The purpose of this recipe newsletter is to post requests and replies from our members and to post all their great tried and tested (TNT) recipes.

How to print out only part of the newsletter
1.  Drag the mouse over text  (with the left mouse button pressed.) It will highlight the part of the newsletter you wish to print.
2.  While the text is highlighted Press the Ctrl Key and the P Key at the same time.
3. Under the print range change it from ALL to SELECTION.
4. This will only print out the section you have highlighted and not the entire page.

CLICK HERE 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.

New/Updated Pages
Cabbage Recipes
Sweet and Sour Recipes
Cheddar Cheese Recipes
Cake Recipes

Helpful/Fun Articles
(Cooking Tips) Crock Pot Safety
(Cooking Tips) How to Clean a Microwave
Balsamic Vinegar, a Vinaigrette or a Marinade?
Cooking Salts Explained
Barbecue Grilling Tip Guide
Foil Cooking Tips
Tips For Using A Charcoal Grill
Marinating Tips for Grilling
Tips on Preparing Hamburgers For The Grill
Hamburger Grilling Tips
Secrets of Grilling Corn on the Cob
BBQ Safety Tips
What Vegetables Can I Freeze?
History Of Green Tea
History Of Coffee
History Of The Vacuum Cleaner
History Of Aprons
History of the Grandfather Clock
History Of Cuckoo Clocks
History Of Coats Of Arms
History Of Solar Power
History of Wind Generated Power (and windmills)
History Of Seeing Eye Dogs
History Of Mattresses
History Of The Cowboy Boot
History Of Infomercials
History Of Refrigerators
History Of Refrigerator Water Filters
How To Buy A Refrigerator, And What To Look For
Genealogy - Trace Your Family's History
Genealogy - The Family Tree
Genealogy -How To Track Down Your Family History
How To Use The Census In Your Genealogy Research
How to Reduce Credit Card Debt
Budget - Tips on How to Cut Spending
Meals on a Budget
Having Fun With Themed Gift Baskets
Gift Ideas - Chocolates
What would you put in your gift basket? 
Family Tree - The Stories Are The Key  
Getting Started in Scrapbooking
Creating a Memory Book through Scrapbooking
Scrapbooks - The Perfect Gift
What You Need to Know to Make a Scrapbook
Gift Basket Ideas
Gift Baskets For All Occasions
Sewing Thread
Essential fatty acids (EFA's)
Best Vitamin Supplements
How to prepare pumpkin seeds
Understanding Fats and Carbohydrates
Managing Your Mood with Food
What are Kidney Stones
Vitamin B
What Vital Nutrients Is Your Diet Missing
Importance of Vitamins in your Life
Vitamins and minerals that are depleted by the
prescription drugs you take

Singing Birthday Cards

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and who submitted the recipe or message.  Remember to include your name within the message as well

Fraudsters dupe unwary by telling they they've failed to report for jury duty?
Identity thieves trick the unwary into revealing their personal details by telling them they've failed to report for jury duty and warrants for their arrest are being issued.
Real fraud, potential for financial harm unknown.
http://www.snopes.com/crime/fraud/juryduty.asp
Carolynn in CA

I go to the Snopes site about once a week and check what is a hoax and what is true. It is a good idea to know which ones are real problems and which ones are not true. To read about the latest ones go to
http://www.snopes.com/info/whatsnew.asp

In the Aug. 30 newsletter Vicki in Houston requested recipes for date nut bread/ cake. Here is a TNT recipe my Mother-In -Law gave me. It is very moist and oh so good.

Date Nut Bread
2 cups apple juice
2 cups chopped pitted dates
2 cups white sugar
3 cups sifted all purpose flour
2 tsp. soda
2/3 cup butter
1/8 tsp. salt
1 tsp. vanilla
2 eggs
2 cups chopped nuts ( walnuts or pecans)

Bring the apple juice to a boil and then pour over the dates, set aside. Cream butter and sugar until a light yellow. Add eggs and mix well. Sift flour, soda, and salt together , then add to creamed mixture. Alternate with vanilla and date water mixture. Add dates and pecans. Grease and flour 2 loaf pans. Bake at 275 for 1 hr. 45 mins. or until toothpick inserted in center comes out clean. While still warm wrap in wax paper and clean towel, this helps it to stay really moist. Makes 2 large loaves or 7 mini loaves.

I hope this is what you are looking for Vicki. I do hope you will try it as it really is yummy.
Jeannie from Henderson, Texas.

This is for Betty T of Ga. 8/30/06 keeping cheese I have had the same problem storing an open package of sliced ham for sandwiches .Until i discovered Glad press and seal plastic wrap. I divided the slices in to the amount for two sandwiches and seal the slices with the press and seal. I would divide your cheese into your serving sizes and seal as many packages as you can from the store size bag or chunk. I'm sure it will work when you seal out all the air around the cheese. Thanks Nancy i really enjoy your email letters.
Aloha JW Hawaii

The rice in the easy Spanish rice is regular rice….I use whatever is around really…sometimes the package I get is long grain.

