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For Rosie PA/FL/ , I wanted to respond on how I do my Pork Loin. (I'm sure you'll have to try this way next time, unless someone already mentioned this in the Newsletters I have not read yet) I love this method much better than I love them done in the Crock Pot. For some reason when I've done them in the Crock Pot, because I needed to be gone, they just seem fatty to me.

Anyway, I take my Pork Loin and I take steak Seasoning and I sprinkle it heavy and pat it in, like a rub (You are using a lot of seasoning.) I wrap the Roast tightly in Heavy duty foil and then put it on what I call a Jelly Roll Pan. I then put it in a slow oven about 300 degrees and cook it about 4 hours. (of course it depends on the Roast). It is always wonderful! (Be careful when you open the Foil, much steam and very hot and much Fat, sometimes I drain the fat and put back into the oven to Brown a bit, But mostly I just take off the fat from the meat before I serve it on a platter.

Nancy, all your hard work is such a Blessing to so many. I just love this Newsletter, and I know everyone does. I'm sure God will bless your efforts.
Joie in TN

Hi all,
I just got my Aebleskiver pan from Prepared Pantry and now I would love to find some recipes so I get started using the pan. Thanks for all you do for us, Nancy.
Jane in Colorado

Please, just one more time, where can I find the Easy beans and Hot Dog Soup?
Karen in TX

Comment
There is a search box on each newsletter page. Just change the default button from www. to www.nancys-kitchen.com and put in the term Easy beans and Hot Dog Soup it will show where the recipe is located in the site.
Nancy Rogers

How do we get to Tona's recipe message board?
Thanks..Bette~Indiana

Comment
The link is listed in the message below.
Nancy

Thanks, Ma in the O.C. for your compliments. I enjoy cooking and trying new things. Very seldom do I cook the same things over and over.

For Linda in Moline, Chelsea is very much her father's child. Jerry probably cooks more than I do. She loves to help when we cater and we even let her have a little input every now and then. She is supposed to be sending in a new Breakfast pizza she came up with on her own. It was wondermous and a little different than what I have tried and seen. Be looking for it soon.

For Sally in Pa, Almond bark is in the candy making section in the grocery stores. (Dollar General and Walmart carries it). It is about an 9x7 size brick of candy (white or chocolate) that has probably 1 * inch squares that you can break apart. Gosh, I cant think of what else it is called, maybe someone else will write in, too. As far as the peanut butter, I use creamy. But the crunchy would be fine, too.

For Roz in Indy and Nancy, Thanks so much for the "shout out". All I can say is WOW!!!! Yes I have a cooking group of my own.
http://groups.yahoo.com/group/cookin_with_haggermaker/

And from your post, I have added about 85 members to my group as of this morning. I also want to let everyone know that I do not duplicate recipes. I don't send the same recipes to my group as I do to Nancy. So if you want to join mine, you wont be seeing the same recipes from me. Sometimes I will share with my group a recipe that is in the spotlight from Nancy's newsletter and vice versa. But, I always give credit to
the person who sent it in. I have not been as active lately with my own group, but starting this month, I am going to be back in my full swing.
Soooo, everyone is more than welcome to join.
Tona in Bama

Dear Nancy, Thanksgiving is right around the corner and I would like to share my mother's and my aunt's recipes for roast turkey, stuffing and giblet gravy which I have made since 1950 - the year I got married.

Roast Turkey
Use a V-shape rack
Heat oven to 300 degrees. Place turkey breast-side down for half the roasting time. Lay thin slices of fat back or salt pork on the back of the bird. Remove before turning the turkey. Turn turkey over so that the breast is now on top. Raise temperature to 325 degrees and roast until done.

Stuffing
My aunt and her neighbor perfected this recipe. It is scrumptious. It makes enough to stuff a 12-pound turkey.
10 slices of white bread cubed in 1/2 inch dice - no more or no less
2 boiled Idaho potatoes put through a ricer or mash (other potatoes can be used, but Idaho potatoes make the stuffing fluffier).
3 large eggs

Place the above in a large bowl and mix thoroughly.
2 large onions diced sautéed in a little less than 1/4 pound butter. Add to bowl and mix thoroughly.
1 pound pork sausage meat sautéed just until the fat is extruded. DO NOT let meat get brown. Drain off fat and discard.

Add raw chopped liver if desired.
Add 1 rounded teaspoon Summer Savory
1 rounded teaspoon salt
1/2 teaspoon pepper ( I prefer white pepper)
Mix well and then stuff bird lightly or it might explode

Giblet Gravy
(Don't forget to double this if you are roasting a turkey larger than 15 pounds)
Turkey giblets and neck
10 cups water
3 onions peeled and quartered
3 ribs celery, cut into pieces
2 carrots, peeled and cut into pieces
1 tablespoon salt
3 chicken-flavored bouillon cubes
1 bay leaf

Put all of the above into a 5-quart saucepan and bring to a boil. Reduce heat. Remove liver after 20 minutes and enjoy eating it right there and then. (I always have to share.)

