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Nancy Rogers

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Hi Nancy,
Don't let the newsletter formatting problems dull your enjoyment of your new home. I think, from the recent comments, that the readers are just pleased to get the newsletter each day.

For Florence from Indiana - dried blood stains are terribly difficult to get out of denim. If you can catch them before the blood dries a solution of vinegar and washing up liquid left on on the stain for 30 minutes then dabbed up is good. The same can be done with a half of a lemon with washing up liquid left over the stain, if it is just a small stain. Do not be tempted to wash on a hotter programme as it will set the stain in the material completely. If all else fails and the wearer is quite with it - you could try tie dyeing, or tie bleaching.

Judi in Mass - I too love Portuguese soup, but there are numerous recipes. I have enclosed a link for what is classed the National Soup. If this isn't what you tasted, try typing Portuguese Soup into the search box and you will find a long list to choose from on the web. The search box is missing in the recent newsletters due to formatting problems, but just go into one of the old newsletters and search from there.

http://www.leitesculinaria.com/recipes/port/caldo_verde.html

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Sylvia <Scotland>

FREE - Soup Pouch Trio Leslie (aka The Soup Lady) is so sure you are going to love her delicious Soups - she'll actually send you three FREE Pouches! That's soup for 12 Hungry People! She only asks that you pay only the s/h. You need to check this out!  

Hi Nancy, 1st let me say I am in complete agreement with Margaret of Tulsa, August 30th, 2008 Newsletter about being happy to see the old format back. I like it so much better too. I also have a question. On some of the recipes I see the letters ISO. Usually I can figure out what letters stand for but this one has me stumped. Could you please tell me what they stand for. Thank You so very much for your Newsletters Nancy, I soooooo love them and love your Readers Recipes & Comments. Take Care & God Bless you, your furry assistants, and your readers.
HUGS, Karen From Wisconsin

Nancy if we don't get the newsletter for a few days with the hurricane coming to New Orleans area, Texas and etc.we are fine with that you just stay safe. I have a relative that lives just outside of New Orleans and she left Sunday with one of her daughters, that is still in high school, to go to her in-laws for the night or a day and then they have another place in North Carolina and she is head there. Her husband has a different type of job that he works over sea for a month then he comes home here for a month off of work. They have done this for so long that they think nothing of it. When he was offered this job they were going to do this for the children's college. They have one in college and the other one will be in college in another 2 years. With this hurricane coming he is over seas and was 3 years ago. They will let him come home when and if it hits near his home.

My DH started the later part of last week asking me if I had any addresses of the different homes that we lived in. Will I was luck that I had 5 out of the 7 places that we lived. Out of the 5 places I had 4 addresses and he wanted to see what they looked like. Then only 1 home has been torn down and we are not sure what is in its spot. To me it looks like an apartments or condos. The rest are still homes and small changes have been made. The last home we, my parents and sister, lived in they have enclosed with glass the screened porch and add a first and second floor addition. A few months ago it sold for over $473,000. This house had a home office in it back of it in the early 50's. I would love to see the interior today but how do you explain that you lived in the home and would like to see the inside. Another place that we lived I have no picture of it but do remember the street name and about the area that we lived. It is interesting to see what has happened to the different places. He has gotten on the internet and looked this up.

In the 8/31 newsletter Florence from Indiana was wondering if anyone has had luck in removing blood stains from jeans? I have used what is called Zout, in a purple bottle, to remove blood from yellow, pink, black material but never denim jeans. Test a small area and see what happens. If doesn't stain the jeans then use it on the stain and if all the blood doesn't come out then try it again and let sit for an hour or so and then wash again and more should come out. I have had really good luck with this product in getting out stubborn stains out.

In the 8/31 newsletter Judi in Mass was looking for a Portuguese Soup. I have 2 different ones and they are different. The first one is from a friend that is married to someone with Portuguese descent. The other comes from a Church Cookbook that I have. Judi I hope you will try the soups.

