Good morning Nancy and Furballs,
My off topic today is on furballs. I have a 1 year old neutered and declawed male cat who yesterday, discovered the outside! I live in a ground floor apartment and the front door goes right out to the patio. He now scratches at the door to get out. I do not want him to be an outside cat. I want him to be happy sitting in the window (he has his choice of 3) and watch and hear the people and birds as he has always done.
Now what do I do? I would appreciate any thoughts on this.
Marge in OH

I have two questions I need answers to. I have COPD and have found that bathroom cleaners really bother my lungs. What do you suggest I use? Also what product will take the yellow out under the arms of white blouses or shirts? I really enjoy your recipes. Wishing you and your furry friends good health and happy times.
Andrea FL

Perspiration stains: can be removed by soaking the clothing in salt water prior before placing in the washing machine. You can also use a baking soda paste on the affected area to remove these stains.
Source: Dotcomwomen.com

Someone asked for a collection of canned refrigerator biscuit recipes. Here is a good one.

Beef Foldovers
2 (8 ounce) packages of refrigerator biscuits
1 pound lean ground beef
1 minced medium sized onion
1/4 cup green pepper (mango) minced
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano or Italian seasoning
1 quart and 6 ounces of Wesson oil

Separate biscuits; then pat each on a floured surface to form a 5 inch circle. Lightly brown beef, onion and green pepper in skillet, pour off the fat. Add to skillet and stir in tomato sauce, salt, pepper, and oregano or Italian seasoning. Place a heaping tablespoonful of meat mixture on each biscuit circle. Fold in half and seal edges together with a fork. Deep fry until golden brown in 2 inches of Wesson oil at 375º. Drain on paper towels. Makes 20-24 foldovers.
Bette~Indiana

To Dawn in Cape Cod (Sandwich) MA. This is Becky in TX. I am the one from Lancaster Co. PA. When I was about 12 years old we went to Sandwich, MA to visit the historic Nye House. My maiden name is Nye. We went all over Cape Cod, but Sandwich was our destination. It's gorgeous! I would love to visit again someday. Here is a recipe for a simple PA Dutch meal that my family loves & I have been enjoying since I was a little girl.

Sausage & Creamed Potatoes
1 lb. ground sausage (if you cannot find ground, seasoned sausage, use the breakfast type ground sausage)
1 medium onion
6 to 8 potatoes
2 Tbls. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 c. milk (preferably whole milk)

Chop onion fine. Mix meat & onion, fry until slightly brown ( do not cook thoroughly, it will cook fully after water is added). Add water to just cover meat & cook on medium heat for 10 minutes. Cut potatoes in quarters, add to meat, then add seasonings. Cover & cook until potatoes are done. Make a paste of the flour and milk. Add paste to meat and potatoes and cook until thickened, stirring constantly.
I sometimes add carrots with the potatoes for a change. All of my 4 young children love this meal!
I usually double it for our family of 6.
Becky in TX

CASSEROLE ONION BREAD
1 c. milk, scalded
3 tbsp. sugar
1 1/2 tbsp. butter
3/4 c. warm water
1 pkg. yeast
1 env. onion soup mix
4 c. unsifted all-purpose flour

In medium bowl, mix together milk, sugar and butter. Cool to lukewarm. In water in a measuring cup, sprinkle yeast. Stir until dissolved. Add yeast mixture to milk mixture, then soup mix and flour. Stir and blend about 2 minutes. Cover bowl, let rise in warm place until doubled in bulk, about 45 minutes.

Preheat oven to 375. Stir down batter, beat vigorously for 1 minute. Turn into greased 1 1/2 quart casserole. Bake uncovered for 1 hour. Dough is very stiff. Heavy bread is excellent with any meat dish.
Tona in Bama

I made this meatloaf last night for dinner and my husband said it was the best one yet. See how you like it. The recipe called for 2 eggs but I left them out accidentally and it didn't effect it at all.

CHEESY MEATLOAF
2 Pounds ground beef very lean
1 medium onion
1 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1/2 cup catsup
1 cup diced Velveeta cheese
3/4 to 1 cup rolled cracker crumbs...Ritz or townhouse

Combine and mix with your hands into a loaf. Spray a baking dish and shape into a loaf. Take extra catsup and rub top of the meatloaf before putting in the oven to bake. Bake at 350º for 60-90 minutes until done in the middle.
Bette~Indiana

SAUSAGE MUFFINS
2 1/2 cup of boxed biscuit mix
1 lb. cooked sausage
1 can cheddar cheese soup
1/2 c. water

Mix together and pour into muffin pans (half full). Cook 15 minutes at 400 degrees. Makes at least 12 large muffins.
Tona in Bama

I would like to make golf balls from mini marshmallows and let the people guess how many marshmallows are in there. Can someone help me and tell me how to "stick" them together?? You would have to see the marshmallows, so I don't want to put chocolate over it. This is for a golfing event and the "fun" afterwards.

