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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.

This question is for Sybil from Sherbrooke

What is the oven temperature we should use when placing the potato omelet in the oven. Recipe sounds pretty good.
Carolyn, Rochester New York

For Nancy in KY ... Below is a recipe that I found some time back when I googled Toffee and it came up as just one of many recipes. I made it for Christmas and I must tell you, it is as it claims "Best Ever Toffee." It was the favorite candy of all the stuff that my family made for the holidays. I will make it again. Hope you will try it and like it as much as I did.
Sara in FL

Best Toffee Ever - Super Easy

2 cups butter
2 cups white sugar
1/4 tsp. salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Sara in FL
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Hello friends,
Does anyone have a recipe for the old time Corn Soup? And I would like some suggestions for a hot/warm drink that you can enjoy drinking during the long cold spell. Please make it nonalcoholic and possible using Splenda instead of sugar.
Thanks in advance, Wyndal, MS

Ellen will you send me your email address and phone number.  I have misplaced it.
Thank you, Nancy Rogers

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Hello everyone,
I hope all of you are keeping warm. I wanted to thank Velma from Washington for her Diet Strawberry Poke Cake and her Diabetic Orange and Pineapple Poke cake recipes. Most of my brothers and sisters (5 in all) are diabetics. We no longer allowed to cook all those SWEET things for Christmas. These two cakes were great!!

Thanks again Velma,
Wyndal, Ms

I made these lemon cheese bars recently. I didn’t have the ingredients for the frosting so I made a Cream Cheese frosting for the topping. I wish I would have had the Lemon frostings given in the Jan. 4th newsletter.

Lemon Cheese Bars

1 package (18 1/2 oz.) Pillsbury Lemon or Yellow Cake Mix
1 package (8 oz.) cream cheese, softened
1/2 cup butter or margarine, melted
1 1/2 cups chopped dates
1/2 cup light cream or milk
1 tablespoon lemon juice
1 egg
3/4 cup chopped nuts

Frosting:
2 cups (half 14.9 oz. package) Pillsbury Lemon Frosting Mix
2 tablespoons butter or margarine, softened
2 tablespoons lukewarm water

Preheat oven to 350 degree. Generously grease a 15x 10x 1 inch jelly roll pan or 13 x 9 inch baking pan. Reserve 1 cup dry mix for filling. In large mixing bowl, combine remaining dry cake mix, ½ package cream cheese (reserve remaining cream cheese for filling) and butter. Mix until crumbly. Press in prepared pan. In medium saucepan, combine reserved cream cheese, dates and cream. Cook over medium heat, stirring constantly, until mixture thickens and dates are tender. Remove from heat; stir in reserved cake mix, lemon juice, egg and nuts until well blended. Spread over crumb crust. Bake at 350 degree for 20 to 30 minutes until toothpick inserted in center comes out clean. Cool. Prepare Frosting: spread over bars.

Frosting:
In small mixer bowl, combine 2 cups dry frosting mix, butter and water. Beat as directed on package.

High altitude adjustment – 5200 feet. Bake at 375 degree for 20 to 30 minutes.

Source: Bake off Cook Book from Pillsbury – 1971.
By Mrs. Albert Van Buren of Willmar, Minnesota
Wyndal, Ms
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Hi Nancy, Re: 1-410 N/L this is a recipe from the '70's I was given while on Weightwatchers.

Sweetened "Condensed" Milk

1 C powdered milk
2/3 C. sugar (artificial sweetner)
1/3 C. boiling water
3 T. melted margarine

Blend until smooth. Store in refrigerator. makes 1 1/4 Cups
Margaret, Tulsa
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Regarding Little One's name why not leave it as is. We had a kitty 18 years, she started out as Little Girl. That was always her name. I finally was calling her out Little Granny Girl before she went to the Rainbow Bridge.