Mary's Portuguese Soup
1 lb. Portuguese sausage
4 medium potatoes
2, 15 oz., cans red beans, drained well
1 large can tomato paste
½ large head cabbage, cut in bite pieces
Salt, pepper, garlic, parsley, red peppers to taste
Water

Slice cabbage into bite size pieces. Cook in water and salt until wilted. Cut potatoes in cubes and add to cabbage. Combine red beans, tomato paste, sausage, garlic, pepper and red pepper. Add enough water to make soup consistency. Cook until potatoes and cabbage are tender.

North Broadway Authentic Portuguese Soup
1 small head cabbage
1 bunch of kale, if thick stem in leaves cut that out and through away
1, 15 oz., can red kidney beans
1 lb. Portuguese Chorico, Linguica, or Mexican Chorizo
8 to 10 potatoes, any white variety
1 beef bone, for flavor
salt and pepper to taste

Peel and cube potatoes. Cut the kale into pieces similar to romaine lettuce in Caesar salad. Peel the cabbage and rip each leaf into 3 to 4 pieces. Fill an average size stock pot with water and bring to a boil. Season with salt and pepper. Add the meat bone and chorico, boil for 20 to 30 minutes. Next add the cabbage, kale, potatoes and beans. Boil until the potatoes, kale and cabbage are cooked. Let rest for an hour. Serve with bread.

Everyone have a great day. Also good luck to the people, from this newsletter, that live a long of Gulf coast. I have never lived in a place that has had hurricanes so I have no idea how it feels. I need to start my potato salad and deviled eggs for today because we are eating our dinner early so we can pick up our granddaughter at her Dad's place. It is later than normal but during the dinner hour. Nancy and 4 legged associates take care, stay safe and cool. I know some of my pieces have been long in the last couple of months for that I am sorry, Nancy.
Susie Indy

Hi Nancy and all, Glad you got moved Nancy and the kitties are settled in. Usually cats don't like change but seems like your babies are fine with it. Could someone please tell me what issue Tona's Shrimp fried rice recipe is in?
Thanks in advance.
Brenda/Alabama

Florence from Indiana Blood Stains out of Denim
Reply from
WhisperingPass aka Lynn
Wembley , Alberta , Canada

This is a Tried and True way to remove blood from anything fabric. Pour over Hydrogen Peroxide and scrub with a finger nail brush if bad, or rub fabric together . Works like magic as the peroxide eats protein and blood is protein. I saw this done on a brides wedding gown after they were in an accident and poof it was gone just like that. Use your judgement as to what you scrub it with depends on fabric. Works on Judo gee's, wedding gown/veils, lace, satin etc. Then launder as usual. May require more than one application if washed and dried in.

Hi Nancy, Siggy and Ditto :)
I just wanted to compliment you on, and thank you, for the new format. It is so much easier to read and see. I was so happy to hear about how your new place is. What a delight for Siggy & Ditto to have so many windows and so much to look at. I know you are so much better off in your new place and it probably feels like a breath of fresh air.

I was wondering where the ladies that wrote in about Fels Naptha Soap, found those soap bars. I have only been able to find them online with such crazy prices. The least expensive was $1.75 and the most expensive was $24.95. Both of those prices were for a 5.5 oz bar!!

Thanks for all of the hard work. I know you enjoy it, but we like to thank you anyways :)
Jackie :)

Comment
It is a like a bit of fresh air to have air conditioning in my new home. Siggy and Ditto both enjoy all the windows. There are lots of birds, dogs, cats and children in the neighborhood to keep them entertained.
Nancy Rogers

Re: Does anyone have any ideas what to stuff canned l/2 peaches with? I thought I would turn them over..let them dry off, and then stuff them with something simple...but cannot think of anything. Any suggestions? I would like this for my Bunco club.
Terry/Lansing Illinois

Put lettuce on plate and place peach halves on top; stuffed with cottage cheese and top with a cherry..
Dottie / Erie Pa

