Dear Nancy, I would like to take this opportunity to send my Thanks to Myron Drinkwater & Gramaj for the explanation of what ISO stood for.

I greatly appreciated it and now I can sleep nights. lol For the lady who wanted a recipe for V8 juice, this one may be suitable for her needs. Sorry I don't remember her name or the date of the newsletter.

Homemade V8 Juice
15 lb fully ripe tomatoes, chopped
2 c celery, chopped
3 lg onions, chopped
3 garlic cloves, minced/mashed
2 t salt3/4 t pepper
2 t prepared horseradish
1/3 c lemon juice
Worcestershire to taste
1/4 c sugar, or to taste

Combine all ingredients in a large pan over med/high heat. When mix boils, reduce heat to med and continue to cook for 20 minutes. Remove from heat, cool 10 minutes. Using a blender, puree until smooth, using about 1/4 of the mix at a time. Strain and discard pulp if using as a drink. If using as a base for Beef/Venison recipes, simply vacuum seal and store in fridge or freezer. To make a meal: add 4 c. juice blend with a red meat roast in a crockpot, cook on med/high all day. Delicious!
Karen From Wisconsin

Check out all of these great bread mixes! >> 

In response to Maggie B in South Jersey, to sell online on Ebay, Just go to thier homepage. On the top right corner of the page, you will see a tab to click on that says "sell". Just click on there and it takes you step by step thru the process of how to sell an item. If you have a digital camera and know how to download the picture from your camera to your computer, then you will be able to include the picture in your auction. Your description should be as accurate as possible. if there are scratches, extreme wear or whatever, that should be included in your write up. You will have to get an idea of shipping. If you need more help or have more questions, then also on the homepage there is a link titled "live help", on the top right side of the page. You just click on that and it's like Instant Messenger. I hope this helps. The way I sold items was to first check what other people were selling their items for, so I had an idea of what to price the item for.
Jackie in Pensacola

Hi to all! I am wondering if I can make jelly/jam with Splenda? I also would like a recipe for zucchini cobbler. I hear it tastes like apple crisp. Have a great day out there and I pray all will be well after Ike goes through!
Mary Ann Upstate N.Y.

Good morning Nancy,
For Sher in Pa, in the 9/8 newslerrer, wanting to know how to search for recipes in past newsletters, click on this link http://www.nancys-kitchen.com/newsletter-index.htm and you will find a search area. This is the one I use. Also if you click on http://www.nancyskitchen.com/newsletter-index.htm and then any of the monthly alphabetical indexes you will also find a search area. Good luck!

For Diana in RI, in the same newsletter, wanting some good T & T crock pot recipes I found a bunch at http://whatscookin.proboards4.com/index.cgi? Nancy’s message board. There is a complete section for crock pot recipes. One I have made and we really like is the following recipe. There are tons more! I use the liners, also, and am so glad someone came up with them. Saves a lot of time cleaning!
From: http://www.nancys-kitchen.com/chicken.htm

Chicken In Mushroom Gravy (Crockpot)
3 whole chicken breasts, halved
1/4 c. dry white wine or chicken broth – I used chardonnay wine
1 can cream of chicken soup
1 (4 oz.) can mushrooms, sliced
Salt & pepper

Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot. *This is a yummy dish and so easy to fix! I had the crock pot on high for 2 ½ hours and then turned it to low till I had the egg noodles done. We had asparagus with this. Very good! Chris in NM

For Glenda, in the 9/8 newsletter, wanting to find the fudge recipe on the Land O’ Lakes butter boxes, I use the same butter and hope this is the one you want.

Chocolate Walnut Fudge
4 cups sugar
1/2 cup LAND O LAKES® Butter
1 (12-ounce) can evaporated milk
2 (12-ounce) packages real semi-sweet chocolate chips*
1 (7-ounce) jar marshmallow crème
2 cups chopped walnuts
2 teaspoons vanilla

Combine sugar, butter and evaporated milk in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (10 to 15 minutes). Continue cooking, stirring constantly, until candy thermometer reaches 228°F. (7 to 12 minutes). Remove from heat. Gradually stir in chocolate chips until melted. Stir in marshmallow crème until well mixed. Stir in nuts and vanilla. Spread fudge into lightly buttered 13x9-inch pan. Cool completely. Cut into 1-inch squares. Store refrigerated.
*For gluten-free, substitute gluten-free baking chips.
http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=11396
Chris in NM

Thank you Peggy NELA for your Lemon Delight recipe! It sounds so good, that I will have to make it soon!

