All Simple and Easy Cooking Recipe Kitchen 
Easy and simple to prepare recipes using everyday ingredients.

The purpose of this recipe newsletter is to post requests and replies from our members and to post all their great tried and tested (TNT) recipes.

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Site Index     Favorite Recipes of Our Members

Hello Nancy, Your gonna love this recipe with your salmon... Its a common dish served in Homer, ALaska...and very very good...

HOT ALASKAN SALMON MELTS
15-1/2 oz. canned Alaska salmon or fresh/frozen filets in chunks
1/2 c. mayonnaise
2 tbsp. minced parsley
2 tbsp. minced onion
2 tbsp. chopped pimento
2 tsp. lemon juice
Dash pepper
3/4 c. shredded cheddar/or parmesan cheese, divided
8 slices French bread

Drain salmon and break into large chunks. Add mayonnaise, parsley, onion, pimento, lemon juice and pepper; toss gently to mix. Fold in 1/2 cup cheese. Spread about 1/4 cup mixture on each slice bread. Sprinkle remaining cheese over salmon mixture. Broil about 6 inches from heat for 3 to 4 minutes, or until cheese melts and tops are golden. Makes 6 to 8 servings.
Sometimes I add chopped capers instead of pimento.

Mickie Compton,
Carlsbad, New Mexico

For Grace October 9 N/L
Have used this Pizza dough for some time and find it great.
Bob in Adelaide South Australia

Pizza Dough
1-1/2 tsps Dried yeast
2 cups Plain flour
1/2 cup Wholemeal plain flour
220ml (2/3+¼ cup) Water
2 Tbsps Olive oil

Bread machine setting : Pizza Dough or Dough
Makes 1 Pizza Base

Nancy,
For those wondering what kind of apple to buy, we have an apple reference chart on our web site. Of course it doesn’t have every variety but it has a lot. Folks can print it out before going shopping.
http://www.preparedpantry.com/index.asp?PageAction=Custom&ID=236

Dennis Weaver
www.preparedpantry.com

Hi, this is for Jenny in KY who mentioned Watkin Products. I go on-line and order - love their cinnamon & pepper.
Go to: www.watkinproducts.com
Kay, MO

A similar message was sent in by Doris in Ca, Nancyb, Evelyn in Tennessee and Betty T. Ga..

Hi Nancy and all you Nancylanders. I so enjoy this newsletter and for a time wasn't getting it for some reason. Thankfully now I am again. What a relief!!

My question for all you great cooks out there is does anyone have a really good cornbread recipe? My church is having a cornbread baking contest and I sure would like to take some out of this world cornbread to it. Thanks in advance for all your help.

Kathi in Ohio
<:))))<><

Comment
When I leave out the recipe most members get their newsletter. When I include it many never see the newsletter in their inbox.
Nancy

For Jenny in KY (newsletter Oct. 18)
I'm a Watkins Associate (ID# 323718) and we still have the Coconut Dessert Mix available. Watkins also carries several Seasoning Spices and Rubs for chicken that has been asked for by several people. (www.watkinsonline.com)

There has been several requests for Coleslaw recipes. This one is very good and a authentic reproduction of Shorty's Barbecue restaurant's coleslaw.

1 small head cabbage, coarsely chopped
1/2 carrot, shredded
1 medium onion, chopped
2 Tbsp. celery seed
Vinegar
Mayonnaise
2 Tbsp. sugar

Mix the cabbage, carrot and onion together. Mix mayonnaise and vinegar at a ratio of 3 to 1. (Start with about 3/4 cup mayonnaise.) Add celery seeds and 2 Tablespoons sugar. Mix all together and chill.
Barbara E.Tennessee

Nancy - I am still trying to "catch up" on 2 weeks of newsletters. I got to The Oct 8th one tonight and Bob's Pear and Port Cheesecake. Questions: is caster sugar the same as our white sugar? And, the liquid from the spiced pears-is this poured over the top of the cheesecake? You know if we all made everything we find on this newsletter we'd all be as big as houses! I love this newsletter and Nancy, you are a gem!!

Since we’re talking about Thanksgiving, I thought I’d share my favorite TNT turkey recipe. First a little history; this recipe came from a Turkey 101 class given by our local extension office. They prepared a smoked, deep-fat fried, traditional baked, and herbed turkey with demonstrations, and at the end we sampled all of the different turkeys. Almost everyone in the large class loved the herbed turkey because the seasonings go under the skin and flavor the meat. Not low calorie, though!! I’ve given it to several friends who loved it.

Herbed Turkey
1 fresh turkey, about 16-18 pounds
2 tablespoon salt
1 tablespoon grated, fresh gingerroot
1 teaspoon cumin seeds
1/2 cup (1 stick) unsalted butter
1 bay leaf
1-1/2 teaspoons dried tarragon
1 -1/2 teaspoons dried rosemary
1-1/2½ teaspoons dried dill week (I use less than ¾ teaspoon as this is too strong for my family)
Turkey sized cooking bag

Basting sauce
1 tablespoon honey
1 tablespoon A1 sauce
1/2 cup dry sherry (optional), may substitute chicken broth

Remove giblets, etc from turkey. Trim excess fat. Rinse turkey in cold water and pat dry. In a mortar, crush together the salt, gingerroot and cumin seeds. You can use a small electric grinder, such as a coffee grinder which has been used only for herbs. Rub cavity and skin of turkey with this mixture. Wrap turkey securely in a plastic wrap or large food-safe plastic bag. Refrigerate overnight.

