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.

E.D. Foods - Soup'er Free Sample Pay only s/h

These soups have no msg and are low calorie.

How to print out a section of the newsletter
1. Put cursor in the section you want to print. Click the mouse three times to highlight the paragraph or section.
2. Choose the print option. Change the Page Range option from ALL to SELECTION.
3. Press the Print button located on the lower part of the print screen

A big THANK YOU to Lisa for the tip to eliminate the lines and boxes you sometimes get when you highlight a recipe to save. It's nice to learn something new and helpful and it is much appreciated!
Scarlett in FL

To Debbie re Chili recipe.
I use the same ingredients for chili, but only use 1 can of tomatoes. Was this an error to use 3 cans? The kidney beans make it so tasty. Wendy's fast foods has chili very similar to this recipe. Very good, of course not as good as ours Debbie!

Also, thanks to everyone for chop suey recipes. Getting closer all the time. I do believe my Mom used bean sprouts in hers also.
Ella in Ca.

I don't know who suggested making apple pies in a pie plate with the fruit and seasonings only and then freezing it, but it works beautifully. My friends brought me a big bag of apples from her tree. I made two pies and an apple crisp. Wrapped the pies in foil and they are ready to put into pie crusts and bake. A tip for good fruit pies is to use a glass pie plate and nuke it about 9 minutes and then bake in oven at 375 till golden. The filling will already be cooked.
Genie

Apple Recipes 

Hi Nancy, furry ones and all the great cooks out there! I need some ideas on how to cook a 9 lb. beef brisket that my DH picked up the other day. I do not have a smoker so smoking it is out of the question but need some help on this one. Ideas anyone??
Thanks in advance from Denise in Mich.

Would the following members please send me their email address.

Frances in Auburn, VA;
Urb in San Juan, PR;
no name listed from Birmingham, AL;
Joyce from Sumner, SC
Margaret Tulsa
Cathi from Lake Forest CA
Lois in Grafton, Ohio
Joyce S in Indianapolis
Sarah in Jackson Mississippi
Billy in Gilbert MN 
Thank you, Nancy Rogers 

Nancy I should have said that my right arm will be in a sling until I can get the staples out. Then I can go without it after that but I will have to wait until the physical therapist say I can use the computer. I do not want to undo anything that has been done. The surgeon will probably say that I can fly by the first or second week in December.

I do want to thank Chris in NM for think of me when I have my surgery. I also wish to thank Bill Alb, NM; Leach; Pam in Tibbie, AL; Debbie for the advice on how to use the mouse with either hand. Also thank you Robbie IN for the advice you gave me about what pies freeze well. I guess that on the Fudge Pie will have to bake one and see if it freezes will or not. Then defrost it and see how it taste. I do plan on cooling them completely wrapping in plastic wrap and then with the extra heavy foil then into the freezer.

I have noticed that a lot of people have posted different Sloppy Joe recipes but not one has posted one close to mine. I hope that Trish FL will try this one. I made this one year for VBS and I had kids as well as adults come back for seconds and more.

Susie's Sloppy Joes
1 lb. lean ground beef
¼ cup celery, chopped
¼ cup green pepper, chopped
½ cup onion, chopped
1 good squirt prepared mustard
1 quick turn around the pan of Worcestershire sauce
1 to 1½ cups catsup

Chop your celery and green pepper fine. In a frying pan put the ground beef, celery, green pepper and onion cooking until beef is no longer pink. Then add the mustard, Worcestershire sauce and catsup. Turn you heat to simmer and cook until the catsup is very thick. This is a good way to get vegetables in your children. You need no sugar for the onion is sweet and will sweeten the mixture.

I am looking for the mashed potatoes recipe that is made in advance that appeared on the site last year or 2 years ago. So that our daughter, that is having Thanksgiving, this year can make them in advance and reheat in the Crock Pot since the turkey will be in the oven. There stove is not a big one and the turkey will just fit in the oven. Then I have another request and that is for TNT Blueberry Pancakes that are on the semi healthy side.

Will be thinking of the people in Texas that are in the path of the hurricane that will hit Friday or over the week-end.

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

For Mr. Myron Drinkwater who asked for a recipe for Wild Rice Stuffing in the 09/10/08 newsletter:

Wild Rice Stuffing Bake
Serves 6

If you prefer, you can stuff this mixture loosely into a bird to bake rather than in a separate dish. This is from Taste of Home.

