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 18,  2006
Page 2

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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I am looking for a fig newton cookie recipe. I have two fig trees, and my husband loves fig newton's. If anyone can help me find this recipe, I sure would appreciate it. I don't know about you, but it sure is hot here in Ga. I just try to stay in and keep cool. I feel for the people who have no AC or fans. Then I think about my days in Fla. schools, hot, hot, hot, gnats and sweating. Thank heavens for the swimming holes. Ha! No pools in our little town, but we had the
Swanee River to swim in. Oh, for the good ole days! Ha!
Betty T. Ga.

The first angel food mix I bought had 2 envelopes . Then I got smart and read direction and the second (and more expensive one) had one envelope of mix so am assuming that is a one step. It was a brand name not store brand.
Hope this helps you!
Barbara Garrett

Just wanted to tell Tona in Bama it's good to hear from her again and her GOOD recipes.
Thanks BettyD in Bama

Comment
I got an email from Tona. She has been very busy this summer with her children and gotting to BBQ competitions. 

The recipes that have been posted were on my computer in a special folder/ She submitted a lot of them and not all of them fit into the newsletter at the time. I saved them to a special folder then didn't remember they were there. There are a lot left to post to the newsletter.
Nancy

Good morning Nancy,
This is in response to Judy from FL (pg. 2 in 7/13/06 newsletter) who wanted the recipe for chocolate cake with beets. I found it on About.com. I have not made this recipe, but have heard from others how good it is. Also, I
included another good summer recipe plus an easy coconut cream pie that is so good. Take care!

Chocolate Beet Cake Recipe
From Peggy Trowbridge
Your Guide to Home Cooking

Don't be turned off by the beets! You won't taste them at all, and they make the cake very moist. This easy cake is rich, chocolate decadence at its finest. It is surprisingly light and not overly sweet so the chocolate flavor shines. You must try it to believe it.

1-3/4 cups all-purpose flour
1-1/2 teaspoon baking soda
1/4 teaspoon salt
1 can (15 oz.) whole or quartered beets, drained (reserve liquid)
1-1/4 cups granulated sugar
1 cup vegetable oil
1/2 cup juice from beets
3 large eggs
1 teaspoon vanilla extract
3 squares (1 ounce each) unsweetened chocolate, melted
1 cup semi-sweet chocolate chips

For icing:
1 cup white chocolate chips

Preheat oven to 350 degrees F. Arrange rack in the center of the oven. Line a 9 x 13-inch baking pan with non-stick foil.

In a medium bowl, measure flour, baking soda and salt. Stir to combine. Set aside.

Puree drained beets in a food processor or heavy-duty blender. Scrape into a large bowl. Add sugar, vegetable oil, and 1/2 cup reserved beet juice to the pureed beets and mix on medium speed until combined. Add eggs and
vanilla extract, blending until completed incorporated.

Add flour mixture to the beet mixture. Using medium speed, mix until combined, at least two minutes, scraping down sides often. Add melted unsweetened chocolate and mix until combined.

Pour into baking pan. Distribute chocolate chips evenly over the top of the batter. Bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean. Let cool to room temperature.

To make icing:
Melt white chocolate chips in a double-boiler or microwave, being careful not to scorch it. Cool until just warm, but still liquid. Scrape into a ziptop bag, squeeze out the air, and seal the bag. Cut a small piece from the corner of the bag and drizzle white chocolate in a zig-zag pattern evenly over the top of the cake. Let sit to harden.

Optional topping:
Instead of white chocolate icing, you may wish to simply sift powdered sugar over the top of the cake. Yield: 36 to 48 servings, depending on cut size

VEGETABLE PIZZA
Press two 8oz. cans of crescent rolls on cookie sheet. Bake 375* for 10-13
minutes till golden brown. Cool!

MIX TOGETHER:
1/2 cup mayonnaise (I used miracle whip for a little bit more kick)
1/2 cup cream cheese room temperature
1/2 cup sour cream
1 tsp. garlic salt

Beat these all together than spread on the cooled crust. I doubled this when I made mine. I also added a little Lawry's and parsley flakes. (Your idea to use dill sounds good too!)

TOP WITH VEGETABLES
broccoli
cauliflower
peppers (which I used green)
ripe and black olives
green onions
radishes
shredded carrots
TOP WITH SHREDDED CHEDDAR CHEESE, THAN PRESS WITH A SPATULA TO KEEP THE
VEGETABLES ONTO THE MIXTURE AND STORE IN THE REFRIGERATOR!

Charlston Coconut Cream Pie from Lisa
4 eggs
1/2 C. self rising flour (not regular flour)
1-1/3 C. sugar or splenda
1/2 stick Butter
2 C. milk
1 tsp. Vanilla
1 8oz. bag of Flake Coconut

350º oven, beat all ingredients together, put in a greased 10" pie pan and bake for 45 min. Only cook it 45 min...it will settle....cool on counter for about 1 hr then in fridge for 1-1/2 hrs. Just follow the recipe exactly. It will turn out!

Chris in NM

STUFFED CUPCAKES
1 pkg. chocolate or butterscotch cake mix

Mix cake mix according to recipe on box. Fill cupcakes 3/4 full.

