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 26, 2006
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Updated Pages
Pork Chop and Other Pork Recipes
Blackberry Recipes
Cobbler Recipes

Email address to send replies, requests and tried and true recipes. If responding to a recipe posted in the newsletter please include the date and the name of the member submitting the recipe.

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Hi! this is the first time I have written-really enjoy your website.

I have a hint-that I started doing several months back that sure does cut alot of time especially for us gals that work full time. Seemed like I always wanted mashed potatoes for supper for different things-I work in a grocery store and always looked at the frozen mashed potatoes but never tried them-now I make my own-I hate to peel potatoes-but now I peel up a great big pan of them-cook them -then mash them-then I divide them up into small freezer containers (enough for 2 servings)-pop them in the freezer and I always have mashed potatoes for turkey or beef manhattans-beef or chicken and noodles and etc. put them in microwave=thaw completely-whip with a fork and they are perfect and fast-every time.
Karen in Ohio

Hi Nancy - my computer has been down for a month and I was in withdrawal. I couldn't access your newsletters. Today I'm back up and have been devouring all the wonderful information in the newsletters. I came across a request from Rosemary on July 6th for how many potatoes to cook for 250 people. I haven't checked out all the other newsletters but I thought I would send her the information I have. She can go to www.bigrecipes.com and possibly find the information she's looking for. Hope this helps.

I didn't realize how much I missed this great newsletter and all the wonderful people who contribute to it. But especially you, Nancy who makes it all possible. I also, missed the stories about Ziggy and Ditto. Thanks again.
Dotty in NJ

Thank you for this wonderful newsletter, Nancy. I need a 'recipe' for laundry day. Would like the secret for getting white clothes white besides the usual bleaching. Hopefully, your super smart readers will share their secrets for keeping things white. Thanks so much!
Janice in Illinois

Hi Nancy Landers - While reading all the notes on canceling a print job, and letters regarding saving your own recipe collection, I thought I would share how I save the great recipes for future use for folks with "Word Perfect" software.
I wanted to create my own recipe collection and have it in one place with easy access.

In my "Word" files, I have started a folder named "Teahag's Recipes", in that folder I have created "sub folders" labeled individually, Cakes, Pies, Soups, Beverages, Chicken, etc. When I choose to copy a recipe, I highlight just the text I want to copy, click on "Edit", click on copy. Then I minimize Nancy's page and open my word file. On a new page, I click on "Edit" again and click on "paste." The recipe will be moved to the new sheet. After I have it just like I want it, I click on "File", then "save as" and a box will come up with all your "Word" documents in it. Double Click on "whatever you named your recipe collection" and your folder will appear in the box. Go down to the "File Name" box at the very bottom, it will be highlighted with whatever your first line of the recipe is. Type in whatever you want the recipe named, such at "Millie's Beef Stew." Now, look again in your folders that popped up when you clicked on your recipe folder. Choose the category you want and "Double Click" on it. Drop down to the bottom of the box again and click on "Save." Your recipe will then be moved to that category within your recipe collection. You can now return to the new sheet where you copied your recipe and "X" out of it without saving it there, close "Word" thus saving your recipe in your own personal recipe file.

Maximize Daily Recipe Exchange from the bottom of your screen and read the rest of the newsletter, sipping your coffee and dreaming about what you're going to make next.

I'm sorry about the length of this email, but once you start doing this, your recipes will always be in "your" recipe collection and it will become second nature to save them this way. After the first couple of times it will go very fast.
Nancy, you do a wonderful job and must be the most patient lady in the world!
Thanks to the writer who mentioned how to enlarge the print, another computer skill learned!
Teahag in Upstate NY

Rose Marie, Could you please send the Strawberry Tunnel Cake recipe? Thanks.
Sue in Fl

Thanks to everyone for the Coconut Cream Pie recipes. Can't wait to try a couple of them this weekend.
Lucy/TX

Skillet Chicken with Tomatoes
4 boneless chicken breast halves
1/4 cup chopped onion
1/3 cup grated Parmesan cheese
1/2 teaspoon rosemary -- crushed
3 tablespoons flour
1 can (14.5 ounces) diced tomatoes with Italian seasonings
1 cup mushrooms -- sliced

