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CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

New/Updated Pages
Cabbage Recipes
Sweet and Sour Recipes
Cheddar Cheese Recipes

Helpful Articles
How to Reduce Credit Card Debt
Budget - Tips on How to Cut Spending
Meals on a Budget
Having Fun With Themed Gift Baskets
Gift Ideas - Chocolates
What would you put in your gift basket? 
Family Tree - The Stories Are The Key  
Getting Started in Scrapbooking

Singing Birthday Cards

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings.  Remember to include your name within the message as well

Butternut Squash and Green Beans with Maple Syrup

This is a great vegetable dish. It’s easy to make with cubed squash.

To make this dish, use one butternut squash, as many beans as you wish, a handful of nuts and some maple syrup. Sounds like a pretty good combination.

Butternut Squash and Green Beans with Maple Syrup Recipe

This is a wonderful side dish recipe (though I did make a meal of this). The secret to this dish is to not overcook the vegetables.

1 large butternut squash, peeled and cut into 3/4-inch cubes
salt and pepper
vegetable oil
1-2 pounds fresh green beans
2 tablespoons butter
1/2 cup slivered almonds
1/3 cup maple syrup
dash of allspice (optional)

For directions on cutting the squash, see “How to Peel and Cube a Butternut Squash.”

1. Place the squash cubes on a large baking pan. Drizzle one to two tablespoons of vegetable oil over the squash. Salt and pepper to taste.
2. Bake the squash for 20 minutes or until nearly tender, turning once during cooking.
3. While the squash is cooking steam the green beans until they turn color and start to become tender. Do not overcook the beans; they will continue to cook in the skillet.
4. While the beans and the squash are cooking, melt the butter in a large, non-stick skillet. Place the slivered almonds in the butter and sauté for several minutes.
5. Place the squash and the beans in the skillet with the almonds. Pour the maple syrup over the vegetables and stir. Cook until the dish is hot and the vegetables are nearly tender, stirring often. Add more salt and pepper to taste. Serve hot.

Printable version of this recipe CLICK HERE

Hi Nancy and your furry friends. In the June 1st newsletter the recipe for The Best Spaghetti Sauce you will ever eat,which was send by Mary from Ohio. I made this for my two granddaughter who where going back to college and wanted me to make them a good meal before they left. It was delicious, the only comment I have is that I had to add a can of tomato sauce and some water because it got to thick. I was wondering if Mary forgot something in the recipe. It tuned out very good and they took the leftover sauce back to school with them. The pickles made it have a sweet taste. Thanks for all your hard work and hope you have a great day.
Joyce from PA

Nancy
I need some help. A friend from Arkansas gave me this huge sunflower that the seeds are ready to roast. How do I do this? I thought about boiling the seeds in salt water, then letting them dry and roast them in the oven. I am not sure what to do. HELP! Thanks again Nancy, for this wonderful newsletter! It is the first thing I check every morning.
Betty from Tyler Texas

Join The E-Cookbooks Library for Only $12.97! (Lifetime Membership) Hundreds of cookbooks to download in pdf format.

Nancy, I have been using regular butter when unsalted is called for, and leaving out the salt amount in the recipe. This is what Shirley of Burnaby, B.C. asked about and I think it is okay to do this especially if you are watching salt intake.

Thanks for the great newsletters you work so hard to bring to us.
Dee in W.Lafayette

I need recipes that you have that are the color pink or if you have any tricks to turn the food pink. I am throwing a birthday party and everything must be pink even the food. I would really appreciate it if you could help me.
Lulu

Nancy,
I was in Walmart today and even though I had been told by one of the Walmart workers when I called that they didn't have the Lock & Lock containers I looked any way and guess what I found? A whole bunch of them. I bought 2 small ones today that will hold my hubby's sandwiches and other belongings in his lunch box and I also put several of the big ones in lay away. Thanks for telling me about them.
Gem in TN

To TeaHag in Upstate NY, I applaud your willingness to take the time to cook with your nephews. I cook with my grand children all the time. It is a very special time for us. When they come to visit, they not only want to do arts and craft projects, but they also want to do cooking projects. We usually do a dessert together. You can take ordinary things and make them more exciting for children. We made a regular box brownie in a gingerbread shaped pan. They each have to make there own, because they have different ideas for decorating them. I put out M&Ms, Reeses pieces and decorator frosting in Ziploc bags. Of course all sorts of candies can be used. These are the candies my grand children like the most. The Ziploc bags help them to keep the frosting in the bag when they are squeezing it. They like to pick out their own decorating dips.