Nancy, Ditto & Little One - plus all Nancylanders. This is in response to the request by Nancy in KY in the Monday (1/4/10) Newsletter for a recipe for toffee. This IS NOT exactly a recipe for toffee but I'd bet the farm that you can't tell the difference between this and the real thing. I've made this several times over many years, especially during
the Christmas holiday season, and it always comes out perfect. Try it, I think you'll like it. It tastes exactly like Heath or Skor candy bars.
Mr. Myron Drinkwater - (Sunny and Warm) Lake Forest, CA

Saltine Cracker Toffee

1/4 lb (1 sleeve) saltine crackers
1 cup butter
1 cup brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped or crushed pecans

Preheat oven to 400°. Line a cookie sheet with the saltine crackers in a single layer - side-by-side touching each other. In a saucepan combine the butter and brown sugar. Bring to a boil over medium heat and boil for 3 minutes. Immediately pour the hot butter and brown sugar mixture over the crackers and quickly spread the mixture to cover all of the crackers completely. Bake, uncovered, in the preheated oven for 5 or 6 minutes. (the top should be hot and bubbly.) Remove from the oven and immediately sprinkle the semisweet chocolate chips over the top and let sit for about 5 minutes or until the chocolate chips appear to be partially melted.

Spread the melted chocolate over all of the crackers as evenly as possible and then sprinkle the crushed or chopped pecans over the melted chocolate. Allow the toffee to cool completely (about 1/2 day or more) then break into pieces.
Mr. Myron Drinkwater - Lake Forest, CA
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Hi there folks! Just a suggestion - Nancy always has a search area at the top of each newsletter for us to search for various dishes in past newsletters. It works like a charm! Also, there is always a link to that month's recipes list at the top of each newsletter. Check it out!
Chris in NM

Ruth Broadview Heights, Ohio,
Zack's Ginger Cookies appeared in a newsletter on 12/13 - 14/2008. At the top of every newsletter Nancy has a search area. Just type in what you are looking for and a page of different newsletters in which that subject has come up will come up for you. Just click on the one you want!

Zack's Ginger Crinkle Cookies

2/3 cup butter
1 cup sugar
1 egg
4 T molasses
2 cups flour
2 t soda
1/2 t salt
1 t cinnamon
1 t ginger
1/4 cup sugar for dipping
Heat oven to 350º. Mix butter and sugar thoroughly. Add egg and beat well. Stir in molasses. Sift together dry ingredients and add to butter and sugar mixture. Form into balls and roll in sugar until well coated. Place on ungreased cookie sheet three inches apart. Bake for fifteen minutes. Cookies will flatten and crinkle. Makes five dozen cookies.
Doris, S. Indiana Chris in NM
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Debbie, Is this the Gus Saunders Italian Rum Cake you are looking for?

"Hi Nancy:
Happy, Healthy New Year Nancy and to all Nancylanders. I don't remember who it was that requested a recipe for Gus Saunders Italian Rum Cake in a recent newsletter. I did some research on the internet and found the following recipe submitted by al lady who lives in Massachusetts. Gus Saunders was a radio announcer in Boston and had a program called Yankee Kitchen. I hope this is the recipe that she is looking for."

No Bake Rum Cake

2 pkg. Stella Doro Aniset Sponge
1 pkg. Vanilla Pudding ( 6 size serving)
1 pkg. Dark Sweet Chocolate Pudding ( 6 size serving)
1 oz Bottle. Rum Flavoring
9 oz. Cool Whip
1/2 cup Slivered Almonds
12 Maraschino Cherries, halved
Milk

Fill a soup dish with milk. Dip sponges quickly and blot on paper towel. Line entire bottom of 13x9x2 pan, packing lightly and refrigerate.

Prepare vanilla pudding and cool down 10 minutes.. Add 2 tsp. of rum flavoring. Cool. Pour over sponges and refrigerate. Prepare chocolate pudding, add 2 tsp. of rum flavoring and refrigerate. When cool, pour over the vanilla layer and let stand 30 minutes. Spread with Cool Whip and sprinkle with nuts. Refrigerate 24 hours. When ready to serve, place cherries on each slice.
Marie-Pembroke MA
Chris in NM
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Gloria F, No you don't want to freeze heavy cream. It should be used when bought. The properties change considerably after freezing and the dish would be watery. Chris in NM

Pauline in Salem Or who is looking on how to use an omelet pan. This is only one recipe for an omelet pan. Since they are small, you don't want to overload it. Enough for an omelet for 2 is fine.

