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Dear Nancy, Landers, and all of our 4 legged loves, I love your newsletter and look forward to it every day. Today I'm sending out an s.o.s.. ,if anyone has a couple recipes that I have been looking for , and looking for I would appreciate it.

1. Italian Cream Cake ( the real Macoy with the rum flavored filling, and chopped peanuts on the outside edge..
2. Italian filled cookie, my husbands cousin came over from Italy about 20 yrs. ago and showed me how to make them, you know a handful of this and a handful of that. What I remember of them is they were filled with preserves, chocolate, and nuts, delicious.)
Thanks so much, Diane from South Jersey

Due to problems on the nancyskitchen.com site the newsletter will be posted here until the problems are resolved.  The feature Print this Recipe will not be available.  I am sorry for any inconvenience this might cause. It is back to the old way of highlighting the text with the mouse choose print (Under file) and change the default of all to SELECTION.

To access the recipe index until problems are resolved please use the following link.  Recipe Index

I wish I could make it better instantly. For those that can see the print please use the view - Text size - largest option.

Not all the recipes and messages fit into this newsletter.  More will be posted tomorrow.
Nancy Rogers

Dear Nancy,
I'm a fairly new reader/member of your newsletter and I can't thank you enough for all of the effort you put forth to bring so much enjoyment to so many people. As I see some of the same names over and over, they almost start feeling like friends I have known for years. I have gotten many good recipes from ya'll, so I thought I'd offer one of mine. My sister gave me this recipe and we have both made it many, many times. Cooking the BBQ sauce makes all the difference! It really tastes as good as, or better than the recipes that take dozens of ingredients and all day to make.

Pulled Pork
1 pork butt or shoulder
2 bottles of hickory and brown sugar BBQ sauce
Hoagie buns
water

Place pork roast in crock pot. Pour one bottle of BBQ sauce over pork and add enough water to cover meat. Stir water and sauce a little to blend. Cover and cook on low 8-10 hours. Remove pork roast from crock pot onto baking sheet. Shred with two forks. Pour second bottle of BBQ sauce over shredded pork and bake at 350 for 30 minutes. Mound pulled pork onto hoagie buns and enjoy!
Diana in Middle TN

Hello Nancy,
I have a recipe I'd like to submit.

Apple Nut Pound Cake
3 eggs, beaten
1 & 1/2 cups crisco oil
2 cups sugar
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3 cups chopped apples
1 cup chopped nuts
1 teaspoon cinnamon
1 teaspoon vanilla

Mix oil & sugar; beat well. Add beaten eggs & mix well. In separate bowl mix flour, salt, baking soda,& cinnamon. Mix well. Add apples to the sugar & egg mixture; add vanilla & mix with spoon. Add dry ingredients & mix well; add nuts & mix well. This is a very thick batter. Pour into a greased tube pan & bake for 1 hour-15 minutes @350 degrees. Cool 15 minutes in pan then invert onto cooling rack till completely cool.
Icing
1 stick butter,
1 cup brown sugar, packed,
1/2 cup evaporated milk.

Boil together for 3 minutes; stir while boiling; then cool for 2 hours or till thick. Pour or spoon over cake.
Linda in Michigan

I was wondering if any of you ladies out there might have Red Lobster's Alfredo sauce recipe. I would really appreciate if you can help me with this.
Doris De

This will be a good dip to serve for Saturday/Sunday football games. I got it from a restaurant in Fairhope, AL and we liked it a lot. I used Pepper Jack and added a couple shots of Tabasco as we like hot foods.
Marti in AL


Dip Monterey Jack & White Bean
2 (15.5 ounce) cans white beans (cannelloni or great northern) drained & rinsed
3/4 cup chicken stock or vegetable stock
1 cup grated Monterey Jack (or Pepper Jack) cheese
2 Tablespoons sour cream
1/2 cup crumbled feta cheese
2 Tablespoon lemon juice
1 teaspoon dried oregano
Salt & cayenne pepper to taste
Drizzle of olive oil (optional)

In a medium saucepan, heat beans and stock on medium heat until warmed through, about 5 minutes.
Remove from heat and stir in shredded Monterey Jack or Pepper Jack cheese. Cool slightly.

