Nancy, I am looking for recipes for home made oils. Especially interested in basil/garlic . Also can you preserve fresh basil and fresh dill to use over the winter. would these make a good oil. LindaG in Indy

Marinated Salad with No Oil
1 c. vinegar
1 tsp. dry mustard or mustard seed
1 tsp. celery seed
1 lg. head cabbage (red cabbage may be used for extra color)
3-5 lg. carrots
1 green bell pepper (optional)
1 lg. onion
1 c. sugar

Shred cabbage, grate carrots, chop onion and optional pepper. In medium sized pot boil other ingredients for 2 minutes. Pour over vegetables and refrigerate 12 or more hours before serving.
Linda NM

Chicken Noodle Casserole
Source: About.com
Cook Time: 30 minutes

8 ounces egg noodles, uncooked
1/2 cup butter
1 cup sliced mushrooms, about 4 ounces

I used a 4 ounce can of mushrooms but fresh mushrooms sliced would be really good, I think.
1/3 cup flour
2 cups chicken broth
1 cup milk
1/4 cup pimento, chopped (2 ounce jar, drained), optional
I did use the pimentos and this ingredient does add color.
1/2 cup chopped green onions
2 teaspoons salt
1/2 teaspoon pepper
2 cups cooked diced chicken
1/3 cup grated Parmesan cheese

Cook noodles according to package directions and drain. In large skillet, melt butter over low heat; sauté mushrooms. Blend in flour, stirring until smooth. Gradually add chicken broth, milk, pimento, salt and pepper, stirring constantly until sauce is thickened. In a buttered 2 ½ quart casserole, combine noodles, chicken and sauce. Sprinkle Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes in a preheated 350 degree oven. Shared by Coastieswife
Joan, San Antonio, Texas

E-Cookbook's Library - for $19.97 you get a lifetime membership. Over 100 cookbooks to download. Recipes are in a pdf format and can be downloaded and printed.

a few of the over 100 recipe books are listed below:
Time For Pie (894 pie recipes)
Fantastic Fudge! (238 fudge recipes)
The Ultimate Cake Book (1000 cake recipes)
Insider's Recipes (418 copycat recipes)
Gifts In A Jar (102 gift recipes)
For The Love Of Zucchini (226 zucchini recipes)
The Complete Beef Cookbook (185 beef recipes)
E-Cookbook Library

Good morning Nancy and all Landers
I hope you all have a great Labour Day.

Linda in Quebec, if you use a lot of Basil Oil with your pasta dishes, it may be worth while making your own, you can make it to the strength you and your DH prefer. I thought I had posted this on the message boards, but somehow it was missed out - Basil and extra virgin olive oil were made for each other:

Basil Oil
25g/1oz fresh basil leaves
1 garlic cloves sliced
150ml/9fl oz olive oil
Wash the basil leaves and dry them well. Prepare a bowl of iced water

Bring a saucepan of water to the boil, add the basil leaves and blanch for 5 seconds, scoop out the the leaves and plunge immediately into the iced water to stop the cooking process. Drain out all the water and squeeze the leaves to get rid of as much of the water as possible. Dry between layers of kitchen paper. Chop roughly and place in a clean jar. Add the garlic.

Gently heat the oil over a lot heat until warmed and fragrant - about 5 minutes. Make sure it does not boil or burn. Remove from the heat and pour oil into the clean jar with the leaves and garlic. Leave to cool, cover and store in the refrigerator, Strain out the basil within a week.

Note: The best extra virgin olive oil has a dominant flavour, if you prefer a stronger basil flavour use rapeseed oil instead.

This makes an ideal present if you choose a nice bottle and place some coloured pepper corns in the bottom.

We are lagging way behind this week
Top 100 Recipe Sites
http://www.top100recipesites.com/index.html
Sylvia <Scotland>

Good Morning Nancy, furry assistants and all Nancylanders.
I checked the top 100 sites this morning and noticed that Nancy's recipe site has dropped to 3rd place.
http://www.top100recipesites.com/index.html
Hope everyone has a safe and happy Labor Day.
Betty/Ky

Hi!! Nancy and Nancylanders. Does anybody know the secret of getting blood stains out of denim jeans?
Florence from Indiana

Does anyone have any ideas what to stuff canned l/2 peaches with? I thought I would turn them over..let them dry off, and then stuff them with something simple...but cannot think of anything. Any suggestions? I would like this for my Bunco club.
Terry/Lansing Illinois

glutenfree.com - your online source of gluten-free food for your Celiac Disease diet! 

