Address:
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.

For Sharon
The recipe for the vinegar cake.

Crazy Cake

1 cup sugar
1 1/2 cups flour
1/2 tsp salt
1 tsp soda
1/2 cup cocoa
1 TBSP vinegar
1/2 cup oil
1 tap vanilla
1 cup cold water

Stir the first 5 ingredients into an ungreased 9" square baking pan. Add the rest of the ingredients. stir until smooth. Bake at 350' for 30 minutes.

I originally saw this made years ago on the Mike Douglas TV show. Then I found it posted in a group. It can be doubled for a 13x9 pan.
Kathy
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This is for Sharon's request on 9/5 for the recipe below. I remember my grandmother preparing this cake. We loved this cake.
Jacque, in California

Chocolate Vinegar Cake

3 c. flour
1/2 c. cocoa
2 c. sugar
2 tsp. baking soda
2 tbsp. vinegar
2 tsp. vanilla
2/3 c. vegetable oil
2 c. tepid water

Mix dry ingredients in 13 x 9 x 1/2 inch ungreased pan. Make three (3) depressions putting vinegar, vanilla and oil in, one per each hole. Pour water over all. Mix. Bake 30 to 35 minutes at 350 degrees. Cool in pan. Cut and serve.
Jacque, in California
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There were nine more recipes for this cake. They were not included 1 or 2 cups white vinegar in the recipe seemed too much. I have sent them messages asking them to review their TNT recipe and resend it.
Nancy Rogers

Hi Nancy!
There was a reference to one of my cookbooks made in the Aug 25 newsletter...the lady who posted it put an incorrect website address and I've been getting phone calls ever since. Trust me, I'm not complaining about phone calls...it would just be easier if folks had my correct website. If you could, please let everyone know
www.cookingwithlisa.com
is the best way to get in touch with me. They can see my cookbooks there including my Fat Little Crockin' Cookbook (the one that was mentioned).
Thanks so much!! Lisa

Hello Nancy;
Thank you for all you do for us. Last week I was told I need to get on a diabetic, but I need some low calorie or low sugar and fat recipes. Any help from reader will be greatly appreciated. Thank You and God Bless.
Patricia in Oh

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Pumpkin Banana Bread

Beat together:
1 mashed ripe banana
1 cup pumpkin puree
2 tbs canola oil
2 eggs

Stir together:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup sugar
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon

Add flour mixture to banana and pumpkin mixture and beat until just moist. Pour batter into greased loaf pan and bake 350 oven for 1 hour or until toothpick placed in center comes out clean.
Judy/Buffalo
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Nancy, here is the recipe for the reader who wished to make the turkey favors from vanilla wafers, candy corn, etc. This recipe was printed in the Workbasket Magazine.

For each candy turkey you'll need two vanilla wafers, one chocolate covered cherry, five pieces of candy corn, one burnt peanut candy, one chocolate chip morsel and approximately one tablespoon of chocolate frosting.

Spread a dab of frosting on the top half of one vanilla wafer and arrange the candy corn pieces to form tail feathers. Add another dab of frosting to the second wafer and place the chocolate covered cherry in the center. (Some of the frosting should "squish" out in back of the chocolate covered cherry.) Add more frosting to the "back" of the chocolate covered cherry and attach the other wafer at a 45? angle. Now add a tiny dab of frosting to the "front" and add the chocolate chip and burnt peanut to form the head and wattle.
HD

Well, as I was perusing the message board, I happened to come upon
 a posting by Shortcake on 6/5/05 in the Dairy section.
Yes, It was Tyler's Italian Cheesecake with all the corrections.
http://whatscookin.proboards.com/index.cgi?board=Cheese&action=display&thread=8485

I thought everyone might like to read this.
Chris in NM

Hi Betty--this recipe is a family T & T recipe that is probably close to 100 years old. My great-grandma used to make them for my mom (she is 70) when she was a child, and who knows how old the recipe was then. We even included it in our family history book. I think my mom said she used the lard, but mom changed it to butter--but either way, they are soft, puffy and delicious! I make them every Christmas!

