Cook's Choice Sittin' Turkey Steamer
Beer-can chicken is a favorite with everyone that loves crispy, moist, and savory chicken, but did you know that you can the same principle can be used for a perfect turkey?

July 25th newsletter
Re: Potato Salad/Pasta Salads

I love a good pasta or potato salad and have discovered that many times I will make the dressing mix the day before for the flavors to meld. Then when I boil the pasta or potatoes, I let them drain for 15 minutes and then gently fold in the mixed dressing. the warm, cooked potatoes or pasta absorb the flavors of the dressing much better and I think really enhance the whole finished product. I discovered this by accident when running out of time so made the dressing the night before and cooked the potatoes the next evening when I came home from work. Mixed it together and we were ready to go bright and early the next morning to our reunion without being totally hassled.
Another tip. A friend whose mother was from Sweden always put a dash of nutmeg and cucumbers in her pasta salads. Very good...
Enjoy the letter and every ones comments. I consider the newsletter my coffee club. Have a lovely day every one.
God Bless Shirley Ozark, MO

I would also like to know how to keep the squirrels out of our bird feeder.
Sheila

Crock Pot Pina Colada Bread Pudding
1 lb. loaf French bread
10 oz. frozen pina colada drink mix
6 oz. pineapple juice
12 oz. evaporated milk
1/2 C. cream of coconut
2 large bananas; sliced
3 eggs
1/4 C. light rum
1 C. raisins
8 oz. pineapple; crushed w/juice
1 t. lemon peel; grated
fresh mint sprigs

With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices.

Process until pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liqueur, if desired.

Combine both purees; set aside. Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 t. grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 t. lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker.

Cover and cook on LOW 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs.
Tona in Bama

Thank you Athena, Sherill, Clarann ,Harriet, Wendy, Ronaldo and a couple more who did not sign their names. Your carnitas recipes sound yummy. I will try them all, and let you know how they turn out. I would also like to thank you Nancy for this wonderful website. It is without a doubt the best.
Luna

So many pasta recipes. Thank you Nancy and All ( Carolyn from Edon, Donna in Co, Barbara in East Tn, Connie in Tx, Mary in Poland Ohio). I'm not sure which to try first, but I am thinking that Donna's crab and Mary's tortellini with Swiss cheese bread is gonna be on the top of the list! Will let you know and again thanks! I love pasta salads, but get tired of the same ones over and over. PS> still waiting to hear about the western dressing.
Give the furbabies a hug for me Nancy, and I am so glad that you are enjoying your visit with your brother.
Billie in Fl

After seeing all the Broccoli Salad recipes I just had to send in one called Emerald Salad (everything is green). It is delicious. I received this recipe from a friend about 20 years ago, thank you Rene.
Jane from NC

Emerald Salad
1 lb cauliflower, cut into bite size pieces
1 lb broccoli, cut into bite size pieces
1 pkg. peas (10 oz) Do Not Thaw
6-7 green onions, sliced on bias
1/2 – 3/4 green bell pepper
1 cup sour cream
1 cup mayonnaise
garlic powder to taste
seasoned salt to taste

Stir together and chill. Best made 24 hours before serving.

Hi Nancy and Landers,
A note of caution! To those who use poppy seeds for salad dressings, muffins, etc. While these foods are rather tasty with the addition of these poppy seeds, if you, or a family member, work anywhere you are subject to drug tests, be aware that the poppy seeds are the source of opium and can cause a 'positive' drug test. Several members of my family work in law-enforcement and therefore we do not use the poppy seeds in our homes.
Oma in LA (Lower Alabama)

A friend of mine is making pork barbecue for a wedding reception and asked me what she should have for condiments for the sandwich. Since I've never done a pork BBQ, I didn't know what to suggest. I'm sure you all out there can give us some suggestions for a pork BBQ sandwich.
Thank you in advance.
Lesleigh in PA

For Sally in Pa. With extra zucchini, try this recipe. Dice zucchini into small thin pieces {any amount you want } Dice small onion or !/2 large onion. Sauté onion in butter, oleo or olive oil { butter gives best flavor } When zucchini is cooked, cut up 1 large tomato and add to pan. When tomato is warm through, add salt and pepper to taste.

Sprinkle with parmesan cheese, cover with sliced white American cheese. Turn off heat and let cheese melt.
Harvey in Pa.

Hi Nancy & All,
Thanx so much for keeping this newsletter going & all the work you do!

