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 27, 2006
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Chocolate Cake Recipes
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To search for a specific recipe within the newsletter please go to the search box at the top of this newsletter.

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

Here are several sampler cookbooks from e-cookbooks library. Found them in a newsletter last year. To sign up for E-cookbooks libary.
Join The E-Cookbooks Library for Only $12.97!

Another angelfood cake variation is to add a can of Blueberry pie filling and bake. I haven't tried it but would like to, got the recipe a long time ago.
Rosie G in PA.

Wondering if someone in Nancyland has a copycat version of a dessert at Sullivan's Steakhouse called Bananas Foster Bread Pudding. I am not usually a dessert person but this was a delicious.
Karen L

For the person buying the new microwave-I suggest you get one that has a minute button on it. When you want one minute you press it once, two minutes twice and so on. It makes things easy.
Carolyn from Loveland

Chocolate Eclairs

Step 1-pastry
1/2 cup butter or margarine
1 cup water
1 cup all purpose flour
1/4 teaspoon salt
4 eggs
In a saucepan combine butter an water. Bring to a rapid boil, stirring until the butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball. Remove from heat. Add eggs one at a time beating after each one. With a tablespoon or a pastry tube fitted with a number 10 or larger tip, spoon or pipe dough into 4 inch long 1 1/2 inch wide strips on a greased cookie sheet. Bake 450 degrees for 15 minutes, reduce heat to 325; bake 20 minutes more.
Cool on a wire rack.

Step 2-Filling
1 package (5.1 ounces) instant vanilla pudding mix
2- 1/2 cups cold milk
1 cup whipping cream
1/4 cup confectioner's sugar
1 teaspoon vanilla extract

Combine pudding mix and milk; mix according to package directions. In another bowl, whip the cream til soft peaks form. Beat in the sugar and vanilla; fold into pudding. Chill and fill the cooled pastry shells from step one. You can do this by cutting them in half and filling them with the filling or pipe them in with a pastry tube.

Step 3-Chocolate icing
2 squares (1 ounce each) semi sweet chocolate
2 tablespoons butter or margarine
1 cup confectioner's sugar
2 to 3 tablespoons hot water
Melt chocolate and butter in a saucepan over low heat. Stir in confectioner's sugar. Add hot water until icing is smooth and reached desired consistency. Cool slightly and spread over eclairs. Cool until serving. Makes 8-9 eclairs.

I'm hoping someone can help me with this. Was there a WW recipe at one time that using chocolate cake mix and pumpkin puree? I may have seen it someplace else, but I thought it was here. I've tried to search for it, but I've been unable to find it. My sister is doing weight watchers now would like to try it. Thanks! Christina

Comment
Weight Watcher recipes are copyrighted. If someone has a tried (TNT) recipe that is similar and has the calories, fat and fiber nutritional values I will gladly calculate the points for the recipe.
Nancy

The recipe and newsletter search has been moved to the top of the page.
Nancy

This is an Italian recipe Trudy S asked for in the June 26, 2006 Newsletter.
God Bless you.
Barbara Ann

Grandma Galasso's Stuffed Rolled Beef
Braciolone della Nonna Galasso
SERVES 6 TO 8

Grandma Gallasso's braciolone, or rolled stuffed beef, was a great favorite in our house. Round or flank steak was sprinkled with slivers of garlic, then stuffed, rolled and tied, browned, and cooked in tomato sauce. The only thing I did not like was the hard-boiled eggs Grandma put in the center; when I make the dish, I leave them out.

2 pounds top round steak or flank steak, cut about 1/4-inch thick
Salt
1 tablespoon coarsely ground black pepper
4 cloves garlic, 3 cloves cut in thin slivers and 1 clove chopped
1/4 cup chopped fresh parsley
1/2 cup grated Pecorino Romano cheese
1 small red onion, thinly sliced
3 hard-boiled eggs, shelled, optional
2 tablespoons ColavitaT Extra-Virgin Olive Oil
1 tablespoon lard or butter
4 cups crushed fresh (about 8 medium tomatoes) or canned plum tomatoes
1/2 cup water
1 cup dry red wine
1 bay leaf
Freshly ground black pepper to taste

Lay the meat out flat and pound it with a meat hammer to flatten it slightly to a uniform thickness. Be careful not to tear the meat. (It will be a little more difficult to do this with flank steak.)

