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This is a Campbell's back of the can recipe:

Rodeo Hash
1 lb ground beef
3 cups diced raw potatoes
1 cup sliced celery
2 T shortening
1 can Campbell's Golden Mushroom Soup
˝ cup water
Ľ cup chili sauce
1/2 tsp salt
Generous dash of pepper (Watkins #01140)
In a skillet, brown beef in shortening with potatoes and celery; stir to separate meat. Pour off fat. Add remaining ingredients. Cover and simmer 10 minutes, stirring often. Makes 4 ˝ cups.
Note: I would brown the meat with no shortening added.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070 Eastern time

Watkins double strength vanilla #01008 is on sale for May. Reg. $13.99 - now $10.99 for 11 oz. Watkins low-alcohol, double-strength formula is more flavorful that pure vanilla in recipes requiring baking or freezing.

Please send me an email if you would like to have Watkins May specials emailed to you.

New posts have added to
Prayer List

As usual, I am appealing to your wonderful readers for a recipe for bread pudding that you bake. I had one years ago, but forgot what I did with it. I know you use day old bread, milk, sugar, etc. but have forgotten how to make it. I would like one with as few ingredients as possible.
Thanks, Marie in VA

There is a mistake in the rhubarb crumb cake. At the end where you are giving the recipe for the topping you say 1/2 then say pour the mix into the pan. I think the 1/2 was something you forgot to give us. Would love to try this. I have never eaten rhubarb.
Phoebe W ATLANTA

Comment
The 1/2 was a ~ in the recipe and for some reason it converted to 1/2 somehow. Please ignore the 1/2. I am sorry I did not catch that before I sent it out or posted it.
Nancy Rogers

This is a question for Tona in Bama.
I saw your recipe for Pineapple Refrigerator Cake in Abby's Recipes. The last ingredient is "20 oz. can crushed pineapple". Is that supposed to be drained or the whole thing, juice and all?
Thank you in advance for your reply. Barb in OKC

To Phoebe W in Atlanta Ga. I did indeed purchase my stove top smoker from QVC. I wouldn't buy anywhere else because of the 30 no questions asked guarantee. I have cooked three meals in it. Pork chops with hickory chips, burgers with hickory chips and haddock with broccoli and cauliflower with alder chips (chips came with cooker) They were all delicious , easy, and the cleanup very easy. I love it!! I am only cooking for two and love being able to do this in the house (hardly any smoke in house). I found some in depth information on the food network website on smokers and a few recipes. I would like a few more recipes, especially ones using cherry and apple chips.
Linda G

To Trish in Illinois.
I bought an electric smoker years ago at Andersons, it came with a recipe booklet and a bag of wood chunks. Although I haven't used it for quite a while it was a worthy purchase. It is made by Charbroil, I checked their web site and they are still selling them.
Tim in Ohio

Hi all! I've been having computer problems again! Finally figured out how to put in a request!

Sylvia your artichoke recipe has "wild rocket" in it? I think, after searching the internet, I found this is arugala??

Also, we tried this new recipe yesterday and it's a definite keeper?

One-Dish Meal
1/2 to 1 pound of lean ground beef (I used 1 1/2 pound)
12 oz bacon, diced
1 c chopped onion
1/2 c chopped green onions (scallions)
1/4 c chopped green pepper
1/2 pound smoked sausage, sliced 1/2 inch thick
1 can kidney beans (16 oz, rinsed and drained
1 can pork and beans (16 oz), drained (I didn't drain mine)
1 can lima beans (16 oz), rinsed and drained (didn't rinse mine)
1 c cooked soybeans or great northern beans, drained (I used butter beans, drained)
1 c ketchup or chili sauce
1/4 c honey or brown sugar
1 T liquid smoke (optional)
3 T vinegar
1 t salt
1 T Worcestershire sauce
dash red and black pepper.

Brown ground beef in a skillet. Drain off fat; place in slow cooker. Brown bacon; remove to paper towel. Drain fat from skillet; lightly brown onions and green pepper. Add to slow cooked with bacon and all remaining ingredients. Cover and cook on low for 4-6 hours. Yield 12 serving (if you don't eat much!!)