1/2 cup chopped celery
1/3 cup chopped onion
3 tablespoons butter or margarine
1 egg
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup chicken broth
1 tablespoon minced fresh parsley
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups day-old bread cubes
1 - 1/2 cups cooked wild rice

In a skillet, sauté celery and onion in butter until tender. Combine egg, soup, broth, parsley, poultry seasoning, salt and pepper. Add celery mixture, bread cubes and rice; mix well. Spoon into a greased 1-1/2-qt. baking dish. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 10-15 minutes longer or until set.
Peggy in East Tennessee

Hi Nancy,
This is for Leah in Sept 10th newsletter who was interested in the Homemade V8 juice Recipe that I sent in I believe it was the 8th.

The recipe the 1st time made 6 quarts. The second batch made 7 quarts.

I also ran across a recipe for using Cherry Tomatoes to make V8 Juice that only made 1 serving. But I don't remember where I saw it.

And Nancy, thanks so much for your great recipe site. I chuckle to myself when other readers that get from a different website, that say it's the best site on the net, obviously they have never seen Nancy's site. I think your site is the cat's meow !! Lol

HUGS, Karen From Wisconsin

Does anyone know if there is a substitute for zucchini in recipes such as chocolate cake? I know there are plenty of chocolate cake recipes out there that are good without it but the one I made yesterday is moist and very chocolately and I would like to make it year round without buying zucchini. I have frozen bags of zucchini to make it with until that runs out. When it's thawed do you drain it? I've seen some people say yes and some no. Here is the recipe if you want to try it.

Deep Dark Chocolate Zucchini Cake
4 - 1oz squares unsweetened baking chocolate
1/2 cup vegetable oil
2 cups flour
1/3 cup cocoa
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1/2 cup butter
2 cups sugar
3 eggs
2 tsp vanilla
1/3 cup sour milk or buttermilk
3 cups grated zucchini
mini chocolate chips if desired

Preheat the oven to 350. Grease and flour a tube pan. ( I used a 9x13)
Melt the baking chocolate with the oil. I melted it in the microwave and let it sit for a minute. Sift together all the dry ingredients, flour, cocoa, baking soda and powder, salt and set aside.

Cream the butter and sugar together, beat in the eggs, then add the chocolate and oil. Add the dry ingredients, milk and vanilla and when they are combined fold in the zucchini. I also threw in a handful of miniature chocolate chips.

Bake for about an hour depending on the pan you use. I think I baked mine for about 40 minutes but can't remember. I started with 35 minutes and kept checking.
This recipe said to dust it with confectioners sugar. However that wouldn't fly in this house so I made cream cheese frosting for it. I used 8 oz cream cheese, 1/2 cup butter, 1 pound of conf. sugar, 1 tsp vanilla.

Hi Nancy, Is it as cool and rainy there as it is here? So far the temp. hasn’t got above 66ºF! We also have flood warnings here. This has to be the wettest summer since we moved here in 1998!

Since it is cool and rainy here I decided to make chili. It sure smells good, too! I’ll fix cornbread to go with it.

Bob’s Chili T & T
1 lb. ground beef
1 med. Onion, finely chopped
1 clove garlic, minced
1 (6 oz.) tomato paste
1 (28 oz.) can crushed tomatoes
2 c. water
1 (15 oz.) can EACH kidney, pinto & chili beans
2 tsp. chili powder
1 tsp. cumin
salt & pepper to taste

Toppings:
shredded cheese
sour cream

In a large saucepan brown beef over med. heat. When it begins to change color, add onion and garlic and cook until meat is browned and onion is wilted. Drain off excess fat. Add seasoning ingredients to pan; combine well and bring to a boil. Reduce heat to simmer, stir and cook 30 minutes. Let sit for a few minutes before serving. *I also add 1 finely chopped green bell pepper to the meat and onion mixture to brown. Instead of a can of crushed tomatoes, I diced up 5 med. fresh tomatoes. I also added ½ tsp. crushed fresh garlic. I added all the chili ingredients to the crock pot and let simmer for 3 hours on high and then 2 hours on low.
Chris in NM

To Marlene.
I received my cookbook today and am very pleased .
Judi in Mass.

