Easy Everyday Recipes using Everyday Ingredients | TNT (Tested) Recipes

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Hi everyone. I have seen a few school cafeteria recipes in the newsletter before, so I was hoping someone might be able to help me now. When I was in school (80’s), they had a type of pumpkin custard that was basically the pie filling without the crust. Anyone know how to prepare this? They had huge pans of it, so I doubt there was a water bath involved.
Thanks,
Korena in Canton

Substitute for butter milk:
Sour milk won't always do since it lacks the "culture" needed to make cakes and biscuits light. Sour Cream has the same culture as buttermilk. To make buttermilk out of sour cream, stir together equal parts of sour cream and milk. Measure just as you would for buttermilk.
Brenda in IN

To Shirley in MS Regarding her Buttermilk Pie, 11/18/08 Newsletter: This brought back a memory of my childhood that still makes me smile. Remember when "Home Ec" was taught in about the 9th grade? We learned to make a buttermilk pie, so I was going to surprise my Mom and have one made for supper when she came home from work. Remember now, I cannot cook yet, and I never did know what I did wrong to that pie, but I ran out across the backyard and dumped it behind a building and spent the afternoon hiding ALL of my efforts and didn't tell my Mom until ten years later. I haven't made one since - maybe I will try again!
Thanks for the memory - Barbara in AL

Hi Nancy, Re: 11/16 N/L I sent this recipe in recently and there were some replies to it, but am unable to tell anyone which newsletter it was so here goes again.

Fresh Apple Cake
4 C. Chopped Apples
2 C. Sugar
2 tsp. Cinnamon
3 C. All purpose Flour
1 C. Chopped Pecans
2 Eggs, Beaten
1 C. Cooking Oil
2 tsp. Soda
1/4 t. Salt
1 C. Raisins

Mix together in large bowl
Bake at 350 Degrees 35-40 Min. Makes a Large Cake, I have baked it in a 9x13 pan which was a bit to small.

TOPPING
1 C. Brown Sugar
2 Tbls. Milk 1/2 Stick Margarine

Mix together; heat 1 or 2 Mins, pour over cake.

This recipe was given me by a co-worker in the 1970's so could probably be tweaked a bit.
Margaret, Tulsa

Also on Avocados could the sliced section be coated with lemon juice before wrapping in plastic wrap to prevent it from turning dark?
Margaret, Tulsa

My favorite holiday cookie mixes

Raspberry White Chocolate Cookies
They are incredibly good cookies--sweet vanilla cookies loaded with raspberry baking chips and white chocolate. You get a burst of bright, tart, raspberry in every bite complemented perfectly with smooth, rich gourmet white chocolate.

Cranberry Cream Cheese with White Chocolate Chips Cookies
Sweet vanilla cookies loaded with raspberry baking chips and white chocolate. You get a burst of bright, tart, raspberry in every bite complemented perfectly with smooth, rich gourmet white chocolate.

For Janet, Tn, 11/18/08 Newsletter Re Pre-cooked Shrimp: I have found a source for delicious frozen cooked shrimp (all sizes) and keep some in my freezer at all times. They have been peeled and de-veined, all I have to do is pull the tails off after thawing them, rinse and dry. I keep jambalaya and gumbo mixes stocked for an easy dinner, just cook the jambalaya or gumbo and add the thawed, dried, tail-less shrimp the last five minutes. Also excellent cold as a shrimp cocktail with sauce made of catsup, and a dash of Worcestershire, lemon juice, & horseradish. So good, so easy, so fast. Good
Luck, Barbara A

To Dee in So, Il:
"I have a wonderful sugar free pecan pie recipe"
Could you share it? Thanks!
Karen C. in TX

Nancy, Ditto and Nancylanders: This is in response to the posting by da in TN in the Monday (11/17) Newsletter requesting a recipe for Fresh Apple Cake. I don't know where I got this recipe, may have been from this Newsletter, but it is definitely TNT and one of the best and moist apple cakes I've ever eaten. Mr. Myron Drinkwater - Lake Forest, CA

Fresh Apple Cake
4 cups chopped apples *
2 cups granulated sugar
2 tsp ground cinnamon
3 cups all-purpose flour
1 cup chopped pecans
2 large eggs, beaten
1/2 cup cooking oil
1/2 cup applesauce
2 tsp baking soda
1/4 tsp salt
1 cup raisins
* I core the apples and chop them (unpeeled) to about the size of two dried navy beans.

