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.

Sybil,
I use a hand grater, wooden spoons, and a cast iron skillet frequently. I have the newer things - a food processor, silicone spatulas, etc. I like these items too, but many times I go back to the old way. Orange Carrots
This recipe was first printed in a Sunkist advertisement a generation ago.

Orange Carrots
1 lb. carrots
3/4 cup water
3/4 tsp salt
1/2 tsp fresh grated orange peel
1 Sunkist orange
2 Tb. butter
2 to 3 tb. of your favorite syrup (cane, molasses, honey, pancake or brown sugar)

Wash and peel, scrub or scrape carrots. Slice crosswise into rounds or lengthwise into sticks. Bring water and salt to a boil in saucepan. Add carrots and cover pan. Cook over medium heat for 10-20 minutes, until tender. Drain well. Meanwhile grate 1/2 tsp peel from orange. Peel orange and cut segments into bite size pieces. Add orange pieces and peel, butter and syrup to drained carrots. Place over low heat and stir gently until butter is melted and oranges are heated. Serve at once. Makes 6 servings

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

Watkins Red Liniment was the first product sold by J.R. Watkins in 1868. Red Liniment #02317 is on unadvertised special for Feb.$9.00 for 11 oz. For more information please go to my website and search this number. Any Watkins Feb. order puts your name in the drawing for a Betty Crocker Cookbook.

Yesterday I received a phone call from the mother of the family I have been cooking for. She is out of the hospital, all the tumors are gone & she sounds wonderful! I was so excited when I heard her voice, it sent cold chills through me. She thanked me over & over again for what I had done for her family while she spent 6 months in the hospital. Her family raved over the recipes that I had prepared. Little did she know, I got those recipes from "Nancy's Family"! I want to thank everyone for sending them to me.
Connie in Cincinnati

Hi Nancy, thanks for all that you do for us and to all of the members for their wonderful recipes and hints. I have used many of them and have not had a failure yet.

This little hint is for Mary Pueblo, if you put your steel wool pad in a plastic bag in the freezer, it won't rust. I can use one for a very long time this way.
Shirl in Ohio

In the Feb. 6th nl someone was asking for recipes for plain, white instant rice. Try going to the Minute Rice web site. Lots of recipes there.
http://www.minuterice.com/
Hope this helps. Carolyn in Ky.

Judy in Milw: I am a few days behind in reading my email and someone may have suggested a remedy for your 'sour' pickles. I buy a jar of sour dills, slice if big pickles, pour off most of the solution and add sugar (or Splenda) and let set for several days. Can adjust the sweetener to however sweet you'd want them. Just experiment. I believe the original called for 1 cup of sugar. But I don't remember what size jar that was for.
Cookie in Texas

In the 02/06/08 newsletter, Susana said to "foil in the chocolate & peanut butter chips" in the Cream Cheese cupcakes. What does she mean?
Connie in Cincinnati

Budget Worksheet to Printout
Depression Glass Patterns
Depression Glass Trivia

Nancy I have noticed that in some restaurants in Indianapolis and the surrounding area when you order Onion Soup you are lucky to get 4 slices of onion. So I started to make the soup at home and this is my recipe. You have so many onion you do not have to dig for the onions.

So Good and Easy French Onion Soup
2 tablespoons unsalted butter
2 tablespoons olive oil
5 medium to large sweet onions, sliced
1 big red onion, sliced
3 shallots, sliced
salt & pepper to taste
3 to 4 cups beef broth
1½ teaspoon crushed dried thyme
1 bay leaf
Texas Toast
Swiss cheese

Put the olive oil and butter in a skillet and sauté sliced onions and shallots until golden brown. In sauce pan add onions, beef broth, thyme, bay leaf, salt and pepper. Simmer for about 20 minutes. While soup is simmering cook taste according to package directions. Once soup has simmered, add to crock. Cut taste in half and place on top and submerge into soup in crock. Cover with Swiss Cheese and bake in oven for 5 minutes or until cheese is golden brown.

