For Louisana Lady in the 5/2 newsletter about removing cigarette smoke
from furniture. I am a retired Insurance Adjuster and would suggest that
she contact Steam-0-matic or ServiceMaster. I used these two companies
often on fire losses to clean fire damaged furniture, clothing & drapes,
etc. If neither or these companies have local offices, she might call a
reputable Insurance Company or Independent Adjuster Firm and ask to speak
with a Fire Adjuster and explain that she needs to find a way to remove
smoke smells from furniture, etc.
Genie in Van, TX
Does anyone out there have a good recipe for 7-up cake? Thanks, Rose in
Texas
Hi Nancy, Re: Louisiana Lady's request for suggestions to remove
cigarette smoke odor. She should probably contact a professional in this
field if she has upholstered heavy furniture.
Margaret, Tulsa
Top 100 Recipe
Sites
La Lady; Best thing is calling good old Stanley Steamer and have them
steam clean that furniture. That kills it. They only use steam so there
will be NO sticky residue left. Hope this works for you.
Judy Montana
Hi Nancy,
Louisiana Lady asked how to get rid of the smoke odor in her sister's
house. I don't have a "natural" remedy, but I swear by Fabreeze. The
inside of my car got soaked during a heavy rainfall because I had left the
window down.
After the upholstery had dried up I went to get in my car to go somewhere.
It had the worst smell (like an old washcloth that's not quite dry and it
smells like cat urine or something similar). Well, I sprayed the
upholstery really good with Fabreeze, and the smell just vanished and I
have never had that smell return. It just plain works!
Jackie
Hi Nancy & All,
I love you & this life-line (newsletter) SOOOO much! I wanted to write
poor Louisiana Lady about her situation w/smoke smell.
My Sister also smokes & I love to use FABREEZE (Shhhhh) on everything,
even if it takes multiple times (and it does)! Is that something you may
have tried?
It's the only thing out there I've found to help me as of yet with the
odor. They have these white candles out sometimes at Wal-Mart you can use
in a room to take smoking odor out that work pretty good while the person
is smoking, I believe they are called Smoke-Out candles.
Either sold by the candles section or sometimes by the tobacco
section...it's worth a try? You may need a couple.
As a last resort it may just be crazy enough to work?
Hugs, Rosie
Hi Nancy, for Louisiana Lady, about the smoke smell in furniture:
Have you tried using Frebreeze? That stuff really does work well. I'd sure
give it a try if you have not already. Hope it works for you.
Hugs to furbabies, Billie in FL
For Louisiana Lady:
We bought a sofa from an estate and the man smoked Cigars so it
really reaked. We had a professional come and clean it. They cleaned it
And put something on it but we never smelt the Cigars again… I think it
cost $40 to $50 dollars but we only paid $10.00 for the sofa so we got a
Good cheap sofa lasted for years…
Hope this helps.
Vicki
Hi Nancy. I myself am wondering just how many hours a day do you
spend working on this newsletter of yours? I really don't know how you
do it but I am curious and thought that maybe some other members of this
group might be interested in just how much time you spend on it. It is all
I can do to keep up with all the recipes, nice TNT hints about things and
here you do this newsletter and now you are listing everything in order.
Just how do you do it? Linda in Grass Valley.
Comment
I usually spend all my waking hours on either the newsletter or the
site each day. When I get up in the morning (about 5am or 6am I sort the
mail (junk mail from the important mail from our members.) Next, I update
or add recipes to some section of the site. Today I added about 50 or 60
recipes to the
2005 Recipe Index. Also added 50-60 recipes to the
April 2007 Alphabetical Recipe Index. Took an hour off and ate
lunch with a friend. Came back and created new,
May
2007 Alphabetical Index page and got all the recipes from
yesterday's newsletter in the May index but haven't got the cat and tips
added yet. This evening I got the newsletter put together and will send
out a newsletter to the Recipe Exchange groups,
Recipe of
the Day for Annie's Kitchen, and
Whatscookin
Recipe of the Day. Today I went through all the August 2006
newsletters, reformatted them and took of the popunders off. My furry
assistants sleep in their beds beside the computer but get very verbal
about 10pm to 11pm until my heated mattress pad turned and I go to bed.
During this time of the year I work very hard to add new pages to this
site. From now until October the number of viewers go way down as does the
revenue earned from a site. Am hopeful ads on this site will earn enough
to pay for the costs to keep this one online (without any popunders.)
