Recipe Exchange Newsletter
Easy recipes using everyday ingredients.

Page 2 of today's newsletter

I know that at least several members use pressure-cookers for their meals. I use to when my family was larger, and I loved using it. Now that it is just me and my kitty, Sweetie, I don't. For members who would like a Corned Beef and Cabbage recipe to be cooked in the pressure cooker, I got this off of the Better Homes and Gardens website, www.bhg.com, and it sounds easy.
Atlanta Pat

Corned Beef and Cabbage
3-pound corned beef brisket
1/2 cup sliced onion (1 small)
1 bay leaf
1/2 teaspoon whole black peppercorns
3 cups water
1 to 1-1/2-pound cabbage, cut into 6 wedges

1. Trim any visible fat from the meat. Set aside.
2. Place rack in a 4- to 6-quart pressure cooker. Add the meat, onion, bay leaf, black peppercorns, and water.
3. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 50 minutes.

4. Allow pressure to come down naturally. Carefully remove lid. With a slotted spoon remove the meat and onions to a serving platter; set aside.

5. Place the wedges of cabbage in the pressure cooker. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 2 minutes.

6. Quick-release the pressure. Carefully remove lid. With a slotted spoon remove the cabbage wedges. Serve with meat and onions. Makes 6 main-dish servings.

Hi Nancy, a while ago, someone asked for a recipe for Colcannon. I found this info. and recipe. Not a TNT recipe though....but does sound good!
Evelyn~DeWitt Mi.

The Irish have been thriving on this classic combination of potatoes and cabbage for hundreds of years. Filled with abundant vitamin and mineral nutrition, and possessing a creamy satisfying richness of flavor, colcannon is a tribute to the Irish gift for making the simplest foods into something special.

1 pound small red potatoes, scrubbed well and cut in half
1 tablespoon butter
1/2 cup thinly-sliced onion
1/2 head cabbage, tough outer leaves removed, thinly sliced (should make about 6 cups)
1 cup milk
Salt and freshly-ground black pepper, to taste

1. Steam potatoes over boiling water in a steamer basket until tender, about 15 minutes. Place in a large bowl and cover to keep warm.

2. In a heavy-bottomed skillet over medium heat, melt the butter and add onion, cooking about 2 minutes, until it is translucent. Add cabbage and continue cooking about 5 minutes, stirring frequently, until cabbage is beginning to brown.

3. Reduce heat to low and add milk, salt, and pepper, stirring to combine. Cover skillet and cook about 8 minutes, until cabbage is tender.

4. Add cabbage mixture to the potatoes in the bowl and mash with a potato masher.

Serves 4.
Source: http://www.care2.com/

For Tona:

In your recipe for Ice Cream Pecan Balls With Hot Fudge Sauce, the first ingredient for the sauce is listed:

1/2 cup butter (2 sticks)

Should it actually be 1 cup butter?
grannym IL

This is one of our Beach vacation traditions. We always cook this one of the nights that we are there.

BEACH BOIL
4 lbs. deheaded shrimp
8 to 10 ears of corn
8 to 10 med. red potatoes, whole
8 small onions, whole
2 lg. pkgs. (4 lbs.) smoked sausage, sliced in 1/4 inch slices
1 pkg. crab boil (we use the new liquid crab boil...Jerry likes it
better)
2 tbsp. crushed red pepper (if you like it hot!)

Fill very large pot (20 quart) 3/4 full of water. Put in crab boil and
red pepper; heat until water begins to steam. Add potatoes and onions, cook for 20 minutes. Add corn and cook for 10 more minutes. Add sliced sausage and cook another 10 minutes. Add shrimp and cook until pink - no more than 2 to 3 minutes. Drain, serve, and enjoy!
Tona in Bama

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Page 2 of today's newsletter

Nancy,
Missed the white chocolate apricot recipe everyone is raving about could you please list the date of newsletter it was in or could sender resend the recipe really sounds like one my family would like.
Thanks, Marilyn in Mn.

Cherry Swirl Coffeecake
1-1/2 cups of sugar
1/2 cup of oleo or butter
1/2 cup of shortening like Crisco (I used vegetable oil)
1-1/2 teaspoons of baking powder
1 teaspoon of vanilla
1 teaspoon of almond flavoring
4 eggs
3 cups of ordinary flour
1 can of cherry pie filling (21 ounces)
(could also be blueberry, apricot, peach or other).

