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The purpose of this recipe newsletter is to post requests and replies from our members and all their great tried and tested (TNT) recipes.  No newsletter is sent out on Thursday.

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Hi Nancy!
Please don't forget to tell all of us how to contribute to the MD Association in your area. That is coming up very soon, and I am sure a lot of Nancylanders will want to contribute again.
Brenda

This is for Sandra of OR. This is the best cut-out cookie recipe around. I use this recipe year around, and use appropriate cookie cutters. A couple of weeks ago I used a foot cookie cutter, and made flip-flops.
My grandkids loved them.

Cookie Cutter Cookies
1 cup (2 sticks) butter (use butter only)
1 cup sugar
2 large eggs
1 Tbsp. Watkins Vanilla
3 cups flour
1/2 tsp baking soda
1/2 tsp salt
Cream butter until pale yellow. Add sugar and beat until light and fluffy. Beat in eggs and vanilla. In separate bowl combine flour, baking soda and salt. Beat into butter mixture. Chill dough 2 hours. Break into 4 portions. Roll out 1/8" thick on a well floured board. Cut shapes with cookie cutters and place on ungreased cookie sheet. Bake in pre-heated oven at 375 degrees 5-8 minutes.
Note: I roll out on floured waxed paper on my counter top. I use parchment paper on cookie sheets.
Use a bench scraper or spatula to move cookies to cookie sheet.

Butter Icing for Cookies ( This is great)
2 cups powdered sugar
2 1/2 Tbsp. cream or milk
4 Tbsp. butter
1 tsp. Watkins Vanilla

In a saucepan, over medium heat, heat cream and butter until butter is melted. Stir in the vanilla and powdered sugar. Remove from heat, and beat with an electric mixer until thick and smooth.
I use Wilton paste colors for vivid colors.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

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For Mary/CO, This is how my husband makes Stuffed Mushrooms as an appetizer. It is very easy to make.

Stuffed Mushrooms

Button mushrooms.
Spices (I use garlic, a little seasoned salt, a little black pepper)
a bit of onion, minced
Parmesan cheese
bread crumbs
Olive oil (pick a good brand of extra virgin oil for taste)

Clean the mushrooms. Pop out the stems to leave a nice clean cap. Set the caps aside in a lightly greased oven pan (some oil will leak out while cooking so make certain the pan has sides all around). Chop the stems and a bit of onion. Chop them fine. Using olive oil sauté the chopped mushroom stems and onion. Sauté until soft. In a mixing bowl, mix up a generous amount of Parmesan cheese, spices to taste, the sautéed stems and onion (along with the oil). Add bread crumbs and more oil until the mixture can be molded with your hands and tends to stick together. You'll have to experiment a bit here to find the exact mix. The key is getting it to stick together. Divide up the mixture and place it into each of the mushroom caps. Fill each cap, pressing down to make certain the mixture fills all the nooks and crannies.
Bake at 350-degrees for 30 minutes. You want to make certain everything is hot clear through. Serve hot

My husband made this last night and I was very good if you Creole recipes. He found it on the web and made a couple changes for our taste buds.

Willie Mae’s Shrimp Stew 4 servings TNT
3 tbsp olive oil
3 cloves garlic, minced
3 ribs celery, chopped
1 lg green pepper, chopped
1 lg yellow onion, chopped
4 green onions, chopped
1/2 cup tomato paste
1 cup tomato sauce
2 fresh tomatoes, chopped
2 russet potatoes
1/4 tsp cayenne pepper (the original called for 1 tsp)
salt and pepper
2 bay leaf (the original did not call for bay leaf)
2 tbsp fresh parley, chopped
2 lbs uncooked, shelled and deveined shrimp

Slice the potatoes lengthwise into quarters, then slice each quarter into ½ inch thick slices. In a medium pot, add potatoes and fill with enough cold water to cover. Place on stove over medium high heat, bring to a boil and cook for 8 minutes until potatoes are slightly tender. Strain water and set aside.
In a large saute’ pan over medium heat add olive oil, celery, onions, and green pepper. Saute’ for 10 minutes, stirring until vegetables are soft. Blend in tomato past, tomato sauce, fresh tomatoes, potatoes, 1 cup water, cayenne, bay leaf, and season with salt and pepper to taste. Bring to a boil, reduce heat and simmer very slowly until sauce thickens, stirring often (about 10 minutes). Add parsley and uncooked shrimp and continue to cook over low heat for about 7 minutes, just until shrimp turns pink. Do not over cook shrimp. Remove bay leaf and adjust seasonings.
Serve over hot white rice.
Bobbie/Frankfort/IL

Response to Maggie/S.Jersey, re ants and the hummingbird feeder. I spray the top 6 inches or so, of the hanger with Pam (or equivalent spray), then coat with Cat Flea Powder. Works great and keeps out the Earwigs (pincher bugs!) too. Next time I'll try dusting Cinnamon instead, because of the positive reviews by one of our members about ants in her house.
Carolynn in CA

Hi,
Everytime I try to copy and print just one recipe from the newsletter I wind up getting the whole newsletter! Is there any way to just copy one recipe from the newsletter?
Val, Ark.

For Lois Kingston WA - this recipe is usually a hit with kids. Sneak in a cup of frozen green peas or some fresh steamed broccoli before baking to boost the nutrition and fiber.
Julia in PA

Hot Dog Casserole
1 box deluxe macaroni and cheese mix
1 onion, chopped
1/2 cup chopped celery
1 can cream of celery OR cream of mushroom soup
1/2 cup grated sharp cheddar
1 lb. hot dogs, sliced
1/2 cup milk
1 jar sliced mushrooms, drained

Cook macaroni and cheese according to package directions; add grated cheddar and stir until well blended. Stir in remaining ingredients and pour into a greased 2 quart casserole dish. Sprinkle with additional cheese if desired. Cover and bake at 350º for 30 minutes or until bubbly.

