Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

Note: The three clicks will be the area between the divider lines.

I was wondering when Lisa put up how to remove the lines and boxes when you post a recipe, I would love to know how to get rid of these, and I somehow missed this. Could you post it again or tell me what newsletter its in? Also, Nancy, Thank you so much for this Newsletter, I have made so many wonderful recipes, and I couldn't have done it without you and everyone else on this newsletter! Thank you!
Chrissy in Middle Ga

I have not tried this recipe but it sounds good.

Cottage Cheese Fritters
2 cups cottage cheese
2 eggs
1/2 cup milk
2 cups flour
4 tsp baking powder
1 tsp salt

Mix like biscuit dough and drop by rounded teaspoons into hot oil. Drain on paper towels. Serve with pancake syrup or dust with powdered sugar.

NOTE: I would think, if you want to avoid the oil, you could put these on cookie sheets coated with cooking spray and lightly spray fritters with cooking spray. Place in a hot oven, about 425-450 degrees. I wouldn't think they would take more than 10 minutes.
grannym, IL

I have been getting the newsletter for many years, and have never had a problem. It hasn't mattered which windows product (I have Vista now) or that I have used AOL all this time, I always get the newsletters. I think some people have their security levels set too high and that might filter out the newsletters.
SusanS in SF

Here is a delicious Pumpkin Cake for Agatha (Ontario, Canada), as she requested in a recent newsletter. This cake makes four layers and originally was on the Dream Whip box many years ago.

Pumpkin Fluff Cake
1 pkg. (18 oz.) spice cake mix
1 envelope Dream Whip
1 cup cold water
4 eggs
Beat all the ingredients together for 4 minutes at medium speed with
electric mixer. Pour into two greased and floured 9 inch layer pans.
Bake at 350º for 30 minutes, or until toothpick comes out clean when inserted in the center. Cool 15 minutes in pans and remove to wire racks to cool thoroughly. When cake is cold, split each layer into two. Spread each layer with 1 cup Pumpkin Fluff Filling. Frost sides of cake with 4 cups prepared Dream Whip and chill. Can sprinkle top with 1/4 cup chopped pecans, if desired.

Pumpkin Fluff Filling
Combine 1 pkg. Dream Whip, 1 pkg. (4 servings) butterscotch instant pudding and 1-1/2 cups cold milk. Beat until blended on low speed; gradually increase speed and beat until soft peaks form, about 4 minutes. Fold in 1 c. cooked pumpkin.
Judy (in Alaska)

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

Here are two of our more favorite Pumpkin Cookie recipes. One is a bar cookie (or dessert) and the other is a drop cookie, which I believe I originally got from this great newsletter. These are for Barbara in Ohio, who requested them in the October 5 newsletter.

Spicy Pumpkin Bars
1 cup flour
1 cup sugar
1/3 cup cooking oil
1 cup cooked canned pumpkin
1/4 cup milk
1 tsp. baking powder
2 tsp. pumpkin pie spice
(can use 1 tsp. cinnamon, 1/2 tsp. ginger and 1/4 tsp. nutmeg instead)
1 tsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1/4 cup chopped nuts, optional

Beat all together in large bowl with an electric mixer, on medium speed for
2 minutes. Spread into greased 9 x 13 inch baking pan. Bake at 350º for 25 to 30 minutes until top springs back when touched lightly. Spread carefully with topping. Broil 2 to 5 minutes, until bubbly.

Topping:
Combine in small bowl; 3/4 cup packed brown sugar,1/2 cup chopped nuts. 1/4 cup soft butter and 2 tbsp. milk

Cool and cut into bars. Can also serve with whipped cream, or ice cream as a dessert.

Soft Pumpkin Cookies
2-1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup butter, softened
1-1/2 cups sugar
1 cup cooked pumpkin
1 egg
1 tsp. vanilla extract
1 cup finely chopped walnuts, optional

In large electric mixing bowl, cream butter, sugar, pumpkin, egg and vanilla until fluffy. Add dry ingredients and mix on low speed just until combined. Stir in nuts, if desired. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake at 350º for about 12 minutes, or until lightly browned. Remove to wire racks to cool thoroughly. Drizzle
with glaze. Makes 3 dozen.

