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 26, 2006
Page 3

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.

Page 1   Page 2   Page 3

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.

A new page has been added to the site.
Deviled Eggs, Egg Dye and Other Egg Recipes

Hi to all,
Some one was looking for a blue colored punch for
a wedding I believe. I found this recipe in a cookbook called "Best of the Best" "Beyond Grits and Gravy" by Gwen McKee and Barbara Moseley. They have collected recipes from all of
the states and a have tested them and made cookbooks out of them. They have sold some over QVC a TV shopping network program. Here is the
recipe. Hope it works out for who needed it. Yvonne

ANYCOLOR PUNCH
The addition of jell-o makes it possible to vary the color and flavor--an all occasion punch.

4 Cups Sugar
12 Cups water
1 (3 - ounce) package Jell-o
1 (46 - ounce) can pineapple juice
Juice of 12 lemons
1 teaspoon almond extract

Bring sugar and water to a boil and add any flavor Jell-o (for color) to dissolve.
Add pineapple juice, lemon juice, and almond extract.
Add enough water to make 2 gallons of punch.
Serves 35.

Editors Extra: I like to float pineapple slices on for garnish.

I REALLY like crispy, crunchy wasabe green peas. I have searched on the Internet for a recipe, found one that baked the re hydrated peas but it did not turn out well at all. Peas were hard as rocks, though the coating was tasty. Does anyone have any recipes they could offer?
Thanks, Sylvia from Spokane

Hi friends, I need to purchase a new microwave. Any do's and don't's would be greatly appreciated. I'd like to find one that is silver in color. We're on Social Security now and price is a consideration. Don't need anything fancy.
Thanks, Boots in VA.

I am in desperate need of an Italian recipe I must prepare this week. It is Busccilone (not sure of the spelling). It is Italian sausage wrapped in round steak with spaghetti sauce over it. CAN YOU HELP ME?
Trudy S

I would like to share a recipe that came in our local newspaper for blueberry pound cake. It is one of the moistest pound cakes I've ever eaten.

Blueberry Pound Cake
1 package butter-flavored cake mix( I used Duncan Hines)
8 ounces cream cheese, softened
1/2 cup vegetable oil
3 eggs
2 cups blueberries

Preheat oven to 325 degrees.
Lightly grease and flour a 10 inch tube pan. Combine cake mix, cream cheese, oil and eggs. Beat until smooth. Gently fold in blueberries. Spoon into prepared pan and bake for about 1 hour or until toothpick inserted in center comes out clean. Serves 12 - 16.
Serve this cake with whipped cream flavored with 1/2 teaspoon of almond extract.

I used fresh and frozen blueberries. The frozen ones made the moistest cake. Either one is delicious.
Debbie in AR

I just wanted to send out a quick Thank You to Irma in Iowa and Shelley in PA for their suggestions on the boilable bags. I was beginning to think that making them would not work out, but am happy to now know that I can make them for her party, I know the kids will love them and I wanted each of them to get one.

Thanks so much, everyone here is so great in lending a helping hand!
Gracie, Rochester, NY

I recently used a Belgium flip waffle maker in a motel continental breakfast bar. It was wonderful! Any one have suggestions as to which would be the best to buy as I am wanting to purchase one and know nothing about them. Also any recipes for them.
Thanks, Joyce in Ky

Hello, everyone. I am supposed to take a dessert to an upcoming church carnival this weekend. I need some type of “finger” dessert or at least ideas. The only thing I can think of is brownies and wanted to be a little more “creative” than that. Other people have signed up to bring cookies and somehow I got put down for desserts. Any ideas would be appreciated.
Jen in Ohio

Hi--this is for Carolyn in Oklahoma for an unusual Broccoli Salad salad she was looking for. I found one at CD Kitchen that may work. It sounds really good and I have copied it so I can make it also as I love cauliflower. ( Request from June 25, 2006 newsletter)
Carolie in Colorado

Cauliflower Salad for Carolyn in Oklahoma

Broccoli Salad Recipes
4 cups Broccoli flowerettes
2 cups green grapes sliced
2 cups red grapes sliced
1/2 cup purple onion
1/2 pound crisp crumbled bacon

Dressing
1 cup mayonnaise
1/2 cup sugar
2 tablespoons red wine vinegar

Mix dressing ingredients until blended; refrigerate until ready to use. Mix broccoli, grapes, bacon, onion. Add dressing just before serving. This recipe for Broccoli and Grape Salad serves/makes 6
BEC

