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  - they'll send you pouches of Chicken Noodle, Creamy Potato AND Cream of Mushroom. That's food for 12 - 15. Yum!   

Nancy and Nancylanders: Karen from Wisconsin in the 9/1 Newsletter ask for the meaning of ISO. I thought that there would be several responses, but only saw one in the Tuesday Newsletter and don't think it really answered Karen's question, soooo Karen, ISO is used to indicate that the person is "IN SEARCH OF" a particular or specific recipe.
Mr. Myron Drinkwater - Lake Forest, CA

jeanlock in McLean, VA and Denise sent in what ISO means as well.

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

GayLynne, what type of recipes are you interested in - soup to nuts? :) Or main dishes, desserts...or just anything Tried and True?
Let me know and I will try to help out from there.
Diana in RI

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. E-Cookbook Library

I love baked beans that are made from cooked navy beans. I am not sure what other ingredients are in the baked beans other than brown sugar. Can anyone help me out there.
Paula

For Gail, who wanted Sugar Free pie recipes....Splenda is your best bet to bake with as a no calorie sweetener, Wal-Mart sells their own brand which is just as good ( as do the supermarkets ).

Crustless Pumpkin Pie
15 ounce can pumpkin
2 eggs
1/2 cup granular Splenda or equivalent liquid Splenda
1/4 cup caramel or vanilla sugar free syrup ( can also use 1/4 water with a T of vanilla extract or Sugar Free maple syrup )
1/2 cup heavy cream
1/4 cup water or 1/4 cup heavy cream
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves

Mix all of the ingredients in a medium bowl; beat well with an electric mixer. Pour into a buttered 9-inch pie plate. Bake at 350º 45-55 minutes, until a knife inserted in the center comes out clean. Cool on a rack, then chill well before serving. Serve with whipped cream, if desired. Makes 8 servings. Freezing not recommended

No-Bake Cheesecake
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup cold water
16 ounces cream cheese, softened
1/2 cup granulated Splenda or equivalent liquid Splenda
1/8 teaspoon vanilla
1 tablespoon lemon rind, you'll need 2 small lemons
1 cup heavy cream, whipped

Sprinkle the gelatin over 1/4 cup cold water. Let stand 2 minutes. Microwave on HIGH 40 seconds; stir and let stand 2 minutes until dissolved. Stir in 1/4 cup water. Beat the cream cheese, Splenda, vanilla and lemon rind until smooth. Gradually beat in the gelatin. Chill until slightly thickened, about 20 minutes. Fold in the whipped cream. Pour into a large pie plate; chill until firm.
Makes 8 servings
do not freeze

Chocolate Truffle Torte ( not really a pie and does have some sugar in it. One piece has about 10 grams of carbs in it, certainly still suitable for a diabetic dessert. And it is DELICIOUS!!!! )

6 ounces Lindt 70% cocoa dark chocolate, chopped
1/2 cup butter, cut up
Pinch salt
1 cup granular Splenda or equivalent liquid Splenda
1 tablespoon cocoa, sifted
3 eggs
2/3 cup heavy cream
1 teaspoon vanilla
Whipped cream, optional

In a large microwave-safe bowl, melt the chocolate and butter on 50% power for 2 minutes or until the butter and chocolate are melted, stirring once or twice. Whisk until completely smooth. Whisk in the salt, sweetener, cocoa, eggs, cream and vanilla. Whisk until well blended. Pour the chocolate mixture into a greased 9-inch pie plate.
Bake at 350º degrees for 15 minutes or until the torte has puffed around the edges but the center is almost firm to the touch but still slightly jiggly. Cool completely. Chill well before serving. Serve with whipped cream if desired.
Makes 8-10 servings. Freezing not recommended
Hope you enjoy! :) Diana in RI

 
Order Food & Dining Catalogs from Catalogs.com

This is for Candy who asked me about preparing chicken breasts in the crock pot with root beer. Candy, I have never done that. I think the chicken would take on a rather dark and unappealing color. Use less tender cuts of beef because the root beer does tenderize in addition to enhancing the flavor.
JoAnn, Brookfield, Wi

I am looking for a thick custard recipe to make the filling for a Boston Creme Cake. I have tried using a typical pudding and pastry creme recipe, but they are not thick enough to hold the weight of the top layer of cake. Can you help?
Thanks, Lynne

Hi Nancyland,
Think some of us might be interested in a great Spinach Pie recipe. No crust is needed and very easy.

