How to print out a section of the newsletter
1. Put cursor in the section you want to print. Click the mouse three
times to highlight the paragraph or section.
2. Choose the print option. Change the Page Range option from ALL to
3. Press the Print button located on the lower part of the print screen
Note: The three clicks will be the area between the divider lines.
I have a recipe from my bro-in-law & I would like to dedicate this to
him; as he has since passed away. He made this several times when we
would go to visit. It's very good!
Marks' Baked Spaghetti
1 pound spaghetti
1 pound extra sharp cheddar cheese(shredded)
1 stick butter
1 can tomato soup
3 pieces stale bread made into crumbs
Cook spaghetti till done & drain. (Do Not Rinse)
Add 1 stick butter to spaghetti & mix together till melted
Add soup & cheese
Save about 1 cup of cheese to mix with bread crumbs. Put spaghetti in a
sprayed 9x13 pan; add cheese & crumb mixture. Bake 1 hour in a 350
Linda W. in Michigan
Halloween Arts And Crafts
Ten Tips For a Healthy Halloween
Getting Organized for Halloween
How to Have a Safe Halloween
How to Spout Pumpkin Seeds
Hello everyone, I have been traveling and just now catching up with
newsletters. I want to thank Chris NM, Dianne H and Sandy in ND for the
borscht recipes. I plan to make that very soon. When my dh would
describe the dish it just didn't sound good to me, but after reading the
recipes I think it might be very good. Also want to tell Sylvia in
Scotland that I love her sense of humor. Sylvia, many times you make me
laugh out loud! This time I'm referring to your comment about the lady
in a black bathing suit in San Fransisco. LOL No, I'm sure it wasn't
While I was traveling I stopped at a grocery out west. I think it was in
California. I stood in line quite awhile noticing the items the two
ladies in front of me were purchasing. There were several bags of
chocolate and some white chocolate too. Finally I couldn't stand it so I
said, "Looks like you gals are going to make something really good".
Turned out they were going to make a wedding cake. I came so close to
asking them if they received Nancy's newsletter!! LOL I was going to get
the recipe for all of us!
Doris, S. Indiana
This is a recipe I usually have ingredients on hand for – any kind of
veggie, cheese etc. I pair it with hash browns, applesauce and biscuits
and I have a meal on the table in under 45 minutes and on a busy day –
that’s my kind of easy!
Jen in WV
Easy Baked Omelet
Preheat oven to 350 Degrees
Spray an 8x8 baking dish with cooking spray or a 9 inch deep dish pie
1 cup finely diced peppers
1 cup finely diced onions
1 cup finely diced tomatoes
2 tbsp of butter
2 tbsp milk
2 cups shredded cheese ( I use Colby jack)
salt and pepper to taste
Sauté the peppers and onion and tomatoes in a small sauté pan until soft
and onions are translucent. Place them in the bottom of baking dish.
Beat eggs and milk and then stir in 1 cup of the cheese. Add a pinch of
salt and pepper - pour mixture over the top of the sautéed vegetables
and bake in the oven for 20 minutes - take out and top with remaining
cheese and put back in the oven for another 5 to 6 minutes or until
cheese is melted.
Add any veggies you want chopped cooked broccoli, frozen spinach thawed
and excess water squeezed out, zucchini or mushrooms- or add ham, cooked
sausage, crumbled bacon - it's almost like a crust less quiche.
Order Food & Dining Catalogs from Catalogs.com
Order Art, Hobbies & Crafts Catalogs
I plan to make Mustard pickles and the recipe calls for
1/2 cup flour but as my husband is Celiac should I use 1/2 cup rice
flour or should I use 1/4 cup rice flour and 1/4cup corn starch? Will
this allow the sauce to thicken?
Thank you. Anne
Barb in WYN asked about what to use on non-wax floors.
I use Armstrong floor cleaner and like it very much.
