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 6 2006
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Cooking/food
Low Carb Chicken Recipes Made Easy
Tips For A Perfect Low Carb Cheesecake
Take a Mop to Your Meats!
Kabobs-Another Word For Dinner On A Stick
How to Create the Perfect Ribs in Your Smoker 
Spicy Chipotle Flank Steak Sandwich Recipe
Advice on Buying and Using a Meat Smoker
11 Tips to Making the Best Pork Ribs.
Natural Gas Grills - the Best Way to BBQ Your Steak
Simple BBQ Chicken
BBQ Sauce - What Style Do You Prefer?
Barbecuing, a Fun and Convenient Way to Make Dinner  
Incredible Edibles Art Projects for Kids
Nutrition for Kids: How to Teach Your Children About Healthy Eating
Deviled Eggs, Egg Dye and Other Egg Recipes
Easy Tuna Recipes

I had the tortilla soup at Cracker Barrel the other night and I can't stop thinking about it! Does anyone have a recipe for this soup? I am anxious to try it at home. thanks in advance for your help.
Sharon in Illinois

Hi Nancy and kitties,
Hope you are enjoying this rainy day...I sure am. Someone in the July 5 newsletter (no name given) wanted a recipe for soft sugar cookies. Here is the one I have been using for several years. They always come out perfect...just don't over cook them. I always frost them with a butter cream frosting...they are delicious.
Mary in TX (Amarillo)

Sugar Cookies
1 Stick or 1/2 cup butter, at room temperature
2/3 cup sugar
2 large eggs
1-tablespoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt

In a medium bowl with an electric mixer at medium speed, beat the butter until smooth and creamy, about 3 minutes. Gradually beat in the sugar until light and fluffy, 3 to 4 minutes. Beat in the eggs and vanilla.

Onto a sheet of waxed paper, sift together the flour, baking powder and salt. On low speed, beat the flour mixture into the butter mixture until well blended. Flattened the dough into a ½ inch-thick disk. Place on a plate, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours. To bake, preheat oven to 375 degrees.

On a lightly floured work surface, with a lightly floured rolling pin, roll out the dough to 1/8 -inch thickness. Using 2-1/2 to 3-inch cookie cutters cut out cookies into desired shapes. Gather scraps together, re-roll, and cut out more cookies. Place on ungreased baking sheets.

Bake in the 375-degree oven until lightly golden, 8 to 10 minutes. Cool 1 to 2 minutes on the baking sheets on wire racks. Transfer the cookies to the racks to cool. Store in an airtight container.
Makes 3 to 3-1/2 dozen cookies.

FOR ... No name on the request in July 5th newsletter :)).
Jocelyne in Québec

Snickerdoodle Cookies
1 cup shortening Crisco preferred
1-1/2 cup white sugar
2 eggs
2-3/4 cups plain flour
2 tsp. cream of tarter
1 tsp. baking soda
1/2 tsp. salt

Cream shortening, sugar and eggs til smooth. Add dry ingredients and mix well. Chill about 1 hour. Then roll into balls
(the size of a walnut) and roll in a mixture of 2 Tbs. white sugar and 2 tsp. cinnamon. Place on ungreased cookie sheet
2" apart. Bake until lightly brown 375º.

In July 5 newsletter, someone un-named asked for soft snickerdoodle cookie recipe.. This one is great..and if you put a
slice of bread in your cookie container, it also helps..
Carla/OR

SOFT SNICKEDOODLES
App. 3 dozen cookies

1/2 C. Shortening
1/2 C. Margarine
1-1/2 c. Wht.sugar
2 eggs
1 tsp vanilla
2-3/4 c. Flour
1 tsp b. soda
2 tsp cream of tartar
1/2 T. Salt
2 Tbsp wht sugar
2 tsp. Grd cinnamon

Preheat Oven to 375 degrees. Cream shortening, margarine & sugar. Add eggs & vanilla. Mix and stir together flour, B soda, Cr tartar & salt. Stir into creamed mixture Till well blended. In small bowl combine sugar & cinnamon. Using 1-1/2"scoop or roll in walnut size balls, Then roll in Cinnamon/sugar bowl. Place on ungreased cookie sheet, 2" apart.
Bake 8-10 minutes, cookies will NOT look done, but remove from oven.. Cool on wire racks.

