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Pita Bread
3-1/2 to 3-3/4 cups all purpose flour
1 teaspoon salt
1 package active dry yeast
1/4 teaspoon sugar
1-1/3 cups water
1 tablespoon vegetable oil
cornmeal

In large bowl, combine 1&1/2 cups flour, salt, yeast & sugar. In 1 quart saucepan over medium heat, heat water & oil till very warm(about 120-130 degrees F.)
With mixer at low speed, beat liquid into dry ingredients; beat until just mixed. Increase speed to medium; beat 2 minutes, scraping bowl occasionally. Stir in enough additional flour(about 2 cups) to make a soft dough.

On floured surface, knead dough till smooth & elastic, about 5 minutes, adding more flour as needed. Shape into ball & place in greased bowl, turning over to grease top. Cover & let rise in warm place away from draft until doubled, about 1 hour.

Punch down dough & turn onto floured surface. Cut dough into six pieces; cover & let rise 30 minutes. Lightly sprinkle 3 ungreased cookie sheets with cornmeal. Roll each piece of dough into a 7" circle on lightly floured surface. Place 2 circles on each cookie sheet. Cover with towel & let rise 45 minutes or till doubled in height.

Preheat oven to 475 degrees F. Bake 8-10 minutes until pitas are puffed & golden brown.
Linda W. in Michigan

Hi! I grew up in Athens, AL. I live in Maryland now. I remember buying the best chicken stew in the world during fundraisers for school and the girl scouts. Would you happen to know how I could get this recipe?
Thank you! Heather

Good afternoon Nancy!
I am enclosing a couple of recipes that we really like and are so easy and yummy! Both recipes have been posted on the message board also.

Cube Steak Bake T & T
4 cube steaks
2 c. potato flakes
1 c. parmesan cheese – divided in 1/2
1-1/2 c. tomato sauce
1 c. sliced mushrooms
2 eggs, whipped
1 tsp. crushed garlic
salt & pepper to taste

Dip cube steaks in egg wash, roll in potato flakes and ½ c. parmesan cheese. Sprinkle with salt and pepper. Pan fry till browned. Place in 9 x 12 baking dish; cover with tomato sauce and ½ c. parmesan cheese. Sprinkle with mushrooms. Bake for 35 minutes (20 min. covered and 15 min. uncovered) @ 425ºF.
Makes 4 servings
Chris in NM

Carol’s Casserole
from a good friend

1 can cream of mushroom soup
1 can cream of celery soup
1 can cheddar cheese soup
1-1/2½ lbs. browned ground beef
1 bag frozen O’Brien hash browns

Mix all ingredients together and bake @ 350ºF for 45 minutes, or till heated through. Chris in NM

WOW! Nancy is way out ahead today!
Top 100 Recipe Sites
http://www.top100recipesites.com/cgibin/sites/rankem.cgi?id=nrogers
Chris in NM

For Kathy in Fl in the 9/26 newsletter asking for a recipe for stuffed cherry tomatoes. These are so good, even though they take some time to stuff them.

Stuffed Cherry Tomatoes
http://www.recipe4living.com/Recipes/Recipe.aspx?id=25866

Definitely a little time-consuming, but an impressive appetizer or side dish for those fancier occasions.

1 pint cherry tomatoes, washed
8 oz. cream cheese, softened
4 green onions, finely chopped
1 tsp. seasoned salt
Paprika

Slice off the top of each tomato and gently scoop out pulp with a small spoon. Combine cream cheese, green onions and seasoned salt together and mix well with a hand mixer until smooth. Spoon mixture into tomatoes and sprinkle with paprika. The Skinny: Use light cream cheese. Chris in NM

Have a great day everyone!
Chris in NM

 
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For Ella in CA,
I used the following recipe for Crockpot Apple Butter. It was submitted by Nell in VA in the April 18, 2008 newsletter.

