Top 100 Recipe Sites 

Re: La Posta cookbook on eBay
In the search box, type in La Posta cookbook. Check the box underneath that to include title and description. You will see an 6-cookbook assortment that includes the La Posta cookbook.
Karen C. in TX

Several messages/recipes were not included in today's.  If you didn't see your recipe it will be posted it is because I need to get written permission to post them to the newsletter.
Nancy Rogers

To MK in Jan.22 newsletter
Open the can of sweetened condensed milk and pour into a pie pan. Cover with foil and place in a larger pan and add water to below the edge of the pie pan. Bake 425 for l hour and you will have a very thick caramel pudding. Genie

I want to buy either a Food Saver or Seal A Meal. I would like to hear what fellow Nancylanders have to say about these products or any other brands. Which model to buy, etc. Thanks for your help and opinions!
Joan San Antonio, Texas

Comment
I have a Food Saver and love it.  I have both a small one and a larger one.  Got both of them at Tuesday Mornings.  The small one I used when I lived in Canyon but now am using the larger one because I have more counter space.
Nancy Rogers

Nancy,
My husband brought home a microwave oven and grill combination. An instruction booklet was included but the directions are vague and there are no recipes or examples on how to use the grill. I have searced the internet and have not found any helpful information. Any suggestions? Thanks
Fran in AR
PS Love your site and TNT recipes!

Hi Nancylanders
I made the Pineapple Surprise Crunch. It is definitely a keeper.
Loretta in Va.

I stuff large pitted green olives with a half clove cooked garlic (roast
till cloves are soft not mushy) and blue cheese. In the past I have
roasted two heads of garlic squeezed out the garlic mixed it with
crumbled blue cheese and stuffed the olives with that. They make a great appetizer. I also like bacon blue cheese burgers. add the bacon and blue when the burger is almost done close lid for a minute or two to melt.

You could also make stuffed blue cheese burgers. make two thinner
patties top one with blue cheese and the second burger on top pinch and seal edges to close and keep blue cheese from oozing out while on grill.

In the summer time when the tomatoes and cucumbers are fresh I cut some up in a bowl and olive oil and wine vinegar, salt and pepper then top with blue cheese crumbles. Make a great salad to go with a nice thick grilled steak. A nice hunk of crusty bread to dip in the blue cheese vinegar it always good too.
Toni in SW FL trying to warm up

Good Morning Nancy,
I was intrigued by Susan in Iowa and her heavy bread from her bread machine. I don't know about temperatures in Iowa, but it is imperative that all your equipment including the machine are in warm places. I would normally suggest warming up your flour in the microwave (I do, in the Winter), but it would seem that Susan has never had a light loaf ever from her bread maker.

There's a lot of good information on our Message Board:
http://whatscookin.proboards4.com/

If the results aren't caused by human error, let us know the make of machine, maybe some of our other members have the same one for comparison.
Sylvia <Scotland>

I need a few good TNT dump cake recipes from all you good cooks! Also, does anyone know where the dump cake originated? How did this lazy way of cake baking get its start? I am hoping someone will know the answer to this.
Thanks ladies, Jan in MO.

I love my dough press from the Prepared Pantry. It works well with the GT Express. I am going to use it to make deserts and meat pies. Tonight I used a can of chicken, handful frozen mixed veggies and some turkey gravy (in a jar) and prepared pie dough. Made pies out of them for supper and used my GT Express.  Used the guide the GT Express to figure out how long to cook them.  Don't know why the dough press isn't called a fried pie maker.
Mary

Fettucine with Lemon
1 pound fettuccine
3 tablespoons butter
2 tablespoons lemon juice, freshly squeezed
1 tsp lemon zest, finely chopped
1 cup heavy cream
salt
black pepper, freshly ground
1 cup Parmesan cheese, freshly grated

Boil water for pasta and cook.

Put butter, lemon juice, and lemon zest in a skillet over a medium-high heat. After the butter has melted, let the mixture bubble for 30 seconds. Do not let the butter brown.

Pour in the cream. Season with salt and pepper. Cook, stirring frequently, until the sauce is reduced by half.
Remove from the heat.

After the pasta is cooked, drain and pour into the skillet. Return the skillet to a medium heat and toss the pasta with the sauce.
Add the grated cheese and toss.
Serve immediately.

