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 16,  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

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

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Chocolate beet cake for Judy in Florida( July 13 newsletter ) from Jocelyne in Québec

Chocolate Beet Cake
1 can (15 oz.) whole beets, drained (save juice)
1 1/4 cups granulated sugar
1 cup oil
1/2 cup juice from beets
3 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 teaspoon baking soda
1 3/4 cups all-purpose flour
3 squares (1 oz. each) unsweetened chocolate, melted

Sift together salt, baking soda, and flour. Set aside. Place beets in blender jar and puree. Add sugar, oil, and beet juice to beets and blend. Add eggs and vanilla. Blend well. Pour the beet mixture into a mixing bowl and add the dry ingredients. Mix well on medium speed for approximately one minute. Stir in melted chocolate. Pour batter into two greased and floured 8- or 9-inch round cake pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Let cool. Frost with your favorite chocolate frosting and decorate top with chocolate curls if desired.

To make chocolate curls: Melt semi-sweet chocolate chips or semi-sweet baking squares in the microwave. Invert a baking sheet and spread the chocolate in a thin layer over the sheet. Let set in refrigerator until chocolate is set but not hard. Take a spatula and scrape the chocolate from the pan to create a curl. The curls will be as wide as the spatula used. If the chocolate breaks let it soften at room temperature. If it is too soft, return to the refrigerator for a few more minutes. When you have the right consistency you will be able to create beautiful chocolate curls. Place a pile of curls on the cake and lightly dust with powdered sugar.

My Granddaughter who will be the big 4, will be having a Dora the Explorer party. Children as well as adults will be attending (aprox. 30 total). My daughter is planning a to serve Mexican food in a buffet style . I am in need of nice but easy recipes. Salads, dips, etc.

She is planning on tacos of course and we need a good chicken filling to go along with the beef.
The party is the July 30 and it is always "stinkin'" hot so food will be served inside but the guest will be eating outdoors under tents.

Thanks for any and all suggestions.
Gloria, Indiana

Thank you to Carol in LA for your advice on keeping things cold and on ice, I am going to try yours and Teahag in Upstate NY’s suggestion and see which one I prefer. What a bunch of great cooks we have roaming around this site~
Gracie, Rochester, NY

Hi Nancy - thanks so much for your newsletter, I look forward to reading it. As far as the blush cake with beets or any cake with beets I am confused. The recipe says to boil the beets and then grate. I have to admit I have never cooked beets but it seems that like potatoes after being boiled they would be mashed. Anyone out there please explain.
Thanks - Bernie

Hi Nancy, here is a recipe for a delicious peach dessert that is easy to make, and sooo delicious.

Peach Dessert
2 large cans sliced peaches, drained
1 tsp cinnamon
2 1/4 cups flour
1-1/2 cups powdered sugar
2 sticks butter or marg., cold
1 pkg (8 oz) softened cream cheese
1 14 oz sweetened condensed milk
1 egg
2 tsp vanilla extract( I used 1 tsp vanilla, 1 tsp almond)

Heat oven to 350 degrees. Drain peaches and add cinnamon, set aside. In a large bowl, combine flour and powdered sugar ( I used 1 cup Splenda, 1/2 cup powdered sugar) Cut in butter or marg til crumbly - using your hands is the easiest, though messy, method. Reserve 2 cups of this for the topping, press the remainder into a 9x13 pan, I used a glass one. Bake the crust for 15 mins. While it is baking, beat the cream cheese til fluffy, add sweetened condensed milk, egg, and extracts. When the crust has baked, remove from oven, smooth the peaches evenly over the crust, then pour over the cream cheese mixture. Sprinkle the reserved crust mixture over the filling, and bake for 30-35 mins. If there are any leftovers, store in frig. So yummy!!

Hope everyone is staying cool - we are heading for the 100 degree mark today here in Ct, take care all,
Laura

I just wanted to say thank you for such a wonderful site !! I love sweet potatoes and was so excited to find SOOO many recipes to used this versatile vegetable.
Melanie

For Karen in PHX- Boy I remember those days! House full of kids and needing filling food. This was one of my quickie staples and I still use it and so do my girls.

