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.

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Top 100 Recipe Sites

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I really enjoy Dennis' contributions; he is so friendly and kind in his manner and demeanor. Dennis is a real asset to the Newsletter. Thank you for introducing Dennis to our Group.
Sincerely, Tally E Florida

For Sylvia in Scotland and LOL, thank you for the Kellen information.
Our grandson will be 8 on May 9. His mom is a university professor who will be moving to another school this year, so we will all be leaving W. Lafayette. Sorry to leave as it is one the nicest places to live.

Nancy, thank you also for the wonderful newsletter each day. Recently I bought the mandoleine from the Prepared Pantry and it is great, easy to use.
Dee in W.Lafayette

Comment
Glad you like it. I have had nothing but the best mixes and quality products from the Prepared Pantry.

This newsletter is not changing in anyway except now you have a choice of two newsletters, this one and Nancy's Pantry. Several wanted to get only the NancyLand (this recipe exchange newsletter) and not the one from Dennis at the Prepared Pantry. To make this possible there are now two newsletters. You need to do nothing to keep getting this newsletter. If you want to get the Nancy's Pantry baking and food related newsletter you will need to click on the following link.
to join Nancy's Pantry newsletter group.

If you missed the last newsletter (Friday) it had recipes for
Parmesan Bacon Cornbread
Amish Cornbread
Build Your Own Cornbread
How to make your own pancake mixes
How to Make Light and Airy bread

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The current economic condition keeps reminding me of 'life' when I was growing up except then we didn't have the magic "crock pot", but we sure ate a lot of beans and they weren't from a can either!!

Crock Pot Navy Bean Soup
1 large chopped & sautéed onion
1 lb. pork sausage (browned & drained)
Salt , pepper, & garlic powder to taste
1 can Rotel tomatoes & green chilies
4 cans navy beans
1 cup chopped ham

Brown sausage & sauté onion. Place all ingredients in a crock pot.
Rinse each bean can with water (4 cans of water) & add to pot.. Season to taste with salt , pepper, & garlic powder. Cook on low heat all day (7-8 hrs.) or on high heat about 4 hours..
Linda C

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Nancy,
This is to thank all who submitted gumbo recipes for our Fat Tuesday pot luck at the senior center.

I am now organizing the St. Patrick's Day pot luck. I need a really good recipe for corn beef and cabbage and any other Irish recipes. I'm hoping Sylvia can help out even though she is in Scotland. I too enjoy Sylvia's recipes, her talking about Scotland and her family. Although we are half a world away, we are still the same.

Thank you Nancy for everything.
Karen, SW Arkansas

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I want to thank Betty T. GA for submitting the Grandmother's Famous Cranberry Bread recipe. I made it today and oh, it is SO good! It will be a keeper for me. It was easy to make and turned out great! I am not a raisin person, so used dates instead. The dates and cranberries are quite expensive, but it is well worth it.

Barbara in AL (looking over the state line towards you and saying THANKS!)

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Hi Nancy and Ditto,
I am sorry that you have been sick Nancy. Are you feeling better? Ditto, you are a good kitty to "take care" of your mama. I know that she felt better just having you there beside her.

Sally from PA wanted the dessert recipe on the Nilla Vanilla Wafers box. Sally, it is the Banana Pudding recipe? If so, this is it. I love Banana Pudding and this is the original "on the box" recipe. Enjoy! AtlantaPat

Original Nilla Banana Pudding
Layers of Nilla wafers, creamy pudding and fresh banana slices are the stars of this American classic.

Prep: 30 mins - Cook: 15 mins - Cool: 15 mins

3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 NILLA Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional NILLA Wafers and banana slices, for garnish


1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.

4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.

