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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 would like to know how to make a cookie that is called a blondie. I have never had one but a neighbor was talking about them and really didn't want to let her know that I didn't know or have never had one. Are they like brownies? She said she put some chocolate chips in hers also. So if anyone knows about them and has a recipe to share, it would be appreciated .
Thanks so much, desertbloom in LV

In the January 29 N/L, Sue asked about the Better Cake Mix formula.

I have been adding these ingredients ever since I saw this in Nancy's N/L. I have tried with and without the Dream Whip and find using Dream
Whip makes the cake lighter so now always use it. My cakes now rise to almost the top of the pan.

I also add these extra ingredients when baking cupcakes and muffins for our grandkids in college.

Of course the extra ingredients in cupcakes and muffins makes for more
cupcakes and muffins.
~*Mary Alyce in WI*~

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For Gail in La requesting a recipe for Corn and Crawfish Soup in the 1-31-10 newsletter.
I can't remember who gave this to me. It may have come from my nephew when he lived in Mississippi. I am not a fan of crawfish so I have never made this recipe. Hope it is what you are looking for.

Corn And Crawfish Soup

1 stick butter or margarine
2 Tbsp. flour
1 onion, chopped
1/4 cup chopped green onion
1/4 cup grated provolone cheese
1 quart milk
2 large cans cream style corn
1 (15 oz.) can whole kernel corn
1 can cream of potato soup
1/2 tsp. Accent
1/2 tsp; Worcestershire sauce
Dash of Tabasco
Salt to taste

Blend margarine and flour over low heat. Add onions until wilted. Add other ingredients and cook on medium heat for 40 minutes. Serves 8. Serve with salad and garlic bread.
Pat in Sunny but cool (not cold) So Cal

Nancy, I hope you and your furry helpers are keeping warm. Thanks ever so much for the wonderful newsletter you send to us every day.
LOVE IT!!!! Pat
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To JL in South Jersey from the 2-1-10 newsletter. Here is the corrected recipe

Cherry Cobbler

1 1/2 cup flour
1 cup brown sugar
1 teaspoon salt
3/4 cup quick-cooking oatmeal, uncooked
1 teaspoon baking soda
1/2 cup butter
1 can thickened cherries (pie filling)

Mix all the above together (except fruit filling) until blended.
Put 1/2 crumble mixture in 13 x 9 inch baking pan.
Put thickened fruit on top; then remaining crumbs. Bake 30 minutes at 350ºF.
NOTE: I have used this with many other fruit fillings in place of the cherries.

Marge in Stillwater www.nancyskitchen.com 10-2-09 Newsletter

I have added the underlined words to the recipe to make it easier to understand. I have young family members that are constantly raiding my recipe files.
Pat So Cal

This recipe was sent in by Marge in Stillwater as well. She added the following not as well.

Re: Cherry cobbler recipe inquiry in February 1, 2009 newsletter. So sorry for the problems! Maybe some parts fell out in the transmission before, so I am sending the recipe again. This has been a family favorite since I was a kid and I'm 61 now!! Enjoy.
Marge in Stillwater
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Little One has grown into a fluffy fur ball and has grown as tall as Ditto. Little One is going through a "terrible twos" phase. Saying "no" to Little One does not work anymore.  Have resorted to a spray bottle of water. He will mind when it is sitting beside me. The other day I left to do errands. When I came back the water bottle had disappeared. Later that evening when Little One was acting up, Ditto brought me the water spray bottle. Ditto was quite pleased with himself and Little One was not.
Nancy Rogers

Nancy... here is the response I received from the makers of Milnot.
Barb/De.

This letter is in reference to your recent contact with Milnot. We appreciate the time you have taken to contact us and most certainly enjoy hearing from consumers who enjoy our products.

Milnot and other filled milks are simply evaporated milk with the butter fat removed and replaced with soy oil. Milnot begins as whole milk which has had the butterfat removed (or skimmed) and replaced with soy oil. The mix of skim milk and soy oil is then evaporated. Milnot is what is termed as “filled” milk where the butterfat is removed and then the milk is “re-filled” with soy oil instead of butterfat. In addition vitamins A, D, and E are added to filled milk before canning.

Evaporated milk is evaporated by removing enough water so that it will make whole milk when diluted with an equal amount of water.
Again, thank you for taking the time to contact us. If you should have further questions or need additional information, please visit our website at www.milnot.com or contact us at 888-656-3245, Monday - Friday, 9:00 a.m. - 7:00 p.m. EST.