Thursday's I try not do anything related to the site or newsletter. I
usually spend the day by going to lunch with my computer buddies, work on
cleaning more boxes out of my garage and working around the house. I can
actually see most of the floor of the garage and only have a couple boxes
left from moving more than a year ago.
Nancy
Sue in Florida asks, "I've got a couple questions-I want to make my own
garlic flavored olive oil. I've looked it up on the internet but some say
NOT to use garlic and some give the recipe. Which correct-use or no??"
That is a definite no. There is moisture in the garlic. Olive oil is very
dense. This combination is a breeding ground for botulism. It is safe when
you buy it because it has been heated in a safe manner.
I got this information long ago. I know it was from a reliable source,
just don't remember where. I was a dietician/home economist in a hospital
for quite sometime, so I used to read many health and cooking related
articles. (I still do!)
MaggieB
Here is a recipe I thought newsletter readers might enjoy.
Angel Biscuits
1 pkg. (1/4 oz) active dry yeast
1/4 cup warm water (110-155 degrees)
5 cups all-purpose flour
3 tbsp sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup cold butter or margarine (1/2 lb)
2 cups buttermilk
In a mixing bowl, dissolve yeast in warm water. In a large bowl, combine
flour, sugar, baking powder, baking soda and salt. Cut in butter until
mixture resembles coarse crumbs. Stir in yeast and buttermilk just until
moist. Turn dough out on a lightly floured surface. Roll to 3/4"
thickness. Cut with a floured 2-1/2" biscuit cutter. Place biscuits 2"
apart on an ungreased cookie sheet. Bake at 400 degrees 15 minutes or
until golden brown. Remove from pans to wire racks.
Makes about 2 dozen.
Note: Dough will start rising as you are mixing.
For the reader who wanted recipes for refrigerated biscuit dough.
Easy Onion Cake
4 tbsp butter
1 large onion, thinly sliced
1 tube (8 oz) refrigerated biscuit dough
1 egg
1 cup sour cream
1/2 tsp salt
2 tsp poppy seeds
Preheat oven to 375 degrees. In a large heavy skillet, over medium high
heat, melt butter. Add onion; sauté until tender. Arrange biscuits on the
bottom of an ungreased 9" cake pan. Spoon onion mixture over biscuits. In
a small bowl, beat egg with sour cream and salt. Pour this mixture over
onions. Sprinkle with poppy seeds. Bake 30 minutes or until center is set.
Really delicious!
grannym IL
Hi Nancy,
How about the frosting you use for German chocolate cake with coconut and
pecans to make fudge with the maple chips? Or even vanilla would be great
or chocolate cheesecake frosting which we don't have here but I have seen
it advertised.
Betty in ME
For Nancy in the 1 May newsletter,
A suggestion for the 2 ingredient fudge. I think cream cheese
frosting would be good. Would be strictly a maple flavor. Or you could use
chocolate fudge frosting and peanuts and it would taste like Bun candy
bars. Good Luck, Marilyn in Ohio
Nancy,
Below is another of my TNT recipes. I am transferring all my recipes to
the computer. I am making a recipe book for my grown children. I have
tried two recipe software programs and have discovered that it is better
and easier for me just to type my recipes up using Word. I know there has
been some discussion about which is the best software to use so, if anyone
is interested this works best for me. Plus, I don't have to invest in
anymore software. I'm sure there are others on this list that have recipes
in every "nook and cranny", that's me! I could probably wallpaper a large
room with all my recipes.
Below is a little poem from one of my cookbooks that has a copyright date
of 1970, if you want to use it.
Fancy Recipes
She read the fancy recipes
Each on a tempting winner--
Then, dashing to her kitchen
Fixed some ham and eggs for dinner - Author Unknown
Rocky Road Fudge Bars
If you like brownies and rocky road fudge, here is a taste treat that’s
sure to please--with a cream cheese layer in between?
From: Pillsbury Simply from Scratch Recipes ~ 1977
Page 86
BAR
1/2 cup butter or margarine (I use butter)
1 square unsweetened chocolate or 1 envelope pre-melted chocolate
1 cup granulated sugar
1 cup Pillsbury’s Best All Purpose or Unbleached Flour
1/2 to 1 cup chopped nuts (1-3/4 cup of walnuts)
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs
FILLING
8-ounce package cream cheese, softened (reserve 2 ounces for Frosting)
½ cup granulated sugar
2 tablespoons flour
1/4 cup butter or margarine, softened (I use butter)
1 egg
1/2 teaspoon vanilla
1/4 cup chopped nuts
6-ounce package (1 cup) semi-sweet chocolate pieces, if desired (I use the
semi-sweet chocolate pieces).
