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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CLICK HERE 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.

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Oct 27            Site Index     Favorite Recipes of Our Members

Hi Nancy and kitties, I was wondering if anyone here has tried the Debbie Meyer's Green Bags for fruit and veggies? I just ordered a set of them but have not received them yet. If anyone has tried them, how did you like them? Do they work as advertised? Thanks for any replies.
Mary in TX (Amarillo)

I'm looking for a tried-and-true recipe for pizza burgers. I'd like a recipe that starts with browned ground beef, then other ingredients are added, covered with cheese and then it is either baked or broiled. Does anyone have a recipe similar to that?
Thanks, Cindy

Hi, Nancy: In the October 27 newsletter Melinda in Chattanooga wanted a simple way to cook a ham. The way I cook mine is::
I go to the grocery store and ask for a NEW PAPER grocery bag, bring it home and put my ham in it, twist the top closed as best I can (the bag will be stiff and hard to twist). Place bag on large baking pan or cookie sheet.

Place oven rack down low, to accommodate the height of ham and bake overnight at about 250 degrees. You will have quite a bit of juices in the pan in the morning, so be careful in removing pan from the oven. Hope this helps. I have used this method for years, so it is TNT. Enjoy.
Nell in VA

Comment
Here are some other sites that have baked ham recipes.
Ham  Recipes
Abby's Ham Recipes
Baked Ham Recipes

I'm not sure if this is where I send a recipe or not, but I'm going to try.
I don't know if you have already had the Recipe go around for Apple Dumplings made with Crescent rolls. But it is so delicious and so easy I wanted to send it in case it has not been on this recipe exchange.

A Gal brought a double recipe of this to our Church groups "Visitation" and OH ME, it was gone in a flash!

This is the Recipe: and below I will tell you how I've done it.

"Apple Dumplings"
1 Can Crescent rolls 8 count
1 good size baking apple like Granny Smith, or your preference (peeled and cored and slice in 8, the regular apple slicer, corer does it perfect)
1 cup orange juice
1 cup sugar
1 stick butter
Vanilla and cinnamon optional

Wrap each piece of apple in a Crescent Triangle starting at widest end, and place seam side down, in pan sprayed with cooking spray. Melt Butter, sugar and juice on stove to make a syrup, bring to a boil, ( it does not really get thick). When you have a good syrup, pour over apples and Bake at for 30 minutes at 350. YUM!
Joie in Mount Juliet, TN

(Everyone raves about it! I use double the size of apple the recipe calls for.)
Isn't this just the BEST Recipe Exchange

Free Halloween Ecards

Dear Nancy,
Thanks for all your hard work on the newsletter ! You make my day ! I have a request , if you please ? I am looking for a recipe for "Skillet Sweet Potatoes".

It calls for cooking the raw sweet potatoes first, then glazing them in a skillet with (I assume) some sugar, butter, corn  syrup, and maybe some spices? I would LOVE to make some for Thanksgiving, if anyone can help me with a recipe !
Thank You , Theresa P

Hubby and I are cooking today and are looking for Beef Stew recipes. Actually we're cooking Venison Stew but I've always used venison interchangeably with beef. I'm very surprised to find that a lot of people put canned tomatoes in their stew. To my mind it should be just potatoes, meat, carrots, onions and spices. The tomatoes would make it more like vegetable beef soup which I love but to me that's not stew. I found a recipe on this site which we're going to try in our crock pot tomorrow. Sounds good and no tomatoes.

I was disappointed not to get any response for my request on making pineapple/cottage cheese jello. I know the basic ingredients just not sure how to put them together at home as it was a recipe I only made at work in a cafeteria where we used large sheet pans. Anyway I've decided to give it a try at home and if it doesn't work out maybe some of you can offer hints as to how I can make it work.
Thanks in advance
Linda Boyles, Fairborn Ohio

Pumpkin seed recipes

My daughter is sending me her extra GT 101 Express. She doesn't have the extra cookbook. Does anyone have the recipes that they can share with me?

I hear so much about it, I can't wait to use it!
Thanks, MaggieB in southern NJ

Nancy, recently there was a clone recipe for Wendy's chili (copycat/ clone) and I copied it as we just love their chili but for the life of me, I cannot find it so I am asking if anyone copied it or knows what day I need to go to to recopy it.
Thanks to all of you for helping me out.
Barbara in Corsicana, Texas

Nancy,
This is for Carolyn in Loveland in reference to the easy Peanut Butter Fudge with just peanut butter chips and frosting. It was so easy! Thank you, I have been making this from scratch for years and they look and taste exactly the same! Thank you again!
Amanda from Spring, TX

Hi Nancy. I just had to write to tell you how much I like your new format. I love it that the recipe area is larger now that the links on the sides are gone. No need to change a thing for me. Also, thank you for all you do in keeping this newsletter going, it must be a gargantuan task. Don't know how you do it, day after day. God bless! And thanks to all your readers who send in the wonderful recipes!
God bless them too! Dar in Iowa

October Recipes
October Recipes, Costume Ideas
Pumpkin recipes using fresh and canned pumpkin
Halloween treat recipes 

Nancy hope everything is well with you. To Doris S. Indiana we would be lost if we could not use the laptop. That is what we travel with. We look funny going through an airport with 2 laptops. My husband has to take his from the office and I take our own. We are looking into one of those cases that you see people traveling with so we have both laptops in one case, on wheels, and then they have a place for papers. My husband has a ton of papers that he bring back from each trip. They use them the next week in a meeting.