Serve with salad or fruit.

Cake Mix Cookies
1 - 18.25 ounce box cake mix
1/2 cup vegetable oil
2 eggs
2 cups of * (see below)

Preheat oven to 350. Lightly grease cookie sheet(s). Mix together cake mix, vegetable oil, and eggs in a large bowl. Stir in *. Make little balls with the dough and put on cookie sheets. Bake for 8 to 10 minutes. Remove from pan and cool on wire cooling racks.

* This can be 2 cups of the following or a combination of a cup of each addition: chocolate chips, coarsely chopped semi-sweet chocolate, white chocolate chips, peanut butter chips, butterscotch chips, raisins, coconut, toasted-coarsely chopped nuts (pecans, walnuts), brickle chips, and so on.
Tona in Bama

I haven't seen any recipes from Dennis lately. Hope he isn't sick. When I don't see a recipe from those that send in often I get worried. Have a good day.
Jean VA/FL

Comment
Talked with Dennis today.  While I am home we generally talk with each other once a week or more.  Since I have been gone I haven't spoken to him much because I had a cell phone service that didn't work well in Arizona.  I did purchase some time on a pay as you go Go Phone.  Cell phone time limited so I really didn't talk to many people the three months while in  Arizona. 

It was great talking with Dennis today.  I wanted to inquire about his muffin top pans.  They seem like such a fun way to bake muffin tops.

Learn how to make muffin tops.  Click to find tips, techniques and recipes. 
Nancy Rogers

For MJ in Indy in the August 16 newsletter who wanted a bread recipe with herbs. This past weekend I discovered a "no-knead" recipe for an artisan-type bread. So far I've made 6 or 7 loaves, testing different additions. So far I've found this to be the most wonderful bread recipe I've ever tried. Achieving that hard crunchy crust with honeycomb texture has been a goal of many home bakers. In fact, I'm so sold on this recipe I gave away my bread machine.

The original recipe was from a New York Times article from November 8, 2006, in which Jim Lahey of the Sullivan Street Bakery disclosed this method. Below is his recipe with some changes that I found worked for me, and then I've listed an adapted recipe to include herbs and grated cheese.

No Knead Bread
3 cups flour (all-purpose or bread flour)
1/4 tsp. yeast (yes, that's right, only 1/4 tsp.)
2-1/2 teaspoons salt
1-5/8 cups tepid water
Cornmeal, wheat bran or extra flour as needed

In a large bowl, combine flour, yeast and salt. Add water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap and let dough rest at least 12 hours, preferably about 18, at warm room temperature (70 degrees). The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it, sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest for 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. (My experience has been it's just too sticky to shape into a ball.)

Generously coat a cotton towel (not terry cloth) with flour, bran or cornmeal. Cover with another towel and let rise for about 2 hours. (I did this step only once -- the dough stuck to the towel. So now I just put the dough in a lightly sprayed bowl and cover with plastic wrap.) When it's ready, the dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half hour before dough is ready, heat oven to 450 degrees. Put a 4 to 6-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under the towel and turn the dough over into the pot, seam side up; it may look like a mess, ,but that is okay. Shake pan once and bake 30 minutes, then remove the lid and bake another 15 to 30 minutes or until the loaf is beautifully browned.
Yield: One 1-1/2 pound loaf.

I adjusted this recipe so that I could make an herb/cheese loaf. The changes I made were to add in addition to the bread flour, 1/2 cup whole wheat flour and 1/2 cup rye flour. I also increased the water to 1-3/4 cups. The herbs I added were: 1 tsp. garlic powder; 1 tsp. dried oregano; 1 tsp. dried sweet basil; 1/4 tsp. tarragon; 1/4 tsp. dill; 1/3 cup grated Parmesan cheese and 1/3 cup grated Romano cheese. I didn't change anything else.

I used an oven thermometer that signals when your roast is ready to keep track of the internal temperature of the bread while baking once the lid is removed. When it reaches 205 degrees, it's done.
JoAnn H

In the August 20 newsletter Connie R Blaine, MN wanted breakfast casserole recipes. When my daughter had her bridal brunch several years ago I tested several recipes out on my co-workers. The hands-down winner was overnight caramel French toast. Here's the recipe:

Overnight Caramel French Toast

Caramel sauce:
1-1/2 cups brown sugar
3 T Karo syrup
3/4 cup butter
2 tsp. vanilla

French Toast
6 eggs
1-1/2 cups milk
1 tsp. salt
12 slices sandwich bread
sliced almonds
confectioners’ sugar for dusting (optional)

Combine sugar, butter and corn syrup in a small saucepan. Cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 13” x 9” baking dish.

Combine eggs, milk, vanilla and salt, stirring until well blended. Dip 6 slices of bread in ex mixture and place on top of syrup mixture; dip remaining 6 slices of bread in egg mixture and place on top of the other 6 slices. Pour any remaining egg mixture over bread in dish. Cover and refrigerate 8 hours or overnight. Sprinkle sliced almonds on top of bread and bake at 350 for 40-45 minutes or until puffed and lightly browned. Sprinkle with confectioner’s sugar, if desired.
JoAnn H

To Cheryl in Ohio. I was going to send in the breaded cauliflower just as soon as I finished yesterdays newsletter but you beat me to it. Thanks for giving me credit for the original recipe. Not sure where I got it. I prepared the cauliflower for a progressive dinner years ago and remember that they were a hit. Give them a try Barbara.
Lesleigh in PA

Comment
I tried the recipe as well. It was a winner. I used it for broccoli and zucchini chunks as well.
Nancy Rogers

Just wanted to say Thank you to Cheryl in Ohio, Lesleigh in Pa Mary S and Mary in Colorado for the help with Fried breaded Cauliflower. Am on my way to the store now! I hope I have listed everyone, if not thanks to you too. I was sure I would get the help I needed from this group!
Many Thanks
Barbara in Wentzville Mo

This is in reference to a recipe request for date August 20, 2007.

