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.

I am looking for a Peanut Butter and Marshmallow microwave fudge recipe.

If there is one on your website somewhere, would you please tell me where. I have looked but cannot find it.
Helen C

This recipe is a really good one!
Going to make it again for our Halloween party!
XOOX,
GINA
-in Indiana

Cheeseburger Bites
1 egg yolk, beaten
1/2 pound lean ground beef
2 tablespoons grated onion
1/2 teaspoon salt
Dash pepper
6 slices bread
24 cubes cheddar cheese (1/2-inch cubes)

In a bowl, combine egg yolk, ground beef, onion, salt and pepper. Shape mixture by teaspoonfuls into 24 balls. Remove crusts from bread; roll flat and cut into 1-1/2-inch rounds; make a depression in each ball and fill with a cube of cheese, making sure bread is covered with meat mixture. Place on a baking sheet. Broil in preheated oven about 6 inches from heat for 3-5 minutes or until no pink remains. Garnish with
ketchup, mustard, sliced green onions or sliced dill pickles if desired.
Yield: 2 dozen.

Good evening Nancy! Hope you had a great day “relaxing?” unpacking! LOL

I made one of your meatloaves tonight for dinner and it was a big hit! No ugly grease or lots of liquid during or after baking either!

V8 Meatloaf
1-1/2 lb. lean ground beef
3/4 c. Quaker oats or bread crumbs
1 egg
1 c. V-8
1 sm. onion, finely chopped
1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients except ground beef. Mix these and then add to ground beef. Press into an 8 x 4 inch loaf pan. Bake at 350 degrees for 1 hour with the following topping. * I did not use the topping, I followed Nancy’s suggestion in another recipe and topped mine with some chili sauce. It was so yummy!!!! Thanks so much!
http://www.nancys-kitchen.com/
Chris in NM

To Florence in Indiana, I know for a fact that Peroxide takes blood out of clothes, soak the stain first then wash it . I'm sure you will get the stain out, a doctor in the ER room told me about, they are always getting blood on their clothes. Good Luck.
Diane in South Jersey

For BG in Indy
In my opinion the best way I find to dry Apples :
Peel & slice apples (in salt water ). Put apples on a screen. Put the screen in an old car (Windows rolled up. ) Let stay there 3 or 4 days. Will be dried crisp ~put in a ziplock bag. Can put in the freezer.
Maxine D. Cascade,Va.

Here's my version of Waldorf Salad

Waldorf Salad
apples, walnuts, dates, grapes, maraschino cherries, miracle whip, vanilla
Use whatever amount you want. Cut up the apples, chop the dates, chop the nuts, cut the grapes in half(I use red seedless), cut the cherries in half. Mix a little miracle whip with vanilla & mix all. Some people like diced celery too but it's optional. I like to put about 1 teaspoon sugar mixed with the dressing & vanilla. This is really good & it's been in the family for a lot of years. It's tradition to have this for Thanksgiving every year.
Linda W. in Michigan

Here's a good recipe for fruit salad. I make this for every holiday meal. So simple & easy but it's delicious!

Fruit Salad
1 can fruit cocktail
1 can mandarin oranges
1 can dark sweet cherries
2 bananas, sliced
1/2 bag mini marshmallows
1/2 cup chopped walnuts or pecans
8 ounce container cool whip
Drain all fruit really good & mix everything together.

Orange Sherbet Salad
2 small pkg. orange Jell-O
1 cup hot water
1 pint orange sherbet
1 small can crushed pineapple undrained
2 small cans mandarin oranges, undrained
2 bananas sliced or cut in bits
2 packages dream whip
1/2 cup milk OR use cool whip & omit milk
Dissolve Jell-O in hot water. Add sherbet. Add rest of ingredients & chill till set.
Linda W. in Michigan

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!   

What happened? I have been copying and pasting recipes from this site for YEARS and am now at a total standstill. Now I am at a total loss as how to copy and paste as I am getting “lines” to make a box and “clip” but no clipping or pasting happens. HELP!!!
Marge in Stillwater

Comment
I set it up where you can click three times on the paragraph to select the text and then choose either right click to choose copy or print.  If you are printing change the option from ALL to SELECTION..
Nancy Rogers

For the people asking about the fried rice. Some restaurants use brown rice. Ane the extra ingredients is sesame oil or fish sauce. I also found that you fry the egg in a wok with a little oil before you stir fry the rice. It said make it no more that 7 to 8 inches because it will tear other wise. There are also several types of fried rice.

