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 25, 2006
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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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To search for a specific recipe within the newsletter please go to the search box at the end of this newsletter.

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Deviled Eggs, Egg Dye and Other Egg Recipes

Good morning Nancy,
This is for Betty T. in GA, from the past 3 days newsletters, wanting to know how to set up their own recipes on the Recipe Circus website. If they would go to the home page
http://recipecircus.com/
the instructions are there. The webmaster will walk the person(s) through setting up their own page. The first step is to register. In fact, according to the info I read, they will do the hard stuff. Hope this answers their questions!

Also, for Linda in Kansas City, in the Tues. 6/20 newsletter asking for recipes for cabbage, I would make cabbage rolls or cabbage roll casserole. My recipe makes a lot, so I always freeze 1/2 of the rolls for later meals. If she would like the recipe, I will post it on the Message Board.
Chris in NM

I wish to thank Joyce in TX and Sue in IN for sending the cake recipes. I will try them and let you know if they come close. If I forgot anyone, please let me thank you also. Love this site, everyone is so ready to help whoever needs it. By the by, weather here is hot, hot, hot!!!

Supposed to hit 111-113º this week-end. I think we are in for a long, hot summer this year. Hugs to all.
Harriet/AZ

Sometime ago, a person asked about a similar recipe but I do not remember when the request was made. I used this dressing when I was in WW many years ago and really did like it. I hope this is the one they are looking for.

Tangy Tomato Dressing
1/2 cup tomato juice
1 T cider vinegar
1 packet instant chicken bouillon
1 t--dehydrated onion flakes
3/4 t. Worcestershire sauce
1/2 t--prepared mustard
Dash each of garlic powder and cinnamon

Combine ingredients in blender and process. Makes 2 servings

Hey Nancy,
I enjoy the newsletter very much. I also have cats. I just recently rescued a 5 week old kitten from where I work. Today was her first check up and she is doing great. She weighs 1lb 8oz. She was living under the dumpster where I work, It took me a week to catch her but she is doing good.
The reason I'm writing is to answer a request in the June 18th Newsletter for a Chocolate Cake recipe from Swans Cake Flour. This is for Harriet in AZ.

I have a very old cookbook from Swans and there were 2 recipes for a chocolate cake in there so here is the one that I think this is what Harriet is looking for.

Wellesley Fudge Cake
(3 eggs)

4 squares Baker's Unsweetened Chocolate
1/2 cup hot Water
1/2 cup sugar

2 cups Sifted Swans Down Cake Flour
1 teaspoon Soda
1 teaspoon Salt
1/2 cup shortening
1-1/4 cups Sugar
3 Eggs
*Milk (see below for Amount)
1 teaspoon Vanilla

*With butter, margarine, or lard, use 2/3 cup milk. With vegetable or any other shortening, use 3/4 cup milk.

Place chocolate and hot water in top of double boiler. Cook and stir over boiling water until chocolate is melted and mixture thickens. Add 1/2 cup sugar and cook and stir 2 minutes. Cool to lukewarm.

Sift flour once, add 1-1/4 cups sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating well after each.

Add half of flour and beat until smooth. Add milk and remaining flour, alternately, in small amounts, beating until smooth. Then add vanilla and chocolate mixture and blend.

Turn into 13x9x2-inch pan or two round 9-inch layer pans, 1-1/2 inches deep. Pans should be lined on bottom with paper, then greased. Bake in moderate oven (350°F) about 40 minutes for oblong cake, and about 30 minutes for layers.

This did not say anything about brown and white sugar.

I hope this might be the one that Harriet is looking for.
Nancy in Alabama

Nancy, this in response to Wendy of Md, 6/20 newsletter wanting recipes for fresh Peach Cobbler & Crisp. These are two of my favorite recipes, hope you enjoy Wendy!
Kay in Indy

Fresh Peach Crisp
6 fresh peaches (about 1 1/2 lbs.) sliced
1/4 cup sugar
2 tsp. lemon juice
1/8 tsp. almond extract
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/4 tsp. salt
1/3 cup butter or margarine

Arrange peaches in a lightly greased 2- qt. baking dish. Combine sugar, lemon juice and almond extract; drizzle over peaches. In a small mixing bowl, combine flour, brown sugar and salt; cut in butter with a pastry blender until mixture is crumbly. Sprinkle over the peaches. Bake, uncovered, at 350 degrees for 40-50 minutes or until peaches are tender. Yield: 8 servings

There's never any of this cobbler when I take it to a carry in!

