Nancy: I say a TV commercial on the WORX GT FOR trimming around the yard. Has anyone in our Nancy's family tried this brand of weed trimmer? The ad shows it to be very versatile and it is light weight which would mean maybe I could do the yard work myself but I hate to order without some tnt advice.
Jane whose yard is a jungle

Nancy,
Clarann was asking me about the Chicken Pot Pie recipe, Patricia in AL sent the recipe for me, (who I forgot to Thank ) I did not send it in, but when I try the recipe I will either use a 2 quart round Pyrex dish or a 13x9x2 Pyrex dish to bake it in. With the ingredients it call for I think this will be about the right size. Patricia Thank You for this recipe and the others you sent me. They were greatly appreciated.
LaLa from Doyline, LA

No newsletter was sent out yesterday.  I spent the day shopping in Prescott, AZ and ran out of energy to get the newsletter together. 

Betty and I went to a used bookstore.  We brought our books to the counter to check out.  It was rather amusing because we had chosen some of the same books.  Betty and I like many of the same things and it was aware in the books we chose.
Nancy Rogers

Nancy, my husband needs the readers very best cake recipes. He is in a cake baking contest at church next month and he needs some real good recipes, Can your readers please help.
D B

This is for Rosemary in Nova Scotia who asked about getting grease stains out of her clothes. Boy, I had the same problem. Seems I always dropped something on my "shelf" and I tried everything to get it out. I figured liquid detergents for washing dishes were always advertised to cut the grease, so I rubbed some, full strength, on the grease spots, and threw the clothes in my regular wash. It worked!! I now use Dawn as my pre-wash spotter for greasy spots, even old ones I missed when I already washed and dried the garment, and they have come out also. I only use hot water on 100% cotton white clothes and warm or cold on my colored clothes, with all in a cold rinse. Hope you have the same success.

Nancy, so glad your kitties are with you for your visit to Arizona. I wish you, your sister-in-law and your brother a peaceful time together. Isn't it wonderful to have family near by when we need them?
Ginny Lee-upstate NY

Does anyone have quick easy pressure cooker recipes?

I’d really like to try using this appliance. The new ones look quick and easy.

Please let me know.
Kris Miller

All this talk about ice tea made me thirsty! I wanted to share with everyone that Lipton's make a tea bag specifically for cold water brew which is quite good. One bag for 8 oz. of water but I usually make more then just glass. I have a 32 oz. pitcher which I only use 3 bags and is still very flavorful. The tea is suppose to be ready is about 3 minutes but I like it just a bit stronger so usually seep it for about 10 minutes. Just thought I'd pass this along if you wanted a quick glass of ice tea without an ice tea machine or making it the traditional way.
Bea in IL

Watkins Concentrated Degreaser is powerful, versatile and completely biodegradable! Apply directly to clothing to remove stubborn grease and oil stains. works with soft, hard, hot or cold water. Also tackles greasy stovetops, charcoal grills, appliances, garage floors and more. Concentrated - 1 qt. makes up to 64 gal. use quick order and #06785. 100% guaranteed by Watkins Products!
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

I need help. I had a recipe for a hot sauce that had hot dogs, ketchup, jalapeno peppers, garlic, vinegar and other ingredients that I can't remember. Does anybody out there have anything like this? My husband is driving me crazy wanting me to make it and I have lost my copy. He got it from somebody he worked with and that person has since retired. I will be forever in your debt if you can help me on this one.
Thank you. Kay in Indy

Athena in DE : A pitchfork fondue is a giant fondue party. Our friends cater these dinners. They take a great big iron kettle, fill it with beef suet, heat it with a propane torch and then thread steaks onto the tines of the fork. They also make broasted potatoes in the fat, breaded mushrooms and onion. It a great dinner and they can serve lots of people in a very short time.
Nancy in Montana

To Mini in TX about her question in July16 newsletter regarding Murphy's Oil Soap. The soap is a liquid that you add to water. All I ever do is wipe the leather with a sponge that has been dipped in the water and dry with a cloth. There are directions on the bottle. I have been using it for various things for over 50 years and couldn't be without it in my cupboard. Hope this helps.
Muriel, Naples, FL