Thoroughly mix all ingredients together in a large mixing bowl. Spoon the batter evenly into two 9 x 5-inch loaf pans. Bake in a preheated oven at 350� for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean.
Yield: 8 to 10 servings.

Topping (optional)
1 cup brown sugar
2 Tbsp milk
1/2 stick margarine

Thoroughly combine the ingredients in a sauce pan and cook over medium heat for 2 to 3 minutes. Pour over the cakes while the cakes are still warm.
Mr. Myron Drinkwater - Lake Forest, CA

Nancy,
This is in response to Dee in So, Il, who wants to convert a sugar-free Pecan Pie recipe to Pecan Pie Bars. Dee, if you don't mind posting the recipe that you have, I will see about converting it for you. However, for Diabetics, sugar is not the only ingredient that is a problem for those with diabetes. The entire carbohydrate grams for the recipe is important. As far as just converting the pie recipe to bars, I can do that easily for you.
Thanks, AtlantaPat

Here's a different topping with a unique flavor for the Nancylanders who are making apple cake. It's from an applesauce spice cake recipe I have made many times. Leah

Applesauce Spice Cake topping
TOPPING
1/4 cup butter
1 cup chopped pecans
4 cups confectioners sugar
1 (8 ounce) package softened cream cheese
.
1 1/2 tsp vanilla extract
.
Melt butter over medium heat and add chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese and vanilla mixture. Frost cooled cake

How to Make Better Mashed Potatoes

In the 11/17/08 newsletter Sue IL was looking for recipes that would use up her leftover buttermilk. Here are two classic cake recipes that are family always enjoys and are a great hit at any gathering. You can also freeze buttermilk; do it in the amount you are likely to use in your recipes, such as � cup or 1 cup. You can also buy dried buttermilk and mix the amount you need for each recipe that you are making.
Robbie IN

German Chocolate Cake

Cake
4 ounces Baker's German's Sweet Chocolate
1/2 cup water
1 3/4 cups cake flour, sifted
1 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated sugar
1 cup unsalted butter (at room temperature)
4 eggs, separated at room temperature
1 1/2 teaspoons vanilla extract
1 cup buttermilk

Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans. Add wax paper or parchment cut in circles to fit the pans, and grease and flour the paper.

Melt together the chocolate and water over low heat in a small saucepan. Keep the mixture warm.

Sift together the flour, baking soda and salt in a small bowl, and set the bowl aside.

With a mixer, cream together the sugar and butter. Add the egg yolks, then the chocolate and the vanilla extract, beating well after each addition. Mix in the sifted dry ingredients in batches, alternating with the buttermilk, and combine well.

Beat the egg whites in another bowl, until stiff peaks form. Fold the whites gently into the batter by hand. Divide the batter equally

among the prepared pans. Bake for 30 to 32 minutes, or until a wooden pick inserted in the center comes out clean. Allow the layers to stand in their pans

for about 5 minutes. Run a knife around their edges, invert them onto cake racks, and remove them from the pans. Let them cool completely before frosting.

While the layers cool, prepare the frosting.

To assemble the cake, place one layer on a decorative serving plate. Spread one-third of the frosting over the top of the cake layer. Repeat with the remaining layers and frosting.

Coconut Pecan Frosting
1 1/2 cups evaporated milk
1 1/3 cups granulated sugar
3/4 cup unsalted butter
4 egg yolks, lightly beaten
2 teaspoons vanilla extract
Pinch of salt
2 cup shredded coconut
1 3/4 cup chopped pecans, toasted

Combine milk, sugar, butter, egg yolks, vanilla extract and salt in a large, heavy saucepan. Cook over medium-low heat, stirring constantly, until the mixture is slightly thickened, about 12 to 14 minutes. Remove the pan from the heat, and stir in the coconut and pecans. Continue stirring the frosting until it stiffens enough to spread thickly.