Glaze: 1 cup of powdered sugar, 3 tablespoons of water.
Heat oven to 350 degrees and grease jelly roll pan 15-1/2 x 10-1/2 x 1 inch. Beat sugar, shortenings, baking powder, extract and eggs in a large bowl at low speed till blended. Then beat ion high for 3 minutes. Stir in flour. Spread 2/3 of batter in pan, and then pie filling on top. Add remaining batter in tablespoons arranged in about 12 dollops. Bake till brown (about 45 minutes). Drizzle icing in a zigzag manner while cake is warm. Cut in bars or squares. Serves twelve.

Thank you, Nancy. I enjoy your newsletter so much. My Buddy and I send our greetings and best wishes to you.
Dottie of U of I Land

Nancy I just thought that you might get this in the Friday newsletter. Since our Anniversary is on St. Pat's Day we always celebrate it the day before. The corn beef is in the crock pot and it will cook for 8 hour and will be fork tender. I have a timer, in the outlet, for the crock pot and it will start at 10 and will be ready at 6:00pm. At 4:30 will will take some of the liquid out of the crock pot and put in a sauce pan with red potatoes, carrots and cabbage. I have been using this method of cooking corn beef for about 10 years and it is so good. I am not sure if we have any pudding or white cake mix to make a green pie or cake. I will have to go down stairs and check.

Hopefully Doris, S. Indiana is OK. We have not heard from her for a while. She and her DH my be on vacation. If you are hopefully you are having a great time.

We will be going again soon and I am hoping that I can use the computer at the motel. In California the motel the company uses charged you to use the room computer outlet. I didn't want to pay for that.

Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy

Does anyone out there in Nancyland have a recipe for (can't really explain it) my husband's aunt were great Italian cooks and I remember at Easter time they made these small dough balls and fried them, then either put them in honey and cooked for awhile or just poured honey over them and they were great to eat. Does anyone have a recipe like that.
thanks, Sally in PA

Chris at 1001Recipes2Send.com has some informative articles and great sounding recipes for special diets. It has recipes for gluten free, lactose free, diabetic, weight loss, vegetarian and low carb.
http://www.1001recipes2send.com/Special_Diets/index.shtml
Nancy Rogers

Hi Nancy,
This is in reply to Dawn in Cape Cod MA regarding seasoning cast iron cookware.
Here's a great website that will help you learn all about how to season the pot's/skillet's
along with recipes.
http://papadutch.home.comcast.net/dutch-oven-recipes.htm

I'm looking forward to the weather warming up so I can do some outdoor Dutch oven cooking (in my yard) which is as close to camping as I get!!!!!!

Thanks for your great newsletter Nancy... as always you do a GREAT job
Gaye Roy, Utah

Hi Nancy & all, I just want to say to Tona in Bama that it's so great that she and her husband helped raise funds for Hospice. There just aren't enough good things to say about Hospice. It really fills a need for both the patient and the family, during a most distressing time.

Also, a big Thank You to Cyndi in Texas for sending in the webpage for the bluebonnet festival. I've saved it to my favorites and sure want to be there! When I was there several years ago I asked my DH to take my picture sitting amongst the bluebonnets. After he took the picture and I stood up, I saw that I was only inches away from sitting on a very thorny cactus!! I am so glad I missed that!! LOL

I'm sending this recipe my niece makes. It's a little different but very good.

PUNCH BOWL CAKE
1 yellow cake mix
4 boxes frozen strawberries
2 large cans crushed pineapple
8 or more large bananas, sliced or chunked
1 box French vanilla pudding mix
1 large Cool Whip

You may use other fruits, such as oranges and cherries. Prepare cake mix as directed on the box, using round cake pans. Slice each cake in half, making 4 cakes. Place first layer of cake in the punch bowl and layer with 1 box of strawberries, 2 or more bananas and some pineapple. Spread a layer of Cool Whip and sprinkle some vanilla mix on it. Continue to layer until all ingredients are used, ending with Cool Whip. This cake is even better when it sits over night, allowing the flavors to blend

Also, glad to hear you were voted #1. We always knew that! Now it's official :)
Doris, S. Indiana

