Hello to Nancy. I have a relative who is getting married in a month. She would like some suggestions, tips from your readers on what items to purchase to stock her pantry, basic staples, etc... Any suggestions, tips would be greatly appreciated. Thank you for this wonderful newsletter with so many great recipes!
Luci

No newsletter was sent out yesterday (Tuesday.)  I went to Flagstaff and didn't get home in time to get the newsletter done.  I will send a newsletter out Thursday instead.

No newsletter will be sent out Monday or Tuesday next week.  I am returning home to Texas.
Nancy Rogers

Cook's Choice Beer Batter Mix
excellent choice to use on assorted vegetables, onion rings, pork chops, chicken, corn on the cob, and corn dogs

My Watkin's website changed today. Please scroll down to the page middle to New Stories. Substitutions you can use in recipes for wine, beer, and liquors are listed at
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

To Nancy from Crystal Lake ~ this may be a little late as I'm just now reading the newsletter from July 24. In response to your request for TNT recipe for Funnel Cake, here's the one my family loves. Be sure to use a funnel with a large enough opening ~ and remember you can thin the batter a little if necessary. We like this particular recipe because it's light and crunchy!
Donna
in Southern CA

Amusement Park Funnel Cakes
1 cup of flour
2 teaspoons of sugar
1 teaspoon of baking powder
1/2 teaspoon of salt
1 egg, lightly beaten
3/4 cup of milk

In a large bowl, combine the dry ingredients together. Then gradually add in the beaten egg and milk until well blended - there should be no lumps. Let the batter stand for about 15 minutes.

In a deep skillet or pan, heat one-third to one-half inch of vegetable oil to about 400 degrees.

When the oil is hot, pour the batter through a funnel, swirling a thin stream into the centre of the skillet and circling outward until the pan is filled. Do not stop pouring until you are finished. Stopping and starting again will likely result in raw dough somewhere in the cake.

Fry on each side until the cake is golden brown. Drain on paper towels and immediately sprinkle with powdered confectioners' sugar.

Thanks to Brenda in Alabama for the info and tips for using the GT Express. I look forward to experimenting. Thanks so much.
IBR

Hi.....this is for Judy So. Cal. July 25th newsletter, regarding Induction cooktops.

I have had 2 induction cooktops and loved them. The first one (can't remember the brand) lasted 12 years, but the company had gone out of business so it couldn't be repaired. The second one was a GE and it lasted 8 years :( until 2 of the burners stopped working. GE only had parts to fix the small burner, so decided to buy another. I couldn't find one at a reasonable price, so I bought the Kitchen Aid 5 burner black smooth top. No nobs just touch controls. I really like it, but I did like the induction one better. Shortly after it was installed, Sears came out with a Induction Cook top, but it was to late :( the KA was already in.
Barb in San Diego

To Lauren in MD. Here is a stewed tomato recipe from my mother in law. It's sweet, so you may want to cut back on some of the sugar. Lisa-Union Bridge, MD

Stewed Tomatoes
6 large tomatoes, peeled or you could use 2-1/2 cups of canned tomatoes
1 Tbsp butter
2 Tbsp finely chopped onion
2 tsp sugar
1/8 tsp cloves
Salt
Freshly ground pepper
1 slice fresh bread torn into pieces

Cut the tomatoes into eighths.
Melt butter in a pan and add the onion and sugar and cook for 3-5 minutes stirring over medium heat.
Add the tomatoes and cloves.
Cover and simmer for 15 minutes.
Season to taste.
For a thicker stew add the bread and cook 10 minutes more.

To Helen in Mississippi. Here is a breakfast casserole that is very easy and good to make. Don't be fooled by the name. You can have it anytime of the year. Lisa-Union Bridge, MD

Christmas Brunch Casserole 6-8 Servings
1-2 lbs. sausage or you can substitute with bacon
4 cups frozen hash brown potatoes, thawed
1 tsp salt
1/4 tsp garlic salt
1/2 tsp black pepper
6-8 eggs
1-1/2 cups milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Preheat oven to 400°
Grease a 9x13 casserole dish. Cook sausage until crumbly and no longer pink. Place potatoes in bottom of dish. Sprinkle with salt, garlic salt and pepper, Top with sausage. In a large bowl beat eggs with milk and parsley. Pour mixture over casserole. Cover and refrigerate overnight. Bake in preheated oven for 1 hour or until set. Add the cheese the last 20 minutes of cooking.

Not only is this yummy it's healthy for you also. My Mom is a diabetic and this is one of her recipes. Enjoy. Lisa-Union Bridge, MD

Peachy Blueberry Pie
2 Tbsp cornstarch
1 Tbsp freshly squeezed lemon juice
1/4 tsp grated nutmeg
Pinch of salt
8 tsp of sugar
2 Cups sliced fresh peaches
1/2 cup fresh blueberries
9 inch pie crust (I use an oatmeal pie crust - recipe to follow)
1/2 Cup crunch topping (recipe to follow)

1. Preheat oven to 425.
2. In a medium sauce pan combine 1/2 cup of water with the cornstarch, lemon juice, nutmeg and salt. Bring to a boil and cook stirring until thick and clear. Remove from the heat and stir in sugar.
3. Fold in peaches then the blueberries.
4. Spoon mixture into pie crust and sprinkle with the crunchy topping. I put foil around the edges to prevent burning.
5. Bake 30 minutes and then remove the foil and bake 10 more minutes.

