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Hi Nancy, Here are several recipes for Mary in Ohio from the June 3 newsletter.
Hope she enjoys these recipes. Barbara in East TN

Succotash with Fresh Lima Beans
2 pounds fresh lima beans, shelled
6 ears of corn
1/2 cup cream
2 tablespoons butter
salt and pepper to taste

Place lima beans in just enough salted water to prevent sticking; bring to a boil. Reduce heat, cover, and simmer for about 25 minutes, or until almost tender. Check frequently and add more water as needed.

Cut off corn kernels; scrape liquid from cobs with the dull edge of a knife. Add corn and liquid and cream to the beans; simmer for 5 minutes. Add butter and salt and pepper to taste. Heat succotash thoroughly. Succotash recipe serves 4.

Fresh Lima Beans and Greens
1 bunch collard greens
1 cup fresh lima beans
1 small onion, chopped
1 or 2 fresh hot peppers, seeded and chopped
1/2 cup dry white wine
2 bay leaves

Put the wine in the pressure cooker and add the rinsed beans, the bay leaves, and enough water to cover. Put the heat on medium to medium high, but do not cover. Let the beans simmer as you prepare the greens. Rinse each collard leaf, remove veins, stack flat on top of one another, roll them up tightly and slice across the roll to cut in strips. Add the onions to the beans and cook until just translucent. Add the greens and the hot peppers and mix well. Put the lid on the pressure cooker and bring up to pressure. Cook at pressure for about 3 minutes. Cool the cooker under cool water. Serve the beans and greens with vinegar or hot pepper sauce.
Adapted from a recipe posted to the FatFree Digest, 1994

Here’s a link to “Leek and Fresh Lima Bean Soup with Bacon”
http://donnafales.com/recipes/2005/08/03/

Hi Nancy, I am looking for a recipe Maraschino Cherries, I have two cherry trees and I would like to make canned Maraschino cherries. So hoping you can help.
Wanda from PA

This is for Catherine in MobileL:

Cabbage Soup
1 large pot
3 large cans of vegetable broth or chicken broth
1 large head of cabbage ( cored and cut up or shredded-which ever yu prefer)
3 cans green beans
2 bell peppers
6 onions
2-3 cans of whole tomatoes
2 cans of dark red kidney beans.
You can use any vegatables you want except corn and peas (high carbs).
I make it without so many onions and use several kinds of beans and less tomatoes. Anyway you do it it's good.

I want to thank those who sent in the ice cream recipes and websites. We're going to start making the ice cream tomorrow. Can't wait!
Sue in Fl

Eat as much of the soup as you like, as often as you like. Drink as much water as you like and non-caloric drinks including coffee, tea, and herbal teas.


Here's what else you can eat, and when:

DAY 1: All fruits except bananas.

DAY 2: All vegetables, raw or cooked. This includes baked potato with a LITTLE butter.

DAY 3: Fruits and vegetables, but no potatoes or bananas.

DAY 4: Bananas and skim milk--eat as many as 8 bananas and drink as many as 8 glasses of skim milk.

DAY 5: Beef, skinless chicken, and/or fish--as much as 20 ounces, total. You can also eat 6 tomatoes. And you must drink 8 glasses of water. Don't forget at least one bowl of soup.

DAY 6: Beef, skinless chicken, or fish and vegetables. Drink 8 glasses of water and eat at least one bowl of soup.

DAY 7: Brown rice, vegetables, and unsweetened fruit juice.

More information is on www.soupsong.com/rdiet.html

This recipe or one very similar to this one was also sent in by Nell in VA, Brenda from Alabama, Norma in PA, Robbie in Bowling Green, IN and Lynette in NY

Re: Salmon recipes

Nancy, I just received this recipe from www.sandisrecipecorner.com. Sounds wonderful. Sherrill in San Antonio

Broiled Cilantro Salmon
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped tomato
3 tablespoons chopped fresh cilantro
1/8 teaspoon white pepper
2 tablespoons lime juice
1 tablespoon vegetable oil
1 tablespoon low sodium soy sauce
1 clove garlic, crushed
4 (4 ounce) salmon steaks
Vegetable cooking spray

Position knife blade in food processor bowl; add first 9 ingredients. Top with cover, and process until mixture is smooth. Place salmon in a 12 x 8 x 2 inch baking dish. Pour 1/4 cup cilantro mixture over salmon, turning to coat well. Set aside remaining cilantro mixture. Cover and chill at least 4 hours, turning occasionally.

