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Cookschoice Beer Batter Mix.
Cook's Choice Lightly Seasoned Beer Batter Mix comes in a 20oz container and is recommended for all fresh water fish.

Cook's Choice® Beer Batter mix is also an excellent choice to use on assorted vegetables, onion rings, pork chops, chicken, corn on the cob, and corn dogs.

A question for Sandy in ND, in the Salty Oatmeal cookie recipe, July 28th newsletter, it called for oatmeal blended? I was wondering if the oatmeal is cooked first and is it instant or regular. I don't quite understand the blended part. My church is putting together a box to send to the servicemen in Iraq and this cookie sounds like it would hold up in the heat and the travel. Hopefully it will cool off a bit so I won't mind using my oven. Thanks Sandy for helping me out here. Doris, S. Indiana

Add a little Watkins Grapeseed Oil Liquid Spice (Chipotle, garlic or onion) and some grated cheese to left over masked potatoes when reheating to make them taste like twice baked potatoes.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

Suzanne wanted a one pan spaghetti recipe. Here is my favorite:
Dennis Weaver, The Prepared Pantry. 

Nancy’s Spaghetti Pie

We’ve tried several spaghetti pie recipes before. This one is different. It reminded me of a cross between spaghetti and lasagna—with spaghetti noodles of course. It’s easier to make than one might guess and even my pickiest kid chowed this one down.

This great main dish is made with spaghetti noodles, Italian sausage, cheese, and spaghetti sauce. If you like, you can top it with a sauce but we don’t think it is necessary.

Preparation has four parts: browning the meat and vegetables, cooking the noodles, assembling the pie, and baking the pie. None are complicated and the pie goes together reasonably quickly. (And thinking of it in four parts helped keep me organized.)

about 3/4 pound spaghetti noodles cooked al dente, almost tender
1 medium onion, diced
1/2 green bell pepper, diced
1 pound ground Italian sausage

2 cups, about 15 ounces, ricotta cheese
1/2 cup grated mozzarella cheese
3 large eggs
1/2 teaspoon ground oregano
1 tablespoon dry basil
1/2 teaspoon salt
1/4 teaspoon black pepper

1 jar of spaghetti sauce, 26 to 32 ounce
1 cup grated mozzarella cheese

Baker’s note: This is a large dish. It will not fit in a nine-inch pie pan. A springform pan is ideal because you can cut the finished pie into attractive wedges. We used a ten-inch glass base springform pan and served the pie from the glass base.

Prepared a 10-inch springform pan by lightly greasing the insides.

1. Cook the spaghetti.
2. Sauté the onion, green pepper, and sausage until well-browned.
3. Mix the ricotta cheese, 1/2 cup mozzarella cheese, eggs, oregano, salt, pepper, and basil together in a large bowl. Add the meat and vegetable mixture.
4. Preheat the oven to 375 degrees. Assemble the pie by placing one half the noodles in the prepared springform pan. Pour one half of the spaghetti sauce over the noodles. Spoon one half of the cheese and meat mixture over the spaghetti sauce. Cover the mixture with the other half of the noodles, then the rest of the spaghetti sauce, and finally, the rest of the cheese and meat mixture. Top the dish with the remaining mozzarella cheese.
5. Cover the pan with aluminum foil and bake for 45 minutes or until just set. Remove the foil and bake for another five minutes. Remove from the oven and let stand for ten minutes. Remove the ring and serve the pie.

Cheese Cream Sauce
Baker’s Note: I thought the dish was a bit dry but no one else did. We included a cream sauce in case you would like to serve it with your spaghetti pie.

4 tablespoons butter
1/4 cup all-purpose flour
2 cups half and half or one cup milk and one cup cream
1/2 teaspoon salt
1 pinch white pepper
1 pinch ground nutmeg
3/4 cup grated mozzarella

1. Melt the butter in a saucepan. Whisk in the flour. Add the half and half a little at a time, stirring well after each addition, until you have a smooth sauce. Add the remaining half and half.
2. Cook over medium heat, stirring nearly constantly, until the sauce starts to bubble and thickens. Cook over low heat for two more minutes.
3. Add the salt, pepper, nutmeg, and cheese. Stir until smooth.

