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. 


Jun 23, 2006
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New/Updated Pages
Chocolate Cake Recipes
Chicken Recipes
Lemon Recipes
Cucumber Recipes
Worcestershire Sauce

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

To search for a specific recipe within the newsletter please go to the search box at the end of this newsletter.

Best Ever Chocolate Chip Cookies
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened (or use 1 cup vegetable shortening + 6 tsp water for vegan)
1/2 cup firmly packed light brown sugar
1 cup granulated sugar
1 large egg (for vegan-combine 2 tbsp water + 1 tbsp vegetable oil + 1 tsp baking powder)
1 tsp vanilla extract
1-1/2 cups old-fashioned rolled oats
1 cup semisweet chocolate chips (we use the generic store brand b/c they're dairy free)

Mix together flour, baking soda, and cinnamon. Beat together butter (or shortening), brown sugar, and granulated sugar at medium speed until light and fluffy. Beat in egg (or mixture) and vanilla. At low speed, beat in flour mixture until blended. Fold in Oats and chocolate chips.

Cover w/ plastic wrap , chill for 1 hour
**(fyi - I skip this step and mine come out just fine)
Preheat oven to 350, grease 2 baking sheets. Shape dough into 1-inch balls. Place cookies, 2 inches apart, on prepared baking sheets. Flatten each cookie slightly. Bake cookies until lightly browned around edges 10 - 12 minutes. Let cookies cool 2-3 min, then xfer to racks to cool completely.

This dough freezes great in ice cube trays for later use. And I'm a serious believer that a baking rack makes all the difference in having a crispy cookie :)
Sharon in SA

For Susie in Indy: A Google search for BLT Soup showed a hit for a Paula Deen recipe. Try Google and see if any of them sound like what you ate. The Paula Deen recipe I found is at this site: http://www.foodnetwork.com/

Yvonne: In case you don't get the answer you want about the two-ingredient pineapple cake, it is soooooo easy! Just dump a box of one-step angel food cake into a bowl. Open a big can (20 oz) of crushed pineapple and dump it in, juice and all. Stir by hand until well blended. Pour into a greased (yes, grease with angel food) 9x13" pan and bake 30-40 minutes at 350 or until golden on top and edges shrink from sides. I have put coconut and/or coconut extract and rum extract (about a tsp of each) in this (to make a Pina Colada cake), and I wanted to climb into the oven and eat it while it was baking! What a heavenly smell!

Actually, I have an entire list of these cakes; for Thanksgiving, simply mix the angel food cake with a can (15 oz) pumpkin, 3/4 c water, 1 T vanilla & 1 T pumpkin pie spice (or 1-1/2 tsp cinnamon, 1 /2 tsp ginger, 1 /2 tsp nutmeg and 1/4 tsp ground cloves) and bake the same way as above. Really yummy.

If anyone wants the rest of these, I'll pass them along. There are a total of 10 variations. - each cake is 12 servings @ 3 points a serving.
Doris in Oklahoma City

Dear Nancy: And NancyLander cooks.
Some years ago my mother sent me a recipe ,which was being passed around California, for a Carrot Cake, what made this one different was the fact you boiled the carrots, raisins and (I think ) the spices, let cool to room temp. then add the dry ingredients. bake. It made the best ever Carrot Cake, would anyone have the recipes to share? Nancy, thank you for this wonderful service
Kelly in Oregon

For DJ : I don't know if it is the same as you had but I found this one on CD Kitchen.
Jocelyne in Québec

Barbecue Chicken Nachos Recipe w BBQ sauce
1-1/2 cup cut up cooked chicken
2/3 cup BBQ sauce
16 corn tortilla chips
15 ounces can chili beans in sauce, undrained
2-1/4 ounces can sliced ripe olives, drained
2 medium plum tomatoes, chopped
3 cups shredded colby-monterey jack cheese

Heat oven to 450F. Line jelly roll pan, 15x10", with aluminum foil. Mix chicken and BBQ sauce. Layer half each of tortilla chips, chili beans, chicken mixture, olives, tomatoes and cheese on pan; repeat. Bake 6 to 8 minutes or until cheese is melted. This recipe for Barbecue Chicken Nachos serves/makes 4.

Recipe URL:
http://www.cdkitchen.com/recipes/
Recipe ID: 36328

Join The E-Cookbooks Library for Only $12.97!
(Lifetime Membership). Over 100 cookbooks to download (most are in pdf format)

Here are some more TNT recipes from the
e-cookbook library.

Swiss Steak
1 tablespoon margarine
1 (2 pound) chuck roast, cut 1−inch thick
1 envelope onion soup mix
1 can mushrooms, drained
1/2 medium green bell pepper, sliced
1 (20 ounce) can tomatoes, drained and
chopped, reserving juice
Salt and pepper, to taste
1 tablespoon A−1® Steak Sauce
1 tablespoon cornstarch
1 tablespoon parsley flakes

Coat center of a large sheet of heavy foil with margarine and place into a 13 x 9−inch dish. Place meat
across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slices,
and tomatoes. Sprinkle lightly with salt and pepper.

Mix tomato juice, steak sauce and cornstarch. Add enough water to make 2 cups liquid. Pour over
meat mixture and sprinkle with parsley flakes. Cover with foil and bake at 375 degrees F for 2 hours.
Yields 4 servings.
Source E-Cookbooks Library, The Complete Beef Cookbook


Dr. Pepper Pork Chops
24 ounces Dr. Pepper®
1 cup brown sugar
1 teaspoon garlic powder
2 teaspoons ground cloves
1/2 teaspoon ginger
1 teaspoon black pepper
1 teaspoon salt
1 small onion, sliced
6 center−cut pork chops
Preheat oven to 325 degrees F.