Fried Cauliflower
1 head Cauliflower (broken into pieces)
1 Egg
1/2 cup Milk
flour for dredging (plain/all purpose)
Favorite spices (salt, pepper, garlic powder, onion powder.etc...)

Steam the cauliflower pieces just until fork tender then take and let this rest on counter for about 10-15 minutes.

Mix together the egg and about ½ cup milk. Add your favorite spices to the flour. Take the cauliflower pieces and dredge into the flour then into the milk mixture and fry in hot oil. Drain well.

This recipe was given to me by two of my Russian friends in Riga, Latvia.

Jessie
Kaunas, Lithuania

For Lou in Cent, FL: Regarding the use of my toaster/convection oven. I haven't used the convection part but a couple of times but for baking I just bake as I would in the large oven - usually meatloaf, pork tenderloin, biscuits, small casseroles, etc. It just doesn't make the kitchen as hot even tho' the outside of the toaster oven does get extremely hot. I had remodeled my kitchen last year and made a special spot that was intended for the toaster oven. However, after the kitchen was finished and I got the oven (a replacement for a regular toaster oven) it gets so hot that I'm afraid to use it there as the wood is awfully close.

I'm afraid I'm getting to be one of those old forgetful Grandma's. Yesterday I had decided I wanted a pound cake and proceeded to make it. Everything done and cake in the oven and rising beautifully when I started cleaning the kitchen. I found the last 1/3 of the flour that was supposed to have been combined in the cake! Looked pretty and was rising in the oven, and I certainly couldn't add the remaining flour at this point! I decided to see what the final result would be before throwing it all in the trash. Actually it tasted pretty good, only it was a bit heavy as it 'fell' after removing it from the pan. I'll keep it and (shhhhh) not tell anybody about my booboo.

Sorry about this being so long but did want to share my pound cake experience and to tell Nancy how much this exchange is appreciated. Some like to open their Nancy letter when they first open their mail, I choose to leave mine til last so I can really enjoy all the recipes and comments.
Oma in LA (Lower Alabama where it is still extremely HOT on the Florida-Alabama line)

Hello everyone. Hi Nancy so do love this newsletter. Thank you for your hard work.

I have a request I am looking for a recipe that uses crushed pineapple, melted marshmallows, on a graham cracker base and toped with some of the graham cracker crumbs. I use to call it Pineapple Dessert. lost the recipe over the years and would like to make it again.
Thanks, Joan.

Pineapple Dessert Mold
Pineapple dessert mold is made with marshmallows, lemon gelatin and whipped cream.

16 marshmallows, quartered
dash salt
1 package (4 serving size) lemon flavored gelatin
1 cup boiling water
1 can (9 ounces) crushed pineapple in syrup (1 cup)
1 cup whipping cream, whipped

In a mixing bowl, combine marshmallows, a dash of salt, and lemon gelatin. Pour 1 cup boiling water over all then stir until gelatin is dissolved. Drain pineapple syrup into a 1 cup measure; add water to make 1 cup liquid. Add syrup with liquid to the gelatin mixture. Chill until partially set. Fold in the whipping cream and drained crushed pineapple. Pour into a 6-cup mold; chill until firm.

Layered Banana Pineapple Dessert
1-1/2 cup Graham cracker crumbs
1/4 cup Sugar
1/3 cup Melted butter or margarine
3 Bananas, sliced
1 package 8 oz cream cheese, softened
3-1/2 cup Cold milk
2 packs 4 oz ea Jello Instant
Vanilla pudding/pie filling 1 can 20 oz crushed pineapple -drained
1 Tub (8 oz) Cool Whip, thawed

*note, light or lo-fat can -be substituted where able Mix graham cracker crumbs, sugar and margarine or butter in 13 x 9 x 2 pan. Press evenly onto bottom of pan. Arrange banana slices on crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended and thickened. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread cool whip over pineapple. Refrigerate 3 hours or until ready to serve.

-Here is a great Ramen Noodle Salad recipe TNT. Whenever it is
brought to a gathering, everyone wants to know what's in it and wants the recipe. Diana

Ramen Noodle Cabbage Salad
1 head cabbage, shredded
8 green onions, sliced
1/2 cup sunflower seeds
1/2 cup toasted almond slices
2 pkgs. Ramen noodles, oriental, uncooked

Break up noodles and toss with remaining ingredients. Pour dressing
(recipe below) over salad just before serving. Serves 10

DRESSING:
1 cup oil
2 tbsp. vinegar
4 tbsp. sugar
2 tsp. salt
1 tsp. pepper
2 tsp. MSG
Ramen Noodle seasoning packet

Mix together.

Baked Tilapia with Fresh Spinach
4 to 6 tilapia filets
cooking spray
8 to 12 ounces baby spinach, cleaned
1/4 cup chicken broth
1/4 teaspoon onion powder
salt and pepper
Creole seasoning blend
1 small tomato, chopped
4 green onions, thinly sliced

Spray a 9x13-inch baking dish with cooking spray and add the spinach. If necessary to make the spinach fit it into the baking dish, steam or sauté the spinach for a minute or two to wilt slightly. Sprinkle spinach with salt and pepper and onion powder; add the chicken broth.

