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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Cabbage Recipes
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CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and who submitted the recipe or message.  Remember to include your name within the message as well

Yesterday there were new additions made at the top of the page to the Childhood Sandwiches page.

To Jan in Texas: Confession time...I was born in Tennessee and lived in Arkansas too before moving to Long Beach, California as a young teen in the late 50's. The 'cornbread in milk' IS a southern thing, I am sure. None of my California friends have ever heard of it and we all prefer the Marie Callendar's style of cornbread with honey/butter now! I got a kick out of hearing about your husband and his enjoyment of an old southern tradition.
Pat Wilson in So. California

For Orleana in IL.

Potato Soup
1 tbsp butter
1 medium onion, chopped
2 cans (10-3/4 oz each) cream of chicken soup, undiluted
2 soup cans milk
1 tub (8 oz) French onion dip
10 medium potatoes, peeled, cubed and cooked

Sauté onion in butter. Stir in soup, milk and French onion dip. Add potatoes. Heat thoroughly. (I used half a bag of southern hash browns). I just put them in the soup frozen and let the soup simmer for about 15 minutes.

My favorite sandwich as a teenager was bacon and pineapple rings with a little Miracle Whip on toast.
Helen IL

To Jane in Los Angeles: If you put sour cream in your beef stew, wouldn't that make it a Beef Stroganoff meal?
Joseph J

This is for Rosie MC. in PA This is a very old recipe from my mother.

Graham Cracker Pie
18 graham crackers (squares) rolled fine.
1/2 C. melted butter
1/12 C. sugar
1 tsp. vanilla

Mix to a paste and save out 1/2 cup for topping. Spread crumb mixture into a pe pan, bake350degrees for 15 min.I use a glass pie pan.

In double boiler,
cook 3 egg yolks
2 cups milk
1 1/2 tsp. vanilla
3Tbsp. cornstarch
1/2 cup sugar

Cool til thick (don't overcook) stir constantly. Fill crust.

Beat the 3 egg whites till stiff. add 1/3 cup sugar and 1 tsp. vanilla spread on pie filling and sprinkle on the 1/2 cup of crumbs. Bake at 350 degrees 20-30 min. till light brown and set.
Hint: mix sugar and cornstarch together then add.
Sue in ND.

Hi Everyone,
I must add that I love this newsletter and all the fabulous tips and recipes. When I was little, my mother used to make a pudding using leftover cake, usually chocolate. She would crumble the partially hardened cake and mix it with (I think) milk and maybe other ingredients. Then she would bake it. I made a delicious cake-pudding that she served warm with whipped cream. Does anyone know of something like this? All of her recipes (and I don't know if she even had one for this) were destroyed several years ago by others. I'd love to be able to make this for my grandchildren.
Kathleen in PA

Does anyone out there have a recipe for salt-free onion soup mix? I thought I saw one a while ago but I'm unable to find it in the archives. Thanks for the help in advance.
Sharon in Illinois

Hi,
I would love to have any recipes for refrigerator cookies (the slice type). I used to have a good ones for snickerdoodles. Any flavor would be OK. I love your newsletters. They make my day.
Thanks, Eva

Nancy, I have been so impressed with everyone's response to request( and of course your dedication to this site) Thought I would ask the readers if they have a recipe for a marinated onion, jalapeno, and onion relish that a Mexican restaurant we used to stop at in Texarkana (when traveling to Texas) served with hot buttered flour tortillas. I had the recipe and have misplaced it. I believe it just had vinegar and oil ,am not sure..
Jo in MS

Bonnie in Washington...I made the mello yellow dumplings and did not have mello yellow but had diet squirt and it worked just fine. I think the flavor cooks out as they bake. They were absolutely delicious.
Roz in Indy

For Sue in the Sept 25th newsletter: the best instant mashed potatoes I've found are the original recipe of the Idahoan mashed potatoes. Comes in a red box or single serve packages. Use milk (any percent) and cook on the stovetop. After they're done, I usually add a little more butter and some milk to make them extra creamy. I've done them in the microwave, but they taste better when made on the stove (don't know why); but they aren't bad made in the microwave. My daughter actually prefers them to the "real" ones I make.
Cherie in Tx

I was wondering if anyone had a recipe for pumpkin pie filling, made from home-grown pumpkins. The kids grew a pumpkin patch this year and they are starting to turn orange, I'm sure we'll have a pumpkin stand at the end of the driveway, but I don't want to waste the leftovers! A recipe that can be either frozen or canned would be great.
Thanks in advance, Fran in Ottawa

I have 3 responses! #1, Wendy's Chili (copycat/clone) recipe, from Frances in Wesley Chapel, FL.