SEARED SESAME TUNA WITH ORANGE GLAZE
Yield: 4 main dish servings

2 tablespoons unbleached flour
Salt and pepper to taste
2 tablespoons sesame seeds
4 (4 ounce) portions of fresh tuna steak, 1/2-inch thick
1 tablespoon canola oil

Garnish Ingredients:
- 2 tablespoons minced green onions

Glaze Ingredients:
1 teaspoon sesame oil
2 tablespoons lite soy sauce
1/3 cup fresh orange juice
2 teaspoons fresh lemon juice
2 tablespoons water
Pinch chili powder
2 teaspoons cornstarch

On a large plate, combine the flour, salt, pepper, and sesame seeds. Dredge each tuna steak in the flour-sesame mixture. In a large skillet over medium-high heat, heat the oil. When the oil is hot, add the tuna steaks and saute on both sides for a total of 10 minutes (less if you want the tuna a bit more pink in the center). Remove the tuna from the skillet and keep warm. Wipe the skillet clean and add the glaze ingredients. Bring to a boil over high heat until the mixture thickens. Serve the glaze with the cooked tuna. Garnish with minced green onions.
Nutritional Information Per Serving (About 4 ounces): Calories: 257, Fat: 12 g, Cholesterol: 42 mg, Sodium: 347 mg, Carbohydrate: 9 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 27 g Diabetic Exchanges: 1/2 Carbohydrate, 4 Lean Meat
Source: "The Diabetes Food and Nutrition Bible"


Lemon Asparagus and Carrots
Prep Time: 5 Minutes - Servings: 6 - Difficulty Level: 1
Ingredients:

1/2 pound carrots, small
1 dash lemon pepper
8 ounces asparagus spears, frozen or fresh
1/8 cup lemon juice

Wash, trim, and peel small carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold water; drain. In the meantime, cook frozen asparagus spears according to package. Rinse asparagus in cold water, drain. Cover and chill drained carrots and asparagus. To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper.
Calories: 26 Protein: 1 g Sodium: 19 mg Carbohydrates: 6 g Exchanges: 1 Vegetable

COOL MELON SOUP
Yield: 4 side dish servings "The Diabetes Food and Nutrition Bible"

2 cups chopped cantaloupe
1/4 cup fresh orange juice
1 cup plain nonfat yogurt
2 teaspoons sugar
(or equivalent amount of artificial sweetener)
2 teaspoons minced mint
1 teaspoon Grand Marnier (optional)
Garnish: mint sprigs

In a blender, combine 1 cup of the cantaloupe with the remaining ingredients and blend until smooth, about 1 minute. Fold in the remaining cantaloupe and pour into a container and chill for at least 2 hours. Serve in soup bowls garnished with mint sprigs.

Nutritional Information Per Serving (About 3/4 cup): Calories: 73, Fat: 0 g, Cholesterol: 1 mg, Sodium: 55 mg, Carbohydrate: 15 g, Dietary Fiber: 1 g, Sugars: 14 g, Protein: 4 g
Diabetic Exchanges: 1 Carbohydrate

Cucumber Salad
Prep Time: 5 Minutes - Servings: 4 - Difficulty Level: 1

3 medium sized cucumbers
1 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried mint leaves

Peel cucumber, cut in half, discard seeds and slice thinly. Mix remaining ingredients together, add cucumbers and stir together.
Calories: 37 Protein: 3 g Sodium: 46 mg
Carbohydrates: 1 g Exchanges: 1 Vegetable
Bobby SC

For Amy in Orlando - 7/30/07 newsletter
May I suggest trying this web site in search of Paula Deen's first cookbook: http://www.tomfolio.com/default.asp

They also have out-of-print crochet patterns and are very nice to deal with. I ordered a pattern and it arrived in several days. The book was in excellent condition.

Thank-you Nancy for providing us with this wonderful community!
JoAnn in PA

For Nancy in Houston regarding your oven... Wilton now makes a product that lines ovens just for this! I have no idea why your foil melted...how scary!

http://www.wilton.com/store/site/product.cfm?id=3FBFB731-423B-522D-F86C157087FC1ECC&fid=3FBFB740-423B-522D-F6CA0A119292DE43

My Michael's and AC Moore carry these oven liners and they always have a coupon. I get the AC Moore coupons emailed to me each week. it is always 40% off and sometimes 50% off. I plan on getting one of these!

And for Corinne in Seattle...thanks for the kind words. I hope you will be able to enjoy the muffins! In this day and time, it is all about having an easy morning!
Sarah in WV

This is for Nancy in Mt. requesting grilled Jalapeno peppers. On Sandra Lees Semi-Home show the other day she cut the peppers from the stem side down, but not all the way through, scraped out the seeds and membranes. She then filled them with shredded Mexican blend cheese, wrapped them with 1/2 slice of bacon, held together with toothpicks and grilled them. Haven't tried yet but intend to, sounds good!
Kay in Indy

Thanks Lisa-Union Bridge, MD for your crock pot recipes! I am getting ready to go back to college this fall and I will put them to good use. If anyone else has any favorites, please send them in. I have a husband and 3 children who would appreciate not having to eat pizza every night! Thanks so much!
Sarah in WV

Hi Nancy, this is a good salmon recipe I make often. I got it from Taste of Home but changed a few things.
Brenda/Al

Flavorful Salmon Fillets
1/4 c packed brown sugar
1/4 c soy sauce
3 T unsweetened pineapple juice
3T balsamic vinegar
1T lemon juice
3 cloves minced garlic
1 t ginger
1 t pepper
1/4 t hot pepper sauce
2 salmon fillets (I use a whole side)

Preheat oven 350°
In large resealable plastic bag, combine first nine ingredients. Add salmon and refrigerate 15 minutes turning once.
Spray baking dish. Add salmon and bake uncovered for 12-15 minutes or until flakes with fork.

