Email Address 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.

This gas gauge thing is interesting. I have a Chrysler Concorde and the pump on the dash is on the same side as I fuel my car.

My sister's Dodge is the same. We both have 2003 models, so maybe they change it every couple of years. If I am driving someone else's car, I depend upon that little icon. Now I will have to double check !!
Lou, Fl.

August 24th newsletter people were talking about Tona in Bama's Shrimp Fried Rice. We love it and tried something different. We used Jasmine rice and boy did that change it for it has a sweet nutty flavor but still great. My husband teases me about wanting the Shrimp Fried Rice every week. Really not a bad idea. I have yet to find a bad recipe on thie site so thank you all very much. My only problem is getting writers cramp from trying to put so many recipes on cards. I'm glad your all moved in and the kitties love the windows.
Fran in LaVista, Ne

Hi Nancy and All,
Nancy are you having teething problems with the new set-up? Don't scream, they will all be fine soon.

This used to be a lemon cake, but it changes to suit whichever fruit is available and cheapest.

Speedy Orange Cake
Preheat your oven to 360 degrees F or equivalent
You will get 8 portions from these quantities. This cake is not a long keeping cake
I use a sprayed 6" square tin, but you could use a loaf or round tin

5 oz self raising flour
4 oz caster sugar*
3 oz margarine or butter or whatever shortening you prefer - at room temperature.
2 eggs
1 tbsp of orange juice
grated rind of 1 orange

Put all the ingredients into a large mixing bowl and stir gently until softened then cream briskly for about 2 minutes until soft and light.

Pour mixture into prepared cake tin and flatten the top. Bake for 55 mins until sides start to shrink away from cake tin - or until your skewer comes out clean.

Turn out and cool on wire tray
* caster sugar is slightly finer than granulated and creams quicker

Top 100 Recipe Sites
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Our message board
http://whatscookin.proboards4.com/
Sylvia <Scotland>

I have a question, please. I am looking for a candy thermometer and do not know quite which one to buy. I love the ones I see like on the Paula Deen show that look like they just sit on the bottom of the pan and are not as hard to use as the glass one I have. Can someone tell me about those and if that is the best to get and 'where' I might be able to purchase one.
Thanks,
Betty Ann in TN

Sorry to learn that the gas gauge trick doesn't work. I read it to my husband, but he didn't have time to check on it that day. Then I read him today's newsletter saying it was an Urban Legend. He grabbed the car keys saying he would see for himself. He chuckled all the way back into the house and said, "Those Toyota people don't fool around. There's an arrow next to the gas gauge with the words 'fuel door' printed under it." Then he went back to the cellar workshop saying he was leaving the door open in case there was anything else in the newsletter he needed to know.
LOL Leah

I have a question for Judy/Buffalo about the Pina Colada Cookies, where do you find pineapple cake mix? I am thinking I could substitute white or yellow cake mix and maybe add pineapple extract, do you think it would work?
Barb/Mn

Clearance at Joann.com!  

I am looking for a recipe for chicken with black pepper sauce. I go to China City in Fayetteville, N. C. I have been searching for how to make this.

Thank you for any help you could send me.
Pat from N.C.

Good morning Nancy, and Staff, was surprised when I opened the e-mail and saw the old format. I like it a lot better than the newer one, but why be picky when we all enjoy your recipes and newsletter so much.
Margaret, Tulsa

Hi, Nancy and all the good cooks out there:
In the Friday, August 29 newsletter Judy/Buffalo had a recipe for Pina Colada cookies, but it does not seem to be complete. She does not tell us how to mix the ingredients. Do you just dump everything in together and mix, or what? It sounds like a good recipe and I want to try it soon.

