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.

Hi Nancy!
I really like the way you are putting "print this recipe under the recipes!
Brenda

This is the recipe for Sizzleburgers
from Worchestershire Sauce.

4-6 hamburger patties
1/4 cup butter
1/4 cup Worcestershire sauce
Directions
In skillet, melt butter over medium heat. When butter is melted, pour in Worcestershire sauce and stir until blended with the butter and hot. Add burgers and cook until burgers are at done to your liking, flipping once. Serve on hamburger buns with mustard, ketchup, mayo, pickles, tomatoes, lettuce, onions, cheese or whatever you like!
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www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order: 765-271-9041

Need a good banana pie recipe without the egg white topping and regular pie crust. Thought I saw some but cannot locate them. Hope everyone surviving winter. I may be moving from Ohio. But not from my favorite newsletter family.
Your friend, Judith from Piedmont

This is for Nancy, the proud owner of a salad shooter. I love mine. I grate cheese, shred or slice cabbage for cole slaw, grate or slice carrots for the same coleslaw. Mine also has beaters-it is a mixer. It comes in handy for small mixing jobs when I don't want to get out my big Kitchen Aid. Seems like I use the salad shooter for more things, I guess I just seem to use it nearly every day. Enjoy.
Connie in TX

Howdy Nancy,
When I was a youngster my Grandma used to make a salad she called "Wilted Lettuce." All I remember it had was lettuce and bacon. I have no idea what else was in this yummy salad. Can you help me?
I love your newsletter.
Nancy in Michigan

In response to Marilyn in Ohio for tuna melts. I make a variation of them that are a hit.

First mix any amount of canned tuna with chopped hard boiled eggs, mayo, chopped green olives, a bit of mustard (if desired), pepper and shredded cheddar cheese. (if not using chopped green olives for salt, add salt to taste) Add mixture to hot dog buns, add more shredded cheese on top if you like and bake on a cookie sheet until heated through. If a softer sandwich is desired, wrap in foil before baking. I prefer them to be a bit toasty, crusty. Enjoy!
Donna in Illinois

Nancy in CT wrote in the 2-12-08 newsletter about cooking dried beans. I have several things to add, some came from my mother and others came from the Peace Corp. (I just read about cooking them in this article) and some are just from my experience. I haven't soaked my beans in years, not since I started using RO water. Just pick through the beans to remove dirt, etc. Wash thoroughly and cover with cold RO water. At this point I add chili powder and cumin to our taste-or Bolne's Fiesta Pinto Bean Seasoning-found in the spice section at WM. My mother said to add 1/8 t. of ground ginger to help with the gas-more is not better. I also add a piece of salt pork, or ham bone if I have it. Bring to a boil, turn to a low simmer and cook about four hours, or until done. If more water is needed, this is the hint from the Peace Corp.-add boiling water-not cold water. Adding the cold water stops the cooking process until it regains the boiling temp. thus making the beans tend to be hard. When they are done-enjoy-oh, at this point I add my salt-which also causes the beans to be hard if added to early. I know everyone has their own way of cooking dried beans-I just cook pinto beans-but this method works for me.
Connie in TX

I want to encourage people to try the one we called Mock Pizza. Can't remember what you called it. With a good bowl of soup, chips, etc. I have fed many a co-worker and scads of teenagers who couldn't eat them fast enough. I'll repeat it for ease of finding.

Mock Pizza.
Grind one can Spam, l medium to large onion, 1/2 lb plus of good cheese...longhorn, Colby etc. Blend in one can Chili without beans. Spread on hamburger bun halves and broil till bubbly. Oh, yum. It makes a lot and keeps well in frig.
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Careen from Cortez

Dear Nancy
Does anyone have a good recipe for French Vanilla Frosting. My brother wants it for his birthday and I have never heard of it.

Thanks for the wonderful recipes and for all of your hard work Nancy! It is definitely appreciated!
Trisha

I am looking for a recipe that my mother in law used to have--it was called. "Company Rice". It had rice, of course, green peppers, thyme, onions and half and half it it. It was delicious! I used to have the recipe but now since my mother in law has passed away, that I can no longer find it. I'd appreciate any help anyone can give me for this one.
Phyllis Knipp Baker, Mt

This weekend I am staying with a friend.  The newsletter will be send out but may be a little shorter than some of the newsletters.  I have limited access to the internet and limited time. My friend has been going through chemo treatments and needed someone to stay with her a few days.
Nancy Rogers

To Sybil in Sherbrooke-I still have a hand grater, wooden spoon, several cast iron skillets and use all of them. However, my KitchenAid mix "raises" my meringues for me!
Connie in TX

In your newsletter of Feb. 5th a Corrine from Pittsburgh ask about what type of roast I use to make my savory pot roast. I have tried several times to respond using your newsletter but it will not go thru. So did not want her to think I just ignored her. Can you please relay this to her for me.
Thank you, Darlene in West Lafayette, IN.