In the Tues, Sept. 9 N/L Linda W. in Michigan sent in a recipe for Self Rising Flour. Linda and anyone else in Nancyland: Is there such a thing as Whole Wheat Pastry Self Rising Flour made as per your recipe? Can I just substitute the flour and make it self rising. I've been baking for a very long time and would to start using W/W Pastry Flour in most of my baking now. Thanks for any help.
Ditamac MI/FL

And this was my youngest's favorite.

Acapulco Casserole
(Serves 6 to 8)

This was probably THE family favorite.

1/2 to 1 lb. ground beef
1 can (15 ounces) red kidney beans
1 cup chopped onion
1 can (15 ounces) creamed corn
1 cup chopped celery
1 can (8 ounces) tomato sauce
1 clove garlic, pressed (minced garlic in jar from store will work)
6 corn tortillas
1 teaspoon chili powder
1/2 cup shredded cheese
1 1/2 tablespoons Worcestershire 2 tablespoons oleo.

Brown meat in large skillet; drain. Sauté onions and celery with oleo until limp. Add remaining ingredients, except tortillas and cheese. Put 1 tortilla in round 2-quart casserole and top with w cup of sauce. Top with another tortilla, and another cup of sauce. Continue until all tortillas are used. Top with remaining sauce Sprinkle with cheese. Bake, uncovered, at 350 degrees about 30 minutes.

Comment to
I cannot pull up any early recipe archives starting in  2002.

I am reformatting the pages in the newsletter archives. I will put them back online when they are finished. Due to storms in the area being online has been difficult for the past week. Yesterday we had 8 inches of rain in Lubbock. It has nothing to do with the hurricanes. We are having a great deal of rain and thunderstorms lately. During storms my computer is turned off and unplugged.

Lubbock in the top part of the state and many miles from where the hurricane is going to be. My prayers go out to all our members that have to deal with hurricane Ike.
Nancy Rogers

In the September 10 issue of the newsletter, Ginger was requesting a Upside Down Pumpkin Dessert with a crunchy bottom. I don't believe I've ever seen a recipe exactly like that, but would be interesting in having the recipe, if someone else sends it in, as we love anything made with pumpkin! I will send our favorite "crunchy pumpkin dessert" that brings raves whenever I serve it, and the Pumpkin Upside Down Cake I make, that
is so wonderful!

Pumpkin Pie-Cake
1 can (29 oz.) pumpkin
1-1/4 cup sugar
2 tsp. cinnamon
1/2 tsp. ginger
1 tsp. nutmeg
1 yellow cake mix
1 can (13 oz.) evaporated milk
3 eggs, beaten well
1 cup walnuts, chopped
1 cup butter, melted

Combine all but cake mix, nuts and butter. (Note: we like it spicier, so I also add generous dashes of pumpkin pie spice). Mix well. Pour into a lightly greased 9 x 13 inch baking pan. Sprinkle dry cake mix evenly over mixture in pan. Sprinkle with nuts, and drizzle with melted butter. Do not mix. Bake at 300º for 30 minutes and turn oven temperature to 350º and bake for another 30 minutes. Cut in squares to serve. Top with whipped cream, if desired before serving. Is delicious slightly warm, or cold. Serves 12 to 16.

Pumpkin Upside-Down Cake
1 pkg. yellow cake mix
1 can (15 oz.) pumpkin
1/2 cup sugar
1 cup sweetened condensed milk
2 eggs
2 tsp. pumpkin pie spice

Mix cake mix according to package directions and pour into greased 9 x 13 inch baking pan. Beat together the pumpkin, sugar, sweetened condensed milk, eggs and spice. Pour evenly over cake batter. Bake at 350º for about 40 minutes. Let stand 5 minutes and invert onto serving dish. Let cool thoroughly. Cut into squares. Top with whipped topping, if desired. Serves 12 to 16. If are taking to a potluck, can spread
whipped topping over the top ahead of time. I like using real whipping cream for the top.
Judy (in Alaska)

Here are 2 wild rice stuffing recipes for Mr. Myron Drinkwater’s consideration. I regret that he did not see them the first time they appeared in the newsletter. I searched for the date that they appeared in the newsletter, but could not find it. Like cornbread stuffing or bread stuffing, adjust spices to your taste.
Robbie IN

Wild Rice and Cornish Game Hens
3 c. cooked wild rice
1 c. fresh bread crumbs
1/2 c. white raisins
1/2 c. chopped walnuts
1/2 c. melted butter
1/4 c. orange juice

Combine all ingredients. Place the stuffing in Cornish hens that have been rinsed and dried. Bake hens in 13"x9" casserole (breast side up) in 350 degree oven for 75 to 90 minutes. They should be brown.

