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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. 

Went to a cookout yesterday and had the greatest salad. The one bringing it called it Antipasto Salad but, of course, would not give the actual recipe. Everything was cut into very small pieces....potatoes, ham, mozzarella, other type of meat products, onions, lettuce, etc. etc. It had mayonnaise mixed in with it and don't know what else. It was excellent. It was served in the center of a large platter with half slices of Italian bread around it. As I said, it was excellent & the hit of the cookout but we couldn't get the recipe. Can anyone help? Appreciate it.
Ande

Yesterday's thought for the day should read
A real friend is one who helps us think our noblest thoughts, put forth our best efforts, and be our best selves.

To JL in South Jersey
Hello, Can I use your Italian Custard recipe to fill cannolis?
Have a great day! Fran, Utica, New York

The home page and the newsletter index page has been updated today.
Nancy Rogers

Mashed Potato Filled Hot Dogs

8 Hot dogs
2 c Mashed potatoes
1/2 ts Dry mustard

Split hot dogs the long way not quite all the way through. Fill split opening with mashed potatoes mixed with dry mustard. Sprinkle the top with paprika. Bake in 375 degree oven for about 15 minutes or until heated through and slightly browned on top. Can also be topped with some grated cheese (cheddar or parmesan).
Sue
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Happy 4th of July everyone!
I just made some of the best cookies just now! Lemon Raspberry Sparkler cookies. I wish I had bought the mix at The Prepared Pantry, but Dennis doesn't have it, King Arthur Flour does. WOW! They have the perfect lemon taste with raspberry bits. Yummy!
Chris in NM

I did find a great substitute recipe for the above mix on The Prepared Pantry. Dennis sells raspberry chips now, too, so I would add 1 c. to the recipe below.

Crackle-Top Lemon Cookies
These are fun little cookies. And if you like lemon, these are great cookies. They are crackly on the outside—from the sugar crystals—and chewy on the inside. They are pretty enough to give as gifts and easy to make.

2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup butter
1 cup sugar
1/4 cup lemon juice
1 teaspoon lemon zest
a few drops of lemon extract
1/2 cup walnuts, finely chopped
yellow decorating sugar

Preheat the oven to 350 degrees
1. Mix the flour, baking powder, and salt together. Set aside.

2. Cream the butter and sugar together. Add half the lemon juice, the zest, and the extract. Beat until nearly combined. Add half the flour mixture and the nuts and beat again. Add the rest of the lemon juice and the rest of the flour mixture and beat until combined. You may need to knead these together to form a consistent dough. Do not over mix.

3. Place the decorating sugar in a shallow bowl. If you do not have yellow sugar, use white or add a drop of yellow food coloring to your white sugar. You may also use turbinado sugar. Form balls the size of walnuts and roll them in the sugar. Place the balls on an ungreased but nonstick pan or on parchment paper. Bake for 15 or 16 minutes or until they are nearly firm. Remove them from the oven and let them cool for two minutes on the pan and then on a rack until completely cool. The Prepared Pantry
Chris in NM
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Wow, Nancy, you seem to be getting most of the bad weather. All last week we had lots of grumbling, a few sprinkles, 1 good rain (10 minutes or so) and very humid heat. Wish it would have rained. Take care! Chris

Thanks, Susie in Indy and Sylvia! We have been dry over 1 1/2 weeks now, but furniture all over. Fortunately our new carpet is to be installed Fri., the 9th in the morning and furniture moved back that afternoon. Finally!
Chris in NM

Irene, in the 6/29/10 newsletter, is looking for a good baked bean recipe. I know there have been several posted, but I would like to add my 2 cents worth, too. LOL By the way, this recipe was chosen for one of Gooseberry Patch's cookbooks. I also made comment in my submitted recipe that it was from Nancy's Kitchen. Haven't seen it yet, so they had better mention that! T & T

Rainy Day Bean Soup

7 c. water
1 lb. dried navy beans - I used 1 lb. 6 oz. bag
2 c. cubed cooked smoked ham or 1/2 lb. bacon cooked and cut in 1" pieces
1 sm. onion, chopped - I used a large one
2 carrots, finely chopped
3 celery stalks, finely chopped

Heat water and beans to boiling in Dutch oven, boil 2 minutes. Remove from heat, cover and let stand 1 hour. Drain and rinse beans. Add about 6 c. water to drained and rinsed beans. Stir in cubed ham, onion and carrots. Heat to boil, reduce heat. Cover and simmer, skimming foam occasionally, until beans are tender, about 1 1/4 hours. Add water during cooking if necessary. Serves 4 - 6.
from Nancy's Kitchen
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Note: I do the cooking in my crockpot. I cook on high for 6 hours and low for 2 - 4 hours. You may also add about 1/2 c. brown sugar to this. posted under Soups/Stews on Nancy's message board. Chris in NM

To Linda in NM:
Thanks much for the conversion chart in Fridays newsletter. I have another that tells the cups in a can but this one is a little more explanatory. I've printed it and hung it in my pantry! It will come in very handy. Thanks again. Lynn LV/WI

Wyndal, MS~ Your "Handy Kitchen Measurements" sure did come in handy--it arrived when I needed it. There's a rhubarb recipe I planned on trying out and the quantity was given in "Cups" of rhubarb. I figured I'd have to guess the amount in Pounds-- and end up buying either too much or not enough of it for recipe. NOW, thanks to you, I know that the 2 cups of cut rhubarb needed equals 1 Pound.
~carol in SoCal

For Barb in Iowa, here is another recipe I had for years, but no longer make it.

