The purpose of this recipe newsletter is to post requests and replies from our members and to post all their great tried and tested (TNT) recipes.

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New or updated pages
Chicken Recipes
Salad Recipes
Halloween Treats
Candy Recipes
Salad Recipes

I was watching Roker on the Road on the Food Network. He was at a sandwich place and they spoke of Pecan Raisin Bread. It sounded good. I have searched the net, and can't find a recipe anywhere. I believe it is a yeast bread. Any help from our Nancy family? I just love this newsletter. Thanks Nancy. Fran C (transplanted New Yorker in Fl.)

My childhood sandwich - grape jelly and lettuce on toast.
Becky, Iowa

OK, Ya'll. I waited and waited for MY favorite sandwich from childhood to come up and so far not one person has mentioned it. I just loved potato salad sandwiches. . . .made by simply spreading the potato salad onto white bread and "folding it over". I still like them to this day. Nobody ever did this? Hard to believe.
Suz in Louisiana

This is for Sally from Pa [Sept 22 newsletter] looking for the Grape Salad recipe. It was in the July 16th Newsletter. I too have been enjoying the sandwich stories. My favorite was a slice of bread wit Lyle's Golden syrup spread on it. Yum. My father worked in a grocery store that sold Lyle's, so always had it in the house for pancakes. I liked it better on bread! I am originally from eastern Pa, but now in southern Ca. It took me almost 10 years to find Lyle's out here, and I've begged the store not to stop carrying it. lol, SueB

Boy-what a quick response to my questions! Thanks one and all for the Brussels Sprouts Salads and the "rendering of lard". Just a quick little comment- my DH wanted to do this several years ago. I didn't think his way was quite right but what the hey! Anyway, he did it his way and, of course, we had to throw it all out!!! So, I decided to ask "those who know" and ya'll came right thru!
Thanks so much.
Sue in Fl

PS Most people seem to just drive right on thru Perry but we're really a wonderful small (tho growing) town!!

I posted this message late in the day on the 22nd. 

Re: September 20th Newsletter
I asked Dennis to send me some Molten Chocolate Lava Cake by email and all he sent was this picture, LOL.  I really think he ate it all and didn't want to share it with me.
Nancy

Dear Nancy, 

Yes, the Molten Chocolate Lava Cake is as good as it looks.  But I’m sorry, only the email version is approved by Weight Watchers.  The put-it-in-a-box-and-send-it version is on the Weight Watchers “No-No” list.  I don’t think Weight Watchers should discriminate between the two versions just because the boxed version has a ton of chocolate and a little butter but they do.   

Just in case Weight Watchers changes their policy, we’ll send you the boxed version. 

And just for the record, I didn’t eat it all.  Every time we made this in our test kitchen, our fellow employees would start wandering through and the lava cakes would disappear.  Even the one in the photo got snatched--which really made the photographer mad. 

And we’ll keep sending you the email version so that you can enjoy Molten Chocolate Lava Cake while remaining in full compliance with Weight Watchers.

Dennis Weaver

To Doris in OKC: Has been about 15 years since my kids and I went sight seeing in D.C., but the thing that impressed me the most and that I still remember best was the monument of the raising of the US flag on Iwo Jima. It was so detailed. I would have to say the next thing was Arlington Cemetery.

We stayed in Arlington also (I think) and I was very impressed with the Metro subway system. At that time it was very clean and well lighted, and I felt very safe riding it with only my 10 & 13 year old boys with me. It was also extremely easy to use even for a rural born and raised woman who was and still is very directionally challenged. It took us within walking distance of most of the sights we wanted to see. But remember, this info is 15 - 20 years old.
Etta in LA

About those old-time foods--
Milk toast. Cut buttered toast into cubes, put into bowl, and pour hot milk over it. Very comforting on a cold night.
Old-time remedies--
They used to give us castor oil in orange juice to make it taste better. Ha! It was many years into adulthood before I could even look at a glass of orange juice.

I've been so interested in all the old-time sandwiches that I've decided to collect them all and include them in this year's update of the 'cookbook cum lore' that I give the kids at Christmas. Will have to go back over the last few weeks and collect them all. But they really do bring back the state of mind that existed during the depression. As the saying went, "Use it up, wear it out, make it do, or do without".
jeanlock in F'burg VA

I have a ton of pears available to me right now and I want to make some pear honey. I’ve been dying to try it. Does anyone know if it is OK to freeze the pear honey after cooking instead of canning it? All of my 1/2 pint canning jars are in the freezer with peach and strawberry jam in them!
Dawn in MN

Cindy O. says she can't make a good meatball. Cindy, use the recipe that you use to make meatloaf. Wet your hands and roll the meat into balls. They'll be delicious.