We read the story of the Gingerbread Baby by Jan Brett. We have made the Jell-O dirt pudding around Halloween and decorated with gummy worms and Vienna cookies for the grave markers. I can usually find a story book that goes along with whatever we are doing. I collect children's books and puppets. I have shapers to make Teddy bear pancakes for breakfast. They decorate them with syrup and mini baking M&Ms. I had one of my grand daughters for a week this summer and she made the cake mix cookie that was aired on Paula Deen. She was thrilled to make something from one of my favorite cooks on the Food Channel. The pictures of her rolling that ooey goey cookie dough into ball was a real memory maker.

My grand son made Triple Chocolate brownies when he was here. It is a simple recipe using a box of chocolate cake mix, stirred into a chocolate instant pudding (made as directed on the package) and chocolate chips. Of course, they like to help with other things too, such as washing the baked potatoes and wrapping into foil, or snapping the ends off of the green beans, or tearing the lettuce for a tossed salad. I just include them in everything. They are great at setting the table, too. I am always looking for new ideas in magazines for garnishing or decorating things. It helps to get some neat shaped pans or cookie cutters. I get excited when I get to talk about these things, since I think I have as much fun as the kids do. It is surprising how you can take a simple recipe and turn it into a party, which by the way, we have tea parties, too. We always say, "You are welcome to come to our tea party. All you have to do is bring your manners." There are all sorts of learning opportunities when you have children around. Have fun!
Sandy in Iowa

I would like to make a baking basket for a wedding gift. I thought I would start with some baking mixes and add other things to the basket. Does anybody have any suggestions on things to include in the basket.
Lisa

Hi Nancy, I really appreciate the recipe replies I got on Apple Dumplings I will defiantly try. Here is a recipe for Potatoes Chip Fudge it is really good; 3cps Sugar, 1 stick margarine or butter, 11/2 cps can milk,11/2 cps peanut butter, 1 cp walnuts, 11/2 crushed (reg) potatoes chips, 1 cp coconut, 1 teas. vanilla. cook first 3 ingredient on medium heat to a boil for 7-8 minutes (soft ball stage). take off heat keep stirring put in remaining ingredients place buttered pan. 8x9 or any square pan. thanks again for the recipes.
Susan R in WV

Hi Nancy & All~ I'd like to share my 'shortcut' to see if daily "Recipe Exchange" page is posted on web (without waiting for newsletter). It serves two purposes--as Your (& Google's) "Search" box is also on it,
besides your daily "Index".

I've just put:
http://www.nancys-recipes.com/newsletter-index.htm
in my Mac's "Bookmarks" file (or in "Favorites" if using a PC)--and it's easily available, whenever.
Carol in San Diego

Comment
Remember to press the F5 key and the Crtl key at the same time to refresh the index for the latest additions on the page.
Nancy

I had the most delicious STRAWBERRY PIZZA at a restaurant this weekend. It was the crust that made it so special - sweet, with finely chopped pecans. It then had a layer made of cream cheese, topped with strawberries & glaze, then whipped cream. Would anyone have a similar recipe?
Thanks, DG

Hi all,
I am thinking about getting a small rotisserie, Does anyone have any experience with one?? Thanks in advance to everyone. Especially our Nancy
Sandy in Warsaw

This for Marilyn in the aug. 22nd newsletter-------at the end of the newsletters, there is the most requested recipes from members. The angel food cake variations is listed. Just click on it and you can print it off.

Connie from Beech Grove
Nancy, I am like sooooooooooooo glad your website is up and running again. You do such a great job!! Thanks again for all the hard work!
Connie

I post the online newsletter whether I am able to send message out through Yahoogroups or not.
Nancy

Hello Nancy, Kitties, and Cooks! Shirley of Burnaby, B.C. asked why you would use unsalted butter in a recipe and then add salt instead of just using salted butter. Shirley, I only buy the unsalted because then I can control the amount of salt. I don't have any idea how much salt is in each tablespoon of the salted
butter, but as I often cut back on the amount of salt, I'm sure it's too much for me! I don't think there is anything wrong with using the salted instead if the amount of salt is not an issue for you - just remember to omit the salt called for in the recipe.