I got this from a mailing when I bought yet another cook book! Since we sue bake beans with brown sugar already in them I cut down on the amount of brown sugar. My hubby added hot sauce to his!

Someone was asking about a "blancher" - I just use my spaghetti pot. Serves the same purpose.

Thanks Nancy for all that you do!
Sue in Fl

For Gloria in Indiana; I always use Granny Smith apples in my apple pies, but then I like my apples to hold their shape and not mush up. I bake my pies for 1 hour at 350°. If you want the apples to mush down more and not hold their shape, you can use other softer apples or use a combination of apples with your Granny Smith. I hope this helps some.
Sandy in Iowa

This is for Sylvia <Scotland>. Would you please submit a recipe for cauliflower cheese and mustard mash?
Thank you, G

Hi Nancy, I noticed that there have been a few new postings on http://www.123-free-recipes.com/index.php in the past few days! There are some great ones, too! I truly enjoy going through all of them and trying new ones out now and then.

Take care! Have a great day everyone!
Chris in NM

I am going to a Ladies Spring Tea next Sat. and would like some recipes for crumpets. Would like some Sugar Free recipes but not necessary I can just substitute Splenda.
Thanks, Pam in WV

For Lori in IL
Here is how I make popcorn on the stove top:
First pour in enough oil to cover the bottom of the pot. Then put in 3 or 4 "tester" kernels. Heat on medium heat until they pop, then pour in the rest of the pop corn, enough to cover the bottom of the pot. That way you know when the oil is hot enough When they start popping you need to shake (slide) the pan back and forth over the burner. Remove from heat when most of the kernels have popped. You may need to experiment with your stove for the ideal heat setting. I usually use the largest of my Revereware kettles, probably 2 or 3 quart size. If you put in too many kernels, the pot will overflow! I hope this makes sense and helps you.
Pam in TX

Nancy, I know that there are hundreds of recipes for biscuits out there. The last ones I made were so easy and good that I thought I would share the recipe with all the recipe lover folks out there. This is what I did:

Biscuits
1 cup self-rising flour
1/2 cup buttermilk
1/4 cup cooking oil (I used Canola)

Preheat oven to 500ş. Grease the bottom of a baking dish (I actually used a disposable pie pan), and set aside. Mix above ingredients together. You have a choice of doing 2 different things. Once you get the ingredients mixed, you may just spoon them into the pie pan by heaping tablespoons or you may add a bit more flour to them so you can pinch them off and place them in the pan. Either way is good. I then greased the top of the biscuit a little and then into the oven they go. Cook until they are done. When they brown a bit on top, they are done. Butter and enjoy.....delish!

BTW, this recipe could easily be cut in half for 1 person.
Sara in FL

Answer to Trish in Illinois, You can find a very good outdoor smoker made by Brinkman BBQ that you can get a electric unit for it. I have two that I use all the time, better then charcoal for me.
Bill in Tx.

In the 5/2/08 newsletter Donna CO wanted to know what newsletter the Amish friendship starter and cake recipe appeared. They were both in the 4/29/08 newsletter.
Robbie IN

Good morning Nancy, I promised a few days ago to find my recipes of how to make whipped cream from powdered milk. I couldn’t find mine but I found one almost identical. While looking, I also found one to whip evaporated milk. I didn’t post either because I know we can post from Nestle’ but not the other. The only problem with the powdered milk is you need clear gelatin to hold it together when whipped. Hope this helps! Chris in NM

Whipping evaporated milk:

Whipped powdered milk:   and
http://waltonfeed.com/grain/ldscn/2.html

While I was out browsing at thrift stores yesterday, I found a Black & Decker steamer. We have one that we use at least 3 to 4 times a week for veggies and rice. It is great! Well, I bought this other one) tag said $6.50, I got it for $3.25!) for when our older one quits on us! Also, now, with 2 of them I can steam rice and veggies at the same time! It is so handy and so easy to use! I don’t know if they are still made, because I couldn’t find this exact one on their web site. Think when our friends bought it new for us, it was $30.00.