Oatmeal Pie Crust
3/4 Cup all purpose flour
1/2 Cup quick rolled oats
1/2 tsp salt
1/4 Cup canola oil

1. In a mixing bowl combine flour, oats and salt.
2. Slowly drizzle in the oil. Add 3-4 Tbps of ice water a few at a time until the mixture begins to form a ball.
3. Pat the dough into a 9 inch pie plate.

Crunchy Topping
1/4 Cup Margarine
1-1/2 Cups quick rolled oats
1/4 Cup lightly packed brown sugar
1/4 Cup chopped nuts (any of your choosing)
1/2 tsp ground cinnamon

Melt the margarine in a large skillet. Add the oats, sugar, nuts and cinnamon and cook stirring over medium heat until golden brown. Remove from heat and spread on a large baking sheet to cool. This can be stored in an airtight container in the frig for up to 2 months.

Hi everyone. Just wanted to respond back to the person that requested smoothie recipes. I have been making them every morning for breakfast for the last couple of weeks. I put whatever fresh fruit I have (apricots, peaches, bananas, grapes, melon, etc.) in my blender. Then I add a bit - maybe a 1/2 cup of fruit juice (grape, orange, pomegranate, apple, etc.) Finally, I add frozen fruit instead of ice (I cut up a pineapple into chunks and strawberries that have been frozen individually on a cookie sheet then put in a bag) (I also have frozen fruits from my trees that I select from and frozen blueberries) Finally I add a tablespoon or so of fax meal or oat bran or wheat bran. Blend until smooth and yummm and so good for you and every morning just a little different!

Sometimes I add plain yogurt and honey or flavored yogurt, but I find that if I omit any sugar in the smoothie, I can go until lunch before I get hungry.

Also thanks to the ladies who responded back with my question about toaster/convection ovens. I really appreciate your input.

I ran across a recipe in a cookbook that called for unsweetened condensed milk just last week with a note at the bottom of the page that it is also called evaporated milk. Maybe that is what was meant in the recipe??

Thanks Nancy for all you do, this site sure makes my day
Carolyn in Los Banos

I have a Whirlpool front loading washing machine. I, also, have the dryer. I stack them as I need more room in my laundry room. Since I am a short person, I have to really stretch to remove clothes from the dryer, as it sits on top of the washer. I was a little apprehensive when I purchased the front loading washer and dryer but I love both of them! I don't use as much laundry detergent or softener. I use liquid softener and the HE detergent, usually Cheer or Tide when I can get it on sell or have a really good coupon. I believe these washers and dryers really are energy efficient because I have noticed a slight drop in the energy consumption since we purchased them. I would highly recommend the Whirlpool. I have never had a problem with a musty smell or mold. I have owned the set for approximately 18 months. After I have completed my entire wash, I wipe the gasket and door of the washer with a dry rag, then I leave the washer ajar approximately an inch or two until the next time I use it. Once a month, on the first of every month, I program in the special cycle and add 1/3 cup liquid bleach to the soap dispenser after removing the divider. This is what my manual states to do to keep the musty smell from happening. It has worked for me.
Thanks, Joan San Antonio, Texas

For those of you who like them, a drained can of pinto beans is a great addition to the Cornbread Salad. Yummy! Also, what is the date of the KFC chicken? I have missed it.
Thanks, Norma in NC

Hello to my favorite foodies! Wondering where I might find Tona's favorite chocolate kahlua pound cake recipe… now that it has so many thumbs up!

Also, For Dawn in SW GA: If I make your cornbread salad the night before, will it get too soggy?
Thanks! Tammy in Jamestown, NY

Aug 6th newsletter, Stan in Pa asked for a Granger Pie recipe. I'd never heard of it before, bit I did find 2.

The recipe below comes from
The Inglenook Cook Book (1906) PIES
1906 - http://www.foodreference.com/1906/home.html

GRANGER PIE
Make a pie crust and line 4 pie pans. Put 1 cupful of baking syrup in a bowl, 1 teaspoonful of soda, and 1 cupful of boiling water. Stir well and divide in the 4 pans. Now take 3 cupfuls of flour, 1 cupful of
sugar, 1/2 cupful of lard, rub well and put over the top of the syrup. Bake
in a moderate oven. There was no time given.

Here's another one

GRANGER PIE
For Topping
1 1/4 C Flour
1/2 C Sugar ( can use granulated and brown, it seems to make
little
difference).
1/4 tsp Cinnamon
1/4 C Butter

For Bottom
1/2 C Molasses ( Brer rabbit is better).
1/2 C Boiling water
1/2 tsp Baking soda
Crumb flour, sugar cinnamon and butter. Mix molasses , water
and soda and
pour into an unbaked crust. Put crumbs on top. Bake 375 degrees
for 35
minutes.

I hope they are what you want.
Mary in Va

In the August 6 Newsletter, Becky in Magnolia, Arkansas asked about a good brand of instant mashed potatoes. . .