For a special touch add cooked shrimp or lobster to the sauce. Serve with a green salad and a white Italian wine.
Judy/Buffalo

Top 100 Recipe Sites 

Marinated Shrimp and Artichokes
1 1/2-cups of salad oil
3/4-cup white vinegar
1 ½-tbspn. salt
2 ½ tbspn celery seed
3 tbspn capers
dash of Tabasco
2-cups sliced red onions (divided into separate rings)
3-quarts water
4 tbspn salt
2-bags crab boil2 1/2-lbs peeled, uncooked shrimp

Combine shrimp and artichoke hearts in a large bowl. Combine oil and all other ingredients except the lettuce leaves. Pour dressing over the shrimp and artichokes. Cover and chill 8 hours, stirring occasionally. Serve on a platter lined with lettuce leaves

This comes out good with just half the shrimp too without lessening the seasonings. Hope someone likes it as much as we do.
Susana in Louisiana

Hi Nancy and Nancylanders, in the Jan 22nd newsletter Pualine in PA asked for a Crescent Roll Recipe. Here is one I found just the other day. I had been looking for one myself.
Betty in Canada.

Crescent Rolls
2 pk Active Dry Yeast
3/4 c Warm Water (105 degrees)
1/2 c Sugar
1 ts Salt
2 lg Eggs
1/2 c Shortening
4 c Unbleached Flour
Butter Or Regular Margarine, Softened

In a large mixing bowl, dissolve the yeast in the warm water. Stir in the sugar, salt, eggs, shortening and half of the flour into the yeast mixture.

Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water. (The cloth should feel wet, but not be so wet that water drips onto the dough.)

Let rise in a warm place (85 degrees F.), until doubled, about 1 1/2 hours. Divide the dough in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour. Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until they are a rich golden brown. Brush with soft butter.  Makes 32 crescent rolls.
Betty in Canada.

Hi Nancy, I loved the pictures of Ditto. In the Jan 21st newsletter Debbie, AR asked for a recipe for "Clam Bisque Chowder". This is my recipe for Calm Chowder, if I wish to make it closer to a Bisque I use a little less flour and/or a little more milk.
Betty in Canada

Betty's Clam Chowder

Years ago I found a basic recipe on a can of clams, I tweaked it to suit myself and eventually came up with this recipe.

1 can clams with juice
4 tablespoons chopped fat salt pork or chopped bacon
1 onion, chopped
1 to 2 stalks celery, chopped
2 cups peeled and diced potatoes
1-1/4 teaspoons salt
2 cups boiling water
2 tablespoons butter or margarine
2 tablespoons flour
few grains pepper
1 cup milk

Fry out pork or bacon. Remove browned pieces and save for garnish. Sauté onion and celery in fat until onion is translucent. Add potatoes, salt and boiling water. Cover and simmer until potatoes are tender.

Make a cream sauce; melt butter, stir in flour and pepper, then stir in milk and juice from the clams. Cook until slightly thick, add clams.
Stir this sauce into potato mixture. Keep hot and serve.
Makes approx. 6 servings

NOTE:- I have a couple friends that could eat most of this themselves, so if they are visiting I double the recipe.

Hi there, Nancy, Ditto and recipe pals, Would any one have a recipe for Worcestershire sauce?

It was good to see Ditto's pictures, he has grown into a lovely kitty. Love to Ditto from Tootie.
Elizabeth, Bendigo, Australia

re: Barb in OKC's recipe for Sausage and Rice Dish Jan. 22, 2009
Sounds great, but you say add dry chicken noodle soup, but then say cover and turn to low to cook the RICE. Want to try it so please let us know if it's rice or noodles and what kind. Also, are they sausage links or loose sausage. Thanks so very much!
Anna

Good afternoon, Nancy and 'Landers! This is for CHRIS NM, who is looking for ways to use Roquefort Cheese.
Here's a great recipe I've been making for about 30 years! I usually have some in the freezer in case a party crops up.

Blue Cheese Wafers
3/4 cup butter NO SUBSTITUTE, room temp
1/2 cup shredded sharp Cheddar
1/2 cup crumbled Blue (Roquefort) cheese
2 cups flour
1 1/2 teaspoons caraway seed
2 clove minced garlic (o.k. to use the bottled)
2 tablespoons minced chives
Preheat oven to 375°.