Sincerely,
Jodi Green
Consumer Relations Representative
Ref # 8996244

Comment
Similar information was sent to AtlantaPat as well.

Question for Grannygirl in Ohio about Amish Applesauce Cookies:

There was no sugar listed in the ingredients for the cookie dough. Is that correct? Also, do you use sweetened or unsweetened applesauce?

Becky in MagTown Arkansas

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While it's still cold with rain and snow in parts of the country then it's time for some good stick-to-the-ribs chili. Here's my recipe that I've been making and sharing for over 40 years. If you share this with friends or neighbors make sure you have copies of the recipe as I guarantee that you will be asked for it.
Mr. Myron Drinkwater - Lake Forest, CA

This makes a pretty large batch so make sure you have a large soup pot or Dutch oven if you make it using this recipe. You can make a smaller (about 1/2 this batch size by using less ground beef and 14.5 ounce cans of beans, but make sure you use the large 28 ounce size can of chili beans as a lot of the chili flavor comes from the chili beans and sauce). You don't have to use the mixture of beans that I use - like you can use all red kidney beans as my late mother used to do or any combination you desire or prefer.

Drink's Midwest Down Home Chili

2 1/2 - 3 lbs ground beef *
1 large onion, peeled and cut in a medium dice
1 (28 oz) can diced tomatoes (whole tomatoes can be used - just crush them with your hands)
1 (28 oz) can chili beans, undrained
1 (28 oz) can red kidney beans, drained and rinsed
1 (28 oz) can pinto beans, drained and rinsed
1 (28 oz) can black beans, drained and rinsed
1 (1 lb) brick or stick of Chili Con Carne **
2 Tbsp chili powder (or to taste)
1 Tbsp garlic salt
Tomato or V8 juice to thin the chili to desired consistency

* When the supermarkets have boneless chuck roasts on sale I have them grind several pounds for me and package it in the size packages I use (2 1/2 to 3 pound) in my chili and meat loaf recipes, then freeze it until I'm ready to use it. When I use the ground chuck roast I KNOW what meat is going into the chili.

** The only Chili Con Carne available in our area is the XLNT brand in the deli section of the supermarkets. The Chili Con Carne will be right next to the XLNT brand packaged tamales in the deli section. In my travels throughout the states I've found that Chili Con Carne comes in both 1 pound brick and stick (like a package of Jimmy Dean sausage) varieties and in other brands, such as Ohse.

In a LARGE skillet over medium heat, cook the ground beef and diced onion until the meat is no longer pink and the onion is soft and translucent. While the ground beef and onion are cooking, stir with a wooden spoon or spatula and break up any large clumps of ground beef. Also, during that time place all of the other ingredients, except the tomato or V8 juice, into the soup pot or Dutch oven over low heat. When the ground beef and onion are cooked, drain and add to the other ingredients. Cover and cook over LOW heat for at least two hours (the longer this chili cooks (simmers) the better and more flavorful it is - especially great when reheated). While the chili is simmering - EVEN OVER LOW HEAT - it is necessary to stir often to prevent the chili from sticking to the bottom of the soup pot or Dutch oven, so be sure to stir well from the bottom of the pot. Yield: easily 14 to 20 servings.

That is all there is - there ain't no more - so now you have the real recipe for my chili - If you haven't had some of this you've been missing a great chili - especially good for filling the tummy on a cold and/or rainy day. Serve with crackers of your choice (I think that simple saltines work best with this chili), shredded cheddar cheese and diced green onions, including the tops. OR skip the garnish and toppings and have it straight out of the pot and into a soup bowl or mug.......You can also add a dollop of sour cream if you desire - I don't. And of course, cornbread is always a compliment to a good bowl or mug of chili.

Note: I make my chili in a Guardian Service Cookware 12-quart kettle that I acquired many years ago. Using this kettle over as low heat as my stove will go allows the flavors to meld and I don't have any need to stir as often as when using other cookware because there is no sticking of the food to the bottom of the kettle.
Mr. Myron Drinkwater - Lake Forest, CA
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This is the best corn casserole out there! Oh my!
T & T

Amish Scalloped Corn Casserole

1 can creamed corn
2 eggs, beaten
2 tablespoons sugar
2 tablespoons butter
1 cup milk
2 tablespoons cornstarch