For Rosemary in Nova Scotia who is looking for a way to remove grease stains - this has worked well for me. Before laundering, I press baking soda firmly into the stain and let sit overnight. In the morning I shake off the baking soda, then rub liquid dishwashing detergent into the spot which will still be marked by a thin layer of baking soda. Then I launder as usual. It's best to check that the spot has in fact been removed before tossing into the dryer. If not, repeat the procedure (though it's only been once that I had to do this a second time). Also, regarding that household cleaner, I stopped using ammonia, simply because I don't like working with it and feel better about using the cleaner of food surfaces without the ammonia. I just mix half and half vinegar and water, though based on that other formula that was sent in, may try adding in some baking soda. As a side note, I do use a baking soda/water mixture for the cat box.
Barbara J. Nosek, Las Vegas

Chocolate Chip, Oats 'n Caramel Cookie Squares
1 roll (16.5 oz) Pillsbury Create 'n Bake refrigerated chocolate chip cookies
1 cup quick-cooking oats
Dash salt, if desired
2/3 cup caramel topping
5 tablespoons all-purpose flour
1 teaspoon vanilla
3/4 cup chopped walnuts
1 bag (6 oz) semisweet chocolate chips (1 cup)

Heat oven to 350. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust. Bake 10 to 12 minutes or until dough puffs and appears dry. In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel. Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.
Tona in Bama

Your WebSite and everything that is sent with it is WONDERFUL ! ! ! ! Thank you much more than I can say ! I sit on the board of Feed the Hungry and have used MANY of your WONDERFUL recipes. Of course, I have to make them 10 times plus, but they are GREAT ! Thank you, thank you, thank you !
Peggy

I have been making Nuts&Bolts for years. It was my grandmother's recipe.

As soon as it's time to fire up the wood stove, it's time to make nuts&bolts. My wood stove has an oven in it, so I just pop them in there. In my family you have to guard your nuts&bolts with your life. If you turn around for an instant, they will be gone. At my sister's house last Christmas, I went from the present room to the kitchen, and there was her dog, standing ON the table happily munching out of the nuts&bolts bowl.

I hope you enjoy these as much as we do!

MOMMY JO'S NUTS & BOLTS
2 cups each rice, corn and wheat chex (I use 2 c. wheat, 1 1/2 c. ea. rice and corn, and 1 c. Crispix)
1 cup peanuts -- half cocktail peanuts and half Spanish peanuts
1 or 2 big handfuls of thin pretzel sticks

Melt in a small saucepan
1 stick butter
7 tsp Worcestershire
2 tsp Tabasco
3 tsp onion powder -- not salt!
2 tsp garlic powder

Put cereals, nuts and pretzels in a baking dish (10x13 should do it. I use a roasting pan). Pour butter mixture over and stir well. Bake at 250 for 1 hour, stirring every 15 minutes

For Linda Boyles, Fairborn, Ohio: I looked for my Mother’s salt rising bread and found one hand written page only. I remember my brother had kittens every time she made it because of the smell but it did have a great flavor once it was baked. It is very smooth bread—no holes.

I then went to google.com and type in “salt rising bread” and found a bunch. One particularly sounded very much like the recipe I have of hers and it got 5-star reviews.

Here is the URL for that one: www.allrecipes.com/recipe/salt-rising-bread/detail.aspx

I hope you will let us know how you liked it if you try it. It takes about the same amount of time to make SRB as the “No-Knead” bread featured on Martha Stewart several months ago. Good luck!! Darlene in WV

Also, Nancy, what breed is Ginger the dog. She sounds like a sweet girl.