Glaze:
In small bowl: combine 2 cups powdered sugar, 3 tbsp. milk and 1 tsp. vanilla extract. Beat until smooth. Can pour glaze in a plastic sandwich bag that snaps closed, and clip the point of one corner. Squeeze glaze onto the cookies, just letting it go wherever it wants to, and don't spread it as you would frosting.
Judy (in Alaska)

Please could you tell me what ingredients you need to make a date duffy what they used to eat in the older days .
Sally G

This is for Sherrill in San Antonio on her lima beans recipe NEWSLETTER on 10/06/2008

Put a few prunes in with any pork or ham when baking or cooking. It takes away the sometimes bitter taste of pork. Also makes a mellow but wholesome taste without being sweet.
AG

Halloween Coloring
Picture to Print Out

More Pictures

Good morning Nancy,
For the ones who want to know which newsletter Lisa had her hints in here it is:
http://www.nancys-kitchen.com/september-07-2008.htm

This is for Marge in Stillwater,
All you need to do is highlight the recipe you want, open up a new document in Microsoft Works, go up to Edit-- Paste Special--- Unformatted text. Your Recipe will be with out lines and boxes. Hope this helps, Lisa in central PA
Chris in NM

For Mary in LA in the same newsletter (10/6/08) asking for clone recipes for the Int’l. coffees, I found the following:

International House Of Coffee Flavored Coffees
http://www.cdkitchen.com/recipes/recs/93/
Submitted by: rec.food.recipes Hilary Gwilt hilary

Cafe Bavarian Mint
1/4 cup Powdered Creamer
1/3 cup Sugar
1/4 cup Instant Coffee
2 tablespoons Powdered Baking Cocoa
2 hard candy Peppermints

Cafe Cappuccino
1/4 cup Powdered Creamer
1/3 cup Sugar
1/4 cup Instant Coffee
1 Orange flavored piece of hard candy

Cafe Swiss Mocha
1/4 cup Powdered Creamer
1/3 cup Sugar
1/4 cup Instant Coffee
2 tablespoons Powdered Baking Cocoa

Cafe Viennese
1/4 cup Powered Creamer
1/3 cup Sugar
1/4 cup Instant Coffee
1/2 teaspoon Cinnamon

To Make Coffee: Use rounded teaspoons of the mixes to taste. Process mix flavor ingredients in a blender on liquefy until well blended. Store in an air tight container. Makes 1 cup.
Chris in NM

Recipes for Two

Hi!
Does anyone have any TNT Sangria recipes?
DIana in RI

Hi everyone!
Does anyone have any fondue recipes? A new "Melting Pot" restaurant has opened in Providence, but I assume I can make something just as good at home for a fraction of their very expensive prices!!
Thanks, Diana in RI

Chicken Fried Rice
2 c. diced cooked chicken
2 c. sliced green onion
1/4 lb. mushrooms, sliced
3 tbsp. peanut oil
3 c. cooked rice
3 tbsp. soy sauce
1/2 tsp. sugar
1/4 tsp. ground ginger

In large Wok, cook chicken, onions and mushrooms in oil over high heat, stirring constantly for 5 minutes or until mushrooms are golden. Add remaining ingredients and cook 3 minutes longer until heated through and well blended.
Linda NM

Chicken and Broccoli Casserole
1 onion, chopped
1 stick butter
1 can cream of mushroom soup
1 sm. can Cheez Whiz
2 c. cooked rice
1 (10 oz.) pkg. frozen broccoli spears, cooked
Cooked chicken breasts, broken into pieces

Sauté onion in butter. Add soup, Cheez Whiz, rice and blend. Add broccoli and chicken breasts. Bake at 350 degrees for 30 minutes.
Linda NM

Crockpot Southwestern Chicken Dish
4 chicken breasts, cooked and cut into pieces or 2-3 cans boned chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg. can Pet milk
1 can chopped green chilies
1 pkg. Doritos
Grated cheddar cheese

Crush 1 package Doritos and line casserole dish. Combine rest of ingredients and add to Doritos. Sprinkle grated cheese on top and bake at 350 degrees for 30 minutes.
Linda NM

Freeze Ahead Meals

Hi Everyone
Does anyone have any great bread machine recipes to share? I just one from my cousin and I really don't know how to use it. It didn't come with a recipe book. Hope that your having a blessed Fall Season.
God bless, Fran, Upstate New York

Comment
My favorite breads for the bread machine come from Prepared Pantry. They are so easy and taste so good.