The next day, mix the butter with remaining herbs. Have the butter room temperature but not melted as you do this so it will be soft and pliable. Work the herbed butter under the skin of the turkey and in the cavity. Use your fingers to loosen the skin of the breast and work back to the thigh area. Tie ends of the legs together with a cooking string and tuck wing tips under the breast. Combine ingredients of the baking sauce. Brush sauce all over the turkey. Place turkey in the cooking bag, following directions that came with the cooking bag. Cook until 180 degrees on a meat thermometer inserted into the thickest part of the meat. If the turkey is stuffed, the stuffing should be 165 degrees in the middle.
Linda in Kansas City

To Nela yes have had cornmeal gravy many times but used to be a favorite for supper and yes had cornbread and turnip greens and turnip greens and cornbread and wish i had a big dish of them right now mmm good
Sharon in TN

Ak from CA this easy pie came from a Nancylander in 2001 (I keep names now, but I didn't then, I wish I had.)
Suzz NE

Lazy Man's Pie
1 stick butter
1 c self rising flour
1 c sugar
1 c milk
20 oz. pie filling
400 degree oven
Melt butter in 13x9" pan. Mix flour, sugar & milk, pour in pan. Sprinkle pie filling over it. Bake 30 min. till crust is browned.

This recipe came from a Nancylander in 2002

No Bake Fruit Balls
1 (6 oz.) pkg. mixed dried fruit bits
3/4 c. finely chopped nuts
1/2 c. brandy
1/4 c. margarine, softened
1/4 c. white Karo syrup
2 1/2 c. graham cracker crumbs
Powdered sugar

In small bowl stir together fruit, nuts and brandy; let stand 1 hour. In medium bowl beat oleo and syrup until well blended. Gradually beat in crumbs until mixture resembles coarse crumbs. Add fruit mixture; mix well. Shape in 3/4 inch balls, wetting hands if mixture becomes dry. Roll in powdered sugar. Store in airtight container up to 1 month or until ready to serve. These keep well for a long time. Especially good at Christmas. Makes approximately 60 balls. You can use orange juice if you don't want to use brandy.

I am in search of some great recipes for tilapia. I purchased several bags of frozen tilapia that were on special at Meijers, but have not found a recipe that I like.

Nancy, I absolutely love this web-site. It is the one that I make sure that I read. There are so many great recipes that I have tried, & found them to be excellent.

Thank you for all your good work & thanks for all the great contributions from the cooks out there.
Connie in Cincinnati

Hello, Nancy and everyone out there. Several people said they wanted Cornbread Dressing recipes. This one is tried-and-true and is a very popular potluck dish at my mother's Baptist church in NW Louisiana - yes, we Baptist's enjoy our eatin' meetin's! I especially like it because it's baked in the crockpot, leaving more room in your oven for other dishes on Thanksgiving Day. By the way, Nancy, my son used to live in Dimmett, not very far from Amarillo.
Becky in Magnolia, Arkansas

Crock Pot Cornbread Dressing at Springhill Baptist Church Homecoming
It serves about 10 people.

8” pan of baked cornbread, crumbled *See note below about cornbread
8 slices of white sandwich bread, torn in pieces
4 eggs
1 medium onion, chopped
1/2 c. finely diced celery
1 t. salt
1/2 t. pepper
2 cans (10 3/4 oz. each) cream of chicken soup
2 cans (14 1/2 oz. each) chicken broth
2 T. butter or margarine

Grease inside of crock pot with cooking spray oil. In a large mixing bowl, combine and mix well all the ingredients above, except the butter. Pour into crock pot; dot top with butter. Cover and cook on high 2 hours or on low 3-1/2 hours. Halfway thru cooking time, remove lid and pull dressing away from the sides and stir well.

* The lady who have me this recipe made her cornbread from self-rising cornbread mix, using 2 c. of the dry mix and simply following the package directions. You'll find this cornbread mix in the grocery store next to the plain cornmeal.

For Carol in So/CAL from the 18 Oct 2006 newsletter. Carol, while you requested the canned clamcakes that you can just slice and fry, are you sure it wasn't the old canned Codfish cakes in a can that was a Gorton's/Neptune product. That canned slice and fry item has been discontinued, although Gorton's has it you can get frozen codfish cakes to fry in it's place. But as to a canned clam cake, I can't ever remember seeing that product in the stores, unless it wasn't available in my area. There are a number of clam cake mixes using minced clams but they treat the term Clam Cakes as being really Clam Fritters - which for us that live in the Eastern Shore area know them as. I'm still trying to find info, but if it was canned codfish cakes you might have been thinking about, please let us know.
Take Care, Mark in NJ

Soon will be time for polishing the silver for the holidays. I just did mine the other day and after cleaning it, I washed and rinsed it good, and did the final shine up with one of those great MIRACLE cloths. It did the trick making the silver just sparkle and also removed more tarnish after I thought I had gotten it all. What a nice surprise that was, and so easy too. Then I hand washed it out with dish detergent, and all the black from the silverware just vanished. Love those MIRACLE cloths. I buy mine at Sams Club where you get a bunde of 25 for about $11.00. They are like a heavy terry cloth.
Roz in Indy

Nancy,
Someone wanted a recipe for an apple cake that you poured boiling water over. I hope this is it. I have made this for years and everyone loves it!

