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Gail Minnesota About Corningware: I have a Corningware skillet (dish with a handle on the side) with a lid. It is small, and I use it often on my gas stove to heat leftovers. It is the white with blue flowers.

Pick Your Flavor Butter Cake
Preheat oven to 350º
In a large mixing bowl, blend:
2 sticks (1/2 lb) butter
2 cups sugar
1 egg

Add the following, beginning with egg, alternating each and ending with flour. Blend very well each addition:
4 eggs
2 cup flour (add 1/2 cup at a time)

Add 3 tsp of ONE of these flavorings:
#21395 Watkins Lemon
#01196 Watkins Vanilla
#21380 Watkins Almond
#21387 Watkins Orange
#21371 Watkins Butter Pecan
#21398 Watkins Chocolate
#21386 Watkins Strawberry
#21365 Watkins Peanut Butter
Some of these extract will be on sale in Feb.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order: 765-271-9041

Cooky in Texas, I found the Gel-Gloss at Ace Hardware. They didn't have it on the shelves, but when I asked a salesperson about it, she said we have it in the back. Doesn't make sense to me to hide it in the back :) but she went and got me a can. It doesn't say specifically for Formica counters but should do fine. Thanks for your help.

Betty in MD, I didn't mean to bring tears, unless they were tears of joy. You must be a really sweet person. I had just been thinking about Nancy and awed by the wide scope of her influence. I think she does a great job of handling all aspects of this newsletter. Wouldn't it be wonderful if we could all be such a force for good in this world.
Doris, S. Indiana

Gail in MN,
The recipe for the Paul Bunyan cookies are in the Jan 21st newsletter. You can search for recipes by going to the archive page and using the search box. Just choose the
nancys-kitchen. com option
Jean in Wa - gramaj and Margaret, Tulsa -- Lakelady MN --- Carolyn -Syracuse

In response to Leah in Florida who, in the Jan. 29th newsletter, questioned using her Corning Ware on her glass top range, I was warned not to use it on glass top ranges as it will explode. This was told to me by the manufacturer (Maytag) during a phone call I made to them. If you have any doubt about using it, please call the manufacturer of your range and pose the question to them.
Barb in Bay Village, OH

For Barb RE: Keeping lettuce from going brown
I core and wash my lettuce and let drain REALLY well. Then wrap in good length of DRY paper towels and store in a Gal or 2 gal. Zip lock bag. Put core side down and excess water will be absorbed by the paper towel. I can keep lettuce for about 2 1/2 weeks this way. Just unwrap, tear off what you need, rewrap in same paper towel and replace in fridge. Very Crispy.

Lately I just cored lettuce and wrapped in well dampened paper towel and Zip lock baggie. It did seem to brown a bit, but was still crisp for well over a week.

For Leah in Fla.
RE: Using Corning Ware on the Stove top.
My Mom gave me her set of pots and pans and she does use her Corning on the stove top. She uses Gas to cook and I'm sure probably doesn't use on Higher temps, but she says its fine so I guess it is.
Cheryl, Charlotte

In the 1/27 newsletter, "walking taco salad" and "Frito pie" were mentioned. This has been in our area for years, only we call it Taco in a bag. Its found at all school events and county fairs and festivals here. We served them at our VBS last year. We use Frito Corn Chips tho instead of Doritos. One thing is for sure, they are oh so tasty and addictive!
Dee in S.IL. (formerly from Jasper County Indiana)

To Robert's Wife in Ohio, in the Wed January 29th newsletter
RE: homemade pancake syrup

I've used the following two recipes for years, in fact, unless someone NEEDS sugar free syrup, I make these and store them in the fridge for regular use.

Economy pancake syrup
Combine in saucepan: 1 cup brown sugar, lightly packed, 3 cups water, 5 tsp cornstarch. Cook until slightly thickened, ADD: 1 tsp maple flavoring. Store in refrigerator.

