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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 and Friends,
Many thanks to everyone who sent in recipes for corn and crawfish soup. I want to try each and every one and I think I'll get a good start since we're expecting rain once again this week and this time with the possibility of sleet on Thursday and that's definitely soup weather. Today (Sunday), however, is sunny and I'm loving every minute of it.

I saw the responses for a blondie recipe and I decided to send in my Sad Cake recipe which actually is a type of a blondie. It's called a sad cake because, much like brownies, it rises during baking and then falls (sadly, lol). This was one of my kids favorite treats and I baked them often as they were growing up, sometimes just plain, sometimes I added nuts and coconut, sometimes miniature chocolate chips, sometimes all of these. The variations are endless but they're all delicious.

Sad Cake

2 c. biscuit baking mix
1 (16 oz.) box brown sugar
4 eggs
1/3 c. oil
1 c. shredded coconut
1 c. chopped pecans
1 t. vanilla

Cream eggs and sugar. Add remaining ingredients and mix together. Pour into lightly greased and floured 13"x9" pan. Bake at or 35 minutes. (Note: miniature chocolate chips may also be added to this recipe.)
Eve
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To remove film from glassware just pour a cup of vinegar into dish washer a run thru washing cycle
Pat

This is a follow up to my yesterdays' letter about the Better Cake Mix, that was April 22 newsletter. Has anyone tried it, and does it really taste much better, adding all the extras, to a box mix.
Thanks, Sue

For Doris S in Indiana.

First I use Tapioca as a thickener in chili as when it freezes it doesn't get as watery upon thawing.

Second, like most Texans I have been accused of exaggerating sometimes. Fish were Not jumping in boat.

Crappie are a perch, sometimes called "White Perch" and I believe in most lakes and rivers in the U.S. They don't get as large in the Northern States, about 10 inches. It is pretty unique here where during January and February the Slabs, 15 inch or longer and a couple of pounds, gather in deep (35+ Ft) water. We are so bundled up, we look like the Michelin Man. My friend and I caught 47 yesterday. The fillets are my favorite of all fish; but any white fish fillets, sole, catfish, flounder, etc. will be excellent with the recipes I post. I used to be predigest to frying but over the years have converted to sautéing exclusively. It is so simple; just dip fillets in milk, roll in bread crumbs and saute in butter with a little oil until the fish flakes. Yesterday while we were slaughtering the crappie a couple of nice catfish made a mistake and we had them last evening; hence

Catfish, Pan Sauted Provencae

4 Catfish fillets (5 to 8oz)
salt and pepper
1/2 cup flour
1/4 cup oil
4 tablespoons butter
1 cup sliced mushrooms
1/2 cup chopped green onions
2 minced cloves garlic
2 medium Tomatoes, peeled, diced and drained
1/2 cup dry white wine
cayenne pepper
2 tablespoons chopped Parsley

Season fillets with salt and pepper and dust in flour. Heat oil in skillet over medium high heat. Saute fillets 3 to 5 minutes per side until golden brown and flakes easily. Remove and keep warm.

In a clean skillet melt butter and saute mushrooms until they begin to brown, about 3 to 4 minutes. Add onions and garlic and saute one minute. Add tomatoes and saute 30 seconds. Add wine and cook 2 minutes. Season with cayenne and add parsley. Spoon over fillets.

I use a razor knife to cut through the skin on the fillets to keep them from rolling up. If wine is not very dry cut with water, and you may prefer coarse black pepper.

Jim in Texas
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I wish to thank Debbie in TN and Chris in NM for their recipes for Stuffed Peppers. To play it safe I am going to make both recipes and let my grandson and his wife make the choice.

Also, I would like to thank the person who sent in the helpful hint as to cutting a cake in half then frosting it. I live in a senior community and we have a lot of people that live alone or for some reason a spouse can't cook or bake. I have since baked a couple of 9 x 13 inch cakes, cut them in thirds and will be delivering them Tuesday.
JL in South Jersey

Spaghetti With Garlic And Oil

3/4 lb. spaghetti or favorite pasta
5 tbs. olive oil
2 large cloves garlic, minced
1/8 tsp. dried red pepper flakes (optional)
2 tbs. chopped fresh parsley
1/2 tsp. salt
1/8 tsp. fresh ground black pepper

Prepare pasta until done cooking. Heat oil in moderate heat. Add garlic and pepper. Cook until garlic softens, about 1 minute. Drain pasta. Toss with oil mixture. Add parsley and salt and pepper.
JL in South Jersey
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Esther in PA, a good friend told us about a product called Lemi-Shine. I put the Lemi-Shine in the section that is closed and used for the final wash; put the soap in the open section for the first wash; and make sure that the rinse agent is where it needs to be for the full load of dishes. Also, since we live in an area with a lot of minerals in our water, I have use 1 c. vinegar in the final rinse at times. No spots or film on anything! Works like a charm. Good luck! Chris in NM

Now, for a great chocolate fix for Valentine's Day! We love it and it is the ultimate in chocolate! It is a little time involved, but well worth it and makes a beautiful picture! It is the ultimate chocolate fix.