There are problems with the formatting on nancyskitchen.com.  This site will be used until those problems are resolved.
Nancy Rogers

Our message board

French Breakfast Puffs
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1-1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees. *Lightly grease 12 muffin cups. *Stir together flour, baking powder, salt and nutmeg. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. *Bake at 350 degrees for 20 to 25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine 1 ½ cups sugar and 3 teaspoons cinnamon. Dip baked muffins in butter (tops, sides and bottoms), coating thoroughly, and then coat with cinnamon-sugar mixture. Eat.

Notes:
*I greased muffin cups but, Pioneer Woman uses Baker’s Joy Spray with Flour. I will need to buy some of this.

*I sifted my dry ingredients together.

*I checked muffins for doneness by using the toothpick method. Stick toothpick in middle of muffin until toothpick comes out clean.

These muffins are “simply divine”. However, I had trouble removing from muffin tin. I cooled them for 10 minutes before trying to remove them. Next time I make these, which will be soon, I’m going to let them cool for at least 20 minutes. I divided the batter up between 12 muffin cups but that was really too much batter in each muffin cup. I think this recipe will make at least 15 muffins.
Source: www.thepioneerwoman.com
Joan, San Antonio, Texas

I would just like to know what ingredients are added to fried rice in Chinese restaurants to give it that brown color. I would think that there was more than just soy sauce or you would taste too much of it. Any answers out there in Nancyland??? Thanks ahead of time.
Donna in Illinois

Ladies, Want to thank all the ladies that did send me checks for the cookbook to help feed the hungry, I have more and would like to sell if I could, if you would like to help just send a check for $12.50 to Marlene Cavalcante NW Tuscany Dr. Pt. St. Lucie Fl 34986. This cook book was made for the church and has about 221 recipes in it , along with the history of the church , hints, and many helpful ideas. You would be getting a very nice cook book and helping someone out at the same time. Make check payable to St. Andrew Lutheran Church. Thanks in advance PS.. I see a lot of talk about shrimp fried rice, I most of misses that one. I was away for two weeks in NY. Could someone tell me what day it was or put the recipe in again.
Thanks McA

To Linda in NM,
In the pecan sandie cheesecake recipe, there is no sugar listed, is it missing?
Phyllis in Irvine, CA

Nancy, this is in response to Barb/MN. In the Saturday Newsletter she wanted to know where to find the Coconut cake mix. The only place I've ever found it (Duncan Hines) was at the Super K-Mart Newton, Kansas or Sedalia, Missouri when I was traveling back that way. I think it's stocked at the Super K-mart stores all over the Midwest but for sure it isn't carried by ANY stores in Southern California. I stock up with 4 to 6 boxes when I'm back that way. It makes a wonderful coconut cake and you can also get the Duncan Hines Coconut Frosting/Icing to spread all over the cake after baking. On-line you can find it 18.25 oz box @$2.69 at hometownfavorites.com. Once in the web site, click on "Hard-To- Find Grocer" then on "Aisle 14" (Cake mixes and desserts). Mr. Myron Drinkwater - Lake Forest, CA

FREE - Soup Pouch Trio Leslie (aka The Soup Lady) is so sure you are going to love her delicious Soups - she'll actually send you three FREE Pouches! That's soup for 12 Hungry People! She only asks that you pay only the s/h. You need to check this out!  

Sorry if I confused anyone anymore than I did myself in responding to Barb/Mn inquiry. I do buy the Duncan Hines Coconut cake mixes when in the midwest AS WELL AS the Duncan Hines Pineapple cake mix which in addition to using it for Judy/Buffalo's recipes Pina Colada Cookies, it makes a fantastic Pineapple Upside Down Cake - out of a box mix.
Mr. Myron Drinkwater - Lake Forest, CA

Mary Alyce, I didn't post a recipe for butter beans, Billie in FL did. The beans I wanted a recipe for were packaged as butter beans, I guess you could use lima beans as some people say they are the same bean and some say they are not the same bean. However, it wouldn't matter which dry bean you choose, they all would taste fantastic cooked using Billie's recipe.
Nancyb

Million Dollar Pie
1 sm. can concentrate (orange juice, lemonade or limeade)
1 lg. Cool Whip
1 can Eagle Brand milk
1 can fruit cocktail, drained
1 graham cracker crust

