The purpose of this recipe newsletter is to post requests and replies, and recipes  from our recipe family (members) and to post all their great tried and tested (TNT) recipes. 

July 12,  2006
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Cooking/food
Nutrition for Kids: How to Teach Your Children About Healthy Eating
Deviled Eggs, Egg Dye and Other Egg Recipes
Easy Tuna Recipes

For Cat in Olean, New York in the July 9th Newsletter page 2 enjoy from Caroline Red Lobster Pina Colada Dipping Sauce

Notes:
This goes perfectly with the Red Lobster Parrot Bay Shrimp.

1 C. Pina Colada Mix (Major Peters mix was used)
1/4 C. Water
2 Tbs. Crush Pineapple (drained)
1 Tbs. + 1 tsp. Sweetened Coconut Flakes
3 Tbs. + 1 tsp. Powder Sugar
1+1/2 tsp. Corn Starch
3 tsp. Cold Water

Mix Pina Colada, water, crush pineapple, coconut, and powder sugar in a sauce pan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 - 12 minutes. Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature.
Sauce is served at room temperature with Parrot Bay Coconut Shrimp and Parrot Bay Rum Shrimp.

For Brenda (7-9) and Betty (7-10); request fpr whoopie pie recipes. These recipes were found on RecipeGoldmine website.

Pumpkin Whoopie Pies
2 cups brown sugar, firmly packed
1 cup vegetable oil
1 1/2 cups cooked, mashed pumpkin
(canned pumpkin is okay)
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
Preheat oven to 350 degrees F. Lightly grease baking sheets.

Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, vanilla extract, cinnamon, ginger and cloves. Mix well. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.

Whoopie Pie Filling
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening

Beat egg white and mix with the milk, vanilla extract and 1 cup of the confectioners' sugar. Mix well, then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Yields 3 dozen.

Easy Whoopie Pies
2 cups unsifted flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda 1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 egg
1/3 cup vegetable oil
1 cup granulated sugar

Preheat oven to 350 degrees F. Combine flour, cocoa, baking soda and salt in bowl; set aside. Combine milk and vanilla extract in measuring cup; set aside. Beat egg and oil in bowl of electric mixer until combined. Add sugar to egg-oil mixture; beat until pale yellow, about 3 minutes. Add flour and milk mixtures alternately to egg mixture, beginning and ending with flour mixture. Drop about 1 tablespoon of the batter onto greased cookie sheets, 2 inches apart. Bake until top springs back lightly when touched, 5 to 7 minutes. Remove to wire racks to cool.

Filling
2 cups Marshmallow Creme
1 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract

Combine Marshmallow Creme, confectioners' sugar, butter and vanilla in bowl of electric mixer. Beat on medium speed until fluffy, about 2 minutes. Spread filling between 2 cake halves to make sandwich.

Yields 15 pies.

Vanilla Whoopie Pies
Source: Mrs. Levi A Kanagy III, Bellville PA - From the Big Valley Amish Cookbook 1979

1 cup shortening (Crisco)
2 cups granulated sugar
3/4 teaspoon salt
5 cups gold metal flour
2 whole eggs and 2 egg yolks
1/2 cup hot water
1 teaspoon baking powder
2 teaspoons baking soda
1-1/2 cups buttermilk [or sour milk]
1 tablespoon vanilla extract

Cream shortening, sugar, salt, eggs and vanilla together.

Sift flour and baking powder, add soda with water and milk. Mix together [add chips at this point after mixing and mix a bit more] bake at 425 degrees F for 4 to 5 minutes.

Filling (which I like better than the marshmallow version)
2 egg whites
2 pounds confectioners' sugar
1-1/2 cups Crisco
1 tablespoon vanilla extract or to taste

Add milk or cream if needed for consistency.

Barbara in Omaha

Bread mixes

I'm looking for the recipe for a bar cookie that I had at a potluck. I could tell the crust was made with a yellow cake mix. It had nuts (cashews and peanuts, I think) and butterscotch chips sprinkled on the top. I'm not sure if there was anything else in it. Does this sound familiar to anyone?
Cindy

This is for knitter in Illinois.