While I don't use them for "mashed potatoes", I found the Idahoan brand the best tasting.
We use them only to add to sauerkraut when cooking it.
I did try the Mashed Potato Salad and used these instant potatoes and it did taste like the "real thing".
I purchased mine at Sam's Club.
Mary Alyce in WI

I missed the Kahlua pound cake recipe. Could someone tell me what date of the newsletter?
Kathy

This is for Tona In Bama,
Had to be out of town for many days for a funeral. I missed so many newsletters, I can't seem to catch up. I noticed a reply from a reader praising your Chocolate Kalua Pound Cake and would very much appreciate the recipe as Kalua is one of my husband's favorites. I thank you for all your efforts, both to Tona In Bama and Nancy's Kitchen. This has to be the best site on the Internet. I am a faithful reader.
Thanks, Cindy in Florida

I missed the recipe for Angel Lemon Bars, could someone send the date of the newsletter.
Thanks Kathy from Fl

Bea in Aug 5 newsletter. I too have a front loading washing machine and have had it for several years. I never shut the door completely after washing a load of clothes. I have never had any trouble with it getting musty. I never shut it as I did not like the thought of it being so tight when there was moisture in the machine. It only stand open a couple of inches but that is all it seems to need. I do clean the gasket out occasionally as it does collect things. I did find a quarter in there this week so pays to check. Marian in ND

Hi. This is in response to Joyce in PA (8/6/07 newsletter) who wants a Fresh Peach Cobbler. This recipe uses canned peaches that my mom received at work many years ago. It is quick, easy, and delicious! Whenever I take this to work, none is left to bring home. I have never tried this with fresh fruit.
Mel

COBBLER
Oven temperature: 375°
Cooking time: 15-20 minutes or until golden brown
Number of servings: depends on serving size

1 cup flour
1 teaspoon baking powder
1 cup sugar
½ cup milk
2 cups canned fruit with juice*
1 stick butter

Melt the butter in a 9x9 pan. In a bowl, combine flour, baking powder, sugar and milk. Mix thoroughly. Pour batter into pan. Press dough into pan. Pour fruit and juice over the dough. Bake.

I usually double the recipe (because it goes quickly) and I use a 9x13 pan.

I use canned peaches most of the time; blackberries is another favorite. Since I like a lot of fruit, I use one big can and one 16 oz. can. You use the juice also. You can use any canned fruits you want. (Since we like blackberries, I use them also.)

When baking, just watch until it is a nice golden brown on top and looks done. The dough starts out on the bottom, but rises to form a crust on the top. This is a great dessert to take to a dinner or potluck or anywhere. It is something that not everyone makes. You will become addicted to this. I have to make it about once a month as I (along with mom and my brother and his wife) get a craving for it. ENJOY!

Is there a way on the newsletter site to search for a recipe overall? Or is there another site affiliated with this newsletter? The alphabetical is a great idea, but without knowing what month a recipe was in, I am totally lost. I thought at one time there was a way to search for a recipe by name, but don't see anyplace to do that. Or, does someone have an internet "trick" that will search this site through the browser?

I know the recipes I want from time to time have come from this site, but a fire took much of my printed out recipes along with the computer where my files were. Hope someone has some ideas. If I am just missing the search option, I apologize.
Thanks! Donna S

In Paula Deen's latest magazine she stated that this is her very favorite cookie. The recipe was not in the magazine, so I researched her site on foodnetwork.com and found the recipe. I have Watkinized it.

Loaded Oatmeal Cookies
1/2 cup butter, softened
1/2 cup vegetable shortening
1-1/2 cups packed light brown sugar
2 eggs
1/2 cup buttermilk
1-1/2/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp Watkins Baking Powder
1 tsp Watkins Ground Ginger
1 tsp Watkins ground Nutmeg
1 tsp. Watkins Cinnamon
1/4 tsp Watkins ground Cloves
1/2 tsp Watkins ground Allspice
2 -1/2 cups quick-cooking oatmeal
1 cup raisins
1-1/2 cups chopped walnuts
1 tsp Watkins Vanilla

Preheat oven to 350 degrees

Cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking power, ginger, nutmeg, cinnamon, cloves, and allspice: stir into mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 - 15 minutes. Drizzle with Brown Butter Icing.

Brown Butter Icing
½ cup butter
3 cups sifted powdered sugar
1 tsp Watkins Vanilla
3 - 4 Tbsp water
In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat, stir in powdered sugar and vanilla. Stir in enough water to make an icing of drizzling consistency. Drizzle on warm cookie.
Makes 5 dozen

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

Watkins spices are on sale in the August flyer. For your copy, email your street address

Nancy: I'm responding to some of the requests posted in the Monday (Aug 6th) Newsletter. Mr. Myron Drinkwater - Lake Forest, CA

For Linda, Ft, Collins, CO: Growing up we always had a small bowl of Chow Chow on the table to put on navy beans when they were served. It was also good on greens, meats, scrambled eggs, etc. Seems that I remember it as being red as you do but the one I get now is green in color. I purchase it on-line from www.barryfarm.com. (The Barry Farm /20086 Mudsock Rd / Wapakoneta, Ohio 45895) Ingredients: Green Tomatoes, celery, onion, vinegar, brown sugar, salt and spices. They also have
'Spicy' and 'Hot' Chow Chow. They all sell for $3.99 for a 16 ounce fluid ounce jar - plus shipping. I usually purchase 4 to 6 jars at a time and this lasts for the better part of a year. Go to the web site
and then go to the store and click on relishes.

To expand on the posting by Val from Ohio in the same Newsletter regarding the exchange of books, another good place for this which I use is:
www.paperbackswap.com. It is not exclusively the swap of paperbooks but also hard back books and CDs as well. After posting nine (9) books that you have available you will have earned enough points to be allowed to request from any of more than a million titles. The person shipping the book pays the minimal media postage and the receiver pays nothing. If you're interested in obtaining books very inexpensively then you might want to check this site out. It's free except for the postage to mail the books.

The heat index is 100 right now. It is too hot to cook! Last night I made ham salad with 98% fat free bologna, miracle whip light, pickle relish, chopped onion and pickle juice. It is very good on white bread.

