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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.

I was hoping someone would have a clone recipe for Sun-Bird Seasoning for Fried Rice.

A friend of mine made the fried rice and bought the Sun Bird Seasoning at Shop Rite. She said the recipe was great and I would like to make it.
But I was wondering if there is a clone recipe that someone may have. I have kept jars of other clone recipes that the readers have sent in and are very helpful to have on hand. Thanks to anyone who will be able to duplicate it.
Camille

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To Marge in Stillwater or anyone that can help me, in the October newsletter was posted a Cherry Cobbler recipe, but I am having a problem following the recipe. Any help would be greatly appreciated.
JL in South Jersey

Cherry Cobbler

1? cup flour
1 cup brown sugar
1 teaspoon salt
? cup quick-cooking oatmeal, uncooked
1 teaspoon baking soda
? cup butter
1 can thickened cherries

Mix together (except fruit filling) until blended. Put ? crumble mixture in 13 x 9 inch baking pan. Put thickened fruit on top; then remaining crumbs. Bake 30 minutes at 350?

Sausage Soup

1/2 pound bulk pork sausage
2½ cups diced potatoes
1/2 cup cubed carrots
1/2 cup cubed celery
Pepper to taste
1 cup water
1/2 cup green pepper chopped
1/4 cup chopped onions
2 tablespoons flour
1 quart milk
1 bay leaf
1/2 teaspoon thyme
1 teaspoon salt

Cook sausage in skillet and drain. Cook potatoes, celery, carrots in the water for 5 to 7 minutes. Add peppers and onions. Then add the sausage. Add the flour plus 2 cups of the milk. Then, the bay leaf and thyme. Heat to boiling, stirring constantly. Add the vegetables rest of milk and sausage. Garnish with grated Parmesan cheese.
JL in South Jersey
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Uncooked Bar-B-Que Sauce

1 1/4 cup Catsup
1 or 2 squirts of Tabasco
1 teaspoon liquid smoke
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon vinegar
2 teaspoons sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon prepared mustard
a dash of horseradish
1/4 cup water

Mix well and refrigerate until flavor blend, one to two hours. No cooking needed.

JL in South Jersey
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Does anyone have a tried and true recipe for chocolate fondue? Would love to make chocolate fondue as dessert for my Valentine of 29 years on
Valentines Day. We both tend to like sweet dark chocolate.
Lori R.

Atlanta Pat, my family loved the pecan recipes! We are about to do a repeat. Thank you again
Doris/Ohio

For the Olympics:

Torchbearer's Beef'etti

3 slices bacon, diced
1 T. butter
1 c. sliced mushrooms
1/2 c. chopped onions
1/4 c. diced celery
1/4 c. diced carrot
1/2 lb. lean ground beef
1/2 t. salt
Dash nutmeg
Dash pepper
1/4 c. beef broth
2 T. tomato sauce
1/2 c. dry white wine
2 T. light cream
8 oz. vermicelli

In large heavy pan cook bacon until crisp; pour off all but 1 T. drippings. Add butter, mushrooms, onion, celery & carrot; cook over low heat few
min. Add beef; brown, stirring to separate meat. Blend in salt, nutmeg & pepper.

Add beef broth & tomato sauce; cover & simmer 15 min. Add wine; cover & simmer 15 min. Stir in cream. Cook vermicelli; drain. Serve sauce
over vermicelli.
3-4 servings.
Athena in DE
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June/Mo, in your recipe for Applesauce cookies #2 on 1/31/10 did you mean 14 boxes of gingerbread mix, or ONE 14 oz. box? The recipe didn't say and it does look good.
Chris in NM

Nancy, don't you agree our winter this year has been the strangest yet? I have never seen it so cold, snowy and wet! I am really looking forward to warmer weather! Hopefully it will be soon? Please? LOL Chris in NM

Here is a neat cookie recipe from way back when.

