For anyone wanting to plant things that spread fast and do not want them to take over the world I have a solution. I had the same happen with mint. I had mint take over my whole flower bed so now I get those large containers that trees come in. I have a friend that is a landscaper and he saves all the large containers for me. This works great. I even put tomatoes, peppers, squash, cukes in them. I don't grow a large garden anymore. I buy all my beans from the farmers market now. Bobbie in NC

Help, Help, help. Please someone, I need help in removing the smell of cigarettes from furniture and things. My sister passed away and was a heavy smoker. Well everything in the house just reeks of the smell. I would love to bring some of her things to my house, but don't want that smell. No amount of wiping or spraying will kill the smell. So if someone out there knows what I can do, I would be so appreciative for an answer.
Nancy, hope you and the furs balls, don't have any more bad weather for a while. These spring storms can be so bad, because of the threat of the tornado's. But thanks for a job well done. God Bless You. Louisiana Lady

Dennis Weaver sent out a newsletter today.  The newsletter was full of wonderful looking chocolate recipes.  I blame Dennis for forcing me to go to the grocery to get chocolate. Naturally I didn't have any at home and had to go to the store to get the ingredients to make the 2 ingredient fudge. I got Betty Crocker chocolate frosting, chocolate chips and pecans.  The fudge was good but it has a much richer flavor with chocolate chips from Prepared Pantry.

I want to use my maple chips from Prepared Pantry but can't make a decision what kind of frosting to use with them to make fudge.  Does anyone have any ideas?
Nancy Rogers

Spectacular Stuffed Shrimp

1 lb. large shrimp, cooked
1 (3 oz.) pkg. cream cheese with chives, softened
paprika
1 T. white horseradish
1 T. grated Parmesan cheese
1/4 c. dried parsley
Slice cooked shrimp in half lengthwise (devein) set aside. In small bowl combine cream cheese, horseradish and parmesan. Spread mixture between shrimp halves and press gently to hold together. Spread parsley on a piece of wax paper and sprinkle paprika on another piece of wax paper. Dip outside edge of shrimp in parsley or paprika. making an equal number of each. Chill until ready to serve.
Bobbie in NC

Nancy, these are more venison recipes for Kathy in Ala. newsletter April 21.

You do a great job with newsletter .I can't wait to get it every day. To you and all the cooks sending in recipes ,keep up the great work!

Barbecued Venison
venison tenderloin ,chops
salt and pepper ,to taste
1 med. onion (chopped)
1 med. bell pepper
garlic powder to taste
Worcestershire sauce to taste
1 1/2 -1 3/4 cup barbecue sauce
1 cup water
strips of bacon
Spread chops or sliced tenderloin into sprayed baking dish. salt & pepper meat to taste. Layer meat with onion and bell pepper. Sprinkle garlic powder ,Worcestershire sauce over meat and layers. Combine barbecue sauce & water ,pour over layers. Top with bacon to completely cover. Cover dish with foil and bake at 350°for 40 - 45 minutes

Deer Meat Casserole
1-1 1/2 lb. deer stew meat
1 can cream of chicken soup
1 large can flakey biscuits, divide in half
season (any seasoning you like) and cook meat until tender. Make a roux for gravy. Add soup and meat stock to roux. Pour over meat in casserole dish. Bake at 350° until it bubbles. Cover with biscuits and bake until brown.

Venison Pie
1-1/12 lbs. finely ground venison meat
1 large onion (minced)
1(1-1/2 oz.) pkg. dry taco seasoning mix.
2 cups mashed potatoes
1/2 cup shredded cheddar cheese
shredded lettuce
salsa or diced tomato
In a large skillet, cook venison and onion until meat is brown and onion is tender. Add taco seasoning mix and a little water. Stir well and cook 5 to 10 minutes longer. Spray a 9 inch glass pie plate with nonstick spray, line bottom and sides mashed potatoes. Spoon meat mixture over potatoes. Bake at 350° for 20 to 30 minutes, watch and remove when potatoes began to brown around edges. Sprinkle cheese over top and let stand for 10 minutes. The cheese will melt as it cools. Cut into individual slices and garnish with lettuce and salsa

Venison Subs
1 lb. ground venison
1 T. vegetable oil
1 onion (diced)
1 green bell pepper (diced)
1 (28oz.)can whole tomatoes undrained
2 tsps. jalapeño Tabasco sauce
1 tsp. chili powder
1/4 tsp to 1 tsp. ground cumin
8 hard rolls
2 cups shredded cheddar cheese
Brown venison in oil over medium heat in large skillet. Sauté onion and bell pepper until soft. you can push meat aside and sauté in same skillet. Add Tomatoes including juice, Tabasco sauce ,chili powder and cumin and mix well. Let mixture simmer until liquid is absorbed but sauce is still moist, about 20 minutes. While mixture cooks slice off tops of rolls and pull out the doughy insides. Place hollowed out rolls on cookie sheet and warm in 300° oven for 10 minutes. Spoon 3 or 4 Tbs. of meat sauce in each roll, top with cheese and return to oven until cheese melts (about 5 minutes) Serve with tortilla chips.