Great-grandma's Molasses Cookies

1 egg
1/2 cup butter or lard
2/3 cup sugar
1/2 cup molasses
2-1/4 cups flour
1 teaspoon soda
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon salt
1/2 cup sour cream, sour milk or 1 tablespoon vinegar added to 1 c. milk
Butter Frosting (below)

Cream together egg with butter or lard, sugar and molasses. Mix together dry ingredients; add gradually to creamed mixture, alternating with sour cream or milk. Bake (I bake at about 325?) until done (light brown around the edges, but do not overbake!). While warm, not hot, frost with butter frosting.
Butter frosting: powdered sugar, butter, vanilla, pinch salt and bit of milk. sorry, she gave no quantities, just until it looks right (or your favorite buttercream frosting recipe with these ingredients). (Note--I sometimes add a little grated orange zest to the frosting--it's very good)

Description:
"An old family recipe, and the best molasses cookies I have ever had! Soft and delicious!"

The milk makes a lighter cookie, the sour cream richer... Hope this is close to what you are looking for!
Sheryl in AZ
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Wow! Thank you so much for all the breakfast pizza and cookie recipes. I passed them on to my sister-in-law, but copied them for myself as well. They look yummy.

For Brenda who wanted to know a recipes for cooking a ham in a crockpot, I have one for you. It couldn't be easier. I like to cook those football shaped hams in the crockpot, as they fit really well, especially in the oval shaped crockpot. They turn out very moist. I score the top of the ham into diamond shapes and place a whole clove in the places where the lines intersect. Then I pat some brown sugar on top. If you like a sweeter ham, I can't see why you couldn't put pineapple or cherry pie filling on top instead of the cloves. My family likes the smoky flavor the cloves give it. I wrap the ham in foil and place into the crockpot. I bake on low for 5-6 hours (usually 5). You can overcook a ham in the crockpot, so don't leave it in all day long. We have the ham as a big meal on the first day and then love it for sandwiches on a potato roll with mustard poppy seed butter. I like my sandwich cold, but you can also put a cheese slice on the ham slice, wrap in foil and heat for about 20 minutes in the 350? oven.
Sandy in Iowa

Here are a couple easy recipes for breakfast cookies:

Breakfast Cookies

Prep: 10 min. Bake: 15 min./batch

1/2 cup butter, softened
3/4 cup sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking soda
10 bacon strips, cooked and crumbled
2 cups cornflakes
1/2 cup raisins

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350? for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator.
Yield: 2 dozen.

Breakfast Cookies

2 cups Baking Mix (Bisquick)
1 lb sausage
2/3 cup milk
12 oz. Shredded cheddar cheese (1 pkg)

Preheat oven to 400?F. Spray jelly roll pan.

Mix all ingredients together thoroughly, Drop by heaping tablespoon onto prepared jelly roll sheet. Bake 15-20 minutes or until lightly browned. Remove from cookie sheet and place on paper towel. Store in covered container in refrigerator.
Susan in Iowa
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This is for Betty in ME , who in the 9/4/09 newsletter wanted recipes for roll out molasses cookies. This recipe is at least 90 years old, as my father and his sisters had these as children. Like the recipe that you described, this one did not originally have amounts for the flour as grand mom and mom just mixed in enough to make the cookie perfect. As I have made them, I have measured the flour needed. This is a good cookie recipe for anyone allergic to eggs. Grandmother and mom iced the cookies with a powdered sugar frosting and added sprinkles. At Christmas they would use Christmas cookie cutters, but the rest of the year they would use other cookie cutters, but you can simply use a biscuit cutter and make round cookies. This makes a large batch of cookies, so you may want to cut the recipe in half. Grandmother always kept some of the dough in the refrigerator for months at a time. You may need to slightly adjust the amount of flour, based on the size and juiciness of the lemon that you use.
Robbie IN

