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 17,  2006
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Email address to send replies, requests and tried and true recipes.

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Hi Nancy,
Love your recipe letter and all of the shared recipes. I pass your page on to a lot of my friends.
Thanks for all that you do to get this out to us. You are much appreciated my friend.
This is for Terry in Indiana.

You can only buy the Stevia, which is a great sweetner in the Health Food Stores. I live in Florida and we have several stores that carry the line of Stevia. They have a liquid one and also one that has a type of insulin help in it. That one is a little more expensive than the others but I use it and am very pleased with the taste and all. I have never found it in any of our grocery stores yet. I feel it will eventually get to those stores but then maybe not.
Hope this helps you my friend. Have a great day.
Pat Keen

Coconut Cream Pie for Lucy in the July 16 newsletter from Madelyn of Are. It is a TNT and It is very good. Got if from a coconut wrapper. Also I make the pudding in the microwave.

Coconut Cream Pie
2/3 co. sugar
1 T. butter
1/3 c. corn starch
2T. flour
2 t. vanilla
1 1/4 c. coconut flakes
1/4t. salt
3 eggs
3 c. milk
1 baked pie crust

Whipped topping and coconut, toasted. In medium saucepan, stir together sugar, flour, corn starch and salt. Beat in eggs until mixture is well blended. Stir in milk. This is where I put it in the microwave and cook taking out every minute and stirring. The instructions say cook over medium heat, stirring constantly until it boils and cook 1 minute. Remove from stove and add vanilla, butter and coconut until blended. Pour into a cook pie crust. Cover with plastic wrap and refrigerate until cool. Be sure to press the plastic against the filling to prevent moisture. Cover with whipped topping or whipped cream and sprinkle with toasted coconut. Eat and enjoy. It is deliciousssss!!!!!
Madelyn

In the July 16 Newsletter, Lucy asked for a TNT recipe for Coconut Cream Pie. . .this brought to mind a favorite of our family. It is not Coconut Cream Pie but could be put in a pie crust. I make a double batch and put it in a 9x13" pan. No crust needed but I have at times used a cookie crust (Vanilla Wafer, Oreo cookie. . . or Ginger Snap is excellent).

COCONUT CREAM
BH&G early 1960s recipe
Graham Cracker OR Vanilla Wafer OR Oreo Cookie Crust. . .OR Ginger Snap is very good. . .(OPTIONAL) -- good without a crust and less calories

1 c. milk
1 envelope. unflavored gelatin
1/4 c. cold water
1/2 c. granulated sugar
1/8 tsp. salt
2 c. cream, whipped OR 8 oz. Cool Whip
1 tbsp. vanilla
3/4 c. flaked coconut
l/2 c. chopped nuts
Chocolate or Fudge Sauce
Caramel Sauce

Scald milk. Meanwhile, sprinkle gelatin on cold water; let stand until softened. To scalded milk, add gelatin, sugar and salt, stirring until dissolved. Refrigerate until slightly thickened, stirring occasionally. Then fold in cream, whipped, vanilla, coconut and nuts. Turn into 1-1/2 quart mold and refrigerate.

May also be made in loaf pan--single recipe for 8x8: or double recipe for a 9x13" pan. If doubling the recipe, use 12 oz. of Cool Whip.
This may be made the day before and refrigerated.
If made in a mold, about 1 hour before serving: Dip mold into hot water for a minute or two to loosen. Invert serving dish on mold; then invert both mold and dish; lift off mold. Refrigerate until served.

At serving time, drizzle chocolate sauce in a spiral design over Coconut Cream; then drizzle on caramel in the same way. Single recipe makes 8 servings.

If made in loaf pan, when ready to serve cut into squares, place on plates, and drizzle on chocolate and caramel sauce as above.

You can also add cream cheese, softened, to this recipe. . .4 oz. for single recipe or 8 oz. for double recipe.
Mary Alyce from WI

Gloria in Indiana - If you have one of those mini crockpots I put 2-3 cans of refried beans in my, get it hot and mix in 1 or 2 8ox cream cheese. I usually add more cumin to make it taste spicy without being "hot"
Sue in Fl

Howdy again, Nancy and friends,
I have some questions for Betty in MD and Lisa-Union Bridge, MD and all the other good bakers out there.

1-In the Raisin Bread; how much is a box of raisins in cups? I buy my raisins in bulk and have never seen a box to even guess.

2- Is it possible to substitute oil for the butter in baked goods? I am trying to avoid butter, shortening, lard etc in preference for more heart-healthy oils, like canola for baking. Any hints would be appreciated!