Caramel Apple Cake
1-1/2 c Bisquick
2/3 c sugar
1/2 c milk
2 apples, chopped
3/4 c brown sugar
1/2 tsp cinnamon
1 c boiling water

Preheat oven to 350. Mix baking mix and sugar, beat in milk. Place mixture in 9x9 pan, top with chopped apples. Mix brown sugar and cinnamon together and sprinkle over top of apples. Pour boiling water over the brown sugar mixture. Bake 50-60 minutes.

I have another caramel apple recipe that is also delicious!

Caramel Apple Pizza
1 tube sugar cookie dough
8 oz cream cheese
1/2 c peanut butter
1/2c brown sugar
2 tb milk
3 large apples, peeled and cut in wedges
1 tsp cinnamon
caramel ice cream topping
nuts, optional

Pat dough in a round pizza pan. Bake at 350 for 20 minutes then cool. Mix cream cheese, peanut butter, brown sugar and milk. Spread over cooled crust. Toss apples with cinnamon and place over the cream cheese mixture. Drizzle with the caramel ice cream topping and nuts if desired.

Hope everyone who tries these recipes enjoys them as much as my family and friends have.
Julie from MD

This is for Sue in FL, who asked about keeping sour dough starter in the 10/18 newsletter. I am not an expert on this subject, but I have read where starter keeps for years, if you feed it properly. Since you only make sourdough bread a few times a year, you may find it easiest to freeze your starter. Freeze the starter in an ice cube tray so that you can take out as much as you need. To use frozen starter, mix a slurry of 3/4 of a cup each of flour and water and put in several of the cubes of the frozen starter. Stir occasionally until the starter is completely melted. It may be necessary to feed it once or twice more at six hour intervals, as above, before proceeding as If you were going to keep it alive, and then freeze what isn't used for bread.

Starter can also be dried. Check out these sites for more information.
http://kitchensavvy.typepad.com/journal/2006/03/saving_sourdoug.html
http://www.astray.com/recipes/?show=Sourdough%20made%20easy
http://www.nyx.net/~dgreenw/sourdoughqa.html

This is for the individual, who in the 10/17 newsletter (no name), who wanted a sourdough recipe that is not made in a bread machine.
Robbie Bowling Green, IN

Sourdough Bread
1-1/2 cups warm water
1 cup Sourdough Starter
4 cups unsifted all-purpose flour
3 teaspoons granulated sugar
1 1/2 teaspoons salt
2 to 2 1/2 more cups unsifted all-purpose flour
1/2 to 1 teaspoon baking soda

Combine water, starter, the 4 cups flour, sugar and salt in a crock or glass bowl. Mix well, cover lightly with a towel or cheesecloth folded into several thicknesses, and let stand at room temperature for approximately 18 to 24 hours or until the dough has doubled in size.

Mix 1 cup of the remaining flour with 1/2 teaspoon of the baking soda and stir this into the risen dough until it is very stiff. Turn the dough out onto a floured board and knead approximately 1 more cup of flour and a little more baking soda into it. Knead it for 5 to 10 minutes or until the dough is smooth. Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost doubled in size.

Preheat oven to 400 degrees F. Brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. For a crustier bread, place a shallow pan of water in the bottom of the oven. Bake for approximately 45 to 50 minutes or until the crust is a medium dark brown.

Hi Nancy;
Again I would like to thank you so for your Newsletter and the hours you put into it to share with all of us. Also to your furry staff who give you such a support. Want to thank you for sharing about Prepared Pantry and their dried Buttermilk. I called them on Tuesday and ordered some and am looking forward to getting that. Thank you again!
Corinne

The Monterey California restaurant recipe that I sent in for Clam Chowder is easy to make in the slow cooker. I just mix it all up and let it cook all day. It is very rich and creamy.
Chris in California

Hi Nancy & friends,
Robbie in Bowling Green thank you for the sourdough recipe. You said if I needed it you could provide me with a sourdough recipe to make by hand. I would greatly appreciate that!

In addition, wow there was a lot of help on what to do with leftover buttermilk! So, I made my biscuits tonight & froze the remaining buttermilk. (Sure felt good to not waste it!) My question (I hope it’s not a dumb one) is will the buttermilk be alright to use if I thaw it in the refrigerator & than add it to my recipe?

Thank you all for your advice & recipes. I so love this newsletter!
Cyndi in Tx

To Muriel in Lakeland, Fla. asking about Quinoa. It can be used for Celiac diets. A very healthy grain. Can be used as a cereal, & is also available as a flour.
Ila in Ontario.

Cindi in Nebraska asked in the October 18th newsletter about NO-BAKE FRUITCAKES. I submitted my mom's Icebox Fruit Cake earlier, but I do not remember the date. Perhaps someone will find it and submit the date of the letter for you to view.
Linda in Bayou Country Louisiana

Many thanks to Frances, Wesley Chapel, FL whose recipe for Meatballs was in the 9/23 newsletter. They truly are tender and juicy. We had them this eve. with sauce. Can’t wait to make a good meatball sub. Thank you for sharing, Frances.
From Darlene in Wild Wonderful WV.