Thanks, Nancy. We are so thankful for you. You are an inspiration to others who have to cope with medical problems. You're in my daily prayers.
Corinne in Pittsburgh

I have a few questions for you good cooks out there. I am just learning to cook so I may be coming on here with a bunch of questions. Can chopped onions be frozen for later use? How long will they stay good in the freezer if they can be froze? And can they be used in the same dishes as if they were not ever frozen. Thanks in advance.
Ingrid

have been looking for the hints of baking soda with tea and coffee. A pinch in the grounds or leafs. Also a Jiffy muffin hint to make a waffle and a topping
Dee Wa.

On 9/22, Sheila in MN asked if the "foldovers" are calzones. I can't be sure, as I've only seen calzones and never eaten one. I've seen photos of stromboli, and I've also eaten them. One site gave descriptions and photos of both, saying that a calzone is a "stuffed pizza turnover made with ricotta cheese" and stromboli is a "pizza turnover stuffed with pizza toppings". The "foldovers" from J. Gregry's were triangle shaped; they didn't have a lot of excess dough (like the calzones I've seen); though they did contain cheese, I don't recall any ricotta cheese...just gooey cheese(s). Maybe the Italian foods afficionados could clarify for me. Thanks to everyone who has offered suggestions.
Geneva [Alabama]

Hi nancy,
Doris in okc was looking for mascarpone cheese. I live in Shawnee, OK and they sell it at Firelake Grocery store.
von

Shirley in TerreHaute Ind, I also grew up their and had the mustard and sugar sandwich I guess we are from the same time . I live in SC now it was the only mustard I would eat for yrs.
Mary

Well, Nancy, I can't stand it any longer so I am going to add my letter to all the others that have been sent in about the sandwiches we ate as kids.

My wonderful husband, who is with the Lord now, was raised by a single mom all those years ago and times were really hard for them so they did not waste anything. He loved fried potato sandwiches made on Fresh Mrs. Baird's bread with Mayonnaise and sliced onion, salt and lots of pepper. We never threw out any French fries even if there were only a few, he would use them for a foldover sandwich later in the evening. Boy, what memories that brings back. Wish I could make them for him again.
Thanks for letting us all tell our wonderful stories on this site.
God Bless, Barbara in Corsicana,Texas

I want to try those Apple Fritters with Mellow Yellow. Asked before but have not received an answer. Byron Tindle Bessemer of Alabama sent these in and they sound so good. But what is Mellow Yellow? Is it a pop and if so we don't have them here so what type of flavor is it?
Thanks so much.
Bonnie from Washington

To all the cooks in Nancyland:
I am wondering if anyone has heard of the product called Super-rich butter powder? It was an ingredient in the pie that won the top prize in the Food Network's National Pie Contest. I tried King Arthur Flour where it said it could be purchased, but they no longer carry it. I also tried numerous gourmet shops but was unsuccessful. I would love to hear from anyone who knows where I could purchase it.
Fran from CA

Cherry-Red Raspberry Pie

For Lesleigh from Pa., whose father ate the limburger sandwiches, I too remember them, as a child, limburger, onion, salt and pepper, on rye bread. These were a special treat when we would watch the Friday Night Fights, on TV. We use the kind that came in a jar, Mohawk Valley was the brand and yes, you can still buy it today in the supermarket. I buy a jar, occasionally, still and have one. They do bring back memories.

Thanks to you, Nancy and to Myron for bringing back all those wonderful childhood memories. I've enjoyed reading all of them. Until today's letter, no one had mentioned the limburger. I thought we were the only ones who enjoyed them. Who knew?
Thanks again for the newsletter and all the wonderful recipes.
Eileen from WNY

I have been wanting to put together a scrapbook  of our family (members) in the US and all over the world. I am not sure exactly how to start.  Thought of including stamps, coins (or trinkets representing their area) a scenic postcard, recipe card (with favorite recipe) and maybe short letter from the member and what the newsletter means to them.  Does anyone have some suggestions on getting this project organized?  Please email me if you have suggestions.
Nancy

Suggestions for scrapbook.
Hi Nancy,
IF I were you, I would give an actual mail address that all of us could send something too.  I think it should be a post office box because of the bad happenings of before.
I am sure everyone in the "family" would love to send along a trinket of there areas. Good Luck, and let me know where to mail some things too.
Sandy in Warsaw, MO and Harlingen,TX

Comment
Your idea of getting a post office box is a good one. I plan to get a post office box on Monday.

i, Nancy!
Hope you and all our family are doing well today. I think the idea of a scrapbook of coins, stamps and postcards, that sort of thing from all our members, is a great idea. Maybe all who want to could send in a favorite recipe and maybe a picture of themselves so we could put a face with the names we see everyday!
Sharon in Texas

Someone tell me about the grape salad. I mixed the stuff together and then put the brown sugar and nuts on top. OK do you mix the ingredients all together before serving or what? Confused.
Thanks JM

Homemade Marscapone Cheese
1 (8 oz) pkg cream cheese (reg not low fat)
1/4 cup heavy whipping cream
2 1/2 TBSP sour cream (not low fat or fat free)

Beat with mixer until smooth and creamy.

