Recipe Exchange Newsletter
Easy recipes using everyday ingredients.

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Nancy
I love your newsletter. But I am so far behind on the newsletters that I started at the bottom and working my way up.

Our family has had Hot Milk Cake in their recipe book for years. Back in June of 1974, I threw a surprise birthday party for my husband for about 10 of us and small children. We were stationed at Governor's Island, in the NY harbor and had a wonderful picnic outside. While my husband was cooking the meat outside, I hurriedly made 2 (8x8) Hot Milk Cakes to surprise him more. He loved this cake and I thought it would be a treat for all of us. After the meal and we all came back to the apartment, he and a friend offered to get the cake (I was feeding our baby). Timmy and Stu (my husband) were gone into the kitchen forever and came back with a plate of teeny-tiny pieces of cake on it. They started passing it around and I asked them why the pieces were so little, They both replied, "There was only one cake to cut." I couldn't believe my ears. Finally they confessed, they had eaten the one cake themselves and served the rest of us the 2nd cake. So really, I was the one who ended up "Surprised". In our moves we lost the recipe for a while, but have it back now and maybe tonight I will make one to surprise him again. Maybe I better make 2, I am sure the 3 grandchildren that live with us will love it just because grandpa loves it.

I know this is long, but sometimes a story is fun to read too. So many life
experiences out in Nancyland.
Hug and pet your furbabies for me.
Judy in Virginia

Hi all, I can't seem to catch up. I am still trying to read the catch up letters. Have too much going on lately. For the seafood lovers.

Salmon Loaf
2 c. ( 1 lb. can) drained flaked salmon
1-1/2 c. fine dry breadcrumbs
1 ( 10-1/2 oz.) can condensed cream of celery soup
1/2 c. minced green pepper
2 eggs, slightly beaten

Combine all ingredients, pack lightly into greased loaf pan 9x5x3. Bake
350 for about 1 hr.
Bobbie in NC

This is for Charlotte in Tennessee,
I too, had trouble printing all the directions for the recipes. I think the problem is because the recipes are not centered in the middle of the page, but more to the right, as they once were. Here is how I solved the problem.

I click on file, then on print. At the top of the page ,click on properties , then on basics. This will bring up an option to print portrait or landscape. Click on "landscape". Your recipe will be printed side ways instead of up and down. Just to remember to redo this to "portrait" before you print other things. I don't really prefer it this way , but it is an option. I hope this works for you for you.
Val/Ga.

Comment
For me it is much easier to highlight the text with a mouse you want to print. Right click with your mouse and choose "selection" rather than "all." This way you only print out what is on the newsletter and not in the sidebar.
Nancy Rogers

Yellow rice casserole
1 (5 oz.) package yellow rice
1 (12 oz.) can Mexicorn, drained
1 medium onion, chopped
1 (8 oz.) can tiny English peas, drained
1 (2 oz.) jar diced pimiento, drained
1 (10 3/4 oz.) can undiluted cream of chicken soup
1 (8 oz.) carton sour cream
1/2 stick melted margarine or butter
1 (8 oz.) can water chestnuts, drained & sliced
1 cup (4 oz.) grated sharp cheddar cheese

Cook yellow rice according to package directions. Blend soup, sour cream and melted margarine or butter. Combine all ingredients except grated cheese. Pour into a 9x13-inch baking dish and bake in a 350 degree oven 25 minutes or until mixture is hot throughout. Top with grated cheese and return to oven 5 more minutes or until cheese is melted. Different and delicious!
Tona in Bama

It is a powdered peanut butter (you mix with water to make PB) All that had tried it said it tasted very good. I sent for the minimum order. The web site is:
www.bellplantation.com You can read all about it.
Harriet/AZ>>

Thanks Harriet for posting this. I checked it out, read the reviews and ordered some. But wanted to mention for those that are wheat or gluten intolerant you might check into their peanut flour.
Nancy, you're the greatest (and so are the furbabies)
Marge in OH

Hi Nancy,
Just wanted to say thank you to Mary in Oregon for the Colcannon recipe! It was exactly the one I was looking for!! Thank you so much and thank you Nancy for having this newsletter. I can't tell you the number of recipes I've tried that I may never have known about without it. Thanks again.
Audrey G in Illinois

Hi Nancy, I have just read the letter you sent out for Monday, and enjoyed it as usual. I wanted to tell Granny in TX that I moved recently to a house that had a ceramic top stove and did not know that I shouldn't use cast iron on it. I am in such a habit of using my cast iron skillet that I use it all the time. But can u believe I thought about buying a cast iron grill, the one that is about 24 inches for on the stovetop and wondered if it would hurt it (after using the cast iron skillet for 2 yrs??)