Hi Nancy I know I already sent 2 recipes so you can post this later if you want.
Granma Teeters/Tifton wanted a cheese straw recipe. This is the first thing I learned to make in Home Economics in high school.
Brenda/Al

Southern Cheese Straws Recipe
8 oz. Parmigiano-Reggiano cheese, freshly grated
12 T. (1-1/2 sticks) unsalted butter, at room temperature
1 egg
1-3/4 C. all-purpose flour
1/2 tsp. salt
1/4 tsp. cayenne pepper

Preheat oven to 300 degrees F.
In food processor fitted with a metal blade, combine the cheese, butter, egg, flour, salt and cayenne pepper; process until mixed.

Pack the dough into a cookie press fitted with the star-shaped cookie disk. Holding the cookie press at an angle on an ungreased baking sheet, press the trigger twice, dragging the press away to make a 3" long straw. Space the straws 1" apart. To make straws the length of the baking sheet, continually press the trigger and drag the press away, spacing straws 1" apart.

Bake until the straws are lightly golden, 20 to 25 minutes. Transfer straws to wire racks to cool. Straws may be stored in an airtight container at room temperature for up to 5 days. Makes about 60 three-inch straws.
Note: The humidity can affect how your cheese straws turn out.

I am looking for an apple, cranberry muffin that we ate in New York
recently. Also I just received a large amount of pears and would like a tnt recipe for preserves. Thanks Nancy for all you do, I really enjoy the site.
Ruth, MS.

Hi Nancy and Neighbors, I don't know where I got this recipe but I can assure you that it is delicious. Even though the 2 heads of cabbage may sound like too much - it's not. It cooks down quite a bit. Hope someone tries this and enjoys it.

Smothered Cabbage
2 large heads of cabbage, shredded
2 large Spanish onions, sliced thinly
2-tbspn chopped garlic
1-pkg. Hillshire Farm smoked sausage, sliced thinly in rounds
About 3/4-cup chicken broth
olive oil

Put the sausage in a large Dutch oven and begin to cook down in small amount of olive oil. When the sausage begins to give off some of its own fat, add the onions, garlic and cabbage. Cover and sauté, stirring well about once every 5 minutes for 15 minutes. If more liquid is need, add the chicken broth. Cover and simmer on low-medium for about an hour -- or until the juices are absorbed.

A GREAT BIG thank you to Peggy (Sorry, I don't know your state). I'm sure you will know who you are. I made your Peggy's Barbecued Steak Strips for the family recently. It not only brought everyone running to the kitchen to see what smelled so good, it was also enjoyed to the last tiny bite. Easy to make, tasty and quick to clean up. What else could a busy working mother of two ask for. PS - My husband even asked me to "save this one." Thanks again -
Susana in Louisiana

Hi everyone,
Thank you ladies for the information on the microwave/convection oven. As it turns out, the convection oven is several inches deeper than my cabinet will hold so I had to go with the regular microwave. I got a GE with button to turn off the turntable so you can put in the larger/longer dishes and rotate manually - a nice feature.

Now, I have another question. As a substitute for the convection oven in the microwave, would anyone recommend getting a convection/toaster oven?

After reading about the coleslaw on the pulled pork sandwiches and the taco bar ideas, I remembered that some of the Mexican restaurants (Los Banos has a lot of them!) use shredded cabbage on their tacos and in their burritos instead of lettuce. The cabbage keeps better and adds a nice crunch.
Carolyn in Los Banos, CA

Good evening all, I just recently joined this wonderful group and am enjoying reading the newsletter every day. I have already found and tried some great recipes. I am looking for a sugar cookie recipe that I have had that is very very light and fluffy. It was not real sweet. I have tried a lot of recipes thinking the next one would be it but have not come across the right one. Can anyone help me?
Thanks Diane in NY

Judi in Las Vagas submitted a recipe for cooking a chuck roast in a pressure cooker. It appeared in the July 22, 2007 newsletter. Judi, what pressure should be used? It sounds fabulous! I look forward to trying it.