Nancy, you take care!
Chris in NM

This is an Ellie Krieger recipe that we just love I serve it with Warm Apple Slaw (also her recipe).

Sage Rubbed Pork Chops
1-tbspn chopped fresh sage
1 large clove garlic, minced
1/2-tspn salt
freshly ground black pepper
4 thick bone-in pork loin chops
olive oil

Combine the sage, garlic, salt and a few grinds of pepper in a small bowl. Rub this mixture over the chops and let them sit at room temperature for about 10 minutes. Cook the chops I hot oil until well browned on both sides. (This takes about 3-4 minutes per side on medium heat.) Transfer to a plate and cover to keep warm until the warm apple slaw is completed.
Susana in Louisiana

This is for Maureen, England, who in the 5/3/08 newsletter wanted to know if there was another name for corn syrup. Some recipes refer to it as Karo syrup, which is a brand of corn syrup. Here is a recipe, which may help you determine if there is a similar product in England, or you can make your own corn syrup.
Robbie IN

Light Corn Syrup Substitute
2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt

Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.

Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.

This is for Sue in response to the May 3 newsletter regarding recipe using Hot Dogs:

Stuffed Hot Dogs
Mash Potatoes
hotdogs
cheese
Slice hotdogs lengthwise. Layer potato and dogs. Put cheese on top. Bake 350 for 20-30 minutes.
Jill M Cloutier, Maine

Good Morning Nancy;
I am writing in the hopes that your readers may be able to provide me with recipes for Crepes. We are having two fair fundraisers, one for breakfast and one for dinner both featuring crepes and are looking for delicious savory and sweet recipes.

We are expecting almost 200 people at each event and hoped some of your readers could suggest ways of preparing the crepes in advance in order to serve everyone in a timely fashion.
Many thanks, Marissa

Comment
I was looking at the Prepared Pantry site and found some crepe recipes and how to make crepes on it.  Thought this might help you a bit.

For Sylvia <Scotland> This is a Classic Pot Pie Recipe found in several variations on different boxes/cans of products. I once made three of these using left-over turkey for a large family group and one nephew ate a whole pie! Thanks goodness I had more turkey and could make more. You can add different ingredients or adjust the recipe to your liking and it still turns out good. You can play with recipe to make it your own and it still turns out good!
Oma in LA (Lower Alabama)

Classic Chicken Pot Pie with Biscuit Topping
1 cup cooked chicken (turkey or ham can be used)
1 2/3 cups frozen vegetables, thawed
1 (10 oz can cream of chicken soup (can use cream of mushroom or cream of celery)
2 hard-boiled eggs, peeled and sliced (my addition)
1 cup Bisquick baking mix
1/2 cup milk
1 egg

Preheat oven to 400ş. Mix chicken, vegetables and soup together (I add a little milk to make the pie a little more juicy, other wise I find it a little dry to my taste)
and spread into the bottom of a non-greased 8-inch casserole dish. Lay egg slices over vegetable mix). Mix remaining ingredients (Bisquick, milk and egg) and pour over th top of the chicken mixture. Bake for 30 minutes in preheated oven until top turns golden brown. Also, you might add a touch of sage and/or poultry seasoning to the soup before stirring into the vegetable mix. Because my 'crew' all like corn so much, we frequently add more whole-kernel corn to the vegetables.

Broiled Salmon Fillets
(I had some salmon fillets and didn't really know what to do with them as I didn't want to fire-up the grill just for myself, so I came up with this. So gooooood!
1 - 2 (3 - 4-inch wide ea) salmon fillets
1 1/2 tsp real butter
1 - 2 shakes of Worcestershire sauce
Lawry's Seasoned Salt, to taste
McCormick Lemon - Herb Seasonings, to taste

Melt butter and stir in a shake or two of the seasonings, to taste. Place salmon fillets on a broiler pan rack wrapped in a sheet of aluminum foil (poked holes in foil). Brush fillets with butter mix and place under preheated broiler unit. Broil about 3 minutes and brush with butter mix again. Broil another 3 - 4 minutes. Turn fillets and brush with butter mix again. Finish broiling fish until they flake easily with a fork.
Enjoy with baked potato and a tossed green salad.

