CLICK HERE 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.

Orange Julius
3 oz (1/3 cup) frozen orange juice concentrate
1/2 cup milk
1/2 cup water
1/4 cup sugar
3/4 tsp Watkins Vanilla ( on sale)
6 ice cubes

Put all ingredients in blender, cover, and blend until smooth, about half a minute. Serve while cold.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order: 765-271=9041

Watkins Cinnamon # 0115 is on sale this month. Watkins Cinnamon has twice the flavor over many cinnamons you can purchase.

There has been a lot of behind the scenes work going on with sites and the newsletter. 

100s of recipes have been added to the
Alphabetical Index of Recipes for
December 2007
January 2008
February 2008

In the past several days pages have been created for new recipe pages on Abby's Kitchen
Recipes with WW Points
BBQ
Hot Dog
Tuna
Spam
Carrots
Potatoes
Tomatoes
Broccoli

I have a new site online. 
http://123-free-recipes.com/
It allows our family of members to add their favorite TNT recipes in one place so their friends and family members can access their recipes (anywhere in the world.) Get a recipe non-copyrighted you like, post it and it will be there waiting for you 24 hours a day.
Nancy Rogers

For all those looking for the Chicken in a Jug recipe.
It's in the October 29, 2007 newsletter.
gramaj

Chicken in a Jug
Disjoint frying chicken, season w/salt. Rub chicken parts with olive oil and a little butter. Sprinkle with freshly ground pepper. When you think you have enough pepper, add more! Put chicken parts in the brown jug and sprinkle a few whole garlic cloves (as many as you like) around the parts. Place a piece of foil over top of jug and place top over the foil. DO NOT ADD WATER.
Bake in 325º oven for 3 hours. Don't Peek!!!

This is for Wanda T. My Chicken in a Jug recipe is in the January 6 NL...near the bottom of the page. If you don't have a Bean Pot, I don't know what you would use. The chicken should fit snugly in whatever you are using so it should be deep and the lid must fit tight to produce the wonderful essence for gravy.
Jan in DE

For Doris - De. (Feb 3) who wanted a cracker cookie recipe.
Here's a couple from my files.
I have used the second recipe using only pecans. Not bad!
gramaj

Chocolate Graham Cookie Bars
1 cup Butter
1 cup Light Brown Sugar
1 11 2/3 oz pkg Milk Chocolate Chips
1 cup pecans, chopped

Line a jelly roll or metal cookie pan with foil. Place 12 double graham crackers on the foil.
(I’ve been using the chocolate graham crackers since they came out.)

Melt butter with brown sugar. Boil three minutes (be sure you BOIL-not cook) stirring constantly.
This should become thick. Pour over graham crackers and spread evenly.
Bake at 400° for 5 minutes. Watch carefully so they do not burn.

Remove from oven and sprinkle chocolate chips over sugar/butter mixture and spread evenly.
Sprinkle pecans over melted chocolate. Cut in squares while warm.
( I break the graham crackers apart before I pour the sugar/butter mixture on, makes it easier.)

Sesame Toffee Bars
Break graham crackers into 1/4s along the perforated lines. Line a large jelly roll pan with the grahams. Melt together 1/2 cup brown sugar and two sticks of margarine. Bring to a boil and boil for 3 minutes.

Pour mixture over grahams, sprinkle top with 1/4 cup of sesame seeds and 1/2 cup finely chopped pecans. I have made them with just the pecans, just the sesame seeds and with both.

I prefer just the pecans. Bake at 350° for 10 minutes. Remove with spatula immediately and let cool on cake racks. If they set too hard before you get them all off the pan, just return to the warm oven for a few seconds.

One of our members asked what email address to we send requests, tips and recipes? 

There is one address to send messages.  It is the one posted in the online newsletter.  If you do not have a default address set up for mail you will need to mouse over the address and right click on it.  Choose the option Copy Shortcut and paste it into you email program.  The paste option is can be access by clicking where you want to put the address in your email and right click for the option Paste. 

Mail to any other address may not make it to me.  nrogers@arn.net nrogers@amaonline.com get over 7000 spam messages a day. Although I sift through the mail for messages for the newsletter it is possible to delete them accidentally.  The surest way to use the email address in the online newsletter. The special coded information goes straight into a folder on my computer.

CLICK HERE 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.

To Diane in Western NY,
You asked about a frosting with cooked flour and milk. Growing up, this was my favorite frosting; we called it Ice Cream Frosting for some unknown reason. But there is a trick to it. Here is how my mom taught me to make it:

Ice Cream Frosting
3 1/2 tbsp Flour
3/4 cup Milk
1/2 Cup Shortening
1/4 lb Oleo
3/4 Cup Sugar
2 tsp Vanilla

Mix flour and milk together. Cook until thick, then cool. IMPORTANT: Add some of the shortening to the milk/flour paste while still hot; stir well. (I use about 1/4 cup Shortening.)

