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o you ever get gluten free recipes? I am just staDrting on this program.

The number of recipes and replies sent in by our family of members determines the length of the newsletter each day.
Nancy Rogers

For Jana. Below is a post that was in Dec 18, 2012 Newsletter. I am only assuming this is the recipe you are looking for.
Sara in FL

Jana wanted a pickled cucumber and onion salad.

Pickled Cucumber and Onion Salad

1 cup of water
1 cup of sugar or I use Splenda
1/2 cup vinegar
1 Tbsp. oil

I pour this over the cucumbers and onion slices, but sometimes use grape tomatoes, celery or green peppers, too.

I wish all Nancy Landers the most wonderful holiday season with their families.
Sandy in Iowa
This recipe was resubmitted by Emma from Montana as well.
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A friend of ours has oral cancer. He is receiving radiation & chemo treatments and is unable to eat much. I would like to make him some soup. It will have to be something he doesn’t have to chew. His wife is making split pea soup for him. Any ideas and recipes?
Thanks! Julie C

Sausage White Bean and Swiss Chard Soup

1 (18 oz.) package lean hot Italian turkey sausage, casings removed
1 cup chopped onion
3 cloves garlic, minced
6 cups low-sodium chicken broth
4 cups chopped Swiss chard, stems removed
1.4 c, chopped parsley
2 (15 1/2-ounce) cans great Northern beans, drained and rinsed
Salt and freshly cracked black pepper

In a large Dutch oven, cook the sausage, onions, and garlic over medium-high heat until the sausage is browned and crumbly, about 6 minutes. Drain, if necessary.

Stir in the broth, Swiss chard, parsley, and beans. Add salt and pepper, to taste. Bring to a boil; cover, reduce heat, and simmer until Swiss chard is tender, about 20 minutes.

Serve immediately with mini cornbread muffins, if desired.
Makes approximately 10 servings
Click Here to Print this Recipe

Good morning Nancy and all Landers,
Oh Nancy I don't think you spoil your kitties at all. With all their antics that keep you laughing and all the love they obviously have for you how can anyone say that's spoiling them. I guess I'm guilty of spoiling my 3 wonderful cats then too lol. I figure they did me a favor when I adopted them from the shelter to ease my loneliness after my husband passed away so a little spoiling was more than warranted to them. They are so devoted to you so you just keep on spoiling them.
Dianne in Wisconsin

Dear Nancy,

I thoroughly enjoyed reading about your Sunday outing to watch the ducks. What a delightful way to spend part of a Sunday. I am certain your little ones enjoy themselves as much as you do, and everybody comes home totally de-stressed.
Artemis in NYC

For Sue Il, needing ideas on how to use her frozen green peppers (1/4/ newsletter)they can be used to make stuffed peppers, if they are still whole or even cut in half. If they are chopped up use them in making chili or other soups and stews that have fresh green peppers as an ingredient. Use them in making your next batch of spaghetti sauce, lasagna, omelet, or casserole where you normally use fresh peppers.
Robbie IN

Travel Alaska

In the Jan. 6 newsletter Jana requested a recipe for pickled cucumber & onions. I have used the following recipe for years and my Southern families really like it. If you ever get to Charleston, SC - go to Jestine's Restaurant and this dish is served complimentary to every table.

Marinated Cucumber and Onion

1/2 C. white vinegar
2 medium cucumbers, partially peeled & thinly sliced
1/2 C. water
1 tsp. salt
1 medium onion, thinly sliced (or more if desired)
1/2 C. sugar
1/2 tsp. celery seed

Combine vinegar, water, salt and sugar in saucepan and bring to boiling, stirring to make sugar is dissolved. Cool completely before pouring over sliced cucumbers and onion. Stir in celery seed. Refrigerate in covered container at least 24 hours. May use vinegar a second time (but may need to add more vinegar).
Click Here to Print this Recipe

Here is another recipe that is quick & easy and children love it:

Caramel Apple Dip:

2 8 oz. Philadelphia cream cheese (softened)
Thinly sliced apples (I prefer Granny Smith)
1 C. powdered sugar
1 tsp. vanilla
Caramel sauce (Marzetti's old fashion caramel dip or ice cream topping)
chopped pecans (optional)

Combine cream cheese, powdered sugar and vanilla; beat until smooth and creamy. Pour into a flat dish = like 9 X 11. Drizzle caramel topping over top and sprinkle w/nuts if desired. Serve w/apple slices.