Sausage Gravy-Venison
2 Tbs. margarine
3/4 - 1 cup cooked crumbled venison sausage(1/2 to 3/4 lb. uncooked)
2 Tsp. flour
1 tsp. Worcestershire sauce
enough milk to make gravy
salt & pepper to taste

Melt margarine in a fry pan. Add cooked sausage and stir to break up and heat through. Add flour and cook about 1 minute. Add milk and Worcestershire sauce. Season to taste with salt and pepper. Cook until thickened and serve over hot biscuits (serves 2)

I hope you enjoy these recipes . Will send more later.
Helen in Mississippi

Alphabetical Listing of Recipes in 2005 Newsletters
Many new ones were added today.

For the person looking for peach muffins....
I don't know where I got this recipe but found it in my files. I haven't made them yet. If you make them please let us know how they turn out.

Fresh Peach Muffins
Yield: 12 muffins

1 cup peeled, chopped fresh ripe peaches
1 teaspoon fresh lemon juice
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon mace
1/4 teaspoon salt
1 large egg, or 1/4 cup egg substitute
1/4 cup canola or corn oil
1 cup fat-free milk

Preheat the oven to 400º. Prepare a 12-cup muffin pan with nonstick pan spray or line the muffin cups with paper liners. Combine the peaches and lemon juice in a small bowl. Stir to mix; set aside. In a large bowl, combine the flours, sugar, baking powder, mace, and salt; mix thoroughly. Beat the egg, oil, and milk together in a small bowl. Add to the dry ingredients and stir until the flour is moistened. Fold in the peaches. Divide batter among the muffin cups; each will be about 2/3 full. Bake about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the pan immediately to avoid sticking.

Calories: 154 Protein: 4 g Sodium: 156 mg Cholesterol: 18 mg Fat: 5 g Carbohydrates: 23 g Exchanges: 1-1/2 Starch, 1 Fat
Bette~Indiana

Terry in Lansing was asking in the 4/30 newsletter for hints on using miniature marshmallows to make golf balls and let people guess how many are on it. Could you use styrofoam balls, toothpicks and marshmallows? You could cover the styrofoam balls with white frosting and attach marshmallows that way. You didn't indicate they had to be edible. These ideas just popped into my head. I'm sure more crafty ladies can come up with something better if you need them to be edible.
Good luck. Connie in TX

For Terry in Lansing, regarding the golf balls. How about starting out with one large marshmallow and sticking on the little miniature ones all around it with toothpicks broken in half and pushed in so you can't see them. Also, you might be able to stick them on with white frosting and maybe writing "Wilson" on them...
TeaHag in Upstate NY

Hallo Nancy, family and Nancylanders,
I hope this email gets through... sent a few over the course of the winter but they didn't seem to touch home base... must have been lost in cyberspace somewhere. I hope spring has found everyone well and the flowers are blooming everywhere. Zakynthos Island (Greece) smells like a florist's shop. Love this time of the year.

In the April 29th newsletter, Sue from Florida asked about garlic flavoured olive oil and the disputes over whether you should make it or not. You can, of course, make it Sue, however, the disputes stem from the fact that the garlic flavoured olive oil will not keep well or long because of the high acidity content in garlic. Basically, it will just become rancid quite quickly. My family have been olive oil producers for centuries now and we still pick the olives in the same old fashioned time honoured way it was done hundreds of years ago (Nancy is aware of the quality of our oil... not to be found ANYWHERE abroad on supermarket shelves). Garlic flavoured oil will not keep with even fresh olive oil (the current year's cold first squeeze)... can you imagine the reactions taking place, then, in olive oil which is between 5 - 7 years old which is exactly what is sold on supermarket shelves overseas (meaning not Greece or other olive oil producing countries). What you're getting is basically very old oil that is in NO way pure olive oil because ALL major suppliers dilute the olive oil with other oils... hence no production date or acidity level content on the bottle labels Be very careful to purchase only the very best extra virgin olive oil you can find if you really do want to make garlic flavoured oil, and I would recommend that you only make a very small batch and see how it keeps. Once consumed, just make a little more. Another alternative is just to completely crush your garlic and let it marinade in the amount of oil you want to use for a couple of hourse before using it. It will most certainly absorb all the garlic's aroma.

