Hi, Nancy!
I am glad to hear that you and your babies made it home safely. I spent most of July traveling (fell in love with Minnesota. Everything was so green and lush!) and I'm about to get caught up on my Nancy newsletters.

In the 7/3 newsletter, Marian in ND wrote in that she and her church use liners (like crock pot liners) in the large electric roasters to save clean up, etc. Marian, can you tell me where you find these liners? Thanks.

Also, in the 8/6 newsletter, Mr. Myron Drinkwater asked where to find citric acid. (I don't can so I can't help you with whether citric acid should be added to your hot peppers, etc.) We use citric acid to clean out our (floor model) ice maker and we buy it at our local pharmacy. Hope this helps!
I hope all in the family are doing well, and thanks for everything you all send in. I don't write in often, but I "lurk" all the time!
Sharon in Texas

Aloha Fruit Dip
1 8oz. pkg. cream cheese
1 8oz jar marshmallow Creme
1 tsp. Watkins Ginger
1 tsp orange juice
1/2 tsp. Watkins Rum Extract
Dash of Watkins Nutmeg.

Blend together cream cheese and marshmallow creme. Add ginger, nutmeg, orange juice and rum extract. Beat until smooth. Makes about 2 cups of fruit dip. Delicious with all types of fruit.

Rum extract ( and other extracts, and ginger ( and other spices) are on sale for the month of August.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

Cook's Choice Cream Gravy Mix
Cook's Choice® Original Cream Gravy Mix come in a 15oz container along with instructions on how to make either a small batch for about 8 servings or a large batch for around 38 servings.

I made the Watkins Vanilla Ice Cream recipe today and I just wanted to say thank you, It was very good before and after I put it in the freezer to ripen!
Thanks again, Lynette in N.Y.

This is for Sue in FL

Tamale Pie
1/2 pound lean ground beef or Turkey
1/2 medium onion, coarsely chopped
1/2 medium green bell pepper, chopped
1/2 package taco seasoning
1 small can tamales, cut into 1-inch chunks
1small can corn
1 box Jiffy cornbread mix

Brown beef in skillet and drain. Cook onion and bell pepper until crisp tender or cook with beef.
Add taco seasoning, tamales and corn. put in baking dish and top with prepared Jiffy cornbread mix.
Bake at 350 degrees until cornbread is done,
Liz in Ks

In newsletter of 8-16 Sybil in FL asked for a good potato soup recipe.

Can't Miss Potato Soup
10 medium size potatoes
2 carrots
2 onions
4 cups water
1 can evaporated milk
1 can cream of chicken soup
salt and pepper

Cut potatoes in bite sized pieces. Boil potatoes in the 4 cups water along with the sliced carrots and chopped onions. When potatoes are done, add the evaporated milk and cream of chicken soup. Salt and pepper to taste. Cook approximately 30 minutes, stirring occasionally. This soup does not turn out too thick or too thin. It is great heated up the next day.
Sue in Tn. Vol country

Hi Nancy
I was wondering if you have any diabetic recipes. I would love to see some in the newsletter.
Thanks for all your hard work
okietalkr

Comment
Although the purpose of this newsletter is to share tried and tested recipes (TNT) with each other, there are some special diet recipes from time to time.
Nancy Rogers

I have looked and looked for the Peach Puzzle recipe. Can someone tell what newsletter it is in. I would love to try it, it looks so good.
Thanks, Judy Ring-Cocoa, Florida

Carrot Fritters
1 lb. carrots peeled and cut into small pieces
salt
1 C. flour
1 t. baking powder
1/2 C. sugar
1 t. vanilla
2 t. butter melted
1 egg beaten
1/2 C. olive oil

Cook carrots in a small amount of salted boiling water, until tender, about 15 minutes. Drain and let stand until cool. Puree carrots in a food processor until smooth. Combine with the rest of the ingredients except olive oil. Mix well.
Heat the oil to 375 in a skillet. Drop carrot mixture by tablespoonful into the oil. Cook, turning once, until golden brown. Drain on a paper towel. Makes 18 fritters.
Tona in Bama

For M.A. in Arizona...
I hope you enjoy this pie as much as we have through the years. It's from a cook book called "Piggin out in Dixie".

Onion Pie
2 cups sliced onions
2 Tablespoons butter
Salt and pepper to taste
2 unbaked pie shells
1 beaten egg
1/2 cup of milk
2 teaspoons chopped parsley
4 green onions chopped (including tops)
1 cup of shredded cheese (I use cheddar)
1/4 teaspoon paprika

Sauté onions in butter then add paprika. Add salt and pepper to taste. Sprinkle alternate layers of cheese and onions in pie crust beginning and ending with cheese. Beat egg with milk and parsley then pour over the filling. Place second crust on that and slash a couple places for steam to escape.
Bake about 40 min or until crust is golden brown. Cool and enjoy!
Alice Jean in Leavittsburg

To Pat in Colorado about her Raisin Bran Cookies: How much shortening is needed for your recipe?
Thank you from Carol in TX

Hi Nancy; A friend has a lot of tomatoes, she was asking me about tomato preserves. I gave all my canning supplies including cookbooks to a niece-in-law a few years ago. I know some of the great "Nancylanders" will be able to help.
Thanks in advance, Margaret, Tulsa

Baked Cauliflower
1 head of cauliflower
2 T. flour
2 T. butter
1 C. milk
salt and pepper
1/2 C. green onions chopped
2 T. chopped roasted pepper
1 C. sharp cheese grated
1/2 C. buttered breadcrumbs

Cook cauliflower in boiling water for 8 minutes. Use enough water so that it covers the cauliflower. Water should be boiling when you add the cauliflower. At the end of 8 minutes, remove cauliflower from water and rinse with cold water to stop the cooking. Drain while preparing sauce.