In the 10/27 newsletter to Orlena in IL I saw years ago that Better Homes & Garden had a baked macaroni and cheese dish recipe with bread crumb topping. If I remember correctly it was just spice bread crumbs and butter. I make ours with the sliced tomatoes on top. You could make the macaroni & cheese dish you like then add the sliced tomatoes and then 1/2 cup bread crumbs and ¼ to ½ butter or margarine and then sprinkle on top and cook as you would.

Then to Mary Beth in MN thank you. I have had to learn to cook food and I feel that it is food that any family would like. I have been lucky that my husband like what I cook and is not a fuss eater.

I am sorry but I am not sure of the name of the person that wanted Orange Marmalade Muffins but it was the 10/27 newsletter. These are the 2 that I have tried and like.

Susie's Orange Marmalade Muffins
1 egg, beaten
1/4 cup + 1 tablespoon oil
2 tablespoon to ¼ cup sugar
1 cup Bisquick
orange marmalade

Preheat oven to 400ºF. Combine eggs, sugar and oil. Add Bisquick and beat 30 seconds. Fill greased muffin tins 2/3 full and add a teaspoon or 2 of the orange marmalade. Bake for 15 to 20 minutes. This recipe will yield 6 to 8 large muffins.

The next recipe I made some changes to when I got it.

Susie Orange Muffins
3 cups flour
1 cup Crisco oil
1 cup sugar
1 cup pecan, chopped
3/4 cup buttermilk
1/4 cup orange juice, you could use sour cream here but I now use orange marmalade
2 eggs
1 teaspoon lemon extract I now use vanilla extract

I didn't like the lemon extract in with the orange juice. You could use this recipe and put the orange marmalade on top and put a ¼ cup with sour cream. Mix and pour into muffin tins with papers. Bake for 15 to 20 minutes at 350ºF. Check the muffin the last 5 minutes to make sure they don't burn. Each oven is different.

Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy

Hey All. I am looking for a Tortilla Soup recipe like the one that Cracker Barrel had. I tried it one time this summer and it was so good. When I was back there again, I ordered it and they said they no longer had it. Big mistake! I would guess it had a chicken broth base, salsa, chicken and cheese with strips of toasted tortillas on the top. Please, does anyone have a recipe for this soup? With fall here and winter approaching it would hit the spot.
Jane Ann in Alabama

For the Oct 27th newsletter

This is for Cindi in Neb., who wrote in asking where to get a broaster from. I found a list and on it was a company that made this product Their phone numbers are 608-365-0193, 608-363-7957 and their address is 2855 Cranston, Road Belot, WI., 53511. I hope this helps her.

Jan from Tarzana, CA.

Dear Nancy I want to thank all that sent in recipes for Orange Crunch Cake and the every thing but salt and I also want to thank you for the great news letter and I don't care how you do it if it is easier for you. Thanks again for all you do.
Jean Cecil Wirtz VA/Zephyrhills FL

Hi to all
Jolene B in Oregon was saying that she is hosting Thanksgiving this year. I am thinking that your best friend for Thanksgiving Dinner will be a pencil and a piece of paper!! lol

Do make yourself a couple of lists. First, decide on your menu. If other folks are offering to bring a dish, by all means. Even if they only bring the rolls and butter, it is something you can not add to your list.

then check your recipes. Make your grocery list off the recipes, and you will not get in the middle of something and have a crisis on your hands. Make sure to add things you might not usually have on hand..for instance, my husband and I don't drink coffee, but I make it for guests, so need coffee and creamer.

check over your pantry for items you may already have on hand
Also, this is a good time to check over your dishes, serving pieces, and table linens, to make sure that all is in order.

Work out a time table for yourself. Much prep work can be done as long as four days ahead. I chop vegetables for stuffing, make cranberry sauce and parboil yams. If you are having a jello salad or a dessert other than pie, it can be made up to three days ahead. The day before, assemble any casseroles.. as in green bean casserole, or baked sweet potato casserole, and make your desserts if you are baking pies.

