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Address:
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.
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.
I love Antipasto so the recipe Ande described on July
4thy newsletter sounded particularly interesting and
different. I went searching for something similar (one with
mayonnaise) and found this delicious sounding recipe I hope
to try soon. Maybe It'll appeal to Ande. It does sound like
the one she described.
Carol in MA (first time new Great Grandma yesterday!)
Summer
Salad or Hoagie Salad
2 tomatoes, chopped
1 head lettuce, shredded
1 onion, grated
1/2 lb. American cheese
1/2 lb. hot spicy ham
1/2 lb. Genoa salami
1/4 lb. Provolone
Dash of oregano
2 tsp. Italian dressing
3 tbsp. mayonnaise
Buy lunch meat in one chunk pieces and cube into crouton
size bits. Combine all ingredients. Refrigerate for 2 hours.
Serve with pita breads, crackers, or rolls.
Source: www.cooks.com
Carol in MA (first time new Great Grandma yesterday!)
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Recipe
Everyone is talking about
sauerkraut and I have a
funny story to
tell and maybe brighten their day --It was only funny years
later. My sister made about 100 jars of kraut and put the
lids on as tight as possible. Her husband was working on the
railroad and was not home. About 3am she heard someone
shooting. in her basement and
call the police. They came immediately with guns drawn only
to find almost all of the jars of kraut exploded. Please do
not put the lids on tight. Love and a happy day to all our
family and to our Nancy and her helpers.
Jean Cecil/VA/Fl
I want to wish my niece, Bonnie Snow (in Ohio) a
Happy Birthday
today. Hope she had a great birthday and has many more.
Bonnie is a great cook and is very creative in making cakes.
Wish I was in Ohio right now to wish her a happy birthday in
person.
Nancy Rogers
Thanks to Pat So Cal for the
Orange Ripple Cheesecake! That is exactly the
recipe I have been looking for. I made it over the holiday
week-end and it was a huge success. This is a recipe that
will be filed with all my favorites. Thank you for taking
the time to search and find it. It is greatly appreciated.
You can always count on
good cooks coming to your rescue!
BG in Indy
Oreo Ice
Cream Dessert
Oreo Cookie Crumbs
1/2 gallon vanilla ice cream, slightly softened
Caramel ice cream topping
Chopped pecans (optional) - I use peanuts sometimes
Cool Whip
Shaved chocolate curls to make it look pretty
Crush enough crumbs to layer bottom of 9 x 13 pan.
Spread ice cream over crumbs.
Drizzle caramel over ice cream.
Sprinkle nuts over caramel.
Spread more cookie crumbs over nuts.
Spread Cool Whip over top.
Garnish with chocolate curls.
Freeze until firm. Cut into squares and let soften about 15
minutes before serving.
Lisa-Union Bridge, MD
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Recipe
Email Address to respond to
newsletter replies, requests and tips. Please
include date of newsletter, name of recipe and
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Key to Newsletters
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Black Bold Face letters - Link to recipe or
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Fran, Utica, New York...In my opinion the
Italian Cream
recipe would be to loose, for filling Cannoli
shells. You would be looking for a thicker cream or whipped
cream. I think I have a few recipes that I could post for
the filling.
JL in South Jersey
Easy
Coffee Cake
Combine topping & set aside:
1/2 cup brown sugar
1 Tbs cocoa
1 tsp cinnamon
1/2 cup chocolate chips
1/2 cup walnuts or pecans
1/2 stick butter, melted & cooled a little
For cake beat together:
1 stick butter, soft
1 cup sugar
2 eggs
Fold in:
1 cup sour cream
1 tsp vanilla
Mix together:
1 1/2 cups flour
1 tsp baking soda
Gently stir flour mixture into butter mixture.
In a greased 9" pan place 1/2 of cake batter. Top with 1/2
mixture of topping. Top w/remainder of batter and finally,
the remainder of the topping mix. This is a very moist and
not too sweet cake.
Bake 350 45 minutes.
Judy/Buffalo
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Recipe
Easy Apple
Strudel
Slice apples into a 9 x 13 inch pan, in a thick layer.
Sprinkle with a combination of 1/2 cup sugar and a little
cinnamon.
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1 egg
Cut the shortening into the sifted dry ingredients. Beat the
egg and add to the flour.
JL in South Jersey
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Ande, this is a recipe I got from the Allrecipe site,
which I have been using for quite awhile for picnics. The
best
thing you can add or delete items to your liking, which I
have done on many occasion.
Antipasto Platter
2 heads iceberg lettuce
1 tablespoon garlic powder
1 tablespoon dried oregano
1 (8 ounce) bottle Italian-style salad dressing
1 pound thinly sliced cooked ham
2 1/2 pounds sliced provolone cheese
1/2 pound Genoa salami, thinly sliced
1/4 pound Capacola sausage, sliced
1/4 pound pepperoni sausage, sliced
1/4 pound prosciutto, thinly sliced
1/4 pound thinly sliced roast beef
1 cup fresh mushrooms
1 (6 ounce) can marinated artichoke hearts
1 (7 ounce) jar roasted red peppers
1 (6 ounce) can sliced black olives
3/4 cup sliced pepperoncini peppers
1 (5 ounce) jar sliced pimento-stuffed green olives
1/2 cup crumbled Gorgonzola cheese
1/2 pound mozzarella cheese, sliced
1/4 cup grated Parmesan cheese
Remove large outer leaves from the heads of lettuce. Arrange
approximately 1/3 in a layer on a large serving
platter. Sprinkle with 1/3 garlic powder, 1/3 crushed
oregano and desired amount of Italian-style salad dressing.
Layer with cooked ham and Provolone cheese.
Layer Provolone cheese with another 1/3 of the lettuce
leaves, 1/3 garlic powder, 1/3 crushed oregano, desired
amount of Italian-style salad dressing, Genoa salami and
Capacola sausage.
Repeat layering with remaining lettuce, garlic powder,
crushed oregano, Italian-style salad dressing, pepperoni
sausage, prosciutto and roast beef.
Layer with mushrooms, marinated artichoke hearts, roasted
red peppers, black olives, pepperoncini and pimento-stuffed
green olives. Sprinkle with more Italian-style salad
dressing, as desired.
Top with Gorgonzola cheese, mozzarella cheese and Parmesan
cheese. Cover and chill in the refrigerator until serving.
Serve with crusty Italian Bread.
JL in South Jersey
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Recipe
Here's a neat recipe I got from the Dear Abby column in
our local newspaper. It is quick, easy and good, especially
in the hot weather.
Enjoy. Claudine in Fort Worth, TX
Abby's
Tomato Salad
12 medium tomatoes -- diced (about 8 cups)
2 large red onions -- diced (about 3 cups)
1/2 cup + 1 Tablespoon sweet pickles -- finely chopped
1 cup rice vinegar
10 to 12 lettuce leaves
In a large bowl, combine the first four ingredients. Cover
and chill several hours or overnight. Using a slotted
spoon, portion salad on individual lettuce leaves, allowing
3/4 to 1 cup per serving for a first-course salad.
Source: Dear Abby's Column
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