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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.

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Mediterranean Tuna Salad
Makes 4 to 6 Servings

prep 10 min.

1/2 cup reduced-sodium tomato-vegetable juice
4 tbsp. FRENCH'S? Horseradish Mustard or FRENCH'S? Spicy Brown Mustard
2 (6 oz.) cans tuna, packed in water, well drained
2/3 cup chopped roasted red bell pepper
1/2 cup chopped celery
4 tbsp. chopped parsley
2 tbsp. chopped pitted Kalamata olives (about 5)

MIX juice and mustard in medium bowl. Add remaining ingredients and toss to coat well. Cover and chill.
SERVE tuna salad over lettuce, on whole wheat rolls or on toast rounds. tes. Top with chicken and serve with dressing.
Used with Permission from French's Kitchen

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Hey Nancy
I need a recipe that was quite popular on the site a few years ago.  It was the easy microwave fudge that used 1 bag of creme drops, peanut butter and I think butter?
Would love to have it as I misplaced it.
That was such a easy fudge to make and sooo yummmy!!!
Thanks, Susan in NW Michigan

Halloween Recipes
Double Layer Pumpkin Pie
Easy Pumpkin Candy
Fresh Pumpkin Bread
Frosted Pumpkin Cookies
Frozen Pumpkin Dessert
Halloween Gingerale Punch
Halloween Hi-C Punch
Halloween Popcorn Mix
Halloween Popcorn Treats
Halloween Slush
Impossible Pumpkin Pie Recipe (Makes own crust)
Knox Gelatin Pumpkin Pie
Kool Aid Candied Apples

Dump Cake
#2 can crushed pineapple
#2 can cherry pie filling
Package of white or yellow cake mix

Mix and put in greased 9X13 cake pan.
Melt 1 1/2 stick oleo and spead over cake,
1 cup chopped nuts spread over cake.

Bake one hour at 350
Top with Cool-whip.
Sandy at A and T MyrtleWood

Hi Nancy, your answer to Dee about viewing the newsletter through the Skweezer mobilizer was good. However, your webtv users must know the procedure for grabbing the URL to put into the mobilizer of their choice.
1. click on the newsletter URL
2. after a few seconds of loading, hit the "back" key
3. click "go to"
4. click "show last" to bring up the URL
5. hold down Cmd key and click "A" to highlight
6. hold down Cmd key and click "C" to copy
7. Go to the mobilizer site. If it shows http://, delete to get a clear box
8. hold down Cmd key and click "V" to put URL into box
9. click "return" and voila! The newsletter should appear quickly including the graphics

I know this sounds complex, but after a bit of practice it becomes automatic and can be used for many other sites as well. Putting your favorite mobilizer on an F Key speeds things up. Leah
.
Other mobilizers:
http://phonifier.wtv-zone.org/
.
http://www.google.com/gwt/n

Hi Nancy and Friend's - First of all I want to say a thank you to you from all the homeless kitties in the world! You prove daily how kind and thoughtful you are by looking out for those little ones in your yard and for looking out for all of us that hang on to every word you convey to us!
To Chris in NM - I'm so sorry to hear about your husband's diabetes, I've been diabetic for 20+ years and now I do dialysis at home as a result of poor control...
I wanted to share with you an excellent web site not so well known - lot's of recipes and information and very good resources.
Diabetes | Type 1 Diabetes | Type 2 Diabetes
http://www.dlife.com/

Lastly, I'd like to request your readers to send in more of their recipes from other countries that are on their families list of favorites. Especially the ones handed down. Sometimes we don't realize how yummy something is unless someone else mentions and describes it.
Janie in Albany NY

I am looking for a recipe for peanut brittle candy that is not very hard. Thanks to every one that replied to my letter concerning my Gulf Shores vacation. It was wonderful. Thanks again. Phyllis C. from Ky.