Lebkuken Cookies

1 pint of dark molasses (2 cups)
2 cups of Crisco or lard
1 cup chopped black walnuts or nut of your choice
1 grated lemon and its juice
1 teaspoon cloves
1 teaspoon baking soda
1 cup of buttermilk
Flour to mix in to make cookie dough (7 ? cups or 3 ? cups for half batch)

Combine molasses and Crisco. Add lemon and lemon juice. Alternately add flour and buttermilk; then stir in nuts. Refrigerate 2 days before rolling out to make cookies. Use additional flour when rolling cookies, if the batter sticks to the rolling pin. Bake at 350 degrees on lightly greased cookie sheet for about 8 minutes, just lightly browned and turning a little lighter in color. Too long will be too hard, too little will be doughy.

If in doubt sample a slightly cooled cookie. Cool completely, then ice with your favorite frosting and add sprinkles, if desired.
Robbie IN
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Nancy--- I believe in a past newsletter I saw where you responded to someone that you had tried several "Create a Cookbook" sites and had liked one in particular. I have decided to try this with my "101 Recipes Used Everyday" recipes for my family and friends. Probably about 50 books. I would appreciate your input.
Thanks, Jim in Texas

In the 9/4/09newsletter Sheryl in AZ requested creamy salad dressings. Here are two recipes for her, both from Dennis at the Prepared Pantry.
Robbie IN

Avocado Dressing

1/4 cup vinegar
1/2 teaspoon salt
dash of freshly ground black pepper or white pepper
1 cup corn or canola oil
1 small ripe avocado
1/2 clove garlic, minced

It?s best to make this dressing in the blender. Add all ingredients and process until smooth.
Dennis Prepared Pantry
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French Dressing

1/4 cup vinegar
1/2 teaspoon salt
1 teaspoon sugar
dash of freshly ground black pepper or white pepper
3/4 cup corn or canola oil
1 tablespoon grated onion
1/3 cup ketchup
1/2 clove garlic, minced
1/4 teaspoon paprika
dash Worcestershire sauce
dash hot pepper sauce

Dissolve the salt and sugar in the vinegar. Add the pepper. Add the oil, onion, ketchup, garlic, paprika, and sauces and whisk or shake.
Dennis Prepared Pantry
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Thank you Marilyn in FL for the lemon spaghetti recipe. Hope my lemon tree still has fruit when I return to FL in Nov -- I read that our county is low on rainfall.
.
I plan to try your recipe next time I make noodles. Yesterday I made whole wheat noodles and served fradiavolo sauce made with pollock over them -- excellent.
.
I hope all Nancylanders are using the pasta-cooking instructions that were published in the newsletter earlier this year. Bringing water to the boil, adding and stirring the pasta, bringing back to the boil and then shutting off the heat and letting it sit in the covered pot for ten minutes before serving gives me perfect results on my electric stove every time. For fresh pasta I follow the same process, but only let it steep in the cooking water for five minutes.
Leah

Hi Nancy, It is beginning to feel like Fall here in the late afternoon, night and morning! It is nice! However, we didn't have much of a very hot summer this year! Maybe only 4 days or so were in the 100's. Ahhhh cool Fall days are coming!

?I am wanting some help. Out of an old Pioneer women's Cookbook was a recipe for City Chicken. I wonder why that name.?

Carroll S, City Chicken was called just that because the veal and pork were so much cheaper than chicken at that time ? long ago ? and if you make this recipe for City Chicken you will find it tastes like chicken! They even look like chicken legs! This recipe is also called Mock Chicken in some places. I am enclosing my version of this recipe. It is very much T & T and very good! By the way, I use a large electric skillet.