Sprinkle tilapia filets lightly with salt, pepper, and Creole seasonings. Arrange the filets over the spinach and sprinkle with chopped tomato and sliced green onion. Cover the baking dish with foil and bake at 350 for 25 minutes, or until fish flakes easily with a fork. Serve with a rice pilaf or baked potatoes. Serves 4.
Tona in Bama

Donna in KS, thank you for sharing your breakfast cookie with us. I will make them as soon as I put together some home made biscuit mix. Lost my recipe for that and am still looking for it! LOL. So sorry it took so long to thank you for the recipe, due to a situation going on here I don't get to spend much time online and hope this will be over soon.

To Pat in Colo. In the MickyD's secret sauce what is Indian relish and do you use this sauce just on burgers? Do you find the Indian Relish at regular stores like Walmart, Krogers, or other local grocery stores? Sorry, I am still so far behind on reading newsletters I hope this question hasn't already been asked. If one can't find the Indian relish can one use pickle relish instead?
Nancyb

Easy Ramen Noodle Soup Veggie Dish
1/2 onion or 1 to 2 bunches green onions
1 pkg. lowfat Ramen noodle soup mix (Campbells?)
2 to 3 carrots
1/4 to 1/2 head broccoli
10 to 12 mushrooms
1/4 to 1/2 head cauliflower
Optional: 1 to 2 tbsp. oil to sauté onions
Optional: Teriyaki flavor Chicken by George breast

Microwave chicken as directed. Cut all vegetables and meat into bite-size and chop green onions.
Put all veggies and meat into skillet at medium heat on stove top. Add 1/2 cup water or enough to fill pan 1 inch. Cover and simmer 10 minutes. Break up Ramen noodles and add to veggies and meat.
Add seasoning packet and more water if dry. Add any other seasonings as desired.

I add teriyaki sauce sometimes or soy sauce to taste. Simmer about 5 minutes more, covered. Depending on amount of vegetables, this can serve 4 to 6 people.
Vicki H
http://groups.yahoo.com/group/AbakersDelight/

Grilled Pizza
We did this pizza our gas grill. The results were great, and plenty of variations would work. The trick is to grill one side of the pizza dough first, flip, then add the toppings.

1 ready made pizza crust
2 cups shredded mozzarella cheese
1 cup tomato sauce
1/2 cup chopped green bell pepper
1/2 cup fresh sliced mushrooms
Sliced ham
(I added some pineapple)

Preheat an outdoor grill for high heat and lightly oil grate. Roll out prepared pizza dough to a size that will fit your grill. Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the sauce, cheese, green bell pepper, mushrooms, and ham. Cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly.
Tona in Bama

Re: Connie Texas Okra and Potatoes
Just had to let you know we eat okra and potatoes like this, too and just love it. I usually cook my potatoes first so it will cook faster. I use olive oil to fry them. I have heard that chopped tomatoes can be added to this, but I haven't tried it. I am happy you posted the recipe so others can enjoy this yummy recipe. It is soooooo good!
Nancy in TN

Comment
I love to put in some chopped onion to the mix as well.
Nancy Rogers

This recipe is from www.recipezaar.com and is a good way to use fresh tomatoes. The only substitution I made was to use 1/2 tsp. dried oregano for the fresh.
Julia in PA

Greek Tomato Salad
4 fresh tomatoes, chopped
1 cucumber, peeled, seeded and chopped
1 green bell pepper, chopped
1/2 cup chopped red onion
1/4 cup kalamata olives
1/2 cup feta cheese, crumbled
1 Tblsp. red wine vinegar
1 Tblsp. balsamic vinegar
1 Tblsp. olive oil
1/2 tsp. salt
1 Tblsp. fresh oregano

Mix the vinegars, oil, salt and oregano. Toss with vegetables. Marinate for several hours in the refrigerator to allow the flavors to blend.

All the talk about taco salad made me hungry for one. This is the recipe I used last night. Thanks for reminding me how good this is.

Taco Salad
1 lb. ground beef
1 envelope taco seasoning mix
1 head of lettuce, cut in long lengthwise strips
3-4 sliced scallions
3-4 diced fresh tomatoes
1 cup shredded cheddar cheese
1 cup corn chips
fat free Catalina salad dressing

Brown ground beef in a skillet, drain fat, add taco seasoning mix and prepare as directed on package. Set aside. In a large salad bowl combine: cut lettuce, sliced scallions, diced tomatoes, shredded cheese, seasoned ground beef, corn chips, and salad dressing.

Toss gently and serve immediately. I also like to add sliced black olives to mine, so I serve them on the side.
Sharon in Illinois

Nancy in response to the newsletter on 8/19. You stated that you were just an ordinary person. Well I for one and I am sure the rest of the Nancylanders would disagree with you. You are by far a very exceptional person to spend so much time to give us so much joy in our lives. You really are a very special person. I have been with you for about 8 years or so now and have read each and every newsletter. I take my laptop with me when we are gone, I don't miss any letters at all. I really enjoy your website.
Linda in Grass Valley

Comment
Thank you for the kind words. Compiling the newsletter is the best part of my day too. Sometimes I feel like I am so behind that I will never catch up. I still haven't opened my laptop to get the messages off it. Ditto and Siggy are sleeping on my computer desk where put the laptop. My refrigerated air conditioner vent is aimed at my computer desk and is the coolest spot in my apartment. Hopefully they will share the desk with me in the near future. I first need to charge up the laptop and reset it up for the internet connection here. I pulled in the messages right before I left Arizona. If you haven't seen your message that may be the reason.
Nancy

Hello Nancy, Kitties, and Nancylanders! Mary in Green Brook was looking for a tool to evenly divide a pie. The Home Marketplace has a nice metal one for $9.99. Just go to www.thehomemarketplace.com and enter the words "pie divider" into the search box. I've personally ordered from this company and have never had a bit of trouble with them. I even had to return an item because it wasn't big enough to fit my needs and had no problem whatsoever.
Sue (Cooky) in Indiana

Duffy(re: your question in the Aug. 21st newsletter) I make a macaroni salad that stays very creamy until the very end. I think that most macaroni salad recipes will stay creamier if you make sure that the macaroni is well done before you put the dressing on it. If the pasta isn't well done it will continue to absorb the dressing until it is all filled up. here is my recipe,it is definitely TNT.

