Easy Recipes | Recipe Exchange Newsletter

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The purpose of this recipe newsletter is to post requests and replies from our members and to post all their great tried and tested (TNT) recipes.

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Cabbage Recipes
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CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and who submitted the recipe or message. Remember to include your name within the message as well

Nancy I have been looking for the phone number in the newsletter. In this morning newspaper, The Indianapolis Star e-mail address is www.IndyStar.com, in the food section had to recipes I thought that I would pass on.
http://www.indystar.com/apps/pbcs.dll/frontpage

Blue Cheese Stuffed Chicken Breasts
2 tablespoon butter or margarine, softened, divided
1/2 cup, 2 oz., crumbled blue cheese
3/4 teaspoon dried thyme leaves
4 boneless, skinless chicken breast halves
1 tablespoon lemon juice
½ teaspoon paprika
salt and pepper to taste

Preheat oven to 425?7F. Combine 1 tablespoon butter, blue cheese and thyme in small bowl until blended. Season with salt and pepper; set aside. Cut a horizontal slit in the thickest side of each chicken breast to make a pocket, taking care not to cut all the way through. Stuff blue cheese mixture into chicken breast with a small spoon to fill pocket. Place chicken in a baking dish; season with salt and pepper. Bake uncovered 15 minutes. Meanwhile, melt remaining 1 tablespoon butter; stir in lemon juice and paprika. Turn chicken; brush with lemon juice and paprika. Turn chicken; brush with lemon juice mixture. Bake 10 to 15 more minutes or until chicken registers 180ºF on an instant-read thermometer inserted into unstuffed area.

To the blue cheese lovers this following recipe sound good to me.

Gaye's Chicken Salad
2 cups chopped cooked chicken breast
1 heaping cup red grapes, halved
1 cup chopped celery
1/2 cup coarsely chopped walnuts, or more, to taste
6 tablespoons mayonnaise
6 tablespoon crumbled blue cheese
1/2 teaspoon salt
red leaf lettuce
fresh fruit pieces

Combine chicken, grapes, celery, walnuts, mayonnaise, blue cheese and salt thoroughly in a mixing bowl. Arrange red leaf lettuce on serving plate. Serve chicken salad on lettuce, surrounded by your choice of fruits in season. Our favorites are Bing cherries, nectarine pieces, strawberry halves, orange slices and melons.

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

I need help in keeping cheese from molding or getting hard. When I open bags of grated cheese or open bulk cheese it usually molds pretty quick. I have tried wrapping it in a paper towel then putting in a plastic bag, but nothing seems to help. Sure would like some help!
Betty T. Ga.

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.

Kay in Indy-I have used all of my cast iron cookware on my smooth top stove and have never had a problem.
MaggieB

Hello everyone,
Susie Indy, I enjoyed reading about your upcoming trip. It's funny how similar our lives have been. I know you're an active church attender and your husband's job required traveling, so he was away from home for extended periods. Now you write that he records music on CD's! My husband does that also and he loves the oldies. We also like Signature Sound (Ernie is from Evansville) and I love to hear Sandy Patti sing Farther Along. The one thing we don't have in common is that you're a great, inventive cook and I'm not. LOL I hope you have a wonderful trip with your DH.

Doris in Oklahoma, I don't think I remembered to thank you for the biscuit recipe for camping. It was just what I was looking for and I'm sure I'll be using it many times. I enjoy cooking a good breakfast while camping. I may even use it at home when it's so hot.

Nancy, after reading of your health issues, my admiration just grows. You must have a very strong will power. I'm glad you enjoy doing the newsletter, because it is a bright spot for many people, and you are still teaching! I am watching closely for the number to call for MD and glad to hear it's a good organization from someone who knows.
Doris, S. Indiana (much cooler today)

Comment
I have the Amarillo MDA Telethon number and will post it on Sunday. It is only a working number during the telethon.

Cake Recipes
Lots and lots of new cake recipes have been added in the past several days.

For Kay in Indy -
I use cast iron on my flat-top stove all the time. Never a problem - with cast iron you are able to use a lower setting as the pans may heat a bit more slowly but retain heat better than the new non-stick type. Nothing like cast iron IMO.