Raisin English Muffin Bread Mix

Cranberry Nut Bread Mix

Nancy, Thank you again, In the cook book to feed the hungry there a few corrections, If you have any more question please contact me at
MCavalcan9@aol.com
Marlene

Corrections in the Feed the Hungry Cookbook
Page 33 The four ingredient potato salad, it was after you put the potatoes, eggs, and mayonnaise in bowl you add the chopped very small dill pickles to taste.

Page 42 Smothered meat loaf, you cook in slow cooker on high for one hour, turn down to low and check every few minute to see if done

Page 65 Chocolate pecan pie has to be baked at 350 until it sets up. check with tooth pick

Page 69 Sorry on the Jewish Apple Cake, the lady that gave this to me didn't type the how to, but I would think you bake at 350 for one hour, and check every 15 by putting a tooth pick in the cake part of the cake.

JL in South Jersey
I have never frozen the dough for the Coconut Melt Away cookies so i can't give you a TNT answer. Sorry.
Judy/Buffalo


Sandy in Bountiful, Utah

Sun Dried Tomato Pesto
1 bottle sun dried tomatoes in oil (any size)
1-2 Garlic chopped
1 Medium Onion
1/2 cup fresh Basil and Parsley or 1 Tbsp dried of each
1 Tbsp capers (rinsed)
1/2 cup pine nuts or walnuts
S/P to taste

Sauté the onion and garlic in 2 Tbsp olive oil until soft.
In a processor place sun dried tomatoes (undrained), sauteed onion mix, 1/2 cup basil and parsley, capers and nuts. Pulse and add additional olive oil to make a thick paste. Add Salt/Pepper to taste. Place in jar.


Olive Pesto
I bottle of green olives with or with pimento drained
or 1 # of oil cured black olives pitted

1-2 chopped garlic
1 medium onion
1/2 cup pine nuts or walnuts
1/3 cup pecorino romano cheese or parmeseano reggiano
pinch hot red peppers
1/2 cup fresh parsley or 1 tbsp dried

Saute the onion and garlic until soft. In processor pulse the onion mixture, olives, nuts, hot pepper (if using), cheese, parsley. Add additional olive oil to make a thick paste.
Any of these recipes can be doubled.

I use these as a tapinade for bruschetta or as a topping on cooked fish/meat/chicken. I also make a production of putting these pesto's on sandwiches.

You can turn sandwiches into 'company ready' if you use specialty breads like ciabatta, sour dough or any artisan bread.

Spread a layer of any pesto on one slice of the bread and then add your cheese. I use Swiss, mozzarella, gouda, provolone etc. These grill up very nicely.
You can also add ham, salami, turkey etc if you like and then grill or use a Panini press. Or use as a base on egg salad sandwiches.

They are a lot of fun to serve and company loves the informality of them.
You can prepare the sandwiches before company arrives and then grill them just before serving. They only take a short time to toast.

Serve with an unusual salad (exotic greens or a mix of oranges with thinly sliced fennel dressed with olive oil and lemon, S/P...etc), wine, dessert and coffee. Very easy to prepare and you will be the hit of the social scene.
Enjoy !!! Judy/Buffalo

Old Fashioned Recipes

Hello, Nancy!
Does anyone have a recipe for Cranberry Walnut cookies? The deli at Target had just taken some out of the oven.

I have never tried a ‘cranberry cookie, and instantly fell in love with their sweet but tart flavor.
Thank you, Donna G

Hello everyone,
This is for Vickie in Mo. in Oct. 6, newsletter,
You can put BBQ sauce over your neckbones and bake just like ribs, I put them in a pan with water and roast them, then when they are all most done i put BBQ sauce over them. enjoy. Roberts wife in Ohio

New husband from Mississippi wants recipe his mother made. Something sort of like corn balls. She made them like a dumpling and served with a thick soup. Anyone have any idea what this might be? Nancy from FL. He says it is not like a hush puppy. Thank you to all the southerners that might know what this is.
NancyV

Tonight I baked the Snickerdoodle Cookies using the yellow cake mix. I don't know who submitted the recipe, but THANK YOU VERY MUCH!

They were delicious and made my husband very happy, his favorite cookies.

So much easier using the cake mix than making from scratch and taste just as good as from scratch.

Thank you thank you.
Ella in CA.

