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Nancy Rogers
P.O. Box 98424
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.

To the recipient of the muffin liners that turned out to be less than what they expected... here's what I do with them.

Years ago my mother started making dipped chocolates but her arthritis became so bad that her hands hurt too much so she started to make her chocolates this way. Using the melted wafers, sold in various stores including Wal-Mart and A.C. Moore's, she put a little bit in the bottom of one of the mini muffin papers set in a mini muffin pan. Then with a spoon she pushed the chocolate up just a little bit to cover the sides of the papers. It really isn't as complicated as it sounds. I found it only takes a couple of seconds, if that, and even had my husband helping. Then take just a small amount of the filling, I roll mine into a small ball, and drop it on the chocolate. I take my finger and push it into the chocolate then drop more chocolate on top and smooth it out. You have candy similar to a peanut butter cup. Just try it a couple of times and you'll quickly see how much of chocolate and filling you need. Some people like the looks of these more than the dipped candy. You can fancy up the top too if you want.
Betty in ME

Nancy it is so good to read the newsletters. I have not gotten through all the newsletters since the 15th of January. We went to Columbus OH for a business trip and when we got home on the 22nd of January the next day I went into the hospital because I had very low blood pressure 40 over 72, bladder infection, my kidneys were shutting down, didn't want to eat and a blood clot. Not wanting to eat is not like myself. On January 26th I started to have heart failure but by the morning of January 27th I felt much better and things were going in the right direction. Will I could not come home and was in the hospital until February 2nd and then I went to a rehab place to get stronger. I am so glad to be alive and to enjoy life. You just never know when you will have problems with your health. They think that the medicine that my doctor gave me for gout. I finally was released on March 3rd. It feel so great to be home and read Nancy's newsletter.

Doris you said in one of your replies to the newsletter that you were making Easy Bread. Could you post it? I am sorry to hear about your sister and I am glad that she is recovering now. I wish nothing but good things and a speedy recovery. I know at our ages it takes time and we want a speedy recovery.

Everyone enjoy the day.

Nancy and 4 legged associates take care, stay safe and stay warm.
Susie Indy

Hey Nancy-- Fixed a meal last night in a hurry and when I was beat from fishing that I think your followers might enjoy. Most important did not have to fire up the grill. First of all I keep all these ingredients around for just such a time. Package of 4 oz. fillet mignons, sack of Romaine lettuce and baking potatoes with fixings. This isn't in my cookbooks.

Fillet Mignon With Rich Balamic Glaze

Two 4 oz. Fillet Mignon
1/2 teaspoon fresh ground black pepper
salt to taste
1/4 cup Balsamic Vinegar
1/4 cup Dry red Wine

Sprinkle salt and pepper on both sides of steaks. Heat a nonstick skillet over medium high heat. Place steaks in the skillet and sear on each side for one minute or until well browned. Reduce heat to medium low and add vinegar and wine. Cover and cook four minutes per side basting when turning.

Use you favorite dressing on the Romaine and microwave the potatoes and top with your favorites. Of course we had a glass of that red wine.
Jim in Texas
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Easy Lemon Bars

Line an 8' square pan with overlapping foil (on 4 sides) and spray.

Crust - toss together:
1 cup flour
1/4 cup powdered sugar
1/4 tsp salt
1 tsp lemon zest

With pastry blender cut in:
1/2 cup cold butter in small pieces

Press into prepared pan and bake 350-25 min.

Keep oven at the 350 temp after removing crust and keep oven door closed. Pour in the lemon filling. Place tart in the oven and close the oven door. At this point, turn the oven to 325 and bake filling in crust for 30 minutes until springy.

Filling - Mix together:
3 Tbs flour
½ cup lemon juice
1 Tsp lemon zest
3 eggs
1 cup sugar

After completely cooled, use foil.
Judy/Buffalo
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Nancy, ok I admit it, I'm a lazy member. I've read the recipes everyday for many years but have only written a handful of suggestions or recipes to the site. A couple nights ago I made the following
recipe and found it so good and easy (and so did my company that night) that I just had to let you and other members know about it too.

