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.

Oooops, sorry about this. I wrote:
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 forgot to add that after soaking overnight, sort and cook in water well covered until soft, then drain and place in casserole dish, add other ingredients, and bake. Probably, all you great cooks figured that out... LOL. In the good old days, cooks had limited supplies in their kitchens and cooked with what was on hand. Sometimes the very simple dishes are the tastiest.
Eve in WI

Hi Nancy,
Just or information on copying and pasting recipes, I just printed one from the most recent newsletter and did it like I always do, highlight the recipe, click on copy in the edit section, paste to a new site, with no problems at all. Thanks again for all your hard work and dedication to this newsletter.
Millie in MO

Good Morning Nancy and 'Landers:

This is for Marge in Stillwater,

All you need to do is highlight the recipe you want, open up a new document in Microsoft Works, go up to
Edit-- Paste Special--- Unformatted text. Your Recipe will be with out lines and boxes.
Hope this helps, Lisa in central PA

To Linda W. in Michigan
Just wanted to say that I am truly enjoying seeing your posted recipes in this newsletters. It appears that their recipes that would be very tasteful! Thanks for sharing them with us readers.
Fran, Upstate New York

Peanut Butter Ice Cream Sauce
1c.firmly packed brown sugar
1/3 c. milk
1/4c. light corn syrup
1T.butter softened
1/4c. creamy peanut butter

Combine first 4 ingredients in saucepan. Cook over medium heat, stirring until sugar dissolves. Remove from heat, add peanut butter, beating until smooth. Serve warm over ice cream.
Bobbie in NC

Chocolate Chip Brownie Cake
1/2 cup butter
3-1/2 cups semi-sweet chocolate chips
1-1/2 cups flour
1 tsp. baking soda
1 1/2 cups sugar
1 Tbs. vanilla
1/4 cup hot water
4 eggs

Melt butter and 2 cups chocolate chips together. In a small bowl mix flour and baking soda together. Put melted chocolate mixture in a large bowl. Add sugar and beat for about 5 minutes until smooth. With mixer add vanilla, and gradually add water. Add eggs one at a time and beat after each addition. With mixer on low add flour mixture until blended. Fold in remaining 1 1/2 cups semi-sweet chocolate chips.
Pour into a greased 10 inch round pan. Bake at 325 for 35 to 45 minutes. Cool. Store in refrigerator.
Tona in Bama

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

Hibachi Style Salad Dressing
1 each tablespoons rice vinegar and lemon juice
2 tablespoons soy sauce
1 teaspoon honey
1/4 teaspoon ginger juice
1 1/2 tablespoons sesame oil (black sesame seeds)
2/3 cup mayonnaise

To ginger juice, peel some fresh ginger and into small. put pieces in a garlic press and squeeze. Combine all ingredients except except mayonnaise in a small and whisk until honey is dissolved.
Add mayonnaise and whisk again until smooth. Great on green salads, cucumbers and just about about anyone else.
FM

Thank you for to Gail, LA and Chris, NGa on the lima bean and butter bean information. Green lima beans make me flashback to the '50's when my mother would make lima bean and ham on Sundays. If you were hungry enough, you ate them.

As for Gustav, on Tuesday night's 6 o'clock news, Shreveport said that the eye of Gustav was over Fouke, AR (where I live). I looked out the door and the wind had stopped and the rain was a gentle soft rain. I have never been in the eye of a storm before and was really interesting. It didn't last long though, with the wind and rain resuming for another day. After Rita in 2005 which lasted 12 hours, I thought Gustav would be the same, not 4 days. But then you know what they say about men -- they never stop to ask for directions!

I have one more request and this is for those who live in or near Dallas. I will be in Dallas on the 19th for my yearly grocery and household shopping and hunting expedition. This year I am really interested in a local grocery store that has all different types of spices, especially Asian and Mexican. I finally found where the Farmers' Market is and will be going there. I'm tired of Wal-Marts produce.

Sorry this was so long Nancy. I too don't care what the background looks like, it's what's in the middle that counts, and it is the best!
Karen, SW Arkansas

Dear Nancy and all the wonderful cooks in Nancyland, I sure could use your help. I need to find a recipe for a cheese cake that use to be made ar Goldblatts department store in Chicago, Il. back in the 50s and 60s I sure hope some one out there knows what Iam talking about.
thanks, Gail in Ar.