Then, on the big day, you need only to stuff and roast your turkey, set the table, heat casseroles, assemble any fresh green salad or relish tray, and make mashed potatoes and gravy when the bird comes out of the oven. Remember, the bird will need to sit covered with foil on the counter for a good 20 ,minutes after it comes out of the oven so the juices redistribute, and that is time enough to make gravy, and if you have a helper, to mash potatoes.

I hope you will enjoy your day, everybody. It's such a busy time of year, that I see Thanksgiving as an oasis of peace and family time
Lois, WA

When I worked the polls I always took a crock pot and cooked a casserole dish in it all day. We potlucked for dinner, and everyone enjoyed the hot food. If you need a recipe I can send one.
Dorothy from WA

Nancy, I just had to write in and respond to Gio in CNY about the rice cooker. I never thought I would want one because I always thought they were for only cooking rice. Well, was I ever WRONG! I went to Walmart on Thursday and purchased an Aroma Brand 6 cup 5-in1 rice cooker/steamer for about $14.00 and I've already made delicious Red Beans and Rice, Shrimp and Rice, and boiled eggs. My husband and I are recent empty-nesters, so that size is perfect for just the two of us. I especially love this appliance because you simply put in the ingredients, turn it on and forget it because it automatically shuts off by itself in about 30 min. Voila! A one-pot meal is ready with very little fuss - now that's MY kind of cooking! If anyone out there decides to buy one, I can give you a few rice cooker tips that I've learned by trial-and-error, if they're interested.
Becky in Magnolia, Arkansas.

Reply to Jackie (no state mentioned) In the October 24th newsletter you wrote:
To Muriel from PA--Here is a link to lots of folks who suffer from celiac disease. Sorry, Jackie, but no one I know has this disease. I am thinking just maybe you might have meant your message for Muriel from FL. Hopefully when she read it she realized it was meant for her. As always, Nancy, your endless efforts to publish our newsletter amazes me. But then considering the excellent help you have privy to, I can see why it is a crowd pleaser! What a blessing & a pleasure to be part of Nancylanders!
Muriel from PA

I thought I might share this recipe that I tried for the first time yesterday. Wow. It's wonderful, and it's perfect for something quick to put together and incredibly satisfying, real comfort food.
Mariann in Michigan

Strawberry Crumb Cake
1-1/4 cup of all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 tsp. salt
1 large egg
1/2 cup milk
2 Tablespoons vegetable oil
1/2 tsp. vanilla extract
1-1/2 cup sliced strawberries ( I used drained frozen slices)

Crumb Topping:
1/2 cup all purpose flour
1/3 cup packed light brown sugar
1/4 cup cold butter, cut in pieces. (margarine worked well)
1/3 cup walnuts, chopped
1 Tbsp.powdered sugar

Heat oven to 350 and coat an 8 x 2 inch square baking pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a small bowl mix egg,milk, oil and vanilla well. Make a well in the center of flour mixture and add the egg mixture. Beat with a wooden spoon 1 minute until evenly moistened. Spoon evenly in prepared pan. Top with strawberries.

Crumb Topping: In a small bowl mix flour and sugar. Cut in butter until crumbly. Stir in nuts and sprinkle over strawberries. Bake at 350 for 40 minutes. Let cool in pan. Dust with powdered sugar.

This really is great.

Thanks to all for the info about canned coconut pie filling. I am still looking. I make a quick pie that uses the pie filling for the top and I thought the coconut might be good. Brenda, I am in East Central Alabama also.
Patricia in AL.

For Tammy asking for the Red Soda pop Cake. I have this recipe. It does use a purchased white cake mix, but you start by baking the cake anyway. You could always use your own white cake recipe to put this together.
Mariann in Michigan

Strawberry Pop Cake
1 white cake mix. Prepared as directed on box
1 small package of strawberry gelatin
3/4 cup boiling water
1/2 to 3/4 cup of red pop

Topping:
1 envelope of dream whip
1 small package of instant vanilla pudding
1-1/2 cup cold milk

Poke holes in baked cake with a fork. Mix jello, boiling water and red pop and pour over cake and chill. Mix dream whip with pudding mix and milk and spread over the cooled cake. Refrigerate before serving.

Hope this works, I've had the recipe for a very long time, but I've still not had the opportunity to try it. Let me know if you do, how it is.

For Granym IL
You ask about making fudge with peanut butter and chips, my niece
makes a recipe of:
1 cup peanut butter
1 can fudge cake icing, she puts them (both at same time) in the microwave on high for 1 minute then mixes.

Pour in a 8 X 8 pan, lined with aluminum foil, refrigerate until set,
then lift out and cut. You can add nuts of whatever you like, you also can use any flavor of
canned icing you wish. I would think if you wanted to use chocolate chips instead of canned icing you could, but have never tried that.