The search box for recipes and the newsletter has been moved to the top of the page. 
Nancy

Hi--this is for Carolyn in Oklahoma for an unusual Broccoli Salad salad she was looking for. I found one at CD Kitchen that may work. It sounds really good and I have copied it so I can make it also as I love cauliflower. ( Request from June 25, 2006 newsletter)
Carolie in Colorado

Hi Charlene in AZ ( June 25th ) I have an ice cream maker that I also bough tin a garage sale and I often use these recipes on that great site ...Enjoy your summer!
http://www.makeicecream.com/
Jocelyne in Québec

Carolyn in Oklahoma (June 25th) , I'm not sure it is this one but give it to you anyway :)) Jocelyne in Québec

BROCCOLI SALAD
Broccoli florets, about 2 heads with no stems
2 c. red seedless grapes
1 sm. bag slivered almonds
7-8 strips crisp bacon
2 c. minced celery
1 c. raisins

DRESSING:
1-1/2 c. mayonnaise
1/3 c. sugar
1 tbsp. wine vinegar

Mix and pour over salad

To Ann in AR, re: puckered towels
Mine are puckered too. I wash in hot water and dry on heavy. My friend who washes in cold water with fabric softener, dries on permanent press, uses dryer sheets and doesn't have the problem. Her towels also don't get as dirty as mine. Cold water wouldn't get mine clean, so I just live with it.
Suzz in NE

In the Sunday, 6/25, newsletter, thank you to Mary Alyce for the cabbage recipes!

Also, to Chris in NM, I would like your cabbage roll recipe! Thanks, ladies, for your help with the cabbage recipes!
Linda in Kansas City

Does anyone have a recipe for Cremesicle Cake. (I hope I have it spelled right.)
Tks Jane in NC

One day, recently you posted several jerky marinade recipes. Does anyone remember what day it was? I would really appreciate it. I realy enjoy & appreciate your hard work Nancy!!!
Thanks, Dorthey Doyline, La.

Comment
There is a whole book of recipes on e-cookbooks library

Nancy Words can never explain my gratitude to Daily Recipe Exchange. I've learnt to try new recipes and have a family that says wow. Thanks and hugs for all the exciting newsletters to us all. . aloha JW

Hi Nancy. I am looking for a recipe to can corn using something called corn canning compound. I know you get the compound from your druggist and it contains salysilic acid . If anyone has a recipe for canning corn this way I would appreciate it. I love your newsletter and have collected many great recipes. Thanks to all.
Karen in South Dakota

Many thanks to Susan from Beavercreek, Ohio for the apple dumpling recipe. The Bisquick dough needs a little 'tweeking' since Grandma's was more of a pie dough than a dumpling -- but you hit that recipe
soooo close, I was back in Grandma's kitchen at the old oak table with the wood burning kitchen stove keeping us warm! THANKS! Eating one, even in this Central TX heat brought found memories and a few
tears rolling!
Helen Central TX

Hello Nancy
In the June 20th letter, Wendy in MD wanted peach recipes...have you ever made peach dumplings... same as for apple dumplings only use a peach. Delicious
Polly in Lanc. Pa.

For Betty T (June 114th newsletter }
I also save my recipes to a E-mail Reason is one time my computer crashed and I lost them all. This way I still have them .I print them off as I make them Then they are placed in a Binder ,if thay are keepers .Discarded if we are not fond of it. I also just like on the recipe and send to friends that want them .I keep mine in Yahoo as it can also be accessed by friends and family that would like them and I can trust not to delight them .
Phyilas in Ontario Canada

This is for Kathy looking for the Hershey's fudge recipe. I have a Hershey's cookbook and this is the recipe in there. Hope this is the one you were looking for.

Fast Chocolate-Pecan Fudge
1/2 cup butter or margarine
3/4 cup Hershey's cocoa
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup evaporated milk
1 cup pecan pieces

Line square pan 8x8x2 inches, with aluminum foil; set aside. In 2 quart micro proof bowl, microwave butter on high (full power) 1 to 1 1/2 minutes, or until melted. Add cocoa; stir until smooth. Stir in confectioners' sugar and vanilla; blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave on high 1 to 2 minutes or until mixture is hot. Stir until smooth; add pecan pieces. Pour into prepared pan. Cover; chill until firm. Cut into squares. Store, covered, in refrigerator.
4 dozen squares.