Makes 8 servings

Nutritional Info Per Serving:
287 calories, 6 g protein, 50 g carbohydrate, 7 g total fat, 2 g saturated fat, 117 mg cholesterol, 134 mg sodium, 1 g dietary fiber


Nancy and Ditto, I am also sending a recipe at Sue's request for a cookie with a Hershey's Kiss on top. Sue, this is the original Hershey's recipe that I use all the time. But the Kiss is put on top of a peanut butter cookie. I have used some of the suggestions below, using Cherry Cordial Kisses on chocolate cookies, as well as different flavors on top of a Sugar Cookie. You could do the same thing with a Shortbread Cookie. If you are in a hurry, you can also use refrigerated cookie dough or a cookie mix. I hope that you like it. AtlantaPat

Hershey's Hugs & Kisses
Peanut Butter Blossoms are made with everyone's favorite - a Hershey's Chocolate Kiss on top. Make them extra special and try all the Hershey Kisses, like Hugs & Kisses, the Hershey Truffle Kiss or the Special Dark Kiss.

Make sure to unwrap all the Hershey's Kisses prior to baking the Peanut Butter Blossoms. The kisses need to be put on the cookies immediately upon removing them from the oven, and there's no time to waste unwrapping kisses at the last minute.

Hershey's Peanut Butter Blossoms Cookie Recipe
3 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon baking soda
1 cup (8 ounces) Crisco solid shortening
1 cup white sugar
1 cup brown sugar, packed
1 cup (8 ounces) Peter Pan, Skippy or Jif peanut butter
2 large eggs
4 Tablespoons whole milk
2 teaspoons vanilla
1 cup sugar for rolling (optional)
60-70 Hershey Kisses, unwrapped

How to Make Hershey Kiss Cookies
1. Preheat oven to 350 degrees F.

2. Line baking sheets with parchment paper or spray with vegetable shortening.

3. In a large bowl, blend flour, salt and baking soda together and set aside.

4. Using a stand or hand-held mixer, beat shortening and white and brown sugar on high together until light and fluffy.

5. Add eggs one at a time beating after each one. Mix in milk and vanilla and scrape down sides of bowl. Add peanut butter and beat again,

scraping one more time.

6. Turn mixer to low speed and add flour, salt and baking soda one cup at a time until the dough is mixed well and no dry spots remain. Give the bowl a final scrape.

7. With a cookie scoop or Tablespoon, measure out balls of dough, rolling in the optional sugar if desired.

8. Place peanut butter cookie dough on the prepared baking sheets and bake at 350 degrees for 10-15 minutes or until cookies are lightly browned and firm around the edges. Don't over bake.

9. While the cookies are still on pans, and immediately out of the oven, place one unwrapped Hershey Kiss in the center, pressing the Kiss down just a little so that it gets stuck partially in the cookie. Don't press too hard!

10. Remove to wire racks and cool completely before storing in an air-tight container.

Makes 70 deliciously warm and chewy Peanut Butter Blossom Cookies. Yummy!!!!
AtlantaPat

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For Sylvia in Scotland and LOL, thank you for the Kellen information.
Our grandson will be 8 on May 9. His mom is a university professor who will be moving to another school this year, so we will all be leaving W. Lafayette. Sorry to leave as it is one the nicest places to live.

Nancy, thank you also for the wonderful newsletter each day. Recently I bought the mandoleine from the Prepared Pantry and it is great, easy to use.
Dee in W.Lafayette

Comment
Glad you like it. I have had nothing but the best mixes and quality products from the Prepared Pantry.

This newsletter is not changing in anyway except now you have a choice of two newsletters, this one and Nancy's Pantry. Several wanted to get only the NancyLand (this recipe exchange newsletter) and not the one from Dennis at the Prepared Pantry. To make this possible there are now two newsletters. You need to do nothing to keep getting this newsletter. If you want to get the Nancy's Pantry newsletter. baking and food related newsletter you will need to click on the this link.

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Nancy, I agree with you that Chris NM has been a wonderful contributor as well. I apoligize for neglecting to mention her when I asked about Sylvia. I'm glad that you brought it up and Chris, you're awsome and so are your recipes. Be sure to stick around for us.
Cheryl,North Olmsted, Ohio

Comment
We have a many members of our recipe family that have shared their information and recipes.
Nancy Rogers

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Hi Nancy,
I bought a box of old cookbooks at an estate auction years ago and put it away. I was cleaning out the closet and came across this box and started going through it. The old cook books are from 1926 through 1977. There are even a few old advertisement coupons in them. Very nostalgic to say the least. Anyway, if someone is looking for a recipe their mother or grandmother might have had, I could look it up in these books and see if it's in there. There are 3 canning books, a jack frost cookbook, clabber girl cookbook, Golden Fluffo Cookbook, Joys of Jello, Arm and Hammer Baking Soda cookbook, Spry, the flavor saver cookbook a a few others. About 30 all together.
CJ in Ohio.