I hope this helps Doris in Oklahoma city.It sounds yummy.
Sharon in Illinois

To CindyO
I make meatballs and red gravy from scratch and this is how I make my meatballs. Hope you try them and like them too.

2-lbs ground beef
1 onion, chopped
3 garlic toes, chopped
parsley, 1/2 palm full dried
garlic salt, about 1/2-teaspoon
salt, about 1-tspn
freshly ground black pepper, 1/4-tspn
Italian seasoning, 2-tspns

Crumble the raw ground beef out on a large piece of waxed paper. Sprinkle with all the remaining ingredients. Roll into about 20 large meatballs. I then broiled them for 8 minutes on one side, turn and another 6 minutes on the other. Drop them into the red gravy and let them simmer with the gravy for the remaining cooking time . . .usually about 1-1/2-hours or so. They have a good flavor and are not tough but ARE done.
Suz in Louisiana

Cindy O - This is the main recipe that I use. A lot of recipes say to fry in a frying pan. !) It takes to long and 2) I think it dries them out.

This way you can get all of the meatball on a jelly-roll pan or 2 cookie sheets. I make a lot and then freeze them after they have been cooked. I use this for Spaghetti and Meatballs, Meatball Stroganoff, etc. plus when they have a snack day at work, I just stick them in the crock pot with a sauce.

FIVE CHEESE MEATBALLS
2 lb ground sirloin
1 lb ground pork sausage
6 cups soft breadcrumbs
2 large eggs
1 tbsp each salt and pepper
1 tsp red pepper flakes
8 oz pkg Italian four-cheese blend
3/4 cup grated Romano cheese
1/2 cup tomato sauce
3 cloves garlic, minced

Combine ingredients; mix well. Be careful about over mixing or they become hard. I roll them into a long log and then cut them and shape into 1 ½” balls. Place on a jellyroll pan. Bake at 375 for 40 minutes or until done.

If you are going to freeze them, let them cool completely before putting into a freezer bag.
Good luck!
Shelly

To Sharon who sent in the Cracker Bread recipe. I think you left something out. There's no mention in the ingredients for sesame seeds and no directions. Could you please send those in?
Thanks
Sue in Fl

Nancy sorry about the last email This might help Doris from OKC from the September 22 news letter How to Make Mascarpone Cheese Recipe - Italian Food
http://www.bellaonline.com/articles/art25894.asp
Caroline in MO

I have a few more questions for all you great cooks. I noticed in one of the sales papers from an area grocery store that they will be having bananas on sale next week. Could I possibly slice some bananas and freeze them to later thaw out and use say for instance on banana and peanut butter sandwiches? My other question is I am going to be making the Crock Pot Cornbread Dressing for Thanksgiving and I am going to be needing more that 1 crock full. I know it doesn't stay good in the fridge for very long so could I make a crock pot full and freeze it to thaw on warm on Thanksgiving Day for dinner?
Thanks in advance, Ingrid

Sally in PA who is looking for the grape salad. It is on the July 16 page at the middle of page 1.
Luanne

Chocolate Covered Spider Legs
1 pkg. butterscotch chips
1 pkg. chocolate chips
1 can chow mein noodles
1 cup peanuts

Melt chocolate and butterscotch chips in a double boiler or microwavable container. Stir in chow mein noodles and peanuts. Place small scoops of mixture on a wax paper covered cookie sheet. Place in fridge or outside in cooler weather. Cookies will harden up. Store in airtight container. ENJOY! (Makes a lot)

Variation You can use white and butterscotch chips and make into nests for Easter time, along with green tinted coconut and jelly beans.
Star

This message is a response from the September 22, 2006 newsletter. It is a response for the message from Mariann from Michigan

Dear Mariann from Michigan:

I live in a city called Middlesboro, KY. However, it is at the very southeast end of KY. It will be great having a fellow "Nancy's Newsletter" fan in this general vicinity and even in the same state.

I don't think you would want to know the very few things to do in this area, but I'll be happy to tell you if you would like to know.

Good luck with your move to the wonderful state of Kentucky!!!
Karen T.

To Cindy Sep. 22

I make meatballs for my sauce this way,

l lb. ground chuck
1/4 cup dry bread crumbs
scant 1/4 cup milk
l egg or 1/4 cup egg beaters
2 to 4 T. of your sauce


Mix well . Put in fridge to firm up. Shape into meatballs and place in microwave safe dish and cook about 3 minutes. Turn and cook 2 or 3 minutes more until no longer pink. The meatballs stay moist this way. Place in sauce and heat. Use more seasoning if you enjoy a spicier taste.
Genie

In the 9/15 newsletter there was a request for a cookie recipe for Date Nut Toppers. Can you give us more information about the cookies, such as are they drop or bar COOKIES, did they have oatmeal in them, etc? I have several date cookie recipes that may be close to what you want, but it would be helpful to have more information.
Robbie in Bowling Green, IN

Whoever is hosting - will decide what cookie recipe we will be making while there and we will split up the ingredients and each bring an ingredient to prepare however many dozen cookies we need. We draw numbers and the even numbers have to bring an appetizer and the odd numbers provide the drinks and plates etc.

