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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 All, In SW OK's email, she asked about the convection oven use of her new Jenn-Aire. I have a Jenn-Aire but it is not convection, however, where I purchased by Jenn-Aire, they had a very good cookbook put out by Jenn-Aire which has recipes for using the convection oven as well as all the Jenn-Aire attachments/implements.

If you cannot obtain the cookbook, let me know and perhaps I can summarize the conversion that they use in the book.
Carolyn in Los Banos, CA

Yesterday we had company from Florida. I made the Banana Upside Down Cake posted by GINA in IN on July 22nd. It said it was good enough for company...oh yeah, it sure was! I sprinkled chopped walnuts over the brown sugar/butter before adding the cake mix. I used Cool Whip instead of whipping cream as a topping.

Here is a recipe I have meant to submit. It is wonderful, smells great baking and I always take it for a pitch in mea. My S/O said this is what I am always to bring. haha

Guller's Corn

2 lb. frozen corn
6 Tblsp. butter or margarine (split 3 Tblsp. and 3 Tblsp.)
1-1/2 cup of heavy whipping cream
1 bag shredded parmesan cheese
3 Tblsp. flour
2 tsp. sugar
1 tsp. salt

Thaw corn. Preheat oven to 350 degrees. In a 13x9 pan, cut 3 Tblsp. butter or margarine in little dots and place all over bottom of pan. Sprinkle 3 or 4 Tblsp. parmesan cheese over it.

Bring whipping cream to a boil on stove, being careful not to scorch. Add corn and simmer for 5 to 10 minutes or until corn is hot. Add sugar and salt. Remove from stove.

Melt remaining 3 Tblsp. butter in a small bowl (I use a Pyrex measuring cup), mix flour in to make a paste. Add to corn and stir in well. It thickens quickly.

When thickened, dump into the baking dish and sprinkle with the rest of the package of parmesan over the top.

Bake 30 to 40 minutes or until cheese is melted and starting to brown.
Ann in middle GA
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In the N/L of 8/16/09, Shirley in Sask. sent in a recipe for Saskatoon Tarts. She mentioned how long to bake for tarts but not how long to bake for pie. Would like to try this recipe with blueberries. How long to bake Shirley??
Thanks. Ditamac MI/FL

For Jodi in KCMO requesting the Mccormick recipes for pickles in newsletter 8-17-09.

Go to:
www.Mccormick.com
click on Recipes type pickles in Search box
There are several pickle recipes listed. Hope this helps
Thanks, Nancy for all your work and comments.
Carolyn-Tulsa

Italian Lemon Ice

3/4 cup sugar
1 pint water (2 cups)
The zest of a half a lemon
The juice of three lemons
Bring the sugar, water and lemon zest to a boil and let simmer for 10 minutes. Let the mixture cool, stir in the lemon juice, and make the sherbet, following the instructions given by the manufacturer of your ice cream machine.

You can also make lime sherbet, substituting limes for lemons, or orange sherbet, using the juice of three oranges and one lemon. If you choose to make the latter, reduce the sugar somewhat since oranges are naturally sweeter than lemons or limes.
Judy/Buffalo
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Betty in Canada, and everyone, I, too have been using counter top electric skillets, etc. to keep the kitchen cooler. It sure makes a difference. I just make my usual dishes that I would on the stove or in the oven with not much change. I do check the food more often, though. If you check on the Proctor Silex web site, you would probably find some help, too.
Good luck! Chris in NM

In the Sunday, August 16 newsletter Jackiets from Louisiana sent in a recipe for Mock Steak for Nancy Wall. I do a similar recipe but named it Poor Boy's Filet Mignon. I use a pound of ground meat, season it to my taste (I use Watkin's Meat Magic, garlic salt or granules, onion granules, etc.), then wrap a slice of bacon around and broil.

Also, to Susie in Illinois, when I freeze my peaches, I slice them and just use Fruit Fresh, no sugar, so I can add sugar or whatever else I want after thawing. I have a SealAMeal that I use. Before I got it, I just put in freezer bags and pushed out excess air before freezing. I kept and used some 2 years later and they were just as good as if I had just gotten them out.
Zelda in Kemp, TX

Thanks to all of you about freezing the potato chip bags. I am totally amazed it really works! Also, I just wanted to say how terrific the "Magic Bullet" is. I make my diet drink, everyday in it. Worth the $$$$.
Thanks, Sue

Boots in Va., with canned fruit, you need to use a thickener, like cornstarch, so the fruit isn?t too runny. Below is one I have made several times and it is so good!