Nancy, this is for Tracy in PA who asked about the shredded chicken sandwiches and if you would put the recipe on bread to eat. Well you would if you lived in Dubuque, IA, as it is a local favorite. They make big pans of chicken and stuffing, and serve it like sandwiches using white bread. It tastes great. I was surprised when I first heard about it, having just moved there from Chicago. I did not copy that recipe in the newsletter but it sure sounds like the Dubuque Special.
Dee in What Cheer

Hello everybody! This is about Erma from Jacksonville's post in Monday, Oct. 5th's newsletter. I think your fried parker house rolls are a very good idea. I have heard of the ones using the tubed biscuits but never tried it. Your idea sounds much better and lemon filling would be wonderful. I use to work in a bakery and we made the lemon filled with powdered sugar on them, they were the first to go! Have fun experimenting.
Nalaine, from CA

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?August 30, 2009 from Chris in NM Log Cabin Chocolate Cake ? YUM!

In this recipe it said this makes a large cake. I would like to know what type pan or pans this cake is to be baked in?? Terry S. in Tx. I would use a deep 9 by 13 by 2? cake pan for this cake. The recipe did not specify the size of pan to use, but looking at the ingredients, the 9 by 13 is what I would use. Sorry I didn?t catch it earlier!
Chris in NM

I dipped my bacon in flour a couple of times to keep it flat and it tasted a bit doughy when done, not quite right. There are bacon presses out there in kitchen outlet stores to keep it flat, but we just let ours cook as is. Of course we all like different things ? thank goodness! That?s how we find new ideas to fix dishes! How wonderful!
Chris in NM

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Nancy I am sorry but I don't remember the person or the date that someone wanted a recipe for Potato Pancakes. This is an TNT recipe that I came up with years ago. You have to use day old mashed potatoes for this to work. In the past I usually have masked potatoes once a week then a couple of days later I would make the Potato Cakes, as I call them.

Susie's Potato Cakes

1 cup leftover mash potatoes, you can use more
1 green onion, thinly sliced using all the onion and green part
2 tablespoons red pepper, chopped
1 tablespoon bacon, Hormel from the jar
1 egg
instant potatoes for coating
oil for frying

In a bowl mix the potatoes, onion, red pepper, bacon and egg. If you need more potato put in a little at a time of the instant potato mix after each addition. Form the mixture into 4 patties. Then heat the pan with oil in it. Then take the potato patties and coat them with the instant potato flakes. Fry them until golden brown. Drain them on paper towel to get some of the oil off them. Makes 4 cakes/patties. They are good in the morning and for dinner.

Thank you to the person that sent in the Make You Own Basic Cream of Soup and all the different soups recipes in 10/5. I never know when I want to serve soup with dinner.

We had our Beef Tenderloin on Sunday and we cooked it in the oven at 400? for 30 minutes and then at 375? for 45 to 60 minutes. We left a small amount of fat on the meat.

Everyone have a great day. Nancy, 4 legged associate and part time associates take care, stay safe and cool/warm.
Susie Indy
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To Carla in OR, the best cauliflower recipe I have is roasted cauliflower and toss a chopped head in olive oil, salt, pepper, garlic, some red pepper. Roast on baking sheet at 400 degrees for 45 mins or until crispy and brown. Top with real parmesan, grated. Awesome!
Diana in RI

Hi Everyone. Here is another recipe I found in the boxes of collected recipes going back many years. It is from the Baker's "Angel Flake" Coconut Company. Easy and good.

Creamy Coconut Pie

1 pkg. (3 oz.) cream cheese, softened
1 tblsp sugar
1/2 cup milk
1 1/3 cups flaked coconut
1 8 oz. container Cool Whip, thawed
1 prepared 8 or 9 in. graham cracker crust

Combine cream cheese, sugar, milk, and coconut in electric blender. Cover and blend at medium speed for 30 seconds. Fold mixture into Cool Whip in a bowl. Spoon into crust. Freeze until firm, about 4 hours. Let stand at room temp. 5 minutes before serving. Store leftover pie in freezer.

Ginny Lee-upstate NY
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In the 9/5/09 newsletter M of Fl wanted suggestions for simple food items that she could give as gifts. Here are my suggestions: 2 ingredient fudge, small loaves of pumpkin or banana bread, Ritz Cracker Treats, mint cookies using Ritz crackers, jars of apple butter or pumpkin butter, toffee using soda crackers, bags of a snack mix like puppy chow or white trash, peanut clusters, Chocolate coated pretzels or mother load pretzels. Other ideas are jars of friendship tea mix, spiced tea mix and hot chocolate mix. Recipes for all these items have appeared in past newsletters, but if you don?t already have the recipes or can?t find them, let us know and we can resubmit them.
Robbie In