Thank you! Our Wendy's 'Gaveuptheghost' 15 yrs ago, so to get this, I have to travel 60 miles, one-way, bring it home, and while it reheats, put the Fritos in the bottom of the bowl, in anticipation.

#2 Chef Paul
The clone for McCormicks Steak Seasoning....Marvelous!

#3 Star
Easiest Fudge in the World
SUPER!!!

Carolynn in the Mother Lode, CA

For Sally in PA...Here is the potato soup recipe that I use. If I am going to be busy all day and not feel like doing a big supper in the evening I use the crock pot and this nice hot creamy potato soup can sure warm you on a cool Autumn evening.
Melinda in Chattanooga

CROCKPOT POTATO SOUP
5 C. water
1/3 C. butter
1/2 Tbs. parsley flakes
1 tablespoon salt
6 potatoes, peeled & cubed
2 onions, chopped
1 13-ounce can evaporated milk

Put all ingredients except evaporated milk into crock-pot. Cook on high 4 hours or on low for 8 hours. Add milk last 2 hours.
Serve with Corn Bread

To Gloria (SC),
Would you please share your grape pie recipe? I made a pear pie yesterday that was so good and while eating it, both my hubby and father-in-law were talking about a really good grape pie that a neighbor from long ago used to make.
Dawn in MN

Nancy, could you please tell me where I could find the crock pot dressing recipe. Also could I make ahead and freeze in the crock-pot?
Thanks from Betty in Tyler, Texas.

Regarding Etta in LA...I have been making the Crock Pot cornbread dressing at all my holiday dinners for a few years now. My family has given me strict instructions to always make the dressing this way and to make plenty of it. It is so simple to make I don't wait for a special occasion to make it. Everyone that has ever eaten it wants the recipe and I have taken it to lots of church dinners. I don't know if it can be frozen or not. Since it only takes 3 hours to make it I will get up early when I need to make 2 or 3 batches and start one (I get the ingredients ready the night before and refrigerate) and sometimes I will go back to bed while that batch is cooking then cook another when I get up and then 1 more while everything else is cooking for dinner.
Melinda in Chattanooga

CROCK POT CORNBREAD DRESSING
1/2 C. butter or margarine (1 stick)
1 C. finely chopped onion
1 C. finely chopped celery
1/4 C. minced parsley
1 1/2 to 2 tsp. poultry seasoning
1/2 tsp. salt
1/8 tsp. pepper
6 C. crumbled cornbread
2 eggs well beaten
1-1/2 C. chicken broth

Melt butter in skillet. Add onion and celery and sauté until tender. Put the crumbled cornbread in a large bowl. Combine seasonings and sprinkle over cornbread. Add eggs, broth and onion mixture and mix well. If you like a moist dressing more broth may be used. Spoon mixture into crock pot, cover and set on high for 1 hour then reduce heat to low and cook for 2 hours.

I would like to thank FL Jill and Chef Paul for the Copycat recipes for Steak and Taco seasonings. I wonder if anyone has a Copycat recipe for McCormick's Rotisserie seasoning. I have not been able to find it anyway. I would like to try it on the Blasted Chicken recipe.

Also, thank you for the idea of adding Evaporated Milk when whipping potatoes. I use it in my potato soup, but haven't used it in this way. I have used flavored cream cheeses and even some dips in my whipped potatoes. There always seems to be a package or container of one of these in my refrigerator that is about to expire. It has been successful in my family.
Sandy in Iowa

Ingrid ask about freezing onions. I buy Vidalia onions by the 25 lb bags in season. I cut up like I am going to use them and put in freezer bags. When you take them out if you have frozen in large amounts, just take a knife and chop off the amount you want to use. I usually put chopped in smaller bags, and the ones that I am going to use for stews and such, I store in larger bags. Hopes this helps.
Betty T, Ga

This is to Sandy Z in Pa. My grandfather and a couple of uncles also worked at a brickyard at Lumber City, PA. This, of course, is all gone. Where was the brickyard that your grandfather work?
Lesleigh in PA

Good morning all. I am trying to catch up on the Newsletters as I just got back from a three week vacation on the Coast of Oregon. Camping and fishing as usual this time of year.

Now that it is starting to feel like fall, I am thinking of the holidays and food gift ideas.

I like to make up baskets of home made goodies for about 10 different families. Some have young children. Any ideas would be welcomed.