Melt butter in a small saucepan. Add flour and stir until blended. Gradually add milk, stirring until smooth and thick. Add salt, pepper, roasted pepper, green onions and cheese. Stir until cheese has melted. Place cauliflower in a baking dish that has been sprayed with oil. Pour sauce over cauliflower. Sprinkle with the breadcrumbs.

Bake at 375 for 25 minutes or until slightly browned. Serves 4 - 6.
Tona in Bama

To Sarah, MN: Re your rehearsal dinner. I have used in the past a mix of

1/4 cup Italian Dressing
1/4 cup A.1. Steak Sause
1 teaspoon garlic powder

Combine all ingredients, Use mixture to marinate any lean cut of beef at least 1 hour to over night. Can heat marinade to a boil and use to baste beef while cooking. Or, Combine 2/3 cup Italian Dressing with 1/4 cup Worcestershire. Marinate 1 to 2 hours at least. Hope these work for you, it gives beef and excellent flavor and makes it very tender. Thanks Nancy for this venue to share with others:) Stay well, we appreciate all you do:)
J. Burger, Port Charlotte, Fl.

I keep reading about the Chocolate Kahlua Cake and have been watching to see the date of the newsletter. I must have not seen it when it came out. Would someone please repost it?
Susie in TN

For Kay in Indy, Aug 12, newsletter. who is wanting to preserve her crop of jalapeno peppers for later use. I have found that washing them and drying them and putting into Ziploc freezer bags, works for me. I just remove the number of peppers I am wanting to use, reseal Ziploc bag return to freezer. I find that this way I always have Jalapeno peppers all year long. And can slice them any way I choose for the recipe I am wanting to use. Peppers are one of the few things that can be frozen without blanching first. Yes, I have also canned them with success. I use Ball & Kerr for about everything.
AK from CA

Lemon Ice Cream
3 ounce package cream cheese
3 cups granulated sugar
1 package lemon gelatin
2 cups half and half
2/3 cup lemon juice
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup whipping cream whipped
10 cups milk
Yellow food coloring

In a mixing bowl combine cream cheese, sugar and gelatin then mix well. Add cream, lemon juice and extracts and beat until smooth then fold in whipped cream. Stir in enough milk to measure 1 gallon then add food coloring. Freeze in batches following manufacturer's directions. Refrigerate extra mix until it can be frozen. Allow to ripen in ice cream freezer for 2-4 hours before serving.
Tona in Bama

Nancy: This is for Sue in FL who in the 16 Aug Newsletter requested a recipe for Tamale Casserole. Sue, while this is not the exact recipe you requested, I can vouch that it's a pretty darn good recipe and I'm sure very similar to what you are looking for. Anyway, Sue and other Nancylanders, here's my contribution for today. Mr. Myron Drinkwater - Lake Forest, CA

TAMALE CASSEROLE
3/4 cup yellow cornmeal
1-1/2 cups milk
1 large egg, beaten
1 lb lean ground beef
1 pkg chili-seasoning mix
2 tsp seasoned salt (like Lawrys or Mortons)
1 (16 oz) can diced tomatoes
1 (17 oz) can whole kernel, drained
1 (7 1/2 oz) can sliced black olives, drained
1 cup shredded cheddar cheese, shredded

Preheat oven to 350º. Mix the cornmeal, milk and egg together thoroughly in a 2-1/2 quart casserole dish. Brown the ground beef in a heavy skillet over medium heat until the beef is no longer pink. Break up the ground beef with spoon while cooking to 1/2-inch crumbles. Add the
chili-seasoning mix, salt, tomatoes, corn and olives to the cooked ground beef. Stir until well combined. Stir the beef mixture into the cornmeal mixture. Bake, uncovered, in the preheated oven for 1 hours and 15 minutes. Sprinkle the cheese over the top and return to oven until
cheese melts, about 5 minutes.
Yield: 6 to 8 servings.

My son asked me yesterday about my recipe for Sloppy Joes. I got it and sent it to him, and then thought perhaps the Nancy crowd would like it. I always use Bennett's Chili Sauce because it tastes the most like my mother's, but it can be hard to find. You can order it online, but the other day I did find it at Magruder's, a local chain. I almost danced a lame jig in the aisles. jeanlock in McLean VA.

Slumgullion on a Bun
3 medium onions, chopped (1 ½ cups)
1 cup diced celery
1 Tablespoon butter or margarine or butter
1 ½ lb. ground beef
1 bottle chili sauce (1 ½ cups - Bennetts)
1 Tablespoon vinegar
1 T Worcestershire sauce
1-1/2 teaspoons salt
1 teaspoon brown sugar
1 t chili powder
8 hamburger buns, split & toasted

Saute onions and celery in butter or margarine in large frying pan for five minutes. Add and saute ground beef until brown, breaking up meat with a fork as it cooks. Stir in chili sauce and seasonings. . Simmer 20 minutes to blend flavors. Spoon over toasted split hamburger buns.
Garnish with onion rings if desired.

Also, about making smooth gravy. I can suggest two things: First, use a wire whisk instead of a spoon to stir it; and second, (this may not work at your place because of the large amount you need), make it in a double boiler, or a pan set over hot water. The whisk really gets the lumps out. Hope it helps.