1 1/2# hamburger, browned and drained
2 large cans of baked beans
1 onion, chopped
2-3 cups cooked rice (depending on if you had leftovers)

Then I add whatever other ingredients I want. Green pepper, mushrooms, etc. Depending on the kind of baked beans (I use the Brown sugar ones) I usually add maple syrup, maybe a little honey or brown sugar. It's one of those dishes that really can use leftovers in it. You could use tomato sauce also.
Question concerning the beet cake recipes: could the beets just be shredded to go into the recipes? I try not to grate anything as I usually end up with my fingers grated more than the food!
Nancy I love this newsletter any which way I can get it!
Sue in Fl

Hi Nancy, furry staff and friends. I have been finding wonderful recipes in your newsletters for several years now. Thank you so much for all your hard work. My Nursing Student Association is looking for economical, healthy meals and snacks for 1-4 students that can be made in microwave, small crock pot etc. Something for dorm room or efficiency apartment living where there is limited time, pantry and preparation space. We want to put together a print cookbook as a fundraiser. I would very much appreciate recipes that your readers think would work for students. Here is one recipe that I use for a quick healthy breakfast.
Suzz in NE

Pina Colada Breakfast (4 servings) keeps 1 week
1 pt. low fat or fat free plain yogurt ( buy a quart and use the other half for dips, baked potato topper, etc.)
1- 16 oz can tropical fruit in fruit juice, drained (store brand is fine) (save juice for another use)
use fresh fruit in season, add a chopped banana any time
1/2 cup unsweetened shredded coconut (store brand is fine) - optional
Quart container (like empty yogurt carton)
Grapenut Cereal (or cereal of your choice)

Mix yogurt, bite-size chopped fruit, and coconut in quart container w/lid and refrigerate overnight. Serve 8 oz. (1 cup) topped with cereal.

Nancy, so sorry to hear that Yahoo is having trouble in getting the newsletter out. A hint to other member is what I have done for sometime is save the last newsletter (example Thursday's) and then you can go in and get the Daily Newsletter Index and find the past and present newsletters. You are so good to us letting us know what is happening and we all appreciate it. Hopefully they can get the problem solved so you don't have to worry about if the newsletter get out or not. Everyone try and stay cool. Sunday is again going to be hot in the 90's with that good old humid. Everyone have a great day and Nancy 4 legged associates to care.
Susie Indy

To Bette ~ Indiana

Here is a TNT recipe for cookie bars with butterscotch chips and coconut that has been around for a long time. The good thing about these is they stay fresh for a long time. I hope this is what you were looking for.
From Merry M in MN

SEVEN LAYER BARS
1/2 cup butter
1 cup graham cracker crumbs
2 cups semisweet chocolate chips
2 cups butterscotch chips
1 cup flaked coconut
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk

Melt the butter or margarine in a saucepan. Mix with the graham cracker crumbs. Press the mixture into the bottom of a 9 x 13 inch pan.

Layer the chocolate chips, butterscotch chips, coconut, and peanuts over the graham cracker crust. Pour the condensed milk over the layers. Bake at 350° for 25 to 30 minutes. Cool. Cut into bars.

Hi.
I lost my info on what newsletter the Angel Food Cake variations were in. Please help. I promise I won't lose it again! :) Barb in San Diego

Hi Nancy. I bet everyone has too much zucchini. Here is something easy and delicious.
Lisa-Union Bridge, MD

Zucchini “Crab Cake”
2 cups grated zucchini
1 tsp Old Bay Seasoning
1/2 – 1 Tbsp salad dressing
1 cup Italian bread crumbs
1 egg, beaten

Mix all ingredients together. Form into 4 cakes and pan fry until golden brown.

Nancy,
I certainly appreciate all the effort you put into this newsletter. Keep up the good work.

One quick question about the Kool-Aid Pie. I have never seen a 15 oz package of Kool-Aid (especially unsweetened) so I assume this is a typo. What should it be?
Thanks. Diane H.

Re: Stevia is a natural sweetener with a glycemic index of 0.

Can you tell me where I maybe to purchase this? I tried a couple of years ago to find it and was not able too?
Terry Indiana

For Bette in Indiana ( July 13th )
Here is a butterscotch coconut bar that , I hope , will taste the one you liked...
Jocelyne in Québec

Coconut Butterscotch Bars
Makes 36 bars

1/2 cup powdered sugar
1 cip all purpose flour
1 14 ounces can sweetened condensed milk
1 cup butterscotch chips
1 1/3 tasse sweetened coconut flakes
1 teaspoon vanilla extract

Heat oven to 350 F. 2. Beat butter and powdered sugar in bowl until blended. Add flour; mix well. Pat mixture onto bottom of ungreased 9-inch square baking pan. Bake 12 to 15 minutes or until lightly browned. Combine sweetened condensed milk, butterscotch chips, coconut and vanilla; spread over baked layer. Bake 25 to 30 minutes or until golden brown around edges. (Center will not appear set.) Cool completely in pan on wire rack. Cut into bars

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