Thanks so much. I have learned a lot from this site!
Terry in Lansing

I want to thank everyone who sent in a reply for the pea salad. They sound great and will defiantly try, thanks again everybody I appreciate it! ;~)
Susan in WV

Comment
There were many pea salad recipes sent in.  They will be posted on the 2007 Alphabetical Index of April Recipes sent in this week.
Nancy

A reply for the April 28th newsletter on freezing raw potatoes - They don't freeze well uncooked because of the "starch" in them. It is best to fix them as you like - baked, stuffed or mashed as in your favorite recipe - cooled in the refrigerator and then frozen. You can even make your own French fries! Pare and cut into strips about 1/4 inch thick - Rinse quickly in cold water and dry well on paper towels. Oven method - arrange potato strips in shallow baking pan, brush with melted butter or margarine and bake at 450 F until they begin to brown, turn occasionally, Cool quickly in the Refrigerator. Oil method - blanch potato strips in vegetable oil heated to 370 F until tender but not brown. Drain and cool quickly in refrigerator. Place prepared strips in moisture proof containers or bags, Seal and freeze. The maximum recommended storage time is two months. To serve: Return frozen potatoes to baking sheet and bake at 450 until golden brown, turning occasionally. Or deep fry at 390 F until golden and crisp.
Teresa in Missouri

Today I was searching the internet for cleaning tips.  I bookmarked some pages in my search. Thought others would like them as well.

From DIYNetwork
Homemade Furniture Polish
Getting Rid of Pet Odors and out of Plants
Stain Removers Found in the Cupboard.

How to Remove Stains (Pioneerthinking.com)
Homemade Cleaners

Nancy, I think the alphabetically list recipes are the most wonderful idea. The 2005 list is so easy to use. Thanks for all the work you have done on this.
PatZ from Texas.

I am in the process of putting the recipes from the newsletters in alphabetical order.  Many additional recipes were added today to
Recipes from the 2005 newsletters.
Recipes from the 2007 (April) Newsletters.
Nancy Rogers

Butterfinger Cheesecake
1 no bake cheese cake mix
1/3 cup margarine, melted
3 tablespoons sugar
3 (2.16 oz) Butterfingers, finely chopped
1 1/2 cups cold milk
9 inch graham cracker pie crust

Reserve 1/4 cup finely crushed Butterfinger bars for garnish, divide rest of mixture in half.

Crust
Combine graham cracker crumbs, 3 tablespoons sugar, 1/2 of finely crushed Butterfinger mixture and 1/3 cup melted margarine. Using fork, press mixture against sides and bottom of 8 or 9 inch pie plate.

Filling
Pour 1 1/2 cups cold milk into small mixing bowl. Add package contents and beat at low speed with electric mixer until blended. Beat at medium speed 3 minutes longer. Fold remaining half of finely crushed Butterfinger bars into filling mixture. Pour into crust. Chill 1 hour. Garnish with reserved 1/4 cup finely crushed Butterfinger bars. Refrigerate, covered.
Tona in Bama

This is for Susanna in La. Regarding the Layered Lemon Pie. I had a can of Key Lime Pie Filling that Comstaock puts out. I used that instead of the lemon (which I'll try later) and it was a hit!! Now I'm wanting to try it with the rest of the pie filling flavors!
Sue in Fl

Recently I returned to you site again was was so delighted to find most of the newsletters had no popups.  When did this happen and how can we keep it this way in the future.
Susan

Comment
I have taken all popunders off pages that are being currently posted or updated.  I am hoping other advertisements will pay the costs of keeping the site online.  I too do not like sites with popunders or popups but do realize many need them to earn enough revenue to keep their site online.  Hopefully other ads on this site will make up for moneys earned with popups.
Nancy

Nancy, with gardening season here, I would like to add my way of preparing beans and peas for freezing. We use “path of least resistance”. I understand that one needs to heat the vegetable only to degree that will keep it from tasting frost bitten when using it for later needs. My goal is to heat the vegetable (without any unnecessary water) (whatever method I use: top of stove or oven) until the fresh look has changed to a heated look. Wash, put wet vegetable in pot (no added water) and heat until color changes and all pot contents are heated. As you heat vegetable, stir and keep check on heating progress. Pour out on flat pan, like cookie sheet, and let cool to room temperature. At this point, I might bag for freezing, but I always place in refrigerator until the vegetable is thoroughly chilled before freezing (as overnight). Usually, I will close the bag except for about 1 inch opening to let any heat that may be left in vegetable escape as it chills. Peas, beans or okra can be put in shallow pan in oven and heated until color changes. Cool thoroughly, bag, chill and then freeze. Before we became conscious of every fat gram, we would put a big spoonful of Crisco shortening in the pot; as vegetable was heating and being stirred, the Crisco would form a coating on peas and beans. We all know that unnecessary water carries away vitamins, etc.
Peggy NELA