Mix other ingredients (including remainder of shortening). Add cooled milk mixture and beat until smooth.

Adding the shortening to the flour/milk mixture prior to cooling helps to prevent lumps. You may still have a few tiny bumps, depending upon luck. If that happens, I've been known to just pick the lumps out. The frosting is too good to just throw away.
Good luck! Korena in Canton (NY, that is)

In response to Joseph J in the 2/3 newsletter: There is no liquid in the corn fritters. If you feel that it is too thick then just add some of the liquid that was in the corn. I never do.

Also to AJ, in the same newsletter, I use whole kernel corn, drained. I save the liquid until I am sure the batter is not too thick (then I would add just a little at a time until it was the thickness I wanted-it wouldn't take much).
Hope this is helpful to both of you.
jsham in AR

For Doris-de

Pecan/Walnut Bars
Grease a 15 X 10 inch jelly roll pan. Arrange the graham crackers in bottom of pan.

Boil these ingredients 2 minutes
1 cup butter
1 cup brown sugar

Add 1 cup nuts (1/2 cu walnuts and !/2 cup pecans). Pour over the graham crackers and bake for 10 minutes at 350° Cut before completely cooled.

From Sunny in cold Minnesota. These were a favorite of my children and now
my grandchildren. Enjoy!!

Connie J Indiana, the website for Stephen Libs is www.stephenlibschocolates.com 
On their website you can order by email, but they will call you to confirm and take your credit card information. I checked and they do have sugar free caramels. Their location in Evansville Indiana, is very easy to find. It's on the East side of town on Vogel Road, just off Burkhardt. Burkhardt crosses the Lloyd Expressway, which is the main east/west highway through town. I hope you enjoy their candy. If you like candy with nuts, their turtles are wonderful!!

Today was very warm, too warm for February, so we will be having tornado warnings. Since the tornado hit our neighborhood in 2006, we now have a weather radio to alert us. The last tornado came through at 1:30 a.m. and caught many people sleeping. We are seeing lots of geese flying north, so I hope they know what they are doing!

Nancy, I got a smile from your Texas saying about trees. :) Doris, S. Indiana

Comment
I got my smiles when I got your Meltaway Stephen Libs chocolates. They are really good. Thank you so much for making my day.
Nancy Rogers

Hi Nancy: in the 2/2 newsletter Angie in Ohio was looking for a recipe using Frito Scoops. I found the following recipe at www.cookiemadness.net1?p=703. The website shows pictures of how this should look at various stages of the preparation. I hoe this is what Angie is looking for.

Sweet Salty Frito Candy
2 cups pretzels
1 cup Fritos
8 mini peanut butter cups
1 stick unsalted butter
1/2 cup brown sugar
1-1/2 cups semi-sweet chocolate chips (or however many you want)
Optional: some peanuts for the top

Preheat oven to 350º and line a 13"x9" pan with parchment paper or non-stick Reynolds Release foil. Place pretzels in food processor and pulse to break-don't pulverize. Add Fritos to processor and break them up with pretzels. Dump into pan. Unwrap peanut butter cups and throw them in the mix. Place butter in a non-stick saucepan and melt over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a full boil and boil for 1 minute, stirring once or twice. Pour over Frito mixture and bake for 8 minutes. Remover pan from oven and sprinkle chocolate chips over hot candy. Return to oven for 1 minute to soften chips. Spread softened chocolate chips over bars. Cool at room temperature until you feel the pan is cool enough to be transferred to refrigerator to set the chocolate. When chocolate is set, lift from pan and break the candy up as you would almond toffee. You can eat it cold or let it come back to room temp.
Marie-Pembroke MA

This is for Doris - DE asking for the recipe for Graham Crackers. I think it is delicious also.

My recipe is simply called Graham Crackers
1 stick margarine
1 stick butter
1 cup sugar
1 cup crushed pecans
Graham crackers

Line cookie sheet with crackers. Cook margarine, butter and sugar until bubbly; add pecans.
Pour mixture over crackers. Bake at 350 degrees for 8 minutes. (NO MORE THAN 8 MIN.)
Cool and break apart.
Enjoy !!! Nell in VA

I am responding to Doris - De. in Feb. 3rd's newsletter asking for this recipe.

Graham Cracker Brittle
1 stick of butter
1 stick of margarine
1/2 cup sugar
1-1/2 cup pecan pieces

Boil the above for 2 minutes. Put Graham Crackers on a cookie sheet,( jelly roll type with edge) sprayed with 'PAM', don't forget to spray! Spoon the above mixture on top and bake 350 degrees for 10 minutes. Cool completely and break apart.
Enjoy! Jeanne in East Berlin, PA

I am looking for a broccoli cheese soup similar to the one from Quizmo's. Anyone out there in Nancy land have one to share?
Jean Ann in Arizona

Wow, Nancy, you have been BUSY!! I am looking forward to your new 123 Free Recipe site! Plus all the other updates!

