Hi everyone!

A while back JW in Hawaii requested a meatloaf recipe. I tried to send it and for some reason it came back to me. Will try again!

Lickety Split Meatloaf
3 #s ground sirloin (can use ground beef, chuck, etc.)
1 pkg. of Lipton's dry onion soup
1 tall can evaporated milk

Mix all ingredients in a large bowl. Divide into two meatloaves or bake as one large meatloaf. Place in a pie pan and bake at 350 degrees for about an hour or so. It will be brown and crispy when done.

The meatloaf smells heavenly when baking. This is great for picky kids because they can't find anything in the meatloaf! It is so simple to the point of how could this be so good. It is the only one I have made in many, many years. A topping is optional on this one.

This is the topping I use:
1/2 c. ketchup
1-2 T. brown sugar
1/4 -1/2 tsp. allspice

Mix and pour over meatloaf after is has baked. Put back in the oven for about 5 minutes to heat. You can also mix and heat in the microwave and serve it as a sauce for the meatloaf which is the easiest! Also, the topping amounts are adjustable.
Enjoy! Nancy in TN

In the April 13th newsletter, Angie in Ohio sent in a spaghetti sauce recipe using 2 -28oz, cans of tomato sauce. Could that possibly be 2 -8oz cans? I don't recall ever seeing that large of a size of tomato sauce on the shelf. Maybe our store just does not carry it. I like her idea of the taco addition. Bet that is good.
DP in Denver

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In the April 13th newsletter Linda from OR gives a recipe for New York Crumb Cake. It sound wonderful, but when I looked at it closer I am very confused about the oil and also about the butter mixture. Maybe she would be kind enough to explain it a little more clearly.

My husband came home Sunday from the hospital and rehab after a month and a half. Then on Monday I went in the hospital for neck surgery, but ended up with a shot in the shoulder to see if that will work. Thus I got a little behind in my newsletters.

So happy that you had such a great time visiting relatives. It sure does the soul good to grant yourself enjoyment. You certainly deserve it.
DP in Denver

Hello Everyone!
Good News!! I just spoke with Connie at Cook's Choice. She told me that sometime next week, possibly as early as Monday, April 23rd, they will have BETTER directions and many recipes up on the Cooks Choice website  www.cookschoice.com for the Better Baker Gourmet Bowl Maker. She told me about how they have been experimenting there at Cook's Choice with the pans and they all LOVE the pans.

Connie asked me to pass this on to everyone at "Nancy's" because of the volume of orders that they have received from cooks that read Nancy's site.
Lori R.

Chocolate-Peanut Clusters-Crockpot
2 pounds (2 - 16 ounce jars) dry roasted peanuts, salted*
48 ounces almond bark white chocolate
4 ounces sweet German chocolate
10 - 12 ounces dark chocolate

Place all ingredients in crockpot. Cook on low for 3 hours. Don't touch. Turn pot off and let sit for 20 minutes. Cover a large surface (about 3 square feet) with waxed or parchment paper. Stir mixture completely. Drop by teaspoons full (I used iced tea teaspoons) onto paper. Let harden and store in airtight containers.

*Original recipe called for 1/2 salted and 1/2 unsalted dry roasted nuts. I much prefer using all salted nuts.
Tona in Bama

Breakfast Date Spread
1 (8oz) pkg. cream cheese, softened
1 c. chopped walnuts
1/2 c. chopped dates
Honey ( optional)

Beat cream cheese until smooth. Add walnuts and dates, mixing well. Spread mixture on toast and top with honey if desired. Keep in refrigerator.
Bobbie in NC

To Marilyn in Oh. OOPS! I thought I had checked my typing. It is 1/4 t. maple flavoring

Walnut Syrup
1c. white corn syrup
1/4 c. water
1/4 t. maple flavoring
1 1/4 c. coarsely chopped walnuts

Put all in heavy pot cover and simmer over very low heat for 25 minutes. let cool. Put into jars and refrigerate until ready to use.
Bobbie in NC

Bobbi, NC, in the 4/17 newsletter gave a recipe for Walnut Syrup. One ingredient is ¼ c. t. maple syrup. What is the t.

Sounds like something great to have on hand for ice cream or pancakes, etc.
Darlene, WV

Good morning to everyone in Nancyland. Would like to know what to add to vegetables, such as, carrots, corn, green beans, string beans straight from the can to give a flavorable taste?

To Cindy – sharing with her concerning her question in the April 18 newsletter.

I usually drain my carrots after they have heated then return a couple of Tablespoons of the liquid, butter and brown sugar and heat until all is melted

I add butter to my corn and sometimes chip up a bell pepper into it and sauté until the peppers are done. I would not be afraid to add an onion to that mixture depending on your preferences.

