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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.

Hi everyone. I want to thank all those who sent in information on ways to cook lobster. If you ever need to know anything, this group will know it. Thanks Chris for the website you told me to go to. There was a wealth of information on it.
Sandy in Iowa

Hello to Nancy and everyone from Lyn in south Texas. Here it is April 28 and we are still having winter weather. Thanks for all the recipes and tips and for all you do for us, Nancy. This is a biscuit recipe I have made for many years. It is great to have on hand and you can make it in a variety of ways.

Freezer Biscuits

1 - 5 pound bag all-purpose flour
1 cup sugar
4 teaspoons baking soda
4 tablespoons baking powder
4 cups shortening (I use solid Crisco)
5 1/2 tablespoons or 5 - 1/4 ounce packages yeast
1/2 cup warm water
1/2 gallon buttermilk

Sift dry ingredients. Cut in shortening. (I use the food processor for this) Dissolve yeast in warm water. Add yeast mixture to the buttermilk. In a large bowl (or dishpan), gently mix dry ingredients with buttermilk mixture. Roll out on floured board and cut into biscuits. Freeze on a flat surface. When frozen place in sealed plastic bag. Before baking, dip into melted butter. Bake at 325 until browned.

Varieties:
For sweet rolls, roll out on floured surface. Brush with melted butter and sprinkle with sugar and cinnamon mixture. Roll up jelly roll fashion. Freeze on flat surface. When frozen wrap in aluminum foil. To serve, slice in desired thickness and bake at 325 until browned. Can frost each roll with mixture of powdered sugar and milk.

For sausage rolls- Cook 1/2 pound sausage, stirring until broken up in small bits. Roll biscuit mixture out on floured surface. Cover with cooked sausage and roll up in jelly-roll fashion. Freeze on a flat surface. When frozen wrap in aluminum foil. To serve, slice in desired thickness and bake at 325 until browned. Serve with white gravy for dipping.
Jake
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To: mj-indy, glad to hear you are feeling better. we will still keep you in our prayers. You are really lucky to have a sweet sister like Doris. My sister and I are close like that too.

Also, to your sister, Doris S, Indiana, we will also keep you and your son in our prayers that he will be safe and that his time over there will fly by and he will soon be back here safe and sound.
Earlene in NC

Hi, Nancy and all the wonderful cooks out there:

In the Feb. 27 newsletter Mr. Myron Drinkwater gave his recipe for Great Potato Soup. He said that all recipes he submitted were tried & true, and that is great to know as I have copied lots of his recipes and have never had one to turn out any way but delicious.

And you are right, this has been the Winter for good, filling soups.

Also, for Dee in Tucson, your Chocolate Pound Cake is fabulous. I have made it a couple of times and it went over really well with everyone.

For Linda in Shawnee, KS, your Hash Brown Quiche is the best. I have made it twice and ate it all by myself, in two or three days. Make a tossed salad to go with it and that is all you need.

Thank the Lord, most of the snow here is about gone, with the exception of what is piled up in the Mall parking lots. Some of that will still be here in July from the way it looks. Saw two robins on Friday, so maybe Spring will soon be here. I can hardly wait.

And I want to say that I am so grateful that mj-indy is doing better. You will continue to be in my prayers until you are back at that stove making great dishes.

Thank you so much, Nancy, and may God richly bless each one of you reading this. I didn't mean to get so long winded, but I haven't written in a while, so had a lot to cover.
Nell in VA

I thought I would share this recipe with the rest of the Nancy's Newsletter readers, since I still have the book out, after making them yesterday. These cookie bars won a 17 year old girl Junior Third Prize in the 13th Pillsbury Bake Off, in 1961. Both of my sons love them, as do everyone who tastes them. If you take them anywhere, be sure and take the recipe along, because I guarantee you will be asked for it.

Peanut Butter Fingers

1/2 cup butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup peanut butter (I use creamy)
1 egg
1/2 tsp. vanilla
1 cup quick-cooking rolled oats
1 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup chocolate chips
Glaze: 1/2 cup powdered sugar
1/4 cup peanut butter
3 to 4 tbsp. milk

In bowl of electric mixer; cream butter, sugars and peanut butter thoroughly. Beat in egg and vanilla until blended well. Add dry ingredients, and mix just till combined, scrapping bowl occasionally.

Spread into a greased 9 x 13 inch baking pan. Bake at 350º for 15 to 20 minutes, until golden brown. Immediately sprinkle with chocolate
chips. Let stand 5 minutes to soften and spread evenly over bars.

In a small bowl, combine powdered sugar, milk and the 1/4 cup peanut butter until glaze consistency. Drizzle over the chocolate. Cool; cut
into bars.
Judy (in Alaska)
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To Mr. Drinkwater
Read your recipe for potato soup, sound very good, I have easy potato soup recipe. I get home form work after 5 so something fast and easy . Unless Nancy calls and we go to dinner. She has been very helpful to me.