"Ella in CA, regarding the omelet pan use. I put ½ the egg mixture in either side. After it has cooked a while I add in the veggies, etc. I want to use. The cheese goes on last just before I take it off the heat. Omelet pans come with instructions and you will also get the hang of it quickly. I like ours because I cannot flip the egg with stuff in it like you are supposed to. The following recipe is just enough for the 2 of us. Here is our favorite omelet: T & T

California Omelet

3 – 4 eggs
1 avocado, sliced
1/4 c. milk
1/2 c. Monterrey jack cheese
2 – 3 green onions, diced
salt and pepper to taste

Beat the eggs with the milk and seasonings well. Pour into skillet and cook till lightly browned on one side and partially set on top. Sprinkle the avocado, onions and cheese on top and fold the omelet in 1/2 so the toppings are covered. Let cook about 10 minutes till everything is melded together. Serve. Posted on Nancy’s message board under egg.
Chris in NM
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Jiffy Mixes free Recipe Book (Mail)
Reynolds's Family Signature (Pdf Download)
Recipes for a Healthier Life (Mailed)
Carnation Holiday Guide (Download or Mail)
LAND O LAKES™ Egg Essentials Brochure (PDF)
Gift-Giving Labels from LAND O LAKES (Print)

December 29th newsletter
This is for Rita, Halifax, MA

Thank you for the email address for www.starcrest.com. I had been looking for micro wave shields. They have them at a very reasonable price. Thanks again
Erma in Jacksonville, FL.

This is for Sue about the measurements for a boxed cake mix being divided into two (2) 9 inch cake pans. I use an extra large cooking spoon to dip the batter into the baking pans.

I usually put three or four of the spoonfuls into each pan and then divide the rest accordingly. It works every time and both layers come out the same.

Hope this works for you.
Erma in Jacksonville, FL.

Dear Nancy,
Happy, Healthy New Year to you (the babies) and all of our crew.

While snuggling up with my old recipes trying to ignore this winter blast of Arctic cold and snow I came across this recipe for a complete breakfast.
It is fast, easy, good on the calories (remember we are helping each other to eat healthier this year) and dee-lish-ous. Great warmed up later in the day with tea/coffee or hot cocoa. (Believe me, I know!!!)

Bacon and Egg Scones

Whisk together:
1 1/2 cups flour
1/2 cup oats (any kind)
4 tsp baking powder
pinch salt

Cut into above mixture until pea size:
5 tbs butter, cold

In another bowl mix/stir into above. Just incorporate. DO NOT OVER MIX.
2 large eggs
3/4 cup FF evaporated milk

Finally gently stir in:
1/2 cup shredded Cheddar Cheese
2 large eggs, lightly scrambled and broken up into pieces about an inch.
3 strips cooked bacon, crumbled

Transfer the dough to a well-floured work surface. Pat the dough into a round about 4 inch high. Cut the dough into wedges.

Place the scones at least 1 inch apart on a sprayed or parchment lined baking sheet. Brush the tops with an egg wash if desired.

Bake in a 450 oven for 10 to 12 minutes, or until golden brown.

Remove and serve warm. These make a simple breakfast with a serving of fruit on the side or as a handy grab & go item.
Judy/Buffalo
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Nancy, much has been said about sweetened condensed milk. I used this recipe in the Fruitcake Cookies (below). These were so good tasting without being baked and after being stored in refrigerator a few days. (Cuts like unbaked fruitcake)

“If you have a can of evaporated milk on hand, you can make a very good approximation of condensed milk. In a saucepan, combine a cup of evaporated milk with 1-1/4 cups of sugar. Heat until the sugar is completely dissolved. Let cool. You can refrigerate the mixture for several days.”

(sweet condensed milk recipe from somewhere on web after searching for substitute condensed milk) PeggyNELA

Fruitcake Cookies south central bell Dec09 VERY GOOD!

My Aunt Tootsie’s. Back in the early 50’s South Central Bell always included a recipe with the phone bill. This is one of the recipes and my aunt would make them every Christmas. You will be so surprised at only ½ cup of flour. These are delicious and I don’t care for fruitcake or fruitcake cookies.