Hello everyone in Nancyland! I've just begun subscribing to this newsletter and it's wonderful! You all sound like awesome cooks. I've copy/pasted almost every single one of your recipes and saved them in my recipe folder on my computer. Now, if I just had the time to actually make them all!

In the Oct. 18 newsletter, Andee mentioned having a recipe for homemade Rice-a-Roni; I'd love to have that recipe.

With the holidays approaching, many of you may be needing a VERY EASY and QUICK sweet snack you can put together to take to church or work or for just snacking at home. This also makes a delicious Christmas food-gift to give to co-workers and friends because it makes a lot. My 22 year old son says this stuff is addictive!

Peanut-Pretzel Snack Mix
24 oz. pkg white almond bark
16 oz. jar unsalted dry-roasted peanuts
16 oz. bag pretzels, slightly crushed while still in the bag - any shape will do

Preparation: Tear off two 18" lengths of wax paper and place on counter top, overlapping an inch to make a "square-ish" area. (I find it helps greatly to keep the wax paper from moving if I first wipe the counter top with a wet dishcloth and then put the wax paper on the wet area.) Break bark into pieces and melt in microwave just till smooth and creamy, following directions on the package. In a very large bowl, dump in the nuts and pretzels and stir to mix. Pour melted bark over nut mixture and stir well to coat. Dump the entire mixture onto the wax paper and spread out evenly to about 1/2" thickness. Let cool completely, then break into chunks and store in airtight container.

Let me know if any of you try this and like it. If you don't like it, I don't want to know! HA!
Becky in Magnolia, Arkansas

Hi Iris in Va. I made this recipe once and lost it. My family loved it. I remember writing in to this newsletter asking if anyone had a breakfast casserole without meat but no one came up with it. Nancy, thank you, thank you for this terrific newsletter and Iris, thank you for this recipe.
Phyllis in Phoenix

Hi Nancy, wondering if there is a clone recipe out there for Red Lobster's Coleslaw.
Peggy

Thanks so much to Tracy in Atlanta, and Vickie in Liberty and all the others for the wonderful breakfast foods. My hubby has now told me that he would like to have some oyster dressing or scalloped oysters for Thanksgiving. Help!!! All you wonderful cooks out there in Nancy land. Thanks in advance!!! This is such a wonderful group of people!!
Betty from Tyler, Texas

My best friend recently shared with me the fact that what she misses most about her mother is enjoying her Chicken and Dumplings and her Cherry Cobbler.
As I am a vegetarian, I can't help with the chicken dish, but I'd like to surprise her with a cherry cobbler.
Does anyone have a really yummy version for this treat?
Paula T. Prairie Grove, IL

This is for Hudson Valley Kathleen, Bonnie in Wa, Leslie in Tx, Elizabeth D, Ann in Ar. And Roz in Indy. I have a couple of my recipes today and will try and post the others tomorrow.

Sweet Potato Pie
3 cups hot mashed sweet potatoes (about 6 medium, cooked and peeled)
2 T butter
2 cups sugar
1 t baking powder
1 t nutmeg (I use fresh and grate my own)
1 t cinnamon
3 eggs
1-cup buttermilk
1 t baking soda
2 -8” unbaked pie shells, or 1- 10” unbaked pie shell

In large bowl combine sweet potatoes and butter. Combine sugar, baking powder, nutmeg, and cinnamon, stir, and then add to the sweet potatoes. Beat eggs until frothy. Add soda to buttermilk. Mix all ingredients. Then I pour into blender and stir until smooth. Pour into unbaked pie shell. Bake 10 minutes at 400 degrees. Reduce heat to 300 and bake about 45 minutes.

Broccoli-Rice Casserole
2 cups cooked rice
1 pkg. frozen chopped broccoli
1 can crème of mushroom soup
1 small jar jalapeño Cheese whiz
1 small can chopped green chilies

Combine everything, and bake at 350 until bubbly. I always double or triple this according to how many we are having over.

Cornbread dressing
There is really no recipe, but these are the ingredients that I use. I bake a big pan of cornbread in my cast iron skillet, (do not use Jiffy, it makes it too sweet) I dice onions, celery, and bell pepper and set to the side. I toast a small loaf of bread by spreading butter on each slice and baking in the oven until fairly toasty. I sprinkle garlic/pepper salt on each slice before toasting. I get a large bowl, and break the corn bread up in very small pieces with my hand; I then break the toast the same way, incorporating it very well. I then add onions, celery, and bell peppers to taste. Next I add a good quality chicken broth and several eggs. I work in until it is the right consistency. Then I add sage, I use quiet a bit as we really like the sage taste. I like mine to be pretty moist so that it does not dry out in the oven while cooking. Last year I put this in my crock-pot early Thanksgiving morning, and let it cook until lunch; otherwise put in a large pan and bake until done. For my Turkey, this is a fool=proof way and the best way I have found to cook a turkey. We usually get about a 20# bird. After it is completely thawed, I very liberally sprinkle garlic pepper seasoning inside and out. I Then very liberally take real butter and push up under the skin, inside and rub all over the outside. Then take a bottle of beer and pour on top, and then fill the cavity with the rest. I don’t know what it is about the beer, but it is by far the best Turkey I have ever cooked, and will never cook one any other way. All the alcohol is cooked out, in case you are worried about that. It is flavored to the bone and very moist and juicy. It really makes wonderful gravy for the dressing. Then place the Turkey in a cooking bag and follow directions for whatever size you are cooking.