I have a question regarding sending in entries to the Newsletter. A couple of days ago I sent a Paula Deen recipe in for Corn Fritters, and I was just not sure whether it would qualify even though it was from one of her TV shows. It did not make the list, so I assumed that it did not qualify. However, today someone sent one in that was printed in the newsletter. Now I am not sure whether they can be used or not. When you have time, could you clarify?
Thank you, Barbara in AL

Comment
The corn fritter recipe you sent it somehow made it to the spam folder.  I don't go to the spam folder everyday.  Today I went to the spam folder and found 30 messages in the folder. One of them was your corn fritter recipe. Those messages have been posted to today's newsletter.

It may be several days before a recipe or message is posted.  I copy and paste all the recipes and messages in the newsletter.  If the newsletter is too long an attempt is made to spilt a message into two or three parts. Then the longest messages messages are taken out of the newsletter and moved to future newsletters.  It may be several days up to several weeks for a very long message to be posted.  In recent days some messages would have taken up over 1/2 of the entire newsletter space for the day. Those messages have been returned to the sender for them to try and shorten so the message/recipe can be posted. The purpose of the newsletter is for simple and easy TNT recipes from our recipe family.
Nancy Rogers

To Mary in Louisiana asking for a corn fritter recipe. This recipe was on a Paula Deen Recipe List yesterday:

Corn Fritters
1-1/4 cups self-rising cornmeal mix
1-1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup milk
2 large eggs, slightly beaten
1/4 cup (1/2 stick) butter, melted
1 can (15.25 ounce) corn, drained
Vegetable oil for frying

Heat oil to 325 degrees F. In a medium bowl, combine cornmeal mix, flour, sugar, and salt. In a small bowl, combine milk and eggs. Add milk mixture to cornmeal mixture, stirring well. Stir in butter and corn. Pour oil to a depth of 2 inches in a Dutch oven, or use a deep-fryer. Drop by
tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels.
Source: Paula Deen
Barbara in AL

This is for Lauren MD.
Warm Crab Dip - very simple and really good - a big hit

2 8 oz pkg cream cheese
8 oz container of sour cream
1/2 cup mayonnaise
1 lb flaked imitation crab
3 scallions chopped fine

Mix all together, place in casserole and Bake 400 degrees 20 minutes. After it cools off and you want to re-warm just place in microwave for 1 minute. I serve it with crackers or corn chips.
Carolyn, Rochester, New York

In the February 3rd Newsletter, Diane in Western NY related she made frosting with flour and milk that didn't "blend together right". Below is my Mom's frosting recipe which she made for years and I have made it many, many times with very good results. The flour and milk should form a pasty lump. This is a very soft, creamy frosting.

Mom's White Frosting
In a swirl mixer or covered glass jar, shake 2-1/2 tbsp. flour and 1/2 cup milk. Pour into kettle and cook, stirring constantly, until it forms a pasty lump. Remove from stove and chill.
Cream 1/2 c. sugar and 1/2 c. shortening, including 1 tbsp. butter. When creamy add the cooled flour/milk mixture. Mix well.

Variation: If you want chocolate frosting, just add cocoa until you achieve the desired chocolate flavor.

And for Doris - De. requesting a recipe with graham crackers butter and sugar, this may be the recipe she requests.

Toffee Candy Cookies or Graham Cracker Treats
Layer graham crackers (break squares into rectangle pieces) on bottom of cookie sheet (sheet with sides to it).
Bring to boil and simmer 3 minutes:
2 sticks butter
1/2 cup sugar
1 t. vanilla

Pour over graham crackers. Sprinkle pecan pieces over all. Bake 325 for 12 min. Remove from oven, if you want put pieces of Hershey bars or choc. chips over all. I have also used butterscotch chips or toffee chips.
Let cool in pan before removing pieces.
Break apart.
Mary Alyce in WI

CLICK HERE 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.

Thanks Doris, S Indiana for the info on the Libs Candy in the 2/2 newsletter. I have friends that work in Evansville, so I will see if they can go by and get me some sugar free chocolate caramels! yummy!

