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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.

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.

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Hi all you wonderful cooks out there. Please, in the Woolworth's cheesecake recipe, kindly clarify the size of Carnation evaporated milk used. Many thanks.
IG

Debbie in SC, I bread chicken pieces and pork chops. First I dip them in a little flour then in add egg beaten with a little milk, then into seasoned bread crumbs.

I do not fry them, I cook in the oven at 350? about an hour (depending on the thickness). I find that this way they are not greasy and still very moist.

Regarding E-Cookbooks I have been a member for 3 years and have a CD about a quarter full of the cookbooks. There are still so many I still want to download.

Nancy, I do enjoy reading about Ditto (of course) and now the two little ones.
Betty in Canada

Chocolate Recipes
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For Carol RE: Anyone keep flour in the fridge ? Yes I do. Flour, Rice, grits, Brown sugar, you name it. Some flour I didn't use for a long time got these little gnats in them and were a pain to get rid of. I have heard you can freeze these items for 3 days to kill any critters and then put out in
canister, but usually don't have freezer space and keeps way longer in the fridge. Haven't noticed any difference in taste, etc.
Cheryl, Charlotte

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

Thank you Betty in MS for the fudge cake and frosting recipe. I'm going to make it for on the 15th for one of the birthdays. I can't wait to try it and we have some serious chocoholics who will also dig in.

I made this last night and we really liked it. After you cook the chicken you use it for wraps but the marinade would also make nice chicken kabobs.

Chicken and Salad Wrap

Chicken
4 boneless, skinless chicken breast pieces or about 1 lb.

1 T. dried oregano
1 tsp granulated garlic
1 tsp salt
1 tsp black pepper
2 T. water
2 T. lemon juice (I had to use bottled)
1 T. prepared Dijon mustard
1 T. honey
1/4 cup vegetable oil

Rinse chicken, pat dry. Put all of the ingredients for the marinade in a bowl and let stand for a couple of minutes. The recipe says to slice the chicken after it's cooked but I did it first because I thought it would be easier to handle. Add the chicken and let marinate while you slice some lettuce and whatever else you'd like in the wraps. (I think I left it for about 5-10 minutes.) . Grill or pan fry the chicken until nice and caramelized, remove from pan and let rest for a couple of minutes. Make the wraps and pour on some creamy dressing, like blue cheese or ranch. The chicken was tender and had a nice flavor.
Betty in ME
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Here are a few recipes I've collected for steak seasoning. I hope one of them will fit the bill for you steak lovers out there. With all of these recipes mix ingredients and store in a tightly covered container as they are when you get them at the store. Betty in ME

Steak Seasonings

#1 Magic Dust
To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup
each. Makes 2 1/2 cups

1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
#2 Outback Steakhouse-style Steak for two

4 teaspoons salt
2 teaspoons paprika
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon coriander
1/4 teaspoon turmeric

Mix together seasoning ingredients. Rub seasoning into both sides of steak, which has been brought to slightly room temperature. Grill steaks over medium-high heat to desired doneness and serve.

#3 A clone recipe for Montreal seasoning

4 tablespoons salt
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel
#4 Bone Dust Spice:

4 tsp. paprika
2 tsp. chili powder
1-1/2 tsp. salt
1 tsp. ground coriander
1 tsp. garlic powder
1 tsp. sugar
1 tsp. curry powder
1 tsp. dry mustard
1/2 tsp. ground black pepper
1/2 tsp. dried basil, crushed
1/2 tsp. dried thyme, crushed
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper

In a small bowl, combine all and stir together well.

#5 steak seasoning

2 tablespoons paprika
2 tablespoons crushed black pepper
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon dill
1 tablespoon crushed red pepper flakes
Betty in ME
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Some tips for cleaning a refrigerator
Cleaning with Vinegar
White Vinegar Uses Around the Home
How to Clean Silver with Baking Soda

Could someone help me? On vacation we ate at Mrs. Yoder's, Amish Country Ohio. She served a delicious Seven Layer Salad. Since I?ve returned home, I have tried several recipes and have not come close to the salad that she served. Does anyone have a recipe that they are willing to
share?
Debbie from SC

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This is a recipe for Zucchini Bread that is so good, I would like to share. I have had it for years and get people wanting the recipe, hope you like.
Sher in Pa.