Pumpkin Recipes

Those living within driving distance of Evansville, Indiana, that this week is our big Fall Festival held annually on Franklin Street. There are 126 booths this year. Every year it gets bigger it seems and the menu items get more outlandish. One booth is serving up kangurito burritos with actual kangaroo meat! Most of the booths are church or school affiliated etc. Only one is a for profit booth. Our church is serving BBQ pork chop sandwiches, chicken & dumplings and fried pepperoni slices with ranch dip. The money goes to our youth group. I wish all of the newsletter family could enjoy this festival. It is one of the largest held in the midwest. Most booths open up for lunch and stay open until almost midnight. The street is closed off to traffic. The aroma is so enticing! The biggest problem is trying to decide what to eat. If you are close enough, it is definitely worth the drive. Be prepared for crowds though.
Doris, S. Indiana

Nancy this is for Margo/Boston yesterdays letter Oct. 6 about Orange Blossoms. The icing glazes the little muffins on each side. They are very good.
Louse J

My daughter brought some homemade sugar cookies to us over the weekend. Her friend baked them and gave her the recipe. The only thing is she didn't give her the recipe for the icing. Does anyone have a good icing for sugar cookies? This one was real thin and as it cooled it got hard. If anyone wants the recipe for the cookies, I will send it in.

Thanks for all your hard work Nancy. Couldn't live without the newsletter. :)
Debbie,AR

I am in the process of cooking a pork tenderloin for supper tonight. My question is where do you buy the cord for tying up a tenderloin and how do you do it? I remember getting the cord from a meat market years ago but haven't looked lately to see if I could buy it. Also, I've forgotten how to tie it. Any thoughts out there?
Connie in TX

Hi Nancy and Ditto, is the wee guy OK?

JL in South Jersey
You are one very organised woman, only wish I could be the same .... but something invariably knocks all my plans askew.

Don't forget folks to vote for Nancy!
Top 100 Recipe Sites
Sylvia <Scotland>

Comment
Ditto is 100% now. He is getting into everything. I couldn't figure out why he was limping this afternoon until I saw him trying to open the linen cabinet door. It isn't as easy as it was before. He loves to get in the linen cabinet and throw enough of the towels out that he can sleep.

Ditto is training me to do all sorts of things. Ditto likes his water changed every couple of hours. He meows loudly like something is wrong. I go looking for him and find him with his paw in his water and looking at me so pitiful. Naturally I give him the clean water he wants.
Nancy Rogers

Nancy and all the nice people in the world. In July I got a new IMax Apple computer. Since I was never a Apple fan what could I say as it was a gift from my SO. He knew that I liked Windows XP, so he paid another $125.00 or so to have it installed on my Apple. It works wonderful and I use with it AOL and never have a problem. The people with a problem with Vista might contact someone to see if it can be done. (We used the Geek Squad at Best Buy).
Hope this helps. Romona in San Jose, CA

For Vickie in MO, Mom used to fix neckbones all the time, with spaghetti. It was delicious! I make it, and instead of using hamburger, I just use neckbones. My husband doesn't like sauerkraut, so this is good.
Trish in Illinois~

Re. Vista
I have had my HP Laptop with Vista Home Premium for over a year, now, and I've never ever had any problems with any facet of my use of the equipment. It does everything that they promise it will do and more. I don't understand people's reluctance to even try it! I hope that whatever problems you're seemingly having will be addressed and straightened out for you soon! There's nothing more frustrating than a piece of equipment that doesn't work satisfactorily!

Nancy, again and again, thanks so much for providing such a wonderful forum for all of us to share not just recipes, but thoughts and resolutions to other problems as well. Hope that Ditto is back to normal after his shots!!! That's always such a trauma for kitty!!
Sincerely, Phyllis in Bethalto

Hi Nancy and all,
This is a response to Eileen, Lynn, MA in the Oct. 6th newsletter. If a person is blind, like me, all you have to do is when you are on the newsletter page, right click on the url in the address bar, go down to “save to” on the drop down box and another drop down box will come u click on the “drive E”. Be sure that you have and in the drive to copy it to though. I say this because the next computer you get will not have a floppy drive on it. Of course you can buy one for about thirty five dollars to plug into the tower of your computer. That is what I have so that I can copy things to a floppy disc. Another thing you can do is a sighted person can just write down the url from the address bar in a notebook (save other url addresses this way too) so when you get your new computer hooked up, you can just put the url in the address bar and poof, you are at the page. I sure hope that this helps. Take care and love to you all,
Judy in PAp and

For Vickie in Mo---Pork Neck Bones----We use pork neck bones when making homemade spaghetti sauce. We brown them in a little olive oil and then add them to the sauce. We simmer our sauce or as we call it gravy all day. At the end of the day you can take the neck bones out and they are very tender and the meat falls off the bones and you can eat them with or without your meal. My father use to love eating the neck bones with some good Italian bread as a snack. Hope this helps! Dawn/IL

For everyone who would like pumpkin recipes here goes:

Pumpkin Spread
1 pkg (8 oz) neufchatel cheese room temp
1/2 cup pur pumpkin
2 T honey
pinch of cinnamon
Mix all together well. Serve with apple slices or whole wheat
crackers.

