Recipe Exchange Newsletter
Easy recipes using everyday ingredients.

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Seeing all the "spring recipes" reminded me to share this idea. It came from one of the moms that brought snacks for Story Time at our library.

It takes 1 box of butter cookies (the scalloped edge cookies shaped like flowers with holes in the center), some icing and pastel M&M's. Sandwich 2 cookies together with a little bit of icing in between. Put a pastel M&M on each side in the hole. You'll have a lovely plate of flower cookies that are tasty, too. Use for showers, Easter or other spring get-togethers.

Nancy, thanks for the opportunity to share. You and everyone out there have a great week.
Robin - Eureka, IL

Hi there, Don from Mich; about that degree° thingy, here's some more for you. but you must use the number pad over on the right side of your keyboard. The numbers up on top don't seem to work. Here you go.

Press and hold the ALT key then press as follows;
Alt 248=°
Alt 155=¢
Alt 172=¼
Alt 171=½
Alt 0190=¾

There's a lot more but these are the most commonly used ones. I typed them and copied them out and taped them on the side of my monitor. They do come in handy when you are writing out a recipe.

Bunny in a Cup
2 c. cold milk
1 pkg (3.4 oz) instant vanilla pudding mix
2 sticks black licorice
1/4 c. vanilla frosting
Red liquid or paste food coloring
8 oval cream-filled vanilla sandwich cookies
6 green jelly beans
4 pink jelly beans

In a bowl, beat milk & pudding mix for 2 min., or until thickened. Pour into 4 small bowls; refrigerate. Cut licorice widthwise into fourths, then lengthwise into thirds; set aside. Combine frosting and red food coloring, frost top of cookies to within 1/2 in. of edge. Just before serving, insert two cookies into each bowl of pudding for ears. Add green jelly beans for eyes and a pink jelly bean for nose. Place three pieces of licorice on each side of the nose for whiskers.
Yield: 4 servings
Athena in DE

Date nut Dessert
1 c. chopped dates
1 c. hot water
1 c. butter
1 c. sugar
2 eggs
1/2 t. salt
1 T. vanilla
1-3/4c. all purpose flour
1 t. baking soda
1 T. cocoa
1 c. chocolate chips
1/2 c. chopped nuts

Heat oven 350. In small bowl, cover dates with hot water and set aside. Cream butter, sugar, eggs, alt and vanilla together. Blend in flour, baking soda, cocoa, and 1/2 c. chocolate chips. Mix well. Add dates and water, mix well. Pour into a greased 9x13 baking pan. Sprinkle top of cake batter with remaining 1/2 c. chocolate chips and nuts. Bake 25 to 30 min. or until cake tests done.
I sometimes add extra chocolate and nuts. yum
Bobbie in NC

I would like some recipes for canning vegetables from the garden.
Jenny in KY

Hi all. Anyone have any experience with the GT Express? I bought what I thought was a good deal - buy one/get one free. By the time I got it I paid more than if I had bought two of them. HUGH shipping charges and recipe books that I was charged for. Needless-to-say I was, and am still, very upset up about it. To return them would mean I would lose the huge shipping charge so have decided I might at well keep them. I have to admit I was so upset that I still haven't taken them out of the box! I feel that I was snookered big time. But maybe someone out there can convince me that this is a good thing.
Lesleigh in PA

Comment
I love my GT Express. It works well to cook breakfast, lunch or supper.

Whatever can be baked or heated up works well. I love quesadillas and it makes the best. I fold half of a tortilla and lay it on one side of the GT Express. Use shredded cheese and veggies leftover and sprinkle a little cheese on top and fold it over. Love the combination of cheese, potatoes, onions and mild green chiles. Leftovers are great mixed in with an egg that has been beaten. I love cheese on anything so I seem to always throw in some grated cheese too.

Muffins and cakes are wonderful too. Cornbread with creamed corn, green chiles and cheese works very well but you need to remember it is baking from the top and bottom and doesn't take as long as the traditional oven. The GT Express 101 comes with a recipe booklet. It can help guesstamate how long something should cook. Anything that can baked, cooked or warmed up does well.

For someone that is single it is wonderful. Cook the main part pf the meal in one section and the veggies in the other section. If you have two GT Express gadgets you could make different veggies in one and the main meal in the other.