The Chocolate Pantry
Chocolate products for baking and pleasure, the tools you need to help you get the most from your chocolate, your favorite chocolate recipes, and great “how to” articles.

I’ve edited the recipe so it’s easier to understand for next time.

Easy Spanish Rice
1/2 T. vegetable oil
1/2 C. uncooked regular/long grain rice
1 c. salsa (about half of a 16-oz. jar)
(10 1/2-oz.) can chicken broth

Heat the oil in a medium saucepan. Stir in the rice and cook two minutes, stirring. Stir in the salsa and broth. Bring the mixture to a boil, reduce heat and simmer, covered, stirring once or twice, until the liquid is absorbed and the rice is tender, 20 to 25 minutes.
Heather in California

For those members having problems printing out the headers of the recipes please change the settings from color to gray scale and then print.. 
Nancy

The Chocolate Pantry
Chocolate products for baking and pleasure, the tools you need to help you get the most from your chocolate, your favorite chocolate recipes, and great “how to” articles.

Fizzy Meals
Tired of wondering what's for dinner?
Take a test drive with Fizzy Meals menus and recipes, sized for 2, 4 or 6, complete with shopping list and kitchen game plan for easy, fun dinners that are fit, fast and family-friendly.

I made this, this week for dinner….don’t know why its called hamburger salad but it was very good.

Hamburger Salad
1 pound ground beef
1 pound bacon
1 cup chopped onion
1/2 cup ketchup
2 tablespoons white vinegar
3/4 cup brown sugar
1/2 cup white sugar
1 teaspoon mustard powder
1 (15 ounce) can baked beans with pork
3 (15 ounce) cans pinto beans, drained

Fry the bacon in a large skillet over medium heat until crisp, turning as needed. Remove to paper towels and drain off the grease from the skillet . Crumble the ground beef into the same skillet; cook and stir over medium heat until evenly browned. Add the onions and cook just until wilted.

Transfer the beef, onions and bacon to a slow cooker, crumbling the bacon as you put it in. Pour in the baked beans and pinto beans. Stir in the ketchup, vinegar, brown sugar, white sugar and mustard powder. Cover and heat on Low setting for 5 to 6 hours before serving.
Heather in California

Cake Recipes
Lots and lots of new cake recipes have been added in the past several days.

In newsletter of August 30, BG in Indy asked about Oreo cookies dipped in white chocolate. Crush a 3 stack package of Oreos and mix with 8 oz. cream cheese softened. Chill in refrigerator and dip in white almond bark.
Sue in East Tennessee

Does anyone have any recipes for dipping sauce for baked potato skins.
Thanks Kathy from Fl

This is for Karen in DE. I found this recipe by searching in the online archives of Big Oven, the recipe program that I use to put all the good recipes I get from Nancyland and other sites. There were a couple more recipes for the same sort of cake. I hope this is what you were looking
for. I have not tried this recipe so if you do try it I would appreciate finding out how it comes out. Good baking!

Mary in CT

Amazing Banana Nut Roll
Serving Size: 10
Cuisine: Uncategorized
Main Ingredient: Banana
Categories: Milk, Cheese, Cream, Cream Cheese, Egg, Desserts

FILLING
1 pk (8-oz) cream cheese;
1 pk (3-oz) cream cheese;
1/2 cup Sugar
1 Egg
3 tablespoons Milk

 CAKE
1/2 cup All-purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Baking soda
4 Egg yolks
1/2 teaspoon Vanilla
1/3 cup Sugar
1 large Banana; mashed (about
1/2 cup Finely chopped walnuts or
4 Egg whites
1/2 cup Sugar
1 Recipe cream cheese frosting
Powdered sugar
Chocolate-flavored syrup

Lightly grease a 15x10x1-inch baking pan. Line bottom with waxed paper; grease paper. Set aside

FOR FILLING: In a small bowl combine cream cheese and sugar; beat with an electric mixer on medium speed until smooth. Add whole egg and milk; beat until combined. Spread in the prepared pan; set aside.

FOR CAKE: In a medium mixing bowl stir together flour, baking powder, and baking soda; set aside. In a small mixer bowl beat egg yolks and vanilla on medium speed about 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup sugar, beating until sugar is dissolved. Stir in banana and nuts. Thoroughly wash the beaters. In a large mixing bowl beat the egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, beating on high speed until stiff peaks form (tips stand straight). Fold yolk mixture into egg whites.