Wipe the meat dry with paper towels. Rub it all over with 1 teaspoon salt and the coarse pepper. Sprinkle the slivers of garlic evenly over the meat, then scatter over the parsley, cheese, and onion. Place the eggs lengthwise down the center of the meat so they are touching each other. Starting at a long side, roll up the meat like a jelly roll. Tie the roll with string at 1-inch intervals.

In a large deep saucepan, heat the olive oil and lard or butter over medium-high heat. Add the chopped garlic and sauté until soft. Remove the garlic with a slotted spoon and discard. Add the meat to the pan and brown it on all sides. Lower the heat to medium low and add all the remaining ingredients; add salt to taste. Stir to blend well. Simmer the meat, covered for 1-1/2 hours, or until tender.

Remove the meat from the sauce and let rest for 5 to 10 minutes. Remove the strings and cut into 1/2-inch slices. Arrange on a serving platter, spoon the sauce over, and serve immediately with pasta.

This recipe is from CIAO ITALIA by Mary Ann Esposito, published by William
Morrow and Company, Inc., in 1991.

Hi Nancy,

This is the Italian sauce that goes with the Buccialoni Recipe I sent in
that one of the ladies requested.

Ciao, and God Bless you
Barbara Ann

Sauce for Buccialoni:
1 large onion, chopped
4-6 cloves garlic, crushed and minced
2 tablespoons butter and olive oil

3 large cans whole plum tomatoes, crushed
1 can tomato puree
2 tabsp. chicken soup base
3 cups Burgundy wine
2 bay leaves
3 tabsp. minced flat-leaf parsley
1/2 teasp. dried oregano
1-1/2 teasp. dried basil or better-a small handful of fresh basil leaves
1/2 teasp. salt
2-3 tabsp. sugar

In a heavy-bottom Dutch oven, heat olive oil and butter. Sauté the onion 3 min. and then add the minced garlic and cook until the onions are transparent.

Add all remaining ingredients and simmer on a low setting for about one hour. Then add the well-browned buccialoni rolls gently into the gravy and cover. Simmer for at least 2-1/2 to 3 hours. This is even better if you serve it the next day....It freezes beautifully. Buono appettito!!!!

Hi Nancy and Bakers
I am looking for a simple Blueberry cake recipe, either for a 9x11 or a Bundt pan.
Anita S. in Olean, New York

Nancy and Nancylanders every where
I just had to share this 'recipe' for window cleaner with you. This is just amazing and only takes pennies
to make. This even took off old tape residue that was on the windows when we moved in.

Streak-Free Glass Cleaner
1/4 cup white vinegar
1 tablespoon cornstarch
2 cups warm water

Put all the ingredients into a clean spray bottle and shake to mix. Use as you would a commercial glass
cleaner. Spray on glass and wipe dry with a clean cloth or microfiber cleaning cloth.

Hope you like this as much as I do
Ellen in Pgh

This message is for Irma who is looking for recipes for one or two. I get a recipe email from Pillsbury once a month called "Cooking for Two". To sign up, go to www.pillsbury.com then click on newsletters at the top of the page. Then you will be taken to a page where you can choose to sign up for the "Cooking for Two" newsletter.

Here are two more sites you might want to check out.

www.rd.com/
www.pinoycook.net/

My favorite meal to make when I'm alone is a tuna cheese omelet. Omelets are easy to make and have quick cleanup.

I hope this will help you in your search for recipes. If I find any other sites, I will pass them along.
From Merry M in MN

The omelet in a bag that was requested by Judy/Lola in the June 27 newsletter is in the May 21, 2006 newsletter..
Jeannine in Ohio

Also sent in by Jocelyne in Québec

Good afternoon everyone!
this is for Rhonda in Texas( Jun 27, 2006 ) who is looking for Hawaiian appetizers and desserts

Enjoy!
Ellen from Pgh

HAUPIA
(Coconut pudding)
This is a MUST for your lu'au!