The ones I have participated in - we only usually had 8 to 10 people. Hope this helps!
Jennifer Maysville, WV

This is for Gaye in the Sept. 2 newsletter. I kept a recipe that was posted last spring (I believe), and this may be what you are wanting: I'm sorry I don't have who made the original posting.

Funky Frito Fruckies
10-1/2 ounce bag corn chips
1 cup white sugar
1 cup light corn syrup
1 cup creamy peanut butter
11 bars (1.55 ounces each) milk chocolate

In a greased 10"x 15" pan, place the corn chips. In a saucepan, bring
sugar and corn syrup to a boil over medium heat. Remove from heat & stir in peanut butter until smooth. Pour this over the chip and smooth level. Place chocolate bars in a single layer over the hot mixture; wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. Allow chocolate to cool then break into pieces. Yield: 18 servings
Peggy from Wisconsin

Re: Purse snatching.
I have a friend who is a Greeter at one of the local Wal-Mart. A few months ago she told us that a thief just rolled away customer’s cart with purse while she was not looking.
PeggyNELA

Nancy!! Here's a site some of your readers may find useful when they're involved in a bake sale. I came across it in a newsletter from Nestles
They will even help one plan the sale from start to finish, including recipes.
Corinne, Murrieta, CA

Good Evening Nancy,
I have been away from my computer for several days. Baby-sitting my two youngest grandsons (3 and 4 years old) for my youngest daughter. I am home now and exhausted. Love the boys but God certainly did know what he was doing to give the little ones to the younger parents.

In response to Caroline MO who requested the names of the cake rolls, and the dates, that I submitted, they are:
Cherry Angel Food Cake Roll on Sep 2; Fruit Cocktail Cake Roll on Sep 3; Blueberry Cream Nut Roll on Sep 7; Strawberry Nut Roll on Sep 11 and Lincoln Log Cake on Sep 16.
Oma in LA (Lower Alabama)

My mother's favorite sandwich was mayonnaise, a slice of American cheese and a slice of drained pineapple - delicious. Our former Tennessee governor's favorite sandwich was mayonnaise, peanut butter, lettuce and thinly sliced onion. After I tried one, it is now one of my favorites. My mother and dad went fishing with a couple of their friends and their favorite sandwich was leftover biscuits from breakfast with fried potatoes and mayonnaise. Leftover biscuits are really good with fresh tomato and mayo. I have really enjoyed reading about all the "odd" sandwiches we all seem to love!
Charlene from West Tennessee.

I just had to add to the 'odd' things we ate as children...one of my favorites was left-over corn bread. A piece of cold corn bread, broken up and put in a glass then cold milk poured over it and eaten with a spoon! I ate that many times for lunch and loved it.
Pat Wilson in So. California

Hi Nancy,
I know everyone wants TNT Recipes, so here's one of my favorites. It is the best beef stew that I have ever tasted. I made it recently for a lady in our church who was just home from the hospital. I received a thank you note expressing how much they enjoyed the Stew.
Thanks so much for this newsletter - it is my daily highlight.
Barbara from East TN

Aunt Polly's Beef Stew
2 lbs cubed stew meat (roll meat in flour and brown)
1 cup celery - finely chopped
2 or 3 onions - chunks
1 cup carrots - bite size
4 potatoes - bite size

For sauce mix together in blender:
1 tsp salt
2 TBLS brown sugar
1 bay leaf
2 TBLS tapioca
1 packet brown gravy mix
1 14oz can stewed tomatoes

Layer meat, veggies in order given pour sauce over it cover and bake at 350 for 3 hours

Nancy, After looking at all the wonderful breakfast casseroles I was wondering if anyone has any good quiche recipes? Right now I think that would really hit the spot. Love all the interesting ideas for sandwiches but I am afraid my grandchildren--other than peanut butter and jelly would pass. Thank you all for the wonderful ideas and most of all thank you Nancy for getting it all together
God Bless. Linda

Hi.. Dee was looking for sugar free recipes for a bake sale. The Splenda site is a good resource, and I have successfully made

Low Sugar Strawberry Pie
Make a graham crackers crumb crust with melted margarine and Splenda as the package directs...Bake and cool

Dissolve a 3 oz package of sugar free jello in 1 cup boiling water. Cool
When Jell-O is syrupy, stir in a cup of sugar free, no fat strawberry yogurt, 2 cups of sliced fresh strawberries, and a 12 oz tub of light Cool Whip, thawed.. Pile into crust and refrigerate. Garnish with a whole berry or two
You could also use peach jello and peach yogurt and peaches...

I also made the Fluffy Triple Lemon pie from this newsletter, making my own crust, and substituting sugar free Jell-O, yogurt, Splenda, and light Cool Whip. It was delicious. Garnish this one with mint leaves or a slice of lemon that you cut to the middle and twist
While you will need to keep these cool, they are both very impressive to look at, and I'll bet would go like hotcakes.

