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.

Here is a recipe to keep mice and squirrels away from your bulbs:
1/4 cup Tabasco sauce
4 squirts dish soap
1 cup water
1 T. chili powder
Mix together and spray around bulbs.

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

Here is a good Poppy Seed Dressing recipe
1 cup sugar
3 teaspoons ground mustard
1 teaspoon salt
2/3 cup rice vinegar
1/4 cup chopped white onion
2 cups extra-virgin olive oil
2 tablespoons poppy seeds

In a blender or food processor, combine sugar, ground mustard, salt, rice vinegar, and onion. With the motor on, slowly add vegetable oil in a slow, steady stream; whirling until dressing is smooth and has a creamy texture. Add poppy seeds and blend thoroughly. Store, covered, in refrigerator. Serve at room temperature. ( I leave out the onion.)

Yields approximately 3 cups dressing.

Watkins Butter Salt #01993 is perfect on popcorn or baked potatoes.

I have found that substituting canned milk (not sweetened) for half and half or cream in recipes works quite well. If it calls for heavy cream, I just reduce it some before using it. This does not work for whipped cream though.
Peace and Blessings!
Victor

Hi Nancy, want to say that it's great to see Debbie well enough to join us! So glad you are feeling better!

I also want to add a comment on the glass top stoves. I have one and love it. I make sure that what ever I use on it is smooth bottomed so I don't scratch. I also have recently started using Easy Off Glass Top cleaner and it works like a charm. My son has one also and I can tell you those things break very easily if not careful. He had a very small ceramic toothpick holder sitting up on the ledge, over the knobs, it toppled off one day, hit the glass top and cracked it straight down the middle. It cost him an arm and a leg to replace. So care is indeed needed with these tops. But I would not trade mine for anything!

Linda looking for Salmon Patties - I love to make them, very quick cheap meal. I make them very simply. I dump the salmon and juice in a bowl. Take out the cartilage. I squeeze a bit of lemon juice over, some salt and pepper. Sometimes garlic powder. Chop up 2-3 scallions and add. Then I crush up in my hands some saltine crackers. Add just enough till you get a good consistency to shape into patties. Then I fry in skillet with bacon grease, so tasty but I guess not really good for you!!, or vegetable oil. Brown on both sides and drain on paper towels. I like to eat mine with horseradish and ketchup. I just mix a good tablespoon of horseradish in about 1/2 cup of ketchup. Really tasty. Leftovers I eat with a salad for lunch the next day. They are good cold also.
Have a great day all, Billie in Fl

Hi Nancy,
I want to respond to Beth in Missouri and a new gas stove. I have had my gas stove now for 5 years. It has a convection oven and her is what I have experienced.
I live the gas cook top. But be careful not to get the grates that are painted. Mine are a nice gray color and I have spent more money on easy off oven cleaner since I got the stove then in all of my 40 years before. Get just the plain black. They just do not show the dirt. If you are buying I would go for the gas top and the electric convection over. It is so hot in summer and the fan blowing the heat around doesn't help. I previously had an electric convection and I loved it. It doesn't seem to get as hot, browns better and as for the length of time to cooks just eye ball it and pretty soon you will just know when things are done.

Could Mr. Myron Drinkwater please post his ham meat loaf. My girl friend know how to turn it into an Easter Bunny.
Carole with an "E" in Calgary

Hi, to the woman who asked about convection oven recipes... I looked for and found a book we ordered when we bought our countertop Flavor Wave Convection Oven, it's called, (surprise!)) "The Flavor Wave Oven Deluxe Cookbook," and they have a webpage www.thane.com, and you should be able to order this cookbook there if you want to. We love this little oven which cost less than $100.
Eve in WI

Nancy:
I have been away for the month of February and when I try to click on all your newsletter, I get a message that the "Internet Explorer cannot display the web page."

I was able to read the messages from the beginning of the month and then as I continued from the middle of the month to current, I cannot get it.
Can you advise me what is wrong?
CAMILLE, Commack, L.I., NY

Comment
When a page doesn't come up the best thing to do is shut down IE and then bring it back up. If the page still doesn't come up press the F5 key and the ENTER KEY at the same time. This will totally refresh the page.
Nancy Rogers

March 5th Debbie Hanson requested a poppy seed salad dressing. Here is the one that I have made and used since the early "60's". I have never found one that I have liked better.
This is one that is truly TNT and a keeper.