Cherry Pie

1 baked pie shell
1 c. sugar
1/4 c. cornstarch
1/8 tsp. salt
2 (16 oz.) cans pitted tart red cherries (water pack), drained
1/2 tsp. almond extract
1/3 c. sliced almonds

Bake pie shell. Set aside. Blend sugar, cornstarch and salt in medium bowl. Stir in cherries. Microwave at High (100%) until mixture is translucent, 8 to 11 minutes, stirring once or twice during cooking. Stir in almond extract. Pour into pie shell. Sprinkle with almonds. Makes 9" pie. Carol Source: http://www.abbys-kitchen.com
Chris in NM

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Nancy, I've been reading about the problems with birds other than hummingbirds getting to the nectar in the feeders. While this will probably not resolve that problem, it certainly prevents ants and other insects from getting to the nectar. For Cheryl, Charlotte and other Nancylanders, sometime back, probably two or three months ago, someone posted a web site for viewing and purchasing HumZinger hummingbird feeders. I ordered a 12 ounce capacity feeder at that time and just placed another order for their 16 ounce (Excel) feeder. I've been very pleased with the first feeder and need another (my third feeder) to feed the increasing number of hummers visiting my feeders. The first feeder came with small plastic inserts that fit into the feeding slots on the feeder (Nectar Guard Tips). These tips allow the hummingbirds to get their beaks into the feeder through the plastic tips, but the tips close when the beak is retracted thus preventing insects from getting to the nectar. I've had ant problems in past years, but NOT this year with the HumZinger feeder. For information on their various feeders, go to
www.humzinger.net.

A note: I had a problem initially in getting the top off of the feeder and called the company customer service number. She told me to hold down the center portion of the feeder with one hand and pull up on the outer rim of the red top of the feeder to remove the top and allow for cleaning and filling of the feeder.

For Erma in Jacksonville, FL. The Morton's seasoning for sausage is actually called "Morton Sausage & Meat Loaf Seasoning Mix", and if not available from local grocery sources in your area it can be purchased on-line directly from Mortons. The on-line web site is
www.mortonsalt.com.

Go to the On Line Store and click on Culinary Salts where the sausage seasoning is listed in the right hand column.
Mr. Myron Drinkwater - Lake Forest, CA

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To Sue who just got a new electric pressure cooker, all your questions will be cheerfully answered as well as a fountain of recipes and instruction books available at PressureCookerRecipes@yahoogroups.com
This is a very user friendly group with tons of nice people willing to give you all the help you need.
Barb/De

I am looking for chocolate recipes for cakes and pies or tarts that are a bit different. I bake for all family dinners and am running out of something to make that is chocolate. I like to do something different that I have not done before and so am in hopes of the Nancyland family's help. Does not have to be fancy, just good and chocolate.
Thanks, Sandra from Oregon

Dear Nancy & Friends,
The new Sept./Oct. 2009 "GRIT" magazine has some pickle recipes that I know some of our readers would want (pages 64-65). The recipes include Almost-Instant Pickles, Super-Quick Pickled Zukes (Zucchini), Lemony Pickled Zukes, & Pickled Red Cabbage. I haven't personally tried them yet, but they sound great!
Best Regards, Susan/Superior, WI.

Dearest Nancy and Ditto and Recipe Family,
I usually try to help myself and search for what I need but this time I was unsuccessful so will ask for assistance.

I am in search of a Cinnamon Pie recipe that one of your members [Tona in Bama] posted but cannot find. I went through all 17 pages of pie recipes on the proboards and I have googled but cannot seem to locate it. The recipe fills 2 graham cracker crusts and calls for 2 tbs. cinnamon. It doesn't involve any scalding of milk as some do.

