Recipe Exchange Newsletter
Easy recipes using everyday ingredients.

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For CindyO regarding "Trash Can Dinners" we cooked ours over open fire outside in a huge kettle with cabbage leaves lining the kettle, potatoes, corn on the cob, carrots, onions and top it with polish sausage. Also fill with water to about 1/2 full and cook at least a couple hours or until veggies are done. Serve with cornbread and lots of butter.
Millie in MO

HI Nancy
Thanks for this site. It's great. I have a request for TONA IN BAMA!! Your recipes are wonderful, I was wondering if you could come up with some great diabetic dessert recipes (keeping in mind the carb count)? I just know that if you put your mind to it, you will come up with mouth-watering ones.
Thanks linda d in NH

To Mary in Oregon: One way to make the Degree sign is put your finger on ALT and holding it down, click the numbers 2, 4, 8 on the keypad. The only problem with it is if you send it in an email, it won’t print correctly. Just says gibberish. But I still use it daily for all the recipes I save to computer.

Isn’t the weather beautiful! Thanks, Nancy, for still giving us this wonderful newsletter.
Bunnie in Parker, CO.

Here is the article and a link to the complete list of all recalled pet foods for cats & dogs. This is a major recall of millions of cans,bags of cat & dog foods. Please make sure to read.
http://msnbc.msn.com/id/17650075

Hi Nancy,
For Tammy in Jamestown, the cookies your were asking about freezing, are best frozen right after they have hardened. I have made these cookies soooo many times and they freeze very well. They are best eaten fresh, so freezing them is a good idea, so you can serve them fresh, the day you need them.
Good luck with your baking.
Teresa in Sask.

Hi Nancy and all my good friends in Nancyland. I hope everyone had a happy and safe St. Patrick's Day. I've had the flu all week, so I didn't celebrate this year. It really knocked me for a loop.

However, I did feel well enough yesterday to make the "Corned Beef In Foil" . I got the recipe from Nancy's Newsletter a week or so ago, but I don't know who submitted it. Sorry.

I do want to say that it turned out so good! I did what was suggested, and made it the day before I was serving it, and rewrapped it in foil once it cooled down. My DH sliced it very thin today, and it was the most moist and tender Corned Beef we've ever had. He was able to slice it real thin, once it was cold. I also made the cabbage, carrots, and potatoes in a separate pot, and we had a great dinner. We made corned beef and swiss sandwiches for lunch too. Better than going out after all.
Thanks again to whoever originally sent it in. I won't ever make corned beef any other way.
Cheryl In North Olmsted, Ohio

Hi Nancy. Sharon in Tx and my mind must be running the same thoughts. I was also going to write and ask for some S & D stories as we have not heard of their antics lately. We miss hearing about them and getting our laugh for the day along with all the great recipes.
Thanks Nancy, Roz in Indy

Hello everyone. All the talk about clone recipes got me to wondering if any of you have a recipe for the caramel pie and the chocolate cake that O'Charlie's has.

I had the recipe for the caramel pie but lost it.

BUT O MY! That chocolate cake was to die for. Some friends of mine took me there for my birthday a few years ago and they gave us a piece of the cake for free. We all shared it and all i can say is thankfully it wasn't too crowded because the sounds coming from the table would sure have turned a few heads. I asked for the recipe, to buy it even but couldn't get it. A whole cake would have been $40.00 or more. Help
Jenny in Ky

To Agatha in Ontario, Canada: I recently purchased a Rival Seal-a-Meal for myself and one for my daughter. We both love it. It is sp great to be able to take advantage of a sale and know you purchase won't go bad before you can use it. We think it's a real money saver and it's easy to use. We both recommend it !
Shannon in Ohio

Hi Nancy! This recipe is for Sally In PA. The honey balls are called "Strufoli," Sally at least that's what I think you're looking for. Here's my Aunt's recipe for you. She used to make this all the time so this is a TNT recipe.