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

Someone had a variation of this recipe and she said at the bottom of her recipe she uses it to fill cream puffs. When was that in the news letter?
Thanks, again, Nancy
rb IA

Hi Nancy & Friends,
I would like to say thanks to the person who sent me the great idea of how to send cookies to Iraq. That is a nice suggestion.
Thank You Fay

Hi Nancy, this is for Barb, MD. I don't know what part of Maryland you are in but they have a wonderful candy company in Baltimore City on Wilkens Ave. across from St. Agnes Hospital and a section in Lexington Mk. They also have a web site. www. They have homemade choc. that are hand dipped on site. They also have sugar free candy. You can order on-line also. Hope this is helpful.
Pat, DE

For Nancy in Fl...here are two Toll House Cake recipes that i have. I also have a Toll House Crumb Cake recipe if these two are not what you are looking for...did your cake have a frosting or topping or was it plain?
Good luck in your search.
Lisa (East Texas)

Toll House Layer Cake
1 c. butter, softened
1 c. firmly packed brown sugar
2/3 c. sugar
2 tsp. vanilla extract
1/2 tsp. salt
4 eggs
2 c. all-purpose flour
1 (12 oz.) pkg. (2 c.) Nestle Toll House little bits semi-sweet chocolate, divided (1/2 for cake, other 1/2 for frosting)

Preheat oven to 350 degrees. Grease 15 1/2 x 10 1/2 x 1-inch baking pan. Line with waxed paper. In bowl, cream butter, brown sugar, sugar, vanilla extract and salt. Add eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 cup Little Bits semi-sweet chocolate. Spread into prepared pan. Bake at 350 degrees for 20 to 25 minutes. Cool completely. Loosen sides of cake. Invert onto lightly floured cloth. Peel off wax paper. Cut cake crosswise into four 3 3/4 x 10-inch sections. Spread 3 slightly rounded tablespoons frosting on one cake layer. Top with second layer. Repeat layers. Frost with remaining frosting.

Toll House Layer Cake Frosting:
3/4 c. butter, softened
1 1/2 c. sifted confectioners sugar
2 tsp. vanilla extract
1 c. Nestle Toll House Little Bits semi-sweet chocolate

Melt over hot (not boiling) water, 1 cup Little Bits semi-sweet chocolate; stir until smooth.* Set aside. In bowl, cream butter and confectioners sugar. Add melted chocolate and vanilla extract; blend until smooth. Frosts 1 (10-inch) cake. *In microwave: melt on High 1 minute, stir; repeat.

Toll House Bundt Cake
2 3/4 c. flour
1 tsp. salt
1 c. whole milk (less 1 Tbsp.)
1 c. packed brown sugar
4 eggs
2 tsp. baking powder
1 Tbsp. vinegar
1 c. butter
1 tsp. vanilla
1 (12 oz.) chocolate chips

Nut Filling:
1/4 c. butter, soft
2/3 c. finely chopped nuts
2 Tbsp. sugar

Combine filling until crumbly and spoon into pan and chill. Combine flour, baking soda and salt; set aside. Place vinegar in 1 cup measure and fill rest with milk. In large bowl combine butter, sugar and vanilla. Beat at medium speed until light. Add eggs, one at a time, beating well. Gradually add flour mixture alternately with milk. Fold in chocolate chips and pour into pan over nut toppings. Bake at 375 degrees for 50 minutes or until done.

The Toll House Layer Cake was also submitted by
Billie in Fl

This is for Sher in Pa. from Frances in Wesley Chapel

The easiest way I have found to save recipes from Nancy's newsletter is that first you have to have an icon for Notepad or something similar, in your toolbar at the bottom of your screen. If you don't know how to do that, the help page in Microsoft can tell you how.

Then, 1. Left click three times quickly anywhere on the paragraph that has the recipe. That highlights the recipe.
2. Right click anywhere in the highlighted paragraph and choose copy.
3. Left click on Notepad in your toolbar, that brings up a blank screen. Now right click on the blank screen and choose paste. Voila! there's your recipe.
4. Go to the upper left corner of your screen, click on file, click on save as, give the file a name and click on save.
I am trying to make this as brief as possible, so I hope it is clear enough. Try doing one step at a time, it really is easy.

To Sher in PA regarding cutting and pasting. Nancy printed such an easy way to do this without cutting and pasting.... On the recipe you want put your curser and left click 3 times fast... it will highlight. Then right click once and point to "print" When your print window comes up, click on "selection" and then print. As far as printing, when the recipe or whatever is small and doesn't take up much space, I return the paper to the tray upside down or put in so it will print on the bottom of the page and I can get 2 recipes on one page. Hope this helps. I'm sure quite a few ladies will write in with this easy formula. Good luck
Jan in DE

February 6th newsletter, recipe for Cool Whip Pound Cake

Just wondering whether "lite" Cool Whip can be used in this recipe.
Eleanor in Columbia Station OH

Nancy and All, I want to thank everyone who contributed recipes for me to feed my extended family with. The Chili Dog Casserole was a HUGE hit!! We did quesadillas one night. A couple nights I cooked rice and sausage with veggies-like a one-pot dinner. That worked well too. Spaghetti, of course, is always a hit. They "should" be in their own place this weekend.