GOOD FISH
Dredge fillets (I used Tilapia) in butter in a pie plate - add bit of salt and pepper. Top with a spoonful or two of your preferred salsa. Cover loosely with waxed paper. Microwave for 5-6 minutes per pound - let sit a couple of minutes and serve.
Marge in Mo

Once again I'm asking for your help. My stovetop is driving me insane. Can anyone tell me what you use to scrub the burnt on mess off of a gas range burners and removable trays that sit underneath the burners? I've tried soft scrub, only to find that the product plugs the holes for the flame on the burners. I've tried presoaking and scrubbing, I've tried presoaking and running them through the diswasher...nothing seems to work. Help......
Mariann in Michigan

Nancy, Joyce in MI can't get your highlighted type (type of a different color) to print. I love the colored type as it allows me to quickly scan the newsletter for a recipe, especially helpful when looking through back issues for something particular. After copying the recipes, Joyce should be able to change the type
color to black or she should be able to tell her printer to print colors as gray. Not knowing her equipment, it's hard to be more specific. It may take some sleuthing, but I'm sure there's a solution on her end. Keep up the great work, Nancy!
Sue (Cooky) in Indiana

Comment
I think I have a solution. I will put what used to be highlighted in the paragraph at the top each message and highlight it in the same color as usual.
Nancy

Hello Nancy,
Thanks so much for your newsletter. I have used many of the recipes sent by your readers. I sent a response regarding a use for left-over soap twice. So far, it has not been placed in the newsletter. Am I doing something wrong?

This is the response:
Thanks to all responses to my inquiry regarding cleaning kitchen cabinets.

In response to Val in Ga. regarding “bar soap once it was too small to use.”

I put the small bars in a glass jar and add a little bit of water to the jar. When the jar is full with soap, put it in a blender and liquefy until desired consistency. (You may have to add additional water). You can then put it in your bathroom in a soap dispenser and/or kitchen for hand washing. I even use it as a shower/bath liquid soap.
Marcia in Mt. Airy

Comment
I checked my mail and you are not doing anything wrong. I haven't had time to post it. One message came in yesterday and one came in today. The messages are generally posted within a day or two after you send them.
Nancy

This is for Linda in Bayou Country, LA., August 30th newsletter, who wanted to know how to discourage keeping cats out of flower pots: You might want to try putting pine cones on top of the dirt. I did this once for some larger potted plants such as a rubber tree and Benjamin Ficus. It looks decorative, you can water over the pine cones, and the cats don't like to hurt their paws on them. On smaller plants, I put rocks and pebbles between the sprouts. This discourages squirrels as well. The pine cones came from a nearby city park. Good luck!
Dianne in Houston

For Karen Ohio, thanks for telling me how to freeze the mashed potatoes. I love your idea. As soon as I finish reading today's newsletter I am going to fix a whole 10 pound bag of them and freeze! :o)
Gem

Hi Nancy,
This is for Sue who was wondering about whether or not to stick with a Bunn Coffee Maker - my advice - YES! We have one of the newer ones that keeps the coffee warm with a thermal carafe...it stays warm for HOURS...my husband makes it at 5:00 a.m. and it's still nice and hot at 6:30 when I roll out of bed. No more "cooked" coffee taste by the time you get to the bottom of the pot.

I also wanted to comment about Duchene's MD. I am a school social worker in Iowa. Incredibly, we have 3 young men with Duchene's within a 30 mile radius. It is a very sad situation. As you can imagine, it is not easy to motivate them to do well in school when they fully know that they will not live much past high school, if they make it that far. The two that I have worked with have incredible personalities and attitudes. Their families are very supportive and do what it takes to keep their quality of life as best as it can be. Both have had rods placed in their necks to keep them upright and the tendons in the back of their ankles cut so their feet can face forward. They are in high school now, so their time is short. They too benefit from the services provided for them by the local MD Chapter. It's a great organization!
Thanks for all you do Nancy. Becky in Iowa

Thanks Nancy for all the wonderful recipes and the support you give all of us who like to cook. What would we do without you?

I know it is late in the week for this request but I'd like to make a couple lemon pies from real for sure lemons this Sunday. Does any one have a wonderful TNT recipe that they could share with me? All I need is the filling part of the recipe.
Bette~Indiana

I am hoping someone from this great newsletter can help me as they've done so many times before. I make pumpkin rolls for gifts at Christmas and was thinking that banana roll would be awesome and a nice change. I've looked through some sites but can't seem to find what I am looking for. Does anyone have a recipe for this? And if so, can it be frozen like the pumpkin roll. As always, Nancy, you make our days, and thanks to all who send in the greatest recipes!
Karen in DE

Hi Nancy, here is a Friendship Cake Starter that DFEF of New Jersey wanted (Aug. 27th newsletter). I hope this is the one she wanted.
From: Betty Isleib, South Carolina

Friendship Cake Starter

Starter:
Combine juice from one jar maraschino cherries (4 oz.) and 4 oz. Of pineapple juice. Add 1 2/3 c. Sugar and stir every day for 10 days Then use with cake recipe. The starter has to sour.