Candied Sweet potatoes
Peel and slice your potatoes to desired thickness. Place in casserole dish and cover very liberally with dotted butter and a cinnamon/sugar mixture. I used to boil them, and then do this, but they always turned into mashed sweet potatoes. They hold their shape this way. It sounds like and is a very simple way, but they taste delicious. I bake at about 300 until they are tender, then I top with marshmallows and bake until they are brown.

Mashed potatoes
Peel desired # of potatoes and place in pan. Cover with good quality chicken broth and cook until done. I add some garlic/pepper seasoning as well. Drain, and add real butter and a small amount of milk or cream (that has been heated slightly in microwave; makes them creamier) Mix with mixer until creamy and of the right consistency. You can also if you want add some dried ranch dressing mix, or a small amount of mayonnaise.

For grannym in IL, I would get about a 4-5# or larger to use all of the 3 packages of seasoning. Let me know how it turns out.

Also Robbie in Bowling Green, In, could you please post the Sour Dough Recipe by hand, I do not have a bread maker.

Nancy, I am sorry this is so long, and I hope that is ok. I will post the other recipes tomorrow.
Betty in Tyler, Texas

Hey Nancy
Once again I hope some one out there can help me. Years ago, my Mom made Liver Pudding. I can't find a recipe that sounds like hers. If anyone remembers this and has a recipe I hope they will share it . LOL
Val in Ga

For Iris in Virginia and what to do with excess buttermilk. I freeze it. It works just as well after it's thawed. I've done this for years.
Susan in Iowa

for Patty S F area;
When I lived in So. California there was a place that cooked 30 spit chickens at a time they were so goood and the only thing they put onto those birds was Farmer Bros brand seasoned salt!!! You have farmer bros up there just call them find out where they are and they will sell you a can and it is a large can mine usually lasts for 3 years. I do not cook much anymore tho. Also they sell the best green tea. Their coffee is the best also and is used in a lot of restaurants.

Alsofor Sarah, Ar
regular table salt looks white till you pour some on a white piece of paper and you will see it is yellow, pour some celtic salt next and see it is pure white. I have been told by health professional that our table salt is sprayed 5 times with and I cannot remember what he called it but , by the time it leaves our body it has not all dissolved and we do retain some of that . But the celtic salt is the purest salt so when we eat it, it instantly dissolves and we absorb what we need and the rest goes out of our bodies We all need salt but he also told me the sodium our bodies need the most comes from celery. So I eat a little celtic salt and a lot of celery.. But if your doctor said easy salt the celtic would be ideal as you only use about 1/10th of regular salt or your food will be too salty.
Judy Montana

MaryJo- I can't wait to try your Turnip Puff! I love them but nobody else does. Do you think I could put some rutabaga in there too? Another favorite of mine which no one else likes!
Sue in Fl

for: muriel-lakeland-floria;
Quinoa (keen-wa) is an ancient grain. It has no gluten either. Basically you boil it like rice or any other grains. Usually you find it in health food stores and organic grocery's they sell it bagged or loose also they have recipes for it too. Has a wonderful taste to it looks a lot like lentils. The nutritional value is VERY high, it comes in several colors and they all have the same food values. Cold it makes a wonderful salad mix with carrot, celery, rice, etc.. Lots of folks now use it in place of rice because it is so high in vitamins and minerals. In Missoula Montana there is a huge organic grocery called "good foods store" and in their deli they usually have one or two salads made with quinoa.
Juy Montana

While we were gone our church was having a missions conference and our Senior Saints group was to provide a lunch for the visiting missionaries and their families. I am in charge of the group so had it all organized before we left and even made and froze the "inside out cake" and had it in the church refrigerator freezer. When we got home I had requests for the recipe from several people including the Pastor's wife.
Hope your having a wonderful day.
Donna L in OH

Good morning to all.
Sue in Fl was asking about sourdough starter. It is my understanding that if refrigerated, and "fed" when you use it, that it will last forever. I have seen references to a starter becoming better with age.

Also, Katz in Indiana. I raised only two boys, but I sure do remember coming home and finding six or eight hungry teenagers in my living room! If they want to cook on the fire, perhaps the foil packet dinner would be easy. Double layers of heavy duty foil, and add hamburger patties, or chicken pieces, seasonings, their choice of vegetables, seal and cook at the edge of the fire. They have to be watched, and turned often. They can also bury baking potatoes in the fire. If you have a cast iron Dutch oven, it is easy to make a cobbler in that, canned fruit and a cake mix, that will also cook at the fire. You might do a web search for camping recipes. Lots of options of cooking on an open fire. Coleslaw can be made ahead, in quantity, and keeps without wilting. Pans of brownies or the makings for s'mores for dessert
This sounds like great fun
Lois in WA

Hi Nancy, I don't have a recipe today but a suggestion to the users of Food Savers. I have used one for about 5 yrs. and keep it handy as I use it many times a day. I also have the canisters which keep nuts, candy, ect. fresh. Also the wine corks to use if you don't finish the bottle of your favorite wine.

