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Lubbock, Texas 79499

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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.

Hi Nancy ,
I am looking for a recipe for cream of ham soup. Keep warm You & the little ones. We are expecting snow tonight but not as much as the southern states.
Pauline In Pa.

HELP!! This is not food related, but I need help, and I'm sure you guys can help. Does any one have a remedy for urine odor.. I have a new poodle puppy and I am having a hard time potty training her. I'll try anything. And thanks for all suggestions.
Val in s. Ga

I would like to thank Robbie N for telling me what Bacon Hickory spice powder is used for. Now I know I can try it and see how the family likes it. I have some picky eaters.
LOL!

Betty in Canada.
http://members.shaw.ca/b.e.webb/

Would it be possible find out the date of the  recipe for the "to die for roast". I keep reading about it, but must have missed it when it was posted. I would really appreciate it.
Anne

For Jeannie in Chatham. I am assuming you are asking "How To" mix a cake mix and use Dream Whip in it. If this is the case, the recipe is on the Dream Whip box. Just follow that recipe. I know that a lot of people who make and decorate cakes commercially use this recipe. I too have used it many times. In fact, I have some in my pantry now. Good luck and happy baking.
Sara in FL

I still have one outside cat, Yellow One. Yellow One has a lot of company each day. While laying in the sun each day there may be between 2-5 cats in the neighborhood would join him. For the last several days he has had several different kitties come to eat with him as well. The visiting cats all live in the neighborhood and have homes where they live. Yellow One is so funny. Each evening he meets me at the back door and lets me know he has company for supper. I get amused at him and all his cat friends.
Nancy Rogers

For JL in South Jersey, concerning your Strawberry Pie recipe. You said to "Pour Jell-O mixture over strawberries." Since I see no Jell-O in the ingredients of the recipe, are you referring to the "Filling" being poured over the strawberries? Just want to make sure that there is not suppose to be some Jell-O in the recipe ingredients. Please clarify for me.
Sara in FL

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Regarding the Applesauce cookie recipe. So sorry. It should have read sweetened applesauce. If you like a sweeter cookie and do not plan to ice them, add 1/2 to 3/4
cup brown sugar.
Grannygirl in Ohio

My cable modem was having a problem. The Suddenlink people came and repaired it. It is still having problems so they will have to come back. It works a while then takes a break, then works some more. Hopefully they will get it fixed tomorrow.
Nancy Rogers

Hello Nancylanders, Kansas City is again white and I am so ready for spring. I enjoyed reading Myron Drinkwater's chili recipe in the February 2nd newsletter. DH and I both work, and for me an 8 hour day is a short day. I don't have a lot of time to cook supper so fast and good is important. I have found that Four Star Chili, which I get a Sam's in the refrigerated section near the hot dogs (yellow box with red writing) makes a darn good substitute for home made. I add one can Mrs. Grimes spicy chili beans and a can of tomatoes with green chilis. That makes it nice and spicy, which is how we like it. The spice can be adjusted by using milder beans or plain tomatoes. I put a little water in a casserole dish, put the lid on and microwave for a couple of minutes. Then I mash up the chili and stir in the two cans, microwave for a bout 5 minutes and it is good to go. A quick dinner with crackers, fritos, or cornbread.
Jodi in KCMO

Where can I buy more bags for the Reynolds Vacu-seal hand tool??? Is there someplace I can get large quantities of the bags, at a reasonable price?
Thanks, Sue

For Dot who asked for the Sandwich, Sweet and Hot Mustard from Jim in Texas. It was printed in the January 25, 2010 newsletter.
Betty in MD.

Sara in Fla-- Yes I missed Arvilla's request. I am not very reliable on the Newsletter this time of the year when the fish (Crappie) are hemmed up and almost jumping in the boat.

Sandwich, Sweet And Hot Mustard

This info was also sent in by Sara in FL, Jim in Texas

DarAZ sent in the same information and added the following For Dot from the newsletter of 2/4/2010

Whenever you need to find a recipe Nancy has provided a recipe search at the top of the newsletter. Enter what you are looking for and it will search and find the recipe for you.

This is for desertbloom in LV, who in the 2/2/10 newsletter requested recipes for blondies. I have never used chocolate chips in this recipe, but I am sure you could chocolate chips for the butterscotch chips or the white chocolate chips. I believe this recipe is from Dennis at the Prepared Pantry.
Robbie IN

Butterscotch Blondies

3 C. all purpose flour
1/2 t. baking powder
1/2 t. salt
1/2 t. baking soda
1 cup butter
2 C. brown sugar
1/2 C. white sugar
3 eggs
3 yolks
3 T. light corn syrup
1 1/2 T. vanilla
2 C. toasted walnut pieces
2 C. butterscotch chips

Mix and sift first flour, baking powder, salt, and baking soda together.