Poppy Seed Dressing
Yield : 3-1/2 cups Keep refrigerated

1 1/2 cups sugar ( Splenda can be used)
2 tsp. dry mustard
2 tsp. salt
1 small onion - coarsely chopped
2/3 cup apple cider vinegar
2 cups salad (vegetable) oil - NOT olive oil
3 Tbsp. poppy seeds

In a blender, place the sugar, mustard, salt and vinegar. Add the onion, Pulse three or four times, just to mix slightly. With the blender running, slowly add the oil in a narrow steady stream. Continue blending until all the oil is mixed in and the dressing is thick. Add the poppy seeds and blend for 1 minute more. Store in sealed glass jar in refrigerator over night

Here is another great dressing that I have used over and over.

Piquant Celery Seed Dressing
Yield: 1-1/2 cups
Keep refrigerated

2/3 cups sugar
1 cup salad oil--NOT olive oil
2 Tbsp. cider vinegar
2 Tbsp. lemon juice
1/2 small onion
1 tsp. Worcestershire sauce
1 tsp. dried mustard
1 tsp. celery seed
1 clove of garlic
1 tsp. salt
1/4 tsp. black pepper

Place all ingredients but the oil in to a blender. Blend ingredients well. Slowly, with the blender running, add the oil in a small but steady stream until the mixture thickens. Place in a glass storage container and refrigerate over night. The dressing can be served over lettuce or spinach salads, coleslaw or a fresh fruit salad.
Jane in No.Calif.

Hello Everyone,
It sure is snowing in Ohio now. Its going be over one of these days. This is for Judy in Milw. in Mar. 5 newsletter. They have changed Miracle Whip, their first ingredient use to be soybean oil, now it is water. Try buying Mayo made by Kraft Ingredient has soybean oil first then water, Just like the old Miracle Whip. I hope this helps you. Roberts wife in Ohio.

By the way my name is Eleanor, but after being retired and being married for 40 yrs I am just enjoying being Bobs wife.

Salmon Patties
Makes 6 nice size patties

1 can (16 oz. salmon) either red or pink
1 beaten egg
1/3 cup minced dried onion
2 Tablespoons parsley (I use the dried)
½ cup flour
1-1/2 teaspoon baking powder
Drain salmon, reserve 2 Tablespoons liquid, combine salmon, egg, onion, parsley, salt & pepper to taste, stir in flour. Combine baking powder and reserved salmon liquid, stir into salmon mixture. Form into patties, roll in cracker crumbs, and fry in hot oil until golden brown.
Roger C

Debbie you have a great recipe for Vinegar Pie.  Would you be willing to share your recipe with this group?
Nancy Rogers

HI everyone,
This is Pam in cold Michigan with a poppy seed salad dressing recipe that Debbie Hanson requested in the March 5 newsletter. My family loves this dressing. I have made it with Real Lemon and with real lemon juice and the way to go is with an actual lemon; it makes all the difference in the world Enjoy!
Pam

Poppy Seed Dressing
1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onions
1 teaspoon Dijon mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds

In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt.
Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

Nancy this is for Debbie Hanson who is seeking a recipe for Poppyseed Dressing. I think this is, without a doubt, the best there is. I comes from a treasured Helen Corbit Cookbook of mine. Ms. Corbit was in charge of the Zodiac Room at Neimann Marcus for years and was a marvelous cook.

Poppy Seed Dressing
1-1/2 cups sugar
2 tsp. dry mustard
2 tsp. salt (I use a bit less)
3/4 cup white vinegar
3 tbsp. onion juice (I just scrape an onion or use my zester to get this amount)
2 cups vegetable or canola oil (do not use Olive oil)
3 tablespoons Poppy Seeds

In the container of a blender mix the sugar, mustard, salt, vinegar and onion juice. Start blender and slowly drizzle in the oil. Continue beating till it is thick. Pour into a container and add the Poppy Seeds.

I heat the vinegar and sugar together to be sure that the sugar is all melted so the dressing won't be grainy. If you do not have a zester you can grate the onion on the smallest grate size of your vegetable grater...will probably make you weep but everyone needs a good cry every once in a while. Ha! Ha!

Hope you enjoy this. Keep it in the refrigerator where it won't freeze and it should be just fine. If it separates just mix it up real well with a whisk or your regular beater (not the blender). Enjoy.. Barbara in Corsicana, Texas

This recipe is for Debbie Hanson. She requested a Poppy Seed Dressing recipe in the 3/5/08 letter. This dressing is so simple to make and tastes fantastic on fresh fruit or salad greens. This recipe comes from a friend who is a caterer - serves it often at wedding receptions. Enjoy!!