Comment
Here is a picture I took of Ginger a couple of weeks ago.  Ginger picked out John as next owner at dog pound. Her favorite thing to do is to ride in the golf cart. 
Nancy

For Marcia in Oregon who wanted a Lime Jello Cookie recipe.
I couldn't find it in Nancy's newsletters but did find this one.
http://homecooking.about.com/od/cookierecipes/
gramaj

Grands! Strawberry Shortcakes

Biscuits
1 can (10.2 oz) Pillsbury Grands! refrigerated buttermilk biscuits (5
biscuits)
2 tablespoons butter or margarine, melted
1/4 cup sugar

Strawberry Mixture
1-1/2 pints (3 cups) fresh strawberries, sliced
1/3 cup sugar

Cool Whip

Heat oven to 375. Separate dough into 5 biscuits. Dip tops and sides
of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased
cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5
minutes. Meanwhile, in medium bowl, mix strawberries and 1/3 cup
sugar. Set aside. To serve, split biscuits; place on individual dessert
plates. Top with Cool Whip and strawberry mixture.
Tona in Bama

Help with good eats near Roanoke/Salem Virginia :-)

Hello, My Friends!!! Sorry I haven't been as active the past few weeks. Last week we were on vacation at the beach in Gulf Shores, Alabama. Had a great trip. We traveled with our preacher and his family (which are also wonderful friends of mine and Jerry's as well as the kid's). The reason I am writing this post is that we will be leaving, going to Roanoke, Virginia on Friday. Chelsea (my 14 yr old) has been invited to play on the Alabama AAU Basketball team in the Division 1 National Competition which is in Roanoke. This is a wonderful complement and opportunity for her because coaches and representatives from the Div 1 colleges will be there to scout. (didn't realize they started looking at the players and this young age). Chelsea says that if she is playing and looks up and sees Pat Summitt that she is scared she might forget that she even knows how to play basketball..lol. She is crazy about the Tenn Lady Vols Basketball and Coach Summitt. Sorry for the long intro to my question, but can any of you that live near there tell me some good places to eat in the Roanoke/Salem areas? I know I probably waited to late to send this post for any of you to answer before I leave, but it's worth a try.

Thanks in Advance
Tona in Bama

Chocolate Butter Pecan Turtle Bars Recipe
These delicious bites are a cross between crunchy toffee candy and cookies. They are quite rich, so cut them smaller than you would standard cookie bars.

Crust:
2 cups all-purpose flour
1/4 teaspoon salt
1 cup brown sugar, firmly packed
1/2 cup (1 stick) butter, at room temperature
1 cup coarsely chopped pecans

Top Layer:
1/2 cup (1 stick) butter
3/4 cup brown sugar, firmly packed
1/2 cup bittersweet chocolate chips
1/2 cup white chocolate chips

Preheat oven to 350. Line a 9 x 13-inch baking pan with nonstick foil. Place rack in the center of the oven. In a large mixing bowl, beat flour, salt, 1 cup brown sugar, and 1/2 cup butter on medium speed about 2 minutes, scraping sides of the bowl often. It should be of a graham cracker crumb consistency. With a spatula, press mixture into the bottom of the prepared baking pan in an even layer. Sprinkle with pecans and set aside.

Top Layer: Combine 1/2 cup brown sugar and 6 tablespoons butter in a heavy 1-quart saucepan over medium heat. Stir constantly until it begins to boil, then cook for 1 minute, continuing to stir. Remove from heat and pour evenly over pecans.

Bake 18 to 20 minutes until bubbly and crust is golden brown. (The longer you bake, the harder they become.) Remove from oven. Sprinkle immediately with chocolate chips, then white chocolate chips. Let rest for 3 minutes to let chocolate soften, then swirl chips with the tip of a sharp knife or toothpick to create a marbled effect.
Cool completely to room temperature. Cut into bars to serve. Yield: 36 to 48 cookie bars, depending on cut size
Tona in Bama

I have a question about cooking a pot roast. I overheard some women talking at the fresh-meat section of the grocery store the other day....one of them said they preheat their oven to 500º, then put a seasoned roast into the oven and immediately lower the heat to 250º. That's all I heard. Would any one in Nancy Land know the rest of the recipe? How long to cook it? I would assume that putting it into such a HOT oven would sear the outside of the roast, locking in the flavor. Has anyone ever tried this technique? I wonder if it would work on other cuts of meat, such as a pork roast or pork loin? Of course, this is certainly not a recipe I would cook this time of year, but when it's cold outside, I wouldn't mind heating up my kitchen.
Becky in Magnolia, Arkansas