Vanilla Wafer Cake
Serves 18

2 sticks margarine
2 c.sugar
6 whole eggs
1 12oz. box vanilla wafers
1/2 c.milk
1 7oz. pkg.flaked coconut
1 c.chopped pecans

Cream margarine & sugar.Add eggs, one at a time & beat after each. Crush the vanilla wafers & add alternately with the milk. Add coconut & chopped pecans.
Bake in a greased & floured tube pan at 325 degrees for 1 hour & 15 minutes.
Tona in Bama

Easy muffins and very tasty.

Apple Muffins
1 Yellow Cake Mix
2 Eggs
1 Can Apple Pie Filling Or 2 Chopped Apples
1 C Sour Cream
Dash Cinnamon

Bake in 350 degree oven for 25-30 MINUTES

Judy/Buffalo

Hello Everyone,
This is for any one wanting to make Boston Cream Pie.
I make vanilla cupcakes, cut them in half, put in pudding, vanilla or chocolate, frost them with chocolate icing. make as many as you can eat, put the rest in freezer, and save for another time. Enjoy
Roberts wife in Ohio

Hi All, After being without my computer for almost 3 month, I am certainly glad to be back! I have had serious 'withdrawal pains' while not being able to have my daily dose of Nancyland recipes and notes. Today I have been trying to get caught up with 33 Newsletters (over 1000 emails). It is very late and 2 grandsons will be arriving in about 3 hours to spend the day, so I'm off to bed, but did want to say how happy I am to be back in contact with the world. Also, to all in the way of the new hurricanes, please be prepared and if necessary, evacuate in time to be out of harms way. Oma in LA (Lower Alabama)

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!   

To Barb in San Diego - many thanks for leading me to Giorgio Chunky Style Portabella mushrooms. They are just what I was looking for! I was so very happy to see "Product of USA" on the label.

I still do not understand why all of the button mushrooms for sale here, including Giorgio, Pennsylvania Dutchman, Green Giant, and the store brands are "Product of China".

Thanks for responding Barb. I knew I could count on the folks here to help me out!
Julia in PA

Chocolate Cheesecake Pie
2 pkg (8 oz each) cream cheese, softened
3/4 cup sugar
2 eggs
1/4 cup cocoa
1-1/2 tsp vanilla
1 large (9 oz) graham cracker crumb crust
2 cups frozen whipped topping, thawed

Preheat oven to 350. Beat cream cheese and sugar until blended. Beat in eggs until well blended. Add cocoa and vanilla, blending until smooth. Pour into crust. Bake in preheated oven 30 to 35 minutes until almost set in center. Cool completely on wire rack. Cover and refrigerate. Spread whipped topping on top. Garnish as desired. Refrigerate leftovers. Makes 8 to 10 servings.
Tona in Bama

CORRECTION to 9/5/08 newsletter.
Web site should be www.anysoldier.com

Nancy for Barbara in Wentzville MO in 9/5 newsletter I have been making these for years, since 1975 or 1976. They are rich and I don't make them unless the grand kids ask for them. These are a treat at Christmas for us. I have included the measurements for other countries.

7 Layer Brownie
1 stick unsalted butter (113 grams)
1 cup graham cracker crumbs (225 ml)
1, 6 oz., pkg. butterscotch chips (225 ml)
1, 6 oz., pkg. chocolate chips (225 ml)
1 cup coconut (225)
1, 14 oz., can Borden's Eagle Brand condensed sweetened milk, the same amount
1/2 to 1 cup chopped nuts like walnuts, pecans (225 ml)

Using a 9x13" pan put butter in and put the pan in the oven at 350º for just a very few minutes to melt the butter. When butter is melted bring out the pan and make sure there is butter on the bottom of the whole pan. Have ready the graham cracker crumbs adding them on top of the butter DO NOT PRESS DOWN. Then add on top of graham crackers the butterscotch chips, then the next layer is the chocolate chips, next layer is coconut, next layer is condensed sweetened milk pouring or drizzle it over all the pan, and the next or last layer is the nut layer. Put this in the 350º oven for 25 to 30 minutes. Cool completely before cutting into 2" squares.

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

 
Order Food & Dining Catalogs from Catalogs.com

Hi Nancy and Family
We have been thrown into Winter weather without much warning. It is dark, cold, windy and the rain is more like ice needles. The flannellette pjs, warm robes, throws and electric heating blankets are being freshened up and dusted off; this is the worst weather I have ever experienced at this time of the year.

Billie in Fl, I am so glad to hear that you are back to full health, I have missed you and your posts to the newsletter. Re the basil oil the blanching of anything green was imbedded in me by my "domestic teacher" many years ago. She always insisted if you wanted to keep a green vegetable or herb green blanch it. Basil will discolour if you breathe on it the wrong way, so that is my main reason. The other is that I don't just make oil, I use it in vinegars, salt it and dry it so it make sense to do the whole lot in one batch. If you are happy with your basil oil, stick with your tnt.

