Newsletter for September 22 2008

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Vidalia Slice Wizard
Cut French fries, mince onions, julienne carrots or chop cabbage for coleslaw in no time! This kitchen wizard easy-to-use slicer includes a razor-sharp, stainless steel precision cutting blade for slicing, and five interchangeable inserts for ultra-thin, thin and thick slices, dicing and julienne. You'll make perfect fruit, vegetable and cheese slices every time! Slice Wizard™ comes with a safety-grip handle to protect your fingers and includes a Bonus Blade Holder for handy storage. Easily rinses clean. 15"L x 5"W x 6"H.

Here is my favorite fresh apple cake recipe for Fran in Upstate New York, who was asking for apple recipes in the September 21st newsletter.

Apple Pecan Cake
4 cups diced and peeled apples
2 cups sugar
2 beaten eggs
1 cup cooking oil
2 cups flour
1/2 tsp. salt
1-1/2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
2 tsp. vanilla extract
1 cup chopped pecans

In large bowl beat eggs with electric mixer. Add sugar, vanilla and oil and beat in well. Add dry ingredients and beat till thoroughly mixed. Stir in pecans and apples. Pour into a greased and floured 9 x 13 inch baking pan. Bake at 350º for 40 to 45 minutes, until toothpick inserted near the center comes out clean. Cool completely and frost.

Frosting:
1/2 cup milk
2-1/2 tbsp. flour
1/2 cup butter
3/4 cup granulated sugar
1 tsp. vanilla extract

Put flour in small saucepan; gradually add milk to make a smooth paste. Cook over low heat until thick. Cool well. In bowl with electric mixer, beat butter and sugar together till fluffy. Add cold flour mixture and continue to beat on high speed until the consistency of whipped cream. Beat in vanilla.
Judy (in Alaska)

Salad and Salad Dressing Recipes

Hi Nancy - This recipe is from the Stark County Spoon River Drive cookbook. It is a great fall recipe.

Pumpkin Loaf
3 C. sugar
2 eggs
2 C. pumpkin
3 C. flour
2 sticks margarine
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 T. allspice
1 tsp. vanilla

Cream margarine and sugar and beaten eggs; add the pumpkin and mix well. Add the dry ingredients, then add the vanilla. Bake in 2 well greased loaf pans at 350 degrees for 1 hour.
Carolyn - Illinois

For Fran in upstate NY I have a very TNT shepherd's pie recipe that is actually a weight watcher type recipe but is one of our favorites. It's nice to have something so tasty and good for you at the same time. I got this off a recipe site on the web NOT weight watchers a long time ago but do not know if it is a trademarked recipe, I just doubt it is trademarked so hopefully Nancy can put it in the newsletter. Donna in KS

Shepherd's Pie
3 large potatoes, peeled and quartered (about 1 1/2 pounds)
1/4 cup nonfat milk
1 1/4 cups fat free chicken broth divided
1 tablespoon Dijon mustard

(I usually do not do the above part of recipe and instead use a good instant potato that I add garlic powder and dijon mustard to the instant potatoes.)
1 medium onion
3/4-1 lb ground turkey
1 1/2 tablespoons all purpose flour
2 tablespoons Worcestershire sauce
1 1/2 teaspoons finely chopped fresh sage or 1/2 ts dried sage
1 (10 ounce) package frozen peas and carrots

Boil potatoes until tender enough to mash. Add milk and 1/2 cup of the chicken broth, mustard, and mash together. Add salt and pepper to taste. Or make instant mashed potatoes and season as desired. Preheat over to 350.

Spray nonstick skillet with cooking spray (or small amount of oil). Add the onion and garlic and cook until soft.

Add the ground turkey and cook until browned. Sprinkle flour over the turkey mixture. Stir well and cook until flour is absorbed (about 30 seconds). Stir in worcestershire sauce, sage, salt and pepper.

Stir in 3/4 cup chicken broth. Turn down heat to simmer and cook until the sauce bubbles and thickens.

Stir in peas and carrots. Pour the mixture into 9-inch square baking dish. Spoon the mashed potatoes over the turkey mixture. Place on a rimmed baking sheet and place in oven for about 40 minutes.

My daughters like it if I add shredded cheese to dish just as it is done and let it melt onto the potatoes then serve.
Let stand about 5 minutes before serving.

This is for the ladies that were talking/asking about the Roomba. In the ad I received from BIG LOTS today, they had it for sale for $97.00. I don't know what model it was, but if you have a Big Lots near you you can check it out.
Barb in San Diego

Hello, Nancylanders! Watch this video and let me know if you think this would work for peeling eggs. Let me know if you try it for yourself!
http://www.recipesecrets.net/eggtrick.html
Shelley in PA

To Bernie in Tn., regarding freezing mashed potatoes.......

