For Rosemarie in rural Kansas City,
I never tried making the Easy Choc. Lava Cake as yet so I don't really know what to tell you. I found the recipe in another recipe newsletter that I receive, but wanted to send it to all Nancylanders to give it a try. I asked for comments about the recipe if anyone decides to make it. I guess you'll have to use your own judgment about the size of the crock pot and making it ahead. Post your results in Nancy's newsletter if you decide to give it a try.
Bev in NC

Coconut Macaroons
23 cups flaked coconut
4-1/4 (14 ounce) cans sweetened condensed milk
2 tablespoons and 2-1/4 teaspoons vanilla extract
2 tablespoons and 1/4 teaspoon almond extract

Preheat oven to 350 degrees F (180 degrees C). In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well. Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.
Star

Thanks to Connie in TX for the Chess Pie recipe. (Oct 2 newsletter)

With the Holidays around the corner this is the easiest recipe to make-it takes 3 minutes.

Peanut Butter Fudge
Put one 12 ounce bag of Peanut Butter Chips in a glass bowl (Reece's brand is my favorite).
Cook in microwave for 1 minute and a half. Take it out and stir,
Next stir in one container of vanilla cake frosting, stir real well and put it back in microwave and cook for 1 minute and a half, take it out and stir again, then put in 9x9 buttered plate or pan, let cool, cut into squares.
Carolyn from Loveland

October (has costume ideas and roasted pumpkin seed recipes)
Pumpkin (fresh and canned pumpkin recipes)n
Halloween Treat Recipes

Nancy- good luck with the web-site, you do a fantastic job! I have a recipe for Mary in Ohio who was looking for high fiber- low fat ideas. This is from a cookbook called "Recipes to Lower Your Fat Thermostat". I have made this with leftover turkey, extra lean ground beef or ground turkey instead of the chicken and it was very good.
Kathy in Damascus, OR

Taco Rice Casserole
1 cup brown rice
1 pkg, taco seasoning mix
1 8 oz can tomato sauce
2 cups cooked chicken, shredded
1 16 oz can refried beans
1/2 cup cheddar cheese, grated

Cook rice and place in 2 qt casserole, sprayed with non-stick spray. Combine taco seasoning with tomato sauce. Add chicken and spread over rice. Spread refried beans over chicken. Sprinkle with cheese and heat in microwave or oven till cheese melts. Serve topped with shredded lettuce, chopped tomatoes, and tortilla chips

to Mary in Oregon:
I also am in Oregon and have not thought of HillVilla for ages. Went there after my high school prom in 1973. I would love it if you could send the complete pumpkin pie recipe. I am intrigued what with black pepper in the spice mix.
Thanks, Kathy in Damascus, OR (cooky)

Hello Nancy,
I just wanted to thank your readers that responded to my dilemma with the dry sausage. Thanks for all of the suggestions ladies. My sausage will no longer be dry!!
Becky in Ohio

Hi this is for Jodi in IN asking about the
Good seasons cheese garlic salad dressing mix just click on this put in you zip code and stroll down on the or part and click on Good Seasons and it will show you where its carried at in your area if no luck I could get and mail you some
Kraft Product Locator

Caroline in MO

Hi Nancy,
Thought some of your readers might like to try this little bit of tech support.
Lynda in Ms.

A little tech support hint for those who are approaching or over the big 5-0. J

This is for everyone over 50 whose eyesight isn't what it was. Thought I'd pass this on. It's very useful when trying to read small e-mail print (especially in the early hours). If you hold down the Ctrl key on your key board and turn the small wheel in the middle of your mouse, the print size will change - it will either get larger or smaller - depending on which way you turn the wheel.