This is for Donna in Illinois who is looking for fried rice ingredients to give it that brown color. (Aug. 31st newsletter) I used to live in Chicago and always loved Chinese fried rice. I look at every fried rice recipe I come across and have never found one that makes a nice dark brown color like Chicago Chinese restaurants. As you mentioned, it's more than just soy sauce. I think it must be some type of oil, but I haven't found it yet. I also think most people think pale tan fried rice is how it should look. They've never seen or tasted the rich dark brown rice we had/have in some restaurants in Illinois. I sure hope some Nancylander out there knows about this because I've been searching for 21 years, which is the last time I lived in Chicago.
Diane in New Mexico, formerly in Illinois

This is for Terry/Lansing, IL. I stuff peach and pear halves with cottage cheese and put a cherry on top of each one. They are very pretty on a tray, sitting on lettuce. what about drained fruit cocktail, pudding mix, peach pie filling or plain or fruit filled jello (set). Put a dollop of Cool whip and a cherry on top to complete the dish. Happy Labor Day all.
Jean in TN.

Hi, Nancy,
This is just a quick "Thank You" to Chris, NM for reminding me that there is a prayer page on the proboards. Every now and then I go over there and pray for the needs listed. It's such a comfort to know that the Lord is always with us and He ever lives to make intercession for us!
Hope all are doing well, Sharon in Texas

Ten days ago a reader requested that I send in the exact amount of water used when I make hamburg rolls. I haven't forgotten. I had extras in the freezer, so haven't mixed up any since then. I will remember to send it.
Leah

Terry Lansing Illinois

I stuff my peach halves with a cream cheese mix.

Stuffed Peach Halves

Mix together:
1 8 oz cream cheese (room temp)
2 tbsp powdered sugar
1/2 cup chopped pecans
3 tbsp sour cream

Drain and dry canned peach halves very well.

Place a leafy designer lettuce (butter lettuce, arugala, frizee', red tipped lettuce....etc) on a plate and top with the drained and dried peach halves (well side up). Add a dollop of the cream cheese mix into the well of the peach. Top with a few more chopped pecans and a maraschino cherry half.

Can also be done with fresh peaches but fresh peaches must be immersed in an acidic solution of lemon juice so they do not turn brown before serving. I prefer canned peaches for presentation.
Judy/Buffalo

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This is for Susie from Indy. You said your husband likes your Mother's recipe for Kraut and Ribs. You didn't share that with us; or did I miss it? I too am pretty fussy about Sauerkraut. Thank you. Nancy, Blessings to you and your precious helpers; I understand the companionship you have there. Love your website and everyone's input.
Jan from western PA.

Hello Nancy and executive fur babies. Hope all are happy in your new home. Sounds great and I'm sure you're glad that the move is all over. I'm looking for a recipe for a lemon meringue pie where the lemon part of the pie is extremely firm. The ones I have seen in the stores and some homemade are wiggly. I'm sure someone out there in Nancyland should have one. Thanks.
Barb - La Porte, IN

Re: stuff canned l/2 peaches

Cottage Cheese with a little paprika sprinkled on top looks good and tastes good.
Emma from Montana

Nancy, This coming weekend my husband and I are traveling to Lubbock to attend the Chuckwagon Cookoff. We attended the one in Ruidoso, NM last year and had a lot of fun. I really enjoy watching the people cook the food as well as eating it. I lived in Lubbock for several years when I was much younger, and have gone back for class reunions and also reunions at the Children's Home of Lubbock, but never knew about the cookoff. Sure hope the dust doesn't blow. (In Ruidoso, we had a little dirt with our food).
Zelda in Kemp, TX

Greetings from Australia to Nancy, Furbabies and all my recipe pals,

Andrea FL, I am so sorry that I forgot to put the milk in. I read it through and thought I had it all. So will summit the whole recipe again.

Cheese Bread
2 cups self raising flour
1 tsp salt
1-1/2 cup of grated cheddar cheese
1/4 grated parmesan cheese
2 eggs -lightly beaten
2 oz butter - melted
1 cup milk
Extra 2 tabsps grated parmesan cheese

Place flour and cheeses in a large bowl and stir to combine. Add eggs, butter and milk.
Mix with a wooden spoon until combined. Spoon into a large loaf pan and smooth top.
Sprinkle with extra grated parmesan cheese. Bake at 350 f about 40 mins or until cooked when tested. Stand for 5 mins before turning on a wire rack.