Sprinkle the flour mixture evenly over egg mixture; fold in just until blended. Carefully spread the batter evenly over the filling in the pan. Bake in a 375 degree oven for 15-20 minutes or until the cake springs back when lightly touched. Immediately loosen the cake from sides of pan and turn out onto a towel sprinkled with powdered sugar. Carefully peel off paper. Starting with narrow end, roll up cake using towel as a guide. (Do not roll towel into cake.) Cool completely on a wire rack. Spread top with Cream Cheese Frosting #3 (there are other recipes in the master file, if desired--#3 goes with this recipe). If desired, drizzle with chocolate syrup. Makes 10 servings.
BETTER HOMES AND GARDENS, OCT 93

From a
collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey

I would like to have a recipe for a tomato and cheese pie using fresh tomatoes and shredded cheese. Thank you. Barbara in NC

I friend just told me about your newsletter. Great recipes and great ideas!

To remove labels and other sticky residue: I use "Un-du" Adhesive Remover. The label says "Safely remove and reuse stickers, tape, photo squares, and more. Removes sticky residue from scissors and punches." I have used this on everything from glass windows to makeup applicators as well as many craft products. (The great thing about this product is that you can use it on many craft products without ruining the product.) For awhile, I used "Sticker Lifter" by Goo Gone. However, I've been unable to find it in my area for awhile. I prefer both of these options to using WD-40, because they don't leave an oily residue. Goo Gone also makes two products I haven't tried: "Goo Gone Spray Gel" and "Goo Gone Power Spray Gel", and they can be purchased online at http://www.magicamerican.com/products_gg.shtml
Geneva (Alabama)

I just love your newsletters. With all the good cooks that get your letters, I am hoping that someone might have a recipe for "Liver Dumpling Soup".
Thank you. Kitten in Buffalo

Bonnie, from WA, I sent you a message on Nancy's Patio, a section of her message board on proboards. If you can get the message, please respond, and we can set up our lunch for Nancy's Washington fans. The site is at http://whatscookin.proboards4.com/

You have to be registered to get into the site. Nancy helped me get in because aol was blocking the email with the varification code to the site. Thanks, Nancy!
Dorothy from WA

What size bottles of orange crush soda for the
sherbert??

Comment
12 ounce bottles
Nancy

Hello, I am new. I love trying new recipes for my family. I am looking for fast and easy meals for the evening meal.
Kimmy

Hi Nancy and all, To Oma in LA, I for one would love to have the TNT cake roll recipes. I have never made one but think they would make great Christmas gifts for the neighbors. I try to bake them all a cake for Christmas. I thank all of you for the wonderful information and Nancy for getting it out to us--I think she and her kitties are wonderful.
God Bless all Linda

Nancy thank you for the greatest newsletter out on the internet. We all appreciate and thank you for all the time and hard work that it takes to put this newsletter together. Since the colder weather is coming soon I have a good recipe that I have made for years.

Simple and Easy Pizza Casserole
1, 12 oz., pkg small pasta, cooked & drained
1, 4 oz., can sliced pieces and mushrooms, drained
1, 2.25 oz., can sliced black olives, drained
½ lb. ground beef cooked or ½ cup sliced pepperoni
1, 26 oz., jar marinara sauce
1 cup cheese, shredded mozzarella

Preheat the oven to 350ºF. Coat 2 quart baking dish with cooking spray. Combine pasta, mushrooms, olives, hamburger/pepperoni and 1½ cups sauce. Transfer to baking dish. Top with remaining sauce. Cover with foil; bake 20 minutes. Uncover; sprinkle with cheese. Bake until hot and cheese is melted, 5 to 7 minutes.

Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy

Nancy thank you for the information for the number to call and what we have to say. In the information you had listed a small few of your favorite recipes and the one was listed. I have a question concerning it. What temperature do you cook the Chicken and Rice casserole. In the instructions you list how to mix everything and then add the chicken then you say bake covered 1 hour, uncovered 30 minutes but no temperature.

In the Woman's World magazine that I picked up the last week of August has a Tips to Clip! and it had one that I thought would help people in this group to make quick meals.

"Start with a jar of Cheez Whiz

Instant cheese soup!
In pot over medium low heat, combine 1 jar, 15 oz., Cheez Whiz, 1 cup fat free chicken broth and 1 can, 5 oz., evaporated milk; heat through, 5 minutes.

Vegetable Cheese Soup
Use the above instant cheese soup adding 1 cubed potato; 1, 10 oz, pkg mixed vegetable ( carrots, peas, green beans and corn) cooking for 10 to 15 minutes on low temperature stirring often. This is mine idea.

Macaroni and cheese
Toss 8 oz. hot cooked macaroni with 1 cup Cheez Whiz, 2 tablespoons hot water, ½ teaspoon yellow mustard and ½ teaspoon Worcestershire sauce until coated.