Hi Nancy, as usual, you keep putting out a wonderful letter! I can't wait to receive them! I wonder if anyone can give me a recipe for stuffed fish? I had one at Red Lobster today and love it. Thanks in advance,
Phyllis in Texas

For Penny from Wisconsin
In your recipe for Stuff Bread in the March 14 newsletter, in the directions you list dry mustard but this ingredient does not appear in your ingredients list.
grannym IL

Evelyn Dewitt MI thank you so much and yes the weather turned wonderful seemed so nice to see the sun. I live on the west side of the state by the lakeshore. Thank you again for the kind words.
Joyce in MI

I just looked thru the March 14th issue and found Granny in Dover, Ky Banana Muffins. I made some this morning and they are sooooo good. Easy to make .. no fuss and taste great. I will be making these again.
Linda in Rocky Mount, Mo.

This is for Carol J. in Nebraska and in the March 14 newsletter she had a question about saving recipes to her recipe folder. I have the same thing on my computer.

After you copy the recipe, in the top left hand corner of your computer screen is the word "file", click on it and then click on "save as". A little box will pop up on your screen. There should be a blue highlighted word such as "untitled document", in that space type in the title of your recipe. Then up at the top of this box is "Documents" and beside it is a downward pointing arrow. Click on it and all of your desktop folders will show up. Go down to the folder you have for your recipes and double-click on it. Now inside the box all of the categories you have
inside that folder will appear. Double-click on the category you want the recipe saved in. Now only that folder will be in the box. Now click on "save" that is beside the recipe title that you typed in. Now you have saved it. I hope that helps.
Tracey in Arkansas

I'm sending a belated Thank You to Dee in SIL and Donna L in Ohio for responding to my request for the Crockpot Corn recipe. I am grateful for the helpful new friends I have adopted in this wonderful newsletter. Nancy, you will never know the full effect you have had on this family of readers. I enjoy "visiting" with each one of the participants, including YOU. I read my newsletter late in the evening so I can end the day with a warm heart and a smile on my face. You make my day!
M in La.

Dear Nancy,
I tried to forward a recipe on your newsletter website, but I could not get Outlook Express to send it. I wanted to share a recipe with the newsletter friends. I recently went to my niece's wedding brunch and they served a delicious sausage quiche that is easy to prepare.

Sausage Quiche
l lb sausage, browned
chopped jalopeona peppers (as many as desired)
1 pkg cheddar or colby cheese, finely shredded

Chop jalopeonas as thin as you want
Brown sausage, chop and drain off grease

Take a dish and sprinkle jalapeños on bottom of dish, next a layer of cheese, rest of jalapeños, next a layer of sausage, end with layer of cheese. You can prepare the night before, cover and place in refrigerator. Heat oven to 350 degrees. Beat 4 eggs and pour evenly over casserole. Bake 30 minutes.

Hope you enjoy it. Carolyn in West Tn.

To Carol J. in Nebraska in March 14th newsletter: I am not sure you will be able to copy directly into the folder on your desktop.

Here is how I do this chore. In my word processing program I set up a folder called "Great Recipes", within that folder are about 30 sub-categories such as Beef, Pork, Pies, Cakes, etc. Also in this folder is a file called "Unfiled Recipes" which has a quick launch button on the desktop.

Any recipe that I want to save is saved to the "Unfiled Recipes" section. When I get the time and enough recipes in it to make it worthwhile I go through them all and set them up in a specific format which I developed - a two column full page with headers, footers, etc. When I am finished then I start at the beginning, highlight each recipe, open the main folder, then the appropriate category folder, go to the end of the file, and copy the new recipe. I have as many as a hundred and fifty recipes in some of the categories and all are indexed as well.

When I think I have enough recipes in the current folder I set up an index with all the recipes in each category and print it. The actual recipes are burnt onto a CD and stored away for safety. When I want a particular recipe I look in the index, pop in the CD, open the appropriate category and find the recipe. If I want to print it I highlight it and then print it. I now have seven CD's with an average of 1500 recipes on each one.

To Roberts wife in Ohio: I learned how to make filling for canoli from my ex-wife's grandmother who learned from her Sicilian mother who immigrated to Brooklyn, NY from Sicily.