Cheesy Lasagna for Two

Two 1/4-inch-thick eggplant slices (cut lengthwise from a long eggplant), patted dry
1 egg white or 2 tbsp. liquid egg whites
1/2 cup fat-free ricotta cheese (or alternative below)
1 tbsp. chopped fresh basil
1/2 tsp. chopped garlic
1/4 tsp. salt
Dash ground nutmeg
1 cup chopped mushrooms
1 cup canned crushed tomatoes
1/2 tbsp. Italian seasoning
Additional salt, black pepper, to taste
2 sheets oven-ready lasagna noodles (like the kind by Barilla)
1/4 cup shredded part-skim mozzarella cheese
1 tbsp. reduced-fat Parmesan-style grated topping

Preheat oven to 425 degrees.

Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet. Bake in the oven for about 20 minutes, carefully flipping halfway through, until browned and softened.

Meanwhile, in a medium bowl, combine egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg. Stir well and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Stir mushrooms into ricotta mixture and set aside.

Add Italian seasoning to crushed tomatoes, and season to taste with salt and black pepper. Set aside.

Spray a large loaf pan (about 9" X 5") with nonstick spray. Pour 1/4 cup tomatoes evenly into the bottom of the pan. Top with 1 lasagna sheet. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes. Top with 1 eggplant slice.

Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, remaining ricotta-mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slice.

Evenly top with mozzarella and grated topping. Bake for 20 to 25 minutes, until cheese starts to brown. Serve and enjoy!

Makes 2 Servings

Serving Size: 1/2 of lasagna
Calories: 238 Fat: 4g Sodium: 845mg Carbs: 31.5g Fiber: 5g Sugars: 10g
Protein: 17.5g
POINTS? value 4*
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Doris in S. Indiana asked about the Easiest Pie recipe. I use just plain white bread, and it doesn't really 'puff up', but turns into a nice tender sweet crust on top. There's no milk to add. I think the egg does the job for the appearance and texture. I can't tell you if it's like the hot dog bun dessert, which I saved but haven't tried yet. I hope you are pleased with the pie!!
Teresa in SC

For Barb in San Diego who asked about the tomato sauce used in the cabbage soup recipe. The size I use is the 15 oz. can.

(This soup seems to get better every time I make it! I hope you enjoy it!!)
Teresa in SC

Barbara in AL, concerning the shredded chicken sandwich recipe, it sounds like it would be like a BBQ beef sandwich. The stuffing would hold it together somewhat. I do know that a lot of people like stuffing sandwiches, so this would just be somewhat more liquid like a BBQ sandwich. I am sure you could serve it as is on a plate, too.
Chris in NM

In the 10/5/09 newsletter Pauline Pa wanted recipes for soft peanut butter cookies. Here is the recipe that I use and it is a big favorite of the family. Don?t over bake the cookies. If you do over bake and the cookies are hard put a piece of bread in the cookie jar or container. The cookies will draw the moisture from the cookies and soften. This works with any cookie.
Robbie In

Criss-Cross Peanut Butter Cookies

1 cup shortening
3 cups flour
1 cup white sugar
1 1/2 teaspoons soda
1 cup brown sugar
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1 cup peanut butter

Mix white and brown sugar. Cream butter or shortening, then add sugar and cream well. Add the eggs well beaten, vanilla, the flour sifted with the salt and soda, and then the peanut butter. Mix well and knead. Roll into balls about 3/4 inch across. Place one inch apart on greased pans, press with fork lengthwise and then crosswise. Bake at 350 degrees for 8 ? 10 minutes. or until set and just beginning to brown. Cool 1- 2 minutes on baking sheet, then remove to cooling rack.

Makes about 15 dozen cookies, 1 1/2 inches in diameter.
Robbie In
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To Margaret in Tulsa...I had never heard of putting flour on bacon to keep it flat and keep it from shrinking. What works for me is to just lay it on a foil-lined [for no-mess cleanup] jelly roll pan and bake at 350? F. for 20 minutes. No splattering and no grease on the stove top etc.

Also, I have been cooking for many years and learned something recently that I should have known long ago. Did you know that when you bring home fresh tomatoes from the store, they should NOT be refrigerated? For the best flavor, leave them on the counter.