For Jodi in Indiana:
Re: Good Seasons Garlic-Cheese mix. I have it here in Poughkeepsie, NY. Could send it to you via Nancy's permission, cost plus postage.
Many other varieties available, too. Hudson Valley Kathleen

Hi Nancy,
I want to thank you for a wonderful newsletter. I know it is a lot of work. I really enjoy it and have gotten a lot of recipes here. I just made the grape salad for a dinner tomorrow and can't wait to get into it.
Someone wanted info about a cookie swap. Can't remember who or when. I found this maybe it will help them. I went to one and we ate some of each ones cookies and took a dozen from each. So I guess you have to bring enough for everyone to have a dozen of yours.
Brenda/Alabama

The Basics
Invite a group of your favorite cookie-loving friends over and ask them each to bring a big batch of cookies (estimate 1 dozen multiplied by the total number of guests), a stack of recipe cards for the cookies they'll bring and containers to take cookies home with them. After a period of chatting and snacking, the cookie exchange can commence with all of the cookies organized buffet-style on a table and with everyone gathered around, merrily swapping cookies into their containers.
Invitation Tip: Make sure that your guests understand that the cookies they'll bring must be homemade and easily transportable, as the cookies will most likely be combined with a lot of other cookies and will need to hold their form well.

I just want to tell Frances in Wesley Chapel, FL that I made the Grape Salad today and we ate it tonight. It is a fabulous salad - different, refreshing and a new call on salad. Thank you, Frances, for sharing. A big thank you goes to Nancy for allowing us all to share in this wonderful forum.
Barb in OKC

Hi Nancy, Just wanted to thank you for all you do for the newsletter and to thank Peggy from Belleville Ontario Canada and Fran in Ottawa for the tips on the vanilla custard powder and also to Vicki in Houston and pat in magnolia DE and Sharon of texas for the tips on getting rid of fishiness in fish. Thanks to all of you, these tips are going to help me a lot. Does anyone have any good spritz cookie recipes they could share? Does anyone have any quick and easy pastry recipes they could share? Thank you to all in advance
Mary G in CA.

Hi Nancy,
I am looking for a link for Nancy's Patio. I seem to have lost it. I am also wondering why it isn't listed in the yahoo groups boards for my yahoo.

Thanks, hope your having a great day.
Caroles with an "E" in Calgary

It is not a Yahoo Group is the reach it isn't there.  It is a Proboard group and is listed at the top of the page under Our Free .

This is for Dawn in MN, requesting the recipe for the grape pie. So sorry it took so long, but my sister has been in the hospital and am so behind in my emails. The recipe is actually for the filling only. Use your favorite pie crust recipe for the crust. I always use Pillsbury brand in the dairy department, but my sister, who makes a great crust, makes her own.

Gloria (SC)

Grape Pie
4 cups grapes (1-1/2 pounds)
1 cup sugar
1/4 cup flour
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons butter

Slip grapes from skin. Save skins for later. Bring insides to boil. Simmer five minutes. Strain. Add strained pulp to skins. Add sugar, flour, lemon juice and salt. Pour into crust. Dot with butter. Cover with top crust. Bake in 400 degree oven for 40 minutes.

Hi everyone. This is for Mary in Oregon, that sent in the recipe for Pumpkin Pie Spice. I would love to have your Pumpkin Pie recipe. The Holidays will soon be upon us and with a large family, I plan to fix Pumpkin Pies. Thanks and happy cooking.
Jean

P.S. Nancy, thanks for your newsletter.....love it.

Other family (members) asking for the same recipe are
Lucy/Texas, BevAnn, Ed from Pa., Nancy in Tennessee, Lu in MN, Emma NE Texas, Debbie in Texas , Karen Thacker, Harriet/AZ, Sudie

Nancy, here is the recipe for the Hillvilla pumpkin pie. This restaurant was a Portland, Oregon treasure for many years.

Here is what it stated in the newspaper the day I cut the recipe out.

Q: About three years ago, FOODday had a recipe for Pumpkin Pie Mix from a famous pie baker. It made the best pumpkin pie.- J.D., Gresham, Or

A: Sounds like a recipe from a feature that ran on the late Eddie Palaske, who was a baker and the chef at the Hillvilla Restaurant. The recipe was repeated with his obituary last August, because he was so well known for it.