For Phyllis Knipp,Baker, Mt. I too have grandchildren with unusual names (unless you are from East India) My grandsons' name is Gurjit and it has brought many comments, some quite funny.
Sandra from Oregon

HAPPY BIRTHDAY CAKE
1 cup butter
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
3 teaspoons baking powder
3 cups all-purpose flour
1 cup milk
1 pinch salt

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan or three 8 or 9 inch round layer cake pans. Cream the butter and sugar together until smooth and fluffy. Mix in the vanilla extract. Separate the eggs and set the egg whites aside. Add the egg yolks one at a time to the creamed mixture, beating after each one. Measure the baking powder into the flour, sift a little of the flour into the creamed mixture. Continue adding the flour and the milk alternately, while continually beating the mixture. Beat the cake batter until a few air bubbles show. Beat the 4 egg whites with a dash of salt until stiff. Gently fold egg whites into the batter. Pour batter into prepared pan(s). Bake at 350 degrees F (175 degrees C) until cake(s) test done, approximately 25 to 35 minutes.
Star

To Frances..from Wesley Chapel...
Tried your Meatball Recipe and I must say it beats all I've ever tried. You must be Italian..
Thanks , Anita from Brandon

Hi Nancy,
I just finished reading Monday's newsletter and came across the recipe for Mothers Norwegian fruit soup. My mother was Danish and made the same recipe, only we called it "susup". She used prunes and raisins. She would make a big pot of it and in cooler weather it was kept on top of the freezer in the front porch so it wouldn't take up so much room in the fridge. She always said she would make it particularly when she was feeling constipated! I remember that sucking on the cinnamon sticks was the biggest treat and we would fight over who got them. As an adult I have never ventured to make "susup" and probably never will, but it was a big part of my life growing up!
Becky, Iowa

I keep dreaming I smelling the Molten Chocolate Lava Cake baking.  So far I haven't gained any weight just dreaming about it, LOL.
Nancy

I am looking for a recipe for homemade noodles, does anyone out there have any, also for a chocolate chip cookie that doesn't go flat like a pancake whenever you make them.
thanks, sally from Pa

Regarding: To Peggy in NELA: Will your hubby share his recipe and tips for making his buttermilk biscuits? Etta in LA (9/26/06)

Etta, I use same ingredients, but cannot come up with biscuits like he makes. I think it is in method and mixing utensils (he is very choosy about ingredients, too.)

He likes to use a strong (heavy) stainless steel tablespoon for mixing and the 1.5 quart mixing bowl (he says the shape of the bowl is important for hand mixing). We shopped flea market until he found that strong tablespoon. The mixing bowl is from the Pyrex set I have had a long time. Next, he has just got a stronger arm than I have for stirring.

Ingredients (no substitutes) are Martha While self-rising flour; Crisco shortening; and Bulgarian buttermilk. Bulgarian buttermilk is thicker. If you find that all brands of Bulgarian buttermilk to be “not equal” then buy the thickest.

Just for us two, he may start out with 1 to 1-1/4 cups SR flour, a little Crisco, and whatever buttermilk it takes to mix. He drops this soft dough into one corner of 8-inch baking pan (sprayed with Pam or lined with parchment paper) and shapes the biscuit with his spoon as he drops it. Sprays top with Pam and puts a pat of margarine on top each biscuit. (makes about 4 biscuits) Places pan in COLD oven and turns selector to just under 400 degrees for about 20 minutes. He uses countertop B&D convection oven. (I would say he never uses over two cups of flour to a batch; his batch is always small, since no need for bigger.) His biscuits are also delicious baked in a cast iron biscuit pan.
PeggyNELA

Hi Nancy,
With all the good cooks who send in their recipes I hope someone can help me. My husband has been bugging me to make Macaroni Pudding for desert and I have never heard of it. His family is from England so it probably is an English recipe. If someone is willing to share a TNT recipe I would appreciate it.
Muriel, Naples, FL

Jiffy cornbread mix and cake mix recipe.