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Hi Nancy...I am a long time subscriber but seldom write in. We (my husband and myself) enjoy every aspect of this place :o)...Everybody is so helpful and giving.... (those commodities seem to be fading in this great big world of ours.)

Being Aquarius...procrastination is a problem of mine.
I have so many wonderful TAT recipes that I want to send in and this is one of them. We love greens and beans in this family.
Here is a good way to fix them....I add things from time to time but this is the basic idea.

Thanks for being there and feeding us well.
Sincerely, Alice Jean in Leavittsburg Ohio

Pinto Beans and Collard Greens
1 medium sized onion, chopped
4 cloves garlic, chopped
1½ lbs collard greens
3 TBS + ½ cup vegetable broth
1 15 oz can of diced tomatoes, drained (or fresh)
1 15 oz can pinto beans, drained
2 TBS lemon juice
3 TBS olive oil
Salt and pepper to taste

Here is what you do....
Chop onion and garlic and let sit for 5-10 minutes to bring out their hidden health benefits.

Remove stems from greens, rinse and chop. Let sit for 5-10 minutes. Heat 3 TBS vegetable stock in large sauté pan. When the broth begins to steam, add onions, and Healthy Sauté for 3 minutes. Add garlic and continue to sauté for another minute.

Add 1/2 cup vegetable stock, tomatoes, and pinto beans to the onions and garlic mixture and bring to a boil. Add collard greens and simmer for 5 minutes. Season with salt and pepper.
Remove from heat and stir in olive oil and lemon juice. Serve hot.
Alice Jean in Leavittsburg Ohio

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Sylvia in Scotland,
How far are you from Catrine, Mauchline?
Karen C. in TX

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Hello Nancy,  and adorable furbaby plus all members,
Louise in Ala in the 02/26 you mentioned substituting crushed pineapple for the bananas,. My Mom did this for me as I didn’t care for bananas so thanks for the wonderful memory.
DD in Ms.

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Dear Nancy,
Bad weather expected in the area today and tonight. Spring is supposed to be on its way. Yesterday the temperature was in the low 70s and by tomorrow night we are expecting somewhere around freezing again. Last night my NOOA weather radio sounded two tornado alerts for our area but thankfully nothing came of that. Yesterday was the second anniversary of a tornado that hit the Enterprise, Alabama, area destroying the high school and an elementary school, as well as much of the surrounding area. That tornado killed 8 students in the high school and an elderly woman that lived in the area. We honor those that lost their lives that day.

Yesterday I received my copy of Cooking for 2 in which there was a recipe for egg substitute I wanted to send on to our cooking family. I haven't bought egg substitute because I felt that I would wind up throwing much of it away. However, this substitute shouldn't waste any. I intend to try this one soon.
Oma in LA

Homemade Egg Substitute
submitted by June Formanek, Bell Plaine, Iowa

3 egg whites
2 T instant nonfat dry milk powder
1 tsp water
2 - 3 drops yellow food coloring, optional

In a small bowl, combine all ingredients.
Use as a substitute for eggs.
Yield: 1 serving (equivalent to 2 eggs).

Nutrition Facts: 1 serving (1 each) equals 64 calories, 0.g fat (0 saturated fat), 2 mg cholesterol, 156 mg sodium,
5 g carbohydrate, 0 fiber, 10 g protein Diabetic Exchange: 1 very lean meat, 1/2 fat-free milk

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After reading about the sliced banana bread recipe, I have to admit ...I am lazy. I always use my grandmother's recipe for banana bread and instead of adding the bananas mashed, I just drop them in whole and let the beaters mash them while they mix. I like overly ripe bananas when I have them--the black mushy kind. I think that is why I never mash them. But even with the regular ripe ones, I throw them in whole and my bread comes out delish!

