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.  To search for a specific recipe within the newsletter please click here.

CLICK HERE to respond to messages. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well. (Just clicking on your email message will not get your messages in the newsletter.) Please use the link listed above.

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Nancy,
I love your web page! Can you tell me how to make the starter required for the Amish Friendship Bread recipe? I made this recipe years ago but didn’t keep the starter going. Also, does the starter have to be “fed” and then a portion removed?
Thanks, Rhonda M

Hi Nancy and all the other Nancylanders. Have been reading this newsletter for the past two years and finally decided to wade in. In 5/29 newsletter there was a Corned Beef Hash Sandwich tip that sounds great and fast to. Looking forward to trying it and thought I'd add this idea. Since the new cans only open on one end and you have to dig it out with a spoon instead of slicing it couldn't you cover a Tupperware patty mold with a piece of saran wrap to mold the patties and use it to remove the patty from the mold to the bun?

Also in the 5/30 newsletter Thank You to Corinne for the non-stick coating recipe. But where may I ask do you buy Liquid Lecithin?

My Sincerest Sympathy to the family of Phyllis whom they recently lost; my prayers are with you during your time of sorrow.

Glad to hear that Nancy and the kid's (kitties) have got things sorted out and are back on track.
Brenda in NC

This is about cooking in a round-about way. Today my DH bought a beautiful stainless steel BroilKing toaster oven with a rotisserie for $5 at our Church Garage Sale. But there is no instruction book with it and I cannot figure out for the life of me how to set the temperature knob which only has OFF 1 2 3 4 5 HI or how long to bake/rotisserie anything. I emailed BroilKing asking for a users manual but it seems to me that some great person here gave a website for manuals for old appliances. I hate the idea of putting a wonderful chicken on the spit only to burn it on the outside but bloody on the inside. Can anyone help, please?
Peg in East Tennessee Proud Grandmother of an American Soldier.

I have a dehydrator that is collecting dust and need some ideas to inspire me to start using it. My husband says anything not used in the past 6 months goes in his garage sale. I also have a rotisserie that needs to be used immediately. My husband does not give idle threats. Quick, I need ideas for it.
Tammy in LA

To MaryAnn in Hannibal, NY,
Re: " Fresh Blueberry Cake". Yes, you an use frozen blueberries in this recipe. Just make sure you use the loose berries that come in a bag without any juice, and you would want to use the nice large ones rather than the little tiny ones, which I believe are more the Wild variety. Do not thaw berries, just fold them in while still frozen solid, and proceed with the recipe.
Merry M in MN

In the 6/8 newsletter Jackie requested raspberry angel food cake recipes. Here are 3 recipes, which are each slightly different.
Robbie in Bowling Green, IN

Raspberry Angel Food Cake
A refreshing dessert with virtually no fat. The red swirls make this cake so pretty. Very easy and quick to make. Enjoy!

1 package (16 ounces) one-step angel food cake mix
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 package (3 ounce) sugar-free raspberry gelatin
1 package (12 ounce) frozen unsweetened raspberries, thawed
1 tbsp. sugar

1. Prepare cake mix according to directions. Fold in almond and vanilla extracts.

2. Grease 10-in. tube pan. Spoon two-thirds of batter into tube pan. Add gelatin powder to remaining batter, then drop by tablespoons over batter in the tube pan. Cut through with a knife to create swirl.

3. Bake cake according to directions. Completely cool on wire rack (approximately 1 hour). Run knife around sides of the tube pan to remove the cake. Cut the cake into slices. Combine sugar and raspberries and serve over cake.

Nutritional Info
Yield: 12 servings

1 slice with 2 tbsp. sauce = 135 calories, trace fat, 0 cholesterol, 224 mg sodium, 35 g carbs, 1 g fiber,
4 g protein

Raspberry Angel Food Cake
1 package Raspberry jello
1 Pt Frozen raspberries, thawed & drained -- reserve juice
1 Pt Heavy cream -- whipped
1 Angel food cake

Dissolve the jello in 1 cup hot water, add juice from raspberries. Cool until it starts to gel. Whip until frothy and add whipped cream. Refrigerate and

When stiff enough, fold in raspberries. Fill center of cake and frost top and sides with remaining mixture. Store in refrigerator until ready to serve.

Can be made a day ahead. You may substitute frozen strawberries AND STRAWBERY JELLO.

To Cheryl from Charlotte, thanks so much for the Zippy Zero Salad Dressing recipe. It's the one I was looking for and I'm going to make some this afternoon. I knew someone from Nancyland would be able to
help out and you didn't disappoint me. If you try it yourself, let me know how you like it.
Norma in PA

New Email Address:
CLICK HERE to respond to messages. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well. (Just clicking on your email message will not get your messages in the newsletter.) Please use the link listed above.

Hi Nancy,
To Phyllis in Phoenix. I too have tile floors. My kitchen has shinny porcelain and the bathroom has high gloss granite. Both as easy to remove the streaks from if you go over them with a dry Swiffer . Just rub a tad and the water marks go away and it shines like glass.

How are you doing with Weight Watchers Nancy?
Carole with an “E” in Calgary

Comment
Last week I lost 3.2 pounds. I was trying to beat my friend but she lost 3.4 pounds. I worked very hard to get that much weight off om a week. I went to Curves each morning and went swimming (laps) each afternoon. I have found it is important to write down everything I eat. Sometimes I have selective memory problems and only remember what is low in WW points. Melba our leader at the Thursday meeting often says " If you bite it -- write it.