City Chicken

2 lbs. boneless pork (tenderloin), cubed
1/2 c. flour
1/2 tsp. garlic powder
1/4 tsp. pepper
1/4 c. butter
3 Tbl. olive oil
1 envelope dry onion soup mix
1 (14 1/2 oz.) can chicken broth
1 c. water
hot mashed potatoes
small wood skewers (soaked in water prior to use)

Combine flour, garlic powder and pepper and toss in pork cubes. Thread pork cubes on skewers. In a large skillet, heat butter and oil over med. heat. Brown kabobs, turning frequently; drain. Sprinkle with soup mix. Add broth and water and reduce heat. Cover and simmer 1 hour or until tender. Serve with or over hot mashed potatoes. 4 to 6 servings posted under Old Time Recipes and Pork sections of Nancy?s message board.
Chris in NM

Sharon, is looking for a Chocolate Vinegar Cake for her DH. There have been several different ones posted over the past few years. The most recent one was one I posted in the July 8th newsletter this year. It was called Chocolate Depression Cake. Actually there is very little vinegar in the cake; it was called a budget chocolate depression cake with cocoa, vanilla, oil, vinegar, and other ingredients. The vinegar was used to keep the cake from spoiling, so this is indeed an old cake! It is a very good cake, too, not what you would expect with vinegar in it! You can?t taste the vinegar at all.
Chris in NM

Betty in ME, this is exactly like the molasses cookies that my Grandmother made and I make in the winter. Very good!

Christmas Molasses Cookies
Post by Mary on Jan 12th, 2004, 2:06pm

1 qt. molasses
1-1/4 c. brown sugar
1-1/2 c. Crisco
1-3/4 tbsp. ginger
1-3/4 tbsp. cinnamon
1 tbsp. cloves
1 tsp. allspice
1 tsp. nutmeg
2 level tbsp. soda dissolved in 4 tbsp. vinegar

Flour to make a soft dough, about 10 to 12 c. Warm molasses in a very large container. Add brown sugar and Crisco, stirring constantly. Do not boil mixture. Remove from stove. Add spices and mix well. Add soda and vinegar mixture, mixing well. Work in flour in small amounts until dough is stiff enough to roll. Be careful not to add too much flour as dough will not roll. Cut into desired shapes and place on greased cookie sheets. Bake for about 5 to 8 minutes in a moderate oven (275 to 325 degrees). Ovens will vary.

NOTE: After dough is mixed, put into greased bowl. Grease the dough on top and cover with a cloth. Do not put in refrigerator. Keeps for several days while working. A dough board (piece of board covered with a cloth) is mandatory for rolling these cookies.
htttp://www.Nancyskitchen.com
Chris in NM
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Nancy years ago I made these Breakfast Cookies because one of our girls had trouble getting up in the morning. I would enough stand her up in her bedroom and she was still asleep. With this problem I had to have something for her to eat before school. I didn't want anything greasy so this is what I would use. She also at dinner would take a couple of bites of dinner and say she was through and she knew that she would not get anything until breakfast then I would give her the second recipe with a napkin and away she would go to school.

Breakfast Cookie

? cup shortening
1 cup brown sugar
2 eggs
1 tablespoon milk
1 teaspoon vanilla
1? cup flour
? teaspoon baking soda
? teaspoon salt
2 cups granola mix

Cream shortening and brown sugar. Add eggs, milk and vanilla; beat well. Mix together the flour, baking soda and salt. Add to sugar mixture. Stir in granola mix. Drop by spoonful on greased sheets. Bake at 350? for 10 to 12 minutes.

Susie's Bisquick Breakfast Cookie

2 cup Bisquick baking mix
1 lb. sausage, all mild, hot or ? hot-? mild
12 oz. sharp shredded cheddar cheese
2/3 cup milk

Mix all ingredients together well. Do Not Cook Sausage Prior To Baking. Shape into 24 patties and place on greased cookie sheet. Bake for 20 minutes at 400?. Remove, drain on paper towel and serve hot or cold. Will keep well in covered container. Refrigerate. You can use turkey breakfast sausage or turkey Italian sausage work well in this.