Re: Becky asked for recipes for gravy in the August 16th newsletter.

In the August 9th newsletter was a meatloaf gravy from Don in Michigan. I have served this on slices of High School Meatloaf and for a dipping sauce for chicken nuggets. It is very good for both. The only difference I will make when I make it again will be to use half as much vinegar. Try the original recipe before you change it though, you make like it with that amount of vinegar. I used apple cider vinegar.
Dorry

More Mint:
Pasta with Mint and Parmesan
Salt & freshly ground black pepper to taste
1 lb. cut pasta, like ziti or penne, or long pasta, like linguine or spaghetti
1/2 stick butter (4 T), cut into pieces
1/2 c. chopped mint leaves
1 c. freshly grated Parmesan cheese

Bring large pot of water to boil & salt it. When boils, cook pasta until tender. Drain pasta, reserving about 1/2 c. of cooking liquid. Toss pasta in warmed bowl w/2-3 T cooking liquid, butter, mint & half
cheese. Taste & adjust seasoning, then serve, passing remaining Parmesan at table. 3-4 servings.

Creamy Mint Carrots
2 -2 1/2 lbs. carrots, thinly sliced
1 t. cornstarch
2 t. cold water
1 c. whipping cream
1/4 c. packed brown sugar
2-3 T fresh mint
2 T butter
1 t. salt
1/2 t. pepper
Place carrots in saucepan; cover w/water. Bring to boil; reduce heat. Cover & simmer 10 min; drain. In small bowl, combine cornstarch & water until smooth. In small saucepan over med. heat, bring cream to boil. Stir in cornstarch mixture. Cook & sitr for 2 min. or until thickened. Stir in remaining
ingredients. Pour over carrots.
8 servings (Source: Sue Gronholz, Beaver Dam, Wisconsin)

Minted Butter
1 c. butter, softened
3 T confectioners' sugar
2 T chopped fresh mint
1 T grated lemon peel
1 T lemon juice

In mixing bowl, cream butter. Beat in remaining ingredients. Cover & refrigerate. 1 cup
(Source: Sherry Smeltzer, Osage Beach, MO)

Athena in DE (Note! Try mint omelets ... 2 eggs, chopped mint, minced garlic, grated Romano cheese)

This is for whomever requested ways to use mint. Years ago I found (and I think have since lost) a recipe for mint pesto. I made it and it was good. I believe the recipe was probably the same for basil pesto. Mint pesto is quite similar in taste.
Lesleigh in PA

Hello everyone. Hi Nancy so do love this newsletter. Thank you for your hard work.

I have a request I am looking for a recipe that uses crushed pineapple, melted marshmallows, on a graham cracker base and toped with some of the graham cracker crumbs. I use to call it Pineapple Dessert. lost the recipe over the years and would like to make it again.
Thanks, Joan.

Good morning Nancy! I want to thank Dianne in Houston, Elizabeth in Australia and JoAnn H for the recipes and ideas on the mint! Putting with peas or carrots sounds really good. I will be using right away. Have a very large pot of mint and I want to put it really good use! Thanks again.
Jeanlock in Mclean Va- the crock pot my friend has, has a built in timer with the warm cycle. She found that the warm cycle is really a cook cycle! I put a timer on my crock pot and I start it later rather than stopping it sooner so the food does not continue to cook even after its shut off. The very hot ones do this. I have found if a recipe calls for 7-8 hours on low that 6 is just perfect. Cutting the times will depend a lot on what you are cooking, since some things just naturally take longer or require longer cooking times. Experiment while you are home, so you can keep an eye on it.
Nancy, so glad you are back home safe and sound!
Have a great weekend all, Billie in FL

This is for Sarah from MN, who in the 8/16 newsletter was looking for suggestions of bar cookies that freeze well, so that she could make them ahead of time for use at the rehearsal dinner for her son’s September wedding. I have had great success in freezing brownies, butterscotch brownies, oatmeal bars, peanut butter bars and Baby Ruth bars clone. If they are going to be in the freezer for any length of time, I wrap each bar in plastic wrap and place in a freezer storage bag. I always place a paper towel in the freezer bag to absorb any moisture, which is the same thing that I do when freezing bread or hamburger or hot dog buns. These cookies also ship well and would be great for the individual looking for items that she could send her grandson, who is in the military. I sent these items to Afghanistan and Iraq, when our youngest son was in the Army. I am guessing that you already have these recipes in either a favorite cookbook, or saved from the newsletter, as most have been posted by one of our great cooks over the past year. If you need recipes let us know.
Robbie Bowling Green, IN

To Donna in KC.....your recipe for Breakfast Cookies in the Aug. 11 th newsletter, looks great but I was wondering if you cook the sausage first before adding the other ingredients, OR is it mixed in raw? TIA for your help.
Barb in San Diego

I am looking for recipe to make Tapioca pudding with fresh peaches; does anyone have?
I have seen using fruit juice.

