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.

For Bettyann in Tenn.
I use a Taylor Candy thermometer. It snaps onto the side of the pan. Easy to read. Retail is about 20 to 25 dollars. Buy them at any kitchen store.
Genie

Get not one, not two - but three FREE great tasting soups to try! Pay only s/h of $3.50 - they'll send you pouches of Chicken Noodle, Creamy Potato AND Cream of 3 Mushroom. That's food for 12 - 15. Yum!   

For Judi in Massachusetts...September 1 Newsletter...

She asked for recipe for Portuguese soup. I see a link was sent but this is the recipe my grandma Campina made. My brother Jimmy Marcel in Mass, sent me the recipe to share as he makes it all the time. Thank you Jimmy !

Grandma Campina's Portuguese Soup
Time to cook this recipe is about 1 hr and 15 minutes.
Makes 10 to 12 servings of soup. More or less depending how your family eats.

1 to 2 lbs. of Churico I cut into three to four pieces as to keep em moist.
1 Shank Bone of Beef Meat ( I never put this in but my brother does and it is a much better soup when you do)
1 Large head of Cabbage ( cut up)
1 Large or 2 bunches of Collard Greens ( cut up) preferably Kale..you can use 2 boxes frozen Kale as well, the more greens the better the taste !
1 bunch of carrots cut up (optional but makes a sweeter soup)
5 Potatoes you can add more if you really love them. Cut to size you like..
1 Can Kidney Beans...pureed
Water
Split peas (optional) I like mine with about 1/4 to 1/3 cup split peas in it too.
Spice as you like it...I like a bit of crushed red pepper in mine...I add salt as I serve it..but you can salt and pepper to taste in pot.

In a big soup pot, fill half way with water, then put in cut up Churico, then put in a shank bone with meat on it. Cook for 1/2 hour. While that's cooking, Get these next ingredients ready;

Chop up a good size head of cabbage. Chop up collard greens, or fresh Kale, (the more greens, more taste) A good size bunch. If you use kale, then 2 frozen boxes will do.

Chop up a bunch of carrots if you like, you don't have to use them. Add so it can cook with the cabbage.

Add more water to pot be sure to cover everything with water and then another at least 3 to 4 inches above that level to cover all in pot ( I like a lot of broth so do not be stingy with the water), add your greens. Add your split peas to pot now as well.

Mean time dice up ( I like them larger cut) enough potatoes to your liking. I cook them separately. If not add them last to your pot of ingredients..you see my note later in recipe.

Puree a can of red kidney beans and put that into pot with greens and Churico. Let everything cook for about another half hour.

Then add potatoes to your big pot last , cook them until fork tender. You do not have to cook them separately as I said before. "WA! La!" you have made Portuguese soup.

PS. Very important. When it cools down to a warm touch. Put in the refrigerator otherwise it will go sour and you will lose it all. Take it out as you need it and heat it in another sauce pan to reheat for portions to eat. so that was easy .Mmmmmmmm good. Enjoy !
Linda Meyer

Prepared Pantry Bread and Cookie Mixes

Hi Nancy:
This isn’t a cooking question, but thought perhaps someone out there can help. My friend was over for the weekend and spilled almost a half bottle of red nail polish on my favorite bathroom scatter rug. We tried using nail polish remover, but it is still there. does anyone have any suggestions. Thanks so much for all of your hard work. I don’t know how you do it.
Judy in East Brookfield

 
Order Food & Dining Catalogs from Catalogs.com

9/2/08
Judy/Mass
Here is my recipe. I hope you will enjoy
Linda/Upstate NY

Portuguese Soup
1/4 cup vegetable oil
2 cups chopped onion
1 pound smoked sausage, sliced
1 medium head cabbage, chopped
6 potatoes, peeled and cubed
2 (15 ounce) cans kidney beans
2 cups ketchup
1 (10.5 ounce) can beef consommé
2 2/3 quarts water
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon salt
1/2 cup vinegar

In a large pot over medium heat, cook onions in oil until just tender. Stir in sausage and cook 5 minutes more. Place cabbage, potatoes, beans, ketchup, consommé and water in the pot. Season with garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes. Stir in vinegar and simmer 1 hour more. Add more water if needed.