Thank you, Nancy for all your hard work to please all of us. Take care of the babies, and I do hope they and you are adjusting to your new place.
Nell in VA

Cheese Bread
sent in by Elizabeth, Australia

Milk is mentioned in the recipe but not in the list of ingredients. Can you please correct this?
Andrea FL

Up to 75% off at StacksandStacks.com  

Hello Everyone,
This is written in response to the 29th of August newsletter. I am interested in making the Pina Cola cookie recipe with the Pineapple Cake mix that Judy from Buffalo sent in. The ladies and men at my parents seniors residence love to eat home-made cookies and these sound really good. Unfortunately here where I live in Canada we can not get the different types of cake mixes that you have available to you. Is there any way of converting, say a yellow cake mix, to a pineapple cake so I can try this recipe? Thank you in advance for your help.

Just another tip: I buy olive oil infused with basil from a restaurant in the city. They purchase the olive oil from Italy and infuse it here with the basil. I use whole wheat spaghetti with some of this oil and some freshly grated parmesan cheese and it is sooo good and quick.... healthy to boot. My husband loves to have this with some chicken and veggies.

Linda Sims, Pincourt, Quebec (about 30 k. west of Montreal)

Hello Nancy!
For MarilynJ in the 8/13 newsletter looking for a specific Jam Cake recipe I searched and found the following:
http://www.nancyskitchen.com/cakes/default.htm

Holiday Cake Recipes
Christmas Jam Cake
4 c. flour
2 tsp. cinnamon
2 tsp. nutmeg
1/2 tsp. salt
2 c. raisins
5 eggs
1 c. butter
2 c. brown sugar
2 c. jam
1 c. buttermilk
1 tsp. soda, dissolved in milk

Sift flour, cinnamon, nutmeg, and salt. Mix with raisins. Cream butter and add sugar. Add jam to this batter mixture. Add the flour mixture, alternating with buttermilk. When all flour and buttermilk have been added, add beaten eggs and soda dissolved in milk. Stir thoroughly. Bake at 350 degrees for 45 minutes to 1 hour.

Ice with following:

ICING
3 c. brown sugar
Butter the size of an egg - softened
1 c. water
1 c. raisins
1 c. dates
2 c. English walnuts

I would use a deep 9 x 13“ pan for this cake since it calls for 4 c. flour.
Chris in NM

 
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Pecan Sandies Cheesecake

15 Pecan Sandies cookies
3 tbsp. melted butter
8 oz. cream cheese
3 eggs
1 tsp. vanilla
2 c. blueberry pie filling

Crush cookies; add melted butter, mix until crumbs hold together. Press into ungreased 8" pie pan. Beat cream cheese and add eggs, one at a time, beating well after each addition. Pour into pie crust. Top with blueberries. Bake 30 minutes at 350 degrees. Cool and refrigerate before serving.
Linda NM 

Solutions for your Kitchen at Organize.com  

Re: the recipe I sent in for chocolate earthquake cake I forgot to say that I line my pan with wax paper and then coat the wax paper with butter or margarine.
Jackiets from Louisiana

Jello Salad
(3 oz.) pkg. strawberry Jell-O
1 can sliced peaches
1 c. boiling water
1 c. liquid from peaches

Mix Jell-O, juice and water. Chill until slightly thickened. Line the bottom of 2 quart mold with drained peaches. Pour thickened Jell-O over peaches. Chill until firm.

WHITE LAYER:
1 (3 oz.) pkg. lemon Jell-O
1 can crushed pineapple, drained
1 c. sour cream or plain yogurt
1 c. juice from pineapple

Boil pineapple juice. Mix with Jell-O. Chill until slightly firm. Add fruit and sour cream or plain yogurt. Blend. Pour over first layer. Chill until firm.

BLUE LAYER:
1 (3 oz.) pkg. black raspberry Jell-O
1 can blueberries, well drained
1 c. boiling water
Juice from blueberries

Mix water, Jell-O and blueberry juice. Chill until thickened. Add berries. Mix. Pour over second layer. Chill until firm. Serves 10-12.
Linda NM

Angel Food Cake Dessert

1 baked angel food cake
1 pt. heavy cream
1/2 c. sugar
1 tsp. vanilla
1-1/2 c. blueberries
1-1/4 c. sliced strawberries

Slice cake into 3 layers. Whip cream, adding vanilla and sugar as it thickens. Spread cream between layers, saving enough for top and sides. On top of 1st layer, sprinkle 3/4 cup blueberries.