Grandma's Banana Nut Bread
1 C. sugar and 1/3 C. Crisco, creamed together.

Beat in 2 eggs and 3 (mashed) bananas.

Add 3T. sour milk and 1 t. soda alternately with 2 C. flour 1/2 t. salt.
Add 1/2-1 C. chopped nuts and 1 t. vanilla.

Bake at 350 degrees for 1 hour.
Jae, Central OK

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Hi Nancy & Landers.
I have a non recipe question. I have seen commercials for a heater called EdenPure. Just wondering if anyone knows of some or who owns one? If so, what is there opinion of it. I live in Colorado, have propane heat and the price is constantly changing!! Hard to operate on a budget with that. Anyone that can help will be greatly appreciate. Just can't see how this heats a WHOLE room!! Thanks for your help out there!!
Jo/Colorado

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Recent Food Recalls
Trader Joe's, Chile Lime Chicken Burgers recall

1-pound packages of Weis Quality Premium Meats, "Simply Delicious Chicken Cordon-Bleu."

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Hello to all members. I am looking for a good recipe for Baklava. I have never made any but hear it is good. I would like to try it.
Evelyn S

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Help!!! I need a really good but not overly hot recipe for guacamole. Please, if you have a T&T recipe, will you share it??
Thanks Anne E from Pa.

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In the Feb 24 newsletter Laurel Jackson (Sydney) Australia offered to send the recipe for "the most delicious avocado ice-cream." I would love to try it, if she is willing to share it.
Leah

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Hi Nancy and Ditto, get better, take care to get lots of rest!

Sylvia <Scotland>, Lord only knows why these silly cats only want to drink from the faucet. Mine has been doing this for 14 years, and believe me I have tried to get her to drink elsewhere. I have bought those bubblers, fountains other such things and she will not use them. Won't even go near. She has to have the sink. We fight over it in the morning while getting ready for work! I feel like she really does own me in those moments. An you know I feel rather foolish asking a cat can I please brush my teeth!

Also Sylvia, Just to let you know, I have grown Jalapeno's very successfully in my Aero Garden!

Myron Drinkwater - Your wife will love these baked onions. Not sure what she is looking for, but I saw Paula Deen do these on her show a few years ago and boy did they make big hit in my house! They can be done in the oven or on the grill. Both ways are really good. And do serve in a bowl like suggested cause they are juicy. And very tasty. Sometimes I add some shredded swiss cheese on top after baking, put back in to let it melt.

Paula Deen's Saturday Night Vidalia onions
1 large Vidalia onion per person
1 tbl butter per onion
1 beef bouillon cube per onion
black pepper to taste

Prepare a grill for hot coals or preheat oven to 350 (I put mine to 400). Trim a slice from the top of each onion, peel without cutting off the root end. Using a potato peeler or a very sharp paring knife, cut a small cone shaped section from the top center of the onion. Cut the onion into quarters from the top down, stopping within a half inch of the root end. Place a bouillon cube in the center, slip slivers of butter in between the sections and sprinkle pepper.

Wrap each onion in a double thickness of heavy - duty aluminum foil. Seal tightly at the top.. Place the packets directly on the hot coals and cook about 45 min to an hour, turning every so often. (around not upside down!) Or bake for 1 hour in the oven. To serve, place each packet into a bowl, open carefully then slide the foil out of the bowl.

Here is another one of those recipes that you had better have some good hot crusty bread on hand!
Enjoy, Billie in Fl

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Nancy, hope you get feeling better. there is a lot of sickness this year and it seems to hang on forever. Glad Ditto is taking of you and is there for your enjoyment. I can't find the recipe for depression spaghetti and would love to enjoy it, would a Nancylander send it in again? Would appreciate it very much.
Thanks, Sher in PA.