Mimi, I'm interested in your spaghetti and pasta dishes that you can bulk up with veggies. Share please??
Thanks, Dee in S.IL

Feb. 3 n/l Doris-De requested the Cracker Bark recipes. Actually there are lots of different varieties. I copied three for you Doris. Each recipe has the name of who donated it.
Barb in OKC

Lauré in North Hollywood~

Pine Bark
35 saltine crackers
1 cup butter
1 cup packed light brown sugar
1/2 teaspoon almond extract
5 (4-ounce) milk chocolate bars, broken into pieces *

Preheat oven to 400 degrees F. Line a 15 by 10 by 1-inch jelly roll pan with tin foil. Lightly spray foil with a non-stick cooking spray. Place saltine crackers, salty side up, in prepared pan. In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly. Remove from heat and stir in almond extract (* I added 1/2 cup chopped almonds to the recipe). Pour mixture over crackers and bake for 4 to 6 minutes. Remove from oven, top with candy bars, and spread evenly as chocolate begins to
melt. Cool slightly and transfer onto waxed paper. Allow to cool completely. Makes 35 squares

White Christmas Bars-one of our TNT favorite holiday goodies.
1 lb white almond bark-chopped
3.5 jar macadamia nuts
6 oz sweet, dried cranberries

Melt chocolate in a 3 qt saucepot over low, stirring constantly. Remove from heat, stir in nuts and berries to blend. Pour out on a lightly buttered baking sheet and allow to cool completely. Break into small pieces or cut into bars.
**This is great doubled, or tripled and packed for gift giving. You can also use cashews or mixed nuts instead of macadamias if making a lot as they are expensive.
Mimi ^..^

Peppermint Bark
1 Lb. Almond Bark (white chocolate) cut into chunks
3/4 C. Crushed Candy Canes

Line a cookie sheet with aluminum foil. In a double boiler, heat the almond bark, stirring constantly, until melted and smooth (or you can microwave it per the instructions on the package). Remove from heat, stir in crushed candy canes. Pour mixture onto the lined cookie sheet. Spread out to a thickness of about 1/3 – 1/2 inch. Put into refrigerator to chill until firm (about 30 minutes). After it is firm, remove from refrigerator and break into pieces. Store in a covered container. It will keep for two weeks.
Rita H - Texas Serves 15
Teahag in Upstate NY

Frosting for Dad's birthday cake is the same one I have for Red Velvet cake, It's time consuming, but worth it.

1 cup milk
3Tbls. corn starch
pinch of salt.
Cook until thickened, and cool.

1 cup superfine sugar
1 tsp, vanilla
1 cup butter.

Cream this for 7 minutes add cooled mixture and mix for another 5 minutes, This is for Diane in Western NY. I hope this is the one she was looking for.
Shirley in Ca.

This response is for Shirley from Ozark, MO
Feb-03-2008 Newsletter
From Liz @ Devens
New Orleans King Cake
Traditional Mardi Gras yeast cake
Also known as Twelfth Night Cake, the brioche-style King Cake is prepared in New Orleans bakeries for the period between the Twelfth Night (January 6) and Ash Wednesday.

The tradition is thought to have begun with French settlers, continuing a custom dating back to 12th century France, when a similar cake was used to celebrate the coming of the three wise men bearing gifts twelve days after Christmas, calling it the feast of Epiphany, Twelfth Night, or King's Day.

Though the cakes are baked in many shapes now, they were originally round in shape to portray the circular route taken by the Kings to confuse King Herod who was trying to follow the wise men so he could kill the Christ child.

The cakes usually contain a bean, pea, or a figurine symbolizing the baby Jesus. In 1871 the tradition of choosing the queen of the Mardi Gras was determined by who drew the prize in the cake. It is definitely considered good luck to the person who gets the figure, and that person
usually holds the next King Cake party.

The Rex Krewe, a Mardi Gras parade organization, chose the festival's symbolic colors, and since 1872 the colors have been used to tint the cake's icing. The colors of the King Cake are purple for justice, green for faith, and gold for power.

Mardi Gras King Cake
Mardi Gras King Cake, a traditional cake baked with a hidden doll or coin.

1 envelope active dry yeast
1/4 cup warm water, about 105 to 115 degrees
2 tablespoons milk, scalded and cooled
4 to 5 cups flour
8 ounces butter
3/4 cup sugar
1/4 teaspoon salt
4 eggs
2 teaspoons melted butter
very small plastic doll, a large bean, or coin
light corn syrup for topping
granulated sugar colored with food coloring pastes: green, purple, and yellow

Dissolve yeast in warm water. Add milk and about 1/2 cup of flour. In a large bowl, blend butter, sugar, salt and eggs. Add yeast mixture and mix thoroughly. Gradually, add 2 1/2 cups flour to make a medium dough.

Place in a greased bowl and brush with melted butter. Cover with a damp cloth and allow to rise until double in volume, about 3 hours. Use 1 cup or more flour to knead dough and roll into a 4 to 5 foot long rope. Form into a oval on a 14 x 17" greased baking sheet, connecting ends of the rope with a few drops of water to make a good seal.