Remove salmon from marinade, discarding marinade. Place on rack of a broiler pan coated with cooking spray. Broil 4 to 5 inches from heat 5 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter; serve with reserved cilantro mixture. 4 servings.

Nutrition Information: 159 calories; 6 g fat; 23 g protein; 1.7 g carbohydrate; 40 mg cholesterol, 147 mg sodium.

This is for Donna in Merrill looking for Ponderosa Steakhouse chicken wings. I don't have a TNT recipe for the wings but you can buy them at the grocery store. They are Pilgrim's Pride Blazin' Wings. They come in a 5 # bag. The bag is yellow. In the freezer section. Don't let the Blazin' scare you, their not hot. They taste just like the Ponderosa ones. My husband loves them. We have baked them & fried them in the fryer, and the fryer taste best. 9 minutes at 375º. Hope you give them a try.

Also, I am looking for a good Cheesey Beer Bread and a Dill Dip if anyone can help me out. Thanks to all the great cooks out there that contribute and thank you Nancy. Love to try new recipes!
Laurie in Fruitport,MI

This is for Betty in Michigan.

PASTITSIO (MACARONI & MEAT)
A Greek Dish

1 large grated onion
1/4 lb. butter
2 lbs. ground chuck
1 Tbs. salt
1/4 tsp. pepper
1/2 tsp. cinnamon
4 Tbs. tomato paste
1/2 cup water
1 lb. vermicelli
3 eggs, beaten
1 3/4 cups grated Romano

White Sauce
3 cups milk
5 egg yolks
1/4 grated Romano cheese
1/4 lb. butter
1/2 cup flour

Brown onion in butter. Add meat. Keep stirring until meat browned. Add salt, pepper, cinnamon, tomato paste and water. Cook, uncovered, over medium heat about 20 minutes, stirring occasionally (until water is absorbed). Remove from heat and allow to cool. Beat 1 egg very well and add to meat mixture. Cook pasta according to directions on package. Rinse under hot
water, drain, and in large bowl, toss with beaten eggs and cheese. Melt butter, add flour, mix well. Gradually add cold milk, stir well. Cook until thick, stirring often. Remove from heat. After 5 minutes, while sauce is cooling, beat egg yolks very well and blend into sauce. Add cheese.

Then butter a 10 x 14 inch pan. Put 1/2 of pasta mix in pan. Put meat mixture over the pasta, s spreading evenly, Put rest of macaroni on top, also spreading evenly. Put white sauce over all. Bake at 375 degrees for 45 minutes or until golden brown. Nutmeg can be sprinkled on top of the white sauce. This freezes well and serves 8. This can made into two smaller casseroles.
I hope you enjoy this recipe. From Pat now in SC

From the 3 June newsletter, in which Sue from MI asked about the history of foods/recipes (i.e., Cottage Pudding, Election Cake, Tipperary Pudding, etc.):

Check out http://members.cox.net/starview/ . I stumbled on this link/site when I was scouring the Internet for the history of the word "catsup" or "ketchup".

Background, for those who may be interested: The information posted at the above link is provided by JJ, who spent 30 years working with TV stars at CBS, ABC, NBC, and PBS. She and her husband Chuck are retired, and they apparently spend much of their time researching and writing (and caring for a fur baby). JJ was very friendly and helpful, and there is a wealth of information posted at the link.

As always, thanks to Nancy for running this show for us. It's one of the highlights of my day.
Angela in AL

Thank you Terry from Buffalo now in Florida and HattieMae in VA for the chicken wings recipes. Funny how you can scan the web for a recipe but they don't compare to the quality of Nancy's readers.
Donna in Merrill

For Sandi Hutson of Jasper, Texas - I don't know where your son lives in Arkansas but there is a Krispy Kreme donut shop on Shackleford Road in Little Rock. It's near, of all places, the Heart Hospital! Also, as was mentioned in previous newsletters our Wal-Mart Supercenter carries them and they're near the checkout lines.
Ann in AR

Hi all~ I want to share a tip for the leftover beef flavoring packets enclosed in (the 10 for a $1 on-sale) 'Ramen' beef soup mixes (if you've only bought them for the quick single-serving cheap noodles, like me).