Simmer 1 hour or until liquid is reduced by half. Strain broth; set aside and refrigerate when cold if doing this step a day ahead.

Chop and refrigerate giblets and neck meat in a plastic bag. About an hour before dinner is served, reheat broth and thicken with a slurry made from flour and water. Add gradually, stirring all the while so you don't make a lumpy gravy.
Enjoy! Gerry from New Hampshire

I would like to know where in the store do you find the won ton wrappers.
Judi

I too would like to know about the 2 cups of sugar in the recipe that was sent in for the Crockpot Pasta-Laya, I have been looking every day but have not seen a reply as yet. I would like to try this recipe but I am a Diabetic an that is an awful lot of Sugar. It was in your newsletter about a week ago an then this same question asked about 3 to 5 days ago.
Thanks in advance Bobby SC

Comment
The corrected recipe was posted in Sept 30th newsletter

To Dorothy in IL, Which newsletter is your Jewish Sweet and Sour Cabbage soup in?
From Peg in Mn

For GrannyM IL
The Lemon Lover's Cake looks wonderful. I love anything with a lemon flavor. Hope to get to try it this weekend. Thanks for sharing.
Tona in Bama

Hello Nancy, Siggy, Ditto, and Nancylanders! Some time back, a member requested a recipe for Cottage Pudding like her mother used to make. I just picked up a great old Betty Crocker All-Purpose Baking Cookbook from 1942.

Under the heading "Cozy Homey Delights" is this recipe. It's noted that this is "the old-fashioned fluffy kind". They did not include a recipe for the sauces it suggests serving it with. Hope this is what you remember from your mother!

Betty Crocker's 1942 Cottage Pudding
1/4 cup shortening
3/4 cup sugar
1 egg
1 3/4 cups sifted Gold Medal flour
3 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1 tsp. vanilla

Cream shortening and sugar together. Blend in well beaten egg. Stir in flour, baking powder, and salt, sifted together, alternately with milk. Add vanilla. Bake in a greased and floured 8" square pan at 350 for 55-60 minutes. Serve with Lemon, Vanilla, or Chocolate Sauce.
Sue (Cooky) in Indiana

I just recently purchased a pound of Sea Scallops. I was wondering if anyone out there has a TNT recipe I can use.
Thank You, Angie in Ohio

Help is needed from Nancylanders. I am a soon to be single (kids off to college) and would love to have a recipe for (a mix) for muffins (maybe one that can be changed up to different type) for 1 person. Most recipes are for at the minimum 6 muffins. Just need one. Maybe baked in a individual muffin cup or custard cup. thanks so much
Dineen in Michigan

Hi Nancy, The tip that Sherrie in Delaware sent in about freezing her left over au jus from her roasts was a great one and I wanted to share a trick I learned a long time ago. Use a freezer zip lock or any good freezer container, I use a quart one. After every meal, what ever veggies are left over, even if just one spoon full, put it in the container, don't throw down the disposal! Keep on till is full or make a couple or more up if you like. Then use these to make a batch of veggie soup. Works great and you have a lot of variety, different seasonings etc. I like to make a batch with beef broth or with chicken broth, sometimes add meat . It's thrifty and really good!
Enjoy,
Billie in FL

Hi Nancy, Re: MaggieB Jersey City, request for the date of the Tortilla Green Chili Quiche, it is in the newsletter for Sept. 23, 2007.
Margaret, Tulsa (Tona in Bama recipe)

This is for Linz who wrote :
"Hello to all. Would anyone have a recipe to share for frosting to decorate cookies that hardens. I am 18 and love to bake, so my aunt and I are going to bake cookies for the holidays. My aunt talks about all the "Nancy people" so I am hoping you can help me. Thanks for your help.
Linz in Indy"

I make cookies at Christmas (huge decorated trees) and Valentines (huge "conversation" hearts) that I individually wrap and give as school treats. After baking the cookies, I ice them w/ a simple frosting of powdered sugar, milk (can substitute water), and vanilla extract. I don't really measure anything, just start w/ the sugar and add enough liquid to make it "spoonable" in a fluid way. (not too runny though or it will run off the cookie before it dries). Then, I let that dry for a few hours. I then pipe Royal Icing onto the dried cookies. You can also do this the opposite way...pipe the royal icing "outline" of the cookie, let dry, then fill in w/ the powdered sugar frosting. The Royal icing I use is just the basic one. I do use the raw egg whites, have made this for over 20 yrs w/ no problems. I know you can buy a meringue powder, but I've never used it.
3 egg whites (room temperature)
4 c. powdered sugar
1/2 tsp. cream of tartar

Beat all ingredients at high speed for 7 to 10 minutes. A Kitchen Aid mixer is helpful here. :o)

I hope this helps. Sorry about not having exact measurements, but that's just the way I cook most of the time. Clear as mud, huh? lol If you have any questions, I will be happy to try answer them.
Donna in Pa....thinking of you. Best wishes.
Make it a great day!
Lisa (East Texas)

Hello Everyone!
I am a new SAHM (Stay at Home Mom) and also new to the newsletter.

