Hello everyone, I have been receiving this newsletter for quite sometime. I enjoy it immensely. I have not posted in quite a while for various reasons. But I have been reading and saving recipes.

I need all you readers help if possible. I just got married yesterday (Friday) to the love of my life. I want to be the perfect wife in every way but especially in my cooking because he loves to eat and good food. He likes to hunt and fish and keeps us in wild game and fish. The problem.. I need some tried and true recipes on how to prepare and cook turtle meat. I have never tried this and I don't want to mess it up. He would be so disappointed because he work so hard to catch it.

I am hoping that some of you from Cajun country around Louisiana and Mississippi might send me some tried and true recipes on how to prepare and cook it. Or readers from all over for that matter. I am sorry I took up so much space but this is so important to me, also I could use tried and true recipes for venison or deer meat. I need to know how to prepare and cook these the proper way. Thanks in advance for your help.
Kathy in Alabama

This is a low fat meat loaf made with healthy ingredients. It is as much of a method as it is a recipe. It is super easy to do in a low fat meat loaf pan but can be made in a standard loaf pan.

The strategy is to start with low fat products and then drain any remaining grease from the meat loaf as it cooks. The eggs and the low fat sour cream give the meat loaf the desired consistency.
 

Meatloaf Recipe
3 large eggs
1 cup low fat sour cream
1/2 cup quick rolled oats
2 tablespoons minced dry onion
1/2 cup chopped bell pepper
1 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon Italian spice mix
2 pound lean ground beef

1/3 cup barbecue sauce or ketchup

Preheat oven to 350 degrees.

1. In a medium bowl, combine the eggs, sour cream, rolled oats, onion, bell pepper, salt, ground pepper, and spice. Knead in the ground beef. Press the meat loaf mixture into a non-stick loaf pan.
2. Bake for 50 minutes. Remove the partially cooked meat loaf from the oven. Be very careful not to burn yourself and tip the meat loaf up to drain the grease. (It is helpful to hold the meat loaf in place with a spatula when you tip it up.) Return the meat loaf to the oven and bake for another 15 to 20 minutes.
3. Again, pour the grease from the pan. Cover the top of the meat loaf with the barbecue sauce and return to the oven for ten minutes or until the internal temperature reaches 160 to 165 degrees with a probe-type thermometer.
4. Set a cooling rack over a baking pan. Remove the meat loaf from the pan and set it on the rack to drain completely. After five minutes, remove the meat loaf to a serving platter and serve hot.

Baker’s notes: Make this even healthier (and maybe more interesting) with the addition of grated carrots or chopped spinach.

You can make your own barbecue sauce by mixing 2 tablespoons brown sugar and one teaspoon dry mustard with 1/4 cup catsup.
Source: Prepared Pantry

Printable Version

Recently when surfing through all the kitchen gadgets on Prepared Pantry I found a meatloaf pan that I can't do without.  It has an inner pan to lift out.

I'm sure someone will have an answer for me. Every year for at least the past 4 years I've gone to the quilt show in Lancaster and while there at one of the markets, I pick up a plastic bag of "Cheddar Cheez Powder". It's bright yellow. Guess the color is what gets me. I get it home and then don't know what to do with it. It lays til the next year, I throw it out and buy another bag. Happened again this year. Can anyone tell me how this is to be used, please, please. An 81 year old still trying.
H

To Candy, 4/18/07 Newsletter regarding seasoning vegetables. The following seasonings are what I use:

Corn - add butter, salt to taste, and a sprinkle of sugar. I sometimes add a little cream cheese. If it is niblets and I have to add water, I will put a tad of corn starch in the water before adding it so it will thicken. (Not necessary if using the cream cheese.)

Green Beans - WOW! They have been a challenge for me that I think I have conquered. I have been advised to pour off the liquid in the can and rinse the beans (while in the can) with water. Some people claim that liquid is what makes them taste so much like the can. Then I put a little bacon grease (or olive oil) in a skillet, sprinkle a little garlic powder (or I have used minced garlic), salt to taste, and a teaspoon or so of brown sugar. Sauté all for about 5 minutes. Other good seasonings - black pepper, red pepper, butter, sesame oil, balsamic vinegar (add gently, not too much), Worcestershire sauce, grated parmesan, slivered almonds, toasted sesame seeds. Try what YOU like using Cut, French or Whole green beans in the can.

Carrots - One of my VERY favorites because it could not be easier - Cook baby carrots in salted water, drain, and to pan add some butter and one or two teaspoons (or as much as you like) of apricot preserves OR orange marmalade and heat until butter melts. Oh, my goodness, it is SO GOOD.
Hope this helps, Barbara in AL

This is for Marlyn from Michigan in the April 20 newsletter she ask for Mexican food. They were having an open house graduation for there Granddaughter. This always goes over big,

White (Mexican) Cheese Dip
1 cup cheese (Monterey Jack or Asadero or Chihuahua shredded fine
4 ounces green Chiles
14 cup Half and Half
2 Tablespoons onion, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 Tablespoon fresh cilantro, chopped fine

Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. Serve with fresh tostada's or hot flour tortillas
Caroline MO

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.

