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 12,  2006
Page 2

Cooking/food
Nutrition for Kids: How to Teach Your Children About Healthy Eating
Deviled Eggs, Egg Dye and Other Egg Recipes
Easy Tuna Recipes

Email address to send replies, requests and tried and true recipes.

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This is in response to Brenda in the July 10th request for different flavors of Whoopie Pies. After pouring through my Amish cookbooks with no success, I did an online search. (Each Amish book only had the standard chocolate version) Here is a recipe for Banana Whoopie Pies that sounds very tasty. I must warn you that the filling is made with
raw egg whites. I found other filling recipes using Marshmallow Creme as the base instead of egg whites, that would be safer. Here is a recipe for the filling using jarred Marshmallow Creme first-- followed by the full recipe for the Banana Whoopie Pies.

Filling:
1/2 c. shortening
1-1/4 c. confectionerys' sugar
1 tsp. vanilla
1 or 2 tbsp. milk
3/4 c. marshmallow creme

Cream together shortening and sugar. Add vanilla, marshmallow and enough milk to make a fluffy filling. Beat well and spread on the flat side of one cookie; top with a second cookie. Repeat with remaining cookies and filling.

Here is the recipe as well as the link to the web site:
http://www.bellaonline.com/ArticlesP/art9815.asp

Banana Whoopie Pies
4-1/2 cups flour
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 cup shortening
2 cups sugar
2 eggs
2 cups mashed ripe bananas
1/2 cup sour milk or buttermilk
1 tsp. vanilla

In a large bowl - combine the flour, salt, baking powder, and baking soda; mix well and set aside. In a separate large bowl, cream the shortening and sugar together. Add the eggs, mashed bananas, butttermilk, and vanilla and beat thoroughly. Beat in the dry ingredients. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets, 2-1/2 " apart. Bake at in a preheated oven at 375° for 10 to 12 minutes, or until the cookies spring back when pressed lightly in the center. Remove from the cookie sheets to wire racks or white paper towels. Cool completely before spreading with the filling.

filling
2 egg whites
2 tsp. vanilla
4 T. flour
4 T. milk
4 cups confectioner's sugar
1-1/2 cups vegetable shortening

Beat the egg whites until stiff; set aside. Combine the other ingredients and beat very hard for several minutes at high speed. Thoroughly mix in the beaten egg whites. To make the whoopie pies - Take one cookie; spread generously with filling, then top with another cookie. Wrap each whoopie pie individually in plastic wrap.
Pam in Ohio

Yahoogroups has been online and then offline for the past several days.  When a message is sent in it may take 8-24  hours before I can change the status from pending and send it on out to the group.  At the present they are offline again.  Not sure what the problem is but sometime later today I will try again.

I have been posting the newsletter early in the evening.  When it is posted it is posted to the newsletter index for the month.  It can be accessed this way even when Yahoogroups isn't online for me to send out the message.
Nancy

For Susan in San Antonio
In the July 9 N/L you were enquiring about Aussie Hamburger fillings. What memories you brought back. I am in my mid 60's and when I was in my teens hamburgers arrived in Australia. Instead of a bun they were made on toasted bread slices. The fillings were usually sliced Beets, Bacon, Lettuce, a fried Egg and of course a Beef Patty with Ketchup. If Pineapple was used in place of Beets it was called an Hawaiian hamburger. My wife tells me nowadays we can still buy them from non chain shops but they are now in a bun.
Bob in Adelaide South Australia

For Sharon in Illinois ( july 6th) : I don't have the exact Cracker Barrel but while somebody finds it , try this one ..
Jocelyne in Québec

Tortilla Soup
2 Tbsp Olive oil
1 med onion, diced
4 cloves garlic, minced
6 cups chicken broth
4 boneless/skinless chicken breast halves
2 cups tomato salsa
Salt and pepper, to taste
Tortilla chips

Heat oil in a large soup pot over medium-high heat. Add onion and garlic; cook, stirring occasionally, about 15 minutes, until tender. Add broth and chicken breasts. Bring to a boil, reduce heat, and simmer 10 minutes. Remove chicken and set aside. Add salsa to broth; season with salt and pepper. Cut chicken into cubes and return to soup. Put a handful of tortilla chips into the bottom of soup bowls. Ladle soup over chips.