I enjoy discovering new recipes, and I even have time to try a few now and again. Recently my mother came to stay for a few days, and she taught me how to make bread. Following is her easy Italian bread, which makes incredible rolls and pizza dough.

Italian Bread
6 cups warm water
1/2 cup oil
4 tsp. salt
2 tsp. sugar
3 or 4 packages dry yeast

Stir 5 lbs. flour into other ingredients. Knead with enough extra flour to make dough stiff. Rise once, and then shape into loaves. Let rise a second time. Bake
at 350 degrees for 45 minutes.

My mother also tried to teach me (again) how to make her pie crust. If anyone has a real fool-proof pie crust, I would love to hear it. For some reason, mine
always comes out dry. Here is my mother's recipe, which has been in the family for generations.

Pie Crust
2 cups flour
3/4 cup shortening
1/2 tsp salt
cold water (about 4 to 6 tbsp)

Blend first three ingredients with a fork until well blended. Add water. Do not roll out much. Bake at 400 degrees if making an empty shell, 350 degrees for
fruit pie, for 45 minutes or until done.

While here, my mom made an apple tart simply by wrapping a square of pie crust around apple pie filling. This appealed to me, and I would like to make it heartier by doing a savory tart. I would appreciate any suggestions or recipes for meat-filled tarts (such as beef and vegetables, etc.).

And while I am going on, I made the hot dog bun custard recently. True to my thoughtless cooking, I forgot to add the butter. Yet it was delicious! Next
time, I'll make it with butter as a comparison, but I don't think it needs the extra calories.
Thanks, Korena in Canton

for Sandee in W Tenn-
Have you tried the diet Sunkist Orange pop yet? I don't care for the colas either in diet, but the diet Orange Sunkist is great. Just thought I would pass that on to you to try.
Kim in Streetman TX

Hi all you wonderful Nancyland family and friends. As of now I things are in limbo as I have to go through the scans and such for Pittsburgh to make their plans. So this is a waiting game for me. I want to than Kathi in Virginia, Betti in M.D. Roberts wife and those that I can't name for the support and prayers that you are sending up on my behalf. God is good and a loving God that I can lean on but helps to have the petitions ascending on my behalf. Thanks again. And Nancy thank you again. I feel ( as I know all of us do) that you are great with the product of love that you send out each day. I will try to let you all know (if possible) just what is going on.
Donna in Pa.

P.S. Roberts wife I am from Altoona P.A.

Hi Nancy and kitties...I know you are all doing your jobs well! Thank you for all your good works.

I bought a pork loin today as it was on sale. I really need a good recipe to cook it. Anyone have any TNT recipes to share?
thanks a lot!
Bev in Michigan

Zesty Caribbean Chicken Breast - 6 Servings
1/4 cup canola oil
1 tsp grated lemon peel
1/4 cup lemon juice
1 tbsp paprika
1 tbsp honey
1 tsp garlic salt
1 tsp ginger
1 tsp dried oregano leaves
1/4 tsp hot pepper sauce
6 boneless chicken breasts

1. Combine oil, lemon peel, lemon juice, paprika, honey, garlic salt, ginger, oregano and hot pepper sauce in shallow baking dish. Stir well. Add chicken and turn to coat.
2. Refrigerate up to 4 hours, turning occasionally.
3. Heat broiler or you can grill.
4. Remove chicken from mixture. Broil or grill until chicken is no longer pink in center.
Lisa-Union Bridge, MD

For Madelyn of Ar, who requested a substitute for Kahlua. Why not make your own Kahlua.
Here is a recipe.
Betty in Canada.

Kahlua
1-1/2 cups brown sugar
1-1/4 cups white sugar
1-1/2 cup water
1 - 26 ounce bottle or vodka
3 tablespoons instant coffee
1 teaspoon vanilla
1 large pot
1 small pot

Mix all the sugar in a large pot, with the water. Heat until just boiling, then add the vodka to the same pot but reduce the heat. (do not boil) Mix well. Meanwhile in the small pot add coffee to 1/2 cup boiling water, then add vanilla. Mix well.
Now add coffee mixture to large pot. Mix thoroughly, remove from heat. Allow to cool at room temperature.
Bottle.