Cannoli
1-1/2 lbs. ricotta cheese
1-1/2 cup sugar
1/4 cup semisweet chocolate pieces (optional)
1/8 tsp. vanilla, almond extract or other flavouring
1/8 tsp. cinnamon
maraschino cherries (optional)
10 cannoli shells
powdered sugar, for sprinkling on top

In a large bowl, beat cheese for one minute with portable electric mixer. Beat in sugar for another minute. Mix in chocolate, vanilla and cinnamon. Refrigerate, covered, 2 hours. With teaspoon, fill shells with ricotta, place half a maraschino cherry at each end, sprinkle with confectioner's sugar, chill for 1/2 hour, serve. Yield: Approximately 10 cannoli shells.
Norm, from Victoria, BC, Canada

Some of our family (members) were interested in Kids Easy Bake Oven recipes.  You might like to try the site eborecipes.com
Nancy Rogers

Hi Nancy and friends, this is for Carol J. in Nebraska and anyone else who needs the info. To save a recipe to a folder, create a folder on your desktop. To do that on the desktop right click on a "blank" area on the screen. Go down to new on that menu, then folder and just like magic it will appear. Name it if you want to and then open a Microsoft word or whichever program you have. Highlight the recipe and paste it in there. Save to the desktop and then the folder. If you have trouble with these directions go to www.Worldstart.com and they have all kinds of help for newbies and some of us oldies too. Does this answer your question or just create more? The easiest way for me to save these recipes is to copy them into a new message and send it to myself. Then I can save them in folders in my Outlook Express until I can try them or print if I want to do that. Good luck, Betty in ME.

Susi in Indi, Thanks so much for your ideas on St.Patty's day food. I too have served green pancakes and scrambled eggs. Green mashed potatoes and green buttered noodles. :o) I've even tinted the kids milk green. The recipes sound yummy, I can't wait to try them.

Woo Hoooooo. Number one on the exchange list. And two pages of the newsletter. Today is my lucky day!!!!!!!! :o) I'm going to play the lottery. :o)
Mariann in Michigan

Hi Nancy and fur babies, I'm am responding to Carol J in Nebraska about coping and saving the recipes.

You need to open a Microsoft word document and click on the square in the upper right hand corner of your screen (the one with the minus sign) to minimize the document to the bottom of your screen. When you wont a recipe you copy and click on the document at bottom of page to bring it up and paste your recipe to it. You can keep doing this until you have all the recipes in the same document and click on save and a window pops up and wont's to know where to save it. You can save it to your documents and then you can open the document and precede to cut and paste each one into a word document and click to save and save to your recipe file in what ever category you wont. Continue until you have all your recipes filed. I hope this helps you with your copy and pasting of you recipes.
I hope your doing well and you kitties too, give them a big hug for me.

Jackie in Texas with Kiki, Sagwa, and Missy

Does anyone have the Splenda cookbook? I have a flyer for it but wondered if it was really any good.
Thanks, Marge

To Carol J. in Nebraska in March 14th newsletter: I am not sure you will be able to copy directly into the folder on your desktop.

Here is how I do this chore. In my word processing program I set up a folder called "Great Recipes", within that folder are about 30 sub-categories such as Beef, Pork, Pies, Cakes, etc. Also in this folder is a file called "Unfiled Recipes" which has a quick launch button on the desktop.

Any recipe that I want to save is saved to the "Unfiled Recipes" section. When I get the time and enough recipes in it to make it worthwhile I go through them all and set them up in a specific format which I developed - a two column full page with headers, footers, etc. When I am finished then I start at the beginning, highlight each recipe, open the main folder, then the appropriate category folder, go to the end of the file, and copy the new recipe. I have as many as a hundred and fifty recipes in some of the categories and all are indexed as well.

When I think I have enough recipes in the current folder I set up an index with all the recipes in each category and print it. The actual recipes are burnt onto a CD and stored away for safety. When I want a particular recipe I look in the index, pop in the CD, open the appropriate category and find the recipe. If I want to print it I highlight it and then print it. I now have seven CD's with an average of 1500 recipes on each one.

To Roberts wife in Ohio: I learned how to make filling for cannoli from my ex-wife's grandmother who learned from her Sicilian mother who immigrated to Brooklyn, NY from Sicily.