The fudge won her the sweepstakes at our county fair, it is very good and so smooth, also easy to make. Hope this helps you.
Gladys, IN

Here is the lemon bar recipe that I believe Nancy in Illinois requested in the 10/27 letter. I made these yesterday and they really turned out delicious. I did not have a full cup of coconut but the little bit that I did have added to the texture. It is such an easy and delicious recipe that I am going to try it again in a few weeks using Key Lime Pie Filling.
Dianne in Houston

Angel Food Lemon Bars
1 box angel food cake mix (dry)
1 (18 ounce) can lemon pie filling
1 cup coconut

Mix well and put into a 9 x 13-inch greased pan (bottom only). Bake at 350 degrees F for 25 to 30 minutes. Sift confectioners' sugar over the bars while warm.

Hi Nancy, Thanks for the wonderful job you are doing with this newsletter.

Now for my question
Sandy in Warsaw, MO had a tip for getting rid of spider in rafter in the basement and I seem to have missed it. Could she please tell me what newsletter it was in.
Thanks, Jane from NC

Hi Everyone, Thank you all so much for the Cranberry Chutney recipes!! I can't wait to try them! Has anyone go any Mango Chutney recipes? My hubby loves mango so I'd like to make some for him. Thanks a bunch.
Sue in Fl

I have a question for MaryAnn in MN about the Christmas Chutney recipe: Do you use the plain cranberry sauce or the whole berry cranberry sauce?
Becky in Magnolia, Arkansas

Hi again Nancy, Can someone please tell me what news letter the Buttermilk chicken was in? It sounds wonderful and I can't believe I missed it. Thank you for your help, and thank you Nancy for all you do
God Bless. Linda

Nancy,
I wanted to share this wonderful recipe that I have been making for years. It is unbelievably easy and good.
Amanda in Spring, TX

Apple Enchiladas
2 cans Apple Pie Filling
12 - 14 Flour Tortillas
Cinnamon
1-1/2 cups Butter (Not Margarine)
2 cups Sugar
1-1/2 cups Water

Place 2 - 3 tsp. pie filling in center of each tortillas. Sprinkle with cinnamon and roll up. Place seam side down in a 9 x 13 glass baking dish. Mix together the butter, sugar and water and heat in the microwave until it boils. Pour over the enchiladas. Let stand for 40 minutes. Bake at 350 for 30 minutes. Serves 10 - 12.

This is for Sheila in new york. She got 2 replies in the next letter , 10/24, but neither one is just like my husbands, tho the one from Athena is pretty similar. His are super good I think, but y'all know I am partial.

WALT'S SHRIMP BURGERS
Combine in a food processor to a paste (this happens fast!):
3/4 lb. cleaned shrimp, about 16 large
1/2 T. Old Bay seasoning
1 large jalapeno, minced
1 T. lime juice
2 T. minced onion
1 T. sour cream, lower fat is o.k. but not no fat
1/4 c. plain commercial bread crumbs

Form this into 2 patties.
Now mix 1 T. flour with 1/4 c. more plain bread crumbs, and coat the patties well, cover, & chill. The longer you chill, the easier to work with.
You will also need:
4 small slices of Monterey Jack cheese
2 round rolls, toasted

To cook, on a griddle or in a basket, grill (or broil) on High heat about 6 minutes per side. Melt the cheese over the burgers when they are done, and serve on the toasted buns.
Walt likes a lettuce leaf and a very thin slice of sweet onion on his, and he serves this salsa on the side for me, he puts his right on top of the shrimp burger:

Salsa:
2 medium tomatoes, diced
4-5 scallions, both green and white, sliced
1 large jalapeno, minced
7 leaves of culantro, minced
1 T. fresh lime juice
1/4 tsp. salt
1/16 tsp. pepper

Mix and chill early in the day.
We are going to try Athena in DE's very soon. Thanks in advance, we know we will like them !
Enjoy. Marilyn in FL

This is my reply for the question for granym IL.

Easy Peanut Butter Fudge
Put one 12 ounce bag of Reese's peanut butter chips in a glass bowl, and spread them so that they are not all in the middle of the bowl and they will melt easier. Cook in microwave for 1 minute and a half. Get out and stir, then stir in one can of vanilla cake frosting, stir real well and put in microwave and cook for 1 minute and a half, get out and stir, then put in 9x9 buttered plate or pan, let cool, cut and eat.
Carolyn from Loveland Ohio

For Doris in Indiana I love my GT Express and use it several times a week. I think it depends on the size of your family. My husband and I don't eat very much anymore and this is just perfect for us. If you go to the site you can download the recipes if you didn't get a book with it.
Rita Grand Island NY

For Iris:

Black Rice Pudding
1 c. black rice
1/2 c. sugar
1 (13 1/2-15 oz) can unsweetened coconut milk, stirred well

Bring rice, 3 cups water and 1/4 t. salt to boil in 3-4 qt. heavy saucepan, then reduce heat to low and simmer, covered w/tight-fitting lid, 45 min. Stir in sugar, a scant 1/4 t. salt, and 1 1/2 c. coconut milk and bring to boil over high heat, then reduce heat to low & simmer, uncovered, stirring occasionally until mixture is thick & rice is tender
but still chewy, about 30 min. Remove from heat & cool to warm or room temp. stirring occasionally, at least 30 min. Just before serving, stir pudding & divide among 4 bowls. Sitr remaining coconut milk & drizzle over pudding.