Wild Rice And Sausage Stuffing
1 c. wild rice
1/3 c. minced onion
1 stick butter
1 c. chopped mushrooms
1/3 c. sausage
2 tbsp. minced parsley
1/2 tsp. sage, crumbled
Salt and pepper to taste

Steam wild rice for 25 minutes. In a skillet, sauté onion in butter until softened. Stir in mushrooms and sauté until soft. Add sausage meat, crumbled, and sauté 2 to 3 minutes more. Combine with rice, add parsley, sage, salt and pepper.

You can also add ½ cup chopped pecans and/or 2 diced tart apples. I have also added 1/2 cup dried cranberries instead of the tart apples. Makes about 2-1/2 cups of stuffing.
Robbie In

Thank you to Linda from NM for the Potato Patty recipe in the September 10th Newsletter. I’ve requested for that recipe so many times but got no response. I know that you sent it to someone else but I do appreciate it.
Debbie in SC

Hi Nancy, sure do hope you are far away from the storm. I have no idea where Lubbock is, guess I should search for it! For any one who is in the way of Ike, please know we have you in our prayers that you ride it out safely.

Mr. Myron Drinkwater - I did not see your original request for a rice stuffing for cornish hens, must have missed it. I do this a lot, we love it. I just eyeball what I do here. Make a box of Uncle Bens Original Long Grain and Wild Rice mix. Add to this a good handful of some chopped pecans, chopped dried apricots and raisins. Or sometimes I use Craisins if I have them. Mix all up and stuff into the birds. I put any that does not go in a small casserole to heat up. Salt and pepper the birds, then slightly melt some apricot preserves. Or Orange marmalade is also very good. About half way thru cooking start basting them with the preserves with a pastry brush. These are really good and I get a lot of request to make them. Hope this might be what you are looking for!

Irene in Fl, thanks for the Almond Bark Candy, it looks great and I am going to make it! But I don't remember using marshmallows in the one I made for the boys last year. But I know they will love this one too! Thanks!

Sylvia<Scotland> I want some of your pears!! I envie you having so many to core that your are tired of It!

Have a great day all!
Billie in Fl

Comment
I live in Lubbock, Texas. It is located in the Panhandle of Texas and many miles from where the hurricane will hit. The area I live in does not usually get a lot of rain during the year. This year as been a very wet year. Texas is a very big state. It is farther from the top of the state to the bottom part of the state than it is if I drive to Ohio from Texas.
Nancy Rogers

Hi Nancylanders, Would someone please post a recipe for Maple Fudge candy? I buy it at a local store. It is so expensive and I want to make my own fudge
Loretta in Va.

For Nell in VA
Yes, Wondra is the brand name of the quick mix flour. It is found where all the flour is in the supermarket. It comes in a canister or a 2 lb. bag. If you cannot find it, I am sure you could use regular flour being careful to stir it into the soup mixture so it doesn't lump. The advantage of the Wondra flour is that it does not lump. It is great for making gravies too.
Nancy in PA

I am looking for TNT recipes for salsa. We have only 4 tomato plants,but due to my husbands love affair with fertilizer, they are going to be producing probably over 100 tomatoes,LOL! I also grew onions and many types of peppers, so I need a good salsa recipe so I can make the most of my garden. Thanks to all!
Lindsey in the U.P.

Ginger, I don't know if this is what you are looking for, but it is very good.
Roz in Indy

Better Than Pumpkin Pie Dessert
Combine following and reserve 1 and 1 / 2 cup for topping
1 box plain yellow cake mix
1 cup margarine or butter very soft

To remaining cake mix add 1 egg and spread into greased 9x13 (or 2 8x8 pans)
top this with 1 / 2 cup chopped nuts.