In processer, mix butter, cheeses and garlic.
Add flour, caraway and chives. Mix well.

(You can also combine all this with a hand mixer if you prefer)
Form dough into a log or logs about the size of a quarter; chill until firm.
Slice into 1/8" slices and bake on cookie sheet for 12 minutes. Remove to wire rack to cool.

The joy of these is that if you wrap the log(s) in aluminum foil or plastic wrap (but use several layers) they will freeze beautifully; just remove from freezer and leave at room temp for a while, then slice and bake.
Also, made up, they'll keep nicely in a zip-lock bag or other tightly closed container.

And please, please don't use margarine. OH, and use freshly shredded Cheddar because the pre-shredded (which I use for lots of other stuff) just doesn't work as well (I have no idea why; it's sort of tasteless........)
Kathi in Virginia

Nancy, as you folks brought up the subject of books, I offer the following:

Not many folks know that you can buy used books from Amazon, often for as little as 1 cent, plus postage (usually about $3). In the text block you get when you access a specific title, there is a clickable line to new and used from $----. I use this feature all the time, and have found many books I loved in earlier life but which haven't made it with me to age 83 (well, almost). Same thing for DVDs and VHS tapes. Spend a little time browsing and you'll be hooked. I often buy them this way for other folks here who want a specific book or tape.
jeanlock in McLean VA

For Chris in NM: You can always top a broiled steak or hamburger with a spoonful of bleu cheese. Used to be on a lot of upscale menus in NYC in the 60's.

Lisa: The list of ingredients in your Scalloped Tuna recipe does not include either olives or peppers, but the method part calls for them. How much/many?
jeanlock in McLean VA

Hi Nancy,
Loved the pics of Ditto.
Keep them coming.
Marge (in windy North AL today)

To Marlene regarding tomato basil soup, 1/22 Newsletter - I would suggest making the soup in advance and heating it on the stove before adding it to the crock pot. Use the warm setting on the crock pot for serving.
Barbara in AL

To Denise Taylor (1/22 Newsletter) regarding a recipe with fruit - it looks similar to "Grape Salad" listed in Nancy's Favorites on the Newsletter site.

You might want to look at that one to adapt a recipe (though it DOES have cream cheese in it.)
Barbara in AL

This is my take on the Chocolate-Cherry Cake submitted by JL from South Jersey:

Chocolate Cherry Cake
18.25 oz devils food cake mix
21 oz can cherry pie filling
3 eggs
6 oz (1 cup) semisweet chocolate chips
1/2 cup chopped nuts
1/2 cup sugar

Combine cake mix, cherry pie filling and eggs; mix by hand (batter will be thick). Pour batter in a 9" x 13" pan. Combine chocolate chips, nuts and sugar. Spread evenly over batter. Bake at 350 degrees 40-45 minutes or until tested done.
When eaten warm, the cherries are juicy and the chocolate is gooey. Really delicious!
For Dianne in Wisconsin:

Special K Bars
1/2 cup sugar
1/2 cup light-colored corn syrup
3/4 cup peanut butter
1/2 tsp vanilla
3 cups Special K cereal
12 oz semisweet chocolate chips

Mix sugar and corn syrup; bring to a boil. Remove from heat and add peanut butter, vanilla and cereal. Spread on a greased jelly-roll pan; pat out evenly with hands. Melt chocolate and spread evenly over cereal mixture. Refrigerate to harden chocolate. Break into bite-sized pieces.
Makes about 3 dozen.
grannym IL

Hi Nancy,
I hope that you are enjoying your web course. And that you and Ditto are keeping warm. Kathy in cold Florida requested a copycat recipe for Wendy's Oriental Sesame Dressing.

Wendy's Oriental Dressing Recipe
This is a copy-cat/clone version of the dressing used in Wendy's Mandarin Chicken Salad. It is good on all types of salads and also cabbage slaw. For a Mandarin Chicken Salad, use lettuce, Mandarin oranges, sliced almonds or peanuts, cooked chicken strips, and chow Mein noodles. Toss with the dressing and you have a great salad. Delicious dressing!
AtlantaPat (Even colder in Georgia :o) ).