Great to hear from you, look forward to reading your gems on a regular basis again.
Sylvia <Scotland>

Hi All, After being without my computer for almost 3 month, I am certainly glad to be back! I have had serious 'withdrawal pains' while not being able to have my daily dose of Nancyland recipes and notes. Today I have been trying to get caught up with 33 Newsletters (over 1000 emails). It is very late and 2 grandsons will be arriving in about 3 hours to spend the day, so I'm off to bed, but did want to say how happy I am to be back in contact with the world. Also, to all in the way of the new hurricanes, please be prepared and if necessary, evacuate in time to be out of harms way.
Oma in LA (Lower Alabama)

To Susie in Arkansas
Regarding the floor steam cleaner. It is great for tile, several of my friends have them for tile. My daughter in law was told not to use on wood floors even tho the manufacturer says it is ok to use on wood. I bet on the box there is a number or e-mail to write to. I would be very cautious.
Ella in CA.

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

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


Hi Maggie,
Hubby and I have been selling on E-bay since 1999. You set up an account with them. Take photo's of what you are selling. Go to their sell an item page. Follow the directions. You can upload photos directly through a link. Everything is easy to follow. Be sure and weigh the item, include the weight of the packing material. Go to the post office web site and put in the weight to get the right shipping price or you will be eating the cost difference. Be sure to include the cost of insurance on the item. Some people choose a flat shipping fee. If you have any questions, you can email me directly at CarolJ1962@aol.com. I will be glad to help out.
CJ in Ohio.

I want to make the pecan sandie cheesecake tomorrow but there was no sugar listed, is there suppose to be sugar in it? I wanted to take it to church tomorrow night, that is if I hear from you on the sugar. Thank you this is the best site on the computer.
Erma, Sullivan, MO

To MarilynJ: This is a very good Jam Cake Recipe.

Jam Cake
2 cups sugar
3 cups flour
3 cups jam
2/3 cup buttermilk with one tsp. soda
2/3 cup butter or shortening
Spices - cloves and cinnamon
1 cup raisins
Pinch of salt
2 cups nuts
1 tsp. vanilla flavoring

Bake in layers and cover with filling as follows:

Icing
1 cup sugar, brown in skillet
1 cup milk
3 cups sugar

Cook until it makes a soft ball in cold water. Beat and when cool add 2 cups nut,
lump of butter and vanilla flavoring. Add pinch of sale.

I hope you enjoy the cake.
Carolyn in West TN.

Does anyone out there have a clone recipe for V8 juice?
Marcie from Wisconsin

Hello all you wonderful cooks I am looking for any quickbread recipes using date and nut bread mix as a base then adding other fruit and ingredients to expand on the taste. I had some recipes but must have musplaced them.
Thanks very much .IG

In the Sept. 5th newsletter Gail in LA asked where Georgetown, Sun City and senior university were. Sun City Georgetown is just about 30 miles outside of Austin, Texas. Senior University is a program (classes) they have at the college in Georgetown for seniors to partake in.

Also in the same newsletter...Ann in Midland TX talked about the SUGAR REPLACER put out by Clabber Girl. When I was in Austin recently, I bought 2 bags of it from HEB. It was over $5.00 on sale (regular price over $6.00) for a 1.44 lb. bag...pricey yes but I thought it was worth it as I heard it worked great in baking recipes.

I've made several different cakes, breads etc. with it and they all came out great. No difference in taste or texture that I could tell. Friends and neighbors who tried the baked goods couldn't tell a difference either. A keeper in my mind!

Now the BAD news....I called Clabber Girl to find out when or where I could find it in San Diego and was told it was being discontinued! Evidently because of the price it's not selling well so they will no longer be making/selling it. :(
When the stock that is in the stores is gone, that's it.
Barb in San Diego

Hello All,
Question for Susie Indy regarding Mom McGinnis's Spare Ribs and Sauerkraut dated Sept 2. Sounds very good. I love both ribs and sauerkraut but seems such a long time cooking in a crockpot. I am assuming of course this is on Low setting. Just what time of evening do you start this process, it ending at 5 or 6 the next day. I forsee an 18 - 20 hour cooking time frame here. Can that be right?

