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 16,  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

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For Linda in Kansas City

RAMEN NOODLE SALAD (Cabbage)
Be sure to have the recipe handy whenever you serve this salad. You will surely be asked for it!

2 pkg Ramen Noodles (any flavor)
1 16oz. pkg cabbage (cut for slaw)
6 to 8 carrots (shredded)
2 bunches of scallions (cleaned and sliced thin)
1 c. slivered almonds
1 c. sunflower seeds (seeds only)
2 flavor packages from Ramen Noodles
3/4 c. salad oil
3/4 c. sugar
1/3 c. white vinegar

The night before I plan to serve the salad, I mix the dressing and refrigerate it. I also break up the noodles and put them in a storage bag which makes it easier and faster to put the salad together.

Clean and shred 6 to 8 carrots. Cut a head of cabbage into quarters, remove the core and slice it very thin. (I use this instead of buying a bag of slaw mix. It works just as well.)

Right before you plan to serve the salad at a luncheon or picnic, put all ingredients into a large bowl, pour the dressing over the top and toss until everything is moist.

CABBAGE NOODLE CASSEROLE
Fry out 8 slices bacon (cut in small pieces).
Put cut cabbage in saucepan.
Combine: bacon drippings
1/2 tsp. salt (or to taste),
1/2 c. vinegar
l/2 c. sugar (more or less to taste
a little water.
Pour above mixture over cabbage and cook until done.

Cook noodles (kluski or homemade are good).

Drain noodles and add to cabbage with the pieces of bacon.

Serve hot.
For a meat dish: I heat a ring of Kielbasa sausage on top of the cabbage.
This is a favorite of our family and friends.

PINEAPPLE SLAW
This salad features an unusual mixture of ingredients that comes together to yield a distinctive flavor and crunchy texture. If you prefer, you can omit the nuts. Serves eight. Fat per serving: 1.5 grams.

2-1/2 cups shredded cabbage
1-1/2 cups shredded red cabbage
3/4 cup chopped red pepper
8-ounce can crushed pineapple in juice, drained
1 cup fat-free sour cream (or nonfat plain yogurt)
2 tablespoons sugar
1 tablespoon mustard powder
1/4 cup cider vinegar
1/8 teaspoon salt
2 tablespoons dry-roasted peanuts, chopped

Combine cabbages and pepper in a large bowl. Combine all remaining ingredients except peanuts in a small bowl; mix well. Add to cabbage mixture; toss until well mixed.

Cover and chill. When ready to serve, sprinkle with nuts.

KAPUSTA KOCKA (CABBAGE AND NOODLES) Serves 8.
Here's a Ukranian recipe for a dietary standby of the old country: cabbage. Given that you probably don't have to eat cabbage three meals a day (as many folks did a hundred years ago), this side dish becomes a treat. Per serving: 298 cal, 8.9 g fat, 69 mg cholesterol, 47 g carbohydrates, 4.2 g fiber, 9.7 g protein, 1689 mg sodium.

1 med head cabbage, shredded
Freshly ground pepper
2 tbsp salt
A little sugar, to taste
4 tbsp butter
1 lb egg noodles, cooked, drained

Put cabbage in a bowl. Sprinkle with salt; toss. Leave for 1 hour, then squeeze to remove liquid. Melt butter in pan; add cabbage. Season with pepper; toss. Cover and cook over very low heat for 20 minutes or until cabbage is tender.

Add a little sugar to noodles. Add noodles to cabbage; toss.

Kielbasa-Vegetable Stew
1 medium red onion, cut into thin wedges
1 can (14.5oz) diced tomatoes, undrained
2 cups red potatoes, cut into chunks
2 medium carrots, cut
1/2 lb fully cooked Polish sausage or kielbasa,
cut into slices
1/4 teaspoon marjoram
1/8 teaspoon pepper
2 cups cabbage or coleslaw mix

Spray 12-in. skillet with nonstick cooking spray; heat over medium heat. Cook onion in skillet 2-3 min, stirring occasionally, until crisp-tender. Stir in tomatoes, potatoes, carrots, sausage, marjoram and pepper. Heat to boiling; reduce heat to med-low. Cover and cook 10 min. Stir in cabbage. Cover and cook 5-10 min, stirring occasionally, until vegetables are tender.