Cheese fondue
In pot over medium low heat, combine 1 jar, 15 oz, Cheez Whiz, 12 cup shredded Swiss cheese and ½ cup white wine; heat stirring until smooth 5 - 10 minutes. Serve with bread cubes, fruit and vegetables.

Cheesy rice pilaf
Combine 3 cups hot cooked rice, 3/4 cup Cheez Whiz and ½ cup salsa.

Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy

Comment
The chicken and rice casserole should be cooked at 350 degrees (325 degrees if a glass casserole dish)

For those 60 + members that have joined the group in the last 24 hours.

The number for the Amarillo MDA Telethon
(Sunday after 8 PM and Monday)
806-351-2136

The Jerry Lewis Telethon will be on Monday. If you plan to give to the telethon , I would appreciate it if you would consider giving to the local Amarillo MDA association. I personally benefit from the Amarillo MDA organization. I have fascapulohumeral muscular dystrophy and attend the monthly support meetings and the MDA clinics for check ups. I had planned to post the number on Sunday. Many members stated they would not be online this weekend or Monday and would like the number early. Let them know you are from Nancy's email recipe group and you want to make a difference. Thank you.
Nancy Rogers

DAWN F IN CAPE COD,MA thank you so much for the broccoli rabe recipes sent to me in the August 30 newsletter. I’ll try them first chance I get!
Debby in Sugar Land, TX

This is for Betty T. in GA
I keep cheese ( in block form--not shredded) like cheddar wrapped tightly in paper towels that I wet with white vinegar and wring out so they are not dripping. Then I put this in a zipper type plastic bag. It keeps well for me and doesn't cause the cheese to taste like vinegar and I don't waste any by cutting off large moldy pieces.
Carolie in Colorado

This is for Debbie in Sugar Land, TX. (Aug. 28th newsletter) I was watching Rachel Ray when she was cooking broccoli rabe & she said to get the bitterness out of it, boil it for 5 minutes. I don't know if it works or not. Good luck. Joan in Linden, NJ

Comment
I was watching her this evening. She said the best way to cook boiled eggs was to cover then with cold water, bring to a boil and turn off the burner. Cover the pot for 15 minutes. I am going to try that next time.
Nancy

Hi, Nancy!
Hope you and your babies are all doing well. Thanks for all you do getting this newsletter together.

I'm behind again on my newsletters and I'm enjoying trying to catch up. I just wanted to thank Teresa in Southwest Oklahoma for the Let's Say Thanks site in the 8/25 newsletter. I've sent several postcards already and will be sending more, plus I'm going to pass on the site to everyone I know. Our service people are paying a high price for our freedom and they deserve all the thanks and help we can give them.

Take care, all! Sharon in Texas

Hi Nancy: I'm not sure if I have the right person or address here but I will ask my question anyway and if I have the wrong person you can let me know.

I happened onto this website http://www.nancys-kitchen.com/hummingbird-recipes.htm
when I did a search for feeding hummingbirds so I don't know if you know anything about them or not?
Or maybe you will know this from your readers? A while back I happened on a very neat way of making a feeder with over ripe fruit to catch gnats for the hummingbirds....the only problem is I didn't save it! I have done search after search looking for the picture and instructions on how to make it and I cannot seem to find it. I would very much like to put this feeder out for the hummingbirds to fatten up before mirgating south. If you know of any way to do this without drawing the bees, wasps, flies and ants I would love to know. The one I saw did have a way to do this. Any information that you may have would be much appreciated.
Thanks Lisa

This is to reply to Betty G. of Georgia regarding cheese rapidly becoming moldy. Cheese can be frozen. Just freeze in the quantities that you use. The only thing that you can't do after freezing cheese is slicing it in nice slices as it has a tendency to crumble. Crumbling cheese is the lazy way to grate!
Papricka(pat)

I have noticed that several of our regular contributors to the newsletter have not been posting recipes lately. Just wondered why.
Lisa

Comment
I have several members that were sending in many recipes they found on the internet and were not TNT (tried) recipes. I suggested that they share their recipes that were their favorites and they had tried. One stated they did not have time to try them and would not post any more. I  hoped they would understand. It would be great if they would come back to the newsletter and share their favorite recipes they tested.
Nancy

Hello ,
does any body have a receipe from "Starbucks" chocolate chip banana coffee cake. My daughter loves it. thanks for your help, Shelly Smith

This is for Madeline in NY from 8/28/06 from my sister. Her husband and 2 daughters are gluten intolerant. Hope this helps. Once I figure out how to get my activation code, I can list my email address and forward questions to my sister.
Gloria (SC)

The Chebe is made in Vermont and it is sold here in all of our health food stores. I always thought it was from Canada because the directions are in French as well as English. There are four different packages. One is red and we use it to make rolls and pierogies. There are two green ones -- one is labeled for pizza and the other for bread sticks. The fourth is brown and has cinnamon in it and can be used for pastries and that is the one that I use to make the potica. I cannot make potica the regular way. I make the dough, roll it out into a thin rectangle and spread the nut filling. After I roll that up, I cut it into biscuit size pieces and lay them on their sides so they look like a cinnamon roll. After these bake, they resemble the potica biscuits I used to make but more importantly, because of the filling, they TASTE like potica.

