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Nancy Rogers
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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.

Here is a couple of easy Slow Cooker recipes for Susie Indy, as she requested in the March 7th newsletter. I have many more favorites, that I'll eventually share. Sorry you've been having health issues, Susie, and hope you will start to feel better soon!

Teriyaki Pork Roast

1 can (6 oz.) apple juice (3/4 cup)
2 tbsp. sugar
2 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. ground ginger
1/4 tsp. garlic powder
1/8 tsp. pepper
1 lean boneless pork rolled loin roast (about 2-3/4 lb.)
3 tbsp. cold water
1-1/2 tbsp. cornstarch

1. In slow cooker, mix apple juice, sugar, soy sauce, vinegar, ginger, garlic powder and pepper. Add roast, turning to coat. Turn fat side up.
2. Cover and cook on high for 3-1/2 to 4 hours, or on low for 7 to 8 hours, or until roast is very tender.
3. Transfer meat to a warm platter. Cover and keep warm.
4. Strain cooking liquid and place in a small saucepan (you will have about 1-2/3 cups). Skim off fat, if desired. Over medium heat, bring to a boil.
5. Meanwhile, in a small bowl, mix water and cornstarch until smooth.

Stir into the boiling liquid. Stirring, bring to a boil and boil for 1-1/2 to 2 minutes, or until thickened. Serve sauce separately. We like it over steamed rice.
Makes 8 servings.

Note: Sometimes I don't bother to thicken the juices. It is our favorite way to prepare a pork roast, and makes wonderful sandwiches when cold too.
Judy (in Alaska)
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Family Pot Roast

1 boneless beef chuck roast (3 to 4 lb.)
1 cup sliced celery
1 cup chopped onion
1 can condensed tomato soup (can use cream of mushroom too)
1 tbsp. vinegar
2 tsp. beef bouillon granules
2 tsp. dried sage leaves, crushed (I used ground sage)
1/4 tsp. pepper
1/2 cup cold water
1/3 cup flour

Trim excess fat from roast and place roast in a slow cooker, cutting to fit, if necessary. Add celery and onion. In medium bowl, stir together soup, vinegar, bouillon granules, sage and pepper. Pour into slow cooker. Cover and cook on high for 4-1/2 to 5 hours, or on low for 9 to 10 hours, until meat is very tender.

In small bowl, stir water and flour until smooth. Stir into boiling liquid around meat. Cover and cook on high for 20 to 30 minutes, or until thickened. Transfer meat to a warm platter. Serve gravy
separately. Serves 8.
Judy (in Alaska)
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In Sunday's NL, Ann in AR asked me for instructions on how to make the potato baker bags. Here is a link to the pattern my sister uses. Vergie in TX
http://www.atimetostitch.com/potato_bags.htm

Susie Indy, I am so glad that you are feeling better.

We all love your recipes. You asked for another easy crockpot meal. I sent this one in a little while back, but you probably missed it. It is another one with only three ingredients.

Spicy Chicken

4 each chicken drumsticks and thighs. Use a paper towel to pull away the skin.
2 cans (14 oz. each) diced tomatoes with jalapenos
1/2c. creamy-style peanut butter.

Garnish--chopped cilantro, optional

Mix all but cilantro in a crockpot-- I mix the tomatoes and peanut butter, and then stir in the chicken. Cook on high for 4 to 5 hours, or on low 7 to 8 hours. Sprinkle each serving with cilantro if desired. Serves 4.
Dorothy from AZ/WA
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For Judy in Alaska - St. Patrick's Day request: These have green filling. Don't know where I got the recipe, but these are extra yummy!!
Teresa in SC

Double Chocolate Mint Brownies
Brownie layer:

1 box Brownie mix (Ghirardelli with Chocolate Syrup is good)

(egg, water, oil – according to box directions)

Bake & cool well – to room temperature.

Mint cream layer:
green food coloring
2 C powdered sugar
1/2 C butter, softened
1 tbls water
1/2 tsp mint extract

Beat together all until smooth & spread over cooled brownies. Chill well.

