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 9 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

Quick Tuna Supper
4-5 Servings

1 pint peas, cooked and drained
1 can cream of mushroom soup or cream of chicken
1 can tuna

Combine all in saucepan. Heat until just bubbly. Serve over toast or a baked potato.
Lisa-Union Bridge, MD

Party Popcorn
3-4 quarts of popped corn
1/3 cup butter
2 cups mini marshmallows
1 (3 oz) pkg flavored gelatin (your favorite choice)

Have pop corn ready. Melt butter in sauce pan. Add marshmallows stirring constantly over low heat until melted. Pour over popcorn stirring to mix well. Sprinkle dry gelatin over popcorn mixture stirring evenly to coat.
Lisa-Union Bridge, MD

Spicy Mushrooms
4 Servings

1/2 cup fat free Italian dressing
1 tsp crushed dried basil
4 cups fresh mushrooms, sliced

Mix the dressing and basil in a glass bowl. Stir in the mushrooms. Cover and refrigerate al least 4 hours, stirring occasionally.
Lisa-Union Bridge, MD

For Rosemary in Nova Scotia wondering about potato salad for the wedding. The best potato salad recipe I have used for 40 years, uses one average size Russet potato for two people. This recipe has one egg for each potato. Try not to be nervous as potato salad is better if made ahead of time anyway.
IM

Nancy, I am looking for a chicken pot pie without any msg. I hope some of the group can help me. Hope you had a nice fourth! Thank God for Freedom!
Betty T. Ga.

To Janice in Pennsylvania: I cut a Farmer John bacon in half and wrap it around the smokie completely and place on a broiler pan. I use 1 package bacon for 1 package of smokies. Then I sprinkle with brown sugar and cooked for about 25 minutes. After that I baste with a good barbeque sauce what ever you prefer and cook for an additional hour or until the bacon is crisp. I cook in a 350 degree oven. I make these every Christmas for family get together and they are done within minutes.
Enjoy. Jeanie/Long Beach, California

To Barb in WA. I am going to Croatia in October and I will try to find recipes there. I will be checking into my wife’s Croatian roots (they settled in Wa. State about 1900).
I know there are different regions and influences on Croatian foods.
Siggy and Ditto's Uncle Joe

Joe (my brother) sent me a Croatian recipe that is on my laptop. I will try and put it in tomorrow's newsletter.  I have to send myself an email to get it from one computer to the other . The recipe looked very good.
Nancy

This is for Sharon in Illinois...this is not my recipe just found it.

Tortilla Soup
1/4 bunch cilantro, well washed (leaves only)
2-3 garlic cloves
1/2 small onion, chopped
1 small can of green chilies
6 cups chicken stock/broth
1 (14.5 ounce) can tomatoes
1 tsp. ground cumin
1 tsp. salt
2 tbsp. cornstarch dissolved in a small amount of water
Corn tortillas (about 10) cut into thin strips
vegetable oil
1-2 cups cooked chicken (2 oz. per serving)
Monterey Jack cheese (1 oz. per serving)
1-2 avocados, peeled, pitted and sliced

Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup. Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortilla strips, avocado, sour cream, salsa, or whatever else you prefer

Hi,
In the July 6th newsletter, this is for Rosemary in Nova Scotia who is hosting a wedding reception for 250 and asking about potato salad. Just go to Sam's Club or Costco and purchase the large container of potato salad, (it will tell you the number of servings per container) and bring them home and doctor it up yourself. Add some hard boiled eggs, red onion, or whatever you like, and add some of your favorite salad dressing, salt, pepper or mustard powder, to make it your own special dish. I do this all the time when I have a large party and it saves on prep time and always gets raves. Also costs less than making is from scratch.
Liz Budd in Clearwater Beach, Florida

I was so excited to see all the recipes posted for Homemade Vanilla Extract. Thank you.....to all of you who answered my request for this recipe. I will be one happy baker from now on. (I plan to share this recipe with my mom.)
I have thought about opening my own bakery/cafe once my youngest (2- 1/2yr old son) is in school. I just love to bake and some days spend all day in the kitchen doing just that. My children love it too. Nancy, I absolutely love your website as whenever I write there is always someone who has the recipe I am looking for. You're a Gem !!
Wendy, Vancouver Island , Canada.

Thank you for the wonderful recipes and to all who share with this site. It is the best site out there!

I am looking for people's favorite dessert recipes... any at all. A good soft roll out sugar cookie? Fruit dessert? A great cake or layered dessert?

Calories are not an issue (well, they are but not for a special occasion dessert), but if you have a great sugar free or fat free recipe, those are welcome too!

