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Dear Nancy,
Thank you so much for the wonderful newsletter. I too am a recipeaholic and I have so many cookbooks I have quit counting but I have never tackled the job of making a favorite recipes cookbook. And yes, when I need a recipe I can never find the right one I am looking for and I think "I have so many cookbooks and I can't find a single recipe I am looking for!" Well, it isn't quite that bad but I do need to get some kind of system and reading your newsletter and all the responses from these wonderful ladies and gentlemen has even made me think I might get that cookbook done after all. I am glad you are feeling more safe and secure now and that your kitties are okay. Sometimes people don't realize how traumatic some things can be for our fuzzy friends. Anyway, here is a great recipe for candied sweet potatoes and so easy you'll think it can't be good but it is the best one I have ever used! Enjoy!

Candied Sweet Potatoes
2 cans (29 oz each) sweet potatoes, drained
1-1/4 cups margarine, oleo or butter
1-1/4 cups brown sugar
3 cups miniature marshmallows, divided
ground cinnamon to taste (I use about 1/4-1/2 tsp)
ground nutmeg to taste (I use about 1/8 -1/4 tsp)
or 1 tsp pumpkin pie spice instead of cinnamon & nutmeg

1. Preheat oven to 400°F. Grease a 9x13 baking dish
2. Combine oleo, brown sugar, 2 cups marshmallows, cinnamon & nutmeg or pumpkin pie spice in a large saucepan and cook over medium heat, sitrring occasionally until marshmallows are melted.
3. Stir potatoes into marshmallow sauce. While stirring, mash some of the potatoes and break the others into bite-sized chunks. Transfer to prepared dish.
4. Bake in preheated oven for 15 minutes. Remove from oven and cover top with remaining marshmallow. Return and bake until marshmallows are golden brown.

I prefer nutmeg and cinnamon to pumpkin pie spice because there are other spices in it that I don't particularly care for but I have used it and the potatoes were commented on as really delicious! Also, if you want to use fresh sweet potatoes or yams use about 4 lbs and cook until tender and then follow directions. The canned are much faster and easier for me and everyone loves these potatoes!

Sorry this is so long.
MaryAnn Russell

Laurie SW Michigan sent in a carpet shampoo recipe as follows:
Carpet Shampoo Recipe
Liquid Tide 1/2 cup
Clorox 2-1/4 cup
Vinegar (WHITE) 1/4 cup (if you have a bad odor use 1/2 cup)

Add this to 1 - gallon of hot water in machine. If you need to pre-treat some areas you can mix this in a spray bottle and spray the area before you start.

This can be read two ways. Does it mean Clorox II (Clorox Two), the kind that you use on colors, or does it actually mean 2-1/4 cups of Clorox bleach, which I think would bleach all the colors out of the carpet? I think this should be clarified before anyone tries it and complains that they ruined their carpet. If I'm wrong about thinking that's an awful lot of bleach, let me know.
Diane

I am presuming the carpet cleaner recipe means 1/4 cup of Clorox 2 rather than 2 1/4 cups of Clorox! Right?
S Hagge

RE: Carpet Shampoo
Does the Clorox Bleach not remove the color from the carpet???
Terri

Nancy, Hello to you and your 'best buds', and to everyone else out there in Nancyland. Like everyone else, thank you for all your time and effort on the newsletter. I know everyone enjoys it - Just like me.

This is in response to Anna in the 6/7/ newsletter - Page 1. Anna, you asked if you could take some mint with you when you move. YES. Just dig down a little ways in the dirt and get a piece (or several pieces) with some little 'root' hairs on it. You can put it in some damp soil for traveling or wrap the roots in damp paper towels, keeping the towels damp till you set them out. Set them out at the new location and it/they should do great. One bit of information - you can get mints in many different flavors, spearmint, peppermint, chocolate mint, apple mint, etc. Just visit an organic nursery and they should have some of these varieties or should be able to get them. The ONE thing that you want to keep in mind is that if the different flavor mints are planted to close together and they go to 'flower/seed' that they can cross pollinate and and can 'mess' up your varieties.
Aud in TX

Nancy, Thanks again for your time and effort in getting all this info out to folks. . . . . .