Someone told me to clean my cement driveway that has oil stains on it with Tide, I don't know if they meant the powder or liquid kind. Or could someone out there tell what I could use to get the oil stains off with.
Thanks, Sally in PA

Hi Everyone,
I am seeing recipes on TV and in magazines about panko crumbs used for breading. Can someone tell me where to get this? Your response is greatly appreciated.
Nancy, tell us the difference between the two newsletters you have referred to, that you are working on and
refiguring.
Thanks, Grace from Alabama

Comment
The www.nancyskitchen.com is there but not worked on. When the site went down nancyskitchen.com it was moved to a new server. It needs much work but all the recipes are there. www.nancys-kitchen.com is going to be only the newsletter and recipes from the message board and the newsletter.
Nancy

For Betty in 4/21 newsletter

Apple Spice Cake
1 spice cake mix
1 can apple pie filling
4 eggs
.
Beat the eggs just a little bit, add pie mix and cake mix. Stir with
spoon or spatula just until well mixed. Bake in a 9 x 13 sprayed pan,
at 350 degrees for 35 to 45 minutes, or until toothpick comes out
clean. Serve with cool whip, no need to use electric mixer at all.

Servings: 4
Dairiel Pavek of Minnesota

I have made this and it is very good.

This is for Lucy in KY with her question regarding easy lasagna (Newsletter of 4/20)
I often use the Prego Miracle Lasagna for a quick and easy meal. It is great if you are having a crowd as you can make several different types the day before and pop them in the oven the next day with out a lot of fuss.

Miracle Lasagna
1 jar (1 lb 10 ou) Pregao Traditional Italian sauce
6 uncooked lasagna noodles
1 container (15 oz) ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup Parmesan cheese

Spread about 1 cup pasta sauce in 2 quart shallow baking dish (11 X 7)

Top with 3 uncooked noodles, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and 1 cup pasta sauce. Top with another 3 uncooked noodles and remaining pasta sauce. Cover.

At this point you can put in refrigerator over night or bake. (Original recipe from www.campbellkitchen.com  does not say you can refrigerate over night but I do it all the time, take pan out of refrigerator about 30 minutes before baking) Bake at 375 for 1 hour. Uncover and top with remaining mozzarella cheese. Let sit for 5-10 minutes.

My variations:
Add cooked ground beef to the mixture.
Add chopped spinach for a meatless lasagna or even chopped squash or egg plant

I usually make several kinds for a large crowd and let them pick what type to try.
Sandra from Oregon

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.

Healthy veggies with herbs!

Beets
ginger, ground cloves, thyme

Carrots
allspice, cinnamon, dill, ginger, ground cloves, mint,
nutmeg, thyme

Corn
basil, chili powder, cilantro/coriander, cumin, nutmeg
Green Beans basil, nutmeg, marjoram, sesame seed, tarragon, thyme

Lima Beans
oregano, sage, savory, tarragon, thyme

Spinach
allspice, cinnamon, rosemary

Tomatoes
basil, bay leaf, cilantro/coriander, parsley, oregano,
sage, tarragon, thyme

Athena in DE

For Tona
I have done this for several years. [Cake in a cup]. Sell good at a craft fair. I add a birthday candle and its fun to give on a B'day. Also sprinkles or whatever.

If at work, just take an egg and oil along and can 'bake' it on their break!!!

THANKS for all the super recipes everyone, and a BIG thanks to Nancy.

This newsletter is a bit shorter than most.  We have very bad weather tonight in the Texas Panhandle.  Every Friday for weeks we have had snow and ice.  Yesterday we had a few thunderstorms and today we have thunderstorms and tornadoes sited north and south of Amarillo.  I am logging off a bit early because of the severe weather and the flickering lights. Not all messages were posted to the newsletter because of this.
Nancy

Someone requested the name of the knives that had been mentioned a while back in the newsletter. It was RADA Cutlery. This is made in the USA which makes it special. I have ordered, received and used a few of the knives so far and intend to order more. They are by far the best knives I have ever had and I'm almost 70. Just search Rada.
Barb in WNY

Hello Nancy, I have a couple of suggestions for canned vegetables. When ever I heat up a can of any vegetable I put in 2 big tablespoons of butter, salt, and pepper. You can also put a can of cream of mushroom in either a can of sweet peas or string beans with a little salt and pepper that is good.
Tona in Bama your recipes are great I made your smothered pork chops and they were so good. Will make the other one with sour cream soon.
I also so look forward to anything from the men folks that are on this site. Men can rock when it comes to cooking.

Here is a recipe for round steaks that a friend made for us when my Mom died and I have used it ever since. You can also use different kinds of meat such as venison etc.