Melt butter, add sugars to melted butter and cool.

Whip eggs & yolks with cooled butter/sugar mix, add vanilla & corn syrup. Fold in dry ingredients.

Add walnut pieces and butterscotch until just mixed.

Spray with pan spray (use parchment paper to line pan if you have some) and press ingredients evenly into pan. 18”L x 13”W, x 1” Deep (1/2 sheet pans)

Bake for 30-35 minutes at 350°.

Note: White chocolate chips & toasted coconut may easily be substituted for the butterscotch/walnut combo.
Dennis Prepared Pantry
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Hi Nancy, just thought I would send in a personal warning about the Ninja blender. I got one for Christmas and it is awesome!! However, The middle piece with the blades was in the top basket of the dishwasher, as I was unloading dishes I reached down beside the blade and it sliced through my finger with very little pressure. If you have, or get, one of these enjoy it but retain a high respect for the blades. Be careful and don't let children near them.
Jodi in KCMO

I have a recipe for an amazing fudge. I make it for Valentine's Day because at Christmas we have way too many goodies to enjoy. I have cut it with cookie cutters and put the heart shapes in cello bags, tied it with a red ribbon and it makes a very nice little treat for friends and co-workers.

We call it Heart Attack Fudge because of the ingredients, but here it is:

Place following in large mixing bowl:
2 cups semi sweet chocolate chips
2 cups milk chocolate chips
2 cups nuts (chopped)
2 cubes butter
2 tsp. vanilla

In a pan on stove:
4 C. sugar
1 can evaporated milk
Pinch salt

Stir, bring to boil. Boil 8 min. stirring all the time. Pour mixture into mixer bowl. Beat for 3 minutes.

Pour into a 9x13 buttered pan. Refrigerate. For hot fudge syrup, cook 6 minutes. For firmer fudge, cook 10 minutes.

Marianne Hansen Meridian, Idaho
I have never submitted a recipe before, so I hope it gets to the right place.
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Nancy, this is in response to the posting by Doris, S. Indiana in the Thursday, 4 Feb Newsletter.

Yes Doris and all of the Nancyland family,
the chili made using the recipe that was posted in the Newsletter on 2 Feb, can most definitely be frozen. I've kept frozen containers of this chili for as long as six months and it was still just as good, or better, than when it was made. The more this chili is reheated the better it gets. I only post recipes that I've tried several times, adjusted to my taste and can guarantee that if you serve to friends or at a pot luck you're more than likely to be asked for the recipe. As the cold and rainy and snowy winter weather seems to linger over most of the U. S., a bowl or two of my chili will warm you and cure the hunger pangs.
Mr. Myron Drinkwater - Lake Forest, CA

Good morning Nancy, your extra smart assistants, and landers, this is a recipe that I received from my neighbors, Gary and Kelly Scott here in Ellsberry Ohio, we really enjoy these and you can use your favorite beans to make it, we do not care for kidney beans other than that I do not change this recipe. Thanks for all you do for us, you and the babies have a good and warm day. Thanks Bill Dotson, Aberdeen (Ellsberry) Ohio

Gary's Cowboy Beans

2 lb. ground beef
1 medium size onion
1 32 oz. (or nearest size) can of pork and beans
1 16 oz. can light red kidney beans
1 14-15 oz. can lima beans (drain kidney beans & lima beans)
1/2 cup catsup
2 tablespoons mustard
salt & pepper to taste

Brown beef and onion together then drain. Mix all together and bake about 45 minutes at 350 degrees.
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Poppyseed Coffee Cake

Mix: 1 tablespoon sugar and 1 tablespoon cocoa plus 1 teaspoon cinnamon and set aside.

1 package of white cake mix
2 packages instant vanilla pudding mix
1 cup cold water
1/2 cup cooking oil
4 eggs
1 2 ounce box (or can) of poppyseed

Mix all these ingredients well, in a large bowl. Pour half of this mixture into a greased and floured bundt pan. Sprinkle half of the dry mixture over the batter and swirl with a knife. Pour the rest of the batter over this. Top with the remaining dry mixture and swirl through again. Bake at 350° for 1 hour. Let it cool 15 to 20 minutes before turning out on a plate. While still warm, sprinkle with powdered sugar. Serve.
JL in South Jersey
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Oven Baked Rice

Boil together:
2-1/3 cups water, chicken broth or even beer
2 teaspoons butter (or bacon fat for more flavor or olive oil)

In the meantime, in an 8x8 baking dish place:
1 1/2 cups brown rice, any variety
or substitute 1/2 cup wild rice for the 1/2 cup brown rice
1/2 teaspoon salt
Pour boiling water mixture immediately over this. Stir.