Also does any one have recipes for Chop Suey?
Thank you. Roseann

Regarding Becky's lumpy gravy. Add your gallon of water to the meat base bring it to a boil THEN whisk in your cold water and flour mixture. If you do it this way you'll never have lumps. Good luck.
Joan in Lancaster, PA

Tona in Bama:
Regarding the Maraschino Cherry Cake,

6 cups of flour seems too much for the rest of the ingredients. Is it actually 6 cups or was that a typo?
grannym IL

For Billie in FL (my favorite mint recipe):

Mushroom and Cheese Casserole
2 T butter
1-1/2 lb.s mushrooms, sliced
2 T all-purpose flour
1/4 t. dry mustard
1/2 t salt
1/8 t. pepper
1 c. milk
1 T pimiento liquor
1 T. chopped chives
1 T chopped mint
1 T chopped pimiento
1 c. grated cheese
2 t. buttered dry bread crumbs

Melt butter, saute mushrooms lightly. Blend in flour, mustard, salt & pepper. Gradually add milk & pimiento liquor. Cook over med. heat, stir occasionally until sauce thickens. Add chives, mint & pimiento. Pour mixture into greased 1 at. casserole. Sprinkle w/ grated cheese & bread crumbs. Bake, uncovered, 325 for 30 min. Garnish with sprig of mint. 6 servings. ( Source: Florence P. Hanford's Television Kitchen Meals)
Athena in DE

Becky (August 16th newsletter) is having trouble with clumpy gravy. I use the super fine flour Wondra or corn starch mixed with some water to make smooth gravy and it works very well. Margo/Boston

Hi Nancy, I have a tip for Rubie from Milwaukee asking for tips on what to do with an over abundance of tomatoes. You seem to be wanting to freeze what you make with them, so, here is the simplest way I know: Wash and pat dry your tomatoes. Do not peel. Put as many as you can in zip-loc bags and seal. Put in freezer. These keep well and can be used in cooking. I hope you try some this way, so easy.
Betty

Nancy, I'm so glad you're home safe and sound. I love to travel and visit friends and family, as well as new places, but home is always the best place.

Judi in Vegas: I went to the library and checked the copyright date on each of the Diane Mott Davidson books, wrote them down and ordered them in that order. Be careful, though, because the copyright date of the book itself and the paperback edition are different; be sure you get the actual copyright date for the book when it was originally published. Also, check www.half.com; it's a great site for good books that are priced very reasonably.

A friend mentioned today that she had eaten a wonderful dessert and wondered if I knew of a recipe for it. I didn't, but knew that someone in my extended "family" would come up with it. From her description it sounds a bit like a baked Alaska - she said chocolate cake was pressed into a bowl and then the bowl filled with ice cream and refrozen. She said something about a chocolate glaze that seemed to be baked on the bottom - which would turn out to be the top when frozen and inverted. It is cut and served in wedges with raspberry sauce drizzled over it (no meringue as in a regular baked Alaska). For those of you who live in and around Oklahoma City, this dessert was served at the Yellow Rose dinner theater in Moore, OK.

Donna in PA: to make the text bigger in Nancy's newsletter or any web page, simply hold down the control key and roll the mouse wheel. You will see that rolling it one direction makes text smaller and rolling it the other way makes text larger. If you want all text larger, you might want to right click on the desktop (where all your main icons are) and click "Properties." Click the "settings" tab across the top and then in the bottom left of that window, slide the "Screen Resolution" pointer to the left. Click "apply" and "ok." That way, all of the text on your computer will be larger. You can, of course, reverse this procedure if you don't like the effect.
Doris in Oklahoma City

I have been catching up on the newsletters and read the request for what to do with an over abundance of tomatoes. I cut out bad spots and stems, peel or not , usually cut in pieces , put in freezer bags , mash a little to make some juice then freeze. I use these in chili, soup or anything that you need canned tomatoes for. I also make a condensed form of tomato soup. A generalized recipe follows.

Tomato soup
2 quart bags of tomatoes
2 large onions chopped
2 cups celery & leaves, chopped
3 carrots , cut in small pieces
2 bay leaves
1/4 cup dry parsley
Chicken or ham broth
Salt & Pepper

Combine all ingredients in heavy pan. Cook on medium heat until mixture becomes medium thick (be watchful that it does not stick). After it cools some blend in a blender or use an immersion blender until the vegetables are broken down. After completely cool put in containers and freeze.
When ready to eat put in saucepan over heat until hot. Add cream or milk to your taste.

Sometimes I add a little Italian seasoning or basil leaves.
I love this with a grilled cheese sandwich . If you like tomato soup I think you will enjoy this.

I also would like to thank you , Nancy for all your work. I have saved so many of the recipes here I could never make all of them but supply lots of friends with copies when they need something different.

In response to Becky in letter from Thurs 8/16 on how to make gravy. I too have always had trouble making gravy with flour. Now I make mine with cornstarch and water and never have a problem. Make sure you have all your liquid or stock very hot or boiling. Then turn heat to med low. In a separate container put several tablespoons of cornstarch, (depending on how much stock you have) then add a little cold water and stir until dissolved. Add slowly to boiling liquid and stir until desired thickness. If your stock gets too thick, add more water, not thick enough add more cornstarch mixture. It's important to put cornstarch in a dry container. Also make sure your gravy cooks for a few minutes or it will taste starchy. I've been making my gravy this way for 40 years. Hope this helps.
Marion in Atlanta GA

For Chris, NM regarding freezing cookie dough. When my 4 children were at home and I was working 6 days a week I made cookie dough in bulk so to say, made rolls of it, rolled it in aluminum foil and put in freezer. When we wanted some quickly I took them out, sliced them and cooked. They were just like fresh made. Hope this helps.
Rachael, AR

Please do not serve food that has been in a oven all day. I am a Food Service Supervisor, so I had to learn proper food temps. Hot food should be 180 or above when served and should not be left at that temp. for more than two hours. Cold food should be 40 or below. Never leave any food out on the table or on top of the stove for over two hours. Another caution everyone should know is to wash all meat ( beef, chicken, and pork ) before cooking it. Safe food handling is a must. Stay safe and
happy cooking.
Teri from Longview, Tx.