Place the warm bean mixture in a food processor or blender. Puree to a smooth consistency, adding a little more stock as need. Pour the warm bean mixture back into the saucepan or into a bowl and stir in sour cream, feta, lemon juice, oregano, salt and cayenne pepper. Transfer to a serving dish. Drizzle with olive oil if desired. Serve warm or at room temperature with chips and vegetables.

Nancy, Siggy & Ditto: I'm responding to a request from the Tuesday, 26 Aug 08 Newsletter.

For Mary Jane, Groveport, OH: I don't know if this is the recipe you are seeking but it's a GREAT one and it's TNT many times over without a failure. Hope you will try it and hope it's what you're looking for.
Mr. Myron Drinkwater - Lake Forest, CA

Orange Slice Cookies
1 large egg
3 Tbsp vegetable oil (cooking oil)
1 cup pecans, chopped
10 orange slice candies (cut into small pieces) *
1 box yellow cake mix (any brand)
* I use kitchen scissors sprayed with non-stick cooking spray to cut the
candies.

Place all ingredients in a mixing bowl and mix until thoroughly blended. Drop by teaspoon onto an ungreased cookie sheet and bake in a preheated oven at 350° for 9 to 10 minutes (depending on the accuracy of your oven).

8/24/08 newsletter
Reply for Debbie in Lockhart
Clone For King's Hawaiian Bread
Linda in Upstate NY

King's Hawaiian Bread
6 cups plain flour
3 eggs
1 cup pineapple juice
1 cup water
3/4 cup sugar
1/2 teas. ginger
1 teas. vanilla
2 pkg. yeast
1 stick margarine

Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture and stir until well mixed. Sprinkle in yeast, 1 package at a time,
mixing well. Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it's mixed well. Leave batter in bowl and cover with cloth and place in warm place. Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into 3 equal parts and place in well greased round cake pans. Cover and place in warm place and let rise about 1 hour. Bake at 350 degrees 25 to 30 minutes.

This recipe is courtesy of Helen, and is a close clone recipe

Nancy, this is not food related but a fact that might help someone. I found it interesting and thought it might be helpful to some of the Nancylanders!

If you look at the gas gauge on your vehicle, you will see a small icon of a gas pump. The handle of the gas pump will extend out on either the left or right side of the pump. If your tank is on the left, the handle will be on the left. If your tank is on the right, the handle will be on the right. Why don't the dealers share such important information with car buyers?
Mo in KS

Coconut Bread
5 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
3 cups coconut
2 eggs, well beaten
2 cups milk
4 tablespoon butter, melted

Preheat oven to 350 degrees. Sift flour, sugar, baking powder, cinnamon, cloves, and salt. Add coconut, blending well. Add eggs. Pour in milk 1/2 cup at a time, blending well after each addition. Add butter and blend well. Fill 2 greased and floured loaf pans and bake for 1 hour.

Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/

Denise in Michigan 8/25/08, here are a couple more good cherry/grape tomato recipes that I really enjoy.


Tomato Bites
2 pints cherry tomatoes or large grape tomatoes
1 8-oz. pkg. cream cheese, softened
6 bacon strips, cooked and crumbled
¼ cup minced green onion
¼ tsp. Worcestershire sauce

Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert on paper towel to drain. Meanwhile, combine remaining ingredients in a small bowl, mix well. Spoon into tomatoes. Refrigerate until serving.


Sweet Italian Tomato Salad
1/3 cup cider vinegar
1/3 cup Splenda
3 tablespoons extra virgin olive oil
1/4 teaspoon dried basil
1/4 teaspoon minced garlic
1/4 teaspoon salt
8 medium tomatoes, quartered and seeded
Or 2 -1/2 pounds cherry or grape tomatoes, halved

In a large bowl whisk all ingredients together except the tomatoes. When thoroughly mixed, gently stir in tomatoes. Will keep several days covered in refrigerator. (Note: I’ve never had them around long enough to check out how long they keep. I usually make about half a batch and we eat them right up.)
Sharon in MO

Good morning to all:
This is for Dean in West Tennessee. I found a great site for her with loads of pear recipes. Hope this is helpful for her as it was for me!.
http://www.calpear.com/cns_rec.cfm.