Today I made my basic 2 lb. meatloaf and also mixed in one of the beef flavoring packets--best tasting meatloaf I've ever made! And, next time I make chicken soup or gravy, I'll try adding the Ramen chicken soup flavoring one. There's probably many other recipes I'll add them to now. I think they make a shrimp flavored one also. An inexpensive spice way to go!
Carol in San Diego

Hi Nancy:
Could you please tell me the date of the recipes where the frosting was added to the cake mix? I can't seem to find the copy of the recipe, and I really want to try that. Sorry for being so unorganized! I love this newsletter!
Renee in California

Nancy, I'm like everyone else and so enjoy your newsletter. Thank you so much.
I am hoping someone in the group will be able to help me with this. I use to go to Wyatt's Cafeteria and also Luby's Cafeteria in Fort Smith, Arkansas and got a baked, I think it was cod, anyway it was a very mild white fish. There was a fluffy light topping on it that was simply wonderful. Maybe made with beaten egg whites, I'm not for sure. Anyway if anyone has any ideas on this or might have a recipe that this sounds like, I would really appreciate it.
Thanks in advance
Susie in Arkansas

I would like to know if someone can tell me anything more on the Pumpkin spice cookies that was in Wed letter. Like how many it makes. I JUST joined Weight Watchers and am looking for things that I can eat that taste home made. So anything with points.... Thanks. I really enjoy this newsletter.
Kathy

Comment
Weight Watcher recipes are copyrighted but if someone has recipes that include the calories, fiber and fat content I can convert the recipe to Weight Watcher points using their calculator.
Nancy

Hey Nancy,
You have the best recipe exchange on the web! Thank You for all the hard work and time that you spend putting together the newsletter each day.

I would like to respond to Mary in Ohio question from the June 3rd newsletter. Mary had asked for ideas to keep the birds and bunnies from eating at her veggie garden. One thing that I use to keep the wild bunnies out of my veggie garden is to put chicken wire all around the whole garden. I buy some metal stakes at Home Depot to support & hold up my chicken wire fence. My husband cuts out a door for me to get into the garden too. The other day I spotted a bunnie near my garden but he was not able to get into the garden. I'll have to go to the garden center & ask what I can use to keep the birds out. Good Luck Mary!
Dorry in VA

Nancy, with all this talk about orange recipes, I thought I would I submit a couple.  This is a good scone recipe
Dennis Weaver, The Prepared Pantry.

Apricot Orange Scones Recipe

Apricot and orange are a wonderful marriage. The scones are light and airy. The apricot bits meld with the orange to make a great mixture. With a little more butter and sour cream than most recipes, they don’t need extra butter and jam and they are perfect for breakfast or brunch. This recipe is not difficult.

1/2 cup dried apricots, diced fine

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup brown sugar

1/3 cup cold butter cut into chunks

1 cup sour cream
1 large egg yolk
1/2 tablespoon orange zest

Orange glaze (recipe follows)

Preheat the oven to 400 degrees.

1. Cover the diced apricots in very hot water. Let them soak for five minutes and then drain them thoroughly.
2. With a pastry knife, cut the butter into the dry ingredients until it is granular in appearance.
3. Mix the sour cream, egg yolk, and zest together in a small bowl. Make a depression in the dry ingredients and add the liquid mixture and the apricots. Stir with a spatula until moistened. (Note: If the fruit was not completely drained, the dough may be too wet. If so, add more flour as needed.)
4. Dust the countertop with flour and turn the dough out. Pat the dough into a disk about 12 inches in diameter. Cut the disk into wedges and place them on an ungreased baking sheet with room around them to expand.
5. Bake for 12 minutes or until they are golden. Remove to a wire rack to cool. Drizzle with glaze. Serve while still warm.

Orange Glaze

1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
Orange juice

Put the powdered sugar and extract into a small bowl. Add orange juice, a little at time, and stir until the frosting is the desired consistency for drizzling

Here's another orange recipe that is a keeper.
Dennis Weaver, The Prepared Pantry

Cinnamon Orange Walnut Muffins

Orange and walnuts make a wonderful combination in a morning muffin. This muffin recipe makes muffins that are light and cake-like and sure to be a hit with your family. We topped these muffins with a cinnamon and turbinado sugar topping for a touch more flavor and a delightful crunch. We think this will become a favorite family recipe.