January 22,2009
This is for Dianne in Wisconsin

Baby Ruth Bars
1 cup white Karo
1 cup sugar
1 18 oz. jar crunchy peanut butter
4 cups Special K
1 12 oz. pack milk chocolate chips
1 6 oz. pk. peanut butter chips

Melt Karo and sugar until sugar melts. [DO NOT BOIL] Remove from heat. Stir in peanut butter. Mix well. Stir in Special K. Mix well. Press in a 9 - 13 inch pan. Cool. Mix both chips in microwave for about 1-1/2 to 2 minutes or just till melted. Pour over mix in pan. Will set in about 2 hrs Very rich but good.

Serving depends on how small are big you cut these

This is for Pauline in Pa. asking about bagless vacuum cleaners. I love my Dyson! My son-in-law bought it for me and when I got it, I vacuumed the hallway and filled the canister! I was disgusted. It continues to pick up all that ground in dirt and I can turn the brush off and use it in my kitchen. Attachments are easy to use and emptying it is a breeze. NEVER again will I use the big heavy Kirby. It went to the garage sale. They are kind of pricey, but well worth the money.
Kathy Clark in SW Kansas (winter is back)

Thanks for all the useful suggestions for cleaning smooth top stoves, can always rely on Nancylanders.
Sher in Pa

Linda--Ga--Jack LaLannes power juicer

Island Smoothie
1/2 cup strawberry juice(use juicer)
3/4 cup pineapple juice(use juicer)
3 large bananas
1 tsp strawberry pulp
1 tsp pineapple pulp
Mix all in blender(not juicer)

Super C
1/2 cup strawberry juice(use juicer)
1/2 cup orange juice(use juicer)
3 large bananas
1 tsp strawberry pulp
1 tsp orange pulp
Blend until creamy in blender(not juicer)

Apple Spice Muffins
1 1/2 unbleached flour
1 1/2 apple pulp, 1/4 apple juice
1/2 cup whole-wheat flour
2/3 cup honey
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup skim milk
2 egg whites

Preheat over to 400 degrees. Mixture one: Combine 1/2 cup
unbleached flour, apple pulp and apple juice. Mixture two: combine 1
cup unbleached flour, whole wheat flour, honey, baking powder, salt, cinnamon and egg whites. Combine mixture one and mixture two mix until moistened. Bake for approximately 25 min.

Golden Carrot Muffins
3 cups whole grain flour
1 T baking soda
3 1/2 cups carrot pulp
1 cup pineapple pulp
1 cup honey
2 T cinnamon
1 tsp nutmeg
6 egg whites
1 T vanilla
1 cup canola oil
1 1/2 cup crushed walnuts

Preheat over 350 degrees. Grease muffin cups. Mix pulp well. Add egg whites, vanilla, honey and oil. Blend into pulp mixture. Mix in nuts. Fill muffin pans. Bake 45 minutes.

Hope this helps. If you want to send me your email address I would be willing to email you the all the recipes from both books. Just let me know. Other wise just let me know what kind of food you juice and I will look for recipes using that.
Dawn/IL

Nancy, Thanks for posting this on your nancys-kitchen.com web page! This does answer all of our questions on how to get light and fluffy home made bread! Chris in NM

Why isn’t My Bread Light and Fluffy?
Dennis Weaver

“Why isn’t my bread light and fluffy?” is the most common question about bread that we receive at The Prepared Pantry. It’s not often an easy question to answer.

There are five important factors that make the difference between light, airy bread and a dense flop. None is difficult to manage—in fact, yeast is quite forgiving—but you’ll be on your way to troubleshooting your bread if you understand these factors.

Yeast is a living organism. As with any other living organism, it needs an acceptable environment in which to grow and multiply. As the yeast grows, it produces carbon dioxide gas that lifts the dough and creates an airy structure.

There are five factors that affect how fast yeast will grow.

Factor 1: Temperature
Yeast is extremely sensitive to temperature. Ten degrees difference in the temperature of the dough profoundly affects the growth rate of yeast.

The temperature where yeast grows best is around 78 degrees. The temperature of the dough is the result of the temperature of the water that you use, the flour temperature, and the temperature in your kitchen. Water that is 110 to 115 degrees mixed with cooler flour is intended to create a dough temperature close to this 78 degrees. In a bread machine, we use cooler water because of the warm, closed environment of the bread machine.