Spinach Pie
1 box frozen spinach (thawed and well squeezed of liquid)
4 lg eggs
1/2 cup provolone cheese or parmesan cheese
1/4 cup pesto
1 - 15 -16 oz container ricotta cheese
2 tbsp corn starch
1 tsp onion and garlic powder
OPTIONAL:1/2 cup finely chopped ham or bacon
salt/pepper to taste

Mix altogether (I whisk mine together) and pour into a sprayed 8-9" pie dish or casserole.
Bake 350 oven 40 minutes. Cool and cut into wedges.
Makes 6-8 servings. Very tasty.
Judy/Buffalo

Prepared Pantry Bread and Cookie Mixes

Reply to Janet2 in PA
Cookies for Troops
from Lynn aka WhisperingPass
Wembley , Alberta , Canada

It is NOT advised to send any home cooking to our Canadian Troops as it is forbidden. I am not sure on the USA Troops. The reason being is the extreme heat . My own Nephew (23) Justin is presently serving in Kandahar City and it is a balmy 47*C in English well over 117 degrees F. The parcels take a few days to move out to the troops and by then there is no chocolate bar left and food is already going bad.
It is acceptable to send pre packaged foods such as jerky, etc. A huge hit is Toilet paper. Licorice is not advisable. No soda pop and NO BOOZE of any kind. Cookies that have NO filling are fine the pre packaged ones like 100 calorie a pack. No Peanut butter and Jelly or Cheese crackers in packs. Please check with your military CDN or USA as to what is acceptable before you send the package we do not want any of our troops sick they have a bad enough job to do so we are kept safe at home.

Lynn sent the same or similar recipe for ANZAC Cookie or Biscuit recipes as Robbie IN did. (See below)

This is for Janet2 Pa, who in the 9/2/08 newsletter inquired about cookies that she can easily ship to her son, who is now serving in Afghanistan. I think the recipe she referred to is Anzac Biscuits. This recipe is from Dennis at the Prepared Pantry. I have shipped many of the following cookies to Afghanistan and Iraq: peanut butter cookies, molasses cookies or Joe Froggers, no bake corn flake cookies, no bake chocolate oatmeal cookies, Baby Ruth bars (clone), and REESES PIECES BARS

(Clone). All of these recipes have appeared in past newsletters, so you may be able to find them using the search box, or use your own recipe. In cold months, I have shipped Peanut Butter Balls (Buckeyes), and fudge. Puppy Chow and White Trash have also been big hits. I have also shipped Spellbinders, 5/5/08 newsletter an Outrageous Cookies, 12/9/07 newsletter, both recipes submitted by Lois WA with great success. I wrap each cookie in plastic wrap, then in zip lock bags or empty Pringles cans, if I have them. I have also used empty coffee cans to help protect the cookies. Good Luck and I will pray for the safe return of your son, as well as all who are serving our country.
Robbie IN

ANZAC Biscuit Recipe
1 cup all-purpose flour
1 cup old-fashioned rolled oats
3/4 cup sweetened coconut, pressed in the measuring cup
1/2 cup butter
1 cup granulated sugar
2 tablespoons honey
1/2 tablespoon baking soda
2 tablespoons water

Preheat the oven to 325 degrees.

1. Mix the flour, rolled oats, and coconut together in a large bowl.

2. In a saucepan at medium heat, melt the butter. Add the sugar and honey and continue cooking until the mixture has simmered for two minutes.