Nancy, your efforts on our behalf are sincerely appreciated by all the newsletter subscribers. I get behind in reading them sometimes and it takes a while catching up, but I enjoy each and every one.
Thanks, Ruth in Texas

I'm looking for a good frittata recipe that requires a minimum of dicing and slicing.
grannym IL

To Mary Ann Hall of upstate NY. You asked for a dressing recipe-- I use 1 Cup of Italian Dressing & 1/2 cup of sugar. I make a salad of many veggies. Green beans, yellow wax beans, peas, corn, celery, onion , green pepper, even water chestnuts. I use this dressing on it. Very good & keeps well. Also cukes.
You add what you think you want.
Alice in KS

Hi Nancy and all. I was wondering if I could trouble you and all dedicated readers for help on a request of mine. I am a pretty good baker and have always loved to do it. One of my dreams is to be able to sell my baked goods. Well, one of my co-workers has asked me if I could bake a cake for an upcoming event in his family. I believe it is a confirmation for one of his hispanic nephews. The problem is he wants a cake to feed at least 100 people!!! Now that is going to be a challenge. I don't know if I should even attempt to do something so huge. I have looked at Michael's Arts and Crafts and have found large cake pans. He has expressed it to be in a tier style. Does anyone have any suggestions that might help or any good TNT recipes? He needs this on August 12th. Thanks for sharing and for all you do Nancy. Very much appreciated.
Mary T. St. Louis

For Nancy in MT
For jalapeno poppers, I split my peppers in half lengthwise and clean out the seeds and membranes (spoon is handy for this). Then put in softened cream cheese and wrap in half a strip of bacon. Grill until bacon is done. Any type of cheese desired can be used.
Dawn in SW GA

Does anyone have a recipe for Strawberry Rhubarb pie? My aunt used to make it from scratch. It was soooooo good! I need a good crust recipe as well. If Crisco makes the best then that. I have herd lard makes the best pie crust/ Is that true? thanks in advance!
Stephanie in Indiana

I had the same problem that Nancy in Houston had. After covering the bottom of my oven with foil for decades with no problems at all, it finally glued itself to the bottom of my oven. I did not read the small print on the foil box. You are right. It does not come off. Now, I put an old jelly roll pan lined with foil on the bottom rack, when I have a possibility of spill over. From what I understand the foil can create a vacuum on the bottom of the oven and melt onto the surface.
Sandy in Iowa

I see many recipes calling for "preserves" such as pineapple preserve and others. Could someone tell me if this is the same as "jam". I cannot find the preserves in our store.
thanks. F.

Nancy in Houston in the July 30th newsletter had a terrible oven disaster and is looking for something to line her oven with. There are a number of different brands of non-stick liners. I purchased mine at the Christmas Tree Shop. They're great, just lay the sheet on the bottom oven panel and wipe off any spills. I have several extras, and sure would be willing to send her one.
If there's no way we can exchange e-mail addresses to do this, then just check eBay or a local Williams-Sonoma store. They also stock them.
JoAnn

In the July 30th newsletter regarding several different questions about Paula Deen's first cookbook Lady and Sons Savannah Country Cookbook, it's available on eBay.
JoAnn

To Grandma Teeters in Tifton in the July 30 newsletter, here's a recent cheese straw recipe (I have several) and it's definitely tried and true. I never could understand people that don't share recipes.

Cheddar Cheese Straw Twists
1/2 of a 17.3 ounce package Frozen Puff Pastry Sheets (1 sheet)
3/4 cup shredded Cheddar
1 Tbsp. butter melted
1/4 cup grated Parmesan cheese
1/4 tsp. ground black pepper

THAW the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Lightly grease a baking sheet.

UNFOLD the pastry sheet on a lightly floured surface. Roll the sheet into a 14 x 10-inch rectangle. Cut the pastry in half lengthwise. Top 1 rectangle with the Cheddar cheese. Place the remaining rectangle over the cheese-topped rectangle. Roll gently with a rolling pin to seal.

CUT crosswise into 28 (1/2-inch) strips. Brush the strips with melted butter then sprinkle with the Parmesan cheese and black pepper. Twist the strips and
place 2-inches apart on the baking sheet, pressing down ends.

BAKE for 10 minutes or until golden. Serve the twists warm or at room temperature.
Makes: 28 twists

Made this for dinner last night for the first time, but definitely not the last. It was very good.

Chipotle Tamale Pie
1 tablespoon unsalted butter, at room temperature
1 tablespoon olive oil
1 pound, lean ground turkey or beef
1 medium yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 (15-ounce) can pinto beans, drained and rinsed
1 (8-ounce) can diced tomatoes
2 chipotle chiles, plus 1 teaspoon adobo sauce, from can chipotle in adobo
1 cup grated Cheddar
1/2 cup chopped fresh cilantro leaves (can used dried...I did, used about 1 or 2 Tablespoons or so)
1 (8.5-ounce) package Jiffy cornbread mix
1 egg
1/3 cup milk

Preheat oven to 400 degrees F.
Grease an 8-inch baking dish with the butter and set it aside.

Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey or beef, the onions, green peppers, and garlic and cook until the meat is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.

Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.

Spread the meat mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.

Combine the cornbread mix with milk and egg and bake according to the manufacturer's instructions. Spread the cornbread batter over the meat mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving. I topped w/ sour cream and chopped black olives. Had a salad and Spanish rice as sides.
Lisa (East Texas)

In your July 30 Newsletter Nancy in Houston wanted to know about oven liners. If she will check with a Kitchen Store she will find oven liners, and I think they are made of silicon. You can cut them to fit your oven and I have been using one in my oven for about a year, and I just take it out and wipe it off. Even baked on food comes off easy. I love it.

Also, Grandma Teeters in Tipton wanted a recipe for Cheese Straws in the July 30 Newsletter. These are crispy and very good.
I have used this recipe for years.

CHEESE STRAWS
2 sticks margarine, softened
2 cups all-purpose flour, sifted
1/2 lb. sharp cheddar cheese, shredded
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 cups Rice Krispies

Mix all ingredients, except Rice Krispies, together, working with hands until soft and easy to work. Work in Rice Krispies last and do not work dough much after adding. Form into small balls (about 1 inch). Place balls on cookie sheet and mash each ball with fork.
Bake at 375 degrees for 10-12 minutes. Makes about 5 dozen. Store in tight plastic container.
Thank you. Nell in VA

Nancy and 4-legged fuzzies, I, too, have a question re: cleaning ceramic/glass stove tops. I have just moved into a new condo that has all Maytag appliances. I’m still going through instruction books to figure out how to use the dishwasher and microwave. It’s going to take years to learn the MW. And all the book said about cleaning the stove top was to use the special cleaner. Well, it doesn’t get off burned-on grease. I always used a strong degreaser before on stoves but I’m afraid to use it on this one. The book cautions against using “orange” cleaners. What is that? I finally broke down and used Mr. Clean, but that didn’t work.

My question is: has anyone tried using a degreaser full strength on a ceramic/glass top? I know that this would take it off, but…don’t want to ruin the top. I’d like to hear from TNT Maytag stovetop users.
Thanks! Bunnie in CO

Nancy: Some Nancylanders have aroused my interest and now I'm requesting more information on the Vita-Max blenders. I have checked eBay and other sources and find that there are several models. What I'm requesting from members who have the blender is which model do you have? What is the capacity of your model? How easy is it to clean? If you had to replace your Vita-Max blender, would you get the same model or would you upgrade or downgrade?
Mr. Myron Drinkwater - Lake Forest, CA

This is in response to the question about the Vita-Mix blender. I bought one about 15 years ago or more at our county fair. I had a problem with it and sent it back and in a week received a new one. It is one of my favorite appliances. I make smoothies, soups, sauces, drinks, and use it to chop cabbage etc. Both my boys are thinking of getting married and I thought it funny as they both asked if maybe dad and I were not using it so much any more with just the two of us. I told them nothing doing, but I would give them my old blender instead. Both refused - kids now days.
Linda, OR

Nancy in Houston- You were wondering just what to use for drips in your oven now that alum foil does not work. Our church uses special trays that fit in the oven. I do not kow where they got them. I do not use anything as I have a self cleaning oven so just turn it on periodically to clean it. I do wipe it out in between however. I thank you for the advice on foil as I had never heard this happening before. I did use foil under the burners on top of my stove to keep them cleaner. Now, I have a smooth topped stove so more burner cleaning. Bye the way the trays I mentioned were the full size of the oven.
Marian in ND

Hi all: This is for Leah, who needed something to clean floors and carpet in most used spaces. I bought and took back so many vacuums with high claims and low cleaning. I finally found the Shark rechargeable vacuum in Costco. It's great. It's light enough and small enough to store anywhere. It's easy to use and does a great job. I sound like a vacuum cleaners salesperson. I hope you find one because it really does the job on carpet and bare floors. Their web page is www.sharkvac.com.
Phyllis

Nancy,
Looks like the microwave cancer-causing plastic thing I sent today is a farce. You all can continue to zap your food to your heart's content. Look at the "Snopes" link below. I am sorry about this!