One of my grocery stores sells eggs hard boiled and I'm going to make egg salad next. I tack up a dark blue towel on my windows and it helps along with the air conditioning to keep things cool indoors especially in the bedroom. I do grocery shopping late at night when it cools down into the 70's and then sleep later in the day when it is hot. Put a small pouch of antibacterial or baby wipes in the fridge. It is extra refreshing for your face and hands when used cold! Put slices of oranges, lemons or limes in a pitcher of water in your fridge.
It is refreshing too. -- Nina in TN

To Helen in Mississippi,
Here is a breakfast casserole my friend Betty gave me years ago. It is great to make ahead the night before and bake the next morning.

Line a 9"x13" pyrex cake pan with buttered bread (no crust), buttered side up. Brown 1 lb sausage, drain off grease and crumble it over bread. Then add up to 3 cups of shredded cheddar cheese over sausage. Beat together 6 or 8 eggs, 1 tsp dry mustard and 1 pint of half-and-half. Pour over cheese. Refrigerate overnight. Bake in the morning 45 minutes at 350 degrees. Just make sure you use a fridge-to-oven dish.
Freida from TX

Hi, looking for a good meat loaf recipe. Also does any one have a clone recipe for Starbuck's Frappicinno?

Nancy's Kitchen a number of  meatloaf recipes.
http://www.nancys-kitchen.com/meatloaf_recipes.htm

Thanks to all of you who answered my letter asking where I could find Bar Keepers Friend. I knew you all would come thru. You're great.
Phyllis

For Marlene from FL, in August 6 newsletter, who wants a cooked

RICE PUDDING
In 4 quart saucepan, place:

½ cup short grain rice, washed (do not use Uncle Ben’s)
3 cups milk
2 cups water
1 stick butter (1/4 lb.)
1 cinnamon stick

Most of the peel of one lemon (use potato peeler, remove only the yellow skin, leave as large a piece as possible for easy removal). Bring ingredients to a boil, stirring constantly. Reduce heat to low, and cook. about 40 minutes, stirring often, until it is quite thick.

ADD:
1 can condensed milk
1 can water

Stirring constantly, bring it back to a boil on medium heat and cook about 15 minutes more on low heat. Remove lemon peel and cinnamon stick. Pour into individual dessert cups and sprinkle cinnamon on top. DELICIOUS!
From Frances in Wesley Chapel, Fl

For Marlene in Florida. Sarapico's home made rice pudding. Rice pudding is nothing more than over cooked rice whose starch has been sweetened.

Sarapico's Rice Pudding
This is a large recipe that can be cut down to any quanity.

1 cup whole grain white rice( Chinito Brand in Spanish sections of any store)
1 stick of butter (4 ounces)
2 cups white sugar
1 Gallon 4% White Milk
2 teaspoonfuls good vanilla extract
1 teaspoonful salt
2 teaspoonfuls of lemon extract ( may be omitted if you choose)
Cinnamon Powder for dusting serving dish

Bring rice, salt, butter and 4 cups of milk to a gentle boil. (stir constantly. this is labor intensive)
Add sugar and stir Gradually and the remaining milk as the mixture thickens.( stir frequently) Do not allow the mixture to burn as you will have a mess. When the mixture is thick remove the large pot from the stove and cool. Add the vanilla and lemon extracts Dust with cinnamon powder.
Vp in Tampa

I sent a recipe for a taco salad in response to Marie in WVA request in Aug 6 newsletter. I forgot to put in shredded cheddar cheese, at least 3 oz or more if she desires. Sorry about this omission. Also French dressing could be used instead of western.
Marian in ND

For Stan In PA.

Granger Pie
This recipe for Granger Pie is from Earl. I've included a bit of the history of how he got the recipe, I thought you family history buffs would enjoy. This recipe goes back a long time, so it's tried and true. Thanks for sharing it with us Earl!

To give you a little background-----This was given to my wife by my mother in 1984. She was 86 at the time. She stated that it was the original recipe of her grandmother who died in 1926.

The grandmother of who she spoke was Elizabeth Houser Lyle. Born in 1847 and died in 1926. Elizabeth was the granddaughter of Jacob Houser who founded the town and woolen mill at Houserville, Pa. The town still exists and is just outside of State College on the road to Bellefontre.

The recipe was for two pies. I have cut it in half and arranged the sequence of ingredients so it makes a little sense.

For Topping
1 1/4 C Flour
1/2 C Sugar ( I have used both granulated and brown, it seems to make little difference).
1/4 tsp Cinnamon
1/4 C Butter

For Bottom
1/2 C Molasses ( I have used Grandmas unsulphured and Brer Rabbit - I think that Brer rabbit is better in this case).
1/2 C Boiling water
1/2 tsp Baking soda
Crumb flour, sugar cinnamon and butter. (I use a pastry blender) Mix molasses , water and soda and pour into an unbaked crust. Put crumbs on top.

Baking time and temperature are not shown in this old recipe. I used 375 degrees for 35 minutes.·
Taken from www.Berksweb.com
Karen In Wisconsin

Hi Nancy; Barbara in Cartersville, GA had requested an instruction book for the GT Express she picked up second hand. Someone had suggested phoning them and ordering a book. I also had picked one up at the Salvation Army shop and when I phoned the 1-800 they told me they would not send out a
book unless I had bought it from them. So I did some searching and found a manual online. The website is www.express101meal.com and if she looks under the "help" at the top of the website, it will direct her to a faqs page where a question about having the instruction book missing is in red
printing. When she clicks on that she will be directed to a PDF file. She can then either save it on her computer or print it off. Hope this helps her.
Kim from Canada

This is in response to Marie in WVA who asked for a recipe for a Taco salad iin newsletter for Aug 5 Here is one that I like. It does not call for sour cream however.