Hi to all the good cooks in Nancyland. I was wondering does anyone have a recipe for Depression Soup? The one I'm looking for has peas, bacon, and chicken broth in it, I think. I appreciate your help.
GrandMAH in Alabama

Hi Nancy,
Doris in De. asked for a recipe using graham crackers. Here is one that never lasts long in my house. I hope this is what she is looking for.
Lisa in Central PA

Graham Cracker Toffee
1/2 pound (two sticks) butter or margarine
1/4 cup brown sugar
1/4 cup granulated sugar
About ⅔ box graham crackers
1 cup chopped almonds, or nut of choice

Heat oven to 350 degrees. In a medium saucepan over medium heat, melt butter and sugars. Bring to a boil and allow to boil gently for 4 minutes. Remove from heat. Line a 10 x 15-inch cookie sheet with aluminum foil. Place graham crackers side by side in a single layer on cookie sheet.

Pour butter mixture over graham crackers. Top with chopped nuts. (You can also add 1 cup chocolate chips.) Bake for 8-10 minutes. Let cool, then refrigerate for about 20 minutes – just enough time to harden so you can break graham crackers into pieces
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Just a quick question on the fritters. Do you use whole Kernel or cream style? And if whole do you drain
it first. Thanks for the info! Have a great day.
Sue R

Good, Useful Information.....
Peel a banana from the bottom and you won't have to pick the little "stringy things" off of it. That's how the primates do it.

Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.

Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!

Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
Corinne

Another variation of the baked chicken recipe is to use Apricot jelly, with the onion soup and Russian dressing. I got it from Billy Endsley in Texarkana that caters huge dinners for his church. It's so delicious that my nephew who was 13 kept eating & eating that his dad got on to him for eating so much.
I serve it over rice. Jo Ann Dale, Texarkana, Tx.

We enjoy your recipe site. How are the fur babies doing? Do they go out in the snow and cold much? How do I access your message board? Thought I had the address but it don't seem to work. Thanks for the help. Keep those babies warm.
Joyce

Comment
The message board url is
http://whatscookin.proboards4.com
Nancy Rogers

To TonaB in MN:
about the grams & moderate oven in the Chocolate Sweet recipe.

These questions can be answered easier by reading up at this website I found yrs ago. http://www.recipegoldmine.com  
is the address. They've got a kitchen charts section that is the most fabulous collection of misc. It's like an encylopedia. The stuff ya might have learned at Mama's knee, but folks all over the world's lessons are added also.

Enough bragging about my 2nd favorite website, & no! i'm not the owner, just an eager student. danzer2.

Comment
Linda at Recipegoldmine is one of my favorite friends. I visit with her frequently by phone and when I visit Arizona we get to visit.
Nancy Rogers

Cheese And Shrimp Appetizers.
Makes: 30
1 loaf party bread
1 can (4 1/2 oz. size) shrimp, drained and chopped
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1 tablespoon milk
1/2 teaspoon dried dill weed

Toast bread lightly. In small bowl, stir together shrimp, cheese, mayonnaise, milk, and dill weed. Spread shrimp mixture on toast. Broil 6 inches from source of heat 3-4 minutes until hot and bubbly. Garnish with parsley.
Print this recipe.
Corinne

Dianne in Houston gave Connie in TX the credit for Firehouse Chili. I'm afraid I didn't send that recipe in, must have been some othere Connie.
Connie TX

Dear Nancy and staff
I truly thank you for making my day beautiful with your 'Thought for the Day' and your wonderful recipes. Actions speak more than words, as you demonstrate. Lots of cordial greetings.
SallyQ

This is for Susanna in Louisiana. I just have to tell you that I have been busy catching up on my neglected Nancyland newsletters and your recipes absolutely have me salivating. You must be a great cook. I love to cook and everyone says I am a great cook so maybe we have something in common, yeah, like cooking scrumptious food for our families. I just wanted to say Thanks for those wonderful recipes and Keep 'em coming girl.
Barbara in Corsicana,Texas

For Doris S. in Indiana who wrote about a Beef Bourginonne recipe that she had tried from this site and how good it was. Doris, I would so appreciate it if you would either let me know what date that appeared or just post the recipe again. I would so love to try it as it sounded really good.
Thanks, Barbara in Corsicana,Tx

For Tina from KS

Cabbage Soup Creole
Use a large pan.

Brown
1lb sausage
1 lb hamburger meat
1 onion
1 garlic or about 1 tsp. of minced garlic
1 chopped bell pepper
Salt and pepper to taste

Add
2 regular size cans of tomatoes (whole, chopped or diced)
1 can of tomato paste
1 can of Rotel tomatoes
1 large had of cabbage, quartered or chopped up


Cover and cook on low heat for about an hour or hour and 1/2 until the cabbage is done and then add 1 can of cheddar cheese soup and stir in. Good served with cornbread.