The Double-boiler Pudding sounds just up my alley, so will make that too.

Nancy, is was glad to see the Spam recipes! I've not particularly cared for Spam but those recipes sound really good. With the economy like it is we need to cut corners wherever possible. I'm going to do a cd for her of all my recipes, especially from this list!
Thanks to all, Sue in Fl

Does anyone know how to make Corn Nuggets? I don't know what they are really called. I have found them in Chinese restaurants on the food bar. They look like chicken nuggets, but have cream style corn inside, and are probably deep fried.
Thanks in advance, Carolyn in AR

Iris,
My Aunt always rolls her pork roast in flour and then sprinkles garlic powder on top. Add a little water in the bottom of the dish. when the roast is done, the flour and garlic powder helps out for the savory gravy. Enjoy!
Brenda from NH

Thanks to Carol for the Pretzel Crisp address. I did check our local Super WM, and didn't find them (it's small and they never have anything in stock) I'll wait til we go to MD and try the larger store there. Thanks again. I did go on their site and just hope WM has the selection of flavors they show. Thanks again
Jan in DE

This is my first time to write to you. First of all I would like to thank you for a great newsletter I enjoy it very much and would like to get it every day but there is some thing wrong I only get it every now and then. If I don't get it I can go to the web and get it. Would you please help me out? Thank you for the great newsletter, you are a wonderful person.
Connie

To the lady who asked for white rice recipes (no name given) in NL 2/6. This was always a family favorite (still is) when my children were growing up. We called it Brown Rice Casserole. It calls for regular long grain rice tho, not instant, and I usually serve it with chicken.

Brown Rice Casserole
1 cup long grain rice
2 cans Beef Bouillon undiluted (or can use beef broth
1 large onion sliced thin
4 Tbsp butter or margarine
Black pepper

Preheat oven to 350°. Sauté onions in butter, add raw rice and sauté, stirring, until golden. Put all in 2 qt. casserole. Pour the 2 cans of bouillon over and stir. Bake for 1 hour uncovered, stirring a couple times. I don't salt, as the broth contains enough.

Note:
I make my own broth and make about 2-1/2 cups...works just as well. Bouillon is kind of expensive.
Jan in DE

Valentine Recipes
Recipes using Bananas
Easy Meatloaf Recipes
Salad and Salad Dressing Recipes

Nancy I didn't want to make a long newsletter and I have another recipe that I have used for the Toll House Cake recipes.

So Good Toll House Crumb Cake
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3 eggs
1/2 cup soft butter only
1 cups sugar
1 teaspoon vanilla
1 cup sour cream
1-1/2 cups chocolate chips/bits

Topping
1 tablespoon flour
1/2 cup packed brown sugar
2 tablespoons soft butter
½ cup chopped nuts, I use walnuts for this one
½ cup chocolate chips/bits

In a small bowl combine flour, baking powder and soda; setting aside. In a large bowl combine butter, sugar and vanilla. Beat until creamy. Add eggs one at a time, beating well after each addition. Gradually add flour mixture alternately with sour cream. Fold in remaining 1-1/2 cups chocolate chip/bits. Spread into a greased 13x9" baking pan. Sprinkle topping evenly over batter. Bake at 350ºF for 45 to 50 minutes.

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

Nancy in the 2/6 newsletter Leah in FL was looking for recipes with cottage cheese. This recipe is so easy and so good.

Mock Lasagna
1, 24 oz., carton small curd cottage cheese
1, 15 oz., jar spaghetti sauce or homemade
1, 8 oz., pkg. mozzarella cheese
1, 8 oz., pkg. wide noodles

In a 2 quart casserole dish put a thin layer of spaghetti sauce, layer of noodles, layer of cottage cheese, mozzarella cheese, sauce and continue with the layers until you have used the last of the noodles and top with mozzarella cheese. Bake this at 350º for 35 to 45 minutes. Let sit for 10 minutes then serve.

In the 2/6 newsletter Nancy in FL is looking for a Toll House Cake. I found this one about 5 or so years ago and I served it. It is so easy and I hope this is the one she is looking for.

