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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.

Hello Nancy and all Nancylanders:

I am requesting a recipe for shredded BBQ chicken sandwiches. It is fine if made with a bottled sauce. After having tasted this sandwich, I would like to have a recipe that would be somewhat similar. The only info the lady gave me was that the chicken was cooked in a crockpot. Thanks to all who can help.
Duffy

I have a cheesecake recipe that calls for a 10" springform pan. I'd like to make a thicker cheesecake and use an 8" pan. Any suggestions for doing that? I've wanted to make 2 smaller cheesecakes - maybe 2 4" ones, but never was really sure how to adjust the time/temp.

thanks for any advice
susie in IL.

I would like to know what day the sweet & hot mustard from Jim in Texas was in the newsletter. I have been looking for it but cannot find it. Maybe because I am 82 hope not. Thank You So much for all your work I really love it and look forward to it, Dot

For Valentine's Day:

Pizza Hearts

1 can refrigerated biscuits (7.5 oz.)
1 can tomato sauce (8 oz)
1 t. dried oregano leaves, crumbled
20 slices pepperoni
1 c. shredded mozzarella cheese (4 oz.)

Heat oven 450. Lightly grease 2 cookie sheets. Separate dough into 10 biscuits. Place 5, well-separated on each cookie sheet. With lightly floured fingertips, pat each into 4 in. round. Gently shape into a heart. Pinch a 1/4 in. rim around edge of each. Spread scant T. tomato sauce in each heart up to rim. Sprinkle w/ oregano. Top w/ 2 cut up slices pepperoni and some cheese. Bake 5-7 min until edges brown. Serve.
Athena in DE
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Passion Punch

Empty 1 tub Crystal Light Raspberry Ice Drink Mix in large pitcher. Add 2 c. each cranberry juice cocktail & water; stir well. Refrigerate & chill.

Stir in half bottle sparkling water or club soda just before serving. Pour over frozen raspberries in champagne glasses.
Athena in DE
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Nancy where is the original recipe for chicken bog? I would love to try it, but cannot find it. Thanks for your help.
Bev in Ga.

This is for Anne, who wanted a recipe for Chicken Bog. (1/30 newsletter). These are Paula Deen's recipes.
gramaj

http://www.foodnetwork.com/recipes/paula-deen/chicken-bog-recipe/index.html

http://www.foodnetwork.com/recipes/lowcountry-chicken-bog-recipe/index.html

To laurine in NNY
Glad the links helped.
 
Thought you might be interested in these links also for other root vegetables. There are a few pictures on web if you search

http://thegardenersrake.com/
http://forums.gardenweb.com/forums/

If you decide to try this I'd be interested on how your harvest went.

Something else you might be interested in
is pole beans The new varieties really yield well ,we just put up stakes with strings in between
Happy easy gardening.
Sandi

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Mr. Myron Drinkwater, I'm glad you sent in your chili recipe. My DH has been telling me that his mother made chili with a chili brick or log. I mistakenly told him that people don't use those anymore. LOL Now I read your recipe which sounds delicious and can't wait to try it. I have found the chili con carne package, like sausage, at our Wesselman's store. I also like to use V8 juice or tomato juice in chili and soup. I may have to buy a stock pot or something to make a batch that big and I'm hoping it can be frozen? I also enjoyed the way you described the process and "there ain't no more" :) Thanks for sharing!

Nancy, your cats are smarter than a lot of humans. :) I wouldn't have believed cats could do so much. I have the cutest kitten hanging out by my house, but I'm sure it belongs to one of my neighbors. It has an adorable face.
Doris, S. Indiana (hoping for an early Spring)

This recipe accommodates busy lifestyles with home-cooked goodness.

Fake Ravioli

1 1/2 lbs. lean ground beef
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
black pepper to taste
1 medium onion, chopped
32 oz. spaghetti sauce, plus 1 tsp. Italian seasoning if desired
8 oz. mozzarella cheese
2 12oz. cans of flakey biscuits

Mix beef, salt, pepper, Worcestershire sauce. Brown beef and onion till brown. Mix in spaghetti sauce. Put in 9 x 13 pan. Sprinkle with cheese (reserve small amount of cheese for top). Place biscuits atop cheese. Bake 15 minutes at 350 deg. Sprinkle remaining cheese on biscuits and bake till bubbly. Serve with salad.
Marvis in Texas

DESERTBLOOM in LV: You asked about "Blondies," which are indeed a non-chocolate, buttery tasting counterpart of a Brownie. I found this recipe in the Sept./Oct. 2004 issue of Quick Cooking. Its title is "Candy Bar Cookie Squares." I presented this to my family and extended family as "Blondies." Now these "Blondies" are a much requested staple at Christmas. DIL's father LOVES them. They're easy, too:

