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Easy Apple Crisp
5 to 6 c. peeled, sliced cooking apples
1/3 c. butter or margarine
1/2 c. all-purpose flour
1/2 c. rolled oats
3/4 c. packed brown sugar
1/2 to 1 tsp. cinnamon

Spread apples in a 9x9 inch baking pan. Cut butter into remaining ingredients until the mixture resembles coarse crumbs. Sprinkle over apples. Bake at 375 degrees for 30 to 35 minutes. Serve warm. Yield: 6-8 servings. Let stand 10 minutes before serving.
Sue

Top 100 Recipe Sites

Fried Apples
3 tbsp. butter or margarine
4 tart apples, peeled and sliced
1/4 c. brown sugar

Melt butter in skillet. Add sliced apples and sugar. Sprinkle a little cinnamon on top. Add a small amount of water and cover. Cook slowly 15 minutes or until done.
Sue

I have had both types of apple peelers.  One has a suction cup on the bottom to hold it in place and the other one does not.  I gave away the one that did not have a suction base because I have to chase it all over the place.  The Back to Basics is the one that I like the most.  It costs a bit more but it is really worth it.  I use it for apples and potatoes.
Sue

Back to Basics Apple Corer and Peeler with Suction Base This popular kitchen tool peels, cores and slices all in one easy operation with minimal waste and little clean up. Much easier than using a paring knife, the cast-iron peeler with easy turn handle is a quick way to prepare freshly peeled ingredients for salads, pies and cobblers, and fresh fruits and vegetables for canning and drying. Highly durable, the peeler comes with stainless steel blades and a suction base that secures it to your kitchen work center. A reliable, hardworking kitchen tool you'll use for many years. Replacement blades available through the manufacturer, Back to Basics.

Apple Recipes

Nancy I don't have much time but I thought that since our day's are getting cooler in Indiana that I would pass this a long. It is the Tatar Tot Casserole but I added some different vegetable for it tonight. The house smells so good tonight.

Tatar Tot Casserole
1 lb. lean ground beef, do not drained liquid from the skillet
1/2 cup onion, chopped raw
1 rib celery, chopped raw
handful small carrots, sliced
1, 4 oz., can sliced mushrooms and pieces, drained
2 cans cream of chicken soup
4 slices American white cheese
1/2 to 2/3 cup cheddar cheese, shredded
enough Tatar Tot's to cover casserole dish
salt & pepper to taste
2 teaspoons olive oil

Spray your casserole dish if you need to do this. Brown your meat and add to casserole dish. Now salt and pepper the cooked ground beef. In the same skillet you cooked the beef in add the olive oil put in the mushrooms cooking for 3 minutes and then add the other vegetables on top of the mushrooms. Let the vegetables cook for 4 minutes then stir, then add salt and pepper letting them cook another 3 minutes then stir again and then let them cook another 2 minutes. Then remove the pan from the burner and add the vegetables to the top of the beef. Then I add the 2 cans of cream of chicken soup on the of the vegetables. I had 4 slices of American white cheese so I put them on top of the soup. The I add the cheddar cheese on top of the American cheese. Then topped it with Tatar Tots. I cook the casserole at 350º for 45 minutes covered.  Then I take the cover off and let that Tatar Tots brown some.

NOTE: you can use any combination of vegetables but is what we had on hand.

Everyone have a great day. Nancy and 4 legged associate take care, stay safe and cool.
Susie Indy

Hi All,
This message is for Jody who requested cookie ideas for a family member who is in Iraq. My son is serving in the Afghanistan theater and the packages that I have sent have been successful. I found a great site specifically for desert-safe recipes. The cookies were enjoyed by all when I sent them. Whatever you send, make sure you send a bunch because they share.
www.Oconus.com
has been a helpful site in knowing what to send and explains what the postal codes
mean. Desert safe recipes can be found at
http://www.cooksrecipes.com/tips/desert_safe_recipes.html

The information that I have gleaned from these two sites has been very helpful.
Janet2 in PA

I made the Dream Bar recipe in the September 26th newsletter. It was easy to make and very good. I couldn't figure out whether is meant sweetened condensed milk or not so I used the Eagle Brand Sweetened Condensed milk and it was very good.
Thank you JL in South Jersey for sending it in.

Happy birthday to my sister-in-law, Betty. 
Nancy Rogers

I have been using my catalogs to teach my grandchildren practical  math skills and how to fill out a form.  They love pretending they are ordering their favorite things.  It also gives me an idea what they would like for Christmas. 
Sharon

 
Order Food & Dining Catalogs from Catalogs.com & 
Order Art, Hobbies & Crafts Catalogs

Hi,
I hope some of you readers might be able to answer my question. My local grocer advertised a pretty good price on frozen cod in this week's circular and I added it to my grocery list with the intention of freezing it for later use, but after looking at the ad more closely, it stated that the cod had been previously frozen. My grandmother (who raised me) always said that it was not safe to re-freeze meat or fish after it was thawed completely. Would it be safe to re-freeze the cod? I'm not going to buy it until I find out if it can be refrozen.
Thanks in advance, Gail in LA

Hi Nancy and Ditto,

Is the wee chap feeling better? We have a terrible time getting Charly into her basket and into the vets. She sulks for about 7 days. I would say that around 95% of our cats and dogs are tagged here in Scotland. There are virtually no strays roaming
around now, in fact we are shocked if we do see an unattended pet.

