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

Hi Nancy and friends,
I was wondering if anyone out there has a recipe for cooking smelts. I used to cook them about 35 years ago but can't for the life of me remember how I did it. I surely would appreciate it if someone has cooked them and can refresh my memory.
Thanks, Donna in Colorado

To Ella in CA

RE: Tin Can Soup
There is no water called for in the recipe. This is a thick soup. I heat it on low, very slowly. If you think it needs water, it’s fine to add some. I sometimes add some garlic powder or other spices, depending on my mood, but the soup is delicious just like it is. Enjoy!
TXteacher

For Karen C., TX:

Sweet Potatoes With Onions
This recipe is from the Frugal Gourmet and is the only way I will eat sweet potatoes. I have served them for breakfast with scrambled eggs and for dinner with almost any kind of meat.

2 tbsp each olive oil and butter
1 large yellow onion, diced
Pinch allspice
1/8 tsp cinnamon
Salt and pepper to taste
5 medium sweet potatoes, cooked, peeled, diced
1/4 cup chopped fresh parsley

Heat a large frying pan and add the olive oil, butter and onion. Sauté for a few minutes until the onion is clear. Add the spices, salt and pepper. Add the diced potatoes and sauté until lightly browned. Toss with the parsley just before serving.
Serves 6-8.

NOTE: I use 1/4 tsp of each of the spices and I add the spices to the skillet with the onion. Make sure your onion and potato cubes are the sane size for even cooking. I have never added the parsley.
grannym IL

This is for Karen C, who was looking for a sweet potato recipe that wasn't sweet. Hope this will be a good one for your family.
Trish in Illinois~


Chile Sweet Potato Gratin
2 cans mild enchilada sauce
1 cup water
2 large garlic cloves, mashed with salt, to a paste, adding more, if desired
black pepper
cayenne pepper
cumin
Tabasco sauce
salt
5 large sweet potatoes
1-1/3 cups grated Monterey Jack cheese


Preheat oven to 350°F. Lightly grease 3 quart gratin or shallow baking dish, or spray with nonstick cooking spray.

Combine enchilada sauce, water and garlic in a saucepan. Season to taste with black pepper, cayenne, cumin, Tabasco and salt. Simmer 5 minutes, stirring occasionally.


Peel and thinly slice sweet potatoes. A food processor makes quick work of this.

Layer ¼ of sweet potato slices in dish, overlapping slightly. Top with 1/3 of cheese. Repeat layering, ending with cheese. Slowly pour sauce over potatoes.

Place dish on cookie sheet. It's likely to bubble over. Bake until potatoes are tender, about 1 hour.

Gratin may be made up to 2 days in advance. Cover and refrigerate.
Serves 6-8.
Trish in Illinois~

Green Bean Casserole Recipes
Thanksgiving Recipes
Cranberry Recipes
Holiday Recipes

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

Good morning Nancy, Well I am soon off to participate in our Moose parking lot sale. We do have a couple of problems today, it is raining and with the rebuilding of the street in front of the lodge, we have a mud bog! Yuck! Some days after a good rain, it is like driving on slime. Wish us luck!

Top 100 Recipe Sites

All of my suggestions are for questions in the 10/10 newsletter, Nancy.

For bill Alb. NM who wants suggestions on using marsala wine. Bill, you could substitute the wine for part of the chicken/beef broth in most dishes, with the exception of veggie dishes. Actually, I use marsala in chicken or pork dishes or even some shrimp dishes. For beef, I use Madeira or merlot wines. Below is our favorite recipe using marsala.

Chris’s Chicken Marsala
posted on Nancy’s message board

Makes 4 servings. (or more, depending on how hungry you are!)
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick (OR 1 pkg. boneless, skinless chicken tenders)
4 tablespoons butter
4 tablespoons olive oil
2 cups sliced mushrooms (2 pkgs.)
1 cup Marsala wine
1/2 cup sherry
1 tsp. Worcestershire sauce

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine, Worcestershire and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

*I double the mushroom sauce because it is so good (the original recipe calls for 1 c. mushrooms)! That's would be 2 pkgs. mushrooms, 1 c. Marsala wine and 1/2 c. sherry. I do not use cooking wine, because it is way too salty.
Chris in NM

For Ella in CA. wanting to know if you add a can of water to each can in the soup, I make the following soup and do NOT add water at all. With the juices from all the cans there is plenty of liquid for the soup.