Strufoli
2 C flour
2 large eggs
1 good pinch of salt
2-3 C veg. oil (for frying only)
1/2 C honey
1/2 C sugar
4 TB slivered almonds
Using a large bowl, add the eggs, salt and flour, mixing well. You should have a soft dough at this point. Divide the dough in half and cover one half with cloth. Roll out into a strip about 1/4 of an inch then cut each strip into 1/2 inch pieces and roll each piece, into a ball. Do the same to the second half of the dough at this time.
Heat your oil in a deep frying pan and fry a few balls at a time, moving the balls constantly until they are golden in color then drain them on some paper towels to absorb any excess oil.
In another frying pan, mix the honey with the sugar and cook over low heat until the sugar dissolves, stirring constantly with a wooden spoon. Add the balls and gently coat them with the honey mixture until they are fully coated and then stack the balls on to a plate. Sprinkle the nuts over the strufoli while the honey is warm. (During the holidays, we stack the balls in high stacks that look like little trees and decorate them with candy sprinkles and nuts.) You can use pine nuts or chopped walnuts, too! These balls make a lovely and edible centerpiece for the Spring or Easter table with the pastel-colored sprinkles over them. Enjoy!

For Marge regarding Splenda. I don't know if you checked the web site yet but Splenda.com has a lot of recipes there. I use Splenda once in a while and my boys can't tell if I'm using sugar or Splenda.
Check out www.Splenda.com if you get a chance!

About a week ago, I asked if any of you had any recipes for an easy to make "Kringle." Its a pastry that's usually made in Minnosota or that region of your country. Please help me find a TNT recipe for Pecan Kringles or Maple Kringles? HELP!
Andee In Los Angeles

CORN ON THE COB WITH CAYENNE AND LIME
6 ears of corn, husked and cleaned
6 tbsps. unsalted butter
2 tsps. cayenne pepper
juice of 2 limes
1 tsp. salt

Bring a large pot of water to a boil. Add a pinch of salt and a pinch
of sugar to the boiling water. Add the corn and cook for 4 to 6
minutes. While the corn is cooking, melt with the butter with the
cayenne. Add the lime juice and salt to the butter. Drain the corn,
toss with the butter and serve immediately.
Makes 6 servings.
Tona in Bama

This is for Marilyn in Mn. The recipe for the White Chocolate Apricot Bars was in the March 12th letter. I sent it in, but I had copied it quite some time ago from this letter. Again I apologize for not writing down the name of the person who originally sent it. Many thanks again Nancy. Karen, Il

A huge Thank You for the recipe for White Chocolate Apricot Bars; I made 2 recipes for the family dinner today and since some of the children don't like apricots I had some raspberry jam on hand and used that in place of the apricot and they all loved it. Both jams are a hit for those bars in our house. Thanks again!!! Marilyn in MN.

This is for Jan in Texas. So glad that you came thru my little town recently and stopped by our world famous bakery. They do have wonderful things there. I hope your time here was pleasant and enjoyable and that you experienced the pleasant personalities that most everyone here has. Nothing like Southern hospitality unless it is East Texas Southern Hospitality, Ha ! Ha!. Do hope you will visit our little town again. Where in Texas do you live, Jan?
Barbara in Corsicana, Texas

This is in reply to Jean in NC about the newer version of the Food Saver. I am also thinking about changing to the newer version of the Food Saver for the new feature of saving baked goods. I tried to save some cooked biscuits one time just to see if it would work, and those were the flattest biscuits I have ever seen. I sure didn't have to worry about them being stale from too much air in them!!! HA! I guess they would have made good pancakes! HA! I just threw the whole package away. I have been reading about the new model and I am hooked! Also the newer model is smaller and the one I have does take up a lot of room on my kitchen cabinet.