Filling: combine and Pour over cake mix layer. :
3 eggs
1 cup brown sugar
1 can (30 oz. size) pumpkin
1/2 cup milk
1 tablespoon cinnamon

Combine the reserved cup of cake mix, and 1/2 cup brown sugar. Crumble over pumpkin layer and bake 45 minutes at 350 degrees F. or till pumpkin In center is done. Serve warm, or chill in refrigerator. Cut in squares and serve with whipped cream or whipped topping.
Roz in Indy

Carolyn in Los Bamos or all who like good pie crust. I have made this for years and have doubled and tripled it with no problems.

3/4 cup shortening
1/4 cup boiling water
Whip this to creamy
Add
2 cups flour
1tsp salt
Just mix up I roll my crusts between 2 sheets of wax paper. I also sprinkle a little flour on the paper before roling the crust. This will make a 2 crust pie.
I have had this recipe for at least 40 years so it is tnt
Mary Ann

Hi again everyone!
For Debbie in the 9/10 newsletter, I found a better recipe for Olive Garden’s salad and dressing! This recipe for the house dressing is a little more involved. I have never made this one, but it looks like it could be the real thing! Olive Garden’s web site does not have a recipe for either one. They do have quite a few recipes there, though. www.olivegarden.com Good luck!

http://whatscookin.proboards4.com/index.cgi?board=copycat&action=display&thread=12935

Olive Garden Salad Dressing
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix

Mix all ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes add a little extra sugar.
and now for the salad! !

Olive Garden Salad Mix
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 C. Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese

Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce but red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top. Posted by Jay
Nancy, you take care!
Hugs, Chris

The Olive Garden Salad Dressing recipe or one very similar was sent in by McA as well.

Nancy, This is in response to Debbie's request for the Olive Garden's Italian salad dressing. The best recipe I have is Top Secret Recipes. They no longer have the recipe on the web site but you can go to your library and check out Todd Wilbur (author) books. The Olive Garden recipe is in the book published in 1997. He has many books and all the recipes are very close to the original recipe.

Thanks Nancy for all that you do.
Karen, SW Arkansas

Dee in Canada
I make 2 Beet Salads that are healthy and tasty.
#1 - Per Serving:
1-2 Sliced "Roasted" Beets (depending on size)
Drizzle w/1 tbsp Catalina or French Dressing
Top w/ 1 tbsp Crumbled Goat Cheese and
1 tbsp chopped walnuts, pecans or almonds

#2 - Per Serving - Layer
1-2 Sliced "Roasted" Beets (depending on size)
1/2 Navel Orange (peeled and sliced)
1 Thin slice of Red or Vidalia Onion
1 tsp (good quality) extra virgin olive oil drizzled on top
s/p to taste
You will find that 'roasted beets' have a much more intense flavor and are healthier for you than a boiled beet.
To prepare:

Rinse any debris from beets and cut off tops and dry each with paper toweling. Put a sheet of foil onto a cookie sheet and place whole beets on top. Rub each beet with a drop of oil or just drizzle a small amount of oil onto the foil and roll around beets. Seal foil to form a packet.

Roast in a 400 over for 40 minutes. Cool. Open pouch and skin will slide off of beets when removing.

If you have many beets that you want to roast, just make more pouches of foil following the same process and roast all at the same time.
Judy/Buffalo

Top 100 Recipe Sites

9/11 Newsletter
Sylvia in Scotland - pears - This is a recipe that my grown boys just love! They can go through a pint of pear butter with homemade biscuits in one setting!

Pear Butter
10 pounds of pears or 20 cups of sieved pears
5 pounds of sugar (or the equivalent of a sugar substitute)
2/3 pint of vinegar
2 tablespoons of cinnamon (or more to make mixture medium brown)

Peel pears and put in salt water.

Cube pears and bring to a boil until very soft (a little softer than potatoes are for salad).

Drain the water off. Put the cubed, drained pears through a sieve/food processor/blender. (I actually measured mine at this point and used 20 cups of pears. That way they are not quite as sweet.)

Combine and stir sieved pears, sugar, vinegar and cinnamon in stock pot and bring to a boil. Continue stirring until mixture thickens.

Put in jars and turn the jars up-side-down.
Pam in Tibbie, AL

Linda NM 09/10/08 request for Carnitas (Little Meats) recipe:

I don't have a recipe but I cook this wonderful dish the way my grandmother did.