Red Velvet Cake
2 oz. red food coloring
1/2 c. shortening
2 eggs
2 1/4 c. flour
1 tsp. baking soda
1 tsp. vanilla
3 tbsp. Nestle Quik powder
1 1/2 c. sugar
1 c. buttermilk (or 1 tsp. vinegar & 1 c. regular milk)
1/4 tsp. salt
1 tbsp. vinegar

Combine food coloring and Nestle Quik powder; let stand. Mix shortening, sugar, eggs and food coloring paste. Beat buttermilk; add to sugar mixture. Add

flour, salt and vanilla; beat well. Mix in by hand the soda and vinegar. Pour into 2 (8") or 9” greased and floured pans. Bake 30 to 35 minutes in a 375 degree

oven. Cool 10 minutes; turn out. Frost with Red Velvet Cake Icing or Cream Cheese Frosting when cake is completely cool.

Red Velvet Cake Icing:
1 stick butter
1/2 c. shortening
1 c. sugar
3 tbsp. flour
1/2 c. milk
1 tsp. vanilla

Mix butter, shortening and sugar. Add flour, 1 tablespoon at a time. Then add milk that has come to room temperature and vanilla. Beat until smooth.

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For Janet in Tn

Chicken or Shrimp Fettuccine
6 oz. fettuccine
l lb. skinless chicken breasts, cubed
l small onion, chopped
1/2 teaspoon salt
2 garlic cloves, minced
1/8 tsp cayenne pepper
l tablespoon butter
4and 1/2 teas. floure
l and 1/2 cups fat free half and half
1 cup frozen peas
1/4 cup grated parmesan cheese

Cook fettuccine, drain and set aside. In a large skillet sate the chicken, onion, garlic, salt and cayenne in butter until chicken is no longer pink. Stir in flour until blended. Gradually add the half and half, peas, and cheese. Bring to a boil. cook and stir for a few minutes till thickened. Toss with noodles. To substitute shrimp Skip the chicken and cook everything the same, but add shrimp last till warmed through..
Enjoy. Genie

Thanks to Sue B Ga ,Dawn in MN and Chris in NM. That sent me the recipes for pear pie in the October 19 newsletter. My husband will get the pie he is wanting.My 9 year old Grandson loved this pie also.
Orlena In Illinois

Good morning Nancy and everyone! What nice weather we are having here! Warm during the day and cool at night.

Janet, Tn in the 11/18 newsletter wants to know what to make with pre-cooked shrimp. Janet, I use pre-cooked interchangeably with uncooked in most dishes. You would just put the shrimp in towards the end instead of when the recipe calls for it. You just want to heat them up and bring up the pink color. Here are two I make a lot. Both are easy and quick! You will find lots more on Nancy’s message board!

Shrimp Scampi
1 lb. lg. shrimp, peeled and deveined
3 Tbl. unsalted butter, softened
1/8 c. olive oil
3 Tbl. minced garlic
2 Tbl. minced shallots or green chives
1 Tbl. Worcestershire sauce
1/2 tsp. paprika
1/4 c. white wine (chardonnay)
salt & pepper to taste

Melt butter and oil together in saut� pan. Add garlic, and chives and saut� for 1 min. Add wine, salt pepper, Worcestershire sauce, salt and pepper and cook till shrimp turn opaque or pink. Sprinkle with paprika before serving. Do not overcook! You could serve with either pasta or rice.
Chris in NM

Spaghetti & Shrimp Platter
1/2 lb. pkg spaghetti
3 Tbl. butter
3 tbl. olive oil
1/2 lb. med shrimp, shelled and deveined
1 clove garlic, minced
1/3 c. grated Parmesan cheese or shredded Italian cheese
1/4 c. chopped fresh dill
1 tsp. salt
1/2 tsp coarsely ground pepper
1 Tbl. dried chives or 1/4 c. chopped green onion
1/2 c. white wine

Prepare spaghetti according to pkg. directions and drain. In large skillet, heat butter and olive oil. Add garlic, chives and shrimp. Cook and stir until shrimp are opaque. Combine hot cooked spaghetti, shrimp mixture, cheese, dill, salt and pepper. Toss well to mix and serve.
Chris

Dee in Ohio wants to know what a #2 can is in the 11/18 newsletter. Dee the #2 can is the most popular size of can on the grocery shelves, i.e. Soup, broth, etc. Below is a link to find out what each size can holds.
http://lancaster.unl.edu/food/ciq-can-sizes.shtml

No. 2 (size of can) = 2 1/2 cups (volume of food) = 20 ounces (weight of food) Chris in NM

Susie Indy, keep doing what your doc says and before you know it we will be seeing your great recipes again! Take care of yourself!