Please visit my website "Betty's Place"
http://members.shaw.ca/b.e.webb

I wrote a while back and said I was not receiving the newsletters in my mailbox, nor did it go into my junk or spam. Then it automatically returned to normal again. I have no idea what was causing it and I did nothing to fix the problem. I was receiving the newsletters on a regular basis again. Well, here I go again. The last one I have received was Sept 27th. I had to go to the Index online to open them. Is anyone else having this problem?
Sandy in Iowa

Hi Nancy,
Please pass this along to Joan in San Antionio Texas. There is a program called "Home Cook'in" written by a man called Anthony Watson.

It is so simple to operate. It is just like word. You highlight/copy/paste. You can do this from the internet or from another word program. His files are backed up, so should your computer crash you can restore them. Mr. Watson is "johnny on the spot if you don't understand something and will help you with step by step instructions. I have been a member of Nancy's Kitchen for about five years and I have added the recipe I likes all of that time. Moved them from one computer to another and wrote little notes to myself when I like something and deleted something I didn't care for. I am not related to Mr. Watson nor am I paid to say this. Here is a link:
http://www.mountain-software.com/homecook.htm It costs $29.95 or there is a free trial.

Carole with an "E" in Calgary

Love your newsletter. I am 76 years old and do not eat veggies, especially salads, greens of any kind. So any recipe without a lot of veggies would be a great help. ME

Here's an informative page on "Flour Weights ad Measures" I found while looking up a recipe...serendepity is one of the nice things about the internet. Leah
.
Flour Weights and Measures
http://www.erikthered.com/flwm.html

I found a lot of Halloween recipes and pumpkin recipes on this site.
Lisa

Site for kids snacks for halloween,
http://familyfun.go.com/recipes/
Roz in Indy

Pot Mexican Fiesta posted Feb 19, newsletter by Barbara in Corsicana, Texasrock. Your recipe calls for a can of Ranch Style Beans. I can not find them here. Could you or anyone tell me what the brand, and what type of bean this is, or a substitute I could use? The dinner sounds so yummy and I have everything ready to make the dinner, except the beans.
Thank You, Gloria, Indiana

Linda Boyle (9/28 newsletter) was having difficulty highlighting for printing. Sometimes I have a problem with this too. When I do , I start the highlighting from the bottom of the piece and move upward. It is important that you keep your finger depressing the mouse button during this move.
Margo/Boston

This is for Gloria IN, who in the 9/29 newsletter requested ideas for holiday gift giving. These are 3 recipes that are favorites with our family, friends and co-workers. I also sent them to our youngest son, while he was serving in the Army. They shipped well.
Robbie Bowling Green, IN

Bag-A-Trash
3 cups Cheerios
3 cups Trix
3 cups Captain Crunch
3 cups pretzels
3 cups mini marshmallows
1 16 oz bag M&M's
1 bag Heath crunch candy
1 (20oz) Almond Bark
1 Tablespoon cooking oil

Lay out waxed paper on counters for the trash to dry. Put first 7 ingredients into a BIG bowl. In a microwave safe bowl break up almond bark. Add the Tablespoon of oil.

Microwave for 1 minute, stir. Then microwave for 30 seconds at a time until all is melted. Pour this over everything in the bowl. Stir well and lay out on waxed paper to dry.

Puppy Chow
14 ounce package corn, rice, wheat square-shaped cereal
2 cups powdered sugar
1/2 cup butter or margarine
1 cup peanut butter
2 cups (12 ounces) semi-sweet chocolate chips

Place cereal in large bowl. Dump powdered sugar in large resealable plastic bag. Melt butter, peanut butter and chips in a double boiler. This can also be melted in the microwave. Stir until smooth. Pour over cereal. Stir to coat. Add coated cereal to bag of powdered sugar and shake to coat the cereal mixture.

Fiddle Faddle - Clone/Copycat
2 cups brown sugar
2 sticks (1 cup) margarine
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon butter flavoring
1 teaspoon maple flavoring
1/4 teaspoon cream of tartar
1 teaspoon baking soda
7 quarts popped corn
2 cups peanuts or nuts of your choice

in a saucepan, combine brown sugar, butter or margarine, corn syrup and salt. Boil for 5 to 6 minutes, stirring constantly with a wire whisk, add flavorings, cream of tartar and baking soda. Pour over popped corn and nuts, mixing thoroughly until well coated. Bake in a preheated 200 degree F oven for 1 hour and enjoy!

MaggieB in South Jersey wanted the newsletter date for the Tortilla Green Chili Quiche. MaggieB you can find it in newsletter 9-23-07.
Betty in MD

Nancy, thank you for all you do! I love coming home from a hard days work, and relaxing while reading this newsletter.

I have a request for some good, but easy please, chili rellenos that I can make here at home. I have an abundance of Anaheim chilies from the garden. I have the ability to roast and skin them now that I have a gas range. I would love to have some t&t recipes! I know that I can freeze them, but I want to make, for the first time ever, my favorite Mexican dish while the peppers
are fresh.