Friendship Starter

1/3 cup canned peaches, cut in chunks
1/3 cup canned apricots, cut in chunks
1/3 cup canned pineapple, cut in chunks
1/4 cup maraschino cherries, cut in wedges
1 cup granulated sugar

Combine all ingredients in an apothecary jar, stirring well. Stir about once a week. Every 14 days, add 1 cup sugar and 1 cup canned fruit of choice or add 1/3 cup each of three different kinds of fruit. Do not add juice. Do not use fresh fruit. Do not refrigerate. Do not let fruit fall below the two cup level or the fermentation will stop and the fruit will spoil. Keep at room temperature in an open, light area. When you have two cups of the mixture to share, carry on the nice custom and give a start to a friend or neighbor.
JL in South Jersey

Dianne in Wisconsin, here are 2 recipes I have had for years, but to tell the truth I haven't made homemade sauerkraut in quite a few years.

Homemade Sauerkraut

Sauerkraut

Shred cabbage, sprinkle salt to taste, stir up, pack tightly in jars, put lids on but don't put on too tight set jars in a pan. Let set for 6 weeks.

Sauerkraut

Use 5 pounds of cabbage at a time. If you have fresh cabbage from the garden allow it to sit for a couple days before using. Discard the outer leaves, rinse in cold running water and cut in quarters and remove the cores. Shred the cabbage to the thickness of a quarter. Put in a non-metal bowl. Sprinkle 3 tablespoons of salt over the cabbage and stir up. Pack cabbage tightly in 1 quart jars, leaving a 1/2 inch head space. If the juice that comes off the cabbage doesn't cover the cabbage, then make a brine with 1 quart of boiling water with 1 1/2 tablespoons of salt, make sure all the salt dissolves. Let cool and pour into jars while still keeping the 1/2 inch head space. Put lids on and keep loose. Set the jars in a pan to catch the overflow. Keep at 70-75 degrees and let sit for 3-4 weeks to fully ferment. If it's 60-65

degrees then it will take 5-6 weeks. If it's over 75 degrees it might become soft.
JL in South Jersey
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Pudding Popsicles

1 pkg. pudding (not instant*)
3 cups milk

Combine 1 large package of pudding with 3 cups of milk. Mix only enough to blend well. Quickly pour into popsicle molds and freeze. Chocolate and vanilla pudding may be layered for a fun treat. Makes 8-10 popsicles.
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I was reading where someone had a bumper crop of mint, here's a recipe I have use quite a bit.

Mint Jelly

Start with one large bunch (1½ packed cups) of fresh mint, crushed. Add 3¼ cups water to the mint and bring to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain and measure 3 cups of the mint infusion. Then, add a box of Sure-Gel; bring to a hard boil and add 4 cups of sugar. Bring back to a full, rolling boil and boil hard for 1 minute, stirring constantly. Cool. Skim, pour into hot, sterilized jars and seal.
JL in South Jersey
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Hi Nancy, Dianne in Wisconsin's request for Sauerkraut (July 3 N/L) Mom made kraut like this, she put the grated cabbage in quart jars, inserted baby cucumbers in the cabbage then salt over the cabbage and water, but I don't remember the amounts. ( I was small and only remember watching her fix it then waiting for the cucumbers to turn into pickles, (crispy and very good).
Margaret, Tulsa

Hi Nancy, Happy and safe July 4th to everyone! This email is for Barb in Iowa. Barb, would you please post the recipe for your friendship starter? It sounds good, and maybe some of the other cooks on here will post some recipes to use it for. How about a friendship cake or something like that?
Thanks, Earlene in NC

Nancy, just a personal note about the possibility of flooding streets in Lubbock. We lived in Lubbock in the '60's, and in the earliest of those yrs. we lived on 29th and Quaker. Shortly after midnight one, rainy night, I awoke , put my hand down by the side of the bed to discover water! Immediately I concluded that our German Shepherd puppy had had an "accident" only to find water covering the floor and the streets were flooded. What a shock to find the the flatlands of Lubbock were so susceptible to flooding conditions. Yes, I can relate to flooding streets in Lubbock. I do hope you are able to attend the July 4th celebration with no weather related problems.
Marvis in Texas

Comment
The sun is out and there is a flash flood warning was removed from Lubbock County. The water around Wal Mart on 4th and Frankfort has gone down a little. The best part of all the rain is the lawn is so green.

Since there wasn't any rain and I didn't go to 4th on Broadway the newsletter is being sent out.
Nancy Rogers

This is for Dianne in Wisconsin
I think this is the recipe you might be looking for.