Bake 375 for 60 minutes. Remove from oven.

Uncover and fluff rice with a fork, then cover lightly with a paper towel and let rest for 5 minutes. Uncover and fluff again, let rest another 5 minutes.

Per half cup:137 Calories; 2g Tot Fat; 27g Carb; 1g Fiber WW-2 Points
Judy/Buffalo
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To Diane in East Tennessee and all who want to grow potatoes: this is our recipe:
Dig hole in sandy soil about 6 inches deep (we use post hole digger); place 2 tbsp fertilizer in bottom (13-13-13 fertilizer); cover fertilizer with one or two cups of pure cotton seed meal (be sure NOTHING is added to meal); cover cotton seed meal with two inches of dirt; drop potato seed on top of this dirt (have potato “eye” in upward position); cover with dirt until dirt reaches top of row and is mounded a little.

When potato plant gets about four-inches high, pull extra dirt to plant; as plant grows taller, keep repeating this process until you have added about four inches of dirt.

We have sandy, loose soil. Planted our potatoes on Feb 3, 2010.

Last year, we had a bumper crop of potatoes using this method. Planted on Feb 7, 2009.

Husband’s step-father used this method in his South Arkansas garden and always made excellent crop. He used garden plow for tilling.
PeggyNELA

In all of my years of cooking I have never made Stuffed Peppers, my grandson does not eat onions and I was wondering if any one has a recipe that is onion free to share, also can I freeze them and how can he reheat them.
I really appreciate all and any help the good cooks from Nancy's Kitchen can give.
JL in South Jersey

I just wanted to say that if you haven't heard from me, or Athena, or any of the rest of us from the Delmarva peninsula by spring, please send
a search party. We have been advised of a winter blizzard warning from 4 pm Friday to 7 pm on Saturday. It has been predicted that we will get
12-18 inches of snow and ice. Aye carumba!

Like everyone else, I'm going to trudge to the store to make sure I have plenty of necessities and cat food. LOL!
september 01

For the Olympics:

Bobsledders' Best

1/2 lb. hot Italian sausage
3 c. meatless spaghetti sauce
1 lb. ricotta cheese
1 pkg. frozen chopped spinach, cooked & well- drained
2 T. minced scallion
1 egg, slightly beaten
2 T butter
2 T flour
1 1/2 c. milk
1/2 t. salt
Generous dash pepper
Generous dash nutmeg
8 oz. lasagne noodles
1/4 c. grated Parmesan

Remove skin from sausage; in skillet brown sausage, stirring to separate meat; add spaghetti sauce. In bowl mix together ricotta, spinach, scallion & egg. To make white sauce: In separate saucepan melt butter; blend in flour; gradually stir in milk, salt, pepper & nutmeg; heat stirring, until thickened.

Cook lasagne; drain. In 13.9.2 baking pan spread 1 c. spaghetti sauce; top w/ layer of lasagne, then half cheese mixture & a little more sauce.
Add another layer of lasagne; top w/ remaining cheese mixture & all white sauce. Make final layer of lasagne; cover w/ remaining spaghetti sauce; sprinkle on Parmesan cheese. Bake 350 for 40 min. or until bubbling.
Allow to stand 15 min; cut in squares.
8 servings.
Athena in DE
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To Duffy: I made the easiest and best bbq shredded chicken in the crockpot the other day! I put 5 boneless chicken breasts in the bottom of the slow cooker, poured a small bottle of bbq sauce over it and cooked it on low for 6 hours (the recipe called for 8 hours but mine was done in six). After it was done, I took the chicken out and shredded it, put it back into the sauce and kept it on warm until it was served. We put it on a bun and put coleslaw on top of it. It was so easy and so good plus there were plenty of leftovers for the next two days!
MH

Wanda in CT, I don't know the date this was in the newsletter. I usually add the date and person that submitted the recipe. Not this time. Gee, another senior moment. That is becoming a habit. LOL.
Pat So Cal

Better Cake Mixes
1 cake mix of your choice

Prepare as directed on the box, except you add these ingredients
with it before putting it in the pan to bake.

Add:
3/4 cup of flour
1 tsp. baking powder
1/2 cup sugar
1 egg
1 Tbsp. vegetable oil
1/4 cup of water

Bake as directed on the box after adding these ingredients.
The difference in the quality of the cake, is astounding. And it's so simple.

