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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Deviled Eggs, Egg Dye and Other Egg Recipes

This is for Irma in Iowa concerning smaller recipes for one. My mom is also on her own and cooking for just herself since my Dad passed away 6 years ago. She bought several divided microwave containers for dinners and will cook a meal and divide up the left overs and freeze them. On days she doesn't feel like cooking or doesn't have a lot of time to do it, she will defrost one and has a quick and easy dinner with little clean up. Hope this idea appeals to you too.
Sherrie in Delaware

Thank you to Annette in MS for helping me to locate the Easy Veggie Soup. I found it and will try it again. It was unbelievably easy and tasty. I had one more request I have not yet received an answer to: in Palm Harbor FL I had Mexican Milk cake at Aunt Chilada's Cafe. Anyone know of this? Thank you, Merrymaryan of MN

Hi,
just wanted to add a comment in regards to the angel food cake/pineapple dish. I baked this in a bundt pan and the texture was totally different than the 9x13 dish..it was more of an "angel food" texture....both versions are totally awesome!!!
Sherry in TX

Had a great meal last night, and the thanks go to Daily Recipe Exchange; to Rhonda from White Springs FL for the Peach Pie Salad, to the recipe site with Luby's recipes for the Zucchini and Yellow Squash dish, and to the person who sent in the Texas Dirty Rice, and especially to Nancy, who makes it all possible !
Marilyn in FL

For Linda in Kansas City

RAMEN NOODLE SALAD (Cabbage)
Be sure to have the recipe handy whenever you serve this salad. You will surely be asked for it!

2 pkg Ramen Noodles (any flavor)
1 16oz. pkg cabbage (cut for slaw)
6 to 8 carrots (shredded)
2 bunches of scallions (cleaned and sliced thin)
1 c. slivered almonds
1 c. sunflower seeds (seeds only)
2 flavor packages from Ramen Noodles
3/4 c. salad oil
3/4 c. sugar
1/3 c. white vinegar

The night before I plan to serve the salad, I mix the dressing and refrigerate it. I also break up the noodles and put them in a storage bag which makes it easier and faster to put the salad together.

Clean and shred 6 to 8 carrots. Cut a head of cabbage into quarters, remove the core and slice it very thin. (I use this instead of buying a bag of slaw mix. It works just as well.)

Right before you plan to serve the salad at a luncheon or picnic, put all ingredients into a large bowl, pour the dressing over the top and toss until everything is moist.

CABBAGE NOODLE CASSEROLE
Fry out 8 slices bacon (cut in small pieces).
Put cut cabbage in saucepan.
Combine: bacon drippings
1/2 tsp. salt (or to taste),
1/2 c. vinegar
1/2 c. sugar (more or less to taste
a little water.
Pour above mixture over cabbage and cook until done.

Cook noodles (kluski or homemade are good). Drain noodles and add to cabbage with the pieces of bacon. Serve hot. For a meat dish: I heat a ring of Kielbasa sausage on top of the cabbage. This is a favorite of our family and friends.
Mary Alyce

Hi everyone!
I am looking for an unusual salad that is made with either broccoli or cauliflower with the flowerettes finely cut up--it has red grapes and possibly bacon and onion in it with some kind of sweet clear dressing...not sure what other ingredients are in it. I have eaten it at several covered dish dinners recently and can never find who made it to get the recipe. Does anyone have a recipe similar to this??
Carolyn from Oklahoma

To the lady who wanted to know how to clean a stained teapot. I have found that a soak with a tablet denture cleaner works great!
Terri R

Hello Nancy, I hope you and the "staff " are doing well today. This is for Harriet in AZ., who was looking for a cake recipe from the Swans Down cake flour box.

You can e-mail Phaedrus@hungrybrowser.com and they have many recipes that were thought to be lost.

Then I came across this on the internet. Swans Down is commerating 105 years of baking. You can get a free cook book from them for $1.00 postage and handling. Send it to:

Celebrate the Seasons
Swans Down, P.O. Box 60296
New Orleans, La., 70160-0296

Then on the www.Cooks.com website I found the following recipe. It was one of 28 from the Swans Down cake flour box.

MAHOGANY SOUR CREAM CAKE
A lusciously moist cake, with a rich, creamy frosting - a delicious delight for all chocolate lovers!

3 sqs. Baker's unsweetened chocolate
1/2 c. water
1 c. sour cream
1 3/4 c. unsifted Swans Down cake flour
1 1/2 tsp. Calumet baking powder
1 tsp. salt
1 tsp. baking soda
2/3 c. butter
1 c. granulated sugar
2/3 c. firmly packed light brown sugar
3 eggs
2 tsp. vanilla
Continental Flair Frosting (recipe follows)
Heat chocolate and water in saucepan over very low heat, stirring constantly, until chocolate is melted and mixture is smooth. Cool thoroughly; stir in sour cream. Mix flour with baking powder, salt and soda. Cream butter. Gradually beat in sugars; beat until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add flour mixture alternately with sour cream mixture, mixing well. Add vanilla. Pour into 2 generously greased and floured 9-inch layer pans. Bake at 350 degrees for 35 to 40 minutes, or until cake tester inserted in centers comes out clean. Cool cakes in pans 10 minutes. Remove from pans; finish cooling on racks.