Green and string beans; I went to my grandmother shortly after I was married and told her that bought green beans were awful. I had been use to home canned beans. She told me that they simply needed cooking. She meant to put them on the stove and cook and season (vegetable oil or meat grease) them. I tried it again and found her to be correct. We are from the south and like our vegetables cooked longer than other folks. I guess it depends on what you like.
Debbie in SC

Re: April 18, 2007 newsletter
Linda, I would agree completely with Bette regarding gastric bypass surgery. Five of us in our family have had the procedure and have had wonderful results. Follow the surgeon's dietary guidelines to the letter and all will be well. Sugars and fats cause abdominal discomfort, nausea and vomiting for most (but not all) gastric bypass patients, but those symptoms will usually keep patients away from the very foods that contributed to the problem of obesity in the first place...a great learning tool after surgery :-)

Lisa, thank you for your comments on Calphalon cookware. I have had the same disappointing results with Ultrex and was considering purchasing Calphalon for my next set of cookware. I couldn't live without my cast iron skillets and Dutch oven, but would want something slightly lighter-weight for everyday cooking. I, too, will be very interested in responses from other group members on this subject.

Nancy, I have "surfed" this site for almost a year, but have kept such long hours at work that I have not had the time to post my own favorite recipes. I have recently retired following a third back surgery and hope to find a more active place in this group. I have collected more recipes over the years than I could cook in a thousand lifetimes and I want to thank you so much for providing the best recipe forum that I have ever found on-line!
Diana in NC

For Barb in San Diego-

CREAM CHEESE BANANA BREAD WITH CINNAMON CRISP TOPPING
3/4 cup butter, softened
2 cups sugar
2 large eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped pecans
1-1/2 cups mashed bananas(about 4 medium bananas)
1/2 tsp. vanilla
1 (8oz) pkg cream cheese,softened

CINNAMON CRISP TOPPING
1/2 cup packed brown sugar 1/2 cup chopped pecans 1 Tbsp. flour
1 Tbsp butter,melted 1/8 tsp. cinnamon
Beat butter and cream cheese with electric mixer til creamy. Gradually add sugar, beating til light and fluffy. Add eggs, 1 at a time, beating just til blended after each addition.

Combine flour,baking powder and baking soda. Gradually add to butter mixture, beating at low speed just til blended. Stir in bananas,pecans and vanilla. Spoon batter into 2 greased and floured 8x4 inch loaf pans.

CINNAMON CRISP TOPPING
Stir together topping ingredients. Sprinkle mixture evenly over batter. Bake for 1 hour at 350 degrees, shielding with aluminum foil last 15 minutes to prevent browning. Bread is done when long wooden pick inserted in center comes out clean and sides pull away from pan. Cool bread in pans on wire racks 10 minutes. Remove from pans and cool 30 minutes.
Dianne in Wisconsin

For Janeal in UT.

Peanut Butter Fingers
1/2 c. butter softened
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/3 c. peanut butter
1/2 t. soda
1/4 t. salt
1/2 t. vanilla
1 c. flour
1 c. quick cooking rolled oats
1 pkg. (16oz) chocolate morsels
1/2 c. sifted powdered sugar
1/4 c. peanut butter
2 to 4 T milk

Cream butter, add sugars and cream well. Blend in egg, 1/3 c. peanut butter, soda, salt, vanilla. Stir in flour, oats. Spread in greased 13x9 pan. bake 350 20-25 minutes. After baking sprinkle with chocolate morsels. Let stand 5 minutes. Combine 1/2 c. sifted powered sugar, 1/4 c. peanut butter, milk. mix well. Spread chocolate evenly then drizzle with peanut butter mixture. Cool. Cut into bars.

Bobbie in NC
This recipe comes from school cook book. hope this is the one you are looking for.

For Lisa, with the Calphalon cookware problems, newsletter of 4/19. If your pans are flaking, or whatever, take them back to the store...they're guaranteed for life, and will happily give you a new pan.
Pat in Idaho

Cook's Choice Gourmet Bowl Maker
This item sounds like a great addition to my bakeware. Would someone tell me how deep each size is. I am thinking a king size muffin pan with a insert would do the same thing.
Anyone eals think of doing that?
Vicki

To Doris in Oklahoma City,
Regarding the Fabric Softener Sheets to control Mice:

Do you need to change Softener Sheets for fresh ones from time to time? If so, how often?

We are having a problem in the kitchen of our new Church. This sounds like a much better idea than traps.
Thank you, From Merry M in MN

For Lisa in East Texas:
I highly recommend cook's Essentials, which I bought through QVC. You'd have to kill me to get mine away from me.
grannym IL

From Don in Mich, A couple days ago I asked for a bread dip, made from Olive oil and anything else. I got ten different replys. From Susan in San Francisco to Doris in Oklahoma. All of them great. I copied them all and will set about trying them out. Anyway this note is a thank you to all of you. You are all great cooks and most assuredly wonderful people.