If anyone has a copy of this recipe they could share, I sure would be thankful. Thanks in advance!
Sincerely, september01 [Bonnie]

Hopefully someone out there will have a recipe for siracha sauce. It?s a wonderful Japanese dipping/cooking sauce.
Thanks. Bee in SC

re: HELP needed from you great pals out there:) My dear hubby bought from a yard sale, a brand new electric pressure cooker , that he knew I have wanted! It has no directions or recipes, and I have no clue how to use it! A friend told me it is a "beauty" and sold similar on QVC. I am afraid to
experiment ---- can you help me to get started with it, please! I don't want to blow up the house:)
Sue

Search for ?electric pressure cookers? there are instructions and recipes for many models.
Bill in Eastern NC

Here are some tips for cooking beans without gas that have previously appeared in the newsletter that may be of interest to Betty T and her daughter.
Robbie IN

Cooking beans with less gas

I always add about 1 tablespoon of dried ginger to 1/2 lb of dried beans while they are cooking; the ginger leaves no taste and the

Gas is gone. Also, if you will bring the beans to a boil, let them soak for an hour, and then pour off that water before you cook them (add fresh water),

You will have less gas. The two techniques together make for great beans without the discomfort.
Doris in Oklahoma City

To take away the gas from various types of cooked (formerly dried beans), place beans in appropriate sized pan with enough water to cover. Cook until partially

done. Remove from heat and place pan (with partially cooked beans) in your kitchen sink. Dump in baking soda and stir. You will want to do this in the

sink because a LOT of green foam forms and runs all over. Keep adding soda (bits at a time) and stirring until there is no chemical reaction. Sometimes this takes half or even a whole small box of baking soda. Put beans in a colander and rinse thoroughly. Clean pan and put the rinsed beans along with appropriate seasonings in it. (I like to add butter, ham, onions and salt and pepper to mine.) Add enough water to finish cooking. I know this sounds like a lot of trouble, but it really isn?t and it makes the beans so much less gassy!! - Marge in Stillwater, OK

I always put a couple of pinches of baking soda in the water
I soak the beans in overnight -- works for me
Jackie (So. Louisiana)

Here is a tip for cooking dry beans for Betty T. Ga to share with her daughter. In all of the recent recipes where canned beans were listed, she can cook her own beans and substitute them for the canned beans. I often do this.

Cooking Beans Without Soaking

Clean and rinse beans, cover generously with water. You will need to check the bowl to make sure you continue to have sufficient water, as you use the microwave to cook the beans. Most recipes calling for dried beans recommend soaking them overnight; lots of us don't have the time or inclination to think that far ahead. To speed up the process, place washed beans in a very large covered bowl with lots of water (they will absorb lots) and microwave until it comes to a full boil. Let sit in the micro for about 1 hour and you have pre-soaked beans; then cook as desired. This works on almost all beans; they are ready to be cooked in your recipe, will be soft and cooked in about one hour.
Robbie IN

This is for Betty T Georgia who wanted dried bean recipes for her daughter. This was originally submitted by
Robbie IN

Red Beans and Rice

1 lb. dried small red beans ~ 2 cups (not kidney beans).

Clean and rinse beans, cover with water and soak overnight. Or cover with water, bring to a boil and boil 5 minutes. Pour off water and re-cover with fresh water.

1 lb. ham, cut into 1" cubes or equivalent of ham hocks
1-1/4 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cloves minced garlic
1 Tbsp. Worcestershire sauce
1 large bay leaf
1-1/2 tsp. sugar or 1 tsp. honey
1/8 tsp. cayenne pepper
1/4 tsp. Creole seasoning or black pepper
6 drops Tabasco sauce
1/2 tsp. cumin (optional)

1 lb. pure pork sausage links cut into 1" pieces
1/2 cup chopped green onion tops
1/4 cup chopped parsley

Add above ingredients except sausage, green onions and parsley to soaked beans and cover with water by about 2". Bring to a boil. Lower heat and simmer covered for one hour. Add sausage. Continue to simmer for another hour. Add green onion tops and parsley: simmer 30 minutes or until beans are tender.

Approx. 15 minutes before cooking is complete add 1-1/2 tsp. salt. Serve over cooked rice. If a thicker juice is desired, before beginning the last 30 minutes of cooking, mash several of the beans against the side of the pan.
Peg in beautiful East Tennessee
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For Sue who is wanting refrigerator slice cookie recipes, check out the recipe that Atlanta Pat submitted to the August 2 newsletter. It has a basic recipe with several variations. The cookies can either be rolled out and cut with cookie cutters or shaped in to logs and sliced. The logs or rolls of cookie dough can be frozen for later use,
Robbie IN

In the recipe for the Italian Cream Cake, in the 17 Aug newsletter, submitted by Rosemarie in rural Kansas City it states "1 1 t vanilla". I think this was a mis-type. Thank you.
Victor in Chandler AZ

For the lander who needed sugar free, fat free, low cal recipes for her mom. From Suzz NE