I found 2 different ones in the Better Homes and Gardens Stir Fry Book. Chinese Yangchow and Thia Fried Rice.
Amy B in Tenn

Hello Nancy and everyone. Today is the first day of a four day Greek festival in my city. And in the paper last night was a recipe for Spanakopita which I have eaten at the fair but never had the recipe for. Of course there are so many different great foods that I would love to try them all but this is the only recipe I have. And it is good.

Spanakopita
1 onion, finely chopped
4 tablespoons butter
6 eggs, beaten
1 cup finely crumbled feta cheese
3-4 mint leaves
3 teaspoons dill
1 1/2 pounds spinach
1/2 pound Swiss chard
4 scallions
1/4 cup parsley
1 to 2 teaspoons salt and pepper to taste
3 leeks
1/2 pound filo pastry sheets
1 pound of melted butter

Wash spinach and Swiss chard. Dry thoroughly and cut into pieces. Sauté onion, scallions and leaks in butter until soft. Add spinach and Swiss chard and sauté a few minutes. Let cool, then add eggs, cheese, dill, mint, salt and pepper. Mix well. Melt butter. Place 7 layers of filo pastry sheets in a 11 x 14 x 2 inch pan, brushing each sheet well with butter. Spread on all the spinach mixture. Place 7 filo sheets on top, again buttering each sheet. Cut into 16 squares. Bake at 350 degrees for about 30 minutes or until crust is golden brown.
Source:St. Catherine Greek Church, Greek Festival.

Cor from Mass.

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

 
Order Food & Dining Catalogs from Catalogs.com

For GayLynne looking for low sugar recipes in the 9/3 newsletter, go to http://whatscookin.proboards4.com/index.cgi? and scroll down the listing and you will find several sections of the Message Board containing recipes for you. Good luck! There are lots there to choose from.
Chris in NM

For Lynne looking for a thick custard recipe to make the filling for a Boston Creme Cake, in the same newsletter, try a package of instant vanilla pudding and wait till it thickens. It has a firmer consistency than a pastry cream. Chris in NM

For Florence from Indiana looking for pie pans for one or two people for her sister; have you looked for the mini pans? They are in most kitchen outlet stores and I have also seen some in the super Walmarts. That size is perfect for 1 or 2 and could freeze easily as they don’t take up much space. I used to have some but gave them to our granddaughters to use in their easy bake oven. Chris in NM

For Rae in Michigan in the 9/2 newsletter asking about the fried rice. I had an answer to that very same question in the 9/1 newsletter about fried rice consistency in the Chinese restaurants. Hope that helps you!

For L in the 9/2 newsletter looking for recipes to make fruit pie fillings by herself. Here is a link and one of my favorite cherry pie recipes!

Cherry Pie
http://www.recipegoldmine.com/piefruit/piefruit.html
1 can unsweetened cherries
1 cup granulated sugar
6 level teaspoons cornstarch to 2/3 cup cherry juice
Pinch of salt
1 or 2 teaspoons butter
1/2 teaspoon almond flavoring (optional)

Heat cherry juice, cornstarch and sugar. Stir until completely dissolved. Pour juice mixture over cherries in an unbaked pie shell. Bake at 425 degrees F for 10 minutes, then at 350 degrees F for 20 minutes. Good luck!
You will find lots of pie recipes on
Our message board
http://whatscookin.proboards4.com/ also and http://www.nancyskitchen.co.uk/newsletter-index.htm our newsletter archive!

The weight of canned pie filling varies, but look for a #2 size can. They can be either 15 oz. or 21 oz. for the pie fillings. Chris in NM

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

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

Stay safe everyone!
Chris in NM

Have not tried this myself but two of my daughters have made it and loved it.

