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

Our  Recipe Message Board
Top 100 Recipe Sites 

E-Cookbook Library (Lifetime Membership $ 24.97)
100s of complete cookbooks to download in PDF format.

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.

Key to Newsletters
Red Bold Face letters - topic of message
Black Bold Face letters - Link to recipe or site url.

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.

Household Products Database
U.S. Department of Health and Human Services
Health Safety and Information
http://householdproducts.nlm.nih.gov/

Pineapple Angel Food Upside Down Cake

1 (16 oz) package Betty Crocker Angel Food Cake Mix
1 (20 oz) can crushed pineapple
(DO NOT DRAIN !)

Heat oven 350ºF. In a large mixing bowl beat together cake mix and crushed pineapple on low speed 30 seconds, scrape down the sides of the bowl with spatula; and then. Beat on medium speed 1 minute. Pour into ungreased 13x9-inch baking dish. Bake 25 to 30 minutes, until lightly browned on top.

Invert pan upside down and cool completely. To serve, cut into squares and then top with Cool Whip or vanilla ice cream.

DO NOT add oil or eggs to this cake…this is a two ingredient cake! Note: You can make this a low calorie cake using frozen yogurt OR Lite Cool Whip.
Chris from California
Print this Recipe

Mandarin Orange Salad

1 (6 oz.) orange Jello
2 (3 oz.) reg. vanilla pudding, NOT instant
9 or 12 oz. Cool Whip
1 can mandarin oranges

Mix Jello and pudding together in a saucepan. Add 4-1/2 cups hot tap water. Bring to a boil. Boil 4 minutes. Set aside to cool, pour into a large bowl. Chill overnight. The next day fold in Cool Whip. Drain mandarin oranges to decorate on top or add to the Cool Whip if desired.
Chris from California
Print this Recipe

Lime Cottage Cheese Salad

1 c. Cottage cheese
1 (3 oz.) pkg. lime Jello
1 1/2 c. hot water
1/2 c. mayonnaise
1/2 c. whipping cream
3/4 c. chopped nuts
3/4 c. crushed pineapple
2 tbsp. sugar

Dissolve Jello and sugar in hot water. Let set in refrigerator until quivery stage. Whip cream, mayonnaise, add Jello and whip together. Add nuts, pineapple, and cottage cheese. Return to refrigerator and allow to become firmly set. Serve on lettuce leaf topped with whipped cream and maraschino cherry.
Chris from California
Print this Recipe

Montana Style Enchiladas

2 pounds ground beef, browned
2 Tablespoons minced onion
2 pkg taco seasoning mix
3 cups water
12 tortillas
1 pounds cheddar cheese

Brown burger and add seasoning and water. Soften tortillas by dipping one at a time into hamburger mixture. Place on a plate and fill with 1/4 cup meat mixture and cheese. Cover and bake at 350 until bubbly about 30 minutes. I serve with lettuce, tomatoes, sour cream and salsa added.
Chris from California
Print this Recipe

Soapapias

2 Cups Flour
1/4 Cup Shortening
1 T. Baking Powder
1 T. Salt
2/3 Cup Milk

Mix dry ingredients with shortening till crumble stage. Add milk and kneed about 3 minutes. Roll out dough and cut into squares. Deep fry squares until light brown on both sides.

Slice open and put honey butter inside. Yummy!!!!!!!!!
totally cream together honey and butter.
star
Print this Recipe

Nancy & Nancylanders: HELP! On today's (28 April 2009) Rachael Ray Show, she gave a prize to someone who had sent in a recipe for Spinach and Artichoke Mac and Cheese. She showed a picture of the finished product and It looked fantastic and I'd really like the recipe or one similar. I went on-line to the Rachael Ray Show and found a recipe with the same title which aired on Feb 19, 2009, so it can't be the same recipe. Also the pictures on-line were not the same as the one shown on the show today. Does anyone in Nancyland have a really good and TNT recipe for 'Spinach And Artichoke Mac And Cheese'? I would dearly like the one that Rachael gave the $500 prize for, but will gladly also accept any that have been labeled a "KEEPER" by Nancylanders. Mr. Myron Drinkwater - Lake Forest, CA

Spinach and Artichoke Mac and Cheese

Salt
1 lb small penne pasta
2 Tbsp Extra Virgin Olive Oil
3 Tbsp butter
1 large onion, finely chopped
3 cloves garlic, minced or grated
3 Tbsp all-purpose flour
1/2 cup white wine
2 cups milk
A few grates fresh nutmeg
1 (10 oz) box frozen chopped spinach, defrosted *
1 (10 oz) box frozen chopped artichokes, defrosted *
Ground black pepper

1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
* Drain the spinach and artichoke hearts and wring dry in a kitchen towel. Then cut or tear the spinach and coarsely chop the artichoke hearts.+

Preheat oven to 350º. Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and set aside. While the pasta is cooking, place a medium pot over medium-low heat and add the olive oil and the butter.