Press the doll, bean, or coin into the dough from bottom. Cover dough ring with a damp cloth and let rise until double in volume, about 1 hour. Bake at 325° for 35 to 45 minutes or until lightly browned. Cool. Brush top of cake with corn syrup and sprinkle with alternating bands of
colored sugar. If desired, freeze cake.
Source: about.com

Hi Nancy
I am looking for a really good pork tenderloin roast recipe that comes out really, really tender. Thanks to anyone who responds. And as always Nancy, thank you for all that you do each day to make the newsletter so interesting and exciting.
Iris in Virginia

Diane in Western NY was asking in the Feb 3, 08 newsletter about a frosting she made for her 84 year old Father's birthday.

Diane,
I have made the flour and milk type frosting many times. You have to really whip up the butter and sugar for a long time. When making the flour and milk mixture I always add a little more flour. This thickens it more when you are cooking it. It will be very, very thick! (stiff) Let it cool completely. I put it in the fridge with a piece of saran wrap on top until cold. Do this before you whip the sugar and butter. What kind of mixer do you have? Kitchen Aid is the best mixer to use for this frosting (stand kind). When the flour and milk mixture is completely cooled (even cold) add it to the whipped sugar and butter slowly. Take spoonfuls at a time and and mix. Beat for a few minutes. This frosting taste wonderful, but you have to whip a very long time to get it right. Spreads well and when the cake is refrigerated the frosting gets really firm, but not hard. Another good frosting I use all the time is a can of any flavor frosting, 6 oz. of white chocolate or milk chocolate depending on the flavor frosting. You melt the chocolate first then add it to the can frosting. Add about 5 oz. of cool whip (or more). Whip together!! This is an easy frosting and it taste very good. You can also add vanilla extract or any flavor extract to go with the type of frosting you use.
Good luck!!!
Marie W Va.

Will someone please let me know who makes the Pretzel crisps so I can find them. That would make it easy since snacks are usually on the shelves by manufacturer. They sound interesting. Thanks
Jan in DE

Nancy, I have found the Prerzel Chips in Big Sam's in 23oz bags. If you go to www.pretzelcrisps.com
they have a store locator on their site. Hope this will help. I'm on Weight Watchers and they are great snack to have have around.
Jane in VB

To Carolyn in W Tenn
Goo Gone is wonderful at getting rid of scuff marks on floors and has a great orange scent.

Can someone help me with a Reuben casserole dip. I made it before from one of the Nancylander's recipes and can not find it. I know it has sauerkraut, 1000 Island dressing, chipped corn beef and Swiss cheese but don't know the amounts or for how long to bake it. Then you spread it onto pumpernickel bread.

Thanks, Linda in Collegeville, PA

Re: Easy Butter Cookie Recipe.(2/3).
My instructions for these were not very clear. They are: Beat butter and sugar until light and fluffy. Add egg, flour and vanilla and beat on medium until combined. I do this with a hand mixer. Sorry I left that out, as it is important to beat the butter and sugar.
Jan in DE

========================

Doris -De Here are two cracker recipes .My personal favorite is with the saltines with no chocolate chips ,it taste like real almond brittle.

Easy Graham Cracker Cookies
24 Graham crackers, separated in half
1 c Butter
1 c Brown sugar
4 oz Slivered almonds (walnuts or pecans could be used .Toast them first it brings out the flavor)
9 oz. chocolate chips (optional)
1 cookie sheet pan, lined with foil and sprayed with Pam.

Preheat oven to 350 degrees F. Use a cookie sheet with sides.

Place crackers on cookie sheet sprinkle with almonds. In a small sauce pan, heat butter and sugar until boiling stirring constantly . Boil for 3 min.. Pour over crackers.Try and spread evenly. Sprinkle with chips wait about 5 min. then spread. Bake 10 min.

Chill in refrigerator until set. Break into pieces and store in refrigerator

Cracker Candy
1 sleeve of saltine crackers (or enough to cover cookie sheet)
2 sticks butter or margarine
1 cup sugar
4 oz. slivered almonds ( I prefer to toast them first)
1 9 oz. chocolate chips
1 cookie sheet pan, lined with foil and sprayed with Pam.

Preheat oven to 350 degrees F. Place crackers in a single layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your prepared pan. Sprinkle almonds on top.

Bring butter and sugar to a boil stirring constantly, boil for 3 min still stirring. Pour over crackers try to spread evenly. Bake 10 min at 350. Sprinkle chocolate chips over crackers wait a few min then spread with a spoon . This is really good without the chocolate to.

Chill in refrigerator until set. Break into pieces and store in refrigerator.
Jeanne in Green Bay

=====================

Nancy:

For some reason, my recipe to Anne for Eye of Round Roast was split--directions on how to cook were fine, but then my serving suggestion of either horseradish sauce or A1 Sauce can after many other posts. Can you repost, showing everything all together? The information on horseradish and A1 by itself doesn't make much sense, LOL.