Maple syrup: Combine in saucepan: 1 3/4 c. white sugar, 1/4 cup brown sugar, 1 cup water.
bring to a boil, cover and cook one minute, cool slightly. ADD: 1/2 tsp vanilla, 1/2 tsp maple flavoring. Cover saucepan for a few minutes as syrup cooks to melt down crystals, helps syrup from crystallizing later in storage.
LM

Dear Nancy, For "Roberts Wife in Ohio" to make homemade maple syrup, buy a box of MAPLEINE made by Crescent and follow the directions on the box. I have made both recipes and they are good, but like the all sugar one better.
Dee in W. Lafayette

This is for Robert's Wife in Ohio regarding home made maple syrup. This is how I always have made it, pretty inexpensive and I usually have the ingredients on hand:

Syrup
1 cup water
2 cups sugar
1/2 teaspoon maple flavoring

Bring the water to a boil. Add the sugar and stir until completely dissolved. Remove from heat and add the maple flavoring. The maple flavoring can be found in your grocery store with the extracts (vanilla, lemon, etc). If you have a butter flavoring as well, 1/2 teaspoon of that added would enhance the syrup. Let cool and store any leftovers in the refrigerator.
Tina in GA, Joe Leavenworth, Ks

Roberts wife, My mom would do the same thing. To make the maple she would use brown sugar and water. 1 cup brown sugar to 1/4 cup water. She would also make flavored syrup using white sugar and water. Same amounts and then she would add what ever flavoring we wanted. She had all of the Watkins flavorings, my favorite was blueberry. I don't know if they still carry it .
Theresa in MI

For Kathy who wanted smoothie recipes. (this is a healthy one) In a blender put one banana, 6-8 oz. yogurt, 1/2-1 cup fresh or frozen fruit and blend. If too thick just add a little milk or juice. My daughter always uses fruit flavored yogurt and adds a bit of honey also. I use plain yogurt and no added sweeteners. You may use just about any type of fruit or yogurt you like and make it as thin or thick as you like. I also add wheat germ or ground flax seed to mine, about 1-2 tablespoons, real good and healthy too.
Dee in CA

To Roberts Wife in Ohio - for homemade "maple syrup" you can use corn syrup and add some maple flavoring found in the spice area of your grocery with the flavorings and extracts.
Karen in NoCal

For Lu in MN, I gave my parents a 50th party last June. It was a no gift event, but cards were welcome. If you are looking for something creative and with a personal touch, possibly home made, then here are a few ideas.

Knowing this couple for a long time as you stated, a "This is your Life" type album with pictures from over the years along with a nicely typed story to go with the picture is a nice personal touch. You can use different style lettering, paper etc. on the story part. Also you can contact the person or people who are hosting the party to ask if they plan on having a basket or box of "Wit & Wisdom". This is found usually on a small table where guests come into the party. Furnish them with pen & paper, and ask them to write their favorite memory. I did this at my parents 50th and they really enjoyed the things people wrote. You could also do a scrap book type thing similar to the "This is your Life" book, starting with their wedding day including all the particulars like the weather that day, possibly even what was popular on the radio and tv then, prices of groceries, gas and housing, etc.

You could include songs that were played at their wedding, where they spent their honeymoon etc. Then proceed with children, new home, employment, and other events that have happened in their lives. And so on. Depending on how much you want to spend on your friends, put together a little weekend "Get-away" for them.
Have fun! Dee in S.IL.

First let me thank everyone who responded for my SOS for Gel Gloss. I definitely need it soon. For Phyllis C-Ky asking for good frozen burgers. I don't buy them often since mostly make my own, but for something to keep handy, I've found that "Bubba Burgers" are the best. They do not shrink and are really tasty for "store bought". They also come with different seasonings. I've bought them at WalMart but have seen them in many other super markets. Hope this helps
Jan in DE

To Noble in MO: It sounds like your shrimp might have been cooked in tempura batter.
Athena in DE

Hello All, In a bad windstorm here in NY.. snow too of course, This comment is for Jan in De that is looking for Gelgloss. Only place I have found it here is in Home Depot. Maybe you could ask your local Home Depot to get some in? Works great ...
Barb in WNY

Nancy, Doris, S. Indiana is looking for a bread bowl recipe. I have used this several times, I got it from CD Kitchen so I am not sure if you can put it in your newsletter. If not I understand. Sandy in ND

Bread Machine Bread Bowls, TNT
1 cup water
2-3/4 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1-1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water

Measure carefully, placing all ingredients EXCEPT egg yolk and 1 tablespoon of water into the bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle.