Cannoli
1-1/2 lbs. ricotta cheese
1-1/2 cup sugar
1/4 cup semisweet chocolate pieces (optional)
1/8 tsp. vanilla, almond extract or other flavouring
1/8 tsp. cinnamon
maraschino cherries (optional)
10 cannoli shells
powdered sugar, for sprinkling on top

In a large bowl, beat cheese for one minute with portable electric mixer. Beat in sugar for another minute. Mix in chocolate, vanilla and cinnamon. Refrigerate, covered, 2 hours. With teaspoon, fill shells with ricotta, place half a maraschino cherry at each end, sprinkle with confectioner's sugar, chill for 1/2 hour, serve. Yield: Approximately 10 cannoli shells.

Norm, from Victoria, BC, Canada

For cleaning foods that are burned on to stainless steel, even though the cans say it is not recommended, I have used oven cleaner and never had a pot be stained or ruined, and it makes short order of the problem.

For cleaning very rusted cast iron, contact an automotive body shop and see if they can recommend someone who can sandblast the pans. Then, when they are returned to you, immediately season. I was helping a friend who had been a flood victim, and her cast iron pots and skillets were heavily rusted when we were able to retrieve them. She did not just want to get rid of them, because they had been in her family for several generations. We contacted a small body shop in our area, and they sandblasted them in just a day, and we were charged only a slight charge. We immediately seasoned them, and they are as good as new.
Sandy H in Blue Springs, MO

For Elaine/Arlington, TX. To get rid of fruit flies, take an empty jar and add about an inch of apple cider vinegar and a drop or two of dish soap. Make a funnel out of a piece of paper so the flies can go down into the jar through the funnel but can’t get back out. I wrap a piece of tape around the top of the jar to hold the funnel tight in the jar. I have one of these jars sitting on my counter all throughout gardening season and it works wonderfully! One day the flies were all over and the next day, they were all in the jar.
Dawn in MN

Nancy, newsletter friends and especially Elaine of Arlington Tx.

I don't recall where I received this tip but it has worked for years for us in our kitchen As to how to rid of the pesty fruit flies. Start with a clean glass jar with cover as a large baby food or any of the condiment jars. but it does need a cover. After the jar is cleaned put in a small amount of fruit as banana or soft fruit as fresh pears. Arrange the cover so half oF the jar is open . When the fruit flies get into the jar. Maybe a day or less you quickly clamp or screw on the cover and walk it out to the trash. All the flies inside .

Nancy i did vote for your news letter as most read. Thank you for all the neat information and recipes.
aloha jJW Hawaii

Nancy: For Lora (Wed, Mar 14 Newsletter). I'm 69 years old and have been using this canning method for over 40 years and no one has ever gotten sick from the canned beef that I've served to myself, family, friends and even at pot lucks. The meat gets thoroughly cooked during the three (3) hours water bath (boiling water) process. It was a method of preserving food that is probably over 100 years old and came about long before pressure cookers were invented. Of course, back then they also dried meat in the sun and salted it for preservation and they didn't have dehydrators back then either and now the dried meat is called "jerky"! I wouldn't post a recipe of a method for preparing food that I didn't feel safe about or hadn't tried myself.
Mr. Myron Drinkwater - Lake Forest, CA

Everybody seems to be commenting on the recipe for the White Chocolate Apricot Bars. Somehow I missed the recipe and would appreciate it if someone would either send the recipe in again or send the date of the newsletter it was in.

Someone from, I believe it was Indiana, was requesting information on the bluebonnets in the Hill Country. Well, I don't live in the Hill Country I live halfway between Houston and Austin. I can tell her the bluebonnets are going to be outstanding this year. They are up about 6" now and for the past few days we have been receiving plenty of rain. Things are beginning to turn "blue" around here. Last year was a pitiful display due to the lack of water.

I tried to do a search on the White Chocolate Apricot Bars but I couldn't find the search bar. Am I crazy or do you not have the search function available anymore?

Comment
The search function is temporarily unavailable. I am in the process of separating www.nancykitchen.com and www.nancys-kitchen.com. The nancys-kitchen.com will be the newsletter only in the near future.

You can always search going to www.google.com
and search using the format of the following. It will pull up recipes only in the newsletter and on this site.

name of recipe you want :nancys-kitchen.com

Nancy Rogers

Thank you Corinne in Murrieta, Ca for re-checking the Sweet Potato Bacon Hash recipe for me. I love that magazine but did not renew and wouldn't you know it...the first month I was without, there was a recipe I wanted. Thanks again.
Jackie in Kansas City

For Elaine/Arlington, Tx
I have never tried this but I found it one time on the internet and saved it in case I ever needed it. Hope it works for you!