Poppy Seed Dressing
4 Tbsp. apple cider vinegar
1/2 c. canola oil
4 Tbsp. sugar
1 Tbsp. poppy seeds

Combine all ingredients in a quart jar with a tight lid. Shake until sugar dissolves. Shake well each time you use it. Do not refrigerate. I mix it together in the morning and leave it on the counter and shake the heck out of it each time I walk by...all day long. Easy to double or triple as you need too.
~Cris~ North Carolina

Poppy Seed Dressing
(an Amish recipe)

1-1/2 c sugar
2/3 c cider vinegar
2 tsp dry mustard
2 c vegetable oil
2 tsp salt
2 tbsp poppy seed

Combine sugar, mustard, salt and vinegar. Slowly add oil and beat until thick, then beat 5 minutes more. Add poppy seed and blend well. You can also make in a blender or food processor.
Bobbie/IL

For Debbie Hanson
Poppy Seed Salad Dressing
Combine, in a blender, 1/2 cup oil, 6 tablespoons apple cider vinegar, 3/4 cup sugar, chopped onion, 1/2 teaspoon ground mustard, 1/4 teaspoon salt. After it is processed, stir in 1 teaspoon poppy seeds.
Sheila

Jean's Instant Potato Soup
2-1/2 cups instant mashed potatoes
3/4 cup powder coffee cream
1/2 cup powder milk
1 package McCormick Chicken Gravy mix
1 package powdered cheese sauce
2 teaspoon dried minced onion
2 teaspoon chicken bouillon granules
1/2 teaspoon pepper

Blend all in a large bowl. Makes 4 cups of mix.

Directions for mix
Place 1/2 cup mix in soup bowl. Pour one cup boil water over mix. Stir well (a whisk blends it better.). Let stand 3 minutes.

Note: I was given this recipe by a good friend. Jean made some of the mix for me as a gift for fixing some problems with her computer. This is the best and easiest potato soup I have eaten.

I plan to make it again but make a few changes to the recipe. Instead of the chicken granules I am going to use Watkins Chicken Soup Base (#21176). For the package of powdered cheese sauce I am going to use 1/4 cup of the Watkins cheese soup base (#21180.) I love both of those products and think it would go well in this recipe.
Nancy Rogers

Nancy and Nancylanders: I love hominy but need some new and interesting ways to prepare it other than just heating it in a saucepan with some seasonings and butter or frying it in a skillet so if any of you have any recipes that you'd like to share I'd sure be most appreciative. Several years ago I enjoyed a cold (chilled or room temperature) hominy salad at a gathering in Phoenix, Arizona but the hostess has been unable to find the recipe. As I recall it was white canned hominy that had been drained and seasonings and (I think) a small amount of chopped cilantro was added along with probably some other vegetables - but I'd really like to find that recipe or one similar to it. Help!!
Mr. Myron Drinkwater - Lake Forest, CA

Hi, I'm looking for a recipe for an Italian Ricotta Pie made with ricotta, crushed pineapple, chocolate chips and crème de Coco. This was my mother's recipe and I have misplaced it. I have torn the place apart and cannot find it. I hope someone out there has something similar they would be willing to share in time for Easter.
Thank you in advance. Gio in CNY

Hi Judy in Milw, This has been discussed before in Nancy's Newsletter regarding water showing up in Potato Salads. Check the ingredients on the mayo or salad dressing bottles. The formula was changed a while ago and water is now used in greater amounts than it used to be. I noticed this as soon as I opened a jar of the new formula mayo made by Hellman's or Best Foods. There used to be more eggs than water, but water is now the second ingredient listed. The mayo and/or salad dressing is not as thick as it used to be. I have found that being sure my potatoes are still a little warm when I mix the salad helps the potatoes absorb some of the liquid. I have also added more boiled eggs to the salad mix, and this seems to help the water problem a little bit. Have you also noticed the smaller jars? Too bad they had to fix something that wasn't broken.

Nancy, you are a special person. I hope I am half as helpful and kind as you are. Thanks for just being you!!
Ginny Lee-upstate NY

The directions say to pour the milk and water into a bowl. There is just water listed. Should one of the water amounts be milk? Which one? This isn't like any other Lemon cake recipe I've tried and would like to make one soon since Lemon is my daughter's favorite.
Thanks, Jae, Central OK

Lemon Cake
1 pkg yellow cake mix
2 cups cold water
1-1/4 cups water
2 pkgs lemon instant pudding and pie filling, (4 serving size)
2 tbl lemon zest
1/3 cup regular sugar
2 tbl powdered sugar

Preheat oven to 350. Prepare the cake as directed on the package and pour into a greased 13 x 9 pan. Set aside.