3-In the Cranberry-Apple bread, you call for 1/4 cup egg-beaters. Can I substitute two eggs or an equivalent amount of egg whites?

4-Lisa, in your recipe for Zucchini "Crab-cakes" you call for Old Bay Seasoning; I doubt we get this up in the Great White North or at least in Quebec. Can someone look at the side of the box or jar and tell me what is in it so that I can have an idea of how to substitute it? I would love to try these zucchini croquettes soon; I love that type of thing.

Thanks to all!
Mike in Montreal

Does anyone have the recipe for pudding (not Jello) shots. I am looking for all the flavors. They are excellent.
B

For Barb, the angel food cake variations were in the June 26th newsletter.
Sue from Lubbock

I have a recipe for Lemon Bars with 2 ingredients. 1 box -1 step Angel Food cake mix and 1 can Lemon Pie filling. This recipe was in one of the past newsletters. I cannot find a 1 step Angel Food cake mix. Does it say that on the box? What should I be looking for.

Hope you can help. I really want to make this. It sounds delicious.
Mary, Michigan

15 Min Lemon Cheesecake
1/3 c Powdered sugar
1 1/2 c Graham cracker crumbs
1/2 c Butter/oleo; melted
8 oz Cream cheese
2 c Milk
1 pk Instant lemon pudding

Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not over beat. Pour into cooled crust. Chill.
Tona in Bama

For the lady in the earlier edition of July that wanted to know what to do with canned corned beef? My family likes it when i slice and place on griddle or cast iron skillet and brown-makes a good meat for a meal and I have also added sliced Swiss cheese and made wonderful sandwiches with it. Hope this is of some help.

Now, I have a request. I would like some easy and quick sugar free recipes, ie pickles, jams, jellies, desserts -I am diabetic and sometimes crave something sweet. The purchased jams and jellies with no sugar are too mushy tasting and i wondered if anyone knows how to make home made ones with a better taste and texture.
Thanks Nancy, for a wonderful wonderful column.
Sharon in TN

Nancy I wish to thank Jane in PA newsletter 7/10 on page 2 for the information that she past on to me concerning the natural granite. In the 7/13 newsletter page 2 I wish to thank Diane for her information concerning the natural granite and cultured marble. We have not decided yet.

I have a question about a recipe that I heard of called Lazy Housewife Pickles with just 4 ingredients and from what I heard the brine is not cooked. Has anyone heard of this recipe and is it good? The ingredients are vinegar, mustard, salt and cucumbers and that is it. No sugar at all. HELP because it sounds so easy. Nancy and 4 legged associates take care and everyone have a great day.
Susie Indy

Madelyn of Ar wanted a recipe for elderberry jam. this recipe is the creation of Jeanne Maack. she has several yahoo groups & a newsletter called "Just Jeanne". i got this recipe thru her creative canning cuisine group. if you'd like more info about the group the sign-up address is: CreativeCanningCuisinesubscribe@yahoogroups.com
danzer2.

For Candy who wanted information on microfiber cloths, try this site:
http://www.itouchless.com/

It has illustrations that show what microfiber is. I buy mine at Wal Mart. Usually cost $4.84 for 8 of them. Various companies make them, but these are the cheapest I've found and they are just like the most
expensive ones which I bought first.
Diane

Nancy - Sometime ago someone sent in a Zucchini patty recipe. It's so good I had to make a double batch to freeze for my hubby to get out to snack on! I just wanted to let whoever sent it in that 2 weeks ago we added crabmeat and, instead of using bread crumbs to hold it together, I used chopped spaghetti. My hubby really likes this recipe!
Sue in Fl

Skillet Chicken and Rice
1 tablespoon oil
1/4 cup chopped green onions
1 medium clove garlic, finely minced
6 to 8 ounces sliced mushrooms
4 boneless chicken breast halves
1 can condensed cream of mushroom soup (10 1/2 ounces)
1-1/2 cups milk
1/4 teaspoon black pepper
1-1/4 cups instant rice

Heat oil in skillet over medium heat. Add onions and garlic and cook two minutes, stirring occasionally. Add sliced mushrooms and cook 1 minute longer. Cut chicken into thin strips; add to the skillet and
cook, stirring, until browned on all sides. Stir in soup, milk, and pepper; bring to a boil. Add rice; reduce heat to low. Cover and cook until rice is done, stirring occasionally. Garnish with additional chopped green onions, if desired. Serves 4 to 6.
Tona in Bama

In response to request 7/16: I purchase Stevia at my local health food store. Stevia Plus can also be purchased. It comes in many forms, little packets to carry, large boxes for cooking, liquid with dropper, powder, shaker, etc. Only 1/4 packet will sweeten 1 glass of tea. Go to www.sweetleaf.com. Click locator and enter zip code to find the stores near you which carry Stevia and also Stevia recipes.
Athena in DE

Suggestion also sent in by JoAnn, Port Charlotte, Fl.