Hi Nancy,
Darlene in East Texas wrote in about the Cook's Choice Gourmet Bowl Maker and mentioned that she used homemade turkey sausage. I wonder if she would share her recipe for the sausage. I've tried several times to make turkey sausage and it was really nasty!! I'd love to be able to make my own!!
Thanks. Kathy in WV

Oops. It was Denise in East Texas not Darlene

For Merryann in MN. This is the recipe I have for Alabama White BBQ Sauce that we made when I lived there.

Alabama White BBQ Sauce
1 cup Miracle Whip
1 cup cider vinegar
1 tablespoon lemon juice
1 tablespoons black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon Old Bay Seasoning

Mix ingredients together and refrigerate overnight before using. At Big Bob Gibson's restaurant, the inventor of the sauce, they dunk the chicken in the sauce when it is finished cooking. I just brush some on a few minutes before removing chicken from the grill and set some sauce on the side for dipping or pouring over the meat.
Big Jim, Jacksonville, Florida

There was someone looking for peach pull away bread, or I call it monkey bread. The letter was on April 18. I found this one for Raspberry pull away bread, but maybe they could just change the raspberry for peach.
Marlene Fl.

RASPBERRY PULL APART BREAD
2 frozen loaves bread dough
1/2 stick butter
1/2 c. brown sugar
1/8 tsp. (or less) cloves
1 (3 oz.) box raspberry gelatin
1/2 c. sugar
1 tsp. cinnamon
1 c. chopped nuts

Slice each loaf into 8 slices. Cut each slice in fourths, making 64 pieces. Spread these in a 9"x13" buttered cake pan. Mix gelatin, sugars and spices. Add nuts and sprinkle evenly over bread. Dab butter over all. Let rise to top of pan. Bake in 350 degree oven about 30 minutes. Take from oven and turn upside down on a cookie sheet so juices run through pull-apart rolls.

This was in 4/18 issue: Candy, I add a chicken bullion and pepper and a little butter some times I add olive oil.
Brenda/Alabama

Would like to know what to add to vegetables, such as, carrots, corn, green beans, string beans straight from the can to give a flavorable taste?

Hello Nancy & all you wonderful cooks, I am looking for an easy recipe for lasagna.. Thanks in advance to anyone that sends it in...like everyone else Nancy,I appreciate all you do here for us. YOU ARE ONE GREAT LADY!!!!!
Lucy in Ky.

This is in response to Bill who was referring to the BBQ seasoning for chips and why not popcorn?

When my kids were still little, they had sleepover nights where a friend could sleep over one weekend night, and I got a tip from a little girl who couldn't have been any more than 9 or 10 at the time. We made popcorn, and had big bowls to pass around, and she wanted hers like "her mom made", which is to add plenty of paprika and garlic powder tossed in with the popcorn, and whatever else sounds appealing to you. It was so good, I still make it that way to this day! Try it, you'll like it!
~Lauré in North Hollywood~

Hi Nancy & Group,
Thanks for the dry tomato soup hints. I went to the Spanish section of my grocery store and bought a large jar of the dried soup bouillon. I am approaching 60 and learned something new again from this great group. I saw today Rose in NC was looking for a good seasoning for steamed vegetables, I have used lemon juice and pepper on well drained spinach for years. My family will not eat it any other way.
Lynn in LV

Hi!
This is for Lisa in East Texas who wondered about the cookware in the April 18th issue of the newsletter. I have Calphalon cookware and I love it. Have you called the company? The cookware should be under a warranty of some sort. Maybe it can be replaced.
Nancy in Tennessee

For Barb in San Diego..request in 4/18/07 newsletter.

Cream Cheese Banana Nut Bread With Cinnamon Crisp Topping
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans, toasted (optional)
1/2 teaspoon vanilla extract

Cinnamon Crisp Topping
1/2 cup firmly packed brown sugar
1/2 cup chopped toasted pecans
1 tablespoon all-purpose flour
1 tablespoon melted butter
1/8 teaspoon ground cinnamon

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients. Gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8 x 4 inch loafpans.

To make Cinnamon Crisp Topping:
Stir together topping ingredients. Sprinkle mixture evenly over batter. Bake 350 for 1 hour, shielding with aluminum foil last 15 minutes to prevent browning. Bread is done when a long wooden pick inserted in center comes out clean and sides pull away from the pan. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes.
Tona in Bama

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Hi Nancy and everyone. I need some help. My aunt is having some health problems so I have been trying to cook some meals for her to help her out. Today she told me she would like a chicken noodle casserole. As my Mom needs things that are gluten free and dairy free and I am not a big lover of casseroles I have never made a chicken noodle casserole. I just know that some of you must have an easy and tasty recipe that you will share with me. I could look online for some recipes but I really would rather get some from this group that I know have been tried and enjoyed. Thanks in advance for any help you can give me!!
Terese in South Dakota

In response to: Good morning to everyone in Nancyland. Would like to know what to add to vegetables, such as, carrots, corn, green beans, string beans straight from the can to give a flavorable taste?
Thank you, Candy

Candy, I just conquered this problem of seasoning green beans from the can. Drain beans and place in saucepan. Add 2 tbsp olive oil (or canola) per can (about 2 cups) of beans. Next, season with sprinkle of black pepper, garlic powder, onion powder, Italian seasoning; then add something hot like jalapeno peppers and “juice” from pepper jar. Don’t cheat on oil; it adds a good flavor.