For fussy family members not liking the same thing it works well. Love to make cornbread and put hot dogs in it. Tastes like corndogs.
Nancy

Hi
This is for Doris in S. Indiana and Sharon in TX...The bluebonnets are in bloom down here in Deep South Texas, The Brownsville, Harlingen area.

Also I would like to say thanks to who ever sent in the St. Pattys day jello desert, It was wonderful.
Than you for the great newsletter.
Sandy

This response is for Iris in VA who is having her gall bladder removed soon. When my son had his gall bladder removed a few years ago, his nutrition professor advised him to stay away from all the usual gas producing foods both before and after the surgery. This includes onions, garlic, beans, broccoli, cauliflower, cabbage, etc. These should be gradually reintroduced back into the diet after you are healed or you can experience the same type of pain you had before surgery. She recommended waiting at least two weeks before trying to eat them. (It took him three weeks.)

Some foods I made for my son included stuffed shells with fat free ricotta cheese and spinach, egg white omelets with fat free sharp American cheese, glazed carrots, small amounts of boneless chicken breasts, poached white fish, tuna salad with fat free mayo, jello mixed with fat free Cool Whip, fat free cottage cheese, green beans, spinach, and even mashed potatoes made with chicken broth and skim milk. Spray butters add a lot of flavor to foods and in small amounts seem to be well tolerated. Good luck.
Cooky, WV

Comment
This is an an opinion of one of our members. Please check with your physician for any medical advice regarding specific diets.
Nancy

Hi Nancy and everyone,
I found the nice recipe on March 4th for the O'Charleys rolls. I finally got around to trying them and I wanted to experiment, and there are only 3 of us here, so decided I would halve the recipe and made 9 rolls in the muffin pan and Then I took the other half and dusted my counter with flour and patted the dough out to about quarter inch thick and it was about12x18 or so and I spread butter on it and plenty of sugar and cinnamon and raisins, and rolled it up like a jelly roll and cut that into 12 even slices and put into a 9x9 square pan . Then of course I had to let this raise again. I put both in the oven with the light on and that helped it raise, It did'nt take quite 2 hours in there to double in size. Then I took them out til I heated the oven to bake them. 12 minutes was long enough for the rolls and about 18 minutes for the cinnemon rolls. Then I made a little icing with 4x sugar and milk.

The great thing about this was that it did not have to be kneaded. Thank you , Carolyn from Loveland for the recipe. Tennesseyanky

Joyce in MI, I think that sounds like a great idea. My girls will love to have dirt therapy and plant with me. Thanks for the idea for the strawberry pot, that's a great idea. Good luck with your back and I hope you have a speedy recovery. I have back problems too but doctors won't do surgery. I was having epidural spinal therapy with pain meds and steroids.

The fake mint milanos sent in by Tammy In Jamestown, NY sound wonderful.

Good luck to you. Laurie~Muskegon,MI

I have a request for the very best chocolate cake any of you have tried. I will be making a wedding cake and a grooms cake in June. he wedding cake is no problem. I have a great recipe for that but would like a chocolate grooms cake with a rich chocolate filling. I can add fruits to the top. Please include a frosting with that if you have a good one.
Evelyn in AL

Hi Nancy, In the March 18 newsletter, Sue in Florida asked where to buy rhubarb. I saw a few packages in Publix last week. It was expensive. I think they usually have more in June. Just ask. Publix is good about getting what customers want.
Vicki in Florida

In Sundays newsletter the easy pineapple pie is it 6oz or 16oz of crushed pineapple?
Mary Ann

In the March 18th newsletter, Robert's wife in Ohio wanted a clarification in my Cannoli Filling Recipe. You use both one quart of half&half and one large can (13 oz) pet milk. Haven't made them in quite a while. Maybe I will soon now that you made me think about them again.
Edith in Michigan

With warm weather very close, I would like to get a nice collection of TNT grilling recipes. Does anyone having any you would like to share? I am posting one our favorite pork chop marinade. This is so yummy, make sure you let them marinade over night to get full flavor.