Chocolate Topping:
8 tbls butter
1 - 1/3 C semi-sweet chocolate chips

Melt butter & chocolate, blend until smooth & spread over mint filling layer. Chill well, then warm to room temperature before cutting into small squares. Refrigerate.
Teresa in SC
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I haven't tried to make this but it came from the owner of a local Irish restaurant. It might be one the person who requested a Soda Bread would like to try. Not sure if this is same bread they serve at the restaurant but what they serve is delish!

Brown Soda Bread

1 cup white flour
2 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
Approximately 1 1/2 to 2 cups buttermilk

Heat oven to 450 degrees.
Mix flours together with salt and baking soda. Pour in buttermilk, and stir with a fork. Using a small amount of extra flour, work the dough lightly to form a ball. Place on buttered baking sheet. Cut a deep cross in the loaf, and bake for 10 minutes. Turn heat down to 350 degrees, and bake 30 minutes or until done. Loaf will sound hollow when tapped on bottom. Makes 1 loaf.
LA
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FYI - Printed Potato Bags
After reading about potato bags in a recent N/L, I ordered one from MT Bobbins. These are printed bags.

I now read the comments in the 3/7 N/L regarding printed potato bags and was concerned so I e-mailed MT Bobbins regarding this issue.

Here is the reply I received:
The printed fabric is on the outside and does not come in contact with the food. There has never been any bleeding of the inks into the inner lining or battings of our bags. The people saying not to buy printed bags are usually selling bags made with cheaper unprinted materials and then they apply embroidery with colored thread. It is all a marketing game, product A is better than product B because of whatever. Most times there is very little if any truth in the claims made by the "mine is better people". If you have any doubts as to the safety or usability of our products, we will gladly cancel your order and give you a full refund. MTBobbins stands on it's reputation of offering quality products at affordable prices. Your order is due to be shipped on 3/9/10, however we will hold the order until we get your reply to this Email
Mary Alyce in WI

A similar message was sent by Sara in FL. She added the following information.
I would like to also say that the one I got has a flap that is sewn in so that it automatically keeps the bag closed. Now, for your question. My bag says that it will hold up to 5 potatoes.

I want to ask June/Mo about the Banana Bread recipe she put in the newsletter around Valentine's Day. I have made it twice now, and both times it fell and it is SO heavy! When I take it out of the oven, it is high in the pan and looks wonderful. The first time I made it, I thought I didn't leave it long enough, so today I baked it about 55 minutes, or 5 minutes after the toothpick came out clean, to make sure it was done.

It shrunk to about 2 inches high, after removing from the oven. The only thing different I did, was use just two 9 x 5 inch pans, as just didn't seem like there was enough batter to make three loaves? It smells delightful! This is the recipe, as I have printed out. I didn't use nuts, as our grandchildren don't care for them. I used 4 bananas, as they were small. Please let me know if there is a missing ingredients, or something? Thanks!
Judy (in Alaska)
June/Mo

Banana Bread

1-18 oz. yellow cake mix (not the ones with pudding in them)
1 - 3 oz. box of instant banana pudding mix
1/2 cup vegetable oil
4 eggs
1 cup water
3 or 4 very ripe bananas, mashed
3/4 cup nuts chopped

Heat oven to 350. Beat cake mix, pudding, oil, eggs and water for 2 min. Add bananas and beat until well mixed. Fold in nuts if desired. put in 3 greased and floured, (or sprayed with Pam) 9x5 loaf pans. Bake for 45 minutes or until toothpick comes out clean.
June/Mo

Dessert for Judy in Alaska:

Key Lime Cake

1 pkg. Duncan Hines lemon supreme cake mix
1/2 c. water
1/2 c. Key lime juice
1 (3 oz) pkg. lime Jello
1/2 c. Crisco or Puritan oil
4 eggs

Icing:
2 c. sifted confectioners' sugar
1/4 c. Key lime juice

With electric mixer, blend all cake ingredients together on med speed 2 min. Pour into greased tube pan or 9 x 13 by 2 baking pan. Bake 325 for 45 min. After removing from oven, use ice pick & stick through cake, top to
bottom, many times. Drizzle w/icing while warm.
Athena in DE
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Nancy:
In newsletter 3/8/10 I went to print Judy's recipe for Irish Soda Bread and an advertisement came up with a video for The Diet Solution Program. It read "1 tip for Weight Loss Approach". It's a no diet approach to healthy eating habits. No counting points or calories.