2 packages of round steak cut into pieces
1 to 2 cans of beef broth
1 can of cream of mushroom soup or golden mushroom soup
1 onion chopped
1 green pepper chopped

Put all ingredients together in a non glass baking pan and bake at 325 degrees for about 1 and half to 2 hours. Very good and tender. You can adjust the flavors to your liking in this recipe and add more or less beef broth more or less veggies etc.
Leslie from Texas

Hi Nancy, regarding heating vegetables. I drain liquid from green beans, add green beans to a can of chicken broth and about 1/2 teaspoon garlic, then add either a can of drained sliced mushrooms, or fresh mushrooms, these can be sliced or drained., I also add some diced onion, I fix this for holidays in the crockpot using 2 cans each of beans and mushrooms. Everyone serves themselves out of the crockpot using a pasta ladle.

Since there are only 2 of us to cook for I have found it more economical to use frozen veggies. We like whole kernel corn fixed in microwave. I measure out corn sprinkle with pepper, lite salt, and a dab of "butter". Micro on frozen vegetable cycle. Broccoli is also good fixed this way. Margaret, Tulsa.

I can vouch for Carolyn in Tulsa's dog training advice. Her dog has a basket full of toys and knows each one by name. She will fetch whichever one she is told to get. She also has a bell on the back door that she jingles when 'nature calls' or she needs to chase a squirrel.
Margaret

Nancy: This is in response to the request from Lucy in Ky in the 20 Apr Newsletter for an easy recipe for lasagna. This is NOT necessarily an easy recipe but it's one that I GUARANTEE will be some of the best lasagna you've ever made or tasted. It's actually much easier than the number of ingredients indicate and I'm sure that if you try it you'll agree that it was well worth the time and effort to prepare. Mr. Myron Drinkwater - Lake Forest, CA

TRADITIONAL LASAGNA
1 lb ground beef
3/4 lb bulk Italian sausage (if using links, remove sausage meat from casings)
2 (6 oz) cans tomato paste
2 (8 oz) cans tomato sauce (can use 1 (15 oz) can)
2 medium garlic cloves, minced
2 tsp granulated sugar
1 tsp Italian seasoning
1 tsp salt
1/2 tsp ground black pepper
3 large eggs, beaten
3 Tbsp fresh parsley, minced fine (or 1 Tbsp dried parsley flakes,
crushed)
3 cups small curd cottage cheese
1/2 lb Ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices Provolone cheese
3 cups shredded Mozzarella cheese

In a large skillet or frying pan cook the ground beef and Italian sausage over medium heat until no longer pink. While the meat is cooking use a wooden spoon to break up any large chunks of meat. Drain off excess liquid/fat. Add the tomato paste, tomato sauce, minced garlic, sugar, Italian seasoning, salt and black pepper. Simmer, uncovered, for 1 hour over low heat, stirring frequently. In a mixing bowl, combine the beaten eggs, parsley, cottage, Ricotta and Parmesan cheeses. Spread 1 cup of the meat sauce in an ungreased 13 x 9 x 2-inch Pyrex baking dish or large casserole dish. Layer 3 of the cooked lasagna noodles, Provolone cheese, 2 cups of the cottage cheese mixture, 1 cup of the shredded Mozzarella, 3 lasagna noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup Mozzarella. Top with the remaining 3 lasagna noodles, meat sauce and Mozzarella cheese. CAUTION: THE DISH WILL BE FULL! Cover and bake in the center of a preheated oven at 375° for 50 minutes. Uncover and bake for an additional 20 minutes. Let stand for 15 minutes before cutting.

Yield: depends upon the size of the servings but will easily feed 10 to 12.

(Preparation Time: About 40 minutes / Cooking Time: 1
hour 30 minutes)
Cook's Note: Recommend placing a cookie sheet or aluminum foil OR both under the baking dish in the oven to catch any overflow. Any leftover lasagna can be wrapped and frozen and thawed and reheated in oven or microwave when desired.

Good morning Nancy. Lisa from East Texas was asking about cook wear. I have to agree with other about Cooks Essentials from QVC. I bought my first piece in 1999 and it is still good. Since then I have added to it and now have so much my husband had to put my shelves on slides. This is the only cook wear my husband has not been able to kill.
Alis from WA

Dear Nancy:
Looking at the cabbage roll recipe which called for hamburger and pork sausage, do you brown the meat before placing it in the cabbage or do you put in raw? Please reply.
Susan Davis

To Marilyn In Michigan, who wrote
We will be having a graduation open house for our granddaughter in June, and she has requested Mexican food. I know our on line family can come up with recipes and ideas. I need help! Thanks in advance.
Marilyn from Michigan.

I was at a birthday party last night, she had a dip
1 can Black beans (drained and rinsed)
1 can whole kernel corn (drained)
1 Cup salsa (mild, medium or hot)

Mix together and serve with the little Tostedo cups, It was wonderful and so simple.
Hope you like it as much as I did, JoAnn Port Charlotte, Fl.