To Donna who asked what the different color tabs mean on loaves of bread, here is an article I copied years ago:

When you go to buy bread in the grocery store, have you ever wondered which is the freshest, so you "squeeze" for freshness or softness? Did you know that bread is delivered fresh to the stores five days a week? Monday, Tuesday, Thursday, Friday and Saturday. And each day has a different color
twist tie. They are :

Monday - Blue
Tuesday - Green
Thursday - Red
Friday - White
Saturday - Yellow

So today being Thursday, I wanted a red twist tie --not white which is Friday (almost a week old?) The colors go alphabetically by color Blue - Green - Red - White -Yellow, Monday thru Saturday. Very easy to remember and helps you get the freshest bread!
Barbara in AL

For Donna G., Here is a link to the different color twist ties on loaves of bread.
Lynette in NY
http://www.truthorfiction.com/rumors/f/freshbread.htm

For Betty T. Ga

RE: Orange Crush
~~The Orange Crush that I have here in front of me was bottled just a few miles from me in Huntsville, Alabama by Big Springs, Inc. It says by the authority of Dr. Pepper/Seven-Up Inc. I, too, would have thought it was by Nehi. I would think any type of Orange carbonated soda would work just fine :-)
Tona in Bama

To Clarann I posted the chicken pie for Lala. I cook it in my square deep dish corning ware pan. 10x10x4??? I am guessing. I have seen it in a 9x13 at church gatherings but I am always afraid that it would be too much for the pan. A 9x13 that is fairly deep would be ok. Hope this helps, Patricia in AL

On July 16 someone wanted to know what the different color ties meant on a loaf of bread. I can't remember where I got this but Blue for Monday Green for Tuesday not sure of Wednesday Red for Thursday White for Friday Yellow for Saturday. Maybe someone can fill in what color Wednesday is.
Nan in Ohio

For Donna G regarding BREAD TAB COLORS
While it's true that there's a different color for each day of the week, each bakery chooses their own colors.
That is, bakery A may use blue for Monday and bakery B may use pink for the same day.
Read what Snopes says about it. http://www.snopes.com/food/prepare/breadtag.asp
gramaj

To Muriel in PA about SUNSHINE TEA.
My shipping cost for a 16 ounce bottle was $15.37 and the tea was $8.00 for a total of $23.37. Divided by 16 (each ounce makes a gallon) made the bottom line cost a bit over $1.46 per gallon.
It's shipped via UPS. I live in Oregon so my shipping cost is more than yours would be. (The company is in Florida)
I haven't received it yet so can't tell you if it's worth it or not.
BTW, I see that they are out of the 16 ounce size right now.
gramaj

For Phyllis:   Another recipe for 

Pennsylvania Pepper Cabbage
1 head green cabbage ( 1 1/4 lb.)
1 med. green pepper, cut into very thin strips ( 3/4 c.)
1 egg beaten
1 T. sugar
Dash pepper
1/4 c. cider vinegar

Grate cabbage on med. grater (should measure 7 cups packed)
In 3 qt. saucepan, toss cabbage w/green pepper; sprinkle w/salt.
Over very low heat, steam vegetables covered, 15-18 min. or until  tender.

In small bowl, combine egg, 1 t. salt,and rest of ingredients.  Beat 
well. Add to hot cabbage, tossing w/fork until well combined.  Heat slowly, 5 min., stirring.  Serve hot.   6 servings   ( Athena in DE)

Why We Use Recipes
i guessed the pepper, the soup was too hot.
I guessed the water, it dried in the pot.
I guessed the salt and what do you think
We did nothing else the whole day but drink.
I guessed the sugar, the sauce was too sweet.
And so by my guessing I spoiled our treat,
And now I guess nothing - for cooking by guess
Is sure to result in a terrible mess!   (Anonymous)
Athena in DE

This is to Rosemary in Nova Scotia in the 7/16/07 newsletter,
I used to work at McDonald's. The only thing that ever got the grease out of my uniforms was Dawn dishwashing liquid. Usually I just treat before I wash the item but for tougher stains I let it sit a day or two. Sometimes I may have to repeat this for 2 or 3 washings but it works!
Delia

Below is one of our favorite recipes!