Making Sauerkraut In Jars

Use 5# fully matured cabbage.
Wash, quarter, core, and finely shred cabbage.
Sprinkle 3 & 1/2 Tablespoons of salt over cabbage, Mix well.

Let stand 30-60 minutes to wilt slightly. Firmly pack into jars, leaving a 2-in headspace.

Fill with cold water, leaving a 1/2 in. headspace. Adjust lids, screwing bands tight.

Place jars on jelly roll pan to catch brine that overflows during fermentation and curing

Keep cabbage covered with brine.

If necessary, open jars and add more brine made by dissolving 1 & 1/2 Tablespoons of salt in 1 quart of water.

Sauerkraut is cured and ready to can in 6-8 weeks.

Clean rims of jars, replacing with new lids if necessary; screw bands tight.

Set jars in waterbath canner filled with cold water.

Water should extend 2-inches above jars. Bring water slowly to boiling.

Process sauerkraut ( pints or quarts) for 30 minutes.

Makes 7 pints

NOTE: I put my jars on a metal cookie sheet, won't do that again as the sauerkraut juice corroded the metal. Ruined my cookie sheet, so if you have something else that isn't metal to set it on, I would.
Karen in Wisconsin
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Doggie Treats
Nancy, could you and the group please help me. I copied a doggie treat that baked in 15 minues than turn off the oven and leave cookies in oven to set up. I made them for my girls and they really liked them. Smart me I placed the recipe where I would remember where I put it to put in my files. I'm sure you know what happened, I lost it! I would hope one of the group will help me. Thanks for all your help.
Fran - LaVista, Ne.

Cornflake Baked Chicken

1 cup cornflakes
1/4 teaspoon thyme
1/4 teaspoon pepper
1 pound skinless, boneless chicken breast
1 tablespoon margarine, melted

Preheat the oven to 400 degrees F.

Crush the cornflakes between two sheets of wax paper. Mix the crushed cornflakes with the thyme and pepper. Rinse the chicken thoroughly and pat dry with paper towels. Place the chicken, breast side up, in a 13 x 9 x 2-inch baking pan. Brush the chicken with the melted margarine. Sprinkle the cornflakes on top of the chicken breasts. Cover the baking pan with a lid or a large sheet of foil tucked under the sides of the pan. Bake for 30 minutes. Carefully remove foil, then bake, uncovered, for another 30 minutes.

Calories: 202 Protein: 26 g Sodium: 173 mg Cholesterol: 73 mg Fat: 7 g Carbohydrates: 6 g Exchanges: 1/2 Starch, 3 Lean Meat
Servings: 4
Lisa
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Lite Lemon Pudding

1 large box sugar-free, fat-free vanilla pudding mix
2 cups skim or fat-free milk
1/2 container Lemon Crystal Light
8 ounces low fat Cool Whip

Mix pudding and Crystal Light. Add milk and whisk with a wire whisk until thickened. Fold in Cool Whip and refrigerate.
Lisa
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Lite Strawberry Pie

1 pie crust of choice, baked if necessary
1 pkg (4 servings) sugar free vanilla pudding(not instant)
1 pkg (4 servings) sugar free strawberry jello
2 1/2 cups cold water
1 qt. fresh strawberries, washed, hulled, sliced if large
Nonfat or light whipped topping, if desired
Whole strawberry with hull for garnish, if desired

In saucepan, mix dry pudding and gelatin with water. Stir over medium heat until mixture comes to boil. Remove from heat. Cool until slightly thickened. Arrange strawberries in pie crust. Pour cooled mixture over berries. Refrigerate until set. Serve with whipped topping. Garnish with whole strawberry.
Lisa
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Lite Apple Pie
8 Servings

2 Pie crusts. Use your own favorite
8 Medium apples tart are best.
4 T Butter or margarine
4 T Ground cinnamon
8 pk Sugar substitute (like Equal)
1/2 c Raisins (optional)

Put one pie crust in the bottom of a 9 inch pie plate. Use a fork to prick the bottom crust in several places. Using one of the Tablespoons of butter, dot the bottom crust with small pieces of butter. Next put on two of the apples, sliced, peeled and cored. On top of that sprinkle two packets of sugar substitute and a tablespoon of cinnamon. Next sprinkle 1/8 of a cup of raisins, if you're using them. This completes one layer. Start again with the butter, then the apples, etc. Make 4 layers, using all the remaining ingredients. This will give you an over-flowing pie. Place the top crust on pinch the edges and put a vent in the top. Bake at 375 degrees for 40 - 50 minutes. The pie is done when the crust has turned a nice golden brown.
Lisa
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Sue,
Thank you so much for the great recipes you post. I have gotten many a good recipe from this newsletter from you and other generous posters over the years.

In reference to the Pork and Bean Salad recipe you posted in the July 3, 2010 newsletter. I have been looking for this recipe for years. My late MIL used to make this with sometimes a few extra additions and she was mean and would not share her recipes with me! LOL! I used to "steal" recipes from her recipe box, but this one must have been in her head because I never could find it! I loved this and so does my hubby, so many thanks for this post.

Claudine in Fort Worth, TX

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