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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 & Fellow cooks- I was in Walmart the other day looking thru the spice isle and a gentleman started talking about his favorite spices/seasonings. He said he had tasted a steak the week before that had a seasoning call Steak Dust on it. Checked everywhere for it with no luck. Saw online that it is a Durkee product- now Tones as I think they bought them out. Anyway it is an expensive little number with the postage so just wanted to know if someone else had tasted it or any other suggestions for seasoning. We have been Lawry users for forever and just want a change. A neighbor told me they have started using the McCormick Grill Mates and they are pretty good so plan to try that tomorrow night.
Thanks, Linda, OR

How to Make Fry Bread

Those indulgent raised, glazed donuts are fried. You can do the same with any dough. Serve them hot with a little butter and syrup or honey and you will have a treat that the kids will clamor for.

Here?s how to make it:

1. Mix the bread as instructed from your favorite recipe or mix and let the dough rise.
2. Instead of forming loaves, roll or pat the dough on a counter until it is about 1/2-inch thick.
3. Slice the dough into wedges, separate the pieces, and let them rise again until twice as thick.
4. Heat a pan of oil until hot and slip the dough pieces two or three at a time into the hot oil. When one side is browned, turn the dough over. If the oil is hot enough, the dough should absorb little oil.
5. When done, drain the fried bread on paper towels.

Note: Pictured is bread dough fried into five-inch wedges then slathered in butter and served with apricot preserves.
Source: Dennis, Weaver at the Prepared Pantry
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I have a question for Doris, S. Indiana about her Oatmeal Casserole Bread recipe in the August 16, 2009 newsletter. I would like to try it but wonder if after its initial rising and after putting the dough into the greased casserole dish it needs a second rising. Does it, Doris? Thanks - it sounds really good.
Jessica in Georgia

Barbecue and Grilling
Five Easy Steps for Using Dry Rubs
Barbecue Grills That Are Fun
6 Steps to Grilling the Perfect Steak
What Is A Barbeque Smoker?
How To Barbeque, Easy Steps For Success
History of Barbecues
10 Smoky Tips To BBQ Food Safely
Barbecue Safety
5 Mistakes To Avoid When Having Barbecues
Barbecue With Charcoal
How to Choose a BBQ Smoker
How To Maintain Your Barbecue!
How to Smoke a Turkey
BBQ Tips: How the Experts Cook Juicy Barbeque
What's the Best Way to BBQ Chicken
The Right Grill for your Barbecue
Habaneros Peppers -- Spice it up!

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Chocolate Jalapeno Cake

1 pound bittersweet chocolate
3/4 cup butter, room temperature
1/2 jalapeno pepper, seeded, deveined, and very finely chopped
5 eggs, separated and room temperature
2 teaspoons vanilla extract
1 1/2 tablespoons all-purpose flour
1/4 teaspoon cream of tartar
1/2 cup firmly packed brown sugar
2 cups whipped cream flavored with Kahlua

Preheat oven to 350 degrees. Lightly butter a 8-inch springform pan and line bottom with parchment paper.

Melt chocolate in the top of a double boiler over hot water; add butter and chopped jalapeno pepper. Stir occasionally until smooth. Whisk in egg yolks, vanilla extract, and flour. Remove from heat.

In a large bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold 1/3 of egg white mixture into chocolate. Quickly fold chocolate mixture in with the rest of the egg whites; pour mixture into prepared springform pan. Bake for approximately 20 to 25 minutes. Remove from oven and cool in pan on a wire rack.

To unmold, slide a small knife around edge of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate. Cover with plastic wrap and refrigerate at least 5 hours or overnight.

Serve at room temperature with whipping cream.
Posted by April under
Southwestern on Nancy?s message board.
Chris in NM
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Thanks to Agnes from Canada and Carolyn in Los Banos, CA for all the help on cooking with a convection oven. As always this is the place to not only get the help you need, but to get it quickly.
Thanks again Pat in SW OK

Regarding the use of a convection oven, I use mine when I cook cookies or meats that are uncovered. Someone said to me one time that you might as well use your regular oven if whatever you are cooking is all covered because the air circulation from the convection piece will have no effect. Kind of makes sense so that is kind of what I go by.
Linda, OR

Hi, Nancy, Can't get enough of you Newsletter. Thanks so much. This is a site that I have been going to for a long time for spices and my homemade sausage spice mixes. They are great and have just about anything you could want in the spice world.