"Blondies"

1 pkg. (18 1/4 oz.) yellow cake mix
1/2 cup packed brown sugar
2 eggs
1/2 cup butter, melted
3 Snickers candy bars (2.07 oz. each), chopped

In a large mixing bowl, combine the cake mix. brown sugar, eggs, and butter. Best on low speed for 2 min., scraping bowl occasionally. Stir in chopped candy. spread into an ungreased 13 in. x 9 in. baking pan. Bake at 350 degrees for 25 min. or until a toothpick comes out clean. Cool on a wire rack. Cut into squares. Yield: 2 doz.
Mary Kay in Manasquan, NJ
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Again, many thanks to Judy/Buffalo for her recipe for Baked Eggplant and Mushrooms that appeared in the Jan. 11 (I believe) newsletter. DIL LOVED it. I am making it again for my next visit to her house. We served it with thin spaghetti.
Mary Kay in Manasquan, NJ. 2/3/10

In the Feb. 2nd newsletter Desertbloom in LV was asking about a cookie that her neighbor mentioned, called a Blondie, and it had chocolate
chips in them, so wondered what that could be. I'm not sure if she was referring to a drop cookie by that name, as not familiar with them, but
I have been making these bars for many years, and they always go over so big, and are popular at bake sales.

Blond Brownies

1/2 cup butter
1-1/2 cup packed brown sugar
2 eggs
1-1/2 cups flour
1/2 tsp. baking powder
1/4 tsp salt
1 tsp. vanilla extract
1/2 cup chopped nuts (can omit)
1/2 cup chocolate chips
(I use 1 cup)

Melt butter in a 2 quart saucepan. Remove from heat and stir in remaining ingredients, except chocolate chips, and stir well till blended thoroughly. Spread in greased and floured 9 x 13 inch baking pan. Sprinkle with chocolate chips.

Note: We like lots of chips, so that's why I double them. I usually sprinkle the nuts on top, rather than stirring them into the dough.

Bake at 350º for 20 to 25 minutes, until golden brown, and toothpick inserted in center, comes out clean. Cool on wire rack, and cut into
bars. Can sprinkle with powdered sugar, or frost with a browned butter frosting, but we like them just the way they are.
Judy (in Alaska)
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Hi everyone, this is Wendy from the Dairy State. Thank-you so much for all the recipes for the Applesauce cookies, my husband is going to love them and who knows, I may even get a Valentine's Day kiss LOL Have a wonderful day!
Wendy

I want to thank all the ladies that advised me in how to clean my oven racks. I went immediately and purchased the oven cleaner to find I could not use it. My oven kicked the bucket. Tried to cook a roast in it and after the allotted time it came out raw. Now I have a brand new stove being delivered today. Now, what else can I thoroughly clean??? Ha Ha. Thanks again.
Carolyn, Rochester New York

What newsletter was the article about “Better Cake Mix formula” in?
Thanks, Vickie in MO

The recipe for corn and crawfish soup has no crawfish.
Linda H

This is for Pat who sent in the Corn and Crawfish Chowder/Soup on Feb. 2nd newsletter. Your nephew’s recipe sounds delicious, but it doesn’t mention crawfish or shrimp. When should this be added? I imagine at the very end. I want to try this.
Jane Ann in Alabama

I think it was Lori R requesting a recipe for Chocolate Fondue, this is a recipe I have used from time to time.

Chocolate Fondue

1 (14 oz.) can sweetened condensed milk
1 cup semi-sweet chocolate chips ( Can use Chocolate of choice)
1 teaspoon vanilla extract
1 to 2 teaspoons warm water
Fresh fruit, small cookies or small pretzel twists

Stir sweetened condensed milk and chocolate chips in 1-quart microwave-safe bowl. Microwave on HIGH 2 minutes. Stir until blended. Microwave on HIGH an additional 1 minute. Stir in vanilla. If sauce becomes too thick for dipping, stir in warm water by teaspoonful until smooth.

SERVE warm fresh fruit, small cookies or small pretzel twists.
JL in South Jersey
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Whipper Snappers

1 package lemon cake mix
2 cups Kool Whip
1 teaspoon lemon flavoring
1 egg, beaten
Powdered sugar

Put the first four ingredients into a bowl. Stir until well mixed. Shape into small ball, and roll in powdered sugar. Place on lightly greased cookie sheet. Bake at 350° for about 10 minutes. Be careful not to overbake.
JL in South Jersey
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We have fresh berries all year, I guess they come from California, so it's easy for me to make fresh berry pies.