Hope this has helped.
Kind regards, Maria
www.authentic-greek-recipes.com
www.mariascouzina.com

P.S. I agree wholeheartedly with you Nancy about the turtles.. and all other animals, although I must admit I find chickens to be really annoying buggers and I loooove chasing them just to annoy them back.

Comment
I am only fond of chickens I know on a first name basis. LOL.
Nancy

Hi Nancy,
I love your news letter and hope all is well with you. I am looking for a recipe for Blackened fish. Hubby & I are diabetic and are on a new diet that is really working but I am having to rack my brain for recipes to keep us satisfied. I had this once at the Cedar River restaurant, but the next time it was not as good. Had an orange look. I know the fish is suppose to look blackened somewhat. Any help will be much appreciated and he and I both like this and love fried fish but that is a no no anymore!
Thanks so much! Hugs, Pat K

FRENCH TOAST CASSEROLE
1-1/2 stick butter
1-1/2 c. brown sugar
1-1/2 tsp. cinnamon
1 loaf Pepperidge Farm bread white (1 lb.)
6 eggs
2 c. milk
Maple syrup

Use a 9x12 inch dish. Melt 1-1/2 stick of butter and add 1-1/2 cups brown sugar, 1-1/2 teaspoons of cinnamon; make a paste and spread over bottom of dish.

Use only white Pepperidge Farm bread (this recipe will take a 1 lb. loaf). Remove crusts. Layer two slices of bread and fill in sides and ends with smaller pieces.

Beat 6 eggs and add 2 cups milk. Pour over top. Cover and refrigerate overnight. Bake 25-30 minutes at 350 degrees. Drizzle maple syrup on top and run under broiler until brown and bubbly.
Tona in Bama

This is a message to Cheryl in North Olmstead, Ohio. Thank you for being so kind to post the recipe for Blueberry Stuffed French Toast Bake. I look forward to making it soon, it looks so delicious. God bless you for being so sweet and thoughtful.
Marie in Washington

You can buy star anise here:
http://www.penzeys.com
I have bought from them several times and their spices are great.
gramaj

Boots in Va, you can find a Torter or Double blade layer slicer here:
http://www.sugarcraft.com/
gramaj

Hi Nancy,
I have been enjoying your newsletter for a few months now and love it. I figure it is about time I contribute something. TeaHag from Upstate NY requested recipes using canned rolls or biscuits. Here is one that we really enjoy. Great for many occasions; parties, showers, women's tea, etc.
Amy in AZ

Antipasto Squares
2 pkg. crescent rolls
1 (14 oz) jar roasted red peppers, drained
1/4 lb. pepperoni
1/4 lb. ham, sliced thin
1/4 lb. Genoa or Hard Salami, sliced thin
1/4 lb. Provolone Cheese
1/4 lb Swiss cheese
3 eggs
9 T. grated Parmesan or Romano cheese

Spread and flatten 1 package of crescent rolls into the bottom of a 9" x 13" inch baking pan. Making one layer of each; layer the Ham, Swiss, Salami, Provolone, and Pepperoni over crescent roll bottom. Spread well drained peppers over top of cold cuts. Beat the eggs and cheese together; pour over the top of the peppers. Open second package of crescent rolls and spread over top, pressing seams of triangles together. Cover with foil. Bake at 350° for 25 minutes. Remove foil and bake an additional 15 minutes, until golden brown. Cool 10 minutes before cutting.

I have also made this adding chopped artichokes and black olives after the red peppers.

For Mary Colorado who wants cheddar cheese powder.
King Arthur is a good place to buy.
gramaj

For Karen T who was looking for a chocolate dessert in the April 25th newsletter.

A different version of the Pine Bark. I call it Heath Bar Cookies. My recipe calls for spraying the pan and spraying the foil before you layer the crackers. Mine also is baked at 350 for l0 to 13 min. or til bubbly. Turn oven off. Add choc,. chips and put back in oven for (3min more to soften) Spread evenly and add chopped nuts. Cool in refrigerator before removing from pan.
Carolyn, Syracuse, NY

Nancy, A friend of mind made this and brought it to me at work to share with my coworkers. It was so good I had to have the recipe. Sharing with your readers is a MUST on this one. It's just SO good!