Hi Nancy
We were at an Amish restaurant this past weekend and they had Raspberry angel food cake that was GREAT !. Does anyone have a recipe for it?
thanks, Jackie Spencer----Ohio

Hi Nancylanders, Hope everyone is having a great week I am sending two recipes that are really T&T and soooo good.

I had some cranberries in my freezer and figured I better get them used up, Made this wonderful cranberry/orange bread today.

The Blueberry Cake recipe was given to me by a dear friend many, many years ago. It is the one I make all the time when I can buy blueberries at reasonable prices. Pretty soon!!! When we lived back east we used to pick wild berries. Can’t do this here in AZ!!

BROTHER RICK’S ORANGE CRANBERRY BREAD
3-1/2 cups all purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup butter, at room temperature
1 cup sugar
4 tsp. finely grated orange rind (zest)
2 eggs
2/3 cup orange juice
2/3 cup milk
4 oz. (2/3 cup dried apricots, chopped
3/4 cup chopped walnuts
3 cups fresh or frozen cranberries, chopped

Preheat oven to 350º Grease 2 8x4” loaf pans or 6 3x6” mini loaf pans. In a bowl, combine flour, baking powder, baking soda, and salt. In a separate large bowl, cream butter, sugar, orange zest until fluffy. Beat in eggs, one at a time, until smooth. Beat in orange juice and milk. Stir in flour mixture to form stiff dough. Fold in apricots, walnuts, and cranberries just until combined.

Divide batter evenly into the loaf pans (large or minis) Spread evenly. Bake the large loaves 1 hour. Bake the minis 45 minutes or until a toothpick inserted in center comes out clean. Turn out onto rack to cool completely. Makes 2 large loaves or 6 mini’s This recipe was originally posted on Gail’s Recipe Swap.

This bread is wonderful to make at the holidays and to give as gifts.

BLUEBERRY CAKE
Preheat oven to 350º Grease a 9x13” pan.
4 eggs, separated
2 cups sugar
1 cup shortening
2 tsp. vanilla
1/2 tsp. salt
2 tsp. baking powder
3 cups all purpose flour
2/3 cup milk
3 cups blueberries, coated with 1 Tbls. flour

Beat egg whites stiff. Fold in ½ cup sugar, set aside. Cream shortening, add vanilla, rest of sugar, and egg yolks. Beat until creamy. Add dry ingredients with milk, alternately. Fold in egg whites, then fold in blueberries. Put into prepared pan. Sprinkle top of cake with sugar before placing in oven. Bake 45 minutes.
Harriet/AZ

As I was putting this dish together for a potluck, I thought I should share it. Quick, good..what else is there?

Bootleg Beans
5 or 6 slices of bacon, sliced into inch pieces
1 medium onion, chopped
2 cans pork and beans, your favorite brand, about 28 oz each
1 lb ground beef
2 Tb brown sugar
4 Tb ketchup
4 Tb vinegar

Cook bacon until crisp, drain off all but a tablespoon of fat. Add the onion, cook a minute or two,and then crumble in the ground beef. Cook, breaking up the meat into chunks as it browns. Pour beans into an oven proof casserole, stir in bacon, onion, burger and seasonings. Heat at 350 until bubbly, about 30 minutes.

Also, I have been looking for something, and perhaps the Nancyland folks can help. With the talk of bologna sandwiches, I had a little trip down memory lane, and remembered garlic cheese spread, in a roll. I think it was in the deli case, chilled, and it was soft enough to spread on bread or whatever with a knife. I have looked and looked, done an internet search, and no luck. Any sources? I live in western Washington, but with the wonder of the 'net, shopping anywhere is possible
thanks in advance
Lois, Kingston, WA