Fruits:
In glass container of at least a one gallon size, put one cup starter juice and 1 2/3 c. Sugar. Don't put lid on tight or refrigerate. Stir every day for 10 days, then add one can crushed pineapple; with juice and 1 2/3 c. Sugar. Stir every day for 10 days. Then add 6 oz. Maraschino cherries and 1 2/3 c. Sugar. Stir each day for 10 days. When you are ready to make the cake, drain off the juice and reserve. If juice is saved, sugar and fruits must be added every 10 days.

Cake:
Mix fruits with 2 boxes yellow cake mix and 2 boxes vanilla instant pudding mix. Add eight eggs and 1 1/3 c. Chopped nuts and mix well. Divide batter between two tube or bundt pans and bake for one hour at 350 degrees. Frost with cream cheese frosting or leave plain.

Brandied Fruit Friendship No Yeast Starter
15 1/2 oz (1 Cn) Pineapple Chunks
16 oz (1 cn) Sliced Peaches
17 oz (1 cn) Apricot Halves
10 oz (1 jr) Maraschino
1-1/4 c Sugar
1-1/4 c Brandy (Any Brand)

Drain all canned fruit. Combine all ingredients in clean, nonmetal bowl. Stir gently. Cover and let stand at room temperature for 3 weeks, stirring twice per week. As you use it, replace the amount taken with 1 cup sugar. Cover and let stand at room temperature 3 days before using again. Yields 6 cups of brandied fruit.

Hi Deb, here is the Crockpot Beans with Pineapple is at the bottom of the newsletter under
Favorite recipes/links of our members
Betty Isleib South Carolina

Nancy, I just wanted to say thank you to Marilyn from Florida for sending in the crab stuffing recipes.
Betty

My grandmother used to make a bing cherry salad every Christmas that everyone loved but its not in her recipe book and I was wandering if anyone could help me. I know it contained bing cherries, cool whip, sweetened condensed milk, pecans and maybe pineapple and other fruit. It was very rich and creamy and the bing cherry juice turned it a purple color.
Thanx chris in MO

This is for Linda from Louisiana about her momma cat & two kittens. I had the same issue until: I made them a planting box. It is in a large old 2" deep baking pan (you can use any large shallow container-with room for them to lie down).. anyway, I plant "cat grass" or wheat. They love it! And heaven knows you do anything to keep the peace with the furry crowd!
Barb from Cle Elum, Wa.

Hi Nancy & All,
I "LOVE" this newsletter & use it all the time! Guys, I need a BIG favor. I have a Mother In Law (69 yrs young) who is missing her Mom's Graham Cracker Pie. I never heard of such a thing but would love it if someone could help me who knows this recipe? I hunted all over the Internet & found nothing but graham cracker pie "crust". She said it was so easy to whip up & no work to it.
Thanx ahead for the bother.
Hugs, Rosie in Hbg., PA.

for the lady who posted about using cast iron on smooth top ranges. I use cast iron on mine, the pan/skillet must have a smooth bottom though - don't use the ones with the raised ridge on the bottom, i think it allows heat to build up too much under the pan. They do sometimes leave more marks on the range than other pans, but I find it easy to clean up & have never had a permanent stain from using cast iron. I'm now on my second smooth top range, bought the first one when they first came out & my DS is still using it - got my second one about 6 - 8 months ago.
OG

Hello Nancy, I have a request please. My aunts house burned last year and she was telling me that she really misses her recipes. She had one that came off of the back of a can of cherry pie filling that was a black forest cake and it had rum in it. If any of you guys out there have this recipe please send it in so I can give it to her thanks
Leslie from Texas

Would someone please tell me what newsletter the orange candy cake recipe is in. I just can't seem to find it.
Geri.

This response is for Sue who was wondering about the cream cheese cookie recipe. I haven't made them, but it looks like there should be an egg or two in that recipe, don't you think? I had the same trouble with the, "Everything But the Kitchen Sink, cookies. I got so frustrated with those cookies that I broke them up in chunks and put them in nice dessert glasses and served whipped cream on them and ate them with a spoon. I still haven't heard what the problem might have been with those.
Terri in Mn.

For MaryAnn, about freezing cream soup. For many years I have been freezing the commercially canned cream Soup, such as Mushroom, Chicken and Cream of Celery. Often a recipe makes too much for one or two, so I freeze a half can in a small plastic container. I don't know a reason why it would not work with the home made variety just as well. Next time I need it, it takes very little time to thaw by putting the container in warm water. Don't forget to label what kind it is, as it all looks alike once frozen.
IM in Iowa

Betty in Canada, maybe this recipe is more in line with what you're looking for. This recipe uses the fresh plums.
Evelyn in Tennessee