The Spokane Spice Company located in Spokane, Washington, is your source for spices
Pat So Cal

Genealogy/Family History

This is a recipe that my friend, Mona, in Brooklyn sent me. I made this last night (without the chicken) and it is very good. I ate it with the rest of the Edamame Salad that I sent in a few days ago. It is a good combination of flavors and cool and refreshing. And very easy, esp. if you leave out the chicken.

Mona's Sesame Noodles

1 pound boneless, skinless chicken breasts
1/2 C. smooth (natural) peanut butter
2 TBSP. soy sauce
2 tsp. minced garlic
1 1/2 tsp. chile sauce or to taste
1 tsp. minced ginger
8 oz. whole-wheat spaghetti
1 12-ounce bag frozen Asian vegetable medley

1. Put a large pot of water on to boil for the pasta.
2. Place the chicken in a skillet or saucepan and add enough water to cover. Bring to a boil. Cover and reduce heat to low and simmer gently until cooked through. About 10-12 minutes. Drain and when cool enough to handle, cut into bite sized strips.
3. Whisk peanut butter, soy sauce, garlic, chile sauce and ginger in a large bowl. The mixture will be very pasty.
4. Cook pasta in boiling water until not quite tender -- about one minute less than specified on the package directions. Add frozen vegetables and cook until the vegetables are just tender, about one minute more once the water returns to a boil.
5. Reserve a cup of the cooking liquid.
6. Drain pasta and vegetables and rinse with cool water.
7. Stir the reserved cooking liquid into the peanut sauce mixture a little bit at a time and whisk until the desired texture is reached.
8. Add the pasta and chicken and toss well to coat.
9. Toast a tablespoon of sesame seeds to go on top.
9. Serve warm or chilled.
Dianne in Houston
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Red Plum Freezer Jam

This is a great jam?tart and flavorful. To release the flavor of the fruit and improve consistency, the fruit is cooked. With red plums, this is a very attractive jam.





3 cups chopped and cooked plums (do not peel)
1/2 cup lemon juice
1 package pectin, MCP or equal
4 1/2 cups granulated sugar
1 cup light corn syrup

Wash and dry the five pint-sized jam jars or plastic containers. Make sure the lids fit tightly.

Remove the stones and chop the plums into fine pieces. Cook the plums until bubbly and soft. Measure the fruit to make certain that you have the right amount. Place the measured fruit in the bowl of your stand-type mixer. Add the lemon juice.

Using the paddle attachment, stir in the pectin thoroughly. Turn the mixer to the lowest setting and let the mixer run for ten minutes. Let sit for 20 minutes.

Add the corn syrup into the fruit mixture. The corn syrup reduces the likelihood of sugar crystallization. Add the sugar and stir with the mixer until it is completely dissolved and no longer grainy, about five minutes.

Immediately, pour the jam into your prepared containers leaving 1/2 inch clearance for expansion while freezing. Let the jars stand on the counter for 24 hours to allow the pectin to set then freeze.

Notes:
Using the paddle and your stand type mixture will incorporate air in into your jam. The jam will be opaque and lighter color but quite attractive.

Once the pectin begins to set up thickening the jam, do not stir. Continuing to stir will break down the pectin and make for a syrupy jam.
Source: Dennis Weaver, Prepared Pantry
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I want to thank Sylvia from Scotland for responding about the Protor Silex Roaster oven. I had already checked out their site before coming here. They have recipes for almost every product they make but none for Roaster ovens. They have Toaster oven but they are altogether different.

Anyway, I experimented with a pork roast and it turned out very good, although a little dry.