If you want to be a great bread baker, use a thermometer.

Factor 2: Time
The longer the yeast is allowed to work, the more gas is created. In the right environment, yeast doubles and doubles again.

Bread is ready for the oven when it has doubled in volume, become soft, and is full of gas--not when the timer goes off. In a cooler kitchen, that might take a while.

With a bread machine, the bread begins to bake when the timer goes off whether it has risen or not. Since we can’t manipulate time when using a bread machine, we control yeast growth with other factors so that has risen optimally when the bread begins to bake.

Factor 3: Quantity of Yeast
The quantity of yeast in the recipe makes a difference. Usually, a baker controls the rise with other factors and does not change the quantity of yeast. However, in a very cool environment you may want to increase the yeast slightly and in a very warm environment, reduce the yeast.

Factor 4: Quantity of Water
Dough must be soft and flexible in order to rise properly--a factor of how much water is in the dough. If the dough is stiff, it is difficult for the expanding gases to lift the dough and create volume. After your dough is kneaded, it should be soft and nearly sticky. As a general rule when mixing bread, error on the side of too much water.

A softer dough will rise much more quickly than a stiff dough and so in your bread machine, a stiff dough will not rise properly before the baking begins. One of the easiest adjustments that you can make to a bread machine recipe or mix that doesn’t perform quite right is adjust the water by a tablespoon.

Factor 5: Salt
Salt kills yeast and a too salty dough will impede yeast growth. One-half teaspoon of salt in a recipe makes quite a difference.

Always measure salt carefully. If you want to speed up the rise, reduce the salt by 1/2 teaspoon. Add a similar amount to slow the rise.

Why do we care how fast the bread rises? In a bread machine, it is critical. On the counter, within reasonable bounds, it probably doesn’t make a difference. In fact, the flavors trapped in bread dough improve with age. A long, slow age creates terrific bread. Still, you are a more competent baker if you understand what is going on inside that ball of dough.

Dennis Weaver is the author of How to Bake, a 250 page baking book available free online. The Prepared Pantry sells over 50 bread machine mixes, ingredients, and kitchen supplies.

The Prepared Pantry also sells ingredients for bread bakers including yeast, flour blends, conditioners, and gluten.

Copyright The Prepared Pantry and Dennis Weaver, 2008. Used with permission.
Source: http://www.nancyskitchen.com

My goodness, Nancy, when and where do you find the time to do all you do? You are an amazing woman! Thanks for all you do!

Pauline in Pa., we bought a bagless vacuum some time ago and hated it! After every use, you had to wash out the cup after tossing the stuff it picked up from the carpet, let dry (it took quite a while) and then put it all back together! We got rid of it and bought a vacuum that uses bags. Much easier and cleaner! Also, I think I found the dough you are looking for.

Angel Rolls
3-1/2 cups bread flour, divided
2 Tbsp. sugar
1 pkg. (1/4 oz.) quick-rise yeast
1-1/4 tsp. salt
1/2 tsp. baking soda
1 cup warm buttermilk (120º-130º)
(will appear curdled)
1/2 cup vegetable oil
1/3 cup warm water (120º-130º)
Melted butter or margarine

In a mixing bowl, combine 1-1/2 cups flour, sugar, yeast, salt, baking powder, and baking soda. Add the buttermilk, oil and water; beat until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
Roll out to a 1/2-inch thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 400º for 15-18 minutes or until golden. Brush tops with butter. Yields 14 rolls (You can also divide dough into two , roll each half out and cut into pie shaped pieces to make a total of 24 crescent rolls)
Source   Chris in NM

MK, the topic of caramelizing sweetened condensed milk was covered a few years ago in one of Nancy’s newsletters. The method used is really not safe, as you boil the can submerged in water. The can could explode. Here is the safe way from Nestle.

To Caramelize sweetened condensed milk:
Oven method; Pour 1 can sweetened condensed milk into 9 inch pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees for 1 1/2 hours or until thick and caramel colored. Beat until smooth.

Stovetop Method: Pour 1 can condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.

