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.  To search for a specific recipe within the newsletter please click here.

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

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)

Nancy on 6/5 www.bettycrocker.com sent a e-mail to me and they had 1 salmon and halibut recipes done in foil on the grill that sound good. Thought that you might want them. Hopefully you have a grill outside or you could them in the oven.

Grilled Lemon and Herb Salmon Packets
Delicious dinner packets are perfect patio or picnic pleasers!

2 cups uncooked instant rice, when making I will use brown rice that is all we eat
1, 14 oz., can chicken broth
1 cup matchstick cut carrots, from 10 oz. bag
4, 4 to 6 oz. each, salmon fillets
1 teaspoon lemon pepper
½ teaspoon seasoning salt
1/3 cup chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into ¼" slices

Heat coals or gas grill for direct heat. Spray four 18x12" sheets of heavy duty aluminum foil with cooking spray. Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots. Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight ½" fold; fold again. Allow space on sides for circulation and expansion. Cover and grill packets 4 to 6" from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

Lemon Pepper Halibut and Squash Packets
Grilling oil bundies is the secret to creating moist and flavorful fish and veggies.

1 pound halibut fillets, ½ to 3/4" thick
2 teaspoons dried basil leaves
1 teaspoon lemon pepper
1 teaspoon seasoned salt
3 medium zucchini or summer squash, cut into 2x1" strips
1 medium red bell pepper, cut into 1" pieces
2 tablespoons olive or vegetable oil

Heat coals or gas grill for direct heat. Cut four 18x12" pieces of heavy duty foil; spray with cooking spray. cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 teaspoon of basil, ½ teaspoon of the lemon pepper and ½ teaspoon of the seasoned salt. Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight ½" fold; fold again. Allow space on sides for circulation and expansion. Cover and grill packets over medium heat 15 to 20 minutes or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.

Nancy take care and have a great day. Everyone else have a great sun filled day.
Susie Indy

Lisa,The fresh blueberry cake recipe was in the June 7, 2005 newsletter but since I had already searched and found it I'm resending it for you. I'm sorry, I didn't copy the part that said who sent it in.

Fresh Blueberry Cake
An original recipe created by Merry in MN

1 package yellow cake mix (without added pudding in mix)
1-4oz. package instant lemon pudding mix
1 cup sour cream
1/3 cup vegetable oil
4 eggs
½ cup water
Preheat oven to 350°. Grease and flour a 12 cup Bundt pan or a 9x13 pan.
Mix all ingredients together and beat for 4 minutes.
Gently fold in 1 cup fresh blueberries. Pour into prepared pan, and bake for 40 – 50 minutes for Bundt, or 25 – 30 minutes for 9x13, or until center tests done.

If using Bundt, let cool in pan 10 minutes before removing. I just leave the cake in the 9x13. This cake needs no frosting, it is so moist and delicious, but you can dust with confectioners’ sugar if desired.
Joyce, Killeen, TX and Donna in Merrill

Hello Nancy, Siggy and Ditto,
After reading about the bologna and ham etc. sandwiches that so many were talking about it reminded me of the family parties that we had. I always had to make the special sandwiches. Made with thin bread and the crust cut off after they were made. They were always triple deckers and cut into four pieces. One layer was Spam and sweet pickle ground up in the grinder with a little miracle whip. The next layer was Tuna fish with celery and onions and miracle whip. And the next layer was Olive and Pimento. Sometimes egg salad would be used also if I felt daring enough to do one more layer. We had them many, many years. In fact the last time was just a few years ago at my mothers 99th Birthday party. Gee, I am getting a craving. I will have to make some again.
CorWilliamson, Massachusetts