Add 2nd layer, topping with 3/4 cup sliced strawberries.

Top with 3rd layer. When cake is frosted with remaining whipped cream, sprinkle with a few berries and put others around bottom edge. Chill before serving.
Linda NM

I had a lot of frozen lemonade in my freezer.  Searched through my tried and tested recipes and found these.  Thought there may be some of our family that would enjoy them too.
Karen TX

Lemon Dessert

2 pkg. lemon Jell-O
2 1/2 c. boiling water
1 sm. can defrosted lemonade
1 (8 oz.) container Cool Whip
3 tbsp. orange marmalade

Combine all ingredients except for Cool Whip and marmalade. Let set firmly. Add Cool Whip and marmalade and whip. Let set overnight in a mold.
Karen TX

Lemon Custard
2 eggs, separated
2 tbsp. butter or margarine
3/4 c. sugar
1/2 c. (from a 6 oz. can) frozen concentrate for lemonade
2 tbsp. flour
1 c. milk

Beat egg whites until they form soft peaks in a small bowl. Save for next step. Cream butter or margarine with sugar until fluffy in medium size bowl; beat in egg yolks, then frozen lemonade. Blend in flour, then milk. Fold in beaten egg whites. Pour into greased 6 cup baking dish. Place dish in shallow pan on oven shelf; pour boiling water into pan to depth of about an inch. Bake in moderate oven (350 degree) 35 minutes, or until top is firm and golden. Spoon into dessert dishes; serve warm. (Custard, bakes on the bottom, makes tangy sauce for the fluffy cake on top).
Karen TX

Lemonade Pie
Coarsely ground graham cracker crumbs
6 oz. can frozen lemonade
8 oz. container whipped topping
14 oz. can sweetened condensed milk

Sprinkle a layer of graham cracker crumbs to cover the bottom of 9 x 13 inch cake pan or glass dish. (Granola or Grapenuts cereal could be used instead of graham crackers.) With mixer, blend lemonade, whipped topping and sweetened condensed milk for 3 to 4 minutes. Pour mixture over crumbs (or cereal) and refrigerate until ready to use. Cover with aluminum foil to keep fresh for several days.
Karen TX

Lemonade Poke Cake
1 box yellow cake mix
1 pkg. lemon Jell-O
3 eggs
3/4 c. vegetable oil

Preheat oven to 350 degrees. Mix all ingredients and pour into a 9 x 13 inch pan. Bake for 30 minutes or until toothpick comes out clean when inserted in center. While still warm, poke holes in cake and top with lemon icing. The warmer the cake the better.

ICING FOR LEMON CAKE:
1 box confectioners sugar
1 sm. can frozen lemonade

Thaw lemonade and mix with confectioners sugar and pour over cake.
Karen TX

Lemonade Cream Cheesecake
1 pkg. white cake mix (add 3 tbsp.
flour for high altitude)
1 c. sour cream
6 oz. can frozen lemonade, thawed
3 eggs
3 oz. cream cheese, softened

TOPPING

1/4 c. sugar
1 c. sour cream

Topping: Mix well. Preheat oven to 375 degrees. Use solid shortening or margarine to grease and flour 10 inch tube pan. In large bowl, combine ingredients. Blend until moistened then beat at high speed 4 minutes. Bake 50-60 minutes. Cool 10 minutes. Remove from pan and spread topping on cake. Refrigerate.
Karen TX

Hi Nancy, this has nothing to do with recipes, but you & several of your readers have cats. I read this in a Handy Hints newsletter. Thought you & your readers might be interested. Carolyn

My cat is very picky and doesn't like odor in her litter, so I just use regular baking soda. I cover the bottom before adding the litter, and sprinkle some on top and mix it in. Absorbs their urine and keeps the smell away for days. (oh, and another thing... what they sell as cat litter odor absorber in the store is really just baking soda with a cat picture on it and they charge lots more for it. lol)
Carolyn