Hope you have all had a great weekend. Have a wonderful week ahead.
God bless, Sandi Hutson in Jasper, Texas

Hi Nancy,
Please pass on my thanks to Sue in WA for the Corny Chicken Bake recipe. I tried it this past week and we both loved it. It's totally different from anything else I've made and it's *so* easy.
Thanks again,Sue in NC (going back to NJ soon I hope)

Hi Nancy, The Oreo Cookie Flowers sounds like a neat seller for food & kraft shows. Tona in Bama should put together a booklet of her crafty ideas.
Margaret, Tulsa

Corn-On-The-Cob Salad
6 ears fresh corn, husked
1/2 of an 8-ounce bottle light Italian salad dressing
3 tablespoons snipped fresh rosemary
4 medium Roma tomatoes, sliced 1/2 inch thick
3 cups fresh baby spinach leaves or spinach leaves

Brush each ear of corn with some of the Italian salad dressing;
sprinkle each ear with snipped rosemary. Grill corn on the rack of an uncovered grill directly over medium to medium-hot coals for 20 minutes or until tender, turning often. Cool slightly. (Or, preheat oven to 425 degrees F. Bake brushed ears, in a shallow baking pan, for 30 minutes, turning once.)

Cut each ear of corn crosswise into thirds. Set a 1-gallon sealable plastic bag in a large, shallow bowl; place corn and sliced tomatoes in bag. Pour remaining dressing over vegetables. Seal bag and let vegetables stand 20 minutes before serving, or chill for at least 4 hours or up to 24 hours, turning bag once or twice.

To serve, arrange spinach leaves on six chilled plates. Remove corn and tomatoes from bag with a slotted spoon, reserving dressing. Arrange corn and tomatoes on top of spinach. Pass the reserved dressing. Makes 6 servings.
Tona in Bama

Bunny Buggy
One Twinkie
One Marshmallow Peeps Bunny
2 T frosting
4 gummy peaches or small cookies
Red & white gumdrops, sliced in half
Jelly candy, such as Mike and Ike
Red or orange jelly beans
Miniature white chocolate covered pretzel

Using teaspoon, carefully carve out a small opening on top of the snack cake for the driver's seat. Push the bunny part-way into the hole.

Using the back of the spoon, spread about 1/2 t. frosting on the back of each gummy peach or cookie. Press the wheels onto the car.
Using dabs of frosting as glue, add red gumdrop slices for hubcaps and white ones for headlights; attach a jelly candy behind the bunny for the driver's seat back.

Add jelly-bean slices on the lower back corners of the car for
taillights. For the steering wheel, dab frosting on the white chocolate covered pretzel, make a small slit in the cake in front of the bunny, then gently push the pretzel in.
Your bunny buggy is ready to ride-- and eat!
Athena in DE

Laurie in Muskegon MI, hi to you and it does seem nice to see some green. I love to garden and since you are here and must like to cook a small herb garden by the kitchen door would be perfect. You can do them in a strawberry pot or in different pots. I have so much oregano dried I can't give it away but do love the fresh stuff the best. I bring in a little of each herb and grow on the front window through the winter. I think everything will grow in pots this year with my broken back I can't get down on the ground. Let the girls help you plant the pots and have great fun together. I call it dirt therapy.
Joyce in MI

To Edith in Michigan in Mar.17 newsletter Do I use 1 can of milk or 1 qt. of half and half. thank you
Roberts wife in Ohio

Hi Nancy and Everyone,
Hope that you are all enjoying the pretty weather. This is a bit late but want to thank Helen in Mississippi for the Chocolate Pound Cake Recipe (3-13 07 #1) newsletter. We do appreciate your sharing with us. The Wedding was beautiful, The cake was enjoyed by every one and the couple couldn't have been happier.Again thanks and God Bless you all.
Linda

Thought everyone might like these bread machine recipes!
http://www.vrg.org/recipes/breadmachine.htm
Lynette in N.Y.