Add the onion and garlic to the pan and cook, stirring often until the onion is very soft, about 10 minutes. Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies and salt and pepper to taste to the sauce, and simmer until thickened, 2 to 3 minutes.

Add the cheeses to the sauce and stir until melted. Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake, uncovered, until the cheese has melted and the top is golden brown, about 30 minutes.
Yield: 4 to 6 servings.
Print this Recipe

Someone was looking for a salad to bring to a function. This is a simple delicious one that my niece makes . She got it from a friend from Kurdistan.This is a favorite summer salad in our family and has all nice natural flavors.
Margo/Boston

Chopped Salad

chopped tomatoes
chopped cucumbers
chopped red onion
add salt
add juice from squeezed lemons
* optional chopped red or green pepper
Print this Recipe

I have looked and I did not find this cake recipe in the previous letters.
It is very good.

Peanut Butter Cake with Chocolate Peanut Butter Frosting

1/3 cup soft butter or margarine
1 1/2 cup sugar
2 1/4 cup sifted cake flour
3 tsp baking powder
1 tsp salt
1/3 cup peanut butter ( crunchy or creamy)
1 cup milk
2 eggs
1 tsp vanilla extract

Cream butter , until light and fluffy. Sift flour, sugar baking powder, and salt together. Add peanut butter and 2/3 cup milk and mix until flour mixture is dampened.

Beat for 2 minutes at low speed. Add remaining milk, eggs and vanilla and beat for 2 minutes.

Pour into two 9 inch layer pans. Bake at 375 degrees for 25 minutes.

Chocolate Peanut Butter Frosting

1/2 cup peanut butter
1/3 cup unsweetened cocoa
2 2/3 cups sifted confectioner sugar
1/4 tsp salt
1 tsp vanilla
1/2 cup cream or undiluted evaporated milk

Cream peanut butter and cocoa together. add sugar, salt and vanilla and enough cream to give a spreading consistency. Beat until Smooth.
Louise, AL
Print this Recipe

I think it was Sue who asked about substituting raisins in the Date Nut Roll because her family doesn't like dates. I think prunes cut small might work better.

I have never made Tourtiere but have eaten it several times and it is delicious!
grannym IL

I do not know if this what Joyce from CNY is talking about or not What I have is called

Dutch Apple Pie Jam

Peel and core and chop to have 5 cups apples
1/2 cup raisins
1 1/4 cups water
2 tbs lemon juice
1 tsp cinnamon
1/4tsp allspice
2 cups white sugar
1 cup brown sugar
1 box sureJell
1/2 tsp oleo
Chop apples small

Put in pot with raisins and water stir in lemon juice, cinnamon. allspice. Stir in Sure Jell, add oleo.
Bring to a rolling boil. Stir in sugars and return to full boil for 1 minute. Remove from heat take off foam Ladle in to jars that were boiled 10 minutes with lids. Place in water bath for 10 minutes.

I do not know how many jars you will have a friend gave me 1 jam jar one time and the recipe. It is very good.
Mary Ann Hall Upstate N Y.
Print this Recipe

Hi Nancy. I have continued to look through some of my cookbooks this morning and I came across this recipe in the Foreign Desserts Section of one of my cookbooks for Lace Cookies (Norway) that is different from any recipe with the name of Lace Cookie that I have previously seen. Thought I would share it with the Newsletter.
Sara in Fl

Lace Cookies (Norway)

1/2 cup butter
1/2 cup (packed) dark brown sugar
1/4 cup sugar
1/4 cup light corn syrup
3/4 cup flour
1/2 cup ground nuts
1/4 cup rolled oats
1 tsp vanilla
1/8 tsp crushed cardamom (optional)

Mix butter, sugars and syrup; bring to a simmer. Remove from heat. Add flour and remaining ingredients; mix well. Drop by teaspoonfuls about 4 inches apart on well-greased cookie sheet. Bake for about 10 minutes in 325º oven. Cool for about 1 minute; remove from cookie sheet with pancake turner carefully. Place cookie sheet back in the oven and reheat if last cookies cannot be removed from cookie sheet. Shape cookies on small rolling pin while warm. Slip off when cooled. May be shaped over inverted muffin tin and used to hold pudding or ice cream. Store cookies in an airtight container.