I have a kind of easy request & that's just for more "Crockpot & No-Bake" recipes that you can make when it's real hot outside yet don't mind doing. You know how sometimes it's just so warm you don't want to even bother eating anything but sandwiches?

I would really love some easy Crock-pot meals I could do that aren't much bother or slaving after.

Thanx so much.
Hugs, Rosie in PA.

This is for Nancy in Montana 7-22- news later for her taco night
1 Can of Ro-tel tomatoes with green chilies
1 lb. of Velveeta cheese Foster Farms or tysons southwestern style chicken breast stripes Melt cheese in crock pot add tomatoes (drained )and chicken ,can be used as a dip or served over tortilla chips as a nacho

1-2 cans of refried beans
1-8oz. creams cheese ( or more if needed)

Put refried beans in a crock pot add cheese, when cheese is melted mix well and serve as a dip. These are both very yummy and everyone well enjoy them .
Have a great time. Sherrie from Boise Idaho( formerly from Washington State. Have a great day , Nancy keep up your wonderful work, hope you are enjoying your visit

Cinnamon Butter
½ cup butter
2 Tbsp. powdered sugar
¼ tsp. Watkins cinnamon
Combine and beat until smooth. Serve with pancakes, waffles, biscuits or just plain toast.
Refrigerate any leftovers.
www.watkinsonline.com/hutto
email: sunnywatkinsgirl@aol.com

Sally in PA was asking if you can freeze zucchini. My Mom you to freeze hers all the time as we would have too much at one time. She would just clean them off good, chop both ends off, then grate & put into freezer bags. That easy! My hands would hurt from grating so much, but worth it. Good luck. Also, try to grill or fry some w/ bacon.
Laurie~Muskegon,MI

I just wanted to let the Group know that our Church's Cookbook will be going to the publishers on the 31st. of this month. They will review, send us a copy to check for errors, we will return, then it goes to press. We hope to have it by Nov. in order to sell for Christmas. Thanks for the recipes that were sent to me. I will let you know the price and how to order later on. Thanks again!
Betty T. Ga.

Wow, what a great collection of recipes featuring my favorite food; the tomato. I can't wait to try the ASPARAGUS TOMATO QUICHE, the TOMATO OLIVE SALSA and the ZUCCHINI AND TOMATO STIR-FRY.

Years ago a friend of mine made this simple tomato salad that is very yummy and so easy to fix. Let the dish sit for a while so the flavors can marry.

Chopped Fresh Tomatoes (chop them over the bowl that you will serve them in so the juice runs in the bowl)
Chopped Onions
Mayonnaise (the good stuff and just enough to coat the tomatoes)
Salt and pepper to taste.

I'm a new member thanks to my new buddy in Iuka,Ms. I love the recipes, ideas, messages, and the "Thought for the Day". Thank you for bringing together a network of people who love to cook.
L

Cook's Choice® Fruit Cobbler Mix.
Cook´s Choice® Fruit Cobbler Mix comes in a 22.5oz container with instructions to make either a small batch for 6 or 7 servings or a large batch for up to 16 servings.
 

For Sally in PA.

Italian Zucchini Crescent Pie
4 C grated or thin sliced zucchini (I grate mine)
1 C chopped onion
margarine
1/2 t salt
2 T parsley flakes
1/4 t each garlic powder, basil and oregano
1/2 t pepper
2 eggs (or 2 eggs worth of eggbeaters)
2 C shredded mozzarella or muenster cheese*
2 t mustard (yellow or brown)
1 8-oz can Crescent Dinner Rolls

Squeeze the zucchini to get some of the water out. Then sauté the zucchini and onions in the margarine (I used a little olive oil instead) for about 10 minutes. Stir in all the seasonings. Remove from heat. In a large bowl whisk the eggs then stir in the cheese. Add the zucchini mixture. Mix well.

Separate the crescent rolls and press into the bottom and up the sides of a 10” pie pan or quiche pan to form the crust. Spread mustard over the bottom of the crust. Pour the vegetable mixture into the pie pan. Bake in pre-heated 375 degree oven for 18 to 20 minutes or until center is set. You may need to cover the edges of the pie with foil during the last 5-10 minutes of baking. Let stand 10 minutes before serving.

*I use whatever blend of cheese I have on hand.