For Jane in Colorado, looking for the a copycat recipe for Mimi's Corn Chowder. The actual recipe for chowder is listed on Mimi's website. I have made it several times.
Chris

Dear Nancy and newsletter friends, there has been a lot of talk about peanut butter sandwiches here lately, so I thought I would share a very GOOD, EASY, and HEALTHY recipe for a peanut butter spread...

Crunchy Peanut Butter and Oat Spread
2/3 cup old fashioned oatmeal
1and1/4 cups peanut butter
1/2 cup honey

Toast oats by putting them on a baking sheet and baking them at 350 degrees for 15-20 minutes. Mix together the toasted oats, peanut butter and honey. This is EXCELLENT spread on crackers, toast, bagels, sandwiches, or anything else you can think of !!
Store covered at room temperature.
Theresa P from Illinois

It is spring cleaning time and late last night I was watching an infomercial on the Monster 1200 hand-held steam cleaner. I was wondering if anyone in Nancyland had any reviews for me on this machine. I can't seem to find any when I do a search and the machine looks so good.
Thank you. Linda Sims Pincourt, Quebec

Banana Oat Breakfast Cookies
This is a nice size cookie, should be your breakfast about 230 calories

20 minutes Prep.
14 minutes per batch
12 Servings

1 large banana, mashed ( 1/2 cup)
1/2 cup chunky natural peanut butter (reg.chunky ok)
1/2 cup honey
1 tsp. vanilla
1 cup regular rolled oats
1/2 whole wheat flour
1/4 cup not-fat dry milk product
2 tsp. ground cinnamon
1/4 tsp. baking soda
1 cup dried cranberries or raisins

Preheat oven to 350"F. Lightly coat two cookie sheets with cooking spray set aside, to a large bowl stir together banana, peanut butter, honey and vanilla. In small bowl combine oats, flour , milk powder, cinnamon, and baking soda, Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.

Using a 1/4 cup measure, drop mounds of dough 3 inches apart, flatten cookie on sheet.. Bake one sheet at a time, 14 - 15 minutes or until brown.

This is from " A few of our Favorite Thins " speaking of Women's health. A free book they were giving out in Walmarts Saturday.
Marlene Fl.

For Maureen in England. In England Lyles Golden Syrup is the same as corn syrup. Any recipes in the US calling for molasses is the same as treacle in England. We lived there for a while and I found these to be the same.
Roz in Indy

This is for Maureen who asks about a substitute for corn syrup. I am an American living in England and Lyles Golden Syrup is the equivalent. Maureen if you have any other questions or is you want any American recipes I have shelves full.
Sandy

This is for Maureen in England. You can substitute Lyle's Golden Syrup for corn syrup as it is of similar consistency. The taste may be a bit different, but it shouldn't alter it too much. Or for each cup of corn syrup called for in a recipe you can use 1 1/4 cups granulated sugar (for light corn syrup) or firmly packed brown sugar (for dark corn syrup) plus an additional 1/4 cup of whatever liquid your recipe requires. That is, if your recipe has a cup of milk, add an additional 1/4 cup of milk. I hope this helps.

Hello Nancy & Y'all,
Annie WA-could you please post the recipe for Matrimonial cake you mentioned here? I would like to see it.
For Jan in Muskegon, MI

I make the crust following the recipe for Matrimonial Cake and pat half in a 9x13 pan and cover it with a crush pineapple that I have thicken with flour and sweetened with Splenda or Sugar. I then cover it with the rest of the oatmeal crust. I bake it at 350°F for almost 1 hour and it is golden brown. I have no exact measurement and just wing it. Hope this helps, Annie in WA State

