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Good beautiful morning, Nancy and Nancylanders! Nancy, you're going to get the ATTAGIRL award for putting up with your e-mail problems. Can't believe you haven't hurled your phone through the monitor in rage (or maybe you have.....)

Anyway, as everyone is TOO aware, it is TOMATO SEASON. I always love August and September because I can finally get tomatoes with taste at the farm market. I'd love to store some of that goodness, so I'm requesting tomato sauce recipes that use fresh tomatoes, which can be frozen (don't want to fiddle with canning). I have some great relish recipes (canning) but don't seem to have tomato sauce/spaghetti sauce recipes. Thought I'd ask all the wonderful 'Landers for their input.
Kathi in Virginia

Good morning Nancy!
Hope you haven't floated away yet! We have been under a flood watch and heavy rains here in Alamogordo, too. It's nice not having to use our cooler! We just keep it on low fan to try to keep the humidity down. Whew!
Think we all need a boat?

I am answering S in the Wed. 8/16 newsletter for a recipe for old fashioned
baked macaroni. Here is my version:

Chris's Old Fashioned Mac & Cheese With a Twist - my concoction!
1 box - 16 oz. elbow macaroni or shells
3 tbl. olive oil
1/2 c. chipped onion
1/4 c. flour
1 tsp. salt
4 c. milk
2 c. shredded cheddar cheese - I use more!
2 tbl. Dijon mustard
1 tsp. hot red pepper sauce - Tabasco or Louisiana Hot Sauce
1 tsp. garlic powder
1/2 c. bread crumbs
2 tbl. butter, melted
1 tbl. fresh chopped parsley - optional
1 pkg. beef hotdogs, cut in fifths and browned - optional

Cook pasta in 5 qt. Dutch oven pan till al dente & drain in colander. Heat oil in same pan, add onion and cook till tender - about 10 minutes. Stir in flour and salt and cook 1 minute. Whisk in milk and stir till sauce comes to
a boil - cooking 1 minute. Remove from heat and whisk in cheese, mustard and pepper sauce till smooth. Add pasta to mixture and stir till blended. Add browned hot dog pieces and stir till incorporated. Spoon into 9 x 13 baking
dish. Combine bread crumbs, butter and parsley and sprinkle over macaroni & cheese. Bake @ 400 º F for 20 to 25 minutes till top is golden. You could add 1 can - drained - diced tomatoes for a little pizzazz and color.

And for Marilyn in the same newsletter, if she looks at the bottom of your newsletters she will see "cake mix cookies" and "angel food variations" with the readers' favorites. If she clicks on that link she will find her
recipe. I make the Angel Lemon Bars from that section - oh so good!! And if a person can't find lemon curd, I have included a recipe to make it!
Hope you stay dry!!

Angel Lemon Bars
1 package Angel Food Cake Mix
21 ounces Lemon Pie Filling
Combine cake mix and pie filling. Stir until well mixed. Pour in an ungreased jelly roll pan. Bake 20-25 minutes at 350F degrees. Sprinkle with powdered sugar. *This is equivalent to one recipe of lemon curd or 2 cans Comstock lemon pie filling. I baked the bundt pan about 35 minutes.

Lemon Curd Pudding
2 cups sugar
1/2 teaspoon salt
6 tablespoons flour
2 cups half-and-half
4 egg yolks
2 lemons, juiced, grated zest
4 egg whites, stiffly beaten

Preheat oven to 350 degrees F. Using a bowl, combine the sugar, and salt, flour, and stir well until all flour has disappeared. Slowly add the half-and-half. Add the egg yolks, lemon juice, and grated zest. Gently fold in the beaten egg whites and pour mixture into a buttered 8 by 2-inch square pan. Set the pan inside a larger pan. Carefully pour hot water into the larger pan so that it reaches about 1-inch up the sides of the lemon curd pan. Be very careful not to get any of the water in the lemon curd pudding. Bake for 30 to 35 minutes or until golden brown. Serve warm or cold.
Chris in NM

I hope someone out there can help me. We have had replacement windows put in. I am having trouble getting the sticky stuff off the glass. Thanks for any help you can give me.
Rose in NC

Mary G. in CA wanted to know how to get urine smell out of clothes, etc. I have used several GREAT products and have had excellent success with all of them. I use Nature's Miracle sold at PetSmart or other pet supply stores. This works really well on furniture, carpet, clothes, bedding and anything that has urine or other odors. I have also used with great success a product called OdoBan that can be bought at Sam's Club. This is good for all types of odors too. My daughter called me one day and told me that my granddaughter had wet her bed and she couldn't seem to get the odor out. My granddaughter was sick and she didn't want to take her to search for these products. I told her to try plain old Listerine (about 1 cup) in the wash along with her detergent and she called me back and told me how well this worked. Try these and I think that your problem will be solved!
Good Luck! Geralyn in NC