Creamy Macaroni Salad
1pound elbow macaroni (cooked and drained)
½ c. diced green pepper
½ c. diced onion
½ c. grated carrot
1 can sweetened condensed milk
1 c. vinegar
1 c. sugar
mix the last 3 ingredients together and pour over the pasta and the veggies. Chill. The longer this sits the better it gets.

I hope you enjoy this recipe. It is sweet but that is the way we like it.
Sharon from Illinois

Some recently mentioned Angel Food Ministries. It is a great program and you get way more food than you pay for. I am fortunate enough to have both Angel Food Ministries and another program in the area where I live. That program is Share Food. In the Metro NY, PA, NJ, DE, & eastern shore MD areas, the program can be found under www.ShareFoodProgram.org. Telephone numbers for other areas of the country can be found on the "find a host" page under FAQs. In our area, the basic value package is $17 and includes frozen meats (primarily chicken), shelf staples and fresh fruits and veggies. During harvest season, they also offer produce packages from local farmers. As with Angel Food, there are also additional specials & and individual items that can be ordered. The only true requirements for this program are 1) that people give two hours/month back to their communities and 2) that they order at least the value package. I think we can all easily give two hours/month. It doesn't have to be an organized effort - just whatever you've done to help someone out during the month. If you are lucky enough to live where both programs are, you can budget them easily. Angel Food requires payment with order while Share Food requires payment upon pickup. Both order early in the month and deliver near the end of the month. They're worth looking into. Costs may vary by area.
Wendy, South Jersey

Comment
I have tried the Angel Ministry on several occasions. The box of goodies is worth a great deal more than what one pays for it. Usually I donate some extra money when it is possible. I like the extra packages as well.
Nancy Rogers

This is for Kat looking for a beef marinade. I have used this one for years for round steak that I wanted to grill. It's really good and easy and my family likes it. I got it off the internet about five or six years ago, but I don't remember from what web page.

Marinated Roast
2 inch thick round steak
1 pkg. Adolph's marinade
5 oz. soy sauce
1 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1 tbsp. lemon juice
Cheap whiskey

Combine all ingredients in a measuring cup. Add whiskey to make a full cup. Pour over round steak and let marinade for a minimum of 6 hours. (Overnight if possible.) Turn roast occasionally. Cook on BBQ grill until medium rare or to your liking.
Becky

Morning Nancy,
I have enjoyed reading so many good sounding recipes. I hope to try several of them this week. Thank you, for all the time you put into getting this newsletter to us.

Thank you Susan, AL. for the Savory French Bread recipe. I will try it soon. Have you ever used the fresh herbs when making it?

I have been growing fresh herbs and enjoy using.

Have a great day. I'm so thankful for the good rain we received and the cooler weather her in Indy.
mj

Cheryl in North Olmsted, Ohio: Cinnamon in spaghetti sauce. Way way back, circa 1947 a now defunct local paper printed a recipe for spaghetti sauce. It had all sorts of things in it in addition to the meatballs --veal, for example--. But the kicker was to sprinkle cinnamon over the top when putting it on to simmer. I think it was 1 tablespoon. It was so good that I have never made spaghetti since without sprinkling cinnamon over the sauce before cooking. I've used it with prepared sauces, and it makes it really good. When I 'catch up' with stuff, I'll look for the original recipe and post it. The recipe said it was for 2. But I figured it must mean 2 horses because it made so much.
jeanlock in McLean VA

Jell-o Crumb Cake
Bottom Crumb Layer:
1/4 cup butter, softened
1/2 cup chopped walnuts
1 1/2 cup flour
1/3 cup brown sugar

Middle Layer:
1 3 oz. pkg. lemon jell-o
1 8 oz. pkg. cream cheese
12 oz. tub of cool whip
1 cup hot water
3/4 cup sugar

Third Step
1 3 oz. box cherry or strawberry flavored jell-o
1 cup hot water

Cream brown sugar with butter in small bowl. Add flour and nuts. Put in a 9"x13" cake pan, and bake at 350 degrees for 13 minutes. Remove, cool.

In bowl, dissolve lemon jello in the hot water and cool to room temperature. In another bowl, cream together the cream cheese and sugar. Add the cooled jell-o and the cool whip. Stir. Pour this mixture over cooled crumbs. Chill 2 hours.

Dissolve cherry or strawberry jello in hot water, let cool to room temperature. After cooled, and middle layer has set, pour jell-o on top of middle layer and chill until firm.
CindyO

Question for Barb N CA about the Quick Breakfast. Is there a substitution for 1/2 C instant dry milk? This is an item I usually don't buy and would still like to try these as they sound so good. I love oatmeal. Or anyone else know if there is a substitution you can use for instant dry milk?

Thanks Nancy and the wonderful family of friends that share recipes.
Laurie Muskegon,MI

In Monday's newsletter, Connie R., Blaine, MN was asking for breakfast casseroles. I have submitted this before, but will do it again. Hope this is what you are looking for.
Connie in TX

Cheesy O'Brien Egg Scramble
1 pkg. (28 oz.) frozen hash brown potatoes
1/2 t. garlic salt-or to taste
1/4 t. pepper-or to taste
1 can cheddar cheese soup, undiluted
1 lb. bacon, cooked and crumbled
12 eggs, lightly beaten
2 T. butter
2 c. (8 oz.) shredded cheddar cheese

In large skillet prepare hash browns according to package directions. Sprinkle with salt and pepper. Transfer to a greased 2 1/2 qt. baking dish. Top with soup. Set aside 1/2 c. of bacon crumbles, sprinkle remaining bacon over soup layer. In another skillet, scramble eggs in butter until nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake, uncovered at 350 degrees for 20-25 minutes.