For anybody who is looking for the Chebe here is the information that is on the package.

Phone number 1- 800- 217- 9510 and what looks like two web sites
www.chebe.com

That should help anybody who can't find it in a store near them. It is mostly modified tapioca flour and definitely a GODSEND!! What the girls missed the most was pizza and this pizza is so good that we all enjoy it -- even those of us who don't have celiac.

To answer Kay in Indy question on using cast iron on smooth top stoves. I purchased an electric eye at Wal Marts so I could continue using my cast iron. Some foods do not taste the same not cooked in the cast iron. Hope this idea helps. I think it cost about $9.
Marilyn

Geri requested the orange candy cake in the aug.30th newsletter and I think the Aug. 27th newsletter has the cake she wants in it. Nancy I love your newsletter and look forward to it every day.
thanks, Jenny in KY

Hi Nancy,
Everyone needs a packed lunch from time to time--not just for school kids. We use them for road trips, hikes in the woods, and busy days at the office. Packed lunches can be exciting, not boring. We put together a downloadable guide covering everything you need to know about making packed lunches including food safety, equipment, tips, and recipes. It's free.

Get "Everything you need to know about packing a lunch"

Dennis Weaver, The Prepared Pantry
https://www.preparedpantry.com/lunchesinfopage.htm

Hi Nancy, it has been a while, like two weeks, since I have been able to read the newsletter. I had computer problems and it took a while to get the work done. Now I am back-yea! In the 8/19 newsletter, Linda in KC asked about tips on freezing peaches. I used to peel, slice, sprinkle with Fruit Fresh, maybe add some sugar and put in ziploc bags. Several years ago I bought a lot of peaches a man brought from CO and he gave me the greatest tip. Just put the peaches in lg. ziploc bags-do not wash, slice or anything. When you get ready to use the frozen peaches you just hold them under running water-slightly warm, and the peel will slip right off! Then you proceed preparing the peaches for your recipe. I must tell you that slicing the frozen peaches freezes your hand, but this is so much easier and less time consuming than the way I used to do them. BTW-do not let the peaches thaw out or they become mush. Just slice and use in whatever way you want. Hope this helps you. Connie in TX

Comment
I noticed you hadn't sent email lately. Was about to send an email to check on you. Glad to hear from you.
Nancy

Nancy, you do such a terrific job with this newsletter. Thank you.

Oma, I would love to have your cake roll recipes. Include some hints you use, since I have never been able to bake a good one.

To Toma-----when she returns home, she may give us some insight if some ingredients were left out of the July 18th, Cream Cheese cookies.
This is a WONDERFUL site.!!

Comment
Glad you enjoy the site. I am in the process of updating the pages on this site. Putting together this newsletter is the highlight of my day.
Nancy

This is for Linda in Bayou Country to keep her furry friends from digging in her flower pots. I use moth balls in and around my flower beds, pots and garden. It does the trick.
Sherry in Texas.

First, I want to thank you Nancy for all the work you do so we can get your newsletter. Just love recipes plus all the hints that are given.

Second, in August 29, 2006 newsletter, Joyce in MI said she had problem with recipe names coming out brown and not printing, mine always came out in red, which I liked as then could always tell when a recipe came from your newsletter as title of recipe was in red, after I copied and pasted it into my recipe file.
Bonnie from Washington

This is for those of us who live alone, and need smaller amounts in our recipes. I have reduced my custard recipe to make two servings.

ABSOLUTELY PERFECT CUSTARD (Not TNT)
2 egg yolks
[May use 1 whole egg, but custard is not as smooth.]
1 1/2 cups whole milk
1/4 cup cream [can substitute undiluted condensed milk]
1/4 cup sugar OR Splenda
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/4 teaspoon vanilla

Beat egg yolks until lemon colored, add sugar, salt, cinnamon & vanilla. Mix well. Add and mix in cream.
Heat milk until film forms on top, and slowly blend into the other ingredients. Pour into custard cups, place cups in pan of hot water.
Bake in 375 degree oven until set and slightly brown on top. Carefully remove from pan of water and chill to serve.
IMM in Iowa.