123 Potato Soup

3-potato's
2-cups milk
1-small onion

Wash and dice 3 potato's ( leaving skin is optional ) boil until soft add milk and dice onion add butter to taste and spices> I add onion salt, garlic power and lemon pepper, sometimes cooked bacon. Its fast easy and I always have some for the next day. I serve this with either cornbread or wheat crackers. And its cold and windy here. Yesterday it was nice, watch two Blue Jays and Squirrels on my patio, hope spring is on the way.
Debbie in Lubbock
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For Trudy in Slidell. If you have a TJ MAXX in your area, check for the Smoked Paprika there. I was in one of the stores (I have 3 within about a 30 mile proximity). They had it there. So, it just may be something that you can find there. I love to go through their food section. Just never know what you will find. I seem to never be able to leave without something interesting.

Dawn in SW GA. Thanks for the info, I will definitely check out the website and most likely will learn a lot. Today the sun is shining and I have set my tree out to get all it can soak in. Thanks again for the info.
Sara in FL

Hi~ TO: BETTY in Colorado & OMA in Tennessee Re Lisa's Hawaiian Pork Roast (2/26/2010), who were wondering why Bananas were in that recipe but discarded: Because in Hawaii they cook pigs wrapped in banana leaves (smoked in a pit), I imagine this is one way to duplicate that and the smokey flavors. It's called "Kalua" luau pig there. Sounds good enough to try in a kitchen.

And, LINDA in No. GA: I've seen heavy iron skillets with a flat bottom -- but the inside has ridges like a grill. Maybe search the internet to see if you can find one.

My favorite way to fix Lobster is the way they cook it in Baja California. It's called "Puerto Nuevo Lobster": A defrosted (fresh preferred) tail is split lengthwise. It is deep fried 5 min. on each side in Lard (Not oil). Served with clarified butter, flour tortillos, refried beans--Delicious!!
~sootie in SoCal

This isn't a recipe, but it's a tip that I have used a lot when cooking soups, chili, etc.

When making anything with a tomato base like chili I like to add a few drops of Kitchen Bouquet. It's found in the grocery store with the condiments, ketchup, mustard, things like that. Anyway, it gives your food a deeper color. Don't forget to add a few drops to gravies, too. Just be careful and don't add too much.

I also like to add a few drops of yellow food coloring to chicken soup! It sounds strange, but it doesn't change the taste but it does give the soup a nice rich color. Again, go easy...but it does make a difference.

Today we're going to visit our daughter who recently became a grandmother! That makes me a great-grandma! Where have the years gone? It seems like just the other day she was playing with her Barbie's and now she's a grandma!
Have a wonderful Sunday.
Dorie in Wisconsin

Hi Nancy and friends and of course your furry babies,
My baby had a birthday Friday, he was 4 and he is such a delight to me.

Someone said they liked your Thought for the Day at the beginning of each issue and I want to say I do to. I borrow them sometimes. Nancy you are the best and all the great cooks are too.

I want to say to, mj-indy so glad to hear you are inproving and can cook some.....that is great!
Brenda/Alabama

This is for Trudy in Slidell looking for smoked paprika. I found this website a while ago worldspice.com. They have it on there, and the prices are very fair. You can even be billed for them and pay after you get them.
Lindsey in the U.P.

To Sue regarding the cupcake liners I ordered.
I should have waited before telling everyone about my great deal of 600 cupcake liners for $5.99.

I received them today and was shocked at the size of the cupcake liners. They were so small that they probably would just about hold 2 m&m's in it.

The picture of them on the website looked like cupcake liners, but I really don't know what anyone would use these for. I e-mailed the company telling them of my disappointment and waiting to hear how they are going to handle this. I guess if a deal is too good to be true, be weary of it. Does anyone know what that size is used for.
CAMILLE, Commack, L.I.,NY

Trudy in Slidell, there is a wonderful spice store here in Indy and here is there online address;
www.penzeys.com
I have used their spices and vanilla, etc I am always very pleased with them. They have a great catalog and it also has some good recipes in it.

I can't wait to make Mr. Myron Drinkwater's potato soup. His chili recipe was delicious. Thanks for sharing.

Nancy, as always, thank you.
mj-indy

Salmon Loaf

1 can condensed cream of celery soup
1/3 cup mayonnaise, or salad dressing
1 egg beaten
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can (16 oz.) salmon, drained, boned and flaked
1 cup cracker crumbs

Mix all ingredients, place in greased loaf pan and bake in moderate oven (350°) for one hour. Bake Uncovered. Unmold and slice.
JL in South Jersey
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Cherry Nut Bread

2 eggs
1 cup sugar
1½ cups regular flour
1/2 teaspoon salt
1½ teaspoons baking powder
1 8 oz. jar maraschino cherries
1 cup nut meats, chopped

Drain cherries & save juice. Beat eggs, add sugar & mix well. Add remaining dry ingredients. Beat mixture thoroughly. Add cherry juice. By hand, stir in chopped cherries & nuts. Do not over mix at this point. Just mix until ingredients are combined. Pour into well greased loaf pan. Bake at 350° for 45 minutes.
JL in South Jersey
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Guide to Sodium in the Diet  (PDF)
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This is for Linda in No Ga. Regarding glass top stoves and using cast iron pans on them.

