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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.

Thank you to all the family of members that donated to the MDA Telethon. Have gotten several messages from our members letting me know they called the Lubbock Telethon phone number.

St. Louis, MO
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Chocolate Recipes
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Key to Newsletters
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I have done a lot of cake decorating.....had classes, the whole bit. I have never worked with fondant, though and will be this week. Does anyone have any tips, hints, suggestions?
Thanks! MaggieB

Dear Nancy!
This is for all NancyLanders: Bay Leaves is the answer for mealy bugs and any other kind except roaches. I keep two leaves in my flour and corn meal. I also spread them in my cabinets as well as books or any other paper products you store. They last forever.

Love you Nancy and Ditto, Have a great day.
Louise in AL

Giuseppe in Kansas
Thank you for the Marinara sauce recipe. Will you share your Braciole recipe?
Thank you Penny from WI.

Nancy I was in the middle of e-mailing you Thursday and Microsoft started to update the computer and I lost everything in my Inbox. In the 9/9 newsletter people were talking about how they keep the flour and etc. Will one year, about 3 to 4 or so a year ago, we had a bug problem in our Pantry. I had to through out a lot of stuff and that killed my DH, he is German, and myself, I am Scotch Irish. QVC had started to have a line of products called Lock N Lock. This product keeps the food fresh and no bugs. I use this for flours, sugars, pastas, crackers and storing leftovers. I would not have a kitchen without it. If you look at different stores like Meijer's in the Michigan, Indiana, Ohio areas you can or could find it there.

To Tona in Bama I am going to try your Spaghetti Sauce recipe this week-end. Sounds better than mine. I will have to be careful about how much meat but will use the rest of the recipe.

Also in the 9/9 newsletter I don't remember the name I want to thank you for the Bread Chicken or Pork Chop recipe. I know how to get around the egg problem.

Everyone have a great day. Nancy and 4 legged associate and temp associates have a safe day, take care and stay cool.
Susie Indy

Comment
I love Lock N Lock products too. I have flour, sugar, cornmeal and spaghetti in them. Lock N Lock containers work well for them. So far I haven't found a good size for crackers but that is the only size I can't find.
Nancy Rogers

Some tips for cleaning a refrigerator
Cleaning with Vinegar
White Vinegar Uses Around the Home
How to Clean Silver with Baking Soda

Scrapbooking Articles
Household Budget Articles
Frugal Living Articles
Gardening/Household Plants

This is for Betty in ME, who requested chocolate cake and frosting recipes. I often use chocolate cream cheese frosting on this cake, or cream cheese frosting, but have also used the frosting that follows the cake recipe. I made this cake a few weeks ago for my husband?s birthday celebration and there was none left at the end of the day.

Robbie In

Delicious Chocolate Cake

2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
3/4 cup cocoa
1 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup buttermilk
2 eggs
1 tsp vanilla

Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans. Line with wax paper and set aside.

In a bowl using an electric mixer set at medium speed, beat together flour, salt, baking powder, baking soda, cocoa, sugar, oil, coffee and buttermilk for 2 minutes.

Add eggs and vanilla and beat for an additional 2 minutes. (The batter will be thin) Pour into prepared pans.

Bake for 25 to 35 minutes. Cool cake layers in pans on wire racks for about 15 minutes. Peel off wax paper. Cool completely before frosting.
Robbie In

French silk frosting

4 squares unsweetened chocolate
1 pound confectioners sugar (I usually sift it.)
1 tsp vanilla
1 stick butter
1/2 cup milk
Pinch of baking powder

Melt chocolate and butter in double boiler over hot not boiling water. Combine confectioners sugar, baking powder, and milk and vanilla in large bowl, stir till blended. Stir in melted chocolate mixture and beat till thickened.

Note To prevent powdered sugar frosting from becoming hard and cracked; add a pinch of baking powder when mixing.

You can also melt the chocolate in the microwave. If frosting is too thick ad a few more drops of milk.
Robbie IN

Chocolate Cream Cheese Frosting

2 tablespoons softened butter
2 small packages (3 ounces each) cream cheese, softened
1 pound confectioners' sugar
2 ounces unsweetened chocolate, melted
1 to 2 tablespoons milk
1 teaspoon vanilla

Cream butter and cream cheese; gradually add part of the sugar, alternating with chocolate then milk, until well blended and spreading consistency is reached.