Regarding freezing Zucchini, I just wash it and then grate it and measure out 4 cup portions (or whatever amount you want) put it in zip baggies and freeze.
Joan in Lancaster, PA

Fabulous funnel cakes
Yield: 1 Servings
1-1/4 cup Flour
2 tablespoon Sugar
1 teaspoon Baking powder
1/4 teaspoon Salt
3/4 cup Milk
1 Egg, beaten
Oil
Powdered sugar

Combine dry ingredients. Combine milk and egg and add to dry ingredients mixing until smooth. Use a 3/8" to 1/2" funnel; fill with 1/4 cup batter, holding finger over bottom. Place funnel near oil, remove finger and pour batter into 1" of hot oil using circular motion to form 4" spiral. Fry until golden brown, turning once. Drain on paper towels, sprinkle with powdered sugar or top with pie filling.

Posted to TNT - Prodigy's by =Þ <mudbug@gcip.net> on Mar 19, 1997

Hi all!
I'm interested in an induction cooktop. Does anyone have any experience with it? Would love to hear of any experiences from my family here.
Judy in So Cal

Many thanks to all who sent in the recipes for cowboy beans. We will try them all and then pick one to use in an upcoming chuck wagon cook-off, which is being held to celebrate Oklahoma's 100th birthday.
Pat Russell in Duncan Ok

Zesty Brussels Sprouts
1 lb. Brussels sprouts
1/2 cup chopped onion
2 tablespoon butter
1 tablespoon flour
1 tablespoon brown sugar
1/2 teaspoon dry mustard
1/2 cup milk
1 cup sour cream

Cook sprouts in covered pan with a small amount of boiling salted water, 10-15 minutes. In skillet cook onion in butter till tender. Blend in flour, sugar, mustard and 1 tsp salt. Stir in milk. Cook, stirring constantly, till thickened. Blend in sour cream. Add cooked sprouts. Cook till heated through. Serves 6-8.
Tona in Bama

Good morning Nancy,
I hope you are staying cool in AZ! It has been so hot and humid lately here. Whew! Thought I would through my 2 cents worth in for a couple of requests. I have made both dishes and they are great!

For Nancy in Montana who wanted dishes for her taco bar, this recipe is so good!

Queso Blanco Dip (White Cheese Dip)
This is the hard-to-find dip that is served in many Mexican restaurants. from http://www.ortega.com

1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano or jalapeno pepper, finely chopped (optional)
1 tablespoon finely chopped fresh cilantro (optional)

Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally. Serve with fresh tostadas or hot flour tortillas.

For grannym IL who wanted a good jambalaya recipe. This can be made as hot or mild as you want.

Spicy Shrimp Gumbo
http://www.realcajunrecipes.com/
Makes: 8 servings

1 large onion
1/2 cup fresh parsley
1/2 cup vegetable oil
3/4 cup flour
1/2 cup sliced green onion
6 pods of diced garlic
4 cups chicken broth
1 package thawed frozen okra chopped if whole
1 tsp salt
1/2 tsp ground red pepper
2 pounds medium shrimp, peeled and deveined
3 cups steaming cooked rice
fresh parsley sprigs for garnish
1/2 cup chopped celery

Mince onions. Set aside. Snip enough parsley for 1/2 cup and set aside. Blend oil and flour in large stockpot. Cook over medium-high 10 to 15 minutes or until roux is dark brown. Add chopped onions, chopped parsley, celery, green onions and garlic to roux. Cook over medium-high heat 5 to 10 minutes or until vegetables are tender. Add broth, okra, salt and red pepper. Cover, simmer 15 minutes. Add shrimp and simmer for 3 to 5 minutes. Serve over hot rice. (Be careful with your roux! Don’t burn it!)
Take care! Chris in NM

Crockpot Taco Bake
1 pound ground beef
1 onion, chopped
3/4 cup water
1 pkg. (1 2/4 ounces) taco seasoning
1 can (15 ounces) tomato sauce
1 package(8 ounces) shell macaroni, uncooked
1 can(4 ounces) mild chopped green chilies
2 cups mild shredded Cheddar cheese

In large skillet, brown ground beef and onion; drain fat. Add water, taco seasoning and tomato sauce; mix. Simmer 20 minutes. Transfer to Crockpot. Stir in macaroni and chopped green chilies. Cover and cook on low for 6-8 hours or high for 3-4 hours. In last 30 minutes of cooking, top with cheese.
Tona in Bama

To Sally in PA re the zucchini: I make a lasagna using sliced zucchini instead of the noodles. Use any lasagna recipe, layering ricotta, ground beef, sauce, etc.. and use the zucchini. I started doing this as a low carb recipe. It's great and it uses up the zucchini.
Jan in LO, MO

Christine in Arkansas I did not request the Strawberry Salsa but am interested in making it, it sounds delicious, my question is what have you served it with? I would imagine that grilled chicken breast would be yummy with it but was curious about other ideas.