Just changing some of the things we eat like instead of whole wheat bread, to eat sprouted grain bread. Instead of Canola oil and vegetable oil to use Olive oil. Real butter instead of margarine and not all they fake spreads. Sweet potatoes with cinnamon on it. Nuts and avocado were healthy. There were a lot more hints which I did some of this many years ago and it did help with reducing the inflammation from my Crohn's Disease and Arthritis.

At the end of the video they show different books to help along the way and asking $47 for all this that would normally cost $496. You can't buy it in the store, but there is a 60 day full money back refund if not satisfied. They guarantee you will lose 10% body fat just by following their advise.

You can pay with Pay Pal. Is this on the up and up. Has anyone bought the program. Do you Nancy endorse this. I'm just not sure about buying something like this on line.
If anyone can maybe look at the video and tell me what they think, I would appreciate it.
Camille

I have had a potato bag for several years. Bought it at a craft sale. It's red and white print. I don't know what difference the print would make, since there's batting between it and the white lining. I've never had a problem with it bleeding, etc.
Susan in Iowa

Hi Nancy, Have you or any of the other great cooks out there had any experiences with the NuWave Oven? The infomercial really make it appealing, but don't want to spend that much money on something, unless I'll be using it quite often. Thanks for any information.
Margaret, Tulsa

Judy in Alaska -- dessert with green for St Patrick's Day. Makes a light green pie, I have added food color for a deeper green color.

Jello Pie

1 small box lime Jello (I have used the sugar free with no problems)
2 lime yogurts
1 small frozen whipped topping (thawed) ( have used the lite with no
problems)
1 graham cracker crust

Mix Jello, yogurt and whipped topping together in bowl. Pour into graham cracker crust. Refrigerate 1/2 hour or so.

You can mix and match the jello and yogurt to come up with many different combinations.

We have tried the lime, orange and peach -- peach is my favorite, while my husband prefers the lime. I am going to try cherry next.
Kathy in Akron, OH
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I've been reading with interest about the potato bags for the microwave. But would they work for me? I think the crispy skin of a baked potato is the best part ( after all, that is where much of the nutrition is.) But I think they might work with sweet potatoes or yams since I don't eat that skin. They never seem to cook as "creamy" in the microwave for me so I've always done them in the oven where they ooze their syrup and the soft potato just easily scrapes off the skin. I always have to wrap them in a sheet of foil to save the oven from an extra cleaning job..Would love some feedback on this question. Thanks.
Carol in MA

Dianne in Wisconsin years ago when I was a new bride (60 years ago), my husband was transferred to Iowa and not knowing how to cook a neighbor took me under her wing and taught me a lot about cooking. For about a year whenever we had company Cream Cheese Bars were the only thing I could bake without a problem. I am very sorry I didn't go back further in my search as I really don't like to duplicate recipes.
JL in South Jersey

Hi Nancy, Re: JL in South Jersey, I also have 3 different size crockpots, and a small Mini Pot, I was thinking this would be a change for a potluck. These could be transported, and kept warm. Sounds like it would be a rave recipe. Thanks, for the input.