Everyone have a wonderful day, we are finally experiencing summer weather here in Northern Ontario. It has been cool and wet up to now. Lately it has been very hot and humid today is just right.
Betty in Canada

This is for Ann in middle GA about the recipe for Guller's Corn in the 8/18/09 NL. Could you give the weight or measurement for the 1 bag shredded parmesan cheese. I cannot buy parmesan cheese by the bag, so have no idea how much it is, and I am anxious to try this recipe. Thank you.
jsham/AR

Good morning to all.
I tried a recipe from another site, and it is so good, I wanted to share it with all of you. I had my doubts frankly, but it turned out to be wonderful. Hope you enjoy it too.
Barb in OKC

Garlicky Summer Squash and Fresh Corn

August 17th newsletter

For Sue and her new pressure cooker

I suggest you take the name of the pressure cooker go on the internet and look up the company who made the cooker. I use GOOGLE for everything. Ask for recipes and how to use the pressure cooker.

I bought a camera at a flea market with no instructions. Went online using the name of the camera and the model number and was able to find the instructions I needed.
Good luck.
Erma Jacksonville Fla.

Response to request for dried bean recipes:

Vegetable Paella

1 c. dried cannellini beans or other white beans
1 c. dried lima beans
2 T. olive oil
1 2/3 c. chopped tomato
1 c. chopped red bell pepper
1 c. chopped yellow bell pepper
3/4 c. chopped zucchini
3/4 c. diced yellow squash
1 T. chopped fresh rosemary or 1 t. dried rosemary
2 garlic cloves
2/3 c. water
1/3 c. kalamata olives, pitted and sliced
1 1/4 t. saffron threads, crushed
1 t. paprika
1/2 t. salt
1/4 t. pepper
2 (14 1/2 oz) cans vegetable broth
3 c. cooked wild rice

Sort & wash beans, place in large Dutch oven. Cover with water to 2 " above beans, bring to boil, cook 2 min. Remove from heat; cover and let stand 1 hour. Drain in colander and set aside. Heat oil in large Dutch oven over med. heat. Add tomato & next 7 ingredients (tomato thru garlic) saut?5 min. or until tender. Add beans, water, & next 6 ingredients (water thru broth); cover; reduce heat, and simmer 1 hr. or until beans are tender. Stir in rice, and simmer an additional
3 min. or until thoroughly heated. Yield: 8 servings Calories: 267 (cup)
Athena in DE
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Orange Baked Limas

1 1/3 c. large dried limas
6 c. water
1/2 c. tomato sauce
1 T. soy sauce
1/4 c. packed brown sugar
1/4 c. orange juice
1/2 t. salt
1 small onion
2 oz. salt pork

Pick over beans, rinse & put in Dutch oven. Add water, bring to boil, cover & let stand 1 hour. Cook until tender. Put beans w/liquid into 1 1/2 qt. bean pot or casserole. Mix tomato sauce, soy sauce, sugar, orange juice, salt & onion & stir into beans. Scape excess salt from pork or rinse under cold water. Cut through rind at 1/2 in. intervals, then buy pork in beans. Cover & bake in 250 oven 5 hrs., adding water as needed to keep beans moist. Uncover & bake 30 min. 4 servings,
180 calories per serving.
Athena in DE
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Beans and Greens Soup

1 lb. pinto beans, sorted, washed & soaked for 12 hrs. or overnight
3 cloves garlic, peeled & crushed
1 large onion, peeled & chopped
1 1/2 t. cumin seed
1 t. red pepper flakes
1/4 c. chopped cilantro
2 t. liquid smoke flavoring
4 c. finely chopped frozen kale, collards or mustard greens, cooked
2 T olive oil
1 t. salt
1 - 1 1/2 T. cider vinegar
Pepper, to taste
2 c. diced fresh tomato
1/2 c. low-fat yogurt

Drain beans; place in heavy, deep, non-aluminum pan. Add garlic, onion, cumin seed, red pepper flakes & enough water to cover by 2 in. Bring to boil & lower to simmer & cook,
covered, about 1 - 1 1/2 hrs. Add more water as needed. Stir often & cook until beans are tender. Using about 1/2 bean mixture, carefully puree in blender. Return to pot w/ other beans.