But my suggestions is when you cut your bag from the roll, be sure and cut it long enough that you can reuse the bag again. By washing the bags you can reuse them thus saving on the cost of the bags which can be expensive. It takes approximately 3" to seal the bag so be sure and take tat into consideration. Some items are better frozen before putting in the bags. I buy all my meats at Sam's or Costco & bag them according to our needs.

Hope my hints have been helpful and will try to answer any questions that our wonderful cooks in Nancyland might have. Thanks again Nancy for putting together this wonderful way of communicating.
Muriel, Naples, FL.

I get hungry just reading some of these recipes. haha I am going to try the Buttermilk Chicken tonight. Andee from Los Angeles, Ca. was talking about it in today's newsletter and said she'd send in her recipe for homemade Rice A Roni. I'd love to have it, I'm crazy about anything with rice. Thanks in advance. Gosh!!!!! How I love Nancyland. MaryAnn from Ky.

Bunnie in Parker CO: A print head is the part of the printer (or ink cartridge) that makes contact with the paper. If you have an HP Printer, the print heads are probably on the ink cartridge (although the brand new ones are not). Other brands of printers have print heads built into the machine. If you still have the manual that came with your printer, you should be able to find cleaning instructions.

Nancy is correct - you can buy computer paper already punched for 3-ring binders. I seem to recall that you liked the fact that the paper was lined; if you want to spend extra on the paper, you can buy printer paper that looks like notebook paper (lined). AOL users can use a lined notebook paper as their background!

OOPS! Sorry about the soup mistake in the recipe for Buttermilk Chicken. Although I prefer to use cream of chicken soup, if I don't have it on hand I use cream of mushroom - they are equally as good, just a little difference in the flavor of the gravy. I usually make mashed potatoes to go with this, as the gravy is wonderful over them.

Comment to Nancy: I like the column without the sidebar. It is less "busy." The green border is attractive and the paragraphs are wider and therefore easier to read. If all of the sidebar content is on the bottom, then don't take time to figure out the problem. It's great just like this!
Doris in Oklahoma City

Bing Crosby's Thanksgiving Special
3/4 oz. apricot brandy
3/4 oz. dry vermouth
3/4 oz. gin
1/4 t. lemon juice

Mix & pour over ice in mixing cup. Stir, strain into a rocks glass, and be grateful you are old enough to remember Crosby's family Thanksgiving specials.
Athena in DE

Does anyone have recipes using a BREAD MAKER for dog bones? Arthritis had made kneading bread a little challenging. Would like to make some for our dogs and for gifts.
Sandy in Lubbock.

Re:WondeRoast
I emailed the company and they were kind enough to respond:
For pricing and shipping costs, please call 800-328-3972
Sandy in Lubbock

Hi Nancy, Siggy & Ditto and the rest of Nancyland.
I am looking for a recipe for split pea soup that has ham and small little dumplings in it. With the cold weather here I hope somebody can help.

Love your Newsletter. It takes a special person to be so dedicated.
Barb - La Porte, IN

Hi Nancy, Siggy and Ditto. I wanted to send in a couple of my favorite holiday dishes. If these are not made, then I'm for certain in trouble! Been making both of these for years, and they really are very good. Hope some try them.

Corn Bread Sausage Stuffing
2 pkgs corn bread mix (I use jiffy) make as directed on box cool and crumble into a large bowl.
In a large skillet, brown a pound of bulk sausage. (I use jimmy dean) When browned add 4 cups of chopped celery, 3 cups of chopped onion, 1 cup of chopped bell pepper. 1/4 cup chopped parsley, 1 1/2tsp ea,- rubbed savory, dried sage, dried thyme. 1/2 tsp salt and dash of pepper. Saute for about 8-10 min just to wilt all the veggies. Add this mixture to the crumbled cornbread along with 2 cups chicken broth and 3 slightly beaten eggs. This makes enough for a 12 lb turkey. I always double this, but if you do, do not double the celery and onion and bell pepper. Double everything else. This can be stuffed in the bird or baked in a casserole dish along side the bird.

Pumpkin Bread
This makes 2 regular loaves or 4 to 5 mini loaves depending on your loaf size

In a large bowl cream together 2/3 cup crisco shortning and 2-2/3 cups sugar

Add to this in order given-
4 eggs
1-16oz can of pumpkin
3 1/3 cups of sifted flour
2 tsp baking soda
1-1/2 tsp salt
1/2 tsp baking powder
1-1/2 tsp cinnamon
1 tsp cloves

Mix all together well with a wooden spoon. When adding the flour add a little at a time, mix well then add more till all incorporated. Then add 2/3 cup chopped walnuts and 2/3 cup raisins. Bake in 350 oven for 70 min. Watch towards the end, oven temps vary and you don't want it to burn! We have also used this as muffins, cook them for 25-30 min. This is great hot with honey butter! Also great cold.
Enjoy, Billie in FL

No Bake Christmas Cake
16 oz. golden raisins
16 oz. toasted almonds or pecans
16 oz. shredded coconut
16 oz. vanilla wafers, crushed
2-1/4 C. half-and-half
1 C. white corn syrup