Pork Chop Casserole
Serves 4

4 Center Cut Pork Chops ( Browned on each side )
1 14oz. package Instant Hashbrowns ( dry )
1 cream of Celery Soup ( I use cream of mushroom )
1 Cup sour Cream
1 Cup of Milk
1 Cup shredded Cheddar Cheese
1 Cup of Durkee French Onions

Mix the instant hasbrowns, soup, sour cream, and milk in a large bowl. Add 1/2 cup of the cheddar cheese, and 1/2 cup of the Durkee French onions , stir. Pour mixture into an ungreased 9"x12" baking dish. Place browned pork chops on top of the hashbrown mixture and cover with foil. Bake for 1 hour at 350 degrees. Remove pan from oven, and add remaining cheese and Durkee French onions. Bake, uncovered for 15 minutes.
CindyO

Here is another recipe my mom made when I was growing up. I like to think of it as a comfort food.

Creamed Peas Over Toast
1 can peas, drained
1 cup of water
1 cup evaporated milk
1 Tsp. Butter

Bring above ingredients to a gentle boil, then add just enough cornstarch or flour to thicken. Salt and pepper to taste. Serve over buttered toast. My mother -in-law made this also, but she always put a can of tuna in hers.
Either way, it was a good, quick, hot meal.
CindyO

Here is a recipe that my mom made when we were kids, and I made it when my kids were growing, and
my son still asks me to make it.

Fried cauliflower:
One head of cauliflower, pulled apart into flowerettes. Lightly steam , or par boil. Just enough to take some
of the crispness away. You still want firm pieces.

Remove from heat, let cool. Beat 2 eggs, and about 1 cup milk. ( I use evaporated )

Take 2 sleeves of saltine crackers and break them into chunky like bread crumbs. You don't want them ground,
but you don't want them to be chunks either. Dip each piece of cauliflower into egg mixture, and then
drop into bag with cracker crumbs, shaking to coat. I then drop this into hot oil and deep fry until golden.
Remove, place on paper towels, and sprinkle with a little salt. To me, this is the best ever fried cauliflower.
CindyO

Here's a healthy breakfast cookie for your child to grab on the way out of the door!

Good-Morning Cookies
1/4 c. margarine or butter
1/2 c. packed brown sugar
3/4 c. whole-wheat flour
3/4 c. applesauce
1/2 c. rolled oats
1/3 c. 100 per cent wheat bran
1/4 c. non-fat dry milk powder
1 egg white
1/2 t. baking soda
1/2 t. ground cinnamon
1/4 t. baking powder
1/8-1/4 t. ground cloves
1/4 t. salt
1/2 c. raisins
1/4 c. chopped walnuts
1/2 c. soft-style cream cheese or peanut butter

In mixer bowl beat butter & brown sugar until well combined. Add flour, applesauce, oats, bran, milk powder, egg white, soda, cinnamon, baking powder, salt & cloves. Beat on low just until combined. Stir in raisins & nuts. Spray baking sheet w/non-stick spray. Drop dough by rounded tablespoons 2-3 in. apart onto baking sheet. Spread dough so each cookie is about 2" across.

Bake 375 for 10 min or until set. Cool on wire rack. Spread bottom of half cooled cookies w/ 1 T cream cheese
or peanut butter; top w/ remaining unfrosted cookies. Chill until serving or wrap & freeze. If frozen, let thaw
in frig overnight. Makes 8 large sandwich cookies.

I am looking for a recipe for what my Grandma called "Swiss Steak". I know that Grandma used round steak. She pounded flour, salt and pepper in to the steak on both sides. Then she placed the steak on a foil lined cookie sheet. The next part is what I am having trouble remembering. I know she made some sort of "paste" with tomato paste and spread it over the steak. She would cover it with foil and baked it in a slow oven for a couple of hours. The steak would come out moist and tender. Does anyone make "Swiss Steak" like this??? If so, what is in the "paste" that you spread on top of the steak??? I'm guessing it is
the acid in the tomato paste that breaks down the steak to make it tender.

Kids--watch your Grandma's cook, you'll be amazed what you can learn. Grandmas--write down your recipes for future generations. Both of my grandmothers were exceptional cooks and never wrote down recipes and
they both left this world way too young!

Thank you to everyone that contributes to this list. I am learning so much about how we cook regionally in this country!
Lori R. Topeka, KS

Hi Nancy and "furry roommates. Re: 8-20-07 letter thanks to the lady on slicing raw okra. Also, my mom told us girls to sprinkle salt on okra after cooking and the coating would adhere to okra better. I slice okra in a large bowl, beat one or two eggs, pour over okra then coat with cornmeal. Fry as usual.
Margaret, Tulsa

Comment
My furry roommates are worthless today, LOL. They are sleeping beside me on top of the computer desk. Ditto doesn't have his tail on top of the mouse today so I can actually get things done on the computer without moving his tail. Siggy has a habit of reaching over and slapping the spacebar when I least expect it. I will be reading a message and his furry paw reaches over and hits the spacebar.
Nancy Rogers

For Connie R Blaine, MN

Breakfast Lasagna Recipe
1 bag (30 oz) frozen Southern Style hash browns (or 32 oz bag shredded), thawed
salt and pepper
3 cups shredded sharp Cheddar cheese, divided
2 to 3 tablespoons butter
12 ounces thinly sliced Canadian bacon
1 1/2 cups chopped onion
1 large green bell pepper, chopped
1 large yellow or red bell pepper, chopped
8 ounces sliced mushrooms
2 medium tomatoes, sliced, optional
12 large eggs
2 1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Spread thawed hash browns in a deep 11x14-inch lasagna/roasting pan; season generously with salt and pepper. Sprinkle half of the cheese over the potato layer.
In a large skillet, lightly brown the Canadian bacon slices in 2 tablespoons of butter; set aside.