I also wanted to let any members who collect the Betty Crocker points know that the company is discontinuing that program. They're running sales to clear out their inventory. I got a really nice hardcover cookbook for just $3.99, so they do have some great bargains. If you go to www.bettycrocker.com and click on "catalog shopping" at the top of the page, you'll be all set.

Take care everybody! I haven't sent a recipe in a while, so will try to find a good one to send in.
Sue (Cooky) in Indiana

Almond Recipes
Pork Chop and Pork Recipes
Barbecue Recipes
Blackberry Recipes

If anyone is interested in a very entertaining "Meat Cake" that someone baked for a wedding cake,
visit www.blackwidowbakery.com/demo/meatcake/ 
Athena in DE

Hi Nancy and furbabies! Hope the rain has let up. Or have you gotten the boat out? I wanted to send a thought to TeaHag, upstate NY for kids. When mine were young they too loved to make the muffin pizzas and they also loved making pigs in a blanket. Roll a hot dog up in a crescent roll then bake. They also loved it when I made them cupcakes and left the decorating up to them. Just put some icing and sprinkles of all sorts, some small candies in the middle of the table and let them go at it. They had such a great time with those. Hope you have loads more fun with yours in the kitchen, I know I sure enjoyed that so much. Now the grandkids are getting to do it.

I just remembered something I saw on food network a few weeks ago, Dave Lieberman had kids in the kitchen and they were making their own individual lasagna's. He used the small bread pans like you use mostly at the holidays. I think I will try with my guys. Enjoy, whatever you do.

Thanks again Nancy, Even thought I try to stay close to my diet, I am getting fat reading this newsletter

Fizzy Meals
Tired of wondering what's for dinner?
Take a test drive with Fizzy Meals menus and recipes, sized for 2, 4 or 6, complete with shopping list and kitchen game plan for easy, fun dinners that are fit, fast and family-friendly.

To answer the question that Shirley of Burnaby, B.C. asked in the Tuesday August 22nd newsletter, regarding unsalted butter in recipes that also call for salt: the reason that recipes often call for unsalted butter, is that the AMOUNT of salt that salted butter contains, varies according to brand. By using unsalted butter and adding salt, the home cook is able to control the amount of salt in the recipe. This makes for more consistent results in your recipes, and also helps people who have sodium restricted diets, control the amount of salt that they consume. As to whether you can just use salted butter, and omit the salt: certainly. I do it all the time, when I'm baking cookies. It's really a matter of personal choice. Hope this helps!
Josie-Lynn in Georgia

Nancy, how strange. I have read your website for years and have never seen anything about unsalted butter until after I sent my E-mail. After submitting my question I read the newsletter and someone had the same question. Time to buy a lotto ticket I guess ! Thanks again for the best site on the internet and please disregard my request!
Thanks Maziey

In response to Susana in Louisiana---to help rid her microwave of the "burnt" odor...
Try placing several pieces of dry, wadded up newspaper in the microwave overnight. I used to clean houses and did this for a customer of mine. It worked!

Does anyone have a recipe for regular or spinach pasta? I was given a pasta making machine but there was no instruction/cook book included. Thank you fellow readers and thank you Nancy!
Linda in Lake Mary

Hi Nancy and Nancylanders,
Several weeks ago there were a lot of helpful hints on how to remove oil, grease, etc. from clothes. My DH is now working at a place that deals with lots of oil, grease and asphalt. He comes home w/ this stuff on his shirts and jeans. Could the wonderful Nancylanders please send in some helpful suggestions? Thanks.
Diana in KCK

Hi Nancy and all the readers out there. I'm needing some help. We recently had dinner at Lambert's Restaurant (home of the thrown rolls) in Ozark, MO (between Springfield and Branson) We were served a cucumber and onion salad which was dressed with water, sugar, vinegar, and pickling spice. Does anyone in Nancyland have a recipe which provides the quantities of each? My husband doesn't eat raw onions, and loved this salad. Thanks so much.
Dee in AR

The Chocolate Pantry
Chocolate products for baking and pleasure, the tools you need to help you get the most from your chocolate, your favorite chocolate recipes, and great “how to” articles.