Strawberry Pie

Crust:
Combine 1 cup flour
2 tablespoons sugar
1 stick butter

Mix an pat into a 9" pie shell. Bake at 350°
for 20 minutes.

Filling:
Stir 1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt into 2 cups cold water

Cook, stirring constantly until clear and thick. Add 1 3 oz. package of strawberry Jell-O. Mix well. Cool until partially set. Fill cooled pie with fresh strawberries. Pour Jell-O mixture over strawberries. Chill for at least four hours. Serve with whipped cream.
JL in South Jersey

In the 2/1/10 newsletter chocolate fondue recipes were requested by Lori R. Here are two that I have used over the years. Chris NM also had an easy recipe in the 12/26/08
Robbie IN

Easy Chocolate Fondue

24 ounces semisweet chocolate chips
1-1/4 C. evaporated milk
1/4 C. sugar
1 t. vanilla extract
1 T. fruit flavored liqueur

Dippers: cubed pound cake, fruit, pretzels, cookies, marshmallows.

Place ingredients (except dippers) into a crockpot. Cover and cook on high for 30 minutes. Stir well. Cook 1 more hour on low. Use skewers or small tongs
to dip into the chocolate.
Robbie IN
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In the 1/22/09 newsletter Betty Canada asked about using bacon hickory spice, which she had recently inherited. This spice is a great seasoning for meats and soups. You can also use it on vegetables, if you like the flavor that it will add. I apologize for my slow response, but family commitments have kept me very busy recently.
Robbie IN

Nancy,
I found this wonderful website with all of Tucson's wildflowers. Thought maybe your readers would enjoy seeing them. The site is www.fireflyforest.com/flowers

I haven't seen the recipe for adding Dream Whip to cake mixes. I did copy the one for just adding flour and something else but I would like to try the one with Dream Whip..
Thanks, Jeannie in Chatham

This is a great soup base for any vegetable you desire to use. It is excellent with peas, beans, carrots, corn, squash, spinach, fennel etc.
If i remember correctly I think I found this in a Julia Child's cook book many years ago.

Any Veggie Cream Soup Base

Melt:
2 tbs butter

Add:
2 cups onion
1/2 cup rice (not instant)
Cook until golden

Add:
4 cups chicken broth
Cook until rice is soft

(For Creamed Zucchini version of soup)
Add:
75% of 1½# grated *zucchini, cook until soft (Eyeball the 75%)
(*Can use 1 1/2# of any vegetable of your choice at this point)
Pour into a blender and whirl till smooth.
Place this mixture back into soup pot.

Add:
Remaining 25% grated zucchini and cook an additional 5 minutes

Stir in: 1/2 cup sour cream
S/P to taste
Judy/Buffalo
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Evening Nancy - To Dianne - East Tn. and All who want to grow potatoes, I just want to say that if you put very much fertilizer in the soil when you grow potatoes, you will get mostly plants with lots of foliage and not many potatoes. I had beautiful, lush plants one year with no potatoes. I called an uncle and asked him what to do. He told me not to put much fertilizer if I wanted potatoes. I want to thank the person who started this thread. It has encouraged me to do more container gardening this year.

For Gail in LA who wants a good recipe for Corn and Crawfish Soup, I have one that is a little more than that, but is about the best chowder I have ever tasted. Last week, we served this Seafood Chowder for a deanery meeting luncheon and it was one of those times when you didn't want the meal to be over...it was so good. We are getting a cookbook together and some of the priests asked if it would be in our cookbook. It's a keeper!
Betty in MS

Seafood Chowder
Serves 8-10

1/2 (4 oz) stick butter
1 bunch green onions (reserve a little of green tops for garnish)
1 can Cream of Mushroom soup
2 cans clam chowder (Progresso)
1 can Rotel, Original
1 lb frozen whole kernel corn, (white)
1 pint 1/2 & 1/2 cream
1 (8 oz) pkg cream cheese
1 pkg frozen crawfish tails (12 oz)
1 tsp Paprika
1 pkg frozen peeled shrimp (16 oz, small shrimp)
1 tsp Tony Chachere's, Original or salt free
1 tsp Panola pepper sauce
1 tsp corn starch

Sauté onions in butter. Add all remaining ingredients except shrimp and crawfish tails. Cook over medium heat stirring often to prevent sticking, 30-45 minutes. Add chopped crawfish tails and shrimp; simmer another 30 minutes. Serve over rice or pasta (we served over rice). To serve: Put an ice cream scoop of rice in center of bowl; ladle chowder around, sprinkle green onion on top and dust paprika around sides of bowl and on chowder. Serve with Cheese-Its or Fish crackers.