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!
Marti

Nancy Lynne in newsletter 9/3 was asking for Boston Crème Cake and I think she was wanting Boston Crème Pie but it does look like a cake. If she goes to www.kraftfoods.com should have the recipe for her. The name she will have to use is "Boston Cream Pie" to get the recipe. It is rated 5 stars out of 5. It looks like an easy recipe to make but for the 2 of us it is to much. Hopefully Lynne will try this recipe.

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

Prepared Pantry Bread and Cookie Mixes

Info for Janet2 in PA – Newsletter 2 September

I think the recipe you are looking for is Anzac Biscuits.

If you Google it you will find numerous recipes, all of which are very good, plus possibly a history of this very durable and edible biscuit.Many prayers for you son whilst in Afghanistan.
David B in New Zealand

Comment: There was a recipe in a recent newsletter for the Anzac Biscuits and the history of them.
Nancy Rogers

This was sent to me from the Director of a motorcycle group I belong to here in the Oklahoma City area. I've seen this before but don't know if it's been posted here.
The Most Dangerous Cake Recipe in the World!!

5 Minute Chocolate Mug Cake
4 tablespoons cake 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)
a small splash of vanilla essence
1 coffee mug

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 essence 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 feel slightly more virtuous.)

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! Enjoy!
Jae, Central OK

Dear Nancy,
Just a quick note to say THANK-YOU! to SM for the Minute Chocolate Mug Cake recipe. I am going to try this the next time my grand daughter spends the night at my house.
She is 5 years old now and wants to help me cook.
Thank-you, Irma in San Antonio

Hi Nancy and a BIG thanks to all you do. Hope you and your little friends are doing great in your new place. I was wondering if anyone out there in Nancy Land has a great recipe for cream of spinach soup.
Thanks in advance! Dawn/IL

Hi all! I have seen a lot of recipes that I would like to try that calls for oyster sauce. Does this really change the taste of the recipe if I use it or not? Thanks
Laurie Fruitport,MI

Hello... for once I can answer someone's question! Florence in Indiana wanted small pot pie or tart pans... I just finished making several small black berry pies. I got mine from www.kitchendance.com They were so inexpensive and work great..
Tammy In Jamestown NY

This is for Paula in 9-03-08 newsletter wanting to know what all goes into baked Beans. Here's how I make them. I soak my beans overnight after sorting & washing them. Next day I drain & cover with fresh water & cook till soft. Then I mix some chopped onion, molasses, ketchup, dry mustard, & brown sugar with the beans. Put in a pan or roaster & cover with strips of bacon. Bake for about an hour. Sorry, I can't give you exact amounts of everything. I just throw it all together & it always comes out really good. For a 1# bag of beans I would use 1 tsp. dry mustard mixed with the hot water from the beans & add about 1-2 tablespoons molasses, 1/4 cup brown sugar, a squirt of ketchup, a medium onion chopped & bacon strips on top. Bake 350 degrees till done. Maybe an hour or so. I usually don't measure when I cook or even some things when I bake, My daughter asked me how I make my bread & I couldn't give her any exact amounts. I just eyeball it. I dump flour & other ingredients till I know it's right. Sorry.
Linda

Thank you Lynn aka WhisperingPass and Robbie IN for your replies to my request for sending cookies to my son who was deployed this past Sunday. I really appreciate the good ideas on packaging cookies and I'm so glad to have the ANZAC recipe - I will make them tomorrow and get them in the mail. My son will be thrilled to get them! Janet2 in PA

A good reference site would be www.anysolier.com. There is a sub-section what to send. Great site to explore.
Carolyn in Acworth, GA

Paula, on Sept. 3rd, asked for a baked bean recipe. This one is always good. It is adapted from a Better Homes and Gardens cookbook.

Baked Beans
1 pound dry navy beans or dry great northern beans
1/4 pound bacon or salt pork, cut up (I use use about half a pound of chopped ham instead, or a ham bone with lots of meat on it.)
1 c. chopped onion
1/2 c. molasses or maple syrup (I use molasses, and put in a little more.)
1/4 c. packed brown sugar (I add more.)
1 t. dry mustard' 1/2 t. salt
1/4 t. pepper

Rinse beans and soak overnight. I change the water several times.