I used to make cinnamon rolls for my Mom, also, substituting brown sugar replacement, reducing the butter a bit, and using walnuts instead of raisins. I made standard dough in my bread machine, and then just filled them with my "adjusted" cinnamon mixture. I think you could also use one of the commercially prepared sugar free jams, to make a variety of "fruit filled " rolls. You can make a vanilla glaze by cooking a little cornstarch, and milk together, adding Splenda and vanilla to taste.

Good luck with your bake sale!
Lois WA

This is for Doris in Oklahoma City who will be visiting our Nations Capitol. My sister has been a tour bus driver/guide in Washington DC for the past 16 years. I love to go and visit and see all the wonderful sites. You mentioned that you would be staying in Arlington and I wanted to let you know one of our favorite restaurants is the Orleans House in Rossyln, I have to go there every time I visit. The food is excellent and they have the most wonder salad and bread bar. There house dressing is green and it is to die for.

I hope you have a wonder time and let me know how the trip was when you get back.
Jena in WV

I hope someone will remember this dessert. When we were young (in the 1950's_ my mother would make a lemon dessert that she put into a metal ice cube tray . My sister says it had a graham cracker crust. Anyway, she then put it in the freezer for I don't know how long. It was the BEST! Can anyone help us figure it out?

Of course I have to add to the childhood sandwiches.......mine was a peanut butter and dill pickle on white bread. I also ate mayo (Miracle Whip) an rye if I could get it, otherwise white bread.
Lesleigh in PA..I thought I was the only kid in the US that had macaroni and tomatoes.
Did your's have any other ingredients?
Thanks in advance on any help on the lemon dessert.
SHANNON in OHIO

Please tell me what day the cake mix cinnamon rolls were in. Someone wrote that they were wonderful! I'd like to try making them.
Lois in Wisconsin

Concerning the No-Bake Fruit Cake you can substitute Vanilla Wafers for Graham Crackers. Gives an entirely different taste. More of a vanilla taste.
Mearl

Nancy, thanks for your wonderful newsletter. I am looking for a mashed cauliflower recipe that was in your newsletter a couple of months ago. I am not sure just when but I think end of July or August but I can't find it. I have written twice before for this but no reply. I am wondering of my requests are going through. Thanks - Bernie

Hi Nancy and furry friends! Hope you are all well. Enjoy this so much! I had to laugh when I read Sharon in Michigan's tale about the cough medicine. We used to make the same thing sort of, used whiskey, lemon slices and rock candy. Let it sit for awhile then take. Another thing Daddy used to do was press the juice out of onions add some sugar and give to us for a cough. Boy was that yucky! But it worked. And for sandwiches, I have really enjoyed all tales of those. Our favorite was thick slices of tomato right from the garden with lots of salt on white bread. Boy was that a treat. And then sometimes for a treat would have peanut butter and dill pickles. Sounds strange I know but this really is good.

Have a request for our wonderful friends out there. I would like a really good bratwurst dish. Casserole type dish with either sauerkraut or potatoes or both. I'm sure someone has a favorite they would like to share. Also I'm looking for some ones favorite German potato salad. A dear friend of mine who is now gone, used to make one with mashed potato served hot and that was so good. But I never wrote down what she put in it. If someone has something like that I'd love for you to share with me.

Many thanks Nancy, pet the fur babies for me!
Billie in Fl

to Kathi in Virginia...Oh my I had to laugh. The day after Thanksgiving stuffing sandwich is an absolute favorite of mine! A childhood favorite is dill pickles with mayo on white bread. My current favorite is shredded cabbage, dill pickles, raisins, and lite ranch dressing rolled in a whole wheat flour tortilla. It's actually very good and pretty healthy too.

My Mother used to make us kids what she called Cat Soup. It was cubed soft white bread put in a bowl with milk and sugar poured on the top. Oh how I hated it.

Thank you Nancy!
Joan in Lancaster, PA

Hi Nancy & furry friends. I cannot help myself from spreading the news about my favorite childhood "sandwich", which I also passed onto my children. It was just simply white bread spread with condensed, sweetened milk. After my children moved out of the house, I used to find empty cans of the condensed milk with spoons still there! I wouldn't touch the stuff nowadays, since I am diabetic. But it did cause lots of memories, and btw, it was great!
Hudson Valley Kathleen

Hello Nancy and little one's, hope all is well. Joan from Ma was wanting to know about the silicone pans and yes i have had some problems with the gummy and sticky stuff. I think it is from the non stick spray, and food residue. I have started to use the spray with flour but it still happens, just not as bad. I soak mine in a little bleach and soap water. The dishwasher does not always do the job, so just soak a little longer and gentle clean with a rag. I wrote to Dorothy from Wa in the 9/20 newsletter and hope you enjoy, let me know if you do.

