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Pictures of Recipe Exchange Newsletter staff.
Veggie Medley Muffins
1-1/2 cups unbleached flour
1/2 cup rolled oats
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 cup fat-free milk
1 egg
3 tablespoons canola oil (or vegetable oil)
1/2 cup shredded carrots
1/2 cup shredded zucchini
1/2 cup raisins
Preheat oven to 400 degrees. Coat 12 muffin cups with nonstick spray.
Whisk flour, oats, sugar, baking powder and cinnamon in a bowl. In another
bowl, whisk milk, egg and oil. Stir in carrots, zucchini and raisins. Add
vegetable mixture to dry ingredients and stir just until moistened; divide
batter among muffin cups.
Bake until a toothpick inserted into center of a muffin comes out clean,
about 20 minutes. Remove muffins from pan and place on a wire rack to
cool. Serve warm or cooled. These muffins are also good when you add a few
toasted nuts to the mixture.
Donna in Southern CA
Good evening Nancy, hope this finds all doing well. A few days ago
someone was asking for muffins with lots of "stuff" in them. This is a
very good recipe that people might like.
Connie in TX'
Best Bran Muffins
1/2 c. oatmeal
1 c. flour
1 c. whole wheat flour
1/2 c. All Bran cereal
1/2 t. salt
1 t. baking soda
1 t. baking powder
1 egg
1/4 c. vegetable oil
1/2 c. molasses
3/4 c. buttermilk
1-8 oz. can crushed pineapple in its own juice, undrained
1/2 c. chopped pecans, dates or raisins
Mix first seven ingredients. Make a well in the center. Combine egg, oil,
molasses, buttermilk and pineapple with its juice. Pour into well; mix
until dry ingredients are moistened. Stir in nuts. Fill 18 greased muffin
cups 2/3 full. Bake at 400 degrees for 12 minutes or until golden.
Diabetic exchanges: Each muffin equals 1 bread, 1/2 fruit, 1 fat, 151
calories, 22 grams carbohydrates.
Hi everyone, I thought maybe someone might enjoy these recipes. I don't
recall who ask for these recipes I have served these often over the years
and they were enjoyed by all. Hope you will enjoy them.
Dorothy in IL.
Won Ton Wrapper Cups
1 Pkg of Won Ton Wrappers (approx 50)
1/2 cup chopped red peppers
2 Cups Shredded Cheddar Cheese
2 Cups Shredded Monterey Jack Cheese
1 Envelope (Prepared according to pkg direction) Hidden Valley Ranch
dressing
1 Tube of Pork Sausage crumbled and browned
Put wrappers in cup cake pan to form cups bake at 350 for 5 minutes. Mix
all remaining ingredients and fill cups 3/4 full. Bake at 350 for 5
minutes or until cheese bubbles. Shells can be made, ahead of time.
3 Bean Salad
My Aunt gave me this recipe in 1976 it was very popular then . I know its
not the 7 Bean salad but it is very good.
1 can of cut green Beans
1 can of cut wax Beans
1 can of Red Kidney beans
1/2 cup of oil
1/2 cup of cider vinegar
1/2 cup of sugar
1 teasp of salt
1 teasp of pepper
1/2 cup of chopped onions
1/2 cup of chopped green peppers
Drain Beans & mix, add onions & green peppers, mix. Mix oil,vinegar,
sugar, salt & pepper until sugar has dissolved pour over bean mixture mix
well Refrigerate and stir often until you are ready to serve.
Cabbage Soup
2 1/2 to 3 pounds of green cabbage
3 1/2 quarts of water
1 large can of stewed tomatoes
1 8 oz can of hunts tomato sauce
3 tablespoons of brown sugar
3 or 4 large carrots (sliced)
1/2 teaspoon of salt
1/2 teaspoon of pepper
3 or 4 Beef Shanks ( Flat Round Soup Bone with with small amount of meat
on it. )
Cabbage, Remove core and cut up small
In a large soup pot Brown meat& bone First. add water and reaming
ingredients
Cook, simmer 3 to 5 hours After 3 hours remove meat and bone marrow from
bones and return to soup pot.( give bones to the dogs)
This freezes well.