In the supermarket they sell cheese specifically for melting and frying, Usually made by a spanish company, like Goya. Not all cheeses melt well, not like what you had. Manchego is a good one, if you have an Aldi's supermarket near you they sell a quesadilla melting cheese. But here is a link to help you. http://www.mexconnect.com/mex_/recipes/
Lynette in NY

For Judy in Mass.:

HOMEMADE ALMOND PASTE
10 oz. dried blanched almonds
10 oz. powdered sugar
5 oz. Sugar
1/4 cup corn syrup
1 cup water

Make a sugar syrup by placing the water, sugar and corn syrup in a sauce pan. Stir to combine. Bring this to a boil and let it boil for a few seconds. Set aside and let cool. Place the almonds in a food processor and process them to a fine powder. Add the powdered sugar. With the processor running, slowly add the sugar syrup until the mixture forms a paste. Store the almond paste in a tightly covered container. If you will be storing this for more than a week, store in the refrigerator.
Harriet/AZ

Shirley of Burnaby, B.C. was questioning the use of unsalted butter in recipes in the 8/22 newsletter. If more salt is called for in a recipe could be one reason the recipe would call for unsalted butter, but I'm not sure. I always buy the unsalted anyway, as to me, it has a better flavor. I always use it in any recipe that calls for butter, and have been doing so for years, so I've never really noticed when a recipe calls for unsalted. Maybe some of the other cooks out there will have a better answer for you.
Evelyn in Tennessee

For Marilyn (too!) in the 8/22 letter, had saved This. Maybe it is the one she wants.
I saved Claudine's remarks too, perhaps that is what Marilyn is missing. Marilyn in FL

This is in response to Yvonne asking for the Pineapple Angel Food Cake that was mentioned in the June 3 newsletter. I made this and it was sensational! The only change I made was to invert it upside down as soon as it came from the oven and then let it cool that way completely. Just like you do with a regular Angel Food cake. It worked better at least for me. I found that it didn't collapse as much by doing this.
Claudine

PINEAPPLE ANGEL FOOD UPSIDE DOWN CAKE
1 (16 oz) package Betty Crocker Angel Food Cake Mix
1 (20 oz) can crushed pineapple (DO NOT DRAIN !)

Heat oven 350ºF. In a large mixing bowl beat together cake mix and crushed pineapple on low speed 30 seconds, scrape down the sides of the bowl with spatula; and then. Beat on medium speed 1 minute. Pour into ungreased 13x9-inch baking dish. Bake 25 to 30 minutes, until lightly browned on top.
Invert pan upside down and cool completely. To serve, cut into squares and then top with Cool Whip or vanilla ice cream.

DO NOT add oil or eggs to this cake…this is a two ingredient cake! Note: You can make this a low calorie cake using frozen yogurt OR Lite Cool Whip.

LOW FAT CHICKEN ENCHILADAS
4 cooked chicken or turkey breasts, skinless
2 cans cream of chicken soup
1 onion, chopped
7 oz. can diced green chilies
12 oz. can evaporated skim milk
8 oz. low fat shredded cheese
7 oz. bag tortilla chips

Preheat oven to 350 degrees. Shred chicken and set aside. Combine other ingredients in a saucepan and heat, then set aside. Spray non-stick spray on a 9x13-inch pan. Line the bottom of the pan with 1/2 bag tortilla chips. Layer 1/2 shredded chicken, then 1/2 sauce. Repeat layers and sprinkle with cheese. Bake 30 to 45 minutes until cheese is bubbling. Top with green onion, sliced olives, sour cream or salsa.
SM

Dear Lisa: How can I make the individual frozen biscuits like those sold at the grocery store?
I'd like to bake only a couple at a time.
Linda

Dear Linda: Your question is sure to be on the minds of many families feeling the crunch of back-to-school schedules. You can have the convenience of individually frozen, home-baked biscuits with this recipe.

Frozen Biscuits
5 cups flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 cup shortening
2 packages yeast (or 4 1/2 teaspoons bulk yeast)
1/2 cup warm water
2 cups buttermilk

Sift dry ingredients together; cut in shortening. Dissolve yeast in warm water; add to buttermilk. Add buttermilk-yeast mixture to dry mixture; mix well. Turn onto floured surface; fold over (working in small amount of flour) several times. Pat or roll out to desired thickness; cut and place on greased cookie sheet and place in freezer. Once biscuits are frozen, If desired, you can roll each in melted butter. Place the frozen biscuits in freezer bags or freezer containers and return to freezer. Defrost 30 minutes before baking. Bake at 400 degrees Fahrenheit until brown.