Thanks to all my dear friends here in Nancyland, and especially you, Nancy!
Mary in Oregon

Does anyone have a copycat recipe for the salad dressing that they serve at "The Pizza Shoppe"? Believe it or not, it in Omaha. Tried online to find one but couldn't. Thanks for the newsletters - love them!
Thanks! Deb in Colorado

To Sally, PA:
Here are three really delicious recipes your church group might enjoy.

Pizza Casserole
1-1/2 lb pork sausage
1/2 lb ground round
3 cans (8 oz each) tomato sauce
1 can (6 oz) tomato paste
1 garlic clove, finely minced
1 tbsp dried oregano
1 tsp fennel seeds
16 oz egg noodles
8 oz grated cheddar cheese
1 lb grated mozzarella cheese
Grated Parmesan cheese

Brown meats in skillet; pour off excess fat. Add tomato sauce, tomato paste, garlic, oregano and fennel seed. Simmer 30 minutes. Meanwhile, cook noodles according to package directions. Layer noodles, meat and cheddar and mozzarella cheese in a 9" x 13" pan. Sprinkle Top with Parmesan cheese. Bake in preheated, 350 degree oven 15-20 minutes or until heated through and cheese has melted.
Can be frozen.

Seven Layer Casserole
3 medium potatoes, sliced
2 packets onion broth
1 can (12 oz) whole kernel corn, drained
1 lb lean ground beef
1/2 lb fresh green beans, sliced
2 medium onions, sliced
1 green pepper, slivered
1 can (14-1/2 oz) tomatoes

Fill a greased 4 qt casserole (9" x 13" pan) with layers of vegetables and meat in the order given. Sprinkle each layer with some of the onion broth powder. Bake in a moderate oven, 350 degrees, about 2 hours.
Makes 6 servings.

NOTE: I always put the meat on the bottom of the casserole and layer the vegetables over the meat. I mix one packet of onion broth with the meat.
grannym IL

Dear Nancy,
Last night my dog, Gizmo, a shepherd collie mix, was doing his usual good job of guarding our house (and half the neighborhood) from the back yard. Suddenly, he started frantically yipping and just would not settle down. I went to check things out, and found a kitten, about three weeks old, all by itself, and screaming loudly! I congratulated Gizmo, of course, for alerting me to this problem.

I have named the kitten Mufasa. It is not afraid of anything at all. I say IT because I cannot tell if it is a boy or a girl yet. It immediately started following me everywhere. I wish it would sleep more, but that will come later.

I have no idea where it came from but it is eating soft food and slurping up milk and using the litter box with no problem. I am just glad that it is old enough for me to be able to take care of it.

My friend Eda gave me some recipes I would like to share.

Potato Casserole
9 potatoes cooked with skin on
1/4 cup butter
1 can cream of chicken soup(she didn't specify the size)
1/3 cup chopped green onions
16 ounces sour cream
1 to 2 cups grated cheddar cheese
crushed corn flakes(enough to cover the top)
2 teaspoons butter

Cook potatoes in skins in salted water until just tender ( do not over cook or they will be mushy). Cool, peel, and coarsely grate and layer in 9x13 inch pan. Mix sour cream, soup, and heat. Add green onions. Sprinkle grated cheese over potatoes. Pour sour cream and soup mixture over top of potatoes. Stir and lift
slightly with fork. Top with crushed corn flakes mixes with butter. Bake 30 minutes at 350 degrees or until hot.

Microwave Peanut Brittle
In a 1 and 1/2 quart casserole dish( microwave proof) mix:
1 cup sugar and 1/2 cup light corn syrup

Cook on high for 4 minutes. Stir in 1 cup raw peanuts and microwave on high for 3 to 5 minutes until it is light brown. Stir in 1 teaspoon margarine and 1 teaspoon
vanilla extract and microwave 1 to 2 minutes on high.

Stir in 1 teaspoon soda. Pour onto buttered cookie sheet. It will cool and harden. THen you can break it apart and enjoy.

Sweet and Sour chicken
2/3 cup brown sugar
2 tablespoons corn starch
2 teaspoons mustard
2/3 cup vinegar
1/2 cup ketchup
1/2 cup water
1/2 cup diced onion
2 tablespoons soy sauce
1 small can pineapple chunks with juice

Saute the sauce until it thickens. In a separate skillet, brown 3 cups of diced
chicken. Add to sauce. Serve over steamed rice.