I also had trouble getting to this website, finally search for it and got the pattern. After looking at it on line seems like it might be as easy to order from the company than to make them. I am thinking of small Christmas gifts already.
Margaret, Tulsa

Hi, Nancy: All this talk in the Newsletter about the potato bags made me order some, and Mr. Myron Drinkwater asked about how many potatoes could be cooked at a time. If you will go to the site: www.bakingpotatobag.com they have a video that shows all about it. Very interesting. He cooks spaghetti squash, four potatoes at a time, and corn on the cob. I ordered one mini bag and two regular size ones. I will give one or two of them as gifts after I try them out. Thank you so much and 'happy cooking' to you all. This is such a wonderful newsletter and I get so much useful information from it every day. Keep up the good work, Nancy.
Nell in VA

Nancy and all you wonderful people out there I have another burning question. I have a young Macadamia tree that for the first time has produced an abundance of nuts. HOW beside using a 10 pound sledge hammer do I crack the inner shell? There must be some device or trick and I desperately need one.
Thank you, Anita in Camarillo

This is for Pauline in PA, who requested a recipe clone for Archway Coconut Macaroons. I have not had the Archway cookies in years, but thought I would submit this delicious and easy to make recipe. I believe that it has been around for years.
Robbie In

Coconut Macaroons

1 c. Eagle Brand milk
1 lb. shredded coconut
2 tbsp. Flour
1 tsp. Vanilla
Food coloring – if you want to tint the coconut

If you are tinting the coconut, do this before mixing it with the other ingredients.

Mix all ingredients and roll into small balls. Bake in 350 degree oven until coconut is light brown in color. For Christmas, a friend of mine likes to top each cookie with a candied cherry before she bakes them.
Robbie In
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In the March 4, 2010 newsletter

I wish to thank Betty in MD and JL in South Jersey for their recipes for the Éclair Trifle and Cake recipes.
Erma in Jacksonville, FL

Just want to thank Robbie and all who sent in suggestions for mailing items for overseas. Our group was running out of ideas, but now we have some new ones.
Karen

This seems to be one of my great grandchildren's favorite cookies.

Raisin Drop Cookies

1 1/2 cups sugar
2/3 cup shortening
2 eggs
1 tsp. vanilla
3½ cups flour
1 tsp. cinnamon
1 tsp. nutmeg
1 cup boiled raisins
1½ tsp's. baking soda

Drain raisins, reserving liquid. Beat the sugar and shortening together. Add eggs and vanilla. Mix flour, cinnamon and nutmeg together. Add raisins. Stir baking soda into 2/3 cup of the raisin liquid. (It will foam, so do this while holding over the creamed mixture.) Add soda mixture to creamed mixture. Fold in raisin mixture. Drop by teaspoons onto baking sheet or parchment paper. Bake 350° until lightly browned.
JL in South Jersey
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I had this at our monthly dinner get together and it was very good but, she used frozen peaches (thawed) to equal the 2 cups fresh.

Peach Pie With Crumb Topping

3/4 cup sugar
Pinch salt
2 Tbs. flour
1 slightly beaten large egg
1/2 tsp. vanilla or almond extract
1 cup sour cream
2 cups sliced peaches (if using canned, drain)

Combine and turn out into a 9 inch pie shell. Bake 400° for 15 minutes. Reduce oven to 350° and bake 30 minutes. Add topping.

1/3 cup sugar
1/3 cup flour
1 tsp. cinnamon
1/4 cup softened butter or margarine

Cut together and sprinkle over pie. Return to oven and bake 10 minutes at 400°.
JL in South Jersey
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A neighbor gave me an 8 1/2 pound pork shoulder picnic. I have never really cooked a ham before ~ just have done a spiral sliced and they are usually fully cooked! Any suggestions would be appreciated. Might like to try a crock pot if if would work!
Thanks, Irene in FL

I did a search on the Potato Baker Bags and came across this information on the Tip Nut Website. Someone mentioned that she uses an oven mit or a tea cosy for a substitute Potato Baker Bag and the webside gives directions for making a "Bag"
Donna/Buffalo

http://tipnut.com/make-your-own-potato-baker-bags/

My dear friend
Thank You, thank you, thank you. I am so grateful to get the Rice Casserole recipe. My day is full of sunshine when I open the computer and I see an email from Nancy's Kitchen. It's the best e mail to get.
Love and Peace
Esther K in Wisconsin.

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