Crockpot Apple Butter
Peel enough apples to fill crock pot, slice thin.
4 cups sugar
3 tsps. cinnamon
dash ground cloves
dash allspice
dash ginger

Fill crock pot with peeled, sliced apples. DO NOT ADD WATER. Cover and cook overnight on low or at least 12 hours. DO NOT STIR. In the morning, add sugar and spices. Stir well. Cook UNCOVERED 4 to 5 hours on high, stirring often. Put in clean sterilized jars and seal.

*I used about 13 apples. After peeling and slicing, I added some lemon juice to apples so they would not turn brown while I finished peeling. Seal using the 10 minute water bath.

This turned out great!
Zelda in Kemp, TX

This is a response for Chris NM for Blue Cheese Dressing.

Blue Cheese Dressing
Yields: 1 cup

1/2 cup sour cream
1/4 tsp dry mustard
1/4 tsp pepper
1/4 tsp garlic powder
1/2 tsp Worcestershire sauce
2/3 cup mayonnaise (Hellmans)
2 ounces blue cheese crumbled - you can get this already crumbled in your grocery store and can request for portions of 2 oz or 4 oz if you want to double the recipe.

I mix this up by hand because I like it chunky.
or
With a mixer, combine all and beat at low until well blended and smooth. Refrigerate for 12 hours or overnight so that all flavors will blend together.
Carolyn, Rochester, New York

Just want to ask again: if you make recipes in the Crock Pot that call for adding ingredients into a can then cover with paper towels, what do you use? Can you use a loaf pan or an 8x8 pan? Glass? What type of can if that is what to use and do you oil it in any way? I believe you would be making desserts this way. Hope someone has done this and could let me know.
Thanks all. Anna

I was reading and found some info on tofu I thought I would pass on. I am trying to cut back on meat in the family (hard to do with hubby's love of it).

1. If you drain tofu on cheese cloth it will be firmer.
2. If you wring it out while in the cheese cloth it will be crumbly. ( good in stir frys)
3. It last about a week in the fridge. If you change out the water every day it will last longer. (it starts to turn pink around the edges if it is going bad. parboil it if this is happening for 3 min then remove with slotted spoon and drain and use)
4. If it smells yeasty or sour it is no good.
5. You can freeze tofu for up to 3 months. It goes thru a radical change due to the water content is 86%. It makes it better for use in meat dishes. It may be pale yellow or brown when thawed. It is also better fried this way. recipe follows:

Fried tofu
1 lb tofu, frozen, thawed and drained
1 c unbleached flour
1/2 tsp salt
1/8 tsp pepper
1 tsp dried dill weed
1 egg
1/4 c milk
3 dashes hot sauce
oil for frying
cut tofu into slices or chunks. combine flour and spices. in a separate bowl beat the egg and add milk and hot sauce. Heat the oil in heavy sauce pan. Dip the tofu into the flour then egg then flour again and fry until brown on both sides about 3 min.

Egg Free Mayo
3/4 c oil
2 tbs lemon juice
1/4 c prepared mustard
1/4 to 1/2 tsp salt
8 ounces tofu
put in blender in order given and blend until smooth. use rubber spatula to scrape sides. Oil separates in storage so mix before using. refrigerate.

There are many other uses for tofu. They are used in deserts to burgers. If interested I will post more.
Amy B in Tenn

An answer to Nancy C Streator, Illinois . Freezing frosted cakes. Nancy , I worked at a local grocery store as a cake decorator. You can freeze frosted cakes for up to a month maybe a month and a half. However if they have fruit filling such as fresh fruits, they don't freeze so well. Canned fruits are better to freeze. We made cakes ahead and froze them all the time ..frosted. Also you can make the cake and freeze it and frost it when you need it. Hope tis helps.
Debbie in Fl.

New recipes has been added to our message board

Halloween Face Paint | Grease Paint Recipes

Here is a spice rub for pork that I think readers will love.

Pork Roast Spice
1/2 tsp black pepper
1/2 tsp rosemary
1/4 tsp thyme
1/8 tsp garlic

Mix all together. Rub on pork roast or pork chops.