For Judi in Mass

Portuguese Kale Soup
1 pound linguica or chorico
8 cups water
1-2 soup bones
1 cup dried split peas
1- 2 teaspoons salt, to taste
1 bunch kale
4 large potatoes, diced (with or without skins)
1 can (15.5 ounce) kidney beans
Fresh ground black pepper, to taste, if desired


Cut linguica or chorico into slices or small pieces and sauté until slightly brown in a fry pan to remove excess fat. Trim large stalks off kale and discard keeping only the leaves. Tear kale leaves into small pieces and wash.

Into a large pot, put water, soup bones, linguica, split peas and salt. Simmer for 1 to 1-1/2 hours. Remove soup bones. If there is any meat on bones, scrap from bones and put back into soup. Add potatoes, kale and kidney beans. Cook until potatoes are done. Add black pepper, if desired.

Note: This soup is always better the next day after flavors have mellowed.
Raine in MA

Good Afternoon from Sunny Scotland,
We have sunshine, wow, it's nice and hot too. It's a shame that what summer clothes I have, have been packed away until next Summer.

Pat in NC, rapeseed oil is similar to canola. It has often been said that it's the British Isles answer to the Mediterranean's olive oil, mmm, I don't think so. There was a lot of controversy about ten years ago about the growing of rape - clouds of yellow flowers everywhere and it was hay fever sufferers' nightmare. The cooking oil is made from the first press of the flowers and the oil is used for frying, baking. It is more a carrier oil than say vegetable oil. I have placed a link for you to have a look at:
http://www.rapeseedoil.co.uk/

Billie in Fl are you fully recovered yet?

Top 100 Recipe Sites
http://www.top100recipesites.com/index.html

Our message board
http://whatscookin.proboards4.com/

Sylvia <Scotland>

Good morning Nancy and everyone!
For Karen From Wisconsin in the 9/1 newsletter asking about what ISO means; when someone wants a recipe for a specific dish, he/she usually precedes the question (especially on the message board) they are asking for a specific recipe. Check here Our Recipe Exchange Message Board (new messages everyday) in different sections where someone is looking for a recipe. Hope this helps, Karen! Chris in NM

Top 100 Recipe Sites
http://www.top100recipesites.com/index.html

Nancy’s Kitchen back in the # 1 spot where it belongs!
Chris in NM

Don’t forget Nancy has another web site that has lots of great recipes http://www.123-free-recipes.com/index.php
I go there every day! Chris in NM

You are very welcome Sharon in Texas! I love to search out information and help everyone!

For Barb - La Porte, IN in the 9/1 newsletter, I am enclosing my favorite recipe for lemon pie that has a firm texture. Remember, though, that the lemon filling is like a cross between lemon curd and lemon pudding and will generally, unless frozen, stay a tad big wiggly. Lemon curd is generally firmer than pudding.

Taste a classic recipe! This pie is bursting with fresh lemon taste and a sweet, creamy real meringue topping.

Prep Time:30 min
Start to Finish:3 hr 45 min
Makes:8 servings

Pastry
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling
3 egg yolks
1-1/2½ cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 -1/2cups water
3 tablespoons butter or margarine
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color, if desired

Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.

Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.

In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator. This is the best lemon pie I have ever made!
http://www.bettycrocker.com/recipes/
Chris in NM

Nancy I am hoping that you don't get much rain from the hurricane.

In the 9/1 newsletter Cheryl Charlotte, Jan from western PA and anyone else that wants my Spare Rib & Sauerkraut recipe here we go. My DH is from PA and we eat this at least once a month during the winter.

Mom McGinnis's Spare Rib & Sauerkraut
1 lb. spare ribs
1, 32 oz., bag sauerkraut, store brand is fine
salt and pepper to taste
1/3 cup water or less

In a 9x13" or small pan put the kraut in the bottom adding about 1/3 cup water. Then salt and pepper the spare ribs and then put on top of kraut. Cover and cook in a 325º to 350º oven for at least 1½ to 2 hours. I have not cooked this meal in the oven for over 10 years or longer. I do mine in the Crock Pot putting the kraut and water in it the night before letting it cook all night and then in the morning I put the ribs around the kraut making sure a couple of ribs are on top of the mixture. Then letting it cook until 5:00 to 6:00pm. I guess the secret is the pork fat takes out the tartness. We do not add anything else to it. To complete the meal we have carrots, corn bread, of course mashed potatoes and Orange Jell-O for dessert. Not a diet meal. To me this meal is so simple but so good and easy to make.