Hi Nancy and Everyone!
All the talk about sweet potatoes reminded me of an issue with my sweet potatoes. No one has been able to offer any suggestions for me yet. The past two holidays (Christmas and Thanksgiving) we prepared our sweet potatoes for baking as usual, we peel them, rinse them and place them in a baking dish for the oven. While laying in the baking dish to go in the oven, they started to turn a blackish gray in spots. Even after baking, they had blackish areas on them. It happens after peeling them... Nothing is there and all of a sudden they start to turn... does anyone know what the problem is and how to keep it from happening? I don't remember this happening other years! Thanks, your audience is the smartest group of folks going so I'm sure they can help!
Teahag/Upstate NY

Dear Nancy,
Just couldn't pass up this salmon recipe that appeared in the June 2006 flyer called "Relish" that we get with our newspaper here (they have a web site, www.relishmag.com). This recipe sounded different from the run-of-the-mill preparation.

SOY-GLAZED SALMON BURGER
If you want fish, yet are craving a burger too, try this hearty salmon burger from Kristine Snyder of Kihei, Hawaii. If you don't have rice vinegar, try lemon or lime juice instead.

Ginger-Lime Aioli:
1/2 cup light mayonnaise
2 tbsps. light sour cream
2 garlic cloves, minced
2 tsps. minced fresh ginger
1 tbsp. fresh lime juice
1/4 tsp. salt

Soy Glaze:
1/3 cup low-sodium soy sauce
3 tbsps. honey
1 tbsp. unseasoned rice vinegar
2 tsps. cornstarch
1 tbsp. water or white wine

Patties:
1 egg
2 tbsps. light sour cream
1 tbsp. fresh lime juice
1 tsp. Asian hot chile sauce or hot sauce
1 1/4 pounds skinless salmon fillets, chopped finely
2 green onions, thinly sliced
2 tbsps. chopped fresh mint leaves
2/3 cup fresh bread crumbs
1/2 tsp. salt
4 sesame buns, split & toasted
1/2 cucumber, peeled, seeded & julienned
Fresh mint leaves

1. Combine aioli ingredients; mix well. Reserve 2 tbsps. for patties; cover & refrigerate remainder until serving.
2. To make glaze, combine soy sauce, honey & rice vinegar in a small saucepan. Mix cornstarch & water in a small bowl until smooth & add to soy mixture. Bring to a boil & cook 3 mins. or until mixture thickens.
3. Combine 2 tbsps. or reserved aioli with egg, sour cream, lime juice & chile sauce; whisk to blend well. Add salmon, onion, mint, bread crumbs & salt. Mix gently; form into 4 patties. Brush grill rack with oil. Place patties on rack; cook about 3 mins. on each side, basting with soy glaze.
5. Top each bun bottom with cucumber strips, mint leaves, burger & aioli. Add bun tops & serve. Serves 4.

Per serving: 670 calories, 31g fat, 39g prot., 59g carbs., 3g fiber, 1897mg sodium.
Sorry this was so long, Nancy! Susan from Superior, WI.

To Bette~Indiana, I want to thank you for the recipe and suggestion with the Strawberry-Rhubarb Crisp; I can't wait to try the recipe.
Anita S. in Olean, New York

I clicked on the link on the side of your page and found all of my favorite BBQ sauces. Some of my favorites that I never thought I would find again are Alabama-style Reds White Barbecue Sauce and Texas Pete Honey Mustard Sauce. Thank you for having Carolina Sauce link.
Susan

Have I missed the Part Two of "How To Bake"?
Lori

Comment from Dennis at Prepared Pantry
Each chapter is sent out at one week intervals from the time of your first chapter. If it has been over one week, then you missed chapter 2. If you
have a spam folder, check to see if it has been routed there. If it is still missing, let me know and I'll ask Customer Service to send you chapter
2.
Thanks. Dennis

I too signed up for the E-cookbooks Library and have been very pleased with the selection of recipe books that are available. I have so much fun checking every so often and finding new recipe books have been posted. For the cost of one cookbook there are 100s on the site. The one cookbook I got to most often is Slow Cookin Secrets. I have tried so many recipes in this book. It is great for those that work and want something ready when they get home. Other favorites are Casserole Crazy and Gifts in a Jar.
Linda in NM

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New/Updated Pages
Chocolate Cake Recipes
Chicken 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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