Dump Soup from a good friend
1 can chili with beans
1 can chili without beans
1 can green beans
1 can whole kernel corn
1 can mixed vegetables
1 can diced potatoes
1 can diced tomatoes
1 can vegetable beef with barley soup
1 pkg. Hidden Valley Ranch Dressing (dry)

Dump all together in large pot or crock-pot. Do not add water. Heat thoroughly. Can sizes are all #2 cans.
Chris in NM

For Sarah, Arkansas asking about freezing home made bread, After I take the loaves out of the oven/bread machine, I let the cool about 10 – 15 minutes, then wrap each one in plastic wrap, then into a freezer bag and freeze. The bread is just fine when you thaw and use. Also wrapping and freezing them before they cool completely, they stay moist! Chris in NM

Hello to Nancy and all buddies. This is a very economical and filling dish to make and it stretches a long way. Can accommodate any size crowd.
Good enough to serve to company. I makes for a relaxed homey atmosphere and the best part of any meal is sharing it with family and friends.

Ham & Egg Casserole
Serves 4-6

Boil and cool 8 eggs and slice (I use an egg slicer)
Defrost and drain 1 cup frozen peas or
sauté one 8 oz container sliced mushrooms in butter until golden (or use both if preferred). This can all be done a day ahead.

Make white sauce:
Melt 2 tbsp butter
Stir in 2 tbsp flour and cook about 1-2 minutes
Add 2 cups room temperature milk
pinch nutmeg (a very strong spice so use only a smidge)
S/P to taste

Stir until sauce thickens. Set aside

In a buttered casserole dish layer the sliced eggs
Top with 1 cup diced or minced ham
Top with peas (and mushrooms if used)

Pour white sauce over above.
Bake 350 oven 25 minutes

Take from oven and top with 1/2 cup cheddar cheese
Return to oven and bake an additional 5-8 minutes.

While casserole is baking take loaf or baguette of french or italian bread. Slice into thick slices but do not cut slices all the way through to the bottom of the loaf. Cut just enough to spread apart almost to bottom. Brush the inside of the slices with any pesto (basil, sun dried tomato, parsley, olive etc) and sprinkle with any cheese (of your choice) between the slices. Seal the bread in foil.

When you return the casserole to the oven for the additional 5-8 minutes after topping with the cheese also put the bread in the oven at the same time.
Serve this with a green salad and dessert.

I like to serve with:

Pumpkin Soufflé

Mix together:
1 pkg instant vanilla pudding
1 3/4 cold milk
1/2 cup pumpkin puree
1/2 tsp cinnamon or pumpkin pie spice
Pour into serving dishes. (I like to use stemware). Refrigerate until firm. Top with cool whip and drizzle lightly with maple syrup and walnuts.
Judy/Buffalo

Meatloaf Recipes

Nancy in the 10/10 newsletter Annie in WA state was looking for "Fruit Duff". From what I understand it is an old recipe that dates back to the middle to late '30's. This is a recipe that has been in our family since around about that time.

Lazy Day Duff
1/2 cup butter, only
1 cup all purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/8 teaspoon salt
2/3 cup milk
2 cups sweetened fruit or berries

Melt the butter in a 8" round or square baking pan. Sift flour, sugar, baking powder and salt together into a bowl. Add milk stirring until just blended. Spoon over butter. DO NOT STIR. Pour sweetened fruit over batter. Bake at 375º for 35 minutes. Serve with cream.

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

Does anyone have a recipe for noodle kugel served as a dessert?
JoAnn, Brookfield, Wi.

Halloween Recipes | Hot Apple Cider Recipes | Face Paint Recipes

For Sharon ... This is a recipe that my family has on Thanksgiving and Christmas. It is so good that it could serve as a dessert. Wonderful refreshing dish.
Sara in FL

Creamy Fruited Lime Salad with Nuts
Serving Size : 12

1 1/2 cups boiling water
1 package lime JELL-O -- (8-ounce serving size or 2 4-ounce)
8 ounces crushed pineapple -- undrained
1 cup lowfat cottage cheese
8 ounces Cream Cheese -- softened
1 cup Cool Whip®
1/2 cup chopped walnuts

Soften cream cheese in microwave on HIGH 15 to 20 seconds.