Zucchini Bread

3 eggs
2 cups sugar
2 Tbls. vanilla
1 cup oil(I use canola Oil)
2 cups zucchini(grated, peeled, drained)
3 cups flour
1 tsp. baking powder
1/2 cup raisins, optional
1 tsp. salt
1 tsp. soda
1 cup crushed and drained pineapple ( I use the whole can)
1/2 cup chopped nuts

Beat eggs until fluffy. Add all other ingredients and mix. Bake in 2 well greased loaf pans for 1 hr. 15
minutes to 1 hr 30 minutes with oven at 325 degrees F.

Topping:
1/2 cup butter
1/4 cup sugar(white or brown)--pperfer flour
1/2 cup flour or oatmeal(prefer flour)
Mix well and crumble on batter before baking
Sher in Pa.
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Good Morning Nancylanders and Ditto. For Sheryl in AZ, Great Grandma's Molasses Cookies sound so good. Are they a drop or rolled cookie? Thank you Nancy for all the wonderful work you do and am so pleased that Kolby is doing wonderful.
Sher in Pa

I am in need of some suggestions on how to organize a group of gals who want to cook ahead meals to take home and freeze. I am thinking that each gal would bring a TNT recipe and all the ingredients for the others. I want to make this affordable and fun for the group. Should there be a
charge per person? Probably would only be 4-6 gals meeting at someone's house on a Saturday to cook and assemble. Any suggestions are appreciated!
Irene in FL

This is for DB of N.C, who in the 9/7/09 newsletter was searching for Italian dishes that she could make for her churches upcoming Italian dinner. The first recipe I received from a friend and the second is from the newsletter, along with the notes of the submitter.
Robbie IN

Olive Garden Florentine Lasagna ? copy cat

1 pound fresh spinach
1 pound fresh mushrooms, chopped coarsely
1 cup onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
3 cups ricotta cheese
1 2/3 cups Parmesan cheese, divided
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
16 lasagna noodles
4 1/2 cups mozzarella cheese, shredded
Marinara sauce or tomato-cream sauce as desired
Extra Parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely. Saut?mushrooms, onions, and garlic over medium-high heat in olive oil until onions are tender; drain excess liquid and cool.

Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended.

Cook lasagna according to package directions; rinse under cool water and drain thoroughly.

Place four lasagna strips in bottom of lightly oiled 9 x 13-inch
pan, overlapping slightly. Top with 2 cups of spinach filling.

Sprinkle with 1 1/2 cups shredded cheese and 1/3 cup Parmesan.

Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil.

Preheat oven to 350F and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.)
Robbie In

Marinara Sauce
8/20/08 newsletter

7-1/2 cans - 29 ounce. each Contadina tomato sauce *
5 cans - 15 ounce. each Contadina tomato sauce with Italian herbs
5 cans - 6 ounce. Contadina tomato paste with pesto
2-1/2 cup Parmesan cheese, grated
5 tablespoon. dried Italian oregano
10 tablespoon. dried Mediterranean Basil Leaves
15 Tablespoon. Dried parsley
? Teaspoon. granulated sugar
? to ? Teaspoon. red pepper flakes for a nice bite
15 large garlic cloves, finely minced

Mix above ingredients in large stockpot; stir well to combine tomato paste, cheese, and herbs. Cook on medium low heat stirring frequently, until gravy thickens, about 5-6 hours. It's truly worth the effort because it will be terrific.

Serve with meatballs, Braciole, Italian sausage or if you really want to eat like a true Italian, you'll do as I do. Cook all three. Oh, I almost forgot the most important ingredient pasta, and again true Italians cook it al-dente.

After church on Sunday mornings, When most families would sit down to a breakfast of cereal,  bacon/ham and eggs, the first thing we children would do is to rip up a loaf of crisp Italian bread, grab some polpette's (fried meatballs) and start dipping them in the gravy. This was one of my first
memories of Sunday breakfast. Today when my children and grandchildren come over one of the first things they do, that's right. Grab some bread, polpette's and start dipping.
My Best Wishes and I Hope you enjoy
Giuseppe, in Kansas
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This is for DB of N.C.