Notes: Keeps, covered & chilled, 5 days. Chinese black rice, sometimes called forbidden rice or Thai black rice or brown rice (not quick cooking) can be used. Is served for breakfast in SE Asia but makes great dessert.
Source:Lillian Chou
Athena in DE

Jolene, have your daughter buy her milk at school and throw the container away there or send the juice packets for her to drink with her lunch and let her drink her milk at home.
Bette~Indiana

Mary in New Orleans....I could not find a recipe in my file for orange marmalade muffins but found these on the internet. The second recipe sounds more like the one that yu are interested in making.

Orange Marmalade Muffins
1-3/4 cups flour
1/4 cup sugar
2 eggs
1/2 cup Smucker's Sweet Orange Marmalade
3/4 teaspoon salt
2 teaspoons baking powder
3/4 cup milk
4 tablespoons butter, melted

Icing
1/3 cup Smucker's Sweet Orange Marmalade
1 tablespoon soft butter or margarine
2 cups sifted powdered sugar

Preheat oven to 400° F. In medium bowl, combine flour, salt, sugar, and baking powder. In a separate bowl beat eggs; add butter, marmalade, and milk. Add all at once to the dry ingredients. Stir quickly and lightly until just mixed. Mixture will be lumpy. Fill greased muffin tins 2/3 full. Bake 20 to 25 minutes. For icing, blend all ingredients in a small bowl until smooth. Frost muffins when cool.

Makes 24 muffins.

Marmalade Surprise Muffins
2 cups all-purpose flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup shortening
1 egg, well beaten
1 cup milk
marmalade, about 1/2 cup

Sift dry ingredients together; cut in shortening. Combine beaten egg with milk; turn into dry mixture and blend just until moistned. Grease muffin tin or place paper liners in cups. In each muffin cup, place 1 tablespoon of batter, a teaspoon of marmalade in the center of each then cover with remaining batter (each muffin cup about 2/3 full). Bake at 400° for 25 to 30 minutes. Makes 12 muffins.

I cannot take credit for these recipes.
Bette~Indiana

Hello Nancy, this is for Betty in Tyler, TX and Mary in Oregon. Thank you Betty for sending in your Thanksgiving recipes, I printed the first ones and I hope I haven't missed the other ones. Mary I made the Hillvilla Pumpkin Pie and my daughter, niece, and nephew fell in love with it they said it is the best they have ever eaten. Thanks to you both.
Leslie from Texas

I would like to thank Barbara in Corsicana for the excellent homemade Rice a Roni recipe.

It is so easy to make. It is less salty also. But the great thing is my husband liked it. If it can pass that test, it is a keeper. I have already passed it on to my friends.
Donna

I am in need of some diabetic fudge recipes. I bake and sell homemade candies and pies for the holidays and I get many requests for diabetic fudge.
Many thanks Nancy for all your hard work!
Gloria, Indiana

In the 10/4 newsletter, Athena in, requested vegetable stews and soups. Here is my basic recipe, but feel fre to experiment with the vegetables and spices that your family likes.

Robbie Bowling Green, In

Crockpot Vegetable Soup
4 cups vegetable broth or stock
4 cups tomato juice
1 Tbsp. dried basil
1 tsp. salt
1/2 tsp. dried basil leaves
1 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese

Mix all ingredients except pasta and cheese in a 4-5 quart crock pot. Cover crock pot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender.

Note: I sometimes use the water that I save from the potatoes that I cook for mashed potatoes and use it instead of vegetable stock. You can also add other vegetables that are in season, such as zucchini, squash, green beans, mushrooms and corn.

Spooky Greetings to All. Just wanted to say that when I requested some ways to serve canned salmon with little fuss I appreciated all the answers. The salmon in béchamel sauce with vegetables was a huge hit and so very easy. Served it over rice and watched it get lapped up. Also used my 13 year old nephew to stir for me and when I told him this was the Mother sauce and that he could also use it to make macaroni with cheese and eggs goldenrod he got so excited he danced around the kitchen. A real budding chef. LOL
Elizabeth from Berdoo

Hi Nancy, This is in response to Nancy C in Streator, Il. EASY is the right word for the lemon bars, and yes all you do is mix the angel food cake mix and a can of lemon pie filling. While the cake is warm, mix powdered sugar and lemon juice to make a glaze and pour over the cake. Any time I am asked to bring a desert to a function, this is what I have been fixing, and usually pass out the recipe to several people. It always seems to be a hit. Karen also in Illinois.