Bernie, my husband grows a large crop of white potatoes, every year. It would be impossible for us to utilize all those potatoes before they started spoiling, so several years ago, I decided to try freezing them. I cook a big stockpot full of them at a time, add butter and sour cream, just as you would if you were preparing them for the table, whip them with the electric mixer, and put them in bags with my Foodsaver, and vacuum seal them in flat packets, proportioned for two people for a single meal. I also freeze a few bigger bags, in the event that we're entertaining company, and part of my menu would be mashed potatoes. In this particular instance, I don't peel the potatoes, either. They are Kennebec potatoes, with very thin fragile skins, which nearly all come off when you're washing them, and the little bit of residual peel that is left just adds to the flavor. You'll be pleased with your efforts, I assure you.

And, now, Nancy, up until today I haven't been able to even read your newsletter without shedding a lot of tears. You see, your Siggy looked exactly like my precious "Pepper", whom we had to have euthanized about 12 years ago. I know it sounds silly, but I still miss him so very much!!! All the years that my husband was on the road, during the week, he was my constant loyal companion! I'm sure Ditto is lost without Siggy, too. My most sincere condolences!!!

And, again, thank you so kindly for also being such a loyal "friend" to all of us! You're a very important part of our "every morning"!!!
Sincerely, Phyllis in Bethalto

Amish, Shaker and Pennsylvania Dutch Recipes

I have a request for what to do with unsweetened apple sauce. I have 4 cans and have no idea what to do with them. My kids wont touch them.

Also a to die for caramel sauce. We made fried apples with cinnamon and sugar. Then we put it on top of ice-cream then covered with this caramel sauce.

Caramel sauce:
1 C sugar
1 TBS flour
1.2 tsp salt
1/4 c butter or margarine
1 1/2 c milk
1 tsp vanilla (optional) (I left it out)

In a skillet over medium heat combine first four ingredients and caramelize, stirring constantly. add milk (at this point the sugar became crunchy but it melts fine) and cook until smooth and thick. Take off heat and stir in vanilla.
Amy Byrd

Hello again Nancy from Judithe in Buenos Aires, (who is now in San Francisco, and will later be in Cannes. Yes, I country hop!

Thanks for nudge to get back in touch with the group. (I love you guys)

Sorry to have been out of sight for so long, but please know that I read EVERY ONE OF YOUR NEWSLETTERS!

You asked for it so here it goes.

I have been looking for several things.

1) A real authentic recipe for BAGELS that are similar to NONAH'S. You know the spongy kind.

2) A recipe for SUGAR RAISED DONUTS, JELLY FILLED DONUTS & APPLE FRITTER DONUTS.

3) A recipe so that I can make real BUTTERMILK when I am in countries that don't have it.

4) A recipe so that I can make real SOUR CREAM when I am in countries that don't have it.

5) Looking for a recipe for INDIAN PUDDING, being from Lawrence, Mass, I grew up on that and long for that wonderful flavor once again.

6) Any other suggestions for one who lives out of the country most of the year and can not get great AMERICAN products.

Thanks from Judithe
AKA Old Fashioned Girl
PS, I love CLASSIC RECIPES.

I couldn't resist experimenting with using baking soda in my English muffins to produce holes for holding butter/jelly. I added 1/8 tsp baking soda to the dry ingredients in my favorite recipe for sourdough English muffins and omitted the salt because of the baking soda sodium content.

I always cut, raise on cornmeal and bake without an extra rising, thus eliminating all the extra steps in the King Arthur recipe I found yesterday.

I got excellent results -- plenty of holes with good flavor and texture.

My advice, use your favorite English muffin recipe adding 1/8 tsp baking soda with every three cups of flour. Knead, cut, raise and bake. Hope they come out well for you.
Leah

Some of my favorite crockpot recipes
Nancy Rogers

Crock Pot Boston Baked Beans
1 lb. dried sm. white beans
6 c. water
1 tsp. Salt
1/2 c. molasses
2 tsp. dry mustard
1/4 c. brown sugar
1 med. onion, chopped
1/4 lb. salt pork

Pour beans and water into pot. Soak at least 6 hours. Cook high 2-3 hours until tender. Drain saving liquid. Mix 1 cup liquid with remaining ingredients and cook in crockpot for 10-12 hours on low.

Crock Pot Chili Verde
1 Onion, chopped
1 Sweet Red Pepper, chopped
1 Garlic Clove, minced
1 Tablespoon Olive Oil
1 4oz. Can Green Chiles, diced
7 Tomatillos, chopped
2 lb Pork, fat trimmed, and cubed
2 Teaspoons Dried Oregano
1 Teaspoon Dried Cumin
1 Teaspoon Red Pepper Flakes
1 Teaspoon Dried Cilantro
1/2 Cup Beer

Sauté Onion, Red Pepper, and Garlic in Olive Oil. Place all ingredients in crock pot and cook on low for 8 hours. Make Burritos or use as dip.

Chicken Spaghetti

1 1/2 lb. uncooked chicken with skin and bone
1 sm. jar of pimientos
1 lb. spaghetti
1 to 2 can of golden mushroom soup
1/2 c. American cheese
1/2 c. Mozzarella cheese

Skin the chicken and place both skin and chicken in either a Crockpot overnight or into boiling water until chicken is cooked completely. After removing both chicken and skin from the broth. cook the spaghetti in the broth. After the spaghetti is strained and washed, place the cooked spaghetti in the bottom of a 13x9x2 inch pan. Then, tear the chicken into bite size pieces and place them on top of the spaghetti. Now add the pimientos on top of the chicken. Spread the Campbell's golden mushroom soup onto the chicken and spaghetti mixture. Sprinkle both cheeses on top. Cook at 450 degrees for about 40 minutes or until the cheese on top melts.

