Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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Handcrafted Wood Carvings, Clocks and Cribbage Boards 

Dear Athena in DE and others,
Here is another PA DUTCH RECIPE that I have in my recipe book. Hope you enjoy.
Denny in Reading, PA.

Homemade Baked Beans

4 cans of baked beans (I use regular baked beans like Bush's)
salt and pepper to your taste
"Coleman's" dry mustard
brown sugar
turkey molasses syrup
ketchup
bacon pieces from 6 slices

In a small roaster, add four (4) cans of baked beans, salt and pepper to your taste, add
1/2 teaspoon "Colemans" dry mustard, 1/4 cup of brown sugar.
Add about three (3) ounces of turkey molasses syrup. Shake in some ketchup.
Mix well and put in some raw bacon pieces to your taste.
Bake in a small roaster at 350 degrees for 1 1/2 to 2 hours.
Notes: Recipe came from my mother.
Denny in Reading, PA.

Comment
Did a bit of searching and found that Turkey Syrup is a thick table syrup in PA Dutch country. A suggestion was to use molasses in it's place. I found one brand for sale online. I have so much fun looking up new things online. 

Mrs. Schlorer's Turkey Supreme Baking Molasses

Use Turkey Baking molasses in cooking and baking desserts, breads, candies, and in sauces for meats and vegetables. Turkey Baking molasses adds a rich and robust flavor to your recipes.

Mrs. Schlorer's Turkey Table Syrup
An old-time favorite. Turkey Syrup has a lively rich flavor that can be used in cooking and baking main dishes, breads, vegetables, desserts, sauces, frosting and candies.


Also used as a topping on toast, pancakes, cereal, fruit and ice cream.
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Tips and Hints from
Dennis at the Prepared Pantry

Just the Right Water
In many recipes, but especially when we use our bread machines, we have to get the water just right. Too much water or too little water will make a dramatic difference in the end result. And with a bread machine, water at the wrong temperature may spell failure.

To get the right amount of water always use a clear measuring cup designed for liquids. Fill the cup nearly to the desired mark. Place the cup at eye level on a shelf or on the window sill. Dribble water from a glass into the cup until the liquid is just right on the mark.

For bread, we always use a thermometer to get the correct temperature even though we bake bread so often that we can tell temperature by touch to within a few degrees.

After measuring the water, place the thermometer in the water and give it a few moments to adjust. If the water is a few degrees cool, place the cup in the microwave for ten seconds or so. If it is a few degrees too warm, place the cup in the freezer for a couple minutes. If the temperature is off more than a five or ten degrees, it is usually quicker to empty the cup and start again.

For most bread machine mixes and recipes, eighty degrees Fahrenheit is about right. If you are fine tuning a particular mix for your machine, always use the same temperature of water. (In our work, we are nearly exact—the temperature is never more than one degree off of target.) For most traditional mixes, we use water at 110 degrees.
Dennis at the Prepared Pantry 
This Week's Specials 

Bread Machine Manuals in PDF format 
Over 100 Bread Machine manuals are listed.  Most manuals have additional information in them such as conversions, high altitude changes and recipes. 

For Betty in KY I don't have a breadmaker to recommend but I have a BreadmanPlus and do NOT recommend it. The last 3 out of 3 breads have been a disaster.
Lulu in IL

Comment
I have rarely been successful at making bread.  Always thought the bread gene did not make  from my Grandmother Rogers to me.  I gave one last try using a bread mix.  I tried several bread mixes from the Prepared Pantry.  The first two turned out perfect but the third one failed.   The third time my bread looked like one huge hockey puck staring from my bread machine. I dialed Dennis at the Prepared Pantry to get his expert advice but before anyone could answer I spotted my problem sitting on the counter beside the bread machine. The yeast package was and staring at me, unopened.  My bread did not rise because it had no yeast in it.  Thank goodness the bread gene had not gone missing again.
Nancy Rogers 

Free eCookbook – 25 Healthy Low Cost Recipes, featuring 35 pages of tasty and healthy low cost recipes. Click Here 

Want to submit your recipe to this Newsletter or have a question for one our recipe family about their recipe?
Email them to everyday_recipes@yahoo.com

I've put frozen roasts in the crockpot many times and have had no problem. You cannot heat it up before hand. It must go into a cold crock.
MaggieB in AZ

Nancy ~ This is in response to my question regarding the difference between a Crock
Pot & A Slow Cooker. I want to thank Mary Joe in MD for her reply concerning placing frozen food in the Crock Pot. Also, thanks out to Betty in MS for her Tips on using the Crock Pot. And to our Mr. Myron Drinkwater who always gives such helpful responses when one of our Nancylanders send out a request for help. I knew he would come through.