Hi Nancy and friends. In the Oct. 27 newsletter, Nancy C, Streator, Illinois, asked about the Lemon Bars, posted in the newsletter a couple of weeks ago. She wanted to be sure that the only two ingredients were an Angle food cake mix, and a can of lemon pie filling. Yes that is the complete list of ingredients. That recipe was posted over the summer, also, or possibly farther back than that, and I made it when we were on vacation in September. It is sooo yummy. And yes, very easy. When it's cool, I sprinkle it with powdered sugar, as the recipe directed. I don't recall who sent it in originally, but whoever it was, thanks again for submitting it.
Cheryl, Ohio

From the 10/27 newsletter:
This is for Barb in San Diego, 1 pint does not always mean 16 oz.
1 pint is also 2 cups of a product. I believe in the recipe you are referring to it is 2 cups. Marshmallow cream in comes in a jar and contains 2 cups.
Jacque, Ca

I'm confused. If there are 2 cups in a pint and a cup is 8 oz., why would there not be 16 oz. in a pint? Am I missing something?
Evelyn in Tennessee

To the AOL user that is not getting the Nancy's newsletter and wants to know what to do about it going into spam.

I was having the same problem and the support from AOL was none, like you said reinstall aol. I went to the spam file and found Nancy's newsletter and clicked on this is not spam. Ever since I did that I have had no problem getting the letter in my email.
LindaM

To "An AOL member", regarding your message in the Oct. 27th newsletter.

(Nancy: since the AOL member may not be getting the newsletter, perhaps you could forward this to her.)

Here are two things to try, in order to prompt AOL to start allowing you to receive the newsletter by email. What you want to do, is to in effect let the AOL server know that you want to communicate with this newsletter. To do that, it may help to lay a trail (several, actually) of breadcrumbs. So:

1. In your AOL Address Book, create (Add) these four email addresses:

All_Easy_Cookin_Recipes-owner@yahoogroups.com
All_Easy_Cookin_Recipes@yahoogroups.com
nrogers@arn.net
nrogers@amaonline.com

2. Then, on the internet, go to the site via the main, home-page url:
http://www.nancys-kitchen.com

3. Once there, click on the "Favorites (Favorite Place)/Bookmark ... the red heart on the top window bar (along the right). Select the "Add to Favorites" option.

4. While you are at that site, scroll to the bottom and just to make sure you are still registered, where it says "Subscribe to All_Easy_Cookin_Recipes" click on the "Yahoo! Groups Join Now!" button, and follow the directions.

5. Then, send an email to each of the four email addresses that you added to your AOL Address Book, to establish an email trail/path.

6. Finally, whenever you open your Mailbox -- that is, when you click to read your New Mail -- look down near the lower left where it says "Spam Folder." If it says "Spam Folder (0)" then there are no emails in your spam filter. If it says (1) or more, click on it. If the newsletter is there, highlight it and click on the "This Is Not Spam" button.

If all of that does not work ...

7a. Go about getting a hotmail email address, or (better) a "gmail.com" address -- a Google email address. They are free.

Or...

7b. Continue doing what you are probably doing now: use your "Favorites" listing of the main site (http://www.nancys-kitchen.com), then add a slash and the date, such as:

http://www.nancys-kitchen.com/october-27-2006.htm

Remember to put the hyphens between month and date, and date and year, and add the .htm at the end. To make doing that easier, you can save one day's newsletter (like the one above) in your Favorites, click on it to go there, and then just change the date to the current date in the URL box and then click "Go."

Good luck, Jeff, Gardena CA

Nancy TN, Here is what I found about removing permanent ink from fabric. I hope it helps. My daughter did a craft project this last summer using sharpies. They drew using sharpies, on a piece of white cloth. After they finished drawing their design, they used eye droppers full of alcohol to drop on the cloth. The marker spread out to make the marker designs look like tye-dye. It was really neat! If you use the alcohol to try and remove the stain, I would think that maybe it would be a good idea to try removing ink from a scrap piece of cloth that you can write on first to see what happens.

Permanent Ink Stains
It’s important to remember that permanent inks and markers represent some of the most difficult stains to remove. If a permanent ink stain happens on a fabric or pattern that cannot be bleached, it will be difficult to impossible to remove. You can try and you might get lucky, but don’t hold you’re breath for too long. The first solution to try is rubbing alcohol. Place the clothing on top of a clean white towel. Be sure to test in a hidden spot before applying rubbing alcohol to the permanent ink stain. Blot rubbing alcohol onto the stain. The towel underneath will become wet and discolored from the ink. Be sure to move the garment to a clean dry section fo the towel as this happens. Continue until no more ink stain can be removed. Make sure you rinse the stained area completely free of the rubbing alcohol. Next try fingernail polish remover. Blot in the same way as you did with the rubbing alcohol, moving the stained area to a clean dry section of a towel as the ink stain is removed. Rinse thoroughly. As a last resort, you can try acetone, although this doesn’t do well with a lot of fabric types and cannot be used on acetate and rayon fabrics. Test first in a hidden spot. Apply the acetone in the same way as the rubbing alcohol and fingernail polish remover. Remember to rinse thoroughly. Next, try rubbing baking soda mixed with water into the ink stain. Rinse thoroughly. Apply a stain stick, gel, or spray to the ink stain and wash according to the fabric directions. If the ink stain still remains after washing, try repeating the baking soda step again before rewashing and drying.