Cornbread
1 -1/2 cup self rising cornmeal mix
3 tablespoons sugar
1-1/2 cup sour cream
3 Eggs
3/4 cup cooking oil
1 cup grated cheese
1 cup Whole kernel corn

If you think it is too thick you can add a little milk. Pour in hot greased skillet and bake for 30 minutes at 375 degrees F.
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Joan in Ar

My husband love these popper but not ones with cream cheese. Does anyone have a recipe for the one's with chedder cheese in them. I am new here but I really am enjoying the newsletter. Keep up the good work. Kudo's to you Nancy and your furry friends.
Ruth Ann

For Fran in LaVistal who wrote in the Jan.12th newsletter wanting the recipe for Homemade Rice A Roni. I am one of the ones that sent in a recipe and am glad to share it again.


Homemade Rice A Roni
1 pkg.Dry Lipton Chicken Noodle Soup Mix
1 teaspoon oil
1 teaspoon butter

Chopped onion and chopped celery in the amount that you would like.
1 cup raw rice
3 cups water

Melt the butter in the oil in a skillet over medium heat. Add the rice and the noodles from the pkg of noodle soup mix and stir and brown slightly. Add the onion and celery and cook till they begin to wilt. Add the water and the seasoning lump from the noodle soup mix. Bring to a boil, lower to simmer,cover and cook slowly for 15 to 20 minutes or till rice is done and liquid is absorbed.

This is absolutely delicious and so much better than boxed Rice A Roni I think. Hope you will try and enjoy it as much as we do.
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Barbara in Corsicana,Texas

This is an answer for the McDonald's Asian salad dressing. I buy it at Homeland grocery store. It is Paul Newman's Salad dressing. They run out frequently. Yummy.
Vicky in Woodlawn Park, OK

To Cathy Z. I hope this is what you are looking for, everytime I make this, I get lots of requests for the recipe.
Gail in Chattanooga

Olive's Casserole
1-1/2 lb. ground beef
1 Cup Chopped Onion

Brown together until tender, drain. Put into 9x13in. baking pan.
Add the following;

1 12oz. can whole kernel Corn(Drained)
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 cup Sour Cream
1/4 Cup Chopped Pimento (optional)
3/4 teaspoon Salt
1/4 teaspoon pepper

Stir well. Add;
3 Cups COOKED noodles

Stir into all ingredients. Spread evenly in the baking pan. Lastly, sprinkle 1 Cup Buttered crackers or Bread Crumbs on top. Bake at 350 degrees about 30-45 minutes.
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Hi Nancy, I made a chocolate amaretto pie for Christmas and have misplaced my recipe. Did you post a recipe like this before Christmas?
Thanks, Teri

Xmas gift, Krups FBC 4 Convection oven. Krups does not have any recipes for their customers re: convection cooking. We need recipes for poultry, Fish, steaks, roasts ect. useing convection cooking. Do you or any of your groups know where we can get recipes or "Books" for convection
cooking??? Need help!
V

I am looking for a mulling recipe for apple cider. I hope someone can help?
Pat

Hello fellow cooks! This is my first time sending a recipe. My highlight of the day, is reading nancy's newsletter. Nancy, you are a WONDERFUL person for putting together such an informative, helpful, family-like newsletter. I have tried many of the recipes on your site and have been pleased each time. All you Nancy-landers are so caring and helpful. I am looking forward to becoming a member of your family by sharing some of my favorite recipes. I came up with this recipe for the dessert at my annual cookie exchange. Most of the girls like both chocolate & peanut butter, so i came up with this to please them all and it makes a lot, so it's great for potlucks or large gatherings.

Chocolate Peanut Butter Trifle
1 #10 can chocolate pudding
2 pound cake loaves, cut into cubes
1- 28oz. jar peanut butter, melted
1-16oz. container cool whip
miniature peanut butter cups, unwrapped

In a large, clear bowl (i use my punch bowl) add a third of the chocolate pudding. Top with a third of the cake cubes. Pour a third of the melted peanut butter over cubes. Spread a third of the cool whip over top. Repeat layers twice. Arrange miniature peanut butter cups around bowl. Continue until you end with one cup in center. Refrigerate until ready to serve.