Microwave Method: Pour 1 can condensed milk into 2 quart glass measure. Cook on 50 % power (medium) for 4 minutes, stirring briskly every 2 minutes until smooth. cook on 30% power (medium-low) 12-18 minutes or until very thick and caramel colored, stirring briskly every 2 minutes until smooth. CAUTION; NEVER HEAT UNOPENED CAN! Chris in NM in the 12/29/08 newsletter


Making Homemade Caramel
For an easy caramel topping or dip, simply heat Eagle Brand® using the following directions. For safety reasons, heating the unopened can (an old cooking method) is NOT recommended. Instead use one of the following methods.

OVEN METHOD; Pour 1 can Eagle Brand® sweetened condensed milk into 9 inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425º for 1 1/2 hours or until thick and caramel colored.

STOVETOP METHOD; Pour 1 can Eagle Brand® sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.

MICROWAVE METHOD; Pour 1 can Eagle Brand® sweetened condensed milk into 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 26 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes the last 4 to 10 minutes.

CAUTION: NEVER HEAT UNOPENED CAN. http://www.eaglebrand.com/usage.asp?s=3#anchor
Chris in NM

Roman Cake
1 orange zested and juiced (set aside)
Beat 4 egg whites until softly stiff (set aside)

Mix dry ingredients:
1 3/4 cup flour
1/2 cup sugar (taste for sweetness)
1 1/2 TSP baking powder
Mix in:
4 egg yolks
Juice from orange and zest
1/2 c nuts 1/4 c melted butter
Add to dry ingredients
Fold in 4 beaten egg whites

350 - 40 minutes greased 8x8 pan Cool and serve with whipped cream flavored with 2 tbsp almond liquor on the side.

Judy/Buffalo

Ladies, I'm looking for a nice tomato soup made in the slow cooker. I would like it keep it low salt and fat, any ideas. But I like creamy, but low fat. Can it be done.
Marlene of Fl.

Nancy,
This is to thank all who sent in recipes for gumbo and the orange punch recipes. I too enjoyed Ditto's pictures. I bought my Himalayan mix a battery operated mouse. The poor thing thought the mouse was chasing her and she hid for 4 hours.

I printed out a tequila chile chicken recipe from another site. I would love to cook with alcohol, but can't afford it. Most recipes call for 1 tablespoon up to 1/2 cup and I would have a whole bottle left. I would like to know what I could use instead of the tequila.

Thanks to all the great cooks and Nancy for this website. And to Ditto for making me smile.
Karen, SW Arkansas

Comment
Several years ago when I had the two cats and was taking care of two dogs, Ditto had a toy mouse he loved. It uses a battery and runs all over the floor. He would beg me to turn it on then put his paw and point it toward the the dogs. The dogs were afraid of it even though it was only a toy. I still have the toy but it needs batteries. Think I will get it out tomorrow and put some new batteries in it.

(These were the same dogs Ditto loved but would put their chew bones in the closet. When the dogs went into the closet to get their bones Ditto would jump up on the door and shut them inside of the closet. Couldn't figure why every time I came home the dogs were in the closet.) Had to see it to believe it.
Nancy Rogers

This recipe was given to me by my sister. Haven't tried it yet but she says it is wonderful (easy too).
Arvilla

Potato Soup
2 Boxes of Chicken Broth
2 boxes of cream cheese
Boil broth and cream cheese together until cream cheese is completely melted

Then add:
1 Chopped Onion
1 Package of Chopped ham
1 Package of Home-style/Southern Hash browns (cubed)
.
Bring back to a boil and simmer for 30 min. or until the hash browns are soft.
Arvilla

I just wanted to say the "Cream Cheese Danish With Cinnamon Sugar Topping" Is one of the best recipes I have tried. It is so good and very easy. I tried the lemon Also and it was just as good.
Marti in Ga.

Hi Nancy, Ditto and Nancylanders
I really enjoyed Ditto's pictures! What a smart fellow he is.

MK - condensed milk. That's the way I always did it, for many years. nothing bad ever happened but why wait for trouble. So now I empty the can of condensed milk in top of double boiler and leave it in with water just boiling until it's a nice caramel color/flavor. Just don't forget to check water to make sure you are not running out.