Here is a recipe for my DH’s uncle’s potato salad it is delightful! I have him make it for my daughter’s birthday every year and I find that I am only eating this at the buffet line J

Uncle Frank’s Potatoes
4-5 lbs potatoes, wash bake at 350 for about 1 hour, (fork tender) allow them to cool while still warm cut the potatoes into desired shape Uncle Frank quarters them and then cuts them into 4ths or 6ths depending on size ( or make as much as you need this is a very versatile recipe for servings)
Gracie, Rochester, NY

I was wondering with Zucchini if you can slice it and freeze it. By Slicing I mean little slices for frying. I know you can shred it and freeze it. Do I have to put anything on it to freeze it in the bags? My mother in law gave me 2 giant zucchini's from her garden and I want to freeze one shredded and dice the other one. Are the freezer Ziploc bags good enough for the freezer to freeze in? Thanks so much!
Stephanie in Indiana.

Sally in Pa. Yes you can freeze zucchini, The way I do it is to grind it up (I use old fashioned grinder) put it in plastic bags squeeze air out as much as you can, and freeze it is good for baking cakes, cookies, bread and for soup but to freeze it any other way I do not know. I wish I had a garden full mine never came up and due to surgery too late to try again.
Mary Ann upstate N.Y.

Great Potato Salad - Hi to all! Since lots of potato salad recipes are being discussed, I wanted to add my two cents worth. I am asked to bring potato salad to all of the family activities and I use my mother's delicious recipe with my secret ingredient.

Boil a dozen eggs and chopped potatoes (all in same pot) with some salt just until barely cooked - run under water.

Dice and add to potatoes: eggs, celery, onion, a bit of green pepper and the "secret ingredient" - 2 chopped and peeled apples.
Add approximately: 1/2 to 3/4 mayo, 1/2 to 3/4 Miracle Whip, 1/2 bottle French dressing, approx. 1/2 cup mustard
Salt and pepper to taste and any other herbs you like - I sometimes add celery seed

You can add or subtract the dressing ingredients so that the salad is as moist as you like. This salad has a nice color and a great crunch to it when you find the apple.
Enjoy! Cathy in Puerto Rico

CHOCOLATE KAHLUA POUND CAKE
If no one has ever asked you to bake a cake, bake this cake. Now, sit back and count the number of requests. This moist, flavorful cake will be the hit at any event. Excellent for the groom's cake at a wedding reception.

Start to finish: 1 hour and 20 minutes

Cake:
1 box devil's food cake mix (pudding recipe)
1/2 c. sugar
1/3 c. oil
3 eggs
3/4 c. water
1/4 c. Old Charter bourbon
1/2 c. Kahlua
3/4 c. black coffee, double strength
2 tsp. cocoa

Icing:
1/2 stick butter
1 c. sugar
1/3 c. evaporated milk or half and half
1 1/2 c. chocolate chips

Preheat oven to 350 degrees.
Grease a bundt pan.

Cake:
Mix all ingredients (I use my Kitchen Aid 4 1/2 qt. mixer) and beat for 4 minutes.
Put mixture into greased bundt pan and bake at 350 degrees for 50 minutes. Let cool for 10 minutes, then ice.

Icing:
Heat butter, sugar and milk to boiling or until sugar is completely dissolved. Add chocolate chips and stir until melted; pour over cake immediately.

This is very rich so it serves 10 - 12.
Tona in Bama

This is for Nancy from Crystal Lake who was looking for Funnel Cakes.

PENNSYLVANIA DUTCH FUNNEL CAKES
3 eggs
2 c. milk
1/4 c. sugar
3 to 4 c. all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
Vegetable oil

Beat eggs and add sugar and milk. Sift 2 cups of the flour, salt and baking powder together Add to milk and egg mixture. Beat batter until smooth, adding only as much of the other flour as needed. Batter should be thin enough to go through a funnel, but not too runny.

Heat vegetable oil to about 375 degrees in an 8 or 9-inch skillet, about 3/4 inch deep. It is important to have and keep the oil hot. Pour about 1/4 cup batter into funnel, keeping finger over bottom of funnel until ready to drizzle batter in hot oil. Then swirl and criss-cross batter in oil in a lace-like pattern.

