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 25, 2006
Page 1

Updated Pages
Apple Recipes
Blackberry Recipes
Cobbler Recipes

Email address to send replies, requests and tried and true recipes. If responding to a recipe posted in the newsletter please include the date and the name of the member submitting the recipe.

Thanks to Mary Ann in TN for the hint to place your cursor near the recipe and click 3 times and it would highlight the recipe. Much faster than holding the mouse down and dragging it down the recipe.
Thanks, Connie in TX

Caldo de Queso (Cheese Soup)
Casa Molina Western Mexican Cook Book

6 green chiles, roasted and peeled (OR 6 canned green chiles), deveined and diced
1/2 lb. Mexican White Cheese*
3 medium size potatoes
1 onion minced
1/4 cup tomato sauce
1/2 cup milk
2 tbsps. olive oil
6 cups water
1 tsp. salt
1/2 tsp. pepper

Peel and dice the potatoes. Fry in the oil a few minutes until glazed. Add the other ingredients, crumbling in the Mexican cheese. Cook at least 25 minutes, or until the potatoes are cooked.

*Note: If unavailable, substitute Colby or longhorn, diced small or grated, and add at the end of cooking, stirring and heating only until melted and blended in. Do not boil after adding these cheeses.
Tona in Bama

Join The E-Cookbooks Library for Only $12.97! (Lifetime Membership). In my opinion this is the best bargain on the internet.  Over 100 complete recipe books (in pdf format) to download.  More added often. The best part is the cookbooks don't take up shelf space and don't dusted.

Sample Recipe from
E-Cookbooks Library, Ice Cream Delights

Fresh Peach Ice Cream
2 tablespoons unflavored gelatin
3 cups milk, divided
2 cups granulated sugar
1/4 teaspoon salt
6 eggs (or egg substitute)
1-1/2 cups half−and−half
1 small box vanilla instant pudding
1 tablespoon plus 2 teaspoons vanilla extract
4 cups crushed peaches

Soften gelatin in 1/2 cup cold milk. Scald another 1-1/2 cups milk. Stir in gelatin mixture until dissolved. Add sugar, salt and remaining 1 cup milk. Beat eggs on high speed of mixer for 5 minutes. Add half−and−half, pudding mix, vanilla extract and gelatin mixture. Blend well. Stir in peaches. Freeze in ice cream freezer according to manufacturer's
instructions. Ripen for 2 hours.

Nancy,
In page 2 of the 23rd and 24th newsletter the lady sent in tunnel of fudge cake recipes and didn't sign her name so I don't know who I am talking to but I would love to get the recipe for the cheese one if it's cream cheese. I love cream cheese and never heard of one like that. So please whomever please send it in!!!!
Thanks, Cindy in Monterey New York

Creamy Skillet Potatoes
4 to 5 medium potatoes, peeled and cubed
1/3 cup Onion, chopped
1 envelope ranch-style dressing mix (1 ounce)
1/3 cup sour cream
2 cups milk
1 teaspoon parsley

Precook potatoes in microwave or boil until slightly tender. Spray a large skillet with non-stick cooking spray. Over medium heat, brown onions and potatoes. Add remaining ingredients and simmer just until sauce thickens. Serves 4.
Tona in Bama

Hi Nancy - regarding the dry frosting mix for the Tunnel of Fudge cake recipe:
I believe that "Jiffy" still makes a chocolate and a vanilla frosting mix. I haven't bought one in a long time so I don't  know for sure if they are still on the market, but I use their corn muffin and cake mixes all the time. The price is just right also!
Teahag in Upstate NY

How do I make cookie dough ice cream in a home ice cream maker ?
Kind regards, Dorrin Lewis

ORANGE SUNSHINE CAKE
1 pkg. Betty Crocker SuperMoist yellow cake mix
1 jar (10 oz.) orange marmalade
2 tsp. grated orange peel
Glaze

Heat oven to 350 degrees. Grease and flour 12-cup bundt cake pan. Prepare cake mix as directed on package except decrease water to 1 cup and add marmalade and orange peel. Bake until cake pulls away from side of pan and springs back when touched lightly in center or when wooden pick inserted in center comes out clean, 45 to 50 minutes.
Cool 10 minutes; remove from pan and cool completely. Spread with Glaze, allowing some to drizzle down side. Garnish with mint leaves and orange peel if desired.

GLAZE:
Blend 3/4 cup powdered sugar, 1 teaspoon grated orange peel and 2 teaspoons orange juice until smooth. If necessary, stir in additional orange juice, 1/4 teaspoon at a time, until of desired consistency.
Source: www.cooks.com

Thanks so much Nancy, for such a great news letter. Hope everyone is keeping cool
Linda in hot Oregon

This recipe or one ver similar to it was also sent in by Fran in FL and Ruth.