Braised Cranberry Pork Chops
2 cups fresh cranberries
6 rib pork chops, 1" thick
2 stalks celery, diagonally sliced
1/2 cup sugar
1 tsp poultry seasoning
1 tsp salt
Dash pepper

Wash cranberries, remove stems, chop coarsely. Trim excess fat from chops. Brown chops well, about 10 minutes on each side. Pour off any fat as it accumulates. Add celery, sauté several minutes or until tender. Combine cranberries, sugar, poultry seasoning, salt and pepper. Add this mixture to skillet. Simmer, covered, 30 minutes. Turn, simmer 30 minutes longer.

Pork With Cranberry Apple Salsa
1 cup diced Granny Smith apple
3/4 cup crushed fruit cranberry-orange
1 tsp grated lemon rind
1 tbsp fresh lemon juice
3/4 tsp bottled fresh minced ginger
4 6 oz pork chops
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp allspice
Cooking spray

Combine first five ingredients (diced apple through minced ginger). Heat a large nonstick skillet over medium-high heat. Sprinkle chops with salt, pepper and allspice. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or to desired doneness. Serve with salsa.
grannym IL

This is Bev. from Bay City, Mi and I was wondering if anyone knows how to ripen pears? I just leave them out until they start turning yellow and then put them in the refrigerator.
Thank you, Bev.

This is "off topic", but though some of you might be interested...

Hello all! This weekend, October 3rd and 4th, Athens State
University in Athens, Alabama will be hosting it's 42nd Annual
Old Time Tennessee Valley Fiddler's Convention and Arts and
Crafts Fair on it's historic campus grounds.
http://www.athens.edu/fiddlers/

The "Flag and Fiddle" picture I have posted on my website:
http://groups.yahoo.com/group/cookin_with_haggermaker
was painted by one of my best friends, Glennis Black. She also
has a website of her own www.glennisblack.com where you can read all about her. She also has neat note cards for sale, made from copies of some of her paintings. She will be there with her art
this weekend, also. If you go, look her up and tell her "hello".

I am going to Close this post with info on the Fiddler's Convention.
If any of you are in the area, this would be a great event to visit
this weekend. ~~Take Care, Tona


The Tennessee Valley Old Time Fiddlers Convention is known as
the "Granddaddy of Midsouth Fiddlers Conventions" for its role in
reviving the tradition of competition in old time music.
Approximately, 15,000 people are expected to attend the convention this year from more than 30 states.

The convention brings some 200 contestants to compete for top prize money. There are 18 different categories, including several fiddle and guitar categories, harmonica, mandolin, bluegrass banjo, dulcimer, old time singing, banjo, and buck dancing. The Convention culminates in a "fiddle-off," between the top two fiddlers. The winning fiddler is declared "Tennessee Valley Old Time Fiddle Champion," and takes home a trophy and $1000. A total of $11,850 will be awarded to contestants.

In addition to the musical competition, hundreds of musicians will participate in the numerous jam sessions conducted across the Athens State campus during the weekend. Many people camp in travel trailers and even tents during the event on the University property.

The convention also includes 150 traditional arts and crafts booths. These feature many handmade and traditional items. Convention proceeds support student scholarships and University projects. To date more than $500,000 has been contributed to the University.

Back to Basics Apple Corer and Peeler with Suction Base

Good morning Nancy and all ‘Landers!
For Jody in the 9/30 newsletter wanting to send a box to soldiers in Iraq but doesn’t know what to send. Go to http://whatscookin.proboards4.com/index.cgi? and scroll down a bit to the Our Troops section. There are hints of what we can and cannot send overseas. Good luck! Our Moose Lodge sends boxes 2 times a year! Chris in NM

Barbara in Wentzville Mo, I have never added carrots to the Chicken Parisienne recipe. With that sauce, somehow carrots don’t sound very good to me. You could add them, though. Chris in NM

For Val in the 9/30 newsletter wanting an egg and cheese dish, I make the following for our Sunday brunches. It is very good! You could use any type of cheese you want.