Toll House Easy Cake
3 cups unsifted flour
1 tablespoon baking powder
1 cup softened butter only
2 cups brown sugar, packed
1 tablespoon vanilla
4 eggs
1 cup milk
1, 9 oz., bag of chocolate chips

In a large bowl, cream butter and add sugar until light. Add vanilla, beat in eggs one at a time, beat well; add flour, baking powder and milk; mix well. Fold in chips. Bake in 350ºF for 1 hour in a greased Bundt pan with bottom floured.

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

Thank you to those who sent recipes for pork roasts. Will let you know how my roast turns out. Just a note about cooking dried beans. I always use chicken broth instead of water, especially when making bean soup. I think it gives a great depth of flavor. When making the soup I also add about 2 tablespoons of tomato sauce and a dash of hot sauce when seasoning. Hope all is well with everyone and we will continue to pray for all those affected by the tornados.
Iris in Va.

Nancy, in regards to your spam problem, our e-mail address starts with a number and we've only gotten 3 pieces of spam in almost 3 years! I realized that ours isn't publicly posted on the internet, but from time to time I cannot get an username/ password from a website because we have an "invalid" e-mail address. Just a suggestion that might help you get less spam.
Fran :o)

Comment
Thank you for the suggestion. The problem is more that my email address is posted on the internet. The newsletter is sent out with the nrogers addresses so this is why there is so much spam. Friday is usually a low day for spam mail. I only had 6,394 deleted spam messages today.
Nancy Rogers

This is a address for Nancy in Fl to check out. She was looking for a Toll House Cake in the Feb 6 letter . Here is the site to try. Type in the name of recipe you want and there was a whole bunch. www.verybestbaking.com

I have a question. For the very first time I tried Edamame. How do you cook and eat them. I got frozen in the pod. The pod was not eatable. What did I do wrong. The bean inside was great. I really do enjoy all the different recipes and Q. & Q. that goes on. You do a great job Nancy.
Pat in Ca

I am so excited about your new site
http://www.123-free-recipes.com
I have needed to find a place where all my children can print out my old TNT recipes.  My children now live all over the world.  They seem so far away but with the internet we seem so close as well.  I will start adding my families favorite recipes this weekend.  Thank you for making it available.
Grace

I am looking for a recipe for making a copycat version of Bisquick which can be used just like the original. Does anyone have such a recipe?
Peace and Blessings!
Victor in Chandler AZ

Hello Nancy, This is for Nancy in Florida. I found this recipe in "More Favorite Brand Name Recipes Cookbook". I hope it is the one that she is looking for.

Toll House Bundt Cake
Nut Topping:
1/4 cup butter, softened
2 tablespoons sugar
2/3 cup finely chopped nuts

Cake:
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon vinegar
Whole Milk
! cup butter, softened
1 cup firmly packed brown sugar'
1 tablespoon vanilla extract
4 eggs
one 12 oz. package (2 cups) Nestle Toll House Semi-sweet Chocolate Mini-Morsels

TOPPING:
Preheat oven to 375 degrees F. In a small bowl, combine butter, sugar and nuts; mix until crumbly. Spoon into well greased and floured 10 inch fluted tube pan. Chill in refrigerator while you prepare cake batter.

CAKE:
In a small bowl, combine flour, baking soda, and salt; set aside. Place vinegar in a 1 cup liquid measure; fill with milk to 1 cup line; set aside. In a large mixer bowl, combine butter, brown sugar, and vanilla extract; beat at medium speed until light and fluffy. (about 3-5 minutes). Add eggs, one at a time, beating well after each addition. Turn mixer to low. Gradually add flour mixture, one third at a time, alternately with milk. Remove bowl from mixer. Gently fold in Nestle Toll House Semi-Sweet Chocolate Mini-Morsels with a rubber spatula. Pour into prepared pan. Bake at 375 degrees 50 minutes. Check for doneness by inserting toothpick in center. When it comes out clean, cake is done. Cake is a dark golden brown when baked. Loosen edges of cake with spatula. Immediately invert on cooling rack. Cool cake completely.
Linda J, (under a foot of snow in Michigan.)

Nancy,
I'm sending this again, I forgot to put my name, servings and date of newsletter!

Dolores from Wisconsin replying to newsletter of 2/06/08.

I make pork tenderloin this way although it's not the way most people do:

Slice into 1 inch slices and then pound slices flat, about 1/8 inch thick pieces. Dip in egg and milk mixture and then dredge in plain or seasoned bread crumbs. Salt & pepper lightly.

Fry quickly in a little canola oil till nicely browned (approx. 3 min. each side on medium heat). Drain on paper towels or put on baking sheet with parchment paper to keep warm in low oven.
These are very thin and therefore take little time to cook and are very tender.