Barb in Kanas City if that recipe did not work for U this one might be what u are looking for you could even add 1 or 2 hot peppers if you like

Southern Style Green Tomato Relish
PREP TIME: 1 Hour

Green tomato relish is a staple in Southern cooking and is normally made toward the end of the tomato season as a method of using new tomatoes left on the vine after the reds have been consumed. Southern ladies often jarred green tomatoes and opened them up on a cold winter day for a taste of late summer.


12 large green tomatoes, peeled, cored and diced
4 large Bermuda onions, finely diced
2 red bell peppers, halved, seeded and finely diced
2 yellow bell peppers, halved, seeded and finely diced
1 cup cider vinegar
2 cup granulated sugar
1/2 tsp ground cinnamon
½ tsp ground allspice
1/8 tsp ground cloves
1/2 tsp celery seed
1/2 tsp mustard seed
1 jalapeño pepper, seeded and finely diced
1 1/2 tbsps salt

Place tomatoes in a colander and sprinkle with approximately 1 tbsp salt, stirring to coat evenly. Allow tomatoes to sit and drain. You may wish to place a bowl under the tomatoes to catch the jus for later use. Place 1-quart of water in a heavy-bottomed saucepot and bring to a rolling boil. Add onions and bell peppers, cook 2 minutes then drain and cool. In a large mixing bowl, add the drained tomatoes, par-boiled vegetables and all remaining ingredients. Blend well and adjust seasonings if necessary. This relish may be served under a piece of fresh-grilled fish or chicken. It may also be served as an accompaniment to any sandwich or salad. If you wish to cook the relish for canning purposes, place the blended product into a saucepot and simmer 45 minutes to 1 hour, stirring occasionally. The relish may then be jarred according to canning directions. The cooked relish is always best after sitting for approximately 1 month.
MAKES: 1 Quart

Susie Indy for Chocolate pie mine comes out really good and out of the box lol here you o get u get 4 small boxes or 2 large boxes of the flavor u want like fudgey chocolate INSTANT pudding and follow instructions on box for Pie not pudding EXCEPT in stead of 1 3/4 C. of milk per box just put both boxes in bowl and use 3 c. of ice cold milk this is for the large boxes of pudding for the small ones use 4-1/2 C. of milk or 5 use a electric mixer with wire whish attachments if u do not have that regular beaters is fine and beat the pudding until it gets thick about 5 to 10 minutes u will be able to tell when it is nice and thick and pour into shell and refrigerate best over night this makes the pie filling nice and firm not loose and easy to cut
Blessings, Shirley in Calif

Aug 28, 2008

I just wanted to share with everyone that owns the Muffin Top Pans from the Prepared Pantry.
I came up with this awesome recipe for Chocolate Banana Muffin Tops. I am so proud of the turn out that I just had to share.

Chocolate Banana Muffin Tops
2-2/3 c. all purpose flour
1-1/2 c. sugar
1/2 c. baking cocoa
1 1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
1 c. sour cream
1/2 c. water
two mashed bananas
1/2 c. milk
1/4 c. vegetable oil
1 tsp. vanilla extract
1/2 c. semisweet chocolate chips
1/4 c. chopped walnuts

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, beat eggs, sour cream, water, milk, bananas, oil and vanilla. Stir into dry ingredients just until moistened (don't forget; do not over stir a muffin mix). Lightly spray muffin top pans with cooking spray. Using 1/4 c. measing cup fill the pans. Sprinkle with chopped walnuts and cane sugar. Bake at 325 degrees for 19 minutes.

For a picture of these beautiful muffins visit http://alilcountrysugar.blogspot.com
Thanks Nancy for the great site.

Angie in Ohio

To Lindsey in the U.P. (btw what does U.P. stand for?) Thank you SO much for the web site information, I truly appreciate you sending it in for me. The web site has a tremendous amount of info on it and the forums are great. I spent about 2 hours on it the other day :) and will definitely go back and check it out a lot.