Chicken in sour cream
1 cup sour cream
1 Tbsp lemon juice
1 tsp paprika
1 tsp season salt
1 tsp salt
garlic salt to taste
8 chicken breast, boneless, skinless
bread crumbs
1/2 cup melted butter

Mix first 6 ingredients to marinade chicken. Cover chicken completely and marinate for 12 hours. Dip chicken in bread crumbs and place in bottom of dripper pan. Drizzle melted butter over chicken. Cover with foil. Bake at 325 for 1-1/2 hours. Remove foil the last half hour of baking.
Tona in Bama

For Ruth:
A little research on the internet yielded the email address for the Tampa Junior Women's Club; perhaps they could find a cookbook for you with the Orange Sunshine Cake recipe. The URL is
www.gfwctampajuniors.com

Thank you Nancy for all your hard work. I look forward to the newsletter whenever it comes. It connects me to so many cooking friends around the world.

I've just been reading all the yummy brownie recipes on the Prepared Pantry newsletter. It made me think to share a great brownie tip: Use a plastic knife to cut your brownies. This eliminates the gooey crumbs that drag along the knife. Try it and you will have nice neat squares without all the crumbs.
Judy in California

Hi Ruth, I did a search for the cookbook you were looking for, and found this cookbook on Amazon.com. I'm not sure if
it's the right one. I hope this might help you!
Click here: Amazon.com: The Life of the Party (Junior League of Tampa Culinary Collection): Books: Junior League of Tampa

This is for Sarah, Ar . I make this pizza dough in my bread maker, it is WONDERFUL! I gave this recipe out to many people. The smell is awesome while cooking. Hope you like it!!!!

Pizza Dough
1 cup beer
1 tbsp. shortening
1 tbsp. sugar
1 tsp. salt
3 cups white bread flour/ for my Canadian neighbors use 2-3/4 cups
(in Canada use either Bread Flour or All-Purpose Flour)
1-1/4 tsp. yeast

Optional Ingredient: 2 tbsp. cornmeal

Measure first 6 ingredients in order listed into pan of breadmaker. Insert baking pan into oven chamber. Close lid. Select: Dough/Pasta Setting. Press Start. There will be a 25-minute delay before it mixes. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Grease pans (two 12-inch, one 14-inch or one (15x10-inch) and sprinkle with cornmeal(optional). Roll out dough and place on pan or pat in pan. Top each pizza with sauce, meat, vegetables and cheese. Bake @ 425 degrees F. for 15-25 minutes or until done. Pizza is done when edges of crust are golden and cheese is bubbly. Makes 1 Large or 2 medium pizzas.

Helpful Tip: Water can be substituted for beer in this recipe, but the beer is really what makes this dough smell and taste so good! Add 1/2-1 tsp. basil or oregano to the ingredients in the Baking pan for a spicier crust.
I sometimes melt some butter and add Pecorino (Romano) cheese and lightly brush on the crust right before it's
done.

Evelyn~ Michigan

Hi everyone! Here are a couple more Coconut Pie recipes.
Sarah

COCONUT CREAM CREAM PIE
1/2 cup granulated sugar
1/2 cup corn starch
3 cups half and half
1/2 cup sweetened condensed milk
3 egg yolks
9" graham cracker pie shell, pre-baked.
1 cup shredded sweetened coconut

Cook the sugar, corn starch, sweetened condensed milk, and half and half over moderately high heat until it starts to
thicken and boil, stirring constantly. Add 1/2 of the mixture to the lightly beaten egg yolks and stir vigorously. Add
yolk mixture back to pan. Bring back to a boil while still stirring. Remove from heat and stir in coconut. pour into a
pre-baked graham cracker crust. Chill and serve. Recipe submitted by Gary.