Pour the milk and the water into a large bowl. Add dry pudding mixes and regular sugar, Beat with a wire whisk for 2 min. or until blended well. Pour over the prepared batter. Place the baking dish on a cookie sheet, put in the oven and bake 55 min to an hour or until pick comes clean in center. Cool 20 min before serving. Sauce will thicken as it cools. Sprinkle with powdered sugar. Serve warm.
Billie in Fl

For Judy in Milw (March 5th)
Yes, Miracle Whip has changed!

The first ingredient used to be oil (don't remember the kind). Now the first is WATER. I no longer use Miracle Whip because it doesn't work in the recipes I used to use it in. I sent an e-mail to Kraft and explained why I no longer used their MW.

They sent me a coupon for a quart of Miracle Whip to replace the one I had tossed. I had to laugh. Since then I've received another coupon.
gramaj

To Judy in Milw (3/5/08 Newsletter). Judy, I have read in several places that Miracle Whip HAS changed and others are having the same problem you describe. I do know that "water" is the leading ingredient on their jars now. I am trying to remember, if Miracle Whip is a trade name of Kraft, are there other companies that put out a similar product? Does anybody know? Guess I'll do some looking next time I go shopping.
Barbara in AL

This is for Judy in Milw - Kraft changed Miracle Whip rec' about a year ago. The first ingredient used to be oil, now its water. I called them and they stated that its what the customers want. You can still find a good salad dressing by using a store brand, just check the label. Bill/Mesa Az

Hi Nancy and Nancylanders,
With the exception of MIMI who sent a very delicious sounding muffin recipe, I still could use more muffin recipes for our church "Mug & Muffin" refreshments after the Easter Program on the 22nd. Come on Ladies and Gents, I know there are more really yummy recipes out there somewhere!!! Please share...!!

Also, I saw some recipes for lemon cake and bars, so I thought I would put my 2 teaspoons in and share this recipe with you all. Hope you enjoy it. This is a very TNT recipe that everyone loves.

Lemonade Cake
1 Pkg. Super Moist Lemon Cake Mix
1 6oz. can frozen Lemonade Concentrate (thawed)
3/4 cup Powdered Sugar

Heat oven to 350. Grease & flour a 9x13 pan. Prepare cake mix as directed on the box EXCEPT: add enough water to 1/3 cup of the concentrate to measure 1-1/4 cup of liquid. Add this to your cake mix. Pour the batter into the pan, and bake as directed. Cool about 15 minutes. Mix the remaining concentrate and the sugar. Prick the warm cake with a fork and drizzle the concentrate mixture carefully over the cake. Serve warm or cool if desired
with cool whip.
Dee in S. IL. waiting for the snow to come.

Re: Some more wedding reception ideas

Sweet Party Sausage
5 lb pure pork sausage
2 large cans pineapple juice
1 box dark brown sugar
1 large can crushed pineapple

Boil sausage in water for 10 minutes. Drain. Cut into bite size pieces and place in pineapple juice and sugar. Boil for 30 minutes. Then simmer for one hour. Add undrained crushed pineapple and place in chafing dish. Keep warm. Serves 50.

Chocolate Fondue
12 ounces semisweet chocolate chips
2 can sweetened condensed milk
2 tablespoons liqueur, such as Tia Maria, Amaretto, etc.
Stir over low heat until chocolate melts. Add liqueur.

Use as dip for fruits such as cherries, strawberries, sliced bananas, cubed pineapple etc. or cubes of cake.

NOTE: vanilla or almond extract may be substituted in smaller amount if liqueur is desired.

Punch
24 regular strawberry pop
2 large cans pineapple juice
or
Five 48 oz containers of strawberry pop
2 large cans pineapple juice

Mix together and serve. Serves 50

Hope this helps a little. I will not send any more unless there is a specific recipe I mentioned before that you would like to have.
Jackiets from Louisiana

Hi Nancy,
I was looking for a TNT recipe for ginger bread cake if anyone would like to share. Thanks for giving us a fabulous newsletter to enjoy. Also when you had it set up to click onto each recipe individually was very helpful to those of us on WebTV. Other wise we have to cut and copy the whole newsletter then edit it. But which ever way I love your newsletter.
Thanks, Dee in Canada

This is for Judi in Milw. In the March 5th newsletter you were concerned about the water in the bottom of the bowl when you made potato salad. This is because,( if you read the label, note the ingredient; water), Miracle Whip had a recipe change. I recommend that you purchase the store brand of salad dressing. I have found that I prefer the other brands that are available. This question was discussed sometime ago. Hope this helps,
Jane in No. Calif.