Frosting
2 cups miniature marshmallows
1/4 cup butter or margarine (I use butter)
1 square unsweetened chocolate
Remaining 2 ounces cream cheese
1/4 cup milk
3 cups powdered sugar, sifted
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease (not oil) and flour 13x9-inch pan. In
large saucepan over low heat, melt ½ butter and 1 ounce chocolate.
(Lightly spoon flour into measuring cup; level off). Add remaining Bar
ingredients; mix well. Spread in prepared pan. In small bowl, combine 6
ounces cream cheese with next 5 Filling ingredients. Beat 1 minute at
medium speed until smooth and fluffy; stir in nuts. Spread over chocolate
mixture. Sprinkle with chocolate pieces. Bake 25 to 35 minutes until
toothpick inserted in center comes out clean. Remove from oven; sprinkle
with marshmallows. Bake 2 minutes longer. Meanwhile, in large saucepan,
over low heat, melt ¼ cup butter, 1 square chocolate, remaining 2 ounces
cream cheese and milk. Stir in powdered sugar and vanilla until smooth.
Immediately pour over marshmallows and swirl together. Cool; cut into
bars. Store in refrigerator. 3 to 4 dozen bars.
HIGH ALTITUDE: No change.
Notes:
Well worth the effort!
Chocolate lovers will love!
Don’t let the frosting sit because it will get thick.
Even though there is cream cheese in recipes these freeze well. Let cool;
cut into desired size bars, freeze.
I baked these for 25 minutes.
Thanks,
Joan, San Antonio, Texas
Dear Nancy,
Many THANKS! to Barb S. from Cle Elum Wa. for the baby-powder tip for
fleas. I have a 17-year-old cat named Mariah. I had tried several other
things to keep fleas off her. She hated them (and me for putting them on
her). They didn't work. I put baby powder on her and she didn't hate it or
get angry and it works!
She's even been out a few times, but there are no more fleas on her or on
the furniture (or me!). If she starts to scratch I just put more on her.
She thinks she is getting a massage.:)
My son worked in a restaurant bussing tables for a while. I never could
get the grease out of his jeans, no matter what I tried. THANKS! to Mary
in N.C. for the tip on using a coke in the laundry. I will try that really
soon.
As for blackened fish, I have used Tony Chachere's Creole seasoning to
make that. You just put it on a plate along with extra salt and pepper and
garlic powder. How much you use depends on how spicy you want it and how
many fish fillets you are cooking.
I just do one at a time, because the skillet you use has to be on at least
medium high heat, and it cooks pretty fast. Just put the fish on the plate
with the seasonings and roll it in it a couple of times to
completely cover it. Let it cook on one side for about 3 to 5 minutes and
then do the other side.
Blackened fish is supposed to be pretty spicy. I have had it in Corpus
Christi, Texas and in Louisiana, too. It is my favorite way to have fish.
The directions are for fish fillets that are not more than 1/4 inch thick,
usually, but your fillets, if they are thicker, may need more cooking
time. Also, Cajun spices can be used. They are a little different, but
good.
I hope my directions are not too vague or confusing or anything.
I hope everyone is well and happy.
Irma in San Antonio
Question for Bobbie in NC - The Chinese Coleslaw recipe you submitted
in the March 30th newsletter looks Great. The dressing to go over the
Coleslaw calls for oil. Could you please tell me how much oil and whether
it would be vegetable or olive? Thank you so much! Love your recipes.
Nancy in Tampa
Nancy ,this recipe is for Pat k wanting blackened catfish in May 1
newsletter and more venison recipes for Kathy in Ala.
Hope you enjoy these. Helen in Mississippi
Blackened Catfish
Catfish fillets
1/2 cup unsalted butter
cajun spices
lemon juices ,lemon slices (for garnish)
chopped parsley
Preheat a cast-iron skillet until hot. Dredge catfish fillets in melted
butter, Place in skillet skin side down. Cook for about 3-1/2 to 4
minutes. Turn fillet ,season generously with Cajun spices and cook
additional 3 to 3 1/2 minutes until edges blacken. Remove to heated
serving plate. Season with lemon juice and garnish with lemon slices and
parsley.
Venison recipes for Kathy in Ala.