Hillvilla Pumpkin Pie
2 lg. Eggs
1 tsp. Vanilla
1 16oz. Can of pumpkin
1/4 c. Firmly packed brown sugar - dark or golden
2 1/2 tsp. Special seasoning (recipe follows)
1 c. Evaporated milk
1/2 c. Half and half
1/2 c. Granulated sugar
1 9" unbaked pie shell

Mix together the eggs, vanilla, pumpkin, brown sugar and seasoning mix. In a saucepan, mix the evaporated milk, half and half, and granulated sugar; cook over low heat until the sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake at 425 degrees for 15 minutes; lower heat to 350 and cook 25 minutes. Store in the refrigerator.

Hillvilla Special Seasoning Mix
4 T. Ground cinnamon
2 T. Ground allspice
2 T. Black pepper
2 .T. Salt
1 T. Ground nutmeg
1 T. Ground cloves
1 T. Ground ginger

Combine cinnamon, allspice, pepper, salt, nutmeg, cloves and ginger. Store in an airtight container for use in other baking. Makes about 3/4 cup.

I would like to hear what Nancylander's have to say about this pie if they decide to try it!
Mary in Oregon

I am so happy to get such prompt replies to my request for old-fashioned stuffing.

Thank you Athena in DE and also Chris in NM. I will also try the Cranberry salad.
We are so lucky to have Nancy and her newsletter!!
Donna

This is for Betty T from GA talking about buttermilk and biscuits for breakfast...and I don't know how old you are but I am 70 and remember that kind of eating. Not in my house because we lived in town but in our neighbors house since they were "country" people. Webb would make me fried biscuits and pour some sorghum on top of them and at 2-1/2 I thought it was the finest breakfast I had ever known. We did live next door until i was 3 and it still was the best ever. And one of the children in my 3rd grade class at my other Grandmother's got to come to school without any shoes. I was soooo envious and when it was warm, the first thing I did when out of sight of school was to take off my shoes right after taking off my blouse under my pinafore. That was truly living when you 8 or 9. And, I was then at the University School connected with out of the U of GA campuses. It didn't matter but I know when I was 40 this grandmother told me I could no longer go to town without shoes. And, I didn't.

Oh, it was good and we too had lots of love but not lots of money. The only bad thing was that when some of my Grandaddy's customers paid him in beans, peas, corn, or ham. And, of course, the younger ones of us had to snap the beans or shell the peas, or shuck the corn. There was always company doing these things that it wasn't work.
Much love to you all, Luanne

I saw some extra large rectangular pans in an IParty Store last night. They retail under $12.00 and were described as sheet cake size.
...Vera (Sarasota)

Hello! This is for Marcia in Mt. Airy regarding her bland chicken soup. Try adding carrots (when you add the celery). Also, try adding some fresh dill and fresh parsley to the soup just before you serve it. Maybe try another brand of chicken stock too. Those vary. Martha Stewart has a wonderful recipe for chicken soup. Go to her website: www.marthastewart.com Hope this helps.
Dawn F - Cape Cod, MA

To Vickie P. Batavia N. Y.
Thank you so much for the information on How to Have a Cookie Exchange in the Oct. 4 newsletter.
Jan

To Marcia in Mt Airy, when I make chicken noodle soup I always add a can of cream of chicken soup and a can of cream corn to all the ingredients you mentioned. This adds allot of flavor to the soup and makes a thicker creamer soup. I add very little water and use the broth from cooking the
chicken as well as an additional can of broth.

Also to Trish in Fl, I have added smoked sausage to beans and it is delicious. But in my opinion you can't go wrong with either of those two ingredients and together a perfect marriage. ha Add some cornbread and you have a feast.
BG in Indy

Re: Blah Chicken Soup
To Marcia in Mt.Airy-
Try adding some marjoram and some white pepper to your chicken while it is cooking. I also add some poultry seasoning as well.
Lori R Topeka

In the 10/4 newsletter Marcia in Mt. Airy is looking for a good chicken noodle soup recipe. I looked for a TNT recipe for chicken noodle soup and I was sick one winter and wanted nothing but chicken noodle soup and I came up with this recipe. This is how I make ours and you must use a raw whole chicken.