Makes about 36 medium-size biscuits.
Source : Lisa Fritz

Nancy as a lot of people have said that they enjoy and look forward to the newsletter and I am also one. In the 8/22 newsletter, I am sorry I didn't copy the name, was wanting the Angel Food Cake Variations go to the bottom of the 8/22 newsletter and it is in the middle of a listing of other recipes.

In the 8/22 newsletter Connie from Beech Grove you are welcome. It took me a while to figure it out myself. Glad to help.

In the 8/22 newsletter TeaHag in Upstate NY wanted cooking ideas for her 4 nephews. They could help you make Pigs in a Blanket, Mac and Cheese and the Ham Salad sandwich recipe that is posted in this newsletter.

Pigs In A Blanket
hot dogs
cheese
packaged triangles that you use for rolls

You cut the hot dogs down the middle part way through. Then you put a little cheese in the cut part. Then you take the dough putting the hot dog on one end and roll up.

Another recipe is as follows:

Pigs In A blanket
hot dogs
package biscuits from the Dairy Dept.

Cut the hot dogs in half. Then take each biscuit and pat out to about 4 inches or more if possible and put the hot dog at one end and roll up if you can. If not then bring the middle part together.

Macaroni and Cheese
1 cup cook macaroni
1 to 2 cups cheese, shredded

Put the macaroni in a microwave safe bowl and add the cheese cooking a microwave until cheese is melted and it has cook to the temperature that you want it to be.

For this next recipe I have an appliance that is called a handblender and/or chopper that I have had for years and I would not be without it. You can use part of it in a sauce pan to blender or chop food. I checked to see if QVC had any and they have 3. The first one is similar to mine the QVC number is K115488 Branun MR430HC Handblender/Chopper $26.25 + shipping and handling, the next is K6299 Rocco DiSpirto 330 Watt Food Prep System with attachments $48.00 and K5652 Cook's Essentials 19 pc. 250 Watt Turbo Chopper and Blender. If you have Wal-Mart or Meijer's I would also check these stores out to see if they are cheaper than QVC.

Homemade Ham Salad for sandwiches
2 to 4 slices ham
1 slice onion
pickle relish
mayonnaise or Miracle Whip

This is best of made the day before. I have a Braun Handblender/Chopper that I put the meat and part of the onion in it pause until the the texture that I want. It takes about 2 to 3 times that you will need to do this. If you wish to use more onion then do so. Put in a bowl that can be refrigerated. Add the amount of pickle relish that you want then add the amount of mayonnaise that you want. Refrigerate until you want this mixture.

To Carole, Bronx NY, in newsletter 8/22, what do you use all the Lock and Lock containers for? I was think of rice, macaroni, spaghetti, any other pasta, cereal, packaged nuts, chocolate or white chips and trail mix.

In this newsletter we learn so much from each other and also you Nancy. Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy

This is for Joan in Lancaster,PA. I got this hint from the Splenda website.
http://www.splenda.com

Hope it helps
Mary Jo in MD

Splenda Hint
Actually Splenda doesn't substitute just like sugar, especially in something like cake where you lose the volume. For each cup of Splenda Granular add 1/2 tsp. baking soda and 1/2 cup instant dry milk.

Good morning Nancy,
This is in response to SC in the Tues., 8/22 newsletter asking about the white cheese dip in Mexican restaurants.

Queso Blanco Dip (White Cheese Dip)

This is the hard-to-find dip that is served in many Mexican restaurants.

1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 Serrano or jalapeno pepper, finely chopped (optional)
1 tablespoon finely chopped fresh cilantro (optional)

Put all ingredients in a double boiler and cook over medium or medium-low
heat until melted and well blended, stirring occasionally. Serve with fresh
tostadas or hot flour tortillas.
Source: http://www.ortega.com

And for Marilyn in the same newsletter, if she would scroll down to the bottom of your newsletters, she will find the link to the recipes using angel food cake mixes! All she has to do is click on that link and she will
find what she needs.

Have a great day!
Chris in NM

Hello Nancy and Everyone,
About a year ago there were several ideas sent in about what to do with bar soap once it was too small to use.

I have searched the archives, and I can't seem to find it, can someone pleaseee!! help me with this.?
Nancy I "ditto",(no pun intended), every compliment that everyone else pays you. Thanks everyone and God Bless. Val in Ga.

