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.

Tips you can use---
Moisten the rim of a bowl, and plastic wrap will cling better when covering the dish.

Baking powder loses its leavening power with age. To test and see if it is still fresh, put 1/2 teaspoon baking powder in 1/4 cup hot water. If the water bubbles lots, the baking powder is fresh.

Store active yeast in the fridge and use before expiration date printed on the package. Yeast can be frozen to extend its lift for several months beyond expiration date. Defrost at room temp before using.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Toll Free: 888-965-7070

Watkins Baking Powder #01039 is made without any aluminum compounds.

I am looking for Cincinnati Chili recipe, it has cinnamon and all spice in it. I had the recipe it was from Burt Wolf cooking show back in the 90s'
it was very good. Does anyone have it?
Thank you Roseann

For Grace:
A Cooking Light recipe.

Honey-Pecan Crusted Chicken   <<<< Underlined Link
1/4 tsp salt                                         indicates the recipe
1/4 tsp pepper                                     is available to print.
4 6 oz skinned chicken breast halves        Just click on it.
8 4 oz chicken drum sticks, skinned
1/4 cup honey
2 tbsp Dijon mustard
3/4 tsp paprika
1/8 tsp garlic powder
1-1/4 cups finely crushed cornflakes
1/2 cup finely crushed pecans (4 whole)
Cooking spray

Preheat oven to 350 degrees. Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika and garlic powder in a small bowl; stir well. Combine cornflakes and pecans in a shallow baking dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture. Place chicken pieces on a large baking sheet coated with cooking spray, and bake at 400 degrees for 40 minutes or until done.
Yield: 8 servings.
grannym

Hi Nancy! I would like to thank everyone for the rabbit recipes. We're looking forward to trying them out! I would like to say that having the "print this recipe" link has worked fine for me. I enjoy being able to print off the recipe as I read it. Thank so much for what you do, you are appreciated!
Kim C in NC

A big thank you to everyone who shared Wilted Lettuce recipes! I am so excited about trying 'all' of them. I do recognize some of the recipes but I am going to try the others. Who knows I may find a new favorite! Thank you!
Nancy in Michigan

I have sort of a silly question. When you make the vanilla cream cheese frosting for cakes should it be refrigerated after cutting? And as always Nancy, thanks.
Iris in Va.

Nancy, I want to thank Billie in Fl for liking the way I spell my name. Billye Frances is from two uncles but I did almost get drafted. In Okla. I went by my full name which is not unusal , when I left I just went by Fran much easier.
Fran in LaVista

I am on the search for a TNT recipe for Chicken Paprikas or Chicken Paprikash. A friend just bought me back some Eastern European paprika and I have always wanted to try this dish
after eating it in a local restaurant. Any other uses for paprika?
Thanks, BunnyFace

Gardening season is coming up. Last year I had a terrible time with squirrels ruining my garden. I tried so many things, including aluminum pie plates hanging. I need ideas to keep those pesky critters out.

Also, thank you to those who sent tips about New Orleans. We are leaving on the 21st, so if anyone has anymore ideas, send them along.
MaggieB in South Jersey

Hi everyone and Nancy and fur babies; I have a request for a cake. It is a bundt cake with a cake bottom and a cheesecake top and it is baked together. this cake is fantastic and i would love to be able to make them. I thank you all and hope one of you know what im talking about.
Pappy, Kiki, (Sagwa) Missy and CloE

Hi Nancy, regarding the recipe for Whipped Honey Butter, it works very well with Maple Syrup too, and makes Whipped Maple Butter and is excellent on Popovers!