Susie's Homemade Chicken Noodle Soup
1 whole chicken, about 3 to 4 lbs.
chicken broth, enough to cover chicken
1 to 2 stalks of celery chopped
1 large carrot, chunky
1 medium to large onion, chopped
1, 12 to 16 oz., pkg. noodles
salt and pepper to taste

The night before put the cleaned chicken and chicken broth with celery, carrot and onion in the pan. Cook this for at least 2 hours and then put it in the refrigerator overnight. The next day skim the top of this mixture to get most of the fat off. Then take the chicken out of the pot and debone and cut up the meat returning it to the pot. Then when the soup is warm then add the noodles and cook until hot and noodles are done.

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

Marcia in Mt. Airy requested a good chicken noodle soup recipe in the October 4th newsletter.
This is my favorite and a copy cat recipe for Hard Rock Cafe's chicken soup. The original recipe called for chicken thigh fillets and breasts, but I use all chicken breasts with bones for the preparation. It also called for cooking the noodles in the broth. I don't do this either.
Margo/Boston

Hard Rock Cafe Chicken Soup (Copycat/Clone)
2 pounds chicken breasts with bone and skin
vegetable oil
2 tbl butter
1 cup chopped onion
1/2 cup chopped celery
6 cups chicken stock (I use College Inn)
1 cup water
1 cup sliced carrot
1 tsp salt
1/2 tsp pepper
1/2 tsp fresh parsley (optional)
2 cups cooked egg noodles

Preheat oven to 375 degrees. Rub chicken with vegetable oil and place on foil wrapped, Pam sprayed cookie sheet in oven for 25 to 30 minutes., remove and cool. Melt butter in Dutch Oven and saute onions and celery for 3-4 minutes. Remove chicken meat from bones and skin, dice the meat and add to pot with remaining ingredients, (except noodles).

bring to a boil, reduce to simmer for 30 minutes. Put noodles into bottom of each soup bowl , add ladle of soup and sprinkle with parsley. Serves 6.

I do not cook the noodles or keep them in the broth , as they absorb too much of the soup broth

For Mary in Ohio requesting low fat recipes.

Family Skillet
1 lb lean ground beef (I use 93%)
1 onion, coarsely chopped
Salt and pepper to taste
32 oz tomato juice
8 oz noodles (I use No Yolks)
1 cup nonfat sour cream

Brown ground beef and onion; sprinkle with salt and pepper. Add tomato juice to skillet; bring to a boil. Stir in noodles (they will have to soften a bit to incorporate them into the liquid. Cover and simmer for 10 minutes, stirring occasionally. When noodles are done, stir in sour cream. Turn heat to lowest point and let sit about 3 minutes. Delicious!

Grannym IL

Thank you so much for the ideas and helping a new GrannyC. It is a new and wonderful experience to get so many instant grandchildren. I never knew what I missed until I got married recently.
GrannyC

White House Traditional Bread Stuffing
Cut 1 loaf (16 oz) sourdough or other crusty-type bread into 1/4 in. cubes.
Turn into 2 (15x10x1in.) jelly-roll pans. Heat in 350 oven 30 min. or until dry.
Toss occasionally.

Heat 3 T. olive oil in large skillet over med. heat. Add 1 large onion, chopped, 2 ribs celery chopped. & 1 large carrot, chopped; sauté 3-5 min. or until slightly tender. Place bread cubes in large bowl; add 2-1/4 c. chicken broth; toss to moisten. Add vegetables, 2 t. chopped fresh rosemary or 1/2 t. dried, 2 t. chopped fresh thyme or 1/2 t. dried, 1/2 t. salt & 1/2 t. ground black pepper. Spoon into 2 1/2-3 qt. shallow baking dish. Cover w/ aluminum foil. Bake 350- 35 min. or until heated through. Uncover; bake 10 min. Makes 10 cups. ( Source: Walter Schelb, White House executive chef) Athena in DE

Nancy, use this idea only if you think it is needed.