Baked Omelet my way posted on Nancy’s message board
6 eggs
1 c. milk
1/2 c. flour
1 c. shredded cheese divided - your favorite
garlic powder - 2 shakes
garlic herb seasoning - 2 shakes
3 green onions, diced
1/4 lb. cooked bacon, diced

Mix eggs and milk till blended. Add flour, seasonings and blend till smooth. Add bacon, onions and 1/2 cheese and mix well. Pour into a greased 8x12x2" baking pan. Bake at 450 degrees for about 20 minutes or until eggs are almost set. Sprinkle remaining cheese on top and continue baking about 8 to 10 minutes till cheese melts. Serves 6

I make this on Sunday mornings for brunch and we really liked this! It can be doubled for company and is so easy to make! You could even add hash brown potatoes in place of the flour. Diced bell peppers would also be a great addition! Chris in NM

Nancy, here is another pork chop recipe for you! It is posted on your message board. We love them this way. You could also use bone in chops instead of the boneless.

Butterflied Pork Chops w/ Potato Flakes
2/3 to 1 c. instant potato flakes
1 egg, beaten
3 Tbl. milk
2 butterflied pork chops, cut in half
salt, pepper and paprika to taste
1 can cream of mushroom soup
3/4 to 1 can milk
sliced provolone or swiss cheese

Beat egg and milk together. Place potato flakes in gallon ziplok baggie. Dip chops in egg mixture and then into potato flakes. Brown in skillet till browned well on both sides, seasoning with salt, pepper and paprika. Place in foil lined baking dish. Meanwhile mix soup and milk together. Pour over chops in dish. Cover with foil and bake at 375 for 45 minutes. Take out of oven and place sliced cheese over top of each chop. Place back in oven and bake till cheese is slightly melted. Serve with fettuccine or another flat pasta or mashed potatoes.
Chris in NM

I made some 'my monster' cookies.
Dawn - cape cod, ma

My Monster Cookies Recipe
2 sticks of unsalted butter, room temp.
3/4 cup of granulated sugar
3/4 cup of packed brown sugar
2 eggs, room temperature
1 ts of vanilla extract
1 ts of baking soda
½ ts baking powder
1 ts of salt
2 1/4 cups of all-purpose flour

For the mix-in’s you can choose: (I chose mini M&M’s, pecans, milk choco, Reese’s)
1/2 cup of butterscotch chips
1 cup of mini M&Ms
1 cup of Chocolate Chips
1/2 cup of chopped pecans or walnuts
1 cup of milk chocolate chips (or semi-sweet)
1 cup of chopped Heath bar bits
1 cup Reese’s PB Chips
Endless o thers too

(as tempting as it may be to add in all the mix-in’s I wouldn’t as it would cause the cookie to break because of the weight, but you could all add the ingredients and make bars out of them, baking them in a pan)

In a separate bowl combine the flour, baking soda, baking powder, and salt; mix and set aside. Beat the butter and the sugars at medium speed until well incorporated and fluffy. Add the eggs and vanilla and beat for about 2 minutes on medium speed.

Add half the flour mixture mix 30 seconds. Be sure to scra pe down the sides and bottom to ensure all the butter is well incorporated. Then add the other half, mix, but don’t over mix.

Fold in the mix-ins, then mix. Put in fridge to chill at least 30 minutes. When ready to bake preheat oven to 350 degrees.

Line a baking sheet with parchment paper. I made golf ball size dough balls and put on parchment lined cookie sheets. Bake about 10 – 15 minutes, turning sheets halfway during cooking time. Depending on your oven this may take longer or shorter to bake.
Be sure to let them cool on the baking sheet before you move them. If you do make them larger like I did then let them cool completely before picking them up as the middles are always softer and might break on you.
0A

Made about 19 giant cookies. If you don’t make them giant then you’ll probably get 35+ regular size cookies.
For pictures and more info please visit
http://vanillakitchen.blogspot.com

 For Boots in Virginia, Sept. 30th newsletter

Pickled Eggs
l cup sugar or splenda
l cup vinegar

Mix togther with the beet juice from 2 cans of pickled beets. Micro till well mixed and sugar is melted, Let cool. Add peeled boiled eggs and top with beet slices. Let sit in fridge for about a week. May add cinnamon if you like to the liquid. I don't. Cover bowl with plastic wrap.
Genie