Green Chilli Corn Bread
1- 8 oz pkg Jiffy corn bread mix
1 -8 oz pkg Jiffy yellow cake mix
1-4 oz can diced green chilies
2 eggs
1/2 cup milk
1/3 cup water
2-TBS veg oil
1 cup shredded cheddar cheese

In a bowl combine all dry ingredients. In another bowl combine the eggs, milk, water & oil. Stir the dry into the eggs, milk, water and oil until just moist. Add chilies & cheese. Fill paper lined muffin cups
3/4 full. Bake approx 20-22 min at 350.
BETTE~INDIANA

Is there a recipe for the dream whip powdered mix (not receipts for cakes and deserts using dream whip) but a recipe for the dry mix
itself???
R

Hi Nancy, and all. Like everybody else, I look forward to this newsletter daily. Always one of the first things that I look for. I have a question for Betty in mid-Michigan, concerning the Boston Market Corn Bread. I would like to try this, but wanted to double check what size box the butter recipe cake mix is supposed to be. Also, can this be baked in a 9x13 pan? Thanks for your help. I was one of the ones that had to respond to the sandwich memories, and I don't remember who mentioned the glass of corn bread and milk, but that was a favorite of my Grandmothers, and I still have this once in a while with my leftover corn bread.
Karen, Il

For the person in a recent newsletter about freezing dressing. Just today I put 2 packages of cornbread dressing in my freezer. I made crock pot dressing Saturday and not much got eaten. It was very good, but hubby is a truck driver and left Sunday so he wasn't here to eat much of it. I sure didn't want it to go to waste so I foodsaved it.
I have frozen dressing before and have done it both ways. Frozen before it's baked and frozen after it's baked. I think I like it better frozen after it's baked. I just put it in a microwave plate and sprinkle a little water over it and nuke it until it's hot. It's so good.

I've always made cornbread dressing from scratch, but the crockpot dressing is almost as good. At least it don't make a ton. I usually make too much homemade. I don't cook it in a crock pot because I don't have the biggest one.

After saying I wouldn't cook this week after cooking 3 days for my reunion, I did anyway. I made chicken enchiladas just for me. My son won't eat them. I'll eat them for 2-3 days. Since my hubby seems to not appreciate my effort to make him a good meal for a change, we'll be going out to eat this weekend!
You all have a great day.
Sandee in West TN

Mashed Potato tip: Thaw and drain very well (squeeze dry) one 10 oz. box of spinach. Mash potatoes and stir in the spinach just before serving. Top with a pat of butter. My grandmother, of Belgian descent, made this for us. I still love it. I wouldn't eat spinach otherwise but love it in the mashed potatoes.
Mary Alyce from Wisconsin

"This is SO good and SO easy. I was originally printed in the New Orleans Times Picayune several years ago. I didn’t change a thing. It was great just the way it was.
-Suz

Cabbage and Beef Soup
1-lb ground beef
2 celery ribs, chopped
1(28-oz)can tomatoes, chopped with liquid
1 tomato can of water
1/2-tspn garlic salt
1/4-tspn pepper
1(16-oz)can kidney beans
4-tspn beef bouillon granules ( or 4 cubes)
1/2-tspn garlic powder
1/2 medium head of cabbage, chopped

I cook this one in my stock pot too. Ya’ll know how I like to have plenty of stirring room. If you don’t have a stock pot, the dutch oven will be fine. Brown the meat. Drain. Add back to pot and add all other ingredients. Bring to a boil; reduce heat and simmer for one hour. Serve up and enjoy."

For Sharon in Texas. The Vermont Country Store has a Whip`n Chill dessert mix. I hope this is what you're looking for. It comes in 15oz packages and makes several servings, I just typed in "Whip`n Chill dessert mix" on Google and found it and also a Whip`n Chill cookbook on ebay.
Evelyn in Tennessee

What is a Preacher Cookie?????
M

This is one of my favorites and so easy to make. Hot and spicy!!!
Roz in Indy

HOT BANANA PEPPER MUSTARD
Cook together for 5 minutes:
9 very large, hot banana peppers, cleaned & finely chopped
1 c. vinegar

Then add to peppers and cook till boiling:
1 c. PREPARED mustard
1 c. sugar
1/4 tsp. salt

Then combine flour and water to smooth paste and add to
the pepper mixture, cooking till it is thick.
1/4 c. + 1 tbsp. water
1/4 c. + 1 tbsp. flour

To get it really nice and smooth after it cools, I use a hand blender on it. Or you could use a regular blender. I freeze it in small containers. It is also good mixing it with a little bit of mayonnaise before serving . adds a great flavor to a batch of potato or macaroni salad by adding a couple of teaspoons to the mayonnaise mixture

Yesterday there were new additions made at the top of the page to the Childhood Sandwiches page.

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)

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
Lemonade Dessert by Annette
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
Grape Salad
Orange Slice Cake
Life and Times of Sigmund Freud Kitty

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