To Sandy in Blue Springs Missouri, I just bought a new flat top stoves and it's white. It looks very nice but I spend more time scouring mine after every single use. The good thing is, it stays lovely looking but my old one was black and I could not see every speck and I was happy with that. I would buy a black-topped stove if I were you, I wish someone had warned me! Scouring with ceramic cleanser has become my new hobby. My stove instructions do not say do not use cast iron, they go through all the pros and cons of all pans and for cast iron they only say they are not the best heat conductor but they hold the heat the longest, so we decided to continue using our favorite cast iron pots and they work fine. I made sure the bottoms were smooth. Convection ovens are great and you will have the choice of using it or not. The only negative I found was that the oven was less deep because of the fan in the back, so some things, like my favorite Baking stone, didn't fit. I went back to a regular oven and I now have a small ($100) counter-top convection oven and I'm happier with this arrangement.
Eve in WI

Hello Gang,

It's me again! Susana, you posted this recipe and I would love to try it-can you tell me the rest-lol. It's good to know that we are all in the "moments" together, makes me feel right at home.
Thanks, Mimi ^..^

Cheese Biscuits
(Recipe from my on-line cooking buddy - Eileen)

1 tube of jumbo buttermilk biscuits
1/4-cup Italian Dressing (I use Wishbone House)
1/3-cup grated Parmesan Cheese
1/2-cup freshly shredded Mozzarella Cheese

Separate biscuits; dip the top of each in salad dressing, then in Parmesan cheese. Place cheese side up on an ungreased baking sheet.
Susana

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.

Dear Nancy this is for Anne looking for some Ham Glazes -

Mustard Sauce
3 egg yolks, slightly beaten
1/2 cup tomato juice
2 tbsp prepared mustard
1/4 cup butter or margarine
1/2 cup brown sugar

Combine all ingredients in sauce pan. Cook until thickened stirring constantly. Serve hot over hot ham.

Other glazes -
3/4 cup brown sugar and 3/4 cup undrained crushed pineapple for glaze or

3/4 cup brown sugar, 1 tbsp cornstarch, 1/4 cup vinegar, 1 tsp dry mustard and 1/2 cup water. Cook until slightly thickened and spoon over ham. Return to oven for about 1/2 hour and roast uncovered.

I also contributed one yesterday called Raisin Sauce for Ham.
Lisa-Union Bridge, MD

Well I'm really hoping this will find its way to you as I used to use the nrogers@amaonline addy and they always used to make it to you....now you have the link right in the newsletter for people to click to respond or send things in..... the problem for me is it uses OutLook Express which I haven't figured out how to set up on my computer ..... soooooo.....I'm hoping this other addy of yours everyday_recipes@yahoo.com  that used to work will get this message to you. I think the link thing is a great idea and convenient, just have to get my puter set up to use it!!!! lol!!!!

Anyhooooo.....
I wanted to thank Renata in KS for the interesting and unusual recipe for rabbit she posted.

Also one or two people requested recipe's using tofu.....which I have 'several' that I'll send in if I see that this email makes it to you and is posted.....don't want to type them all up and have them lost out there somewhere!!! LOL!!!!!

Thanks Nancy for all you do to get this wonderful newsletter out to us all, its one of my favorite things to do ....come in here and find all these new recipes to try!!!!
Your an angel.

one of your loyal long time subscribers!!!

Hugs to you and everyone!!!!
Suize in NW Michigan

Comment
If you aren't using Outlook Express put your mouse on top of the link and right click. Choose the option to Copy Shortcut and paste it into the email program you are using. If you don't know how to paste it click on the link where you want the address to go and hold down the Ctrl key and V key at the same time. It will paste the link into the line where you cursor is.
Nancy Rogers

Chocolate Marshmallow Cake
1 German Chocolate cake mix (without pudding)
1 small pkg instant vanilla pudding
1-1/2 cups milk
3 eggs
3 cups mini marshmallows
Icing:
3/4 cups sugar
1/4 cup margarine
1/4 cup milk
1/2 cup chocolate chips

Blend together on low speed for 1 minute the cake mix, pudding, milk and eggs. Then beat on high speed for 2 minutes.
Pour into greased 11 x 15 sheet cake pan. Bake at 350 for 20-25 minutes. Sprinkle marshmallows over hot cake immediately
upon removing from oven and let melt slightly

Icing:
Heat to a good rolling boil the sugar, margarine and milk. Remove from heat. Stir in chocolate chips until melted. Immediately drizzle
over marshmallows on hot cake.
Lisa-Union Bridge, MD


Linta T. in OK, and others have requested from the
March 2 n/l the Paul
Bunyan Cookie recipe. Below are the two recipes
I copied from two "girls". Barb in OKC


Paul Bunyan Cookies and I have a TNT recipe that I have used and used to make cookies for Bake Sales and Church Cookie Sales and not 1 cookie is left.