Tangy Creamy Jello Dessert

1- 0.3 oz pkg sugar-free Jello (I used orange) dissolved in 1 cup boiling water, add
1- 3.96 gram pkg unsweetened Koolaid (I used Pina Colada), whisk in
1/2 cup cold water, and
1 cup plain non-fat Greek yogurt till smooth, add
1 cup chopped, fresh fruit if desired (I used a nectarine)
Refrigerate about 4 hours till set
(I pour mine in a 32 oz disposable Gladware container so it's easy to cover & carry)

Greek yogurt is thicker than regular. I haven't tried regular fat free yogurt, but you might use it and expect the dessert to set less firm. (for World-wide landers, Jello is fruit flavored gelatin dessert, Koolaid is fruit flavored drink mix) I'm sure there are clones for both on the web.
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For Grannygirl in Ohio
The Cowboy Potatoes -- I have done them peeled and unpeeled. Probably most often unpeeled especially if they are new-ish potatoes with tender skins. Also, I just use whatever kind of potato I have on hand - not the two kinds the recipe calls for.
Hope you try them and enjoy!
Rosemarie in rural Kansas City

Hi Nancy and Ditto:
This is a two-fold letter.

1) For Sue: If you will go on the QVC website, you will find manuals for some of their pressure cookers. Mine is from there and apparently I went into a cleaning frenzy and threw my manual away. Downloaded another and keep it in my computer and with a little luck, I won't throw it away. The one thing I have had to learn with the electric cooker is that it takes a little longer than the stovetop kind. The pressure on mine is 10 lbs on high and 5 lbs on low. But I do have a choice and everything I have cooked has been great.

2) Thanks to all who have sent the ranch chicken recipes. I am sending them to my DD to try.
Have a great day!!!!
Jean in NC

Jae in Central Ok, sent in a recipe for easy tomato preserves in yesterdays newsletter, my Grandma used to make this wonderful preserve using raspberry Jell-O. Try it., so good! To those wonderful people who sent in tips for a less than normal Christmas for our large family, thank you. I am still at loss on how we will make anything good out of our bad economy. My family of 10 adults and 14 grandchildren mean the world to me and I want to give them a good Christmas with no extra cash to do it with, we try to get together the weekend before Christmas. so everyone can have their own holiday with their other families. This year I don't know how I will be able to even buy the meat etc, for our meal. Need low cost Christmas meal ideas also.
Thanks again, ML in Ohio

Nancy, this is for Sue. She asked a question in the Aug. 16th newsletter.

Hi Sue, Kay in N.C. here. Yes, I have kept bags of chips in the freezer many times over the years and they are very fresh and crisp when you open them. Also corn chips, nacho chips, etc.
Kay in N.C.

Campbell's Chicken & Broccoli Alfredo.

Prep. 10 Minutes Cook 20 min. Makes 4 servings.

1/2 of a 160z. pkg. linguine
1 cup fresh or frozen broccoli flowerets
2 tbsp butter
1lb. skinless, boneless chicken breast, cut into 1 1/2 " pieces
1 can Cream Mushroom Soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp. pepper

1. Prepare linguine according to package directions in 3 qt pan. Add broccoli during last four minutes of cooking time. Drain well.

2.Heat butter in a 10" skillet, over medium-high heat. Add chicken and cook until well browned, stirring often.

3. Stir soup, milk, cheese, black pepper and linguine mixture in skillet. Cook until mixture is hot and bubbling, stirring occasionally. Serve with additional parmesan cheese.
Enjoy Fay of Fl.
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This is so good. From a good Friend, Earline.

Pecan Pie Pizza

Preheat oven to 375 degrees
1 Pillsbury refrigerated pie crust
1 stick of butter, melted and cooled
2 eggs
1 c. sugar
1 c. finely chopped pecans
1 tsp. vanilla

Mix butter, eggs, sugar, vanilla well and add pecans.
Spray a 12" pizza pan with Bakers Joy. Place pie crust in pizza pan and press to edge of pan. Place on another pan to keep from burning. Pour batter in crust and spread to edges.. Drizzle with honey or syrup (any type) on top. Do not mix into batter.
Bake at 375 degrees for 30 minutes or until golden brown. Cut with pizza wheel while hot.
Dawn in SW GA
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Mary Jo in MD, I checked out the McCormick site and couldn't find the newsletter with the recipes for 5 different pickles. I would love to have the recipes if you could share.
Jodi in KCMO