, 9/7/09 newsletter, who is searching for Italian dishes that she can make for an Italian dinner at her church. This appeared in a 2007 newsletter and I have included the notes from Carolyn, who originally submitted the recipe. I omit all the salt, as we try not to use any in our cooking. Other
versions of this recipe have appeared in the newsletter; you could do a search if you wish to find them. The soup is sometimes just called wedding day soup. You can also use other types of small pasta, if you don't like orzo.
Robbie IN

Italian Wedding soup

1 lb lean ground beef
1 med. onion, minced
1/2 tsp salt
1/2 tsp pepper
1 Tbsp. parsley flakes
2 cloves garlic minced
1 large egg beaten
1/2 cup milk
2/3 cup unseasoned bread crumbs
oil to cook meatballs in (I use olive oil)
(will need to add more oil as you cook the meatballs)

Soup Ingredients
1 (10-ounce) pkg. frozen chopped spinach
1 med. onion chopped
4 stalks celery chopped
3 med. carrots chopped
1 clove garlic minced
1/2 cup olive oil
1/2 tsp celery salt
large can chicken broth (48 oz)
1 cup small pasta (I use Orzo)
salt and pepper to taste
6 chicken bouillon cubes
6 cups water

Thaw, rinse spinach, drain, set aside. Mix all meatball ingredients together. Prepare meatballs. Make
small ones (I use a mellon baller.) Cook and drain on paper towels and set aside.

For soup, saut?onion, celery, carrots and garlic in the 1/2 cup olive oil in a large kettle. Do not let onions get brown. Add the celery salt. Add spinach and large can of chicken broth in kettle and simmer for one hour. After one hour, add meatballs, continue to simmer for 20 minutes. Dissolve the
6 chicken bouillon cubes in 1 cup of water, then add 5 more cups of water. Add a little more salt, pepper, celery salt to taste. May not need it according to personal taste and because chicken bouillon cubes are salty anyway. Add pasta and cook until pasta is done.

Is a little time consuming making the meatballs but it is worth it. On a snowy or rainy day I have made the meatballs only, put in refrigerator to make the soup the next day or froze them for a later date to make the soup. I am requested to make this every Christmas. I know you will be very
pleased.
Carolyn, Rochester, New York
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Linda in N-GA, this is a good T & T recipe from Nancy?s message board. There are 16 pages in this
section. Give it a look!

Granary Bread

3 1/2 cups all-purpose flour
2 1/2 cups graham flour
2 pkg dry-active yeast
1 tsp salt
1/3 cup honey
3 Tbsp low-calorie margarine
2 1/2 cups hot tap water
2 sprays og cooking spray, butter-flavored

Nutrition Information
Amount per serving
Calories 101 Calories From Fat 81 Total Fat 9 g Saturated Fat 0 g Cholestrol 0 mg
Sodium 84 mg Total Carbohydrate 20 g Dietary Fiber 1 g Sugars Protein 3 g

Combine 2 cups of flour, yeast, and salt in a large bowl. Stir well. Add honey, margarine, and hot water. Beat with electric mixer at medium speed for 2 minutes. Scrape bowl. Beat in 1 cup more flour and 1/2 cup graham flour. Beat at high speed for 1 minute or until thick and elastic.

Stir in remaining graham flour to make soft dough that leaves the sides of bowl. Knead on floured board for 5-10 minutes until smooth and elastic.

Cover and let rest for 20 minutes. Punch down. Divide the dough in half. Shape into 2 round loaves about 8 inches in diameter.

Place in 8-inch loaf pan coated with nonstick cooking spray. Cover with plastic wrap. Refrigerate for 2-24 hours.

When ready to bake, remove from refrigerator, uncover, and let stand for 10 minutes. Make 6-1/4 inch deep cuts, spoke fashion, in tops of loaves. Bake at 400 degrees F for 30-40 minutes. Use lower oven rack.