Nancy,
I have a request that is not a recipe. I made Reuben Dip for my Dad’s birthday party at the end of April and of course the crockpot tipped over and half ended up in my trunk! At least it wasn’t my crockpot of meatballs. But … I have cleaned and cleaned it and now that the HOT weather is here, my trunk smell is starting to creep into the car. Does anyone have a good remedy for getting food (greasy, sauerkraut smell) out of carpet? I have tried Febreeze, OdorAway, baking soda, etc. Since I saw the scarf recommendations, I was thinking of wading up newspaper, but not sure that would do in the trunk. Any help would be great! Thanks so much!
Lynn in KY

This is for Barbara in Corsicana, Texas. I am sending the Sour Cream zucchini bread recipe that I received from a neighbor in 1983. I have been using that recipe ever since. I have tried a few others, but none seem to come close to this one. I am also sending a couple other quick bread recipes that I use at Christmas time and throughout the year. I always add extra nuts, and most times, don't even chop them. I use them as they come right out the bag. My husband loves nuts and wants to taste them in his desserts. I also almost always add either semi sweet chocolate, white chocolate morsels or cinnamon morsels to the different quick breads that I make. Hope you enjoy.

Sour Cream Zucchini Bread
3 Cups flour
3 eggs, beaten
2 Cups sugar
1 Cup oil
1 tsp. vanilla
2 Cups grated zucchini
1 Cup chopped nuts
1 to 1/2 Cups semi sweet chocolate or cinnamon morsels
1 tsp cinnamon
1 tsp. salt
1 tsp. soda
1/4 tsp. baking powder
1/2 cup sour cream

Grease and flour two 9x5x3 loaf pans.

Mix eggs, sugar, oil and flour. Add rest of dry ingredients, mix well. Batter will be thick at this point. Stir in zucchini, vanilla and sour cream. Batter will be thinner. Add nuts and morsels. Pour into prepared pans. Bake at 350 degrees for 60-65 minutes. Cool in pan 10 minutes, remove from pan, cool thoroughly. Makes 2 loaves.

Banana Nut Bread
1-3/4¾ cups all purpose flour
1-1/4 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
2/3 cup sugar
1/3 cup shortening
2 eggs
2 Tbls milk
1 cup mashed ripe banana
1/2 cup pecans or walnuts

In mixing bowl, stir together flour, baking powder, salt and baking soda; set aside.

In mixer bowl, cream sugar and shortening with electric mixer till light, scraping sides of bowl often. Add eggs, one at a time and the milk, beating till smooth and fluffy after each addition. Add flour mixture and mashed banana alternately to creamed mixture, beating till smooth after each addition. Gently fold in nuts.

Turn batter into lightly greased 8x4x2 inch loaf pan. Bake in 350 degree oven for 60-65 minutes or till wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on wire rack.
Makes 1 loaf.

Eggnog Cherry Nut Loaf
2-1/2 cups all purpose flour
3/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1 beaten egg
Homemade Eggnog or 1-1/4 cups dairy eggnog
1/3 cup oil
1/2 cup walnuts or pecans
1/2 cup chopped maraschino cherries

In mixing bowl, stir together flour, sugar, baking powder and 1 teaspoon salt. Mix egg, Homemade Eggnog or dairy eggnog and cooking oil. Stir into dry ingredients, mixing well. Fold in nuts and cherries. Turn into two greased 8x4x2 inch loaf pans. Bake at 350 degrees for 45-60 minutes or till done. Cool in pans 10 minutes. Remove from pan, cool on wire rack. Makes 2 loaves.

Homemade Eggnog:
Beat together 2 eggs, 1 cup light cream, 1/4 cup sugar and 1/4 teaspoon ground nutmeg.
Makes 1-1/4 cups.