Jalapeno Corn Dip
1 pint sour cream
1 cup mayo
2 cans drained Mexicorn
3-oz pickled jalapenos, diced
1 tbspn lemon juice
1-2 tspn Creole Seasoning Mix
1/2 tspn vinegar
1 bunch, chopped green onions
4 cups Freshly shredded mild cheddar

Combine all ingredients and chill overnight. Serve with Townhouse cracker, Melba toast or corn chips (Makes 2-quarts)
Susana in Louisiana

Hi Nancy,
I love your news letter and hope all is well with you. I am looking for a recipe for Blackened fish. Hubby & I are diabetic and are on a new diet that is really working but I am having to rack my brain for recipes to keep us satisfied. I had this once at the Cedar River restaurant, but the next time it was not as good. Had an orange look. I know the fish is suppose to look blackened somewhat. Any help will be much appreciated and he and I both like this and love fried fish but that is a no no anymore!
Thanks so much! Hugs, Pat K

For Angie in Ohio, April 13th newsletter----Thank you for your spaghetti sauce recipe; it was delicious. I did add some minced garlic and a small amount of sugar. I enjoy this type of recipe when I’m having company because the sauce can prepared in advance. Prepare a tossed salad and garlic toast while the spaghetti is cooking and your meal is ready! The recipe makes 6-8 servings.

Also for Susana in Louisiana, April 24th newsletter---Lemon Layered Pie is very tasty, easy, and quick to prepare; all of which are right up my alley! Thank you for sharing.
Carolyn - Tulsa

Nancy and recipe collectors,

Below is a little different version of the Overnight Blueberry French Toast. I prepared this for Easter Sunday, April, 2006. It was a big hit and everyone loved it.

Joan, San Antonio, Texas

Overnight Blueberry French Toast
12 slices day old bread cut into 1 inch cubes (I used regular white bread)
2 (8 ounce) packages cream cheese cut into 1 inch cubes
1 cup fresh blueberries (I used frozen blueberries, unthawed).
12 eggs, beaten (I used large size eggs)
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup

Lightly grease 9x13 inch baking dish. Arrange half of bread cubes in dish. Top with cream cheese cubes. Sprinkle 1 cup blueberries over cream cheese. Top with remaining bread cubes. In large bowl, mix the eggs, milk, vanilla and maple syrup together. Pour over bread cubes. Cover and refrigerate overnight.

Remove bread mixture from the refrigerator about 30 minutes before baking. Preheat oven to 350 degrees. Cover and bake 30 minutes. Uncover and continue baking 25 – 30 minutes or until center is firm and surface is lightly browned.

Tip: It takes longer to bake then the recipes states. I checked the middle of the mixture with a clean knife. Insert sharp knife into middle of casserole and if it comes out clean it is done.
While this is baking, mix the topping.

1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries (I used frozen blueberries, unthawed).
1 tablespoon butter

In a medium saucepan, mix sugar, cornstarch, and water together. Bring to a boil. Stirring constantly, cook 3 – 4 minutes. Mix in the cup of blueberries. Reduce heat. Simmer 10 minutes until blueberries burst. Stir in butter. Spoon over baked fresh toast.

The recipe states that you might want to try fresh peaches, blackberries or raspberries

Thanks, Joan, San Antonio, Texas

Nancy about 2 days ago someone wrote in and ask who Tona in Bama was. I am interested too in knowing who she is. She has such wonderful recipes. Maybe I missed her response.
Thanks. Nan in Ohio

Apple-Kraut Pork Chops for Two
1T. vegetable oil
2 (1/2 inch thick) Pork Chops
1c. drained sauerkraut
1/4c water
1/2t. caraway seeds
1/2 c. applesauce
2T. chopped onion
1T brown sugar
1/8 t. pepper

Heat oil in heavy skillet and brown chops then remove from skillet and set aside. Drain off pan drippings. Add sauerkraut, water,caraway to skillet, stirring well. Place pork chops on top. Combine remaining ingredients and spoon over chops. Cover, reduce heat and simmer 35 to 40 min.
Bobbie in NC

Barbecued Chicken
Brown skinned chicken pieces in about 3 tablespoons of olive oil.
(use breast, thighs, or legs)
(I used boneless skinless breasts)
Brown for 10 - 15 minutes over low heat.

While they are browning cut up celery,( 4 to 5 stalks), and 1 medium onion. Once the chicken pieces are browned, remove them and put in covered baking dish to keep warm.
Sauté the celery and onion in the chicken-browning pan until softened.