I am trying to figure out something new for a couple of "pot luck" type events and want something different from my usual fare.
Thanks to anyone who will share!
Buckeye Annie

My wonderful neighbor Martha gave me a recipe for Homemade Salami. You use 2 lbs of lean hamburger, some Tender Quick and liquid smoke etc. The recipe says to roll the mixture into 3 logs, refrigerate overnight and then bake for 1 1/2 hours. My question is......How long do you think it would take to bake if I only made one large roll? The 3 logs were only about 1 1/2 inches around. I would like to make a larger roll so that you could have a large slice of salami for sandwiches. Any ideas??
Lori R. Topeka, KS

Thank you to Jocelyne from Quebec for your suggestions on the Blueberry Ketchup, I know that my daughter will get a kick out of it, I am looking forward to making it, I am shooting for this weekend.

One little cry for help, does anyone know of a fool proof, sort of mess proof way of keeping items cold outdoors, I am having my daughters birthday party next weekend and I am having cheese/crackers, etc,; last year I tried placing ice underneath the tray using a larger tray and I ended up with a big mess. Any ideas would be appreciated!

Nancy keep up the fantastic work!
Gracie, Rochester, NY

Barb in Wash state asked for Croatian recipes . I only have that one ( makes alot though! )
Jocelyne in Québec

Croatian PUSHARATTAS
5 pounds self-rising flour
1/2 cup sugar
2 cups pecans, grated
3 apples, grated
6 orange peelings, grated
6 lemon peelings, grated
1 box raisins, not grated
1/2 gallon milk
1/2 cup whiskey
3 tablespoons vanilla

GLAZE:
6 boxes confectioners sugar
4 cans Pet milk
1/2 teaspoon almond extract

Mix the flour and sugar. Then combine the grated pecans, apples, orange and lemon peelings, and raisins. Aded these ingredients to the flour and sugar and mix well. Add the milk, whiskey and vanilla. Mix well. Deep fry by dropping a teaspoonful at a time into the hot fat until golden brown. Glaze the pusharattas immediately. Yields 300.

To Harriett in AZ. I am from New England and I do enjoy the duck sauce it is one of my favorite things to eat with my chicken fingers.
http://www.recipesource.com/
This a site that you can go to. Enjoy
Matthew

Does anyone know how Red Lobster makes their pina colada sauce which is served with their coconut shrimp? Of course it has pineapple and coconut as ingredients but don't know what else. My husband really enjoyed the sauce and hoped to make some at home. Many thanks in anticipation some of the members may know and send in the recipe. Thanks Nancy for such an enjoyable and informative newsletter which is the best.
Cat in Olean, New York.

Hi, Nancy, hope all is well your way. No recipes from me today, just questions.

I think it was Gail who said the stick butter wasn’t available where she lived/shopped, but she didn’t say where that was. I’m just curious if it is in the U.S. (BTW, a “stick” of butter is 1/4 lb or 1/2 cup, but you (generally) can’t substitute “spreadable” butter/margarine for stick.)

My second question is for any Nancy-landers from Australia. Are pineapple and beets typical “fixings” on a hamburger throughout Australia or only in certain regions or rarely or used-to-be? Also not counting the U.S. or Australian fast-food chains, what typically accompanies a hamburger? (Actually this is two questions, so I’m up to three now. LOL. Better quit.)

Regards to all and thanks in advance for your help.
Susan in San Antonio

For Knitter in Illinois: if you like Reuben sandwiches, I've got a great recipe for a Reuben casserole - a quick and delicious way to use canned corned beef:

REUBEN CASSEROLE
1 lg. can sauerkraut
3/4 c. sour cream
3/4 c. mayonnaise
1 can corned beef
1 (8 oz.) pkg. sliced Swiss cheese
2 c. buttered rye bread cubes

Mix sauerkraut, sour cream and mayonnaise (can substitute some Thousand Island Dressing for part of this mixture). Spread into greased 13x9. Crumble corned beef over the top. Layer on Swiss cheese and top with bread cubes. Cover, bake 40 minutes at 350 degrees. Uncover and bake 10 minutes to toast bread.
Doris in Oklahoma City

July 5th letter had a request for soft sugar cookies. My daughter-in-law makes the best sugar cookies I have ever eaten. This is her recipe:

SUGAR COOKIES
1 cup butter or margarine, soft
1 egg
1 1/2 cup powdered sugar
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. soda
1 tsp cream of tarter
1/4 tsp. salt
Cream butter and sugar gradually. Add egg and vanilla.
Beat well. Sift together dry ingredients and blend into creamed mixture. Chill dough several hours. Divide and roll 1/2" to 1/8" thick. Cut with cookie cutters. Bake on greased sheet for 6 minutes at 400°. Frost with whatever frosting desired, colored if you wish.
Penny

The Creamsicle cake using the orange cake mix and orange jello was a big hit with 4th of July company. I used the lemon cake mix and orange kool-ade as suggested if a person couldn't find the orange cake mix in their store.
It is a wonderful cake for summer. Very moist and very eye appealing.
Thanks. Gina

Reuben Casserole
Layers of sauerkraut, corned beef, Swiss cheese, rye bread crumbs - and Russian-style salad dressing for a back-to-basics version of this deli sandwich turned casserole.