I'm so thankful for the newsletter that Nancy sends out and for the wonderful people who receive it and are always ready and willing to help.
Barb in San Diego

Hi Nancy, I'm responding to the Tuesday newsletter that some had trouble getting into. It was different so all I did was click on Tuesdays date on the calendar & I got into the newsletter with no problem. I am patiently waiting for todays newsletter.
Love your newsletters!!
Linda- MI

For Eina who was asking about the okra steamer. Just last year I tried grilling whole okra. I just brush it with a little olive oils, salt, pepper, and grill til tender. You won't believe how GOOD it is!
Renée, Ceres, CA

Hi Nancy:
I just found a remarkable site that has video's for cooking. I am the kind of person that can do things much better if I can "see it" first. I found the video on how to make ice cream cupcakes and it is wonderful! I hope you will share it with the Nancylanders - a lot of other people might have the same problem I do - "need to see it first". There is even a video on how to make deviled eggs - which as a new bride (many zillion years ago) I did not know how to do!

Here is the site:
http://www.bettycrocker.com/how-to/how-to-videos/
Thanks! Sue in NC

I am looking for a couple of out of print cookbooks. One is from the old Bendix Co. In Kansas city. It 's name changed to Allied Signal later, so could be from either one. The other cook book was from Yellow Freight or Yellow Transit. I have seen years ago,but can not find them now.
Thank you Barb in Kansas city

For Denise in Mi. In a Bowl, put halved cherry tomatoes, small jar of marinated artichoke hearts, some cut up sweet onion and a small can of black pitted olives. Mix with some Italian Dressing - I use one packet. Except for the artichokes and olives, I pretty much eye ball it.
Eina

My sincere THANKS to Athena in DE and Sharon in MO for the lightening fast response to my dilemma of the bizillion cherry tomatoes I have getting ripe now. I can hardly wait to fix these 2 recipes this weekend.
Denise in Mich.

Thanks to Frances for the grape salad recipe . My family and friends just love it the recipe has gone out to many.
Mary Ann Upstate N.Y.

Good morning Nancy,

How is your unpacking coming along? I am sure it will all come together quickly, just working on a few boxes at a time. Then you can take a deep breath and relax!

I am responding to Susie Indy, in the 8/26 newsletter, 2 recipes for chocolate pie have been in the link below. Susie, I have 2 Jell-O cookbooks dating way back when and will look them up this evening when I get home. I remember making that chocolate pie, too! Yummy! Chris in NM
http://www.nancyskitchen.com/2008-august-recipes/index.html

also:
Snow-Capped Chocolate Pie T & T
http://www.kraftfoods.com/jello/recipe.aspx
2-1/2 cups JET-PUFFED Miniature Marshmallows, divided
2 Tbsp. milk
2-1/2 cups thawed COOL WHIP Whipped Topping, divided
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
1 HONEY MAID Graham Pie Crust (6 oz.)
1 square BAKER'S Semi-Sweet Chocolate, melted

MICROWAVE 2 cups of the marshmallows and 2 Tbsp.milk in medium microwavable bowl on HIGH 45 seconds; stir gently. (Marshmallows will be partially melted.) Refrigerate 15 minutes to cool.

ADD 1 cup of the whipped topping; stir with wire whisk until well blended. Stir in remaining 1/2 cup marshmallows.

POUR 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in remaining 1-1/2 cups whipped topping. Spoon into crust. Spread marshmallow mixture over pudding layer. Drizzle with melted chocolate. Refrigerate 4 hours or until set. Store leftover pie in refrigerator. Chris in NM

Dream Pie – T & T
2 env. DREAM WHIP Whipped Topping Mix
2-3/4 cups cold milk, divided
1 tsp. vanilla
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1 baked pastry shell (9 inch), cooled


BEAT whipped topping mix, 1 cup milk and vanilla in large bowl with mixer on high speed 6 min. or until soft peaks form.

ADD remaining milk and dry pudding mixes. Beat on low speed until well blended. Beat on high speed 2 min., stopping occasionally to scrape bottom and side of bowl. Spoon into shell.