Mix cornstarch with milk. Warm milk mixture with butter. Mix beaten eggs and sugar with corn. Add milk mixture. Put into greased casserole dish. Bake at 350 degrees for 45 minutes. Casseroles on Abby's Kitchen.
http://www.abbys-kitchen.com
Chris in NM
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Skillet Fried Corn

4 slices bacon*
3 c. fresh cut corn
1/4 c. chopped green pepper
1/4 c. finely chopped onion
1 tsp. salt
Dash of pepper
Cook bacon until crisp; drain and crumble. Add vegetables to drippings. Cover. Cook over low heat for 5 to 8 minutes or until tender. Season with salt and pepper. Sprinkle bacon over top. Corn Recipes on www.nancyskitchen.com * I do not use bacon with mine but it is good that way! I also fry all the veggies in butter.
Chris in NM
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I have also always put foil on either our old pizza pan or cookie sheets when I bake a bubbly casserole or pie. Saves cleanup time! If you place the dish you are baking directly on the foil covered pan, you don't even have to clean the rack! Works great!
Chris in NM

Grannygirl in Ohio, Your recipe for applesauce cookies sounds good as it has no sugar. Does the applesauce in the recipe make them sweet enough?
Dee in Tucson

Quick Thai Peanut Sauce

Blend:
4 tbs peanut butter
4 tbs hot water
2 tbs soy sauce
1 1/2 tbs brown sugar
1/4 tsp cayenne pepper
1 1/2 tsp lemon juice

Pour over cooked hot pasta or use for dipping cooked meat, fish, poultry. I like to skewer meat/fish/poultry and brush with this sauce and then bake in hot over. Use remainder of sauce for dipping.
Judy/Buffalo
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Good morning Nancy,

This morning as I was reading the newsletter for Monday, February 1, 2010, I thought about how amazing you are -and how appreciative I am for all of your hard work you put into the newsletter. Some recipe newsletters online look the same as when they were first introduced years ago. You are always updating and making it better. I have always enjoyed it, but I especially love all of the improvements you have made over the years. Thank you so much!

I wanted to let Doris of Ohio know that I am so glad that she has enjoyed the Pecan recipes. They are delicious and I made a lot of batches of each for gifts and snacks during the holidays.

Also, in the same newsletter, JL in South Jersey inquired about the measurements in the Cherry Cobbler recipe that was sent in by Marge in Stillwater in an October newsletter: I think that the ? in the recipe is 1/2. Of course, I am sure Marge will respond for sure. The recipe is similar to one that I use and it takes 1-1/2 cups for flour, 1/2 cup oatmeal, 1/2 cup (1 stick) butter. And you put 1/2 half of the crumble on the bottom of the pan and the other 1/2 on top. I have noticed that fractions don't always make the transition to different programs -especially if the document is scanned.

Have a good day everybody. It is rainy here today. I better go get ready for work. I am so happy that I don't work outside in the weather.
AtlantaPat

For Olympics:

Sledders' Soup

4 oz. sliced pepperoni
1 can (4 oz.) mushrooms, drained, reserving liquid
1 med. clove garlic, mashed
1/2 t. oregano leaves
1/2 t. salt
1 T butter
2 cans ( 10 3/4 oz. ) condensed tomato soup
2 1/2 soup cans water
4 oz (1 cup) elbow macaroni

In saucepan saute pepperoni, mushrooms, garlic and seasonings in butter until mushrooms are golden. Stir in soup, water & reserved mushroom
liquid; cover; bring to boil. Add macaroni; cook about 15 min. or until macaroni is tender, stirring frequently.
Makes about 6 cups; 4-5 servings.
Athena in DE
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Good Morning everybody. I am looking for a sugar-free or low sugar recipe for BBQ sauce. Most of the bottled ones have considerable sugar in them.
Marilyn in Ohio

To Sara in Fl., thanks so much for the chicken bog recipes. I especially enjoyed the history behind the recipes.
Anne

Nancy, I think there might be something wrong with this link, it would not work for the several times I tried to open it. I noticed that when I tried it that all of the words were in the box when I clicked on it, and I think maybe that from "featuring 47" on should not be included???
bill Alb.

Comment
Thank you Bill for bringing this to my attention. I had the incorrect link on the Free Chicken cookbook. It is now Corrected.