Easter Snack Mix
1 (8 ounce) package Mini Oreo Chocolate Sandwich Cookies
2 cups honeycomb-shaped cereal
1 cup jelly beans
15 Easter Baking Cups
Color Plastic Wrap

Mix cookies, cereal and jelly beans in large bowl. Place about 1/3 cup snack mix in each baking cup. Center each cup on a 12-inch sheet of plastic wrap. Gather plastic wrap at top, twist to seal and tie with ribbon. Makes 5 cups mix.
Tona in Bama

Edible Easter Baskets
1 tablespoon butter or margarine
1 cup miniature marshmallows
3 Shredded Wheat biscuits, crushed
Jelly beans

Place butter in medium bowl. Microwave at 100% for 30 to 45 seconds or until melted. Add marshmallows, stirring to coat. Microwave at 100% for 30 to 60 seconds, or until marshmallows puff and mixture can be stirred smooth. Stir in crushed cereal. Shape into Easter baskets or nests and when cool, fill with jelly beans. Great for decoration and can be eaten. Makes 4 to 6.
Tona in Bama

Hi Nancy-I am at my weekend job as a dispatcher, enjoying a cup of coffee and catching up on your newsletters. So many great recipes and tips! I thought I would finally contribute something. These are useful easy recipes to snack on and people can’t believe how good they are!


FAKE MINT MILANOS:
1 box vanilla wafers
1 box Jr mints

Preheat oven to 350. Place wafers bottoms up on a cookie sheet. Put a mint on each and top with another wafer. Put in oven for a couple of minutes. Remove and smush them together. Let cool and enjoy…

PRETZEL SNAX:
1 bag checkerboard or mini pretzel twists
1 box milk duds or rolos

Preheat oven to 350. place pretzels on cookie sheet. Top each with a milk dud, place in oven till the milk dud is soft. Remove from oven and top with another pretzel. Let cool.
Have a good week everyone!
Tammy In Jamestown, NY

Hi Nancy,
This message is for Connie in Tx. Thank you and all the others who responded for the tips on how to keep raisins and prunes from getting so gummy. I appreciate the tip. Connie asked if I cared to share the recipe. I'd be happy to.

Apple Breakfast Bar
1 C Whole Whear flour
3/4 C All Purpose Flour
2/3 C Packed Brown Sugar
1/2 C Dried apricots, chopped
1/2 C Dried Prunes, chopped
1/2 C Raisins
1/4 C Wheat Bran
1 Tbsp Baking Powder
1/2 tsp Cinnamon
1/2 tsp Salt
1/4 tsp Nutmeg
1/4 tsp Bbaking soda
1 Apple, grated
3/4 C Yogurt Plain, low fat
1/4 C Vegetable Oil
2 Eggs

In a bowl, mix whole wheat and all purpose flours, sugar apricots, prunes, raisins, bran, baking powder, cinnamon, salt, nutmeg, baking soda and apple; set aside. Whisk together yogurt, oil and eggs; stir into dry ingredients just until combined, spread in greased 9-inch square cake pan. Bake in 350F or 180C oven for 35-40 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack; cut int bars. (Bars can be stored in airtight container for up to 3 days, or individually wrapped and frozed for up to 1 month.)

I hope you will try them and enjoy.

Thank
Barbara in Ga.

Good morning, Nancy! I've been in Spain for the last month and have been trying to catch up with the lovely newsletter, but I just wanted to jump in here to wish IRIS IN VA the best of luck with her gall bladder surgery. I think I read somewhere that IRIS is in F'burg; if so, and she's going to Mary Washington Hosp. she'll be in great hands! Good luck, Iris. (No, I don't know any totally fat-free food except that when I had gall-bladder stuff I ate LOTS of soda-crackers). Once the gall bladder was out, fatty food was no problem (unfortunately.....)