To get rid of pesky fruit flies, take a small glass fill it 1/2" with Apple Cider Vinegar and 2 drops of dishwashing liquid, mix well. You will find those flies drawn to the cup and gone forever!
Terese in Sioux Falls, SD

How long should this be cooked? If it is just combined, it would not be HOT.
Thanks Lurinne/Mississippi

HOT FUDGE SAUCE:
1/2 c. Butter (2 sticks)
4 oz. (4 sq.) unsweetened chocolate
3 c. Sugar
1/2 tsp. Salt
1-2/3 c. (1 tall can) evaporated milk

Combine.
Tona in Bama

to Sandy in Iowa March 6,2007
Thanks so much for the sweet muffin recipe. I have not had a chance to try it. It really does sound good.
Thanks again, Pat Goose Creek SC, outskirts of Charleston

To Barb in DE
Glad you could use the guessing game for your shower. Hope it's a wonderful day for everyone.
Susana in Louisiana

SMOTHERED CHICKEN
2 whole chicken breasts, skinned
1 sm. onion
1/2 c. water
1/2 tsp. chicken bouillon
2/3 c. cranberry juice
8 oz. Monterey Jack cheese
6 oz. fresh mushrooms

In shallow, greased baking dish, arrange chicken. Dice onion and top
chicken. Heat water and dissolve chicken bouillon, combine with
cranberry juice. Pour over chicken. Cook covered at 325 degrees for 45
minutes. Remove from oven. Top with cheese and sliced mushrooms. Cook uncovered another 10 minutes. Serve with long grain rice and broccoli.
Serves 4.
Tona in Bama

COTTAGE CHEESE JELLO DESSERT

1 pkg. any flavor Jello (orange, lemon, lime)
8 or 9 oz. Cool Whip
1 carton cottage cheese
1 (303) can crushed pineapple, drained

Drain pineapple, add to Jello. DO NOT add water to Jello. Mix and add cottage cheese.

Makes a more smooth mix if you whip cottage cheese. Mix in Cool Whip, stir by hand, DO NOT BEAT. Ready to serve. Can keep in refrigerator.
Tona in Bama

For Carol J in Nebraska: Here's how I save my recipes: I copy the one I want to save and paste it into a word processing program (something as simple as word pad, if you don't have Microsoft Word or WordPerfect). On the menu bar of the program to which you copied the recipe, you should see the word "File" in the upper left corner. Click on file and then "Save As." If your folder is called "Recipes," then in the box on top of the "Save As" form, click the down arrow and navigate to your "Recipes" folder. (You indicate the folder is on your desktop, so click on "Desktop" in the drop down box, and then your Recipes folder.) Be sure you type in the name of the recipe (I always copy it so I can just paste it) at the bottom, and click "Save." Your recipe is now in your Recipes folder.

I have several subcategories in my Recipes file, such as Desserts, Salads, Main Dishes, Casseroles, etc, and some sub-subcategories; in Desserts, for example, I have subfolders for cakes, pies, cookies, etc. You get the idea. This makes looking for a recipe much easier than browsing through the whole Recipes folder to find just one recipe.

Hope this helps.

Since St. Patrick's Day is just around the corner, I'll share a trick I learned from my son-in-law (see, an old dog really is never too old to learn new tricks!). I simmer my corned beef until it is done with just the spices that come in the bag. I then remove it from the liquid (which I save for the veggies, of course), and completely cover it in paprika. It's easy if you put 1/2 cup or so on waxed paper and put the corned beef in it, turning to cover completely. Then put it in a 300° oven for about an hour. I don't know why, but this makes the corned beef incredible tender and very easy to slice, and no, it doesn't taste like paprika. I would never have tried this on my own, but he served it one evening and it was incredible! I've done it this way since that time.
Doris in Oklahoma City

Hi Nancy,
This is in response to NeeNaw Garland, TX who in the March 7th newsletter requested a recipe for Carrabba's Chicken Soup recipe. I can't remember if you said that the CDkitchen site allowed you to use their links or not, but I found the recipe on their site. If NeeNaw goes to their site and types Carrabba's Mama Mandola's Chicken Soup Recipe into the search box it should come up.