This is for Anne regarding an Eye of Round Roast.
EYE OF ROUND ROAST
1 (4-6 lb.) eye of round roast
Seasonings to taste such as salt, pepper or garlic salt

Place roast on the top of a broiling pan and season as desired. Do not cover roast with foil! Bake in broiling pan (water in the bottom) at 350 degrees for 1 hour and 20 minutes for medium. Use a meat thermometer to check for doneness. Let sit for at 15 to 20 minutes before slicing. I use this method for a top sirloin roast, too.

I serve with a horseradish sauce (about 1 tablespoon prepared horseradish to 1 cup sour cream, or to taste), although my husband and children like A1 Sauce.
Tina in GA

============================

I had several green peppers that I froze last summer, thinkingI would do something with them later. Well, later has come and I don’t know what to do with them. Does anyone have any recipes for green peppers?
Thank you. Sue, IL

Good morning! Nancy, Thank you sooo much for all the Spam recipes. I love it and always have a can or two on hand. I'll definitely be making a few soon!

Here's a recipe I tried last week. I think it's pretty economical and very very good! I got this from a gal in Nashville, her name is Mary.

Italian Sausage Soup
1/2 lb sweet or hot Italian sausage (I used turkey Italian)
1 small onion diced
1 clove garlic, crushed (I used jar kind)
1 - 14 1/2 oz can reduced sodium chicken broth
1 - 15 oz can Italian style diced tomatoes
1 - 15 oz can Great Northern beans
1/2 t dry oregano, crushed
1/2 t dry marjoram, crushed
1/2 t salt (I omitted)
Dash of crushed red pepper flakes to taste
(I also added an 8 oz can tomato sauce)

In large heavy saucepan, brown sausage and onion with a dab of olive oil. Add garlic and cook about 3 mins. Drain if necessary. Stir in remaining ingredients, bring to a boil. Lower heat and simmer about 10 mins.

Makes 6 - 1 cup servings
Note: For two of us, this was plenty with some leftover for hubby's lunch. Also it was plenty salty. Taste and use your own judgement.
Leasa in Iowa

=========================

First of all THANK YOU Nancy! Luv this site and appreciate all the work you do. I check my email first thing to get this newsletter. Have printed soo may recipes and tried a LOT. Now I have a question. Does anyone know where to purchase 'mushroom' popcorn kernels to pop? It is what is used for carmel corn etc. Less hulls. I tried to google, but I couldn't come up with a site that I could actually order 5 # or less. Maybe someone else could come up with a place to purchase.
Thanks soo much. rosiefb in IA.

=======================

Regarding recipes for Flank Steak. I take mine and add 3 chopped scallions, about 1/4 cup soy sauce, and some toasted sesame oil (about 3 tablespoons for flavor). Put in a Ziploc bag and squish around to cover. Marinate all day in fridge or overnight and grill to your preference of doneness. Delicious
Linda in Collegeville Pa

========================

HELLO YOU WONDERFUL PEOPLE OUT IN NANCY LAND.
WE ARE GOING TO MAKE UP SOME COOKIES TO SEND TO IRAQ TO OUR GRAND SON IN LAW. I WONDER WHAT KIND WOULD TRAVEL BEST. ANY IDEAS?
THANKS FAY

==========================

To Shirley in MO: King Cake is traditionally served for Mardi Gras and there are many recipes on the web.
Athena in DE

===========================

I have not been getting the newsletter just a small like sample hope I am not the only one or something wrong with my comp.
Mary Ann

===========================

Frugal Recipes

Tuna Pot Pie
1 (16 oz.) can mixed vegetables, drained
2 (6-1/2 or 7 oz.) cans tuna, drained
1 can cream of chicken soup
1/2 can milk
1 can biscuits (10 biscuits)

Mix together first 4 ingredients in casserole dish. Place biscuits on top. Bake at 400 degrees for 12 to 15 minutes or until biscuits have turned golden.
Makes 4-5 servings.
Tuna Burger (from recent newsletter)
1 can mushroom soup
1 tbsp. minced green pepper
1 can tuna
1 tbsp. minced onion
Buns

Combine soup, tuna, pepper and onion. Cut buns open and cover well with mixture. Bake on cookie sheet in 400 degree oven for 10 minutes or until brown.