Hi Nancy; Really appreciate you and your kitties too. Thanks so much for all the time you put into the newsletters.

Have come upon the neatest way to copy and print the recipes I hope to use. First I go into create mail, then I put "recipes" under subject so I can go back to it. As I highlight the different recipes, I copy them onto the new email site. Then when I have finished with all I want to copy, I can just take one at a time to the printer, and then save. I'm sure I'm the only late bloomer to think of this idea, but it beats going from your web site to copy & pasting each one at a time to print and then save. It has really saved me time. Hope I wrote that so it will make sense to you.
Corinne

Hi Nancy. I want to thank ROSE MARIE who sent in her grandmother's recipe for Stewed Tomatoes in the 8-16-06 newsletter which I requested. I had requested a recipe using fresh tomatoes to make Stewed Tomatoes like my Mom use to make. When I used her grandmother's recipe for the Stewed Tomatoes the recipe was exactly the one I was looking for. I was almost in tears as I sat down to eat the stewed tomatoes as it tasted just like the way my Mom use to make it. I have made several copies for myself and for other family members so someone will always have a copy of this recipe.
Betty in MD

Hi Nancy and all in Nancyland, I have responded 4 times to thank the people who told me about the Cake Mixes without pudding in them. I don't want you or anyone to think I don't appreciate the time and effort it took to write and tell me about it.

I know you have been having so much trouble and I guess I am also. I have AOL, I wonder if that is the problem It must be so aggravating for you. All that hard work and then problems with the server. At any rate, thank you Marian in hot and humid N. D. Barb in San Diego and A Dedicated Reader. Thank you Nancy for all your hard work and dedication. Keep well. Hugs for you Nancy and pats for the cats.
Betty in Whittier

Nancy, You are GOD'S gift to cooker's. Talking about cat's. I have one that is 20 years old and uses the commode for both jobs.

I need to know what newsletter the recipe using Lipton chicken noodle soup mix. Also what newsletter about cleaning and curing cast iron skillets and things. I have about 26 items that needs cured.
Byron Bessemer. Alabama

For Teresa in Oklahoma who was looking for fried oatmeal.

Fried Oatmeal
Poor your left over cooked oatmeal into bread pans and let set overnight. It will congeal and can be either cut in squares or sliced depending on how much you have. These squares can then be fried in oil or bacon fat if you can stand the cholesterol. Serve with butter and syrup or gravy like a potato substitute.

My grandmother used to make this and also corn meal mush.
Barb S in Omaha NE

God bless you Nancy for all the hard work you do in putting this excellent newsletter out! I just love to hear about your furry assistants. I would like to respond to Mark from NJ who requested a pea and corn salad without mayo or dairy in it. I tried the food network but when I typed in pea, corn, salad it brought back far too many for me to go through but you could do the same when you have the time there were several hundred pages! I did go to another cooking site called cooks.com and typed in the same thing and found many recipes using canned peas and canned corn I found this one that I will pass along using frozen peas and corn. I didn't check out all the recipes there either as there were so many. I hope this will work for you.

CORN, GREEN PEAS, JICAMA AND CUCUMBER SALAD
1/4 c. distilled white vinegar
2 tbsp. lime juice
1 tbsp. chopped parsley
1 (10 oz.) pkg. frozen green peas, thawed
1 (10 oz.) pkg. frozen corn kernels, thawed
1/2 med.-size cucumber, pared, halved, seeded and diced
1/4 lb. jicama, pared and diced

(Or, 2 ears fresh corn, shucked and kernels scraped from cob). Combine vinegar, lime juice and cilantro in bowl. Add remaining ingredients. Refrigerate, covered, until serving.
Mary from CT

Thank you Sue in Florida for all of your help. You are right ,the last website

http://allergies.about.com/cs/recipes/a/blwfnetrecipes.htm
has lots of recipes. I'm going to look for rice flour next time I get to the store.
Sharon in Illinois

Ann in Texas requested wheat sensitivity recipes ( Flour substitutions ). Here are some links that might help you .
Jocelyne in Québec

http://www.villagehealthclinic.ca/%20%2Brecipes%22
http://www.foodintol.com/food_intolerance/
http://www.glutenfreeforum.com/index.php?showtopic=17954
http://www.foodintol.com/eatingwheatfree.asp

Hi Annette from East TN ( august 18 ) Here is a chocolate pudding that you will love .
Jocelyne in Québec

Chocolate Pudding Cake
1 cup flour
1 cup sugar
2 teaspoons baking powder
2 teaspoon salt
3 tablespoons cocoa
2 cup milk
1 teaspoon vanilla
2 tablespoons butter, melted
2 cup chopped walnuts or pecans
Vanilla ice cream or whipped cream

Heat oven to 350 degrees. In a large bowl, stir together flour, sugar, baking powder, salt, and cocoa. Add milk, vanilla, and butter and blend thoroughly. Stir in walnuts or pecans. Spoon mixture into an 8x 8-inch pan that has been greased or sprayed with nonstick cooking spray.