Smooth top range: As I was cleaning my smooth top range after letting someone else cook, I discovered the “ring” one lady wrote about. She could not remove it. Neither could I, even after cleaning with barkeeper’s, baking soda, and the cleaner that came with stove. Then, I remembered my blue micro fiber cloth. I gave it a good micro fiber polish and it is fine again. I did a search for her request but could not find the newsletter.
PeggyNELA

Dear Nancy and friends, does anyone have a recipe for Orange Crunch Cake like the Bubble Room on Santibel Island serves? There are several recipes around but they have graham crackers in them and the one I'm looking for does not have graham crackers. A friend ask me if I had the recipe and I told her no but I explained to her about Daily Recipe Exchange and if it is out there some one would have it. Nancy THANK YOU and to you and your "helpers?" have a great day.
Jean C usually from Wirtz, VA but from Zephyrhills Fl. for the winter.

Hello Nancy and everyone, hope your day is going great! Thanks to Connie in TX for the Pear Honey recipe in the Oct. 4 newsletter.
Here is an addition to the Angel Food Cake Variations

Peppermint Marble Angel Cake

Cake:
1 package Duncan Hines angel food Cake Mix
1 teaspoon peppermint extract
6 drops red food coloring

Glaze:
1 cup confectioners sugar
2 Tablespoons milk
1/4 teaspoon peppermint extract
3 drops red food coloring
1 peppermint candy stick, crushed or around 15 pieces of peppermint candy crushed (optional)

1. Preheat oven to 375
2. For cake, prepare batter following package directions. Stir in peppermint extract. Divide and tint half of the batter with the red food coloring. Spoon batter into ungreased 10-inch tube pan alternating colors to marble. Bake and cool cake following the package directions. Brush loose crust gently from cake with a paper towel.
3. For glaze, combine sugar, milk, peppermint extract and red food coloring in small bowl. Stir until smooth. Drizzle over cake. Sprinkle with crushed peppermint candy if desired. (personal note: keep your sprinkles lite and sparse on top. The candy has a tendency to mix with the glaze and makes a chewy, crusty, sticky, gooey mess that is hard to cut into if you over do the sprinkles. For display purposes and added eye treat, I fill the center hole with individually wrapped peppermint candy, and place some around the bottom edge of the cake as well.)

I make this cake every Christmas for family get togethers. Its a great alternative to plain angel food cake. I also make this cake for bake sales, and its a local favorite. The peppermint has a tendency to sooth the tummy after a large meal.
Happy eating! Dee R. in IL

I wanted to submit this recipe. Lord knows how long I have had it and I just made it. I got it off of the www.allrecipes.com website. I too am a "collector" and probably have more recipes that I will ever be able to try but it gives me so much pleasure. I inherited this obsession from my mother! In 4 yrs of marriage, my husband has gained 22 lbs.! Any way the recipe below is TNT!

White Cheese Chicken Lasagna
1/2 cup butter
1 onions, chopped
3-5 cloves garlic, minced
1/2 cup flour
1 tsp salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided.
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp black pepper
9 lasagna noodles
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2-10 oz. pkgs frozen chopped spinach, thawed and drained
chopped fresh parsley
1/4 cup grated parmesan cheese for topping.

Melt the butter in a large sauce pan over medium heat, and sauté the onion and garlic until tender. Stir in the flour and salt, and simmer until bubbly. Mix in broth and milk and bring to a boil, stirring constantly, for 1 minute. Stir in 1/2 of the mozzarella cheese and 1/2 of the parmesan cheese. Season with the basil, oregano, and black pepper. Remove from heat and set aside.

Preheat oven to 350°. Bring large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes, until al dente and drain. Spread 1/2 of the sauce mixture in the bottom of a 9x13 pan. Cover with 1/3 of the noodles, all of the ricotta and all of the chicken. Layer with 1/3 of the noodles, 1/3 of the sauce, all of the spinach and the remaining mozzarella cheese and parmesan. Top with remaining noodles and sauce mixture and sprinkle with parsley and parmesan cheese. Bake 35 to 40 minutes.

