oz) cans tomato sauce
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1 tsp paprika
1 bay leaf
6-10 drops of Tabasco sauce
1 lb fresh shrimp, peeled and deveined

Combine all ingredients except shrimp in crock pot and stir to blend well. Cover and cook on low 7-9 hours. During the last hour, turn crock pot to high and add shrimp and cook for 1 hour or until shrimp turns pink.
Lisa-Union Bridge, MD
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Good morning Nancy, I am responding to Susie, who is looking for a wilted lettuce or spinach salad from the Sun., Sept. 2nd newsletter. This recipe is T & T and was given to me by my dear friend in Laramie, WY just before we moved to Alamogordo. This is so good! It makes a whole meal when the weather is hot! TNT

Wilted Lettuce

4 bacon strips, cut up
1/4 cup vinegar
2 tablespoons water
2 green onions with tops, sliced
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups torn leaf lettuce
1 hard-cooked egg, chopped

In a skillet, cook bacon until crisp. Remove from the heat. Stir in vinegar, water, onions, sugar, salt and pepper; stir until sugar is dissolved. Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Garnish with eggs. Serve immediately. Serves 6
Chris in NM
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Salsa Chicken

4 boneless, skinless chicken breast halves
1, 16 oz., jar chunky style salsa, either mild, medium or hot
2 cups shredded cheese, your choice of Mexican, sharp Cheddar cheese or any other kind

Put the chicken in slow cooker. Pour salsa over chicken. Cover and cook on low for 5 to 8 hours or until chicken is tender but not dry. Top individual servings with shredded cheese. Can serve over cooked rice or in a whole wheat or cheddar cheese wrap. Sometimes I shred the chicken adding peppers onions, tomatoes in a whole wheat wrap putting these in a baking pan putting cheese and the salsa from the crock pot over the wrap and putting in the oven to melt the cheese.
Susie Indy
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