Garnish with any of the following:
lime slices, grated Monterey Jack cheese, minced cilantro, sour cream, hot sauce, minced onion, or minced jalapeno peppers.
Serves 4-6

Beth in WV:
I have a tried n true one...mmmm:

LITTLE DEBBIE-ISH OATMEAL CREME COOKIES

COOKIES:
3/4 c. brown sugar
1/2 c. sugar
1 T. molasses
1 t. vanilla
2 eggs
1 c. flour
½ t. salt
1 t. baking soda
1/8 t. cinnamon
1 c. instant oatmeal

CREME FILLING:
2 t. very hot water
1/4 t. salt
1 jar (7 ½ oz.) marshmallow creme
1/2 c. shortening
1/3 c. icing sugar
1/2 t. vanilla

Preheat oven to 350. In a large bowl, cream together the margarine, sugars, molasses, vanilla and eggs. In a separate bowl, combine the flour, salt, baking soda and cinnamon. Combine the dry ingredients with the wet ingredients; mix in the oats. Drop dough by tablespoonfuls onto ungreased baking sheets. Bake for 8 to 10 minutes or until cookies are just starting to darken around the edges. They will still appear moist in the center. Bake careful not to overcook ~ when cooled, the cookies should be soft and chewy. While the cookies bake, prepare the filling. In a small bowl, dissolve the salt in the 2 teaspoons very hot water. Set this solution aside to cool. In a mixing bowl, combine the marshmallow creme, shortening, icing sugar and vanilla; mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and mix well. Assemble each creme pie by spreading about 1 teaspoon of the filling over a flat side of a cookie and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling.
Makes 2 dozen creme pies.
Lisa®

Country Farm Snickerdoodles Cookie Mix

Kool-Aid Pie
1 ready made graham cracker crust or make your own
1 14oz. can sweetened condensed milk
1 .15oz envelope unsweetened Kool-Aid(any flavor)
1 8oz. frozen whipped topping, thawed

Mix sweetened condensed milk, Kool-Aid and whipped topping. blend well. Pour into crust. Refrigerate until ready to eat.

This pie is so easy to make, also very good . I've made it numerous times . You can add crushed pineapple using the new pina pineapple kool aid & well drained crushed pineapple. Have fun using different fruit just drain it well.. or just leave it plain, with no fruit.
Edie in Okla

Nancy, Corinne in Murrieta, CA mentioned the Cadillac Ranch and I just had to share this story. My brother, a friend, and I went to the Grand Canyon in 2001 and my brother told me to watch for the Cadillacs as he wanted to stop there.

As we were pulling in the drive coming home it occurred to me that we hadn't seen them. My friend said that she saw them but just assumed that we must have also noticed them (she didn't know my brother wanted to stop). I told her
when you see something like that, holler out!

Just last fall my dad was traveling in El Paso and had heart problems, so my brother and I flew out and drove him back in his car. Well long story short, we nearly missed the Cadillacs again! I just happened to glimpse them out of the corner of my eye and asked, isn't that the Cadillacs? Happy ending as we turned around and my brother finally got to see them up close! It surely is an unusual sight and pure kitschy Americana like the Wigwam hotels! Thanks for letting me ramble off topic...
Sue (Cooky) in Indiana

Comment
A little about the Cadillac Ranch
It is ten vintage Cadillacs are planted nose-down in a row of concrete slabs in a field near U.S. Interstate 40, west of Amarillo. They were planted on land owned by Stanley March 3 and the hubcaps were welded on so they could not be stolen.

If Corinne drove by in 1997 they were moved about a mile west of where they were because Amarillo was expanding.

Pictures and more about the Cadillac Ranch
http://en.wikipedia.org/wiki/Cadillac_Ranch
http://www.libertysoftware.be/cml/
http://www.legendsofamerica.com/
http://www.texastwisted.com/

Thanks to Teahag in Upstate NY for your suggestion on keeping items cold in the heat. As you are from Upstate NY you know how hot and HUMID it can be, so the weather for Saturday is projected to be 90o and high humidity just in time for the party!

Glad to see that the newsletter arrived in my mailbox this afternoon, getting it is the highlight of my work day.
All the best to you Nancy and your four legged associates!
Gracie, Rochester, NY

Hi Nancy. Absolutely love this site. In answer to Susie Barndt's question about the Olive Garden House Dressing, Randy Brown's recipe specified 1/2 Tablespoon (1/2 T) EACH of oregano and basil. I normally convert measurements into what it really means: in this case, what 1/2 T means is really 1 1/2 teaspoons of each. Sorry for the confusion.
Hudson Valley Kathleen.

How to Bake: How Long Should My Bread Rise?
How to Bake: E-Z Sourdough Bread

For Knitter in Illinois - if you still have a can of corned beef left, you might want to try this “comfort” casserole. I know that you could just stuff an artery from the outside, but you would miss all the fun. I was given this recipe over 30 years ago and still make it occasionally, although I try to use “light” soup and cheese these days.

CORNED BEEF CASSEROLE
1 can corned beef (12 oz. I think)
1 can cream of celery soup
8 oz. Velveeta cheese, diced
1 medium onion, chopped
6 to 8 oz. wide noodles

Cook the noodles and drain. Chop up or shred the corned beef and mix with the remaining ingredients. Put in a lightly greased casserole (2 qt. or 2.5 qt.) and bake at 350º for 30 minutes or until hot and bubbly, stirring halfway through cooking time to distribute the melting Velveeta.