Here's a request: One of the taste treats when I was on vacation were little cookies which were very similar in taste to maybe a brown-sugar shortbread, only not as sweet. They were called TERESITAS ( I know that's right because the guide spelled it out for me and I wrote it down). I was sure I'd be able to google a recipe for them when I got home, but no luck. Does anyone have this, or heard of these? I have a brown-sugar shortbread recipe (I think, but that's NOT it).
Kathi in Virginia

Re the fruit flies; Everything that grows will attract fruit flies. I put everything, like banana skins, old lettuce, etc in a plastic bag and put in the freezer. Everything. All cereal and stuff, like rice, I put in a plastic zip lock bag, box and all. All this you can store in the pantry. Deprive those little buggers of food and they disappear, After all, you take everything out for the garbage man once a week anyway.

This is for Bboop in Chico Cal regarding her bugs. I called them mealy worms, but really don't know if that is the correct term. In 23 years of marriage (anniversary 3/17/07!), I've had two infestations, but that's enough! These are brought in by something that you purchased--dried beans, flour, crackers, pasta or something of that nature. Once you find them in your pantry, you have to THROW EVERYTHING AWAY that they could be eating--all the above listed items. One way to help prevent them from coming in, is to put dried beans, flour, pasta, etc. in your freezer for 24 hours. If you brought in any eggs or adults, this will kill them and keep them from spreading. Bay leaves help to PREVENT them, but once you have them, the only way to stop the infestation is to throw away everything!

One another note, I made two of the corned beef in foil yesterday for a large family "Irish dinner". I fixed this a couple weeks ago to experiment, and wrote in that my husband loved it. Well, almost every bite of two, very large corned beefs where eaten. My husband said they were "sublime", which is his ultimate compliment for food. Yesterday was our 23rd Wedding Anniversary! All our guests that like corned beef absolutely loved this version! The last time I complimented the corned beef in foil recipe, I couldn't give credit where credit was due. This time, I double checked to verify. The corned beef in foil came from the Feb. 23rd newsletter and was sent in by Darlene in WV. Thank you, Darlene! This one is definitely a keeper!
Tina in GA

Hi Nancy and furry babies. I inherited a new furry baby. He is 6 months old and his name is Smokey.

For Bboop/Chico,Cal in the March 17issue was telling about some bugs in her pantry and cat food. This may be too long to post. Maybe you can send it to her. She can put pantry pest in search engine and find ways to get rid of them.
Brenda/Alabama

Some of the most common stored product pests include:
Indian Meal Moth. The infesting stage is a small, light-colored worm that produces dirty webbing that contaminates the surface of the food. After feeding, mature worms (about 1/2-inch long) often leave the food and spin a small silken cocoon in cracks and secluded places. They emerge from their cocoon as adult moths that will lay eggs and reinfest food.

Dermestid Beetles. These beetles are the most common unknown insect in the pantry. Some people call these insects "weevils", but this is a misnomer. The infesting stage is a tiny hairy, cigar-shaped larva that feeds on spices, grain-based foods and is often found in flour. Adults are small oval beetles that are not usually found in food, but may be found in window sills or light fixtures because they are attracted to light. Dermestid beetles also are called carpet beetles and chew tiny holes in natural fabrics, like wool and silk.

Cigarette and Drugstore Beetles. These are small robust beetles that infest a wide range of processed foods, including dry pet food, cereals, spices, drugs and other packages foods. They also attack tobacco. They can chew through tin foil and penetrate most food packaging materials.

Sawtoothed Grain Beetle. This is a small, flattened beetle about 1/10-inch long. It has six saw-like teeth on each side of the prothorax, but a hand-lens might be needed to see this characteristic. Its varied food preferences make it one of the most common kitchen pests. It prefers processed grains, oats, pet food and seeds, but also feeds on rice, cereals, dried fruits, breakfast foods, grain meals, sugar, chocolate and pastas.

For Bboop in Chico, I found a great web site for identifying common house bugs. It's called www.whatsthatbug.com

Also, I'm on my 3rd Foodsaver. The first one, 18 years ago was too big, the second one too small. I got the new one from QVC last year and it's perfect! It has settings for wet, dry, canisters, and baked goods. It also stands up on end so it takes up less room when not in use.
SusanS in San Francisco

For Bboop from Chico in March 17th newsletter
I, too, had those disgusting critters when we moved into a brand new house. Would find them on the ceiling of the pantry and sometimes in plastic containers that you could see through and see them moving. Even the dog food in a plastic container.