Cookie Crust Recipe (TNT)
Mix together:
1 c butter (room temp)
1 cup flour
1 tbsp sugar
Press into a 9" pie plate.... and fill with your favorite fillings. Bake 350 until crust is golden...can also be baked on its own and filled after it cools with your favorite fillings.

Easy and Light Cake recipe
This is a recipe I found and it is very easy and very light in calories. I don't know the calorie count, but it should be easy to determine.

Pineapple Cake
1 Angel food cake mix (Must be the all in one step type)
1 Can crushed pineapple

Combine the cake mix with the can of pineapple, mix well. Pour into an Angel food Pan.
Let sit to rise for 15 to 20 minutes. Bake according to the directions on the box. Serve with cool whip. We love this cake. You can also add calories to it by making a glaze to go on the cake, or you can make it like a pineapple upside down cake, using the suggested toppings, adding some nuts to the toppings. I think adding coconut might be good too, but I have not tried that yet. You can also cut the cake into layers and add some type of filling. But, this cake is very good just like it is. Just remember when you make this, there are only 2 ingredients :)
Enjoy :) Gina

Nancy and group,
This recipe is not a food recipe but with the cold and flu season upon us, I thought someone in the group may want to try a home remedy rather then an expensive over the counter cough syrup. My DH had a cough and I googled home remedies for coughs and tried this one. My DH did not gargle every 15 minutes but thought it helped his cough. Not very appealing as it looks like urine.

Home Remedy Gargle
1 teaspoon salt
1/2 cup cider vinegar (light brown vinegar)
1 cup warm water

Dissolve salt in vinegar and 1 cup warm water. Gargle every 15 minutes.
Thanks, Joan

This newsletter is not meant to provide medical advice. Please consult a doctor when you are ill.

Nancy and group,
I have been trying different recipes for plain old biscuits for a long time. I wanted a biscuit like Cracker Barrel. Because I am a Yankee transplanted in Texas I was not raised on biscuits. My Mom hardly ever made them. I made this recipe several nights ago and both my husband and I really liked them and we remarked that they taste like Cracker Barrel. It is off the back of a can of baking powder.

Light, Tasty Biscuits
Source: Back of Clabber Girl Double Acting Baking Powder Can

2 cups Hodgson Mill unbleached white flour
2 ½ teaspoons Clabber Girl Baking Powder
1/3 cup shortening
3/4 cup milk
1/2 teaspoon salt

Sift together 2 cups Hodgson Mill unbleached white flour, 2 ½ teaspoons Clabber Girl Baking Powder and ½ teaspoon salt. Cut in 1/3 cup shortening with fork until mixture resembles coarse corn meal. Add ¾ cup of milk and blend lightly with fork only until flour is moistened and dough pulls away from sides of bowl. Turn out on lightly floured board. Knead lightly (30 seconds) and roll ¾ inch thick. Cut dough with biscuit cutter, dipping cutter into flour between cuts. Place on lightly greased pan and brush tops of biscuits with melted butter or margarine. Bake at 475 degrees (very hot oven) for 12 to 15 minutes.
Thanks, Joan

Hi Nancy and Nancylanders, I am on the Weight Watchers diet and trying to use the Weight Watchers new digital scale . It was given to me without the manual. It is a little tricky to use and I really need the manual to help me use it properly. It gives nutritional information and also points for different foods.

If anyone has one, could you please look and see if there is anywhere that I can write for a replacement. I Googled it, but that was no help. I would be so grateful for any help or suggestions. Thanks so much.
Rita in NC

Hi to all,
About a year ago, I saw a recipe for window cleaner that made a gallon or so of the liquid. I am out of the recipe and need to make more and cannot find the recipe anywhere. I believe that it had alcohol and ammonia in it, but I can't remember the proportions. Maybe someone can help me out.
Thanks so much, Jane In Colorado

Hello, I enjoy your newsletter very much. I was wanting some very good recipes for Salmon Patties or some people call them Salmon Croquette.
Linda Hill, North Carolina

For Linda Hill in NC (3/4/08 Newsletter):