Serve with a tossed salad or a fruit salad to assuage some of your guilt.
Enjoy. Julia in GA

You are very welcome Gracie in Rochester :))
As for keeping stuff cold ; It might sound crazy but I wet a large towel that I put in the freezer and put it under and covering the plates waiting for the guests :)) It keeps fresh and also makes it difficult for the bowls and plates to slide...try it :))
Jocelyne in Québec

For Buckeye Annie ( july 10th ): Here is my favorite for a VERY special occasion ( Especially in hot weather )!Jocelyne in Québec

GODIVA FROZEN CHOCOLATE TURTLE PIE
Source: Godiva
Servings: 8

FOR THE CHOCOLATE WAFER CRUST:
1-1/4 cups chocolate wafer crumbs
1 cup pecans, lightly toasted and finely chopped
4 tablespoons unsalted butter, melted
FOR THE ICE CREAM FILLING:
1 pint premium vanilla ice cream, softened
5 ounces Godiva Vanilla Caramels, coarsely chopped (about 1 cup)
1/2 cup chopped pecans

FOR THE CARAMEL LAYER:
1/4 cup packed light brown sugar
2 tablespoons unsalted butter
2 tablespoons light corn syrup
2 tablespoons heavy cream
1 teaspoon vanilla extract

FOR THE CHOCOLATE GLAZE:
3 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1/3 cup heavy cream
1 tablespoon light corn syrup

FOR THE GARNISH:
3/4 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Godiva Nut or Caramel Candies, cut up

MAKE THE CRUST:
In medium bowl, stir together wafer crumbs, pecans and butter with fork until mixture is well combined. Press mixture onto bottom and up sides of 9-inch glass pie plate. Freeze for 30 minutes or until firm.

MAKE THE ICE CREAM FILLING:
Spread half of softened ice cream into prepared pie shell. Top with chopped chocolate candies and pecans. Spread with remaining ice cream. Cover pie with plastic wrap and freeze while preparing caramel layer.

MAKE THE CARAMEL LAYER:
In small, heavy saucepan over medium heat, stir together brown sugar, butter and corn syrup. Heat for 2-3 minutes, stirring constantly, until sugar is dissolved and mixture is boiling. Remove pan from heat and whisk in cream and vanilla until blended. Let mixture cool to room temperature.

Spoon caramel mixture over ice cream layer in pie shell, covering it completely. Freeze pie for 20 minutes, until caramel layer is set.

MAKE THE CHOCOLATE GLAZE:
Place chocolate in medium bowl. In heavy, medium saucepan, heat cream and corn syrup over medium heat until mixture comes to boil. Pour hot cream mixture over chocolate. Let stand for 30 seconds to melt chocolate. Gently whisk until smooth. Let cool for 5 minutes or until slightly thickened.

Remove pie from freezer and pour glaze over top of caramel layer, covering it completely. Freeze pie until ready to serve.

GARNISH THE PIE:
Beat cream, sugar and vanilla in chilled, medium bowl, using hand-held electric mixer to stiff peaks. Place whipped cream into pastry bag fitted with large star tip (such as Ateco #7). Pipe cream around top edge of pie. Garnish with chopped chocolate candies. Serve immediately.

Thank you Marilyn in Fla. for the Pickled Spiced Peaches recipe. They sound like what I'm looking for and they sound like they'll be good. I'm not worried about them not lasting over 6 months because we'll eat them up before that time. Ha! Ha!
Deb in Ga.

For Betty T in Ga ( July 10th ) here is a very simple chicken pot pie . Jocelyne in Québec

Chicken Pot Pie
1 Tablespoon Garlic Powder
3 Tablespoons Butter or Margarine
6 Tablespoons Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1-1/2 Cups Chicken Broth
1-1/2 Cups Cooked Chicken, cut or torn into small pieces
1 10-oz. package Frozen Peas and Carrots ( I prefer fresh if I have some )
3 Potatoes
1 Cup Cream
1 Pie Crust

Peel and cook potatoes until barely tender; remove from heat, drain, cool and cut into pieces. Thaw veggies. Melt butter or margarine, add flour, broth, cream, seasonings and heat to boiling, stirring occasionally. Let cook until it starts to thicken. Add other ingredients and continue cooking until thickened. Pour into small casserole, top with pie crust, bake covered in preheated 400F degree oven, uncovered in 350F degree oven, until crust is golden brown.

Domains for sale
www.barbecue-recipes.com  
www.casserole-recipes.com
www.blender-recipes.com
www.box-of-recipes.com
www.jello-recipes.com
www.recipes-for-one.com
www.recipes-for-two.com

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