Jolene B, Oregon, Soak your daughters lunch bag in warm water and baking soda. Make a pretty strong solution if the odor is really bad. This works for getting the sour smells out of thermoses, I would think that it would work on her bag too.

Tammy, I didn't find a recipe for Red Soda Pop Cake, But I did find this recipe while searching. It sounded good so I thought I pass it along.

STRAWBERRY SODA POP CAKE
1 yellow or white cake mix
1 large pkg. or 2 small pkgs. strawberry Jell-O
1 cup boiling water
1 cup strawberry soda pop
1 large container of cool whip

Prepare cake mix according to package directions; bake in 13x9x2-inch pan. While still warm, puncture cake with a fork, about every 2 inches.
Combine Jell-O and boiling water. Stir to dissolve. Add strawberry soda pop to Jell-O and stir. Pour over cake while warm.
Spread the cool whip over the cooled strawberry cake before you serve.
I hope everyone has a good weekend! Sarah,MN

For Mary in New Orleans (10/27 newsletter). The following recipe might be similar to the orange marmalade muffins you used to make:

Orange Marmalade Surprise Muffins
2 cups all-purpose flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup shortening
1 egg, well beaten
1 cup milk
orange marmalade, about 1/2 cup

Sift dry ingredients together; cut in shortening. Combine beaten egg with milk; turn into dry mixture and blend just until moistened. Grease muffin tin or place paper liners in cups. In each muffin cup, place 1 tablespoon of batter. Place a teaspoon of marmalade in the center of each then cover with remaining batter (each muffin cup about 2/3 full). Bake at 400° for 25 to 30 minutes.
Makes 12 muffins.

Donna in IL: Concerning your problems with mice - a friend of mine showed me an easy and effective way to make them go somewhere else. Put fabric softener sheets in places your dog won't be going, but mice will, such as under the sofa, the refrigerator, the bed, etc. Mice apparently can't stand the smell and will leave and not come back. When we first moved into this house we had a mouse (mice?) in the garage - never in the house, thank goodness! My friend came over with a box of these sheets (she knew I use liquid fabric softener), and just placed about five or so of them around the garage. Almost immediately I stopped seeing any signs of mice. Try it - it works!

A recipe for beef and noodles has been requested. Here's one I got from a dear friend (who is now deceased) many years ago. My family loves it:

BEEF TIPS & NOODLES
1 lb. tender steak (I buy whatever is on sale)
1 chopped onion
4 oz. canned mushrooms
2-3 T. cooking oil
2 cans Campbell's Beefy Mushroom Soup
1/2 c. red wine (optional)
2 T. cornstarch
1/2 t. salt
1/2 t. garlic salt
1/4 t. pepper
Cooked noodles

Cut steak (rib eye or sirloin) into bite-sized pieces and brown well with onion in hot oil. Add mushrooms, soup and wine, stirring constantly. Add spices. Simmer for 15-20 minutes. If mixture is not thick enough, mix cornstarch with 1/4 c. water until smooth and add a little at a time, stirring constantly, until desired thickness. Serve over hot noodles.

Now I have a request. I've seen cooks on TV who say that ultra-pasteurized whipping cream doesn't whip or hold up as well as cream that is not ultra-pasteurized. Can anyone tell me where to find cream other than ultra-pasteurized? Everything I've ever seen is. If you have used it, where did you buy it and what is the brand name?

Nancy, hugs to you and your feline associates.
Doris in Oklahoma City

For Becky in Magnolia, AR., MaryAnne in KY and Peggy in Odessa, TX. Here's the recipe for my homemade version of "Rice-A-Roni" as requested.

For 2 Cups Of Rice
1 C Long Grain Rice, rinsed and drained well.
2 C Chicken broth or chicken stock (If the stock has no flavor, the rice won't have flavor!)
OR 2 C water with the addition of 1 TB of powdered or wet Chicken Bouillon mixed well into the water.
1/2 Stick of Butter
1/2 C slivered almonds
20-30 pieces of spaghetti noodles broken up to about 1/4-1/2 inch in length

Optional Addition: I like to add three or four chopped up scallions or green onions when the dish is done.