Makes approx. 10 tenderloin pieces.

Good with Au Gratin potatoes and veggie as a meal, or as we do, serve on a nice hard roll or hamburger bun as a sandwich.
Dolores from Wisconsin

Re: Chicken in a Jug...
I have a cast iron Dutch oven. Will the chicken be the same if I cook it that instead of the clay pots?
Thanks BettyD in Bama

Thank you to Jan in DE for the info. on the bean pot. I’m anxious to try your chicken in a pot recipe.
John

Re: Nicole and Leasa regarding dry beans. I am not a bean lover, but being broke and the recession in the 50's we lived on beans and oatmeal for a year. I learned how to cook a good pot of beans. My tip is about washing them. I use warm water a little hotter than for a baby's bottle. You would be shocked at the amount of dirty water that rolls off those beans. I happened on this accidentally one day for I had just finished the dishes and my water in the faucet was hot. I have never used cold water since. I couldn't believe all the dirt we had eaten over the years. Now just cook a pot of beans for my chili and white beans for my navy bean soup in the winter. That will do me for the whole year.
Shirley in Ozark.

Jan in De. you can find the Pretzel Crisps at Acme grocery stores in the deli dept.
Barb/De

Hi Sybil In Sherbrooke,
Nope, nope and nope. You are not all alone with your hand held grater, wooden spoon, cast iron pans. I have 4 different hand graters, 3 wooden spoons, a whole set of cast iron cook ware + 4 cast iron frying pans and use them on a daily basis. As for the fork and meringue, my Grandmother taught me to use a fork to raise my meringues over 50 years ago and it works for me. I love kitchen gadgets and probably have enough to open a store, but the fork will always be the mainstay for my meringues. Now I feel better to know there are other cast iron cooks out there. Maybe we need to start our own club. LOL.
Scooch in Jacksonville, Florida

For Cindy requesting a crazy crust recipe, here is one I use and is very easy and tasty.

Crazy Crust Recipe
Mix the following in a 9" pie plate and press to fit.
1-1/2 cups flour
1 teaspoon salt
1/2 cup oil
2 Tablespoons milk
1-1/2 Tablespoons sugar

Bake 400F. for l2 minutes - Watch closely as it burns easily.
Millie in MO

I am looking for a cheesecake recipe for a friend that is more like a cake and not so creamy. I prefer the creamy type. He is looking for a cake like served at Seven Springs Ski Resort in Champion, Pa. and I have written to them requesting their recipe with no response. If anyone has a cake like recipe, I hope they will send it on. I look forward to helping others. Due to medical conditions I don't cook and bake like I used to but I have a lot of recipes and used to have a home bakery that was licensed by the state and I always wanted to enter the Pillsbury Bake-off but never did .... how about the rest of you?
Deb Hummel in Findlay, Ohio

You can find Stainz R Out at Walgreens!!!!
Lesley

My All Night Eye of Round Roasts or any roast. For Hudson Valley Kathleen on 2-07. I brown my roasts on all sides, only with salt & pepper -(but your choice) and put into a pan deep enough to be able to cover tightly with lid or foil. After browning roast, I add 1 can of beef broth and resalt and pepper. Put lid on tightly, and cook all night at 225 -to-275. It will wake you up smelling so good-but in the morning (or after all day) open up and take the meat out and it is beautiful, very tender, and will slice wonderfully for meal or to have sandwiches if any left. I then put broth into one of those fat seperator cups and pour the fat off. This can be used as au jus, or you can thicken it up for gravy.

You can cook any kind of roast this way. If it is a roast that has fat and bone in it, take the roast out after long cooking, remove bones, etc and fat and then put roast back into pan, add cut-up potatoes, onions, carrots, anything and then cook it at about 350 for about 45 min to one hour and you have a beautiful meal.

My daughter does this also, but she puts everything together in the pan the night before-bigger potatoes, bigger pieces, adds a can of tomatoes and green chile, and also a cup of dry beans. It works great, I just have never had the nerve to add the cup of dry beans--but it works, they all taste wonderful.

I call this my Saturday night, Sunday Dinner Roast. I put the roast (after trimmed, etc) and add the vegetables to cook while at church and it is all ready when you get home.
JR

To Silvia of Oceanside, CA.: Should your recipe be 1/4" slices instead of 14" slices as this would seem more reasonable.
Joseph J.

The subject of those Mr. Clean Magic Erasers: I have tried them on my walls and yes it got the stain out but it also takes the shine of the paint away too. If you have shiny walls or have shiny paint on them don't use it or test it first.