3. In a cup, mix the baking soda and water together. Remove the sugar mixture from the heat and stir the soda mixture into the sugar. When the soda hits

the more acidic sugar and honey mixture it will bubble. Continue stirring until the bubbles subside.

4. Pour the sugar mixture into the dry ingredients and stir with a spatula until combined.

5. Line baking sheets with aluminum foil or parchment paper. If you are using aluminum foil, grease the foil.

6. Form one to 1 1/4-inch balls of the dough and place them on the baking sheets leaving room for expansion. Bake for twelve minutes or until the cookies have spread and turned a golden color. Remove the sheets from the oven and slide the foil or paper from the sheets to wire racks. Let the cookies cool and then peel them from the foil or paper.
Robbie IN

Reply to Janet2 in PA
From Lynn aka WhisperingPass Wembley , Alberta , Canada

Story on the Anzac Cookie/Biscuit

There are a few theories on the origins of ANZAC biscuits (or ANZAC Cookies for Americans) but it is certain that they came about during the First World War, around 1914/15.

Some say that they started as biscuits made by the Troops in the trenches with provisions they had at hand to relieve the boredom of their battle rations. And some say they came about due to resourceful of the women on the "home front" in an endeavour to make a treat for their loved ones that would survive the long journey by post to the war front.

There is even the suggestion that they originated from Scottish Oatmeal Cakes which is entirely possible. Whatever the origin, they have won the hearts of all Aussies the globe over as the pseudo National Biscuit.

For Gina that wanted to know how to cook heart brought back great memories. When my children were small I would boil the heart, grind it and add relish and salad dressing and we had ground meat sandwiches. After one of the boys was an adult he said he sure was glad he didn't know what those ground meat sandwiches were made of. It really is very good.
Nancy in MT

In the Sept. 2 news letter some one was wanting stuffed peach halves. Here is an excellent recipe for stuffed peach halves.

Christine Clark
Macon, GA.

Stuffed Peach Halves
8 peach halves (fresh or canned)
3 OZ. cream cheese, softened
1/4 cup finely chopped pecans
2 Tbsp, orange marmalade
2 Tbsp. boiling water
1/4 Cup finely grated coconut
1/4 cup raisins, chopped

Beat cream cheese until creamy. Add boiling water. Mix in rest of ingredients, well, put in center of peach halves. You can make the stuffing the day before and stuff peaches before serving. Be sure to refrigerate stuffing if you make ahead, and after you stuff your peaches.
ChrisNGA

Susie, Joseph J. and Jane Ann RE: Sauerkraut recipes. My oh my these sound sooo good. I predict there will be a run on sauerkraut everywhere. Told DH about these and he says "sounds good". He's the world's pickiest eater but I am certain I won't go wrong with these recipes. I'll report back on how it goes.

Also RE: Blood on denim jeans. I used to work for a vet, and the Laundry guy told us that they used HOT water to get blood out. Cold water clots it, but hot dissolves it. Do NOT dry in a dryer until the stain is out or it will pretty much be permanent. If the fabric is delicate though I would be careful with the hot water method.

RE: Summer salads w/ peaches and pears. I never had those that way. My mom made pineapple salad. Take a pineapple ring, place on a lettuce leaf, add a dollop of mayo, sprinkle w/ shredded or grated cheddar cheese and top w/ a half (I use whole) cherry. She sometimes used grated Parmesan cheese and an olive in place of the cheddar and cherry. Oh my now I'm hungry.LOL.
Cheryl, Charlotte

Comment
I looked up some information on this on Wikihow and the page lists several ways and some Do Nots
Nancy Rogers

"Do NOT use warm or hot water - the stain will set for good, because the hot water will cook the proteins in the blood. If you'd like to wash the garment in warmer water, thoroughly remove the stain in cool water first.