12 ounces Chilled Coconut Milk
1 1/2 cups Water
1/2 cup + 2 TBS. Sugar
1/2 cup + 2 TBS. Cornstarch


Combine all ingredients in saucepan. Stir over medium heat until thickened. Lower heat and cook for ten minutes, stirring constantly to avoid lumping or burning. Pout into 8x8 inch dish and chill until set. Cut haupia into squares.
NOTE: May be topped with crushed pineapple, sliced peaches or sliced mango.

Rhonda requested Hawaiian appetizers, 6/27.

Stuffed Mushrooms Nui
1 lb. large mushrooms
2 T vegetable oil
1/4 c. minced onion
1 clove garlic
2 slices (1/4 lb.) ham, minced
1/3 c. chopped Macadamia Nuts
1 t. soy sauce
1 t. lemon juice
1 T chopped parsley
1/2 c. cooked rice
1 egg yolk

Remove stems from mushrooms and finely chop. Heat oil in skillet. Sauté chopped mushroom stems, onion, garlic & ham about 5 min. Stir in remaining ingredients. Fill caps w/mixture & arrange filled
side up in baking pan. Bake in preheated oven at 375 for 12-15 min. Makes 24.

Athena in DE ( Does anyone out there have any recipes for using fresh blueberries that are not laden with sugar & flour? Don't want cobblers, crisps, cakes, pies)

This is for Jan in HOT Texas who wrote in the June/28/06 newsletter recommending Greased Lightening for removing soap/dirt scrum from the floor of the shower. I would like to try this product: where would I likely find this and in what form is it? Is it a paste, liquid or a powder. Would it be found in a hardware store or some other kind of store? I thank you for any help you could give me.
Charlotte in Florida

Comment
I found it in the Dollar Store today.  I tried Dollar General and the other one as well.  Both have it. What I found was in a spray bottle.
Nancy

Hi Nancy, I recently purchased the "Waring Pro" Belgium Waffle maker. We both used one in a hotel, an fell in love with it. I purchased mine at Bed Bath and Beyond, was 79.99 but I had a coupon 20% off. Hubby and I love it. I have enclosed some recipes I found.

CHOCOLATE CHIP WAFFLE
Makes 3-4 waffles
2 c. all-purpose flour
2 Tlbs. sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
4 Tlbs. vegetable oil
1/2 c. small chocolate chips (I used the mini chips)
1-1/4 c. milk

Combine all dry ingredients in a large bowl. Stir to blend well. Add the eggs & oil then slowly pour in the milk while stirring with a rubber spatula. Add just enough milk to make a batter which mounds slightly when poured. Stir in chocolate chips & blend well to distribute them evenly. Preheat Waffle Pro. Spoon generous 1/3 cup waffle batter onto preheated waffle grid. Close lid & bake until signal indicates waffle is done. Remove waffle & place on a wire rack to cool for about 30 seconds then serve immediately. This batter may leave some melted chocolate on the waffle grid. To clean, let the Waffle Pro cool & wife off chocolate with a warm moist cloth.

MAPLE PECAN WAFFLES
Makes
5-6 waffles

2 c. all-purpose flour
1-1/2 c. buttermilk
1/2 c. PURE maple syrup
1/2 c. chopped pecans
1/3 c. vegetable shortening (NOT vegetable oil)
2 large eggs, beaten
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Preheat Waffle Pro iron. In a large bowl, combine flour, buttermilk, maple syrup, shortening, eggs, baking powder, baking soda & salt. Beat until batter is very light. Fold in pecans. Make each waffle by pouring ½ cup of the batter into the center of the preheated iron.

I have made waffles ahead of time, kept them covered in plastic wrap, they can be reheated in microwave for about 20 seconds.

Thanks to everyone that has sent me info. on the flip waffle makers. I really appreciate it. Plan to order one today.
Joyce

I am sending this note to give a great big thank you to all the girls that sent in the recipes for the Fudge Cake I had been looking for. Actually none of them were the same cake I had remembered from the Swans Down Cake box. I did try the Mahogany cake that Terri sent in, but as delicious as it was, it is not the one. I really appreciate all the effort you all gave and will try some of the recipes because they all look sooo good. Again, thank you so very much.
Harriet/AZ

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