In place of of the stewed tomatoes you can use 2 large cans of diced
tomatoes plain and 1 large can of tomato sauce .
Nancy,
I just wanted to add my thanks and appreciation of the work you do
supplying us with this daily delight, including the occasional Thursday
LOL. I so enjoyed seeing your picture along with your editorial staff. You
look just like a dear friend from church. When I mentioned to her the
resemblance she said it would have to be just in looks as she does NOT
excel at cooking. They say everybody has a twin and your's is living in
Ohio. I'm in need of some computer help today. I know I've seen this in
the newsletter before but forgot to make a note of it. When copying a
recipe how do I extend down the scroll bottom? I've learned how to
highlight then mark selection and print but if it's a long recipe then I
lose the top when trying to highlight the bottom.
Thanks for the help,
Linda Boyles, Fairborn Ohio
Comment
I am told that I look much like my great-great-grandmother Amanda
Vandervoort. She grew up in Warren County Ohio. I lived in Lebanon,
Ohio during some of my elementary school years.
This is for Bonnie in K.C., Texas regarding the baby oil for shower
doors in the Thursday, September 27th newsletter:
Bonnie, I could just kiss you. I have glass shower doors that I could
never get clear no matter what I used. I tried a ton of commercial
cleaners, hot vinegar water, the Mister Clean Magic Eraser...you name it,
I tried it. I figured I'd try the baby oil...what the heck, right? I used
my son's lavender scented baby oil and the shower doors look great! I hope
that this is the answer to my shower door problems! I'm just wondering if
this will make my bathtub slippery and how often I will have to apply the
baby oil! Thanks so much for sharing, Bonnie!
Shelley in PA
For the person looking for a substitute for Kahlua. A Google
search found that you can substitute 1/2 - 1 teaspoon chocolate extract or
substitute 1/2 - 1 teaspoon instant coffee in 2 tablespoons water for 2
tablespoons Kahlua. There is a good list of alcohol substitutes in cooking
at www.cdkitchen.com. I have
copied the list and plan to mount it in the front of my favorite cookbook
or inside a cabinet door. Oma in LA
In your Sept.26 newsletter a lady was asking about butter beans.
My late Dad raised lima beans to sell to a small grocery store in the
fifties and he would not lets us kids help shell them as he said we would
bruised the green lima bean and no one would buy them. Butter beans are
the same only dried, they are light brown almost white as lima are always
green and small. My Late Mother would have for supper Meat loaf, butter
beans, cole slaw, plus hot rolls. not knowing we would have the same meal
at school. For dessert she would have her famous cinnamon rolls. Or her
home made donuts. mmmmmmm
Also some one was asking smelly towels. Well i have had some and I think
it is the dye in the cloth. After they were washed and dried and we would
use them they smell so bad we throw them away.
Sharon the wet southern Indiana
Our church is having an anniversary dinner and we are asked to bring a
covered dish, you sort of get tired of making the same thing all the time,
is there any suggestions of what I could make, would really appreciate the
suggestions. Nancy, you are doing a wonderful job with this newsletter,
know how much we appreciate all you do and it was so nice to put a face to
a name after all these years.
Thanks, Sally in Pa
Excellent!! My family loves!
Bubble Pizza
1.5 lbs. beef, browned and drained
15 oz. can pizza sauce
2 cans buttermilk biscuits
12 oz. shredded mozzerella cheese
Other favorite pizza toppings (mushrooms, onion, green
pepper etc.. )
Brown beef. Drain grease. Mix pizza sauce & beef. Cut biscuits in quarters
& place in greased 9 x 13 pan. Top with beef mixture & pizza toppings of
your choice.
Bake @ 400 degrees for 20 mins. Sprinkle with cheese and bake until
melted. Voila!
Mardi in MO
Hi Nancy and everybody: It's Thanksgiving coming up here in
Canada next Monday and I'm cooking the turkey this year. Could you good
cooks out there give me some good ideas for cooking a turkey so that it's
good and moist?
Thank you very much.