Here is my grandson favorite cookie recipes

Ludovic's Cookies
1 cup of butter or margarine softened at room temperature
1/2 cup of peanut butter
1 cup of packed brown sugar
1 large egg
1/2 tsp of vanilla flavoring
1 cup all-purpose flour
1 cup quick rolled oats
1/2 tsp of baking soda
1/4 tsp of salt
1 cup of chocolate chips

1. preheat oven to 350 degrees F (175 degrees C)

2.Put butter, peanut butter ,brown sugar, egg and vanilla into large bowl beat until smooth

3.Add rest of ingredients and beat until it is a dough, grease cookie sheet with butter drop by rounded table spoonfuls onto cookie sheet 2 inches apart.

Bake on center rack for 10-12 minutes.
Sybil from Sherbrooke

Hi Nancy, Ditto, and all Nancylanders,
This is response to Lisa who was wanting easy recipes for her daughter. The following is one that we called Brownie Dinners, I guess named so because we started using it for our family when we were camping. It is very easy, and contains mainly whatever and however much you would like to add to it.

We divided 1 pound hamburger between 3 or 4 pieces of aluminum foil, depending on the size of your appetites. To this we added quartered or chopped potatoes, onions, carrots, peppers, squash, cabbage, mushrooms, and seasonings to taste. We very lightly sprinkled with extra virgin olive oil, (we recently tried Watkins garlic grape seed oil and love it.) Wrap and seal the foil and place either on the grill, or on cookie sheets and bake at 350 degrees for 45 minutes. It can't get much easier that this.
Karen, Il

Eagle Brand Pound Cake
1 pound unsalted butter
2 cups sugar
6 eggs
pinch of salt
2 tsp vanilla
3 cups flour, sifted
1 can Eagle Brand sweetened condensed milk (or store brand)

Grease and flour a tube pan. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Add sifted flour and sweetened condensed milk alternately, beginning and ending with flour
Bake approximately 1-1/2 hours (or until it tests done) in pre-heated 300°-325° oven.
JL in South Jersey

Nancy I want to thank you, for sharing the pictures of Ditto with us. He's not only smart but, a handsome lad.
JL in South Jersey

Babbles & Squeek (Colcannon)
3 medium potatoes, cut up (1 lb)
2 Tbs milk
1/4 tsp salt
1/8 tsp pepper
1/2 lb cabbage (or kale), chopped (about 2 cups) (I use the Cole slaw mix, I am getting a little lazy in my old age)
2 Tbs butter
1/4 cup onion, chopped

Cook potatoes in boiling salted water about 20 minutes or till tender; drain and mash, add milk, salt and pepper. Beat at low speed with mixer until fluffy Cook cabbage in boiling water 5 to 7 minutes or until tender; drain

Meanwhile, in 8" skillet, melt the 2 Tbs butter. Add chopped onion. Cook over low heat 5 minutes or until tender. Add the potatoes and cabbage. Heat through, stirring constantly.
Serve with pats of butter on top.
JL in South Jersey

Nancy,
Janet Evanovich is also my very favorite author. I don't think any series of books has ever entertained me has much as the Stephanie Plum series. The day a new book is due out, I rush out to buy it and do not put it down until I have read it all the way though. Then I give it a couple of days and go back and read slowly in case I missed something the first time around.....LOL. Grandma Mazur is a real character.
Sherrill in San Antonio

If you enjoy Debbie Macomber, Linda Lael Miller, Janet Evanovich, You also will like Dorothy Garlock, Julie Garwood and Joan Johnson.
SB

I also need recipes made without salt, like Sally in Pa. My husband cannot have any salt added to his food. I'm also very careful in reading labels on cans and buying the brands with the lowest sodium content.

But I find, no matter how much seasonings and vegetables I use, my efforts turn out bland. I made a split pea soup with barley, and of course, used too much barley, and had to keep adding water so the soup wouldn't scorch. That made the soup watery. I used lots of caramelized onions and carrots and celery. Put in some oregano and basil and also a can of no salt added diced tomatoes. It still came out bland. I added some homemade chicken stock and thought that improved the flavor some. But I feel it still needs something. I hesitate to use sea salt because it has sodium, and that's a no no for my husband. Does anyone have any suggestions for me. I thought about adding cumin because that has a distinctive flavor, but that would change the whole taste of the split peas.

I need some T&T salt free recipes that are tasty. My DH is only allowed 2000 gr of sodium a day. Considering that everything you buy has sodium, that is not much.
Gay in L.I.

I always have used Barkeeper's Friend cleanser on my ceramic/glass top range. It's the best I have found.
Donna in Illinois