While the celery/onion is sautéing, mix catsup, yellow mustard, brown sugar, white vinegar and lemon juice.

I used:
2 cups catsup
1 tablespoon mustard
1/4 cup brown sugar
2 tablespoons white vinegar
2 tablespoons lemon juice
(You can adjust ingredients to your taste)
Add celery/onion to the sauce and simmer over low heat stirring it until it is hot to blend flavors.

Pour over chicken and bake uncovered at 325° for 1 1/4 hours or until chicken tests done.

I make extra sauce and serve with rice. The sauce is good on the rice.
Jeane in PA

A great big thank you to Sue in Florida for the idea to substitute Key Lime Pie Filling (by Comstock) in my Layered Lemon Pie Recipe. I'll definitely be trying that idea myself.
Susana in Louisiana

I am planning on buying a new pressure canner this year. It has been so many years since I bought one I have no idea where to look. I want to can green beans and tomatoes this year, and a few other things. If I remember correctly I think my old one held something like 6-7 qt jars.
Thanks Gloria, Indiana

Dear Teahag-Welcome to the club ! I started folders for tips long ago. I divided them into Food Tips, Not Food Tips (For cleaners and other stuff), Shopping ( info on gadgets or companies) ,and computer tips. I made other files for substitutions, can sizes, the list is growing. Now all I need to do is alphabetize the tips by fruit, veg or whatever to make it even easier. I just love this newsletter and the folks who come here. Thank you Nancy for allowing us to share with each other.
Cheryl, Charlotte

Nancy, you are the greatest, going to all the work of alphabetizing recipes and then also the favorite recipes from 2005. As if you don't have enough to do with doing the daily newsletter, and now you take on more work. The format is so easy to read and follow I just love it. I know each and every one of us, your faithful readers, really appreciate this so much.
Thank you again, Roz in Indy.

There are more than 50 recipes added to the 2005 index of recipes. There are so many I had to separate the pages into categories. More will be added each day. I will also add all the recipes posted to the other newsletters during 2005 I send out each day. (Annie's Kitchen and Whatscookin)
April 2007 Alphabetical Listing

Thank you Jan in Texas for the Garlic-Oil instructions. This makes a lot more sense than what I found on the internet!
Tona-how did you know I've been looking for a bear claw recipe to make for my Mom??

Thanks to all the wonderful cooks out there and, especially, to Nancy.
Sue in Fl

Hello Marge in the April 30 newsletter you asked about keeping your declawed cat indoors. Put a coin or two in an empty soft drink can and keep it near the door. When your cat comes near the door pick up the can and shake it. This should discourage your cat from going outside.
Papricka

To Marge in OH who asked about how to keep her 1-year-old neutered, declawed male cat from scratching to get out (April 30):

Cats who are primarily or exclusively indoor cats are the ones most likely to get lost if they get out -- they don't know the area. And the fact that he's declawed would put him at a huge disadvantage in defending himself or escaping up a tree. Indoor cats live much longer than outdoor or indoor/outdoor ones do. Indoor cats don't get in fights, hit byt cars, and get far less exposure to diseases.

My cat was feral (wild). After befriending him (by feeding him) for months outdoors, I gradually lured him into my home. Got him neutered. Having been raised outdoors, he demanded to go in and out. I installed a cat door. But a few years later, he sometimes started getting convulsions when he went outside (don't know why -- probably some pesticide on a neighbor's lawn or garden). So I finally figured out a way to train him to use a cat box, plugged up the cat door, and for 7 months now, he's been exclusively an indoor cat (after 6 years of being either exclusively outdoor (his first year) and then indoor/outdoor). So even a former outdoor cat CAN be happy indoors.

You need a two-pronged strategy: 1) Discourage the scratching to get out, and 2) Keep him happy inside.

Discourage scratching by having a spray bottle of water kept right outside the door. Have it in hand whenever you open the door to come inside. If he rushes to get out, yell NO! and spray it at him. Be sure to change the water every few days, so it's fresh. When he scratches the door while you are inside, have a small tin (like a metal saltshaker) 1/3 filled with pennies. Go towards him and shake the penny jar and again yell NO! You can also have a spray bottle kept on the inside of the door. He will come to associate going outside, or even scratching to get out, with this loud, unpleasant noise and the unwelcome sprays (and your cross NO! voice/message).