Recently for a large buffet, I prepared corn with recipe from this letter, using cream cheese. My husband watched as guest would pickup spoonful of corn, look at it as though trying to figure out what was in it before putting it on their plates. (recipe below) In the past I have had success with hint from my mom many years ago: I mix about 3 cans whole kernel corn (drained) with one can of cream style corn and lots of good quality margarine and black pepper. The taste of margarine or butter is the main thing to consider here.

Easy Creamed Corn susie
3 ounces cream cheese, softened and cut up
1/4 cup milk
1 tablespoon butter
1/8 teaspoon black pepper
1 can (15 1/2 ounces) whole kernel corn, drained, or 2 cups frozen.

In small saucepan, combine cream cheese, milk, butter and black pepper. Cook over medium heat until smooth, whisking constantly. Stir in corn. Cook and stir until heated through. (4) servings.
Peggy NELA

In regards to the first message on April 17, olive oil is used to dip bread in. You can also use grapeseed oil. I sell Watkins products and we have Citrus and Cilantro, Garlic and Parsley, and then just plain. We use to have Black Pepper Grapeseed Oil. All of these are good to dip bread in.
Zelda in Grand Prairie, TX

Jalapeno Southern Fried Chicken
Makes 10-12 servings

5 cups buttermilk
2 large cloves garlic, minced
2 med. jalapeno peppers, seeded and minced, divided
5 to 6 lbs. chicken breast halves
1 1/2 cups self-rising flour
2 tsp. grated orange rind
1 tsp. salt
1/2 tsp. dried basil
1/4 tsp. ground red pepper
1/2 cup butter or margarine
1/2 cup honey
Vegetable oil
Garnish: jalapeno pepper slices

Combine buttermilk, garlic, and half the minced jalapeno peppers. Place chicken in a large bowl; pour marinade mixture over chicken. Cover and marinate in refrigerator 1 1/2 to 2 hrs.
Combine flour and next 4 ingredients; stir well. Remove chicken from marinade, discarding marinade. Dredge chicken in flour mixture. Place chicken on wax paper; let stand at room temperature 20 min. Melt butter in small saucepan over low heat. Add remaining minced jalapeno pepper, and cook 1 min. Stir in honey. Bring to a boil; reduce heat, and simmer, uncovered, 15 min. Remove from heat, and simmer, uncovered 15 min. Remove from heat; set sauce aside, and keep warm. Pour oil to depth of 3/4' in large heavy skillet; heat to 325*F. Fry chicken in batches, in oil over med.-high heat 5 to 7 min. on each side or until chicken is done. Drain on paper towels. Remove chicken to a serving platter. Garnish, if desired. Serve with reserved sauce.

Bacon Wrapped Corn on the Cob
8 large ears sweet corn
8 slices bacon
2 tablespoons chili powder

Wrap each ear of corn with a slice of bacon. Place each one on a piece of heavy-duty aluminum foil. Sprinkle with chili powder. Wrap securely, twisting the ends to make handles. Place uncovered over medium-hot grill for 20 minutes or until corn is tender and bacon is cooked, turning once.

================

CHIPOTLE POTATO AND EGG BAKE
Yield: 4 servings
"1,001 Delicious Recipes for People with Diabetes"

Vegetable cooking spray
2 cups frozen stir-fry pepper blend
1-2 teaspoons minced garlic
1/2 - 1 small canned chipotle chili in adobo sauce, chopped
1-1/3 cups fat-free milk
2-2/3 cup frozen mashed potatoes
Salt, to taste
4 eggs
1/2 - 3/4 cup (2 to 3 ounces) shredded reduced-fat Cheddar cheese

Spray medium saucepan with cooking spray; heat over medium heat until hot. Saute pepper blend and garlic until liquid is evaporated and peppers begin to brown, about 5 minutes. Add chipotle chili and milk; heat until milk is steaming. Stir potatoes into milk mixture; cook over medium heat, stirring frequently, until potatoes are thickened, 4 to 5 minutes. Season to taste with salt. Spread potato mixture in 8-inch square or round baking pan, or 4 individual gratin dishes. Make 4 indentations in potatoes with back of spoon; break eggs into indentations. Sprinkle cheese over potatoes and eggs. Bake at 350*F until eggs are desired doneness, 13 to 15 minutes. Tip: For a serving variation, potato mixture can be spooned onto serving plates and topped with poached or fried eggs.