I was just recently in Old Forge, Adirondacks. We went to a restaurant for supper. The soup that went along with the meal was a Squash and Sausage soup. It was delicious. Now, wondering if anyone has a clue how one can make this and if anyone has ever had it. There was no opportunity to get the secret from the chef of course. Ha Ha.
Carolyn, Rochester, New York

Good afternoon, Nancy and 'Landers! It's POURING here (Hanna is doing her worst) but no danger of wind damage, so far. I just want to say "THANKS" to Tammy, Jamestown NY, for the link to Kitchendance.com! I went in there and roamed around for about 30 minutes (rainy weather = goof off day) and had a ball. Found a type of freezer container I've been looking for for 10 years; the stores here don't carry it and I missed being able to get it. YEA!

And for the blood-stain lady (sorry, I forgot to write down your name) I've heard that meat tenderizer is a great way to remove blood stains. Don't know if you can even get that anymore, though.
Kathi in Virginia

I have an abundance of Roma Tomatoes and would love to make my own spaghetti sauce from scratch. Does anyone have a TNT recipe? Can it be made in a slow cooker? Thanks for your help.
Anita in Camarillo

For Ella in Calif this may not have molasses but it is a recipe you can play around with and figure out how to do it.
Blessings, Shirley from Calif

Chop Suey
2 tablespoons Vegetable oil
4 Celery stalks, diagonally sliced
1 Onion, thinly sliced
1/2 pound Pork or other meat
1 cup Thinly sliced mushrooms
1 Green or red bell pepper, seeded, sliced thin
1 cup Bean sprouts
1 cup Beef stock
1 tablespoon Cornstarch
2 tablespoons Soy sauce
2 large Green onions, diagonally sliced
Salt to taste
Black pepper, freshly ground, to taste

Cut the pork (or other meat) across the grain into small, thin strips.
In a large, heavy skillet, preferably of cast iron, or in a wok, heat the oil over high heat until it is smoking hot. Do not leave the pan unattended for even a minute; hot oil can ignite. Add the celery and onion and cook briskly, stirring and tossing furiously, for about 2 minutes.

Add the pork, mushrooms, and pepper and continue cooking over high heat, tossing and stirring all the while, for about 3 minutes more, until the meat is cooked through. Add the bean sprouts and cook, tossing for 1 minute.

Quickly stir the broth, cornstarch, and soy sauce together until blended. Add to the other ingredients along with the green onion, and cook for 1 minute more, until thickened. Season with salt and pepper to taste, and serve over rice.
This recipe serves 4.

Thank you Linda for the date coconut ball recipe.
Mary Ann upstate N Y

Nancy I need some help. I am going into the hospital on 11/11 to have my right shoulder done and will be home that Friday Just a few days stay. My question is can I make my Thanksgiving pies the week before my operation and freeze them or not? Will I need to bake them first or not? They are going to be Pumpkin, Apple and Chocolate Fudge Pies. Our younger daughter is having it this year since her mother-in-law doesn't want to and, of course, I will not be able to since my staples will not be out until the Monday before Thanksgiving and rehab will not start until after Thanksgiving. I need to get the pies and stuffing (or dressing) done before the operation. Until rehab starts I will not be able to use my right arm or hand at all. It is really nice when you have Arthritis so bad. It is funny had it just hits certain areas not others. I have a friend at Church and the last time I saw her is was have trouble walking. Her husband and I have been working on her to get her hip done. This Sunday I am hoping to see her and find out what is going on. She is not that much older than I, maybe 2 or 3 years.

Now I really don't like to go through airport because I do send off the alarm. Most airports I don't have to wait a long time for someone to come over do a formal search of me. In August we had to go through the Denver Airport and it took so long to call for a person, female, to come over and search me. Luckily we had enough time so we were not rushed. But each and every airport is different in how they handle this problem. I would think, of course I am just a female and don't know anything, that it would make it easier for the traveler to have it the same in each airport. Oh well what do I know. May be that would make to easy for everyone. This is why we get to the airports early so we have the extra time in case we have to wait.

Everyone have a great day. Thank you for your help. Nancy and 4 legged associates take care, stay safe and cool.
Susie Indy

Prepared Pantry Bread and Cookie Mixes

Hi Nancy,
In Saturday's newsletter MaggieB in south Jersey asked about selling on ebay. The ebay site has a great tutorial for buying and selling in this marketplace. I also found an excellent article that gives practical hints to succeed at your sales. This article is on about.com --- Selling on eBay: Quick Tips at a Glance - eBay - Selling Effectively on eBay
I am sending the link, but it probably won't be active in your newsletter. I wish Maggie good luck in her ebay ventures. About.com has other articles Maggie should check out to ensure her success.
Lynn in LV, NV