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in pineapple. Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).

STIR cottage cheese into cream cheese in separate bowl until well blended. Gently stir in whipped topping until smooth. Beat into slightly thickened gelatin with wire whisk until well blended. Stir in walnuts.
Pour into 6-cup mold which has been sprayed with Pam.

Per serving: 139 Calories (kcal); 11g Total Fat; (68% calories from fat); 5g Protein; 6g Carbohydrate; 22mg Cholesterol; 135mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Thank you Debbie in Lubbock for the cute toy mice for Ditto. He is very busy in the living room jumping from the top of my lift chair on one of the mice you have him.  He loves the mice.  Thank you for getting them for him.

Ditto loves the food mat you got for him too, but he seems bit confused as to it's purpose.   I put his water dish and his food dish on it. I heard some dishes clanging around so I went back a couple of minutes later and both dishes had been moved off. Ditto evidently wore him self out jumping on his new mice.  He is now sound asleep on his food mat.
Nancy Rogers

Good morning to everyone in NancyLand.
I have such a craving for cheese blintzes! Have bought the frozen ones but would love to make my own. All you great cooks out there would you please send in your TNT recipes?
Thank you, Candy

More Sangria for Ann in Jacksonville (10/10):

Super White Sangria
7 min. prep; 2 hrs. chilling; 5 min. serving time
1 bottle dry white wine, such as Chardonnay
1 (6 oz) can frozen lemonade concentrate
1/2 c. light rum
1/2 c. triple Sec, or other orange flavored liqueur
1 ( 15.25 oz) can pineapple tidbits packed in natural juices
1 large apple
1 (16 oz) bottle or 2 c. chilled lemon-lime soda, such as 7 - Up
Strawberries and/ or orange slices for garnish
In 1 gallon pitcher combine wine, frozen lemonade, rum Triple Sec, &
pineapple w/ juices.
Core & dice apple & add to sangria. Stir well & refrigerate, covered
at least 2 hrs. Just before serving, stir in soda pop. Serve over ice in wine glasses garnished with strawberries & orange slices. 8 servings. 250 cal. per serving
(Source: Unknown (from friend) )

Peach White-Wine Sangria
Makes 8-10 drinks
1 c. loosely packed fresh basil leaves plus 8-10 sprigs
3/4 c. sugar
1/4 c. fresh lemon juice
2 cans peach nectar
1 bottle chilled dry white wine
1 large peach (peeled if desired), diced

Put basil leaves, sugar & lemon juice into small saucepan & bruise leaves by mashing w/ wooden spoon. Add 1 can nectar & bring just to a simmer, stirring until sugar is dissolved. Remove from heat & let stand 5 min., then pour through medium-mesh sieve into heatproof pitcher, discarding basil leaves. Stir in wine, peach, remaining nectar & basil sprigs. Chill, Covered, at least 1 hour & up to 24. Serve over ice. (Source: Gourmet Magazine, July 2005)

Mock "Sangria"
4 c. white grape juice
1 c. pink grapfruit juice
1 T lime juice
Mix together, then add 1 qt bottle club soda or unflavored seltzer.

Sangria Punch
3/4 c. Country Time Lemonade or Pink Lemonade Flavor Drink Mix
1 at. cold reduced calories cranberry juice cocktail
1 c. cold orange juice
1 T. fresh lime juice
3 c. cold club soda
2 med. oranges sliced
2 med. limes, sliced

Empty drink mix into large pitcher. Add juices; stir until drink mix is completely dissolved. Refrigerate until ready to serve. Stir in soda & fruit. Serve over ice cubes in tall glasses.
8 servings.

Can add 1 c. mixed berries also. I have more recipes, but that's enough for one day!
Athena in DE

Hi Nancy! Oops! I forgot to mention that we had some leftover chicken from another meal so I decided to fix something different last night with it. Below is what I made. It was very good, too!

Hearty Chicken & Noodle Casserole
From: Campbell's Kitchen
Serves: 4

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1/4 tsp. ground black pepper
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
1/4 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese (about 2 ounces)

Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2-quart casserole dish.

Bake at 400°F. for 25 minutes or until the vegetables are tender. Stir the chicken mixture. Top with the Cheddar cheese.

Options:
Golden Onion Chicken & Noodle Casserole: Substitute 1/2 cup crushed French fried onions for the Cheddar cheese.