Salmon Patties
1 large can Red Salmon, drained and flaked
1/3 cup onion, finely chopped
1 egg, beaten
1/3 cup milk
2 teaspoons lemon juice
1/3 cup dry bread crumbs
salt and pepper to taste

1 Tablespoon olive oil
Additional bread crumbs for dipping the patties in before frying

Mix all ingredients except oil and additional breadcrumbs. Lightly flour hands and shape into 6 to 8 patties. Dip in the additional bread crumbs. Spread oil in pan and heat on medium heat. Move patties to pan with spatula that has been dipped in flour. Fry, turning once, until lightly browned.
Good Cookin' to you! Barbara in AL

This recipe is for Debbie Hanson, who asked for a Poppy Seed dressing in Thursday's letter. This can be used with either poppy seeds or celery seeds and I think is very good. Also, I'd like to say that I am a rather old lady and I love those banana salads the ladies are describing !! Childhood memories !!

Seed Dressing
Measure into blender jar

1 cup oil ( not olive )
1/2 cup sugar
1/3 cup cider vinegar
3 tbs Minced onion
1 tsp dry mustard
1 tbs seed, poppyseed, or celery seed

More seed can be added to your taste.

For Debbie in March 5 Recipe Letter

Chicken Breast In Orange Sauce
Serves 2


This recipe comes from Healthy Cooking for Two by Breada Shriver and Angela Shriver. It is very quick and has great taste. Serve with rice.

2 skinless boneless chicken breast halves
1 teaspoon orange zest
1/2 cup orange juice
1 tablespoon white wine
1 tablespoon brown sugar
1/2 teaspoon prepared mustard
1 dash ground ginger
1 tablespoon cornstarch
1/4 cup water

Heat oven to 350°. Place chicken in 1-quart shallow baking dish. In a small bowl, combine juice, zest, wine, brown sugar, mustard and ginger; pour over chicken. Bake, covered, for 30 minutes or until tender. Remove chicken to serving dish, keep warm. Pour juice and white wine into a small saucepan. In a small bowl, combine cornstarch and water; add to the juices.

Cook over medium-low heat until it starts to thicken. Spoon sauce over chicken. Serve immediately.
Kitten in Buffalo

I'd like some recipes for tuna cakes and/or tuna loaf, without too much breading, etc. My daughter got me a whole lot of Costco's wonderful albacore recently, and I'd have a hard time using it just for salad or sandwiches. Thanks.

Also, about the banana salads: My mother used to cut the banana in half, lengthwise and lay it on a lettuce leaf (with the rounded sides touching )(, then spread with a little mayonnaise (she used Miracle Whip), sprinkle with a few chopped nuts and put a maraschino cherry at the top branching. We called it butterfly salad, and loved it. She'd also put a slice of pineapple on a lettuce leaf, stand 1/2 a banana in the center and top with a maraschino cherry. That was a candle salad.
Jeanlock in McLean VA

Thanks to Gail H, Chattanooga, for the Mock Apple Pie recipe, and to Susie in Indy, and Judy in Buffalo for the Cookie Dough recipes. They are all a variation of the original recipe, but nevertheless, appreciated. I will try all of them. I appreciate all your responses.

Coincidentally, when I told my daughter of my request here, she reminded me that her website was where I could find the recipe I was looking for, and I did.

I knew that someone would come through for me, since this is the greatest website I have ever explored. Thanks, again to Nancy and all Nancylanders.
Emily, Florida

Hi Nancy,
Someone was asking for a Poppy Seed Dressing. I have a great dressing and a wonderful salad we pour the dressing over. This is always a big hit at our house. Even the kiddies enjoy it and hardly any is left over.

Mandarin Orange Salad
4 large Romaine Lettuce bunches (washed)
1 bunch of celery (celery hearts preferred)
1 whole bunch of green onions
1 Large can of Mandarin Orange Slices (drained)

Wash thoroughly and cut them up into small bite size. Leave orange segments whole.
Place in a large salad bowl, cover and place in fridge until ready to serve.

POPPY SEED DRESSING:
1 Tsp. Poppy seeds
2/3 cup of vegetable oil
1/2 cup sugar
1/4 cup vinegar
1 Tsp. French's Mustard or any yellow mustard.