Nancy, I hope you had a really great birthday. Thanks for the picture of you. That's a beautiful smile you have. Thanks for everything. As always, best wishes to All!
Irma in San Antonio

Cinnamon Muffins
1/2-cup Crisco shortening
1/2-cup granulated sugar
1 egg
1 12/-cups all-purpose flour
1 ½-tspn baking powder
1/2-tspn salt
1/4-tspn nutmeg
1/2-cup milk

TOPPING
1/2-cup sugar
1 ½-tspn cinnamon
3-tbspn margarine or butter, melted

In a bowl, cram shortening and sugar. Add egg; beat well. Combine flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well. Fill greased muffin cups half full. Bake at 350 degrees for 20 minutes. (Toothpick test them for doneness.) In a shallow bowl, combine sugar and cinnamon, Dip muffin tops in butter, then in cinnamon-sugar. Serve warm

I got this recipe form my Kraft Food and Family Magazine (Fall Issue) and made it this week. It is really good and ready when we all gathered back at home at the end of our day -- school, errands, work, sports, etc.). I will make it again. Maybe someone else would like to try it too.

Slow Cooker Barbecued Short Ribs
4-lbs beef short ribs
1 large onion, chopped
1/4-cu flour
1-cup of barbecue sauce
1/3-cup honey
1-tbspn mustard

Place ribs in slow cooker, top with onions. Mix remaining ingredients; pour over ingredients in slow cooker. Cover with lid. Cook on low for 6-8 hours (or on high for 3-4 hours). Remove ribs from slow cooker, cover to keep warm. Serve fresh barbecue sauce on the side for dipping.
Susana in Louisiana

Sweet and Zesty Sirloin
1-cup Heinz 57 Steak Sauce
2-tbspn Heinz catsup
1-tbsp granulated sugar
1-tbsp gray Poupon herbed Vinegar (Balsamic vinegar will work too)
2-tspn grated orange peel
1/4-tspn red pepper flakes
1/4-tspn salt
1-1/2-lbs boneless sirloin steak (about 3/4-in thick)

Combine all the ingredients except the steak and stir until well blended. Put steak in a large zip lock bag and pour marinade over. (Reserve about 3-tbspn for serving later.) Squish around to thoroughly coat the steak. Let marinate from 10 minutes to 2 hours. When ready to cook, preheat broiler and coat broiler rack with nonstick cooking spray. Remove steak from marinade and place directly onto the broiler rack. Broil for 5 minutes on each side for medium well doneness. (You can adjust the time to the doneness you prefer.) After cooking, remove steak to a cutting board and let rest for 3-5 minutes. Slice steak diagonally and spoon reserved sauce over top.

Note: I made stuffed potatoes and broccoli and cheese to go with ours. I also used my stove top cast iron grill for the broiling -- just used it under the broiler instead of on the stove top. Love those grill marks. I'm a “stickler” for things to look pretty and smell good BEFORE I taste them. Then - if they taste good too; I've got a “keeper.”

It has been a good week in the kitchen for me. I prepared several “old” recipes and had excellent with the new ones I tried. I think this is a “keeper” too. Hope someone else will try it and enjoy it as we did.
Susana in Louisiana

Oven-Fried Cajun Chicken Strips
3/4-cup vegetable oil
1-cup buttermilk (no substitutes)
1 large egg, beaten
1 ½-cups self-rising flour
3-4 tspn Cajun seasoning (I use Tony's)
3/4-tspn paprika
1-tspn garlic powder
5 boneless, skinless, chicken breasts cut into 1 ½-in. wide strips
salt and pepper to taste

Place rimed baking sheet on rack of cold oven. Add oil. Heat oven to 425°. Combine buttermilk and egg and whisk until well blended. In a separate shallow dish (I use a pie plate) combine flour, Cajun seasoning, paprika and garlic powder. Coat each chicken strip in flour mixture. Dip in buttermilk mixture. Coat again in flour mixture. Place on plate in single layer. (Note: If chicken beings to absorb flour, coat again.) Place coated chicken strips in heated oil in baking sheet in oven. Bake for 15 minutes on each side. Place baked strips on serving platter and season with salt and pepper to taste.

Note: I served these with Cajun seasoned French fries and a marinated cucumber and baby carrot salad.
Susana in Louisiana

Hi everyone
I have just been reading and enjoying the newsletter for the past little while.

There have been some really good sounding recipes for meals rather than just desserts. I can't wait to try all the different soups. Since there are only the two of us in the house we enjoy lots of soups. Thanks to everyone that is a part of this newsletter family. So much information and encouragement. It is awesome.
To Barbara in Corsicana, my cousin is the pastor of the Church of God there. Small world isn't it?

I don't have a request at this time or one to submit. Thanks, Nancy for letting us
chat a little bit.
Shirley in Tyler, TX.

I would like to make a request for special recipes for jumbo size cookies, especially looking for sugar cookies, peanut butter cookies and chocolate cookies (not choc. chip) these are the ones that take 1/4 cup of batter I prefer ones that are specific for jumbo as increasing or decreasing size of cookie takes different cooking times and I dont have much luck do ing that. Thank you in advance to anyone who can help.
Ramona in Mass.