Pork Chops ‘N Stuffing
4 pork chops (about 1 pound)
3 cups soft bread cubes
2 tablespoons chopped onion
1 stalk celery, finely chopped
1/4 cup melted butter or margarine
1/4 cup water or beef broth*
1/4 teaspoon poultry seasoning (1 teaspoon poultry seasoning)
1 tablespoon sage
1 can (10½ ounces) condensed cream of mushroom soup or cream of celery soup
1/3 cup water or beef broth*

Brown chops on both sides; place in shallow baking dish. Lightly mix together bread cubes, onion, butter, celery, ¼ cup water (beef broth) and poultry seasoning. Place a mound of stuffing on each chop. Blend soup and 1/3 cup water (beef broth); pour over. Bake in a 350° oven uncovered for 1 hour or until tender. 4 servings.

*I use Swanson’s beef broth.
Source: A Campbell Cookbook ~ Cooking With Soup, Page 37
Thanks, Joan, San Antonio, Texas

Hi Nancy.
I'm so sorry to hear of your brothers passing, I know how you must miss Him.

I just loss my Husband of 49 years, April 28.He was a WW2 Disabled Vet. and a survivor of Pearl harbor. most beloved and dearly missed. I'm wondering if any one out there in Nancy Land, would have a recipe for a Peach dessert, calling for dry jello, miniature marshmallows, cake mix, Peaches, water poured over all and baked.
Thank you, and God Bless. Pauline in Oregon

Comment
I thought I might go back home the end of this month.  My sister-in-law has asked me to extend my visit a while longer.  Not sure when I am going home.
Nancy

Nancy,  I was wondering if any readers had a recipe for turkey/poultry injection sauces.  I purchase a Cajun sauce but would like to make my own of perhaps try something different.  Thanks in advance, 
Sonia in CO

For Jacqueline B.

Peanut Butter Fudge
4 cups sugar
1 large can pet milk
1 big (cooking spoon) white Karo syrup
1 block real butter

Cook those 4 ingredients to soft ball stage (235)

Take off of stove, and add:
1/2 cup peanut butter chips (Reese's Orange bag)
3/4 cup peanut butter
2 large cooking spoons of Marshmallow cream
1 teaspoon of vanilla

When all mixed, use an electric mixer (hand held) to beat will set up faster. And much easier than standing and stirring Pour into a 9X13 buttered pan. Let cool completely then cut into squares.

This recipe was given to me years ago, and when I make it there is never any left. In fact I'm called the Fudge Lady by some. LOL

Hope you try it. And Nancy I hope you are getting some rest, while your at your SIL. Hugs to all.
Louisiana Lady

in ref July 17th: To Faith@Sunshine Tea. I want to apologize for the way you interpreted my comment in the newsletter. My intention was to get an honest response from someone who had ordered the tea, not that the shipping charges were excessive. I am sure it is not cheap to ship something that is heavy, which I am sure the concentrated tea is. I only wanted some confirmation that I would be happy with the product before I ordered it. I just ordered today and as soon as I receive the product, I will be glad to post my opinion for other readers. Hopefully I will thoroughly enjoy it, since tea is my favorite beverage, whether it be hot or cold.
Linda from Pa.

Dear Nancy,
I'm answering a request made by Betty in MS which was posted in the Newsletter on Tuesday, July 16, 2007. She requested "old" tried and tested recipes. Here are three handed down to me from my grandmother many years ago. My children were raised on them and it was a good way to clean out the bread box or use up left-over rice.