Hearty Chicken Casserole with a Twist: Substitute 2 cups cooked corkscrew-shaped pasta for the egg noodles.
Chris in NM

For Sandy in Iowa- I make my hard boiled eggs the same way you do & they are perfect. Been doing this for many years.

Sarah in Arkansas- I always freeze my bread. I make 8 loaves at a time & freeze it in either freezer wrap Or wrap tightly in heavy duty foil; then I put the loaves in heavy freezer bags. I never have a problem with it. I take it out of freezer the night before needed. I take it out of the wrapping & set it on a rack so it does'nt get soggy when it thaws out. If you want the bread hot; just wrap in foil & put in oven for a few minutes on 300 degrees. It taste like it was freshly made.
Linda W. In Michigan

To Chris in N Mexico: Thank you for the Cranberry Drop Cookie recipe. I can’t wait to try it!
Donna G

This is a non-food question. Our Army son is in Afghanistan. I want to send him a box of goodies but don't know what would travel that far and get there in good condition. Any ideas folks? I would really appreciate them.
Judy Ring in Cocoa, FL

RE: I've seen a lot of recipes lately using a can of Coke. Do the calories burn off during cooking as it does when you cook with wine?
Anne

The calories do not burn off the wine or other spirits when you cook with it. The alcohol burns off.
Name not included in message.

A big thank you to all who responded to my request for a pumpkin layer cake recipe. The one from the Kraft website sounds the most like the one I was looking for. Thanks again.
Agatha (Ontario, Canada)

For Debbie, AR, to get rid of fleas
The safe, nonchemical old fashioned way is this. At night, before going to bed, lay pieces of white paper around on the floor/carpeting. On top of each piece of paper, lay a clear glass dish like a pyrex baking dish. Fill each dish with about an inch of water and a few drops of Dawn dishwashing liquid. Fleas are attracted to light spots. They will jump in the water, and drown. Each am get up and dump the night's harvest of fleas and at night set up again. Meanwhile, at the vets, get a kitty safe flea prevention oil to put on kittie's shoulders (where tongue can't reach.) This will put a chemical in her blood, harmless to kitties, which will affect any flea that bites her and cause the flea eggs not to hatch, thereby breaking the cycle. Fleas will always bite the cat or dog first before humans, because of their higher body temperature. If you keep the drop of oil on the kitty each month there are fleas in your area, you will never have a flea problem again.
This is so much safer than spraying noxious chemicals.
Eve in WI

To the lady who was asking about how to get rid of fleas: You can but whatever you want to get rid of the adult fleas, but the eggs are the real problem. The life span is only a day or so, but they lay lots of eggs. Salt your carpets where they lay the eggs. The salt dissolves the eggs, and in a short time you are flea free. My kids are in and out of the house constantly, and we have no fleas. You will need to resalt about every two weeks or maybe more often if needed. Salt is fairly inexpensive, and few of us have allergies to it on the carpets. Good luck.
Cathie from Texas

To Debbie in Arkansas with the flea infestation: My sister once had a terrible flea infestation in her house and she used a "bomb" to get rid of them. Be sure to follow the instructions carefully. You'll have to leave your house for a period of time while it's fumigating your house, but she said it was worth it.
Becky in MagTown Arkansas

To Suzie in NW Michigan - did you ever find the source of your car odor and did you get rid of it?
Diana T in Middle TN

Nancy,
I just wanted to say hi and tell you how much I loved the update on Ditto. Isn't it uncanny how they just "know" and adapt to fill the void? I'm so glad Ditto has become such a love bug!

This is the first time I've had two cats (I got them 2 years ago) and I'm so happy I did. As a single woman, each time my only cat passed away I was devastated beyond words. This time I decided to get two so that wouldn't happen again, and they are the best company and best free entertainment in the world.

I know your heart still pains for Siggy, but I'm glad Ditto is proving himself to have been a good study and is being a loving comfort.
Blessings, Diana

This for Deb many years ago My cat contacted fleas, we had to treat the house also as they can be very pesky. I remember we had to vacuum the house real good, the bedding was washed and than we bombed the house with a can of spray. I would advice her to contact the Vet office for in information on the can of spray. They make Frontline for cats to ward off fleas. I have indoor cats so I don't worry about Fleas. Hope this is helpful to you.
Gail Minn.