Comment
Similar messages were sent in by many other members.
Nancy Rogers

I copied the recipe for Drunken Cherries, but wondered if the readers had suggested recipes to use them in.
Carol in TX

Hi Nancy, I'm so glad to hear you made it home safe and sound. I bet the kitties are happy too, tho they'll most likely miss their previous surroundings during their "vacation".

Thanks again, for the great newsletter. I'll be going out of state for, on vacation for the month of September, and won't have access to a computer, but I don't want to cancel or put a hold on the newsletter while I'm gone. It'll be so much fun catching up when I get home. So if you don't hear from me for awhile, you'll know why. I'll miss everybody, but will sure enjoy playing catch up in October.
Cheryl in North Olmsted, Ohio

Comment
Most libraries across the country have computers with internet. If you get to a point you just have to check out the newsletter while you are gone go by the local library and see if you can view it there.
Nancy Rogers

Hi Nancy, So glad you had a safe trip home. Hope you and kitties rest up a bit.

Re: fresh mint. I finally got rid of my spearmint, it took over the whole flower bed. I would pick some of the tender sprouts or just a lot of leaves, put in my garbage disposer, run HOT water and turn disposer on until all the mint had been pulverized and washed down drain. The kitchen smelled really fresh.
Margaret, Tulsa

Sybil, here is my recipe for Potato Soup, hope you enjoy it.

Potato Soup
6 to 8 medium potatoes
1 - sm. onion diced fine
2 - cups cheese (I use taco blend)
3 - cans Milnot milk
1 - 3oz jar Hormel Real Bacon Bits
Scrub potatoes, cut into bite sized pieces. Boil in water under tender with onion. Drain water, add Milnot milk, cheese, bacon bits.
Heat at low heat until cheese is melted.

Also, Pork Loin recipe was asked for earlier. Sorry this is late getting it to you. Don't remember who was asking for it.

Pork Tenderloin
1 - Pork Tenderloin approx. 2 lbs.
3 or 4 - cloves fresh garlic cut into slivers
1/2 t. each - cayenne pepper, white pepper, garlic powder, cajun seasoning.
1 t. - Montreal Steak seasoning
Mix above dry spices well.

Cut slits in pork, insert slivers of garlic. Rub dry seasoning into pork tenderloin all sides.
Place into covered baking dish, place into preheated oven, cook at 350 degrees for approx. 1 1/2 hour. I use my 4 qt. Nesco Roaster normally to cut down on heating the house.

Optional:
1 lb. potatoes scrubbed, cut into bite sized pieces.
3 T. - oil
1/2 bag Lipton Onion Soup mix.

Place above ingredients into large ziplock bag. Shake until potatoes are well coated.
Cook tenderloin approx. 30 minutes. Place potatoes around tenderloin. Cook additional hour until tender.

Rae in Michigan

This is for Margie in S. Jersey looking for lavender recipes.

LAVENDER WITH ROASTED VEGETABLES
Preheat oven to 400 degrees
Coat about 3 pounds total of peeled potatoes, carrots,
white onions, and 3 garlic cloves with oil.
Sprinkle 2 tsp. dried lavender buds, salt (opt.)& fresh
pepper over vegetables.
Roast 25 minutes.

Add one or two zucchini cut in 1/2" slices. Bake an additional 15 minutes.

Lavender syrup can be used in a variety of ways to infuse flavor into many different foods and drinks. You will be amazed at all the great ideas. Remember...only organic
lavender. No pesticides!!

LAVENDER SYRUP 1 cup water
1 cup sugar
2 T fresh or dried Melissa lavender flowers
1 small piece of lemon rind, all white removed

Combine water and sugar and boil until sugar is dissolved. Remove from heat and add lavender flowers and lemon rind. Steep for twenty minutes and strain. Refrigerate.

Here are some of the ways you can use for lavender syrup:

Lavender Lemonade:
For each drink, squeeze 1/2 lemon into glass, dropping lemon into glass after squeezing. Add 2 tablespoons Lavender Syrup and 1/4 cup water. Fill glass with crushed ice.

Lavender Wine Cooler:
Pour two tablespoons of Lavender Syrup into bottom of goblet. Add a slice of fresh peach and top with Vidal Blanc. Variation: In place of peach, add two or three white alpine strawberries.

Fresh Fruit & Lavender Cream:
Pour 1/2 cup Lavender Syrup over fresh cut summer fruit; peaches, nectarines, etc. and allow to blend for 1/2 hour. To make cream, add two tablespoons Lavender Syrup to 1 cup heavy cream. Whip cream to soft peak and serve over fruit. Garnish with fresh lavender flowers.

LAVENDER MARGARITAS
1 cup tequila
1/3 cup triple sec
1/4 cup limeade concentrate
1 cup canned coconut milk
2 cups frozen unsweetened raspberries
2 cups frozen unsweetened blueberries
4 ice cubes
1 teaspoon dried lavender buds

In a blender, combine the tequila, triple sec, coconut milk, and lime juice. Cover and turn to high speed, then gradually add berries and ice. Whirl until smooth and slushy. Pour
into glasses. You can rub glass rims with lime and dip the rim in salt. Add a lavender sprig for garnish!
Colleen

What newsletter had the peach puzzle dessert cobbler in it? Thanks for all your hard work, LOVE LOVE the newsletter. Gayle

Would anyone have a recipe for the salsa served at the El Rodeo Restaurants?
Stan in PA