Cinnamon Orange Walnut Muffin Recipe

2 1/4 cups all-purpose flour
3 tablespoons orange zest
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter
1 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/2 cup sour cream
1/2 cup orange juice
1 cup walnut pieces
2 tablespoons turbinado sugar
1/2 teaspoon ground cinnamon

Preheat the oven to 375 degrees.
1. Mix the flour, zest, leaveners, cinnamon, and salt together in a medium bowl.
2. Cream the butter and granulated sugar together. Add the vanilla and then the eggs, beating after each. Beat until light and fluffy. Mix in the sour cream and orange juice.
3. Add the dry ingredients to the creamed mixture mixing only until combined. Add the walnuts.
4. Fill twelve well-greased muffin tins. Mix the turbinado sugar and 1/2 teaspoon cinnamon together in a small bowl or cup. Sprinkle over the batter in the muffin tins.
5. Bake for 20 to 25 minutes or until done. Remove the muffins to a wire rack to cool.

Here is how my aunt in Arizona taught me to make Hot Wings. They might not be as "genuine" as those out of Buffalo, but I do like them and they're not hard to do for someone not wanting to work over a deep fryer. Take a cookie sheet and cover it with wings (drumlets or tips or both). Bake in the pre-heated oven at 350F. I can't give you a time - I just cook them until they're done, but I'd guess 30 minutes or so if thawed. Someone else might be able to give a better time frame. While the wings are in the oven, take a large fry pan (one made for frying chicken would be a perfect size) and place in it equal amounts of Lousiana Hot Sauce (or the hot sauce of your choice) and butter and simmer, stirring, until it thickens.

Take the wings out of the oven (do not turn off the oven) and place them in the pan with the hot sauce and stir until all wings are coated (glazed) on all sides. If you have more wings to do, take the first batch out and place on a cookie sheet and put the second batch in to coat. You can do this until the sauce is all used up or cooked down and sticks well onto the wings. If you need more sauce, you can always add more hot sauce and butter. After the wings are coated and back on cookie sheets, place them back in the oven to crisp them up a bit (I don't like wet wings - if you do, you don't need to do this). I find that making them this way is far less messy and much easier than having to stand over hot fat and fry, fry, fry. It may not be considered authentic, but it sure is tasty. Be sure to have plenty of napkins or paper towels on hand! And, we do serve them with Ranch dressing. There isn't anything anyone can do to Blue cheese dressing to make it get past my tongue. But, if you like it, use it. My preferences don't have to be yours.

Anyway, for those of you who like hot wings but prefer a more leisurely cooking method, I think you'll find this works well for you.
Wendy, NJ

Hi Nancy and all,
I keep seeing how everyone says to line pan with aluminum foil and then spray with Pam or other non stick spray. There is a new aluminum foil from Reynolds called RELEASE. It is marvelous. Nothing sticks to it. It is really great for food bundles done on the grill or in the oven. I used to always have the potatoes stick to the foil, no matter how I sprayed it, but now with the RELEASE, they never stick. I hope some of you will try it.
Rose in Wi.

Sandra from Oregon wrote in a recipe for Brenda for the Peanut Butter Cheese Fudge
with Velveeta cheese. My husbands boss made this at Christmas and my husband said it was the best fudge he had ever had. He was going to bring me home a smidgen to try but he couldn't resist. Needless to say, I never got the chance to try it. But I will be making some. Don't sound like it would be good but I heard it is.
Laurie from Fruitport, MI

Nancy - this is in answer to your request for salmon recipes.

MAPLE GLAZED SALMON
3 Tbsp 100% pure maple syrup
1 Tbsp soy sauce
1/8 tsp. garlic powder
4 (6 oz.) skinless salmon fillets
coarse ground black pepper

Mix together maple syrup, soy sauce and garlic powder. Place salmon fillets in a zip-lock plastic bag just big enough to hold them. Pour in the marinade. Refrigerate at least 4 hours, or preferably overnight. Turn frequently.

Preheat oven to 500° Line a baking sheet with foil. Coat with a thin layer of Pam (or use stick-proof foil). Remove fillets from marinade and place on the sheet. Pour a little of the marinade on each fillet. Liberally top with coarse ground pepper. Bake on the top rack of oven for 6 to 8 mins. 4 servings.
Mary J., Redding, Ca.