Nutritional Information Per Serving (1/4 of recipe): Calories: 242, Fat: 7.2 g, Cholesterol: 213.6 mg, Sodium: 452 mg, Protein: 16.5 g, Carbohydrate: 27.1 g
Diabetic Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1/2 Fat

Herbed Fish Fillets
4 Servings
3 shallots, chopped
1 pound sole or flounder fillets
1-1/2 teaspoons dried basil leaf, or 3 tablespoons chopped fresh basil
1/2 teaspoon rosemary, crushed
1/4 teaspoon pepper
1/4 cup vermouth
1/4 cup fresh lemon juice
1 to 2 tablespoons chopped parsley

Preheat oven to 350*F. Coat an ovenproof casserole dish with non-stick cooking spray and sprinkle shallots over bottom. Rinse fish and pat dry. Sprinkle each fillet with herbs and pepper. Roll up each fillet starting with widest end. Place in casserole dish side by side. Pour vermouth and lemon juice over fish and bake 25 minutes, until fish turns from translucent to opaque. Garnish with parsley.
Calories: 145 Protein: 23 g Sodium: 66 mg Cholesterol: 36 mg Fat: 2 g Carbohydrates: 2 g Exchanges: 3 Low-Fat Meat

Please Help, I've lost my recipe for Tona in Bama's banana bread, I went to make it today and can't find the recipe, I know that it's been in the newsletter several times but could you help print it again?
Thank-you Cindy in Virginia

For Jackie:

Peach Pull Aparts
1 large can butter me not biscuits
1/4c. sugar
1T cinnamon
1/2 stick butter
1 lg can(28oz) diced peaches in heavy syrup
1/2 box (8oz) confectioners sugar
1/2 stick butter melted
lt. vanilla

Mix cinnamon and sugar. set aside. cut each biscuit into 4 pieces and toss in cinnamon sugar mixture. Place biscuits in 9x13 baking dish. Pour diced peaches over biscuits and dot with butter pieces. Bake 350 for 15 to 20 min until biscuits golden brown. make a glaze with confectioners sugar, melted butter and vanilla. drizzle over casserole. pull apart land enjoy.
Bobbie in NC

For Linda in Southeast Texas
In looking for meals for your husband who had the gastric bypass surgery, there is a new cookbook out for people who have had RNY or Lapband surgery or just looking for low carb type recipes. It contains nutritional info so you can see which ones suit your needs best. There are 250 recipes in it and if your interested you can contact by email
wlsjacksonville@yahoo.com
to find out how to purchase. Just put cookbook in the subject line.
Big Jim Jacksonville, Fl.

I know there are some great cooks on here, this link is in regards to the Ball freezer jam contest! Good luck to all who enter! Lynette in N.Y.
http://www.freshpreserving.com/pages/

Hello Nancy & all you wonderful cooks, I am looking for an easy recipe for lasagna.. Thanks in advance to anyone that sends it in...like everyone else Nancy,I appreciate all you do here for us. YOU ARE ONE GREAT LADY!!!!!
Lucy in Ky.

Does anyone have any special tips for using a convection oven. Our new stove has that feature,
thanks, Gail in Iowa

For Doris - De.in April 16 N/L

Microwave PEA AND HAM SOUP
6 cups water
1 lb green split peas
3 carrots, peeled and chopped
1 onion, thinly sliced
1 stick celery, sliced
1 Ham bone
Salt and pepper

Combine all ingredients in a large casserole dish. Cover and cook for 10 minutes on HIGH. Reduce power to MEDIUM and cook for 1 hour, stirring 2-3 times during cooking. Remove Ham bone and season to taste.
Serves 6~8

An easy quick tasty soup.
Bob in Adelaide South Australia

This is for Candy, who in the 4-18-07 newsletter asked for something to add to canned veggies to make them taste better. My first suggestion would be to use fresh veggies, but not knowing her
situation, this may not be possible for her.

My second suggestion would be to add nutmeg to green beans, string beans, and carrots, but I have not done this with corn. I would also suggest some chili powder, cumin, lemon zest, cilantro, sliced green onions, dill and parsley. And I love sliced toasted almond on my green beans. I have also used dried cranberries and raisins in my veggies.
I hope this helps! Mary in Oregon

Last summer, I believe, there were recipes given for a southern white
barbecue sauce. I didn't save it and now I wish I had it. Have not been able
to locate it. Can someone remember when they were posted?
Thanks, Merryann from MN

Merryann, I am sure one of these is what you are looking for, and I am also
sure they came from Nancy's recipe exchange newsletter. These were copied
just as they were posted. I do not know who Joyce is, but maybe she will
chime in!