Take care everyone!
Chris in NM

Hi all, a while back someone had asked for Fried Green Beans like TGI Friday's Restaurant....this "lighter" version recipe just appeared in my email from hungrygirl.com. I have not tried this one but have tried other recipes from their site that call for Fiber One "coating" and they have turned out well. Not the real thing...but a good, lower cal alternative! Diana in RI

Fried Green Beans A La Tgif's (Copycat/Clone)
For Dip
3 tbsp. fat-free mayonnaise
2 tbsp. peeled and chopped cucumber
1 tbsp. fat-free sour cream
1 1/2 tsp. dry ranch dressing/dip mix
1/4 tsp. wasabi paste
dash cayenne pepper

For Green Beans
2 cups (8 oz.) fresh green beans, trimmed
3/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper
Optional: additional seasonings, to taste

Preheat oven to 400 degrees. Combine dip ingredients in a food processor or small blender .Blend until smooth. Place dip in a dish, and then cover and chill in the fridge.
Place the green beans in a large pot with 4 cups of water. Bring to a boil. Once boiling, cook for 9 minutes. Carefully drain the beans, and then place them in cold water for a few minutes to stop the cooking process. Drain and dry them well.

Put the egg substitute in a small bowl, and set aside. In a separate bowl, combine the Fiber One "breadcrumbs" with the spices (add extra seasonings, if you like). Cover a large baking pan with aluminum foil and/or nonstick spray. Set aside.

Place about 1/3rd of the crumb mixture into a large sealable plastic bag. One by one, dip green beans into the egg substitute, and place them in the bag with the breadcrumbs -- continue this with 1/3rd of the beans. Seal the bag and shake it up. Remove the "breaded" green beans, and place them on the pan. Repeat this process two more times, so all of the beans are coated.

Pop the pan in the oven and cook for 16 minutes, flipping green beans halfway through cooking. Beans are done once they're crispy. Allow green beans to cool slightly, and then serve with the dip.

Dear Nancy,
Thank you so much for the dedication and time you put into the newsletter for ALL us Nancylanders! You are so awesome and your fur children assistants are so smart and helpful.

Please tell me what this title means for this cake. I just couldn’t figure it out no matter what I thought. I appreciate your help.

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.
Thanks, Sunnye

Hi
Could Tona in Bama Help For her zucchini bars. She has 1 half for crust 1 half for filling and 1 half for topping. the crumbs. Sept. the 8th.
Pauline in Pa.

I am looking for a clone recipe for the Kraft Bacon and Tomato dressing that they used to make, not the one that they have now which is called Tangy Tomato and Bacon. Does anyone remember the first one that they made? it was creamy and had pieces of bacon and tomatoes in it.
Thanks for any help with this.
Jean in Wa

This is my own version of broccoli soup.

Creamy of Broccoli Cheese Soup with Ham
2 bunches fresh broccoli
6 cups chicken broth
1 stick butter
2/3 cup flour
1 can evaporated milk or 1 quart half & half
(If using evaporated milk; add 1 can water)
1 cup shredded sharp cheddar cheese
2 cups largely diced ham
salt & pepper to taste

Melt butter & mix with flour. Add broth. When thick; add cheese. Stir till melted. Add half & half (or milk). Add all of this to partially cooked broccoli. Add ham. Simmer till hot.

You can use frozen chopped broccoli instead of fresh if you like. Use a large 1&1/2 pound bag of frozen. I think this is tastier than any I've tried in restaurants. The broccoli soup I've tried in restaurants doesn't even come close to the taste in mine.
Linda W. in Michigan

Hi all Nancylanders
I need some help. I have searched and searched my stack(s) of recipes, and cannot find the "blender cheesecake" recipe that I have made several times from the newsletter.

Would someone please post it for me? Thanking you in advance.
Barb in San Diego

Nancy in the 9/7 newsletter Barbara in Wentzville MO thank you for praying for me. I can hardly wait to have the operation because then the pain will be gone and I will have full use of my left shoulder, arm and hand. What I don't like is that I will not have physical therapy until after Thanksgiving. I am doing the Christmas shopping so that I am not in public and get the shoulder, arm or hand hit by something just walking by. Even though I do a lot with either hand I use my right hand for the mouse so I will be off line until I can use my right hand. I can use any Prayers that anyone wants to offer, thank you so much.