Sun Dried Chicken Penne
1 lb penne
1 jar sun dried tomatoes packed in oil-drain and use oil for cooking this
1 T roasted garlic
2 grilled chicken breasts
1 red bell pepper-julienned
1 red onion-julienned
8 oz sliced fresh mushrooms
1 c parmesan cheese
1 c Romano cheese
1 pint heavy whipping cream
1 T oil from tomatoes (save remainder in fridge for other uses)
Cook pasta as directed for al dente and drain. Meanwhile, saute mushrooms, onion, pepper, chicken, garlic, tomatoes in oil from tomatoes until all are soft and well blended. Heat cream to a boil, add cheese to cream and stir until thick-add chicken ingredients into cream. Pour pasta on serving tray, dress with cream sauce. Serve with a salad and breadsticks.

This is in response to merrymaryan's (from MN) request for the Favorite Lemon Meringue recipe. Someone posted shortly after I submitted this recipe to the newsletter that she tried this recipe with instant pudding, but I've yet to try it prepared that way. I hope you enjoy it as much as we do.

Favorite Lemon Meringue
total recipe - 2 pts

1 4 serving size (0.8 oz) Sugar Free COOK & SERVE vanilla pudding
1 4 serving size (0.3 oz) Sugar Free Lemon Jell-O
2 cups water

Add pudding to water and bring to a boil. Take off heat and add Jell-O. Chill. Top with Cool Whip Free. Variation: Chocolate Cook & Serve Pudding with cherry Jell-O.
Janet2inPA

Nancy, This is for Mimi. I am called MeMe from my grandsons (5) and granddaughter (1). When they say Me----Me I know that they want me to cook them something. All grown. I am glad that you enjoyed the Lemon icebox cake, but I am a female. You are not the only one that thinks I am a male just hearing my name.
Byron Tindle Bessemer, Ala

First off, Thank You Nancy for all your hard work.I anxiously await for the newsletter each day it comes to my email.We all LOVE YOU & appreciate all you do for each of us!!

Mary in Upstate N.Y. wanted a Sauerkraut recipe, this is the way my Mom taught me to fix it.

Sauerkraut
Just shred your cabbage--you can use pints or quarts.
Wash your jars, fill with cabbage. Put 2 heaping tablespoons canning salt to a quart
fill jar to about 1/2 in. of the top with boiling water. Boil your lids, this will help seal
clean top of jar & put lids & rings on them tight.

Then sit them out somewhere where in cool I usually use the patio, it's concrete & cool
Not for sure just how long it takes before you can eat it. but that is how I have always done it.

Hope it works OK for you.
Lucy (Ky.)

Hi Laurie in Muskegon,
Thank you so much for your recipe for Pineapple bars. You can be sure that I will try them. I live in Lakeside area, right off of Lakeshore Dr by McGraft Park. Maybe we will run into each other some day. : )
Jan in Muskegon

Judy in Ohio wanted to know how to cook wild turkey. My son cooked one and he took the breast and cut it in strips and soaked it in buttermilk (we soak everything wild in butter milk) and battered it and fried it and it was the most tender meat we had ever eaten. He was huge and had a 10 in. beard. We had some left over and ate it the next day. Hope this helps.
Sue from Ga.

From Saturday's newsletter for K in Texas in regards to the Bourbon Chicken.

Yes it is 3/8 cups of bourbon. I use the 1/4 cup and fill it once and then half again for the dish. Made it today but I did use fresh ginger and also two green onions cup up with the green part as well but did sprinkle in a little dried onion as well. It is so good and wonderful on rice. Also I did not have dark brown sugar so I used 3/4 cup firmly packed light brown sugar plus 3/4 tablespoon molasses.

Hope this helps.
Marti in Alabama

Hello Nancy,
Once again I am trying to find out what happens to the newsletter. The last one I got was April 30. I get it for a while then all of a sudden I don't get. I really miss it when I don't get it, and I don't know why this happens and I don't like taking up your time just because I don't get it I know you are a very busy and I enjoy the news letter very much. I don't know if this is happening to other people or not. Thank you so very much. Connie in Mi.