I've been having such cravings for brownies lately, I think it's the lack of sun here in Massachusetts. Here is a fun brownie recipe I just made.

Brownie Candy Cups
1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 Box Reynolds 2-inch aluminum foil “mini cups” for muffins

Preheat oven to 350. Place 30 foil liners on baking sheet. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil. Stir with spoon until well blended. (about 50 strokes). Fill each liner with 2 tablespoons of batter. Bake at 350 for 10 minutes and remove from oven. Push 1 Reeses in center of each "brownie cupcake" until even with surface of the batter. Bake 5-7 minutes longer. Cool 5-10 minutes in pan and then move to cooling rack to cool completely.

Note: the mini muffin cups may be hard to find, as they are not found in every grocery store, but try Walmart or Target.
Dawn - Cape Cod, MA

Hello Nancy, hope you are well and those adorable helpers of yours too! My prayers are with all those that may have been affected in any way from these horrible storms. I hope that all our Landers are safe.

I really had to burst out laughing when I read comment from Sybil in Sherbrooke asking if she was the only one still using wood spoons, hand held graters and iron pans! I have several updated cooking utensils, but I always reach for the good ole wood spoons, and yes I grate it all by hand! And who I want to know can cook without an iron skillet? It is the only way to fry chicken and the only way to make cornbread! Thanks for the chuckle Sybil! You are not alone!
Billie in FL

Thank you to everyone who sent pressure cooker websites, truly appreciated.
grannym IL

For Jenny in VA
Could you tell us the name of the "fabulous" pressure cookbook that you have? I've bought a couple, and not happy with either.
Susan in Iowa

In response to Hudson Valley Kathleen. If you are having problems with you roasts being tough my mom always put just a small amount of vinegar in them. I would start with a Tablespoon and go from there. I am an "eyeballer" also so its hard to tell you just how much. Works great for any kind of meat. Hope you have a great day and enjoy your dinners.
Ruth Ann from Il.

Cindy, Here's a Crazy Crust recipe

Crazy Crust Pie
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
1 egg
2/3 cup shortening
3/4 cup water
1 can favorite pie filling
1 tablespoon lemon juice (optional)

Mix all ingredients together except apple pie filling, in a small bowl. Pour into a pie dish. Spread out. Pour pie filling over flour mixture, but do not stir. Bake at 425 degrees F for 35 to 40 minutes. While baking, the crust will raise and bake around the pan. Fruit will show in the middle.
Mary in Va

Nicole in Western NY was looking for recipes using a variety of dried beans. The following is a favorite recipe of a friend of mine. She seldom eats any meat but on occasion will use chicken broth. This recipe uses broth.
Margo/Boston

Ten Bean Winter Soup
Soak 2 cups of the mixed beans overnight.
Drain and put in a big pot with:
8 cups chicken broth
1 cup chopped parsley
ham or tofu cubes
2 large onions, chopped
6 garlic cloves, crushed
16 ounce stewed or crushed tomatoes

Cook 3 hours over medium heat, till beans are tender. Stir often.
Margo/Boston

Hi, I am making wonton wrappers in a muffin pan to fill for a concert at my church, does anyone have any ideas for the filling? Looking for something easy but different. I have to make around 100 or more.
Marlene Fl. ideas for topping to would help

This is for Fay, who in the 2/5/08 newsletter wanted suggestions for cookies that she could send her grandson, who is serving in Iraq. Below is a cookie recipe that I have sent many times to soldiers serving in Iraq and Afghanistan. Other items that I have sent include Baby Ruth Bars, Puppy Chow, Oh Henry Bars, Chocolate Chip Bars, ANZAC Biscuits, Joe Froggers, and Reese’s Peanut Butter Bars, and Molasses Cookies. Let me know if you need the recipes for any of these items. The post office has free boxes that you can use to ship your items.
Robbie Bowling Green, In

Chocolate Peanut Butter No Bake Cookies
Makes about 2 dozen.

2 cups granulated sugar
1/2 cup milk
1/2 cup unsweetened cocoa
1/2 cup butter or margarine
3 cups quick oats
1/2 cup peanut butter
1 teaspoon vanilla extract

Place oats, peanut butter and vanilla extract in a large bowl. Set aside. Combine sugar, milk, cocoa and butter in a large saucepan. Bring to a boil; boil 1 minute (no longer!). Remove from heat. Pour over oat mixture; stir well. Drop by large spoonfuls onto wax paper and let cool. Boil the mixture 1 minute - no less, or the cookies won't set; no more than 1 minute, or they'll crumble apart.