Makes 6 servings.
6 slices rye bread, cubed
1 (16 ounce) can sauerkraut, drained and rinsed
1 pound deli sliced corned beef, cut into strips
3/4 cup Russian-style salad dressing
2 cups shredded Swiss cheese

Preheat oven to 400 degrees F (200 degrees C). Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all. Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes. Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
Source: www.Allrecipes.com
Jan S.

For Barb in Wash. State,

Reuben Casserole
1/2 to 1 lb. corned beef, cooked, diced or sliced
1/4 cup Thousand Island Dressing
1 can or bag sauerkraut (16 oz.) drained and rinsed
1/2 lb. shredded Swiss Cheese
6 slices rye bread, crumbled
1/4 cup butter, melted

Place corned beef in a lightly greased 9 x 13 baking pan. Dot with the dressing. Spread sauerkraut over the top. Sprinkle with Swiss Cheese. Toss crumbled rye bread with the butter then sprinkle over the top of casserole. Bake at 350° for about 30 minutes, or until hot and bubbly.
Serves 6.

Janet in Syracuse

Nancy, I hope that you are feeling better today. I do have a question that doesn't concern a recipe, food, or cooking. About 3 to 4 months ago I was taking my shower and the title fell off the wall. We have been using our hall bathroom and I am tried of using it. We were going to have someone come in and do it all but I want it now. The question is has anyone had natural granite vanity tops? I know that some people have had it in the kitchen and had trouble cleaning it up. My next question has anyone had the cultured marble vanity tops? If so how did they work out? If neither of these have worked out for people what then would you suggest? I want something that will last and look good in 8 to 12 years from now. Thank you for any input that you people have.
Susie Indy

A young newly married friend of mine is just starting to bake. She wanted to surprise her new husband with some cookies. Someone mentioned that you could use cake mixes to make cookies. She thought that would be easy for her. We are in need of recipes for cookies that are made from cake mixes.
Sarah, Ar

Comment
Prepared Pantry has some of the best cookie mixes I have ever eaten and they turn out great everytime.

The Chocolate Chip Almond Cookies are my favorite.
Nancy

Hi Nancy, have to tell you my little Cookie hid most of the time July 4 night. We live very close to the site that did fireworks, plus a lot of the neighbors did a bunch. Was a most noisy evening!

Wanted to say to Wendy in water logged South Jersey, try this potato salad, it's how I do it. I cut cut the potatoes in small pieces, put in water to boil till tender. Drain and cool. Add what ever chopped veggies you like.(chop very small) I add celery, scallions, red and green bell pepper and black olives. And I add chopped hard boiled egg. Son will not eat it without them. Now add some well shaken Marzetta Slaw dressing. Enough to wet all real good. Then add a good palm full of celery seed and stir up. Salt and pepper to taste. I learned to put the celery seed in years ago from a friend who was in fact from Jersey. I always thought this was a Jersey thing! The Marzetta is a perfect balance between the sweet and the tart. Hope you try this. This is by far my favorite way to make potato salad.
Good luck Billie in FL

Thanks to everyone for the sugar and snickerdoodle cookie recipes. Also info about the Betty Crocker cookbook with a recipe in it.
Joyce in Ky

For Janice from OH, who was looking for dessert ideas for a graduation party for 125 in the 7/5 newsletter, you might consider a wide variety of cookies. I have frequently done this for our large gatherings and it is always a big hit. I do the typical brownies, peanut butter, sugar, chocolate chip, oatmeal raisin and several less commonly known types, such as Hoosier bars, Baby Ruth bars and other recipes from this site. Also, there was recently an inquiry about preventing towels from puckering when they are washed. In the June Good Housekeeping there was an article that said that because of a change in the manufacturing process, most towels have shrinkage when washed. Some shrink as much as 30%. This may be causing the problem, rather than what you are doing. They tested several brands and found what they considered the best buy for the least shrinkage. I no longer have the magazine, so you will need to find a copy to get the brands that they recommended.
Robbie in Bowling Green, IN

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