Add cilantro & smoke flavoring. Continue to cook for 10-15 min., covered. If necessary, add water or low sodium chicken broth to thin soup. Cook greens as directed. Toss greens w/olive oil & stir into soup w/ salt & vinegar to taste. To serve, season w/ ground pepper.

Spoon hot soup into bowls & top w/ 1/2 c. chopped tomatoes & tablespoon of yogurt.
Calories 258. Serves 8.
Athena in DE
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Tips for Better Cornbread

Always check your cornmeal for rancidity before baking. Rancid cornmeal will smell stale and musty; good cornmeal will have a sweeter smell.

When mixing batter for cornbread or muffins, put away your electric mixer. Mixing by hand helps eliminate over mixing. It is desirable to have a few lumps in the batter. They will hydrate during baking and the lumps will help give a craggy appearance to your breads.

Once moistened, work quickly with the batter. The moisture will activate the leaveners in the batter.

Cornbread does not keep well. It is best used on the day baked. Store leftovers wrapped in plastic and then aluminum foil and placed in the refrigerator. Cornbread can be frozen for six weeks.

Use old-process cornmeal instead of degerminated cornmeal when available. Cornmeal with the germ should be stored in the refrigerator for up to six months. If you have more old-process cornmeal than you will use in six months, freeze part of it. It will keep in the freezer for over a year.

If you are making cornmeal for stuffing, it can be baked up to three days ahead. Crumble it and keep it an airtight bag. Consider adding sage to cornbread batter.

Consider substituting whole wheat flour for white flour. With the grainy nature of cornmeal, your kids won?t even know that you slipped whole wheat in on them.

Consider sugar a variable. A sweeter cornmeal will have 1/4 cup sugar or more for every one cup of flour and one cup of cornmeal. Many southern style cornbreads have little or no sugar.

When making corn muffins (or any muffins), partially fill any empty tins with water. The moisture will improve the muffins, the tins will heat more evenly, and cleanup is easier.

Many of us love crusty cornbread. A dark pan will make crustier cornbread than a light pan. For the crustiest cornbread, use a skillet.

Typical recipes call for cornmeal and flour in a one-to-one ratio. Some skillet cornbreads omit the flour and use extra eggs. These cornbreads are not only very good, they are good for you and an option for those who are gluten intolerant.
Source: Dennis Weaver, Prepared Pantry.
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Hi Nancy! Just a quick one for september01! She is asking for a recipe for cinnamon pie. I make a custard pie that I put cinnamon on top to brown and for flavor, so that might be it. It doesn't say to sprinkle with cinnamon, but I do. It is in the Old Fashioned recipe listing. Abby's Kitchen also has one that has cinnamon on top.

Custard Pie

1 cup sugar
pinch of salt
3 eggs
1/4 teaspoon flour
1 teaspoon vanilla
1 pint milk, heated

Beat all ingredients together. Add 1 pint hot milk and pour into unbaked pie crust and bake at 400 degrees till knife comes out clean.

Recipe from my aunt.
This recipe is 75 years old.
Old Time Recipes
Chris in NM

Hi Nancy,
I am in search of the perfect recipe for home-made rolls. I have tried a few, make that lots of recipes, some not bad, some OK, but there is a particular type of roll that I am hoping to make. My DH and I have vivid memories of our courting days when he would be playing with the band and I would be there with my friends. On our way home in the early hours of the mornings, we would all converge on our local bakery where we bought fresh rolls just out of the oven. Oh, they were so good. Nothing like the rolls that are on sale today.

I discovered this site recently with videos with Chef Todd Mohr, I find him quite amusing, eccentric, but amusing. Not for the experienced baker, but for all the people who want to make their own rolls, strawberry jam etc and for one reason or another haven't got around to it:
Yeast Dinner Rolls

This recipe was my latest attempt, relatively easy and cheap.
Sylvia <Scotland>

Cinnamon Custard

1/2 cup granulated sugar
6 inches of cinnamon stick
2 cups milk
3 large eggs

In a saucepan combine sugar and cinnamon with milk; bring to a boil. Remove from heat, cool slightly and cover. Refrigerate at least 8 hours.