I haven't seen a request for this but it seems "we" are sharing a lot of recipes for desserts, etc.
Did you know you can make your own vanilla? I buy my vanilla beans from Atlantic Spice, www.atlanticspice.com

 In their current catalog they are $15.66 for 4 oz. (25-30 beans) (cheapest price I've seen in years). Here is the recipe:

VANILLA EXTRACT
20 Vanilla Beans (I use the whole bag of 25-30 beans)
1/2 gallon Vodka
1 Gallon Glass Jar (I just use the bottle the vodka comes in)

Split open Vanilla Beans with knife. Add beans to container of 1/2 gallon Vodka. Seal and shake contents. Turn bottle upside-down about once each week. Cure mixture at least 3 months. Finished product should be rich in vanilla flavor and more concentrated than commercial extracts. Store in a dark place.


FOR SMALLER AMOUNTS: 1 Vanilla Bean for every 2 oz. of Vodka. Shake twice a week. Cure at least 3 weeks.

I buy the cheapest Vodka I can find for this and having been making my own Vanilla for years. After Vanilla has cured, I pour some into a smaller bottle which I keep in my kitchen cupboard.
Mary Alyce WI

This recipe is for Karen in Phoenix. Both are good and will feed several people.
Patricia in AL.

Carrie’s Taco Casserole
1 ½ pounds ground chuck (cooked)
1 quart tomatoes, drained
1 pkg chili mix
1 can cheddar cheese soup
6 oz shredded cheese
1 bag yellow rice (cooked according to pkg directions)
1 cup milk
1 pkg Frito corn chips, crushed

Mix beef, chili mix; tomatoes and pour into dish. Cover with rice.
Sprinkle cheese over rice. Heat soup and milk and pour over dish. Bake 350 for 20-25 minutes. Put crushed Frito corn chips over the dish and heat 5 more minutes.

Easy Lasagna 1 pound ground chuck1 jar spaghetti sauce (32 oz)1 pound cottage cheese8 oz sour cream8 lasagna noodles (do not cook)18 oz mozzarella cheese½ cup parmesan cheese1 cup water
Layer meat and 4 noodles in casserole dish Spread ½ cottage cheese-sour cream mixture over noodles. Sprinkle 12 cheese over mixture. Cover with ½ the spaghetti sauce. Sprinkle ½ of the Parmesan cheese over sauce
Repeat Pour water around. Cover and bake at 350 for 1 hour…uncover and bake 20 minutes

Our store has whole frozen salmon. I have cooked salmon fillets many ways, but have never cooked a whole salmon. I would sure love to hear from people that have some good recipes. I would love to be able to serve this to company. Years ago I remember hearing about cooking salmon in the dishwasher. Anyway, thanks for any help!! Love reading the newsletter and thanks for all your hard work Nancy.
Marlene in Texas

Marilyn-Fla Re: Pre-cook, Reheat Pasta- July 15,2006

I make amount needed without oil or butter in water. Remove, Drain, then add a bit of oil and toss to coat ( a little goes a long way). Seal in container and put in fridge. I keep this way 7-10 days. My SIL freezes it I don't. To reheat put pasta in large pot or bowl . I boil water in microwave and pour onto the pasta. Let sit 5 min. or so, pull out a piece or two to check how hot and drain. If you have lots of pasta, may need to do second boil of water, but I don't reheat that large an amount- usually a Pound or so. Drain pasta and you're good to go.
Cheryl

This is for Carol in San Diego and Barbara in Turlock, CA. (DH's family is from Modesto and Ceres.) Being from Kansas, all I knew growing up was yellow corn and yellow cornmeal. But after moving to the South, I have had a hard time finding yellow cornmeal. Cornbread here is made with white cornmeal which just doesn't look nor taste the same as yellow cornbread, at least to me. I have finally learned that in the fall of the year when craft shows are plentiful around here, to seek out one that has the old time steam engine (a Shriner's fund raiser) which grinds yellow corn into cornmeal and purchase several 1# bags, enough to last for a year or so if kept in the freezer so it doesn't get 'buggy'. Old habits and old tastes die hard.
Peggy in East Tennessee.