For variety, chop peanut butter cups and add some on top of each cake layer before adding other ingredients. Sprinkle top with chopped peanut butter cups.
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VZH/Northampton, PA

Does anyone have some ideas for the Magic Bullet? I really like mine and have used several of the recipes in the book provided. Just looking for some fresh ideas.
Irene in FL

My husband and I love this recipe. Hope it is the one Barbara and Butch are looking for.
Trish Reynolds - Springfield, IL

Arroz con Pollo
(Chicken with Rice)

6 strips bacon, halved
1/2 onion, chopped
1 garlic clove, minced
1/4 cup oil
1 fryer chicken, sectioned
1 cup raw rice 2 fresh tomatoes, peeled and chopped
1 tsp cumin
1-1/2 cups chicken broth
salt and pepper, to taste
1 cup cooked peas

Fry bacon lightly; remove from pan. Sauté onion and garlic in bacon fat; set aside. Add oil to bacon fat and brown chicken. Set chicken aside and fry rice in the same pan, for 3 minutes. Stir in tomatoes and cumin. Add chicken, bacon, and sautéed onion and garlic to the pan. Sprinkle with salt and pepper, and pour broth overall. Cover pan tightly and simmer for 30 minutes without lifting the lid. When done stir in the cooked green peas, and serve.
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Hi, I was wondering since you have so many recipes if you ever came across one from Heinz or Libby's baked beans that makes into muffins or a loaf. It was a fantastic recipe and I've lost it when I moved. The original recipe came in a pamphlet from the company. It listed recipes you could make using a can of baked beans. I remember a cup of raisins soaked in a cup of boiling water, the can of beans ( I use to put them thru my food processor) cooking oil, sugar, flour, a touch of cinnamon and either baking powder or soda. I use to make them for the kids and it was like a meal on the go. Nobody ever knew that they started with a can of beans. They had lots of fiber they really tasted good.

Originally the recipe might of been for a loaf but I turned it into muffins. I wanted to try them with the new canned baked beans that have maple syrup in them. if you come across it I'd really appreciate a copy of it.
Thanks, Abbey

Nancy
I think is was in the March Newsletter you had a Cake with Vinegar and no eggs it was a Chocolate Cake, and I think it had a Frosting with it. What was the date of the newsletter?
Thanks, Yolonda

This is for Barb who wanted to know how to keep her lettuce from turning green. We own a restaurant and we keep our lettuce in large pieces and it is stored in large large buckets and filled with water and stored in the refrigerator. The combination of size and cold water really help keep it fresher longer!
Irene in FL

This is for the lady from Eureka, IL. who wrote asking about cleaning Pfaltzgraff dishes that have newspaper finger prints on them. She can buy a cleaner from either a Pfaltzgraff store or from their catalog called Pfaltzgraff Stoneware & Porcelain Cleaner. It is a very good cleaner. I use it often. I hope this helps her.
Cathy from OH.

Pineapple-Coconut Coffee Cake
1/3 cup shredded coconut
1/4 cup chopped nuts
1/2 cup sugar
2 Tbs. butter, firm
2 cups Bisquick
1/2 tsp. ginger
2 eggs
1 cup unsweetened crushed pineapple, undrained

Preheat oven to temperature 400°F. Combine coconut, nuts, ¼ cup sugar and butter in a bowl and mix well. Set aside. Combine remaining sugar and remaining ingredients in another bowl. Beat vigorously 30 seconds. Spread in a greased 8'' square pan. Sprinkle with coconut mixture. Bake 25-30 minutes, until light brown. Serve warm.
Trish in Illinois~
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I am trying to incorporate tofu into our diets. My last attempt was a failure, I obviously did not drain the water out of it as it ended up a mushy mess in my stirfry. Would love some tnt recipes incorporating tofu and tips on how to cook with it so it stays firm.
Thanks! Debi in beautiful NC

Hi Nancy & All,
I read both newsletters today (Feb 15th) and now don't remember who asked about the Salad Shooter. I can't live without mine! I shred my cheeses (lots cheaper than buying already shredded), grate carrots, make sliced potatoes, and I couldn't make my coleslaw with out it!!!
Sue in Fl

I thought you had given recipes for Banana cream pies. If you still have them please include the newsletters they are in and if anyone has a good one please send. Prefer not having an egg white meringue on top. And regular pie crust. Love your newsletter. This is always a winner. Hope everyone is surviving the winter. I may be moving from Ohio but not from this site.
Judith in Piedmont

Hi Nancy, I am almost addicted to the carrot cake that is served at Golden Corral. Would anyone in our group of wonderful cooks have a recipe that is like it, and would share?
Thanks, Joyce in Ky.

In the February 14 news letter there is a recipe for Wisconsin cream puffs. It told how to make the ream puff, and then before making the filling it switched to a rib recipe. Can we get the rest of the Cream Puff directions?
Thanks, Barb

This is for Tammy in FL. I am so sorry no one from your church or community stepped up to help you during your time of need-and boy did you need it! I can't imagine what kind of people would look the other way when you and your family were under so much stress. I know you are stronger for your ordeal, and that you will be on the lookout for people undergoing stressful things and be there to help because you know what it is like to not have the help. If we can't help each other during times of need, what are we here for? God bless you!
Connie in TX