BREAD, RICE, OR GRAPENUT PUDDING
4 to 5 slices white bread buttered on both sides and cut into half-inch cubes. Raisin, cardamon or any other sweet bread can be used in place of white.
2 cups milk
2 eggs
4 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon salt
Dust with cinnamon or nutmeg (optional)

1. Butter casserole and add buttered cubed bread. (I use my 1 3/4 quart Corning Ware casserole)
2. Combine milk, eggs, sugar, vanilla and salt and beat until the eggs are incorporated. Pour over bread in casserole and let soak for half an hour.
3. Sprinkle a handful of raisins over the top and dust with cinnamon or nutmeg.
4. Stand casserole in another pan containing an inch of hot water.
5. Bake at 350 degrees for about 45 minutes or until a knife cut through the middle comes out clean.

RICE PUDDING
Substitute 1 1/2 cups cooked white or brown rice for the bread and increase sugar to 1/3 cup. Stir half-way through baking time.

GRAPENUT PUDDING
Substitute 4 tablespoons grapenuts for the bread and only use 2 tablespoons sugar. Stir half-way through baking time.

Enjoy!
Gerry from New Hampshire

Thanks Nancy for all you do. Take care of yourself while you are  staying with your sister-in-law! That is very important.

After reading all the notes of the Pineapple upside down cupcakes, I decided to use my baby bunt pans. The recipe that was on this site made eight pans. I used one slice of pineapple per pan and split it to fit. Where it separated I placed the cherry. I used a lot more brown sugar than the recipe called for so I think that would be an individual issue. I used 2/3 cups butter and just added the brown sugar that I needed. Baked them at 350 for 30 minutes. They turned out perfect, beautiful and delicious. You do have to turn them out on a plate immediately or the brown sugar will remain in the pan. Also I put the pineapple in first then the brown sugar mixture and the cake mix that was after the first batch didn't get the sugar mixture onto the cake.

Thanks so much to all for sharing. Mary, Colorado

Hi Nancy and all,
I don't have a recipe but do have a comment on getting out stains. I was eating some fresh cherries at work one day and for some reason some juice squirted on my white shirt! I tried and tried to get it out so by chance I put some cold water in a pan and added some Oxi-Clean and soaked it over night.The next morning it was gone. I add this to my white wash and it keeps the whites snow white. Hope this helps someone.
Brenda/Alabama

In the July 16,2007 newsletter Jacqueline B. wanted a peanut butter fudge recipe. This is my favorite and the only recipe i ever use .The fudge is very smooth and delicious .
Nell in Texas

Silky Peanut Butter fudge:
1-3/4 cup sugar
1/2 cup milk
1/4 cup butter or margarine
1/4 tsp .salt
2 cups miniature marshmallows
2/3 cup creamy or crunchy peanut butter
1 tbsp. vanilla

Combine sugar, milk, butter and salt.
Cook until mixture bubbles, stirring constantly.
Cook for 5 minutes or until a small amount dropped in cold water form's a soft ball . (test often ,do not over cook ).
Remove from heat, stir, in marshmallow's, peanut butter and vanilla, mixing together well. Pour in a buttered 8 or 9 inch square pan. Cool until firm before cutting .
Enjoy, Sue

This is for Jacqueline, who in the 7/16/07 newsletter requested peanut butter fudge recipes. I believe that the first recipe is one that you shared Nancy, several years ago. The second is one that I found on the southernfoods website several years ago. I anticipate that there will be many peanut butter recipes submitted. I have at least 3 other recipes for peanut butter fudge; however, these are the ones that I use most often.
Robbie Bowling Green, In

PEANUT BUTTER FUDGE
1-1/2 c. powdered sugar
1/4 c. milk
1/4 tsp. salt
1/2 c. butter
1 (12 oz.) pkg. chocolate chips
3/4 c. chunky peanut butter
1/2 tsp. vanilla extract

Cut a piece of foil big enough to fit inside and up over the edges of an 8"x8"x2" baking dish or pan. Place foil in pan and press against bottom, sides

and corners to fit pan. Stir in a large microwave bowl the powdered sugar, milk and salt. Add the butter. Microwave, uncovered for 1 minute on high. Stir.