=====================

Hi Nancy and all,
This is an added response to the pickled egg recipe from the Sept. 30 newsletter to Boots in VA from Joann in SC. This is a very good recipe. I leave the beets in mine, I love the beets and my other half (hubby) loves the beets. The longer they stay in the juice the better they are. When the eggs get down to one, I make more hard boiled eggs and add them to the juice. The juice will last a pretty long time. I always make at least a half gallon size jar of the pickled eggs. 6 pickled eggs will not last long in our house, lol. Everyone have a very nice day.
Judy in PA.

Pickled Eggs
Hard boil 1 dozen eggs and remove shell and cool down to room temperature. Prick each egg all over with a straight pin (about 10-12 times) and place in a container. I use a plastic or glass container.

In the meantime, in a pan bring to a boil:
1 cup white vinegar
2 tbsp sugar
1 tsp salt
2 cups water**

** (you can use the juice of canned beets as part of the liquid to equal the 2 cups)

Pour mixture over room temp eggs and be certain that eggs are all covered with hot liquid. Cool down in container before placing lid on container. Marinate overnight or longer in the fridge.

They get better with age if they last that long (which they usually don't).
Judy/Buffalo

Hi Nancy and all,
This is in response to Boots in Va in the Sept. 19th newsletter wanting to know about the RoomBa Vac. I have one, I named him Robert, hehehe. I dearly love him. I am blind and have a real problem with sweeping my kitchen floor and even with the regular vacuuming of the carpets in the house. We have a maid come in every two weeks to do a regular cleaning of the floors, but during the two weeks before she comes back, we use Robert. Of course with me being blind, I have to have help with him. When he stops and beeps, it means that something is either caught in him and has to be removed or the brushes need to be cleaned. These are thing that I need help with. We love him and even the dogs and cats respect him. In other words they leave him alone and let him do his job. I got mine from QVC when they had it for a special price with all the things that it needs to go with it. I am very happy with him and so glad that we got him. I have had him for about a year and had not problems with him.
Judy in Pa.

Nancy,
I would like to know if anyone has a recipe to make French Vanilla Creamer. I would like the powder and the liquid recipes if anyone has them.
Thanks, Stacy O, Dallas, GA

I am interested in knowing what people use to wash their never wax floors. I have been using vinegar and water and it just isn't using the job. My husband uses hair spray and the bathroom floor continues to be hard to keep clean.
Thanks in advance, Barb in WNY

Good Morning Nancy:
Here is a great cookie recipe for Jody who is sending cookies to Iraq. It freezes well and ships well.

Ginger Cookies
2 cups sugar
1/2 cup molasses
1-1/2 cups butter, softened
2 eggs
4-1/2 cups sifted all purpose flour
3 teas. Baking Soda
1/2 teas. Salt
2 teas. Cinnamon
1 teas. Cloves
1 teas. Ginger
1 teas. Nutmeg
SUGAR

In large bowl beat sugar, butter, molasses and eggs until light and fluffy. Sift together the next seven dry ingredients and add to the moist ingredients a little at a time, mixing well after each addition. Cover with plastic wrap and refrigerate for at least one hour. You can even refrigerate it over night.

Shape dough into 1 inch balls; roll in sugar.

Bake at 350 degrees for 8 to 12 minutes or until set. Cookies will puff up and flatten during baking. Cool one minute. Remove from cookie sheet to a wire rack.