Beat in 1 teaspoon vanilla.
Frosts 2 9-inch round layers.
Robbie In
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I really think that the lady who sent the Tapioca recipe that has people questioning meant for 2 packages of tapioca pudding the size of a Jello box to be used in her recipe. That is the way I read it. A box of Tapioca grains would make tubs full of the stuff !!
Vida, from Ohio

For Debbie in SC one of the best dips for fresh fruit is just to combine a container of Cool Whip ( I use low fat) with a small container of strawberry ( or whatever flavor you prefer) yogurt. Put it in a pretty bowl in the center of a large platter and surround it with cut up fruit, whatever is in season. Chunks of different melons are especially good. Have a small cup to hold toothpicks to hold the fruit for you to dip it in the cream. This makes a low fat and calorie dish that your guests will love. Before I retired as a teacher we used to take turns bringing "treats" for the teacher's room on Friday. This always went over well instead of the usual doughnuts and cakes. Much more welcome for the "waistline"
Carol in MA

Sept 9th newsletter-Sher/Pa.

7 Layer Salad

This salad is done in layers in a large but tall covered bowl. I break lettuce in pieces, I chop onions, celery, bell pepper, separately. If using head of lettuce, use vegetable amount as needed.

1st Layer- lettuce
2nd Layer- onions
3rd Layer- celery
4th Layer- bell pepper
5th Layer- can English peas, drained
**Mix 1 pint mayonnaise and 2 T. sugar well, add on top of peas
6th Layer- parmesan cheese, grated
7th Layer- bacon bits
Let chill overnight in refrigerator in sealed bowl.

Very Delicious- Enjoy
Doris/Tn.
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Hi Sher--Great-Grandma's Molasses Cookies are a drop cookie. But I don't see why you couldn't roll them out with a little flour if you wanted a cutout... They are puffy, but if you are just looking for the gingerbread shape without detail, it might work...
Sheryl in AZ

Am looking for a recipe for Mock Chicken Legs. When my boys were small the local grocery store had Mock Chicken that was ground with seasonings added to the ground meat, formed on a stick and rolled in bread crumbs. They were great and we loved them. Does any one have a recipe for the ground Mock Chicken?
Suzanne in SE Mi.

Irene in FL wrote to say she needs ideas for friends who want to cook ahead meals to take home and freeze.
I had thought of doing something similar with my sister to freeze meals for our mother. I searched "cooking among friends" and "cooking with friends" and found some sites with information which might help. If you figure it out maybe you could tell us too.

I tried a recipe for something called Dump-chicken last night. It's very simple but good. I may have found the whole collection of chicken recipes here. I'm going to try everyone of them.

Sweet and Spicy Chicken

2 tsps. minced garlic
2/3 cup of apricot jam
1/3 cup soy sauce
1/3 cup ketchup
1 tsp. Tabasco

I halved this for three large chicken breasts, about a pound or pound and a half, and it was just right.

Mix and dump on the raw chicken which I had cut into long strips about an inch or so thick. I let it sit for a bit, 10 minutes maybe. It said to bake it at 375 degrees but we grilled it, I like it caramelized as they say on the food network channel. If you like this I'll send you some of the other recipes too. It's called the Dump-Chicken Collection. You mix a few ingredients together and dump it on the chicken and bake or fry. I wonder how many nights I could get by with that idea. However, my plan is to dig out some cookbooks and make something different at least a few nights a week.
Betty in ME.
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Hi Nancy,
This is for Jane Ann in AL, about Tones Steak Dust. I was looking for it in our Walmart and so far they haven't had any on the shelves.

Thanks to Pat in So. Cal. for recipe(honey butter) and thank you for caring for the kitties and for being there for all of us.
Marge (north AL, sunny day)

Hi Nancy & all!
What are the chances of TWO Debbies in SC asking for help in the same newsletter?! Thanks to Betty, Robbie, Marlene, Barb & Irene for their responses. I'm not too adept when it comes to carving a watermelon but feel sure I could scoop one out! And I am glad there is someone out there to tell me exactly what to skewer & provide a dip no less!! There were some really great ideas and I look forward to trying them all and the potato salad!

I too, like Cheryl keep all my biscuit mixes, flour etc in the freezer. The only thing I don't put in there is brown sugar. I keep that (box & all) in a square plastic container (Tupperware) in my pantry & have never had any problems with the "critters" or with the mixes.

Thanks to all and thanks to YOU Nancy for providing such a wonderful newsletter. God bless you all!

Debbie in SC

There has been much talk in the recent newsletters about tapioca salads, so I thought I would submit my favorite recipe, that I have many many times over the years, and it always turns out perfectly. It is a firm salad, but it is creamy smooth, and melts in your mouth. It can be used
also as a dessert.