I have a question for Tona in Bama and it is have you ever being to the Rib Festival on Labor Day week-end in Indianapolis, Indiana? It is Friday, Saturday, Sunday and Monday (Labor Day). I know it is hard to do this if your children are in school. In our state soon go year around but the most have the June, July, and half of August. A lot of schools started the week of August 10th and the August 17th.

Everyone have a great week-end. Nancy and 4 legged associates have a great week-end, stay safe, and cool.
Susie Indy

Yummy Low Fat/Low Sugar Scones

Preheat the oven to 400? Lightly coat a 9" round baking pan with cooking spray.

Whisk together and set aside:

1 1/2 cups white flour
1/2 cup whole wheat flour
1 cup chopped pecans or walnuts
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Stir together:

1 and 1/4 cups low-fat vanilla yogurt
2 Tbs canola oil
1 tsp freshly grated orange zest
2/3 cup dried sweetened cranberries

Make a well in the center of the flour mixture and add the yogurt mixture. Stir just until blended. Do not over mix.

Press into the prepared pan. Score the dough with a knife to form 8 triangles. Bake for 20 to 25 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Delicious !!!!!
Judy/Buffalo
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Hello everyone
This is for Carroll S in Sept. 4 newsletter about city chicken.

I have made this dish since the 50s, except i dont use onions. I use all pork, and after i brown them, I put in pan with 2 cans of cream of chicken soup, plus 2 cans of water. Bake the same way but a little more than an hour and serve over noodles or mashed potatoes.
So Yummy.
RH

Good Evening Everyone, I hope I am not too late with these recipes. The first is my Aunt Ila's Chili Sauce. It is wonderful! The second is sauerkraut from my mother's friend. Those of you who like sugar in your "kraut" will like this one. Last is one for canned beets to which I have added a step for making what I call a 'Harvard Beets.' These were my
mother's recipes that were passed from one cook to another without complete details as they knew the other would know how to finish the process. I added what I could to help with completing the process, but as they are such great recipes, I wanted to share with cooks out there who will know how to do the last steps.

Chili Sauce
Ila Fox

8 quarts tomatoes
6 bell peppers, green
1 Tbsp dried hot pepper pods, crushed
6 large white onions
2 cups brown sugar, firmly packed
3 cups apple cider vinegar
3 Tbsp coarse salt (pickling salt)
1 Tbsp black pepper
1 Tbsp allspice
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp celery seed
1 tsp dry mustard

Wash, peel and quarter tomatoes, remove seeds and membranes from peppers and peel onions. Put peppers and onion through food grinder, then combine with tomatoes in a large preserving kettle. Stir in sugar, vinegar, salt, pepper and spices. Bring to boil and reduce to simmer. Simmer slowly until thick, stirring frequently to prevent scorching. Put in hot, sterilized jars and seal tightly. (BJ's note: These jars will need to be put through the hot water bath processing method. Please refer to canning website for instructions. If my memory serves me, I believe it is to process them 30 minutes in boiling water that is about 2 inches above the top of the pint jars...jars should not be touching. Also, I have wire trivets that I put on the burner before canning anything like this that has to reduce to thick sauce...less likely it will scorch/burn. I also use these when making a custards, canning figs, anything that has to be on burner for long time, reducing liquids.)
Betty in MS
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"Kraut"
Mrs. A. B. Knight

3 gallon churn - Cut up cabbages, put in churn...put handful of salt and sugar; then, (repeat) cut up more till you fill up churn, using 1 cup salt and 1 cup sugar. (BJ's note: Please refer to another canning recipe for sauerkraut for details on how to care for sauerkraut while it is fermenting, usually takes about 2 weeks.)
Betty in MS
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Beets (BJ's addition for Harvard beets)

1 gallon beets, boiled and peeled (small whole or sliced, BJ)
4 cups sugar
1 pint vinegar
1 pint liquid (strained beet juice)
1/2 of a 0.62 oz container of whole cloves (BJ's addition)

Original recipe for first four ingredients: Heat to boiling and cook until beets are hot and heated through. Put in jars and seal. (BJ's note: I would also hot water bath process these.)