Agatha (Ontario, Canada)
Nancy,
I would like to thank everyone who sent in "Dinner in a Pumpkin"
recipes. I have not tried any yet but my dinner party will be in November.
Also, I am glad to hear that several members of the newsletter tried the
Extraordinary Chocolate Chip cookies, I sent in. Thank you for the rave
reviews. I used to print all the recipes out but have stopped doing that
because printer ink is so expensive. I now save them to my desktop in
folders and it works really great for me. I am getting so many recipes,
one of these days I will need to save them to a disk before my computer
crashes because it is overloaded with recipes. I enjoy this newsletter so
much and even though I get behind, I must say, I am disappointed when I
realize it is Thursday and there will not be a newsletter. That tells you,
Nancy how much we enjoy the work and effort that you put into getting the
newsletter out. But, do you really have to take a day off? Just kidding,
but I thought I would add that little comment. Hoping you will take it as
an appreciation for the newsletter!
Thanks, Joan, San Antonio, Texas
I wonder if Ramona in San Jose would please share her recipe for "Jewish
(cor bread) rye bread".
Thanks. Georgie in Wisconsin
Chicken Noodle Soup
1 whole chicken
1 pkg. frozen egg noodles
1 clove garlic, minced
1 med. onion
1 tbsp. salt
1/2 tsp. pepper
Wash and clean chicken thoroughly, cut chicken into desired pieces, then
put into large pot. Fill with water. Add onion, garlic, salt and pepper.
Cover pot and bring to a boil, then turn heat down to a medium. Cook for
about 1 hour (skin and debone). Then add egg noodles and cook for an
additional 20 minutes.
Linda NM
Cream Soup Substitute
2 c. instant nonfat milk (powdered)
2 tbsp. dried onion flakes (or powdered)
1 tsp. basil
1 tsp. thyme
1/4 c. instant chicken bouillon
powder (use low sodium if desired)
3/4 c. cornstarch
1/2 tsp. pepper
Mix together and store in tightly sealed container until needed. To make
soup to equal 1 can cream soup use 1/3 cup mix 1 1/4 water. Stir over low
heat until thick (I do it in the microwave, stirring often). As is this
tastes a lot like cream of chicken when used in casseroles and other
things. You can add celery mushrooms, potatoes or whatever you want to
make that flavor cream soup for recipes.
Linda NM
Taco Soup
1 lb. hamburger
1/4 c. onions
15 oz. can red kidney beans, don't
drain
15 oz. can stewed tomatoes
12 or 18 oz. tomato sauce
3 c. water
1/2 pkg. taco seasoning
Brown hamburger with onion. Mix ingredients in pot. Simmer 2 to 3 hours.
Serve with cheese, sour cream, chips, etc. over the top as you like.
Linda NM
Chicken and Rice Soup
1 (10 oz.) can chicken broth, undiluted
1 c. water
1/2 c. carrots, diced
1/2 c. celery, diced
1/4 c. onion, diced
1 tsp. garlic powder
Salt & pepper to taste
2 (5 oz.) cans chunk chicken
1 c. frozen peas
1/3 c. uncooked instant rice
Cook first 6 ingredients until vegetables are tender. Add chicken and
peas. Cook until peas are done. Add rice or noodles and cook until done.
Ready to serve.
Linda NM
CLICK HERE
to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
Sue in Ohio, here is how I make vanilla extract - Take a pint
ball jar, in it put 2 vanilla bean pods that have been slit down the side,
then fill jar with vodka. I put it up in the cabinet and let sit for at
least 4 weeks. Remove the pod and put into a nice little bottle or just
leave in the ball jar.
For Madelyn of AR, as a substitute for Kahlua I would use strong coffee.
Kahlua is made from coffee.
Hope I have been of some help!
Billie in Fl
Hello Nancy and furbabies! Hope you are well today! The sun is shining
so nice today, wish I could be out in it!! I wanted to comment to Linda
NM, you sent in the Stuffed Hot Dogs recipe on
9/26/07. Boy did that bring back
memories! When I was a kid that was one of our most favorite meals to
make.! Only difference was that we slit the dogs open, not all the way
thru, put the mashed potatoes inside the slit dog, cooked then added the
cheese last couple min. I am going to have to make some of those soon,
have not had in ages! Thanks for reminding me!