Rosemarie from rural Kansas City, when we have avocadoes we always use the whole fruit! We cut one in � and each take a 1/2, salt and pepper it and eat it. We never have any left!
Chris in NM

Free Pasta Cookbook! 8 Easy Recipes for Everyone.

Nice change of pace and easy to make.

Lemon Couscous
1 lemon
1 Tbsp. olive oil
1 onion, chopped
1 cup frozen baby peas
1-3/4 cups water
1-1/4 cups plain couscous
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. dried dill weed

Squeeze lemon juice from lemons and grate 1 tsp. zest; set aside. In heavy skillet, saut� onion in olive oil until tender. Stir in peas, lemon juice and water and bring to a boil. Stir in couscous, cover, remove pan from heat, and let stand for 5 minutes.
Judy/Buffalo

Brown Sugar Shortbread
1 cup soft butter (ONLY)
1/2 cup brown sugar
2 cups flour

In bowl, beat butter until fluffy. Add brown sugar and mix well. Then add flour and mix just until a dough forms. Divide dough into 2 balls and pat each into a 1/2" thick 7" round on an ungreased cookie sheet. Prick each with fork. Bake at 300 oven for 40-45 minutes or until golden brown.

Carefully remove to a cooling rack. Cut each round into eight wedges to serve.
Judy/Buffalo

Thanksgiving Coloring Pages | Activities for Children | Recipes

Sue in Illinois asked for recipes to use up her buttermilk. This is a recipe my Aunt Mary made every St. Patrick's day and any time we had left over buttermilk. It is a family favorite.
Margo/Boston

Irish Bread
4 tbl butter
1 cup sugar
2 eggs
4 cups flour
4 tsp baking powder
1 tsp salt
1 tsp baking soda
1 1/2 cups buttermilk
1 cup yellow or dark raisins
I sometimes sprinkle some lemon zest in the batter

Blend butter and sugar. Add eggs. Mix baking powder, flour, salt and baking soda and add alternating with the buttermilk till blended. Bake at 350 in an angel cake pan for 45 minutes.
Margo/Boston

Gloria in Indiana, Here is the Italian Sausage soup recipe you asked for. It is really excellent and can be made with turkey 'Italian' sausage if you want to cut some of the fat. Do let us know what menu you end up planning. Margo/Boston

Italian Sausage and Spinach Soup
1 pound mild Italian sausage, remove skin and break up meat
28 ounce can diced tomatoes
6 ounce tomato paste
6 ounce frozen spinach or equivalent fresh
1/2 cup white rice
1 medium onion, chopped
1 tbs olive oil
1/2 tbs butter
8 cups chicken broth (I use College Inn)
salt and pepper

Saut� the onion in oil and butter until soft. Add sausage meat and stir fry until no longer pink on outside. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the broth and bring to a boil. Add the canned tomatoes with juice and rice. Cook until the rice is done. If using frozen spinach add it early and break it up. If using fresh spinach add it a few minutes before the end of cooking time. Serve with shredded mozzarella or mixed Italian shredded cheese sprinkled on top. Makes 10 servings.
Margo/Boston

In looking through all the wonderful Thanksgiving recipes I noticed the "broccoli casserole" wasn't listed so am sending you my mom's old recipe--it's so good and even broccoli haters will eat this one! I used to have to call her every Thanksgiving for the recipe. Hope you like it.
Scarlett in FL

Broccoli Casserole
2 10-ounce packages frozen chopped broccoli, cooked and drained
1 cup Mayonnaise
1 cup Grated sharp cheddar cheese or you can use Velveeta
1 10 3/4-ounce can condensed cream of mushroom soup
2 eggs lightly beaten
2 cup crushed Ritz crackers
2 tablespoon butter, melted

Preheat oven to 350. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray. In a large mixing bowl combing, broccoli, mayo, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.

Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: easy
Yield: 8-10 servings
Scarlett in FL

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I found this for Dee/Ohio # 2 can is 1 pound 4 ounces or 2 1/2 cups if you just type in What size is a #2 can in search it has all the can sizes.
Brenda/Alabama

I do have a question. What size is a #2 can?
Dee in Ohio

Nancy, here is the way I use buttermilk most often. My family loves it. Fast, easy and delicious. If you use low-fat buttermilk and 98% fat-free chicken soup, it's also very calorie friendly.
Doris in Oklahoma City

Buttermilk Chicken
4 chicken breasts
1 1/2 cup buttermilk, divided
3/4 cup flour
1/2 t. salt
1/4 t. pepper
1/4 cup butter
1 can cream of chicken soup

Combine flour, salt and pepper in plastic bag. Dip chicken into 1/2 cup buttermilk. Drop in flour, salt and pepper mixture and shake gently to coat chicken. Melt butter in a baking pan, put chicken in pan. Bake at 425� uncovered for 30 minutes. Turn and bake 15 minutes more. Turn breasts again. Mix together 1 cup buttermilk and cream of chicken soup; pour over chicken. Bake 15 minutes more.
Doris in Oklahoma City

Lena in Illinois was asking for a pear pie recipe. Just use your apple pie recipe, substituting pears for the apples. You might like to add 1/4 c. shredded cheddar cheese to your pie crust-really good.
Connie in TX

In today's newsletter-11/18/2008, Margaret in Tulsa was asking about cakes baked in jars and storing them. I have done that and they store beautifully. As soon as the cakes come out of the oven, wipe the tops with a clean cloth-be careful the jars are hot! Put a seal and ring on the jar, being careful to not tighten the ring too tightly. As the cakes and jars cool, the jars will seal. You may hear them "ping" as they seal. I stored mine in a pantry that was dark and a steady temp. I don't remember how long I kept them, several months anyway. Hope you have good luck with them.
Connie in TX

Hi
I want to thank everyone who sent all the Jell-O with cranberry sauce recipes. I really appreciate everyone doing that. There were several that I want to try. I am going to Seattle and help my brother fix Thanksgiving dinner for all his family so they will appreciate all your kindness too.
Thanks
Sandy in Idaho

2 Ingredient Fudge Recipe

Most cream cheese or other frostings calls for a box of powder sugar. Does any one have a TNT cream cheese/frosting recipe that can be used for diabetics. I have tried splenda but can't seam to get the correct amount.My husband loves carrot cake. I would like to make him one for Thanksgiving.
Thanks for you help. Sarah Arkansas

Hi Nancy, Jane in Lex, NC asked for a recipe for Chocolate covered cherries in the November 16th newsletter. Here is one a late friend of mine used to make. Delicious.
Betty in Canada

Erin's Chocolate Covered Cherries
60 Maraschino cherries
3 T butter - softened
3 T light corn syrup
1/4 t salt
2 c sifted powdered sugar
1-1/2 lb chocolate bark

Drain cherries on paper towels. Combine butter, corn syrup and salt. Stir in powdered sugar - knead until smooth. Chill if too soft.

Shape 1 t sugar mixture around each cherry. Place on cookie sheet and chill (I freeze them). Melt chocolate and dip each candy until covered and chill again. Store in refrigerator in covered container 1 or 2 weeks before serving. This gives the cherry time to juice.

If you want to add an extra "kick" to these, drain the cherries the night before and soak them in Kirschwasser over night.

Or...if you REALLY want to add some punch to your chocolate covered cherries, soak the maraschinos in Bacardi 151 for a week before making the candies!

NOTE:- They have to set for two weeks. It lets the center marinate itself, for lack of a better word. You get that liquid squish when you first bite into it like you do the ones you buy.
Betty in Canada

My thanks to the Nancylanders who sent the avocado suggestions and recipes and to Nancy who makes it all possible. I'll be trying them over the next few weeks.
.
A few days ago I made tuna salad and substituted equal parts of mashed avocado, sour cream and mayo in place of the usual mayo/salad dressing. It was a big hit.
Leah

Hi Nancy, and landers
My daughter is wanting to make this yummy strawberry pretzel Salad, for Thanksgiving, her problem is, she wants to triple the recipe- which would call for 7-1/2 cups crushed pretzels, plus 2-1/2 cups of butter, her thoughts on this is that its a bit much butter. would anyone out there have a thought on this amount of butter/pretzels?
thanks for any input- Pauline in Salem Or.

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