Colorado Peach Cobbler
1 cup sugar
2 Tblp. all-purpose flour
1/4 tsp. ground nutmeg
4 cups sliced peeled fresh peaches

Topping:
1 cup sugar
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/3 cup cold butter or margarine
1 egg, beaten

In a bowl; combine sugar, flour and nutmeg. Add peaches; stir to coat. Pour into a greased 11x7x2" baking pan. For topping, combine sugar, flour, baking powder and salt; cut in the butter until mixture resembles fine crumbs. Stir in egg. Spoon over peaches. Bake at 375 degrees for 35-40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired (Yummy)
Yield: 8-10 servings

Thank you to Doris in Oklahoma City for the great variation on the Pineapple Angel Food Cake. I am sure you will get many replies saying YES PLEASE to your offer of sending in more recipes ... what a treat that would be! I am on a low fat diet trying to lower my cholesterol and I would appreciate your recipes so much!
Again, thanks from Dee in Georgia.

There were 18 of out other members that want the variations for the Pineapple Angel Food Cake as well.

After my hubby sleeping in HIS chair with the remote in his hand, I bought a universal remote and programmed it to the same tv where he is connected. Now, if I am sick of "shoot um up bang" shows, or he is sleeping, I just change the channel to whatever I want. By the same token, when I leave the room and he is conscious, he changes it from mine. Our chairs are three feet apart. You'd think it was war around here, but it has saved many an argument.
Az. Granny

I love the filling in the Long Johns, you get at WalMart. Does anyone know how to make it or if you can just buy it? Think it's the same filling in the Boston Cream Cake. Everyone have a nice weekend.
Joyce in TX.

Hello to everyone in Nancyland and to you and your fur babies, Nancy. I hope you get alright and am glad you and fur babies are finally able to settle down at home. I am responding to Zelda from Grand Prairie on the cream puff cake that she is making into a diabetic cake; she needs to use low fat butter if she can. I am talking from experience on diabetics as I'm diabetic. You have the best newsletter on the internet and I thank you foe all you do for us.
Jackie, Kiki, Sagwa in Texas

This is for Kathy who wanted the Hershey Cocoa Fudge recipe in June 22nd's newsletter. I have used this recipe for nearly 40 years .....it is a winner!!!
Donna in Iowa

Hershey Cocoa Fudge
3 cups granulated sugar
4 T. corn syrup
1/2 cup Hershey’s Cocoa
1 cup milk (can be evaporated or reg. milk)

Bring to rolling boil…..stirring constantly. Lower heat and use a candy thermometer….heat to 238º. Remove from heat immediately. Add 4 T butter (or margarine) and 1 tsp. vanilla. Let cool briefly.

Beat (I use a hand mixer) until it changes color and is not so glossy. Add nuts, if desired and pour quickly into an 9” x 9” pan. Let cool and cut into squares.

Hello every one. I was wondering if anyone in Nancyland would know how to make a good egg drop soup. I have been searching the internet for a recipe that tells how to make the eggs, so that they are in silky sheets, rather than shreds. I have no problem with the shreds, or threads as they are called, but the restaurant I go to has big beautiful silky like sheets. I asked the waitress about it, of course she had no idea, and she was Chinese. I have tried different ways of dropping the eggs in, but nothing seems to work. Also their soup is very yellow, much more than regular chicken broth. I suppose this could be from added yellow food color, and the soup seems to be slippery in the mouth when you eat it. Mine never has that silky slippery feel. If anyone has any ideas I would like to know. Thanks in advance. Mary in Ravenna Ohio

More recipes, requests and replies tomorrow. Not all of them fit in the two pages today
Have a great day.
Nancy

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