Comment
It is taking a long time to get over this cold and to get my voice back to normal. I am still coughing a lot and my voice comes and goes. Hopefully it will get better soon. Ditto is always at my side ready to comfort me.
Nancy Rogers

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This is for Pam in Ohio,
I missed your recipe for Pancakes from a Muffin Mix. What date was it in the Newsletter?
Mary in Va

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Hello all, hope everyone is having a great day. I am responding to
Caroline in Mo, I will sure keep your husband in my prayers and as
for the meds I know from past experience you have to try every
avenue. Try calling the maker of the medicine or try a local agency
that helps people with the high cost of medicine. Also try the group
that's with Montel Williams he has a group he works with too. God
Bless you and your family and have faith I think we get so busy just
ask for his help, sometimes its what gets us thru...
-- Marissa

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Help, I've lost one of my favorite recipes. It is a clone for Win Schuler's Bar Cheese (A restaurant based in MI) I've had this recipe for probably 30 years and now I've lost it somehow.
I do know it is Velveeta cheese, horseradish and mayonnaise. I just can't remember the proportions.

I do know that if I can't find it from our Nancyland family it is truly lost.

Hugs to you Nancy and scratches for Ditto.
Marge in OH

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To Barbara in Wentzville, MO I am so happy that your granddaughter enjoyed the pancakes made with muffin mix. Your idea of adding almond extract to peach muffin mix sounds delicious! I will be trying that one. :)
Pam in Ohio

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Hello to all,
I am in search of meatless soup recipes. Our Catholic church is having a soup supper every Friday during lent after Stations of the Cross, every family that comes is asked to make a crock pot of soup or a dessert. My family has given up sweets for lent so the desert is out for me. So if anyone has a T&T meatless soup I would love to have the recipe.
Thanks in advance, Lila in Kansas

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Good morning Nancy,
Billie in Fl and Sylvia <Scotland>, for my Stuffed Jalapenos SW Style recipe in the 2/24/09 newsletter, you may substitute 2 tsp. fresh crushed garlic, or more if you like it. If you use garlic powder, use to taste. Chris in NM

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Mr. Myron Drinkwater - Lake Forest, CA, the only way I have fixed and eaten whole onions is wrapped in foil and put on the grill. Of course, I put dabs of butter on each onion. I also added a bit of beef broth. Tastes like French onion soup! Very good! Also, I found this one that also sounds very good. I will try this one soon, too!

Baked Whole Onions
Gourmet | April 2003

4 tennis-ball-size onions (8 to 10 oz each), peeled but not trimmed
4 (4-inch-long) fresh rosemary sprigs
2 garlic cloves, finely chopped
2 tablespoons olive oil
1/2 cup heavy cream
1 oz finely grated parmesan (1/2 cup)
Fine sea salt to taste
4 pancetta slices, unrolled to form strips, or bacon slices
Cook onions in a large pot of boiling water until tender but not falling apart, 25 to 30 minutes.
While onions are cooking, remove leaves from lower 3 inches of each rosemary sprig and chop enough leaves to measure 1/2 teaspoon. Cut sprig ends at an angle to form a point so they can act as skewers.
Remove onions from pot with a slotted spoon and, when cool enough to handle, cut off top inch of each with a sharp knife and finely chop tops. Trim root end of each onion slightly, if necessary for onions to stand up without rolling. Scoop out about a heaping tablespoon from center of each onion (keeping outside intact) and finely chop, adding to rest of chopped onion. Transfer hollowed onions to an oiled 8-inch square baking dish. Preheat oven to 400°F.
Cook chopped onion, garlic, and chopped rosemary in oil in a large heavy skillet over moderate heat, stirring, until onion is softened, about 3 minutes. Stir in cream and remove from heat. Stir in parmesan, sea salt, and pepper to taste. Fill whole onions with some of chopped onion mixture and spoon remainder around whole onions. Wrap a slice of pancetta around middle of each onion and secure with a rosemary sprig or wooden toothpick. Bake onions, uncovered, in middle of oven, until very tender, 40 to 50 minutes depending on size of onions. http://www.epicurious.com/recipes/food/views/Worlds-Best-Baked-Onions-107992 Chris in NM

Laurine in NNY on the border, glad you liked my onion soup! We like it, too!