CHEESY RICE CASSEROLE
4 eggs, beaten
1 cup milk
4 tbsp melted butter
2 tbsp minced onion
2 tsp salt
1/8 tsp dried basil
1/8 tsp parsley
1/8 tsp thyme
4 cups cooked rice
2 cups grated sharp cheddar cheese
1 (10 oz) package frozen chopped spinach, thawed and drained

Preheat oven to 375. Stir together eggs, milk, butter, onion, salt, basil, parsley, and thyme. Fold in rice, cheese, and spinach. Pour into greased casserole dish.
Bake for 35 minutes.
Tona in Bama

To Dawn of Cape Cod,
Hi my name is Ann and I also live in Sandwich in Holly Ridge. Here we are not affected much by tourists.

Nice to meet a neighbor at Nancy's Kitchen.

A special thank you to you, Nancy. You make all this happen and I very much appreciate your time and effort.
Regards, Ann

EASY CARROTS AU GRATIN
1 tb Butter
3 c Carrots, sliced
3 tb Butter
3 tb Flour
1 1/2 c Milk
1/2 lb Cheese (processed)

Slice the carrots and saute in about 1 T butter over low heat for 5-10 minutes, until cooked to taste. Make a roux with the butter and flour. Add the milk (warmed) and cook until thick. Add cheese and cook until cheese is melted. Mix in the cooked carrots. Place in greased casserole and sprinkle with buttered bread crumbs.
Bake at 350 for 15-20 minutes or until brown.
Tona in Bama

To Tona,
Your recipe for Mexican Chicken in the 4/29 newsletter is exactly the same recipe I have used for years. We absolutely love this recipe, and hope everyone out there that has a taste for something good, will try it. Thanks Tona, and Thanks Nancy for a wonderful newsletter!
Dee in SIL

Hi Nancy, For all of those that sent in the Cold Pea Salad recipes, I just wanted to add one quick comment. Have they ever tried the Leseur Peas with the Pearl Onions and Mushrooms? Really adds to the salad. My best to everyone!!!
Susan New Braunfels, Tx.

CHEDDAR BACON PUFFS
1/3 cup butter
1 cup water
1 cup flour
4 eggs
1/2 cup shredded sharp cheddar
4 slices bacon, cooked and crumbled
2 tbsp grated parmesan

Boil butter and water together. Add flour all at once, stirring vigorously. Cook, stirring until the mixture forms a ball that does not separate. Remove from heat and let cool about 10 minutes. Preheat oven to 400. Grease cookie sheets.

Beat in eggs, one at a time. Beat in cheese and bacon. Drop dough by well rounded tablespoons into a 6-inch ring on prepared cookie sheets, leaving about 1/4-inch between scoops of dough. Sprinkle with Parmesan. Bake about 30 minutes, until golden brown and puffed. Serve warm. Servings: 20.
Tona in Bama

Hello Nancy and recipe family,
Since we are on the subject of lemon, I wanted to share this wonderfully delicious recipe with everyone. Its a big hit here in God's Country. Everyone enjoy and let me know if you like it!
Dee in SIL

Lemonade Cake
1 pkg or box of Super Moist Lemon Cake Mix
1---6oz. can of Frozen Lemonade Concentrate (thawed)
3/4 Cup of Powdered Sugar
Heat oven to 350. Grease & flour a 9x13 pan. Prepare the cake mix as directed on the box, Except: add enough water to 1/3 cup of the concentrate to measure 1 1/4 cups liquid. Pour the batter into the pan, and bake as directed. Cool about 15 minutes. Mix the remaining concentrate and the sugar. Prick the warm cake with fork, and drizzle the concentrate mixture carefully over the cake. Serve warm or cool. If desire, serve with Cool Whip or Easy Whip Cream Frosting.

Easy Whip Cream Frosting
1 pkg (4oz. size) of Jello Brand Instant Pudding (any flavor to match your cake such as lemon for lemon cake)
1/4 cup of Powdered Sugar
1 cup Cold Milk
1 (8oz) Container of Cool Whip

Combine pudding, sugar and milk in a small bowl. Beat slowly with the mixer at lowest speed until blended (about 1 minute). Fold in the Cool Whip. (Dont use mixer for this part). Put on a cool cake, and keep refrigerated. For firmer icing, let stand 5 minutes before folding in the Cool Whip.