Everyone have a great day. Nancy and 4 legged associates take care, stay safe and cool.
Susie Indy

Good Morning to all you wonderful cooks. I am wanting to dry apples as my grandmother once did since we have a bumper crop this year, but not sure where to start. Does anyone have the method for this. I am also looking for a Apple Salad that uses Snicker candy bars if anyone has this recipe to share.
Thanks, BG in Indy

Good Morning to everyone from New Jersey, I made Paula Deens recipe for country ribs and sauerkraut It was to die for. It will be aired again on September 4th. Have been a member for several years of the E-Cookbook library. I have been very happy with this site.

Nancy, thanks for all you do for us. Really look forward to reading your letter everyday. I am planning to enter the Portuguese bean soup in our soup contest.
Mary, Green Brook, NJ

Dear Nancy & Friends,
My son was deployed this past Sunday to serve in the Afghanistan Theater. A while ago I saw a recipe in the newsletter about a cookie that can survive a long trip. I'm thinking it started with an AZ - something like that - there was a story behind the cookie of how people have been making this cookie for soldiers for years. I've looked on the Our Troops thread but can't find it. Does anyone have any good cookie/bar recipes that I can send to my son? I would appreciate your prayers also.
Janet2 in PA

JoAnn from Brookfield, WI.
Would you please tell me how to make the chickren breasts in the crockpot with root beer?
Thank you, Candy

Reply to Pat in SC
What is Rapeseed Oil
From WhisperingPass aka Lynn
Wembley,Alberta,Canada

Rapeseed Oil is the OLD politically incorrect name for CANOLA OIL. Some old farmers still call it Rapeseed as that is what it was called and sold under. But it came under attack for politically incorrect and was changed to Canola. In Europe it is still called Rapeseed oil.
Hope this helps you

Nancy I like using the Diabetic diet how would I find out how many fruits, grains, vegetable etc are in each recipe with WW points from Abby's Kitchen
Thanks Caroline MO

Hi, Does anyone have a good home made granola recipe. Something with lots of different seeds and nuts. I love granola but the stuff I buy in stores have so many chemicals and sugar in it.
CJ in Ohio

With all this talk about the color of Chinese fried rice in the restaurants, I have a question. What kind of rice is used in these restaurants? I make fried rice and mine never has the same consistency as the restaurant rice. Thanks for the help as I love fried rice and want to use the right type of rice.
Rae in Michigan

For Barb - La Porte, IN who wants a firm Lemon Meringue Pie. This TNT recipe from Ann Landers is firm, and it is very good. Ann Landers said she got the recipe from a New York cab driver. My family says it is the best lemon pie I ever made.

Best-Ever Lemon Pie

1 baked deep dish 9-inch pie shell
1 1/4 cups sugar
6 tablespoons cornstarch
2 cups water
3 egg yolks
1/3 cup lemon juice
1-1/2 teaspoons lemon extract
3 tablespoons butter
2 teaspoons vinegar ( I use Cider vinegar)

Mix sugar and cornstarch together in the top of a double boiler. Add the 2 cups water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick-about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven.

Never-Fail Meringue
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
pinch of salt
1 teaspoon vanilla

Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. with electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed, add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for 10 minutes or until top is lightly browned.
Frances in Wesley Chapel

Spinach Cheese Bake
10 oz. chopped spinach, thawed & drained
8 oz. diet cheese
16 oz. low fat cottage cheese
1/2 c. Egg Beaters
3 tbsp. flour
1/2 tsp. pepper
1/8 tsp. garlic powder

Heat oven to 375 degrees. Mix all ingredients together in large bowl. Spoon mixture into an 8 x 8 inch dish that has been sprayed with Pam. Bake uncovered for 45 minutes. Serves 4.
Sue

RE: stuffed canned l/2 peaches

Drain peaches, pat dry, line bottom of baking dish. Fill in indent and sprinkle top with Jiffy yellow cake mix. Add a small tab of butter and bake at 350 degrees for 25-30 minutes until top is lightly browned or crusty. serve with ice cream (peach ice cream or vanilla bean ice cream is good).
CJ in Ohio