Mary in Oregon

Alabama White Barbecue Sauce
1 cup mayonnaise
3/4 cup white vinegar
1 tablespoons lemon juice
1 tablespoons black pepper
1 teaspoons sugar
1 teaspoons prepared horseradish
1 teaspoons salt

White Barbecue Sauce
2 cups Mayonnaise
2 Tablespoons Black Pepper
2 Tablespoons Salt
6 Teaspoons Lemon Juice
6 Teaspoons Vinegar
4 Tablespoons Sugar

Combine all ingredients. Mix Well. Makes 2 cups.
I hope this is what you are looking for.
Regards, Joyce

Don in Mich
An Olive Oil dip that I use is EVOO mixed with Balsamic Vinegar to taste and lots of crushed or minced garlic. Let it sit in the fridge for a while and then take a good Italian bread and dip away.
Judi

Does anyone have a recipe for homemade baby formula?
GrandMAH

GrandMAH, I am pleased that you are going to be a GrandMAH, but I don't think you should be making a baby formula without a Dr's instructions. How about the Mother milk her breasts, and bring the milk to you? Also, the dry baby formulas are healthy, safe, and not so expensive. Please don't risk the health of your new Grandchild by trying to substitute the milk they need so much in the first few months of their lives!
Mary in Oregon

Hi, Love the news letter and all the recipes!!!!!! Thanks for all your hard work. I am looking for buttermilk pound cake recipes. THANKS & GOD BLESS
Gayle

I have never heard of "Better Baker Gourmet Bowl Maker" Can some one clue me in.
Granny in AZ

This is a great lemon pie. Hope someone enjoys it. Light and refreshing and "eye appeal" takes it that final yard.
Susana in Louisiana

Layered Lemon Pie
1 pkg (8-oz) cream cheese softened
1/2-cup sugar
1 can (15.75-oz) lemon pie filling 1 carton (8-oz) whipped topping
1 graham cracker crust (-9-inches)

In a small mixing bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread with remaining pie filling. Refrigerate for 15 minutes or until serving. Refrigerate leftovers.

Hi Nancy,
In your newsletter dated April 18th Tona in Bama gave a recipe for Billionaire Pie and called for condensed milk. Are you speaking of Eagle Brand sweetened condensed milk or an evaporated milk?
Thanks much.
Millie in MO

Hi this is for Lisa (East Texas), newsletter dated April 18th. She wanted input on cookware. The best place to find out information on that is this website of Nancy's. Cooks Essentials by QVC is a real good brand of cookware and they have all kinds of sets or individual pieces. I read all about them in Nancy's Kitchen newsletters and I was sold. I have had mine for about 3 years now, it is teflon coated and I just love it. All of it is stainless steel on the outside and the finish inside you can even use your metal cooking utensils in, although I am real careful if I do use the metal ones. I would rather be safe than sorry and I use the plastic ones. It is real easy to clean. Linda in Grass Valley

We will be having a graduation open house for our granddaughter in June, and she has requested Mexican food. I know our on line family can come up with recipes and ideas. I need help! Thanks in advance.
Marilyn from Michigan.

I am hosting a party and had 2 dessert planned to serve, now I can't find a recipe and I just know I could get if from a reader if only I can get on.

I need a recipe for a filo cup filled with a cream cheese type mixture and topped with small pcs (very small) of fresh fruit.
And a wonton wrap filled with a cream cheese mixture then folded and deep fried and sprinked with sugar and cinnamon.
Please help me!!!!!!
Thanks, Judy

Hi all, I'm looking for info on whether anyone has made a cake with spice cake mix and cherry pie filling. I'm not talking about the dump cake. In my cookbook, Cake Dr. it has a great recipe for Chocolate Cherry cake that you mix and frost with melted chocolate chips and other ingredients. I would like to try one with spice cake and apple pie filling and wonder if the proportions would be the same. I'm assuming they are and also if anyone has tried this how did it taste? Thanks. Betty

Nancy, I sent a message that appeared in the April 11th newsletter inquiring if anyone knows if horseradish will grow in the South. I haven't seen any responses, so I'm asking again. I live near Marietta GA and would like to try growing some. Have any of your southern readers tried it?

Thanks for all the effort you put into this newsletter, Nancy. You must spend most of your day (and maybe your nights too) getting all this together for your readers' pleasure.
Donna in NW GA

Hi Nancy, This is for Bill who asked, why not flavored popcorn? I have never had it flavored but try dipping it in ranch dressing. Really really tasty!!!!

Thanks Nancy for your hard work and perseverance! Can't imagine how much time you spend getting this all together for us to enjoy!!!! Many, many thanks!!!!
Susan in New Braunfels, Tx.

For Barb in San Diego:
I don't have Web TV but if you go to Google and type in January 17 newsletter: nancys-kitchen.com you will get the recipe you're looking for. Actually, it was printed in another newsletter around Easter.
grannym IL

Hi Nancy,
Lisa in East Texas was asking about cookware. I have Cook's Essentials from QVC. I have the stainless steel pans, but it comes in other finishes as well. It is non-stick and I have had them for at least 7 years. They are absolutely wonderful. The key to keeping them non-stick is to NOT use Pam spray in them. If you do, it does something to the finish and in time ruins it.

They have all different sets of the cookware as well as individual pieces. I am sure if you tried them, you would love them, plus they come with a lifetime guarantee.