To Barb in Ohio,
My corning ware turned 40 this week. The first time I used it on top of the stove it blew up. (back in 1968) Also, the other day I put one in the microwave and the sparks flew. It had a gold design painted on it. Evidently it had metal in the paint.
BB in In.

I am requesting a Betty Crocker recipe for "4 grain bread". It is from Betty Crocker's Big Red cookbook page 84. I gave this book to my daughter and I forgot to copy the recipe.
Bobbie/IL

Hello Nancylanders,
I was looking around on my computer, and found this website for iron skillets. Beings i cook in iron all the time i thought someone else would like to check it out.
http://www.panman.com
Roberts wife in Ohio

Nancy in Fl is looking for the recipe Toll House Cake. I have a cookbook called Nestle Classic Recipes and it has a recipe in it that might be what she is looking for its called Toll House Crumbcake. I hope this might be what she is looking for. Many thanks Nancy for putting together a great recipe newsletter.

Toll House Crumbcake

Topping:
1/3 cup packed brown sugar
1 Tablespoon all-purpose flour
2 Tablespoons butter or margarine, softened
1/2 cup chopped nuts
2 cups Nestle Toll House Semi-Sweet Chocolate Mini Morsels, divided

Cake:
1-3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream

Preheat oven to 350°. Grease 13x9-inch baking pan. For Topping: Combine brown sugar, flour and butter in small bowl with pastry blender or two knives until crumbly. Stir in nuts and 1/2 cup morsels.

For Cake: Combine flour, baking powder, baking soda and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.

Gradually add flour mixture alternately with sour cream. Fold in remaining morsels. Spread into prepared baking pan; sprinkle with topping. Bake for 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
Nad in Mo

Comment
This recipe or one very similar was sent in by Susan in Iowa.

Nancy, I was in High School in the early sixties in Abilene, Tx and we used to have Frito Pie at the snack bar for lunch! They split that fifteen cent bag of Fritos and poured the chili and cheese on top of them. Brings back lots of memories! I fix them for my grandson now!
Linda in Al.

Hi
I am looking for an Olive Salad recipe for Butch.

The recipe had about 7 or 8 different types of olives in it. Not sure if there was lettuce or peppers in it but it had a very flavorful, Greek like salad dressing.
Thanks, Barbara and Butch of Grecia Costa Rica

Hello Nancy,
I don't remember who was looking for fondue recipes, but I ran across this today and I thought it sounded yummy!
Sarah, MN

Chocolate Raspberry Fondue
2/3 cup heavy whipping cream
8 oz. Bittersweet Chocolate Baking Bar, finely chopped
2 tablespoons light corn syrup
1 tablespoon raspberry liqueur (optional)
2 tablespoons seedless raspberry jam
1/2 teaspoon vanilla extract
Pinch of fine sea salt
Pastry twists, fortune cookies and/or cake cubes

HEAT cream in small, heavy-duty saucepan over MEDIUM-HIGH heat; bring just to a boil. Remove from heat. Add chopped chocolate; stir until smooth. Add corn syrup, liqueur, jam, vanilla extract and salt; mix well.

TRANSFER fondue to fondue pot; place over low heat. To serve, dip pastry twists, fortune cookies and/or cake cubes into melted chocolate. Stir often while on heat.
Makes 1-2/3 cups.

There is 1 and 2 pound bags of mushroom popcorn for sale on ebay.

Abby's site is freezing my webtv as well. The only solution is to unplug and then forget about going there. :-(
B

Comment
Several have had suggestions about popunders and WebTV. Could they respond on this again. Although all new pages on www.nancys-kitchen.com do not have popunders several of my other sites do. There is one popunder as you enter the site every 24 hours. This is necessary to keep the Recipe Exchange Newsletter free an online.
Nancy Rogers

I wonder if anyone has a recipe called Bishop's Bread. It is more of a little square cake. It has coconut and raisins and you can add different things such as chocolate chips or nuts. I believe the recipe was bought at a church raffle. I would appreciate if anyone has it.
Thank You, Carolyn

Good morning Nancy,
I love the new site http://123-free-recipes.com/index.php ! It is great! Congratulations!

For Sue, IL in the 2/4/08 newsletter asking what to do with lots of green bell peppers. I put diced ones in lots of dishes, like scrambled egg casserole, Mexican casseroles, salads and dishes like these. If she still has whole peppers, she can make stuffed bell peppers. I generally make a Spanish rice concoction with ground beef in. Both of the recipes below are T & T and very good!