You guys are just wonderful! I feel like we are family. I appreciate all the pear recipes. I did use one of the recipes and made my first preserves. They look so pretty in the jar. I am sure my hubby will let me know if they are good or not. He can't wait for some hot biscuits to eat with them. Wish everyone of you could come over to get pears, apples, grapes and tomatoes. We are bless with a bumper crop. Thanks to all who sent responses. Nancy you do a great job and so do all you lovely recipe sending people. May God bless you all.
Dean in West Tennessee.

E-Cookbook's Library - for $19.97 lifetime membership. Over 100 cookbooks to download. Recipes are in a pdf format and can be downloaded and printed.

a few of the over 100 recipe books are listed below:
Time For Pie (894 pie recipes)
Fantastic Fudge! (238 fudge recipes)
The Ultimate Cake Book (1000 cake recipes)
Insider's Recipes (418 copycat recipes)
Gifts In A Jar (102 gift recipes)
For The Love Of Zucchini (226 zucchini recipes)
The Complete Beef Cookbook (185 beef recipes)
E-Cookbook Library

Terry in Lansing wants ideas for stuffing 1/2 peaches. How about low fat ricotta cheese with minced marachino cherries and sweetened to your taste with the sweetener of your choice? That would make an interesting dessert and add some calcium to your diet at the same time. If you really feel like experimenting, you could add a couple of drops of
almond flavoring, too.
Leah

Nancy,

In the Sept 1st newsletter, Jackie was looking to find Fels Napp Soap and could only find it for $1.75 or more. I think that is the cheapest price she will find unless she can find it in her local super market. I bought mine there and paid about that for it. I didn't have to pay any shipping charges though. It really last a long time. I think a better buy is Home Made Soap. Jackie didn't say where she was from but if she lives around any Amish country she can buy it there. Me, I bought mine on line and from E-Bay and then found out a place close by I could have bought it. I have enough now to last me quite a few years and keep it stored in air tight jars. I just make sure the garment is really wet then soap it up real good then I use one of those Tide brushes that runs on batteries. After a minute or so the stain is gone. It out cleans any of the chemical cleaners on the market.
Sharon in Pa.

I have a lot of recipes that need 1 can cherry, blueberry, apple, peach and other fruits pie filling; in Portugal we don't have canned pie filling but I'd like to try the recipes; maybe you can teach me how to make fruit pie fillings by myself. I'd like to know the weight of the most common canned pie filling too.
Thanks. L

I was searching through my TNT recipes I had gotten from this newsletter. I found one that I really love. It was sent in by Lisa East Texas in 2001.
Nancy Rogers

Teriyaki Steak
2 1/2 pounds Boneless round steak
1 teaspoon Ground ginger
1 tablespoon Sugar
2 tablespoons Oil
1/2 cup Soy sauce
1 Clove garlic -- crushed

Cut the steak into 1/8 inch thick slices. Combine the remaining ingredients in a small bowl. Place the meat in the crockpot and pour sauce over it all. cover and cook on low for 6 to 8 hours. Serve with rice
Lisa (East Texas)

Hi Nancy,
Just a quick thank you for all you do! Love the recipes, etc. but my favorite is the thought for the day - they are terrific. All the members are very nice people and I'm honored to be among such a great group. Nancy and everyone take care, especially our friends along the Gulf coast - you're in my prayers.
Marilyn in Keene, NH

Now that zucchini are getting pretty large in the gardens, here's my favorite recipe for using up the really big ones.
Sharon

Cheese And Zucchini Casserole
3 c. diced zucchini (peel if tough)(if more will fit into your baking dish then add as much as will fit.
3 beaten eggs
1/2 t. salt
1 c. milk
1-1/2 c. crushed saltine crackers
1/2 c. melted butter
4 oz. jar pimiento
2 c. shredded cheddar cheese
1/4 t. garlic powder
parmesan cheese

Mix all ingredients together and put into a 9x13 baking dish. Sprinkle parmesan cheese over all. Bake at 350º for 30-45 minutes.