Remove from pans. Cool on wire racks.
Posted by marloah in the
Diet/Diabetic/Low Carbohydrate/Special Diets/Healthy Cooking section.
Chris in NM
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To Lois in Grafton, Ohio, I just got my box of tapioca out to check everything! Perhaps you mean the Jell-O size (3 oz.) of tapioca? I have never seen that size before; only the 8 oz. size. The box itself is 8 oz. and is Minute Tapioca. The box also says there are about 38 servings in this box. For
6 (1/2 c.) servings the recipe on the back calls for: T & T

Tapioca Pudding

2-3/4 cups 2% reduced fat milk
1/3 cup sugar
3 Tbsp. MINUTE Tapioca
1 egg, beaten
1 tsp. vanilla

MIX milk, sugar, tapioca and egg in medium saucepan. Let stand 5 min. COOK on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 min.; stir. Serve warm or chilled. (Pudding thickens as it cools. For creamier pudding, place plastic wrap on
surface of pudding while cooling. Stir before serving.) Store leftovers in refrigerator. posted under Pies and Puddings on Nancy?s message board.
Chris in NM
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This is for Debbie in SC

, who in the 9/8/09 newsletter requested ranch potato salad recipes. This is a favorite with our family and friends and is a nice change to traditional potato salad. If you prefer, you can cook the potatoes on the stove instead of in the microwave.
Robbie In

Bacon Ranch Potato Salad

3 pounds red potatoes with skins left on (cut into 1/4-inch slices)

1/3 cup cold water
1/2 cup Miracle Whip salad dressing
1/4 cup ranch flavored dressing
1/4 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
6 slices bacon (cooked crisp and crumbled)
1/2 cup celery slices
1/2 cup red pepper strips
1/2 cup sliced green onions

Place potatoes and water in 3-quart microwave dish and cover. Microwave on high for 14 to 16 minutes or until tender, stirring after 8 minutes; drain. If you prefer, cook whole potatoes in water on stove until tender, then drain and cut in to chunks once they have cooled.

Mix dressings and seasonings in large bowl until well blended. Add potatoes and remaining ingredients; mix well.

Refrigerate for at least 30 minutes before serving.

Yield: 16 servings or about 8 cups
Robbie IN
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Well, I?ve been to several grocery stores including Wal-Mart and have not been able to find Tone?s Steak Dust. Is there anyone out there in North Alabama who has tried and found it? Please write in and let me know. With all the wonderful claims about it, I would like to try it also. Thanks!
Jane Ann in Alabama

To Barb in San Diego: I thank you very much for your recommendation to join Sam's Club and while there are none reasonably close to me I will nevertheless take your advice - as $9.96 per 14.5 ounce container of Steak Dust is quite expensive when it's less than half that price at Sam's.
Thank you again and I notice that other Nancylanders have found and used this seasoning product with much satisfaction.
Mr. Myron Drinkwater - Lake Forest, CA

Nancy I just adore reading about Ditto and today's tale was awesome. I smiled all the way through it and even went back to read it a second time. I have 2 inside little ladies [sisters] and there are 4 siblings and a mom outside that I feed. Recently a new little one showed up outside---a little gray
and black tiger. Each day he/she becomes a little less shy, especially at feeding time. While he is feeding, I reach out and pet him and I can hear him purring loudly while eating.

One thing these little ones teach us is patience if we are ever able to pet them. That, in itself, is a huge reward.

Bless you Nancy. People will always find a way to help other people but blessed are the ones that take care of the Lord's other creatures.
september01

Comment
One more cat came to visit today.  It has to belong to someone close to me.  He was well fed and had a collar.  Unfortunately the collar didn't have any tags or identification. He looked just like Siggy when Siggy was young.  I asked the neighborhood children to ask around to see if anyone was missing a cat. Hopefully someone will come to identify their cat.  It is very well behaved and has been well cared for.
Nancy Rogers

Nancy,
Along with everyone else, I love this newsletter and don't miss a single one unless I'm out of town. You always do an amazing job, and we appreciate the work and love you put into it.

About your two little kitties and their move: When they relocate to the big barn, everything will be foreign and scary to them. In fact, if they're totally unfamiliar with the sights, smells and sounds of their new home, they won't know that it IS home and could very likely run away and become lost.
If you could simply get an old towel or something from the barn before they move and put it where they will be near it often, then the smell will be familiar to them when they relocate. Likewise, when you take them to the barn, take an old towel or something from your house that smells like
the area where they spend the most time, and that will give them some comfort as well. It will probably be scary enough getting acquainted with the other strange barn cats. Familiar smells will help them a lot, especially for timid little Yellow One. (P.S. It might help to put the towel with the
barn smell near their food so they can get the connection.)