Tuna Cranberry Salad
1 can jellied cranberry sauce
1/2 c. water
1 envelope plain gelatin
1/4 c. cold water
1 c. finely shredded crisp cabbage
1 (7 ounce) can tuna fish, flaked
Diced celery, lemon juice

Mash cranberry sauce with fork. Add water and heat thoroughly, stirring until blended. Soften gelatin in cold water and add to hot sauce, stirring until dissolved. Add a dash of salt and beat with a rotary beater until smooth. Cool. Fold in cabbage and turn into a ring mold. Chill until firm. Prepare tuna with equal amount of celery. Add lemon juice and salt and pepper to taste. Add mayonnaise to moisten. Unmold cranberry ring onto a bed of lettuce and fill center with the tuna mixture.
Makes 4 servings.

Tuna Tacos
1 can (6 1/2 oz.) chunk-style tuna, drained
1/4 c. Miracle Whip salad dressing
4 lettuce
4 taco shells

Mix tuna and dressing in a small bowl. Place a lettuce in each taco shell. Spoon in tuna mixture. Makes 4 servings.

Tuna Cashew Casserole
1 (4 oz.) can chow mein noodles
1 can mushroom soup
1/4 c. milk
1 lg. can tuna fish, drained
1/4 lb. cashew nuts
1 c. diced celery
1/4 c. chopped onions
Salt & pepper to taste

Heat oven to 325 degrees. Save 1/2 cup noodles. Combine the rest of the ingredients. Place in a 1 1/2 quart casserole. Sprinkle with remaining noodles on top. Bake for 25 minutes. This is easy and takes less than 10 minutes to make. Serves 4.

Hello Nancy,
I signed up for your 123 recipe site. Is there going to be a newsletter for that site. I didn't sign up for that if there is one.
Thank You Roberts wife in Ohio

Comment
There will be no newsletter for that site. The purpose of the site is to allow our recipe family members to post their TNT recipes so they can be easily found anywhere in the world.
Nancy Rogers

Corn Bread Taco Bake
1 ½ pounds ground beef
1 package taco seasoning mix
1/2 cup water
1 can (12 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1 package (8 ½ ounces) corn muffin mix, plus ingredients to prepare mix
1 can French fried onions
1/2 cup shredded cheddar cheese

Preheat oven to 400. In large skillet, brown ground beef; drain. Stir in taco seasoning, water, corn, green pepper and tomato sauce; pour mixture into 2-quart casserole. In small bowl, prepare corn muffin mix according to package directions; stir in ½ can onions. Spoon corn muffin batter around edge of beef mixture. Bake, uncovered, at 400 for 20 minutes or until corn bread is done. Top corn bread with cheese and remaining onions; bake, uncovered, 1 to 3 minutes or until onions are golden brown.
Kyra in FL

I think you left the link for the newsletter off the message that you sent, or at least it is not appearing on my screen. Thanks for all the work you put into the newsletter and all the recent budget recipes. Many will benefit from them.
Robbie Bowling Green, IN

Comment
Thank you for letting me know I left off the link. Not sure where my mind went when I was sending out the newsletter. I appreciate those that let me know when I need to make a correction.
Nancy Rogers

Can anyone help with a recipe for a potato casserole made with frozen hash browns, sour cream, canned cream soup etc?
Thanks Fran from WI

Chicken and Dumplings
1 whole chicken
3 chicken bullion cubes
2 cups flour
1/4 cup shortening (Crisco type)
1 egg
1/2 teaspoon salt (for the dumplings)
1 teaspoon salt, or salt to taste (for the chicken)
1/2 to 3/4 cup of chicken broth (cool)

Place the chicken and salt in a 5 quart pan, add enough water to just cover the chicken and let simmer for about 1 hour. Remove the chicken, de-bone the chicken and break the meat apart if you plan to put the chicken in with the dumplings; remove 3/4 cup of the liquid and set aside for the dumplings, add the 3 bouillon cubes to the water in the pan and bring to a medium high boil. In a medium size bowl, cream the flour, shortening, egg, and salt together. Add enough broth to form a stiff dough, be careful so that you don't add too much broth. (but...If you add a little too much broth, just add more flour).

Flour a surface to roll the dough on. Wax paper or tin foil on a flat surface is good. Roll the dough to about 1/8 inch thickness or less. With a knife slice the dough into long strips about an inch wide. The strips can then be picked up one at a time and broken off into the pan of hot broth in about 2 to 3 inch strips. It's important that the broth be in a rolling boil while you are adding the dough. After adding some of the dumpling dough, the boiling broth will start to slow in it's boil. Now is a good time to stir the dumplings so that they don't stick together or stick to the pan. (This helps the broth regain it's heat and resume a good rolling boil.)

After all the dumpling dough is added to the broth, turn the heat down to a simmer. Cook for 15 minutes, turn the heat off, cover the dumpling pan and let sit for 20-30 minutes. (This helps make them tender)

If you want the chicken in with the dumplings, put the chicken in the pan just before you start adding the dumpling dough.