Nancylanders are always responsive to each others requests.
Sunshine In South Texas

Hi Nancy, Forgive me for not writing for a very long time. I now am care giving for my dear husband who has become disabled. I sent this recipe many years ago. It is fabulous. Donna, don't lose this recipe. it's a keeper.
Hugs, Corinne in Pittsburgh

Corinne's Angel Pie ( For super chocolate lovers!) 4.7.07

Meringue shell
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup chopped walnuts
1/2 teaspoon vanilla
Beat egg whites until foamy. Add salt and cream of tartar. Beat until mixture stands up
in soft peaks. Add sugar gradually and beat until very stiff. Fold in the nuts and vanilla.
Grease an 8 in. pie pan heavily. Put mixture into pan, building the sides up like a nest.
Bake in a slow oven 300 degrees for 55 minutes. Cool .

Filling
1/4 lb. semi sweet chocolate. (I used Baker's Semi-Sweet
Squares, but have also used other bars including bitter-sweet with great success.)
3 Tablespoons water
1 teaspoon vanilla
1 (8 oz.) container of Cool Whip (I used Fat Free)

Melt chocolate in top of double boiler or in microwave. (Watch carefully in microwave. It
doesn't take long). Add hot water. Blend. Cool. Add vanilla. Fold into Cool Whip. (1 cup
of cream whipped could also be used but the Cool Whip works well and is easy!)

Refrigerate until shortly before serving. Then spoon the filling into the meringue shell.
Be ready to lick your lips!

(I don't recommend refrigerating the meringue shell. You want it crisp.)
Corinne in Pittsburgh
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George Foreman Manuals (includes recipes) 
Manuals for George Foreman indoor and outdoor grilling machines, fryers, and electric skillets. (pdf format)

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Shopping without coupons is like throwing away money. Print your own coupons here! Click Here  

Free eCookbook – 25 Healthy Low Cost Recipes, featuring 35 pages of tasty and healthy low cost recipes. Click Here  

Here are some very good recipes for the chilly days of winter.

Super Easy Chili

1 lb. lean hamburger
1 onion, chopped
1-1/2 tsp. garlic powder
1 tsp. cumin
Salt & pepper, to taste
1 can (1 lb.) chili beans
1 can (8 oz.) tomato sauce
1 can (4 oz.) chopped green chilies, drained 1 can (1 lb.) diced
tomatoes, undrained

Brown meat and onion. Add remaining ingredients and simmer or 1 hour. This is so
simple, but oh, so good!
Judy (in Alaska)
Click Here to Print this Recipe

Cabbage Patch Stew

1-1/2 lbs. lean ground beef
1 cup celery, chopped
1 medium onion, chopped
1 small head cabbage, shredded
1 tbsp. Worcestershire sauce
2 tsp. chili powder
2 cups water
2 cans (1 lb.) kidney beans, drained
1 large can (29 oz.) diced tomatoes, undrained Salt & pepper, to taste
( I also added 1 clove garlic, minced)

Sauté beef, celery, onions, and garlic (if adding) until meat is no longer pink. Drain.
Add remaining ingredients, and simmer until cabbage is tender, for about 30 minutes.
My hubby really liked this!

NOTE: I used the small red beans in place of the kidney beans.
Judy (in Alaska)
Click Here to Print this Recipe

Bean Bacon Chowder

8 slices bacon, cut up
1 cup chopped onion
2 tbsp. flour
3 cups milk
2 medium potatoes, peeled and diced
1/4 tsp. dried thyme, crushed
1 can (22 oz.) baked beans
Salt & pepper, to taste
1/4 cup snipped parsley, optional

In saucepan, cook bacon and onion until onion is tender and bacon is lightly browned. Blend in flour and add milk gradually; cook and stir until bubbly. Add potatoes, thyme and salt and pepper to season. Simmer about 15 minutes, until potatoes are tender. Garnish with parsley, if desired. We really like this. Is a nice hardy chowder.
Judy (in Alaska)
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for Pat and her question about the leftover kale (in Feb. 4th newsletter,) she uses to make the soup like Olive Garden, I parboil the leftover Kale for a few minutes, drain and cool, freezes well then. Also, I have successfully used the canned kale when i can find it, drain and it works well in the soup. Also, I like more kale than the recipe calls for and often add more of the fresh.
Sharon in TN  

Instruction Manuals for Cuisinart Products. 
Includes blenders, bread makers, food processors, ice cream makers, skillets and more. (pdf format)

This is in reply to Diane in Wis. requesting a good pizza dough recipe. I have been searching for a long time and experimenting until I found the right one and this is it for my family.

Be sure to try the Pizza Sauce recipe I am also submitting. Whenever I make it,
everyone loves it and the best part is that you don't have to cook the sauce.

Pizza Dough

Blend the following in the food processor or in a bowl if no food processor available

4 cups flour
1 env. (21/4 tsp yeast)
1 1/2 tsp salt

Add the following
2 tbs. extra virgin olive oil
1 1/2 to 1 3/4 cups warm water

Mix to form a soft dough ball. Turn dough onto lightly floured surface. Knead until
smooth and elastic, adding flour gradually as needed.

Transfer dough to a large lightly oiled bowl. Coat dough ball with oil. Cover with plastic wrap and allow to rest for 1 hour or more in a warm spot until dough doubles in size.