Grease the OUTSIDES of six 10-ounce pyrex custard cups. Place the cups upside down on an ungreased cookie sheet. Divide the dough into 6 equal pieces. Pat or roll each piece into a 7-inch circle on a lightly floured surface. Shape the dough circles over the outsides of the prepared custard cups. Do not allow the dough to curl under the edges of the custard cups. Cover and let rise in a warm place for 15 to 20 minutes or until slightly puffy.

Heat the oven to 375 degrees. Mix the egg yolk and 1 tablespoon of water; brush gently over the bread bowls. Bake for 18 to 22 minutes, or until the bread bowls are golden brown. Carefully lift the bread bowls off the custard cups. Be VERY careful -- both the bread and the custard cups will be very hot. Cool the bread bowls upright on a wire rack. This recipe yields 6 bowls.

I have been recently diagnosed with Type 2 Diabetes. I would love any recipes that are Diabetic friendly. Thanks!
Cindy in Asheville

In response to Phyllis in KY newsletter, Jan. 29:
Does anyone know of a good frozen hamburger patty?
HOLTEN makes a good patty and can be found at most WalMart Supercenters or Neighborhood market. The ones at Sam's, both the 1/2 lb. and 1/3 lb. patty, are good. I always doctor mine up with garlic powder, onion powder, a splash of liquid smoke, for flavoring. They grill nicely too. I buy these for my single daughter, since they are already to take out to thaw, cook and eat and she doesn't have a card!
Jae, central OK

Grease the OUTSIDES of six 10-ounce pyrex custard cups. Place the cups upside down on an ungreased cookie sheet. Divide the dough into 6 equal pieces. Pat or roll each piece into a 7-inch circle on a lightly floured surface. Shape the dough circles over the outsides of the prepared custard cups. Do not allow the dough to curl under the edges of the custard cups. Cover and let rise in a warm place for 15 to 20 minutes or until slightly puffy.

Heat the oven to 375 degrees. Mix the egg yolk and 1 tablespoon of water; brush gently over the bread bowls. Bake for 18 to 22 minutes, or until the bread bowls are golden brown. Carefully lift the bread bowls off the custard cups. Be VERY careful -- both the bread and the custard cups will be very hot. Cool the bread bowls upright on a wire rack. This recipe yields 6 bowls.

I just want to say that I am so glad that so many have taken the time to join Soldiers Angels. I have been with them for more than two years and I can tell you that I don't think anything in my life has given me greater pleasure than the opportunity to reach out to our Soldiers and let them know that they are cared for and appreciated. They need each and everyone of us.
Billie in Fl

Hi Nancy, this is for Leah in Fl. about the corning ware. I have some of the oldest pieces, have had for many years and always use on the stove top. But I know that there are a lot of the newer ones that you can't use on stove top. Go to www.corningware.com and click on customer care, then click on the type of corningware you have, it will tell you exactly how to use and not to use.
Billie in Fl

Kathi in Virginia: I may just be near-sighted, but I didn't see where you add the lentils in the hamburger-lentil casserole. It looks good and I'd like to make it, but really need to know if you mix the lentils with the hamburger/onion/mushroom mixture.
Thanks. Jeanlock in McLean VA.

Hey Nancy! First off, I have just got to say how much I love the newsletter, and love YOU for all the time you put into this!!

For Phyllis C. in KY who was looking for good frozen hamburgers: I buy "Bubba Burgers" (available at Wal-Mart and Winn Dixie here in SW GA) and they are good. They're nice and thick, and have good beefy flavor and best of all, you don't have to thaw them - just throw the frozen patties on the grill and you have hamburgers before you know it.

Also, here is my TNT recipe for sweet and sour chicken ... a variation on the recipe that Tona sent in.

Easy Sweet And Sour Chicken
6-8 chicken breasts or pieces of chicken
1 can whole berry cranberry sauce
1 pkg dried onion soup mix
1 8 oz bottle Russian or Catalina dressing

Preheat oven to 350. Spray oven dish with no stick spray, arrange chicken in a single layer. In a medium bowl, mix cranberry sauce, soup mix and dressing. Pour evenly over chicken. Cover tightly with foil and bake for 1 hour and 15 minutes. Let stand for 5 minutes; the sauce is delicious over rice or noodles.
Janey SW GA

Hello everyone! I usually lurk and read/copy recipes, but am not the best cook so I can't submit my own recipes. (Haven't been cooking as long as some of our TNT readers!)