This is for Mariann in Michigan (I think it was Michigan) about the mealy bugs. You can sprinkle baking soda on your shelf. I have seen this done in grocery stores. I also keep my cornmeal in the refrigerator. My flour I keep in a Tupperware container. If I buy a new flour or cornmeal, I just sprinkle baking soda on my pantry shelf. Also for the flour you can put a bay leaf in it and also the cornmeal. My mother used to do that. Hope this helps some. Thanks for all of you that sent in your ideas on how to fry cold oatmeal. I am fixing it the Labor Day weekend. Love this newsletter. Tip for everyone. I keep losing recipes that is in the newsletter. I have made me a file and if I want to keep it I just put it on a recipe card (that is what newsletter it is in). I file it under whatever catagory it belongs in. Has really helped.
Teresa in Eufaula, OK

The No Bake Bar is incorrect. It is missing ingredients.
Lisa

Comment
I am aware of it and have tried to find the recipe. Maybe one of our recipe family has this recipe and would post the entire recipe.
Nancy

Hi, Nancy: In the Aug. 30 newsletter Bette from Indiana asked for GOOD pie recipes from REAL SURE LEMONS, and this is a really GOOD one. It is from a cookbook I purchased 10 or 15 years ago in Kentucky and this is one particular recipe I have used lots and lots. But now I am diabetic and can no longer enjoy it, so maybe you can enjoy it for me. I do hope you like it.
Nell in RAINY, RAINY VA, but I am not complaining because we needed the rain badly.

SHAKER LEMON PIE
2 large lemons
2 cups sugar
4 eggs, well beaten
1 unbaked 9-inch pie shell with pastry for a top

In a bowl, slice lemons PAPER THIN, rind and all. Pick out any seeds. Combine with sugar and mix well. Let stand for 2 hours or longer, stirring occasionally. Preheat oven to 450 deg. Add beaten eggs to lemon mixture and mix well. Pour into pie shell, arranging lemons slices evenly. Roll out remaining pastry
and cover the pie. Cut several slits near the center. Bake for 15 minutes. Reduce heat to 375 deg. and bake for about 20 minutes more, or until knife inserted in center comes out clean. Cool before serving.
Enjoy !! Enjoy !!

This recipe is for BG in Indy I hope it is what she is looking for my nephews wife made them for Christmas one year when we were all together at my sister's house and I would have been glad to eat all of them they are soooo good.

Oreo Balls
8 ounces cream cheese, softened
4 cups crushed Oreo's (a 20-oz package)
2 cups white chocolate chips, vanilla or semi-sweet chocolate chips (I prefer the white chocolate)
1 Tablespoon shortening

On high speed of mixer, beat cream cheese until light and fluffy. Add cookies and beat until well combined. Refrigerate 2 hours until chilled enough to roll. Roll dough into 1" balls. Over double boiler, melt chips and shortening until smooth. Dip balls into mixture and thoroughly coat. Place on wax paper to harden. Store in refrigerator. *I take some milk chocolate chips and melt and drizzle on top of the white chocolate coating after it hardens.
Nad in Mo

Hi Folks,
After seeing all the responses on cooking in and cleaning the various types of rotisseries, it makes me wonder if using one to cook whole chickens is just too darn much trouble. An electric counter-top rotisserie probably can't be beaten for cooking prime rib or pork roasts, but for whole roasted chickens chickens I've never had any rotisserie chicken (and Sam's Clubs have really good, large ones) that tastes better or is moister than Nancy's Kitchen's much talked about "Blasted Chicken." Preparation and cleaning up (especially if you have a self-cleaning oven) couln't be easier, plus you don't need extra space to store a bulky, seldom used appliance.

There was even a "Blasted Turkey" recipe that I have not tried, but it gave good reviews, too. That makes me wonder if anyone has tried "Blasting" pork or beef.. I just wonder if that night be possible.
Gail in LA

I am looking for a recipe for a friend. It is called Parisian Sweets and is a no-cook candy made from dates, nuts, figs and maybe raisins and some powdered sugar. She would like to try it again, but doesn't remember the proportions. Hope you all can help. Thanks Nancy for offering this to everyone.
Lisa Eureka, IL

East Asian Pork Strips for Andrea in FL (8/30):
1/2 c. chopped onion
2 T. bourbon
1/2 t. freshly ground black pepper
4 (4 oz.) boneless center-cut loin pork chops, trimmed & cut into 1/2
in. strips
1/4 c. low-sodium soy sauce
1 1/2 T. white vinegar
4 t. sugar
4 t. chopped peeled fresh ginger
1/2 t. cornstarch
1/2 t. honey
3 T. thinly sliced green onions
1-1/2 t. vegetable oil

Combine first 3 ingredients in large zip-top plastic bag, add pork to bag. Seal, marinate in frig. 30 min.
Combine soy sauce & next 5 ingredients ( soy sauce through honey) in blender, & process until smooth. Pour soy mixture into small saucepan, and bring to boil. Cook 1 min., stirring constantly. Remove mixture from heat; stir in green onions. Heat oil in large nonstick skillet over med.-hi heat. Add pork
mixture to pan; cook, stirring frequently 6 min. or until pork loses pink color. Serve pork w/sauce. Yield: 4 servings
(serving size : 3 oz. meat & 1 1/2 T. sauce) Calories:229
Athena in DE

Hi Nancy and furry friends. Here are two recipes I though your readers might enjoy.