Sandy in Iowa
Good evening Nancy and Ditto
I have had a hectic time of late and hope to have a nice quiet day
tomorrow. I should have learned by now not to make statements like that
as invariably I get the opposite of what I want.
I have heard a few of our readers complaining about Vista. I have Vista
on my laptop and I have to agree there are a few glitches as there
always is with a new programme. The latest Vista update which should
still be available under the warranty seems to have ironed out most of
the original problems. I used to be able to get help from my DH, but all
I get now is "I don't know anything about Vista". He has made it
perfectly obvious that he doesn't want to know anything about Vista,
without even looking at it. In the meantime he is being left behind as a
lot of the new products are designed with Vista in mind. As in the past
the newest programme is the centre of all software i.e. Vista. Instead
of saying I don't like it - in other words I don't like change, the
bullet has to be bitten if you want to keep on top of the available new
Don't be complacent friends, remember you are entitled to vote for our
newsletter every 24 hours and the last few days can make all the
difference one click and your vote is counted:
Top 100 Recipe Sites
Nancy I hope you have enjoyed your Thursday off, give me love and best
wishes to Debbie, when you next see her.
Debbie in Lubbock had a cancer doctor's appointment yesterday. We first
pigged out at Shogun's Japanese Steak House before she went to the
doctor. After she gave blood. The doctor gave her good news and bad
news. The good news is she shows no signs of cancer. The bad news was
she had to have a B12 shot. After the doctor's appointment we ran around
Lubbock to different stores. We stopped by Sam's so I could renew my
card. The we went down Milwaukee Street almost down to 82nd Street. I
was pleasantly surprised to find a Cracker Barrel Restraurant and a lot of
new stores in a shopping center. Couldn't believe how much it had built
up since I left a couple of years ago. The Target Store and the PetsMart
was really nice.
Debbie helped me take Ditto to the vet for his yearly shots and to get
his tag. In Lubbock you have to have tags for indoor and outdoor pets.
Found out Ditto is healthy but he was not impressed with our visit to
the vet when it came time for his shots. Today he is under the weather
and is very sore from his shots. He hasn't even come out to watch the
birds. Hopefully he will come out when I watch TV in the living room.
Hi Nancy, for Barb in WNY, when we bought our new flooring (never
wax floors) they told us to us liquid ammonia and warm water. I
usually go like one cup in the pail or sink and gallon or so of water.
Works like a dream for me, tho it does smell a bit at first.
Catherine, B.C., Canada
1 lb. ground beef
1 T. brown sugar
1 c. onion, finely chopped
1 c. celery, finely chopped
1 T. yellow mustard
1 T. Worcestershire sauce
1 T. vinegar
1 tsp. salt
1 c. Heinz ketchup
Brown ground beef and drain off fat. Add all other ingredients. Cover
and simmer for 30 minutes. Serve on buns.
Shelley in PA
Hearty Ham Casserole
1/4 (32-oz) pkg. elbow macaroni, uncooked
2 cups cooked ham, cubed
4 hard-cooked eggs, chopped
1/3 cup minced onion
1 (11oz) can cheddar cheese soup
1/2 cup sour cream
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup crushed potato chips
Prepare Macaroni according to package directions; drain. Place in bowl
and mix with all other ingredients except potato chips. Pour mixture
into buttered 2 quart casserole and top with crushed potato chips. Bake
at 350 for 40 minutes or until thoroughly heated. Refrigerate any
Makes 4-6 servings.
and Leftover Ham Recipes
New recipes has been added to our message board
Homemade Vanilla Wafers
This about the humble little Vanilla Wafer. Did you know that the
Vanilla Wafer is made out of just cake mix with less water, about 1 1/3
cup less than the cake mix calls for. Just use any cake mix, the oil,
eggs and 2 Tbsp. milk or water. Put in a baggie or decorating bag with
tip cut off, make silver dollar size or smaller dots of cake mix on
parchment paper and bake 350 degrees F for about 15 minutes or less,
check after 10 minutes to make sure they are not burnt.