Venison Hash
2 lbs. venison stew meat
2 large onions (chopped)
1/2 tsp. red pepper
1 1/2 tsp. salt
1/4 cup bacon drippings
Soak venison in water with 1/4 cup vinegar overnite. Cook in boiler with
salt until tender. Chop meat real fine ,add juices from boiled meat,
onion, red pepper and bacon drippings. Cook in heavy skillet over low heat
with lid for 1 hour.
Venison Roast
1/2 cup mustard
1 clove of garlic
1 med. onion
2 Tsps.Lee & perrin sauce
1/2 tsp. sage
Put roast in foil ,mix all other ingredients together and pour over roast.
Cook until tender at 350°.Seal foil tightly.
Venison Pot Roast
Boil roast in water and baking soda. Roll meat in salt, pepper & flour.
Brown all both sides in enough shorting to cover bottom of skillet. Add
1/2 cup chopped onion, brown, add 1 cup water. Cook for 30 minutes then
add potatoes and carrots and cook untill tender.
I would like a recipe for Shrimp Salad.
Thanks, Betty in NC
Help with my tater salad! Why is my potato salad getting watery the
next day? I use, celery, chopped sweet pickles, miracle whip, hard cooked
eggs, a dash of mustard. This is the same recipes I've used for 40 plus
years. This has happened the last couple of times I made it..
Help. Boots in Va.
Thank you Susana in Louisiana for the Jalapeno Corn Dip. I plan to take
it to next scrapbooking week end. It sounds great.
Bobbie in NC
This is for Susana in Louisiana concerning her recipe for the
Jalapeno Corn Dip in the May 1
newsletter. I don't recall seeing pickled jalapenos so do you
think just jarred jalapenos would work?
Also, is the Creole Seasoning Mix in a small package or is it in a jar?
This recipe sounds wonderful and am anxious to try it. I'll wait till I
hear from you. Thanks!
Jane Ann in Alabama
Mix and Eat Salad
1 (12oz) container cottage cheese
1 ( 3oz) strawberry jello
1 small container Cool Whip
1 c. drained crushed pineapple
2 c. miniature marshmallows
Mix cottage cheese, jello, cool whip and pineapple. Fold in marshmallows.
Keep in refrig.
Bobbie in NC
Peach Muffins
2 c all purpose flour
1/2 c sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
dash of ground mace
1 egg, beaten
1/3 c. vegetable oil
1/3 c. milk
1 (8oz.) carton peach yogurt
1/2 c. finely chopped dried peaches
2 T. all purpose flour
2 T. chopped pecans
1/2 t. ground cinnamon
2 T. brown sugar
2 T. butter softened
Combine first 8 ingredients in a large bowl and make a well in the middle.
Combine egg, oil, milk, yogurt, and peaches and add to dry ingredients.
Stir just until moist. Spoon into greased muffin pans. Combine last 5
ingredients and cut butter with pastry blender until looks like coarse
meal then put 1 heaping t. on each muffin. Bake 400 for 20 min or until
golden brown.
Bobbie in NC
Rhubarb Jam
5 cups rhubarb cut up
4 cups sugar
1/2 cup water
1 large package jello ... your choice. black raspberry or strawberry or
orange
Cook at a rolling boil for 10 minutes. Remove from heat. Stir in jello.
Put into jars. Cool. Place in freezer. Makes about 3 pints.
Bette~Indiana
Chocolate Angel Food Dessert
12 ounces semisweet chocolate chips
4 eggs separated
8 ounces whipping cream
1/2 cup sugar
2 cups chopped pecans
1 angel food cake
Melt chocolate chips in double boiler over hot water. Cool slightly.
Combine with egg yolks in bowl and mix well.
Fold in stiffly beaten egg whites.
Whip cream with sugar in mixer bowl. Fold into chocolate mixture.
Stir in pecans.
Break cake into small pieces. Layer cake pieces and chocolate mixture 1/2
at a time in a 9X13 dish. Chill in refrigerator.
Serves 12
Bette~Indiana
My son's getting married June 30th and we're having the standard
picnic type foods for the reception afterwards I'd like to bring
something extra special, but low-cost to make for this wedding lunch. I'm
on a tight budget, but this is something that's extra-special in my
family.
You see, my son's life was extra hard as a teen (standard with any kid
that age) but Jeff had other involved issues, too and I always worried my
son would grow up to be a little jail-birdie.
He's grown into a hard-working (50+ hrs), self-supporting (w little extras
for ma, too) man. I'm so proud of his life & work ethic! Just thinking
about it & where's he's going, makes me wanna cry with happiness, sadness
and love!