Although I am no longer blonde, I still have that gene! LOL
S

Hi Nancy and all,
I want to thank Barbara in AL for the soup recipes. Also thanks to Margaret/Tulsa for the Campbell's soup recipes. Those were close to the ones I made. I guess I will just have to go back and look at some old issues. I may never recover them.
Brenda/N.Ala

HI Nancy,
This is for Lori R in the 10/5 N/L Looking for the Adobe Chicken Corn Chowder.
this has some history with it and I found it on The. Recipe Link

Adobe Chicken Chowder With Red Wahini Rice
Source: George Atkinson, Northwest Essentials
Makes 4 servings

We discovered this soup when the company called Organic to Go inherited the recipe from the Briazz Company, which it purchased in the summer of 2005. A unique corn and chicken chowder made with chicken, toasted sweet corn and fire-roasted green chilies, we found it warming and satisfying and we wanted to make it a part of the menu at Organic to Go. So we found a way to make it using all natural and organic ingredients. The soup takes its name from the earthy red tone that comes from red Wahini rice, a natural reddish-brown aromatic rice related to Basmati; this key ingredient is available at natural food stores.

2 tablespoons organic canola oil
1 small onion, peeled and thinly sliced
1 medium red bell pepper, seeded and sliced
4 cloves garlic, finely chopped
1 (2-ounce) can fire-roasted green chilies
1 medium jalape? pepper, seeded and finely chopped
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 (8-ounce) boneless free-range chicken breast, thinly sliced
1 quart (4 cups) organic chicken broth
1 cup fresh or frozen organic corn kernels
1/2 cup Red Wahini rice
1/2 cup organic heavy cream
4 green onions, thinly sliced
6 sprigs fresh cilantro, finely chopped
2 tablespoons fresh-squeezed lime juice
kosher salt, to taste
additional cilantro leaves for garnish

Put the vegetable oil in a heavy-bottomed pot over medium-high heat and saut?the onion, red pepper, and garlic until the vegetables are soft and beginning to color. Add the green chilies, the jalape? pepper, the smoked paprika, cumin and black pepper and saut? until the vegetables are heated through, a few minutes more.

Add the chicken and cook 5 minutes, turning the chicken pieces three or four times as they begin to brown.

Pour in the chicken broth and bring the soup to a full rolling boil. Stir in the corn kernels and the rice, reduce heat to low and simmer until the rice is very tender, about 45 minutes.

Stir in the heavy cream, green onion, cilantro and lime juice then season the soup to taste with kosher salt. Transfer soup to serving bowls and top with cilantro leaves. Serve hot.

Blessings, Linda D
Chris in NM sent in a similar recipe.
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Crunchy Lemon-Dill Salmon
Makes 6 Servings

prep 5 min.
cooking 20 min.

1 1/3 cups (2.8 oz.) FRENCH'S? Original French Fried Onions
1/2 tsp. dill weed
1/2 tsp. lemon pepper
6 portions salmon fillet (1 1/2 lbs.)
2 tbsp. FRENCH'S? Spicy Brown Mustard

MIX French Fried Onions, dill and lemon pepper in plastic bag. Crush with hands or rolling pin.

BRUSH salmon with mustard. Coat top of salmon pieces with seasoned onion crumbs; press firmly to adhere.

BAKE salmon on a foil-lined baking sheet at 350?F for 20 min. or until opaque in center
Used with Permission from French's Kitchen

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Hi Nancy and all,

This is to Ginny Lee-upstate NY in the October 5th newsletter. I would love to get some of the recipes that your Mother and Aunt copied down. I enjoy recipes from the past and wish when I was younger I would have asked my Mother for her recipes. At age 20 I could only cook an egg, nothing much of anything else, let alone made from scratch. I still remember the smell and taste from her cooking back in the 60's and have tried to duplicate some of my favorite meals she made, but they never turn out as good as she did. Back then almost everything was made from scratch, although some of the convenience foods started popping up, and they even seemed to taste better back then than they do now!
Becky

For Pauline in Pa. from the 10-5-09 newsletter. Has any one come up with the name of the new product that deep fries food with 2 tablespoons of oil? & I am also looking for a recipe for soft peanut butter cookies.