Fr CC and Betty in ME from Sunday's newsletter: Thanks for the link for the graph paper. That's not the graph paper I know. I'm thinking it is truley obsolete. That's a shame. I wanted it to keep up with my weight from day to day. Graph like.
Sandee in West TN

Search as I might, I cannot find a recipe for cream of chicken soup, on the web. I know one of our family has a good recipe. Could you please send one in?
Fran in Fl out of NY

Here are some of my favorite snack recipes for Gloria, Indiana. Hope they help.
Terese in South Dakota

Popcorn Nibblers
1/4 c. sugar
1/4 c. light corn syrup
1/2 c. peanut butter
2 c. popped corn
1/2 c. nuts, chopped

In medium saucepan stir together sugar and corn syrup until sugar is dissolved. Stir in peanut butter until smooth. Stir in popcorn and chopped nuts until thoroughly coated. Drop by rounded teaspoon onto waxed paper. Cool until firm. Makes 24 to 30. I made these one Christmas when my sister was here. She doesn't care for peanut butter but she liked these.

Candied Orange Walnuts
1/2 c. freshly squeezed orange juice
1 tsp. orange extract
2 c. sugar
4 c. walnut halves

Bring orange juice and sugar to rolling boil. Boil 1 minute and remove from heat. Add extract and walnuts. Stir until liquid is gone. Spread on wax paper to dry. These are a favorite of my Mom's.

Party Snack Mix
1 can (6 oz.) French fried onions
2 - 1 1/2 oz. cans potato sticks
3 c. broken pretzel sticks
2 c. salted nuts
1/4 c. parmesan cheese, grated
1/2 c. margarine, melted (or butter)

In 9 x 12 pan, combine all ingredients, except margarine. Stir in melted margarine slowly or until all of ingredients are coated. Bake 1 hour at 250°, stirring every 15 minutes. Cool and store. 
Terese in South Dakota

For Mary in VA. Thanks so much for your prompt reply to my need for Dinner in a Pumpkin recipes. I am intrigued by the thought of baking a casserole dinner in a pumpkin and will definately try all your recipes soon. This newslette and the people that write in to it are just wonderful, so sharing and giving.
Thanks again, Mary
Barbara in Corsicana,Texas

Dear Nancy,
I do not have a recipe at this time.
But just wanted to say a big “Thank You” for your tireless effort on producing such a wonderful recipe newsletter. Also enjoyed seeing the picture you posted of yourself, now I can put a face to such a special person. I cannot forget to mention what cute kitties Ditto & Siggy are. The ice hockey story had me roaring.

My prayers are with Donna in Pa., as well as other members & their families.
I can understand what she is going through as my husband was diagnosed with cancer of the esophagus back in May.
I will think of her in her waiting.

I wanted to write a few weeks ago to tell you about my grandson & his kitty, he e-mailed me that he had to do the Cat Heimlich on his kitty Miley.
Up till this point I had never heard of Cat Heimlich before, but he said his cat was chewing on something & would not give it up.

So he did Cat Heimlich on him & it worked he spit up a screw, he had to do it twice because his kitty apparently was chewing on 2 screws.

He told me he had just read about it in his his Scout Magazine. Good thing because he saved his kitty from surgery.
Meg in New Jersey

Comment
Several times I had to turn Siggy almost upside down and pat him on the back because he was not breathing because when he swallowed a rubber band. I used to take the paper and it had a rubber band around it. Friends would come visit me, take off the rubber band and lay it down anywhere. Siggy would always find it and would try and swallow any rubber band. To correct this problem I no longer take the newspaper and I can read it online. I don't have to worry where the rubber band went.

My friends think I over protective of my cats. One friend said me if they were a cat, my house would be the first place on the block they would visit. I love my kitties a lot and I do spoil them. When I leave the house they both sit in the window and wait (impatiently) until my return. Makes me feel very lucky for two critters to love me so much.
Nancy

Does anyone have a recipe for savory saltine crackers?
thanks. Lin

Chocolate lovers, I dare you to try this marvelous chocolate cake.. My daughter from San Francisco sent me the recipe. Believe me, it is truly scrumptious. She believes it was on the Oprah show several years ago.

Aunties Chocolate Cake
Whisk together:
2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
pinch of salt

In medium saucepan, boil over high heat:
8 Tbs. (l stick) margarine cut up
8 Tbs. (1 stick) unsalted butter cut up
1/3 cup unsweetened cocoa powder

Stir to dissolve the butter and margarine. Pour into the flour mixture and whisk Well.

Add:
3/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract beat well

Lightly butter and flour 13x9 inch baking pan. 350 for about 35 minutes

Frosting
8 Tbs.(1 stick) unsalted butter (cut up)
1/3 cup plus 1 Tbs milk
1/4 cup unsweetened cocoa
1 pound (4 1/3 cups) powered sugar sifted
1 tsp vanilla
1 cup coarsely chopped pecans toasted

In large sauce pan bring butter, milk, cocoa to a boil over medium heat, stirring to dissolve the butter. Gradually stir in power sugar, then vanilla. Stir in pecans, pour over warm cake
LUNA

A very good pound cake and easy to make......
Nice and crispy,mmmm..