Flourless Chocolate Cake w/ Raspberry Sauce

Cake:
7 oz. semisweet baking chocolate, broken into pieces – I used deep dark bittersweet chips
12 tbl. butter
5 eggs, separated
1 tsp. vanilla – I used raspberry extract
1/3 c. sugar
2 tbl. unsweetened cocoa powder
1/8 tsp. salt
Raspberry Sauce:
1 pkg. – 12 oz. – frozen unsweetened raspberries, thawed
1/3 to ½ c. sugar
Additional cocoa powder for garnish – I didn’t use
For the cake, preheat oven to 350º F. Grease 9-inch springform pan. (I used cupcake pans with paper inserts). Heat chocolate and butter in med. saucepan over low heat until melted, stirring frequently. Remove from heat, whisk in egg yolks and vanilla. Blend in sugar, 2 tbl. cocoa and salt. Beat egg whites to soft peaks in large bowl. Stir about ¼ of egg whites into chocolate mixture. Fold chocolate mixture into remaining egg whites. Spread batter evenly in prepared pan. Bake about 30 minutes or until toothpick inserted in center comes out clean and edge of cake begins to pull away from side of pan. Cool cake in pan on wire rack 2 – 3 minutes; carefully loosen edge of cake with sharp knife and remove side of pan. Cool cake completely. Cover and refrigerate overnight or up to 3 days, or wrap well and freeze up to 3 months. For sauce, blend raspberries in blender or food processor until smooth. Strain sauce and discard seeds and stir in sugar to taste.

Ganache
1/2 c. semi sweet or dark chocolate chips
2 tbl. butter – no substitutes
2 tbl. light corn syrup

Heat all ingredients over medium heat until chocolate is melted. Spread over top of cake, allowing some to drizzle down the side.

Spread the ganache on top first, then just at serving time spoon some raspberry sauce on top.

NOW: I have used the springform pan, but this time I used cupcake pans with paper thingies. After the cupcakes were cooled a bit, I spread a bit of ganache on top. It will harden quickly. When you serve the cake/cupcakes, just spoon a bit of the raspberry sauce on top. posted under Chocolate on Nancy's message board.
Chris in NM
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This is for Marianne in Idaho who sent in the recipe for Heart Attack Fudge. What is a cube of butter? Is that the same thing as a stick of butter? I want to make this for Valentine’s for gifts. Some delicious!
Jane Ann in Alabama

For Ro J regarding her Yorkshire Pudding

European flour is a finer texture than our American flour. If you are using your original recipe this could be the reason for the heavy Yorkies. Make certain your measurements are correct to American standards and it may have to be trail and error with the amounts of flour before you hit on it.

This is the recipe I use for Yorkshire Pudding. To me this is the simplest procedure and no fail all the time. Batter can be made ahead and left on the counter as the roast finishes cooking. Once you know the level of the eggs in the cup, the flour and milk are measured to the same level.

Yorkshire Pudding

4 large eggs, I measure them in a glass measuring cup. Easy to view.
Equal quantity of milk to eggs
Equal quantity of flour to eggs
Pinch of salt
2-3 tbs beef drippings (oil can also be used)

Preheat the oven to 450 degrees.

Pour the eggs and milk (same measurement as eggs) into a large mixing bowl and add the pinch of salt. Whisk thoroughly or use a hand beater. Let mix stand for 10 minutes.

Gradually sift the same volume of flour (as the eggs were in the measuring cup) into the milk and egg mixture, again using a hand beater or whisk to create a lump free batter resembling thick cream. If you get lumps (I never have) you can strain the mixture.

Leave the batter to rest on the kitchen counter for a minimum of 30 minutes, longer if possible - up to several hours.

Place about 1/2 tsp of drippings into each well of a Yorkshire pudding tin or 12-hole muffin tin and heat in the oven until the fat is smoking.

Give the batter another good whisk adding an additional 2 tbs of cold water. Pour batter about 1/3 the way up in each well of yorkie or muffin tin and return tin quickly to the oven.

Let the batter cook until golden brown (about) 20 minutes. This can be done while the roast is resting before slicing.
They are a picture when they are done and if (on the slim chance any are left) they are wonderful as a snack with butter and jam.
Judy/Buffalo
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Thanks to Jo/Colorado, and all the other(can't remember all) who sent in ideas about the Reynolds Vacu-Seal Bags. I live in Illinois and I bought the hand sealer at Menards. Wouldn't you know--buy the item, and then can't buy more bags. My luck I have been noticing though, that sometimes, the sealed bag, does lose the seal, after a few hours, after I did it.. Has anyone else noticed that?? I may just give up on this item, unless, maybe now HSN has them, the bags are improved quality. But who knows, til after you buy more.??!
Thanks everyone--Sue

For JL in South Jersey

When my daughters were young they wouldn't eat onions cooked in recipes. I think it was the slippery texture.

I started using dried onions and they never knew the difference. The flavor was there but the "onions"
weren't.

