The purpose of this recipe newsletter is to post requests and replies, and recipes  from our recipe family (members) and to post all their great tried and tested (TNT) recipes. 

July 17,  2006
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Cooking/food
Nutrition for Kids: How to Teach Your Children About Healthy Eating
Deviled Eggs, Egg Dye and Other Egg Recipes
Easy Tuna Recipes

Email address to send replies, requests and tried and true recipes.

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Hi Nancy, thanks for a wonderful newsletter. I look forward to it everyday. This is for Suzz in NE who wanted recipes for a dorm or efficiency. Try a rice cooker, with a non-stick surface pan. If you will go to www.sallyskitchen.com/html/recipes you will get a variety of recipes other than rice, all made in a rice cooker. She didn't want her kid to eat only junk food so she experimented and came up with these. There are other places to find some also, just type in Rice cooker recipes and up they come. I am a retired RN and I remember those days. I now live alone and my rice cooker is a great friend, quick, easy to clean, no flame and nothing ever burns, also I have leftovers. I hope this helps. Gio in CNY

For Gloria in Indiana, I have sent this in the past but it is a wonderful & easy mexican dish.

Mexican Stuffed Shells
1 box of the large pasta shells. Cooked according to package directions.
2 pounds of ground chuck browned.
2 pkg. of your favorite taco seasoning.
1 large jar your favorite salsa
2 bags of shredded cheese - (I use the one with Mont. Jack in it)

Cook pasta shells and rinse in cool water then drizzle olive oil over them to keep them from sticking. Cook your ground beef and season it with taco season. (just like for taco's). While gently holding a pasta shell in your hand, spoon some taco meat into it and lay it in pan. Continue until all pasta shells and meat is used up. Pour or spoon your salsa over the top of the shells. I rinse the jar out and pour that little bit of water in also. Spread your grated cheese over the salsa. Bake in a 9X13 cake pan @ 350o just until the cheese is melted and lightly browned.

note: These can be re-heated for lunch in the microwave. Freezes well also.

Also another easy thing is is chicken Quesadillas. I just boil some boneless skinless chicken in some Fat free chicken broth and shred. Then I spray a flour shell with olive oil and top with the shredded chicken and some Mexican shredded cheese. Spray another shell and lay it on top. then I brown them in the oven. Cut like a pizza. My grandchildren love these. For the adults they can be doctored up with chilies/sour cream/salsa or
whatever.
Enjoy Laurie in SW Michigan

Hello Nancy, Hilarious furballs and all you great cooks in Nancyland. Does anyone out there have a recipe for Babyback ribs using the broiler
to cook them. I tried parboiling them and doing them in the broiler and they tasted ok but were not very tender.
Thank you Sherrie in Delaware

Joyce asked for a Cinnabon cake made with a box (July 17th ) I have this one here that tastes like Cinnabon . Jocelyne in Québec

1 package Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix (divided)
2 tbsp. brown sugar
2 tsp. ground cinnamon
1 cup finely chopped pecans
4 eggs
1 cup sour cream
1/3 cup oil
1/4 cup water
1/4 cup sugar
(see end of recipe for glaze alternatives)

Combine 2 tbsp. of the cake mix with the next 3 ingredients in medium bowl, set aside (filling). Combine remaining cake mix with remaining ingredients in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour two-thirds of batter into greased, floured 10-inch tube pan. Sprinkle with filling. Spoon remaining batter evenly over filling. Bake at 375º, 45 to 55 minutes or till toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert over serving plate, cool completely. Drizzle glaze over cake - use one of the following: 1 cup powdered sugar mixed with 2 tbsp. milk, OR 1/2 cup Duncan Hines Creamy Homestyle Vanilla Frosting heated in microwave 10-15 seconds till thin, OR try what my coworker used - softened cream cheese thinned with milk (experiment for proportions that work). She also added a little cinnamon to the glaze.

For the Nursing student's recipe book, hungry teenagers and the Dora Explorer Party, try this different dip to use with
"scoops".

TEXAS CAVIAR
I of each, red, green and yellow bell peppers, diced.
1&1/2 cups of diced red onion
1 can corn, drained and rinsed
1 clove garlic, minced
1 tsp. cilantro
1&1/4 cups olive oil
4 Tablespoon red wine vinegar
1 tsp lime juice
1/2 tsp. salt
Freshly gound pepper
1 can black beans, drained and rinsed
1 can black eyed peas, drained and rinsed
Tortilla Chips [cups are best]

Cut the bell peppers and red onion into 1/4 inch pieces. In a salad bowl combine peppers, onion, corn, garlic, cilantro and mix. Add olive oil, vinegar, lime juice, salt and pepper to taste and toss again. Add beans and mix well. Serve with tortilla chips or cups. Great for dipping, and getting veggies in the diet, too. I have left out the garlic or lime juice, even used a good grade of cooking oil instead of Olive Oil and it still was good. May add chopped fresh tomatoes if desired.
Amy in Iowa