Let cake brown on one side, turn and brown on the other side; it takes 1 minute or less to bake. Lift from oil, place on plate and sprinkle with powdered sugar. Yield: 6 to 8 funnel cakes.
Stan in PA

Hi Nancy:
This is for Sally in PA. Yes, you can freeze zucchini. I shred mine and put it plastic bags. I usually put 2 Cups in the bags cause my recipe for zucchini bread calls for 2 Cups. I also drain a little of the water out of the zucchini before adding it to the recipe after thawing it out. Not a whole lot, just a little.

Nancy, I hope you and your sidekicks are doing well. They are such smart and entertaining kitties. Thank you for all you do for all of us. We all appreciate your hard work.
Take care, Judy in Ohio

Chocolate Chip Bars
2 sticks butter, softened
1 cup light brown sugar
1 tsp vanilla
2 cups flour
1/8 tsp salt
6 oz chopped semi sweet chocolate (or chips)
1 cup chopped pecans

Cream butter and sugar. Add vanilla. In another bowl combine salt and flour and and to butter. Mix well. Stir in chocolate and nuts. Press into a 15x10 pan (ungreased). Bake at 350 for 20 minutes or until light brown.
Tona in Bama

From Don In Mich; 7/25/07 About the gravy. I would like to make a suggestion. When ever I make a pot roast I brown the roast, then using a good sized pot, I put in 4 cans vegetable broth, two packets French onion soup, plus what ever seasonings that suit your fancy along with the roast. Simmer for four hours at 325°. This gives you a lot of of gravy stock. When it's done, take out what ever stock you require for dinner,( one cup for two people) let it cool, pour the remainder in one pint freezer bags, and freeze. You can adjust the seasoning if you like but it's usually just great. Another suggestion, after three hour of cooking, you can put potatoes and carrots in the pot. The veggie broth and onion soup imparts a great flavor. This is a TNT recipe, I wouldn't do it any other way, plus I have freezer full of gravey stock, just thicken it with corn starch or flour.

I was wanting to see if anyone, including Dennis Weaver, has invested in a silpat sheet? I know they are a little pricey and I would like the pros & cons of the product before I buy one. I do a great deal of baking and was thinking it might just pay for itself if I didn't have to buy parchment paper as often. Can they be used with all kinds of cookie sheets, like insulated ones?
TIA, Gloria, Indiana

A few days back their was a Peach Cobbler printed in the newspaper. It was a can of peaches, box of jello, and i think a cake mix sprinkled over the top. I don't remember what else it called for. Can someone tell me what day it was printed? Thanks in advance.
Alice in Illinois

Crock Pot Warm Pineapple Punch
1 (46-oz.) can pineapple juice
3 C. orange juice
1/4 C. fresh lemon juice
2 cinnamon sticks

Pour pineapple juice into slow cooker, followed by orange juice and lemon juice.
Add cinnamon sticks. Cook on Low for 2 hours. Remove cinnamon sticks. Serve warm. Garnish with orange or lemon twists or pineapple chunks. Serves 8-10.
Tona in Bama

Then spritz or (drizzle them) with red wine vinegar, and some olive oil, salt and pepper to taste. Cool completely then add the following, as much as you want of each and however you want to cut it:
Shredded carrots
Red onion sliced thin
Pepper (red green whatever you have)
Celery
Chopped Green and Kalamata olives make sure that you only halve these

Add some of the dressing to coat refrigerate for at least 1 hour just before serving add some more dressing and about ¼- ½ cup chopped fresh parsley toss well and serve. You can do the entire recipe the night before just make sure that you only add the last dressing just before serving.

DRESSING
2-3 garlic cloves, minced
2 tbsp Dijon mustard
½ cup lemon juice
¼ cup white balsamic (using the dark will turn your potatoes black don’t use this)
1 tsp sea salt
1 tsp black pepper
1 tbsp honey
1 – 1 ½ tbsp tarragon or marjoram

Whisk all together very well, and then add 1 cup EVOO slowly and whisking. Then just before adding it to the dressing shake or re whisk it together as separation occurs.
Gracie, Rochester, NY

There was not room for all the messages to fit into this newsletter.  More will be posted tomorrow.
Nancy Rogers

Some messages have been edited.  If a message has too much information, too long or contains inappropriate information, the message is edited. Email addresses of members are not included with messages (due to privacy issues.)  Thank you in advance for understanding.
Nancy Rogers