Hydrogen peroxide may bleach and/or weaken certain fabrics, and can cause a stain itself. Take care not to let the foam spread outside the original stain area."
Source: http://www.wikihow.com/Remove-Blood-Stains

For Florence in Indiana: To get blood stains out of any kind of fabric just pour straight hydrogen peroxide on the stain, and continue until it is gone. It may take a few times until gone. If the blood has been there for a long time, it may not come out, but always will if fresh.
Renée in Ceres, California

Hi!! Nancy and Nancylanders. Thanks for all the help you have been giving me. My sister is looking for pie pans that just hold enough pie for one or two ppl. She has got lots of apples and wants to make pies to put in the freezer. Can anyone help her. Florence from Indiana

Our message board (new messages everyday)

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

Hi Nancy and all the rest of you site-fans!
I was really surprised when I saw the recipe for the Chocolate Mug cake: its making the rounds in my email box...I have gotten it three times since last week and it looked sooooo easy, I had to make it, which I did late at night (so I didn't have to share). Well, putting it together was a snap. However...the cake overflowed in my microwave oven, which I thought it might, so I had a paper plate under the mug. I used one of my larger mugs, too. And even tho there was a lot of oil called for, the cake stuck to the bottom of the mug along with many of the chocolate chips. If I were to make it again, I would mix everything in a small bowl, spray the mug with Pam and then pour the batter in ASAP and bake.

The taste was nice and chocolatey tho the texture was a bit coarse, especially the next day. But when the spirit moves me, I will make it again!!
Barb in Bayside, NY

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In the 9/02 newsletter Gail was asking for sugar free pies. Here are two that I have tried and are very good.
Sandy in ND


The Great Pumpkin Pie
1/2 15 ounce package refrigerated pie crust
1 can pumpkin -- (15-ounce)
3/4 cup SPLENDA® No Calorie Sweetener -- Granular
1/3 cup brown sugar- substitute
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup half-and-half
3 large eggs -- lightly beaten
1 teaspoon vanilla extract

Preheat oven to 375°F. Unfold piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp. Stir together pumpkin and next 7 ingredients until blended. Add eggs and vanilla, stirring until blended. Pour filling into piecrust. Bake for 50 to 60 minutes or until set in the center. Cool completely on a wire rack.

Key Lime Pie
1 Small Box Jello of Choice (sugar Free)(key Lime,lemon ,raspberry, Cherry Etc.
1/4 Cup Boiling Water
1 Containers Yogurt of Choice (to Go With Jello)
1 8 Oz Container Cool Whip Lite® -- thawed

With wire whisk stir water into jello to dissolve. Whisk yogurt into jello mixture; with wooden spoon fold cool whip into yogurt. Pour into 9" graham cracker crust. Freeze or put into fridge overnight.

Now that cooler weather is here I've decided I'd like to bake some of the muffins in the Muffin Top Pans. I found them on line at Target Store, (supposedly in stock) after driving across town, there weren't any in the store. Could you, or someone else in the "Landers" point me in the right direction. I've looked through Prepared Pantry, and didn't find any. Any help will be appreciated by myself and hubby.
Margaret, Tulsa

The Muffin Top Pan is on Sale at Prepared Pantry.(25% off)

Hi to all. Gail in the Sept. 2nd newsletter asked about sugar free pie recipes. Most pie crust recipes do not have sugar in them. Diabetics can also have graham cracker or vanilla wafer crusts. I add a little Splenda in place of sugar. Cream pies are easy, because Jell-O makes an excellent sugar free pudding. "From scratch" pudding can also be made with Splenda granular. As far as fruit pies, I make fresh fruit pies by using the exact same amount of Splenda granulated as you would use sugar. I just baked a strawberry/rhubarb pie that was so good.