Mix all ingredients together well to distribute fruit and nuts. Pour into small loaf pans which have been lined with waxed paper. Refrigerate for 2 days before slicing to serve.
Star

I would like the recipe for homemade "Rice A Roni" mentioned in the newsletter 10/18/06 by Andee of L.A.
The purchased box is a little salty for my taste.
Peggy, Odessa, Tx

Nancy, good morning. I do not have a Strawberry Fudge Recipe. Although, I wanted to share my Apricot Macadamia White Chocolate Fudge. It is wonderful! Hope you enjoy!
Amanda from Spring, Texas

Apricot Fudge
4 c. sifted powdered sugar
1 large pkg. cream cheese, soft
2 boxes white chocolate baking squares, melted
3/4 c. dried apricots, chopped
3/4 c. macadamia nuts, chopped
1-1/2 tsp. vanilla

Add sugar gradually to cream cheese, until well blended. Add remaining ingredients until well blended. Spread into greased 8 in. pan. Refrigerate for several hours.

Nancy...while surfing the net I came across this site. It is very interesting. It is called "Cookies-Recipes.Net. It has thousands of cookie recipes, including a number (49) of diabetic cookie recipes. Maybe all of our Nancy-Landers will enjoy it.
http://www.cookie-recipes.net/
Rose in Wi.

Nancy,
Awhile back, someone asked if anyone had a GT Express since they were considering buying. At the time, I'd just ordered it from an infomercial on TV. Well, we got it, I got the buy one, get one offer and upgraded one of them to a double size. I've only tried it twice and it's worked great. We've tried mini pizza's in it using refrigerated pizza dough with toppings and it was great, worked fast. Last night I tried a recipe that was shown on the infomercial using just a big can of ready-serve corn chowder w/chicken soup and a package of stuffing mix, mixing them together and cooking them up - again, it was very good. My husband commented that the recipe would be great about 2 weeks after Thanksgiving when we wanted to haul frozen leftovers out of the freezer and mix in some turkey with it. The only thing I have found is that even though the surfaces are non-stick, I still need to spray them with cooking spray. But, cleanup is a breeze. I have two teenage so ns and they've been giving them a workout making mini-pizzas.
Mary Beth in MN

Comment
I love my GT Express. It makes great omelets.
Nancy

Nancy, re Mr. Myron Drinkwater’s
MULATE'S HOMEMADE BREAD PUDDING (newsletter for October 18, 2006)

I had one leftover hamburger bun, so I made 1/6 recipe (not hard to do), baked in pan used for bread loaf, and baked only about 8 or 9 minutes in fully preheated 350 degree oven. I did not make any sauce. This I had for breakfast. Please note that I did use a sugar-substitute (Altern from Wal-Mart – a no calorie sweetener as like Splenda).

This is a wonderful recipe (I love bread puddings and usually at least get a taste when it is on buffets). Not all bread puddings are “created alike.” Thanks for sharing recipe, Mr. Drinkwater.
PeggyNELA

Salt:
Kosher Salt
Dissolves fast and flavor disperses quickly. Use on everything. Coarse. Best Diamond Crystal- no anticaking agents which leave a chemical aftertaste.

Crystalline Sea Salt
Use to add a pungent burst of flavor to just-cooked foods. Fine or coarse. varies in color depending on minerals it contains. Natural impurities add briny, sweet or even bitter flavors to the salts. A relatively inexpensive brand
is La Baleine.

Flared Sea Salt
Brings flavor to steamed vegetables or shellfish. Take a pinch, crush between fingertips & let fall on freshly cooked food. Briny flavor. Soft, sheer flakes. Fastest-dissolving sea salt. Maidon salt at Williams-Sonoma.

Celtic Sea Salt contains 84 trace minerals and none of the additives of table salt.

Athena in DE (looking for a chocolate raspberry cake recipe that has the raspberry in the cake itself)

Nancy, Just noticed the dark border around the recipes and notes by members. I was amazed at how it helped my middle-aged eyes focus more clearly. Thanks for always trying new things and making this a reader friendly recipe site. Now, could you get the dog out of my computer chair? There really isn't room enough for both of us.
Amy in Fort Wayne, In

Comment
Glad you like it. About the dog --
Accept the fact the dog owns the chair and he is sharing it with you.  Get a bigger chair so you can fit in his chair, LOL.
Nancy

Nancy, Hope you are doing great. This is for Jean in Tn. The recipe for the Bon Bons are in Oct. 3. Make them you won't be sorry. They are great.
Byron Bessemer, Ala

To Lori in Topeka regarding the FoodSaver. I have the attachment to fit on wide mouth canning jars and feel that is the best feature with my food saver. It vacuums and seals the lids on the canning jars so it keeps things like brown sugar and the such very fresh as if it was just opened. I have three different size jars to suit my needs. I also buy in bulk and separate meats in serving sizes, vacuum and seal them, then freeze.
Hope this is a help to you. Joan from Ma

Nancy you are my sunshine in the morning. The newsletter is the first thing I do in the morning and it brightens my day. Thank You .

For Katz in IN. Here are a couple of foil recipes I had for a stew mix. The links have lots of good recipes in them; I hope this is what you are looking for. If you need more links let me know.