In the 9/7 newsletter from Virginia in Western PA was wanting a Homemade Tomato Soup. I have seen recipes for this soup with cream cheese melted in it.

Cream of Tomato Soup
2 tablespoons butter
1 onion, chopped
2 tablespoons all purpose flour
1 quart (4 cups) tomato juice
salt to taste
2 cups milk

In a Dutch oven, over medium heat, sauté onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately. Serves 6.

I have made the next 3 recipes and as we are concerned they are keepers.

Macaroni & Cheese with Bacon and Tomatoes
3 cups, 8 oz., uncooked rotini pasta, I used macaroni
2 tablespoons butter or margarine
2 tablespoons all purpose flour
¼ teaspoons salt
¼ teaspoons dry mustard
1/8 teaspoon black pepper
1½ cups milk
2 cups, 8 oz., shredded sharp Cheddar Cheese
8 oz. bacon, crisp cooked and crumbled*
2 medium tomatoes, sliced
*1 cup cubed cooked ham can be substituted for the bacon

Preheat oven to 350º. Lightly grease shallow 1½ quart casserole. Cook pasta according to package directions; drain and return to sauce pan. Melt butter in 2 quart sauce pan over medium-low heat. Whisk in flour, salt, mustard and pepper; cook and stir 1 minute. Whisk in milk. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 2 minutes. Remove from heat. Add cheese; stir until melted. Add cheese mixture and bacon to pasta; stir until well blended. Transfer to prepared casserole. Bake, uncovered 20 minutes. Arrange tomato slices on casserole. Bake additional 5 to 68 minutes or until casserole is bubbly and tomatoes are hot.

I saw this on Food Network and I have made this and also the 2nd recipe and they are keepers
.
Upside Down Sausage and Mushroom Pizza
2 teaspoons olive oil
1 lb. sweet or hot turkey sausage, casing removed
1 cup onion, sliced
8 oz. mushrooms, sliced
2 cups pasta sauce
½ cup black olives, sliced
16 ozs. mozzarella cheese, shredded
2 eggs
1 cup milk
1 tablespoon olive oil
1 cup all purpose flour
½ teaspoon salt
¼ cup Parmesan, grated

Preheat oven to 400º. Heat oil in large skillet over medium heat. Add sausage and cook for 3 minutes or until browned and cooked through, breaking up the meat as it cooks with a wooden spoon. Add onion and mushrooms and cook 2 minutes, until soft. Add pasta sauce and olives bringing to a simmer, about 2 minutes. Remove from heat and transfer sauce to the bottom of a 9x13" baking dish. Top with mozzarella cheese. In a medium bowl, whisk together eggs, milk and oil until blended. Whisk in flour and salt until well blended. Pour egg flour mixture over sauce mixture and mozzarella cheese. Sprinkle with Parmesan Cheese. Bake 25 minutes or until golden brown. Let stand for 5 minutes before slicing and serving. Serves 6.

Oven Cooked Fish Fillets
1 lb. firm fish
1 tablespoon low fat mayonnaise
4 to 6 tablespoons seasoned bread crumbs
½ teaspoon paprika
½ teaspoon lemon pepper
2 teaspoons dried parsley*
Pam cooking spray

*Use dried parsley only if you have plain bread crumbs. Brush fish all over with mayonnaise. Roll in combination of bread crumbs and seasoning. Spray foil covered pan with cooking spray. Arrange fillet on pan. Bake at 450º for 12 minutes or until fish flakes easily. Serve with lemon wedges, which we didn't have. Makes 4 servings.

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

Hi Folks,
Had a hectic time of late and got a huge bag of pears to wash, pare, core and prepare for my next batch of Pear and Ginger Jam - recipe on the jam and preserves message boards site.

Virginia in Western Pa - re a great tomato soup - Chris in Nm and Lynn aka ~Whispering Pass have superb tomato soup recipes on the message board (Stews and Soups):
http://whatscookin.proboards4.com/index.cgi?board=Stew

Gladys T you are not alone - when you are feeling down pop in for a chat. We'll be here!

Check out the Message Boards:
http://whatscookin.proboards4.com

Sylvia <Scotland>

Nancy, this is for Amy in the Sunday newsletter requesting a peanut butter frosting:

Peanut Butter Icing
2 C. sugar
3/4 C. Pet milk (evaporated)
3/4 C. Peanut Butter
1 stick margarine

Cook in iron skillet til it forms a soft ball in cold water. Probably 4-5 min on med heat. Cool & ice cake
Linda in Al

Hi Nancy, Well we dodged another bullet here in South Fl! I am very sorry for those who did not, but I have to give a big sigh of relief for us! Reading Sylvia <Scotland> Post on the weather put shivers down my spine! I really do not like cold weather. If anyone every suggests leaving South Fl, I have to say no way! I truly love my sunshine and the warmth it brings and will not part with it.