Fruitcake Cookies

1/2 pound candied cherries
1/2 pound candied pineapple
1/2 cup flour
1 pinch salt
1 can of coconut (3 1/2 oz.)
2 cups chopped nuts
1 can Eagle brand milk ( Peggy Wells made as above)

Dredge fruit in flour. Add salt, coconut, and nuts. Add milk and mix thoroughly. Drop by spoonfuls on greased cookie sheet. Bake 25-30 minutes in 275º oven.

Store cooled cookie in an airtight container about 5 days before serving. You won’t be able to wait 5 days. Even the teenagers at our house liked these and would request them each year.

Jane Ann in Alabama
Submitted by PeggyNELA
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Hamburger Soup

Add following to large sauce pan;
1 lb. hamburger- browned and drained
1 small onion -diced
5-6 cups water
1 cup diced potato
1 cup diced carrot
1 can cream of mushroom OR cream of celery soup
1 can cream of chicken soup
1 cup uncooked noodles
1 tsp. salt and pepper to taste
2 TBSP. Worcestershire sauce

Simmer 1 hour. Yummy, easy and filling.
Nancy in Nebraska
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Nancy, hope you had a great new year, want to thank you for all the work you do to help us ladies out. I cook for a soup kitchen and would like to know if anyone has a recipe or a place I can go for recipes for feeding a large group. we feed about three hundred people each Monday. We started with only one place a few months ago and soon will open two more. This really helps a lot of people. thank god we have so many nice stores in the area that help out.
Marlene

Happy New Year to Nancy, Ditto, Little One and all Nancylanders.

Thank you Laramie, WY, Tina in Ga, and Dar in IA for the Oyster Stew recipes I requested and you sent in. Since our big snow of 21 inches, and Christmas and New Year's have come and gone and now this blistering wind and cold weather are upon us, a few neighbors and I have made the Oyster Stew recipes that were sent in. We all agreed they were all good and yummy. But "The Creamy Oyster Broccoli Stew" in the Dec 18th newsletter was different and had a nice taste to it. Now that I have three good Oyster Stew Recipes for keepers, this sure beats going to the Seafood Restaurants in Maryland just to get a good bowl of oyster stew. I can now make my own Oyster Stew at home thanks to such a nice group who participate in Nancy's newsletter.
Betty in MD.

Speaking of Guy Lombardo - I have danced to his music when I was a teenager when he played at the Stork Club in Port Stanley Ontario - his family had a summer cottage there for many years - there is a Guy Lombardo museum in London Ontario - We used to dance to all the big bands ( Tommy Dorsey and many more ) that played there - sometimes the lot of us didn't have the money to actually go inside so we used to dance outside in the parking lot.

At one the large boats would come across the lake and dock just so they could come to the Stork Club to dance - unfortunately quite a few years the Stork Club was destroyed by fire - the only thing that was salvaged was the large spinning silver ball hanging from the ceiling -

Joanne Ontario

In response to Faye Hart concerning my pie crust recipe, you can use Crisco.... it certainly is healthier, but lard makes the better pie crust. If I were you, I would try it both ways and then you can judge for yourself.

I opt to use the lard only occasionally, as this recipe is so darn good, and I don't make pies all that frequently any more! So I only sin once in while.

I know you will like it, and probably never go back to any other recipe. It is the best recipe that I have every had, and like I said, I have been using it for over forty years.

The ice water does make a difference and I always try to keep my warm hands off the pastry as much as I can. All of this makes for a very tender, flaky pie crust. Good luck whichever method you choose to make. I think you will find both very satisfactory.
Laurine in NNY

Hi all you great cooks in Nancyland who are willing to share your t&t recipes with all of us. I hope one or more of you have a recipe for tamale pie. The one with a cornbread and cheese topping. I used to have a favorite one but, I can't find it. My son asked me if I would make it for him, and I told him I would. So here I am with no idea where I put it.lol. Remember some ingredients that are in it, but not how much or how long to bake it. Can someone please help this old woman out? Thanks a lot.
desertbloom in nv

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