Hot Corned Beef Sandwiches
1 t chili powder
2 T cider vinegar
2 T Worcestershire sauce
1/8 to 1/4 t cayenne
3/4 c catsup
3/4 c water
2-12oz cans corned beef
8 hamburger buns

Add first 4 ingredients to skillet. Add ketchup and water. Add corned beef, breaking up with a wooden spoon. Cook, uncovered, over medium heat. Stir occasionally, about 20 minutes until thick. Serves 8.

Nancy from Kissimmee

HI Nancy...this is for Gracie in NY. Gracie, you can put your ice in an Ice chest and put some salt over the ice then place the tray on top...this will cool your ice down a whole lot and keep it cold...very cold! Good luck!
Carol in LA

Email address to send replies, requests and tried and true recipes.

I hope I have the page to request a recipe. Does anyone have a recipe off the A&P box of oatmeal for oatmeal cookies? I loved this recipe and seemed to have misplaced it. I know it is old.
Mary Ann Hall

This is for Susie in Indy. I don't have natural granite in my bath but I have it in my kitchen. No problem. I do however have natural marble in my bath and it is great! Just wipe with warm water. I had cultured marble in my other house and it was ok. I accidentally hit it on the edge with a large can of hair spray and it chipped. The cultured marble is inexpensive enough to replace if something disastrous happens. I didn't replace mine as I had just redone the bathrooms and decided just to pretend it wasn't there. lol
Jane in PA

Hi, MIDWESTERNERS~ I've a question that maybe you can answer for me--Whatever happened to good old YELLOW corn on the cob? My stores here in southern California carry only the White, which is uncorn-flavored and looks so unappetizing. Is the yellow kind not grown any more for some logical reason?

Here's a 2-ingredient cool summer treat just posted in the "Honolulu Star Bulletin" food page which I'll try (not TNT yet, but can't see how it could fail to please).

EASY FRUIT JUICE SHERBERT
1 can (14 oz.) of condensed milk
2 cans (12 oz. each) of fruit juice or fruit nectar
(such as guava, passion fruit, or orange)

Combine milk and soda in a large bowl of electric mixer. Beat until smooth. Pour into freezing trays. Freeze until firm - beat twice during freezing.

(For a kid-friendly option, put mixture into individual serving-sized disposable cups.) Serves 12.
~Carol in San Diego

This is for Sue in Fla

Easy Pop-Corn Balls
1/2 cup unpopped corn(no salt added)
1/4 cup oil
1/2 cup sugar
1/2 cup karo
1/2 tsp salt

Pop the corn in the oil. Use a large pan. Mix well the last three ingredients and pour over the popped corn. Stir constantly over medium heat until evenly coated (3 to 5 minutes). Remove form heat and form into balls. Butter your hands and the balls will be easier to handle.

You can substitute a bag of popping corn and leave the salt out. This is an old recipe that I have used for a long time. My children used to love it.
Lurinne in MS

I want to send out a big thank you to Joycelyn in Quebec, Matthew , and the unknown person that submitted the recipes for Duck Sauce. I am going to try all of them and will see which comes the closest to what I used to get, when living back east. A dear friend of mine gave me the following recipe and I thought I would share it with you all. Makes a quick, easy dinner/supper. Definitely not “diet” food.

POTATO, FRANKS & BEANS
Four-five potatoes, cut into 1/2 to 1 inch pieces
2-3 lbs. frankfurters
1-2 lg. cans baked beans (Bush’s or B&M)
Small can of tomato sauce

Peel potatoes and put into a pot with water. Cook until medium done. (not soft). Drain potatoes, lay into a lightly greased 9x13” pan. Cut franks into 1 inch pieces and put over the potatoes. Pour beans over franks and potatoes. Pour tomato sauce over all. Bake in 350º 40 minutes. The amounts depend on how many people are being served. Leftovers can be refrigerated and reheated when needed. The reheated leftovers taste great.
Harriet/AZ

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