Hint: to keep apples from turning brown - keep apple slices in ice water until serving time or use Fruit Fresh.
Click here to Print this Recipe

I would like some recipes for spoon bread.
Hilda, Myrtle Beach, SC

Hi everyone. I hope 2013 is off to a good start for all of you. I learned something on Pinterest yesterday that I would like to share with everyone. It is one of those things that makes me wonder why I didn't think of it before. I often found recipes that I would like to make, but they were for the 3 1/2 qt. or crockette crockpots. I have several crockpots, but they are all the 5 1/2-6 qt. ones. On Pinterest, I learned that you can put a smaller ovenproof bowl inside the larger crockpots to cook the smaller portions. It also made me think about the crock insert that I have that is divided. I usually use that for two kinds of vegetables. I could use that, too, for an entrée and vegetable or entrée and dessert. Sometimes it takes a lot to get this old brain working. Maybe there is another "me" out there who hadn't heard of doing this. Wishing you all good cooking.
Sandy in Iowa

Hi Nancy,
How is the tutoring going? I hope that you are enjoying it! The students are very fortunate to have you tutoring them. This is in response to Sue from Illinois concerning her request in the January 4, 2013 Newsletter for recipes to use frozen Bell Peppers in. Sue, here are a couple of recipes and suggestions. I hope that this helps and that you Enjoy! AugustaPat

How about putting some of the peppers in your spaghetti sauce (You can use one already prepared –and just add the peppers or put them in your own made sauce.). You didn’t mention if your bell peppers are all green or if you have red, yellow and orange ones also –if you have different colored peppers they would look pretty in any recipe –although the green ones work well, also.

Do you have a good recipe for Pepper Jelly (I can share mine if you don’t)? You can use frozen ones when making the jelly. It makes such a pretty presentation poured/spooned over a block of cream cheese and served on crackers –Ritz, Wheat Thins, or any cracker or as a dip for carrots and celery. Also I have a recipe for Pepper Jelly Layered Cheese Dip, using the pepper jelly you make with your peppers.

You could make a Beef and Pepper Stew. Here is a recipe.

Beef and Bell Pepper Stew

1 1/2 lb beef
3/4 t salt
1/2 t pepper
1 1/2 T flour
4 T olive oil (or vegetable oil)
4 cloves of garlic, sliced

3 red bell peppers, diced (If you don’t have red bell, orange or yellow ones –just use the green bell peppers)

1 onion, diced
2 T dried thyme
2 bay leaves
1 C dry red wine
3 C beef stock
2 C tomato sauce
2 T fresh parsley, optional

Toss beef with salt, pepper and flour to coat. Heat oil in a Dutch oven and brown meat (Don’t turn heat real high or oil will smoke). Transfer to a bowl and cover to keep warm.

Add more oil, if needed, and cook garlic, peppers, onions, thyme and bay leaves about 5 minutes, or until soft.

Return meat to the Dutch oven and add wine. Boil until reduced by half (about 5 minutes), then add stock and tomato sauce. Bring to a boil.

Reduce heat and simmer with the lid slightly ajar for one hour. Remove the lid and cook another 30 minutes.

Garnish with parsley, if desired.

OR/AND Sauté your peppers with onions and chicken or steak for a Fajita dinner.

Add the frozen peppers to veggies in a stir fry, or top a pizza with them.

Almost any casserole dish you prepare would be good with the peppers added in with the other ingredients.

Maybe you would like some Stuffed Green Bell Pepper Soup. Here is a recipe.

Stuffed Green Bell Pepper Soup

1 package (8.8 ounces) ready-to-serve long grain and wild rice
1 pound ground beef
2 cups frozen chopped green peppers, thawed
1 cup chopped onion
1 jar (26 ounces) chunky tomato pasta sauce
1 can (14-1/2 ounces) Italian diced tomatoes, including liquid
1 can (14 ounces) beef broth

Prepare rice according to package directions.

Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is no longer pink; drain.

Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through. Yield: 6-8 servings (about 2 quarts).
Click Here to Print both of these Recipes

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This web site  owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here

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.

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

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