This is for Andee in L. A. --- if you go to the end of the newsletter there is an index of favorite recipes. Click on the grape salad recipe. Be very careful. It is soooooo addictive.
Connie in Beech Grove

This recipe was given to me by my favorite SIL and it is so good. In fact Taco Bell has Enchiritos back on their menu and I had one today to compare. These are even better. My son remembers eating these at Taco Bell in the 70's.
Susie in Arkansas

Taco Bell Enchirito, improved
1 pound ground beef
1/4 cup all-purpose flour
1 T. chili powder
1 t. salt
1/2 t. dried minced onion
1/2 t. paprika
1/4 t. onion powder
dash garlic powder
1/2 cup water
16 oz. can refried beans
10-12 small flour tortillas (fajita size)
1/4 onion, diced (about l/2 cup)
Can Enchilada Sauce (I think they have hot -- I use red Mild)
2 cups shredded cheddar cheese
Sliced black olives

In medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.

Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 8 to 10 minutes, or until browned. The finished product should be very smooth with no large chunks of beef remaining.
Heat up the refried beans in a medium sauce pan over medium heat, or in the microwave for a couple of minutes on high.

Warm the tortillas in a steamer, or wrap them in a moist towel and microwave for one minute on high. You may also heat up the tortillas individually by placing them in a hot pan over medium heat for about 15 seconds per side.

Spoon about 3 T. of refried beans down the center of each tortilla. Spoon 3 T. of beef on top of the beans followed by a couple teaspoons of minced onion.

Fold the two sides of the tortilla over the beans and meat and flip the tortilla over onto a plate.
Spoon a couple tablespoons of red sauce over the top of the tortilla, then sprinkle on a couple tablespoons of the shredded cheddar cheese. Add sliced black olives on top.
Heat up the dish for 30-45 seconds in the microwave, or until the cheese on top begins to melt. Repeat with the remaining..

Becky, regarding your question in the Aug.16 newsletter. I have also worked in a large kitchen and made gallons of gravy. I suggest that you mix your flour mixture with cold water until it is all incorporated and then you can add hot water to speed up the cooking.Good luck.
Sharon in Illinois

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I would like to know if anyone has the recipe for the mushroom appetizer at Logan Roadhouse Restaurant. We had them this week and they were so good. They had a green tint probably because of the herbs used on them. The horseradish sauce served with them made them delicious.
Thanks, Grace from Alabama

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Hi Neighbors,
This is a tried and true recipe that is proven kid friendly too. Someone might enjoy trying it.
Susana in Louisiana

Chicken Enchiladas
Prep Time - 20 minutes
Bake Time - 25 minutes
(4 servings)

1 (10.750oz)can Campbell's Condensed Cream of Chicken Soup
1/2-cup sour cream
1-tbspn butter
1 medium onion, chopped
1 tspn. chili powder
2-cups cooked chicken, chopped
1(4-oz)can chopped green chilies
8(8-in)flour tortillas, warmed
1-cup freshly shredded mild cheddar cheese

Stir soup and sour cream together. Melt butter over medium heat and cook onions and chili powder together until onions are tender. Add chicken, chilies, and 2-tbspn. soup mixture. Spread 1/2 cup soup mixture in an 11X8-in shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up tortillas and place seam-side down in baking dish. Spoon remaining soup mixture over filled tortillas. Top with cheese. Bake at 250 degrees for 25 minutes or until enchiladas are hot and bubbly.

There are many kinds of food dehydrators. I like the ones with thermostats & fans to blow the air around.

Some foods can take a long time to dry, esp. w/ the humidity of Summer upon us, and also how thick things are sliced. There are many good websites to be found via Google. Also, YahooGroups that just deal w/ "preserving foods".

I love dehydrating & storing w/ the help of Mason jars & a FoodSaver unit. Dehydration takes up less space than canning & freezing.

From what I understand, to run a dehydrator, the electricity is about like a light bulb. Almost pennies a day. So load 'er up & let 'er rip.

I keep mine running outside this time of year as they do put off a bit of heat. Also, if you are drying stinky things like hot peppers or onions, you can keep the fumes out of the house!
Enjoy it!
Debbie in GA

Rubie, Milwaukee
I now live in Kansas, but did live in Brookfield, Wisc. and remember bumper crops of tomatoes. Wish I were back there. Its so hot in Kansas, blossoms dry before the can produce fruit.
Maxine, Emporia, KS

To add to the discussion on the newer crockpots for Jeanlock in McLean Va, I really like the newer crockpot. It may heat hotter, but I find the recipe is done in less time and the carrots and potatoes are done to perfection. With my old ones, I would leave it on for the longest time stated and my vegetables would still be firm. I would remove them and cook them to tender on top of the stove. I made a roast last week with carrots, potatoes, celery and Lipton Onion Soup Mix in water. The recipe called for it to heat for 6 to 8 hours on low. I had it on low for 6 hours and it was finished. The roast could be easily pulled apart with a fork and the vegetables were firm, but tender.