Mom to multiple cats for almost 50 years, Irene

Debbie of SC again, if you want a thick crust on pork chops, dip pork chop in flour first, then egg, and then you bread crumb. Fry or bake in oven it works both ways. I bake because I don't like the fat, but the old way is always taster.
Marlene

Debbie of SC You were looking for ideas for fruit plates for a shower, I would cut up fruit an arrange around a dip for the center, Selections of good firm fruit of own choice

Fruit Plate Dip:

1 (3 oz.) jar marshmallow creme
2 (8 oz.) pkgs. cream cheese

Optional:
Crushed pineapple
1/2 tsp. ginger

Will give different taste to fruit.
Do not peel fruit, unless you use oranges, bananas; pick stem from strawberries. Slice or section fruit. Make attractive plate with color of fruit used. Mix ingredients for dip; cool. Put on or near fruit plate. Provide toothpicks for small fruit as grapes and sliced bananas. (Can half recipe for smaller group.)
Marlene of Fl.
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Jacque in California

Regarding the Coconut Biscotti recipe. I make 2 logs and leave a space between them because they do expand during cooking. If you use a serrated knife to cut the baked logs into slices they separate very easily. The trick is to make certain they are cooled before cutting.

I cut my biscotti about 1/4"-1/2" wide depending on what they contain.

How many cookies a recipe yields will depend on how narrow the logs are and the width of the
cookie.
Judy/Buffalo

Hi Nancy this is for Carol September 8 2009 asking about storing flour in refrigerator I store all my flour in the refrigerator. Whole wheat, All purpose, even chick pea flour, and bread flour Usually in the same package it comes in I think it stays fresher when i want to bake then I leave it on the counter so its at room temperature

Thank you Nancy for all that u do to bring this newsletter together
Rash in AZ

To those who had questions about the Tapioca Jell-o recipe from Lois in the Sept.7th newsletter.

I believe the 2 boxes of tapioca that she is referring to, is 2 boxes of the Cook & Serve tapioca pudding mix NOT 2 boxes of granulated or pearl tapioca. I've used the Cook & Serve tapioca mix many times in the past and its quite good.
Barb in San Diego

To Debbie in SC
for the fruit for the shower, you can do fruit kabobs using the wooden skewers. The combinations are endless...chunks of fresh pineapple, different melons, grapes, strawberries, bananas, mango whatever is available fresh in your market. To fancy it up a bit you could add a chocolate dipped
strawberry as the last fruit on the skewer. You could also do a apple and cheese kabob. I know other Nancylander's will have some good ideas also, but this is a start. Good luck!
Barb in San Diego

Debbie in SC
Have you ever made a watermelon basket???That is a nice way to serve melon balls and strawberries etc. If you don't want to make melon balls just cut the fruit into small chunks and put them into the basket. If you don't feel confident enough to make a basket just use hollowed out
melons and display your different fruit that way.
Irene in Canada

For Carol. I don't store my flour in the refrigerator ,but I do freeze it if I have a lot. When I bring it home from the store I always take it out of the bag and put it in a large plastic container. Its easier to measure out and bugs cant get in.
JJ

Hello Nancy Landers
I love this site so much!!!! I am an old fashion cook must do from scratch many other sites say open this can use this mix what ever I have a question for you great cooks How does one keep the green beans when stir fried from losing their color I want them looking bright green when finished
cooking. Thanks a bunch my dear friends and have a wonderful day
Rash in AZ

Nancy, here is the latest update on Kolby. Thanks again for posting these updates.
Sara in FL

September 9, 2009
Posted 1 minute ago
Tomorrow, we are finally going home!!! Kolby is so excited. He has been so happy today. Even though he had a very busy schedule today, he didn't care because he knew that he's going home
tomorrow!

We will continue outpatient physical and occupational therapy at home for a few weeks. Kolby is doing amazingly well considering all that he's been through.

This journey has been absolutely amazing. God has not left us and He never will! My heart is so full of thanks and praise to God for the miracle He has performed in Kolby. When I stop and think of all that has happened the last 7 weeks, I am so overwhelmed. I know without a doubt that had it not
been for the Lord, Kolby would not be here today! God is so good!!

Thanks for your support and prayers. All of you are so special to me and my family. Your posts are
so nice to read. You all have helped me and my family through this. Thanks.
Love, Sonya 

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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.