Pauline in Pa. I found this on line last night. Hope it helps.
Pat So Cal

http://cookingequipment.about.com/b/2009/03/22/

To Dee about Web TV. I have Web TV, actually the undated one called MSN TV2 and don't have a problem with the graphics at all. I also have high speed internet. If you are on dial up, that could be the reason it's so slow.

Nancy.....my problem is with the print the recipe feature. I click on "print the recipe" in the newsletter which takes me to another page and I click on "print the recipe" again.....and I get blank page. Any idea as to why that's happening? I usually end up CCP'ing the recipe and printing it out. TIA for any help.

Barb in San Diego

Comment
I don't know anything about WebTV or MSN TV2. Many years ago I had one. It probably is still in the garage somewhere. I do check the newsletter to see if it works properly on AOL and several different browsers.

I did check the stats for yesterday and found that 95.9% of our viewers use Windows XP or Vista. 3.3% use Mac and the 1.5% use Linux and .1% WebTV or MSN TV. Interesting enough is that there are 3 members that view the newsletter each day with Windows 95 and 8 view it on their mobile phone or Kindle.
Nancy Rogers

Hi Nancy,
Pauline in PA the fryer that uses 1 Tablespoonful of oil is a Tefal Acti-fry. Here is the link to UTube that I looked at. There are a few comments:
http://www.youtube.com/watch?v=WBaURWboAE4

Charles in Iowa, there are many recipes using Cavatelli. A simple, filling dish would be with chicken broth and parmesan. There is a good Chicken Cavatelli with broccoli on the Betty Crocker site:
http://recipe.aol.com/recipe/cavatelli

Nancy you and I will have to agree to disagree on the subject of the availability of haberdashery/handiwork type things in Walmart. Quilting, knitting, embroidery, crocheting are all big here in Scotland. The people who make the decisions as to what to stock in shops is usually male, why can't they leave this type of decision to the people it mostly affects, i.e. a female. I had a big tin of assorted embroidery threads that hadn't been touched for some years. I passed the tin on to the woman who serves at our local fruit market, her 20 year old daughter loves needlework and her mother makes the most beautiful greeting cards. The only place she can find the threads she wants are in a large well-known department store in Edinburgh, travel costs and energy needed for a trip, if you can find a parking space, rules this out. What is more "homey" than things you can make for your home? If I had the choice between doing my shopping at Walmart, but not get the haberdashery there, so have to make another trip to a dearer shop, where I can get everything under one roof; I would prefer the alternative at a few pence or even a ?1 more. Our petrol/diesel prices are on average ?5.50 per gallon, with another increase imminent.

Sylvia <Scotland>

Comment
I just filled up my gas tank yesterday here in Lubbock. Gas was $1.13 a gallon. (.71 pound)
compared to your 5.50 pounds ($8.74). I feel very lucky to be in the US.

We all have our opinions about Wal-Mart. . We can talk until we are blue in the face or get mad and go out and eat worms but nothing we say or do will make a difference. There will be no more messages posted on this topic in this  newsletter.  Thank you in advance for understanding.
Nancy Rogers

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Erma in Jacksonville, FL, I love your idea for Parker House dinner rolls (frozen) for breakfast or brunch! I never thought of that! I agree they would be good filled! Almost like a Bismarck roll! My favorite of those is the lemon filled. In fact I am having one for breakfast.
Chris in NM

Sorry that it has taken so long to read my mail. As you can see I am three weeks behind. My Mom's last hospitalization and funeral put all things on hold. She was 93 and lived a full like and was ready to meet our Lord. I am thankful her pain is over and I do miss every day. God blessed my 8 siblings and me with awesome parents. They were wonderful. However, on to what this email is about.

Bugs In Your Flour, Etc.
I invest in bay leaves by the quart or half gallon. I put this in all my flours, my rice, macaroni/spaghetti, cereals, etc. One or two leaves per container unless you have a five gallon bucket of flour as I do. Bay leaves are awfully expensive at the grocery store. Go to a health food store to get them or better yet order from a spice company they are much cheaper and last forever. In fact, one year I bought a big supply of them and my little niece packed them up with an instruction sheet I had written out for her and gave them to all of her aunts and grown cousins. She had fun and I enjoyed teaching her a tip for cooking. She is nine and coming out this weekend to make chicken and homemade noodles. She loves my pasta machine. I do swear by this and have used it for forty or fifty years.
Shirley in Ozark, MO.

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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.