Keep him happy, active, and stimulated with cat play toys, an occasional catnip treat, and games like follow the laser dot, hand under the covers (he can attack it at will; as long as there are a couple blankets protecting your hand), and spinning or rocking him on a swivel chair or rocker. A fish bowl (with the opening protected so he can't go fishing) would be nice, too.

It's doubtful he'll allow you to get another pet to keep him company; male cats, even neutered, are very possessive. So you must be his friend and occasional playmate.
Best of luck, Jeff in L.A.

In the 4/30 newsletter, Andrea in Florida was asking about bathroom cleaners that wouldn't mess with her COPD. Can you use a vinegar/water solution? Vinegar is a disinfectant and an excellent cleaner. Today I got a spray bottle and fix 1/2 vinegar and 1/2 water. It is great for cleaning mirrors-I use the microfiber cloths-and for everything else in the bathroom. Don't know if the smell would be too strong but it dissipates quickly. Hope you find something you can use.
Connie in TX

Hi Nancy
Just ate some of Mr Myron D's Traditional Lasagne recipe.
It's definitely not traditional, I would say it's much better than traditional.

Keep them coming Myron, if my waistline will stand it. We also tried Mary from Iowa's Triple Mess. We both feel quite full and sluggish.
Bob in Adelaide South Australia

Dear Nancy,
Our local weather man says Central Texas is also known as "Flash Flood Alley". I can see why. I hope everyone in the area and elsewhere is okay after all the storms.

If you can stand another lemon recipe, this is a good one.

Lemon Cream Pie
(use a ready-made pie crust to avoid any baking in this one).

1 ready-made 9-inch pie crust
1 and 1/2 cups water
1 cup honey
1/2 cup lemon juice
1/3 cup cornstarch
2 tablespoons butter or margarine
1 teaspoon grated lemon peel
1/4 teaspoon salt.
4 egg yolks, slightly beaten
1 and 1/2 cups heavy whipping cream, whipped to
soft peaks.

In a medium sauce pan, combine the water, honey, lemon juice, cornstarch, butter, lemon peel and salt. Bring to a boil, stirring constantly. Boil for 5 minutes. Remove from heat. Stir small amount of honey mixture into the yolks. Pour yolk mixture back into the honey mixture; mix thoroughly. Pour into pie shell. Chill. To serve, top with whipped cream.

Not even Texas can beat those big, beautiful, Georgia peaches. I remember travelling through Georgia for the first time and meeting a man at the tourist stop at the state border. He had grown peaches the size of softballs! I bought a bushel of them and ate
most of them by myself on the way back to San Antonio. Here's a peach pie recipe I hope everyone can enjoy.

Deep-Dish Peach Custard Pie
1 un-baked 9-inch deep-dish pie shell (holds 4 cups)
3 and 1/2 cups peeled, pitted and sliced peaches
1 can (14 ounces) sweetened condensed milk
2 large eggs
1/4 cup melted butter or margarine
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
pinch of ground nutmeg
Pre-heat oven to 425 degrees F.

Arrange peaches in pie shell. Combine sweetened condensed milk, eggs, butter, lemon juice, cinnamon and nutmeg in a large mixing bowl. Beat until smooth. Pour over peaches.

Bake for 10 minutes. Sprinkle with streusel topping (recipe follows). Reduce the oven temperature to 350 degrees F.; bake for another 55 to 60 minutes or until knife inserted in the center comes out cleanly. Cool on wire rack.

Streusel topping: Combine 1/3 cup packed brown sugar, 1/3 cup all-purpose flour and 1/3 cup chopped walnuts in a medium-size bowl. Mix in ( I just do this by hand) 2 tablespoons butter or margarine until the mixture is crumbly.

I mean no dis-respect to Texas peaches. They are very wonderful, and we will have some soon, but I will never forget those Georgia Peaches!
Irma in San Antonio

Here is my favorite peach muffin recipe for Stacy in Dallas, GA. Everyone seems to love these.


ALMOND PEACH MUFFINS
1-1/2 c. flour
3/4 tsp. salt
2 eggs
1 1/4 c. fresh peeled peaches, chopped or 16 oz. can drained & chopped
1/2 c. almonds, chopped
1 c. sugar
1/2 tsp. baking soda
1/2 c. vegetable oil
1/8 tsp. almond extract
1/2 tsp. vanilla

In large bowl combine flour, sugar, salt and baking soda. In another bowl beat eggs, oil and extracts; stir in dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffins cups 3/4 full. Bake 20 to 25 minutes at 375°. Yields about 12 standard size muffins.
Terese in Sioux Falls, SD

CRÈME DE MENTHE BROWNIES
1 cup sugar
4 eggs beaten
1/2 teaspoon salt
1 cup flour
1 (16 ounce) can chocolate syrup
1 cup butter, softened
2 cups confectioners' sugar
2-3 tablespoons crème de menthe
1 cup semisweet chocolate chips
6 tablespoons butter

Combine first 5 ingredients and 1/2 cup butter in mixer bowl; mix well.

