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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. 

Nancy in the July 04th issue of Recipe Exchange Ande ask for an Antipasto salad recipe, here are several.
Bren on the banks of Lake D’Arbonne, Louisiana

Antipasto Salad
4 to 6 servings

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Antipasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

Antipasto Salad

2 hearts romaine lettuce, chopped
1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped (this item is found on the Italian foods aisle in jars or, in bulk bins near olive section)
12 pitted black olives, coarsely chopped, such as Calamata
12 jumbo green olives, pitted, coarsely chopped
1 small jar, 8 ounces, roasted red peppers, drained and diced
1 small jar, 6 ounces, marinated artichoke hearts, drained
2 tablespoons balsamic vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

Antipasto Salad

1/2lb. of a Smoked Honey Ham sliced thin
1/2lb. of Prosciutto sliced thin
1/2lb. of hot or mild Copacolla sliced thin
1/2lb. of Genoa Salami sliced thin
1/4lb. of Pepperoni sliced thin
12oz. of Fresh Buffalo Mozzarella cheese
2lb. of Fontinella cheese
1lb. of Asiago cheese
12oz. jar of Imported Pepperoncini
12oz. jar of Roasted Red Peppers
120z. jar of Marinated Artichoke Hearts
1/2pd. of Marinated Italian Green Olives
1 loaf of Fresh Italian Bread
1 or 2 bottles of Italian Red Wine

Roll the ham, prosciutto, capacolla and salami into toothpicks and arrange on a serving platter.
Slice the mozzarella into 1/4 inch pieces and arrange. Slice the fontinella and asiago cheese into 1/2 inch pieces and arrange.

Slice the red peppers, artichokes and pepperoncini and arrange. Place the olives on the plate. Slice the bread.
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Hi Nancy
This is for Joan who was looking for the Friendship Fruit Starter in the Nov 8 newsletter.
Judy in EB

Friendship Fruit Starter

Day 1 - Drain, chop and mix in Large Glass Jar:
1 (15oz.) can pineapple chunks
1 (17oz.) can pear chunks
1 (16oz.) can sliced peaches
1 (10oz.) jar maraschino cherries

Add:
1-1/4 cups sugar
1-1/4 cups brandy

Stir with a wooden spoon. Cover with plastic wrap.
Leave on counter and stir every third day for 3 weeks.

Day 21: Ready to use. Drain, reserving juice. Put 1-1/2 fruit each in jars. Put 1- 1/2 cups juice in each jar. Use fruit to bake cake and juice in place of brandy to make more Fruit Starter.

Here is the cake recipe if you need it:

Fruit Friendship Cake
Mix in large bowl:
1 yellow cake mix (without pudding)
1 small box vanilla or lemon instant pudding
4 eggs
2/3 cup oil
2 teaspoons orange extract (optional)

Add:
1-1/2 cups fruit from Fruit Starter
1 cup chopped nuts
1 cup golden raisins (optional)

Pour into greased and floured tube pan.
Bake at 350 degrees for 1 hour.

I just sent in the recipe for Friendship fruit starter, when I realized it had brandy in it. I meant to tell Joan I make it without the brandy and it works fine……. Sorry for the confusion, perhaps you could just delete the brandy part.
Thanks, Judy in EB
Wisemama
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To Barb in Iowa regarding uses for friendship starter. Several years ago the rage here was to make cakes with it.

Friendship Cake

1 box Duncan Hines cake mix
1 small box instant vanilla pudding
1 cup chopped pecans
2/3 cup cooking oil
1 and 1/2 cup of the diced fruit (drained)

Mix cake mix and pudding. Add eggs and oil. Beat at low speed until smooth. Add fruit and nuts. Mix by hand. Bake in well-greased bundt pan for approximately 55 minutes at 300°.