I'm a granny in Tennessee and don't always think right. I did wonder tho, if the cast iron might not get hotter than an aluminum pan. But mine has done fine. I do keep the outside of my skillet clean. I imagine if a pan caught on fire, that is what would burn.
Tennesseyanky.

This is for Grace or anyone else who is looking for a delicious spread.

Ham ball
2- 4oz. cans deviled ham
3 tablespoons chopped stuffed olives
1 tablespoon prepared mustard
Tabasco sauce (optional)
1- 8oz. package cream cheese, softened
2 teaspoons milk

Blend ham, olives, mustard and Tabasco. Form into a ball on a serving dish. Chill. Combine cheese and milk and frost ball with cheese mixture. Keep chilled. Remove from refrigerator 15 minutes before serving. Trim with parsley.
Peggy from Belleville Ontario Canada.

Pecan Cranberry Quick Bread
1-1/2 cups fresh cranberries
3/4 cup water
2 cups flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/4 cup orange juice
1/2 cup butter, room temperature
1/2 cup (packed) dark brown sugar
2 large eggs
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
1 cup chopped toasted pecans

Preheat oven to 350. Generously butter 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan. Combine cranberries and 3/4 cup water in small saucepan. Bring to boil. Reduce heat and simmer uncovered until berries burst, about 8 minutes. Drain excess liquid from cranberries. Cool. Whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in medium bowl to blend. Mix 1/2 cup sour cream and 1/4 cup orange juice in small bowl.

Beat butter and brown sugar in large bowl until fluffy. Beat in eggs,
orange peel and vanilla extract. Mix in flour mixture alternately with sour cream mixture. Stir in cranberries and pecans. Transfer batter to prepared loaf pan. Bake bread until tester inserted into center comes out clean and top is brown, about 55 minutes. Transfer pan to rack. Cool 15 minutes. Remove bread from pan and cool on rack.
Tona in Bama

Southern-Style Green Beans with Bacon
Serving Size : 6

4 slices chopped bacon
1 medium finely chopped onion
2 pounds fresh or thawed frozen trimmed green beans
1-1/2 teaspoons freshly ground black pepper
Salt

Cook bacon over medium heat until it has begun to brown, about 5 minutes. Add the onion and sauté about 5 minutes. Add the green beans enough water to barely cover them. Bring to a boil, then reduce the heat to low. Season with pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1/2 hour. Stir occasionally and add more water if needed to keep the beans covered. Beans will become quite soft, so stir carefully. Add salt to taste.
Tona in Bama

Nancy ,This is for Sally in Pa. asking for recipe in Mar.10th newsletter.

Lady Baltimore Cake
3/4 cups butter
2 cups sugar
3 1/2 cups plain flour
3 1/2 level tsp. baking powder
1 cup sweet milk
1 tsp. lemon flavoring
8 eggs whites (stiffly beaten)

Cream butter, add sugar gradually. Sift baking powder and flour 3 times. Add to butter and sugar alternately with milk. Add flavoring. Fold in egg whites. Pour in 3 layers, Bake @350° to 375° until cake tests done.

Icing
3 cups sugar
1 cup boiling water
3 egg whites (stiffly beaten)
1 cup citron (chopped)
1 cup raisins (chopped)
1/2 cup candied cherries (cut fine)
1 cup chopped nuts

Stir sugar and water until sugar is dissolved, let boil, without stirring, until syrup will thread from a spoon. Pour over egg whites, beating constantly, until stiff. Continue beating until icing is cold, add fruit, nuts Spread on cake.
Enjoy, Helen in Mississippi

Good Morning Nancy!
I have been going to Top 100 Recipe Sites
http://www.top100recipesites.com/
since you started putting it in the newsletters.

Lo and behold, Nancy's Kitchen is listed as #1 today - 3/13/07!

It sure didn't take very long!
I made the following the other day and have had nothing but praises. It is so easy! Very good for spring, too!
Chris in NM

Lemon Cheesecake Bars
Homemade lemon bars from a mix? Incredibly good!
Prep Time:20 min
Start to Finish:4 hr 45 min
Makes:48 bars

1 box Betty Crocker® SuperMoist® lemon or yellow cake mix
1/3 cup butter or margarine, softened
3 eggs
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice

1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.

2. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.

3. Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in
refrigerator. High Altitude (3500-6500 ft): No change.
http://www.bettycrocker.com/

Success
How many lemons do you need for this recipe? One will be fine--it will yield 1-1/2 to 3 teaspoons grated peel and 2 to 3 tablespoons lemon juice.

Success
Bake bars in the exact pan size called for in a recipe to ensure moist (not overbaked) bars.

Special Touch
Garnish each bar with a curl of lemon peel for an extra-special touch.

Nancy: I've been interested in the postings in the last two newsletters regarding the canned government meat. I can my own beef just the way my mother and grandmother did back when a beef was butchered each winter.

It's actually quite simple and provides me with beef chunks for use in many recipes, especially beef and noodles and beef and dumplings. When I run low on the canned beef and can find beef chuck roast (which I've found the best for canning) on sale I will buy 10 to 14 pounds.

I then trim most (but not all) of the fat from the meat and cut the roasts into bite size or larger chunks. Cram as much of the beef chunks into sterilized pint jars - really get as much in as possible by pressing the meat down in the jars with your hands. Add 1/2 teaspoon of table salt to the top of each jar, put the flats and rings on the jars BUT DO NOT SCREW DOWN SECURELY and cook in a boiling water bath, that covers the jars, for 6 hours. When the water bath is complete remove from the canner and when the jars are cool enough to handle, screw the rings down securely. I use pint jars because my canner is only large enough to accommodate pint jars. The canning process will cook the beef in the jars. Ten to 14 pounds of chuck roast will make 10 to 12 pints of canned beef.

Cook's Note:
DO NOT place the jars of beef into boiling water.

Place
the jars into warm water then increase the heat and start the timing when the water starts to boil. It will be necessary to add water to the canner during the 6 hour canning process to keep the jars covered at all times, but ONLY BOILING WATER SHOULD BE ADDED. If the jars are added to boiling water or if cold water is added to the canner the jars will break. This process is really easier than it may seem. The only drawback might be that all of the jars cannot be put in the water bath at the same time so the cooking process can be quite lengthy doing 4 to 6 jars at a time. But it's well worth the time and effort if you like homemade canned beef. A film or scum will appear on the top of the canning water during the water bath process. Just skim it off as it appears. When the jars have cooled, wipe them with a wet cloth to remove any film residue.
Mr. Myron Drinkwater - Lake Forest, CA

Hi Nancy and furry babies, this is for Sandy H Blue Springs, MO. (3/12/07 newsletter) asking for Applebee's dressing. not a TNT recipe but sounds great! I hope this works for you.
Evelyn~ DeWitt, Mi.

Source: http://robbiehaf.forumsplace.com/

Spinach Salad with Warm Bacon Dressing...
1/2 Bag fresh Baby Spinach washed and dried
2 hard boiled eggs, peeled and grated
1 small onion sliced
2 teaspoons sugar
1 teaspoon salt
1 cup of crispy bacon bits
1/3 cup red wine vinegar
1 clove minced garlic
1 1/2 teaspoons Dijon mustard
2 tablespoons sugar
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Begin by caramelizing the onions as this takes the longest. Add a 2 count of olive oil to a large pan over medium heat. Add the onions and caramelize with the first measure of sugar and salt - this takes about 20 minutes. The onions should be a nice brown color and tender and creamy
when done. Set aside.

Cook the bacon bits until crispy and fat has rendered. When done, use a slotted spoon to remove bacon and drain on a paper towel. In the same pan with the bacon fat, add the red-wine vinegar (make sure you take the pan off the heat to do this), the garlic, mustard, sugar and a splash of extra-virgin olive oil - there should be approximately 1/3 cup of dressing. Bring to a gentle simmer whilst stirring to scrape the brown bits off the bottom of the pan and help dissolve the sugar. Season with salt and pepper then shut off heat.

In a large mixing bowl add the spinach, caramelized onions, crispy bacon bits and grated egg. Pour over the warm bacon dressing and toss well to
combine everything. Serve immediately."

Joyce in MI. I hope you're feeling better...I'm not quite sure where in Mi. you live, but just south of me is supposed to be around 70 tomorrow...good bye snow!

For the person who asked for a recipe for Baked Oatmeal. (I'm sorry, I forgot your name) Anyways, here is a TNT recipe of mine. I got it from a collection of favorite recipes from a retreat center.