Many thanks to Jo, Cheryl and Angie who all sent in the recipe I misplaced for Angies Spaghetti sauce from 2005. I knew I could depend on "the girls and guys" for a quick response. This group is really the best - presided over by an awesome woman named Nancy! With gratitude - Kim

Just read an old e mail and to answer 2 question. First for Teri from Clagary I sent in a home made recipe for coconut pecan frosting in case you can't find the store bought. Also to Tori R do not drain peaches and butter me nots are biscuits with pieces of butter in them but you can use any can biscuits you like. sorry for the confusion. I forget different parts of the world have different things. Tha's what makes the world go round and also this wonderful site. LOVE IT and Nancy is the best!
Bobbie in NC

Also thank you Sandy in ND for Chili Cornbread Casserole Yum!

Nancy,
This is really good and great to prepare for the family on a work/school night. Quick and delicious! I got it from the www.Kraftfoods.com site.
Susana in Louisiana

Chicken Parmesa Pasta Toss
8 oz. (1/2 of 16-oz. pkg.) fettuccine, uncooked
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, sliced
2 cloves garlic, minced
3 Tbsp. tomato paste
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup water
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese

COOK pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook 8 min or until cooked through, stirring frequently. Add garlic; cook an additional 2 min., stirring occasionally.

STIR in tomato paste. Increase heat to medium-high; cook and stir 1 min. Add tomatoes, water and dressing; cook 2 min., stirring occasionally.

DRAIN pasta; toss with sauce in large serving bowl. Sprinkle with cheese.

Hi Nancy, Always look forward to reading what our "neighbors" are sharing with us each day. Today I've got a delicious side dish that goes with almost anything. Hope some of "the neighbors" can use it. My boss is a vegetarian and this is a Main Dish for him. White rice can be substituted with no problems.

Susana in Louisiana

Herbed Rice
2-tbspn butter
2 green onions, finely chopped
2 1/2-cups water
1/2-tspn garlic powder
1/2-tspn salt
3-cups uncooked brown Minute Rice
2-tbspn finely chopped fresh parsley
1-tspn. Chopped fresh thyme (or 1/4-tspn dried)
1-tspn chopped fresh sage (or 1/4-tspn dried
1-tspn chopped fresh sage (or 1/4-tspn dried)
1/2-tspn grated lemon rind

Melt butter in a medium saucepan over medium-high heat. Add green onions to pan, and saute 1 minute. Add 2 ½ cups water, garlic powder, and salt; bring to a boil. Add brown rice; reduce heat to medium, and cook per boxed instruction. Stir in parsley, thyme and sage and, if desired, lemon rind.

Spicy Black Eyed Peas
2 (16oz) cans black eyed peas, undrained
1/2 ( 3 1/2 oz ) pkg. pepperoni, diced
1 med. bell pepper, diced
1 med. onion, diced
1/4 t. hot sauce (Texas Pete)
2 T. hot taco sauce
Combine all , cover and simmer 1 hr. stirring once in awhile
Bobbie in NC

Spicy Black Eyed Peas
2 (16oz) cans black eyed peas, undrained
1/2 ( 3 1/2 oz ) pkg. pepporoni, diced
1 med. bell pepper, diced
1 med. onion, diced
1/4 t. hot sauce (Texas Pete)
2 T. hot taco sauce

Combine all , cover and simmer 1 hr. stirring once in awhile
Bobbie in NC

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.

Nancy, I found this recipe in the back of a book of recipes that I have had for years and I make this one in the warm months of the year. Hopefully Lucy in Ky, in the 4/20 newsletter, will try this.

Super Easy and Creamy Vegetable Lasagna
2 tablespoons olive oil
3 small green onions, using only the whites and light green part
2 cups pkg. shredded carrots
3 bags, 6 to 8 oz., baby spinach
1/4 teaspoon salt
1/4 or less teaspoon nutmeg
1/4 to 1/2 teaspoon pepper
2 containers, 15 oz., part skim or fat free ricotta cheese
2 cups, 8 oz., mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
2 eggs
1/4 cup chopped fresh parsley
2 teaspoon chopped fresh thyme
1 jar, 15 or 16 oz., Alfredo pasta sauce
1 pkg, 8 oz., oven ready lasagna noodles

Preheat oven to 375ºF. Coat 13x9 baking dish with cooking spray. In 12" skillet, heat 1 tablespoon olive oil over medium heat. Add the white onion and carrots; cook until softened about 3 to 4 minutes. Remove from skillet. In same skillet, heat remaining oil over medium. Add spinach, in batches. Cook until wilted, 2 minutes. Drain, pressing out excess liquid. Combine spinach, onions, carrots, salt and pepper and also nutmeg. In another bowl, combine ricotta, 1 cup mozzarella, Parmesan, eggs, parsley, thyme and remaining pepper.