Flatten chicken slightly. Coat with 3 to 4 tablespoons of the Parmesan cheese and then coat with flour. Sprinkle with salt and pepper. In skillet cook chicken in oil over medium-high heat until done. Remove
to serving dish; keep warm. In same skillet, cook mushrooms, onion, and rosemary until soft. Add tomatoes; cook, uncovered, over medium heat until thickened. Spoon mixture over chicken; sprinkle with remaining Parmesan cheese. Serve chicken with sauce over spaghetti or other pasta.
Tona in Bama

Hi Nancy and all her Devotees,
I was wondering if anyone out there knows how to can corn. I have pickled and canned all sorts of things but it just occurred to me that canning corn I buy from the farm might be more economical than buying it canned or frozen in the winter-duh!

Is there a way to do this without adding much salt?

I am really looking to can the corn niblets plainly rather than fancy-flavoured recipes. I would like to be able to use the corn in other recipes (like Thai-fried rice or bean/corn/sweet potato enchiladas) during the colder months.

Thanks for all the help; keep on cooking, folks~!
Mike in Montreal

This is for Therese in Calgary and Peggy in Belleville:

I don't make this anymore as I have switched to a VERY healthy diet the last few years but it was always popular during the holiday season.

Old Fashioned Creton
1 lb ground pork (medium)
1 cup dried breadcrumbs
1 onion, finely minced
1 cup milk
salt and pepper to taste (try 1/2 tsp each)
ground cloves and cinnamon to taste (try 1/4 tsp of each, I doubt you would want more, especially of the cloves)

Place all ingredients in a saucepan. Mix, cover and cook over low heat 30 mins or so, stirring occasionally until fully cooked. Pour into a bowl and let cool on the counter then refrigerate. Serve on a platter as a pâté with French bread, crackers, cheese, fruit etc.
Mike in Montreal

Hello everyone. This is for Sarah, in AK, who needs bread recipes with no sugar.(7/pre 22)
We make three that use only honey, but don't know if this will be all right for you. All three are kneaded in the bread machine, then shaped by hand and baked in the oven. They are Three Olive Spinach Wheel, Greek Seed and Nut Crusted Bread, and Delicious Surprise Health Loaf, and I'll be glad to type and send them if they will fill the bill for you. My husband was allowed honey when he was to eat no sugar, so perhaps it will work, let me know.
Marilyn in FL

Hello All,
I am in need of some out put from all you wise people. My DH works in a carpet mill on 12 hour shifts. He can stop and leave his machine for 2 10 minute breaks and 1 half hour break each shift but he usually doesn't because he wants to stay and make sure his machine is running right. Any way what I am getting at is that he eats his lunch standing there at the machine so he always takes sandwiches so he won't have to go to a break room to heat up something in a microwave. This is great with PB & J or fried bologna sandwiches but when it comes to ham or something like that that needs to stay cold we have a problem. He carries a medium size igloo cooler for a lunch box so first off I bought him one of the Rubbermaid refreezable blue ice thingys. That helped but even though the liquid doesn't leak out as it thaws it sweats and still gets everything else in the lunch box wet. Not only does he carry his lunch in the box but his pens, time card, extra ear plugs, etc.So my question is what can I get to keep his sandwiches cold but keep the inside of his lunch box dry?
Gem in Too Hot Tennessee

Nancy in the 7/23-24 newsletter page 3 Ruth, a new subscriber, asked if anyone had a Orange Sunshine Cake that had appeared in the Tampa Junior Women's Cook Book and mine have not but they sound good anyway.

Susie's Quick Orange Sunshine Cake
1, 2 layer, box yellow cake mix
1 can mandarin orange segments, including juice, reserve 5 segments for decoration
1/2 cup oil
4 eggs

Mix as usual. Pour into 3 prepared 8" round cake pans. Bake at 350ºF for 25 to 30 minutes.

Frosting
1, 9 oz., carton Cool Whip
1, 15 oz., can crushed pineapple, drained
1, 6 oz., vanilla instant pudding

Frost cake as usual, arrange reserved orange segment, pinwheel fashion, in center of cake top. Refrigerate until ready to serve.