According to snopes, this is just another urban legend taking advantage of the internet.

http://www.snopes.com/medical/toxins/cookplastic.asp

Nancy,
I rec'd this yesterday from my son and I'm not sure if you can reprint this but I thought it was worth a pass-along. Pat, In SC
http://www.trendmicro.com/vinfo/hoaxes/

The Angel Biscuits Recipe was in the July 30th. letter.
Louisiana Lady

Nancy- You told us in the July 30 newsletter that you had both the 3 and 5 inch bowl maker. I have been looking at them and thinking and wondering. Just a question. Is the 5 inch too big to serve an individual dessert or something to ladies at a club meeting. Or would the 3 inch be better. When I look at the measurements on a ruler the 3 inch looks very small. Just wondering. Thanks Keep up the good work Nancy. I enjoy this website so very much. Makes my day.
Marian in ND

Comment
The 3" one is about the same size (maybe a little larger) than a muffin tin size. The 5" has two sides to it. You could easily make two different cakes with different fillings for the inside. For individual desserts or salads (like Jello) would work well with the 3" size.
Nancy Rogers

I would like to know how to make chicken tetrazzini in a slow cooker for an upcoming party.

I have a very good recipe, but it is cooked in the oven. Could anyone help me out? Can I just make it in the oven and transfer it to my crockpot which has a "warm" setting, or will it get dried out?
Bobbie/Frankfort/IL

Hi Nancy, Re: PDQ Floor Cleaning Monday 30 newsletter. I too shopped for a "quick fix" for speedy cleanup.. After shopping around I ordered (via Internet) from Wal-Mart the Bissell Cordless Sweeper. It is very light, can be hung on a hook when not in use, and has a rechargable battery. I have only had to charge the battery about 3 times in several months. The dirt receptacle is on top of cleaner. It is well worth the money. I don't remember exactly how much about ($30-35). My sister order one of the swivel sweepers, I think hers is basically like mine, only a different brand, she is pleased with hers also.
Margaret, Tulsa

Summer Pineapple Pie
1 large container frozen topping (Cool Whip)
1 (15 oz) can crushed pineapple, drained
1 C. flaked coconut
1 can unsweetened condensed milk
1/4 C. lemon juice
1 C. pecans, chopped
2 graham cracker crusts

Mix ingredients together and stir until set. Pour into crusts and chill. Yield: 12 slices

I haven't seen unsweetened condensed milk, and wondered should that read sweetened condensed milk???
Thanks Lora

Hello,
This reply is for Dee in W. Lafayette, she was looking for color code for bread freshness.

In NY they are:
Monday blue, Tuesday green, Thursday red, Friday white, Saturday yellow.
This is the day the bread was delivered to the store.
Peggy, NY

This is the response i received from Paula Deen Enterprises when Ii inquired about her very first cookbook during the bag lady days.

Dear Lynette,
There have definitely been discussions about doing that, but unfortunately she has no time in her schedule for another venture. Perhaps later on down the road she can commit to releasing it again!

Warm regards, Cassie Aimar
Paula Deen Enterprises

To Nancy in Houston: You can buy special foil pans to put on the bottom of the oven. They are in the foil pans section of the grocery store. They are heavier than just plain foil.
Jeanlock in McLean VA

This is to Nancy in Houston,
I'm not sure if you have a gas or electric stove, but I have always been told never to use aluminum foil on my oven. I do know they have these things called oven liners on the market. I'm not sure what they are made of as I don't use them. I have one of those self cleaning ovens. You can look on www.target.com/gp/detail.html?asin=B0000CFG5F. Hope this helps.
Jamie

To Nancy in Houston
I use a Nonstick Ovenliner for the bottom of my ovens. It is the next best thing to sliced bread. Just wipe off and no more dirty oven. I bought mine at the Christmas Tree Shop for $4.99, but William Sonoma sells them for $19.95.
Carolyn in Syracuse

For Judy in Alaska, Sorry about leaving out the amount of oil in "Our Favorite Chocolate Cake Recipe". The amount is 2/3 cup. I hope your came out good, let me know.

I use a pudding frosting.
1 pkg. dream whip
1 small pkg. instant chocolate pudding
1 1/2 c milk.
Beat together until thick. Spread over cake and refrigerate.
Carolyn in Syracuse

With all this talk about SILPAT recently I thought I would respond to Nancy In Houston from the 7/30 Newsletter. There is a "silpat" type sheet that you can purchase for the bottom of your oven. I think I have seen it in Harriet Carter or a similar mail order catalog. These sheets are made from silicone and do not stick to anything nor anything to it. I have a small one for my microwave oven. Although I have meant to purchase them for my large ovens, for some reason I haven't as yet. Guess I'll make it my next purchase. Good Luck.
Karyl - Marlborough, MA

Does she mean evaporated milk?
I don't think I ever saw 'Unsweetened Condensed Milk'....
Joan

Summer Pineapple Pie
1 large container frozen topping (Cool Whip)
1 (15 oz) can crushed pineapple, drained
1 C. flaked coconut
1 can unsweetened condensed milk
1/4 C. lemon juice
1 C. pecans, chopped
2 graham cracker crusts

Mix ingredients together and stir until set. Pour into crusts and chill. Yield: 12 slices

Thanks again for your wonderful recipe exchange. Be blessed today.