I hope many of you will try this, you'll not be sorry. Everyone of my guests asked for the recipe.

Italian Beef Sandwiches

Mix together 2 cups water and 1 teaspoon EACH of salt, pepper, dried oregano, dried basil, garlic powder, dried parsley & 1 finely chopped medium size onion.

Add 1 bay leaf and 1 envelope dry Italian salad dressing mix. Stir well. Bring to a boil and then let it cool.

Place a 3-4 lb rump roast in a crockpot, pour cooled mixture over roast.

Cook in crockpot or slowcooker. I used a slowcooker and cooked it for
about 7 or 8 hrs. Everybody’s crockpots and slowcookers are different. After the 7-8 hrs were up I took the roast out, cut the butcher’s string and sliced on the grain the entire roast. I made fairly thin cuts. You could cut whatever thickness you like. I then put all of the cut roast back in the crockpot and pressed down lightly with a spoon so that all of the sliced meat was submerged in the juices. Then I cooked it for another couple hrs. on low.

I put the meat on soft buns. The buns weren’t brat buns, but looked like hotdog buns only larger. They were just right.

Put some of the meat juices in small dipping bowls and serve.

I would suggest not to be tempted to embellish this sandwich by using any condiments, lettuce, cheese, etc. The spices are so flavorful you need to let them speak for themselves.

I served this with a cole slow.
Marsha along the Mississippi river in Iowa
Italian Beef Sandwiches

I have been given a large container of Lyons Lemon Shake Syrup. Please, are there any Nancylanders who have used this product and can give me tips and recipes.
Mary Margaret LaFayette, Georgia

Fried Chicken

3 lbs. fryer chicken parts, cut small
2 envelopes Italian style salad dressing mix (Good Seasons)
3 tbs. flour
2 tsp. salt
1/4 cup lemon juice
2 tbs. butter softened
1½ pints (24 oz.) salad oil (for frying)
1 cup milk
1½ cups pancake mix combined with 1 tsp. paprika, ½ tsp. sage and ½ tsp. pepper

Wipe chicken dry. Make paste of salad dressing mix, flour, salt, lemon juice and butter; brush to coat chicken evenly. Stack pieces in bowl; cover and refrigerate several hours.

One and one half hours before serving, heat oil ½ inch deep in two large skillets (so chicken won't be crowded). Dip chicken pieces in milk, then in pancake mixture, coating well. Dust off excess. Lightly brown chicken in oil four minutes on each side. Place chicken pieces in single layer in shallow pans. Spoon remaining milk over pieces. Bake at 350° for 35 minutes.
JL in South Jersey
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Fried Macaroni and Cheese Balls

leftover macaroni and cheese
dry bread crumbs
2 eggs, beaten
vegetable oil for frying

Shape leftover macaroni and cheese into 1 and 1/2 inch balls. Roll in dry bread crumbs. Dip in beaten eggs and roll in bread crumbs a second time.

Fill a heavy duty saucepan with approximately 2 inches of vegetable oil.
You want to make sure he oil is deep enough to completely cover your macaroni and cheese balls while frying. You should also make sure your saucepan is deep enough for the oil rising a bit when you place the mac & cheese balls in the hot oil.

Heat the oil to 350° - 375° or until a 1 inch cube of bread browns in 40 seconds Slowly
immerse 2 to 3 macaroni and cheese balls into the oil. This number of balls will not lower the temperature of the oil drastically. It will take approximately one minute to brown your macaroni cheese balls.

Once brown, remove the cooked balls from the oil and drain on paper towels. Serve while still warm.