We finally took everything in boxes, paper, bags, whatever - just left canned and jarred goods - out of the pantry and isolated the other things in big plastic sacks hoping to find where the culprits were breeding.
It was a nightmare. Also had a very empty and clean pantry -- LOL!

My husband tied the bags up in the garage and we would periodically check them for the culprits. After about a month we found the bag that they were hatching in and just tossed everything from that bag out. Then we washed the pantry down with Lysol and sprayed it well (empty, of course) and finally moved everything back in after it sat a bit to air out. We have never had them again and it's been 8 years.

The little critters come into your house usually in flour, grains, cereals, etc. And once they are there they make themselves at home. And will gradually move from food item to food item.

One mail order company - I believe it is Solutions - offers a catch-all for them at a high price - we did buy a pair of those but found it to be quite ineffective.

It may sound extreme but having lived through this once this is what I do -- you could put everything once opened in plastic bags -- BUT I choose to tape all boxes shut once opened - now I'm not talking about things used daily but odd pastas, corn meal, etc. That is once in a while use. And bags - like chips that don't get eaten much - I just roll the tops over and over tightly and staple them in several spots. It's not a lot of work - have considered the food saver bags - BUT it's just two of us and have found that this works best for us.

They are a true nightmare once they take over. If anyone has any other thoughts I would be interested in hearing them -- but this sure works for us.

To Athena -- from March 17th
What kind of wine do you give your fruit flies? I have found that ours (thank heavens they only are around about 3 months out of the year) do not like wine that I set out for them -- they just like to land in the glass I am drinking and swim there. LOL! Hate the months that they visit us though!
Rosemarie in rural Kansas City

Peaches 'N' Cream Salad

Base Layer:
1 pkg. (3 oz) peach Jell-O
3/4 cup boiling water
1 cup orange juice
1 envelope Dream Whip
1 pkg. (3-oz) cream cheese, softened
1/4 cup chopped pecans, optional

Peach Layer:
1 pkg. (3 oz) peach Jell-O
1 cup boiling water
1 can (21-oz) peach pie filling

To prepare base layer:
In a bowl, dissolve Jell-O in water; add orange juice. Refrigerate
until partially set. Prepare Dream Whip according to pkg. directions.

In mixing bowl, beat cream cheese until smooth; fold in whipped topping and pecans. Fold into gelatin mixture. Pour into ungreased 8-inch square dish. Refrigerate until firm.

For peach layer:
Dissolve Jell-O in water; stir in pie filling. Chill until partially
set. Carefully pour over creamy gelatin layer (pan will be full). Chill until firm. Makes 9 servings.

NOTE: When I made this I used a 9x13 dish.
Tona in Bama

There have been many discussions on savings recipes in recent Newsletters.

I believe I sent my method in some months ago but never saw it in the Newsletter, but maybe I missed it.

I create a Recipe folder in my word processing. If you use the 5x3" recipe cards, size the pages in that folder to 5x3" with minimal margins.
When I find a recipe I would like to save, I highlight it, copy it, then paste it into my Recipe folder. You can also create
individual folders such as appetizers, breads, casseroles, etc.
When I want to make a particular recipe, all I have to do is print it on a recipe card.

CANDIED KIELBASA
1 - 2 links kielbasa
1 lg. can crushed pineapples
1/2 c. sherry (or pineapple juice)
1/2 c. maple syrup
1/2 c. brown sugar

Put everything except the kielbasa in deep frying pan. Simmer over medium heat. Slice up kielbasa and put in a few slices at a time and cook until they turn dark (about 5 - 10 minutes). If the liquid cooks off before the kielbasa is all cooked, then add more sherry or pineapple juice.
Tona in Bama