Makes 10 servings.

Rebecca from Mahomet, IL

P.S. Thanks for all your wonderful work Nancy. I think you have attracted a group of all star cooks!

Reply to request for grape salad from Phyllis Knipp, Baker, Mt.

Grape Salad Recipe
4 cups white grapes
4 cups red grapes
1 cup sour cream
6 oz cream cheese
1/2 cup sugar
l tsp vanilla

Mix all ingredients except grapes. Stir in grapes. Place in dish. Take 1/2 cup brown sugar and 1 cup of chopped nuts and spread on top of grape mixture. Refrigerate.
Makes approximately 8 cups

I had dinner guest tonight and served the grape salad. It is delicious and the guest loved it and requested the recipe. I hope you enjoy it.
Carolyn Cook, Obion, Tn.

Oct 4 newsletter
Phyllis K in Baker MT wanted to know if anyone had a grape salad that used cool whip or whipped topping. Here is one that my daugher uses and it is very good. Does not use cream cheese.
Grape salad
purple or red seedless grapes
1 cup sour cream
1/2 cup cool whip
1/2 cup brown sugar
3/4 cup chopped walnuts
Mix sour cream, cool whip and sugar together and combine with grapes. She does not cut them in half. Nuts may be omitted too if desired. Cool and serve.

This is very good and we have it often.
Marian in ND

With Thanksgiving getting closer, I wanted to share this Pumpkin Pie tip. When my grandmother (and then my mother) made Pumpkin Pies, they always separated the eggs. Put the yolks in the pumpkin mixture. Beat the whites with a little sugar until stiff. Then fold the whites into the pumpkin mixture. Pour in shell and bake. This makes a lighter, creamy pumpkin pie. You can use any recipe.

I love the Newsletters and look forward to them every day. I have raised so many recipes from them and now trying to figure out how I can live long enough to try them all.
Thanks for all your hard work. . .it is much appreciated.
Mary Alyce, WI

Hi, Nancy, 4-legged and Nancyland helpers!

This is for Phyllis Knipp for her request for grape salad using whipped cream. I found this on www.Recipezaar.com, the original was from BHG.com but I couldn’t find it there. This is basically the same salad that I have used for over 50 years. In the beginning I used whipped cream as there was no Cool-Whip then. I have to say the whipped cream tastes better but I’m always in a hurry and often use Cool-Whip or sour cream.

You don’t need to use the cranberries and sugar if it’s not a holiday time. Use plenty of seedless grapes, sections of orange, pineapple, apple, nuts and bananas if you like. (It has to have bananas!) And small marshmallows! There is no set rule of ingredients as you’ll find most of the readers who reply will tell you. Just ad lib, there are no mistakes on this.

Here is the recipe as written on Recipezaar:

Fresh Cranberry-Grape Salad
This has been a traditional salad on our Thanksgiving table for many years. To give you an idea of how long, the only red grapes I could get at first had seeds in them. There was no such thing as seedless! This salad is so much less work now that I don't have to seed the grapes. And it really is delicious -- so different. And it has a make-ahead feature that is most welcome at this busy time. It can be started up to 2 days ahead. Recipe from BH&G. .

4-5 servings

2 cups fresh cranberries
1 cup sugar
1 cup red grapes
1/2 cup broken walnuts (or more, to taste)
1/2 cup heavy cream, whipped

Put cranberries through the food grinder, using coarse blade. Or chop in processor. Stir in sugar. Let stand overnight. Next morning, drain well, pressing lightly to remove excess juice. (Reserve the juice for another use. I like to add it to a fruit punch.) Cut grapes in half and remove seeds if necessary. Add grapes and nuts to well-drained cranberry mixture. This much may be done ahead. Refrigerate.