Taco Salad-
one large head of lettuce-cut or torn in pieces
1 lb hamburger
1 large onion chopped
1 pkg taco seasoning
1/2 cup chopped green peppers ( I use more)
1 cup black olives, chopped
one or two tomatoes, chopped
1 pkg taco chips, crushed
2 T Thousand Island dressing (I have omitted this)
one small bottle Western dressing

Brown hamburger and onions, drain. Add taco seasoning. Cut up lettuce and mix all together. Do not add chips until ready to serve as they will get soggy if they set. We like this one very well. I am sure there are other variations out there.
Marian in North Dakota

My friend is looking for a TNT blackberry jelly recipe.
Does anyone have one to share with her?
Thanks
Mlyn in OH

For the lady looking for Granger PIE -- Is this the one???

The Inglenook Cook Book (1906) GRANGER PIE
Make a pie crust and line 4 pie pans. Put 1 cupful of baking syrup in a bowl, 1 teaspoonful of soda, and 1 cupful of boiling water. Stir well and divide in the 4 pans. Now take 3 cupfuls of flour, 1 cupful of sugar, 1/2 cupful of lard, rub well and put over the top of the syrup. Bake in a moderate oven.
Pat in Colorado

Hi Nancy. This is for Betty T. Ga. Betty, I always enjoy your recipes, we cook a lot of the same things. Here's a way we use up some green tomatoes without frying them.

Walt's Green Tomato Salsa
3 really green tomatoes, diced
4 scallions, both parts, sliced
1 4-oz. can diced green chilies
1 fresh jalapeno, minced
2 tsp. minced garlic
8 - 10 leaves torn basil
6 leaves cilantro, snipped
Juice of 1 large lemon or 1 lime

Mix and chill. Stir often, 6 to 24 hours before using.

Good on nachos or on the side of burritos, shellfish, fish, and pork chops.

Two Tomato Fish Filets
One recipe of Green Tomato Salsa

2 3/4" thick filets of salmon, dolphin (mahi-mahi), grouper, catfish, tilapia, or flounder
1/2 T. honey
1 T. honey-mustard salad dressing (Vermont brand is very good)
Montreal Steak Seasoning (yes, steak)
2 large or 4 small slices of ripe tomato, cut in halves like half-moons
2 to 3 tsp. capers (even 4 if you like things salty)
1/8 c. each white wine and water

Make salsa early in the day; chill and stir often. Mix dressing & honey; put fish in a buttered pan skin side down, then spread this mixture all over them. Lay ripe tomato halves on the thin ends of the filets; sprinkle all over lightly with steak seasoning, then sprinkle on the capers. Pour liquids all around but not over top of fish. Bake at 400 degrees 12 to 15 minutes, or till fish flakes when pierced with a fork. To serve, pile the salsa on top or side of filets. Serves 2 but easy to increase. Fast to fix at supper time.
Marilyn in Fl

=========================

Hi Nancy; thanks again for the wonderful job you do of keeping us all connected....I just wanted to let the cooks know about a tip that was mentioned sometime last year about ignoring the directions for the breadmaker. I wish I had done this sooner. I prefer to use my machine for making the dough - and lately was wondering why the dough wasn't raising as well. I was thinking it was the yeast - but I had just bought it so it wasn't old. The tip a reader sent in was to put the necessary amount of water (or liquid) in the pan first and add the yeast and let it sit until it starts working. Then add the rest of the ingredients. On the weekend I made homemade pizza; and what I did was make sure the water was lukewarm to touch (not too hot or it will kill the yeast) and add the sugar and salt in the pan with the yeast and let it sit until foamy. It only took a few minutes for the yeast to grow. My flour and butter was measured out and I just added it to the pan. The dough was fabulous! Light as a feather and made the best pizza dough ever! I will be doing it this way all the time - with any dough I make in the breadmaker. Can hardly wait to see the difference this method will make with white bread. Give it a try - it really works! Take care everyone.
Kim from Canada

For : Linda, Ft. Collins, CO regarding chow chow

Hi Linda, If you have a Cracker Barrel restaurant near you, (I hear there is one in Denver) you can buy chow chow in their little country store. I buy it on a regular basis as it is so good.
Linda in KY

For Becky in Magnolia, Arkansas who asked for instant potatoes that taste like real. I like to use Betty Crocker potato buds they taste much better than the flakes, but I'd rather have the real mashed potatoes. The only things I add to mashed potatoes whether they are instant or real is salt, pepper, butter and I use cream instead of milk. Or I top them with gravy which is my favorite way to eat mashed potatoes, if I plan on having gravy with them I leave out the butter.