Chocolate Curls

1 c. Land O' Lakes Butter
3/4 c. confectioners' or granulated sugar
1/2 c. Nestle's semi-sweet chocolate morsels, melted
1.2 c. finely chopped Diamond walnuts
2 c. sifted Pillsbury's Best flour - regular or self-rising
1/4 c. firmly packed brown sugar
1/8 to 1/4 tsp. cinnamon

Cream butter in mixing bowl. Add sugar; continue creaming until light and fluffy. Blend in chocolate morsels and 1/4 c. walnuts. Add flour: mix well. If necessary, chill for easier handling. Combine 1/4 c. walnuts, brown sugar and cinnamon. Shape teaspoonfuls of dough into 6 " strips. Roll in sugar mixture. Place one end of strip on ungreased cookie sheet, coil around to make a round, flat cookie. Bake at 325º F for 12 to 15 minutes. Cool slightly; remove from sheet. Makes about 60 cookies. posted under Oldtime Recipes on Nancy's message board.
from the 1965 100 New Bake-Off Recipes of Pillsbury's 16th Grand National Bakeoff
Chris in NM
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Top 100 Recipe Sites 

Quick, easy to prepare and fits into most diet plans.

French Pound Cake

3 large eggs, separated
In a bowl whip up the 3 egg whites until stiff and set aside.

In another bowl beat together:
the 3 egg yolks
3/4 cup sugar
3/4 cup butter (1 1/2 sticks)
1 teaspoon vanilla extract

Stir in:
1 1/4 cups all-purpose flour
tossed w/3/4 cup dried cranberries. (Any dried fruit of your choice can be used. I've used dried figs and results were delicious)

Finally, fold in the beaten egg whites.
Pour into a 10" buttered round cake pan. Bake 350 oven 45-50 minutes.

Dust w/powdered sugar before serving, if desired. 10-12 servings
Judy/Buffalo
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This is a suggestion for baking pies that tend to over flow - I have a pizza pan that I have had for years and now the kids are all gone it just sat there - I put foil on it before putting the actual fruit pie on it - my pie plates are a fairly good size and I found using a cookie sheet didn't really work - but the circular pizza pan works great for spill overs - I use it for casserole dishes also (( just in case ))

Cold here in Southwestern Ontario also ( well below freezing )
Joanne Ontario

Hello Nancy,
I have planted potatoes in straw with good results. Easier harvesting than when planting them underground. Also, we have Milnot canned milk in our area and for as long as I can remember which has been many, many years.
Millie in MO

This is for PJ in MB. I thought of myself as a pretty fair cook over 40 years of married life and even before that. I used to put a sheet of foil on the floor of the oven for decades with no problems. One day, I had the same problem you had. A vacuum at one particular time finally sealed the foil to the bottom of the oven. I wrote to the company and found that it was typed in small print on the foil box, to never put the foil on the floor of the oven. I am a big time reader of boxes with food content, but never thought I should read this box. Now, I either put foil on a jelly roll pan on the shelf under my baking or sometimes have put the foil right on the shelf below. Even seasoned cooks can really flub up sometimes.
Sandy in Iowa

To Sandi regarding growing potatoes. Thank you so much for the interesting links that I have already read and copied much of the info. Until you suggested the straw, I had completely forgot about that method. I remember my Mother, bless her soul, doing that many years ago. She also grew all of her vegetables under the black plastic, which I read about in one of the links you sent. Her entire garden would be covered with black plastic and she always had the nicest garden. I really think I will try the straw, as it seems to be the easiest . I have seen the vegetables from Mom's garden when she did that and they were really nice , large, healthy and clean. Thanks so much for reminding me that gardening does not have to be labor intensive. It will surely save my back and knees. I think I will also try growing some squash, cukes, and a few other items. I'm wondering if beets or any other underground
items would also grow well.
laurine in nny

For Anne. While I was born and raised in the South, I have never heard of Chicken Bog so it intrigued me enough to search for it and this is what I came up with. I will be trying it when I have guest to eat it. A little too much for one person. There are many recipes out there for it so search for take a look at all of them. This particular one sounded good to me
Sara in FL

Click here: Chicken Bog ~ a real Southern gourmet delight with a colorful history ~ Andrews, SC 29510
http://members.tripod.com/~andrews_sc/chickenbog.htm
Sara in FL

Here is an Amish applesauce cookie recipe for Wendy.
Grannygirl in Ohio

Applesauce Cookies

2 eggs
1 tsp. vanilla
2 cups applesauce
1 cup flour
2 cups quick oats
1 tsp. soda
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup chopped nuts
1 cup chopped dates or raisins

Mix together the eggs, vanilla, and applesauce.