Plum Sauce
About 4 lbs of plums, after pitting
2 cups packed light brown sugar
1 cup granulated sugar
1 cup cider vinegar
3/4 cup finely chopped onion
2 tablespoons mustard seed
1 tablespoon 5 spice powder, available at Asian grocery
4 tablespoons finely chopped chilli peppers, your choice
1 tablespoon salt
3 cloves garlic, minced fine
1 one inch square of fresh ginger, diced fine

Pit and chop plums to measure 10 cups. Combine the sugars, vinegar, mustard seed, five spice powder, chilli peppers, salt the garlic and the ginger root in a non reactive (stainless) pan of pot. Bring this to a boil and then add the chopped plums, return to a boil, and boil gently (rolling boil) stirring occasionally for between one and two hours, or until thick. Fill a water canner with water, and place about 6 clean half-pint mason jars in the canner, and keep the heat high. Ladle the sauce into a hot jar, leaving 1/4 inch head room and remove air bubbles with a hot knife or spatula along the sides and re-adjust the head space to 1/4 inch. Wipe jar rim to remove any sauce and place a snap lid on the jar, apply the screw band until finger tight, and place the jar in the canner, repeating for all remaining jars. Cover canner, return water to boil and process about 10 minutes. Remove jars, and cool for about 24 hours, then check jar seals to make sure they all went down, and any that do not, use right away,and store in the fridge. Those that seal, and they all should if you do it right, label, and store in a cool dark spot in your cupboard.

Our Wonderful Nancy, please pass on:
To Debbie in Sugar Land, TX

Regarding bitter Broccoli Rabe - You have to be very careful and not over cook broccoli Rabe - the longer it cooks the more bitter it will get. Also, if you are adding fresh garlic, remove it before it browns as it will give the broccoli a bitter taste also. Here is how I learned to prepare it from my cute little Italian father in law.

2 lbs of broccoli rabe or escarole
2 -3 cloves of garlic - minced
2 tablespoons of olive oil
1/4 lb loose Italian Sweet Sausage (you can use ham or pepperoni also)
1 can of white northern beans or white kidney beans - rinse and drain

Sauté sausage in olive oil, add garlic, and beans, sauté for a couple of minutes and then add all of the broccoli rabe or escarole. Pile it in the pan, it wilts down in a min. or two. Only saute 3-4 min. Mixing carefully. Serve with crusty bread

TeaHag in Upstate NY

A long time ago, my mom used to make some kind of bread stick appetizers out of, I think, salt rising bread. She cut them into strips about 3/4 an inch thick or so and coated them with something (I think cheese and something else). She would freeze them individually and then cook them up when appetizers were needed. I thought at first I had it when I found the recipe for cheese straws, but I really think she started out with the loaf bread that she cut into rectangle strips. Can anyone out there help me find this long lost recipe. So many thanks and so many memories involved here.
Betty Ann in W. TN

Hi, Nancy,
I used to work at a place that had a recipe for Hashbrown Casserole that was to die for. When I left, I didn't take it with me and I miss it. I used to have to fix it for the hot bar at least twice a week, if not more. It had mayonnaise and melted velveeta mixed with other items and poured over a package of frozen hashbrowns, topped with a full pound of crumbled bacon. It was delish. If anyone has something like it, I would love to make this again.
Tamala of Smithville, TN

With fall just around the corner, I am looking forward to baking again. I'm wondering if anyone out there has an easy and yummy recipe for date nut loaf/cake they would like to share? Maybe something that could be baked in a coffee can? Thanks in advance!
Vicki in Houston

For Brenda in PA asking for advice on what to serve with the chocolate fountain. First make sure you use really good chocolate and oil and melt the chocolate completely. You have to do this and mix the chocolate and oil really well BEFORE you put it in the fountain. This is key to having a fountain and not just a machine sort of dripping chocolate. I found Ghiardelli milk chocolate chips worked really well. For something different to serve with it try large marshmallows and graham crackers for s'mores. Also canned mandarin oranges and fresh pineapple. Strawberries are great if you can find them and they aren't too expensive. Pears, bananas, and apples are good also if you dip them in lemon or orange juice once you slice them.
Kyra in FL

Does anyone have a recipe for Chocolate Pistachio Nut Layers? It originally was from a cooking magazine called Sphere. I have the ingredients, but the procedure got ripped off from the recipe. It's really good. Are there any websites whereby I can get old recipes like this one? Thanks ahead of time for anyone help! Nancy, Streator, IL.