Billie in Fl
Here are some easy recipes TNT in my files.
Vegetable Casserole
1 pkg. California Blend vegetables, frozen
1 chopped onion
1 stick margarine
1 can cream of mushroom soup
1 (8 oz.) jar Cheez Whiz
1 can mushroom pieces
1 c. Minute rice
Sauté onion in margarine. Add soup, Cheez Whiz, mushrooms and rice. Stir.
Add the uncooked frozen vegetables to this mixture and blend well. Bake
for 1 hour at 350 degrees. Stir halfway through the cooking time. Serves
6-8.
Lisa
Smokie and Macaroni Casserole
1 pkg. smokies, sliced
1 pkg. Kraft macaroni and cheese
dinner
1 can onion rings
Prepare macaroni and cheese according to package directions. Place in a
buttered casserole. Add sliced smokies on top or push some down into the
macaroni. Bake at 350 degrees for 10 minutes. Top with onion rings and
bake 5 minutes more.
Lisa
Spinach Casserole
1 (10 oz.) box chopped spinach
4 oz. pkg. Monterey cheese or other
sharp cheese, cubed
1/2 c. milk
1/2 c. flour
1 egg
Salt to taste
Thaw spinach drain excessive water. Add cheese, milk, flour, egg, and
salt. Mix and pour into a greased 9 x 9 pan. Bake at 350 degrees for 30
minutes. Can be made ahead of time, then reheat in microwave.
Lisa
Manwich Casserole
2 c. cooked macaroni
1 lb. ground beef
1 can Manwich
2 c. shredded Colby cheese
Brown ground beef, drain excess grease. Add Manwich and cook as directed
on cans. Place macaroni and Manwich mixture in a 9 x 13 inch pan. Add 3/4
of your cheese and mix well. Add remaining cheese to cover top. Bake at
350 degrees for 30 to 35 minutes.
Lisa
Steak Casserole
2 lb. ground round steak
1 lg. pkg. frozen tater tots
1 lg. pkg. frozen onion rings
1 can cream of celery soup
1 can Cheddar cheese soup
Layer ground steak on bottom of 9x13 inch pan, then tater tots, followed
by onion rings. Mix celery soup and Cheddar cheese soup with 1/2 can water
and pour over all. Salt and pepper to taste. Bake uncovered 1 1/2 to 2
hours at 350 degrees. Serves 6-8.
Lisa
Hi Nancy - Thank you so much for sharing your family pictures with all
of us. You should have them at the top of every newsletter. I agree with
the reader that said the kindness shows in your eyes! You are a very
gifted woman.
Here is a recipe I "discovered" a few weeks ago and I've made it again
this week. It's very yummy. I call it:
Cabbage Mix-up
1 bag coleslaw cabbage and carrot mix or 1 head of shredded cabbage and 4
- 6 shredded carrots
1 lb bacon - fried and drained - hold two tablespoons bacon grease in pan
1 large onion sliced
2 cans of sliced potatoes - drained and rinsed
1 can of petite cut tomatoes
2 tablespoons Dijon mustard
Ground pepper to taste
3 tablespoons minced garlic
Sprinkle of red pepper flakes if desired
Dice up bacon into small pieces - I do it while it’s frozen and it works
much better
In large skillet or dutch oven, brown bacon and drain, set aside -
reserving 2 tablespoons bacon grease
Sauté onion and minced garlic in reserved bacon grease
Add drained bacon back to pan. Add tomatoes, seasonings, mustard, shredded
cabbage and carrots. Simmer gently for 20 min. Add potatoes last and heat
until they are warmed through.
Note - Be careful if you are using the coleslaw mix, I found out they have
a sauce seasoning pack included and I almost cooked that up also! LOL
TeaHag in Upstate NY
Nancy, This is in response to Sue in Ohio's request for a recipe for
vanilla extract. I have Paula Deen's recipe that I got from a Paula
Deen Recipe List. I have NO clue whether it is appropriate to include her
recipes on this list, but it is out there on the Internet. Here is the
recipe and you be the judge on whether to include it in your newsletter.