Strawberry Tapioca Salad

2 packages vanilla tapioca pudding mix
(4 serving size each)
1 large package (6 oz.) strawberry Jell-O
3 cups water
1 container (8 oz.) frozen whipped topping, thawed
1-1/2 cups cut up fresh strawberries (can use frozen berries, thawed and
drained well)

Mix tapioca pudding and Jell-O with the water and boil rapidly for 1 minute over medium heat, stirring. Chill until thickened. Fold in whipped topping and strawberries. Put into a 9 x 12 inch dish and refrigerate until firm. Cut into squares to serve and if desired can put cut salad on small lettuce-lined plate.

Note: It is also very good, using raspberry flavored Jell-O and raspberries, in place of the strawberries.
Judy (in Alaska)
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Many thanks to "Jim in Texas" for the Great Pinto Beans recipe sent out in your 8/17/09 newsletter. The beans were tender and so very yummy! (To personalize the recipe, I added 2 smoked ham hocks, 2 pats of butter, and 2 tablespoons of organic soy sauce.)

Lunch today with the beans was a real feast and my husband agrees. Again, thanks Jim for the recipe...and thank you Nancy for sharing recipes via your newsletter. It is wonderful to read recipes from people I consider as such nice friends.

Jody, in Colorado

Debbie in SC, I bread chicken pieces and pork chops.
Nancy, this is an answer for Debbie. I recently learned that you can get juicy crisp "fried" chicken with the following method: Use buttermilk instead of the egg and double dip. First in flour, buttermilk, flour again than into buttermilk the second time before dipping into cornflake crumbs. Bake in oven a 350F for about 30-35 minutes.
I hope this helps.
Agnes from Canada

To Grandma O, Illinois and Ditamac MI/FL who requested more information on cooking the ribs in foil. Sorry it took me a while to get back to you. I was on vacation and am now just getting caught up on the newsletters.

As far as the sauce that I use, it is a secret family recipe, that unfortunately I can't share...but will tell you that it is from the NC part of our family and is a mixture of brown sugar, ketchup, vinegar and spices. I always make them in small portions, usually 4/6 ribs that I cover the tops with sauce then wrap in foil and seal up tightly to make packet. Place with seams up on cooking tray. Put tray in preheated oven set to 300 and cook for 2-2.5 hours. Sometimes the juices will leak out. If you want to try to avoid a big cleanup, cover the tray with foil also. When the ribs are done, I open the packets, take the ribs out(place on top of the packets to keep out of the juices) and coat them nicely and bake for another 10 mins or so to cook the sauce on them. They can also be placed on a grill for a short time with the extra sauce to give more of a bbq flavor. The meat just falls off the bones when I cook this way. Hope this answers your questions.
AF

For, Rash in AZ:
Maybe blanching and then in ice water first would help your green beans retain their color for the stir fry.

Good luck, Barb in Ohio

Good morning, Nancy and fellow readers, I want to thank Susan in Iowa (sorry I don't have date), for the Breakfast Cookie recipe, the shorter one. My homeworker and I made them yesterday. I think we each ate 3, maybe 4, before the 2nd cookie sheet was done. I have sent it on to my family and everyone in my address book. I looked up similar recipes and found one that said to use turkey sausage or Italian turkey sausage. I think I will try the Italian turkey sausage next time, maybe with the cheese it will taste almost like pizza. Imagine, a good for you hot pizza for breakfast (lol). A couple suggestions: at breakfast add some fresh fruit or a fruit salad, for lunch add a salad or sliced tomatoes. Both ideas with a drink make a full meal. Thanks again Susan. Knitter in Illinois

Steak Dust
I'm going to the store this afternoon to look for this. Since I live just about 5 miles from where it's made, I will surely be able to find it. If I do, and there are any of you out there who would like a bottle and can't find it where you live, if you will email me I will send it to you. There is no tax on food products in Iowa, and you can pay me thru PayPal at SSteinick@aol.com. I know what it's like to hear about a product and not be able to find it.
Susan in Iowa

This is for Debbie in SC. You wanted a recipe for a Layered Salad. Here is the one I make and it is wonderful and always a winner. Pat in SC

Layered Salad

1 head lettuce, shredded
1/4 cup diced celery
1 purple onion, thinly sliced into rings
1 can water chestnuts, sliced
1 Pkg. frozen peas, uncooked (use Deluxe Baby Peas)
2 cups mayonnaise (I use Hellman?s)

Layer lettuce, celery, water chestnuts, peas and salt & pepper. Top with mayonnaise on top to seal. Sprinkle with lots and lots of Parmesan cheese.
Before serving add sliced or chopped hard cooked eggs and crumbled bacon. This should be made 24 hours before serving.
Pat in SC
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Thanks Loretta in Va.. for your Clotted Cream recipe! Chris in NM

For Jane Ann in Alabama.
While I am not in N. AL I just want to ask if you have tried Sam's Club? I found it in the Fort Walton Beach, FL Sam's and my sister found Steak Dust in the Dothan, AL Sam's. I would think that it would be available in Sam's in your area also.
Sara in FL

Judy/Buffalo, this was in quite a few newsletters earlier in the year. This one was in the 4/21/09 newsletter.