For Brenda in Pa. who is going to entertain using a chocolate fountain, here are some suggestions . How about some strawberries, cherries, cut up orange slices, pineapple (either fresh or canned ), pretzels, and oreo cookies? You can create your own ideas too! Since I love those peanut butter and cracker snacks from the grocery store, I'd try putting them out for people to dip into chocolate ,too. Another thought is to buy a small pound cake and cube it to dip in the chocolate. I'm making myself hungry!! LOL
Corinne in Pittsburgh

Hi Karen in Ct, I certainly understand your feeling regarding your son leaving for college, been there done that, and still there, haha. It takes some getting used to, but with cell phones with free nights and weekends, and email, etc, it all helps to keep in touch, and not miss them too much. When my son left for college, I was a wreck!!! How to cook for yourself? Well, what I do still is cook a couple of meals, regular 3-4 servings apiece, leave out a couple of servings and freeze the rest. I work nights, so it is easy for me to grab a meal from the freezer, and go, and by the time I get ready to eat, it is thawed, or almost, and it microwaves perfectly in about 3 mins. I always keep salad fixings at work, and Fridays I leave for take-out - I feel I deserve it by then! I also have a trick I use with lasagna, I assemble it in a bread loaf pan that I first line with plastic wrap, and parchment for ease of removing. I make up the layers, then freeze solid. Using the parchment, it is easy to get out of the pan after it is frozen, then rewrap securely and place back in the freezer til you want to bake it. It is just the right size for a nice Sunday dinner with a friend and spare meal for the week. I have done this with several other meals too, but the lasagna is the first to come to mind. Summer months I make a lot of salad meals too, with different meats, such as chicken, steak, or make up tuna or egg salad to add to the lettuce and other salad fixings. Winter months are great too, with lots of soups, stews, and casseroles, I never get tired of those meals, hope these ideas help somewhat. With more time on your hands, just keep busy with family, friends, hobbies, or whatever, maybe you will find other interests now as you adapt to your new lifestyle, always looking forward to THAT phone call or visit on the holiday,
Hugs, Laura in Ct

Easy Overnight Rolls
l package frozen rolls (about 24 in pkg.)
l pkg. butterscotch pudding regular not instant
3/4 cup brown sugar
l/4 cup butter cut up
l/2 cup pecans, chopped

Oil 9x13 pan and place rolls in pan. (they may be halved or quartered) Sprinkle with brown sugar, butter, pudding and nuts. Place in oven overnight, next morning bake 20 minutes at 350 degrees. Turn out of pan while still warm.
Dee in W. Lafayette

Re:what kind of breading the Chinese restaurants use to do their sweet and sour chicken

Usually it's water-chestnut flour (available in Asian markets) or cornstarch, depending upon the recipe.
Liz @ Devens

Hi Nancy,
This is a thought I have had before, but never had anybody to ask. In my world here in the south, self-rising flour is what people I know use. If we pass a recipe that needs plain flour, we state plain flour.
Years ago, a friend from Chicago was using plain flour and I asked her why she didn't use self-rising flour. She said because self-rising flour costs more. That surprised me because both flours costs the same down here in West TN. For those of you up north, does self-rising cost more than plain?

I wish recipes would state plain or self-rising flour. Most of the time you can delete the salt and baking soda or powder and use self-rising, but sometimes not. Who wants to mess up a recipe because of using the wrong kind of flour?

I enjoy your newsletter. I've been getting it forever it seems. Love the cat stories!
For any in the path of the hurricane, I pray you're safe. I have a niece and 2 great nephews in/Miami.
For Melinda in Chattanoogna: I signed up for the message board last night that you did and they've never sent me an activation code. Since I get very little personal email, I'm very interested to know why you want to talke to me!!
Sandee in West TN

Hello! This is for Debbie in Sugarland, TX regarding Broccoli Rabe recipes. Here are a couple for you. Enjoy.
Dawn F - Cape Cod, MA

Sauteed Broccoli Rabe
4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed
1/4 cup olive oil
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
1/3 cup raisins
Kosher salt
2 tablespoons pine nuts, toasted

Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside.

Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Toss the mixture with toasted pine nuts, serve immediately.
Yield: 4 to 6 servings

Sauteed Broccoli Rabe with Garlic
2 pounds broccoli rabe, hollow or coarse stems discarded
2 teaspoons minced garlic
1/2 teaspoon dried hot red pepper flakes, or to taste
1/4 cup extra-virgin olive oil plus additional for drizzling
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
3/4 cup water

Separate broccoli rabe leaves from florets. Tear any large leaves into 2-inch pieces and chop remaining stems coarse.

In a heavy 3-quart saucepan or skillet large enough to hold broccoli rabe saute garlic and red pepper flakes in 1/4 cup oil over moderately high heat, stirring, until fragrant, about 30 seconds. (Do not brown garlic.) Add broccoli rabe and saute, turning with tongs, until wilted, about 2 minutes. Stir in salt and black pepper and saute, stirring, 1 minute. Add water and cook, covered, stirring occasionally, until tender, about 5 minutes.