Combine sauce and 1 cup water; spread ½ cup over bottom of baking dish. Top with 3 noodles, ½ cup sauce mixture and ½ of ricotta mixture. Top with 3 noodles, ½ cup sauce mixture, and spinach mixture. Top with 3 noodles, ½ cup sauce mixture and remaining ricotta mixture. Top with remaining noodles and sauce mixture. Cover with foil. Bake 30 minutes; uncover, sprinkle with remaining mozzarella. Bake 10 minutes or until bubbly. Let stand 15 minutes. Serves 6 very big pieces and 8 to 10 normal size servings.

Please try it is very good and does go together fast and easy.
Susie Indy

Hi all I just read in one of my magazines that Vit. C tablets are good for cleaning toilets. Just drop one in and leave overnight and use brush the next morning. Have not tried this yet but sounds easy. Also cheaper that some of the others I have heard of.
Thank you Tea Hag in Upstate NY and Dee in Uk for dipping sauce for bread. can't wait to try.

Broccoli-Cheese Casserole
2(10oz) pkg. frozen chopped broccoli
1 (10 1/2 oz) can cream of mushroom soup, undiluted
1 c. (4oz) shredded cheddar cheese, divided
1/4c. milk
1/4c. mayonnaise
2 eggs, beaten
dash of red pepper
paprika

Cook broccoli according to package directions. Drain and put into lightly greased 10x6x2 baking dish. set aside Combine soup,1/2 c cheese, milk, mayonnaise, eggs, and red pepper. Spoon evenly over broccoli. Sprinkle with remaining cheese and paprika. Bake 350 for 45 min.
Bobbie in NC

For Lucy in Ky, I have made lasagna for many years, and it has been a favorite for my sons birthday dinners for many of those years! I am sure you will get many recipes for making your own sauce, so I won't go there. As you are asking for easy, I will just share a couple of my tricks. I go to an Italian restaurant near me that sells fresh pasta. They come in sheets about a half pound each, and they will also roll them thinner for you if you ask. I used to bring them home, cut them into the size to fit my pasta machine and roll them myself - what a pain, and takes a lot of time. Bring the lasagna sheets home and cut them a bit smaller than your pan and your lasagna will go together soooo much faster than boiling the noodles the old way. My "cheater" way to make lasagna is to get the no-boil noodles, so easy also and they are nice and thin the way I like them. Just leave enough room around them as they do expand. My family likes me to combine the ground beef and sausage for the meat layer, and I also found that on the top, if you put down the sauce, mozzarella cheese and then the beef mixture on top of the cheese, the aluminum foil doesn't stick to the cheese. I also only use mozzarella cheese between the layers as that is the way we like it and no ricotta - that is just our preference. Hope some of this helps - and that everyone is enjoying our warmer temps now - yippeee - spring is finally here! Laura in Ct

Lasagna for Lucy, KY (4/20):

Tri-Color Lasagna
1 container (15 oz) ricotta cheese
1/2 c. grated Parmesan cheese
1/4 c. prepared pesto sauce
1 egg
2 2/3 c. prepared Alfredo sauce
2 c. prepared marinara sauce
12 oven-ready-no-boil lasagna noodles
3 c. shredded mozzarella cheese
Beat together ricotta, 1/4 c. parmesan, 1 T. pesto & egg in small bowl.
Divide Alfredo sauce in half into 2 bowls; stir remaining pesto into
one of the halves.

Heat oven to 350. Spread 1/2 c. marinara over bottom of 13x9x2 glass
baking dish. With long side of dish facing you, place 3 lasagna noodles on
marinara sauce across width of dish. Spread 1/3 c. marinara sauce over left noodle, making sure to cover edges.

Spread 1/3 c. of plain Alfredo sauce over middle noodle. Spread 1/3
c. of pesto-Alfredo over right noodle. Top all three noodles w/ 1/3 of ricotta mixture. Sprinkle 1 c. mozzarella over top. Top w/ 3 more noodles. Repeat layering w/ sauces:
Spread 1/3 c. maranara sauce over middle noodle, 1/3 c. plain Alfredo over right noodle & 1/3 c. pesto-Alfredo over left noodle. Top all noodles w/ 1 c. mozzarella. Top w/ 3 more noodle.

Repeat layering w/sauces. Tope with remaining ricotta mixture & 1 c. mozzarella. Place remaining 3 noodles on top. Repeat layering w/ sauces. Sprinkle w/ remaining Parmesan cheese. Cover dish w/ aluminum foil. Bake 350 for 30 min. or until hot and bubbly. To freeze- before baking cover w/ plastic wrap, then heavy duty foil. Freeze up to 2 months. When ready to serve, thaw overnight in refrigerator. Remove foil & wrap; recover w/ foil and then bake.
Serves 12.
Athena in DE ( Source: Linda Coleman, Cedar
Rapids, Iowa)

Hi Nancy and her furry friends.
I'm writting for my daughter who also has many furry friends that are causing her problems in the house by bring in fleas. She has tried advantage on each animal and sprays and bombing the house, but to no avail. She still has flees. She has dipped and powdered the cats and dogs, bombed the house and swept several times before bring them treated and back in. Does anyone a have tried and true way to get rid of fleas in the house? and the animals.