I also have found for me if "I don't move -- I don't loose it." I have muscular dystrophy and find most types of exercise are not appropriate for me. I look forward to going to Curves and and look forward to jumping in the pool to swim laps each weekday. Week before last I was choose to be lazy and did not go to Curves or swim and didn't loose anything and didn't gain anything either. Loosing is better to me so off to Curves and off to swimming during the hot part of the day.

I failed to write down a recipe from Weight Watchers this week but made up my own from what ingredients I could remember.

Black Forest Dessert
1 (4 ounce package) sugar free chocolate pudding
2 cups skim milk
1 cup frozen unsweetened cherries
1 cup CoolWhip.

Mix together the chocolate pudding according to directions using the 2 cups of skim milk. Layer the cherries then the chocolate pudding. The top layer use the CoolWhip.

I found out later I left out the vanilla yogurt and it wasn't layered. I like my version really well. It was yummy.
My version made 4 servings and was 2 points per serving.

Another favorite for me is Jello + anything.
I especially love mixing 1 small package Sugar Free Lime Jello and Lite Key Lime Yogurt. I use one cup of hot water to dissolve the jello. Then check how ounces on the Lite Key Lime Yogurt (most are 6 ounces). I then add how much water it takes to make 8 ounces. Most of the time it takes 2 ounces of water. I mix the dissolved sugar free lime jello and the Key Lime Yogurt together with a whisk and add the rest of the water. I let it set and put a little Cool Whip on top. It makes four servings of 2 points each. It is so good.

Other combinations are
Sugar Free Orange Jello (small) and Lite Orange Cream Yogurt.
Sugar Free Strawberry Jello (small) and Lite Strawberry and Banana Yogurt.
A lot of times I just add a small Sugar Free Jello and whatever Lite Yogurt I have.
I especially love Lemon + Lemon Yogurt.
Just make whatever you have on hand. It is fun to try different combinations.
Nancy

Here are some more of my very favorite recipes. Hope our members don't mind me sharing so many recipes lately. It is just so much fun to write in and see them in the newsletter. My wife doesn't cook them but she does tell me which ones I should send it.
Charles the Cook

Baked Apples
8 to 10 apples, cored, peeled & halved
3/4 c. white sugar
3/4 c. brown sugar
1/2 c. flour
1 tsp. cinnamon
2 tsp. butter, melted
1 c. water

Place apples in greased 9 x 13 inch dish. Mix remaining ingredients together in ORDER given, in pan and bring to a boil. Simmer, stirring until thick. Pour syrup over apples and bake at 350 degrees for 35 to 40 minutes or until tender.
Source: The Best Of Amish Cooking

Fried Okra And Potatoes
1 lb. Fresh okra
2 Large potatoes (baking type, not new potatoes)
1 Medium white onion, finely chopped
1/2 Cup Cornmeal
1 Teaspoon Salt
1/2 Cup Vegetable oil
1/4 Teaspoon Ground pepper

Wash okra and cut off stem ends. Cut in about 1/2-inch pieces. Peel potatoes and chop into 1/2-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture. Heat cooking oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely
browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people.
God Bless Texas

Country Ribs With Apples And Kraut
3 pounds Pork ribs, lean, country-· trimmed of any, excess fat.
1 can Sauerkraut, undrained, 16 oz
1 medium Onion, thinly sliced and into rings
1 can Mushroom stems and pieces, drained, 8 oz
1 large Apple, cored and cut into wedges
1/4 cup Brown sugar
1/2 teaspoon Celery seed

Brown ribs in slow cooker pot (or skillet) on top of range over medium heat. Season with salt and pepper. Transfer cooker pot to base unit or meat from skillet into cooker pot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed. Cover and cook at
setting #3 in West Bend (low) for 7 ~ 9 hours or at setting #5 in West Bend (high) for 3-4 hours until meat is tender.
Slow Cookin' Secrets

GARLIC SHRIMP
2 lb. shrimp, peeled
2 cloves garlic, minced
Salt, to taste
Dash of Worcestershire sauce
1 to 2 T. chives (optional)
1/2 C. butter
3 lemons, juiced
Pepper, to taste
1/2 C. parsley, minced

Sauté garlic in butter. Remove from heat; add lemon juice, salt, pepper, Worcestershire, parsley and chives. Stir. Add shrimp. Marinate for 20 minutes. Put shrimp on skewers. Put foil on barbecue and lay shrimp on foil. Grill for 6 to 10 minutes or until done.
The Grill Master

Hi Nancy & all,
A co-worker brought this recipe to a potluck, and I fell in love with it. It sounds strange, but it is *wonderful*! Do not cook the ramen noodles! It's perfect for hot summer meals - but next time I think I better make a double batch; I can't quit nibbling on it! I used the beef-flavored ramen this time.
Nancy in Houston

RAMEN BROCCOLI SALAD
1 pkg Broccoli Slaw (or you can use packaged coleslaw, or make your own)
2 pkgs Ramen (Oriental Style)
1 Bunch Scallions chopped
1/3 Cup Sunflower Seeds (I use unsalted)
1 Cup Almonds (Sliced or diced)

Dressing:
3/4 cup Canola Oil
1/3 cup Cider vinegar
1/4 cup Sugar
2 seasoning packets included with the Ramen

In a small bowl, mix the dressing ingredients. In a large bowl, crumble the uncooked ramen noodles. Add the slaw, nuts and scallions. Pour on the dressing and toss until well mixed. If you serve immediately, the salad will be crunchy. If you let it set, the noodles will soften.

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New/Updated Pages
Chocolate Cake Recipes
Chicken Recipes

Free Downloadable Publications and Cookbooks
(in pdf format)
Free Cookbooks and Product Samples
How to Bake:  Your Complete Reference
Baking Essentials Lessons (Easy lessons on Baking)

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