This is for Buckeye Annie. This is one of my favorite cheesecake desserts, since I love the taste of maple. Hope it is something that you would like to try. Since you sign your name "Buckeye" you must be from Ohio. I am originally from the Cleveland area (N Royalton), moving down here 3 years ago.

And for Nancy, this site is the bomb. Keep up the good work.
Gloria (SC)

Praline Cheesecake
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons Parkay margarine, melted
3 8 oz pkgs Philadelphia Brand cream cheese
1 1/4 cups packed dark brown sugar
2 tablespoons flour
3 eggs
1 1/2 teaspoons vanilla
1/2 cup finely chopped pecans (I just use the ones already chopped, since we like to taste the nuts)

Combine crumbs, granulated sugar and margarine; press onto bottom of 9 inch springform pan. Bake at 350 degrees, 10 minutes.

Combine softened cream cheese, brown sugar and flour, mixing on electric mixer until well blended. Blend in eggs and vanilla; stir in nuts. Pour over crust. Bake at 450 degrees, 10 minutes. Reduce oven temperature to 250 degrees; continue baking 30 minutes. Chill. Brush with maple syrup and garnish with pecan halves. (Here again, I just sprinkle additional chopped pecans on top)

I have a wonderful recipe for spiced pineapple that goes great with any back yard bar-b-que or appetizer for a party. It's quick and easy and delicious. Hope you all like it.
Diane from Fitchburg, Mass.

SPICED PINEAPPLE
1 large can pineapple chunks
1-1/4 cup sugar
3/4 cup vinegar
10 or 12 whole cloves
2 or 3 cinnamon sticks
dash of salt

Drain the pineapple, reserve the liquid and put the chunks aside. To the liquid, add all the ingredients other than the pineapple. Heat it all on the stove for 10 to 12 minutes. Then add the chunks, and bring it all to a boil. Once boiling, shut it all off and let it all cool. Once cooled, put it all in an airtight container and pop in the fridge. Do this at least one day prior to serving so the flavors have a chance to marry. When ready to serve, drain the liquid, and put the chunks on a decorated platter with toothpicks. ENJOY ::))

Hi Nancy, was wondering if any readers out there has a Cinnabon Cake Recipe. A boxed cake mix is used. A brown sugar and cinnamon mixture is spread on the bottom of the pan and the batter on top. I saw this requested on the Cake Mix Doctors newsletter. Sounds yummy!!! Hope someone has it to share with us.
Joyce

This is for Mary Ann Hall requesting the A&P Oatmeal Cookie Recipe. I have one from Quaker Oats that is way over 20 years old that I always get rave reviews on.

FAMOUS OATMEAL COOKIES
3/4 cup vegetable shortening
1 tsp. vanilla
1 cup firmly packed brown sugar
3 cups oats, uncooked
1/2 cup granulated sugar
1 cup all purpose flour
1 egg
1 tsp. salt
1/4 cup water
1/2 tsp. soda

Preheat oven to 350 degrees. Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded tsp. onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. For variety, add chopped nuts, raisins, chocolate chips or coconut. Makes about 5 dozen cookies.
Susie in Arkansas

Hi all,
In answer to Marilyn in Florida's enquiry about cooking pasta ahead of time, here is a standard restaurant trick:

A few hours ahead, cook your pasta as you like it; drain and plunge immediately into cold water to stop the cooking. Drain again and place in a container. Drizzle a little oil and mix to coat.

When you are ready, heat unsalted water to boiling in a large pot; place some pasta in a colander or strainer and dunk in the boiling water for 15 to 30 seconds. Most of the oil will be removed from the pasta and it will be as good as freshly cooked.
Mike in Montreal

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