Pauline From Pa, I would not use the ceramic crock from the crock pot to bake bread in. Our crock pot inserts are not made for high heat in the oven. I have found toss away pans that are the same size as the crock inserts. That might work. I don’t know as I haven’t made the bread in a crock. Good luck!
Chris in NM

Our prayers are with you and your husband, Caroline MO. Have you thought to put this on our message board http://whatscookin.proboards4.com/index.cgi? on the Prayer Line? Chris in NM

This is one of our favorites!

Lemoned Orange Roughy – TNT
1 recipe lemon butter*
1 pkg. of 5 – 6 flash - frozen orange roughy fillets
3 green onions, diced – marinated in wine & sherry mixture
8 – 10 crushed Ritz crackers
½ c. dry white wine
½ c. dry sherry
shredded Kraft Italian cheese

Spray an 8 x 10 inch baking dish. Place orange roughy fillets on the bottom. Spread lemon butter on fillets. Pour wines w/ onion mixture over all. Sprinkle crushed crackers over fillets. Bake at 350º F for 25 minutes. Sprinkle shredded cheese over all. Bake at 375º F for about 15 minutes. Serve.

*Lemon Butter
1/2 c. – or 1 stick – Land O’Lakes butter, softened or melted
3 tbl. lemon juice

Blend ingredients completely. Use on fish. I served this dish with steamed asparagus and egg noodles. We will definitely have this dish again! It was outstanding!!!! By the way, I combined about 3 different recipes to get this. You could use any mild flavored white fish.
Posted by Chris in NM

You are very welcome, Sheryl in AZ! I enjoy helping others and finding good T & T recipes!

Carolyn, Rochester, New York, I did a search and found a good T & T recipe for taco pizza on the Kraft website. I don’t know if it is a clone or not, but it sounds very close.

Taco Pizza
1 lb. lean ground beef
1 pkg. (10.75 oz.) TACO BELL® HOME ORIGINALS® Taco Dinner
1 prepared pizza crust (12 inch)
1 cup KRAFT Mexican Style Shredded Cheese
1 cup shredded lettuce
1 large tomato, chopped

PREHEAT oven to 400°F. Cook meat with Taco Seasoning Mix as directed on package; spread evenly onto pizza crust. Sprinkle with cheese. BAKE 8 to 10 min. or until crust is golden brown and cheese is melted. TOP with lettuce and tomatoes. Crush Taco Shells; sprinkle over pizza. Drizzle with Salsa. Cut into 12 slices.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp. Supreme It! Top with green onion slices and black olive slices just before serving. Note – I found on a couple of other sites that you could spread refried beans on the crust before the other items. Also, don’t forget your salsa! Just layer the ingredients on the pizza crust like you would a taco.
Chris in NM

Sue, you can use your Magic Bullet the same as any blender. Here is one that is posted on Nancy’s site. My DIL made these for us last spring when we were there and they are so yummy!

Fruit Smoothies
4 c. skim milk
2 c. fresh fruit (washed and cut up,
hulled, peeled, or pitted as
necessary
Sugar to taste (start with 1 tbsp.)
Dash vanilla (optional)

Combine all ingredients in a blender and mix until smooth. Taste for sweetness (add a bit more sugar if necessary). Strain if desired and serve over ice cream or mix in blender with 2 cups of ice. The fresh fruit used can be bananas, berries, melons, peaches, or mangoes. Makes 4 servings. http://www.nancyskitchen.com/smoothies.htm Chris in NM

Also there is this post,

Magic Bullet
Hi Nancy, in the Nov. 27 newsletter, Lynette in Houston mentioned the "Magic Bullet" I just wanted to comment that I have one, and I love it! I use my at least 4 times a week, some weeks more, for jobs as simple as chopping onions, to bigger jobs like making omelets. But no job is a big job when you use the "Bullet" .I'm like you Nancy, I love it! Just wanted to put my 2¢ in. Oh, and Lynette, if you can catch the informercial for it, it's really informative. I got a lot of extra ideas from it. Have fun, and enjoy! Cheryl, in Ohio in the 11/29/2006 newsletter.
Chris in NM

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When we were kids at home we always knew when Mom was going to make home made bread or rolls as the day before when she cooked a pot of potatoes for supper she saved the potato water to use for the bread or rolls ( the extra water she used for a big pot of gooood home made soup )