Source: I found this out when I made a dessert out of vanilla wafers;
taking 1 vanilla wafer, a dollop of crushed pineapple, repeat 2 more
times, then cover with cool whip or whipping cream. After a while the
vanilla wafer turned to a wonderful soft cake, so I tried this recipe
with chocolate cake mix, or any cake mix you prefer to use, or just as a
snack. The result was great.
Enjoy GINA -in Indiana
Nancy, this summary of oil and vinegar is very helpful to me so, I
thought there may be others in your group that would be interested.
Oils and Vinegars
Source: Taste of Home~October and November 2008
Question: Could you describe the different types of olive oil and
vinegar that are available at grocery stores? It’s confusing. Submitted
by Darrell Albert.
There are three main types of olive oil, which is graded by its acidity:
extra-virgin, virgin and pure.
Extra-virgin olive oil is the highest grade and very low (1%) in
acidity. It has a deep color and intense olive flavor.
Virgin olive oil is slightly higher in acidity (2%) and has a lighter
color and a less fruity flavor. These oils are good for making
vinaigrettes and drizzling on food.
Pure or refined olive oil has been chemically treated to neutralize the
flavor. It has the highest level of acidity (3%), a light color and mild
flavor. It is usually a blend of refined olive oil and virgin or
extra-virgin. Because its flavor is very mellow, this type is good for
As with olive oil, there are many different varieties of vinegar. The
most popular are white, cider, wine, rice and balsamic vinegar.
White vinegar, made from the oxidation of pure alcohol, is best for
pickling and homemade cleaning solutions.
Cider vinegar is the product of yeast fermented apple juice. Its tart
flavor works well in both vinaigrettes and marinades.
Wine vinegar is made from fermented white or red wine. Use this type to
bring out the sweetness in fruits; it’s also great in vinaigrettes.
Rice vinegar, the product of fermented rice, is widely used in Japanese
and Chinese stir-fries.
Balsamic vinegar, made from white grapes in Italy, boasts a sweet-sour
flavor that’s delicious drizzled over meats, cheeses and fruits. Try it
over ice cream, too.
Thanks, Joan, San Antonio, Texas
Nancy, this tip was in this month issue of Taste of Home. I have not
tried this meringue tip, yet. I shy away from meringue because my
meringue always shrinks up and looks "crappy" after I cut the pie,
however; I plan on experimenting to see if this works. I thought it was
worthwhile to pass this tip on to the group, especially with the
holidays coming up.
Source: Taste of Home~October and November 2008
Do you ever have this problem when making meringue? The meringue topping
shrinks from the sides of the crust when I make lemon meringue pie. What
am I doing wrong? Question submitted by Mel Ferreira.
The main reason a meringue shrinks is because it has not been sealed
around the entire edge of the crust. There are several simple steps to
help prevent the shrinkage.
First, stabilize the meringue by using a ration of one egg white to 2
Adding a cornstarch mixture will not only help further stabilize the
meringue but give it a tender texture and prevent shrinking. For a
four-egg white meringue, stir 1/3 cup water into 1 tablespoon
cornstarch, and heat while stirring until the starch thickens. Set aside
to cool. After the sugar has been beaten into the egg whites and soft
peaks form, add the cornstarch mixture, 1 tablespoon at a time, beating
to stiff peaks.
Spread the meringue over a hot filling and seal to the eggs of the
crust. The hot filling will begin to cook the meringue from the bottom,
ensuring even cooking throughout. To be sure your filling is hot, pour
the filling into the baked pie shell, and then slip the pie into a
preheated oven for a few minutes. This extra step will help the meringue
bake completely and prevent shrinkage.
Nancy, below is a very good casserole, I want to share with the
group. I recently made this and it made its way into my "best recipe"
three ring binder that I keep. After trying a recipe or having a
"mystery meal", my husband I decide if the recipe should go into this
binder or into the trash can.