Pour into greased and floured 9X13 inch baking pan.
Bake at 350º for 30 minutes. Cool. Cream remaining 1/2 cup butter, confectioners' sugar and crème de menthe in bowl until light and fluffy. Spread over cooled brownies.

Melt chocolate chips and 6 tablespoons butter in small saucepan. Cool. Spread over minty layer. Cut into squares.
Yields: 2 dozen
Bette~Indiana

Thank you to all who responded to my request for ideas and recipes for a Mexican buffet. Wish us luck!!
Marilyn from MI

Hello and thank you Nancy for your great service to all of us. Here's a recipe that is fun to let the kids help make and they love to eat it as well. I call it -

Pizza Dogs
1 pkg. hot dog buns separated
1 jar Pizza Quick Sauce
1-pkg sliced pepperoni
8-oz freshly grated mild cheddar cheese
24 stuffed olives, sliced in half
fresh tomatoes (if you have them)

Lay the separated hot dogs out on a cookie sheet with a 1/4-in. lip on it. They will all fit. Spoon Pizza Quick over each bun half. Top with pepperoni, sliced olives and more Pizza Quick. Add the tomatoes and cover all with cheese. Put into preheated 350 degree oven for about 25-30 minutes or until the cheese is bubbly and the buns begin to crisp around the edges.

You could easily substitute your family's favorite toppings.
Susana in Louisiana

RE: bathroom cleaners really bother my lungs.

CLOROX spray cleaner does not affect me and I have a horrible time w/ cleaners...I also use PALMOLIVE (the original green) to clean my tub...rinse well though...I then polish off everything w/ PLEDGE...have been doing this for years...

About the yellow under the arms of blouses...try washing your clothes in ammonia...just don't use any bleach...and letting them soak for a little while. My husband did this with his white T-Shirts...and I do it now with my towels. Doesn't matter if it is sudsy or plain...about 1/2 cup to a medium load.

Also
To the person requesting help w/ the male cat...
Re: Cat discovered the outside!

KEEP THAT CAT INSIDE...it simply can't defend itself if outside since it has been declawed...You may experience his grumblings for a while but he will become accustomed to the inside again...Cats know how to work their masters!!!

Top 100 Recipe Sites

This is for Marge in OH who's neutered and declawed cat cat wants to go outside. I have two female cats that are both spayed. One is declawed because we got her from my MIL that way. They were always indoor cats until I started letting them go outdoors. They have been going out for about a year and a half now. My husband had warned me that the declawed cat could not protect herself and guess what happened? She came back in last week and something had bit her on her side and I had to take her to the vet for antibiotics. My advice to you is to NOT let your declawed cat outside. I'm now keeping my two inside again.
Shelley in PA

We have had an indoor cat for almost 20 yrs. She also loves to go outside. She has been declawed and spayed. We had never had a cat before and one day after we first got her she got away and was gone the whole day before coming back again. She was covered in dirt and had picked up ear mites and a chunk was gone over her eye. I knew then she would not be allowed to roam and then bring back the dirt and bugs and injuries from being out in the neighborhood. We simply tied a leash to one of our poles on the patio and when she wants out, we fasten the leash to her collar and she is free to "roam" the length of the leash. She can get in the grass, lay on the concrete and watch the birds for as long as she wants. After a few minutes she wants back in - happy as ever - and we bring her back in the house, clean and pest and injury free. Now she simply waits at the back door when she wants out. We have an automatic cat box for when nature calls. It is wonderful and worth every penny. People laugh when they see a cat tied to a leash, but I laugh back. She stays clean and safe and she doesn't use my (or my neighbor's) flower beds for a bathroom. Our city has a leash law - even for cats - but I don't think anyone pays any attention to it but us.
purple Grammy

For Marge in Ohio
I had a female cat that allowed me to hook her to a leash when she went outside, my new cat won't have anything to do with it, so she's an outside cat.
Dairiel in Minnesota

Dear Nancy,
Most members have an established method of cutting and pasting recipes on your site so they can be readily accessed. Some, however, do not so I’d like to explain my method that works for me.