Noble in MO was asking about fried shrimp that was slightly sweet and had a great flavor. Was it perhaps tempura shrimp? This is a thin batter that is used before frying shrimp, vegetables, and sometimes fruit or other meats. Search for tempura batter.

Phyllis C in KY was asking about a good frozen hamburger patty. We buy the 1/4 lb burger patties at Sam's Club. I forget the actual brand name but they are approximately 40 patties for around $15 or $16. They are in a plain white box with orange lettering with the other frozen hamburgers/hot dogs. They are good for grilling or frying and stay juicy for a while.
Hope these help! Lara in WV

In reply to the question "What is Tony's?", that is a seasoning marketed by Tony Chachere of Opelousas, Louisiana; now by his family. The full name is Tony Chachere's Original Creole Seasoning. The ingredients list on the can are as follows: salt, red pepper and other spices, garlic, silicon dioxide (to prevent caking). My husband swears by it but I prefer just plain salt and red or black pepper.
Jackiets from Louisiana

I found this on the website of the Bob & Tom worldwide radio network (www.bobandtom.com) and hope it is the recipe for Tony’s Seasoning everyone is asking about.
Donna L. In OH

Tony Chachere's Famous Creole Seasoning (Copycat?)
26 oz. Box of free-flowing salt
1 1/2 ounce box ground black pepper
2 oz. Bottle ground red pepper
1 oz. Bottle pure garlic powder
1 oz. Bottle chili powder

Mix well and salt to taste. When it is salty enough, it's seasoned to perfection!

I'm assuming the Tony's seasoning that was mentioned in previous newsletters is Tony Chachere's seasoning. I get mine at Walmart. Great on scrambled eggs, too.
Remppmom in Colorado

Hi, this is for Doris S. in Indiana, who was asking how to make a bread bowl in the 1/29 newsletter.

You would start with a round loaf of sourdough bread, and cut off the top part- around the top third. Then, tear out the insides, but just leave the crust intact. I'm sure it would be good to lightly toast it in the oven before filling it.
Erika in TX

For Mimi about leftovers. I wrote in and ask for recipes for leftovers. In other words, I had some left over roast beef, and wrote in I was looking for leftovers using roast beef. I found several good sites and got some good simple recipes. I suggest you type in the leftovers that you have, type that in and see what you can find. Also, for Connie asking about sour cream. When you open your sour cream, be sure and cover it with foil when you turn it upside down to restore. Sometimes it will leak if you don't cover it. Some sour cream has a foil top, but it will not hold as well. So I suggest you cover with foil, then turn upside down. Hope this helps.
Betty T, Ga.

In the Jan. 29th newsletter, LINDA NM, had a recipe for chicken casserole. The instructions called for sautéing onions and celery, but there is none listed in the ingredients list. Could she please advise as to how much of each is needed?
Thank you, Joseph J.

Can someone tell me on what date Tona's recipe for peaches and cream cheese cobbler was printed. Thank you.
IG

Nancy,
I would like to thank Lisa in East Texas for her basic pastry she posted for use with cobbler. It was so easy and very good. And I even tried the extra dough baked and dipped into the cobbler. That was great. Thanks for all the great recipes everyone sends in.
Karen, SW Arkansas

Good morning Nancy,
Hope you aren’t in the path of all the cold and snow or tornadoes sweeping across the nation now!

I would like to respond to several questions from the
http://www.nancys-kitchen.com/2008-January-Recipes/jan-29-2008.htm newsletter

First of all, for MM asking what is Tony's Seasoning? I had answered this question late last week. Tony’s is a mixture of Cajun seasonings and the name of the man is Tony Chachere the Cajun chef. He also has quite a few cookbooks out there. We have one and have found great recipes in it!

Now for Brenda B Watertown, TN asking how to do a search in the newsletters. Brenda, up at the top right hand side of your newsletter is a link to Newsletter Archive. Click on that link and you will be taken to the archive page for all newsletters. There is a search area on that page near the top middle. That is the one to use. Good luck!