Chicken Noodle Casserole
Cook Time: 30 minutes
8 ounces egg noodles, uncooked
1/2 cup butter
1 cup sliced mushrooms, about 4 ounces
I used a 4 ounce can of mushrooms but fresh mushrooms sliced would be
really good, I think.
1/3 cup flour
2 cups chicken broth
1 cup milk
1/4 cup pimento, chopped (2 ounce jar, drained), optional
I did use the pimentos and this ingredient does add color.
1/2 cup chopped green onions
2 teaspoons salt
½ teaspoon pepper
2 cups cooked diced chicken
1/3 cup grated Parmesan cheese
Cook noodles according to package directions and drain. In large
skillet, melt butter over low heat; sauté mushrooms. Blend in flour,
stirring until smooth. Gradually add chicken broth, milk, pimento, salt
and pepper, stirring constantly until sauce is thickened. In a buttered
2 ½ quart casserole, combine noodles, chicken and sauce. Sprinkle
Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes
in a preheated 350 degree oven. Shared by Coastieswife.
Hey Heather in Maryland! I have the "big black pot" Chicken
stew recipe "fundraiser amount". Is this what you are wanting?
I grew up in Elkmont, but now live in the Clements area of Athens.
Tona in Bama
Sending Pkgs To Iraq
I just read in a post that you cannot send anything with alcohol to the
troops--that includes vanilla. Can they smell vanilla when they're
checking the pkgs????? Anyway, better to be safe than sorry. You might
even include a notice that the package does not include anything
alcoholic including vanilla.
This is for the our members sending Christmas pkgs for our troops.
Scarlett In Fl
Hello to Nancy and all my cooking buddies. This is a quick and easy
recipe and TNT delicious.
Dump It In Banana Bread (Low Fat)
Spray 2 loaf pans and turn oven on to 350.
In a processor mix:
3 ripe bananas
1/2 tsp salt
3/4 cup sugar
1/4 cup soft butter
1/3 cup any yogurt (plain or flavored)
1 tbsp vanilla
2 cups flour
3/4 tsp baking soda (Put baking soda in last)
Pour into pans 'immediately' and bake for approximately 1 hour
(depending on oven). Baking soda is what gives these loafs their lift so
work quickly to get them into the oven as soon as you process.
You can also fold in 1/2 cups nuts into the batter after processing or
just sprinkle 1/4 on each loaf. (i like them folded inside the loaf).
This is an and easy and economical recipe as a pasta or meat sauce.
Olive Oil, Lemon and Garlic Sauce
Mix together: (either by hand or in a blender/processor)
2 tbsp lemon juice (fresh if possible NOT bottled)
2 cloves finely chopped garlic
1/4 cup. virgin olive oil
1 tsp. oregano or basil
There are a lot of variations with this recipe, my gramma sometimes
would replace oregano with parsley, or add 2-3 tbsp crushed tomatoes or
replace lemon with vinegar. recipe can be doubled or tripled and kept
refrigerated for at least a week.
After roasting chicken breasts or legs or thighs i drizzle this sauce as
a topping. Very tasty.
Replying to Stacy O., Dallas GA - October 1 2008
Vanilla Coffee Creamer Recipe
3/4 cup Non-dairy Coffee Creamer
3/4 cup Powdered Sugar
1/2 tsp. Pure Vanilla Extract
Combine all ingredients in a pint sized jar. Shake well to blend. Store
in a cool dry place, and use as with normal coffee creamer.
Barb and Butch, Grecia, Costa Rica
Chicken Stew Recipes For Heather
In preparation for our 50 states recipes, we received many Chicken Stew
recipes. I have included for Heather three recipes. One is a recipe of
my late mothers, and the other two we received during our request for
recipes. One is from Mississippi and the other is from Alabama.