This is a tip for Mary G. in CA. To get the smell out of clothing and sheets just put some cider vinegar in with the clothes and soap it will wash the smell away and it doesn't take very much (about 1/2 to 2/3 cup for a small or medium load). I used it on a load of towels and it didn't even leave a vinegar scent on them and I think the towels where even softer. I hope this is a help.
Nad in Mo

Does anyone out there know a good recipe for orange scones? Panera Breads has the best orange scones, and I would love to have a copycat recipe if at all possible. Nancy, my two "kitties" Tigger Lily (age 17) and Fannie Mae (age 16), say hello to Siggy and Ditto. I love your newsletter and look forward to it everyday!!
Paula from Ohio

For Lori in Topeka KS: I made my goulash almost exactly as you describe. Here is my recipe:

GOULASH
1 lb ground beef
1 medium onion, chopped
3 c cooked macaroni
1 16-oz can diced tomatoes
1 8-oz can tomato sauce
1 tsp salt
2 tsp chili powder (or more, to taste)
1/4 tsp or to taste dried red chili peppers, crumbled (if you like it hot)
Cheddar or Velveeta cheese - optional

Brown ground beef and onion until meat is no longer pink. Add tomatoes, tomato sauce and spices. If this mixture is VERY dry, add about 4-8 oz of water. Bring to a boil, reduce heat and simmer for 30 minutes, for flavors to "marry." Remove lid, add cooked macaroni, stir well, cover and simmer about 5 minutes more. Stir in Velveeta cheese in whatever amount you like (start with about 3/4 c cubed) until melted; if using cheddar cheese, put it on top and allow to melt before serving (cover pan for just a few minutes more).

If you like black olives and you like goulash, you'll love the following recipe. My family begs for this one:

HACIENDA HAMBURG
1/4 c. olive oil
1 lbs. ground beef
3/4 c. chopped onion
1 c. chopped celery
1-1/2 t. salt
1/4 t. pepper
Dash oregano
1 16-oz. can tomatoes
1 8-oz can tomato sauce
3/4 c. sliced ripe olives (3 small cans)
2 c. uncooked wide noodles
1 c. diced American cheese (Velveeta)

Brown beef, onions and celery in olive oil. Add remaining ingredients, except cheese. Bring to boil, reduce heat and simmer, covered, for 20 minutes or until noodles are tender (add small amount of water if necessary). Add cheese and stir until melted (do not boil). Note: the noodles are added dry and absorb the moisture in this dish as they cook.

I made the Grape Salad tonight; since there are just two of us, I made only 1/3 of the recipe, and we ate it all!! YUM!!

For Denise in Michigan: If your family is into Mexican, try this for a cold appetizer. It's really a dip for tortilla chips, but it goes a long way and is easy to make, store and carry.

MEXICAN DIP
2-3 medium tomatoes, finely chopped
1 4 oz. can chopped green chilies
1 4 oz. can chopped ripe olives
4 green onions, finely chopped (use the whole onion)
2 T. salad oil
1 -1/2 Tbls apple cider vinegar
1 t. garlic salt

Mix all ingredients, chill at least three hours and serve with tortilla chips. This dip will keep about a week in the refrigerator.
Doris in Oklahoma City

Taco Tot Casserole
1 lb. ground beef
1 packet taco seasoning
1/4c. water
1 can whole kernel corn, drained
1 jar salsa con queso
1/2 pkg. (1 lb.) tator tots
(sour cream)

Preheat oven to 350. Brown hamburger and drain. Add taco seasoning and water. In a 13x9 dish, spread taco meat on bottom. Next corn. Then tator tots. Finally, salsa con queso over top. Cook for about an hour. Top with sour cream if desired.