Paul Bunyan Cookies
2-1/4 cup white sugar
2-1/4 cup dark brown sugar
2-1/4 Crisco shortening
5 eggs
2 teaspoon vanilla
1 teaspoon butter flavor extract
4-1/2 cups flour
2-1/4 teaspoons baking soda
1-1/8 teaspoon salt
4-1/2 cups quick oatmeal
1, 12 oz., pkg. mini chocolate chips or butterscotch chips or a combine of both 2 6 oz. bags
1 cup walnut nuts, chopped

Preheat oven to 350ºF. Grease cookie sheet. Cream sugar and shortening. Add eggs. Beat well and add vanilla. Mix together flour, soda, salt and oatmeal. Combine with creamed mixture. Stir in chocolate/butterscotch chips and nuts. Drop on prepared sheet. Bake 10 to 12 minutes. Can use ice cream scoop making "big" cookies baking them for 15 minutes. Susy Indy

This recipe was also resubmitted by Shelley P.

Paul Bunyan Cookies
1-1/4 cup flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp salt
1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
2 large eggs
1 cup walnuts
1 cup raisins
12 oz. chocolate chips
1-1/2 cups. oatmeal

Preheat oven to 350°. In a medium bowl sift flour, baking soda, baking powder, cinnamon, ginger and salt. In a separate bowl cream together the shortening, sugar, molasses and eggs. Add the flour mixture to the creamed mixture 1 cup at a time. Then add the nuts, raisins, chocolate chips and oatmeal. Drop by spoonfuls onto a cookie sheet. Bake at 350° for 15- 18 minutes.
Lakelady

Raisin Sauce for Ham
1/2 cup brown sugar
1 tsp dry mustard
2 tbsp cornstarch
2 tbsp vinegar
2 tbsp lemon juice
1-1/2 cups water
1/2 cup raisins

Mix together the brown sugar, dry mustard and cornstarch. Add the remaining ingredients and cook in saucepan stirring constantly until thickened. Serve over slices of ham.
Lisa-Union Bridge, MD

P.S. Nancy, thank you for your personal note.

We fix rabbit in the house when my father in law gives them to us. My kids love it this way. First you put the Rabbit in the crock pot over night with water to cover and a little salt to taste. The next day you pull it off the bones and put it in a frying pan with a little oil or bacon grease, one chopped medium onion, and sage to taste. Fry til the onion is tender and serve. They eat it plain or my husband makes sandwiches out of it with pepper jack cheese.
Amy B Wayland Springs TN

Hi Nancy...just wanted to thank Betty in MD for posting Tona's Peaches and Cream Cheese Cobbler for those of us who could not find it...
Sherry in West Texas

For Sue who wanted instant soups, I hope you will try ed-foods.com (1-800-267-3333) they have some excellent ones, along with various other seasoning, sauce packets, etc.
Melody (Nebraska)

Thank you for the suggestion for Ed-Food, to buy the instant soup mixes, online from Canada. Are there any US grocers where I can buy them, in Illinois or Las Vegas, Nev.
Thanks.

Someone asked for a recipe for pineapple cookies last week and I submitted my recipe. I haven't seen it in the newsletter or in the ones posted, so I am wondering if it got lost in cyberspace or if I did something wrong and it could not be used in the newsletter.
Sandy in Iowa

This is a recipe that was requested by Grace.

Pecan Encrusted Chicken
2 eggs
½ cup honey
1 cup finely chopped pecans
1 cup dried bread crumbs
Salt and pepper to taste
6 chicken breasts
1/3 cup butter, melted

Preheat oven to 375º F. In a bowl, beat eggs and honey together until well blended. In a separate bowl, toss together pecans, bread crumbs, salt and pepper. Dip chicken breasts into egg and honey mixture and then roll in pecan mixture, coating thoroughly. Press pecan mixture onto chicken breast if it falls off. Arrange chicken side by side in a buttered baking dish.( 9”x13”) Drizzle melted butter evenly over chicken. Bake for 45 minutes until chicken is not longer pink.
Harriet/AZ

Thank you MIMI for the muffin recipes in the 2/29 newsletter. I absolutely will not forget the pepper! That's my favorite spice. I always say there's not enough pepper in the world for me. If it was just me, I would probably put extra in the muffins! Also there is no temperature given for the donut muffin recipe. I'm assuming around 350?