Also, one of the schools I taught in early in my career made a Butterfinger type of cookie. The Butterfinger part was made from dried sweet potato flakes and peanut butter. Then she melted chocolate chips on the top. The kids either hated them or loved them--when they found out about the sweet potato being in it, they were more than willing to give them away. Does anyone know where you can get the recipes for these and where to purchase sweet potato granules. They were soo good!!!!!!!!!!!! This was back in the mid to late 70's and early 80's when they were making them. I think they stopped getting the granules in the commodities about then.
Thanks for any help, Jae 56, central OK

Thanks Nancy in TN. and Nancy 's newsletter I have never made meatloaf with evaporated milk . Im anxious to try it for my meatloaf lover.
Thanks again. JW Hawaii 4/20/07

Does anyone have any special tips for using a convection oven. Our new stove has that feature,
thanks, Gail in Iowa

The oven cooks fast, because of the fans moving the heat around. What I've found is if your recipe calls for 350degrees your food will do better at 300 degrees. just decrease your temperature by 50 degrees and you should be fine. Other wise things seem to cook too fast on top and bottom and not get done in the center. Good luck and enjoy. Linda

Hi everyone, I've lived in FL for 20+ years, and before that in Oil City, Pa. There was a restaurant there by the name of Peaches between Pleasantville & Tionesta. their specialty was Peaches' Fish. The batter had a slightly sweet taste. When they closed, it was served at a country club near Hunter's Bridge. It was the BEST fish I have ever had. Has anyone else out there had it or perhaps have a similar receipe? Thanks Nancy for putting in the effort and time to do this newsletter. It has got to be a "labor of love".
Hope in Florida

Ooops....blush....I guess I should have read the whole newsletter before I sent in my thanks for the Banana Bread recipe. My thanks also go to Tona for reposting her recipe and to grannym Il for the google suggestion.
Barb in (rainy) San Diego

Hi everyone.
I have left over lamb from a leg of lamb roast and need some ideas what to do with it (besides putting it in the freezer which I already have done ) thanks
Leslie in beautiful WY

Here is another TnT (from a friend) recipe for Crockpot Candy.

CROCKPOT CANDY
1 16 oz. jar salted dry roasted peanuts
1 16 oz. jar unsalted dry roasted peanuts
1 bar German Chocolate, broken into pieces
1 12 oz. bag milk chocolate chips
36 oz. white almond bark, broken up (SEE NOTE)
1 12 oz. bag butterscotch chips
1 12 oz. bag Heath toffee bits
1 large (5 oz. ) Hershey candy bar, broken into pieces (SEE NOTE)

Use a large crockpot and place ingredients in order given. Cook on low heat for 2 hrs. DO NOT lift lid during this time. After 2 hours, stir
well and spoon heaping spoonfuls onto wax paper. When clusters have cooled and hardened store in a airtight container. Makes a lot.

NOTE:
My friend like to melt the white chocolate in the micro first, as she
said she has had trouble with it melting all the way when she put it
directly in the crockpot.

My friend uses the Hershey SYMPHONY candy bar (blue writing on label) that is milk chocolate with almonds and toffee bits.
Barb in San Diego

Barbecue Popcorn
2 teaspoons each dried parley flakes and paprika
1/2 teaspoons hickory smoked salt or barbecue seasoning powder (to taste) and onion powder
1/4 teaspoon garlic powder
2 quarts popped and salted buttered popcorn

Combine ingredients and pour over freshly popped popcorn. Toss.
Source: American Spice.com
FR

This is for the lady that requested recipes for canned vegetables to make them tastier. This is my green bean recipe and my family RAVES over it everytime I make it (which is often): Simply take 3-4 slices of bacon, cut it into pieces and sauté it in a pan with some chopped onion and red bell pepper (I use about 1/2 onion and 1/2 pepper). Open and drain 2 cans of green beans and add it to the mixture and cook for about 10-15 minutes, or long enough for the flavors to blend. YUM! I also use this recipe for frozen vegetables (spinach, cauliflower, broccoli, etc.). Hope you enjoy it as much as we do!
Vicki in Houston

For Betty.

I use any brand of cake mix.
I have also made this with Spice cake mix & Peach pie filling. For Frosting, I used Butterscotch chips. Oh, so rich!
It's a very adaptable recipe....Do it to suit yourself & enjoy.
This recipe is my all time favorite brownie like bar cookie.
gramaj

Chocolate Cherry Bars
1 pkg. Pillsbury® Moist Supreme® Devil's Food Cake Mix -- (18.25-oz.)
1 can cherry pie filling -- (21-oz.)
1 teaspoon almond extract
3 eggs -- beaten

Heat oven to 350°.
Grease and flour 15x10x1-inch baking pan or 13x9-inch pan.
In large bowl, combine all cake bar ingredients; stir until well blended.
Pour into greased and floured pan.
Bake at 350° until toothpick inserted in center comes out clean.
For 15x10x1-inch pan, bake 20 to 30 minutes; for 13x9-inch pan, bake 25 to 35 minutes.