Another thing they didn't care for was, stuffed green peppers. They liked the taste of the filling, just not the cooked pepper. I would scoop out the filling, rinse and cut up the pepper and freeze it for other recipes calling for green pepper in it.
Ann in middle GA

For the Olympics:

Hockey Team Warm-Up

8 oz. vermicelli
1 can condensed cream of celery soup
1/4 c. milk
1-2 c. diced cooked turkey
1 c. cooked peas
2 T. diced pimiento
Salt & pepper to taste

Break vermicelli into thirds. Cook; drain. In saucepan combine soup milk, turkey, peas & pimientos. Heat. Pour turkey mixture over vermicelli; toss & season.
4 servings.
Athena in DE
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February 8th
I seen to find it very difficult finding the Duncan Hines Spice Cake Mix on the store shelves so when I do I purchase extra and store them in the freezer -

The recipe I use with the Spice Cake is :
1 Duncan Hines Spice Cake mix
2 Large eggs
1/2 cup oil
1 tsp Maple flavouring

Either 1 can of apple pie filling or equivalant amount of applesauce (I use unsweetened)
1/2 cup raisins

Mix well together ( I use a 9 x13 greased pan )
Bake for 25 - 30 min. @ 350 degrees
Being diabetic you can also make your own spice cake mix just by adding the usual apple spices ( which I have done )

My husband and I are elderly and have raised a rescued cat for 13 yrs who the vet wanted to put down - we worked with him almost on a hourly basis for a very long time to save his life - he was not well at all - You could hold him in the palm of your hand -
Unfortunately he has now contracted leukemia and the medications have not worked. He certainly has not been eating we have been giving him water by a syringe to keep him from becoming dehydrated - carry him to his litter box - sometimes he goes but not often - I try to let him walk back to his bed but that is not happening now - he is too weak -
Unfortunately tomorrow is going to be a very sad day for us - Our youngest grandson feels very badly as he said last nite - But Grandma ( Lucky) and I just got to be friends (it only took 6 years)
Joanne Ontario

Hello Nancy, I have family in Ohio and near Baltimore experiencing this "winter blizzard." All are well and staying home where they are safe and I pray all experiencing this storm will be safe. Unfortunately, there have already been deaths attributed to it.

Ro J wrote asking for advice on the Yorkshire Pudding being flat, chewy puds since moving to Alabama. If you will provide your recipe for us to
look over, Ro J, we may be able to help. One thing we know, it isn't the altitude affecting the outcome ; o)
Betty in MS

Bacon and Egg Souffle

1/2 cup bacon, cooked and diced
6 slices bread
6 eggs, slightly beaten
2 cups milk
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika

Fry bacon until light brown. Brush bread with bacon drippings. Put in 3 quart casserole. Arrange in layers and sprinkle each layer with bacon. Combine remaining ingredients and pour over bread. Bake in moderate oven at 350° for 45 minutes. Can be mixed the night before.
JL in South Jersey
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I haven't made this in years, but with St. Patrick's day coming I was going to give it a try again.

Corned Beef

3 pounds beef brisket or rump or chuck
3 tablespoons brown sugar
3 tablespoons salt
1½ tablespoon salt petre

Put meat in large bowl and cover with cold water and sugar, salt and salt petre. Put in a cool place for 3 days or longer, turning meat every day. Keep bowl covered. Cook meat in same liquid until tender. If meat is to be served cold, you may add 5 cloves and a piece of stick cinnamon while cooking. If it is served hot, just a couple of cloves and a small piece of stick cinnamon would be optional.
JL in South Jersey
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February 6 newsletter. This is for Esther in PA Sometimes when I run my dishwasher full of dishes, after it fills with water, I open it up and pour in some clorox/purex. Not sure how much, but I have found that it makes the glasses shine.
Emma from Montana

HSN is the only one who has the bags and the small hand held vacuum sealers. The sealers are $37.00 for 2 and they are wonderful. These bags are reuseable seal a meal bags are not.
Judy Montana

I have an Oster steamer and would like to make good flaky rice. Does anyone have the proportions of rice/water and time down for cooking rice in a steamer? I have lost the instruction booklet.
Thanks.
Pat Oklahoma

This is for Esther in PA who is having trouble getting the film off her glasses after using Sunlight DW soap. Have you tried Lemi Shine? It works for me. You can find it in the DW soap dept. at Wal Mart-and gro. stores. I had to change to Cascade when I moved to my present home-3 hrs. away from where I had lived for 20 yrs. I know it is hard to try out different DW soaps because that gets expensive. Also, have you tried soaking the glasses in the sink in hot vinegar water? Of course you can't do that everytime they need to be washed. I would recommend the Lemi-Shine. Just follow directions on the bottle and maybe change DW soaps.
Connie in TX

This is in response to Val in S GA for a remedy for pet urine odor -- this is a multiple tried and true recipe. So simple and cheap!

Remedy for Pet Urine Odore

1 bottle peroxide
couple drops of dish washing soap
2 teaspoons baking soda

Mix in squirt bottle and spray on spot. I always get up as much of urine as I can before spraying solution -- this works on fresh or old spots.
Becky

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