They (the happy couple) will be married by the same minister who married
my husband and I 21 yrs ago.
It just seems that our menu; beans, hotdogs, potato salad etc
...doesn't capture the specialness of the day...they'll have cake too.
I've signed up to cook 3 or 4 different things, but I feel a little extra
something is needed here. we expect between 75 - 100 ppl to share the
happy day with us.
Think you and your helpful readers have any good ideas...
I'd love to hear them all...
Laurie (in Wayne Co., Ohio)
Hi Nancy - thank you again for a wonderful newsletter. You are a saint!
This is for Gloria in Indiana. She requested info in the May 1st
newsletter regarding pressure canners. My darling hubby got me one at
Christmas. It was a Presto 23-Qt Pressure Cooker/Canner. He got it at
Amazon.com for under $70.00. Hopefully, I won't blow me or the house up
when I teach myself how to use it this year. Good luck in your purchase,
Gloria.
Ginny in Titusville, PA.
This is to Marie in Washington. You're quite welcome for the posting of
the Blueberry Stuffed French Toast Bake. I do want to mention again
that it was a recipe from Tona in Bama. I can't take credit for the
original posting. Marie, let us know how you like it, once you make it.
I'm working on losing some pounds, and I know I'll put back on a good 5
pounds if I make it. It certainly does sound delicious. It has to be,
considering it came from Tona!
Everyone have a good week.
Cheryl in North Olmsted, Ohio
For Mary in Ohio
Regarding "marinated shrimp" recipe
2 lbs cooked shrimp
I used ripe olives (black) I believe you could use green or use both
together.
Judy Montana
This is for Marge in OH. All the advice that Jeff in L.A. gave you is
very good. I also wanted to add that make sure your cat has his own area
to call his zone. Like a good size scratching post with a seated area
and/or a place for him to sit, hide, sleep. Cats just like dogs like to
have their own area to call their own and feel at home.
My cat was an alley cat when I first adopted him and keeping him from
running outside was a challenge in the beginning. But everytime I came in
or out I would make this whooshing sound and the ocassional "no". After a
couple months he began to see that the front door area was a no no zone.
Takes a while, but keep at it.
Dawn - Cape Cod, MA
To Doris in Oklahoma May 1st newsletter.
The best thing we ever used for grubs is Nematodes. They come on a sponge
and you put it in a pail of water then pour it into your hose end sprayer
and spray the yard. Also these are the best thing for fleas in your yard.
You buy these at your Nursery and make sure they are fresh. Good luck Fran
in San Antonio
To Doris in Oklahoma City; I am surprised that you didn't say that
there were moles also, as they tend to be in the ground where there many
grubs of different kinds. To kill the grubs, use DIAZANON. Use
according to directions.
A friend of mine had moles, and when he used DIAZANON,
it killed all the grubs and the moles left. It's worth a try.
Joseph J. in NC.
Comment
I had heard at one point that it was unlawful to sell and use Diazonon. I
checked it out and found info on it
http://en.wikipedia.org/wiki/Diazinon
http://entweb.clemson.edu/pesticid/Issues/diazinon.htm
http://www.bookrags.com/Diazinon
For anyone interested in fish and games recipes, I would like to
suggest the "more ... Southern Sportsman Fish and Game Recipes" by Franc
White published by Franc White Productions. This is the 6th cookbook which
grew out of "The Southern Sportsman" television program over 17 years. I
am lucky enough to have an autographed copy. There are all kinds of fish
recipes included plus recipes for doves, ducks, geese, grouse, moose,
muskrat, pheasant, quail, rabbit, raccoon, squirrel, snipe, turtle,
venison and woodcock. There is also a miscellaneous category which
includes vegetables, desserts, etc. If the book can not be obtained, I can
forward along individual recipes which you might be interested in.
Athena in DE
For folks who like to cook in foil.
Fish in Foil
1 fish fillet 6oz.
4 medium mushrooms
2 cherry tomatoes cut in half
2 fresh lemon slices
1/2 bell pepper sliced (any color)
1/4 cup DIET mountain dew
Put fish fillet on a piece 20x14 heavy foil . Put fish on foil and rest of
ingredients Then fold up foil all around fish and pour in the mountain
dew. Seal the package up well bake 375 degrees for 25 minutes OPEN VERY
CAREFULLY AS THE STEAM BURNS if your face or hands, etc come in contact
with it too long.
Judy Montana
Ditto and Siggy's Corner
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Click to Fingerhut
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