CENTER MIXTURE
1 (8 oz.) pkg. cream cheese, softened
1 egg, beaten
1 c. sugar
1 (6 oz.) chocolate chips or butterscotch chips

Mix egg with cream cheese and sugar. Add chocolate chips or butterscotch chips. Mix well. Put 2 teaspoons of filling in center of each cupcake. Bake 20 minutes.
Tona in Bama

Brenda, I am still looking for the recipe in my Bob Evans cookbook.  Here is a another strawberry pie until I can find it.  Our family loves this one.

STRAWBERRY PIE
1 (8 oz.) cream cheese, softened
1/4 c. sugar
1/2 tsp. vanilla
3/4 c. sliced strawberries (fresh or frozen)
Dash of nutmeg
2 to 2 1/2 c. Cool Whip
Graham cracker crust

Into softened cream cheese, blend sugar, vanilla, and nutmeg. Mash strawberries and fold into cream mixture. Fold in Cool Whip. Put in crust and top with berries. Refrigerate overnight.

PS - I love this one

STRAWBERRY SOUR CREAM PIE
9 inch baked pie shell
2/3 c. sugar
2/3 c. all purpose flour
1/4 tsp. salt
2 c. milk
4 eggs (separated)
1-1/2 tsp. vanilla extract
3/4 c. dairy sour cream
1 c. sliced fresh strawberries
1/4 tsp. cream of tartar
1/2 c. sugar

Combine 2/3 cup sugar, flour and salt in a 2 quart saucepan. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly until thickened and mixture comes to a boil. Boil and stir 1 minutes. Remove from heat and stir a small amount of hot mixture into egg yolks; return all to saucepan. Cook over low heat until thickened, about 2 minutes. Do not boil. Remove from heat and stir in vanilla. Gently fold in sour cream, a small amount at a time. Cover and cool to lukewarm. Meanwhile, line bottom of pie shell with strawberries. Spoon filling over strawberries. Preheat oven to 350 degrees. Beat egg whites and cream of tartar until frothy. Gradually add 1/2 cup sugar and continue beating until stiff peaks form. Spread meringue over filling, making sure that meringue covers filling completely and is sealed to crust. Bake until lightly browned, about 5 minutes. Remove from oven and chill 3 to 4 hours before serving.

Thank you so much, Tona in Bama, for the Cocoa Syrup recipe. I used to make this in the 70s because it was so good and so easy, then I lost the recipe. I was always frustrated when searching for this recipe and always would come up with more complicated recipes.
Mary Kay in New Jersey

I am looking for a pecan cake recipe. My mother in law made one every year for Christmas from scratch and she would make it like 3 to 5 days before our Christmas eve family get together and I have yet to find a recipe like hers. she kept the recipe secret and I was wondering if anyone has a recipe for a pecan cake that I might can compare to see if it is like hers. Even the icing was homemade
thanks Joann from Texas

For those students going to college, there are many books on www.amazon.com with student recipes and hints such as "Dorm Dining 101", "Cheap and Easy Cooking", etc. When I taught Learning Strategies to college students, we had a library of books dealing with nutritious foods for college living.
Athena in DE

Pudding Shots
1 small pkg. INSTANT choc. pudding
3/4 C. milk
1/4 C. Vodka
1/2 C. Irish Cream
8 oz. Extra Creamy Cool Whip

Mix pudding and milk for a couple of minutes with an electric mixer, then add alcohol, mix well. Mix in Cool Whip.

Put into individual serving cups with lids and I furnish plastic spoons. Keep in the freezer.

Special K Bars
Servings 12

1 1/2 cups self raising flour
3 tbsp sugar
Pinch salt
2 1/2 cups Kellogg's Special K cereal, crushed down to 2 cups
1 egg white
3/4 cup of skim milk
1 medium banana, mashed
1/3 cup vanilla low fat yoghurt
3 tbsp vegetable oil
vegetable cooking spray

Sift the flour, sugar and salt together. In a large mixing bowl, combine Special K, egg white, milk, banana, yoghurt and oil. Let the mixture stand for about 1 minute or until it softens. Add the flour mixture, stirring until combined. Divide muffin mixture evenly into twelve muffin cups in the muffin tray, which has been coated with cooking spray. Bake at 350 for about 20 minutes or until browned. Makes 25 (approximately).
Tona in Bama

Good day to all!
For Sherry in Delaware:

This recipe may not be quite what you are looking for but I have never found a better way to cook spare-ribs, this one is that good. You can thank my mother for this one -don't know where she came across it.

Ribs
2-3 lbs pork spare-ribs

1 cup strong coffee
1 cup ketchup
1/2 cup Worcestershire sauce
1/3 cup vinegar
1/2 cup brown sugar
1/2 cup margarine
juice of 1/2 lemon

Combine sauce ingredients and simmer 5 mins. Set aside. Line a shallow pan with foil. Cut ribs into serving sized pieces. Cover with foil and bake for one hour and 15 mins at 350F. Remove foil covering and pour off excess grease. Baste with sauce and bake uncovered another 25 mins basting with sauce every 5 mins.

Keep leftover sauce in the fridge and use for chicken or pork-chops another day.
Mike in Montreal

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