Combine in a container with a lid. Shake well. Place in fridge. When ready to serve the salad, Shake the dressing up and pour over the salad. Toss to coat the leaves.
CJ in Ohio

Hi everyone
I would appreciate if any body has a recipe for pineapple pie. The crust is made with oil instead of butter. My mom's friend used to make it all the time, but his mom is no longer with us. I would love to duplicate this recipe.
thank you, YC

Irish Chicken and Dumplings
2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1-1/3 cups milk

In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Shelley in PA

Nancy
I haven't told you in a long time how much I enjoy your newsletter-- it is absolutely the best! Thank you for your tireless efforts, day after day, to put together such a wonderful source of TNT recipes and tips.

Seeing the recipe for Hot Dog Bun Pudding (again) makes me want to make it. However, I am still not sure about a couple of things: Do you open the buns and THEN put them crust side up? Or do you leave them closed and put the bottom side up? Also, what size pan do you use? I remember when it first came out, it sounded so good, but I didn't understand these details and didn't want to ruin it. Thanks for any help with this question.
Sandy in Bountiful, Utah

To Joseph J NC...Thank you for the sugar free Fudge recipe. I appreciate you taking the time to send it. I will have to give it a try and see how she likes it.
Sherrie in De.

Nancy I have a question that I hope someone can answer for me. This is going back to 5/31/06 and hopefully the original person that posted the Blender Cheesecake recipe please let me know what newsletter it was in. I have lost the recipe and would love to have it. Thank you.

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

Judy in Milw (3-05-08) wrote her potato salad would get water in it. She chills the potatoes first. Try mixing it while the potatoes are still warm.
DK

Nancy Sandi Hutson in Jasper, TX in newsletter 3/5 said that in some newsletters the text size changes in the newsletter. That has happened to me and what I have started to do is the following. First highlight the text that you want to copy. Then go to your tool bar and go to view. Then go down to text size and then go to the right so you can adjust the size that you want. I go to the largest size since I have eye problems until we have them operated on. Then go to file and down to print hit that and then go down to selection highlight that and then go down to print. Then I go back to the view and go back to medium print to read and then the next time I want to copy then go through the above again. If you wish you can leave the print of the newsletter the size you want on your computer.

Yesterday I was wanting a shortbread cookie. I got on line and came across these 2 recipes and they sound so good to me and I will be making them this week-end. We are to have something different then we have a and that is snow. We have had snow so much this winter but it has not been a big amount each time. It is 3 to 6 inches and the people here think that they will be house bound for days. They go to the grocery store and buy milk and bread like it is going out of style.

Christmas Shortbread
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup powdered sugar
1 cup butter

Soft together the flour, salt, and baking powder. Mix butter and sugar until creamy. Add sifted ingredients. Chill dough for about an hour to make it easier to roll out. Roll out to 1/4" thickness on lightly floured board or wax papper. Cut into desired Christmas shapes. Bake on increased sheet at 325º for 10 to 15 minutes.

Pecan Sandies Cookies
1/2 lb. butter
2 teaspoons vanilla
1 tablespoon water
2 cups flour
1 cup chopped pecans

Mix all ingredients together by hand. Roll dough into small balls. Bake at 325º for 20 to 25 minutes. Cool slight and then roll in powdered sugar if you wish.

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

Today we had from Cheesecake factory, green beans. They seemed to be sautéed with some seasonings. They were delicious, Would like directions on how to make these. Thanks,
Boots in Va.

Concerning watery potato salad.
when I made potato, macaroni, or even salad salad, I place a coffee saucer like plate in the bottom of the bowl before adding the salad. that way, if there is any extra water (or any kind of runnies) they drip under the saucer. just use a saucer that fits as close as possible to the bottom of your bowl.
Nedra in VA

Thank you for the Mudslide Cake recipe. I cant wait to try it, sounds just like the one i had and loved so much,
thanks, Tia Karen in Omaha, NE

For the responder (no name) for Flounder Almandine in the Mar 4 Newsletter. Thanks for the recipe. This sounds good but the recipe I am looking for had the almonds in the batter. I'll try your recipe.
Oma in LA

Hi Nancy, First I'd like to thank those who responded to my question about the Pepperochini's. I think I'll avoid them if at all possible. As I have grown older (70 next month) I've lost interest in hot and/or spicy foods and try to avoid them. they play havoc with my stomach! At least I now know what they are. Also, for Fran in the March 3 newsletter when she said she was almost drafted because of her name. I had the same experience when I turned 18 (way back when!) because of my unusual first name. I actually received a draft notice in the mail and thought surely that I was 'off to war'. I didn't think girls were being drafted so went to the local draft office to ask about it. The lady in charge got a good laugh out of this. She was a good friend of my mother's, from their girlhood (I still occasionally correspond with one of her sons that I was in school with), and simply tore up my notice.
Oma in LA (Lower Alabama)

Hello Nancy, the link you supplied for safety in New Orleans was very helpful. It is good advice when visiting any large city. Better safe than sorry.