5 Minute Chocolate Mug Cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT ! (this can serve 2 if you want to feel slightly more virtuous).  Eat it right away, does not store very good!

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! Jae, Central OK http://www.nancyskitchen.com. This is also posted under Cakes in a Jar Recipes section on Nancy?s message board. Chris in NM
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Rash in AZ, when I use green beans in tempura stir fry, they stay bright green!

Tempura Shrimp

12 large shrimps - Joe uses the jumbo size
1 egg
1 cup all purpose flour - OR use 1 box tempura*
1/2 cup cold water
Vegetable oil for frying - about 2? or so deep in wok

Remove heads and shells from shrimps without removing tails. Devein the shrimps. Make two or three incisions in the stomach sides of the shrimps to straighten them. Sift flour into a bowl. Pour cold water over the flour and add an egg. Mix the batter lightly. Heat the oil to 340 degree. Dip the shrimps in the batter. Fry the shrimps for a few min. NOTE: Do not make a thick batter. It should be about the consistency of pancake batter. You just want to make a glaze, not a heavy coating. Use a cooking thermometer to get the oil temp just right. Makes 4 servings *I use the box of tempura and follow the instructions. I do make sure the temp is correct and the batter is thin. You want the veggies crisp tender, not mushy. It doesn?t take long to stir fry them.

Tip 1: Ice
Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil.
Tip 2: Batter (Tempura Batter Recipe http://japanesefood.about.com/od/tempura/r/tempurabatter.htm

Do not make the batter ahead of time. Try not to over mix the batter and not to coat ingredients with the batter too much.
Tip 3: Frying Order
If you are frying both seafood and vegetables, fry vegetables first. Then, fry seafood. Fry vegetables at 340F degree and fry seafood at 350F degree.
Tip 4: Oil Temperature

To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree. This is said to be the right temperature to fry tempura. Use ONLY fresh vegetables, not canned or frozen. Posted in the Japanese section of Nancy?s message board.
Chris in NM

Woolworth's Cheesecake uses a regular size can of Carnation. I don't have one handy so I cannot give you the oz.portion.
Judy/Buffalo

Now if I can remember why I wanted to send you info.....OK some one asked for breading for pork chops, has anyone suggested PANKO? we use it for anything that needs breading, meats fish whatever. Our neighbor gave us some for fish..Delicious!! Bake with or fry or deep fry. We go to the local cash and carry and buy a large amount, you can buy 25 pounds, as this is what the restaurants use and where they get there supplies. If you just want to try it you can buy it in most grocery stores, Safeway, Albertsons, Thriftway in small boxes. It is a rice flour and just dip in egg, milk and Panko.

Lora in Washington state thanks to everyone in Nancyland, Nancy you have a nice family.

Comment
Everyone in this group is my family. It is a wonderful family.
Nancy Rogers

This is for Debbie in Sc. asking for ideas for a fruit tray.
My SIL cuts a pineapple in 4 pcs. Leave the greens on the top. Then scoop out the pineapple and cut them. You can put them on skewers, along with strawberries, or grapes. Place the 4 pineapple pcs. on your large serving tray. Then place the fruit skewers in the pineapple shells. You can garnish the tray with strawberries, grapes, etc. I have used her idea and it looks really pretty. Donna/Buffalo

Just a hint to keep bugs out of flour and Bisquick.... I always put a couple of bay leaves in the box and flour container and have never had a pest problem.
Barb/De.

Hi Nancy: Re: 9-10 N/L from Irene on using something familiar for the cats going to the barn.

We had a cat that had to spend several weeks at the Veterinary Hospital. After about a week the vet said "Tuffy" is doing better physically, but is really depressed. I took a footie sock I had worn, and an undershirt of my husband's., to the vet asked her to put in Tuffy's cage with him. That way he had something to cuddle with. She wondered why she hadn't thought of that. She asked us if we could come by on our way home from work and visit with him a few minutes. Sometimes he would be so groggy from meds. he could hardly stand but would always purr for us.
Margaret, Tulsa 

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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.