There are also some really good tasting canned fruit fillings. Lucky Leaf is the brand that we most like for the cherry pie filling. Wilderness makes a good one, too. They also make a good apple pie filling. I just add more cinnamon to it. I have used the apple pie filling, along with some fresh apple slices in crisp recipes. I have made from scratch recipes from this newsletter and just substitute Splenda for sugar. The only recipes that I don't use cup for cup of Splenda are the cakes that require the Splenda blend. That is a combination of sugar and Splenda and you only use half the amount called for in a recipe. I hope this is some help to you. Don't let the word sugar free scare you. You can make recipes that taste like the real thing.
Sandy in Iowa

I have a question for Gail in LA. Having moved to SW Arkansas from California, I bought canned butterbeans. I was told butterbeans are lima beans but processed (canned) differently. Now here in Arkansas, they sell speckled butterbeans. I too use the canned butterbeans for my grandmother's Brunswick stew recipe. Could you please post your Brunswick stew using the speckled butterbeans. I live 50 miles north of Shreveport and we are getting hit hard by wind and rain. Wednesday is suppose to be the worse day as Gustav will be close to Texarkana.

Nancy, you were saying your furbabies love watching the birds. I hung a hummingbird feeder on the edge of my porch. My 3 furbabies love watching the hummingbirds fly around the feeder.
Karen, SW Arkansas

For Dean in West TN: In 9-2-08's newsletter you said you'd made pear preserves. Do you remember when we made them in Home Ec? Freshman year, I think. I took HE II in my senior year so it could of been that year too. I wish I'd kept most of the recipes we used in class. I remember writing Ms. Bryant later and requesting the muffin recipe but I never heard from her.
Well, enjoy your preserves!

By the way, I like this format a whole lot better then the brown one. Too depressing for me. JMHO.
Sandee in West TN

Hi Nancy,
I wanted to thank Sharon in Pa. and Sandra in Oregon. I live in Pensacola FL and we don't have any of the stores you mentioned. Thanks for the advice on how to use it too. I will just go ahead and order it online then. I figured that surely Wal-Mart would have it as they are everywhere, but no such luck.
Thanks, Jackie

For Judi in Mass. re: Portuguese Kale Soup

Thought I'd give my version. Seems to be a popular soup recipe. This is the way I make my soup...and I have lots of requests to share it. Celia....Maine

Portuguese Kale Soup
1-1 1/2 pounds hamburger
2 bunches of fresh kale or 2 boxes frozen
1 large onion
1 small rutabaga peeled, diced
3 potatoes peeled and diced
2 chourico or linguica sausage sliced ( I use 1 package of each)
8 cups chicken broth ( might need more chicken broth)
1/4 cup olive oil
6 cloves garlic, peeled and chopped
1 can cannelloni beans ( have used 2 cans- partly drained)
1 bay leaf
1/4 teaspoon garlic powder
1 hot pepper, seeded ( in place of hot pepper----I use good sprinkling red pepper flakes)
1/3 teaspoon paprika
season with salt & pepper to taste

In large soup kettle, brown the hamburger leaving in as large chunks as you can.
Slice sausage in good size chunks and sauté in 1/4 cup olive oil in large fry pan, add onion and add chopped garlic. Do not allow garlic to brown, so add last. Add the sausage mixture to the hamburger once hamburger is browned and onions soft and sausages are heated through. While hamburger is browning and sausages sautéing...work on preparing the kale by rinsing it thoroughly tearing leafs off stems and tearing kale into bite size pieces....add kale and rest of ingredients and simmer till potatoes and rutabaga is done. Remove bay leaf before serving.

If you can't find the white cannelloni beans...I have cooked dry white beans and used them as substitute.
Enjoy! Celia---Maine

Nancy, I am so glad that the Lord Has took care of you. No, This is not a typo. This recipe has a weirdo name.

Crazy Eggs
1 stick butter 1/4 cup packed brown sugar 1 can refrigerator biscuits 1 can apricots (drained) 1/2 cup apricot liquid paprika Melt butter in round layer cake pan. Sprinkle with brown sugar. Dip biscuits in butter mixture to coat both sides and arrange in pan. Make apricot size indentation in each biscuit and fill with apricot (cut side down) Pour apricot liquid over top Sprinkle with paprika. Bake at 400 degree for 15 mins. To serve dip the liquid that is in the pan over biscuit. They really look like fried eggs. I am sorry I did not put it in. They are so good
This is very good. Byron Bessemer, Ala.