Set aside. Mix together dry ingredients and stir in
the applesauce mixture. Mix until smooth. Add dates or raisins and nuts. Drop onto cookie sheet and bake at 325 degrees for 15 to 20 minutes.

If you like iced cookies this is very good.

Browned Butter Icing
3 Tbsp. butter
1 tsp. vanilla
1 Tbsp. milk
1 1/2 cup powdered sugar

Heat butter in saucepan until delicate brown. Blend in remaining ingredients and beat until smooth.
Ice cookies.
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This is for Wendy from the Dairy State, who was requesting a recipe for Applesauce Cookies in the January 30th newsletter. This is our favorite
recipe, so hope her hubby will enjoy these.

Applesauce Cookies

3/4 cup butter
1 cup sugar
1 cup applesauce
1 medium size egg
1 tsp. vanilla extract
2-1/4 cups flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
3/4 cup raisins
1/2 cup chopped nuts

Cream butter and sugar together in bowl of electric mixer at medium speed until creamy and well blended. Add applesauce, egg and vanilla. Blend in thoroughly. Add dry ingredients and mix on low speed just till blended together. Stir in nuts and raisins. Drop by small tablespoonfuls onto greased cookie sheets. Bake at 350º about 10 minutes, or till golden brown and firm to the touch.
Judy (in Alaska)
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Hi Nancy ~ I am almost 80 years old and used Milnot for many, many years. I used it as an evaporated milk product. I have not used it for several years, no reason, just have not used it. It is still available in our Wally World. Here is a link to a site that gives the ingredients:

http://www.zeer.com/Food-Products/Milnot-Original-Evaporated-Milk/000069704

I used it a lot in my coffee. You could whip it. You used it just like you would use any other evaporated milk.

Hope this helps everybody understand what Milnot is.

Pat Davidson (Sunshine in South Texas)

That is not the weather condition here in South Texas tonight (g), that is my user name. It is supposed to get down to about 29° tonight. But, nothing like you all have been having up there today

For many years I have had good luck cleaning my oven racks this way.

Put them in a bathtub. Pour a lot of ammonia over them. Not sudsy ammonia, just plain ammonia. Add hot water to cover and let them soak for a few hours. Keep out of the bathroom because the fumes are strong. Then let them drain and scrub the last few dark spots with a Brillo pad. Rinse well. They are perfect!
Dorothy from AZ/WA

A recipe for Kim who wanted corn casserole recipes.

Creamy Baked Corn

2 tbsp reduced calorie margarine
2 tbsp all purpose flour
1 cup skim milk
1/2 cup egg substitute ( or 2 eggs beaten)
1/4 tsp- salt
1/2 tsp white pepper
2 (11- 0z) cans no salt added whole kernel corn, drained
1 tbsp chopped pimiento
vegetable cooking spray
1/8 tsp paprika

Melt margarine in heavy saucepan over low heat; add flour, stirring until smooth. Cook one minute, stirring constantly Gradually add milk, cook over medium heat, stirring constantly iu8ntil mixture is thickened and bubbly.

Remove from heat; stir in next 3 ingredients; add corn and pimiento. Spoon mixture into baking dish coated with cooking spray. Sprinkle with paprika. Place dish in a shallow pan; add water to outer pan to a depth of 1 inch. Bake at 350* for 45 minutes.
Yield:7 servings, (103 calories per 1/2 cup)
Carol in MA
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