I, too, want to thank you for sending the "family portraits" in of you and
your kitties. Everyone on this list feels like you are in their family,
and now we know what you look like if we meet you on the street!
Thank you for all you do!
Barbara Allen
This is for Sue in Ohio. Your own vanilla extract.
3 Vanilla beans
1Pint of Vodka
Split the beans long way with a knife but not all the way thru. Insert in
bottle that holds 8 oz. cover with vodka replace cap and wait 4 weeks
before first uses. than each time you use replenish with more vodka always
keep beans covered.
Sue in Ky
Chocolate Mousse-cream Cones
Warning: You may never crave ice cream again...
2 Keebler Ice Cream Cups
1 Jello Sugar Free Pudding Snack, Vanilla(or any flavor!)
2 Tbsp. Hershey's sugar free syrup,refrigerated
1/2 cup Sugar free Cool Whip
Begin by pouring 1 Tbsp. of chocolate syrup into each cone. Swirl around
until inside of cone is well coated; place in freezer immediately. In a
small dish, combine Cool Whip and pudding; stir until blended. Place dish
in freezer for 45 minutes to 1 hour. Remove cones and mousse mixture.
Spoon mousse evenly into and on top of cones. OPTIONAL: Top each cone with
a drizzle of the sugar-free syrup!
Serves 2
1 cone: 83 calories,0.5 fat,
Trish in Fl
CLICK HERE
to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
In the September 27th newsletter
Madelyn of Ar. was looking for a Kahlua substitute. She can go to this
website, they have substitutes for many different alcoholic beverages.
http://whatscookingamerica.net/alcoholsub.htm
Sandy in ND
For Tracy in OK: I had one of those moments when I could not think of
how to spell chifforobe. It wasn't in the dictionary either. I had chif
but my CPU (brain) just wouldn't work. That's what old age (56) will do
for you! LOL Yeah, I know 56 isn't really old, but my CPU don't know that.
The chifforobe I grew up with has two doors that open up. The other one in
the house had a mirror on one side and drawers on the other side. That one
was at least 100 years old.
Speaking of age. Try asking a Wal-Mart employee is the school supply area
for graph paper. They will take you to the white paper with little squares
on it. That's not what I grew up using in school. It must be obsolete
because even Office Max didn't have it. Sure would like to have some! It
sure did make me feel old.
I was glad to see somebody made the hot dog custard using Splenda. I will
try it.
You all have a great weekend!
Sandee in West TN (a tad cooler now, but still too hot for me to do my
walk outside)
Hello Nancy, furry Staff and all you Nancylanders
With the weather finally cooling up a bit I find my thoughts turning to
bean soups, chili and homemade vegetable soup. When I fix primerib I
usually always have left over au jus and I put it in a ziplock bag and
freeze it. When I make my vegetable beef soup, I make it the way I
normally do but I add the au jus to it also. It is delicious, it really
gives it a great flavor. I hope some of you will try it and let me know
how you like it.
Everyone take care, Sherrie in Delaware
Here are 2 recipes that were recently requested. For Sue in the
9/27 newsletter wanting to know how to
make vanilla extract. A friend gave me this several years ago.
Visit your local liquor store and purchase at least 6 ounces of vodka. I
don't know if it makes any difference if it's cheap or expensive vodka. I
use the cheap stuff myself, but then I'm a tightwad. Don't open or nip at
the vodka while driving home.
Once back at your kitchen, get a vanilla bean and using a sharp knife, cut
it lengthwise.
Put the sliced vanilla bean and 3/4 cup of vodka in a jar. It's important
that you completely cover the bean with vodka.
Seal tightly and then put the jar in a cool dark place for four to six
months. Oh yes, shake the jar occasionally during this period.
This is where patience comes in. And memory is involved here too because
if you're forgetting things lately, you're bound to forget to shake the
vanilla bean extract that's percolating away in the corner of a cupboard
somewhere.
So if your memory can't be relied on much more than to remember your name
on a good day, make a notation on your calendar every two weeks to shake
the stuff and make another notation 4-6 months down the line when the
extract is ready to use.