Mix all ingredients. Use Cool Whip as needed. You may not need it all. Pour into crust. Chill at least 2 hours.
Sue

Here are some more TNT recipes using lemonade or lemon juice.
Karen TX

Jell-O pie
1 pkg. strawberry Jell-O
1 sm. can lemonade (frozen)
1 c. hot water
3 c. Cool Whip
1 lg. can drained fruit cocktail

Dissolve Jell-O in hot water; put in lemonade and put in the freezer for a few minutes. Then fold in Cool Whip and fruit cocktail. Could be done the day before.
Karen TX

Lemonade Dessert
60 crushed Ritz crackers
1 c. powdered sugar
1 stick melted butter

Combine and press into oblong Pyrex dish. Reserve a few crumbs to sprinkle on top. 1 sm. can frozen pink lemonade
1 med. size Cool Whip
1 can sweetened condensed milk

Mix together and pour over crust. Sprinkle crumbs on top. Freeze. Thaw slightly before freezing.
Karen TX

Fruit Salad Dressing
1 (15 oz.) can cream of coconut
1 (6 oz.) can frozen lemonade concentrate, thawed and undiluted

Combine ingredients, stirring until well mixed. Serve over fruit salad. Yield: about 2 cups.
Sue

Lemonade Barbecue Marinade
1 (12 oz.) can frozen lemonade
1 c. water
1 1/2 c. ketchup
1/4 c. vegetable oil
1/3 c. A-1 sauce
1 med. onion, chopped
2 to 3 cloves garlic, minced

Combine all ingredients in medium saucepan. Slowly bring to boil; simmer uncovered for 20 minutes. Let cool. Makes a large jar. Store in refrigerator.
Karen TX

Lemonade Salad Dressing
1/3 c. undiluted frozen lemonade concentrate
2 tbsp. honey
1/4 c. salad oil
1/2 tsp. celery seed (optional)

Combine all ingredients and blend or beat until smooth. Serve on fruit salad. Yields 1 cup.
Karen TX

Lemonade Jell-O Salad
2 (6 oz.) pkgs. lemon Jell-O
5 c. boiling water
1 (6 oz.) frozen lemonade concentrate
8 oz. Cool Whip

Dissolve Jell-O in boiling water; add lemonade (frozen concentrate), chill until Jell-O is almost set. Beat with mixer until frothy. Stir in Cool Whip and pour into a large mold that's been sprayed with Pam.
Karen TX

Frozen Lemonade Fruit Salad
1 (16 oz.) can sliced peaches
1 (8 oz.) can pear halves
1 (3 oz.) pkg. strawberry flavor gelatin
1 c. boiling water
1 (6 oz.) can frozen lemonade
3 c. thawed Cool Whip

Drain and chop fruits. Dissolve gelatin in boiling water. Add lemonade and stir until melted. Chill until slightly thickened. Blend in Cool Whip and fold in fruit. Pour into 9 x 5-inch loaf pan. Freeze until firm, about 4 hours. Slice. Garnish if desired.
Serves 12.
Karen TX

Lemon Ice
3 c. water
2 c. sugar
1 1/4 c. strained fresh lemon juice
2 tsp. grated lemon rind

Put water and sugar into large saucepan; place over medium heat and stir until sugar is completely dissolved. When water begins to boil, boil for exactly 5 minutes. Cool, then add lemon juice and rind. Pour into a 9 x 9 x 2 inch cake pan and place in freezer. Stir the mixture with a fork, scraping sides of the pan as you stir, every 20 minutes or so to produce a soft-grained ice. Allow 4 hours freezing time before serving. Spoon into individual sherbet glasses.
Serves 6.
Karen TX

Lemon Cream Cheese Frosting
6 oz. cream cheese, softened
1 1/2 tsp. lemon juice
1/2 tsp. grated lemon peel
4 c. sifted powdered sugar

Blend cream cheese, lemon juice and peel. Gradually add and blend in powdered sugar. If frosting is too thick, blend in 1 teaspoon water at a time until of spreading consistency. Beat well with mixer until light and fluffy.
Karen TX

Lemon Butter Cream Frosting
1/4 c. butter
1/4 tsp. lemon peel
2 c. powdered sugar
2 tbsp. lemon juice

Cream butter and lemon peel. Add sugar and lemon juice. Cream well until of spreading consistency.
Karen TX

Lemon Butter
1/2 c. butter, room temperature
1 tbsp. lemon juice
1/4 tsp. grated lemon peel
1/4 tsp. garlic salt
Dash pepper

Combine butter and seasonings. Beat until light and fluffy. Great on fish and vegetables.
Karen TX

My husband and I went to dinner with some family and I had a cup of Portuguese soup that was out of this world. Would anyone have a good recipe for this?
Judi in Mass.