Hi to all, Recently I had some appetizers at a party that I would like the recipe for if anyone has it. I couldn't find out who made them. It was a slice of baguette with some cream cheese and maybe mayo with basil with a slice of tomato on top. If you have this recipe I'd like to make it and I bet lots of our group would like it too. It seemed like something I could possibly try to duplicate but I would like to know the exact recipe.
Thanks. Betty

For the question about peach halves, my sister does something with peach halves that I have not seen mentioned. She crushes Gingersnaps and adds them to Cream Cheese. Put about a Tablespoonful on each peach. I don't know the amounts, but if the mixture is too stiff, add some of the peach juice. You will just have to use your own judgment as to how much of each, but I think you will find that it is delicious.
Rachel

I am looking for diabetic recipes…can you tell me help me with low sugar recipes?
GayLynne

In response to Donna of Illinois (Aug. 31st newsletter), and Diane in New Mexico, I believe that what gives Fried Rice it' s brown color is Black bean sauce. This is sold in regular food markets in the same aisle as all the Chinese products and the one that I use is made by Kikkoman. Add about a 1/4 cup to your regular fried rice recipe. It makes it brown and add delicious flavor. (Lots of garlic flavor in the black bean sauce). I have never been to Chicago, but this sounds like what you might be looking for. Please let me know if the added ingredient does the trick.
Marlene in South Jersey

I used to work in a surgeon's office. The best way to get blood out of your clothes is to use peroxide on them!
Shelley in PA

To Cheryl-Charlotte;
In your letter ,dated9/01/08, you mentioned eating hot dogs and sauerkraut. Try eating a hotdog in a bun with uncooked kraut only. This was a favorite of mine 70 yrs. ago at a local hotdog stand.
Joseph J.

Hello Nancy, Furbabies and alll you good cooks. Just reading today's NL and read all the "fruit salad" recipes. They do sound good and I plan to try some of them. One we like very much, my mom made many years ago instead of a vegetable salad follows. I like it served with pork especially.

1 large can pineapple rings in own juice (drained - save juice for another use)
Nice lettuce leaves
Cream Cheese

Put as many pineapple rings as you wish on the lettuce leaves. Put about a 1" cube of Cream Cheese (I use Lite) in each pineapple ring hole. Then I just dot mayo around. Very simple and as I said, goes very well with pork. You could also use flavored cream cheese that comes in a tub.
Jan in DE

This is for Brenda in Alabama Sept. 1st 2008 Newsletter wanting to know what newsletter the recipe is in for Tonas' Shrimp Fried Rice. It's in the April 6, 2008 newsletter. This is the BEST Shrimp Fried Rice there is!
Linda W

Greetings to all and thanks to you Nancy for the wonderful job you do for us with the "recipe exchange newsletter." I want to send you a recipe I have been using this summer. Hope others will enjoy it too.

Éclair Cake
1- box graham crackers
1- 8 oz. cool whip thawed
2 -1.5 oz. French vanilla instant pudding
3 cups milk
1 can chocolate frosting

Combine milk and pudding and whisk until thick, add cool whip and whisk all together until light and fluffy. In a 9 x 13 pan, butter lightly, line bottom of pan with graham crackers. Pour half of pudding mix over crackers. Now add another layer of graham crackers over pudding mix. Now add remaining pudding mix over second layer of graham crackers. Now add another layer of graham crackers over pudding mix. Take half can of frosting and put in a microwave dish and place in microwave for about 2 mins. on low. Take out and stir. Now spread frosting over graham crackers.
Then refrigerate several hours or over night.
Hope you enjoy it.
Lois J. from Grafton, OH

This is for Jackie asking about Fels Naptha soap. (Sept. 1 newsletter) I live in Oregon and found it at Fred Meyer in the laundry soap area. It was a bar and sorry but do not remember the price. If you have a Kroger's in your area try them as they are the ones who own Fred Meyer Stores here in the west.
Sandra from Oregon

To Sonia in Colorado.
thank you very much for your help. I think all of the Austin area has experienced a tremendous amount of traffic growth, from what I've seen over the last few times I've been there.

I've been hearing really good things about Georgetown as a retirement area, but it's going to be a big change for me :)
I'm doing it to be closer to my son and his family, but it's going to be hard to leave San Diego.
Barb in San Diego

Does anyone have a recipe for zucchini cobbler? I have heard it tastes like apple crisp. Mary Ann Upstate N.Y.