Frosting
1 cup sugar
1/3 cup milk
5 tablespoons margarine or butter
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

In small saucepan, combine sugar, milk and margarine. Bring to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour and spread over warm bars.
Cool 1 1/4 hours or until completely cooled. Cut into bars.
48 bars

Source: "25th Bake-Off® Contest, 1974"

Hi,
I just wanted to thank Bobbie in NC and Marlene in FL for the Rasberry Pull Apart Bread, and The Peach Pull Aparts recipes. That was really nice of you ladies :)
Jackie in FL (Pensacola).

Hi there Nancy, Siggy, Ditto, and Recipe Pals,

I have just bought an Avon microwave Waffle maker, but no recipes came with it. I hope some of you good cooks can help me with a couple of recipes.

Thanks, Elizabeth, Bendigo, Vic, Australia.

To Dianne in Wisconsin....thank you SO much for posting the Banana Bread recipe for me. Everyone on N'sK is so helpful.
Barb in San Diego

Hi Nancy - have been searching archives for a chicken wing recipe that was posted about a year ago. There were several ingredients, including hot sauce I believe. The mixture was put in a plastic bag and the chicken was added to coat evenly. I would appreciate it if someone can repeat this receipe in the newsletter.

Also enclosing a recipe for

Coconut Cream Pie:
1 single prebaked piecrust
2 (3) ounces each instant coconut pudding
1 and 1/2 cups of milk
1 (8 ounce container) of whipped topping, divided

Prepare piecrust and cool completely. Whisk pudding and milk together. Fold in 1/2 of whipped topping and 1/2 cup of coconut. Pour into piecrust.

Cover and chill 30 minutes. Spread remaining whipped topping over filling. Toast remaining cocunut on baking sheet beneath oven broiler. Watch closely to prevent burning. Sprinkle on top of pie - 8 servings.
Bernie

In April 20th newsletter, Tona in Bama mentions a recipe for an absolutely decadent sounding candy - however, I have one question: is the 10 - 12 ounce bar of dark chocolate "bittersweet" or "unsweetened"? Thanks, Elaine in Ohio

Hi Nancy! This is for Lucy in KY. Lucy, the easiest lasagna that I have ever made was when I found out that I was feeding four extra people one night along with my family members. I used a sauce out of a jar and cooked the noodles right in the casserole dish while the lasagna was baking in the oven.

Last Minute Lasagna
2 Large bottles of jarred spaghetti sauce with meat or mushrooms
1 large bag of shredded Mozzarella Cheese
1 pound box of lasagna noodles, dry, uncooked
1 cup of water (You can use beef broth if you like)

Use a 13x9 pan. Preheat your oven to 350 degrees
Pour a thin layer of sauce on the bottom of the pan and then layer 3 or 4 dry noodles over the sauce, lengthwise. It doesn't matter if they overlap and you can even break the noodles to fit the pan. Add more sauce then sprinkle with cheese. Add noodles, sauce, cheese and continue layering this way until you are almost to the top of the pan. On the last layer of sauce, do not add cheese and add one cup of water over the top and cover tightly with aluminum. Bake for an hour then remove aluminum cover, sprinkle with a final layer of cheese and bake for about 15-20 minutes more until the cheese is golden brown.

If you want to add one thicker layer of cheese, take a cup of Ricotta cheese or small curd cottage cheese, mix with one egg and some dried or freshly chopped parsley, and spread that over a middle layer of noodles and cover with noodles then sauce, and then cheese. I usually mix a pound or two of cooked ground beef to my jarred meat sauce before layering. Also, I like to sprinkle the top with a can of drained, sliced black olives. I hope that this is easy enough!
Andee In Los Angeles

Susana In Louisiana? That Layered Lemon Pie recipe sounds great! I can't wait to try it. Thank you for sending it in for all of us to try it.

I forgot to add ( for Lucy in KY) that there are several recipes for lazy day lasagna on web sites. www.recipesource.com has one I have used and so does www.cooks.com. They are both easy and can be changed to your taste. These are in addition to the recipe I sent in that I often use.
Sandra from Or

Nancy it is great to have you back doing the newsletter. I understand that you need to get away from doing it and we do miss the newsletter when you do this. In the newsletter 4/20 different people were talking about bad cookware. I have Cooks Essentials from QVC and have never had any problem with it. The only thing that I did that you should never do to Cooks Essentials or any of the non stick cookware is I sprayed it with Pam. You then can not use the cookware without it. They also have a line called Technique Hard Anodized II that is a little bite more. Because of what I did I am looking at replacing my cookware with the Technique Hard Anodized II. If you go to QVC and look over what they have you can have them send you when what you want is on the show and what times. Also you can wait until they have a piece or a set as Today's Special Value, the price is lower by a few dollars, then the everyday price.