The next day, drain and rinse the beans and put them into a 4 and 1/2 quart Dutch oven. Add 8 cups of fresh water. Bring to boiling and reduce heat. Cover and simmer about 1 and 1/4 hours or till tender, stirring occasionally. Drain beans, reserving liquid.

Add 1 cup of the reserved liquid, and all of the other ingredients to the cooked beans. Bake, covered, at 300 degrees about 2 and 1/2 hours or to desired consistency, stirring occasionally. If necessary, add additional reserved bean liquid.
Serves 10 to 12.
Dorothy from WA/AZ

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

There have been several recipes for Lemon Meringue Pie lately & all claiming to be the best. Here is mine & I think it's the best also. Just try it & judge for yourself.

Linda'' Lemon Meringue Pie

1-1/2 cups sugar
7 Tablespoons cornstarch (or 14 Tablespoons flour)
dash of salt
1 & 1/2 cups water
3 egg yolks, beaten
1 teaspoon grated lemon peel
2 Tablespoons butter
1/2 cup lemon juice

Combine sugar, cornstarch & salt in saucepan. Stir in water. Cook; stirring constantly until thick(3-5 min.) Remove from heat. Stir small amount of hot mixture into egg yolks; then return to remaining mixture in pan. Add lemon peel & butter. Slowly stir in lemon juice. Cook 1 minute. Cool. Pour into baked & cooled 9" pastry shell.
Beat the egg whites & add sugar gradually till stiff peaks form. Add either lemon or vanilla extract. Bake only a few minutes until golden at 350 degrees.

Meringue
3 egg whites
1-2 Tablespoons sugar
1 teaspoon vanilla or lemon extract

Linda W. in Michigan

Hi all, still hot in central California. This is our 8th heat wave. I am ready for fall! Hope all of you in the south are safe and that there wasn't much damage to your homes and property.

Back in August, I saw recipes again for pear honey/pear preserves. I made some last year and it sits because I don't know what to do with it? Help.
Carolyn in Los Banos, CA

Hi Everybody,
In reply to Karen in SW Arkansas regarding the butterbeans, I actually use the green limas for Brunswick stew and I've never used speckled butterbeans for that particular recipe. My reason for requesting "butterbeans" from the farmer's market was that green limas are pretty easy to find in the grocer's freezer, but speckled butterbeans are a different story. None our local stores carry them and I've looked all over north LA to no avail. However my daughter has since found them in her grocery store in east TX, so maybe next summer my husband and I won't have that misunderstanding. BTW, my favorite Brunswick stew recipe was found on this site about two years ago. It's called "Judy's Brunswick Stew" and it's very good.

Glad that you and I made it through Gustav. It was pretty scary when the eye-wall passed over us in the middle of the night. The storm was 400 miles wide until it made landfall and it mushroomed to 900 miles wide and covered all of LA, across southern MS and parts of AL as well as east TX and then it just sat there rotating, steadily flooding us. What is the deal with this weather? I'm 58 years old and have lived almost all that time in north LA and up until hurricane Rita three years ago the only problem we ever had here with hurricanes was heavy rains and mild flooding. And you, you are in Arkansas and Gustav even affected you .....this is so strange.

Question: where are Georgetown, Sun City and Senior University? I'm sure that was covered somewhere at the beginning of the discussion, but I guess I just missed it. Also, Nancy, I followed the thread to photos of Palo Duro Canyon and it's beautiful. You are so blessed to live near there. How far is it from your home?
Everybody, have a great weekend.
Gail in LA

Comment
Palo Duro Canyon used to be 8 miles from where I live.  Now that I have moved to Lubbock it is about 130 miles.  I have spent a lot of time in the Palo Duro Canyon.  When I was working on my Master's Degree in 1996 I would drive out to the canyon and study.  It was quiet and peaceful.
Nancy Rogers 

This is for Paula-she requested a baked bean recipe for cooked navy beans...I just made this over Labor Day and got raves. Hope she likes it.
Scarlett in FL

Baked Beans
1 lb ground beef
1 large onion, chopped fine
5 cups cooked navy beans
3 Tbsp yellow mustard
2 Tbsp worchestershire sauce
1 Tb A-1 sauce
1 cup ketchup
1 cup brown sugar
5 strips bacon, cooked and crumbled

Brown ground beef and onion in skillet. Combine with rest of the ingredients in a large casserole dish and bake in oven for 35 to 45 min at 350 degrees. Will be hot and bubbly when you remove it from the oven.

