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 28, 2006
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Hello Nancy
Thanks for a super newsletter!

Trudy S is looking for a recipe for "Busccilone". I think that it may be Braccioli or Bracioli or Braciole that you are looking for. There are many recipes for it on the web. Some places where I saw some recipes are www.thatsmyhome.com, www.italiansrus.com, www.astray.com. I had this many, many years ago when I went out to dinner before the senior dinner dance at the Casa Mia Restaurant in Canastota, NY. It is wonderful! Good luck trying to find a good recipe for it, and please report back on your results!!
Amy in Fort Wayne, IN

The broccoli salad recipes that have been sent in lately (broccoli, bacon, sunflower seeds, mayo and sugar) is good without the onions and cheese. I use Craisins (dried cranberries) instead of raisins.
Kathy

For Athena in DE who requested blueberries recipes bit no pies , crisp , cakes or cobblers..( June 28th) Here are some unusual ones...
Jocelyne in Québec

Blueberry Ketchup
2 Tbsp vegetable oil
1 large garlic clove, crushed
1 Tbsp minced fresh ginger
1 medium onion, finely chopped
2 pints blueberries
1 cup fresh tomato, peeled, seeded and chopped
2 lg purple plums, pitted and chopped
1/4 cup dark brown sugar, firmly packed
1 Tbsp blueberry or raspberry vinegar
1 Tbsp fresh lemon juice
zest of 1 lemon, cut into julienne strips
1 medium dried chile pepper, crumbled
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground coriander
1 tsp salt
1 tsp freshly ground mixed peppercorns - white, green, red and black

Heat the oil in a heavy-bottomed saucepan (two quart or larger). Add the garlic and ginger and cook over low heat for two minutes. Add the onion and cook until soft and transparent, stirring often. Add the blueberries, tomato, plums, brown sugar, vinegar, lemon juice and zest, chili pepper, spices, salt and pepper, stirring well. Cook over medium heat until the mixture begins to simmer. Reduce the heat and keep simmering gently for 30 minutes. Remove from the heat. Let the mixture cool slightly, then puree in a food processor or blender. Return the puree to the pan and heat, bringing the mixture to a simmer. Cook until thick, about 1 hour. Pour into two sterile pint jars or containers. Cover and let cool. Store in the refrigerator for up to four weeks or freeze.

Yield: About 3 cups
Recipe from: The Denver Post Magazine, 07-31-94

Nancy someone in the last couple of newsletters said no Seafood recipe. We enjoy seafood in our house but it takes time to make. I have posted a couple of fish recipes, like salmon cakes, crab cakes, clam chowder and now the following. This recipe is from www.campbells.com web site.

20 Minutes Seafood Stew
2 cups traditional pasta sauce
1 (8 oz.) bottle clam juice
1/4 cup Burgundy or other dry red wine, optional
1 lb. fish and/or shellfish*
8 small clams in shells, WELL SCRUBBED**
chopped fresh parsley

Mix pasta sauce, clam juice and wine in large saucepan. Heat to a boil. Cook over low heat 5 minutes. Add fish and clams. Cover and cook 5 minutes or until fish and clams are done. Garnish with parsley. Serves 4.

* Use any one or a combination of the following: firm white fish fillets, cut into 2" pieces, boneless fish steaks, cut into 1" cubes, medium shrimp, shelled and deveined, or scallops. **Before cooking, discard any clams that remain open when tapped. After cooking, discard any clams that remain closed.

Nancy and associates take care. Everyone have a great day.
Susie Indy

To Judy/Lola
I need some ideas of simple desserts which require no heat in the house, and can not have any wheat, soy, barley or oats of any kind. My husband is not able to handle gluten, and the fact that we are living in our RV in Death Valley CA and the coolest it has been in 3 weeks is 114­­­­ degrees. We are also 63 miles from the nearest town and so we only go in for supplies a couple times a month. That means items have to have shelf life with the heat out here. Sometimes in our coach even with the air conditioners on it can get up to 100degrees. It also puts a strain on the ref. so we don't store much in there. I appreciate any and all efforts. DEE of MI is now Death Valley DEE

Hi Nancy, Siggy, Ditto and everyone in Nancyland. Nancy, thank you for all the hard work you put into the newsletter so that we may all enjoy it from day to day. Anita S in Olean, New York requested in the June 28, 2006 Newsletter a recipe for Blueberry cake. In the Newsletter of June 7, 2005, Merry M in MN sent in her TNT recipe. It is the most moist and delicious Blueberry cake I have ever made and easy too. It doesn't last more than two days at our house.
Betty in MD

Hello Again.
I am writing today to ask if anyone has a recipe for homemade vanilla extract. I saw a chef using his own on his cooking show, but he didn't say how to make it. I would greatly appreciate any recipes you have.
Thank you so very much, Wendy Vancouver Island, Canada

For Jen in Ohio (June 26 NL)
Hope this is useful as a fingerfood dessert and doesn't reach you too late.
Recipe can be doubled.

Bob in Adelaide South Australia

APPLE BARS
1 cup brown sugar
60 g (2 ozs) margarine
1 egg
2 cups chopped apples
2 cups plain flour
1 tsp bicarbonate of soda
1 tsp cinnamon
½ tsp nutmeg
½ cup chopped nuts

Beat sugar, margarine and egg together until light and fluffy. Stir in apples. Sift flour with bicarbonate of soda, cinnamon and nutmeg and mix well into apple mixture with nuts. Spread in greased 23 cm (9") square pan and bake at 180°C(350ºF) for 40-45 minutes. Cool in pan. Top with lemon frosting and chop into squares.
Makes 9-12

LEMON FROSTING
2/3 tsps lemon juice
1 tsp grated lemon rind
2/3 cup powdered sugar

Pecan nuts and orange peel, shredded, for decoration. Mix all ingredients together and spread over apple bars using wet spatula. Decorate with whole pecan nuts and shredded orange peel.

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