Have a question, last year at Christmas, someone on here, I'm almost positive it was here, posted a recipe for a white and dark chocolate bark. It had nuts and something else, but I just can't remember and of course I did not put the recipe in the book where it belongs! So now of course the boys want it, I can't remember exactly what all was in it. I remember it was simple and very, very good! I could of course just use some white and dark, throw in some nuts, but I know I'm missing something. Does anyone have a clue what I'm talking about? I hope you do!
Thanks, Billie in Fl

This is for Marlene in Fl, - I got the cookbook and am very pleased I did! Was really interesting reading about the history of your church. Right off I noted some recipes that I must try soon. Thanks a bunch for offering it to us, it will be enjoyed and I'm glad to know I helped some one by getting it!
Billie in FL

Salsa Express - The original and largest source for gourmet fiery foods since 1991. Gift packs, popular salsas, hot sauces, dip mixes, and fiery snacks delivered quickly for your next celebration!  

If your recipe calls for self rising flour & you don't have any; just make your own. Here's how.

Self Rising Flour
4 cups flour
2 teaspoons salt
2 Tablespoons baking powder

Mix everything together really good & store in a tightly covered container. Use in any recipe that calls for self rising flour. This makes 1 pound.
Linda W. in Michigan

Hello everyone I want to send this recipe. Came across it this weekend and decided to make today. It was wonderful! Serves 8 to 10 people.

Skillet Beef 'N' Rice
1 lb. lean ground beef
1 cup onion, chopped
1 cup bell pepper, chopped
1 can (14-1/2 to 16 oz. tomatoes) I used the largest can of chopped
1 T. salt
1 T. chili powder
1/2 t. garlic powder
3 cups of cook rice (white or wild) I used white
1/2 lb. (4) cups shredded cabbage
1 cup grated Cheese

Sauté ground beef, onions, and peppers until meat is lightly browned. Stir in tomatoes, seasonings, rice and cabbage. Cover and cook 10-15 minutes, or until cabbage is tender crisp. Sprinkle with cheese. Cover 2-3 minutes to melt cheese.

This reminds me of cabbage roll, but much easier to prepare.
Hope you enjoy! Sarah, Jackson, MS

My sincere thanks to Sharon in MO and Eina from ?? for the recipes for my over zealous cherry tomatoes! We're eatin good in the neighborhood today!!!
Denise in Mich

For Fran in Upstate NY...fall cooking recipes...Fran, I agree with you on the goodness of the season!! Here are a couple of pumpkin recipes ( in fact, I made the custard last night, haven't gotten to soups yet since it is still so hot out! ) Can't wait to see other pumpkin recipes!!
Diana B

Phoebe's Pumpkin And Sausage Soup
1 pound pork sausage
1/2 cup onion, chopped, 2 3/4 ounces
1/4 pound fresh mushrooms, chopped, about 5 medium
1 clove garlic, minced
15 ounce can pumpkin
4 cups chicken broth
1/2 cup heavy cream
1/2 cup water
Salt and pepper, to taste
In a large pot, brown the sausage along with the onion, mushrooms and garlic; drain fat. Add the pumpkin and broth. Season with salt and pepper, to taste. Cover and simmer 20-30 minutes. Add the cream and water; simmer 10-15 minutes longer.


Dexmis's Pumpkin Custard
15 ounce can pumpkin
1/2 cup granulated Splenda or equivalent liquid Splenda
1 tablespoon Brown Sugar Twin, optional
2 eggs
1/2 cup heavy cream
1/2 cup water
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ginger

Combine in a large bowl in order given; beat well. Pour into a large, buttered pie plate. Bake 350º, 45-55 minutes until a knife inserted in the center comes out clean. Chill before serving. Serve with whipped cream.