And, for Roberts wife in Ohio asking how to make pancake syrup. We used to make it all the time when I was growing up ‘cause we couldn’t really afford to buy the store stuff. I still make it to this day.

Pancake/Waffle Syrup
1 c. brown sugar, packed
1 c. white sugar
1 tsp. maple flavoring – I used vanilla
1 c. water

Mix al ingredients in saucepan and simmer on low heat for about 15 minutes. There! You have pancake syrup! I am sure there are other ways, but this is the way I have always made this.

Now for Leah in Florida asking about using corning ware on the stove top. I believe you could if you had the corning stove top as the smooth top stoves are. Remember when corning came out with the corning pots and pans? I believe the color was cranberry. I wouldn’t use a high heat though, just to be sure. Glass also does not distribute the heat as well as metal on the stove. At least that is what the booklet that came with our stove says.
Chris in NM

Nancy, I hope everything is great with you and your 4 legged associates. I am sorry I didn't write down the person that wanted the Frito Pie recipe but the request was in the 1/29 newsletter. I have had this a couple of years and we always make it for game time.

Frito Pie
1 regular size pkg. Fritos, (save 3/4 cup for top)
1 large onion, chopped
1 large can chili, (no beans), heat this in a sauce pan
1 1/2 cup shredded cheddar cheese
1 lb. ground beef, brown and drain, optional I always use the beef but you could use chicken

Using medium baking dish, layer Fritos, ground beef, chili, onions and 1 cup cheese. Top all with remaining 3/4 cup Fritos and cheese. Bake uncovered in 350F oven for 20 to 25 minutes until cheese is melted and hot.

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

I like to eat at the Chinese buffet and they have this Walnut Chicken, the sauce is sweet and has walnuts mixed in it and is so good that they put over the chicken and the chicken is not a baked chicken, does anyone know what I am talking about and if so anyone with a recipe.
thanks, Sally in Pa

This is for Phyllis C. in Ky.
I buy Nascar Burgers. We really love them, they are so good. They are tender and juicy after you cook them. They come with a little container of seasoning that gives them lots of flavor. Hope you give them a try.
Sherrie in De.

Hello Nancy:
Hope all is well with you and your helpers.

This is for Phyllis C in KY. I never used to buy frozen hamburger patties until I found Costco's 1/4 pound sirloin burgers. They are awesome. Very little shrinkage and be sure to by bigger buns as they are too big for a regular hamburger bun. You won't be disappointed.
Linda in Collegeville, PA

Hi Nancy,
I live in Cincinnati, Ohio. We have a bagel company here called Marx Bagels. They make the best tuna salad there. I have tried searching the internet for this recipe for several years now. I am wondering if any of your readers may know of where I can find this recipe or duplicate it. I have actually asked at the bagel store what the ingredients are that are in it in hopes of trying to duplicate it. They wouldn't even give the ingredients. Any help is appreciated. Carol

I KNOW I am terrible about sending in recipes. I just never do, although I collect them like crazy! So since it is so cold almost everywhere, I thought I would send in this one for my families favorite soup. It's very hearty and so incredibly easy! I've also included a casserole my family has loved for many years. I think the original came from a Southern Living cookbook. I don't remember at all about the soup.

Southwest Beef and Bean Soup
1 cup dried red kidney beans, sorted, rinsed
1-cup water
1 ¼ lb. beef stew meat, cut into ½ inch cubes
1 (1.23-oz.) pkg. Taco Seasoning mix
1 medium onion, chopped
1 (15.25-oz.) can whole kernel sweet corn, drained
1 (14.5-oz.) can diced tomatoes, undrained
1 (4.5-oz.) can chopped green chilies

In large bowl, soak beans in 3 cups water for 8 hours or overnight. Drain and discard liquid. In 4 to 6 quart slow cooker, combine drained beans, 1-cup water and all remaining ingredients; mix well. Cover; cook on low setting for 10 to 11 hours. Makes 6 (1 ½ - cup) servings.