Sugar Cream Pie
1 cup white sugar
3/4 cup brown sugar
1 cup boiling water
1/2 cup flour
1 teas. cinnamon (I don't use this)
1/2 teas. vanilla
1 cup Pet Milk or sweet milk
1/2 t. salt( I omit this)

Pour boiling water on sugar-flour mixture and mix well and pour in milk. Stir well. Pour into unbaked pie shell and place in oven and bake 45 minutes at 350.

Moist Peach Cake
2 cups sliced peaches (about 3 Medium)
1/4 cup sugar
1 tsp. fruit fresh or 1/4 cup orange juice
1 pkg. yellow cake mix
l small pkg or cocoanut pudding mix instant
1 cup water
4 eggs
1/2 cup vegetable oil

Mix peaches, sugar, and fruit fresh. Set aside. Mix cake, pudding, water, eggs, and oil. Beat 2 minutes.
Drain peaches. Pour 1/2 cake batter into 13 x 9 pan that has been sprayed with Pam or Bakers Joy.
Arrange peach slices over top. Tops with rest of batter.
Bake 35 to 45 minutes.

Peach Icing
1/2 cup sliced peaches
1 Tab. sugar
1/4 tsp. fruit frest or 1 Tbs. orange juice
Mix, drain, and chop up.

Add 3oz. cream cheese
1 Tab. margarine
1 tsp. vanilla
2 cups of confectioners sugar.

Mix well and frost cooled cake.

Just joined the Recipe Message Board. WOW!!! I didn't realize what I had been missing. For those who haven't joined yet, I certainly urge you to do so. You won't be sorry. I can't wait to jump in and get
started. Nancy you never cease to amaze me. You are a Godsend to us. Everyone in the path of Ernesto, keep safe. My son will be on his way home from Georgia (he's in the Army) today for a holiday visit. I'm
praying all day. Love to all. Geralyn in soaking wet NC.

Comment
I set up the board originally but the moderators on the board check messages and moderate the board. You need to thank all the moderators on the message board. They spend many hours daily keeping out unsuitable messages and advertisements. The message board would not be what it is without them.
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If you wish to post a message you will need to register for the board. AOL is currently blocking messages with the verification code. If this is happening to you please send me an email message and I will try to help you get verified. Since the next few days will be a long holiday weekend please be understanding if I don't get back to you right away. I will send the newsletter but plan to take a break from my computer the rest of the day.
Nancy

Graham Cracker Pie

Crust:
1and 1/2 cups craham cracker crumbs
1/4 cup melted butter
1/4 cup sugar

Mix and press into deep pie pan reserving 2/3 cup of mixture for top of pie.

Filling;
1/4 cup sugar
4T. cornstarch
1/4 tsp. salt
2 cups milk
2 egg yolks
1 Tsp. vanilla

Blend sugar, cornstarch, salt, egg yolks and milk. Cook in double boiler stirring constantly until coats a spoon and thickens. Remove from fire and add vanilla. Pour into crumb lined pan . Top with meringue made from egg whites with 1 Tbs. sugar and 1/8 tsp. vinegar. Top with reserved crumbs. Bake 15 to 20 minutes in 350 oven. This is a recipe I first made 55 years ago. It is delicious.
Enjoy., Genie

Someone recently requested a 'school' recipe..sorry, don't remember who this came from our elementary school kitchens.

Peanut Butter Chewies
1-1/4 cups sugar
1-1/4 cups white corn syrup
2-1/2 cups peanut butter
1 (18 oz) box Corn flakes

Combine sugar and syrup and bring to full rolling boil. Remove from heat and blend in peanut butter. Pour over corn flakes and mix well. Press onto cookie sheet and cut into squares. Our schools ( where I taught for 30 years) always served these on Macaroni and Cheese day along with hot rolls and green beans.....Fat City but, oh, so yummy!
Careen in Cortez, Co

Now that 'pear' season is once again upon us, I want to share a wonderful jam recipe. Makes my mouth water to think of it on hot biscuits!

Pear Raspberry Jam
1 (10oz.) box frozen raspberries, thawed
2 lbs ripe pears, peeled and cored
1/4 cup lemon juice
1 T. grated orange rind
6 cups sugar

Put pears through food chopper. Measure with berries to make 4 cups. Put in kettle with rest of ingredients. Bring to full rolling boil. Boil hard 1 minute, stirring. Remove from heat and stir in 1/2
bottle Certo (3 oz). Skim off foam then stir and skim for 5 minutes. Ladle into hot sterilized jars. Cover with 1/8" paraffin. Makes about 10 'jelly-sized' jars.
Careen from Cortez, Co

Love the newsletter, Nancy - thanks for all your hard work!!!! I have 2 requests, please:

Does anyone have a recipe for pita pockets that actually open? All the ones I find in the store refuse to open when cut & gyros just don't taste the same on tortillas.