Nancy
to Brenda in Indiana in the 7/16 newsletter asking for the Bob Evans Strawberry Supreme Pie it comes to each restaurant made. I have no idea if it comes from Bob Evans or if some company make it. I will check with our daughter the next time I talk to her, she is the one with the preemie's and she is busy now with them both home. I did get on the Internet and from www.franksrecipes.com is a recipe that sounds like it could be the recipe that is used to make Bob Evans.

Strawberry Philly Pie
1, 8 oz., pkg. Philadelphia cream cheese
2 tablespoon milk
1 baked 9" pastry shell
1 quart fresh strawberries
3/4 cup sugar
2 tablespoon cornstarch
1/3 cup water
few drops of red food coloring

Place the cream cheese in a bowl and cream it until soft and smooth. Gradually blend in the milk. Spread half of this mixture on the bottom of the pastry shell. Cover with half of strawberries. Cut the remaining berries in half. Combine the sugar and cornstarch. Add the water, stirring until well blended. Add the remaining strawberries and cook until thickened, stirring constantly. Add red food coloring. Mix well, pour immediately over the strawberries in pastry shell. Chill. Decorate with remaining cream cheese mixture.

To Lucy wanting a Coconut Pie in the newsletter 7/16 I got on the Internet and found a couple recipes. The first pie is called Mother's Day Pie but it does have coconut in it and is from www.recipes.com. And the second one is also from www.recipes.com.

Mother's Day Pie
This crustless coconut cream pie's lovely sweet filling is made with evaporated milk and coconut. This filling is poured into a prepared pie pan and baked until the custard is set and golden. Serve chilled with sliced strawberries. If you wish you could put this filling in a crust.

1 cup white sugar
2 tablespoons all purpose flour
¼ teaspoon salt
6 tablespoons butter, melted
1 teaspoon vanilla extract
3 eggs
1, 12 oz., can evaporated milk
1 to 2 cup/s shredded coconut*

Preheat oven to 325ºF. Generously grease and flour a 9" pie plate. In a medium bowl, mix together sugar, flour, and salt. Stir in melted butter or margarine and vanilla extract. Add eggs one at a time, mixing well after each addition. Mix in evaporated milk followed by coconut. Pour mixture into pie plate. Bake in preheated oven for 35 to 40 or 45 minutes. Chill before serving. * Some people like a lot of coconut and you will have to adjust this to your taste.

French Coconut Pie
This is very rich and custard like with coconut and pecans.

2¼ cups white sugar
2 tablespoons all purpose flour
6 eggs
1 cup buttermilk
½ cup margarine, melted
1 cup flaked coconut
1 cup chopped pecans
2 prepared 8" pastry shells

Preheat oven to 350ºF. In a small bowl, mix together the sugar and flour. In a large bowl, mix the eggs with a wire whisk. Whisk flour mixture into eggs, until smooth. Stir in buttermilk, margarine, coconut and pecans. Pour into unbaked pie crusts. Bake in preheated oven for 45 minutes. If making a 9" deep dish pie bake for 1 hour.

The next coconut pie recipe is from www.cooks.com web site.

Easy Coconut Custard Pie

1 cup sugar
2 tablespoons all purpose flour
2 eggs
½ stick butter, melted
1 cup milk
1 teaspoon vanilla
1, 6 oz., pkg. coconut


Mix all ingredients and blend well. Pour into a 9" unbaked pie shell. Bake for 45 minutes at 350ºF or until crust is brown and custard is firm.

In the 7/16 newsletter Sharon from Southern Indiana referred to ring bologna. I have never heard bologna referred to as ring bologna so I was wondering what it is?

Love Joyce A in the 7/16 newsletter idea about the micro fiber cloths. Joyce do you use them on all wood floor.

Has anyone in this newsletter heard of Lazy Housewife Pickles? It has no cook brine and sounds good and so easy. If anyone has a recipe could they post it. Thanks. Nancy I am so sorry this ended up so long. Everyone have a great day and Nancy and 4 legged associates take care.
Susie Indy

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