Punch dough down with your fists. Turn dough out onto lightly floured surface,

Roll or stretch dough to form desired number of pies. ( you can make three 10" pies or
two 16" pies)

Add sauce, (See bottom for recipe)
Add grated cheese
Add mozzarella
Any toppings desired.
Bake in preheated 400 degree oven in middle shelf till cheese melts and crust is crispy
approximately 15 minutes. Watch carefully so it doesn't burn.

Quick Pizza Sauce (The best you will ever have)

15 oz can tomato sauce ( I use Hunts) or your choice
6 oz. can tomato paste (Hunts) or your choice
1 1/2 tsp oregano
1 tsp minced fresh garlic
1 tsp paprika
1 tbs olive oil
1 tbs basil
1 tbs honey

Mix all and let sit for about an hour til flavors blend. Better if it sits longer.
Hope you enjoy it and let me know how it turns out for you.
Camille, Commack, L.I.,NY
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I have a Breadman breadmachine and love it. I have had it for many years. It has several cycles and I have used them but I also like to bake the bread in the oven using just the dough cycle. Hope you find what you like as much as I like mine.
Judi in Vegas 

Free eCookbook – 17 New Top Secret Restaurant Copycat Recipes, featuring 27 pages of new restaurant recipes. Click Here

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com 

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Corn and Crab Chowder
This chowder is a delicious way to warm up on a cool autumn day! Try serving it in
bread bowls!

1 tablespoon vegetable oil or extra virgin olive oil (EVOO)

2 tablespoons butter
2 potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department, or on spice
aisle at the grocery store

3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob or frozen kernels
8 ounces cooked lump crab meat – fresh is available in plastic tubs at many fish
counters
4 small 6-inch bread boules (round loaves), hollowed out, preferably sourdough
(optional)

Toppings:
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

Heat a deep pot over moderate heat. Add vegetable oil or EVOO, about one turn of the
pan, and butter.

As you chop your veggies, add them to the pot: potatoes, celery, onion and red bell pepper. Then add the bay leaf. Season vegetables with salt and pepper and Old Bay
seasoning.

Sauté veggies five minutes, then sprinkle in flour. Cook with flour for two minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup, about five minutes.

Adjust the soup seasonings and remove the bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.
Artemis in NYC
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Cooking beans (any kind/type). If you are in a high altitude you can only cook them in a pressure cooker.
Marti in NM.

Marty, Would you share your pressure, and time when pressure cooking pinto beans?
I live in Albuquerque, 5000 feet elevation, and the last time I cooked beans, I soaked them overnight, put them in the crock pot on low overnight, still hard, on high for about eight hours, still hard, on low for about fourteen hours still hard, high for about 8 hours, five minutes later into the garbage.

They were fresh from the store that day. I had failed before, and thought the beans might be too old.
Thank You, bill Alb

Thanks Nancyb for the recipes to make evaporated milk, and skim evaporated milk. Betty in ME

Good morning Nancy. I do hope you are having a great day on this Super Bowl Sunday.
I just wanted to write in and tell everyone that I just made the 3,2,1 Cake and thought I should let everyone know that it is WONDERFUL. I used the Angel Food cake mix (a must) and a Butter cake mix. I used a 12 oz. mug to cook it in. What I want to tell you is that I sprayed my mug with Baker's Joy, mixed my 3 Tbsp. cake mixture and water together before pouring into my cup. I microwaved it exactly 1 minute (this could vary in some microwaves, however, I recommend trying it for the 1 minute only). Took it out of the microwave and poured it out into a serving dish. Plopped right out without any sticking. I didn't have any fresh fruit to put on it so am just eating it plain but can imagine it with fresh strawberries and Cool Whip. Highly recommend this to everyone. I am very excited to have this recipe. It was ironic that I had also received this recipe from a friend of mine in FL. Guess it is making the trip around the world.
Sara in FL

In the Feb. 4 Newsletter, Sandra from Oregon asked about the size bowl for the 3-2-1 cake. I just made one and I used a Pyrex bowl that holds 2 cups, but that is a little large, so you could easily use a 1 1/2 cup container. I don't think a mug would be large enough. It would rise above the top. But the cake is so soft and light.

A friend told me at Church today that she had tried it and was very pleased with how it turned out. So I do hope you enjoy it.
Nell in VA

In the Nov. 4 Newsletter Vickie from Pa. submitted a recipe for Butterscotch Pecan Raisin Cookies, but the pecans were omitted. What quantity of pecans are called for in this recipe? Thanks.
Dee in AZ.

New Recipes added:
Click here to access some new recipes. Remember to put the search terms in the Name blank and click on Submit Query.

Click Here to access new recipes
New recipes in the past two days recipes have been added to the following categories.
mango, cookies, salads, bread, spaghetti, muffins, crockpot, Crock-ette, carrots, beets, PA Dutch, and popcorn.
Nancy Rogers

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This web site  owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.