Hi everyone! Does anyone have a recipe for "Ruben Casserole" it is made just like a Ruben Sandwich, but I have misplaced my recipe. It has, canned corned beef, sauerkraut, 1000 dressing, cheese, horseradish .. thanks again,
Barb in Wa. State

Nancy, I just wanted to tell you how much I enjoy and wait for the next newsletter. Thanks for it! I am also looking for any recipes that are Croation recipes. I really want to surprise my family.
Thanks, Barb in Wash. State.

Comment
My brother Joe sent a Croation recipe. I will post it in tomorrow's newsletter.
Nancy

Hi Nancy,
I am looking for a currant jelly/jam reciepe and I know I could count on you to help me out.
Thanks, Burt

Susan from Beavercreek about the CDs - you are under absolutely no obligation to pay for or return items you didn't order. I'd contact the bank that issued the card to dispute the charges, and also contact the post office as they may have a complaint form you can fill out. I'd also contact the company in writing (even if it's just an e-mail) telling them
what you've told us here and instructing them to stop sending you things. Keep copies of every contact and phone call. But the main thing is that your card issuer be on your side in this. I'm sure more experienced people than me will have advice for you here! Good luck!

Nancy, the stories about Siggy and Ditto make my day. Those cats are so smart, it's scary! Give them an extra shrimp for me. I'm so glad you like Amarillo! For our members who haven't traveled through there, they have a restaurant with a huge steak and if you can eat it all, your meal is free. Most people can't do it, but I guess it gives them something to talk about, and is a great gimmick for the restaurant!
Sue (Cooky) in Indiana

Anyone who has been through Amarillo remembers either the Big Texan, a big rain storm or a bad snow and/or ice storm.  The Big Texan is fun to visit.  They advertise that if one can eat a 72 ounce steak with all the trimmings in an hour it is free.  A few people get their steak free but most people get to pay for the 72 ounce steak meal.
Nancy

Nancy requested and I received on July 5. Snickerdoodles - recipe is in the Betty Crocker Cookbook. They are certainly soft when warm!!! Try the used shops or Amazon for the book. I am not sure whether it is in the latest Betty Crocker. Let me know if you want it and I will dig my out in the attic.
Luanne

This is from Nancy's July 5 pages.
Gail doesn't get butter divided into sticks and asked re the sour cream pound cake. Gail, a pound of butter is divided into 4 sticks of butter. Each stick has 8 tablespoons in it. So if you wanted 2 sticks all
you have to do is cut the pound of butter in half and go from there.
Good luck, Luanne

Harriet Az July 05th : I have this recipe here . There is no apricots but peaches.. Hope you like it.
Jocelyne in Québec

Duck Sauce
Makes 1 quart

3 large peaches, or 1 l pound, 13 ounce can peaches, drained
9 large plums, or 1 l pound, 14 ounce can plums, drained
1 Cup diced red bell peppers
1 Cup coarsely chopped dried apricots
half Cup dark brown sugar (omit if using canned fruit)
3/4 Cup granulated sugar (omit if using canned fruit)
2/3 Cup distilled white vinegar
2 teaspoons minced Candied Ginger or to taste (optional)

If using fresh fruit, skin the peaches and plums by plunging them into boiling water for a few seconds. Rinse and peel
under cool water. Quarter the plums and divide the peaches into eighths, and discard the pits. There should be about 5
cups of peaches and plums.

Combine all the ingredients in a large, noncorrosive pot and bring to a boil, stirring several times. Reduce the heat to low. Simmer, uncovered, for 1 half hours, stirring occasionally. Press the mixture through a coarse food mill or strainer. Cool and store in an airtight jar in the refrigerator.

This is for Susan from Beavercreek in July 5 newsletter. They charged my credit card 49.95 dollars. Here is a number you can call and cancel. 1- 800 462- 8144. I was so mad.
Robert in Ohio wife

Hi Nancy,
I am hosting a wedding reception in August, so far the count is over 200 people and will probably end up about 250 people. My question is about potato salad. Can anyone tell me how many potatoes I would need to make enough salad
for 250 people.

We are having cold plates with cold meat, potato salad, cole slaw and macaroni salad. I am open to any suggestions or input anyone might like to offer. I am beginning to get very nervous about it all.
TIA
Rosemary in Nova Scotia

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