In the same skillet sauté the onion, peppers, and mushrooms until tender. Add a little more butter, as necessary. Spoon vegetable mixture over the cheese layer. Top with sliced tomatoes, if using. Arrange slices of Canadian bacon over the vegetables, overlapping if necessary. Top with remaining cheese.

In a medium bowl, whisk eggs with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the milk; pour over the casserole. Using a spatula, gently press all over to soak with egg mixture. Let stand for 15 minutes. Meanwhile, heat oven to 350. Bake casserole for 35 to 45 minutes, until set. Cool slightly before slicing. Serves 10 to 12.
Tona in Bama

TeaHag in Upstate NY was asking for a Tuna Casserole recipe. I have one that my family just loves and it is very TNT. I don't have a recipe for it as I make it sometimes in smaller quantities and sometimes larger quantities so I will do my best to get it to serve 4 to 6 people depending on how big their appetites are. Cook enough egg noodles to serve about 6. Drain good. Meanwhile heat in a pot on the stove, 2 cans of Cream of Mushroom Soup on low, add 2 (6oz. cans of tuna) to it and heat until warm. I add a 10 oz pkg. of frozen peas to mine as we like it that way. I usually cook them in the microwave without adding any water to them for 10 mins. on high while I am cooking the noodles, and then add this to the warm tuna/soup mixture. Now for the layering. I use probably a 3 qt. oven proof casserole dish. Put a layer of egg noodles in first, then add some of the soup/tuna mixture, crunch up some potato chips covering that layer, do another layer of noodles, soup mixture, potato chips. I usually do about 3 layers. The potato chips really give this a crunchy taste. I then sprinkle paprika all over the top of this, put in a 350 deg. oven for about 30 mins. This is really good, try it you'll like it as the saying goes.
Linda in Grass Valley

Hi to everyone. Nancy I love your newsletters and very much look forward to them almost every day. Last week there was a brine recipe for chicken. I went thru all the newsletters from last week (I thought I did anyways) and I can not find it. Does anyone still have the recipe for brining chicken. I brine a turkey every year for Thanksgiving and it is soooooooooo tender every year. I think the recipe was water, salt (1/4 cup per quart ??) sugar.
Thank you in advance
Jana in CA

Nancy in the newsletter dated 8/19 TeaHag in Upstate NY asked for Tuna Noodle Casserole. I have a TNT recipe that I have made for years.

Susie's Tuna Noodle Casserole
1, 10 oz., pkg. egg noodles, dry
1 can cream of mushroom soup
1 can milk
1, 12 oz., can tuna fish flaked or separated into pieces
1/4 cup onion, minced
1/2 cup peas
1/2 to 1 cup cheddar cheese, shredded
1/2 cup bread crumbs

Mix tuna fish, onion and peas in one bowl. In a small bowl mix soup and milk. Mix tuna fish mixture with the soup mixture add the noodles mixing well. Then mix together the cheese and bread crumb putting it on top of the casserole. Bake in a 350ºI oven for 20 to 30 minutes.

In the 8/19 newsletter Wanda/CT was wanting a whole wheat flour, oatmeal and etc bread. I hope that the following is what she is looking for. This is so good

Aunt Mary's Low Cal Health Bread
1 cup raisins
1 cup water
1 cup oatmeal, old fashion not cooked
1 cup graham flour
1 cup All Bran or Bran Buds
1 teaspoon salt
3/4 cup sugar
1 teaspoon baking soda
1 cup sour milk or buttermilk

Combine raisins and water in sauce pan; boil for 5 minutes. Cool. Mix remaining ingredients and add raisin mixture. Turn into a 4x11x2½" loaf pan. Bake at 350ºI oven for 1 hour.

In the 8/19 newsletter Sue in FL is looking for a Taco Seasoning without MSG. The following has none.

Super Easy Taco Seasoning
1 tablespoon chili powder
2 teaspoon onion powder
1 teaspoon each ground cumin, garlic powder, paprika, powdered oregano and sugar
½ teaspoon salt

Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a ¼ oz. package of commercial seasoning mix.

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

I enjoy your newsletter more than any others I get. Thank you for all your efforts and all the efforts of your contributors.

I am looking for a really, really good TNT recipe for chicken and dumplings. Not the big fluffy kind. I do know how to make those but I mean the doughy sort of old-fashioned type. Thanks a lot ahead of time!
Lorraine in Wyoming

Hi Nancy and Nancy Pals,
For Mary in Colorado who wanted stuffed mushrooms with parmesan cheese:
This recipe came from Nancy's site and I have made it several times, but I have tweaked the original a bit.
Everyone raves about them and asks for the recipe, as the original recipe said. I'm so sorry, I did not keep the name of the person who sent it in, but many thanks to them. I am asked to make these all the time!

Stuffed Mushrooms
2 - 3 dozen white button mushrooms

Clean with dry paper towels. Cut off stems and chop into tiny pieces. Fry 3/4 lb sausage (I use loose sweet italian) adding mushroom stems. Place sausage mixture on paper towels to drain and cool. Add sausage mixture to 3/4 of a 8oz block of cream cheese. (I use the fat free cream cheese). Add some chopped green onions or chives and mix well. Stuff mushroom caps.