Just before serving, fold in the whipped cream. Mound in a lettuce-lined bowl, garnished with clusters of grapes. Serve immediately. Recipe doubles easily. Note: You may add a small can of pineapple tidbits, well drained, with the grapes and walnuts, if you wish.
I hope this helps you, Phyllis.
Bunnie in Parker, CO

Hi Nancy and all friendly cooks in Nancyland. Peggy NELA, Sept. 30 newsletter asked about a recipe for Catalina dressing. Way back in the late 40's when we still had home economics classes our teacher gave us a recipe for "French Dressing". It's the closest thing to Catalina that I have ever eaten. It is just wonderful, I think my teacher was way before her time with this one.

French Dressing
You will need 1 pint jar
1 finely chopped onion
1/2 cup white sugar
1/2 cup apple cider vinegar.
1/4 tsp. prepared mustard
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. Worcestershire sauce
1/2 cup ketchup
1/2 cooking oil
2 pinches garlic salt

Mix all in pint jar and let sit until sugar melts. Shake several times to mix all flavors well. Refrigerate...will keep for several weeks IF it lasts that long. Hope you enjoy. I call this my homemade Catalina dressing. P.S. A little more sugar can be added if you like it sweeter.
Sue in GA

This is for Marcia (Oct. 6) asking about Chicken Soup. I cook my chicken with one onion and several stalks of celery, salt and pepper-water to cover-- until done. I strain the broth and use that along with a big can of chicken broth for my soup. I add to the broth--chopped celery (3-4 tender stalks), chopped carrots, -a little chopped parsley and cook until carrots and celery are done. (to speed up, I have taken some broth, add the veggies and cook in the microwave). I cook the noodles (1#) in water or chicken broth, drain and add to the soup. I de-bone the chicken and chop (I use just chicken breasts) and add to the soup. I have been told I make the "best" chicken soup. You can also do this in the pressure cooker (chicken and veggies separately--then mix together). Thanks Nancy for your continued work on this newsletter...and the kitties work also :)!
~Bev in Michigan

For Marcia in Mt. Airy - chicken noodle soup
I also add carrots, celery and onion along with 2 bay leaves and rosemary and thyme ( I prefer to use fresh rosemary and thyme but always have dried on hand!) to the chicken and water ( I actually stew my chicken in chicken broth) when I am cooking the chicken. You can also add some white wine to the stock to give it a richer flavor. I prefer to use Kosher Salt but I am sure that is just a matter of taste preference. Hope this helps!
Jen in Maysville, WV

Dear Nancy:
Within the last month or two, there was a message from Dawn in MN. In the message she gave two recipes, and she stated the following:

"Here’s a couple recipes I use quite often for treats.
I have loads of dog treat recipes so if there is
a certain flavor your dog goes crazy for, let me
know and I probably have a recipe with that in it!"

My response follows:
Hey Dawn. My two babies (dogs) just LOVE and adore vanilla treats. The ones I have bought them in the past were in a "KISS" style and were cream colored. So, if you have any recipes that I could try with them that are similar to these, I would be so eternally grateful. Trust me, my dogs are my babies in my opinion!!!!!

Thank you in advance,
Karen T. or majorw1010]

Nancy, thank you once again for all of the work you put into the daily newsletter. It is one of the highlights of my day. I have to say I was a little disappointed that you remembered Thursday this week and there was no newsletter. I hope you enjoyed your day off--you definitely deserve it!
Vickie, in Liberty, Texas

Comment
I almost forgot again, LOL.
Nancy

Hi Nancy and Everyone. Would like to tell Peggy, who offered in the Sept. 30 newsletter, that we would like to have her seafood quiche recipes.
Thanks. Marilyn in FL

Good morning Nancy , fur babies and everyone out there in NancyLand

Thank you for the wonderful job you do each and everyday.
This is for Marcia in Mt. Airy who said her chicken noodle soup was blah. I always add about a tsp of poultry seasoning to my soup.