Mariann in Kentucky

This information was sent in by Emma. She added the following information.
It was in the April 22, 2009 Newsletter

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To Gail in LA 2-4-10 newsletter

This recipe for crawfish and corn soup is very easy and I think very good.

Crawfish and Corn Soup

1 stick butter or margarine
1 large bell pepper chopped
1 large onion chopped
1 lb crawfish tails
2 cans (10 and 3/4 oz each) cream of potato soup
2 cans (15 oz each) cream style soup
2 and 1/4 cups milk
seasoning to taste
3 tablespoons chopped green onions
3 tablespoons chopped fresh parsley

Saute bell pepper and onion in butter until onions are soft. Add crawfish and cook about 15 minutes. Add potato soup, corn, and milk. Simmer about 10-15 minutes. Season to taste.

Just before serving, add green onions and parsley.
Serves 8.
(Note: The green onions and parsley can be omitted without affecting the taste.
Jackiets from Louisiana
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I am so sorry I did not give you all the correct recipe. I must have had a senior moment when I typed it in. Here is the corrected recipe. Pat So. Cal

Corn And Crawfish Soup

1 stick butter or margarine
2 Tbsp. flour
1 onion, chopped
1/4 cup chopped green onion
1/4 cup grated provolone cheese
1 quart milk
2 large cans cream style corn
1 (15 oz.) can whole kernel corn
1 can cream of potato soup
1/2 tsp. Accent
1 pound crawfish
1/2 tsp; Worcestershire sauce
Dash of Tabasco
Salt to taste

Blend margarine and flour over low heat. Add onions until wilted. Add other ingredients and cook on medium heat for 40 minutes. Add crawfish about 10 minutes before ready to serve.
Serves 8.
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Hi Nancy! Sorry I am so late in responding to what I like to serve on Valentine's Day. I had an alcohol server's class all day today and we just got through with dishes from dinner. Dinner tonight is one of the dinners we have. This is the other one. Both are very much T & T. My DH loves gravy - he knows it is bad for him, though. I serve both with hot mashed potatoes and a good green veggie, either fresh green beans or fresh broccoli. Both of these dishes are Bob's favorite dishes ever!

Swedish Meatballs

3/4 lb. lean ground beef*
1/2 lb. ground veal*
1/4 lb. ground pork*
1 1/2 c. soft bread crumbs
1 c. light cream or milk (I use 1/2 & 1/2)
1/2 c. chopped onion
1 egg
1/4 c. finely chopped parsley
1 1/2 tsp. salt
1/4 tsp. ginger
dash each pepper and nutmeg

Gravy:
6 tbl. flour
6 tbl. melted butter
6 c. milk or cream
1 1/2 tsp. concentrated meat extract (beef bouillon)
seasoning to taste

Mix meats, crumb mixture, onion, egg, parsley and seasonings. Beat vigorously till fluffy, about 5 minutes. Form into 1 1/2" meatballs. Brown lightly in butter. Remove balls and make gravy. Replace meatballs in mixture. Cover and cook slowly, about 30 minutes, basting occasionally. Makes about 3 dozen balls.

*I used 1 1/2 lbs. lean ground beef and 1/4 lb. sausage for the meat mixture. Veal is scarce here and when we do find it, it is VERY expensive! listed under Beef on Nancy's message board.
Chris in NM – TNT
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Salisbury Steak

2 eggs
6 tbl. crushed Ritz crackers
1 tbl. fine chopped dry onion
salt & pepper to taste
1 ½ lb. lean ground beef
2 cans sliced mushroom caps, drained
3 ½ tbl. butter
3 – 6 tbl. flour – depends on liquid still in pan after sautéing
¾ - whole can beef broth
1 pkg. mushroom or brown gravy mix, made into gravy
hot mashed potatoes

In a med. bowl, combine the eggs, cracker crumbs, onion, salt & pepper. Add ground beef and mix well. Shape into patties. In a large skillet, cook the patties for 4 – 5 minutes on each side or until browned; drain. Remove to a platter and keep warm. In the same skillet, sauté mushrooms in butter for 2 minutes. Stir in the flour and blend well. Add the broth, a little at a time; cook and stir until smooth and thickened. Add the mushroom gravy to broth mixture and blend. Return the patties to the gravy and cook, uncovered, over low heat for 10 minutes, or until done, stirring occasionally. Serve with mashed potatoes. listed under Beef on Nancy's message board.
Chris in NM
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Hi Folks,
I have to agree with Chris (NM) our weather in north Alabama has been cold and rainy, once in awhile we get a nice sunny day.
Marge in North AL

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