Nancy, at the end of MIMI's recipes in the 2/29 newsletter, there was a recipe title for Whipped Honey Butter Spread with the "print this recipe" link underneath. When I went to it, the recipe that popped up was for Tomato Stuffed with Salmon Salad. I'm sure its just a glitch, but would it be possible for you to look into it when you have a spare second. (yes, I know, that's a rare commodity for you) Thanks! I truly do appreciate all you do for us here in Nancyland. I've been here for many years, and never stray. God bless you greatly with the choicest of blessings only He can give.
Huggs, Dee in S. IL. blessed with beautiful 60-70 degree weather on Saturday

Hi--Although I have been getting your letters for a long time, I have never printed out just one recipe.. I am new to computers and cannot seem to just print the recipe without printing 18 pages...would you tell me how to do this. I love all the comments and it is fun to read the recipes.. I have tried many.
Thanks, Carolyn

Comment
For a short time I had a link under the recipe that said Print this Recipe. If you clicked that it would take you to a page where you could print out the recipe. In the past several days if the recipe is in the database for printing you can click on the title (if the title is underlined) and it would take you to a page where you could print out a recipe.
Nancy Rogers

Hi-
I found your site when I was searching for information on the Soap Buster - it presses small, leftover pieces of soap into a new bar.

I saw a couple of postings about it and other ways to reuse soap. What I'm really, desperately looking for are instructions for the Soap Buster. I have one, but have lost the instructions somewhere along the way. I'd really like to start using it again.

Your site is the only one where I've found people talking about it. Is there some way you could get me the instructions for it?

Would you email them to me or put them in one of your newsletters? I just want to know where to look.
Thank you so much for your time - it's greatly appreciated!!
Blessed be, Lynn

I have a question about the cotton candy cake. I baked it in a 9x13 pan at 350 degrees and the bottom of the cake was so black and burned it was unsalvageable, even though the top looked great. Is it not supposed to be baked in a 9x13 dish or at a different temperature? I am not sure what I am doing wrong.
Thanks. Lori in IL

Thank you To Cheryl in North Olmsted, Ohio who gave us a simple but useful computer hint in the March 2 newsletter. She said, " once you open a link on Nancy's newsletter, just hit your "backspace" key on your keyboard and it will take you back to the open newsletter."
That is a very good and easy to remember hint.
Frances in Wesley Chapel

For Sandy H re: smooth top ranges
I have a smooth top range that I love (and hate sometimes). It is so easy to clean, but if you happen to touch the hot surface with a plastic spatula, it melts and affects the surface beauty -- not it's cooking ability. For your pots and pans, you need to make sure they are level on the bottom. Otherwise, you won't have a equal heating surface. My stove (Kenmore) has both a regular and convection oven, so you get to choose which to use which is nice. Remember though, if anything happens and you happen to break the glass top, replacing it costs more that the original stove costs and that's why you really shouldn't use cast iron pans -- they're too heavy and if one slipped out of your hand, it's all over!
Good luck in stove shopping!
GmaP2

For Grace ... Here is a link where there are all kinds of pecan encrusted chicken, etc. I remember watching Emeril when he made his dish. By the way, I keep what is called pecan meal in my freezer that I buy at a specialty candy place near Montgomery, AL. Always have to stop there when traveling from my home in FL. A good "pit stop" and you get all kinds of samples to taste before buying. For all you AL members, I am sure you have guessed this to be Preisters. Here is the link for you.
Click here: pecan crusted chicken Recipe Search Food Network
Sara in FL

Hello Nancy & Gang,
For Pat & Diane-sorry about the Donut Muffin temp-my DH came in and I was distracted-it is 350*. For Grace-hope this is what you are looking for, and yes it is good!