COCONUT COOL WHIP PIE
1 tub (8 ounce) Cool Whip
1 package (3 ounce) cream cheese softened
1 tablespoon sugar
1/2 cup milk
1 1/3 cup angel flake coconut
1/2 teaspoon vanilla or almond extract
1 nine inch ready graham cracker crust

Beat sugar and milk into cream cheese until smooth. Fold in coconut, then cool whip, and extract. Spoon into crust and freeze until firm (about 4 hours). Let stand at room temperature for 15 minutes before you cut it. Store leftover pie in freezer. Yield: 6 servings

I made the Coconut cream pie sent in by Charley in Arkansas last night. It was quite easy, and very good!
Thanks for sending it in Charley!
Renee in California

Hi Hudson Valley Kathleen: I have never been to New York state but am going there for a week the end of August to visit a friend in Ellenburg. My home state is Kansas but have traveled all over the US except the New England states. We finally settled in Ten Mile, Tennessee to retire and love it here. I have a small sign on my front porch that says "I wasn't born in Tennessee but I got here as quick as I could." So sorry that I am not the Peggy you thought I was.
Finding old friends is such a blessing. And this newsletter of Nancy's is one of my greatest blessings.
Peggy in East Tennessee

Hi Nancy, Just amazed at the quick response I have gotten in just one day for my request for this old recipe of the tunnel of fudge cake. I can hardly wait to pick up all the ingredients and make this wonderful cake. I never knew that it was so easy to get help like this. Thank you so much for your news letter and thank you to all your readers who helped me.
MaryAnn, Ky.

For Ruth who requested the recipe for the Sunshine Orange Cake please provide more information as I have a great "Citrus Lovers Cookbook" with several orange cake recipes. Did it contain nuts & raisins also.
Judy in Florida

This is for Bg in Indy. My boys love these muffins.

Blueberry Muffins
4 cups flour
2 cups sugar
2 tablespoons baking powder
2 teaspoons salt
Mix together and make a well in middle.

Add to the well:
4 eggs
1/2 cup melted butter
1/2 cup vegetable oil
1 tablespoon vanilla
1-1/2 cup milk
Break the eggs and mix. Fold in 16 ounces fresh or frozen blueberries. Spoon into paper covered muffin tins. Bake at 350 for 20-25 minutes. Makes about 30 medium sized muffins. This recipe can be cut in half. The muffins also freeze very nicely.
Hope this helps, Heidi

I would like to thank everyone for sending in the easy Mexican recipes for my Granddaughter's Dora birthday party. They all sound just wonderful! What I don't get to use for the party I will be sure to try them at home. Thanks so much for your help.
Gloria in Indiana.

For Bg in Indy, who wanted a Blueberry muffin recipe. I have made this recipe with both fresh and frozen muffins, and it's wonderful either way. I always get raves. I have also used this recipe with strawberries, peaches, raspberries and blackberries. This recipe can also easily be doubled.
Josie-Lynn in Georgia

Frozen or Fresh Fruit Muffins
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla
1 cup (or more to taste) frozen or fresh fruit (if using frozen do not Thaw!)

Topping:
1 Tablespoon sugar
1/4 teaspoon cinnamon

In a large bowl, combine the flour, baking powder and salt. Set aside. In a mixing bowl, cream the butter & sugar. Add the eggs, milk and vanilla. Mix well. Stir into the dry ingredients just until moistened. Fold in the fruit. Fill greased (or paper lined) muffin tins 2/3 full.

Sprinkle topping over muffins. Bake at 375° for 20-25 minutes, or until the muffins test done. Cool on a baking rack for 10 minutes before removing from the pan (this is important, because if you don’t, they’ll either collapse or fall apart).
Makes 1 dozen muffins.

Carol in San Antonio-thank you for your Hummus recipe and especially for the nutritional facts for this recipe. I am on a sodium restricted diet and need to know the sodium mg. of each recipe!
Linda-Temecula, Ca.

Thanks Mike from Montreal for the Tourtiere recipe. I will try it soon. My husband is not familiar with the Creton you mentioned but I'd love to see the recipe.
Therese from Calgary

To Mike in Montreal (where I am originally from by-the-way) I put plain mashed potatoes in my tourtiere to soak up the fat in place of breadcrumbs. Also I would appreciate the recipe for home-made creton, they sell it here but it not the same as home. Thank you for all your wonderful recipes.
Peggy from Belleville ON

For Lin G. who is homebound and visually impaired. This is a hint that was in one of Nancy's newsletters some time back. To make your text larger, just press and hold down the CTRL key and at the same time roll your mouse wheel and it will make the print as big as you want. To get it back to normal size, just do the same thing but roll the wheel the opposite direction. Hope this helps you with the fine print.
Roz in Indy

Cornflake Chicken
1 cup crushed cornflakes
1 envelope zesty Italian salad dressing mix
2 tablespoons grated Parmesan cheese
1 teaspoon dried parsley flakes
6 chicken breasts halves, skinned and de-boned
1/4 cup milk

Combine first 4 ingredients in a shallow dish. Dip each chicken breast in milk; roll in crumb mixture. Place chicken in a lightly greased 13 x 9-inch baking dish. Bake at 375 degrees F for 18 minutes or until done. Serves 6.
Tona in Bama

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