Serve broccoli rabe with lemon and drizzled with additional oil.
Yield: 4 servings

For *JC in the South* on Bay Leaves, from an internet search:
http://www.mccormick.com/content.cfm?id=8212.

It appears one can purchase Bay Leaves in any grocery store that sells
McCormick*s Spices.
The Bay Leaves would be in the SPICE SECTION.

Tally Eddings Orlando, Florida

All-Purpose Ground Meat Mix
(Makes about 12 cups)
This is a basic ground meat mix that can be used in many casseroles and recipes.

5 pounds ground meat (beef or turkey)
2 cups celery, chopped
1 clove garlic, minced
2 cups onion, chopped
1 cup green pepper, diced
1/2 teaspoon pepper
1 teaspoon salt (optional)

Brown meat in a large pot. Drain. Stir in celery, garlic, onion, green pepper, salt and pepper; cover and simmer about 10 minutes until vegetables are tender but not soft. You can use this mixture immediately during your cooking session or freeze in two-cup portions for later use.

SUGGESTED USES (be creative):

TACOS:
Add one package taco seasoning to two cups All-Purpose Ground Meat Mix (follow package directions for amount of water). Freeze. To serve: thaw and heat taco mixture; prepare tacos as you would normally.

TACO POTATOES:
Follow instructions for taco mixture (above), but serve the mixture over baked potatoes instead of tortillas or taco shells. Top with grated cheese, diced tomatoes, sour cream, sliced green onions, sliced black olives and salsa.

EASY TACO SALADS:
Follow instructions for taco mixture; place a layer of corn chips or
tortilla chips on plate; spoon taco mixture over chips; add layer of
shredded lettuce; add diced tomatoes, sliced green onions, sliced
black olives, sour cream and salsa.

SLOPPY JOES:
In a large skillet, place two cups Ground Meat Mix, one (10 3/4 ounce) can tomato soup, two tablespoons brown sugar, and one teaspoon prepared mustard. Stir. Cover and simmer ten minutes. Serve ladled onto hamburger buns.

The All-Purpose Ground Meat Mix can also be used for: stuffed peppers, chili, spaghetti, and baked ziti
Heather in California

I am originally from the Boston area and would very much like a recipe for Chinese pork strips cooked the way they are served in the Boston area. In Florida when I ask for them at a restaurant they serve barbecued pork pieces, I like barbecue but not served as Chinese food. I remember pork strips as being thin, tender and moist slices of pork served with duck and mustard sauce on the side. Hopefully someone from the Boston area can help me. I thoroughly enjoy this site and a BIG THANK YOU to Nancy for being there for us. (Still waiting for the number for the Amarillo group of the MDA to donate--hope I did not miss it in a news letter.)
Andrea from Florida

Thanks to all responses to my inquiry regarding cleaning kitchen cabinets.

In response to Val in Ga. regarding “bar soap once it was too small to use.”

I put the small bars in a glass jar and add a little bit of water to the jar. When the jar is full with soap, put it in a blender and liquefy until desired consistency. (You may have to add additional water). You can then put it in your bathroom in a soap dispenser and/or kitchen for hand washing. I even use it as a shower/bath liquid soap.
Marcia in Mt. Airy

Response to Rose Marie Lee's question on how to clean Tupperware. I soak mine in Clorox, it takes out tomatoes sauce stains really well. I let it soak overnight and than wash it in the dishwasher on the top shelf.
Connie R. Blaine, MN

Hi Nancylanders, (esp. Kay in Indy)!
This is in response to Kay in Indy, who asks about using cast iron cookware on a smooth top range. I use my cast iron skillets on my smooth top range all the time and have never had a problem with any stains or scratches...they work as well as any other cookware I use. Hope this helps!
Kay in PA

ROCKY ROAD FUDGE
2 c. ( 12 oz.) chocolate chips
1 can ( 14 oz.) swt. condensed milk
2 T. margarine
3 c. peanuts, salted dry roasted
1 pkg. ( 10-12 oz.) miniature marshmallows

In a saucepan, combine the chocolate chips, milk and margarine. Cook and stir over medium heat until chips are melted and the mixture is smooth. Remove from heat; stir in peanuts and marshmallows. Spread into a greased 13 x 9 inch pan. Refrigerate until firm. Cut into squares. Yields 3 1/4 pounds.
Star

Recently at a church pitch-in someone brought a cookie that was made from crushed Oreo cookies then dipped in white chocolate. There were other ingredients added to hold the cookies together because they were round then dipped in the chocolate. It was not a baked cookie. Would anyone have a recipe for these cookies. They were HEAVENLY! Thanks.
BG in Indy

Good Morning everyone in Nancy-land. I wanted to thank Bob in Adelaide South Australia, Chris Melissa, Heather in Calif, Melody in Nebraska and everyone else for the wonderful Yogurt recipes. I have tried the yogurt dressing and strawberry yogurt cake - they were wonderful and looking forward to the lasagna. I plan on trying the frozen yogurt over Labor Day week-end.
Thanks again Barb from Cle Elum, Wa.