I believe that this is the fudge recipe that Wanda requested in the
9/24 newsletter
Robbie Bowling Green, IN
Foolproof Chocolate Fudge
1-1/2 C. semi-sweet chocolate chips
1-1/2 C. milk chocolate chips
14 oz. can sweetened condensed milk
1-1/2 t. vanilla
dash salt
1 C. chopped walnuts - optional
In heavy saucepan, over low heat, melt chips with sweetened condensed milk
and salt. Stir often. Remove from heat; stir in walnuts and vanilla.
Spread evenly into wax paper lined 8- or 9-inch square pan. Chill 2 hours
or until firm. Turn fudge onto cutting board; peel off paper and cut into
squares. Store loosely covered at room temperature.
Microwave directions: In large glass bowl, mix chips with sweetened
condensed milk and salt. Microwave for 2 minutes. Stir. Continue
microwaving in 30-60 second increments until chips are completely melted.
Stir in vanilla and nuts and continue as directed above.
Options: If you prefer darker fudge, use more semi-sweet. If you like
chocolate mint, you can use mint flavored chocolate morsels. My sister
uses 1 ½ cups butterscotch morsels instead of the milk chocolate morsels.
She also often adds a cup of marshmallows and stirs the mixture until the
marshmallows are melted.
Nut substitutes: mini M&M's or toffee bits.
CFB
Nancy thank you for the extra newsletter, Thursday, this week. I want
to thank people that are sending in so many soup recipes and chicken
recipes. I have copied these recipes because they sound good and so
easy to make. I know that with this hip replacement I will have to move
around but can't left heavy items like my cookware so my DH will be doing
the cooking for a few weeks. I know that I may be in pain for a few days
but I will have an end to the pain in a few days or a week.
Susie Indy
Re: pompano for Sue in FL
I have marinaded pompano for a few hours or sometimes a day or two
because we usually eat fish on Mondays and Fridays. It always tastes
great. (I also try to keep set days for turkey breast, lowfat cheese,
beans (cooked dry) and tofu to make sure my husband's cardiac diet stays
on track. I know this sounds rigid, but there are so many delicious
recipes within these categories that meals are never boring. He credits
this diet for 25 years of survival since a near-fatal heart attack at age
47.)
Sorry for going off topic. The pompano is so oily that your broiler would
probably need a lot of cleaning after broiling. I keep a separate outdoor
charcoal grill for pompano, mackerel and bluefish rather than using my
regular outdoor grill. Ditto for pan frying these fish. I use my stainless
steel frypan that doesn't absorb odors rather than my cast iron or teflon
favorites.
We love eating these flavorful fish (bluefish fishwiches in homemade
rolls for lunch today), and try to minimize their cooking negatives.
Leah
Donna from Pa
I too have had brain tumor surgery and all came out wonderful and I will
pray you have as great success as I had 6 years ago.
Mary Ann upstate N Y
Hi Nancy;
Oh Dear One am so glad I was able to get your picture and that of your
precious staff. Your radiant face shows the love you have in your
newsletter. Thanks Lord! Am just so sorry I didn't know of your birthday
before, but pray you will have many wonderful, healthy years ahead.
Appreciate you and the work you do in putting out the newsletter.
Blessings from Corinne in the NW.
Comment
I was told today by a friend that the pictures were wrong. She been
to my house and told me Siggy was the CEO, and Ditto and I were the
assistants, LOL. She said just look at the pictures and you can tell.
Nancy Rogers
for Sue in OH
As far as I am concerned brick cheese is jack cheese which is mild.
To get smells out of towels I bought Arm and Hammer washing soda in
detergent aisle and added to the wash load to get the mildewy smell out.
Didn't change color.
Barb in N CA
Hi Nancy:
Since I didn't see my request in today's newsletter (Sept 25), I am
wondering if you received it. I was asking if anyone had a recipe for the
Tomato Basil Bread that is made without a bread machine.
I use a Kitchen Aid Stand mixer to mix my dough and wondered if anyone had
an easy recipe for me using ingredients that are usually on hand.