Microwave at high for 1 1/2 minutes. Stir. Microwave 1 1/2 minutes longer or until bubbling. Quickly add chocolate chips, peanut butter and vanilla. Stir

until blended. Spoon into foiled pan and press into an even layer. Refrigerate at least 2 hours. Peel off foil. Cut into small squares.

Peanut Butter Fudge
2 cups sugar (half brown sugar if desired)
1/2 cup evaporated milk
2 tablespoons light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup peanut butter
1/2 to 1 cup chopped pecans, peanuts or walnuts, optional

Mix sugar, salt, syrup and milk in pan. Bring to boil slowly.

Cook until small amount forms soft ball in cold water, about 235° on a candy thermometer. Remove from heat, add peanut butter and vanilla. Do not stir.

Cool to lukewarm then beat just until creamy, losing gloss and beginning to hold shape. Stir in nuts if used. Pour into a buttered loaf pan or 8- x 8-inch pan and cool. Cut in small squares

Linda , Have you tried right click and send to mail, you could highlight and send to mail and then print, try , it may work. McA

I would also like to pass along to all us Diabetics who used to crave those Girl Scout Mint Cookies. The Murray Company, who makes them, also makes a sugar free mint cookie sold in stores year around. I get mine at our HyVee store and put them right into the freezer. I love them cold.

I would also like to thank LaLa from Doyline LA for the recipe for the peanut butter cake. My son and his children just love peanut butter and buy it in a super jumbo size. I like to find new recipes to make when they come. This one looks like a winner to me.
Sandy in Iowa

I was just given a large box of new potatoes and need to do something with them quickly before they spoil. They already have little sprouts on them. I've always heard that potatoes don't freeze well. Can you can them? I also have a vacuum sealer. Could you freeze them in the vacuum bags? Please help with recipes or something so I can keep them from spoiling and going to waste. All help will be greatly appreciated.

Nancy, I join everyone else in declaring this the best recipe newsletter source on the internet. I'm so glad I found it. Thank you for all you do to get it put out everyday.
Lynette B

Hi Nancy, Hope all is going well with you and your family there. This is for Paula in Orlando. Thank you! Thank you! Thank you! for your wonderful sounding recipe for kuchen. I will make this right away. My dear friend is no longer with me, I often think of her. I will also get this recipe to her son who has asked me if I had any of his mother's recipes (I have been collecting all that I have and remember and getting this reminded me of what I was doing for him).

I somehow missed this newsletter and only found it just now when I went to the newsletter archives looking for something else.

Also, I would like to comment on the way my mother and grandmother made "wilted salad"...Growing up in north MS, my family grew turnip greens, mustard and collards for leafy green vegetables in the fall and winter. At that time, they did not have spinach or lettuce in their gardens.

My mother and grandmother would gather young tender mustard greens to make their "wilted salad"...fry the bacon and crumble it in a small bowl. Wash the young mustard leaves, make stacks and slice thin and put in a bowl, next add green onions chopped fine. When ready to eat, toss the bacon, sprinkling salt and black pepper, and green onion with the cut mustard...heat the bacon grease and pour over "salad"...toss again...This would be served immediately as they liked to eat it while the grease was still hot. It was very good.

I read that during "hard" times, people ate bacon grease (or lard) on biscuits. The bacon grease was a good source to provide the energy they needed to get through the day. I am not suggesting, however, that it was a good practice. Today we know that we should limit our intake ... Betty in MS

RE: I have purchased a *Big Green Egg* smoker

Hey Peggy, We dont have one but we have a friend that has the Big Green Egg. He ordered a cookbook from some literature that came with it (he hasn't gotten it yet).

Jerry, my husband, also gave him this recipe. He comes and gets our "HAPPY JACK" rub from us a lot and does the whole chickens with the stand you use to do the drunk chickens. He rubs the chicken then puts about 2 TBSPs of rub in a coke can and fills it about 3/4 full of water. Jerry also told him to put cut onion into the neck of the chicken (just don't block the opening of the can, because the steam with the rub in it seasons the bird as it cooks. Not sure how long to cook, but on our big grills, it takes 2 - 2 * hours.