Hi Nancy,
Thanks for this great site! I need help! I am looking for a peach muffin recipe. I have had Po Folks or Folks Restaurants and would like to try to make some myself. Have a blessed day!
Stacy in Dallas, GA

SPAGHETTI PIE

PIE SHELL:

6 oz. spaghetti
2 tbsp. butter
1 well beaten egg
1/3 c. grated Parmesan cheese

FILLING:

1 c. cottage cheese
1 c. Mozzarella cheese, shredded

SAUCE:

1 lb. ground beef
1/2 - 3/4 c. chopped onion
1/2 diced green pepper (optional)
1 (15 oz.) jar spaghetti sauce

Cook spaghetti according to package directions. Stir in butter, Parmesan cheese and eggs into hot spaghetti. Form spaghetti into a "crust" into 10" pie plate. Brown onions and green pepper in small amount of oil until soft. Add meat and brown. Add spaghetti sauce and simmer 25 to 30 minutes. Spread cottage cheese over spaghetti crust. Top with meat sauce. Bake 30 minutes at 350. Top with Mozzarella cheese and let cheese melt. Let stand before cutting.
Tona in Bama

In response to Sue in Fl about garlic oil:
Oils containing low acid ingredients such as fresh herbs, fresh garlic or fresh chilies should be refrigerated and for no longer than 3 weeks. If you want to make garlic oil and keep it longer, it must be garlic-infused oil that has NO pieces of garlic or herbs in the oil.
Here are the directions for infusing your own homemade garlic oil. This is a TNT recipe I have used for years. I got this recipe from our local extension office, so I know it is safe!

Garlic-infused oil
2 to 3 heads of garlic (enough to have about 30 cloves of garlic)
3 cups virgin olive oil

Remove skins from garlic and process in food chopper or hand chop until finely minced. Scrape the minced garlic into a pan, add the oil and heat over medium heat until you begin to see a few tiny bubbles starting to drift up from the bottom of the pan. Redue the heat to low and let the oil and garlic "stew" at this low temperature for 2 hours. Don't let the oil come anywhere near a simmer or the garlic may develop a bitter flavor. (I keep it around 170 degrees.)
After 2 hours, remove the pan from the burner and let it cool to room temperature for about 30 minutes. Pour the oil into clean jars through a fine meshed sieve that has been lined with several layers of cheese cloth. Cap the jars.

The well-strained oil may be stored at room temperature indefinitely, but if you don't use it within a reasonable amount of time you might want to keep it in the fridge to keep it from going rancid. It will get cloudy, but will clear up when returned to room temperature.**It is important to keep all garlic bits out of the oil in order to safely store it at room temperature.

You can use this same recipe for herb-infused oil.....with 3 cups of loosely packed, coarsely chopped herbs.
Good luck and enjoy! Hope this has helped.
Jan in Texas

Apple Fritters
4 apples, peeled and cored
small amount of flour
3/4 cup flour
1/2 tsp. paprika
1/4 tsp. salt
dash of black pepper
3/4 cup beer
oil for deep frying
1/4 cup sugar
1/4 tsp cinnamon

Slice apples into 1/2" wedges or into 1/4" rings. Coat lightly with flour.

In a bowl combine flour, paprika, salt and pepper. Add beer and beat till smooth.

Dip apples in batter coating well, and fry in 375 degree oil until golden (approx. one minute per side). Drain, roll in sugar and cinnamon serve hot.
Tona in Bama

This is for Margaret in Tulsa--April 29 news letter
I use the canned potatoes a lot, but our favorite recipe is as follows
In a Crock pot on low.

Place as many frozen meatballs as you need for the amount you are feeding, I usually figure about 5 per person.

1 can drained potatoes either whole or sliced per 2 people
1 can cream of chicken soup per 2 people, mixed with 1/4 cup milk
stir gently and cover. cook at least 4 hours.

It will also work with left over chicken, pork or beef.
Make this for a large group and you have some well fed people.
I came up with this when I had to feed about 20 people in a few hours notice.
Pat W in Quail Valley Ca

I made this meatloaf last night for dinner and my husband said it was the best one yet. See how you like it. The recipe called for 2 eggs but I left them out accidentally and it didn't effect it at all.

CHEESY MEATLOAF
2 Pounds ground beef very lean
1 medium onion
1 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1/2 cup catsup
1 cup diced Velveeta cheese
3/4 to 1 cup rolled cracker crumbs...Ritz or townhouse

Combine and mix with your hands into a loaf. Spray a baking dish and shape into a loaf. Take extra catsup and rub top of the meatloaf before putting in the oven to bake. Bake at 350º for 60-90 minutes until done in the middle.
Betty

BEAR CLAWS
1 can refrigerator biscuits
2-4 tbsp. melted butter
1 tbsp. cinnamon
2-4 tbsp. sugar

Take a biscuit and dredge it in melted butter, then in the sugar and cinnamon mixture. Make 2 cuts in the center of the biscuit (not all the way through). Bake at 425 degrees for 10-12 minutes.
Tona in Bama

Ditto and Siggy's Corner
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Overstock.com!
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