In a large frying pan, heat and melt the butter under a medium flame. Add the rice, almonds and noodles and fry all three ingredients until golden brown in color, stirring often with a spoon or spatula.
Slowly pour the water into the pan, without stirring, allowing the rice to steam for about ten seconds between each addition of liquid. Add the rest of the liquid and stir the rice once, distributing it evenly in the pan. Bring to a boil. Cover the pan with a tight fitting lid.

Cook over a very low flame or heat for about 16-18 minutes. Remove from heat and let the rice sit for about 10 minutes and then serve. I always double the recipe. With teens in the house, two cups of rice doesn't go very far.
Happy Halloween, All!
Andee In L. A.

Dee in So.IL. in the Oct. 25th newsletter a recipe for popcorn balls made in microwave using microwave popcorn. My husband and I just made about 9 balls to a bag. I used the microwave popcorn and cooked it in my microwave using the popcorn setting. I have a colander from Tupperware with a lattice top that fits it that I put the popped corn into and shake out the old maids. Then I place the popped corn in a large bowl. I have Sears Microwave cook book that has a recipe for

POPCORN BALLS
1/3 cup light corn syrup
1/3 cup water
1 cup sugar
1 teaspoon salt (I omitted this using microwave popcorn)
1/4 cup margarine or butter
1 teaspoon vanilla
7 cups popped corn(used the whole bag )

Combine syrup, water, sugar, salt and butter in buttered 4-cup glass measure. Cover with plastic wrap.

Microwave on Roast for 8 minutes (I used High setting for 8 minutes). Stir and continue cooking on Roast for 4 minutes (used High setting for 4 minutes). Cook until candy forms a hard ball (250 degrees F) in cold water. stir in vanilla. (I add food coloring at this time) Pour in thin stream over popped corn in large buttered bowl; mix well. Butter hands and shape into balls. 10 to 12 balls.

If your microwave has a ROAST setting the recipe says after the first 4 minutes cooking time to Stir and continue cooking on ROAST for 4 to 4 1/2 minutes or until candy forms a hard ball.

Yesterday when I made them I just cooked on HIGH for the 8 minutes and then stirred and cooked on HIGH for 4 minutes and that was enough.

Instead of buttering hands, I take sandwich bags and place my hand inside out and use spoon to fill bag and then form the ball.
Hope this works for you.
Emma Wegner Montana

This is for Melinda in Chattanooga who wanted an easy way to prepare ham. Put your ham in a roaster and pour a can or bottle of Pepsi, Coke, or Dr. Pepper (whichever suits your taste) over the ham. Every 30 minutes or so baste with the soda. I use a meat thermometer to check for doneness. I've tried all kinds of fancy ways to prepare ham, but this is my favorite.
JJ

Mary Beth in MN,
Thanks for the good suggestion for getting the Sharpie ink out of cloth. We will definitely try this.
Nancy in TN

Hi Nancy, does any of the readers out there have any different recipes for vegetable dishes? I have two to take to a pot luck supper at church next week end, would like to take something different. Thanks to all replies.
Joyce in Ky.

Could someone direct me to the Buttermilk Chicken recipe that is mentioned in Friday, October 27 newsletter by "Tricia in VA"?

After reading the recipes someone mentioned they thought it was made from Campbell Soup so I dug out my two old (1969) Campbell cookbooks. The titles are: A Campbell Cookbook, Cooking with Soup, 608 skillet dishes, casseroles, stews, sauces, gravies, dips, soup mates and garnishes and A Campbell Cookbook Easy Ways to Delicious Meals 465 Quick-to-Fix Recipes using Campbell's convenience foods. I love to look at the simple graphics that are in these old cookbooks. Here is what the dedication says, "To the millions of American Homemakers who work magic with convenience food -- with best wishes from Carolyn Campbell" and "To all the modern, young-thinking cooks who enjoy using convenience foods in quick, easy recipes . . . to make family meals more tempting, party meals more exciting, and their own lives more satisfying". Thought some of you might want to reminisce with me?
Thanks, Joan ~ San Antonio, Texas

For Donna in IL, who wants a remedy for mice coming in, use Oil of Peppermint on cotton balls, and place in areas where they might run. This is not poisonous, but mice dislike the smell. Please remember, this is Oil of Peppermint, purchased at a pharmacy, and just peppermint flavoring does not work. IMM, also from the Midwest.

Donna in IL, Oct. 27 newsletter wanted to know what mice don't like. Try peppermint oil (can be found in health food stores). It has to be oil. Put it on cotton balls in the areas where signs of mice have been seen. I tucked them under furniture, around the walls, etc. The peppermint smell will be quite strong at first. (It clears your sinuses) I tried it a while back and think it helped get rid of the beasts.
Judy in So Cal

In response to Donna in Il. My son lived in a 100 yr old house and was bothered with little mice. He bought a rat terrier dog, and one cat. He did not have any more trouble. That little dog would stay up all night chasing mice. They are known mice haters. Good luck!
Betty T, Ga.

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