Source: Mrs. Hannah Hoff Brown, Area Supvr. Home and Family Life Education, Texas Education Agency, Waco, Texas
Print this Recipe

Hello to all, I was wondering if anyone knows what Mexican restaurants use on their fajitas as the seasoning? My husband does not like the powder mix it gives him heartburn. When you do use the season packet it turns it orange and at the restaurants they are not orange. I have tried my own mix but still comes up orange and it gives him heartburn too.
thanks Marissa in FT Wayne IN

Nancy, what a GREAT GROUP of Nancylanders you have. I put out an ISO request and the very next day I get four responses from this wonderful group. I want to send a personal THANK YOU to those who responded to my request for a recipe for Swedish Fruit Soup: Pat in Idaho, Karen in No. CA, Mary S. and Sandy in ND. Thank you all! Now my problem is, which of the great sounding recipes should I try first? Mr. Myron Drinkwater - Lake Forest, CA

Comment
We have more in today's newsletter, LOL.
Nancy Rogers

For Myron Drinkwater's request in the October 31st newsletter for Swedish Fruit Soup recipe.

While reading my Newsletter (2 Nov 2009) this morning, It occurred to me that I had just read that recipe in a cookbook that I had been reading. It is in the Favorite Recipes of Home Economics Teachers Desserts Edition (original edition) in the Foreign section. Here is the recipe as it appears in my cookbook.
Sara in FL

Fruit Soup (Denmark)
Number of Servings - 8-10

1 cup pearl barley
3 cups water
2 1/2 cups cooked raisins
1 1/2 cups cooked prunes
Juice of 1 orange
1 stick of cinnamon

Cook pearl barley in water. Mix in boiled fruit and other ingredients. Simmer over other ingredients. simmer over low heat 3 to 4 minutes. Serve hot or cold.

Source: Verna J. Barnes, Argyle H.S., Argyle, Wisconsin
Print this Recipe

Does anyone out there have a recipe for Orange cake? It is almost like a pound cake. Very moist and has a wonderful orange flavor. The person who brought it to a pot luck will not give out the recipe. Thanks ever so much.

Nancy, I love to hear stories about your furry friends. At one time I had three but my husband became very allergic to cats and even tho he took shots for three years, they still got to him. So when they went to kitty Heaven, I did not get anymore. Miss having them around. We do have a small dog, who is a sweetie, but it just isn't the same.
Sandra from Oregon

Sue asked for a salad with cold cauliflower in it. This is my favorite one, and it keeps well.

Veggie Salad

1/2 c. sour cream
1/2 c. mayonnaise
1 T. cider vinegar
1 T. sugar

1 head of raw cauliflower flowerets
1 bunch of broccoli flowerets
a few sliced green onions
tiny frozen peas, thawed, about half a bag

Mix together and refrigerate.
Dorothy from WA/AZ
Print this Recipe

I was wondering if anyone out there knows where I can purchase shelled Hickory Nuts to use for my Christmas baking. I love the nuts in cookies, breads, and candy. I have searched E-Bay and various other sites and can't find them anywhere.
Thanks, Carol in Il.

Chris thanks for the Mary Mae site for jar gifts. This is a great site and I could spend all day looking at the great information and recipes listed. Thanks Nancy for making it all possible.
Jean Cecil VA/FL

Hi Nancy, Re: 11-2-09 N/L I usually Mix the Paraffin and chocolate (Or whatever coating flavor) in my small crockpot, heat on low and it stays consistent when dipping candy or pretzels.

Also thanks to the lady for the hint of removing the paddle from bread maker. This will make bread making easier.

Made a roast yesterday in my large slow cooker. After putting roast in cooker I poured 1/2 pkg. dry onion soup over the meat then poured a 12 oz. can diet Coca Cola over it. Set the timer for 6 hrs. DH said was a really good roast.

Mr. Myron Drinkwater always comes up with good recipes. Always enjoying reading his input.

Regarding Texas traffic. While I was employed my company would send employees to Dallas to school for different jobs. I got lost one St. Patrick's Day while there, there was a parade on the street I needed so turned a block sooner thinking I could circle back. WRONG......I ended up on a completely different street, and was down in the section of town where guys were sitting on the curb drinking something they had in brown paper bags. Finally found a policeman, asked him for directions, I'm frantically writing instructions, he says, just follow me and when we get on the clover leaf and I signal left you turn right and will be on the right expressway. A co-worker got to Dallas during rush hour and got in traffic on the "mix'master" she had no idea where to get off said she just kept driving and crying.

Margaret, Tulsa

My 4 y/o granddaughter was just diagnosed with celiac disease. Do any of you fine cooks out there have any recipes or suggestions for Holiday treats that I can make. Any help would be greatly appreciated. Thanks!
Gramma22

Hi Nancy and everyone. For all of you who are still using the 1 (12-ounce) package chocolate chips and 1/2 block paraffin wax to make chocolate coating for your candies you might want to try the chocolate melts. It's just a suggestion but I like the taste better. Melt them very carefully in the microwave. Start with one minute, stir and then for 30 seconds or so and stir. The time will depend on your microwave strength. The candy will have a much better taste although sometimes I do add a few chocolate chips for added flavor. If it starts to set up while you're still dipping just microwave it for a few more seconds. It comes in different colors and flavors, it's fun to make candy fillings and use different coatings. The price varies from store to store but I have found the best price at some craft stores, A.C .Moore is lowest right now.