My first glass top stove you could use cast iron pans, but my new ones says not recommended in the booklet. If you have the book that came with the stove, you might want to check it. I have looked for a grill pan I could use on top my stove and have not found one yet.
Sandra form Oregon

Morning Nancy,
I hope the latest storm that is headed to NC has not hit you too hard. It should be here by Tuesday.

Camille in NY:
If you have a health food store close by check with them and see if they sell yeast. That is where I always get mine. Theirs always seems to be fresh and very active. They keep it in the fridge, separated into smaller packages in plastic bags.

I usually buy 3 or 4 packs, bring it home, combine it into 1 bag and put it in my freezer. I have kept some for over a year(I forgot I had it and it was behind something)
Jean in NC

101 Day to Day Recipes and Jim's Favorites Recipe Files
These are the personal recipes Jim has collected over the years. He will send them to others. Please read the requirements below. Recipes have been formatted for the Mastercook Recipe Program. If you do not have this program the file will not work for you.
Jmstroope@aol.com

Requirements to be able to open the recipe files :
You must first have Mastercook Version 8 or 9 installed on your computer to import recipes. You need  the knowledge on your to import recipe files into the Mastercook program. For those that do not understand how to import a recipe file please read the instructions or call the software vendor helpline for help.
Nancy Rogers

Linda in No. GA, was wondering if cast iron would be ok on a glass top stove. Linda, check in your booklet that came with your stove. Mine says to not use cast iron. I suppose they are thinking that if you accidently drop it on the stove the top would crack. I use high end pots, pans and skillets that are stainless steel. Some are lined with the non stick stuff and some are not. Both work well. However they must be flat on the bottom. Good luck. Chris in NM

Avocado Pie

1 can sweetened condensed milk – I use store brand
1 large sized Hass avocado (or 2 smaller ones)
3 1/2 oz. fresh squeezed lemon juice – you may use juice of 2 large limes
Heavy (whipping) cream, whipped without sugar (I used Cool Whip or Dream Whip)
graham cracker pie crust made with brown sugar – deep dish
In a blender mix milk and avocado thoroughly and then blend in the lemon juice. Pour this IMMEDIATELY into the pie crust as it sets very fast! You may add unsweetened whipped cream on top when you serve. This pie is not very sweet at all. *NOTE: I do not use a blender! It is too difficult to get all the mixture into the pan in time before it sets up. I use my mixer. *I added from 3 - 4 oz. of cream cheese to the mixture before putting in the pie crust. listed under Pies on Nancy's message board. Chris in NM
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This one is so good and goes together quicker than it looks.
Very good! By the way, this recipe is in Betty Crocker's recipe card collection from the 1970's! It is not on her web site, though.

Beef Paprika from Marie

1 3/4 pounds boneless beef sirloin, trimmed and cut into 1" cubes - I used tip steak
1/8 c. olive oil
1 whole onion, sliced
2 cloves garlic, minced
2/3 cup catsup
2 tablespoons Worcestershire sauce
1 tablespoon packed brown sugar
2 teaspoon paprika
1/2 teaspoon dry mustard
dash ground cayenne pepper
1 1/2 c. water
2 tablespoons flour
1/4 cup water - I wouldn’t use quite as much next time, maybe about 1/8 c.

Place meat, onion, and garlic in lg. skillet and brown. Stir and cook till onions are tender and beef cubes are browned. Stir in catsup, Worcestershire sauce, sugar, salt paprika, mustard cayenne and 1 1/2 c. water. Cover and simmer 2 to 2 ½ hours. Blend flour and water, stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles. 6 - 8 servings Serve with green beans and spaetzle with special Bavarian sauce (Bird’s Eye). listed under German on Nancy's message board. Chris in NM
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It is good to hear from you mj-indy! Take care and get that arm healed! Chris in NM

For Linda in No GA.. I have a Calphalon grill pan I use on my smooth top stove. A little pricey, but mine was on sale..yee haw! It works great. Just be sure not to shake or scrape the pan on the stove. Another option might be one of those George Foreman grills.

Hope that helps.
Leasa in still frozen Iowa

Nancy and Nancylanders: I should have put a 'Cook's Note' with the Great Potato Soup recipe that was posted in the Saturday (2/27/2010)
Newsletter.

For those who copied or are interested in the recipe, the following is added:
Cook's Note: The amount of butter in this recipe may be altered as desired. I reduced the amount to 1/3 of a stick or about 2 tablespoons of butter and the soup is still rich and creamy. Mr. Myron Drinkwater -
Lake Forest, CA

Hi JL in South Jersey, So sorry I did not mention the pan size for the chocolate pound cake. It is baked in an angel cake pan or a bundt cake pan. It makes a large cake, and, by the way, the frosting recipe is terrific, almost fudge like.
Dee in Tucson

this for Linda in No. GA.I purchased a grill pan from Dennis at prepared pantry. I use it on my smooth top often. It works perfectly. I'm sure you will love it.
Sharon in Illinois

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