Yummy served with cream cheese, tomato slices and sprinkled with pepper.
Elizabeth, Bendigo, Australia.

Judi in Mass. was speaking of a Portuguese Soup she and her husband had. If she'd list some of the ingredients I'll compare to the one I make and see if same thing.
This was in Sunday.. 8-31.08 newsletter.
Celia. . Maine

Re:stuff canned l/2 peaches

I like to put cottage cheese and sprinkle a little shredded cheese on peach halves or even mayo and cheese.
Brenda/Alabama 

For Judi in Mass.
This may be what you are looking for, if not, it is great! A friend of mine got the recipe when she was in Portugal and said they sold it on the streets.

Portuguese Bean Soup
2 ham hocks
4 c. water
1 pkg. Polish sausage
1 medium onion
Oleo or oil
1 c. red wine
1/2 head red cabbage
1 to 2 potatoes (raw), diced coarsely
3 large cans kidney beans (and juice)
1 qt. cooked tomatoes
1 tsp. nutmeg
1 bay leaf
Salt and pepper to taste

Cook ham hocks in water until tender. In a skillet, saute Polish sausage and onion in oleo or oil. Combine this and all other ingredients to ham hocks. Cook until done, about 1 hour. Serves 4 to 6 good size servings. This also freezes well.
Ann in middle Georgia

For the person asking about butter beans, thy are made from the dry large lima beans.
Knitter in Illinois

Hi Nancy and all Landers,
My dear DIL just sent me this site and thought I would share with all our wonderful cooks out there.
www.bakespace.com
I went there and joined for free and there are tons of recipes. Have a great day all my dear cooking friends.
Dianne in Wisconsin

Hi Nancy and little ones,
This if for Terry in IL. Mannnny years ago, my mom would take 1/2 peaches, place on lettuce leaf and fill with cream cheese thinned with peach juice. It was very good.
She also did something when she was having someone over that was good. She called it egg on toast. She would very lightly toast slices of pound cake. Turn 1/2 peach upside down on it and spray Reddi Wip around the peach. It would look just like a poached egg on a piece of toast. Very Good!!
Jean in NC

In the Sun., Aug. 31 n/l
Terry/Lansing Illinois was asking what to stuff peach halves with. A simple solution is to put in the peach half some cottage cheese with perhaps a little cinnamon on
top.
Barb in OKC

Prepared Pantry Bread and Cookie Mixes

Susie Indy- in the 8-29-08 you mentioned cooking ribs and 'kraut. Would you please send the "recipe" or method. I'm drooling over the thought. I am not much of a cook but can follow directions, LOL. I only make hot dogs using sauerkraut that I have added a beef bouillon cube or two in and let that simmer a little, then sit a little. My hubby too hated and wouldn't eat kraut til I did this. At one point he wanted and we ate these so often I was sick of them for a while. Luckily I recovered. Thanks for sharing.
Cheryl, Charlotte

Susie Indy- in the 8-29-08 you mentioned cooking ribs and 'kraut. Would you please send the "recipe" or method. I'm drooling over the thought. I am not much of a cook but can follow directions, LOL. I only make hot dogs using sauerkraut that I have added a beef bouillon cube or two in and let that simmer a little, then sit a little. My hubby too hated and wouldn't eat kraut til I did this. At one point he wanted and we ate these so often I was sick of them for a while. Luckily I recovered. Thanks for sharing.
Cheryl, Charlotte

I have been cleaning out my recipes and adding notes to the tried and tested ones. My daughter wants some of my best recipes. Today I am going through the salad recipes. Thought some of our family would like them too. Many of these came from nancyskitchen.com

Pear Jell-O Salad
1 lg. pkg. lime Jell-O
1 (8 oz.) pkg. cream cheese
1 lg. can pears