CindyO wanted a good meatball in 9/22 newsletter. I do not know what all you like but when I am going to make homemade, I put hamburger, onions, green peppers, eggs, Italian seasonings, garlic (lots of this, any kind except garlic salt], Worcestershire sauce, a little salt and pepper and anything else you want or anything you don't want. Mix all together put a lid on bowl or seal real good, put it in the fridge over night to seal all the flavors together, form into balls and cook in skillet or oven, put in a crockpot and add your sauce. Cook on low till ready to eat. All the flavors seal together/mingle and they are alot better.

Mariann in Michigan the locals are OK (haha). Ky. is a beautiful state. There are all kinds of places to go, Natural bridge and Red River Gorge, Cumberland Falls[ were you can see a moonbow at night, only 2 places on earth you can see this[ ? ]],horseraceing, shopping of all kinds, etc. I live in the Lexinton, Ky. area. Hope this helps Marian in ND I would like the recipe for the Kit Kat Bars using club crackers.
Thank You again Nancy for your newsletter, Jenny in Ky.

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Hi all in Nancyland
I thought I would make the recipe for Quick Lasagna which was made on the stove. There is an ingredient I am missing.

The ingredients are ground beef, onion, water, tomato, lasagna noodles, parmesan cheese, mozzarella cheese and 1/2 cup mix. Can someone tell me what the mix was?
Betty in Ky

======

Good morning Nancy, furballs and Nancylanders,
A few days ago a very nice lady, Betty, sent me an email asking if I had a recipe for gyro (pronounced y-as is 'yes', i-as in 'into' and a rrrrrolling r - yiro). Gyro is not the sort of thing one is able to prepare at home successfully as it requires at least 20 lbs of pork meat in thin slabs skewered onto a stand up spit with stand up elements around it that cook it slowly allowing the juices of the meat to drain downward onto the remaining meat thus keeping it juicy, instead of a regular spit that allows all the juices to drip off. However, souvlaki (kebab) with pitta is (almost) just as delicious. Betty suggested that I send in the entire recipe: souvlaki, pitta bread and tzatziki sauce, for anyone else who might want to enjoy it. So, here goes, I hope you enjoy it and if there are any questions, I'm all ears and always happy to help. Kali orexi Betty, or bon appetit,
Maria
www.authentic-greek-recipes.com
www.mariascouzina.com

STEP 1.
TZATZIKI - yoghurt, garlic & cucumber dip
2 cups strained Greek yoghurt (if not available, plain very thick yoghurt - as thick as possible)
1 small cucumber
5 crushed & very finely chopped garlic cloves
2 tb olive oil
salt & pepper
2 tb fresh lemon juice

Coarsely grate the cucumber without removing the skin. Place it in a colander and squeeze it well to remove its excess liquids. In a bowl, mix the yoghurt, grated cucumber, garlic, olive oil, lemon juice, salt & pepper until everything has combined and is thick and relatively creamy. Refrigerate the tzatziki for a couple of hours before using so it sets and all the flavours of the ingredients have combined.

STEP 2.
PITTA BREAD
15 gr - 1/2 oz dried yeast
1 ts caster sugar (regular fine grained white sugar)
450 ml - 3/4 pint warm water
565 gr - 1 1/4 lbs strong plain white flour (bread flour)
1/2 ts salt
2 tb olive oil

Lightly and evenly flour a large baking tray. Place the yeast, sugar and half the water in a bowl, mix everything well and allow it to stand in a warm place, approximately 10 mins, until it becomes frothy. Sift the flour and salt together in another bowl and add the yeast liquid, the olive oil and an adequate amount of the remaining water to mix everything and make a firm but workable and pliable dough. Knead the dough about 10 mins, until it is smooth and place it in a lightly oiled bowl. Sprinkle the surface of the dough with a little flour and cover it with plastic wrap and allow it to stand in a warm place for the first rising, approximately 90 mins, until it doubles in size.

Turn the dough out onto a dry, lightly floured surface and shape it into 8 equally sized balls. Sprinkle the dough balls with a little flour and cover them with the plastic wrap, allowing them to rest 30 mins. Roll out the dough balls into 5 mm - 1/4 inch thick rounds and place them on the baking tray again, cover them and allow them to prove 30 more mins in a warm place. Bake the pitta bread in a well heated oven at 220C - 425F, on the lowest oven shelf, 5 mins. Under no circumstances should the oven be opened before the cooking time is up. Transfer the baking tray to a higher shelf and bake the pitta for a further 5 mins or until they have slightly puffed and are an uneven golden brown.