Hi Nancy, in the 7/30 issue ,
Nancy in Houston was having problems lining her oven to prevent spills instead of foil, I buy those aluminum oven liners, you get 2 in the package and it covers the whole bottom of the oven.

Also in 7/29 issue Doris/De wanted a baked salmon recipe. Here is my favorite: Got this from a friend. I have another one will look it up if she wants it.
Brenda/Al

Salmon Fillets

Salmon fillets
Lemon Pepper Marinade (bottled)
Lime juice
salt and pepper

Marinade the salmon in the lemon pepper marinade for 30 minutes to 1 hour. Drizzle olive oil in glass baking dish and place salmon in it skin side down. (discard marinade). Sprinkle lime juice on top. Salt and pepper to taste. Cover with foil and bake in preheated 350° for 25-30 minutes.

Here is my SIL's recipe for the shredded chicken sandwiches and they are phenomenal. She lives in OH and I am in PA and had never had them before. Hope you like them.

Linda in Collegeville, PA

Shredded Chicken Sandwiches
Large can chunk chicken (dark and white meat together works better)
One box stove top chicken
One can cream of celery soup
One can cream chicken soup
One 8 oz container of sour cream.

Mix it all together in the crock pot. May need to add another ½ can of one or the other kinds of soup if it seems dry. You can always crunch up some saltines in it if it seems too runny.

This is a response to Doris, DE (7/29) request for baked salmon. It is not easy to find the healthy Alaskan salmon in DE so my son sends me salmon from the famous fish market in Seattle. (It can also be ordered directly from them). I have a folder of recipes of various sorts for baked salmon ( many from the website Vital Choices which also sells wonderful individually packaged salmon, cod and other fresh fish), but here are the two easiest each of
which I use at least 3x a week.

Baked Salmon
Brush with high quality olive oil. Sprinkle with seasalt. Bake 30
min. in George Foreman oven.

Baked Salmon
In small dish, mix 2 T. honey and 1 T. Dijon mustard. Brush over
salmon. Bake 30 min. in George Foreman oven.

Note! Can be made in regular or toaster oven.

Athena in DE ( If anyone on the East Coast is interested-
pikeplacefish.com, 1-800-542-7732)

Doris in DE requested a recipe for baked Salmon. Here is an easy one that is also healthy for you

Baked Salmon
Serves 4

1 Tbsp Olive Oil
1 lb Salmon Slab
2 Tbsp chopped fresh thyme
2 Tbsp chopped fresh basil
3 Tbsp chopped fresh parsley
3 Tbsp chopped chives
Creole/Cajun Spices (McCormick makes these)

Heat oven to 350 degrees. In an ovenproof baking dish add the olive oil and place the salmon in the dish rubbing it into the oil on both sides. Add the herbs to the dish and rub them into the salmon on both sides. Then shake the Creole/Cajun spices over the salmon. Bake uncovered for 7-10 minutes or until flaky.
Lisa-Union Bridge, MD

Thanks, Ann - in Midland, Texas
Knew that someone out there would have the recipe. It makes the best omelets and so handy for just the two of us. Can add anything and everything - keep it low cal or not.

Just wish the bags weren't quite so $$$ -- will be looking for them to come down and also will be looking for coupons. Thank you so much.

Now here is a new zucchini recipe - at least one I've never seen - it's TNT and it will be on our menu again as soon as I can buy some more zukes.

Zucchini Fingers
Cut zucchini into wedges the size of your little finger. Dip in an egg wash - 1 beaten egg mixed with water or milk. Then roll in seasoned crumbs - I used Panko crumbs because I'm a Panko gal - Panko is Japaese bread crumbs and oh! So light.

I just seasoned with Mother Nature's Seasoning but anything to your liking - salt, pepper, onion powder - whatever. Place on foil lined sheet sprayed with Pam. Bake at 450 for 15-20 minutes. Oh my goodness - so good. The Panko makes the zucchini puff up like Tempura without the oil - eat them as hot as you can -- melt in your mouth. This isn't an exact "recipe" but a method - use the amount of zucchini you need for your family - just make the "fingers" don't touch on the pan.
Rosemarie in rural Kansas City

Response to Grandmaj -- Vita Mix Blender
I have a Vita Mix blender and love it! I use it at least once a day and sometimes more. My favorite thing to make are smoothies by using smoothies with 3/4 cup yogurt, 1 cup frozen strawberries, a touch of Splenda and several ice cubes. The Vita Mix has a very powerful motor and it pulverizes the frozen strawberries and ice and makes a great smoothie in just a minute or two. My daughter likes to make ice cream with it using cream and frozen fruit.