(To make BJ's Harvard Beets from above ingredients: Put sugar, vinegar, beet juice and whole cloves in pot and bring to boil, stir to dissolve sugar. Set aside to cool and refrigerate overnight. Next day, strain out cloves, add beets and process as above. These beets make a wonderful
addition to any meal.)

(To make Harvard Beets from a 15 oz can of sliced or small whole beets:
Strain beet juice and reserve. Put 1/2 cup sugar in measuring cup, add 1/4 cup white vinegar; add enough beet juice to make 3/4 cup liquid...stir to dissolve sugar. Put 8 whole cloves in container with beets and pour liquid over this. Refrigerate 2-3 hours, overnight is better. Enjoy)
Betty in MS
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Good morning Nancy,

I've been trying a few recipes from Polk St Methodist Church. My courgettes/zucchinis are coming to an end, so I tried their soup recipe yesterday. We had it with home made rolls for lunch, it was superb. Just wanted to remind Nancylanders that the left hand margin side of the newsletter is full of wonderful recipes and they are all in alphabetical order.

Thank-you Nancy for pulling all these recipes together.
Sylvia <Scotland>

Hi Nancy,
Again, those wonderful ladies have filled my request. Thanks so much to Robbie-IN and Barb in Ohio. Even Connie in TX gave me some helpful information.

I had to laugh when I read Barb's. On my way to Evansville yesterday, I stopped by this place where I get fresh eggs. I like the brown ones and the blue ones. I enjoy this place because it is a farm house with ducks, chickens, wondering all around on the property. I would like to have some chickens. One time I raised one for my granddaughter, she had brought it home from school. My husband was in the hospital and I had it in a cage and when I got home late that night, I didn't cover the cage. The next morning, I looked out at the cage and something had reached in and killed my little chicken. Anyway, while getting eggs, I also purchased a large pumpkin. So, Barb's way sounds easy. lol

Thanks to Robbie, IN. her recipe sounds very good, also. And thanks to Connie. I will try to remember to do that.

While on my journey to Evansville, I thought I would stop by and see my sister Doris-S. In. Well, my brother informs me she is on the road. lol I called her on her cell. She touched base latter. She and DH was in Montana. I think they were heading to Orgeon. I told her I was going to write to Nancy. She told me Nancy and Nancylanders would get me a recipe. See, she has great confidence in you all. lol You did her proud.

I wish I could share my pumpkin butter with you when I have it made.
God bless,
mj-Indy

In the September 4th newsletter Sally in Pa. was asking about the Pecan Pumpkin Dessert that I submitted. Yes, it does call for 1 and a 1/2 cups chopped pecans sprinkled over the top of the dessert before baking. Also you do use 1 and a 1/2 cups powdered sugar in the topping. Here is
another very good and extremely easy pumpkin dessert, that I made this week, and hubby sure did like it, so I thought I would share it with all the other great cooks and bakers in here. Hope everyone has a enjoyable Labor Day weekend!

Pumpkin Cheese Pie

1 (8 oz.) package cream cheese, softened
1 can (15 oz.) cooked pumpkin
1 can (14 oz.) sweetened condensed milk
3 eggs
1 tsp. pumpkin pie spice (I doubled the spice)
1 unbaked 9 inch pie crust

Beat together cream cheese and condensed milk until smooth. Stir in pumpkin, pumpkin pie spice and eggs. Mix well until combined thoroughly. Pour batter into unbaked pie shell. Bake at 350? for 45 minutes, or until knife inserted 1 inch from the edge comes out clean. Best served
slightly warm with whipped cream.
Judy (in Alaska) 
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