Also, for all of you who want to leave the oven on while gone, please think twice. It only takes one time to have an oven fire. I had a supper in the oven one day and the gas company turned off my service for a couple of hours. I had no idea that my meal wasn’t cooking, until I smelled gas when they turned it back on. I thought it was funny that I hadn’t smelled my meal after a certain time. Also, some foods need to be cooked at higher temperatures to be safe. I worry, too, about those who put meat into a crockpot and set a timer to turn on later in the day. The meat could spoil while it is waiting to be turned on. I don’t want to lose anyone in this fine family. I’m glad to see you back safe and sound, Nancy.
Sandy in Iowa

For Billie in FL
I went today searching for this wine and found Gallo/Twin Valley Moscato but it is a very light colored Pinot Noir with flavors of peach, citrus and honey. Would that be it?
Thanks! Donna Southern California

In the August 12th newsletter Billie in FL writes: Have suggestion for Geoann about wine. I recently have discovered Gallo/Twin Valley - Mascato. I think I'm spelling that properly. It is a red wine, on the pink side, with a slight sweetness. I'm not found of real sweet or real dry wines, and I think this is just the right balance. And it is not at all expensive. I buy it in the grocery store.
JD from CA

Re: Bronco Berry Dip Recipe request
Hi all, Catching up here on the newsletters. I saw Pat sent in the recipe below and it's the same one I found online. My daughter made it and said it was good - but not quite the same. Not sure why since I have not tried the Arby's one. But the amount of food coloring is like a Red Velvet cake. Yikes. LOL Pat I see you are in CO - and funny thing is I sent the same recipe to a friend in Littleton asking if she knew of the sauce ... now you send the same one here. :) Small world but oh how I wish I was visiting her in CO now. Love that area!
Clarann - Lancaster PA

Donna in Pa, Aug 16th newsletter: "how to make the text bigger on the Nancy's Newsletter"

Hold the CTRL button down and roll the center mouse scroll button DOWN for larger viewing .. roll center button back UP for smaller view.
C in Or

Hi Nancy. What would I do without you and your readers? I am still looking for a recipe for a layered taco salad to take to a family picnic. I can't remember how to make one. I thought it would be a change from macaroni salad, etc.
Thanks in advance, Marie in VA

To Andee in LA.
Use your grapes in that delicious Grape Salad Recipe at the end of the newsletter. You may not have enough grapes (joke ) You'll love it. I can never make enough.
Anita in Brandon, FL

Sarah in MN was looking for a marinade for beef, (August 15th newsletter). This is my favorite. It's very good with sirloin tips.

I marinate for a few hours.
Margo/Boston

Beef marinade
1/4 cup olive oil
2 tbl lemon juice
1 tsp salt
1/2 tsp pepper
clove of garlic, minced
1 tbl parsley, chopped

To Judy/So Cal..Glad I was some help on the induction cooktop issue. The only drawback to them as far as I'm concerned is that you are limited to the cookware you can use. But I never really had a problem with that. After you start cooking on it, you'll have to let us know how you like it.

I live in the Bonita/Chula Vista area, but am quite familiar with the Point Lona area.
Barb in San Diego

Hi Nancy.....I was saving the Aug. 2, 9, 11 and 12 th newsletters to go back later to. When I tried to look at them today, I kept getting a pop up that says "the page couldn't be found". Any idea what the problem could be?

Glad you arrived back in Texas safely...and as others have said so often, this newsletter is the BEST on the web. Thank you for all your hard work and time.
Barb in San Diego

Comment
I started a new directory for August to post all the recipes in alphabetical order I have moved all the newsletters over to that directory. They originally were in the July directory.
You can go to the August index by clicking on
August Alphabetical Index of Recipes

More recipes will be added each day. I still have limited time to spend on the project since my return to Texas.  Things like license plate renewal, driver's license renewal, restocking my refrigerator, and visiting friends I haven't seen in the last 12 weeks has taken up much of my time.
Nancy Rogers

For Mary in Oregon who was saying that the Rotel tomatoes were just too hot for her. I have started buying the Milder ones. It states Milder on the label right under where it says Rotel. It is in large print like Rotel and is in a yellow box on the can. Try these before you give up on Rotels, they really do add a lot to recipes but I, like you, cannot tolerate the intense heat of the Regular ones.
Hope I have been of some help to you.
Regards, Barbara in Corsicana, Texas

Hi everyone in Nancy Land!
This is a response to Dena in NC (August 12, 2007 newsletter) for a chewy oatmeal cookie. Here is the one I use ALL the time and it is a hit wherever I take it. This recipe was from my dear MIL.

CHOCOLATE OATMEAL COOKIES
1 stick butter
1/2 cup milk
2 cups sugar
3 tablespoons cocoa
1/2 cup peanut butter
5 cups oatmeal (regular)
3 oz bag chopped walnuts**

Place a couple pieces of waxed paper on the table.

In a large pot, combine the butter, milk, sugar and cocoa. Bring to a rolling boil (over low heat), but don’t cook. As soon as it starts to bubble, turn off heat. Cooking time: ~ 10 minutes

Add the peanut butter and oatmeal. Mix well.

Place a heat pad next to the waxed paper and put pot on it.

Working quickly, drop tablespoons full of mixture onto waxed paper. Continue until all mixture is gone. Number of servings: depends on cookie size

Cool and place in a covered container.

*You can add more chocolate to mixture if you like them richer in chocolate flavor and looks.

**In place of the nuts, you can use chunky peanut butter. Or if you prefer, you don’t have to use any nuts.

I usually use more chocolate (my family likes them with more chocolate). While bring the mixture to a rolling boil, I do a couple taste tests to make sure it tastes right. (This mixture is so good, you will be doing lots of taste tests).

Depending on the kids moods (or mine) is when I choose to use either the creamy or chunky peanut butter. They both turn out good. NOTE: I use Jiff; I found that off-brands have too much oil and spoils the flavor of the cookie.

These do not have to be refrigerated; just keep in a covered bowl.