You and Debbie seem to have had a high old time - the B12 shot may have been unwelcome, but seems to have put a spring in the step.

I have my own cheat's recipe for Marmalade that is yummy. As I say it is a cheat's recipe and what I need to know is do you have access to Marmalade at a reasonable price? I have had a look on the web, but the price seems to be too high, and it would
no longer be a cheat's recipe if the basic ingredient was exorbitant in price. The price here is £1.24p. per large can.
Sylvia <Scotland>

Mr. Myron Drinkwater
You sent in a recipe last fall for Randy's Hot Peppers and I just came across it in my files. I tried it and wanted to let you know how good they are. Thanks for sending it in.
Jeane in PA

Nancy I have enjoyed reading the newsletter for at least the last 10 to 12 days but have not been able to copy the recipes that I wanted. Yesterday was my DH Friday off and he worked on my printer and found out the problem. So Saturday, 10/4, I could finally copy the recipes. It felt funny copying the recipes. I don't remember if I thanked all the people that responded to my question of about cording, peeling and slicing apples. I want to thank all of them and also for the apple recipes that were sent in.

Everyone have a great day. Nancy and 4 legged associate take care, stay safe and cool.
Susie Indy

Comment
My four legged associate is feeling better today.  Ditto still is not 100% after his shots at the vet but he is doing better. 
Nancy Rogers

Would someone please tell me which newsletter the homemade soap was in. I must have missed that one Thanks in advance.
Lori in Ne

Hi Nancy & friends: I have a recipe request in the hopes that someone can help me. It's actually for my sister who had a recipe for a pumpkin cake made with 3 layers and which was absolutely delicious. She wanted to make it again Thanksgiving for her family and has lost the recipe. She said she got it from the Food Network channel about a year or two ago. I would love to be able to supply her with this recipe. Thank you all.

Agatha (Ontario, Canada) PS:
Our Thanksgiving is October 13th.

Would like to know if you can freeze pesto?
Darlene/Utah

Hi Nancy, Re: N/L sept. 29. Made the Holy Cow Cake yesterday. This is a keeper. I plan on changing a teeny bit. The next time I'll use the brickle chips. And am thinking about using a white or yellow cake, coconut milk, shredded coconut for a coconut cake (Hubby's favorite). So have to make 2 cakes in near future.

Also to Mary Alyce in WI, thanks for the afghan pattern. I also have LOTS of left over yarn from other projects.

This sounds like a neat way to use some of it. Also for the lady in charge of the church dinner. When I worked at the telephone co. we had potluck lunches periodically, we found the best way was to make up a menu with a column under each item, this was circulated and each person signed under the items they would bring. Don't see why this wouldn't work by adding decorations and advertising to the list also. Might ask for cleanup volunteers also. DELEGATE, DELEGATE, DELEGATE!
Margaret, Tulsa

Thank you Pamela for the Pear Butter recipe. We have pears running out of our ears. I have made pear preserves and baked pears and broiled pears. This recipe sounds wonderful. We will put some up tomorrow.
Thanks again. Betty Ann in TN

Just a quick comment on attracting hummingbirds :
A red feeder with a glass feeding tube is best.
Frequent washing / sanitizing the feeding tube is necessary.
The glass feeding tube is usually unscrewed from the feeder and cleaned first with soapy water, then swished with vinegar and air-dried. I bought 2 feeders so there's always a clean one to exchange with one that needs cleaning. The birds are not deprived from their energy source using this method. As far as the nectar, I simply put cold tap water in a quart-sized cylindrical container with a lid and add 3/4 cup of sugar. With the lid firmly on, I shake the "nectar" until it dissolves.

Never add any red coloring .... it is toxic to the birds.
Use a funnel to fill the feeder and be ready to enjoy your visitors.
NOTE: Make certain the feeder has only red coloring, as the birds are attracted to red. If you have "leftover" nectar, refrigerate it until the next feeding.
Web source is www.hummingbirds.net
Enjoy your feathered friends and continue enjoying this rainbow-filled day!
Mrs. Marshall

I have been a reader of the newsletter for several years but have never written in to the newsletter. Today in a garage sale I purchased a barrel style grill that has a smoker attached to the side to it.  Does anyone know how to use one of these.  It isn't electric.  Would love some recipes as well.
Sally

Good morning Nancy, Hope everyone is having a great week!

A big thanks to Carolyn, Rochester, New York for her blue cheese dressing recipe!