Comment
If you aren't getting the newsletter contact your isp and ask them why it isn't coming to your email address. Let them know you double opted in and want to continue getting it. Because I send it out on a daily basis it comes up as spam sometimes.
Nancy

For Sylvia in Scotland:

Chicken Almond Pie
1 unbaked pie shell
3 cups chopped cooked chicken
2 cups (8 oz) shredded Cheddar cheese
1 cup slivered almonds
1/2 cup sliced celery
1 tbsp lemon juice
1 tsp poultry seasoning
1 cup mayonnaise
Salt and pepper to taste

Set aside 1/2 cup almonds and the cheese. Combine remaining ingredients and spoon into pie shell. Top with reserved nuts and cheese. Bake in a preheated 400 degree oven for 30 minutes.

You could easily use a combination of chopped ham and chicken in this recipe.
grannym IL

Sue, I hope this is a recipe that you will have some fun with. It's good to eat too. Smilin'

This is a fun recipe that I received in an e-mail from one of my on-line recipe sources. TINA3031 gets the credit for originally sending it into www.AllRecipes.com. Anyway - I made this one morning to take to work to share. The kids have several too and they liked them as well as the “grow-ups at work” did.

Corn Dog Muffins
1-1/3 (8/5-oz) pkg. Cornbread mix (I used Jiffy)
1-tbspn + 1 tspn brown sugar
1 1/3 eggs
1-cup milk
2/3-cup freshly grated mild cheddar cheese
6-frankfurters cut into 12 slices each

Preheat oven to 400° and line muffin tin with muffin cups (or lightly grease). Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into 12 muffin tins until 2/3 full. Add 6 slices of franks to each cup and push down into the batter a little bit. Bake in preheated oven for 20 minutes.
Susana in Louisiana

This is simple recipe for beef short ribs that we enjoy every now and then. I made it just this past week which brought it to mind to share with Ya’ll. It almost sounds TOO simple to be good. WRONG It’s delicious -- fallen’ off the bone” -- good.

Beef Short Ribs
1/4-cup oil
1-1/2-cups self rising flour
2-tspn Lawrey's Seasoned Salt
1-tspn black pepper
5-6-lbs boneless beef short ribs (or country style ribs)
2-cups water
1 onion, chopped
(I use my big deep black iron skillet to make this is)

Heat the oil in a Ditch oven on medium high heat. Mix the flour, salt, and pepper together. Coat the ribs with the flour mixture, then place them in the hot oil and brown on all sides. When all are brown, drain the oil. Add the water and onions to the Dutch oven, cover tightly, reduce the heat to medium, and let the ribs cook for 2 hours or until tender. Serve on rice.
Susana in Louisiana

For Gloria in Indiana who has trouble with apples staying hard in her apple pies. For years I had the same problem, as most recipes just say to mound the apples (raw) in the pie shell with the other ingredients, cover with top crust and bake. They always came out greatly shrunken, but still half-raw. This is the only apple pie recipe I use now, and it is superb!

Apple Pie
Pastry for deep-dish 9" two-crust pie
5 or 6 cups TART, juicy apples, peeled, cored & sliced
1/2 cup water
1 cup + 2 T. sugar
3 Tbsp. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 Tbsp. lemon juice
2 Tbsp. butter or margarine

Simmer apples gently in water until they wilt and start to look transparent. (This is a partial cooking so that apples will finish cooking thoroughly in pie. It also allows you to use more apples and avoids that empty space between apples and top crust in the finished pie.)

Combine sugar, flour, spices and salt in a small bowl. Spread half over bottom of crust-lined pie pan. (I use a special pie pan for fruit pies which has an outer rimmed ditch to catch any overflow of juices.) Lift apples from cooking liquid, allowing to drain briefly, and place in crust. Add 1/4 cup of cooking liquid. Spread remaining dry mixture over apples. Sprinkle with lemon juice and dot with butter. Place top crust, turning edges under bottom crust all around, and seal edges well. Cut a few decorative slits in top. Bake at 425 in lower part of oven for 30 to 40 minutes, or until nicely browned. Prepare for raves and demands for the recipe!!
Sandy in Bountiful, Utah

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This board owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.