One of those I guess it's time to clean out the frig kind of soups -
Even now with myself I save any left over cooked vegetables in a freezer container and use that up on home made soup day ( any thing goes when it comes to soup )
Joanne Ontario

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Hello Nancy and group! I hope everyone is staying warm and safe. I have a favor to ask of you. I have been battling breast cancer for quite sometime now. I am changing my diet and I need to juice my own fruits and veggies. I have tried EVEYWHERE to find a juicer machine that I can afford to no avail. Does anyone out there have one that they aren't using? I don't have a lot of money but I will pay for it plus shipping. I don't want to plug up Nancys site so if you could e-mail directly I would appreciate it. Thank you so much Nancy for posting this!
purpleangel3686@yahoo.com
Please put juicer in the subject line.

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Really enjoy your newsletter. Thank you for your time.

Wanted to respond to the lady who commented on the salt intake. I too have kidney damage due to Sarcoidosis attacking my kidneys, but thankfully they caught it right before I too may have been a dialysis patient). My doctors also warned not to use salt substitutes because of the same reason she gave. I have found that Mrs. Dash Table Blend is an excellent seasoning. Once you get used to no salt and use this, you will find that it makes your food taste good without the salt. And I too, understand the phosphorous and potassium issues. Even if you don't have kidney issues, please keep in mind that the kidneys process the "meat" you eat and it makes the kidneys work harder. Another thing to consider.. look at your soda cans.. any that list Phosphoric Acid also makes the kidneys work harder. Go to Sprites, 7-Up, Rootbeer, Orange etc. My lifestyle has changed in so many ways. But thankfully, I am at the stage that I am not dependent at this point on dialysis.
Betty Y

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Thank you, Nancy, for posting Caroline MO 's prayer request for her husband. That is certainly one way we can help each other. Caroline, you AND your husband will be in my daily prayers. God bless you both.
Corinne in Pittsburgh

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Feb. 26 newsletter had talk about the use of salt substitutes, because of the recent suggestion that one could use ALSOSALT. My friend has a very restrictive diet, is allowed no sodium. I went to the Alsosalt web site and found one can get trial samples, and the prices of various sizes were quoted. HOWEVER, the listed ingredients include potassium and L-Lysine , so one should take care if those are also on the restricted list as mentioned in today's newsletter. Sounds like a great substitute for those who can use it.
IMM

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This is for the person that wanted book swapping sites. The best one I have found is www.bookins.com . At this site, you accumulate points for every book that you send to someone. Shipping is $4.49 per book and you just print the shipping label from the website. The person requesting the book pays the shipping. I like this site because I found that some of the swap sites want you to post or sell so many books until you can accumulate enough points to actually buy a book that you may want. On Bookins, you automatically get points just for joining. You create a trade list with the books you want to swap and wait for someone to want that title. You can also search for books you want, or create a want list until they become available.
Karen in El Paso, Texas

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For Barbara re stinky frig and mice. The wet newspapers will also take the odor out of your refrigerator. I had mice last year and someone told me to scatter fabric softener sheets throughout my basement, so I did this year and so far, have had no mice! I was about ready to buy a cat. I also sprinkled moth balls around. Some friends of mine do the fabric softener sheets in their motor home when they store it for the winter and have had no mice in it, while a neighbor had mice in theirs when they didn't use the fabric softener sheets.
Susan in Iowa

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This was from the 2-25-09 newsletter. It was a question about books (not a recipe question). I have belonged to a book swap club for quite a while and really enjoy it.
Go to Paperbackswap.com.

They will have all the instructions there as how to get started. Our local ABC TV station has a "how to handle these hard times" section every evening and this book club was mentioned on it last week.
If anyone is interested it is really useful.
I believe the request was from NANCY B
Bev from Georgia

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For Barbara, on getting rid of rats and mice, you must be sure all holes around your house are closed they come in from little tiny holes. My hubby was in pest control. The best way to catch them is with a trap. If you set out poison, they might get in your walls and die and boy will that smell,
Linda in Texas

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Past and Present Recalls at FDA.gov http://www.fda.gov/opacom/7alerts.html

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