Super Quick Pineapple Orange Cake
1, 2 layer, pkg. yellow cake mix
1/2 cup oil
4 eggs
1, 11 oz., can mandarin oranges, undrained
1, 20 oz., can crushed pineapple, undrained
1 tablespoon sugar
1, 10-1/2 oz., pkg. cheesecake filling mix, Jello brand leaving out the crust mix
1, 8 oz., carton sour cream
1, 9 oz., carton Cool Whip

Combine cake mix, oil, oranges and eggs. Bake in 3 greased and floured 9" cake pans for 15 to 20 minutes at 325ºF. Cool layers.

Icing: Combine 20 oz., can pineapple, undrained; 1 tablespoon sugar; cheesecake filling mix; and sour cream. Then fold in Cool Whip. Ice the cake and refrigerate. Cake can be decorated with mandarin orange slices.

In the 7/23-24 newsletter page 3 Barb from Wa. asked for a Mint-Chocolate Chip Cake recipe. I have a couple and hopefully one she will like.

So Easy Mint Chocolate Chip Cake
1, 2 layer, box devils cake mix without pudding
3 eggs
1/2 cup oil
1-1/4 cup water
1, 4 serving, instant chocolate pudding
1, 6 oz., pkg. mint chocolate chips

Combine all ingredients in a 9"x13" pan and bake at 350º for 45 minutes or until middle is set.

1, 8 oz. pkg. cream cheese, softened
3 eggs
1/2 cup sugar
1/8 teaspoon salt
1, 6 oz., pkg. mint chocolate chips
1-1/2 cup water
1, 2 layer, pkg. devils food cake mix, if cake mix doesn't have pudding in you can add 1 small pkg. of chocolate pudding

Combine cheese, 1 egg, sugar and salt; beat well. Stir in mint chocolate chips; set aside. Prepare cake mix using remaining eggs and water according to directions on the package. Line an ungreased tube pan with brown paper, like from grocery store. Pour ½ of cake mixture, then all of the cheese mixture then rest of cake mixture. Bake 1 hour at 350ºF. Cool right side up for 20 minutes in pan. Remove from pan.

Everyone have a great day and Nancy and 4 legged associates take care.
Susie Indy

Hello Barb in Wa ( july 25 th) I don't know if the cake you had was a layered cake but try this one and I'm sure you won't have any leftovers.
Jocelyne in Québec

Chocolate Mint Layer Cake
1 cup Mint-Chocolate Chips Nestles
1-1/4 cups ;water -- divided
2-1/4 cups Flour -- Unbleached
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1-1/2 cups Brown Sugar -- Firmly Packed
1/2 cup Butter -- Softened
3 Eggs -- Large

CHOCOLATE MINT FROSTING
1/2 cup Mint-Chocolate Chips -- Nestles
1/4 cup Butter
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
3 cups Confectioners' Sugar
6 tablespoons Milk

GARNISHES
Chocolate Leaves
Chocolate Curls
Chocolate Gratings

CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes.
In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy.

Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water.

Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting. Garnish as desired.

CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.)

GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.

To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish.

A while back someone posted a request for an "apple fritter" recipe that is not really a fritter (fruit dipped in batter) but is more like a crusty donut with chunks of apple. These are sold in Meijers and our local grocer but even then are not all created equal. Some are very sweet and flat. I don't want that one!

Anyway, I was excited and awaited the response. I could hardly wait. I still can't believe no response. Does ANYONE know the secret? I have done search after search for this one and the closest I have come is a recipe from Southern Cooking.

Thanks, Cats

To our Canadian recipe folks:
I just noticed on my wall calendar that July 28 (in Canada) is Commemoration Day, to commemorate the "Great Upheaval". That's a new one for me. What was the great upheaval? Thanks.
Jeanlock in Fredericksburg VA

Hi Nancy. I am looking for a recipe for crab stuffing for stuffed sole or any other fish fillet. Maybe someone out there has a good one.
Thanks a bunch. Betty Isleib

I would like to thank Chris in California for the Chocolate Vinegar Cake in the March 16 issue. Its become a family favorite .It freezes so well even with the frosting on it.
Judy

Many thanks to Josie-Lynn in Georgia and Heidi for the Blueberry Muffin recipes. I am so excited about my son coming home for a visit. I am planning to cook whatever he wants! lol Thanks again for your help.
BG in Indy

To perk up coconut pies, try spreading a thin layer of toasted coconut on the pie crust. Then gently pour the coconut pie filling on top. A little more toasted coconut can be sprinkled on the topping. Gives the pie a nice 'toasty' flavor!
Helen Central TX

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