Have a wonderful weekend
Ellen in the Burgh

Hello everyone,
My daughter and I are going to a baby shower on October 15th. We've been asked to bring a dessert other than cake for about 15 to 20 people. I just can't think of an interesting dessert tray other than Pepperidge farm cookies. We want to do something unique with an oooohhh aaahhh value but I'm drawing a blank. Any ideas would be greatly appreciated.
Thanks Adrienne

For Boots in Virginia: About the pan larger that 13X9: You can find them in your local cake and candy supply store. . I got mine in the 1960's, and one company that makes them is Wilton. I'm sure you'll be able to buy one in the cake and candy supply store. If they don't keep them in stock, they'll most likely be able to order one for you. Mine holds 3 to 4 cake mixes. Good luck
Cheryl, Ohio

Hi, Nancy and all my Nancy-land Family. Hope everyone is well.

Two responses today:

Mary in Upstate NY - all of the angel food cake variations I sent are all baked in a 9 x 13" pan. A tube pan would make them too deep and therefore they would not bake in the allotted time. Try it again; you'll be glad you did.

Mary in Oregon - the spice mixture you listed sounds intriguing. I drink hot chai tea, and it has almost all those things in the tea bag. Of course we'd like your recipe for the pumpkin pie - who wouldn't want "the absolute best pumpkin pie ever"!?

Thanks, Nancy, for all you do for all of us.
Doris in Oklahoma City

Date of Newsletter Sept. 25th, 2006.
Pineapple Banana Salad From Melinda in Chattanooga. Is the small pkg. of pudding used dry or mixed with milk????Would love to make this recipe BUT do not want to mix it wrong?? Would like an answer. Lori in Oregon.

For Trish in Fl from the 10/4 newsletter re: cooking pot of beans with the polish sausage. I cook the Great Northern beans with this quite often. I cook the beans until they're done and then I slice the sausage into chunks and cook a little bit longer, until the sausage is good and hot.
Evelyn in Tennessee

Now that sweet onions (Vidalia) are no longer around in my area I wonder if anyone has a tip on taking ordinary onions and releasing the strong flavor. The ordinary onions do okay in dishes which have to be cooked but I love nice crisp onions on my hamburgers. By the way, when the Vidalia onions first came on the market a number of years ago they were always sweet and mild but in the last several years they aren't as consistent in their flavor as they used to be. I usually buy a 5# bag at a time and there are a number out of that bag which are very strong flavored and not as sweet and mild as they were in the beginning. Has anyone else noticed this? Any suggestions for having crisp sweet onions year-round would be appreciated. Dixie in AL

Hello Nancy,
WE had a potluck at work for a lady who was leaving us. Someone brought peanut cookies. They were so good. Does anyone have a recipe for them? I have never tasted them before.
Carole with an "E" in Calgary

Hi Nancy and everyone in Nancyland! Also hi to the furry assistants who live with you, Nancy. My furry assistant is a dog named Boober (shhh, don't tell him he's a dog, he thinks he's a people). I wish I could come up with a recipe for the Beggin' Treats that he so craves. Does anyone have one? I don't know how good they are for him, but when he hears my pantry door open he appears from nowhere. Ha!

Eileen from WNY, I am so glad you enjoyed the cookies. They are really good, aren't they?

I have a quick and easy TNT pie for the upcoming holidays. It is kind of a copy cat from the cafeterias where I have eaten over the years. I just craved this pie and someone made it quite a few years ago at a get-together. Now I make it every Thanksgiving and Christmas. If I made it any other time I would eat every bite by myself and that isn't good!!

Pecan Delight Pie
3 egg whites
1 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
20 buttery round crackers, crushed fine (I used Ritz)
1 cup chopped pecans
1 (12 ounce) container frozen whipped topping, thawed

Beat egg whites until slightly stiff. Add sugar, vanilla, baking powder, Ritz crackers and pecans. Mix well, and pour into greased 9 inch pie plate. Bake at 350 degrees F (175 degrees C) for 25 minutes exactly.
Allow pie to cool to room temperature, and then cover with nondairy whipped topping. Refrigerate for 2 hours before serving.
Yum this is good and you don't have to make a crust. I have even doubled the recipe and made it in a 9 X 13 pan for church get-togethers.
Enjoy!
Sandi Hutson from Jasper, Texas

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