Now for Lucy in Ky newsletter 4/20 wanting an easy recipe for lasagna. I found this recipe and it is so easy. I am sorry but I don't remember when I found this recipe but I have made this so many times.

The Easiest Lasagna
12 oz. ground beef, I use ground sirloin
2½ cups spaghetti sauce, I use my homemade sauce
6 lasagna noodles
1½ cups cottage cheese*
1½ cups, 6 oz., mozzarella cheese, shredded**
2 tablespoon Parmesan cheese, grated, optional***

Cook meat in a large skillet over medium high heat until brown, stirring occasionally with a wooden spoon and breaking up the meat. Remove skillet from heat. Place colander over bowl. Spoon meat into colander and let fat drain into bowl. Return meat to skillet. Discard fat.

Spoon 1 cup of the spaghetti sauce only in the bottom of a 12"x7"x2" (2 quart) rectangular baking dish. Stir remaining spaghetti sauce into meat in the skillet. Cook over medium heat until hot, stirring occasionally with a wooden spoon. Remove meat mixture from heat.

Bottom Layer: Place 2 uncooked noodles on sauce in bottom of the dish. Spread 1/3 of the meat mixture on top of the noodles. Spread 3/4 cup of the cottage cheese over meat, sprinkle ½ cup of the mozzarella cheese over cottage cheese.

Middle layer: Add another layer of 2 uncooked noodles, 1/3 of the meat mixture, 3/4 cup of the cottage cheese, ½ cup of the mozzarella cheese.

Top Layer: Layer remaining uncooked noodles, 1/3 of the meat mixture, rest of the mozzarella cheese and if you wish sprinkle 2 tablespoons Parmesan cheese over top.

Spray foil with Pam and then cover the baking dish with it. Bake in a 350ºF oven for 1 hour. Remove from the oven and let stand on a cooling rack with foil cover in place for 15 minutes. This step is required. Carefully remove foil from dish so steam escapes away from you. Serves 6.
* You can use 12 oz., Cottage Cheese mixed with 1 beaten egg and ½ cup Parmesan
** 1 cup Gruyere cheese, grated; 1 cup Swiss cheese, grated; 2 cups cheddar cheese, grated; 1 cup mozzarella, grated
*** 1, 8 oz., pkg. cream cheese broken into small pieces

Hopefully you will try this recipe. Sometimes I like to change the ingredients in this dish just for a different taste. Also if I have not planned this for the week but doing the week I decide to have it and I don't have the cheeses required then I will use the cheese we have on hand. Also your noodles will be cooked while it is cooking in the oven.

Nancy I am sorry this ended up so long but this recipe is simple and so good. Nancy and 4 legged associates have a great day. Everyone take care.
Susie Indy

This is for Marilyn from Michigan. Marilyn, I've been making the following recipe for years and everyone seems to really enjoy it.

Chile Casserole
1, 27 ounce can of MILD whole green chiles, drained and sliced into long strips. I use the La Victoria brand.
2 large bags of shredded Monterey Jack cheese
1 medium-sized package of CORN tortillas sliced across the diameter into four to six strips each
2 cups sour cream
1 small can of drained chopped black olives,
2 bundles of green onions or scallions, chopped - about 12 onions

Layer some of the corn tortillas over the bottom of a 13x9 inch pan. Add chiles, then a generous amount of cheese and dot with sour cream, sprinkle with green onions. Again, add tortilla strips, chiles, cheese, sour cream and green onions. Keep layering to the top of your pan and let the last layer be cheese. Sprinkle the top with the chopped olives and any left over scallions and bake for about an hour uncovered until browned in a 350 degree oven.
This is not a spicy dish. It tastes like a chili stuffed with cheese in a cream sauce. Its delicious.

Andee In Los Angeles

Awhile back someone requested a clone recipe for Old Bay Seasoning. I didn't know if there was a recipe for it. I would also like to have it. Hopefully someone has one. Thanks so much for all the interesting & great recipes. Such a great site. Enjoy it so much

Doris--Clayton,Ohio

Hello Nancy, Siggy, Ditto, and Nancylanders! I hope everyone is enjoying this wonderful Spring! Some time back, I recall somebody requesting a recipe for an Amish Peanut Butter Spread. I don't remember if that request was answered or not, and just came across this in a little booklet of peanut butter recipes, so wanted to send it in.

Amish Peanut Butter Spread
(From an Amish cheese factory in northern Indiana)

1/2 cup + 2 Tbls marshmallow creme
1/2 cup smooth peanut butter
1/2 cup light corn syrup

Combine all ingredients in a medium bowl and stir with a whisk until well blended. Store covered in refrigerator. Spread on bread or make a sandwich with jelly. Also good on toast, apples, and pancakes. Makes 1 cup.
Sue (Cooky) in Indiana

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