EASIEST SWEET AND SOUR CHICKEN
skinless, boneless chicken
1 small bottle Russian salad dressing
1/2 jar apricot preserves
1 package Lipton Onion Soup Mix

Preheat oven to 375. Combine dressing, preserves and soup mix in a bowl, stirring well. Place chicken in a greased pan and pour mixture over top. Roast for 45 minutes or until done.
Tona in Bama

Chocolate Saltine Bars

Saltines
1 c. butter
1 c. brown sugar
1 to 1 1/2 c. chocolate chips

Foil and lightly grease a sheet pan. Line the pan evenly with saltines. Boil 1 cup butter and 1 cup brown sugar for 5 minutes stirring frequently while boiling. Pour evenly over saltines and bake in 350 degree oven for 5 minutes. Immediately remove from oven, put chocolate chips on top and frost after melted. Sprinkle with chopped nuts if desired. Refrigerate and break into pieces when hard.
Tona in Bama

Blueberry Buckle

3/4 c. sugar
1/4 c. shortening
1 egg
3/4 c. milk
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
2 c. blueberries or drained canned blueberries

TOPPING:
1/2 c. sugar
1/2 c. flour
1/2 tsp. cinnamon
1/4 c. soft butter

Mix topping ingredients in a small bowl. Set aside.

Beat together sugar and shortening (or butter). When mixture becomes light, add egg and beat.

Mix together dry ingredients on a piece of waxed paper. Pour half of dry ingredients into bowl, add milk and remaining dry ingredients.

Stir together until combined, do not overmix. Sprinkle berries on top and stir in.

Sprinkle on topping and bake at 350 degrees for 45-50 minutes.

Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/

Easy Ground Beef And Potato Casserole

1 lb. ground beef
Salt and pepper to taste
1 sm. onion, sliced
4 med. potatoes, sliced
1 green pepper, sliced
1 can cream of mushroom soup

Brown ground beef with salt and pepper in skillet, stirring until
crumbly; drain. Place in one quart casserole. Layer next three
ingredients over ground beef. Top with soup. Bake covered, at
350 degrees for one hour or until potatoes are tender.

Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/

I'd like to make a try at answering L from Portugal who says "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."
.
My impression of the "one pie" fillings is that they are thickened with cornstarch and have sugar and appropriate spices added. Therefore I have searched recipes for 9" apple, blueberry and cherry pie ingredients that you can cook on your stovetop until thickened and cooked to your desired consistency, then use to fill your piecrust and bake.
.
It's been years since I've baked fruit pies, but when I did I hated the way they would often bubble into my oven while baking long enough to thicken and cook/soften the fruit.
.
Since I like to cook by "concept" (developing a method of preparation for a particular type of food that can be adapted to a variety of ingredients), I started cooking my pie fillings to their desired consistency on top of the stove, then putting them into the raw
piecrusts and baking until the crusts were nicely browned. I used this method for many different pie fruits -- the constant being that they were all prepared atop the stove with a sweetener, cornstarch for thickening and appropriate spices. Amounts of sweetener and cornstarch were increased or decreased depending upon the sweetness of the fruit
and its juiciness. ie sliced peaches would need less sugar than rhubarb but more cornstarch than blueberries.
.
I've included instructions with the apple ingredients -- the blueberry and cherry fillings would be prepared the same way. You should be able to make any "one pie" filling by this stovetop cooking method. For ingredients just google "peach pie cornstarch recipe" for example.
.
As to squash or pumpkin pie, I bought a can of squash pie filling a few weeks ago because it was cheaper than buying winter squash and I wanted to make squash rolls. There was only squash in the can...the customer was expected to add her own sugar, eggs, milk and spices.
.
Other group members, please feel free to jump in with your expert
advice.
Leah

Apple Pie Filling
3 pounds apples (or 6 cups sliced apples) 2/3 cup sugar, granulated
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 tablespoons cornstarch
1 tablespoon butter - unsalted
water as necessary
.
Peel, core, and slice apples into 1/2" to 3/4" thick slices and place in a heavy saucepan. Add cinnamon, sugar, cornstarch, butter, nutmeg and a few Tablespoons of water. Cook over low heat, stirring often to prevent sticking/burning until apples are cooked and filling has thickened. Add water while cooking if necessary. Use like a can of
"one pie" filling.

Blueberry Filling:
4 cups (570 grams) fresh blueberries
1/2 cup (100 grams) granulated white sugar
.
2 tablespoons (20 grams) cornstarch
2 tablespoons lemon juice
1 tablespoon lemon zest
1 Tablespoon unsalted butter
water as necessary

Cherry Filling
4 cups Sour Cherries
1 cup Sugar
1/4 cup Corn Starch
1 tsp. Cinnamon
water as necessary