Peanut Butter & Jelly Crumb Cake
1 3/4 cups all purpose flour
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
3/4 cup buttermilk
1 large egg
1 cup crunchy peanut butter, room temp. (not natural)

Fro drizzle:
1 jar of strawberry or raspberry jam/jelly (I used raspberry: seedless)
Confectioners’ sugar for decoration (optional)

Preheat oven to 350F. Lightly grease and flour an 8x8 square baking pan.

In a large bowl mix the flour, brown sugar,20sugar, cinnamon, baking powder, baking soda and salt.

Using a mixer (or by hand), beat in the softened butter until mixture resembles wet sand. No large lumps. If using a mixer, do not over beat. Remove between ¾ - 1 cup of the mixture to a medium bowl and set aside. (I did about a cup since I wanted a lot of crumb topping and thin cake; just like a crumb cake).

With the remaining mixture add in the buttermilk and egg, mix well. Then pour into the greased pan, spreading evenly. There is not a lot of batter; it does rise when baking so don’t worry.

Take the remaining flour mixture that was set aside and add the cup of peanut butter to it. Mix until you have a nice, almost dry crumbly mix.
Then drop or crumble large chunks of this onto the cake. Do not press the crumbs into the batter; just let them sit on top.
Bake for about 30 -35 minutes, until a tester inserted into the center of the cake comes out clean.

While cake bakes make the jelly reduction. Take a small jar of strawberry or raspberry jam/jelly, and let gently melt in saucepan over low heat. Do not boil. To make the reduction slightly thicker add a bit of cornstarch (a TB or so). But you shouldn’t need to do this as after it’s melted it does thicken a bit.

When slightly cooled drizzle cake with the melted jam. Then dust with confectioners’ sugar if desired.
Cool on a wire rack before slicing.

Back to school peanut butter & jelly crumb cake! It was a huge hit in my house. For pictures of how it turned out, please visit my food blog: http://vanillakitchen.blogspot.com/
Dawn - cape cod, ma

Nell in VA
Sorry for confusion w/Pina Colada Cookies

Put Pineapple cake mix in a bowl and add all ingredients and mix together. I find that using my hands as the utensil to mix is a lot easier than trying to stir and blend with a spoon or electric mixer.

Form into balls either by hand or with an ice cream scoop (spray with a little Pam it makes release very easy). Spray cookie sheet and Bake 350 8-10 minutes. Cool cookies and either drizzle w/melted white chocolate or dust with powdered sugar..
Judy/Buffalo

Barb in MN,
Pineapple cake mix is either by Pillsbury or Duncan Hines. Some areas of the country do not carry all flavors. The mix has a very intense pineapple flavor and is yellow in color.

I think it would be fine to put pineapple flavoring into a white or yellow cake mix batter. However, I do think that a yellow cake has more body that a white one and would hold up better with the filling.

Also, I use this cake mix and make it into 2 round 8" layer cakes. Then I spread either a pineapple frosting between the layers OR a cannoli filling.
Split each cooled 8' round in two giving you 4 separate pieces of cake.

Pineapple Frosting
Mix together:
2 cups Whipping cream or Heavy cream
1 pkg French vanilla instant pudding and beat together till slightly thickened

Add :
1 cup "well drained" crushed pineapple
1 cup coconut

I put the frosting between all the layers and on the top of the cake and DO NOT frost the sides. Sprinkle top with almonds, pistachios, macadamia or your choice of chopped nuts. Enjoy !!!! Makes a great presentation.
Judy/Buffalo

Betty Ann in TN
Check your local phone directory for "Candy Supplies" or call a local department store in your area. Candy thermometers can usually be found in stores that sell candy supplies to non professional candy makers.

In NY State we have stores that sell candy making supplies such as chocolate blocks, various colored chocolate discs, wrappers, molds, sucker making supplies, flavorings etc....to the general public. These stores are not considered wholesale stores for commercial candy makers.
Judy/Buffalo

Good morning Nancy, Hope you have been able to settle in your new home now and can relax a bit! Moving is always so stressfull.