After chilling, preheat the oven to 350 degrees F. Reheat the milk mixture in a saucepan to a scald and remove cinnamon stick.

In a bowl, beat eggs, then add milk mixture slowly, beating as you pour.
Divide mixture among 4 custard cups and sprinkle tops lightly with cinnamon.
Set cups in a baking pan and add hot water to the pan to reach about to the middle of the dishes. Bake for about 30 minutes or until custard is set. * Instead of Using custard cups, pour into a pie shell to bake, but bake for 1 hr. at 350 ?F. Chill or serve warm.
Source: Razzledazzle Recipes
Chris in NM
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Hi Everyone,
Here is a recipe for Sandra/Oregon requested Tuesday, Aug. 18, 2009.
It's quick - easy - and very delicious!

Easy Chocolate Brownie Cake

1 chocolate cake mix
1 box chocolate pudding, cooked
2 cups milk
chocolate chips
chopped walnuts

Stir milk and pudding together and cook in microwave or on stove until thick. Add dry cake mix and mix well. (Mixture will be thick and warm) Spread into a 9x13 cake pan. Sprinkle with walnuts and chocolate chips. Bake at 350 for 25-30 min.
These are very moist and delicious
Donna/Buffalo
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Nancy, could you please ask Susan from Superior, WI, to please send in the recipe for the "Almost Instant Pickles" she mentioned as being in the GRIT magazine. Some of us do not have access to that magazine as we have never heard of it. Others may be interested .
Thanks and enjoy what is left of summer.
Sue in Tn

Cinnamon Pie

1/2 c. butter
1 1/2 c. sugar
6 egg yolks
4 tbsp. flour
3 tbsp. cinnamon
2 c. cold milk
2 pie crusts

Cream butter and sugar. Add egg yolks, cinnamon and flour. Add milk. Pour into pie crusts. Bake 30 to 40 minutes at 350 degrees. Remove when the top starts to brown. (Filling is like water before baking.) Optional Meringue: 6 egg whites, 14 tablespoon sugar. Whip until fluffy and forms peaks. Makes 2 pies.
Emma from Montana
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To ML in Ohio who wanted ideas for Christmas. If there are ten adults in the family why not ask then to share in the Christmas meal. If each one or even each two brought a dish, it would lighten the load on everyone. Also how about printing calendars for each with the birthdays of each family member marked with a cute clip art? I have four children, all married; eleven grandchildren, seven married; and fifteen great grandchildren so I can emphasize with big holidays.
Good luck.
Jackiets from Louisiana

Re: Prayer Request for Kolby Dyess

I will just share the post that Kolby's Mom sent out about 2 hours ago.
Sara in FL

Nothing but good news! The procedure went extremely well last night to take Kolby off ECMO. He continues to improve. God is really AWESOME! Last night, we did not get to see Kolby until about 10 p.m. (ET) But he looked great. He is still on the respirator and will be gradually weaned off as tolerated. His vital signs are great. We were extremely happy to know that the doctors did NOT have to "tie off" the veins that were used with ECMO - normally they do. In fact, he did not have any stitches. He stopped bleeding from those sights with pressure. So, that is amazing!

Kolby made my day this morning. He was having a sedation "holiday" and he opened his eyes and looked at me. He responded to me by nodding his head. I had not seen those big blue eyes in 3 weeks! What a blessing!

As long as Kolby is on the respirator, he will be sedated. The nurses are keeping him comfortable so he won't get upset or agitated. They try to keep him on the lowest dose possible. He still has an IV and a central line and the chest tubes. Hopefully, the chest tubes will be removed in a couple of days. He also has a feeding tube.

Please continue praying for Kolby. His doctors are very pleased with his progress. We still have a long way to go, but I know God is with us and will see us through.

I cannot thank you all enough. Reading your posts is so uplifting. It helps the time go by a little faster! Thank you!
Love, Sonya

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