Her's another good recipe for either brunch or breakfast. I've even made this for supper. Anytime is good.

Ham and Egg Rolls
6 eggs
1/2 cup diced celery
2 teaspoons chopped onion
1 cup cream of mushroom soup
1 cup diced ham
1/3 cup milk
1/2 cup croutons
1 cup grated cheddar cheese

Mix meat, celery, onion, 1/4 cup of the soup, 1/2 cup croutons, 1/2 cup cheese in saucepan. Heat & stir. Remove from heat. Use pam to spray a skillet. Beat 1 egg at a time & pour into pan; tilting pan until egg covers bottom of pan. Spray pan each time or you can use margarine(1 Tablespoon). Cook slowly 2 minutes or till egg is light brown on bottom & set on top. Do not turn egg over. Remove egg to plate. Spread 2 tablespoons of meat mixture on egg & roll up. Place in shallow glass baking dish (13x9). Continue until you have all 6 eggs rolls in dish. Mix remaining 3/4 cup soup, 1/3 cup milk, 1/2 cup cheese & pour this over all the egg rolls. Heat in oven 10-15 minutes @ 325 degrees. This can also be made with diced or canned chicken and cream of chicken soup. It's so delicious made either way.

Linda W. in Michigan

Hi Nancy,

I would like to add my tuppence worth on the style and layout of the newsletter. I preferred the new background and didn't have any problems with the print. Sorry Nancy, but I think that the background on the old one and the one you have had to revert to is like a piece of paper that has been laying near to the cooker whilst you have been making a meal. You all know the age old saying 'you can't please all of the people all of the time' and at the end of the day we'll all be behind what Nancy chooses.

I didn't attempt an answer on the ISO question because I wasn't sure of the exact response. I still don't, but I seem to remember there being an ISO reference at the bottom of members' profiles and I thought it was to do with their last location.

Someone recently asked about Bookmarks. I expected lots of replies, but unless I've missed them - none. This is exactly as it says if you want to go back to a page press the bookmark and it automatically adds it to your bookmark list. It is very useful for marking recipes. My bookmark is shown by a blue star, when you want to find what is in your bookmarks you click on the downward arrow and it then opens up a list of your bookmarks. I do hope this makes sense.

Top 100 Recipe Sites
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Our message boards
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Sylvia <Scotland>

This is a good recipe for a brunch or anytime.

Ham Frittata
5 eggs
2 tablespoons margarine
1/4 cup milk
1-8 oz. jar cheese whiz
1 cup diced cooked potato
1 cup diced ham
1/4 cup diced onion

Melt margarine in 9" pie pan. Mix all ingredients together & put in pie pan. Bake for 20-25 minutes till eggs are firm.
This is so easy to make & really good.
Linda W. from Michigan

For Paula, my Mother-in-law made Baked Beans like that. She did not use a recipe, she just soaked the Navy Beans overnight, then added brown sugar to taste, diced up some green onions with some of the green parts, and threw in a chunk of salt pork, and baked it at 350 degrees until done. You may have to experiment with the sugar to find just the taste you like. She used a couple of rounded tablespoons per one bag of beans. They are very good this way.
Eve in WI

I baked the cheese bread that I believe Sylvia from Scotland sent in, it was very good, I just had a piece while it was still warm. You have to like cheese. I believe it is a keeper. Thanks Nancy for all that you do. Hug the kitty's for me. I have 4 fur babies, I love them all.
Gail Minn.

Hi, Nancy,
In the September 3rd newsletter, Florence from Indiana was looking for small pie pans for one or two people. If she'll go to the following link and look at the bottom of the page, they have some 7 inch wide pie pans for sale for $3.99 each. These pans are so cute!
http://www.shoptasteofhome.com/

Hope this helps!
Sharon in Texas

Greetings to Nancy and your furry helpers. There is a tip for removing blood stains.