For Ella in Ca asking about what kind of apples to use in the apple butter recipe, I would use yellow delicious or one similar. I don’t think it really matters; more tart apples for less sweet apple butter and sweeter apples for a sweeter butter.
Chris in
NM

So glad you liked my chicken recipe, JoAnn, Brookfield, Wi.! We really like it, too.

Rosemarie in rural Kansas City, the recipes for 50 states was in the Sept. 29 newsletter.
http://www.nancys-kitchen.com/september-29-2008.htm

 It is almost 1/2 way down the page.

Heather, go to http://www.nancyskitchen.com/chicken.htm
There are a lot of chicken recipes, including soups, stews, etc. Perhaps you can find what you are looking for there. You didn’t say what else was in the stew except chicken, so it is difficult to
know exactly what you are looking for. I did find one though, so maybe this is it.

Old Fashioned Chicken Stew
http://www.abbyskitchen.co.uk/

1 whole chicken, cut up
2 cans evaporated milk
4 tbsp. plain flour
1 tsp. salt
1/2 tsp. black pepper
2 qt. chicken broth
Put chicken in large pot, cover with water. Bring to a boil. Cook 1 hour. Debone chicken and set aside reserving the chicken broth. Add milk, flour, salt and pepper to chicken broth. Bring to a boil. Stir constantly. Add deboned chicken and cook 2 minutes. You
may want to add more salt for your taste.
Hope this helps! Chris in NM

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

For Debbie, Lubbock
I am so happy to hear that you are still cancer free. So many of our prayers have been answered. As for the B12 shot - OUCH.
Karen, SW Arkansas

 Hi Nancy and everyone!

Hope you are having a great weekend! Here are some great T & T recipes that are
perfect for fall!

Celebration Green Beans – T & T
Posted on Nancy’s message board

1-1/2 pounds fresh green beans, trimmed – I didn’t use this much
2 tablespoons canola oil
1 tablespoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup sliced onion
1 garlic clove, minced
1 tablespoon butter
2 tablespoons dry bread crumbs - plain
2 tablespoons grated Parmesan cheese
Paprika, optional


Place beans in a steamer basket; place in a saucepan over 1 in. of water. *Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the oil, vinegar, salt and pepper; drizzle over
beans and toss to coat. Set aside. In a small skillet, sauté onion and garlic in butter until tender. Remove from the heat; stir in bread crumbs and cheese. Sprinkle over beans. Sprinkle with paprika if desired. Bake, uncovered, at 350° for 18-22 minutes or
until topping is lightly browned. Yield: 8 servings. From Taste of Home * I didn’t steam the beams first because I figured it would make them too mushy after baking, so just mixed it all, after sautéing the garlic and onion and continued with the rest of the
recipe. This was very good! I served it with Jagerschnitzel and German bread dumplings.
Chris in NM

I am making the following for dinner tonight with a little change. I didn’t have cream of celery soup so used - 1/3 c. sour cream with 2 diced stalks of celery mixed with the
soups.

Carol’s Casserole – from a friend T & T
posted on Nancy’s message board

1 can cream of mushroom soup
1 can cream of celery soup
1 can cheddar cheese soup
1-1/2½ lbs. browned ground beef – I used 1 lb.
1 bag frozen O’Brien hash browns – I used ¾ bag

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


This pie is in the oven as I type and is starting to smell heavenly. We were given quite a few home grown peaches a month ago when it was too hot to bake. I just peeled and sliced and froze them then. Today, being cool and partially cloudy, seemed a
perfect day to bake a deep dish peach pie!

PEACH PIE WITH CUT-OUT PASTRY T & T
posted on Nancy’s message board

Crust Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup cold LAND O LAKES® Butter, cut into chunks
1/4 cup shortening
5 to 7 tablespoons cold water

Filling Ingredients:
1 cup sugar
2 tablespoons cornstarch
6 medium (6 cups) ripe peaches, pitted, sliced 1/4-inch*
1 tablespoon lemon juice
1/2 teaspoon vanilla
1 tablespoon LAND O LAKES® Butter, melted
1 teaspoon sugar

Heat oven to 400°F. Combine flour and salt in large bowl; cut in 1/3 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough in half; shape each
half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate.

Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.

Combine sugar and cornstarch in large bowl. Add peaches, lemon juice and vanilla; toss lightly to coat. Spoon into prepared crust.

Roll remaining ball of dough to 1/8 to 1/4-inch thickness. Cut out dough using 2 to 2 1/2-inch cookie cutters. Arrange cut-outs over filling. Brush with melted butter; sprinkle with sugar. Cover edge of crust with 2-inch strip of aluminum foil.

Bake 35 minutes. Remove aluminum foil. Continue baking for 20 to 25 minutes or until crust is lightly browned and juice begins to bubble. Serve warm or cool. *You may substitute 2 (16-ounce) bags frozen sliced peaches, thawed, drained.
Chris in NM