Speaking of large cities, someone recently requested suggestions for restaurants in Seattle. There are so many good restaurants there, but if looking for good food and a great view of the city, you can't beat Salty's. Also, for casual eating I love The Spud at Alki Beach. Their shrimp is the best I've ever eaten. It's deep fried, doesn't have a heavy coating and cooked in peanut oil. A plus is that you can see the Washington State ferries crossing the Sound. I guess you might be able to tell that Seattle is my favorite city in the USA. We used to joke about "so many restaurants and only three meals a day" LOL It is really a treat to eat breakfast at the Edgewater Inn, great food great view. One last thing - the gyros at the Pike Place Market are a work of art.
Enjoy! Doris, S. Indiana

I have gobs of sausage in the freezer from a hog my in-laws butchered. I need recipes for dinner to use it up. I would love some really good recipes. Thanks so very much!
Stephanie in Indiana

This is a wedding reception recipe named for one of the five friends who died several years ago. It is the best sauce I have ever had for party meatballs and we always received many compliments on it.

Pat's Party Meatball Sauce
1 tablespoon butter or margarine
2 cloves sliced garlic
1 and 1/2 cups pineapple juice
1 and 1/2 cups brown sugar
1/2 cup catsup
2 tablespoons vinegar
2 tablespoons cornstarch

Mix all ingredients in saucepan and stir over medium heat until well blended. This freezes beautifully so can be made ahead of time. When needed, heat with purchased meatballs and serve in chafing dish.
Jackiets from Louisiana

To Billie in FL ... if I may I am going to correct your recipe. This is the exact recipe as it appears in the Winter Kraft food & family magazine.
Sara in FL

Warm Winter Lemon Cake
Prep: 15 min/ Total: 1 hour 35 min.

1 pkg (2 layer size) yellow cake mix
2 cups cold milk
1 1/4 cups water
2 pkg. (4 serving size each) Jell-O Lemon Flavor Instant Pudding & Pie Filling
1/3 cup granulated sugar
2 Tbsp. powdered sugar

Preheat oven to 350º F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish, set aside.

Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
Bake 55 min. to 1 hour or until wooden toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.
Makes 16 servings.

I have a Steak Diane recipe that we like a lot and it is relatively simple to prepare.

Steak Diane
4 sirloin steak strips cut 1/2 inch thick
1 teaspoon dry mustard
3 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/4 cup butter or margarine
2 teaspoons chopped green onion tops

Pound steak. Sprinkle one side with salt, pepper. and half the dry mustard. Pound into steak. Repeat with other side. Set electric skillet at 420°. Melt butter or margarine in skillet. Cook steak two minutes on each side. Remove meat to platter. Add lemon juice, green onions, and Worcestershire sauce. Bring to a boil and pour over steaks.
Jackiets from Louisiana

For Mary Beth from Missouri who asked about gas ranges in the March 4 newsletter. We bought a GE Profile 30" dual energy range (5 burner gas top, 2 electric ovens (1 regular/convection)) last year. It is the best range we've ever had. One of the burners is high heat and one can be used as a simmer burner. The 5th burner is in the center and can be used with a regular grate for over-sized pots or with a griddle. We haven't used that as much as we thought we would. The smaller oven is on the bottom and can be used as a warming oven. When we were shopping the salesman recommended having the smaller oven on top so that the tendency would be to use it for most things and to save energy, but the ranges that had the small oven on top (i.e., Jenn-Aire) had the controls on top of the range which cut down significantly on usable cooking area. I particularly like the fact that the grates provide a continuous level surface that makes moving pots or pans around easily. I do use the convection oven capability a lot and also the built-in temperature probe. My only complaint is that the silver colored part of the sealed burners aren't easy to clean.
DP

Dear Nancy, Although this is a recipe exchange newsletter, the following note might help those who are sometimes confused about how to do certain things on the computer. If you prefer not to use it in the newsletter, I'll understand.

To all our friends in Nancyland:
Here is an excellent web site for those who would like to know more about computing. It really is worth looking into if you would like to improve your knowledge about this wonderful new age we live in.

Go to www.aarp.org and type in "understanding computer basics" in the search box. There you will find lessons and topics you might want to brush up on.
Frances in Wesley Chapel