Dissolve lime Jell-O in 2 cups hot water. Pour juice from canned pears into blender. Add cream cheese and puree. Pour into dissolved Jell-O. Cut up pear piece to bite size or smaller and add. Refrigerate in a square or oblong pan. Cut into squares and serve on a leaf of lettuce.
Karen TX

Pink Stuff
2 pkg. raspberry Jell-O
2 c. boiling water
1 1/2 c. whipping cream
2 (3 oz.) pkg. cream cheese
2 c. drained crushed pineapple
1/2 c. nuts, chopped

Mix Jell-O and boiling water. Let stand to cool, then whip. Add whipped cream and cream cheese. Mix together. Add pineapple and nuts. Mix together and cool until set.
Karen TX

Orange Cream Cheese Salad
1 sm. pkg. ea. of orange and lemon Jell-O
1 lg. cream cheese, softened
1/2 c. chopped pecans
1 c. orange juice
1 1/2 c. undrained crushed pineapple

Dissolve Jell-O in 1 1/2 cup of boiling water. Stir in cream cheese using egg beater. Let cool. Add orange juice. Let sit in refrigerator until thick (but not firm). Add pineapple and nuts then refrigerate until firm.
Karen TX

Cherry Applesauce Salad
1 pkg. cherry Jell-O
1 c. hot water
1/4 c. red cinnamon candy
1/2 c. boiling water
1 c. apples, chopped, pared
1 c. celery, chopped
1/2 c. nuts, chopped

Dissolve Jell-O in hot water; add candies to 1/2 cup boiling water. Add enough water to make 1 cup; add to dissolved Jell-O. Cool until partially set; add remaining ingredients. Chill and mold.
Karen in TX

Spaghetti Salad
1 lb. spaghetti (break into 3-inch lengths before cooking)
2 lg. tomatoes, chopped
2 cucumbers, chopped
1 sweet onion, chopped
1/2 c. broccoli florets
1/2 c. red and green peppers, chopped
2 sm. zucchini, chopped
12 oz. Seven Seas Herbs and Spices
1/2 jar McCormick Salad Supreme

Cook spaghetti; drain and cool. Add remaining ingredients and toss well. Marinate in refrigerator overnight (or at least several hours). Add any other chopped vegetables.
Karen TX

Favorites from Nancy's Kitchen

Tomato Salad
6 ripe tomatoes, peeled and sliced
1 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dried thyme or marjoram, crushed
1/4 c. finely snipped parsley
1/4 c. snipped chives
2/3 c. salad oil
1/4 c. tarragon vinegar

Place tomatoes in bowl; sprinkle with seasonings and herbs. Combine oil and vinegar; pour over. Cover; chill 3 hours, spooning dressing over a few times. Drain off dressing and pass with tomatoes.
Nancy Rogers

Mexican Chicken
6 chicken breasts
1 can cream of mushroom soup
10 oz. Velveeta cheese
1 can Rotel tomatoes
1 c. milk
1 bag Doritos

Boil chicken. Debone and chop up chicken. Combine milk, Velveeta, soup and tomatoes; bring to a boil. Add meat and simmer 5-10 minutes, stirring often. Put layer of Doritos in long casserole dish, then layer meat mixture. Add layer of chips, layer of meat mixture, ending with chips on top. Bake at 350 degrees for 30 minutes.
Nancy Rogers

Baked Zucchini
1 c. sausage
3 slices bacon
1/2 onion
1/2 green pepper
2 slices bread
2 tomatoes
2 eggs, beaten
Mild Cheddar cheese

Cut squash in two, remove seeds. Butter all over and sprinkle with seasoned salt. Partly cook squash. Combine sausage, bacon, onion, and pepper in skillet. Brown. Drain off grease. Add bread, tomatoes, and eggs. Fill squash and put cheese on top. Bake at 350 degrees until squash is soft.
Nancy Rogers

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Email Address 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.

The purpose of this recipe message board (newsletter) is to share recipes, tips and suggestions on food related topics. Messages that promote personal issues will be not be posted. By submitting a recipe giving nancyskitchen.com, nancys-kitchen.com and associated sites the rights to use the recipes in its websites and mailing lists.