Note: Best made day ahead leaving out crawfish and corn starch. Add crawfish and corn starch when you reheat chowder next day. Some like to put the crackers on top of the soup, I like mine on the side.
Betty in MS
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As requested by desertbloom in LV

Farm Journal’s Blonde Brownies

1 18-1/2 oz. yellow cake mix
2 eggs
1/4 cup water
1/4 cup butter or regular margarine
1/4 cup packed brown sugar
1 cup chocolate chips
1 cup chopped walnuts

Combine cake mix, eggs, water, butter and brown sugar in a bowl. Beat well until smooth, using wooden spoon. Stir in chocolate pieces and walnuts. Spread mixture in greased jelly roll pan. Bake in 350 degree oven for 25 minutes or until done. Cool in pan on rack. Cut into 2 inch squares. Makes 35.
Angie/Bflo
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Can anyone tell me where to find the "Better Cake Mix" formula?
Wanda in CT

Just wanted to thank Barbara in AL for Jerri Lynn's recipe for To Die For Roast. 4-28-09 newsletter. I fixed this the other day and it was the best roast I ever had. Also thanks Nancy for all you do.
Julie in Ohio

If you routinely prepare meals for a small family and find that you skip making that favorite layer cake with an icing because it's far too much cake, go ahead and bake it. Bake the two or three layer cake, put one aside and freeze the other layer or layers. Cut the saved layer in half; ice one half, stack the other half. Then, ice the top and sides. Presto .. you have one-half a fully iced cake and another waiting in the freezer (without icing) to be eaten another time. Have your cake and eat it too!
Marvis in Texas

Easy Chocolate Bar Fondue

1 (1/2 lb.) Hershey milk chocolate bar
1/3 c. light cream or evaporated milk

Break chocolate bar into pieces. Place chocolate in a fondue pot or in the top of a double boiler. Add light cream or evaporated milk. Stir over low heat
until chocolate is melted. Serve warm with a selection of fondue dippers.

Fondue Dippers: Nut halves; marshmallows; fresh fruit; strawberries; pineapple chunks; bananas; pears; peaches; apples; mandarin orange slices; lady fingers; pieces of cake or quick breads (angel food, pound, sponge, banana bread, apple bread, or cinnamon bread). Drain any juice from the fruit and brush with lemon juice to prevent browning. Be creative and try different fruits and cakes.
Robbie IN
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Those that are looking for marzetti cole slaw dressing. If you will search the net for it there is a copy cat that is wonderful and easy. ADD some horseradish and it if wonderful! I am making cole slaw for 60 for a party and this is much cheaper!
Marlene in Texas

I wish to thank Pat So Cal and Marge in Stillwater, for the corrected recipe for the Cherry Cobbler, I will be making it next week for our luncheon here.
JL in South Jersey

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For the Olympics:

Figure Skaters' Florentine

8 oz. vermicelli
1/2 c. spinach leaves
2 T parsley leaves
1 small clove garlic
2 T butter, melted
2 T olive oil
2 T chopped walnuts
2 T grated Romano cheese
2 T grated Parmesan cheese
1/2 t. salt
1/4 t. basil leaves

Cook vermicelli. Drain. Wash spinach & parsley; shake to remove extra water, but allow moisture to cling to leaves. Place w/ remaining ingredients in blender. Blend low to med. until vegetables are in tiny pieces. Pour mixture over vermicelli; toss. ( instead of blender, you can finely chop) 4-6 servings. Note! Walnuts help lower cholesterol.
Athena in DE
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For Marilyn in Ohio requesting a sugar free BBQ sauce recipe in the 2-2-10 newsletter. This is very good. Hope you like it.

Sugar Free BBQ Sauce

1 small onion, minced
1 (8 oz.) can tomato sauce (low sugar if you can find it. If not regular will do.)
2 cups water
1/4 cup wine vinegar
1/4 cup Worcestershire sauce
a dash of liquid smoke (a little goes a long way)
1 teaspoon salt (optional)
2 teaspoons paprika
2 teaspoons chili powder (for more heat add a pinch of cayenne pepper)
1 teaspoon pepper
1/2 teaspoon cinnamon
1/8 teaspoon cloves (I don't use)

Combine all ingredients; bring to full boil. Simmer 20 minutes. Serving size = 1/4 cup, free food.

NOTE: If you like a sweet BBQ Sauce add Splenda to your taste. It may no longer be a free food but it will not add many carbs.
Pat So Cal
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