Potato Salad
2 lb. potatoes (about 6 med.)
1/4 c. finely chopped onion (optional)
1 tsp. salt
1/8 tsp. pepper
1/2 c. (approximately) Italian salad
dressing
1/2 c. mayonnaise or salad dressing
1/2 c. chopped celery
2 hard cooked eggs, cut up

Wash potatoes. Heat 1 inch salted water to boiling. Add unpared potatoes. Cover tightly; heat to boiling and cook 30 to 35 minutes or until tender. Drain; cool and peel. Cut potatoes into cubes; combine in bowl with onion. Sprinkle with salt and pepper. Mix with Italian salad dressing. Cover; refrigerate at least 2 hours. Just before serving, add mayonnaise; toss until potatoes are well coated. Stir in celery and eggs. Makes 4 to 6 servings.
Sue

For Sandee in West Tn.; requested recipe for Earthquake Cake; 8-13-08 newsletter

Earthquake Cake
Preheat oven 350

Topping:

1 stick cold butter
1 pkg. (8oz) cream cheese, at room temperature
4 cups sifted confectioner’s sugar

Using a microwave safe bowl, cut cold butter into 8 pieces and microwave on high for 45 seconds or until melted. Cut cream cheese into 6 slices, add to butter, microwave for 15 seconds; add confectioner’s sugar and mix with electric mixer for about 1 minute. Set aside.

Cake:
1 pkg. German Chocolate cake mix
1 cup unsweetened grated coconut
1 cup chopped pecans or walnuts
1-1/3 cup water
1/2 cup oil
3 large eggs

Spray 9x13 pan with cooking spray. Scatter coconut and nuts on bottom of pan. Mix cake mix, water, oil and eggs in bowl, blend on low for 1 minute. Beat on medium for 2-3 minutes. Pour batter over coconut and nuts, smooth with spatula. With spoon place 12 large globs of the prepared topping on batter (do not stir). Bake until center jiggles a little when you shake pan, 40-45 minutes. Do not over bake, cake will set up when cooled. Cool for at least 30 minutes. Cut into squares and flip them onto a plate so nuts/coconut are on top (or leave in pan) Store cake covered in refrigerator for up to 1 week or freeze wrapped in foil for up to 6 months. Thaw in refrigerator.
Carolyn-Tulsa

Hi, Nancy, I hope you and your babies are doing well and adjusting to the new place.

First, is it possible to put the prayer request page back in the newsletter? (If there's a link to it on the page, I haven't seen it, and I really miss it.)

Second, In the 8/28 newsletter, Florence in Indiana was wondering how to get the pickle smell out of Tupperware. The easiest way I know is to put unused coffee grounds (regular coffee, not instant) in the dish, close the lid and leave it for a few days.

A few months ago I put some uncooked, cut up onion in three different freezer bags in the freezer. The freezer still stunk! I cooked and refroze the onion to prevent the onion smell but I had a five pound bag of flour in the freezer and when I took it out, sure enough, it smelled like onion. Not good! So I put the flour in a plastic canister and filled a small glass jar with unused coffee grounds. I put the small jar in the middle of the flour, covered the canister and left it for about a week. When I opened it and removed the coffee, the onion smell was gone, and the flour didn't smell like coffee, either. I was able to use the flour for baking as always.

Sorry this is so long, but I hope it helps!
Hope all in the family are doing well.
Sharon in Texas

For Dee in S IL. Below is the site for Palo Duro Canyon State Park. You can also Google 'Palo Duro Canyon' and find several sites.
http://www.palodurocanyon.com

Cookie in South Central Texas

To Judy/Buffalo in the 8/29 newsletter you had no directions to mix the Pina Colada Cookies. Did the recipe have no mixing instructions? Thank you.

Everyone have a great day. Nancy and 4 legged associates take care, stay safe and cool.
Susie Indy

Butterscotch Cookies(Candy)
1 (12 oz.) pkg. butterscotch morsels
1 tbsp. peanut butter
1 1/2 oz. shoestring potatoes
1 c. pecans

Melt morsels and add peanut butter. Stir over low heat. Remove. Stir shoestrings and pecans into melted mixture. Drop by teaspoon onto wax paper.
Sue