Donna in KS, can you please share your breakfast cookie recipe with us, it sounds yummy.
Nancyb

This is for Chris in NM regarding meatloaf that doesn't fall apart. I certainly don't do anything fancy with my meatloaf. Mostly, I use the flavor packet from McCormick spices. This packet is usually with the seasoning packets for beef stew, gravies, hollandaise sauce, etc. in your grocery store. I follow the instructions on the packet, sometimes I add extra chopped onion, but mostly it's just egg and breadcrumbs and the flavor packet. I mix well with my ground beef/chuck. Maybe my meatloaf never falls apart because I don't bake it in a loaf pan, letting all the juices stay in. I cook my meatloaf on the broiler pan (the open pan with holes to allow the juices to drain into the bottom). I always add water in the bottom of the broiler--fear of a possible fire, I guess! Another important thing is to never slice the meatloaf immediately out of the oven. Even though it is chopped meat and not a roast, I wait about 15 minutes for the juices to settle. Also, with about 15 minutes left to cook, I take a small can of tomato paste and cover the top and sides of the meatloaf, and put it back in the oven for the last 15 minutes or so of cooking. My Mom always did that--not ketchup, but tomato paste. I think a lot of people make a gravy to serve, but I like how my Mom did it and she's been gone for 17 years. So when I slice into a cold meatloaf, I remember how she loved meatloaf sandwiches when I was a kid! I don't eat meatloaf sandwiches, but I love cold, leftover meatloaf!
Tina

This is to Linda in Colorado re; Chow Chow. I found it in the pickle aisle at Winn-Dixie. Our store keeps the "other" stuff on the top shelves and I wasn't looking high enough! I've not seen it at Wal-Mart although they may have it out west.

Thanks to everyone who sent in ideas for breakfast. Lately, with cantalope in season, that's what I've been having. Usually just scrounge for leftovers from the night before! I'm not realy big on eating breakfast unless it's going out to a Buffet! LOL

Iris-I've got a watermelon pickle recipe that's really very good but it takes about 2 days to make them! Do you want the recipe? My hubby likes the preserves best so that's what I usually make. Close to the same flavor just softer.

Thanks to Nancy for this wonderful newsletter and all the "friends" she's given us!
Sue in Fl

Good morning Nancy,
I am responding to Linda. OR who is searching for the Angel Lemon Bars. Those recipes – yes there were 2 different ones using an angel food cake mix - From:
http://www.nancys-kitchen.com/

I posted them both. If she looks at the bottom of your newsletters she will see "cake mix cookies" and "angel food variations" with the readers' favorites. If she clicks on that link she will find her recipe. I make the Angel Lemon Bars from that section - oh so good!! And if a person can't find lemon curd, I have included a recipe to make it!

Angel Lemon Bars
1 package Angel Food Cake Mix
21 ounces Lemon Pie Filling

Combine cake mix and pie filling. Stir until well mixed. Pour in an ungreased jelly roll pan. Bake 20-25 minutes at 350F degrees. Sprinkle with powdered sugar. *This is equivalent to one recipe of lemon curd or 2 cans Comstock lemon pie filling. I baked the bundt pan about 35 minutes.

Lemon Curd Pudding
2 cups sugar
1/2 teaspoon salt
6 tablespoons flour
2 cups half-and-half
4 egg yolks
2 lemons, juiced, grated zest
4 egg whites, stiffly beaten

Preheat oven to 350 degrees F. Using a bowl, combine the sugar, and salt, flour, and stir well until all flour has disappeared. Slowly add the half-and-half. Add the egg yolks, lemon juice, and grated zest. Gently fold in the beaten egg whites and pour mixture into a buttered 8 by 2-inch square pan. Set the pan inside a larger pan. Carefully pour hot water into the larger pan so that it reaches about 1-inch up the sides of the lemon curd pan. Be very careful not to get any of the water in the lemon curd pudding. Bake for 30 to 35 minutes or until golden brown. Serve warm or cold.

Or the following one:
http://www.nancys-kitchen.com/november-5-2006.htm

I don't remember which one it was, but below are two that are T & T. I believe the 2nd one is the one she was thinking about. They are both so good and so light. The first one I found when I clicked on the Angel Food Variations link posted beneath each newsletter. I want to try a lot of them when time permits.
Chris in NM

Lemon Bar Cake - T & T from Daily Recipe Exchange
1 - 18.25 oz. - box lemon cake mix
1 can - 20 oz. - lemon pie filling
4 eggs

Mix all ingredients well. Pour into a 20 x 15" jellyroll pan and bake @ 325ºF for 20 minutes. You may frost with your favorite frosting or use Cool
Whip.

Angel Lemon Bars
1 package Angel Food Cake Mix - the 1 step mix 21 ounces Lemon Pie Filling ( 1-2/3 c. lemon pie filling or lemon curd)*

Combine cake mix and pie filling. Stir until well mixed. Pour in an ungreased jelly roll pan. Bake 20-25 minutes at 350F degrees. Sprinkle with powdered sugar.

*I used 2 cans (15 oz. ea.) of Comstock Lemon Pie Filling. It was just right. I did not sprinkle powdered sugar on top as it didn't need it! Also, I baked mine in a bundt pan for about 35 minutes. Very good!!!!! Yesterday I put out a bowl of fresh frozen raspberries to spoon over each slice. Source: http://www.cdkitchen.com

And for Becky in Magnolia, Arkansas, I always use Betty Crocker’s Potato Buds Instant Mashed Potatoes. You can’t tell any difference between them and “real” potatoes. Actually the “buds” are real potatoes that are dehydrated. I even use them in cooking as a coating on meats to get a nice crispy coating.

Sorry this is so long, Nancy, but I wanted to answer both ladies.
Chris in NM

Is there any way I could get the the date of the newsletter with the recipe for almost Kentucky fried chicken . Have searched with no luck
Thank You , joanne

Several people have been talking about salads and tomatoes. This is a very quick and good salad.