I despise filing and what I want to call a file today may not be what I think of when I want to find it later.

When I open the newsletter, I also open my word processing software which is either Word Perfect 12 or MS Word to a blank document. Assuming you are using Windows, the bottom line on the screen where the “start” shows will then show “Easy Everyday Recipes” and “WordPerfect 12". I click on the recipes and highlight and copy one I want to keep. Then I toggle the WP button and click “edit” then “paste”. Click on “file” then “save”. The next screen is a window that asks “Save changed to document?” Click “yes”. Next screen at bottom is for the file name to be saved. Since I save recipes from several sources, I name each source in the file. “Recipe” is always the first word, then the source. For Example: Recipes-NK-cheesecake, no bake-2-17-07. I try to keep the main ingredient first, followed by main ingredient or other identifiers, then the date or the first name of the one submitting such as Tona. Thus, all recipes from Nancy’s Kitchen are in one place in alphabetical order. On line below file name, on right, click on “close” Then toggle back to the Easy Everyday Recipes. Continue to end of the recipes. Hints or tips are done the same way as: Recipes-NK-tips for keeping flies away-4-27-07.
Darlene - WV

What was the date of the newsletter on how to get rid of flies
thanks Sally in PA

PECAN CREAM CANDY
2 1/2 c. sugar
1/2 c. evaporated milk
1/2 c. light corn syrup
1/2 c. margarine
1 tsp. vanilla
2 - 2 1/2 c. chopped pecans

Mix all ingredients except vanilla and pecans. Bring to rolling boil; for 3 minutes. Remove from flame and add nuts and vanilla. Beat 3 to 4 minutes, drop by spoonful onto waxed paper. Makes 3 dozen.
Tona in Bama

MAPLE SYRUP DROP COOKIES
1 c. maple syrup
1 egg
1/2 c. shortening
1 tsp. baking powder
2 c. flour
Salt
1 tsp. baking soda
Add nuts or chocolate chips or leave plain

Mix all ingredients together and drop by teaspoonsful on a greased cookie sheet. Bake in a 400 degree oven for 12 minutes.
Tona in Bama

About the greasy clothes problem. Have you tried a coke? No joke. I was at the laundry mat and the lady (attendant) does the greasy gloves for a manufacture in the town. I saw her pouring a coke into the tub. I thought, well maybe she uses it to measure something. Not so. She says she uses a can of coke with each wash and they come out clean. Hope this works.

Love the newsletter. Always look forward to it. Thanks for all you do. Mary in NC and from VA.

More peas!
Smashed Pea Spread

10 oz. peas, fresh or frozen
3 T extra-virgin olive oil
1/4 c. finely grated fresh Parmigiano-Reggiano
Fresh lemon juice to taste
Cook peas in boiling salted water until just tender, 3 min.
Drain peas & pulse in food processor w/remaining ingredients until
coarse paste forms. Season w/salt & pepper & serve spread on toast.
Serves 4.
Athena in DE

Since so many of you have been talking about flies, I have an even grosser (is that a word?) subject. I just found out that my neighbor's yard is infested with grub worms, which explains why she had a million June bugs last year (grub worms are the larvae stage of the beetle known as "June bugs" here in Oklahoma). I have a phobia about June bugs - absolutely can't stand them near me.

I talked to an exterminator and he said there's no chemical that will get rid of all of them. An Internet search revealed that a solution of tiny parasites (harmless to humans and pets) can be sprayed on the lawn which will kill the grub worms. Does anyone have any experience with this? Is there any way they can be killed now, before they become June bugs? I'm desperate for advice - they are encroaching on my lawn and killing grass in both yards.
Doris in Oklahoma City

Ditto and Siggy's Corner
Walter Drake - In the Kitchen
Oriental Trading Offers $2.95 Shipping on $60
Crock-pot Slow Cookers
The FoodSaver - As Seen on TV
Jo-Ann.com
Montgomery Ward
Walmart.com
Target.com
Gourmet Kitchen Gadgets
AVON.com
Tupperware.com
Click to Fingerhut
Overstock.com!
Lillian Vernon Online
Shop Office Depot
Lane Bryant
Macy's
Old Pueblo Traders
Catherines
Fashion Bug
CheapTickets.com
eToys: Top Travel Toys
Travel Toys
KBtoys.com Weekly Offers
Save on Staples brand products

Siggy and Ditto's Favorite Online Stores
Gourmet Pet Treats from Omaha Steaks!
PETsMART Top Sellers
VermontTeddyBear
Pets OxiClean Storefront

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