I am a transplanted New Yorker & cannot find decent cheese Danish or crumb buns anywhere outside of Long Island. Can anyone help me on this?

You guys & gals are the best cooks I've ever seen anywhere - thank you for all your wonderful shares!
Lory in CO

For Chris in MO: Cherry Salad
Your request sounds like a salad/dessert I make every Christmas tho' I don't use bing cherries. no reason why you couldn't substitute

Cherry Salad
1 can Eagle Brand condensed milk
1/3 cup lemon juice
1 large can crushed pineapple, drained
1 can Cherry pie filling
1 cup pecans, chopped as desired
1 large container Cool Whip

Optional.
1 or 2 bananas, chunked.

We love them in this concotion. Mix as written and chill...good for a make-ahead salad/dessert. It is a lovely rosy pink and keeps well if you have any left.
Careen from Cortez, Co

Hi Nancy and all!
This is for Brenda in PA, I set up my chocolate fountain every Christmas and New Years’ Eve, I do the usual items as mentioned in the newsletter, but I also include chunks of fresh pineapple, biscotti cookies (I generally break them in half if they are the really long ones), chocolate chip cookies and Oreo’s. I generally try to pre skewer the items that require one, as it can be cumbersome for guests who might be balancing a dish and trying to skewer. I then either arrange them by items in a tray or for a really pretty presentation I use a hollowed out half watermelon and cantaloupe shell, place the cut side down and stick the skewers in the rind in to hold them. Then with the watermelon and cantaloupe pieces I make a fruit salad. The easiest way to hollow it out is a melon baler.

If you are using regular chocolate you do need to add oil in the melted chocolate to help the flow of chocolate, or you will end up with a clogged fountain and spurts of chocolate getting on your ceiling. Or you can use chocolate without using oil but you have to make sure that the cocoa content is 80% or higher, this is usually found in pure Belgium chocolate. Although I did notice at my local grocery store that Lindt chocolate is starting to sell higher cocoa content chocolate bars. But as always check your manufacturer’s directions for your use.

Also, I have the Ronco rotisserie and I could not live without it, it makes the best chicken, roasts, and burgers that I have ever had. I have never had a problem with it being undercooked, it has always been perfect. I do check with a thermometer as I normally would do in an oven roasting. And generally I never have to add any extra time. The one thing that I think everyone should do is get the meat out of the fridge and allow it to sit on the counter to get some of the “chill” off the meat before roasting, or make sure that you add about 5 minutes to your cooking time, as it will take some time to get your meat warm.

Nancy I am sorry that this is so long take care of yourself and thanks for getting us together!
Gracie, Rochester, NY

I would love to have some TNT macaroni salad recipes .
From Another Nancy from Hot Hot South Louisiana Aug 13, 2006

This is the recipe my mom always used & there is seldom any left.

1 lb elbow macaroni
1 can tuna, drained & flaked
1 medium tomato, diced
3 stalks celery, diced
4 hard boiled eggs, chopped
1 small green pepper, chopped

mayonnaise - about 1 cup

While macaroni cooks combine salad ingredients & sprinkle liberally with season salt. Drain macaroni & mix with veggies. While still hot add mayo. We like to serve this while still hot - for one thing you use less mayo so save on calories, but we also think it just tastes better.
Lory in CO

Nancy, Just wanted to thank everyone who offered suggestions to solving my moth/mealy bug problem! The advice was great and although I am still finding more of the little buggers, I feel like I am gaining on them. I washed down all cupboards with vinegar and water solution and am working on buying plastic containers to store food in. This newsletter is just great and thank you for all the hard work you put into it. You are certain to be blessed in many wonderful ways. Again, thanks to all for solving my problem! You folks are the greatest!!!
Pamela in Ohio

For Kyra FL giving advice on a Chocolate Fountain. I used one of these for the first time at my sons wedding in May. Had a problem with it not cascading. It kind of dripped! Was afraid to put too much oil in. It would take away from the taste. Do you have a cup amount in oil per chocolate recipe to use? I know the more expensive chocolate is supposed to do better in these machines, but I called and talked with Nestles chocolate company and they said their chocolate chips can be used with the chocolate machines. Chocolate tasted good, but I need to work on the amounts of oil/chocolate.
Marie Ward, VA

For Betty in Ga who needs help in keeping cheese from molding or getting hard. Wrap it in parchment paper first then put it in a plastic bag.
Tricia in Michigan

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