Crusty Pound Cake
1 cup crisco
2cups sugar (mix together)
6 eggs (add and mix well)
2 teasp vanilla flavoring (beat in )
2 cups flour (Mix well with other ingredients)

Bake 325 degrees for 1 hr 5 min.
Start with cold oven.
Name?

I have the answers to questions from recent newsletters (I was a week behind!):

For Remppmom: There are eight ounces in a cup; therefore, ten ounces would be one cup plus two ounces. Two ounces is equivalent to four tablespoons. One ounce of melted butter is two tablespoons.

For IG: From a brief research, it would appear that "brick cheese" is a pasteurized cheese product, such as Velveeta. The recipe should give you a clue about the type of cheese needed. I, too, had the towels-too-long-in-the-washer problem. I rewashed them with about a cup of Oxi-Clean along with my regular detergent, and they were clean and fresh-smelling again.

The hot dog bun custard was incredible! Thanks so much for sharing!

For Linda Boyles, Fairborn Ohio: If the recipe you want to highlight extends below the bottom of the screen, simply pull your mouse all the way down to the bottom of the screen and the highlighting will go down with it. Just stop when you get to the bottom of the recipe; if you have gone too far, simply keep your finger on the left mouse button and move back up to the end of the recipe. The "control" and/or "shift" methods offered in the last day or so also work well. Remember, there are usually at least three ways to do something on your computer - just use whatever is most easy for you.
Doris in Oklahoma City

Denise in Texas on Sept. 30 ask for a Smoothie recipe.
I don't know about the Sonic Smoothie's but here is some that you can try out.D.D. in Texas

Strawberry Banana Smoothie
1 cup ice
1/2 cup water
3/8 cup sugar free strawberry syrup
1 tsp. sugar free banana syrup
Mix in blender until smooth
Calories: 0 Carbohydrate: 0 Sugar: 0 Protein: 0

STRAWBERRY SMOOTHIE
2 c. vanilla ice cream
1- 1/2 c. strawberries
2 tbsp. sugar
2 tsp. lemon juice
2 c. crushed ice
Combine in blender and process until smooth. Serve immediately. 4 cups.

Strawberry Smoothie
1 cup ice
1/2 cup water
3/8 cup sugar free strawberry syrup
Mix in blender until smooth
Calories: 0 Carbohydrate: 0 Sugar: 0 Protein: 0

Comment
These are recipes that I put in the newsletter several years ago. In my opinion the Naturesflavors has the best tasting sugar free syrups out there for these. The recipe at Naturesflavors called for 1/2 cup of syrup but I changed it to 3/8 cup because it was a little strong flavor for my liking. The banana flavoring I changed to less than 1 tsp because the banana flavoring was stronger than the other flavorings. If you are on a low carb diet adding 1-2 tablespoons of cream adds more texture to the smoothies. Other great flavors are the peach and raspberry.

Regular Syrups
http://www.naturesflavors.com/default.php?cPath=63

Low Carb Syrups and Smoothie Mixes
http://www.naturesflavors.com/default.php?cPath=192

We had a place here in Amarillo that had smoothies very similar to Sonic's. They used a prepared mix (in a bottle) to make theirs. For a while they allowed me to purchase the mix. They are no longer open. Wish I had written the name of the mix down but didn't.
Nancy Rogers

Nancy, I want to thank all the girls for the kahula information. THANKS a bunch. Madelyn of AR.

For BOOTS IN VA: We used to have critters and someone told us about this trick, which really works. Get a bunch of human hair clippings (go to the barber shop or beauty shop) and put them in some used panty hose and stuff those down their holes (or throw them under your house). I know this sounds nasty, but it really really works.

Nancy, hope you and the 'Landers are all having a nice day! It's nice having cool mornings; I'm starting to think about soup and chili!
Kathi in Virginia

Recent Recalls (Sept 2007)

Topps Beef Recall Expanded

Nissan Recalling 372,250 Pathfinders and Infinity QX4s (Sept 26)

Dole Recalls Bagged Salad Over E. Coli Fears (Sept 19)

Recent Newsletters
Sep 12  Sept 12  Sep 14  Sep 15  Sep 16  Sep 17   Sep 18
Sep 21  Sep 22   Sep 23  Sep 24   Sep 25  Sep 26  Sep 27
Sep 28  Sep 29

*This may be a repeat recipe.  I could not remember if it had been posted before.

** Paid advertisement.

Messages that pertain to canning and home remedies are no longer included in the newsletter.  Messages that pertain suggestions and opinions about health issues are not posted as well.

Some messages have been edited to avoid duplicate information that has been posted in recent newsletters.
Nancy Rogers