Sour Cream Cinnamon Loaves
2 cups all purpose flour
1-1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 cup dairy sour cream
1/4 cup milk
1/4 cup sugar
2 teaspoons ground cinnamon
1-1/2 teaspoon finely shredded orange peel

In mixing bowl, stir together flour, baking powder, baking soda and salt; set aside. In large mixer bowl cream together the 1 cup sugar and shortening till light and fluffy. Add eggs and vanilla; beat well. Blend in sour cream and milk. Add flour mixture to sour cream mixture; mix well. Spread ¼ of the batter in each of two greased 8x4x2 inch loaf pans. Combine the ¼ cup sugar, the cinnamon and shredded orange peel. Sprinkle all but 1 tablespoon sugar cinnamon mixture over batter in pans. Top each with half of the remaining batter. Cut through batter gently with knife to make swirling effect with cinnamon. Sprinkle with remaining sugar cinnamon mixture. Bake at 350 degrees for 35-40 minutes. Cool in pans 10 minutes. Remove from pans, cool thoroughly on wire racks. Makes 2 loaves.

Thanks again, Nancy, for making this the best recipe site on the web.
Gloria (SC)

Indescribably delicious Banana Bread for Betty in TN
Lucky you ! I had saved the recipe on my computer...Hope it is the one you are looking for...Jocelyne in Quebec

Indescribably Delicious Banana Bread
makes 2 loaves
1 cup butter
1 1/2 cups sugar
2 large eggs
4 very ripe bananas, mashed*
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
1-1/2 teaspoons baking soda
2 cups all purpose flour
1 teaspoon salt

Preheat oven to 350 degrees. Cream butter and sugar. Mash bananas, beat the eggs and add to the bananas with the vanilla and buttermilk. Mix well. Add to creamed butter and sugar mixture. Sift together flour, soda and salt. Add to banana mixture, beat well. Pour into 2 greased and floured 9"x 5"x 3" loaf pans. Bake 45 to 50 minutes or until bread pulls away from sides of pan. Cool.

Topping:
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup or more, chopped pecans

Melt butter in saucepan. Add sugar and milk. Cook until very syrupy. Remove from heat and add chopped pecans. Pour over bread, spreading to all the corners and place under broiler until bubbly and brown. WATCH CLOSELY so topping does not burn.

Note: Use the softest mushy bananas that you can. I leave them on the counter until they are almost black. This recipe was posted a long time ago on Gail's Recipe Swap by nlb. It originally came from a Jr. League in Austin cookbook

Rhubarb Onion Relish for Rosalie in Wisconsin from Jocelyne in Québec

Rhubarb Onion Relish
Yield: 6 Cups
2 c chopped rhubarb
4 md white onions, chopped (2 cups)
1 c vinegar
1 1/2 ts salt

2 c light brown sugar
1/2 ts ground cloves
1/2 ts allspice
1/2 ts cinnamon

Mix together the rhubarb, onions, vinegar, salt, brown sugar, cloves, allspice, and cinnamon in a large heavy-bottomed pot, bring to a boil, and simmer for 45 minutes, until the relish is quite thick.

Put the relish into clean jars, cover, and when cool refrigerate. For longer preserving, fill sterilized jars with the hot mixture, leaving 1/4-inch headspace. Put on the lids and tighten, and process in a boiling water canner for 15 minutes.

NOTE: Serve this relish cold, rather than at room temperature. It makes an agreeable contrast to a hot meat dish.

1992 CUNNINGHAM, Marion
The Supper Book
Alfred A. Knopf
New York

Hi Nancy,
In the newsletter of June 5 - I would like to say" Thank You" to Anita S. in Olean, NY for her helpful suggestion about using a net to put over my veggie garden to keep the birds out. Also, I would like to say to Susie Indy. Your very Welcome Susie!
Dorry in VA

Page 1   Page 2

Free Downloadable Publications and Cookbooks
(in pdf format)
Free Cookbooks and Product Samples
How to Bake:  Your Complete Reference.
Baking Essentials Lessons (Easy lessons on Baking)

Ditto and Siggy's favorite store(s)
Shop at PetSmart.com

Search site and our newsletter

	Web www.nancys-kitchen.com

F.r.e.e Daily and WeeklyOnline Horoscopes

pppppppppppppppppppppppppppppppppppppppp