Conventional Directions: Prepare pan as above. In medium saucepan melt butter. Remove from heat; stir in cocoa. Stir in confectioners' sugar and vanilla; add evaporated milk. Stir constantly over low heat until warm and smooth; add pecan pieces. Pour into prepared pan; chill and store as above.

The next recipe is the one I always use. It from Philadelphia cream cheese cookbook.

Chocolate "Philly" Fudge
4 cups sifted confectioners sugar
1 8 oz package Philadelphia Brand cream cheese
4 1 oz square unsweetened chocolate, melted (I use the chocho bake pouches made by Nestle)
1/2 cup chopped nuts
1 teaspoon vanilla
Dash of salt

Gradually add sugar to softened cream cheese, mixing well after each addition. Add remaining ingredients; mix well. Spread into greased 8 inch square pan. Chill several hours or overnight; cut into squares. Garnish with additional nuts, if desired.

1-3/4 pounds

Variations: Omit nuts and vanilla; add few drops of peppermint extract and 1/4 cup crushed peppermint candy.
Omit nuts; add 1 cup shredded coconut
Omit nuts; add 1/2 cup chopped maraschino cherries.

My family loves nuts, so even if I do the variations, I still add the nuts.
Gloria (SC)

This past week several people have been talking about having blueberries and asking about recipes.. This is a recipe I got out of Taste of Home magazine a couple of years ago.. I have made this recipe quite a few times and everyone loves it...

Blueberry Pound Cake
1 cup ( no substitutes) butter, softened.
3 cups sugar
1-1/2 vanilla extract
1/2 teaspoon lemon extract
6 eggs
3 cups all purpose flour,
1/4 teaspoon baking soda
1 cup(8 oz.) sour cream
3 cups fresh or frozen blueberries,
confectioners' sugar.

Blueberry Sauce
1 cup sugar
1/4 cup cornstarch
1/2 cup cranberry juice concentrate
6 cups fresh or frozen blueberries.

In a large mixing bowl, cream butter and sugar. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.
Spoon into two greased and waxed paper-lined 9 in. x 5-in. x 3 in. loaf pans. Bake at 350 º for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar.

For topping;
In a saucepan combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with the pound cake. Yield: 2 loaf cakes. Note: If using frozen blueberries, do not thaw before adding to batter
I have not made the sauce as the cake is delicious as is and my husband doesn't like things too sweet..

Jo from Ms

Hi Nancy and all,
I wondered if anyone out there have a copy-cat recipe for tastefully simples Vidalia onion salad dressing. it is so good, but also very expensive when your on a fixed income. if anyone has the recipe i surely would be grateful for a copy.
thanks so much, Carol in up-state NY

Several recent newsletters have asked for gift ideas. As I performed maintenance at my house yesterday (changing light bulbs, some yard work, bug eradication, etc.), I had an "epiphany". Really, it was an idea that you'd think would be so simple. But, don't we often overlook the obvious? Since I stay with my disabled mother most of the time (and most of my daily necessities are at her house), I tire of transporting things when I "visit" my own house. When it came time to do things that required tools, I had none...not even a flashlight. (After my brother bought his own house and was no longer renting mine, he took his tools with him.) It occurred to me that the next time someone inquires about a gift that I would like, I will strongly hint that I would really like to have a kit of basic tools. Most of us probably don't give these items much thought...till we really need them. I apologize for the length, but I thought a real-life story would illustrate how meaningful such a gift would be to the recipient. (I'd normally think of a hammer, screwdrivers, wrenches, flashlights, basic yard tools, etc. as a somewhat dull gift. But, my life would have been simplified yesterday if the necessary tools had been handy.) I hope this has been helpful to someone needing a gift idea for a young couple, a new homeowner, or someone going off to school.
ILY

I have a question for Doris from Oklahoma City about your recipes made with the angel food cake mixes. I have made lemon bars this way and topped them with a lemon glaze. They are delicious. Possibly the best I have ever had. Your recipe for Pina Colada Cake sounded delicious also. In fact, I am thinking that this will probably be the next new recipe that I try. I was wondering if you used any type of glaze or topping with it.

Thanks to you Nancy for all of your hard work, and to all of you willing to share your recipes. The problem is, I love trying them, but also enjoy eating them. My curves workouts are no longer keeping up with the added pounds. LOL Karen, Il

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

Page 1   Page 2   Page 3

F.r.e.e Daily and WeeklyOnline Horoscopes

pppppppppppppppppppppppppppppppppppppppp