These macaroni and cheese balls are not at all greasy because they are fried in hot enough oil to seal the outside immediately and not let the oil soak into the center. Oil that is not hot enough will produce greasy balls that fall apart and that really aren't fit for eating.
JL in South Jersey
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Mr. Drinkwater - Lake Forest, CA, please excuse me for omitting part of the recipe for the crabmeat quiche, you can pour it in to a 9 inch quiche plate or a pie pan, you do prebake the pastry shell, I put it into the oven lined with foil pour some beans into it bake for about 10 minutes, remove beans and foil continue baking it for another 5 minutes.

Hope this will clarify things a little better, that's what I get for sending some of my recipes in at 2-3 AM in the morning.
JL in South Jersey

Dear Nancy, I wonder if our newsletter gals and guys have heard about the potato bags that people are making? It is a homemade fabric bag that will hold one to four potatoes wrapped in paper towels and cooked in the microwave for about 7 minutes. They are all the rage here in Arizona and the website to find the instructions is:
http://tipnut.com/make-your-own-potato-bags/

Potatoes, they say, are turning out fluffy and really good. I made one yesterday and will try it today, but did hear it works.
Dee in Tucson

p.s. my chocolate pound cake recipe should be made in a 12 cup bundt pan, or as i wrote yesterday in an angel cake pan.

Strawberry Chiffon Pie

I got this recipe out of one of my magazines in the summer of 2004 and have made it over 25 times since then. It is good, it is simple, it has eye appeal. What else is there? Hope you all enjoy it as much as our family does during this latter days of a very hot Southern summer.

1 (3-oz) pkg. Strawberry Jell-O
1 ½-cups cold water
2 3/4-cups sliced fresh strawberries, divided
3/4-cup boiling water
! Cup whipped topping
1 (8-in) graham cracker crust

In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2-cups of strawberries. Pour into the crust. Refrigerate for three hours or until set. Garnish with the remaining strawberries (Serves 8)
Susana in Louisiana August 2007 listing of newsletter recipes.
Chris in NM
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Alcohol Substitutes for Recipes

Here's a helpful list that suggests substitutes for a variety of alcoholic
beverages. Quantities and substitutes vary, depending on the recipe used.

Amaretto:
non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.

Applejack or apple brandy:
Unsweetened apple juice concentrate; apple juice; apple cider;
or apple butter.

Apricot brandy:
Syrup from canned apricots in heavy syrup; or apricot preserves.

Bourbon:
Non-alcoholic vanilla extract.

Champagne and other sparkling wines:
Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.

Cherry liqueur or brandy:
Syrup from canned cherries in heavy syrup; Italian soda cherry syrup;
or cherry preserves.

Coffee liqueur or brandy:
Espresso; non-alcoholic coffee extract; or coffee syrup.

Creme de cacao:
Powdered white chocolate mixed with water; non-alcoholic vanilla extract
and powdered sugar.

Creme de cassis:
Black currant Italian soda syrup; or black currant jam.

Creme de menthe:
Mint Italian soda syrup; or non-alcoholic mint extract.

Gewurztraminer:
White grape juice mixed with lemon juice, water, and a pinch of powdered
sugar.

Licorice or anise flavored liqueur:
Anise Italian soda syrup; or fennel.

Mirin:
White grape juice mixed with lemon juice or zest.

Muscat:
White grape juice mixed with water and powdered sugar.

Orange liqueur or brandy:
Unsweetened orange juice concentrate; orange zest; orange juice;
or marmalade.

Peach brandy:
Syrup from canned peaches in heavy syrup; or peach preserves.

Peppermint schnapps:
Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves.

Port:
Concord grape juice mixed with lime zest; or cranberry juice mixed
with lemon juice.

Red wine:
Grape juice; vegetable stock; cranberry juice; tomato juice; or
concord grape jelly.

Riesling:
White grape juice mixed with water and a pinch of powdered sugar.

Rum:
Non-alcoholic vanilla or rum extract.

Sherry:
Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.

Vermouth:
Apple cider; or apple juice mixed with lemon juice and water.

Vodka:
Water; apple cider or white grape juice mixed with lime juice.

White wine:
White grape juice; apple cider; apple juice; vegetable stock; or water.

Florence, IL
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