Sprinkle with grated cheese or buttered bread crumbs. Bake on ungreased cookie sheet at 325 degrees until lightly browned. apx. 20 min.
Serve hot or cold

Also, here's one of my favorite "lazy day" meatless comfort meals

Ramen Noodle Surprise
2 packs of Ramen Noodles, each block broken in four pieces
(reserve seasoning pack for another use, too much sodium)
1 pack sodium free bouilon - any flavor
1 cup of water
1/2 pack of frozen peas - no need to thaw
1 small can of diced tomatoes or stewed tomatoes
1 small can of sliced mushrooms, drained and rinsed

Bring everything except noodles to a slow simmer, turn off heat and add noodles. Cover tightly and let set for apx. 10 min. Very quick, and yummy as well as not very fattening.
TeaHag in Upstate NY

Re:
purchase cake and pie portion dividers to cut cake in even sizes for a bake sale.

Mary, you might try at a resturant supply store, ours here have the ones with a handle and looks like it has spokes coming out from it. You place it in the center of the pie or cake and cut along the spokes.
good luck and thanks Nancy for this great newsletter. Glad that you had a safe trip home.
Linda

Hi Nancy..glad you and your furry friends are back home and safe.

This is for Connie R Blaine Mn who is looking for breakfast casseroles....This is one of my favorites and when I have more than 6 guests, I make a second dish.

Easy Quiche
one unbaked pie shell
4 Eggs beaten with 1 1/2 cups half and half cream. Toss 2 cups shredded sharp cheddar cheese with 2 teaspoons of flour and add to the eggs. Brown 8 slices of bacon, drain and crumble into unbaked pie shell. Pour egg/cheese mix over bacon. Sprinkle top with paprika for color. Bake in oven at 350° about 40 -45 minutes.. I often use left over veggies such as broccoli, asparagus etc and substitute chopped ham or browned hamburger or sausage for the bacon...You can use almost any combinations to make this pie....I love it with mild salsa and serve a fruit cup with it. Just make two for a larger crowd....these make up so fast if the pie shells are ready and I make them first thing in the morning...very easy and delicious. This is also a great light supper meal with a salad.
Murphysdam in Northern NH

In the newsletter of 8-20 Boots in VA asked for a cake recipe for a 17x12x1¼ pan. This one is from Paula Deen.
This is the only recipe I have found that calls for this size cake pan. I have made it and it is very good.

TEXAS SHEET CAKE

Cake
1 cup butter
1 cup water
4 T cocoa powder
2 cups all-purpose flour
2 cups sugar
1 tsp baking soda
½ tsp salt
2 large eggs
½ cup sour cream

Icing
1/2 cup butter
6 T. milk
4 T cocoa powder
1 pound confectioners sugar, sifted
1 tsp vanilla extract
1 cup chopped pecans (optional)

Preheat oven to 350°.
For cake, combine butter, water and cocoa in a saucepan, and bring to a boil. Remove from heat. In a mixing bowl, mix together flour, sugar,. baking soda, and salt. Add butter mixture all at once, and stir to blend. Whisk eggs and sour cream together; add to batter and mix well. Pour batter into a greased and floured 18x12x1 inch pan and bake 20 minutes.

Just before cake is done, make icing. Combine butter, milk, and cocoa in a large, heavy saucepan and bring to a boil. Add confectioners sugar and vanilla and mix well. Ice cake while it is still warm, and top with nuts, if desired.

Sue from Big Orange Country

For Lou, Cent. Fl. regarding the toaster/convection oven. Yes, I too have been having minor trouble with this oven. It seems everything I cook is overdone. My instructions from a co-worker were to shorten the
time and shorten the temperature, but I guess I am not doing it enough. I do not have any problem heating stuff up, just with cooking from scratch. So, I have resolved to cut down the temperature 10 degrees and
the timing down to ten minutes less. We'll see.
Hudson Valley Kathleen

Comment
I did a search a while back on convection ovens and converting temps. Here are some links I found helpful.
http://www.broilking.com/convection_cooking.html
Nancy Rogers

Nancy, I just finished getting our dinner ready for tonight. We are having Bean Soup and either corn bread or crackers with cheese. This is a great soup with just a few ingredients.

Susie's Easy Bean Soup
1, 15 or 30 oz. jar, Northern beans
1 pkg. ham, cubed*
1 ribs celery, chopped
1 or 2 carrots, chopped
1 small onion, chopped

Drain the liquid from the beans then putting them in the slow crooker. Add the cubed ham, celery, carrots and onion. *Cubed ham is normally in the section that has the bacon, hot dogs, sausage and lunch meat.

2-1/2 cups chicken broth*
2-1/2 cups water*
1 or 2 bay leaves**
salt and pepper

*Or you can use all water or all chicken broth pouring this in the slow crooker.
**Add the amount that you want.
Then lightly salt the soup and pepper it turning on the slow crooker on low and let it cook all day. It is nice to came home from work and having this ready to eat. You can have grilled cheese sandwiches with this soup.

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

I saw a Paula Dean show the other day, and this is for all you in cold country. You go out side and get a bowl fill of clean snow and put a can of sweet condensed milk with a little vanillav over it and mix. Snow ball ice cream, they said it was very good.
McA

Almond Bars
1 roll (16.5 oz) refrigerated sugar cookies
1/2 teaspoon ground cinnamon
1 teaspoon almond extract
1 egg white
1 tablespoon water
1 cup sliced almonds
1/4 cup sugar

Heat oven to 350. Grease 15x10x1-inch pan with shortening. In large bowl, break up cookie dough. Stir in cinnamon and almond extract until well blended. With floured fingers, press dough mixture evenly in bottom of pan to form crust. In small bowl, beat egg white and water until frothy. Brush over dough. Sprinkle evenly with almonds and sugar. Bake 17 to 22 minutes or until edges are light golden brown. Cool completely, about 30 minutes. For diamond-shaped bars, cut 5 straight parallel lines about 1 1/2 inches apart down length of pan; cut diagonal lines about 1-1/2 inches apart across straight lines. Makes: 48 bars.
Tona in Bama