Coca Cola Round Steak
1-1/2 lb Boneless round steak, trimmed
and cut into 4 pcs
1 tb Flour
1 c Onion, chop
1/2 ts Salt
1/8 ts Garlic salt
1/8 ts Pepper
1/4 c Ketchup
1/2 c Coca Cola

Dredge meat with flour and put in crock pot with other ingredients. Cover and cook 8 hours on low

Crock Pot Mexican Meatloaf
2 lbs. hamburger meat (browned)
1 c. corn chips, crushed
1/3 c. taco sauce
2 tbsp. taco seasoning mix
1 egg, beaten
1/2 c. grated cheese

Mix together and place in crockpot to cook. Low: 8 hours.

Crock Pot Green Chile Stew
2 pounds beef stew meat
1/4 cup flour
1/4 cup oil
2 teaspoons New Mexico chile powder
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 (10-1/2 ounce) can beef broth
3/4 cup water
1 (10-1/2 ounce) can tomatoes and green chiles
20 to 25 baby carrots
2 zucchini, cut into 1-inch pieces
2 cups frozen cut corn

Shake stew meat in bag with flour and chile powder. Brown meat in 1/4 cup hot oil and add onion and garlic. Sauté over medium heat. Place heated mixture into crock pot and add seasonings, broth, water, tomatoes, carrots, zucchini and corn. Cook on Low for 6-8 hours.
Serves 6-8.

Crock Pot Vegetable Soup
1 can corn (drained)
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
2-3 diced potatoes
1 lb. hamburger
2 tbsp. oregano leaves
A pinch basil leaves
3 bay leaves

Brown hamburger. Drain well. Add all ingredients in crock pot. Cook on low 6-8 hours. Add a little water if needed.

Smothered Fried Pork Chops
1/2 cups all purpose flour
2 tsp salt
1-1/2 teaspoon ground mustard
1/2 tsp garlic powder
6 pork chops, trimmed
2 tablespoon vegetable oil
1 can condensed cream of chicken soup, undiluted
1/3 cup water

In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a crockpot. Combine soup and water; pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops.

Crock Pot Spaghetti Sauce
1 pound lean ground beef (browned)
1 large onion, chopped
1 clove of garlic, minced
2 (1 pound) can of tomatoes, chopped
1 (8oz.) can of tomato paste
1 cup of beef broth
2 tablespoons minced fresh parsley
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper

Break up meat with fork. Combine meat in crockpot with remaining ingredients. Cover and cook on LOW 6 to 8 hours. Serve over hot cooked pasta.
6 to 8 servings

Crock Pot Potato Soup
5-6 potatoes, peeled & diced
1 onion, chopped
1 lg. carrot, sliced
1 lg. stalk celery, sliced
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 c. water
1 tbsp. salt (less if desired)
Pepper
1/4-1/3 c. butter
1 (13 oz.) can evaporated milk

Put all ingredients in except evaporated milk in crock pot. During last hour add milk. Cook 6-8 hours.

Crock Pot King Ranch Casserole
3-4 c. cooked, diced chicken
1 pkg. (10-12) flour tortillas
1 med. onion, chopped
2 (10 oz.) cans cream of chicken soup
1 can (1 c.) tomatoes & chilies
4 tbsp. quick cooking tapioca
4 c. grated Cheddar cheese

In a large bowl mix chicken, soup, tomatoes, chilies and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart Crockpot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover; cook on low for 6-8 hours or on high for 3 hours. For a smaller 3 quart Crockpot makes 1/2 recipe.

Crock Pot Chili
1 (19 oz.) can kidney beans, drained
1 (15 oz.) can tomato sauce
1 (28 oz.) can whole or crushed tomatoes
2 med. green peppers, chopped
1 lg. onion, chopped
4 sm. cloves garlic, chopped
2 lbs. ground beef
1/2 tsp. celery seed
2 tbsp. chili powder
1 tsp. Cumin
1/8 tsp. Basil
1/2 tsp. cayenne pepper
1 sm. bay leaf
1 tsp. Salt
1 tsp. Pepper

In small skillet, sauté onion, garlic and peppers. In big skillet, brown beef. Drain fat. Add all ingredients to crockpot. Cook on high 4 to 6 hours or medium 6 to 8 hours.

Crock Pot Broccoli Soup
4 c. water
4 chicken bouillon cubes
1/4 c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velveeta cheese, cubed

Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese, to taste, to mixture. Turn crock pot on low and cook for 2 hours.

Crock Pot Chow Mein
4 oz. can mushrooms
1 1/2 lbs. cubed round steak
4 stocks celery
2 med. Onions
1 c. hot water with 3 bouillon cubes
3 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 lb. can Chinese vegetables
2 tbsp. cornstarch and 2 tbsp. Water

Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water.