Several people have mentioned kraut and ribs and I thought I'd tell about my pork chops and kraut. I use a big Dutch oven with a lid and put a little olive oil in the heated bottom. Next salt and pepper the pork chops. dust with flour, and brown them in the Dutch oven. Take them out after browning and pour in a can of undrained kraut and sprinkle several tablespoons of brown sugar over the kraut. Return some of the chops and repeat with more kraut and brown sugar. I just keep repeating until all the chops are in the pot ending with brown sugar on the top layer of kraut. Cook on medium low heat and place lid on pot. Slow cook for about 2-3 hours and you will have delicious, tender pork chops. I serve this with corn bread, black-eyed peas, sliced onion and iced tea. Even though I do this meal during the year, it is our tradition to have it on New Year's Day.
Jane Ann in Alabama

glutenfree.com - your online source of gluten-free food for your Celiac Disease diet! 

Hi Nancy and Friends,
We're spending Labor Day here at home in north central LA and keeping a close watch on Gustav. So far, we're having light rain and heavy breezes, but they're predicting up to 14 inches of rain and heavy winds through the night. I've spent the morning catching up on the last couple of newsletters.

When I saw the comment about the butterbeans I knew I had to share my experience this summer concerning that vegetable. When I was a child, my grandmother grew butterbeans in her garden every summer and we all looked forward to her fresh vegetable soup made with butterbeans, corn and all the rest of her garden bounty mixed in. We just had to have a steaming hot bowl (even though it was 97 degrees outside) with a big chunk of cornbread before it all went into the freezer for winter. These beans were brown and specked with lighter brown and she called them butterbeans. Well, I thought all butterbeans looked like this, so this summer when my husband had to go into Shreveport, I asked him to stop in at the big farmer's market there and get me a half-bushel of shelled butterbeans. Well, when he brought them in the door, I stopped dead in my tracks and stared the gigantic plastic bag of green lima beans. When he asked, "What's wrong, what did I do. I just asked for butterbeans?"

I guess it's just an individual or maybe regional type thing. I did eventually find some brown speckled butterbeans and they are now at home in my freezer right next to their green lima counterparts, which I plan to use for Brunswick stew once fall and winter finally get here. So I guess it's that "you say potato, I say potahto" type thing.

Please keep the 2 million plus displaced Gulf coast residents in your prayers.
Gail in LA

For Terry/Lansing Illinois for something to stuff peach halves with. Try a dollop of mayonnaise and some grated cheddar cheese on top served on a leaf of lettuce. This is also very good with pear halves. A popular salad in the South (AL).
Sara in FL

I am so happy to hear that there were others that were having trouble reading the old format of the Newsletter. I really felt bad complaining about it but I had great difficulty seeing the print and the dark sides were almost completely where I could not see them. I know that my eyesight is not the best but I really had gotten discouraged at even trying to read the newsletter. Thanks Nancy for improving the Newsletter overall. I do hope I didn't upset anyone before when I complained about not being able to see it. When no one else complained, I thought it was only me, and now I find out that others were having problems too.
Sara in FL

I got this from another list that I'm on. I gave it a try this weekend with my family's bbq and it was a huge hit!

The only differences I made were I nixed the kahlua and used two boxes of brownie mix.

Brownie Trifle
Serves: 20

1 box plain brownie mix for a 9-by-13-inch pan
2 tablespoons Kahlua coffee liqueur
2 (3.9-ounce) boxes instant chocolate or chocolate fudge pudding
4 cups milk
1 (10-ounce) bag Heath Bits 'O Brickle toffee bits
1 (16-ounce) container whipped topping

Prepared brownies according to package directions. While brownies are still warm, brush with Kahlua. Cool, then cut into 1-inch squares. Prepare pudding as directed on box, using 4 cups milk, but do not chill.
Place half the brownies in the bottom of a trifle dish or a glass salad bowl with straight sides. Cover with half the chocolate pudding, then cover with half the toffee bits.. Cover with half the whipped topping. Repeat layers of brownie, pudding, toffee bits (reserving 2 tablespoons for top) and whipped topping. Refrigerate overnight. Before serving, sprinkle top with reserved toffee bits.