Pork Roast
water or chicken broth
1 onion, quartered
cumin
garlic powder
salt and pepper

Cut the roast into large chunks. Put into pot with enough liquid to cover. Add the onion, cumin, garlic powder, salt and pepper. Spice amounts will depend on your own taste. I use quite a bit of cumin and garlic.

Once a boil has been reached, lower the heat and let simmer for 1 or 2 hours. This will depend on how much roast you are cooking. When the meat is tender, but not falling apart, remove from your cooking liquid. At this point, I cut the large chunks into slightly larger than bite size pieces.

Put this in a dry roasting pan and put into oven at 450 degrees for 20-30 minutes. Roast until meat pieces are browned and crispy but not dried out. I pour a little of the broth (but is not really necessary) over the meat before putting in the oven.

Serve with corn tortillas, salsa of your choice and avocado slices.
Sherrill in San Antonio

Hi This is for Trish in Florida
This is tried and true recipe... Ive taken this to many potlucks tailgaits and it never fails I can hear people saying who made this? Can I get the recipe?...
Good luck

Grandmas Sloppy Joes
5lbs ground beef
2 med size yellow onions chopped
2 green peppers chopped
3/4 cup of brown sugar
1/4 cup of yellow mustard
large bottle of ketchup maybe bottle half
depending on taste should be mostly red.

Brown ground beef onion and green pepper large deep skillet. Drain off grease add
the rest of ingredients, stir and simmer 30 mins ... Very yummy and also freezes very well

This is also something i cook with leftover hamburger I may have thawed and needed something to do with so my hamburger dont go bad. Then I freeze it... and remember you can add little bit more brown sugar little less mustard more onion etc... to vary taste... I really believe the difference in mustard on how u vary it.
Good luck
Jackie in Indiana

Good evening Nancy,
Linda NM was asking for a Carnitas recipe. Linda I have gone through hundreds of Carnita recipes on the web looking for something that resembled carnitas we had in San Francisco. I am enclosing a link to our message boards that I have bookmarked for my use in the future, it is Carnitas for Nicole posted by Jaye http://whatscookin.proboards4.com/index.cgi?action=display&board=Salsa&thread=10650&page=1

I hope this one is what you need.
Sylvia <Scotland>

Good Morning Nancy and 'Landers,
I have a request, please. My eldest daughter is away at college and is asking if anyone has some recipes for easy entrees, snacks and appetizers that she doesn't have to cook in an oven or microwave. I would appreciate any help the group can give me.
Thanks, Lisa from central PA

RE: For Susie Indy
I might suggest you try a Track ball, instead of a mouse.
bill Alb. NM

Susie, I use a track ball and it is wonderful! When I was still working I did it because of carpel tunnel but now I wouldn't part with my track ball.
ann in AR

This is for Mr. Myron Drinkwater - If you check out the Taste of Home Recipe site there are several recipes for Cornish Hens. Several of them have wild rice in them. The low-fat recipe really sounded good. It had wild rice, mushroom and dried cranberries among the
ingredients.
Carolyn - Illinois

For Trish in FL
Regarding Sloppy Joe recipe.
This has a little story behind this recipe - so please let me share it with you.

Back in the 60's - I was a member of a church youth choir and once a month they served us "supper" before church service in which we were to sing. We ALWAYS had Sloppy Joes. Sloppy Joes were probably served because you could serve a "hamburger" cheaper to a large crowd this way. My mom liked to assist in the kitchen and serving, therefore she knew how the "Church Chef" made the Sloppy Joes. I do not have a specific recipe but you can adjust ingredients to taste. There were pickles and chips available. This was of course, before the bottled sauce, which I tried once and said never again.

Basic recipe:
Brown ground beef and drain, stir in quite a bit ketchup and some mustard.

I've made this for years, but have since added onion, maybe chili powder, garlic powder, cheese on the bun, just what ever. I've seen some recipes saying add a little brown sugar.

My suggestion, go with the original recipe as stated above and adjust to your family's liking.

I hope this helps in your search for Sloppy Joe recipes.
Nina, Middle TN

This message is for Linda W. in Michigan. Your recipe for Sloppy Joes sure brought back memories. That recipe is the one we learned to cook in Home Ec.class and that was almost 50 years ago. I wish had the recipes that we learned then. Thanks for the memories!!!
Carolyn - Illinois

I would like to thank all of you that posted the Sloppy Joe recipes. I will be trying more than one as several sounded yummy! Thanx.
Trish in Fl

Hi Nancy - This is for Julie who was wanting recipes using baby food.