Free eCookbook: Quick and Easy Chicken Casserole Recipes
Nancy Rogers

Red Beans And Rice

1 pound dry red beans
1 tablespoon bacon dripping,
1 ham hock
2 large onions chopped
2 cloves garlic minced
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
4 cups water

Wash the beans and soak in water overnight. In the morning, drain the beans. Heat the drippings in a 4 quart saucepan over medium heat. Add the ham hock and sauté for 10 minute, to render more drippings. Remove hock. Stir in onions and garlic and sauté 5 minutes. Add the beans, seasonings, water and the ham hock. Bring to a boil. Simmer for about 6 hours. Serve over hot rice.
JL in South Jersey
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Asparagus in a Blanket

1 package frozen asparagus spears or 24 fresh spears
2 cups Bisquick Mix dry
2 tablespoons melted butter
One 2 1/2 ounce or dried beef

Cook asparagus in boiling, salted water. Prepare Bisquick. Mix per directions on the package for rolls. Divide the dough in half and roll into two 12 inch circles. Brush dough circles with melted butter, and cut each circle into six wedges. Divide, asparagus and beef into 12 equal portions, and place crosswise. Oil each of the wedges. Roll up like a crescent roll. Place on creased baking sheet. Bake at 450° for 10 minutes or until done

Cheese Sauce:
1 can of cheddar cheese soup with 1/4 teaspoon ground marjoram. Heat thoroughly, and pour over asparagus in a blanket.
JL in South Jersey
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Hi Nancy & Friends : Here is a great

Stuffed Pepper recipe (Italian style)

Red Or Green Peppers - your choice - I slice them in half and clean insides
1 loaf Italian bread ( for 4 peppers probably about a half loaf Parmesan cheese (about 1/2 (plus) cup
Black olives chopped - 1 can
chopped onion -approx 1/2 cup
Italian seasonings (apprx 1 tlbspn) parsley, little basil, olive oil

Clean peppers and place in casserole dish . Wet bread under running water and squeeze out excess. Crumble bread and place in bowl. Sauté onions in olive oil until translucent.

Put in bowl with bread. Add Parmesan cheese, black olives and all seasonings. Sprinkle with salt and pepper and little garlic powder. Mix well. Drizzle olive oil over mixture and mix well. Put in peppers . Drizzle more olive oil over all . Put a little water in bottom of casserole (sometimes I use chicken broth and drizzle some over peppers. Back 350 - 375 degrees until peppers are soft , about 45 minutes . Everything is approximate because my Grandmother did not have a written recipe . Enjoy
Dee in Palm Beach Gardens, Fl
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Hi there Nancy, Ditto, Little One and Recipe Pals,

Re: Has anyone heard from Dawn that had the vanillakitchen blog. I miss her recipes.
Linda NM

Linda this is the link to Dawn's site
http://vanillakitchen.blogspot.com/
you can get a newsletter from her when she posts a new recipe.
Elizabeth, Bendigo, Australia

RE: Chicken Bog
This was always one of my favorite meals. But some of the recipes on the linked site are a bit "fancy" for my purposes. I take chicken-whole or parts, dark or white or a mix, remove skin and boil in plenty of water. I determine how much water to use as to how many cups of rice I will be cooking. Last time I made 5 cups of rice, so I started with 16 cups of water to cook my chicken in-I allow for evaporation. I also salt the water I cook the chicken in- but not too heavy-you will be cooking rice in the water later. I like to buy the pkg. of gizzards and hearts and cook these all/w the chicken for about and hour-don't overcook..This adds so much flavor to the Bog.

Oh, BTW I use the neck and NOT The Liver. I think it becomes bitter. Pick meat off neck carefully- many little bones will be there, but it sure is good. Or, just eat the neck separately. Remove all meat to cool. You can skim off fat or not-depends on how much fat was on chicken. You may add chicken stock or bouillon cubes if you think you need it, but I don't usually. Measure water for amount of rice- long grain white, like Mahatma or Comet- Do Not Use instant. I prefer my rice a little moister so I add more broth than 2-1 ratio. For the 5 cups rice I think I used 12 or so cups broth chicken was cooked in. For drier rice use 2-1 as normal.

I do like pepper in mine and that's all except the salt you put in at the start w/ the chicken. Taste for salt and add to cook rice if needed. Meantime remove chicken from bones and chop meat (and gizzards and hearts if used). Cook rice as normal- don't stir or peek- let cook 20 min as normal. When rice done, turn off heat and dump chopped chicken on top and re-cover for 5 mins or so. Then uncover and gently fold meat into rice. You can add onion and all that, but this is the only way I have ever done and you can feed a number of people for very little this way. Add veg and you have a complete meal.
Cheryl, Charlotte

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