For Sharon in Texas, in the 8/30 newsletter, asking for the prayer page to be put back in the newsletter. I don’t have that link offhand, but on http://whatscookin.proboards4.com/index.cgi? There is a section for prayers that you could use: http://whatscookin.proboards4.com/index.cgi?board=prayer. Hope this helps!

Thank you Karen TX in the 8/30 newsletter for all your lemon recipes! Lemon has to be my favorite of dessert flavors!

For Nell in VA and the others asking for the directions for the pina colada cookies, I just checked the recipe out and would just mix all the ingredients together at once. Then continue with the remainder of the recipe for forming and baking.

We have a lot of zucchini given to us by some friends, so today I am baking some zucchini bread and also cookies. I found the cookie recipe on Nancy’s web site. These sound so good! Does anyone have a T & T recipe for zucchini bread they will share? Thanks in advance!

Lemon Zucchini Cookies
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
1 tsp. grated lemon rind
1 tsp. lemon flavoring
1 c. chopped walnuts
3/4 c. butter
1 egg
1 c. shredded zucchini

Blend dry ingredients. Add remaining ingredients. Grease cookie sheet. Bake at 375 degrees for 12 to 15 minutes. Frost while warm.

LEMON FROSTING:
1 c. powdered sugar
1 tsp. melted butter
1 tbsp. lemon flavoring or lemon juice

Thanks so much! Chris in NM

Beef and Corn Casserole (Microwave)
1 lb. ground beef meat
1 med. onion, diced
1 med. sweet pepper, diced
1 can corn, drained
8 slices cheese
1 can tomatoes, drained
Salt and pepper to taste

Brown ground beef meat in microwave - drain grease off. Add onions, peppers, corn, tomatoes, and salt and pepper. Cover with plastic wrap leaving one corner open. Cook for 10 minutes. Rotate pan and cook for 5 minutes. Layer cheese on top of casserole and return to microwave just long enough to melt cheese.
Sue

Ground Beef and Noodle Casserole
1 lb. ground beef
1 can cream of mushroom soup
1 can whole tomatoes
1 tbsp. catsup
1 tbsp. Worcestershire sauce
1 pkg. egg noodles
1 (4 oz.) pkg. shredded cheddar cheese

Brown beef. Cook macaroni according to package directions. Mix all ingredients except cheese, together in large bowl. Add meat and noodles. Pour into casserole dish and bake for 30 minutes at 375 degrees. Sprinkle cheese on top after 20 minutes of baking.
Serves 6.
Sue

Quick Ground Beef Soup
1 lb. hamburger
2 cans vegetable soup
2 cans water
1 c. egg noodles

Brown hamburger and drain. Add soups, water and noodles. Stir until boiling. Reduce heat and cover for about 20 minutes. Stir occasionally.
Sue

Ground Beef and Pork and Beans
1 lb. ground beef
1 onion, chopped
Salt & pepper to taste
1 lg. can pork & beans
1/2 c. milk (more if needed)

Brown ground beef and onion. Salt and pepper to taste. Add pork & beans and milk. Simmer on low heat about 20 to 30 minutes after it starts to bubble.
Sue

Manwich Baked Beans and Beef Casserole
1 lb. ground beef, browned in skillet
1 sm. can baked beans
2 tsp. instant minced onion
2 tbsp. brown sugar
3/4 c. Manwich
1 c. shredded sharp cheese
1 (10 count) can flaky biscuits, cut in half

Brown beef, add beans, Manwich, onions, and brown sugar. Add biscuits (on top, cut side down) and sprinkle with cheese. Bake at 350 degrees for 20 minutes.
Sue

Ground Beef Pizza Casserole
1 lb. ground beef
2 tsp. instant onions
1 tsp. garlic
1/2 tsp. pepper
1 c. corn, drained
1 (6 oz.) can tomato paste
1 egg
1 tsp. oregano
1 can of refrigerator biscuits
1 c. shredded Velveeta cheese

Brown the first four ingredients and drain. In the same pan add the next 4 ingredients. Stir all together. Separate 1 can of biscuits (10). Pat into a crust in a 9" pie pan. Spread mixture over the crust, sprinkle 1 cup cheese on top. Bake at 375 degrees for 20 minutes. Cool 10 minutes. Serve.
Sue

Hi Nancy,
Another tip for cat owners. After cleaning litter box, spray with "no stick" cooking spray. The bottom of the litter pan is a lot easier to clean at scoop time.
Margaret, Tulsa

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