For Topping:
2 cup sugar
2 cup packed brown sugar
2 tablespoons cocoa
1 cup boiling water

To make Topping, combine sugar, brown sugar, cocoa, and water in a medium bowl and pour over unbaked batter.

Bake for 40 to 45 minutes. Cool slightly. Cut into squares and serve upside down. Serve with vanilla ice cream or whipped cream.
Serves 6 to 9.

To Wendy on Vancouver Island;
The type of rice used in Greek restaurants is most often white parboiled long grain. You can buy this in the store in bags; Dainty Brand if I remember correctly. It cooks fairly fast and doesn't get sticky; sometimes they will add chicken bouillon cubes to the water or simply some olive oil and a few herbs. It is NOT the same as converted rice which is a far more processed product and has a different texture.

To Kathy in Virginia who needed tomato recipes to freeze;

Here is a good recipe for pizza sauce that I freeze in portions:
3 Tbsps olive oil
3 cloves garlic, pressed
1-28 oz can Italian tomatoes (pastene) OR 3-4 cups, peeled, seeded and chopped fresh tomato flesh
1 Tbsp dried oregano
1 tsp dried basil
salt and pepper to taste
small amount of Harissa or similar hot pepper sauce to taste

Fry garlic gently in oil for a minute or so then add remaining ingredients and simmer 3-5 hours until fully thickened and rich. Freezes well. I make double batches.
Mike in Montreal

Look forward to all of the wonderful recipes and try a number and apologize for not saying thank you for each and every one but now I have a question.

Can someone tell me what is shoepeg corn and what is the difference from regular corn.
Thank you in advance Nancy from Maui

Thank you to the cook who sent in the Scalloped Fresh Tomatoes recipe. There was no name. We really enjoyed them. If anyone has any other great tomato recipes, I would love to see them posted.
Gay from L.I.

I am trying to make sugar cookies like my boyfriend's grandmother made. My cooking skills are very limited. Does any one have an easy way to make theses recipes?

Comment
I know a very easy way to make cookies. Go to Prepared Pantry and get their Pennsylvania Dutch Sugar Cookie mix or their Old Fashioned Vanilla Gingersnaps mix. The mixes are almost fool proof. The cookies would come from your oven and they are so easy to make. My very favorite of all of the cookie mixes is the Almond Chocolate Chip Cookies. The next ones I want to try are the Oatmeal Raisin Cookies.
Nancy

Crock Pot Peach Cobbler
3/4 cup all-purpose baking mix, (Bisquick)
1/3 cup sugar
1/2 cup brown sugar
1/2 can evaporated milk
2 teaspoons margarine or butter, melted
2 eggs
3 large ripe peaches, mashed
2 teaspoons vanilla
3/4 teaspoon cinnamon

Lightly grease slow cooker or spray with non-stick coating spray. In a large bowl, combine sugars and baking mix. Add eggs and vanilla. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into slow cooker. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Serve warm. Top with vanilla ice cream if desired.

Crock Pot Easy Cherry Cobbler
1 cn (16 oz) light cherry pie filling
1 pk Cake mix for 1 layer cake or sweet muffin mix
1 Egg
3 tb Evaporated milk
1/2 ts Cinnamon
1/2 c Chopped nuts; optional

Put pie filling in lightly buttered 3 1/2-quart slow cooker and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover
Tona in Bama

Comment
Several members have asked Tona questions this summer. She is traveling and entering some barbecue cookoffs. Before she left she sent me recipes to include in the newsletter. She will be back sometime in the next month or so.
Nancy

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Free Downloadable Publications and Cookbooks
(in pdf format)
Cookbooks to download and Product Samples
How to Bake:  Your Complete Reference
Baking Essentials Lessons (Easy lessons on Baking)

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