STEP 3. * If you prepare the souvlaki while the pitta is in its last proving, both will be cooked at about the same time keeping everything hot and fresh.
SOUVLAKI

8 skewers (if wooden, soak them well in water to prevent scorching while cooking)
1.6 kg - 3.6 lbs boneless leg pork (not completely lean)
salt, oregano
FOR THE BASTING
1 cup extra virgin olive oil
2/3 cup fresh lemon juice
2 bay leaves

Cut the pork into cubes and divide it onto the skewers. Fill a broiling pan with water and place it under the grill - this will keep the meat more tender. Turn on the grill and allow the water to heat and start steaming. DO NOT season the meat. Place the souvlaki on the grill rack on a low shelf so they may cook slowly without drying out and toughening. When the souvlaki have cooked on the one side, turn them over to cook on the other. When the souvlaki are 1/2 cooked, beat the lemon juice and olive oil together very well in a rectangular plate or bowl and add the bay leaves to the basting liquid and allow them to marindade. Mix the salt and oregano together in a small bowl. When the souvlaki have cooked baste them thoroughly with the liquid (dipping them into the basting liquid while holding them by the end of the skewers). Sprinkle them with the salt and oregano.

ASSEMBLING THE SOUVLAKI & PITTA
EXTRAS FOR THE FILLING:
hot French fries,
thinly sliced tomatoes
thinly sliced onions
sweet paprika pepper
wax kitchen paper for wrapping cut into squares large enough to wrap & hold the pitta bread completely

Baste the cooked, hot pitta bread with a little olive oil and place it under the already hot grill for a minute or so, flipping it over 1/2 way. Place the pitta bread onto a piece of the kitchen paper in your hand. Place the souvlaki onto the centre of the pitta bread and close your hand with the pitta bread around the souvlaki firmly and pull out the skewer. Add a teaspoon of tzatziki and then add some of the French fries, a couple of tomato slices and some of the onion. Sprinkle a little of the paprika onto the fillings and then close the pitta. Wrap the kitchen paper around the stuffed pitta and twist it underneath well so it holds and knock yourselves out....

Irma, Iowa:
I have been searching for a very long time for a really good recipe for Kolaches. We visit Fort Worth, Texas several times a year and we have purchased them there, I ask for the recipe and they said "sorry".
I saw yours and I made them, they are wonderful, my husband said "just like the ones in Texas". I used for fillings, cherry pie, apple pie, blueberry pie fillings and made the cottage cheese filling. Thank you for the recipe, will be a keeper for me. I was surprised how easy to make, and loved using the pudding.
Gladys, IN

Hi Nancy, Siggy, Ditto and everyone in Nancyland. Nancy, you remind me of a printing press, working so hard to get the newspaper out. What would we do if our daily newsletter didn't come in our e-mail. You are so recognized and thanked more than you will ever know. In the Sept. 22nd Newsletter, Jan in Texas was searching for the Four Tins and a Tub recipe. It appeared in the Sept. 16th Newsletter. Betty in MD

Four Tins and A Tub
Makes a lot.

1 (20 oz) can crushed pineapple
1 (20 oz.) can chunky pineapple
1 can Eagle Brand milk
1 (15 oz. or 20 oz. ) can lemon pie filling
8 oz. carton frozen Cool whip

Mix crushed and chunky pineapple, milk, pie filling and Cool whip in a large bowl. Serve cold. Serves 8 to 10.

Nancy and 4 legged associates take care. Everyone have a great day.
Susie Indy

Hi Nancy,
Since my very first vacation I have collected recipe post cards from the area I was
visiting. For example I have a post card recipe for Blueberry Muffins from Maine, Pecan Pie from Georgia, Mint Julep from Kentucky etc. I also like the idea of collecting state outline post cards. It is colorful, inexpensive and it would be very interesting to see where they all come from.

I would be delighted to send you a post card for Key Lime Pie from here in South Florida.
Pat/South Florida

This recipe cam from another newsletter, and it sounded so good, I had to try it. These bar cookies are wonderful.... If you love chocolate, you will love them.

Chocolate Raspberry Crumb Bars
2 sticks of butter, at room temperature
2 cups all purpose flour
1/2 cup brown sugar, packed
1/2 tsp salt

Beat this together until it becomes crumbly. Press 1 3/4 cups of the crumbs into the bottom of a buttered 9 x 13 pan. Bake at 350 for 10 to 12 minutes, or until golden.

Heat one 14 oz can of sweetened condensed milk, like Eagle brand, and 1 cup chocolate chips in microwave about 1 minute, or until chocolate is just melted.

Chop 1/2 cup walnuts and stir into reserved crumb mixture.
remove crust from oven, pour melted chocolate/milk mixture over. Sprinkle with reserved crumb mixture. Drop 1/2 cup raspberry preserves or jam by teaspoonfuls onto crumbs. Sprinkle with another 1 cup chocolate chips. Bake at 350 another 25 to 30 minutes.
Cool. Cut into bars
Lois WA

For Cindy O. who wants a good meatball recipe. This is a TNT recipe which always gets raves from my family and friends.

MEATBALLS
1 lb. ground chuck
1 small onion
1 or 2 cloves garlic
1 tablespoon fresh parsley
1 tablespoon fresh basil
4 eggs
3/4 cup plain bread crumbs
3 ounces water
2 tablespoons grated cheese, Romano or Parmesan
2 teaspoons salt
dash black pepper

I like to use my small food processor to grind the onion, garlic, parsley, and basil along with one of the eggs. If you don't have a processor, just chop everything finely. Place in bowl with the other 3 eggs, plus the bread crumbs, water, cheese, and S and P.