REFRIGERATE 4 hours.
Chris in NM

Hi!! Nancy and Nancylanders. I need help again, Does anyone know how to get the odor of pickles out of tupperware dishes, I left relish in it, I have ran it through the dishwasher, aired it and it still smells. Please help me.
Florence in Indiana

Greetings from Australia to Nancy, Furbabies and all my recipe pals, Glad to know your move went rather well, and that the boys are settling in. Here are a couple of easy Bread recipes that you will all enjoy.

Coconut Bread
1 cup coconut
1 cup self raising flour - sifted
3/4 cup of caster sugar - a fine ground sugar, finer that regular but not powered sugar.
3/4 cup milk

Mix all together and spoon into a greased and lined loaf pan.
Bake at 350 f for 30-35 mins or until cooked when tested.

Serve warm with butter, if liked.

Cheese Bread
2 cups self raising flour
1 tsp salt
1 1/2 cup of grated cheddar cheese
1/4 grated parmesan cheese
2 eggs -lightly beaten
2 oz butter - melted
Extra 2 tabsps grated parmesan cheese

Place flour and cheeses in a large bowl and stir to combine. Add eggs, butter and milk.
Mix with a wooden spoon until combined. Spoon into a large loaf pan and smooth top. Sprinkle with extra grated parmesan cheese. Bake at 350 f about 40 mins or until cooked when tested.
Stand for 5 mins before turning on a wire rack. Yummy served with cream cheese, tomato slices and sprinkled with pepper.
Elizabeth, Bendigo, Australia.

I have a really good recipe for a fudge pie.

Fudge Pie
1 - stick of margarine (melted)
1/4 - cup S.R. flour
1/4 - cup cocoa
1- cup sugar
1- tsp vanilla
2 eggs (I use eggbeaters)

Melt margarine in microwave. Add sugar, flour, cocoa. Mix well. Add vanilla and eggs. Beat till well blended. Pour into a 8" unbaked pie shell. Bake in oven at 325 degrees for 25 to 30 minutes. (You can also add 1/2 cup of pecans) This is one of my favorite recipes. I don't have to use a mixer with this recipe. I just mix it all together with a spoon.
Hope you enjoy it..
Carol from TN

Does anyone know what to cook with Basil Oil?
thanks Sue In Ga

Here's a recipe for Strawberry Pie that is so simple to make & oh so delicious!

Strawberry Pie
1-3 ounce pkg. strawberry jello
1-3 ounce vanilla pudding uncooked (NOT INSTANT)

Add these 2 mixtures together with 2 & 1/2 cups water & bring to a boil stirring constantly for 5 minutes.

Slice strawberries & put into a 10" baked pie crust OR graham cracker crust. Pour jello mixture over the strawberries. Place in refrigerator till firm; about 4 hours. Slice more berries on top & add cool whip before serving. This is better if made a day before needed. I've never had any strawberry pie that tastes this good; even from a restaurant. I always liked the pie at Elias bros. Big Boy but I think this is even better. Enjoy!
Linda in Michigan

This is for Chris in NM. Thanks for the tip on how to submit recipes. I sent one in & I'll wait to see if it is in the newsletter before I submit anymore.
Linda W. in Michigan

To Barb in San Diego, who asked about Sun City/ Georgetown TX in the Aug 25th newsletter:

We lived in Georgetown for 7 years and returned to Colorado simply to be closer to family. We ABSOLUTELY LOVED GEORGETOWN and although didn't live in Sun City, the homes there were beautiful and the golf course was wonderful. Georgetown itself has a wonderful energy and one thing you should check out is Senior University Georgetown, http://www.senioruniversitygeorgetown.org/. Georgetown has grown tremendously since we left and the only negative is the traffic, but I still think it would be a wonderful place to live.
Hope this helps. Sonia in Colorado

Hi Nancy HELP!!! I received your newsletter for Tuesday and clicked on today's newsletter and could not access it I have WebTV and up until now have never had a problem and I have been with you for a long time . I am hoping it is something minor and you can help, I would hate to not be able to read your newsletter as it makes my day.
Lorie in Orlando

Comment
The link was in the calendar that was posted on the page.  I posted the main link to the August recipes and not the calendar one.