Zesty Grilled Pork Chops
3/4 cup soy sauce( I use lite)
1/4 cup lemon juice
1 Tbs chili sauce
1 Tbs. brown sugar
1 clove garlic minced

Mix all ingrd. in a dish , and add 4-6 pork chops. Cover and marinade over night. Turn often. Grill chops over hot coals and baste with marinade occasionally..
Enjoy! Gloria, Indiana

Hi NANCY,
I have a request I am looking for a crock-pot recipe for a ham and potato casserole. I think it has onions and cheese. I am so fond of crock-pot cooking.
Thank you. Martie from Oregon

This is a recipe for Carol G in Georgia, she wanted a pasta dressing recipe, I have been using this for years even my picky daughter likes it. I blend a tsp of pure icing sugar and some white vinegar until dissolved in a cup, then I add enough cold water to make it taste nice, not too sweet not to vinegary. I add this to the Miracle Whip that I use for my pasta salad dressing, I like a lot of dressing so I just adjust the amount of sugar, vinegar, water, Miracle Whip. I also add fresh dill to my salad, it tastes refreshing. I use the vinegar dressing without the Miracle Whip on my salads all the time the kids won't eat anything else. You have to make it to your own taste but you get the gist pretty quick as your mouth will invert if you have too much vinegar and not enough of icing sugar and water.
Lana, Australia

Cranberry-Pineapple Relish
1 cup cranberries, fresh or frozen
2 cups diced fresh or canned pineapple
1 to 2 jalapenos, seeded, diced
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro leaves
2 teaspoons light brown sugar
1/8 teaspoon salt

In processor, pulse berries to finely chop. Mix with remaining
ingredients. Refrigerate 1/2 hour or up to 4 hours.
Tona in Bama

"b" in March 5th newsletter was asking for coconut cream pie recipes. I'm behind, but had to send this in. It is the best I've ever made. I always wondered if it was "our" Nancy that sent this in.

I use a full can of fat free canned milk and make up the rest with skim milk. I also sprinkle toasted coconut on top. This makes a wonderfully creamy and delicious pie. It's worth the stirring time.

Coconut Cream Pie VII
Submitted by: Nancy
Yields: 8 servings

"This is a rich pie that 's made with evaporated milk, lots of milk and eggs, and plenty of coconut. The filling is cooked until thick and creamy, and it 's immediately poured into a baked pie shell and chilled."

1 (9 inch) pie crust, baked
2/3 cup white sugar
1/2 teaspoon salt
3 tablespoons cornstarch
4 teaspoons all-purpose flour
2-1/4 cups milk
1-1/8 cups evaporated milk
1-1/3 cups shredded coconut
3 egg yolks, beaten
4 teaspoons butter
1-1/2 teaspoons vanilla extract

1. In a medium saucepan, combine sugar, salt, cornstarch, and flour. Gradually stir in milk, evaporated milk, and coconut. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, continuing to stir. Remove from heat.
2. Place egg yolks in a medium bowl. Slowly pour 1 cup of milk mixture into egg yolks, whisking constantly. Whisk egg yolk mixture back into remaining milk mixture in saucepan.
3. Return mixture to heat. Bring to a boil, then boil for one minute, stirring constantly. Remove from heat. Stir in butter or margarine and vanilla extract.
4. Pour mixture into baked pastry shell. Chill at least 3 hours before serving.
Source: http://www.allrecipes.com

Here are two quick and easy chicken dinners.

One Pan Chicken and Potatoes Rosemary
4 medium potatoes, sliced 1/4" thick
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 cloves garlic, minced
2 tbsp olive oil
2 tsp dried rosemary, crumbled

Microwave potatoes 8-10 minutes. While potatoes are cooking, in a large skillet toss and brown chicken and garlic in oil over high heat 5 minutes. Add potatoes and rosemary; sauté and toss until potatoes are lightly browned. Season with salt and pepper.
Serves four.

One Pan Chicken and Potatoes Teriyaki
4 medium potatoes, cut into thin wedges
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
2 tbsp oil
1/2 cup green onions, sliced
1/4 cup teriyaki sauce

Microwave potatoes 8-10 minutes. In a large skillet, toss and brown chicken in oil over high heat 5 minutes. Add potatoes; sauté and toss until potatoes are lightly browned. Add onions and teriyaki sauce. Toss until heated through.
Serves four.
grannym IL

Yahoo Groups has a foodsaver site. It is very good and gives you a lot of tips.