Nancy, thanks for all the good you do with your newsletter. I have gotten many good ideas as well as recipes.
Katie

I am catching up on my reading, and I saw where someone wrote about grape salad variations. Could someone send the date these were in the newsletter? Thanks in advance. While reading, I had an idea for Tona in Bama --- why doesn' t she just come out with her very own "Tona in Bama Cookbook" and save us all ink and paper? Everytime I see her name attached to a recipe, I print it off because I know it will be great.
Connie in Beech Grove

Just a note for everyone about making home-cooked pet food. Please do your homework before you do this. It’s not just a matter of cooking meat with veggies and rice. You also have to have calcium and other nutrients added in there. As far as cats go, they are even harder to cook for than dogs as their requirements are MUCH different than dogs. You can’t use the same recipe for dogs AND cats. There are lots of good books out there that give you recipes and lots of information. Make sure you understand all the nutrient requirements of your pet before you attempt to cook all of their food for them. It can be done but you MUST know what you are doing first.
Dawn in MN

Need a recipe for Broccoli Cheese Rice that can be made in a slow cooker. This for a teachers appreciation luncheon in early May.
Thanks Kathy Akron, OH

Nancy,
I can not remember the newsletter or the date that a family member was asking about bluebonnets. My husband and I spent yesterday in Ennis looking at the bluebonnets. Driving the trail was breathtaking. The bluebonnets seem to be at their peak right now! At one point on Sugar Ridge Road, bright red poppies were interspersed with the bluebonnets and presented a "perfect picture" moment. Several owners have opened their property to the public for picture-taking. Having enjoyed the Tyler Azalea Trail (full of blooms and beautiful pink dogwood trees) a few weeks ago, I was pleased to see that the bluebonnets seemed to be having a banner year for blooms, too. If anyone is interested, the number for information is 888-366-4748. I do hope you are going to enjoy some spring weather -- soon minus the storms.
Cathy

Green Onion and Cornbread Stuffing
1 Can (10-1/2 ounces) condensed French onion soup
1 Soup Can water
1/4 Cup margarine
1 Cup celery cut into 1/4-inch cubes
1 Cup green onions thinly sliced
1-1/2 Teaspoons poultry seasoning
2 Packages (8 ounces each) cornbread stuffing mix
Vegetable cooking spray

Preheat oven to 350. In 5-quart saucepan combine soup, water, margarine, celery, onions, and poultry seasoning. Bring to boil and remove from heat. Stir in cornbread stuffing mix. Bake stuffing in 1-1/2 quart casserole coated with non-stick vegetable cooking spray. Bake, covered, at 350, 45 minutes or until set.
Tona in Bama

This is for Lisa in East Texas,
Lisa I have had "Cooks Essentials" cookware from QVC . It is stainless steel with non-stick inside. I have had it for 7 years and use metal utensils in it all the time and it has never scratched or flaked off.

I think it is very reasonably priced also. You might look at it on the computer to see if it would fit your needs. Good luck.
Rachael- Arkansas

Cake in a Mug
Real Food for Real People

1 box Cake Mix -- (any flavor)
4 ounces Instant Pudding mix
(make sure flavor compliments cake flavor)
8 12 ounce coffee mugs -- (non-metalic)

Glaze Mix:
1/3 cup Powdered Sugar
1 package Unsweetened Cherry Kool-aid -- or flavor to match cake mix

Place dry cake mix and dry pudding mix into a large bowl and blend well with a wire whisk. This will be about 4 * 4 1/2 cups of dry mix and will make 8-9 mug cake mixes. Place 1/2 cup dry mix into a sandwich size zip baggie. Smooth baggie so as much air as possible is removed, then seal. Continue making packets until all your dry mix is used.

Flavors
Lemon cake mix- lemon pudding
Yellow cake mix- chocolate pudding
Devils food cake mix- chocolate pudding
Pineapple cake mix- coconut pudding
Butterscotch cake mix- butterscotch pudding

Select a large mug. Check it to be sure it holds 1-1/2 cups of water.
That way you will be sure you have chosen the size the recipe calls for. (My favorite place to find cute mugs is a *dollar store' or *thrift
shop'. Your mug cannot have any metallic paint on it because it will be used in the microwave.

Decorating the mugs-
Paint on the mug if you like. DecoArt Ultra Gloss Acrylic Enamel is one brand of craft paint that can be made dishwasher safe by baking the painted mug in the oven.

Select the flavoring appropriate to the cake you are making. For the
pineapple coconut cake include flaked coconut in a separate bag with instructions to sprinkle it over the frosted cake. Place the glaze mix ingredients into a sandwich size zip baggie and remove as much air as possible before sealing. Label this bag "glaze mix" and attach it to the other bag with a twist tie. Place one baggie cake mix
and one baggie glaze mix into each mug.