Good Morning, I recently started the "Rice Diet", this is the one from Duke University down in NC. I am on Day 4 and have lost 5# so far and have not been the least bit hungry! :) Just curious if there are any "ricers" out there who might have some recipes to share?
Nancy in Central Virginia

Susie Indy, thanks for your good wishes. I'm slowly gaining strength and enjoying food again. About the food chopper sandwiches, years ago I bought a fairly large aluminum food grinder and I've almost pitched it out several times except we do like these sandwiches. I don't have a recipe exactly but we start with a couple of pounds of bologna and grind it up. Everything after that is to taste. I don't put eggs in my mine. I always worry about eggs spoiling too fast (is that a valid concern?). We grind sweet pickles, onion, a mild cheddar or colby cheese, a carrot or two, and sometimes a sweet apple. Then I add chopped pimentos, juice and all, enough Miracle Whip to moisten good, and usually a little sugar, although if an apple is used it helps sweeten. When my husband helps me it always tastes a bit different, and we do a lot of tasting. LOL

Also, would someone send in the proper way to prepare rhubarb for cooking? I seem to remember hearing that the red part is sweeter? But does rhubarb need to be peeled before cooking? We love rhubarb custard pie and I'd like to make one. I buy my rhubarb at the store and it's usually rather large. I'm wondering if the smaller the stalk, the better? How does one get started growing their own rhubarb? Thanks for all the help. Indiana is at it's most pleasant today - sunny and low humidity. I hope everyone is having a lovely Sunday.
Doris, S. Indiana

Nancy, I will try my best to keep this brief. First, I want to say thanks ot DJC who sent in the BEST SPAGHETTI SAUCE recipe in the June 1 newsletter. I read it and the strange addition of 1 cup of finely chopped bread and butter pickles totally intrigued me. Folks, do not ignore this recipe, it is absolutely everything she says it is....DELICIOUS !

For Gloria in SC. She mentioned in her email her Sour Cream Zuchinni Bread..I would love it if she would be good enough to share that one with us.

And finally, on June 1 CC requested recipes for Buttermilk Chess Pie. I am sending the one that I used in the Tea room I used to run in Longview, Tx...It was always a hit.

Buttermilk Chess Pie
Put all the following ingredients in a blender:-
3 eggs
3/4 cup sugar
2/3 cup buttermilk
1/2 stick butter (not margarine..real butter)
1 heaping Tablespoon flour
Nutmeg to taste * (sprinkle on top of pie)

Blend all together well. Pour into a raw pie shell and sprinkle on the nutmeg. Place in an Iron Skillet and bake in a preheated 350º oven for 30 minutes.. The iron skillet will help get the bottom crust nice and done instead of it staying soggy.. My sister sprinkles the top of hers with a bit of cornmeal before sprinkling on the nutmeg as her mother-in-law always made chess pie with a bit of cornmeal on top.
Sorry for the length of this, Nancy, do hope this recipe will help the lady needing it...Hope all is well with you and your fur babies and with all you wonderful Nancylanders.
Barbara in Corsicana, Texas

June 5th Newsletter -- Boy did I Goof
In the recipe for rhubarb-onion relish, the word should be cider vinegar, not the strange word I typed. I was tired and didn't use the spell check.

It is great fun to see the different recipes that are all in all the recipe boxes around the world. Having the ability to share is so rewarding. There have been some great stores as well.
Jane, CA

Would any Nancylanders have a salad dressing recipe from back in the 70's? On one of my many diet attempts, I attended a program called Conway. It was similar to Weight Watchers. They had a salad dressing that I used to love called Zippy Zero Dressing. I remember it was made with tomato juice, Worcestershire sauce, dried onions, horseradish, and I can't remember what else. I've tried doing on-line searches, but haven't been successful. It would be great to have this recipe again. It's really good!
Norma in PA

Nancy and furry staff,
This is for CC looking for a recipe for an old fashioned buttermilk chess pie in the 06/03 newsletter. Hope this is what you are looking for.
This is my mother's recipe.

Old Fashioned Buttermilk Chess Pie
Preheat oven to 425°
1 unbaked pie shell 10 inch or deep dish
3 cups sugar
3 heaping tablespoons flour
1½ heaping tablespoons yellow cornmeal
1½ sticks melted butter
5 eggs beaten
¾ cup buttermilk
3 teaspoons vanilla

Combine sugar, flour, and cornmeal, mix well. Add melted butter, mix well. Add beaten eggs and mix well. Add buttermilk and vanilla, mixing well, and pour into unbaked pie shell. Bake ten minutes at 425° then 30 minutes at 325°.
Ann in Midland, TX

New and Updated Pages
Tomato Recipes
Ice Cream Recipes
Pie, Custard, Crisps
Strawberry Recipes
Barbecue/Marinade
Microwave Recipes 
Rhubarb Recipes
Cherry Recipes

Free Downloadable Publications and Cookbooks
(in pdf format)
Free Cookbooks and Product Samples
How to Bake:  Your Complete Reference.
Baking Essentials Lessons (Easy lessons on Baking)

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Shop by Age at eToys!
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