Grit casserole
1/2 lb. Sausage
1 tsp. Salt
1/4 tsp. Pepper
1/2 cup milk
1/2 cup quick grits
1 cup sharp cheese, grated
1 egg
2 cups water

Brown sausage until crumbly, add ½ cup water and simmer 10 minutes. Drain and save one half liquid. In saucepan, combine saved liquid and 1 ½ cups water, salt, pepper; bring to boil and stir in grits, cook 5 minutes; add cheese and beaten egg with milk into saucepan. Add sausage. Pour into casserole and bake at 350 until bubbly hot (around 33 minutes). Can be made 1 day in advance and refrigerated until ready to cook.
Joan in Ar

Hi Everyone,
I just want to add that I us ammonia in the washer each time I wash the towels. We have a pool and it seems like the towels get a musty smell. Or if you are like me and forgot that a load was in the washer and never got moved to the dryer. Then just add a little bit of ammonia and re-wash them. I have done this for many years it always turns out great.
Have a Great Day! Laurie - SW Michigan

Hello everyone! I hope I'm doing this correctly. I just found your wonderful site and am so excited to be a part of it. I am looking for a recipe (or copycat recipe) for Biaggi's White Chocolate Bread Pudding. I just tasted it the other night and it is divine. I would love to create it at home. Does anyone have something like this? Thank you so much and I look forward to being a part of this group!
Debbie H. in Wyoming

This is to Lori regarding goulash. I am 45 and remember my Mom making goulash. As a child, I really couldn't tell the difference between goulash and chili, except goulash was not served with rice. Maybe it was almost the same, but my Mom was making it sound like a different meal than "chili with rice". Mom is gone, so I couldn't ask how she made it. But, thanks for bringing up a nice memory.
Tina

Hello again, the second time in one day! This is for Ellen regarding sweet tea and the water. I am from GA, born and raised. I was taught that to make good sweet tea, first you always start with cold water (hot water comes from the hot water heater and may have all sorts of bad things in it to impart a bad flavor, not to mention bad health too!). You should bring the water to a boil, not through the boil. The tea could taste bitter.
Tina

Request.
I have been a member of your great list for years.
When I was a teenager I had a friend whose mother used to fix chop suey when she got home from work and it was done in a short period of time. It was wonderful! I know she used hamburger meat and bean sprouts and rice. She used to laugh at me for loving her "throw together meal" ..so much. I have tried to make this so many times. Wish I had the recipe.
Ann in Texas

All you good cooks in Nancyland,I just learned that I have a sensitivity to wheat. I am looking for TNT substitutes for flour. I have tried Ezekiel Bread and it is very good ,but I know I am going to get hungry for a cookie or a cracker or pizza and I want to be prepared. Thanks in advance for all the help that I know will come.
Sharon in Illinois

In Aug 16th newsletter Corinne in Pittsburg asked for a recipe of onion soup made with beer I hope this is what she is looking for.
Peggy

Onion Soup
4 onions sliced
5 tablespoons butter
5 beef bouillon cubes
4 cups water
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt
1 pint beer
Melt butter in a deep saucepan. Add onion and cook until tender but not browned. Add beef cubes, water, Tabasco sauce, salt and beer. Bring to a boil, reduce heat, cover and simmer for 1 hour. Serve with croutons and Parmesan cheese.

Marilyn - the one-step angel food cake recipe does not have cool whip as an ingredient, although it could be frosted with cool whip (maybe with some very well drained pineapple mixed in) after baking.

Pam in Ohio - Your squash is an acorn squash and they are yummy! They taste a bit like a sweet potato, only not as sweet. The easiest way to prepare them is to cut them in half (be careful, they are very hard), remove the seeds (like a cantaloupe), and put on a large plate or platter. Put about 1/4 cup of water in the plate, cover the whole thing with plastic wrap, turn back a tiny corner for steam to escape, and microwave until a fork inserts easily. Microwave times vary, but usually from 5 to 10 minutes. Season with salt, pepper and butter and enjoy.

As always, Nancy, thanks for all you do for all of your faithful readers.
Doris in Oklahoma City

I have a request for you good Southern cooks. My grandmother used to make a cornbread in a cast iron skillet on top of the stove. It was very dense and flat. Does anyone have a recipe?
thanks, G in Houston

Hi Nancy ~ ~ Thanks so much for your wonderful newsletter! I'm a fairly new subscriber and have to admit that I look forward to it every day. I would also like to thank all the readers who submitted recipes for the Orange (Florida) Sunshine Cake ~ ~ especially Judy in Florida, Linda in Oregon, Myron in Lake Forest CA, and Jocelyne in Quebec. I appreciate all your help -- and sincerely hope I didn't overlook any one. Will be trying the recipes soon. From Ruth in Ohio.