Brenda in PA wrote: she was using a chocolate fountain this weekend for a gathering

Make sure that your chocolate fountain is sitting on a plastic tablecloth. Folks love the fountains but they drip and it can really spoil a beautiful cloth.

I use the following items for dipping:

fresh fruit [strawberries; pineapple; grapes; bananas [toss them with some lemon juice to keep them from turning brown];
pastries;
pretzels;
Pringle chips;
marshmallows;
caramels;
nuts;
cubes of pound cake or angel food cake;
cookies;
I purchased small disposable cups that folks could come up and fill with chocolate and then place on their plate and they could dip from their cups -- helps avoid "double-dipping."

Also make sure that you have longer skewers on hand versus small toothpicks. I found the perfect size skewers at Gordon Foods if you have one of those stores near you. Also, have lots of napkins nearby!

The fountains are tons of fun and I hope you enjoy yours as much as we have enjoyed ours!
Tricia in Michigan

To Brenda in PA - the chocolate fountain fondue works wonderfully but you must make sure that the machine is level. There are little levelling legs on the bottom which can be adjusted. One time I was having difficulty, because the machine was full of chocolate, so I just put a piece of cardboard under a leg to level. It worked well. Strawberries, pineapple, any fruit that is fairly solid works well, but the most delicious is banana. I don't like the look of browned bananas so I left the banana whole, in the skin but opened up, and let people cut a piece as they wanted it. Pretzels and marshmallows work well too.
Nancy, Ottawa

Good Morning Nancy,
From an already hot and muggy south Alabama (at 8:30 AM). In the August 28 newsletter, CindyO ask for different cake roll recipes. I have 5 different ones - Fruit Cocktail Cake Roll, Cherry Angel Food Cake Roll, Blueberry Cream Nut Roll, Strawberry Nut Roll and Lincoln Log Cake. If requested I can send these but each is rather long and I wouldn't want to take up so much space to send them all unless they are wanted.

Oma in LA (Lower Alabama), looking forward to late October and some cooler weather.

Okay, I know this is a recipe list, but since the topic of baby gifts was brought up----does anyone have the direction for taking a hanky and making a baby bonnet?? Then there is a poem that goes with it something about today it is her bonnet and on her wedding day her hanky. One of my co-workers is a brand new grandma and would love to have the directions for this.
Lori R. Topeka

P/S the weather is FINALLY cooler here in Kansas and I have made a couple of batches of goulash from the recipes sent in. They are all wonderful and I greatly appreciate everyone for sharing their recipes.

Pamela in Ohio, I know exactly what you are talking about regarding the moths which invaded you food. I had them one time and it was a horrible experience. I got rid of all the packages of things they got into. Then simply put dried oregano leaves on all of my pantry shelves and have never had a problem since and that was ten years ago. In my flour canisters I drop one or two in the bottom of them and add the flour and it totally takes care of the problem.
Susie in Arkansas

In the 8/28 newsletter Brenda in PA asked for tips for using a chocolate fountain. I would suggest that she check out this site, as they have great information, suggestions and tips. The information is far too detailed to post in the newsletter. http://www.chocoley.com/Ideas.htm
Robbie in Bowling Green, IN

For JC in the south;
Bay leaves are dried leaves of the Bay Laurel tree. They are used in soups, stew, etc. They are in jars in the spice section of the grocery store.

For Debbie NC;
Your asked about breading used in Chinese sweet/ sour dishes. They usually use cornstarch as it gives a crisp crunchy outside.

For Kathy Damascus, Or.
Go to a book store and look thru the canning books by Ball and Kerr. They make the canning jars and they have recipes for all that you want to make.

Good luck; Judy in Montana

Re:..from todays newsletter (see part in red at bottom of this email), it seems I am not the only one who cannot find back recipes we want..I have tried the ***GOOGLE Nancys newsletter*** search and seldom find what I am looking for. Also tried the hint "greensalad" :nancyskitche.com (did insert the space before the :). Most recipes don't show that way either. Could it be when someone comes back and comments on a recipe..like the recent **brown sugar cookie** request for date, that the NAME they are asking for is incorrect and that is why we are not able to link to it..???I have tried and tried to link when I see repeated chat about a recipe that is really good (cannot SAVE them all<G>)but seldom can find the recipe. Did extensive search for the brown sugar cookie and never got any links. Do the searches really work?? Below from today's newsletter, is someone else who could not find it :