Cracker Salad
3 or 4 peeled and diced "summer" tomatoes
1 medium onion, chopped
1 bell pepper, chopped
salt & pepper to taste
chill

When ready to serve, stir in mayonnaise to taste and a sleeve of crushed saltine crackers.
Enjoy. Patricia in AL

I know we have discussed this before, but I am trying to figure out what "crock pot" to buy for my granddaughter. My new one cooks way too hot and I have ruined so many things. I have always loved my slow cooker and wish I had my original one back. I really need help. I miss my old, reliable crock pot and don't want to send her one she won't enjoy.
Ann in Texas

Hi Could someone tell me when the chocolate kuhula pound cake was in the newsletter?
Thanks, joan
PS thank you for all the enjoyment and delicious recipes.

Regarding the Barkeepers Friend: I have found it in both WalMart and the Dollar General store. This is a great product and will really shine a stainless sink and my stainless cookware! I have even gotten a couple of my daughters hooked on using the product. Here in South Alabama, we are in the middle of what the local weather man says, is the hottest week of the summer so far. Average heat index about 105, or more. One of my daughters and her husband came today, late, to mow my yard. When they finished (one on a riding mower in the front yard and one on a riding mower in back yard) they were both soaking wet! IAnd this was after 5 PM! I'm just trying to stay cool and hope everyone else is also.
Oma in LA

To becky from magnolia, ark. i use any brand of instant mashed potatoes but make them with evaporated milk and real butter, s & p to taste. family loves them! \
Von

I'm looking for a cranberry Jell-O salad with a topping like whipped cream with a hint of mayonnaise in it. The cranberry jello is tart, but with a dollop of the topping on the top, well, it just makes for a delicious side with turkey dinner.
CindyO

For Murphysdam in NH in the 8/6 newsletter -- Ro-tel.com has a place on their site to put in your address to see if you can purchase in your area. Also phone # is 1-800-544-5680. If it's not available in your area, why not try a 15oz can of petit diced tomatoes and add chopped green chili's till you obtain the flavor you want
Richard,FL

Aug 6, 2007
Hi Becky in Magnolia, Arkansas, I'm so glad the whole wheat bread turned out perfect for you. Also Debbie, I'm sure the recipe for the bread will be fine even if you make it without using a bread machine. Actually the original recipe called for making it by hand. It's so old that they didn't
even have those machines back then. The original recipe said to divide the dough, after the first rising, into 3 parts and then braid them, then tuck under the ends and place it in the pan. I used to do it that way but now I make it so often for family members that I don't have time to play with it.
It did, however make a really pretty loaf of bread.

Here is a MEATLOAF recipe I received from my SIL a couple of weeks ago. It's a little different than I'm used to making but it's easier to make, very tasty, and it didn't fall apart.

1 Lb ground beef (not too lean or the loaf will be dry)
1/4 cup milk (If too dry it's okay to add a little more)
1/2 cup breadcrumbs (I used Progresso Italian Breadcrumbs)
1 egg
1 Package Knorrs vegetable soup mix (The pkg has a bread bowl on the front
of it)
I also added a little chopped onion and celery but that is an option.

Mix ingredients all together and shape in a loaf. I placed a couple of slices of bacon on top (optional) and baked it in an iron skillet. Bake at 350 degrees for 1 hour. (I doubled the recipe and made 2 loaves because we love left overs for sandwiches with sliced raw onion, ketchup, and pickles)
Donna in Colorado

Hi, I am in charge of our community monthly Pot Luck dinner. I need recipes to serve 30 to 40 people and prefer any that can be made the day before and heated up. Thanks,
Boots in Va.

Hi Jane in NC
When you are making the Chicken Rotel add the tomatoes at the same time that you add the Velveeta - and -- the Tony's that I use when I sauté my mushrooms is Tony Chachere's Creole Seasoning. It that is not available in your area, any seasoning that your family enjoys will add that extra "punch" to the mushrooms and guarantee that there will be none wasted. I hope you enjoy both recipes.
Susana in Louisiana

Best Instant Mashed Potatoes.......Hungry Jack I feel are the closest to the real thing.
Boots in Va.

Bar keepers friend..I buy mine at the Dollar Tree store.
Boots in Va.

Dear Nancy & Friends,
I realize Christmas is still 4 months away but I vowed last year that this year I would be better prepared. So, I need to obtain some cookie recipes that freeze well & long. I would like to start making the cookie dough right after Halloween but I want to freeze it & do the actual baking come December. Can anyone help me? Thank you in advance for your time & thank you Nancy for this newsletter.
Cyndi in Texas

Someone mentioned a recipe for Chocolate Kahlua Pound Cake from Toma. I've been on vacation and while I scanned the emails, I somehow missed this one. Can someone point me to the correct issue to get this recipe?