I have had my Vita Mix for about 2 years. My very thrifty husband has decided it was a good investment for us because it has held up so well with a lot of use. We just recently had to replace the blades but they were easy to replace, inexpensive and I was able to order the part on line. My husband is one of those guys who figures out the cost of everything per day . . . and he says this has been a good deal because I use it so much and it is so sturdy. I heartily recommend the Vita Mix Blender!
Tricia

Re: for Leah in the July 30th issue: Would like their advice on a vacuum cleaner for quick morning clean up of the most used traffic areas...both carpet and hard floors.

The Swivel sweeper is what you want. There was much talk about it some time ago so I purchased one and just love it.
Marge in OH

This is for the lady's who wanted Paula Deans cookbook THE LADY&SONS SAVANNAH COUNTRY COOKING COOKBOOK. you can get it at amazon.com for $5.62+$3.99 shipping. Keep up the good work Nancy.
Sue in Ky

Thanks for the information on the gin soaked raisins. The web pages were interesting too.
M in Montana.

Leah, I purchased a Swilvel Sweeper. I love it. You will be amazed at how much it picks up on wood floors and carpeting that has a low nap. I have back problems and I don't hurt when I use this one. I ordered on the internet and got two for the price of one.

I also bought a second battery pack so that I would have one plugged in ready to use.
Florence, IL

Hi Nancy,
I wanted to thank Sandy from ND for the Bread Pudding Recipe, and Peggy in NOLA too.

I will try your recipes. Thanks for sending them in so quickly.
Jackie in Pensacola

For Pat, Duncan, OK
I also make my potato salad with instant potatoes. Can't tell a big difference, I don't think.
Tona in Bama

To Nancy in MT.. grilled jalapeno's: cut small jalapeno's in half, remove seeds, fill with soft cream cheese, wrap 1/2 piece off bacon around, secure with a tooth pick. I usually put foil on BBQ and cook until the bacon is cooked, turning occasionally. Can also be done in oven. A favorite of ours.

Ladies, please tell me where you are finding the crock pot liners. Thanks in advance. Phyllis WA-AZ

To Meg in New Jersey-
Glad you enjoyed the Sopapilla Cheesecake. It's a fav. of ours and disappears quickly at most pot-lucks, with or without the ice-cream on the side. And you're right-it's too easy, but don't give away your secret! Lol!

To Nancy in MT-
I really don't know if the Sopapilla Cheesecake can be frozen or not. I have never done so, but I can see where it would save some prep. time. I guess it would depend on how the crescent rolls would cook after being opened, frozen, then defrosted. If you decide to try it, I wouldn't put the sugar/butter/cinnamon on top until after thawing and just before you bake it. Doris in OKC cooks alot with crescent rolls (she has an AMAZING mountain dew apple dumpling recipe that uses crescent rolls). I wonder if she can weigh in on this.

Doris in OKC, do you know if crescent rolls still bake ok after they have been frozen?
Tracey in OK

Hello everyone,
My mother gave me a 10 cup electric rice cooker by Wolfgang Puck. She only used it once or twice. I have the book that came with it and there are not very many recipes. I would like any recipes or ideas as to what can be cooked in it. There is one for chicken and dumplings but since I am not the creative cook, I need more ideas. If anyone can help me out I would be most appreciative.

Thanks in advance and I hope everyone is having a good week.
Shirley in Tyler, Texas

Family members keep referring to a recipe for Sopapilla Cheesecake but I have been unable to find it. I have re-read all of July 07 newsletters and unless I am "blind" did not see it. Could someone please tell me which newsletter it was in.
Thanks - Genie from Van, TX

to Madelynn in the July 29 newsletter. I have never used mashed potatoes in potato salad and have never eaten it either. But, I am usre it is good. Do you make it the same as the kind where the potatoes are boiled and cubed?/ My mother used to decorate her potato salad with sliced hard boiled eggs too. As a kyd this was so special and we always tried to be lucky enough to get one or more of them. My mother sprinkled paprika on top of the bowl of mashed potatoes along with a big blob of butter. Good memories, right??
Marian in ND

Was interested to read the post from Nancy in TN about a ragdoll kitten. I've never heard the term and was curious as to what they are. I have what's known as a Tuxedo cat. She is black with a white chest (and belly) and honestly looks like she is wearing a tuxedo.
Linda Boyles, Fairborn Ohio

For Nancy in TN, I have a weird tortie cat that loves to lay out in the heat during the day and when my husband goes out to water the tomatoes, She loves to have him get her wet with the hose. Use to put her head under the facet in the bathroom when someone was in there washing up.

I still think Nancy has the smartest cats.
Dairiel in St. Paul, MN

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