Depending on how fast you drop the cookies on the wax paper, you will notice a color change. If dropped quickly while still hot, they will have a glossy color. If the mixture cools, the cookies will have a dull finish. But they still taste the same – GOOD!
Marilyn from Michigan

I am sending this recipe again, It did appear in your column quite some time ago, but now is the height of the corn season, and I tried it. It is without a doubt the best I have ever tasted, and I urge you all to give it a try. I don't know who put it in originally nor the date but here it is again, and thank you.
Don

Bacon Wrapped Corn on the Cob
8 large ears sweet corn
8 slices bacon
2 tablespoons chili powder

Wrap each ear of corn with a slice of bacon. Place each one on a piece of heavy-duty aluminum foil. Sprinkle with chili powder. Wrap securely, twisting the ends to make handles. Place uncovered over medium-hot grill for 20 minutes or until corn is tender and bacon is cooked, turning
once.

Hawaiian Chicken
1 green bell pepper
2 c. cubed chicken
3 c. cooked rice
1 (13-16 oz.) can pineapple bits
2 cans cream of chicken soup
2 cloves garlic, crushed
2 tbsp. salad oil
2 tbsp. soy sauce
1/4 c. toasted almonds

Cut green pepper in strips and set aside. Drain pineapple, saving juice in saucepan. In skillet heat oil and cook green pepper with garlic until tender. Blend in soup and 1/2 cup pineapple juice. Add chicken, pineapple and soy sauce. Heat stirring now and then until done. Serve over rice and top with almonds. Serves 4.
Tona in Bama

Biscuits for Strawberry Shortcake
2 c. flour
1/2 tsp. salt
1/2 tsp. cream of tartar
4 tsp. baking powder
2 tsp. sugar
1/2 c. shortening
2/3 c. milk

Sift flour, salt, cream of tartar, baking powder, and sugar together. Cut in shortening until like coarse crumbs. Add milk all at once and stir just until mixed. Pat or roll 1/2 inch thick. Bake at 450 for 10 minutes. So good!
Tona in Bama

Tilapia Lemon Parmesan
2-1/2 lbs. Tilapia fillets
2-4 tsp. butter or margarine, softened
2 tsp. fresh lemon juice

Lemon-Parmesan Sauce
1 cup mayonnaise
2 tbl. fresh lemon juice
1/2 cup grated Parmesan cheese

Garnish
2 lemons, sliced fresh parsley

Rinse the tilapia fillets in cold water and drain thoroughly. Top with butter or margarine and lemon juice. Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork. Top each portion with 1-2 tbl. of lemon Parmesan Sauce; broil 2-3 minutes or until sauce puffs and turns golden brown. Place fillets on serving plate; garnish with lemon slices and fresh parsley. Serves about 6.
Tona in Bama

Gravy Cooked Pork Chops
4 lean pork chops, 1/2 to 3/4 inch thick
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. shortening
1 can cream of mushroom soup (or any other that you like)
2/3 c. (1 sm. can) Pet Evaporated Milk
1/3 c. water

Sprinkle chops with salt and pepper. In 10 inch skillet brown in 1 tablespoon shortening. Pour off drippings. Pour around chops the mixture of soup, evaporated milk and water. Bake 45 minutes at 350 degrees (moderate oven) until chops are tender. Stir gravy well. Makes 4 servings.

Tip: instead of baking, can cover and cook chops and gravy about 45 minutes over low heat stirring now and then until chops are tender. Or you can cook in a crockpot.
Tona in Bama

Crockpot Hot Caramel Apples
4 large tart apples, cored
1/2 cup apple juice
8 tablespoons brown sugar
12 red-hot candies
4 tablespoons butter or margarine
8 caramels
1/4 teaspoon round cinnamon
whipped cream, optional

Peel 3/4 in. off top of each apple, place in slow cooker. Pour juice over apples.
Fill center of each apple with 2 tablespoons of sugar, 3 red-hots, 1 tablespoon of butter, 2 caramels. Sprinkle with cinnamon. Cover and cook for 4-6 hours or until apples are tender. Serve immediately with whipped cream.
Tona in Bama

Three Vegetable Cheese Bake
1 (10-ounce) frozen pkg each: broccoli florets, cauliflower, and brussels sprouts (or carrots)
10-ounce can condensed cream of mushroom soup
1 pound block processed cheese spread, cut into slices

Place ingredients in crock in order listed. Cover and cook on -Low for 4 hours -High setting not recommended. Serves 8 to 10.
Tona in Bama

Crock Pot Baked Potatoes
10 - 12 potatoes
Aluminum foil

Stab potatoes with fork. Wrap each in foil. Fill crockpot with potatoes.
Cover and cook on High 4 hours. Do not add water.
Tona in Bama

Hello Everyone, I hope everyone is dealing well with the heat wave we are experiencing. I live in Alabama and we have a Bar-B-Que restaurant here called Jim & Nick's. They serve a wonderful Macaroni and Cheese and a biscuit ( looks like a muffin, but they call it a biscuit ). I was wondering if anyone might have a clone recipe for either or both of these items. The mac & cheese has white cheese or sauce topped with what seems to be cheddar cheese and the biscuits are like muffins and slightly on the sweet side but a wonderful compliment to bar-b-que. Thanks in advance to any of you who can help me.
Kathy In Alabama

Email addresses of members will not included with messages (due to privacy issues.). 

Some messages have not been posted to this newsletter or were edited because they were flaming, abusive or insulting in nature toward any member, person, group, company or country.

Other messages were not posted because they are on my laptop and I have not unpacked it since my trip home.
Nancy Rogers