Wow . thank you all so much for all the Portuguese soup recipes. They all look good and i cant wait to try them . Thank You so much again .
Judi in Mass.

I noticed all the pear recipes lately and have a few I would like to share as well. We love pears and eat them a lot of them.
Sue

Pear Crisp
2 c. canned water packed pears, drained, thinly sliced
4 1/2 tsp. all purpose flour
2 tbsp. frozen unsweetened apple juice concentrate
3/4 tsp. cinnamon, Dash nutmeg
1/3 c. graham crackers

Preheat oven to 375 degrees. In a bread pan toss pears, 2 tablespoon flour. Add apple juice concentrate. Toss to coat pears well. In another bowl combine remaining flour, spices and crumbs. Gradually stir in margarine working until the mixture resembles coarse meal. Sprinkle evenly over fruit. Bake in preheated oven 30 minutes or until topping is lightly browned and fruit is tender.

Pear Butterscotch Bars
1 (16 oz.) can pears
2 c. flour
1 c. brown sugar
2 tsp. soda
1 tsp. vanilla
1 tsp. salt
2 eggs
1/4 c. margarine
1 (16 oz.) butterscotch morsels
1/2 c. chopped pecans

Chop pears then combine pears and juice to all ingredients except morsels and pecans. Mix until blended, then beat on medium speed for 2 minutes. Pour into 9 x 13 pan. Sprinkle pecans and morsels on top. Bake at 350 degrees for 35-40 minutes. Spray pan with Pam.
Sue

Pear Crumble
1 c. gingersnaps into crumbs, 1 c. = 26 snaps
1/2 c. brown sugar
1/4 tsp. salt (opt.)
3-4 pared pears, cut in half or 2-1/2 c. drained pears
1 tbsp. lemon juice to sprinkle over

Bake 25 to 30 minutes at 350 degrees. Serve warm.
Sue

Pear Brown Betty
3 c. 1/4" bread cubes made from firm white bread with crusts trimmed
4 tbsp. (1/2 stick) margarine, melted
2 cans (16 oz.) sliced pears
2/3 c. plus 2 tbsp. dark brown sugar, packed
1 tsp. vanilla extract

Heat oven to 350 degrees. Lightly coat an 8 inch square cake pan with margarine. In large bowl, toss bread cubes with melted margarine. Drain pears, reserving 1/2 cup of their juice. In a medium bowl, mix pears, 2/3 cup of sugar and vanilla together until sugar dissolves. Scatter 1/3 of the bread on the bottom of the pan. Arrange half the pear mixture on top. Add another layer of bread, the remaining pears and a final layer of bread. Pour reserved juice over all. Cover tightly with foil. Bake 30 minutes. Remove cover, sprinkle remaining 2 tablespoons of sugar over top. Bake uncovered for 30 minutes or until top is lightly browned. Serve warm, by itself or with optional topping. Serves 6-8.
Sue

Pear Sherbet
2 lg. ripe pears
1/2 c. low fat milk
3 tsp. sugar substitute

Dice pears into half inch cubes and spread in a single layer. Quick- freeze, uncovered, in the coldest part of the freezer. Put the frozen cubes in a blender or a food processor fitted with steel blade. Add the milk and sugar substitute a little at a time; process quickly, just until mixture resembles soft-serve frozen custard.
Makes 4 servings.
Sue

Pear Jell-O Salad
1 (3 oz.) pkg. lime Jell-O
1 (16 oz.) can sliced pears, reserve pear juice
1 avocado, pitted and sliced
1 (8 oz.) pkg. cream cheese

Mix Jell-O with 1 cup boiled water. Add 1 cup pear juice. Put pears and avocados slices in bottom of round ring mold. Pour half of the Jell-O mixture over it. Put in refrigerator to set. After it has set, mix other half of Jell-O mixture with softened cream cheese, using electric mixer. Pour over the set gelatin and refrigerate until all set. Unmold on a bed of lettuce.
Sue