For Denise in Michigan (Aug. 15th Newsletter) regarding cold appetizers: One of my all time favorites is so easy to make and always disappears quickly! Take one package of Original Buttermilk Ranch Dressing mix and stir into one small container of soft Philadelphia cream cheese. Using the Pepperidge Farm small party Rye bread, first spread a thin coating of soft oleo, then spread the cream cheese mixture over that. Cover this with a thinly sliced (peeled or unpeeled) cucumber and sprinkle with dill. If you want to make a large quantity, simply put a piece of wax paper in between layers! So easy to transport and sooo good to eat! (The thin coating of oleo keeps the bread from getting soggy if you aren't going to serve them immediately.)
Elaine in Ohio

I wish to thank you for the information on the Lock and Lock canisters, newsletter 8/14. I will be going to Wal-Mart on Friday since we don't have one near us.

In the 8/14 newsletter I have a question for Pam in Hot, Humid Roanoke, VA. How hot can it get in October? We, my husband and I, will be going to Roanoke and Lynchburg and I wondering how to pack. We were married in Roanoke in the middle of March many years ago and it was snowing on that day. It will be great to get back to the area and see how things are. We are also seeing the hotel that was in Dirty Dancing.

Next in the 8/14 newsletter Michelle M From PA was asking for a Chicken recipe called Pineapple Chicken. As you will learn that this request could bring in a lot of different Chicken recipes. The following three are one that I have tried and we enjoy.

Pineapple Chicken
1, 8 oz., can crushed pineapple with juice
3 tablespoons gravy master
1 tablespoon prepared mustard
1/4 cup wine vinegar
1/4 cup water
1, 2-1/2 to 3 lbs., quartered or 4 chicken breast

In a small saucepan, combine pineapple with juice, Gravy Master, mustard, vinegar and water. Simmer 5 minutes, stirring frequently. Remove from heat. Grill chicken pieces 4" to 6" from hot glowing coals for 15 minutes, turning frequently or do on a grill on top of the stove. Brush with prepared pineapple sauce and continue grilling for 15 minutes longer, brushing frequently with sauce. Remove from grill and serve immediately. Heat and serve remaining sauce separately. Makes 4 servings.

Pineapple Glazed Chicken
4 chicken breasts, skinned and deboned
1, 15 oz., can chunk pineapple
scallions to top the meat
salt and pepper to taste
2 tablespoons butter
1/4 cup pack brown sugar

Salt and pepper chicken breasts, brown in butter over medium heat. When browned add pineapple and sugar. Continue cooking until liquid is thickened and forms a sauce. Serve with scant scallions over meat.

Pineapple Honey Chicken
3 or 4 chicken breasts, boneless
1/4 lb. butter, 1 stick
garlic to taste
1, 15 oz., can pineapple chunks
1 cup juice from pineapple
1/4 cup honey
1/3 cup brown sugar
2 teaspoons flour

Flour and brown the chicken in butter. Remove chicken and add to butter the honey, brown sugar, flour and pineapple juice. Stir until thickened. Arrange chicken in baking dish with pineapple chunks and pour sauce on top. Bake for 1 hour at 350ºF. NOTE: To the last 2 recipes you could add paprika and fresh garlic or garlic powder if you wish.

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

Nancy this is for S. in the 08/16/06 newsletter wanting a recipe for old fashion baked macaroni. Hope this helps.
Jean in Ga.

The only thing in the least unusual about my recipe is that I add a teaspoon of dried ground mustard to the sauce with the salt and pepper. If you don’t have that around, a tablespoon of Dijon mustard will do the trick (but add it
later, after the cheese). I would not try it with regular yellow “hot dog” mustard, though.

Becki’s Baked Macaroni and Cheese
8 oz. elbow macaroni, cooked according to package directions and drained
2 Tbsp. Butter
2 Tbsp. Flour
2 cups milk (2% is fine; don’t go getting all crazy with the skim, this ain’t no diet food)
1 tsp. salt
½ tsp. white pepper
1 tsp. dried mustard
1 cup shredded sharp cheddar (plus additional for topping)
1 cup cubed American cheese

Grease an 8”x8” baking dish. Preheat oven to 350. In a saucepan, melt butter over medium heat. Add flour and stir, cooking for 1 minute. Add salt, pepper, and ground mustard. Slowly whisk in the milk until smooth; cook and stir
until thickened and bubbly. Reduce heat to medium-low. Add shredded cheddar and American cheeses; stir until cheese has melted. Combine macaroni and cheese sauce and pour into prepared baking dish. Top with another ½ cup of shredded cheddar. Bake at 350 until bubbly, about 20 minutes. If you like the topping slightly brown, you may want to put it under a hot broiler for a few minutes, but watch it carefully.

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Favorite recipes of our members
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Life and Times of Sigmund Freud Kitty (Told in his own words)
Grape Salad (2 recipes -see links below)
jul-16-2006.htm
jul-30-2006.htm

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