Amish Baked Oatmeal
Serves 4

2 c. old fashion oatmeal
1 1/2 t. baking powder
1/2 t. salt
1 c. milk
2 eggs beaten
1 1/2 t. cinnamon
1 t. vanilla
1/4 c. oil
1/4 c. packed brown sugar
sunflower seeds and dried fruit (optional)

Grease a one quart casserole. Combine the oats, baking powder, and salt. In a separate bowl combine the milk, eggs, cinnamon, vanilla, oil, and brown sugar. Pour this mixture over the oat mixture and blend. Pour into baking dish (can set overnight in refrigerator). Bake at 350 degrees F uncovered for 40-45 minutes. Serve with yogurt, fruit, nuts and milk.

Here's another recipe , fattening...but sinfully good!!! : )

Peanut Butter Fingers
Serves 12

1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1 egg
1/3 c. peanut butter
1/2 t. baking soda
1/4 t. salt
1/2 t. vanilla
1 c. all purpose flour
1 c. quick cook oats

Topping:
1 (6 oz.) pkg. semi-sweet chocolate morsels
1/2 c. powdered sugar
1/4 c. peanut butter
2- 4 T. evaporated milk

Cream the butter and sugars well. Blend in the egg, peanut butter, baking soda, salt, and vanilla. Stir in the flour and oats. Spread in a greased 13" x 9" pan. Bake at 350 for 20-25 minutes. Sprinkle with semi-sweet chocolate morsels, and let stand for 5 minutes. Combine the powdered sugar, peanut butter and evaporated milk, and mix well. Spread the chocolate evenly, using the back of a spoon; then drizzle with the peanut butter mixture. Cool and cut into bars.

For Merry who requested a recipe for Hot Milk Cake in the March 8 newsletter.

HOT MILK CAKE
1 cup milk
1 stick butter (not oleo)
3 eggs (at room temperature)
2 cups sugar
2 cups sifted flour
2 teaspoons baking powder
1 teaspoon vanilla (or use half vanilla and half lemon flavoring)

Heat milk and butter on low. By the time you are ready for it, butter will be melted. Beat eggs five minutes. Add sugar slowly. Add flour mixed with baking powder slowly. Add hot milk and butter slowly, and then the vanilla. Pour into a greased tube pan and bake at 350 degrees for 40 to 45 minutes.
From Frances in Wesley Chapel

A big thank you to Karen of IL for her recipe of White Chocolate Apricot Bars. I believe this is the one that I'm looking for. Thanks again.
Nancy hope you are feeling better and your furry associated are behaving for you. You do such good work and we do appreciate it very much.
Barb - La Porte, IN

Dear Nancy & Friends,
In the March 12th. newsletter it said Nancy's newsletter was in 9th. position; I just checked (Mar. 13th., 1:15 p.m CST), and it's NUMBER 1!!!!!!!!!!!!!!!!!!!!!!!
Susan/Superior, WI.

Nancy
This is in response to Sandy H Blue Springs, MO who asked for the Applebee's recipe.

Hope it helps. I love your newsletter and all the work that you do.

Glenda, New Jersey

There is no Applebee's copycat recipe available I can find. Here is the basic idea. Change the ingredients, as necessary, to the Applebee's ingredients. Have fun experimenting and please share your results with us.

WARM SPINACH SALAD
Source: Andrew McCoy and Scott's Seafood Grill and Bar
Servings: 6

HOT BACON BALSAMIC VINAIGRETTE:
7 egg yolks*
1 1/2 cups extra virgin olive oil
1/2 cup Balsamic vinegar
1/4 pound cooked bacon, drained, crumbled
1 shallot, roasted
3 cloves garlic, roasted
1 tablespoon Dijon mustard
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
Salt and pepper, to taste

SPINACH SALAD:
3 cups spinach
1 egg, chopped
2 teaspoons bacon bits
1 shallot, roasted
1 teaspoon feta cheese
3 Belgian endive leaves
4 jumbo shrimp, (16-20 size), grilled

HOT BACON BALSAMIC VINAIGRETTE:
With a blender or hand mixer, emulsify egg yolks and oil until thick and creamy. Add vinegar and all other ingredients, and season to taste with salt and pepper.

SPINACH SALAD:
Heat dressing over low heat and toss with spinach until it begins to wilt.

Plate spinach and garnish with the rest of the ingredients, placing grilled shrimp/prawns on top.

Editor's note:

COOKING EGG YOLKS FOR USE IN RECIPES
The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe. - Source: American Egg Board

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