Hope you all are enjoy this fast moving summer! I have a couple of peach recipes I will send later. I think our local peaches are ready....will try to make a trip to the orchard this week end.
Bev in Michigan

For Barbara in Ga. Here is the site for the GT Express manual.
http://www.squidoo.com/gtxpress/

Scroll down about half way and there is the cookbook link. I have found that a good spatula works very nicely in removing the cooked food from the GT express. I rarely use the spatula that comes with it.
Roz in Indy

This is for Linda, FT Collins,Co in the Aug.6th Newsletter I make my own chow chow,, but its not red

Chow Chow
4 heads of cabbage
4 lbs green tomatoes
4 white onions
hot peppers,, use how ever many you want it depends on how hot you want it
cut all of this up and put in the food processor chop real fine, put in large pot with equal amounts of vinegar and water enough to just cover mixture bring to a boil,,then put in jars and seal,
Debbie in North Carolina

Becky in Magnolia, Arkansas; I use IDAHOAN brand instant mashed potatoes and think they are the best !!!!!
SHANNON in OHIO

Just a note for all Nancylanders: Patsy in Garland submitted a recipe from www.allthingssouthern.com. Just wanted to pass along to everyone that this is a site to which you can subscribe (for free) to a weekly newsletter. Shellie, the host of the site, was born, raised & lives in northeast Louisiana. The site has recipes, jokes, biographical excerpts on famous Southerners, inspirational messages & chit-chat. You can also listen to Shellie's brief morning spot from a local TV station (I thought you transplanted southerners might like this part especially because she definitely has a southern accent). Her recipes are simple and good. Again, Nancy, thanks so much for your site and for all the time & work you put into it.
Etta in LA

Hi fellow Nancylanders,
I was wondering if anyone out there had a TNT recipe for Grasshopper cheesecake. I've found a few online, but would prefer to try a recipe from one of you.
Thanks in advance!
Austin

Nancy trying to figure this computer program out. A friend said that it will take 2 years for Vista Premium Program to work out all the problems. I guess that I will just have to go a long the way and wait it out.

In the 8/3 newsletter Mary G. in CA asked what people put on the meatloaf sandwich. My DH put just catsup and I put catsup and Miracle Whip. I have in the past put just Miracle Whip and dill pickles on also.

In the 8/6 newsletter someone, no name or state or city, was wanting a meatloaf recipe that the loaf didn't go into pieces. I found that the High School Meatloaf didn't do that. I am happy to post the recipe again. This goes together fast and is so good. Your meatloaf will not be burnt.

High School Meatloaf
1 lb. hamburger
½ lb. pork sausage
2 cups dry bread crumbs
1 egg, well beaten
1½ cups milk
¼ teaspoon dry mustard
½ teaspoon sage
¼ teaspoon pepper
2 teaspoons salt
¼ cup onion, minced

Mix together the above ingredients. Place in loaf pan. Bake 1½ hours at 350º. If desired remove loaf pan from oven 15 minutes early and cover loaf with catsup, continue baking for those last 15 minutes.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

Breakfast ideas for Sue in FL -
Breakfast is one of the most important meals of the day, so to feel your best, don't skip it!
Some easy alternatives ~

Yogurt with granola, Peanut butter toast & fresh fruit, bagels and cream cheese, fresh fruit with light cream, instant breakfast drink mix, the list is endless.

Here's an easy and different way to serve eggs:
Chop up meat of choice (ham, sausage, etc.) and warm in pan. Add 2 eggs and scramble with the meat. May add onions, peppers, mushrooms to your taste as well as seasonings to taste. Warm up 2 tortillas in the microwave. Place spoonful of egg mixture on each tortilla and sprinkle with cheese. Roll up & enjoy breakfast tortilla!
Susie B. in Minneapolis, MN

Hi Nancy and Friends
I tried the Zucchini "crab" cakes last night, sent in by Lisa from East TX and they are indeed a wonderful zucchini recipe. I was out of bread crumbs and no bread in the house, but I did have stuffing mix so I used that instead. They were great and my son wants them again real soon. Thanks Lisa!
TeaHag in Upstate NY

Hi All,
Just wanted to thank Betty in Canada for sharing her web page (Aug. 5). What a lot of work you have done - it is very well organized! I can't wait try some of your recipes. Thanks
Carolyn in Los Banos, CA

Nancy, This is for Janice in Ky. wanting some salad recipes. Cauliflower Salad 1 large cauliflower cut in small bite size 1/2 lb. bacon, cooked and crumbled or bacon bits 2 large tomatoes chopped 1 bunch of green onions chopped bite size 1 cup cheddar cheese diced or cubed cheese 1/2 cup mayonnaise (may need a little more) I use Hellmann's Mix all together and serve and be ready for everyone asking "What is this?"
It's so gooood Byron Tindle Bessemer, Ala

Is it worth the $$$$ of the cost to buy an electric pressure cooker, from Cooks Essential.? They look great, and I am trying to justify to myself the high price.
Would love to hear pros and cons of this purchase.
THANKS, Sue

PEACH PUZZLE
I made it for the second time yesterday, again with sliced peaches as the wonderful Reliance peaches from my tree have some small white worms around the pits this year. (Incidentally, the Reliance peach has wonderful flavor, is freestone, and is an excellent bearer even in very cold areas. Ours has never missed a year even when winters are very cold and I started growing them in 1972.)

My husband was watching as I inverted the pieplate and was amazed. Next time I have company, I plan to time the 30-minute resting time to coincide with serving dessert as the presentation is so interesting.

Connie, I copied the recipe exactly as printed and can't enlighten you further as to removing the peach pits from the whole peaches. It does sound rather messy with ripe peaches, however.

I have one suggestion to add to the recipe. Although the original says not to seal the pastry to the pieplate, the bubbling syrup has caused some sealing at the edges. I run a tableknife around the inside of the pieplate edge to make sure the crust is free before inverting.

This recipe is so interesting I plan to create an "apple pan dowdy" version in the fall. If it works, I'll post it here.
Leah

Email addresses of members will not included with messages (due to privacy issues.).  Messages that are abusive or insulting to any member, person, group or company are not posted to the newsletter.
Nancy Rogers