Cut two 16 inch sections of clear or colored plastic wrap and lay them on top of each other forming an *X' shape, then place mug in center and bring wrap up around them, bringing the top together with a ribbon. Now attach the following baking instructions to each coffee mug:

Bake a cake in a mug!
Generously spray inside of mug with cooking spray. Empty contents of large packet into mug. Add 1 Egg White, 1 Tbsp. Vegetable Oil & 1 Tbsp. Water to dry mix. Mix 15 seconds, carefully mixing in all the dry mix. Microwave on full power for 2 minutes. (You may not get satisfactory results in a low wattage small microwave). While cake is cooking, place ingredients from "Glaze Mix" into a very small container and add 1 1/2 tsp. Water. Mix well. When cake is done, pour glaze over cake in mug. Enjoy while warm.

Per Serving (excluding unknown items): 262 Calories; 5g Fat (16.9%
calories from fat); 2g Protein; 53g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 506mg Sodium. Exchanges: 1 Fat; 3 1/2 Other
Carbohydrates.
Tona in Bama

Chicken Taco Filling
This is simple (three ingredients), easy (5 minutes of your time), delicious and versatile. Use this flavorful meat in soft tacos, hard tacos, nachos, burritos, salads, or almost anywhere.

1 packet taco seasoning ( or 4 T. bulk taco seasoning)
1 c. chicken broth
1 pound boneless skinless chicken breasts

Dissolve taco seasoning into chicken broth. Place chicken breasts in crockpot and pour chicken broth over. Cover and cook on low for 6-8 hours. With two forks, shred the chicken meat into bite-sized pieces. To freeze, place shredded meat into freezer bags with the juices. Press out all the air and seal.
Tona in Bama

Thanks to Carolyn in Tulsa, Doris in Fresno CA, Judy, and Flo in Chico, TX for the helpful info on training and care of my little Maisie. I've already been told I'm spoiling her too much, so I'm having to withdraw from her some. I think its hurting me more than her! Thanks everyone, and thanks Nancy for allowing this non-food related subject.
Dee in SIL

Italian Sausage and Peppers
1 lb. Italian sausage links, cut into 1 inch pieces
4 medium green peppers, cut into 2 inch pieces
1 large onion, cut into eights
1 (32 oz) jar meatless marinara sauce
Hot cooked noodles
Grated Romano cheese
chopped parsley

Brown sausage in Dutch oven over medium heat. Remove and set aside. Reserve 3 1/2 T. drippings in Dutch oven, adding vegetable oil if necessary. Sauté green pepper and onion in drippings until onion is tender. Add sausage and marinara sauce, reduce heat and simmer, uncovered 10 minutes, stirring occasionally. Spoon sauce over cooked noodles and sprinkle with cheese and parsley.
Bobbie in NC

I love to make quick breads! They are so easy to make and delicious! The recipe I am sharing below is one of our favorites (right up there with pumpkin bread). When making this recipe, be sure and line the bottom of the greased and floured loaf pans with parchment paper. I used to use wax paper until parchment paper became available. Lining the loaf pans with parchment paper will help you remove the loaves ~ no torn up bottom to mess with. I, also, grease and flour the parchment paper. I turn the loaf pan over on the parchment paper and draw around it with a pencil. Because I am paranoid about lead poisoning, I cut off the pencil outline. I don't think pencil lead is made from lead anymore but to be on the safe side I still remove the pencil outline. After the bread has cooled remove the parchment paper.

Strawberry Bread
Source: Best of the Best The Recipe Hall of Fame Cookbook ~ Winning Recipes from Hometown America ~ page 39

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1-1/4 cups oil
1 cup chopped pecans
2-10 ounce, packages frozen strawberries, thawed (Do Not Drain)

Preheat oven to 350 degrees. Grease and flour two 9x5x3-inch loaf pans. In large mixing bowl, sift together flour, sugar, cinnamon, salt and baking soda. Set aside. In small bowl, beat eggs and oil. Add pecans and strawberries. Add strawberry mixture to dry ingredients. Stir to combine; pour mixture in loaf pans and bake at 350 degrees for 1 hour. Bake 45 – 50 minutes for smaller pans. Yields 2 large loaves or 4 small loaves.

Notes:
This bread is so good and very moist. No need to use a mixer, just stir all ingredients by hand. Don’t over stir. It makes 2 loaves.

A favorite with us and I always get asked for the recipe when I take it somewhere. Some Strawberry Bread recipes instruct you to drain the juice from the strawberries. I chose this recipe because I do not need to drain the strawberry juice.
Thanks, Joan, San Antonio, Texas

Talking about Puppies.
My wife is a volunteer Puppyy Raiser for the local Guide Dogs ASSoc and we have a beautiful 12 week old Labrador called Aria. My problemis puddles(OOPSIES).
I don't know where we found the hint of how to kill pee odours,but I can't find it again.
We think it wassimple,like water and vinegar.
Can anyone help?
Bob in Adelaide South Australia