Tex-Mex Chunky Rice
1 (6 ounce) package Spanish rice mix
2 3/4 cups water
1 (15 ounce) can dark kidney beans
1 (16 ounce) can tomatoes, undrained
1 medium green bell pepper, chopped
1 small onion, diced
1 1/2 teaspoon chili powder
1 teaspoon ground cumin
Shredded Cheddar cheese, for topping
Sour cream, for topping

In a 3-quart saucepan, combine rice mix, water, beans, tomatoes, bell pepper, onion and seasonings. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for about 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally. Top each serving with shredded cheese and sour cream. Serves 4.
http://www.recipe-recipes-message-board.com/forum/
Chris in NM

Stuffed Green Peppers
1 pound lean ground beef
1 onion, chopped
1/2 cup uncooked instant rice – I have usually just used already steamed rice, about 1 c. cooked
1/2 cup water
2/3 (14.5 ounce) can Mexican stewed tomatoes
2/3 (14.5 ounce) can stewed tomatoes, chopped
salt and pepper to taste
4 large green bell peppers – OR you can use any color peppers! Red ones are great and a tad sweeter than green.
1 (8 oz.) can tomato sauce, optional
4 slices cheddar cheese
sour cream

In a large skillet or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees.

Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill peppers with meat mixture. Add one slice of cheese on top of each pepper.

Place in a casserole dish and bake in a preheated oven for 45 min. covered or until peppers are as tender as you like. Served topped with tomato sauce and/or sour cream. Serves 4 NOTE: When I make my rice ahead of time I just mix the stuffing ingredients with the rice and stuff the peppers. Then you omit the water.
http://whatscookin.proboards4.com/
Take care, Nancy!
Chris in NM

Hi Nancy & Landers!!!!
I just read the 2/4/08 Newsletter and Fay mentioned sending cookies to her grandson in Iraq, I have heard that empty Pringle cans or empty Lays stackers cans make good canisters for the cookies and helps them not break up. Anyway, just wanted to pass that tip on to her.
Suzie

Love the newsletter - it makes my day!! Looking for a recipe for Country Fried Steak with Cream Gravy. We have it at a local restaurant and it is soooo good.
Thanks. Gina

Cuban Spice for pork loin.
Garlic, oregano ,salt, pepper, 2 bay leaves, sour orange juice and lemon juice.
Tampa Cuban

This is in response to Mimi & Tootie's request on Jan. 8th. I'm sorry to be so tardy-personal problems of various sorts prevented me from getting to all my email. Happily I, too, have my furry companions to give me comfort and smiles. I don't know what I'd do without them! I have (are you ready) 17 cats to keep me company inside, and 6 stray cats outside.

Now on to your request. Actually there is no recipe other that adding the jello to the angel food cake mix. However, I finally found the recipe in my files to make it easier. (by the way, I don't use the whipped cream)

Cotton Candy Cake
1 box angel food cake mix
1 box (3.4 ounces) flavored gelatin, any flavor
Whipped cream

Following the package directions, make the cake, adding the box of gelatin. Stir well. Bake as directed on package. Cool completely.

Serve with the whipped cream.

Try different flavors of gelatin. Raspberry, lemon, lime, blueberry and strawberry/banana are a few favorites. Let your child pick! If you want to get really wild -- and colorful! -- add a few drops of food coloring to the whipped topping too!
(I prefer the add only water cake mix for convenience)
Linda from SE Iowa (currently buried under 15" of snow)

Good morning everyone. It's been a while since I've been up to going online. I was diagnosed with pneumonia for the second time since Christmas and am having a difficult time getting over it. Also have had a sad time here as our 10 year old diabetic beagle, Taffy, passed away 2 weeks ago. Sure are missing her around here. Hard on the kids too as they have had her for more than half their lives. We are planting a dogwood tree and sprinkling her ashes around it soon. Well meaning friends have suggested we get another dog, but we are just not "there" yet. Maybe within this next year we will be ready.

The reason I am writing is to request a cheese sauce for nachos. I am looking for a plain sauce, but not anything canned. We like to do a nacho buffet where everyone adds their own preferred toppings. I have tried Velveeta based sauces, but they congeal pretty quickly. Anyone have a really great tasting plain cheese sauce they would be willing to share? One that can stay warm in the mini crockpot would be a bonus!
thanks
Make it a great day!
Lisa (East Texas)

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.