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.

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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)

We have sold our house and will be moving pretty soon. We have a large mint patch and I'd like to take some mint to plant at our new place. Can I do this? How would I? Can I start a clipping? Any help would be most appreciated.
~Anna~

There was a recent request for a recipe for maraschino cherries. I hope this recipe is helpful.

Robbie in bowling green, In

MARASCHINO CHERRIES
5 pounds Royal Anne cherries (Royal Annes are best, but you can also use other firm, light cherries)

1 tablespoon alum (pharmacies carry this if you can't find it at your supermarket)
4 tablespoons salt (use kosher or pickling salt, not table salt)
7 cups sugar
1 ounce red food coloring
1 teaspoon almond extract

Wash and remove the seeds from the cherries. (A cherry pitter is a handy tool to use for this.) You should have about 10 cups of pitted cherries when
you finish.

Dissolve the alum and the salt in 2 quarts of cold water. Add the cherries and allow to stand for 6 hours. (If the cherries tend to float, weight them
down with a bowl.) Drain the cherries and rinse them with cold water.

In a separate large pan, combine the sugar and 2 cups of cold water. Bring to a boil and cook while you stir until the sugar is dissolved. Add the Cherries bring back to a boil and cook for 2 minutes. Remove from the heat. Add the red food coloring and almond extract and allow to stand in a cool place for 24 hours, stirring from time to time.

The next day, bring to cherries back to a boil and cook for an additional 2 minutes. Pour the boiling hot fruit into the prepared half-pint jars and process them for 5 minutes. Store in a cool place.
YIELD: about 8 half pints
Source: The Cook's Book of Uncommon Recipes

Thank you for posting the link to the e-cookbooks library link.

I had joined some time ago but failed to bookmark the link. My husband's money for a lifetime subscription was the best money spent. My husband has even taken time to download the books onto a CD. There are so many more books that have been added lately. Last night he downloaded all the new ones and put them on another CD. I have been looking through all the new cookbooks (and the old ones) and tried the recipe Bob Evan's Peanut Butter Pie from the Insider's Recipes For Brand Name Foods. We had a piece of the pie today for lunch. My husband told me he would check often for new recipes if they were anything like this one. I too am a recipe addict and like the idea of having the 100s of books on a CD rather than taking space on a shelf.  It saves a lot of dusting of books.

Bob Evans Peanut Butter Pie
1 5 oz. pkg. Jell-O Instant Vanilla Pudding
2 cups cold skim milk (you could use any milk you like)
1/2 cup whipping cream, whipped
1-1/4 cup creamy peanut butter
1 prebaked pie shell of your choice (use a ready made, refrigerated
crust, or you can bake your own), lightly browned
1 - 8 Ounce container of Cool Whip (or store brand equivalent)
Garnish: chocolate syrup & crushed peanuts

Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping. Put in freezer for 1 hour until set. Remove from freezer, drizzle with your favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours, serve.

Jim's Wife in Missouri

Hi Nancy, hope all is well with you and the furbabbies! Glad you are enjoying your new home. I wanted to comment on Sandy in Iowa (6/6/06) about the cake mix cookies using the rice Krispies. I have been making those for years, and the great thing is that you can use any flavor cake mix to get great cookies. My grand kids love these made with German chocolate cake mix. Experiment with different flavors and enjoy!
Billie in Fl

This is for Donna G from the June 6, 2006 newsletter regarding candied sweet potatoes. My Mom makes these every Thanksgiving and Christmas. She puts canned sweet potatoes, brown sugar ( to taste) and butter (to taste) in pot and warms them on the stove. When they are hot, she pours them into a 2 qt casserole and then tops them with marshmallows and allows the marshmallows to melt from the heat of the sweet potatoes. Sorry I don't have amounts, but my Mom doesn't measure when she makes these. They are a big hit every year and there are never any leftovers.
JJS

I love the e-cookbooks library but can't find the link half the time.  Would you mind posting it on the top of the page so I can find it easier.
Lisa

Good Morning Everyone,
We are having WONDERFUL weather in SW Michigan. This morning it is 65º. I have used this Carpet Shampoo recipe for about 15+ years now. We have always had pets in the house and we have never had wet dog smell on the carpets. Even back when we had a 220# Saint Bernard. This is for everyone but I
hope that it will help Lynn in KY.

We use a regular shampooer (Rug Doctor) rented from the store.

Carpet Shampoo Recipe
Liquid Tide 1/2 cup
Clorox 2-1/4 cup
Vinegar (WHITE) 1/4 cup (if you have a bad odor use 1/2 cup)

Add this to 1 - gallon of hot water in machine. If you need to pre-treat some areas you can mix this in a spray bottle and spray the area before you start.

I also use CHEAP shaving cream for pre-treating stains. Just spray the foam on the stain and tap it in the carpet with an old toothbrush. Then let the shaving cream dry. I usually do this the night before since I have to rent a machine. That way I can just shampoo and get the machine back in a timely manner.

To clean stains on a carpet: mix equal parts of vinegar, lemon juice and salt. It works!
Have a Great Day! Laurie SW Michigan

Here is a old recipe enjoy!!!