Mimi's Pecan Chicken
4-4 oz chicken breasts
3 c pecans-chopped
2 c flour
3 eggs
1 oz milk

Preheat oven to 350*. Wash chicken and lightly season with salt, pepper and garlic powder. (I pound mine thin to 1/4" between wax paper after seasoning it for a more even coating and cooking). Mix 2 cups pecans with 1 cup flour and pulse 3-4 times in food processor. Mix eggs and milk together in a shallow dish. Put remaining cup of flour in another shallow dish, then pecan flour in a third dish. Coat chicken first in flour, then egg, then pecan flour and saute in oil over medium heat until brown on both sides-be careful not to burn. Transfer to a baking pan and bake for 10-12 min or until done.

Chicken Fajita Casserole-YUMMY!!
8 raw breast tenderloins
1 box Uncle Ben's Chef Red Beans & Rice
4 oz can black olives-sliced
4 oz can green chilies
1 can chicken broth
14 oz can petite diced tomatoes
8 oz Monterey Jack-shredded
1-1/2 c crushed tortilla chips

Preheat oven to 350* and spray a 13x9 dish with Pam. Pour rice in the bottom of dish-do not use seasoning pack here. Heat broth to boiling in a saucepot. Top rice with olives and chilies. Wash chicken and lightly season with salt, pepper, and garlic powder and lay on olives. Pour tomatoes and seasoning pack into hot broth, mixing well and pour over chicken. Cover with foil and bake 45 minutes. Uncover, add cheese and chips and bake 5 more minutes. **Note-you can use 3 chicken breasts can also be used-cut into 9 strips. This is great the next day served on tortillas.
Mimi ^..^

March 3, 2008. OH! Now I cannot print the recipes. This way my computer will not allow me to print the recipes. Please give us an option to print with the print at the bottom of each recipe. Was it to much trouble the reason you stopped? Please help, I love your sight Nancy.
Sarah, MS

Just click on the name of the recipe (if the recipe can be printed it is underlined) and it will take you to another site. At the bottom of the page is a link that says Print this recipe.
Nancy Rogers

Nancy this is for you and Sandy H of Blue Springs Mo.
For you first: This newsletter is sent out for our information and enjoyment. I think you should do it the way that is easiest for you and we should adjust. You can still copy and save the recipe or article, what is the big deal. It is different, but not hard to understand. Keep up the good work.

For Sandy H. I have a convection, smooth top stove and I love it. I use everything in the kitchen on it. I even can on it and that is a big pot full of jars. As for the oven they will give you instruction on convection and non convection. You can either lower the temp. a few degrees and cook it the length of time specified or you can bake it at the same temp and lower the cooking time. It is easy, you will love it.
Madelyn of Ar.

For Lisa of East Texas I understand why you would feel this way. There is a way that you can use the print link and go back to the newsletter where you left off from. Just put the mouse over the link and right click on it. Then click the open in new window. When you are done in the new window, just click it close and you should be back on the newsletter where you want to be. I can do this most of the time on any web page I visit. Just a few will not let you do this. Hope this help you.
Barbara from Detroit

I am still receiving help with my coffee measurements! Sending a BIG thank you for all your help. I've copied them all down and I know we will have some of the best coffee around. You girls are great!
Dixiegrits

Original Recipe. This is one of those quick fixes that you come up with right before shopping day when you're trying to use what's on hand. It was really good though and I will prepare it again -- planned. Smilin'

Crook Neck Squash and Fresh Tomatoes
3 yellow squash, sliced into 1/2-inch rounds
1/2-cup water
1-stick margarine
salt and pepper to taste
2 red ripe tomatoes, quartered and sliced into 1/4-inch pieces

Simmer the squash in a large pot with lid on (medium high heat) in the water and margarine until tender -- about ten minutes or so. Add the seasonings and the tomatoes. Lower the heat of medium low heat, return the lid to the pot and cook for another 10 minutes or so. Serve with a spoon that has holes in it so excess juice won’t flood your plate. Delicious.
Susana in Louisiana

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.

I would appreciate knowing which newsletter the recipe for Hot Dog Bun Bread Pudding is in. I've looked thru several months worth and cannot find it.
Dita MI/FL snowbird