This is a tip that might sound silly or gross to some people. I am a quilter and you know sometimes we quilter's poke our fingers with either a pin or needle. Ouch but much worse there will be blood stain on the quilt that we are making. The sure way to remove the blood stain is with the saliva of the quilter that made the spot. Just wet either a cotton Q-tip or piece of scrap fabric with you saliva and rub stain and walla the blood stain is gone. But remember the blood stain and the saliva must be from the same person.
Janis in Missouri

Hi Nancy, hope all is well with you! As far as the format of the newsletter goes, I for one will simply say, send it however you want! I will read and enjoy it any which way it comes! Thanks for all you do!

Sylvia in Scotland>I guess you missed my message to you a few days ago, come to think I'm not sure it made it in yet! I am doing great, thank you for asking! I have been starting a whole bunch of new herbs and just having a great time enjoying feeling great again! We have been watching these storms over here very carefully, sure hope no one here was damaged by Gustav. Now Hannah, Ike and Josphine are out there and I sure hope they just keep on going in the other direction, like out to sea would be nice!
I saw your recipe for basil oil, I want to add mine. I just simply heat some olive oil in a sauce pan, do not let it boil, just bring to the first sign of little bubbles coming up from bottom, remove from the heat and add a whole bunch of sliced basil. I cover let cool all the way down, then I put in a large canning jar. Let sit on the counter a couple days then I strain it thru a cheese cloth into a decorative jar.

In your recipe you blanch the leaves first, what is the purpose of doing that? I'm wondering if I should be doing it.

Gail in La, had to laugh at your husband bringing you green limas! Personally I don't like green limas, but now give me a bag of dried limas, and that is the butter bean. At least that is what I was raised on and raised mine on. We love them. I hope you were able to use the green limas anyway!
Have a great day all, Billie in Fl

Diana in RI
I would be interested in diabetic dessert recipes. Thank you.
Trish in Fl

Just a reminder to the ladies that asked about my cookbook to help feed the hungry, all profit goes to the kids. I still have cookbooks for sale and would love to send one to you. If you want one please email at
MCavalcan9@aol.com

Nancy, this is for Paula (Wed Newsletter) looking for a recipe for baked beans using navy beans. Paula, this IS NOT a recipe using navy beans but rather a recipe for simple but TNT (over and over) baked beans that I got from my brother several years ago and don't make em any other way now.  The recipe can be doubled tripled or whatever your needs for feeding are.

Really Simple Baked Beans
1/2 lb bacon, diced
1 medium onion, peeled and diced
1 Tbsp cooking oil
2 small cans pork and beans (any brand)
1/4 cup ketchup or catsup
2 Tbsp yellow prepared mustard
3 Tbsp brown sugar
Cook the diced bacon and onion in a large skillet in the cooking oil over medium-low to medium heat until the bacon is cooked and the onion is soft but not browned too much, about 5 minutes. Stir the bacon and onion frequently during the cooking process. Drain off the bacon grease (save for seasoning other food like green beans). Partially (bout half) drain the liquid from the pork and beans then add along with the other
ingredients to the cooked bacon and onion. Stir to blend well then reduce heat to low and simmer, stirring often, for 30 minutes to 1 hour. I promise you won't be disappointed in the end product. Yield: depends on how well you like baked beans but 4 to 6 servings, at least.
Mr. Myron Drinkwater - Lake Forest, CA

Nancy,
Everyone is talking about butter beans. There are two different kinds, the green beans and the brown speckled ones. The speckled ones have a stronger taste and the bean liquid from cooking them is brown.

When you cook the green ones the cooking liquid is clear and not as strong as the brown.

It's a matter of taste and what you grew up eating. I grew up eating the green butter beans yet some of our neighbors preferred the brown speckled ones.
ChrisNGA.