I also noticed that someone was asking about our website for the 50
states recipes - here it is again
and here are Heathers requested recipes..... Hope one is what she's
Barb and Butch - Grecia, Costa Rica
Southern Chicken Stew
1 whole chicken
6 med. potatoes, diced
1 lg. onion, chopped
1 can whole kernel corn, undrained
1 can tomato sauce
1/2 stick butter
1/2 c. canned milk
Salt and pepper to taste
Boil chicken in large Dutch oven until done. Remove; cool, de-bone and
tear into small pieces. Reserve about 2 cups of the broth.
Mix broth, potatoes, onions, corn, tomato sauce and chicken, in pot. Add
water to fill pot within 2 inches of top of pot. Simmer over medium heat
until the potatoes are tender. Remove from heat and mash with potato
masher until smooth.
Add butter, milk, and salt and pepper. Blend well. Return to burner and
simmer about 20 minutes. Skim foam off top and stir occasionally.
Recipe Submitted by Maia, Mobile, Alabama
Chicken Stew With Dumplings
1 large chicken
4 qts water
4-5 medium potatoes
1 medium onion
4 cups of flour
Pinch of dill weed
Boil chicken in water until falling off bone. Remove chicken and
de-bone. Return chicken to pot and simmer on low. Peel potatoes, carrots
and onion. Cut into small pieces and add to pot.
Mix enough milk or water in 3 1/2 cups of the flour to make a slightly
sticky dough. Turn onto floured surface and sprinkle with flour. Roll
out dumplings thin. Cut into strips or circles and add to pot.
Simmer on low 45 minutes to an hour. Salt and pepper to taste. I also
add a pinch of dill for that chicken soup flavor.
Recipe from My Mom......1945
Mississippi Chicken Stew
2 cups Potatoes - Peeled and diced.
1 cup Turnips - Peeled and diced
2 (16-ounce) can Chicken Broth
3 Tbls. Milk
1 Tsp. Butter
2 cups Leeks - thin sliced
1 Tsp. dried thyme
4 Cloves Garlic - Min ced
1 cup Carrots - Sliced
4 cups Turnip Greens - Toren
1 pound skinned, boned chicken breast, cut into 1/2-inch pieces
1 Tsp White Vinegar
3/4 Tsp. Hot Pepper Sauce (tobasco will do)
1/4 Tsp. Salt
1/4 Tsp. Pepper
Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan;
bring to a boil. Reduce heat; simmer 10 minutes or until tender. Combine
potato mixture and milk in a blender; process until smooth.
Heat the butter in a heavy saucepan over medium-low heat. Add leek,
thyme, and garlic; sauté 10 minutes or until leeks are tender. Add 1 cup
of potato, 1 can of broth, and the carrot. Cover and simmer 10 minutes.
Stir in the greens and chicken. Cover and simmer 15 minutes or until
chicken is done. Stir in the potato purée, vinegar, Tabasco , salt, and
pepper; simmer uncovered 8 to 10 minutes.
Serves 4 to 6
Recipe Submitted by Loretta Foster, Mississippi
In the Oct newsletter, Anita asked about a can for the crockpot. When
I got my round Rival crockpot years ago, the booklet with it offered a
can-shaped baking container and a small round wire rack to put inside
the crockpot to bake breads in. Recipes came with it. I bought one - and
it worked well. I don't still have it any longer since I got a much
bigger crockpot later.
Vergie in TX
RE" 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
Heather I grew up in Decatur and lived for 9 years in Athens during my
They boil the chicken. Pull it off the bone. add it back to the broth
add corn potatoes and ketchup or tomato paste to it. My father in law
handles that around here for the churches and he makes it in a cast iron
kettle and adds ketchup and uses boneless chicken breast. Add salt and
black pepper to taste. It must be made in cast iron to taste right.
It is called Courtland chicken stew or just chicken stew. I think the
Courtland has more veggies in it. But that is it it is simple and easy
as you can get. And can be made with goat if you want. They sell it that
way in Athens at the volunteer fire departments.