Notes:
Cook's tip: Do not use the chocolate-coated toffee chips. The chocolate coating gets too hard when refrigerated.
Kim

This is in answer to Chris in Sundays letter, request for a zucchini bread recipe. This was a blue ribbon winner at our district fair .Please note the small amount of oil needed.
Jane in No. Calif.

Prize Winning Zucchini Bread
Preheat oven to 350°
Grease and flour two(2) 9 X 5 bread pans, set aside.

3 eggs
2 cups sugar
3 teaspoons of oil (yes, only 3 teaspoons)
2 cups shredded zucchini
3 cups all-purpose flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp salt
3 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 1/2 tsp. vanilla
1 cup chopped toasted walnuts
1 cup raisins, if desired (I use dried cranberries)

Beat eggs until thick and lemon color. Add sugar, vanilla and oil. Blend well. Stir in shredded zucchini. Sift together all the dry ingredients. Blend with zucchini mixture. Fold in nuts and raisins; mix well. Turn batter into 2 prepared loaf pans. Bake at 350° for 1 hour or until the bread tests done. Remove from oven, cool in pans on rack for 10 minutes. Remove from pans and cool on racks for at least 2 hours. Wrap and freeze if desired. Best eaten the next day.
Yield: 2 loaves

There have been many messages about the fuel icon on a car that indicates which side the fuel door is on. Please refer to Snopes for more information on this.
http://www.snopes.com/autos/techno/icon.asp
Nancy Rogers

Minute Chocolate Mug Cake
1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
SM

I need some good recipes for pies that are sugar free. Can anyone help me with these.
Gail

Peach Custard Pie
1 c. sugar
2 eggs, well beaten (egg substitute may be used)
2 tbsp. Flour
1 tbsp. Butter
1/2 tsp. Cinnamon
Sliced fresh peaches (elderberries)
1 (9") unbaked pie crust

Add flour and sugar to well beaten eggs. Slice enough pared fresh peaches to fill the unbaked shell. Cover with the egg mixture. Sprinkle with cinnamon and dot with butter. Bake 15 minutes at 450 degrees and 30-40 minutes at 350 degrees until custard is set and slightly brown.
Linda NM

Apple Custard Pie
1 stick melted butter
1 c. sugar
1 1/2 tbsp. Flour
1 tsp. apple pie spice or cinnamon
1 pie crust, unbaked
2 c. chopped apples
2 eggs, slightly beaten

Mix dry ingredients. Mix with melted butter. Add 2 eggs. Pour into unbaked pie shell and add chopped apples. Bake at 375 degrees for 30 to 45 minutes.
Linda NM

Toll House Pie

2 eggs -- beaten till fluffy
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup margarine -- softened
1 cup chopped nuts
1 cup chocolate chips
1 9" unbaked pie crust

Beat eggs until fluffy. Add flour, sugar and brown sugar. Mix in
margarine. Stir in nuts and chips. Fill 9" pie curst, and bake 50-60 minutes at 325 degrees.
Linda NM

Peach Pie

3 tbsp. Cornstarch
4 tbsp. peach gelatin
1 c. water
1 c. sugar
1 baked pie shell
3 lg. Peaches
Cool Whip

Bring ingredients to rolling boil, stirring constantly. Set aside to cool. Cut up 3 large peaches. Add few drops of lemon juice and a little sugar. Add to cooled gelatin mixture. Pour into baked crust and cover with Cool Whip. Refrigerate.
Linda NM

Apricot Custard
2 c. milk
1/2 c. dried apricots, soaked and drained
1/3 c. honey
3 eggs

Blend all ingredients until smooth. Pour into oiled or buttered custard cups. Place cups in pan of hot water. Bake 45 minutes at 350 degrees. Serve with whipped cream flavored with cinnamon or almond extract.
Linda NM

Apricots Casserole

2 lg. cans apricots
1 c. brown sugar
1 stick butter
2 pkgs. soda crackers
1 c. pecans

Remove seeds and drain. Butter baking dish and layer apricots; sprinkle broken up crackers, pecans (sugar and butter) over apricots. Bake at 325 degrees for 1 1/2 to 2 hours. Great with ham or pork.
Linda NM