By the way....we are nearly neighbors. I live in Athens in the
Clements area (raised in Elkmont).
Tona in Bama

Carol G in EHT
I am only about 20 miles southwest of you. Hi, neighbor.
MaggieB in south Jersey

I was raised on bacon grease and my Dad died at 71 of a heart attach. Loved in on fresh green beans. I still sometimes use it when I cook bacon to add to the beans. But I have found a much healthier option which is virgin coconut oil. This oil is actually really healthy.
Nancy in MT

I do what Lynn does with the recipes. Everyone I want to keep I highlight, copy(control C) and paste(control V) to a email. Then I send it to myself. I have files on my email sight where I store them when they arrive in my email. What a wonderful cookbook. I keep telling myself I need to store them in a safer place, but never seem to have the time.
Nancy in MT

This is for Judy, Albuquerque in regards to the Cooks Essential cookware. I have had mine about 7 or 8 years, use it every day with metal utensils and love it. I have a 1 qt. saucepan, 2 qt. sauce pan, 8 in. skillet, 10 in. chicken fryer and 8 qt. stock pot. I have bought other pieces when they were on special. Hope you find a set you like.
Rachael, AR

Nancy,
I have a new computer with Vista. I can no longer copy recipes from the newsletter by editing and copying to a document. Do you have any suggestions used by others in the group?
Linda from Bayou Country, Louisiana

Monday's letter July 17, 2007
I also purchased new computer with Vista. I copy, paste into "new mail" and send to myself. IF there is an easier way. I, like Linda would appreciate learning how. As I am learning how to use computer, Internet, etc. All the tips you all send in have been so helpful and much appreciated. Thanks Nancy for making a lot of people happy with your fabulous newsletter.
Hugs Brenda

Good morning fellow Nancylanders! I do hope everyone's weather is about to be straightened out for awhile. We have finally gotten some rain and now I am having to mow the grass. So far I have only had to mow it 3 times this summer (and needs it again right now). I'd rather have to mow grass than for it to be as dry as it was for so long!

I am looking for a couple of recipes that someone out there might be able to help me with. First, about 42 years ago, I visited Hawaii and had the pleasure of having Coconut Syrup served with Silver Dollar Pancakes. I would like to see if I can duplicate the syrup if possible. I found a recipe for Coconut Syrup but it only used coconut flavoring and I think the syrup I had in Hawaii was made with coconut milk or cream. I know I can order the syrup but that is so expensive I'd like to try to make some! The second thing I am looking for is a clone for the pancakes that McDonald's uses for their McGriddles. They seem to have little specks of mapel flavor in them. Maybe maple chips? If these are maple flavored chips, where might I find them? Can anyone help? Thanks in advance.
Oma in LA (Lower Alabama)

Does anybody have a recipe for pork carnitas? That's one of my husband's favorite Mexican dish. I have searched in many Mexican cookbook, and still can't find a recipe for them.
Thank you in advance Luna

I received this salad recipe from a good friend via email. She is a very good cook and doesn't normally send me recipes so I want to share this one. July is a good month for salads.

Calypso Salad
1 can drained Mexicorn
4 cups shredded cabbage
1/2 cup finely chopped onion
1/2 cup cubed cheddar cheese
1/4 cup sliced black olives
1 cup mayonnaise
2 T vinegar
2 T sugar
4 teaspoons yellow mustard
1/4 teaspoon celery seed
salt to taste

In a large serving bowl, mix first 5 ingredients. Combine the remaining ingredients and pour over the top. Do Not stir. Refrigerate a few hours or overnight. Stir mixture together shortly before serving. Makes a big salad. My friend added a note that if you don't have Mexicorn you can use 11 oz. vacuum packed corn but she adds chopped red or green bell pepper when she using plain corn.
Doris, in hot, humid southern Indiana

In the Monday newsletter there was a recipe for cranberry bread made in the bread machine.  The flour amount is missing.  Could it be reposted.   It was sent in by Dianne in Wisconsin.  Thanks, Connie in TX