Corn Fritters
1 can of whole kernel corn, drained (reserving the liquid)
Milk
1-1/2 cups of flour
3 teaspoons of baking powder
3/4 teaspoons of salt
1 egg, beaten

Add enough milk to the reserved corn liquid to measure 1 cup. Sift together the dry ingredients. Combine the egg, milk mixture, and corn and add to the dry ingredients. Mix just until moistened. Drop batter from a tablespoon into deep, hot oil. Fry until the fritters are golden brown, 3 to 4 minutes. Drain on paper towels.
Heather

Corn Fritters
1 egg
1/4 c. milk
1 c. pancake mix
12 oz. can whole kernel corn, drained or 1 1/2 c. fresh grated corn on the cob

Blend egg and milk. Add pancake mix and stir until smooth. Fold in corn. Drop by teaspoonfuls into 1 inch vegetable oil. Cook 4 minutes or until golden brown.
Heather

Hi Nancy,
For some reason, replying to the newsletter is the only way I can respond to a request. In today's newsletter, Doris in De. asked for a recipe using graham crackers. Here is one that never lasts long in my house. I hope this is what she is looking for.
Lisa in Central PA

Graham Cracker Toffee
1/2 pound (two sticks) butter or margarine
1/4 cup brown sugar
1/4 cup granulated sugar
About 2/3 box graham crackers
1 cup chopped almonds, or nut of choice

Heat oven to 350 degrees. In a medium saucepan over medium heat, melt butter and sugars. Bring to a boil and allow to boil gently for 4 minutes. Remove from heat.

Line a 10 x 15-inch cookie sheet with aluminum foil. Place graham crackers side by side in a single layer on cookie sheet. Pour butter mixture over graham crackers. Top with chopped nuts. (You can also add 1 cup chocolate chips.) Bake for 8-10 minutes.

Let cool, then refrigerate for about 20 minutes – just enough time to harden so you can break graham crackers into pieces.

For Connie J. Indiana who wanted a link to Steven Libs candy.
http://www.stephenlibschocolates.com/
gramaj

Does anyone know of a website devoted to pressure cooker recipes?
grannym IL

Hi Nancy,
Angie/Ohio wanted a recipe using Frito's Scoops, I found this one I guess you could use the scoops. I have never tried it but sounds good and unusual. I know the Kookie Cookies Terese/SD sent in made with Fritos was so good and no one guessed it was made with Fritos. They tasted like a pay day candy bar.
Hope this helps.
Brenda/Alabama

From 2/1: I may have to try this from Ann in AR… “I have a little Corningware dish like the one mentioned here. Once I heated creamed corn in it and sat it directly on my bar. Must have had the heat too high. It burned a hole the size of the pan through the Formica! Had to have new Formica.” So I can get new countertops! Hehehe
Lynn in KY

In the 2/1 newsletter, Boots in VA asked about the Frito's taco in a bag. They are sooooooo easy. They are called “walking tacos” here and they are a big hit at our swim club. The kitchen staff keeps a crockpot of chili warm and then all you do is cut open a snack size bag of corn chips (or Doritos) and then they pour chili on top and usually just shredded cheese. They ask kids if the want sour cream (mostly that is a no!). They charge $1.25. Better for kids than greasy chicken nuggets or fried cheese, etc. My son gets Walking Tacos a lot, and I only got upset once – when I had brought dinner up and there was still some left in the cooler – it was tacos and I had brought a bag of Fritos up so he could have made his own, yet he bought one instead! 11 year old boys I guess! LOL

For church you could even have other items for people to add themselves – banana peppers, olives, salsa, etc. They are just so handy – no dishes – and portable!
Lynn in KY

In the 2/1 newsletter SUE asked about Pretzel Crisps. Our Aldi just started selling them but a local market has sold the 6 oz bag for $3.29 for years. At Aldi it is an 8 oz. bag for much less. I am so excited! They are made by Snack Factory, and our local Sam’s also sells a HUGE bag for like $5.88 or something (but only the plain version). I like the “everything” the best and my son loves the “honey mustard”! I have several friends that have had them at our house that are now addicted. We give my sons Godfather a bag for every occasion! Here is a link to their website – you can locate stores that have them!
Lynn in KY

Hi Nancy and all, I recently sent in a request for a reprint/ correction? of the Pink Lemonade cookies. I have either missed it? or I know everyone is busy after the holidays as well as before, I am just hoping to have this soon, Thank you. Nancy, I love this newsletter. I know you must have "one of those days", but we would never know it.

By the way, I have 2 adorable dogs, TIA (10) a Shit Zhu, :-), and ANGEL (5) a Bishon Fries. They are sooo adorable and loving, and do such cute things. My daughter (doesn't live at home) has 3 cats though, and I get her pictures every once in a while. Animals are love...

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