Quick Ham-Broccoli Casserole
1/2 cup chopped onion
1 (10-ounce) package frozen broccoli, thawed and drained
2 tablespoons margarine
1 can cream of celery soup
2 cups chopped cooked ham
1 cup uncooked instant rice
1/2 cup processed cheese spread
1/4 cup milk

Saute onion and broccoli in butter in a large skillet until onion is tender. Remove from heat. Stir in remaining ingredients. Spoon mixture into a lightly greased 1 ½ quart casserole. Bake at 350 for 25 to 30 minutes or until bubbly. Makes 6 servings.
Kyra in FL wishing for some snow

Hi Nancy and friends,
I see where Doris, S. Ind. is looking for bread recipes. Well, I love to make bread and I am always looking for different recipes. I came across this site the other day and I think she might like it. It gives pictures and instructions. Here is the site, www.thefreshloaf.com. I was in Meijer and found a package of baked bread that you make into a bread bowl. You just cut a top out of the round and scoop out the bread to the thickness you desire. Come on lil sis, enjoy.

Doris is very good with words. I am very proud of her. She even sends me some meltaway's. They are my favorite, too.

Nancy it is blowing in a northern. We had some tornado's close by today. Always thankful for God's mercy. Thank you Nancy.
mj.indy

For Kathi who was looking for smoothie recipes. I use this more than several times a week, just changing up the fruits I use. In a blender jar add 5-6 ice cubes, 1/2 frozen banana (cut in several chunks) 1/3-1/2 c. frozen blueberries or cranberries, strawberries or peaches when I have them, add 1/2 c. yogurt (I use the Dannon light vanilla-sweetened with Splenda). I use the ice crusher setting for 4-5 pulses and then switch to smoothie setting. I usually have to add 1/4-1/2 c. water to help things mix well. Blend until smooth. I have the Hamilton-Beach Wave blender. This makes about 2 cups-and I drink the whole thing! I buy bananas that still have just a tinge of green, peel them and put them in ziploc bags and put in the freezer. You could cut them in half before you freeze them. Anyway, just use your imagination for fruit combos. I have type 2 diabetes and this is my "milk" (yogurt) and fruit(1/2 serving of two different ones makes one fruit). I add a granola bar or some English muffin for my bread servings. I think you will like the smoothie.
Connie in TX

What a wonderful newsletter. I depend on it a lot! I have a request. ....we are having a combination "fondue" party this Saturday. I'm in charge of the cheese fondue. It's been way too many years since I've done this. Does anyone have any TNT recipes for cheese fondue? What do you dip besides bread using cheese fondue? Thanks ahead of time.
Lorraine in Wyoming

Billie in Fla., regarding your recipe for bran muffins: I tried it and I don't know if I did something wrong or the muffins are supposed to be flat. When I got to the point in the recipe where it said POUR into muffin cups I realized there must be some mistake. The mixture I had definitely would not pour. In fact, I left out a little bit of the flour because it was getting so difficult to blend the flour with the other ingredients. I spoon-dropped the mixture into greased muffin pans and patted them out so that all cups were even. They barely rose from the state they were in when I put them in the muffin tin. However, they did have nice crusty tops. I have never made bran muffins. Maybe this is the way they are supposed to come out? I expected something heavy but not so flat. Help and thank you.
Dianne in Houston

Where can I find the "Chicken in a Jug"?
Nancy I love all your hard work in putting out this delightful newsletter. Thanks to everyone for all the recipes!! I do a LOT of drooling while reading and coping all the recipes, I plan to use them all when I can regain my health. Hubby gets upset with me for running off the recipes, but I tell him he will appreciate them when I can regain my kitchen again. ! Thanks again to you Nancy and my fellow Nancy-landers. I look forward to my favorite reading place.
Wanda T, Oklahoma

Vickie, I wonder if hissing works for disciplining cats, if growling or barking would work for dogs? You might try shaking your finger at the dog at the same time. (You can perhaps tell that I have never owned a dog.) I tried the hissing technique on Saki when he is being "naughty" and it certainly works except, unfortunately, when he plays with the mini-blinds in my bedroom around four or five in the morning! I usually have to get up, catch him and put him out on the balcony until it is time for me to get up. He didn't like that much this morning since a "norther" blew in last night. Don't worry. He didn't freeze to death but he sure was glad to come inside.
Dianne in Houston

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.