This makes 10 dozen cookies. It’s a perfect little cookie to fill in a holiday Christmas cookie plate. You can also make them smaller if you wish. They freeze very well and it’s a good cookie to ship.
SCARLETT IN FL

Apple Recipes

Would someone share their recipe for cooking a pot of baby lima beans? I have never cooked lima beans.... do you cook them like pinto beans?
Sherrill in San Antonio

Thanks for letting me know that all of my message did not come through yesterday. I apologize for the extra work that I caused you.
Robbie IN

In the 9/24/08 newsletter Linda NH wanted to know how to make woopie pies using a cake mix. Here is the recipe that I use. I have also read that you can mix the cake mix according to the package instruction and ad ¾ cups to 1 cup of flour, but I have not personally tried this. You can use other filling recipes, if you prefer.
Robbie In

Woopie Pies Using Cake Mix
Makes 20

PIES:
1 pkg. devil's food cake mix
1 pkg. instant chocolate pudding (4 serving size)
1/2 c. butter, softened
4 eggs
1 c. water

FILLING:
12 tbsp. butter, softened
1 c. marshmallow cream
3/4 c. confectioners' sugar
1/2 tsp. vanilla extract

To make pies, combine all ingredients in a large mixing bowl and beat on low speed until just moistened. Beat at medium speed, scraping bowl frequently for 2 minutes.

Drop heaping tablespoon of batter 2" apart on greased cookie sheets (pies 3" after baking). Bake 15 minutes or until pies spring back when touched lightly.

Let cool 5 minutes on baking sheets. Remove to wire racks to cool completely.

Mix filling 2 minutes with electric mixer at high speed until light and fluffy. Spread filling on flat sides of cookies to make sandwiches.
Robbie In

CHRIS IN NM. What kind of apples should you use, or does it matter, for crock pot apple butter.

In advance thanks.
Ella in Ca

My baked apple recipe. This is from a long ago Weight Watchers meeting.

Apples
1 can of diet black cherry soda
Cinnamon

Core the apple, cut in half or leave whole your choice, put in baking dish, pour soda over the apples, sprinkle with cinnamon. Bake 350 oven until apples are done. If you do more than 5 apples you will need more soda.

Low calorie and tastes good too!

Comment
I like Diet 7-Up instead of the diet cherry soda.

This is for Oma in LA about getting a new computer with Vista. I too got a new computer but I had a local computer tech uninstall the Vista and install XP on my computer. The only downside was I ordered internal wireless and it must have been configured for the Vista. As a result I have a cable going to my modem. I may eventually have to have the reverse done as they are getting more and more away from XP.
Connie in TX

Nancy
Thanks for the pork chop recipes. I had just bought a huge pack of pork loins and froze them. My local market had them on sale for half price. I have enough for about 16 meals for myself. Now I have different recipes to try. Since Thanksgiving is soon upon us and we have a lot of new members I thought I would repost this recipe for Pumpkin pie in the crock pot. My late husband used to love it.

Pumpkin Pie Pudding
1 Can 15 oz. solid pumpkin
3/4 cup sugar
1 Can 12 oz. evaporated milk
1/2 cup bisquick baking mix
2 eggs beaten
2 tbsp butter or margarine melted
2 1/2 tsp pumpkin pie spice
2 tsp vanilla

Whipped topping optional

In a large bowl mix, together the first eight ingredients. Transfer to a slow cooker coated with a non stick cooking spray. Cover and cook on low for 6 to 7 hrs. or until a thermometer registers 160 degrees. Serve in bowls with a whipped topping if desired. Excellent. Tastes like pie without the crust
(I cook mine on high if I am in a hurry. It takes a lot less time.)
Sharon in Pa.

Thanks to you, Chris in NM, for your Chicken Parisian recipe. I prepared it last evening and it was delicious.
JoAnn, Brookfield, Wi.

Hi Nancy,
Was reading in the September 30 issue about recipes from all 50 states - except West Virginia.

Somehow I missed out on this - when was it published and were there really recipes from every state?

Since July 15 my husband had 2 major surgeries - both very successful, thank you so much, God. But caring for him took away my computer time - and in the midst of his recovery my computer went to computer heaven so I was without one for almost 3 weeks. Really didn't miss it - was so busy playing nurse. When my computer guy took it apart he said there were over 5000 messages and I just had him delete - no way could I have managed that.

Anyway, I am really interested in this idea. Can you tell me where to look and when.

Hope your heart is healing a bit, Nancy. As I wrote to you - it takes time and more time.

Thanks for YOU! Rosemarie in rural Kansas City