In a 9 x1 3−inch pan, mix all ingredients except the meat. Cook 15 minutes; stir. Place pork chops in
mixture, and cover pan with foil. Bake 3 hours.
Makes 6 servings.
Source E-Cookbooks Library, Hog Wild Cookbook

Maple Barbecued Spareribs
1-1/2 cups maple syrup
2 tablespoons chili sauce
2 tablespoons cider vinegar
1 1/2 tablespoons chopped onion
1 teaspoon salt
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/8 teaspoon pepper
3 pounds spareribs, cut into pieces
Preheat oven to 350 degrees F.

Combine maple syrup with all ingredients except meat. Brush sauce on both sides of ribs. Place ribs in
single layer on rack in roasting pan. Roast 1 1/2 hours. Brush frequently with sauce, turning
occasionally to glaze.
Serves 3 to 4.
Source E-Cookbooks Library, Hog Wild Cookbook

Hi Nancy and Friends (two legged and four legged)
I'm fairly new to your newsletter, and hope I'm not repeating something that's already been done...
I love hot dogs with meat sauce! It's a picnic "must have" in our family. I'm enclosing my own meat sauce recipe, but would love to try some others. We had a contest one year at a reunion and every family made their own, but we never did exchange the recipes. Hopefully you can work the "magic" of your newsletter and come up with some good ones to try!
Thanks for all your efforts!
Teahag in Upstate NY

Teahag's Hot Dog Meat Sauce
Some folks eat it just in the bun without the hotdog! Yummmmmmmm!

1 -1/2 lb lean ground beef
1 tablespoons cumin
1 tablespoon Worcester sauce
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon Cheyenne pepper
1 tablespoon olive oil
2 (12-15oz) cans tomato sauce
pinch of sugar
S&P to taste

In a large pot, lightly simmer dry seasonings in olive oil. Add ground beef and brown. Add rest of ingredients Simmer uncovered until sauce cooked down and thickened, about 30 - 40 min. Stores very well in a air tight container in the freezer.
I put smaller amounts in freezer bags, and take out what I need. You can bring it frozen to a picnic, transfer it to foil, seal and warm up on the picnic grill also. No pans to wash!  Don't forget the spicy mustard and diced onions!

Hi Nancy and everyone!
To Joyce in Nederland, Texas - I saw your post in the June 18th newsletter. Although there are many from Texas, most don't say what city or town they are from. I was happy to see that you are from Nederland. Although I don't live there now, I was born and raised in Nederland and lived there until I moved to Liberty almost six years ago.

I haven't submitted much in awhile. I got busy with my son's high school graduation and now am planning my wedding. If anyone has some wonderful tried and true recipes for appetizers, such as dips, or punch to use at my wedding reception, I would greatly appreciate them.

Thank you, Nancy, for all of the work that you put into this newsletter. I enjoy it very much and look forward to reading it.
Vickie, Southeast Texas

Could you please reprint the recipe that was sent in for the strawberry Twinkie dessert, I had some problems with my computer and missed that one.
thanks, sally from Pa

For Kathy, June 22 newsletter request, from Suzz in NE

HERSHEY'S COCOA FUDGE
2/3 c. Hershey's cocoa
3 c. sugar
1/8 tsp. salt
1 1/2 c. milk
1/4 c. butter
1 tsp. vanilla

Thoroughly combine dry ingredients in a heavy 4 quart saucepan; stir in milk. Bring to a bubbly boil on medium heat, stirring constantly. Boil without stirring to 234 degrees (soft ball stage). Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat add butter and vanilla. Do not stir. Cool at room temperature to 110 degrees. Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered 8 or 9 inch square pan. Cool. 3 dozen squares. Do not double recipe.

I am a 71 year old Great grandmother, and this week, I made my first batch of play dough!!!!!!!!! I have always bought it by the tub in previous years for the little ones to play with but I decided to make my own this time! It is very soft and pliable and not a bit messy like some of such products are. The recipe follows

Play dough
4 c flour
1 c--salt
4 c warm water
4 T. oil
1/2 cup cream of tartar
1 pkg unsweetened Kool-aid for color

Mix all ingredients together and cook over mecium heat for 5-10 minutes. If sticky, continue to cook until it forms a ball in the pan. Stir constantly. Cool and store in plastic bags in cool place.
Phyllis Knipp--Baker, Mt

Top 'o' the morning to you and the kitties Nancy,
I hope you're feeling better today. Colds and allergies are nasty to begin with and become particularly unbearable during the warmer months. Jackie in Montreal had some questions regarding phyllo pastry. Yes, Jackie, phyllo can be stored in the fridge, although not for long, but it freezes very well. Frozen is how prepackaged phyllo is generally sold here in Greece. If you're thinking of freezing it until needed, make sure you lightly flour your working surface and each and every sheet before placing one on top of the other, including the last sheet. Gently roll all the sheets up, wrap them in wax (greaseproof) paper and freeze. Phyllo pastry, if stored properly, will keep for a few months. When required for use, remove the roll and allow it to completely defrost, and then unroll it, otherwise your sheets will break apart if it's still frozen.
All the best, Maria
www.authentic-greek-recipes.com
www.mariascouzina.com

More recipes, requests and replies tomorrow.
Have a great day.
Nancy

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