Campers stew (not really stew)
1 oz. ground beef
1 small to medium potato
1 carrot
ketchup (optional)
any other vegetable(s) you may like

Take a piece of tinfoil and lay it out. Take some ground beef, break it up and lay it on the tinfoil. Cut up the potato and lay it on the tinfoil. Add the carrot to the tinfoil. Finally add any other veggies. Fold the tinfoil up and lay it a campfire.

Cook until the beef and potato is fully cooked through unfold and add ketchup if you like. Enjoy the Campers Stew. Serves one. Since you are making this for teenage boys you might want to add more ground beef.

Tin foil stew
"This recipe is great when camping, or at home. I used to make this with my Boy Scout troop. The recipe is for one serving, so adjust accordingly."

6 ounces blade roast, trimmed and cut into 1 inch cubes
1 potato, cubed
2 carrots, sliced
1 onion, chopped
1 clove crushed garlic
1 pinch salt
1 pinch ground black pepper
1 tablespoon butter
1 tablespoon water

On a large square sheet of foil, layer beef, potato cubes, carrots, onion and garlic. Sprinkle with salt and pepper, top with butter and a tablespoon of water.

Roll edges of tin foil together and seal tightly.

Bury it in campfire coals or put in a preheated oven at 375 degrees F (190 degrees C). For either cooking method, cooking time is about 1 hour. You can eat it right out of the foil, or empty it into a dish.
Serves: 1

http://www.scoutorama.com/recipe/
http://www.boyscouttrail.com/boy-scouts/boy-scout-recipes.asp
http://mysite.verizon.net/ldbails/Outdoor/outdoor.htm
http://www.camprecipes.com/
http://www.chuckwagondiner.com/
http://www.chuckwagondiner.com/index.html
http://www.coleman.com/coleman/ColemanCom/
Nancyb

Nancy, I want to echo the sediments of everyone else here; I am so thankful you send out this newsletter daily. It must be lots of work to do this each day, but I so love the recipes and chat that everyone has going on here. I look forward to each day of the week now (except for Thursdays). LOL. I also envy those who of you who have furry family members. I lost mine in 1991 and I miss him dreadfully even after all these years. Just want to say thank you for putting this newsletter together.

For Suz in LA and Betty in Tyler, TX:
Thank you both for sharing your Thanksgiving dinner traditions with me. I started my menu and think I am mostly done (things could change if I see some really great recipes here) but I would love if both of you could share your squash recipes with me.

For Sandy in Bountiful, Utah RE: GINGERBREAD COOKIES in 10/10/06 Newsletter. Can you tell me how many cookies this recipe makes and are they soft after they are baked?
Nancyb

Patricia in Alabama- Re: Coconut Pie filling Canned--
I bought Musselman's Coconut Creme Pie Filling at Big Lots. Musselmans, Division of Knouse Foods, Biglerville, PA 17307-0807.
UPC 0 37323 10170 1.

Llt Re Shih Tzu and Toilet Paper-
I would put several small things on top of a roll so that the first tug they would fall and scare the little critter, but not hurt him. Little tin boxes with a few pebbles or coins in it would be good.( This is aversion therapy). Or try tying a ribbon or string around paper, which would be a hassle. Or be sure the tail of the roll is not within his reach- unless he can reach the roll anyway. I had a terrier that would do that and it was boredom, she finally stopped, but I sure lost a few rolls LOL.
Cheryl, Charlotte

For Terese in SD.
Celiac is a bummer. Merri Ann (my wife) has it . . . and married to a baker no less. She uses www.celiac.com as a reference and there are recipes there. On our web site in the Baker’s Library, we have a recipe section with a listing of gluten free recipes. You can get to the recipe section here: https://www.preparedpantry.com/recipeindex.htm

Hope that helps.
Dennis Weaver
www.preparedpantry.com

Apple Scotch Crisp
3 cups peeled, sliced apples or 2 cans (20 oz each) pie-sliced apples, drained
1/2 cup firmly packed brown sugar
1 tbsp flour
1/4 cup milk
1/2 cup water

TOPPING:
2/3 cup flour
1/2 cup quick-cooking rolled oats
1/2 cup chopped nuts
1/4 cup sugar
1/2 tsp salt
1 package (3.9 oz) cook and serve butterscotch pudding
1/2 cup butter or margarine

Preheat oven to 350 degrees. In large bowl, combine first five ingredients; mix well. Pour into ungreased 8" square or 11 x 7 x 2" pan. In Bowl, combine all topping ingredients; mix until crumbly. Sprinkle over apples. Bake 45-60 minutes or until apples are tender and golden brown.
grannym IL

Wonderful Banana Cake
Yields: 24 servings

1 (18.25 ounce) package yellow cake mix
2 very ripe bananas, mashed
1 teaspoon baking soda

Prepare yellow cake mix according to package directions. Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9 x 13 inch baking pan.Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour. Let cake cool thoroughly and then refrigerate.

When I and my siblings were young adults, our father made a Christmas punch that included Fresca and vodka. Do any of you readers know this recipe?
grannym IL

Here's a little appetizer recipe newsletter readers might like for the holiday season

Cranberry Cheddar Sandwiches
Toast slices of good French bread. Butter them. Spread each slice with some canned whole berry cranberry sauce. Top each slice with thinly sliced cheddar cheese. Broil until cheese melts. Delicious!
grannym IL

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