If you can use their links, this is the link directly to the recipe itself
http://www.cdkitchen.com/recipes/

And to the lady with the burnt iron skillet, sorry can't remember the date of the newsletter, it might be able to be saved. Try scrubbing it really well with SOS or Brillo pads until you are back down to the shiny metal, then rinse well, dry with paper towels. Rinse and dry at least 3 times to make sure all little metal fragments and soap are out of all the pores of the iron. After third rinse place on burner of stove and allow to warm enough to insure it is completely dry with no moisture at all. Now just season with shortening, not missing a spot inside and outside of skillet and bake for a couple of hours at around 325. I try to do this when doing a roast to save on the fuel costs. But you must do the reseasoning at least three times (or more) to start to bring the skillet back to usable condition. I hope this works for her. It worked for me when much the same thing happened to one of my old iron girls.

We are finally seeing temps above 30 in this neck of the woods, but they say next week we'll be back in the 20's again, but at least it's fluctuating now so here's hoping spring is just around the corner. It's been a LONG winter.

Nancy, thanks for the great job. I too am disabled and think you are great doing this. Wish I'd thought of it myself. Give the "furries" some extra love from me. Still miss my tortoise shell calico so very much.
Take care Rose in MI

Hi Nancy:
I'm interested in buying a vacuum sealer (food saver) and am wondering if any of the readers out there has one and am wondering how they like it.
Thank you for a fantastic newsletter. I love it!
Agatha from Ontario, Canada

Hello Nancy, Glad you forgot it was Thursday. I really enjoy your newsletter. I have never asked for help in a recipe but have tried to help in answering some of the request. I am looking for a recipe that a camping friend gave me a few years back and I think she said it was from one of the cooking magazines, but I don't remember which. Getting older seems to make things like that happen. This recipe is called Kielbasa Stew, but has no tomatoes, or any tomato base to it. It had potatoes, carrots, onions kielbasa and cabbage with chicken broth poured over all and I can't remember all the spices I know salt and pepper, but seems like there was one other spice that a person doesn't use all the time in soups and stews. This is cooked all day in a crockpot on low and if she had not told me that it was so good I probably wouldn't have tried it. It seems that it is suppose to serve 6, but it makes a lot. There are just the two of us and we had several meals with it. I served it with hot garlic bread and it was wonderful. I would greatly appreciate any help anyone could give me in finding this recipe. I have went on search but most of the recipes have the tomato in them. This one DID NOT HAVE TOMATO. Again thank you for the wonderful letter. I just turned 67 and reading recipe books and trying out new recipes has been my way of living. Thanks again and sorry this is so long.
Barbera NW OK

Good morning,
For Glory ,who wanted the potato pancake recipe, my mother-in law made these all the time for her family. I am including an old recipe for Nova Scotia potato pancakes, delicious served with a big dollop of ketchup and fried pork chops and onions.

Potato Pancakes (from Nova Scotia)
2 eggs
2/3 cup milk
4 medium potatoes grated
1-1/3 cup flour
1 1/4 tsp. cream of tartar
1-1/3 tsp. baking soda
salt and pepper to taste
shortening for frying

In a blender, add eggs and milk, blend to smooth. Peel potatoes and slice into blender, blend until fairly smooth. In a separate bowl, mix dry things together. Pour liquid mixture into the dry ingredients and mix just until moistened. Heat heavy skillet and melt 1Tblsp. shortening. Add spoonfuls of batter to skillet as you do for regular pancakes, cook until surface bubbles then flip and brown other side. Add more shortening, keeping in mind, these are being baked, not fried.

(some people like these with syrup or molasses, it all depends upon your tastes!) Enjoy!
Teresa in Sask.

Hi Nancy: Thanks for a fantastic newsletter!
A few weeks ago I submitted an email, but I don't think it ever made it to the newsletter and if it did, I must have missed it. I asked our readers if any own a vacuum sealer and if they use it a lot. I'm thinking about buying one, but don't know which one to get or if they're even a good investment. Please let me know your opinions. Thank you so much.
Agatha (Ontario, Canada)

Spaghetti pie
Request from FOODDAY
by grandmamac,

As usual, I cut out this recipe which appeared a couple of years ago in the Food Section, and now can't find it.

Something was said about it being so good you licked the bowl clean. Does anybody have it?
Thanks grandmamac

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