I noticed that sometimes my e-mails do not get posted and I wondered if
you receive them. Do you usually post all the e-mails and am I to assume
if mine isn't posted you didn't get it, or do you chose certain ones to be
put in the newsletter everyday.
Also, Nancy, could you explain what that number is in the upper right
corner of the newsletter that says "New Members" 62
Recent Activity.
I see it changes every day, so I am confused as to what it means.
Thanks for all your help and the work you do putting this newsletter out.
Bless you.
CAMILLE, Commack, L.I., NY
Comment
Camille, thank you writing the Recipe Exchange Newsletter. Glad you enjoy
the newsletter. Did a search and found your message was included in the
September 26th newsletter. There are times that it takes a few days to get
a message posted. Messages are not picked out to be to be posted.
Sometimes when there are a bunch of different recipes for the same thing I
try and spread them over a week to 10 days. I didn't do that with the
liver recipes recently and there several stated they wished I would have
spread out more.
Messages are usually not posted to the newsletter when:
1. Message/recipe has no capital letters or all capital letters.
2. Message/recipe has no periods or has ... between sentences or commas
between sentences.
3. Message/recipe is insulting or abusive toward a member's recipe.
(Example: ___'s recipe was the worse recipe in the world. I wasted my time
making it. Why did you post such a cr**py) recipe.
4. Message/recipe is insulting toward the newsletter, another member,
person, group, company, or country.
5. Message/recipe is copyrighted or from a source I do not have written
permission to post it.
6. Message/recipe that is not TNT and does not appear to be complete or
correct.
7. Message/recipe makes no sense.
^Messages sent to email addresses other than stated on the newsletter may
never be seen. I have to sort through more than 7000 spam messages a day.
I may never find a message with all the junk mail. When spam filters are
used it out more than expected. An example would be if someone includes
the ingredient fruit cocktail in a recipe it would never make it through
the filter.
^Email addresses of members are not included within the newsletter due to
privacy issues.
^ Messages/recipes pertaining to health issues are no longer posted.
^ Messages/recipes pertaining to canning are no longer posted.
^After three insulting emails to me or about the newsletter (and four
letter words other than work and snow) email are redirected cheerfully to
my delete folder before I see them.
To continue...
Messages were sent to you to make one or more to make one of the
corrections list above on August 19, August 21, August 22, August 26,
August 27, August 28, September 2, September 11. In the message it stated
corrections were needed and to send back your entire message so it could
be posted to the newsletter.
One of your messages was not posted. The first several sentences are
included below:
"This is in response to Joann-Myrtle Beach's request in 8/28 newsletter
regarding the Braun Tassimo 1 cup coffee maker. I was looking to also
purchase this item so I did a lot of research and checked out the customer
reviews on this and most of them were negative...."
I wrote you and asked would it be possible to send the link(s) where you
found negative remarks. You wrote back that you didn't have the exact
links on the internet but you knew the information was correct.
Your message was not posted because when search was done negative remarks
were not easily found on the net.
In answer to the question
"New Members" 62
This means 62 members joined this group in the past 7 days. The number are
how many joined the email group in the last 7 days.
Many of your messages have been posted since you joined the first part of
August 2007. Hopefully this explains a little bit why one of your messages was
not posted. Would love more of your TNT recipes you have. Again
thank you for writing the Recipe Exchange Newsletter and asking this
question. There may be other family members who have the save same
question.
Nancy Rogers
Donna from PA in the Sept.27th newsletter
I agree that Nancy's is a place where you can go to all by yourself, feel
like your a part of a big family, and just enjoy all kinds of good stuff.
I will pray for you and please keep in touch to let us know how you are.
Nancy Ii was going to send in my grandmothers recipe for the pumpkin
cookies with icing but have enjoyed all the variations being sent in by
all the different people. I am a chocoholic but when it comes to these
cookies i would take them over anything other. They are definitely a
keeper.
Totally enjoyed the pictures you sent in of yourself and the little
helpers.
Jenny in Ky
Donna in PA....(Thursday..oops) You are in my prayers. Just think how
many of us Nancylanders will be praying for you. Let us know how you do.
Sharon
*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