Here's an easy appetizer recipe that I found can be made with different doughs. The ingredients sound like they might not go well together but oh, yes, they're very good.

Asiago Puff Pastry

Preheat the oven to 400 degrees.

1 sheet of puff pastry
2 tablespoons of apricot preserve
1 tablespoon of Dijon mustard
1/4 cup asiago cheese
6 oz of chopped ham

Unroll the dough, mix the mustard and apricot, spread it on the dough. Spread the cheese and chopped ham on it. Roll it up and slice it into one inch pieces. Bake on a greased cookie sheet (I recommend using parchment paper on it) for about 12 to 15** minutes. **Be careful with the baking time since they looked fine on top but were a bit black on the bottom.

Here is my version since I didn't have all of those ingredients.

1 can of crescent biscuit dough, I used the kind that's cut into strips.
2 T. apricot preserve
1 T Dijon mustard
1/4 cup parmesan cheese
three slices of ham, (that's all I had on hand) I didn't chop it, just put it on and rolled it all up.

Unroll the dough, spread with the other ingredients. Slice into pieces and bake.
Print this Recipe

Joyce in central N Y I do have the recipe for apple pie in a jar or something like it but have to give me a day to find it. It was given to me as a jam recipe.
Mary Ann upstate NY

In reply to Joyce in KY who cannot find Butter Pecan Instant Pudding Mix. I get it at a small Amish bulk foods store nearby. I think the Mennonite stores also have it. I was without it for a while after Kraft quit making it. People look for that dish of mine at church dinners so I was happy to find it again. I keep extra in the freezer.
Noble in MO

This is for Sara in Fl, Earlene from N.C., Arvilla, and Jackie in Ga.

Kay's Butter Cream Mints

1/2 cup butter ( I use real butter for the taste)
1 teas. salt
2/3 cup sweetened condensed milk (store brand)
7 cups powdered sugar ( more or less to make stiff dough)
2-4 drops peppermint oil
food coloring ( optional )
cookie sheets or flat pans for drying mints

Cream softened butter and salt together until well blended in a large bowl.
Stir in sweetened condensed milk. Add powdered sugar, mix as well as you can , turn out of bowl onto surface you have dusted with powdered sugar.

Add peppermint oil and knead until dough is smooth.

Divide into 4 pieces, roll each piece into a rope, cutting each rope into pieces with a sharp knife, one rope at a time.

Lay mints on lined pans as you cut them.
Let mellow and air dry for 1-2 days, turning once when they feel dry. Then they are ready to package or eat. Enjoy!

p.s. my problem is that I can't keep myself from eating them before they are dry!!!!!!! LOL
Kay in N.C.
Print this Recipe

for Chris in Ga:
Thanks, Chris, for your suggestion on freezing my mints. I will try try it soon. I am sending in my recipe, hope you enjoy it.
Kay in N.C.

This is for Joyce in KY. I found this recipe on www.askville.amazon.com/ The site says that you can buy it in bulk (like a 10# bag) and the shelf life is 5 to 10 years, depending on storage conditions. The web site to buy it is
www.mredepot.com/
Emma from Montana

For Gail in LA: A Meyer lemon is more thin skinned than the "regular" lemon and is quite a bit sweeter. They are easily grown indoors in the winter and I put my tree outside in the summer. It bears fruit year round and has wonderfully fragrant blossoms. In addition, the lemons just stay on the tree until they are picked, without turning bad.
Pat in Idaho

Hi Nancy, I was able to find a company that sells the Round Board with cover for making pie crusts. The website is: www.LefseStore.com I am ordering one today. I can't remember who was requesting info about this.
Thanks, Joyce in Ky.

Crisco Yellow Cake

2 1/2 cups sifted flour }
1 2/3 cup sugar } sifted twice
3 1/2 tsp. baking powder }
1 tsp. salt }

Add:
2/3 cup Crisco
1 1/4 cups milk
Beat for 2 minutes.
Add:
3 unbeaten eggs
1 1/2 tsp. vanilla or Almond flavoring

Beat for 2 minutes more. Divide between two 9-inch cake pans that have been greased and floured. Bake at 350° for about 35 minutes. Do not over bake. Remove cake from pans and cool completely on wire racks.
Jane from NC
8/7/2009 newsletter
http://www.nancyskitchen.com
Chris in NM
Print this Recipe

For Prayer Requests
http://whatscookin.proboards.com/index.cgi?board=prayer 

Click to Give @ The Animal Rescue Site
Arvilla

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.