IN HIGH ALTITUDE AREA: Use large eggs; increase flour to 2 cups and water to 2/3 cup; reduce baking powder to 1 teaspoon, soda and salt to 1/2 teaspoon, brown sugar to 1/2 cup and granulated sugar to 1 cup minus 1 tablespoon; bake at 375 degrees.

CONTINENTAL FLAIR FROSTING:
Combine in saucepan:
1 c. sugar
1 c. heavy cream
Bring to a boil, stirring constantly. Reduce heat; boil gently for 6 minutes. Remove from heat. Add:
4 sqs. Baker's unsweetened chocolate
Stir until melted. Stir in:
1/2 c. softened butter
1 tsp. vanilla
Chill until slightly thickened; then beat until thick and creamy. Makes about 2 1/2 cups.

I would imagine that you could use cocoa powder instead of the baking squares. Hope this helps.
Terri in Mn.

To Harriet/AZ--I hope this is the cake you are looking for.

Its called "Hot Fudge Sundae Cake
1 Cup flour
2 tsp baking powder
1/4 tsp salt
3/4 cups white sugar
2 tsp. cocoa
1/2 cup milk
2 tablespoons vegetable oil
1 cup chopped nuts (optional)
1 cup brown sugar
1/4 cup cocoa
1 3/4 cup very hot water

Mix flour, baking powder, salt, sugar and 2 tablespoons cocoa in bowl. Stir in milk and oil (blend in nuts). Spread mixture evenly in un greased 9X9X2 square dish or 11X7X2 dish or pan. Sprinkle with a mixture of brown sugar and remaining cocoa. Pour the hot water all over. Bake 40-45 minutes.
Let stand 15 minutes before serving.

During baking, the cake rises to the top and a chocolate sauce forms in the bottom. Spoon into dessert plates. It is good topped with ice cream or whipped cream. I sure hope this is the one.
Ginny from Maryland

Question - Do any of you have problems with towels puckering up at the ends where the straight line of decoration is? What can I do about it?
Ann in AR

In reply to Harriet in AZ been constantly busy lately so just catching up on all the interesting ideas here shared by all readers new & old. I missed the recipe you are looking to locate from 40 years ago. I just might have it as I was just fresh out of High School & took HomeEc / Cooking classes all 4 years as a Business major. Those were the times it was great learning currently they teach around here mainly in HomeEc "How To Find A Job." The Sock-It -To-Me Coffee Cake has found many new must shares after all these years I enjoy that one myself. Thank goodness my late Mom all during school years cutting recipes off boxes that are impossible to locate these days.

Oh the reader inquiring about Paul Deen recipes, our local County Library System is really great for a rural area with all these new popular cookbooks. I had them busy as when the newest Paula D.'s Just Deserts & Martha S. latest Baking book were on Display & Waiting list. When got on the wait list both arrived the same week, only allowed for 2 weeks at that time. Yes, worth the wait on both!
Linda in Carmel, NY

For Doris in Indiana, looking for a 50th anniversary gift, when the lady is in a Nursing Home. My sister-in-law , age 86, resides in a nursing home, her daughters gave her a gift for Christmas that would also work for an anniversary. They collected snapshots from various relatives and friends that she was in, put them in a photo book, and each had a description of who the people were, what the occasion was, the date, etc. It was a popular gift and she had fun showing others long after Christmas. Pictures from their childhood forward, including the wedding, then children as they grew up, etc., would be really nice.
Irma

A little Oxy-clean works wonders in a teapot.
Letty from MN

This is for Gracie in Rochester, NY, who is looking for the plastic bags for the melt and pour fish. This is where I got mine.
http://www.goplanetearth.com
Shelley in PA

This is for Terry - In using regular flour for self-rising flour, my book of substitutions says to add 1/4 tsp baking powder and a pinch of salt. The Pillsbury flour bag says to add 1 and 1/2 tsp baking powder and 1/2 tsp salt. It sounds as either one will do the job. Good luck.
Letty from MN

For Ginny in Maryland, who wants to get rid of chipmunks without harming them (6.20.06) -- Consider a small Havahart trap.
http://www.havahart.com/default.asp
Alex

Dear Nancylanders. My husband bought a used electric ice cream maker and I am looking for ice cream recipes. I would like to make some for my kids for the 4th of July.
Thanks Charlene/AZ

Peaches are starting to ripen here and I need a recipe for a great peach pie! Anyone have one that is TNT? Thanks, Jan in MO.

Micro Fiber cleaning cloths: I've been using these for a while now, and they are getting very stained. I wash them once a week by themselves in the washer, and I wondered if I could add some bleach to the wash cycle without destroying the usefulness of the cloths. Thanks.
Jeanlock in Fredericksburg, VA

This is my favorite tried and true recipe for Pancakes. They turn out light and fluffy.

Overnight Refrigerator Pancakes
1 Pkg. yeast
1/4 C warm water (110 degrees-115 degrees)
2 Tbs. sugar
4 C flour
2 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt
6 large eggs
4 C buttermilk/sour milk
1/4 C oil

Combine yeast, water and sugar in a small bowl. Let stand 5 minutes. Combine remaining dry ingredients in a large bowl. Combine eggs, buttermilk, and oil in another bowl. Make a well in the center of the dry ingredients. Pour in egg mixture, stirring until just moistened. Stir in yeast mixture. Cover well and refrigerate overnight. The next morning stir well and make pancakes. Lasts about a week in the refrigerator. Makes lots of very good pancakes.
Heather is California

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

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