I got sick and tired of Yahoo telling me My ISP was at fault for me not receiving this newsletter. I went to the "index" page of this great newsletter and put it on a "favorite" key. Now when it doesn't come into my inbox, I just go to the key, open it up, find the right date and get the newsletter. There is more than one way to skin a cat. It is totally exasperating that Yahoo is so inconsiderate of the people that keep them in business.
~~~Lou, Fl.

Comment
If a member doesn't get the newsletter the best way to get to today's is to bookmark (or make it a favorite on AOL) the newsletter index and go right to the page.

Yahoo is right that your server is not sending the newsletter on to you.  What is happening many servers are blocking all newsletters from YahooGroups and calling them spam mail.  If enough people would complain they would remove the Yahoogroups from their spam blockers.  There is no way to get around the spam block is a server chooses to block them. I spoke to one ISP for a member.  The supervisor (probably the owner in this case) told me if I was sending out newsletters to all the members (30,000 +) everyday it should be blocked. To him it didn't matter if it was recipes or anything else.  It seemed his opinion that recipes were the same thing as spam.  I was tempted to ask the member to take "Scrooge" a homemade meal from Spam and point out the difference in Spam recipes and Spam mail, LOL.
Nancy

Cocoa Syrup
This is an old, old recipe. It is off a can of Hershey cocoa powder from back in the 50's or 60's.

1 cup cocoa
1 1/2 cups sugar
1 cup hot water
dash of salt
2 teaspoons vanilla

Mix sugar, salt, and cocoa dry in a saucepan. Add sufficient water to make a paste, them remainder of
water. Bring to a boil, stirring constantly. Boil 3 minutes and then add vanilla. Pour at once into a jar. When cold, place in refrigerator.
Tona in Bama

This is for Marlene in Texas. Being from the Pacific Northwest we cook salmon frequently.  We open them up, spread mayo on both sides, bacon slices, onion slices, salt and pepper. Put the salmon back together, wrap in heavy duty foil and put on BBQ maybe 6 minutes on each side. Depending on the size of the fish. Enjoy! Phyllis WA & AZ

Coconut Cream Pie for Lucy in the July 16 newsletter from Madelyn of Are. It is a TNT and It is very good. Got if from a coconut wrapper. Also I make the pudding in the microwave.

Coconut Cream Pie
2/3 co. sugar
1 T. butter
1/3 c. corn starch
2T. flour
2 t. vanilla
1 1/4 c. coconut flakes
1/4t. salt
3 eggs
3 c. milk
1 baked pie crust

Whipped topping and coconut, toasted. In medium saucepan, stir together sugar, flour, corn starch and salt. Beat in eggs until mixture is well blended. Stir in milk. This is where I put it in the microwave and cook taking out every minute and stirring. The instructions say cook over medium heat, stirring constantly until it boils and cook 1 minute. Remove from stove and add vanilla, butter and coconut until blended. Pour into a cook pie crust. Cover with plastic wrap and refrigerate until cool. Be sure to press the plastic against the filling to prevent moisture. Cover with whipped topping or whipped cream and sprinkle with toasted coconut. Eat and enjoy. It is deliciousssss!!!!!

Thanks to Angie in N Alabama for the Grape Salad recipe (7/16). Over the 4th I was in N Bama visiting and had the Grape Salad and would highly recommend it. It is addictive like you said and such a wonderful change for the hot summer months, very refreshing. Thanks for submitting the recipe.
BG in Indy

This is for Terry in Indiana re: Stevia
I did a search on www.google.com for stevia and found more information than anyone could ever want.
Now I have a question about the beets in the cake recipes. Could strained or Jr. type baby food be used?
Peggy in East Tennessee

Zippy Tomato Sauce
10 tomatoes (peeled)
2 bell peppers
2 onions
3/4 cup vinegar
1/2 cup water
3/4 cup sugar
2 teaspoons salt
2 teaspoons cayenne pepper (if desired)

Chop tomatoes, peppers and onions into a large pan. Add remaining ingredients, bring to a boil and let simmer slowly until thick (1 hour), stirring frequently to keep from sticking.. Can hot and seal in jars. (Open kettle is OK) Use anytime you would use tomato sauce.
Tona in Bama

To all the great cooks here at Nancy's Newsletter.
I would like to make a request. When posting a recipe that calls for a can or package of something. PLEASE-PLEASE try and list the ounces and not just say a small or large can/ package of something. With all the different size variations available today it's very hard to decide which size the poster means. I'm sure all of us here would appreciate this very much, and it would eliminate the need for us to have to post the question What size can/package do you use in such and such recipe? Thanks everyone for your help in doing this.
Barb in San Diego

Hi everyone.
I just got back from 15 days in Alaska and found my computer system gone to computer heaven. I am using my hubby's computer to read all my email....wow! Anyhow, I have been reading about "The Best Spaghetti Sauce" and even though I have gone way back I can't find the recipe. Would someone be kind enough to tell me what issue it was in....sure would appreciate it.
Fran in FL

Diane H ( July 17th ) : About the typo 0 .15 ounces envelope of Kool Aid , instead ?
Jocelyne in Québec

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