Pick-Me-Up-pumpkin Latte (by Libbys)
1 cup strong coffee
2/3 cups evaporated fat free milk
1/4 cup pure pumpkin
1 to 2 tsp granulated sugar
1/8 tsp pumpkin pie spice or ground cinnamon

Combine coffee, evaporated milk, pumpkin, sugar and pumpkin pie spice in a 2 cup microwave safe glass measure or small saucepan. Heat until very hot. (If using stove, use medium-low heat and stir occasionally) Carefully pour into mugs.

Tip: To make a foamy top to your latte much like your favorite coffee house creation, prepare as above. Carefully transfer hot mixture into a blender container; cover with lid and then hold down lid with folded towel or potholder. Blend 1 minute. Makes 2 8oz
servings

Pumpkin Mouse (by Libbys)
1 box (3.4 oz)vanilla pudding and pie filling mix
1/4 tsp pumpkin spice or cinnamon
2/3 cups evaporated fat free milk
1 cup pure pumpkin
1 1/2 cups thawed fat free frozen whipped topping Combine pudding and pie spice in medium bowl. With whisk, add evaporated milk/ mix until well blended. Add pumpkin and mix. Gently fold in whipped topping into pudding mixture. Spoon into serving dishes. Top with additional whipped topping and pie spice if desired. Serve immediately or cover and refrigerate.

Makes 6
1/2 cup servings

Pumpkin Oatmeal
1/2 cup uncooked oats
2 T pure pumpkin
1 T pancake syrup
Cook oatmeal according to directions. Top with pumpkin and syrup.

Pumpkin Brownies (by Libbys)
1 box devil's food cake mix (any brand)
1 (15 oz) can pure pumpkin
Spray 9x13-inch baking dish with Canola spray. Using hand mixer, mix the two ingredients until all lumps are removed. Batter will be thick. Pour into baking dish and spread evenly. Bake according to directions on cake mix package.
Dawn/IL

I have a number of cans of chicken broth. Didn't know what all I would use them for so I got out my recipes from past newsletters 1996 to 1998
Nancy

Cauliflower Soup
2 c. sliced cauliflower
1 can chicken broth (13 3/4 oz.)
1 c. milk
1 can cream of potato soup
2 tbsp. cornstarch
1/4 c. cold water

In large, covered saucepan cook cauliflower in chicken broth until tender. Don't drain and set aside. In a bowl, gradually add milk to potato soup and mix well. Blend 1/4 cup cold water to cornstarch and stir into soup mixture. Pour soup mixture over cauliflower and cook until thickened.

Egg Drop Soup
2 c. chicken broth
1 sm. egg
1 stalk green onion, chived
1 dash sesame seed oil

In a small saucepan bring chicken broth to a complete boil. While broth is coming to boil scramble 1 small egg in a small bowl. When broth is at a full boil add 1 dash of sesame seed oil. Then add egg and stir once when egg is completely cooked. Top with green onion.
Serves 2

Chicken and Noodle Casserole
2 c. uncooked noodles
1 (3 oz.) can mushrooms, drained
1/2 c. flour
1 c. milk
2 c. chicken broth
1/2 c. sour cream
2 c. cubed, cooked chicken

TOPPING:
2/3 c. corn flake crumbs
2 tbsp. margarine, melted

Cook noodles according to package directions; drain well. Meanwhile, make sauce: Blend flour and milk in saucepan. Place over low heat. Add broth slowly, stirring constantly. Increase heat to medium and cook until bubbly and thickened, stirring occasionally. Remove from heat. Stir in sour cream. Fold noodles, mushrooms, chicken and sauce into 2 quart casserole. Mix topping and sprinkle over casserole. Bake at 400 degrees for 25 minutes (can double recipe and freeze half before baking).
Serves 6.