Peachy Poppy Seed Muffins
1/2 C. plus 2T. butter, softened
1 C. sugar
2 eggs
1/2 tsp. vanilla
1-1/4 C. four
2 T. poppy seeds
1 tsp. baking soda
1/4 tsp. salt
1 jar (6 oz.) peach baby food

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, poppy seeds, baking soda and salt; add to the creamed mixture alternately with the baby food. Fill paper lined muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or till muffins test done. Yield: 12 regular size muffins.
This makes great jumbo muffins too.
Carolyn - Illinois

This is for Paula in PA. 9/9/08 concerning the recipe for Zucchini Bars. I made them today and they do taste like apples. After you make the crumb mixture, reserve 1/2 cup of the crumb mixture to add to the zucchini to thicken. Split the remainder of the crumbs in half. ( 1/2 for bottom crust and 1/2 for the topping,).
Jacque in CA.

Susie Indy, I'm wishing you a very successful surgery. You will be on my prayer list and I know we will all miss your input until you feel like joining us again.

Sylvia <Scotland>, you made me laugh out loud. I had this mental picture of everyone stripping as soon as the sun came out. LOL I still remember a time in the 60's when I was visiting San Francisco. I thought it was a rather chilly day although the sun was shining. As we walked through a park, I spotted an elderly woman wearing a black bathing suit, lying on the bleachers soaking up the sun! I couldn't believe my eyes. It made me assume that a sunny day was a rare event.

Now I have a request. I wonder if anyone has made a dish called Borscht? I may not have spelled it right. My DH has requested it several times and honestly I don't even know how it should taste. I think it has beets and beef and is served cold. I think it's a soup. That's all I know. Doesn't really sound good to me, but I'd like to surprise him with it.
Doris, S. Indiana (where Fall is slowly arriving but we desperately need rain)

Nancy,
I want to thank Marie in TX for her recipe for freezer pickles. I normally make what we call Bread and Butter pickles. These freezer pickles taste the same and are a whole lot easier to make. I took them to a party on Sunday and there weren't many left in the container. I wouldn't have made them since I live alone now but I had to try these. I now plan to make some more and freeze them for the winter. I have made a huge pot of vegetable soup and froze 18 quarts and the same for chili. Does anyone else have a suggestion for something to make that I can freeze for the winter? I just know the oil prices will be up so that means higher food prices too. I got out of the groove of cooking and now can't get my mind around food to make ahead. Maybe some chicken and noodle soup.
Sharon

Fels Naptha Soap
For those who were recently looking for Fels Naptha Soap, our Publix stores in southeast Florida have it - not in the soap section, but in the laundry pre-treatment/spot remover section.
Bill in SE Florida

Mary Ann in Upstate New York asked, in the Sept. 10th newsletter, about Splenda in Jam. I made Blueberry Jam last year and used Splenda and it set well and tasted very good. Just opened another one today.
Anita S. in Olean, New York

Here is a recipe for the filling for Boston Cream pie. I can send the whole recipe if you all are interested.

Filling for Boston Cream Pie
1/2 c. sugar
1/4 c. all purpose flour
1-1/2 c. milk
6 large egg yolks
2 tsp vanilla extract
pinch of salt (about 1/8 tsp)

In a saucepan, mix together sugar and flour. Gradually whisk in the milk, then egg yolks, vanilla, & salt. Bring to a boil over medium heat; boil for 1 minute, whisking constantly. Strain through a fine sieve into a bowl. Press plastic wrap on surface. Chill for 30 minutes.
Source: Great American Home Baking
Nancyb

I am hoping someone can help me with a question I have. I know if a recipe calls for condensed milk or evaporated milk that is what you have to use because of the consistency of them but can you use plain milk when a recipe calls for half and half? Thanks and I appreciate all your help. Hope you are doing ok with this weather.
Take care. Sher in Pa

Several Recipes Enjoy

Sloppy Joe's (I made this in my classroom because it was so easy.)