Any ideas to help us.
C/OR

Comment
The search index on this page is a free index. It takes about a month for to update their index. If you are searching for a recipe you will need to wait until the next month to search for it. The search box at the top of the page is very good for a recipe or message that one is looking for after it has been indexed but it does take some time until the next indexing for it to appear.
Nancy

To Pam in Ohio, on the mealy bug problem. I would suggest containers with airtight lids for your baking products. Aside from maybe washing the inside of your cabinets down with white vinegar and a water solution. It's cheap and worth the try.
Mariann in Michigan

For Sue asking about coffeemakers: We recently researched online and ended up buying a Capresso and like it a lot. They cost a little more but seem to be worth it. We also bought their brand of whole bean grinder.
Carol in TX

Hello Nancy and four legged friends,
This is for Evelyn from Tennessee , August l0th newsletter. This is a pea salad recipe I have been using for over forty years now. It is a favorite of our family and has been shared with many others. I hope you will give it a try.

Bring to boil and stir until sugar dissolves: 1 cup sugar, 1/4 cup cider vinegar, 1/2 cup oil ( I use canola), 1 teaspoon black pepper and 1/2 teaspoon salt. Let cool. While this is cooling drain 1 can French style green beans, 1 can small green peas, 1 can shoe peg corn. Place in bowl. Add 1 small green pepper finely chopped, 5 green onions sliced thinly, 1 cup finely chopped celery , and 1 small jar drained and chopped pimentos. Pour cooled dressing over vegetables and refrigerate a day ahead.

I would like to add my thanks for this wonderful and sharing newsletter you send out each day. I enjoy the kitty stories so much. We are a family with many furry and feathered friends. We recently lost our oldest member. My daughter's oldest cat passed away at almost 2l fun loving years. She will be and is missed every day. May all of our newsletter online friends have a safe and happy Labor Day.
Betty in Washington, MO.

Fran in Florida,
Thanks for sending the recipe for Blue Cheese Coleslaw. I made it this week end and my family enjoyed it . . . even a picky teenager!
Nancy in TN

Hello Nancy:
I just had to put in my two cents regarding "Fizzy Meals" Sarah in WV was asking if it was worth the money.

Well I have to say YES!!! I try to use her site almost every week. I use a couple of her meals weekly. Not only does it supply "Healthy" meals, it makes the shopping easier. So yes, Sarah it's worth the money.
Nancy thanks for all the hard work with the letter. I enjoy them and all the "Nancy cooks".
Have a great, safe Labor day everyone.
Helen, Saunemin, IL

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This is for Kay in Indy from the Aug 29 Newsletter. I have a smooth top, and was told the same thing, also the cast iron will scratch the top of the stove. I have not used my cast iron skillets since. Love them, but love my stove top more. It is so easy to clean.
Sandra from Oregon

For Maryann, who wants to know about freezing creamed soups. I have done it 2 ways: 1) You can freeze the soup in large cottage cheese containers or Tupperware containers, 2) I have also used Ziploc freezer bags. These work nicely because, if you remove all the air and freeze them flat, they will stack nicely and take up less freezer room.

Hope this helps!

Also, I have noticed a lot of Mac and Cheese recipes being posted lately, but have never seen one like the one I grew up with. It is my Swiss grandmother's recipe and my family loves it.

Grandma's Macaroni and Swiss Cheese
1 cup milk
1 pound Swiss cheese, cubed, (we like aged Swiss, but any kind will do)
1 quart, (I buy the large can), tomato juice or V8 juice (more if you find you need more moisture)
3-4 cups uncooked elbow macaroni (we use Dream Fields Low Carb)
1 Tbsp. sugar or Splenda (to your taste)
Salt and Pepper to taste

Boil macaroni 5-7 min. and drain
Combine all ingredients in medium roaster pan or large casserole dish Bake at 350 for about 1 hour, until cheese is melted and the tomato juice thickens
I cut the recipe in half for just the 2 of us...enjoy!
Kay in PA

In the August 29th newsletter the recipe for Fluffy Triple Lemon Pie. I make this same pie but use 1 cup buttermilk instead of lemon yogurt. I use 2 Tbls + 1tsp lemon juice. Very light and refreshing.
Pat (SC)

For Linda In Kansas City, regarding a Baby Shower Gift. I love to make baskets. I do it every time I give a Wedding, Baby Shower or Christmas Gifts. One year I made a basket for a Baby Shower & had it pertaining to Angels. Avon was selling little dolls that would talk & they would say a rhyme about angels protecting them. I also added some little books on angels also. For my niece one year for Christmas I made a basket & put her favorite movie in it & added popcorn, candy, & some packages of juice. So many things you can do.
Have a Great Day! Janice from Texas

Favorite recipes/links of our members
Mom's Macaroni & Cheese
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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