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

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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.

If you are having trouble finding canned pumpkin, just use canned sweet potatoes. All you have to do is put them in the mixer and beat them to smooth consistency, or in a food processor.
MaggieB

My grandson and I made this recipe and five others to test for an upcoming no-bake cookie contest. These were the overall favorite among family members. We only made half the recipe, he was quite interested in how we'd divide an egg, and it still made quite a few. He has to make the actual cookies for the contest and I hope he'll win a prize. He's 13 and likes to bake, or in this case not bake.
Betty in ME.

Cherry Date Skillet Cookies no-bake

1 cup butter
1 cup brown sugar, packed
8 ounces chopped dates (we used the sugared chopped kind)
1 egg
3 cups crispy rice cereal
1 cup coconut flakes
1/2 cup maraschino cherries, drained, chopped
1 tablespoon vanilla extract
2-1/2 cups coconut flakes -- for rolling (we chopped ours a bit to make it stick better)

In a 10-inch skillet or a saucepan, melt the butter over medium heat. Stir in the sugar and dates; remove from heat. Stir in the egg. Return to the heat; continue cooking over medium heat, stirring constantly, for 4 to 6 minutes until the mixture comes to a full boil. Boil, stirring constantly, for 1 minute; remove from heat.

Stir in rice cereal, 1 cup coconut, cherries and vanilla extract until moistened. Let stand for 10 minutes. Shape rounded teaspoonfuls of dough into 1-inch balls. (I found that a mini-cookie scoop worked well.) Roll each ball in the
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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. 

Rosemarie in Kansas City: Your recipe for Sweet Potato Salad sounds luscious. One question: Do you bake the sweet potatoes before peeling and grating -- or do you just add the uncooked shredded sweet potato? Just thought of another question: Do you use the regular-sized canned pineapple, or the crushed? Nancy: Relax and enjoy your company.
Mary Kay in Manasquan, NJ

There will be no newsletter sent out on Tuesday and and maybe Wednesday. I am going to take some days off to visit with relatives.
Nancy Rogers 

To Rosemarie in rural Kansas:

Go to Google.com and sign up for G-Mail. Then sign up for the newsletter from The Prepared Pantry with the new email address. You will be able to read the newsletter and by-pass your internet provider. Good luck!
Barb in Ohio

Hi Nancy ~ I have been missing our friend Mr. Myron Drinkwater recipe and his wonderful posts. Do we know why he has not been posting recently? It is always such a pleasure to read his informative e-mails. I am sure there are others out there in NancyLand that would also like to know.

Sunshine in South Texas

For Rosemarie, Ks, who in the 8/29/10 newsletter, said she has been unable to receive the newsletter from The Prepared Pantry, since being forced to change email providers, check your Spam folder, if you have not already done this. With AOL some of my favorite newsletters end up in my Spam folder occasionally, regardless of what I do. You can also go to The Prepared Pantry web site, www.thepreparedpantry.com and find all the great recipes from Dennis and his staff. Another alternative is to sign up for a hot mail email account and receive the newsletter from Dennis at this email. Hot mail is free. Just go to www.hotmail.com to sign up.
Robbie IN

This recipe has been around for years. You can use any flavor of Jell-O and you can use different flavors of extracts to compliment the flavor of Jell-O. It is fun to make green and red cookies at Christmas using lime, cherry, or strawberry Jell-O. For a deeper color you can add a drop or two of food coloring.
Robbie IN

Jello Cookies

3 1/2 cups flour
1 tsp. baking powder
1 1/2 cups (3 sticks) butter or margarine, softened
1 cup sugar
2 pkg. (4 serving size each) Jell-O Brand Strawberry or other Flavor gelatin, divided
1 egg
1 tsp vanilla extract

Preheat oven to 350°F. Mix flour and baking powder; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar and 1 pkg of the dry gelatin, beating until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating well until well blended after each addition.

Shape dough into 1-inch balls. Place cookies 2 inches apart on ungreased baking sheets. Flatten with bottom of clean glass. Sprinkle lightly with remaining dry gelatin. I have also chosen to sprinkle with powdered sugar instead of the dry Jell-O.
Robbie IN
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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

This is for Marsha, Los Angeles CA., who in the 8/29/10 newsletter wanted recipes for candied sweet apples. I am sure this is from a newsletter probably in 2005. I regret I no longer have the name of who submitted it.
Robbie IN

Spiced Apples

1 1/2 c. sugar
1 c. vinegar
1 c. water
1/2 c. red cinnamon hot candy
2 sticks cinnamon
1 1/2 tsp. whole cloves
1 1/2 tsp. whole allspice
1 lb. apples, cored and sliced into 1/4 inch slices

Combine all ingredients, except apples in 2 quart pot. Cook mixture until it boils and candies are dissolved. Add apples. Cook until apples are tender.

Place apples in separate container. Remove spices from syrup. Pour syrup over apples and refrigerate.
Yields: 4 to 6 servings.
Robbie IN
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Here are more recipes from our cookbook I would like to share.
Betty in MS

Shrimp Spaghetti

1/2 stick butter
1/2 C olive oil
1 jar (6 oz) sliced mushrooms, or 1 (8 oz) box fresh*
2/3 C chopped parsley
1 C chopped green onions
3 cloves chopped garlic
3 lb peeled and deveined shrimp
Salt and pepper, to taste
Cooked angel hair pasta, (16 oz)
Parmesan or Romano cheese

Saute mushrooms, parsley, onions and garlic in butter and olive oil. Add shrimp, salt and pepper; cover and cook until shrimp are done (pink). Slowly add to cooked spaghetti. Sprinkle with cheese, if desired. (* I prefer fresh mushrooms.)
Elizabeth Brister
Submitted by Betty in MS
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Hoppin’ John

1/2 to 1 lb bacon
1 large onion, chopped
1 large bell pepper, chopped
2 stalks (ribs) celery, chopped
2 tbsp fresh garlic, chopped
2 cans chicken stock, or water, about 4 C
1 lb smoked sausage, chopped in 1-inch chunks*
1 lb dry black-eyed peas, soaked
Bay leaves
Red pepper, to taste
1/2 tsp dried thyme
1 (14 oz) can diced or whole tomatoes
Rice, cooked, about 3 C
Green onion, chopped, for garnish

Brown bacon in a Dutch oven. Remove bacon and set aside for other use. Saute onion, bell pepper and celery in bacon grease until onions are clear. Add garlic and cook for another minute or so, being careful not to burn the garlic. Add stock or water, sausage, peas and seasoning. Cover and let simmer for about 2 hours. Check for doneness of peas before proceeding. Add tomatoes and cooked rice and cook uncovered, on low heat, stirring often to prevent sticking. Sprinkle chopped green onions on top prior to serving. (* Left-over ham bone and/or ham pieces can be substituted for sausage and bacon, or a combination.)
Shirley Mullins
Betty in MS
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