This is good without icing, but it is also excellent with any cream cheese icing. This cake freezes well.
Enjoy. Jackiets from Louisiana
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Hi Nancy, thanks for the surprise page on July 4th! You are the best. I didn't attend any cookouts or even fireworks, but I could see a few of the high fireworks from my front step. Every year the trees grow, so I imagine I won't be able to see any lights in a couple of years. For Ande, I have made a killer Antipasto Salad a few times, using what you mentioned, as well as provolone, salami, pepperoni and tomatoes. The key is the dressing: oil, vinegar, dried oregano and the secret ingredient-a bit of pepperoncini juice. I suppose you could add a little mayo for creaminess. Hope you like it.
Hudson Valley Kathleen

Good morning Nancy and all Landers,
I want to thank everyone for all the great recipes for Homemade Sauerkraut. They are just the ones I've been looking for. Only one question I have about each one - shouldn't there be vinegar in the recipe to give the kraut taste? I could be wrong and usually am LOL.
Dianne in Wisconsin

I just discovered how to make Greek yogurt ( or reg. if you don't drain it ) in a crockpot and it is so economical compared to storebought and so much better.

This is a combination of two different recipes; I took ingredients from a complicated recipe in my Sunday newspaper and the directions from a recipe I had on file.

Greek Yogurt

one quart whole milk ( just not ultra-pasturized; can use low-fat: I used 1 % because that is what we drink )
3 cups Half 'n' Half
1/2-1 cup plain unflavored yogurt ( I used Greek yogurt that I already had )

Put the milk and Half 'n' Half in crockpot. Turn crockpot on LOW and let cook for 2 1/2 hours.
Unplug crockpot and let sit, uncovered, for 3 hours.

After 3 hours, put 2 cups of the barely warm milk from the crockpot into a bowl and mix in the yogurt. ( I used one cup of yogurt since I was using low-fat milk ).
Put this back into the crockpot; stir to mix well. Put lid back on; wrap crockpot in a heavy towel to insulate it and leave it overnight.

Next day, put the yogurt into containers and refrigerate . This is so good. It will keep for 7-10 days in fridge.

For Greek yogurt, line a colander with cheesecloth, add yogurt and let drain until thickened.

I used it in place of sour cream on my husband's baked potato( he doesn't DO yogurt "smile" and he never knew the difference. It also has about twice as much protein as undrained yougurt.

Save 1/2 -1 cup of yogurt from the batch you make to start a fresh batch.
I love it; hope you like it.
Kay in N.C.
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Nancy, this request was in the July 3 newsletter made by PeggyNELA:

Sauerkraut in Jars (one jar at a time)

Press shredded or chopped cabbage into a quart jar until it is half-full.

(Make certain this is well packed). Add 1 teaspoon pickling salt.

Press in more cabbage up to the curve of the jar. Add another teaspoon of pickling salt.

Fill jar to overflowing with cold distilled water mixed with 1 tablespoon white vinegar ( get 5 % vinegar - it’s best for pickling )

Screw lid on loosely since air must escape during the fermentation.
Let stand at room temperature for 9 days. Fill jar up each day with more water as it evaporates.
At the end of the 9 day fermentation period, screw the lid tight.
It is not necessary but you may process the jars in boiling water, if you wish.

May be eaten immediately.
Enjoy! Kay in N.C.
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Nancy, thank you for your dedication to us and this newsletter.

Please take time out of your hectic schedule to relax and do something that just for fun and relaxation that you really enjoy besides this newsletter. You are very loved and appreciated and I know we don't tell you enough.
God bless you and the ' babies".

This is for JL in South Jersey.
When you first start your Friendship Starter do you drain the Juice.
Thank You Roberts Wife inOhio

In the June 25th newsletter Eldora from KC was looking for a chocolate cake made with Hersheys Chocolate syrup...This is one I have used for years. I got it from the Typically Texas Cookbook, submitted by Kathy Marlin, Navasota Valley EC.

4 Can Cake

1-16 oz. can Hersheys chocolate syrup
1-syrup can oil
1-syrup can flour
1 syrup can sugar
4 eggs
1-cup coconut (optional, I don't use it)
1 cup chopped pecans (optional, I don't add these either)
2 tsp. vanilla

Combine all ingredients and mix well. Bake at 350 for 30 mins. in a sheet cake pan.

Icing
1 stick butter
3 Tablespoons cocoa
8 Tablespoons milk
1 box powdered sugar
1 teaspoon vanilla

Bring butter, cocoa and milk to a boil. Remove from heat add powdered sugar and vanilla, mix well. Spread on warm cake.

S. Bakker in Texas
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