I don't know who posted the recipe for the Apricot Oatmeal Bars but I made them the other day and they are delicious. I plan on making the White Chocolate ones tomorrow.
Jeane in PA

Comment
I found several groups on Yahoogroups for the foodsaver and preserving foods and signed up for them.
http://groups.yahoo.com/group/FoodSaver/
http://groups.yahoo.com/group/FoodSaverPlus/

Also found a group for the GT Express
http://groups.yahoo.com/group/GTExpressRecipeExchange/

Got carried away looking and found another group I wanted to join.
I need charts for grilling meats and vegetables for my personal use.
http://groups.yahoo.com/group/George_Foreman_Grill/

ALABAMA BOILED PEANUTS
2 lbs. fresh raw peanuts in shells (available in many supermarkets in the fall)
3 tablespoons salt (or to taste)

Wash peanuts and place them in a large cast iron pot or the biggest pot you have. Add sufficient water to nearly fill pot. Stir in salt. Cover and cook over high heat until water is at a rolling boil, then reduce heat to keep water from boiling over. Add water as needed, keeping the water boiling.

Boil for 3 1/2 to 4 hours. Test near the end of cooking time by removing a few peanuts from water. Allow to cool for several minutes the shell and sample for tenderness. Boiled peanuts should be tender, not crunchy or hard. Continue to cook until they are as you like them.

Drain, rinse well and let cool for 10 minutes or so before serving. Store in refrigerator. Boiled peanuts can be frozen.
Tona in Bama

This is for Terry B/ Lansing, IL In the March 17 newsletter she was asking for Goodie for 12

No-Nut Snack
4 cups puffed corn cereal
4 cups round toasted oat cereal
2 cup small fish-shape or whatever cheese crackers
2 cups chow mein noodles
6 Tablespoons olive oil
2 Tablespoons dry buttermilk salad dressing mix

Pre heat oven to 350º

Mix the first 4 ingredient in a large bowl. Drizzle oil over mixture and toss Sprinkle with dry dressing mix and toss to coat. Divide evenly in to two 13 x 9 x 2 inch baking pan. Bake for about 10 minutes stirring once. Cool in pan for 15 minutes. This will store in a tightly covered container at room temperature for up to 1 week.

Makes 12 servings of 1 cup each
No name was included with message

Nancy, thanks for all you do for us! I tried this recipe for dinner tonight and we loved it! I thought I’d share the recipe with everyone since work has slowed down a little and I can actually breath!! Yea!! =)

Italian Sausage Calzone
1 tube (13.8 ounces) refrigerated pizza crust
1 can (8 ounces) pizza sauce (I used a larger can)

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 pound bulk Italian sausage, cooked and drained (I added onion when browning)

1 jar (4 -1/2 ounces) sliced mushrooms, drained
2 cups (8 ounces) shredded mozzarella cheese

Unroll pizza dough onto an ungreased baking sheet; pat into a 14-in X 11-in rectangle. Spread pizza sauce over long half of dough to within ½ in. of edges. Layer spinach, sausage, mushrooms and cheese over the sauce. Fold dough over filling; pinch seams to seal. Bake at 400 degrees for 30-35 minutes or until golden brown. Let stand for 10-15 minutes before slicing.
Yield: 6 servings.

Source: Quick Cooking magazine.

I warmed some extra pizza sauce to serve over the calzone, if desired. Enjoy!
Linda in Kansas City

I am looking for the copycat recipe for Cheddars apple pie. Some of my friends had some of the pie last week and asked me to see if I could get the recipe.
Zelda from Grand Prairie, TX

BEEF AND OKRA SKILLET
2 lbs. ground beef
15 oz. can tomato sauce
12 oz. can whole kernel corn, undrained
10 oz. pkg. frozen okra, thawed and cut into 3/4 inch pieces
1 tbsp. brown sugar
4 slices sharp American cheese

Brown meat in skillet; drain. Sprinkle with 1/4 tsp. salt and add tomato sauce, corn, okra and brown sugar. Bring to boiling, reduce heat. Cover and simmer 10 minutes. Arrange cheese slices on top. Cover; heat 3-4 minutes to melt cheese. Serves 8.
Tona in Bama