Mix everything thoroughly with a fork, then add the ground chuck and mix well. If you mix it with your hands, be sure to give it a final hard stir with a fork to fluff it up a bit. Dampen hands with a little water, and form meatballs, handling gently. Heat a little olive oil on medium heat and sauté meatballs just until golden brown on both sides, then add to simmering spaghetti sauce. Simmer at least one hour, preferably two. They will be tender and juicy. Recipe makes approximately 16 medium large meatballs. from Frances in Wesley Chapel, Fl

Nancy I enjoy your news letter so much. This is for Sue in Fl. In the September 20 newsletter she ask for a Brussels Sprout Salad. As she did not say what was in it this is the only one I have ever made and ate. Its really good its a warm salad some what like wilted lettuce salad. Hope this helps

Warm Brussels Sprout, Bacon and Spinach Salad
8 slices bacon
2 cups Brussels sprouts, trimmed and thinly sliced
1 -1/2 teaspoons caraway seed
3 Tablespoons vegetable oil
3 Tablespoons white wine vinegar
1/4 teaspoon white sugar
1/2 pound spinach, chopped, washed and dried

Place bacon in a large deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside. In a medium sauce pan, steam the Brussels sprouts until tender. Heat the fat from the bacon over medium heat and add the drained Brussels sprouts and caraway seeds. Stir for 1 to 2 minutes ,or
till the Sprouts are tender Remove the skillet from heat, stir in the oil, vinegar, and sugar. Stir and add the spinach. Saute for 1 minute or till the spinach is wilted. Season with pepper and sprinkle with bacon Serve warm
Caroline in MO

Hi all, I m made the 4 Tins and a Tub Salad for our Church weorkdasy today and boy was it a hit!! The only thing I did different was to add some coconut in it. I took a big container and came home with just enough for my Mom to try it! This is a definite keeper with the Grape Salad.
Sue in Fl

I look forward every day for my newsletter, sometimes I don't get the chance to read until days later, but I always love what I find. I'm wondering if someone in Nancy land can tell me when the best spaghetti sauce recipe was in, I have checked all of the archives and can't seem to find it. Many thanks, keep the good work going and thanks for helping all of us be better in the kitchen.
Jean/Ohio


At the bottom of the newsletter is a section
Favorite recipes/links of our members
The most requested recipes including the spaghetti recipe is in that section.
Nancy

This is for Boots in VA, 9/17 newsletter. She was wanting a more healthy way to cook green beans and other vegetables. I thought I would share this. I'm not sure that it's much healthier than a ham hock, but it is good and fast. It's more method than recipe and I got it from Taste of Home magazine a couple of years ago or so. When cooking frozen green beans (I cook about half a bag at a time,) add a sprinkling of dehydrated onion flakes and a package of Goya brand Ham Flavored Concentrate (I find it in the ethnic aisle of Wal Mart.) I don't add any water but some people may prefer to. Cook the green beans in the microwave for 3 or 4 minutes on high (we like ours a little under-done.)

Goya Ham Flavored Concentrate may not be any better for you than cooking with a ham hock since on the label it shows salt as its main ingredient, but it does give green beans a more homemade flavor.

My husband and I love hearing about Siggy and Ditto. They always put a smile on our faces. You've got some special babies!
Sharon in Texas

Regarding Im in Iowa discarding the cracklins after making home made lard, no no no. They are delicious when added to a favorite cornbread recipe. Cracklin bread is a delicacy for those of a certain generation here in the South. Add a cup or desired amount and bake as usual. If the pieces are large, you may want to cut them before adding to the cornbread. mmm good.

Also, for the lady that has the recipe to share using Club Crackers, yes, I would love it.
Thanks .

As usual, I look forward to reading and trying the recipes listed. What a great group and wonderful memories for a lot of the recipes.
Sharon in TN

In regard to Mariann in Michigan talking about the whiskey/lemon/honey drink for a cough. I remember when I was a small child my parents making something like this also. My Daddy would never have allowed his wife or child inside a liquor store. (This was only in the early 70s but my parents were older and extremely old fashioned) so he would go get a small bottle himself but one time for some reason Mama and I were with him. We had to sit in the car while Daddy went in and when he came back out Mama handed him a towel which he wrapped around the whiskey bottle and then he put it in the trunk up under some other things. Now that I think about it we may have lived in a dry county because we went all the way to Chattanooga to get the whiskey and we lived a couple of counties over at the time. I am not sure what else was in the drink besides the whiskey, lemon and honey. But I thought it was delicious. I had to have a really bad cough because my parents just despised any one who were "drunks" as they called them. LOL kind of funny thing with this little old memory, I was sick as a dog but I remember it being a happy time with my parents also.
Melinda in Chattanooga, TN

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Favorite recipes/links of our members
Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
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Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Life and Times of Sigmund Freud Kitty (Told in his own words)
Grape Salad (2 recipes -see links below)
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