Genie could you send me your email address?
Nancy Rogers

This question is for Leslie from TX regarding the Sourdough Bread Starter posted in August 2008 recipe index. How often do you use the starter? If you don't use it in a certain number of days, do you "feed" it and discard 1 cup? Do you use bread flour or plain flour? Any other specific instructions will be appreciated. Thank you.
Bonny in NC

Broccoli Rice Casserole
1 can cream of mushroom soup
1 can cheddar cheese soup
1 & 1/2 cups instant rice
1/2 cup chopped celery
1/2 cup chopped onion
1-10 ounce package frozen chopped broccoli
3/4 stick margarine

Mix everything together & bake @350 degrees for 30-40 minutes. This is so good & can be doubled for larger amounts. This is so nice to take to a potluck dinner. This can also be made in a crockpot.
Linda W. from Michigan

My friend would like to have a recipe for 7 layer Brownies. Would anyone have this recipe to share?
Wanted to send some good wishes to any of our friends getting hit by the latest storm. Stay safe our prayers are surely with you and your loved ones.

Thanks in advance for the brownie recipe.
Best wishes to all
Barbara in Wentzville Mo

Here's a recipe that's sugar free & nutritious. I've been making these for over 25 years & these are especially good to have around the Christmas holiday. Coconut Date Balls satisfy the craving for sweets & they're sugar free.

Coconut Date Balls
Combine & cook over low heat; 2 eggs beaten, 1/2 cup oleo & 1/2 pound (8 ounces) dates chopped fine. Boil 2 minutes & remove from heat. Add 1 & 1/2 cups rice krispies, 1/2 cup chopped walnuts (or pecans) & 1 teaspoon vanilla. Cool. Roll into little balls; then roll in coconut or corn flake crumbs.
Linda

This is the BEST zucchini Bread recipe I have & I have several others. This is a good way to use up all the zucchini you have & this freezes very well.

Zucchini Bread
3 eggs
1 cup vegetable oil
2 cups firmly packed brown sugar
2 cups grated zucchini
1 teaspoon vanilla
3 cups flour
1 cup chopped walnuts
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder

Beat eggs till thick & lemon colored. Gradually beat in sugar. Stir in oil. Add zucchini & vanilla.

In separate bowl mix flour, nuts, cinnamon, allspice, salt, baking soda & baking powder. Add to egg mixture & mix only till moistened. Add 1/2 cup raisins & mix together. Pour into 2- 9x5x3 loaf pans that have been greased. Bake @325 degrees for 1 hour 10 minutes. Cool in pans 10 minutes & remove to cooling racks to cool completely.

The raisins can be omitted if you don't like raisins. The brown sugar makes this taste much better than using white sugar.
Linda

For Diane In Nm Formerly Of Illinois

Do you have a recipe for chop suey made with molasses?

I am from Chicago and my Mom made chop suey this way. Delicious, but I never took the time to learn all the ingredients.

Hope you can help me, or maybe have relatives still in Illinois.
Thanks, Ella in CA.

I have a no wax, very expensive vinyl in my kitchen and bathrooms. Can anyone tell me if the new steam cleaners can be used on this type of floor? I've wanted one for a long time, but am afraid it might ruin the finish.
Susie in Arkansas

Got this off another list and wanted to share it!
XOXO, GINA -in Indiana

Strawberries 'N' Cream Bread
Country Road Bed & Breakfast

1/2 c. butter or margarine, softened
3/4 c. sugar
2 eggs
1/2 c. sour cream
1 tsp. vanilla extract
1 3/4 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
3/4 c. chopped fresh strawberries
3/4 c. chopped walnuts, toasted, divided

In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into creamed mixture just until moistened. Fold in strawberries and ½ cup nuts. Pour into a greased 8 x 4 x 2-inch loaf pan. Sprinkle with remaining nuts. Bake at 350 degrees for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Hello Nancy, Furbabies, and “Landers”,

There has been a lot of talk about Splenda usage from the members for Chris in NM.

There is a new product on the market that I have found much easier to use in dessert recipes. It blends in perfectly. I always had trouble with the Splenda clumping in cobblers or flying out (so light) of the mixer. The new product is Sugar Replacer for Baking by Clabber Girl. Here in TX the HEB carries it. I have not yet found it in Wal Mart.

http://www.clabbergirl.com/BakingIsBelieving.php

Everyone have a great day! Nancy have an easy move to your new home.
Ann in Midland, TX

For Karen From Wisconsin. (9/1)
ISO means "In Search Of"
gramaj

This is so totally NOT a food question, but I know someone here can help!!! I want to sell something on ebay. How do I go about it?
Thanks! MaggieB in south Jersey