Applesauce Whole Wheat Bread
2 packages of yeast
1/2 cup warm water
3 cups applesauce
21/2 cups hot water
1 cup brown sugar
1/2 cup vegetable oil
2 tablespoons salt
6 cups whole wheat flour
6 cups white flour

soften yeast in warm water for 10 minutes. Combine applesauce, water, sugar, oil and salt in a large heavy duty, high speed mixer. Mix wheat and white fours together and add to mixer. Pour in softened yeast and knead for 10 minutes. Turn out onto a lightly greased surface form 4 loaves. Put into greased loaf pans. Let rise until double in size. Bake 350* for 45 minutes.
Judy Montana

A special thanks to Jocelyne in Quebec for the recipe for Indescribably Delicious Banana Bread. It was very thoughtful of you to save it just for 'me'. Lol
Betty Ann in TN

Anita, I made the strawberry rhubarb crisp in June 6th newsletter.
http://www.nancys-kitchen.com/jun-6-2006.htm
I posted from www.Cooks.com and my husband loved it. I probably used 3 cups of rhubarb instead of the 5 it suggests. The top was crispy in some parts but not as crisp as I like. I'd like a recipe using oatmeal in the topping if anyone has it.
I'd make the www.cooks.com one again. It was very tasty and the strawberry jello made you think that strawberries were in the recipe. It had a nice color too.
Bette~Indiana

Nancy, I'm just wondering if Chef Raymo's cookbook is still available? I like the sound of it. Not that I need another cookbook, but I always enjoyed his entries in the newsletter and I miss him.

And a big thank you to Angela in N. Alabama; Jane, Shingletown CA; Jocelyne from Quebec for the information about rhubarb. I'm now ready to start cooking with it and growing it too. In fact I think I will create a folder in my recipe file just for rhubarb. :)

I love this newsletter! Yesterday I made a dish from the newsletter, Stuffed Manicotti, and it was so good. The recipe called for Hunt's tomato sauce, Italian, which I couldn't find at the store, so I made my own from spices I had on hand. It made a 9x13 size dish, just right to take to church dinners.

Also, I have a large can of tamales which I bought to use in a newsletter recipe and now I can't remember what it was. Does anyone know a good way to use tamales. :) I remember it was a casserole dish. Thanks for all the help. Doris, S. Indiana

Comment
Hopefully Chef Raymo will see this and share his email address so details on his cookbook can be added to the newsletter. I think he had a few left but that was about a year ago. It has so many great recipes in it.
Nancy

Hello Nancy and friends,
I have been cleaning out my Dads storage room and I found my Moms pampered chef pizza stone still in the box. Do you guys know what all can be cooked on this stone and if you need to season it before you use it. It didn't have any instructions with it. Thanks for any help on this. Also several months ago I asked for recipes on how to make juicy hamburgers well you guys I have tried them all and they were all good, but a couple of months ago I pulled out my old electric skillet and started using it with your recipes and the burgers are awesome. Thanks for the recipes.
Leslie from Texas

I wanted to share a recipe that I got from the TV Guide many years ago (probably 30+). This is a favorite recipe for parties. It's so easy to make, and it's always a hit. (The men, in particular, always request a copy of the recipe!) I've seen versions of this recipe that call for cream cheese instead of sour cream. Since this is one of my fav's, I've never tried the cream cheese version.

DEVILED HAM DIP
1 cup sour cream
1 cup mayonnaise
1 Tblsp. Worcestershire sauce
2 cans Underwood Deviled Ham (4.5 oz size)
salt, to taste
2 tsp. minced fresh onion

Thoroughly blend ingredients and refrigerate till chilled. Serve with potato chips or crudités. (Optional: Instead of using the salt and minced fresh onion, I just use a dash or two of garlic salt, to taste. Even with this option, everyone at parties wants to know how to make this dip.)

Nancy: Pat the babies on the head for me. Hello from our meow-y babies, Velcro (19+ years old and still going!) and Doodlebug.
Angela in N. Alabama

Good morning Nancy,
Hope I'm finding you and the kitties well. Lynn in KY asked for some help regarding removing food smells from the carpet in her car trunk. My hubby is a wonderful man and a terrific slob a great deal of the time, add my younger daughter (7) to that who happens to be one of the sloppiest little girls I've eeeever come across and food fat and grease is a horrible problem on carpets. I have, however, found a solution that works every single time. Hot water in a bucket and a very very large dose of very good quality dish washing liquid. I always use Fairy but I don't know if it's available in the USA. Mix it all up well and then pour in a generous helping of flower or pine scented general cleaning liquid (it goes without saying that this product has to be good quality too if you really want good results). The dish washing liquid and hot water cut right through the grease and fat (same principle as with dishes) and the cleaning liquid takes care of the rest. For really nasty cases, you may need to do this twice but since I have been doing, this grease and fat stains have become just an unpleasant joke. Hope I've been of some help.
Maria
www.authentic-greek-recipes.com
www.mariascouzina.com

Does anyone out there have a TNT recipe for a cheddar cheese fudge?????
thanks, Judy Montana

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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)

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