2 lbs. ground beef
1/2 c. ketchup
1 tbsp. mustard
1 can condensed vegetable soup, undiluted

Brown ground beef, adding ketchup, mustard, and vegetable soup undiluted. When mixture is hot. Serve on warm buns.
Nancy Rogers

Sloppy Joes
1 lb. hamburger
1/2 c. finely chopped bell pepper (I leave this out)
1/2 c. finely chopped onion
1 c. chili sauce
1 (16 oz.) can pork and beans
6 hamburger buns

In a 12 inch skillet, brown hamburger, bell pepper and onion. Drain. Add pork and beans and chili sauce. Simmer for 10 minutes or until hot. Serve on buns.
Serves 6.
Nancy Rogers

Crockpot Sloppy Joes
1 lb. lean ground beef
1/4 cup chopped onion
2 tsp. mustard
2 tbsp. Worcestershire sauce
2 tbsp. vinegar
1/2 c. brown sugar
1-1/2 c. ketchup
1/4 teaspoon salt
1/8 teaspoon pepper

Brown ground beef with onion and drain. Put in crockpot with other ingredients and simmer at least 2 hours.
Nancy Rogers

I tried this cake this weekend. It is easy to make and very rich.

Pina Colada Poke Cake
1 box butter cake mix (I used 2 layer yellow cake mix)
1 sm. pkg. coconut
1 can Coco Lopez (coconut milk used in Pina Coladas)
1 sm. tub Cool Whip

Combine cake mix with 1/2 package of coconut and bake in 13 x 9 inch pan. Allow to cool, then poke holes with handle end of wooden spoon. Pour Coco Lopez over cooled cake. Top with Cool Whip and remaining coconut. Keep refrigerated.
Source: Found it on the back of a can back in the 80s.
Nancy Rogers

Sauerkraut Dish
32 oz. sauerkraut
1 sm. onion, chopped
1 tart apple, peeled and finely chopped
5 slices bacon, fried and crumbled
10 bratwurst
1-2 c. milk
4 tbsp. butter

Heat sauerkraut in double boiler. Mix onion and apple with sauerkraut. Combine bacon and bacon drippings with sauerkraut mixture. Cover and cook for one hour. Meanwhile, soak bratwurst in milk for 30 minutes. Melt butter in frying pan. Add bratwurst and fry slowly until well heated. Serve bratwurst on top of sauerkraut.
Makes 6 servings
Nancy Rogers

Bratwurst and Cabbage Dish
1 to 2 lbs. bratwurst sausage
4 med. potatoes
2 med. carrots
1 sm. onion
1/2 head med. cabbage
salt to taste
pepper to taste

Cook bratwurst, covered for 20 minutes; brown, drain. Peel and quarter potatoes, carrots and onions. Cube cabbage. Place potatoes, carrots and onion in large pot; cover with water. Layer cabbage and sausage on top. Cover and cook over medium heat for 30 minutes or until potatoes are cooked.
Serves 4.
Nancy Rogers

Hi Nancy, I hope you are not in the path of Ike.
in Sept. 10th newsletter Dee in Canada wanted a recipe for Beet Relish. Here is one my mother used, I haven't made it for a few years. The last few years I have only had enough beets to do mom's pickled beets.

Beet Relish

Ingredients:-
4 cups shredded or chopped cooked beets
4 cups shredded or shopped raw cabbage
1 onion, chopped
4 tablespoons drained horseradish**
2-3/4 cups cider vinegar
2 cups sugar
1 tablespoon salt
1 teaspoon dill or celery seed (optional)

Method:-
Mix the beets, cabbage, onion and horseradish together and pack into 4 or 5 sterilized pint sealers
Measure remaining ingredients together and bring to a boil. Boil for 2 or 3 minutes, then pour slowly over the vegetables.
Insert a knife into the centre of each jar and work back and forth to remove air bubbles and to make sure vegetables are covered with the liquid. Fill to over flowing, then seal and store in a cool place.
Makes 4 or 5 pints.

Mom's Pickled Beets

Ingredients:-

6 quart basket small young beets (1"-1-1/2" in diameter).
Scrub thoroughly, leaving root and 1"-2" of stem.
Cook until just tender.
Dip in cold water and rub off skins.
One 6-quart basket will yield about 12 cups prepared beets.
For this quantity prepare the following syrup:-

Combine in saucepan;
2 cups cider vinegar (I use white if that's all I have)
2 cups sugar
2 cups water
1 tablespoon salt
1 teaspoon ground allspice
2 tablespoons whole cloves (tied in a piece of cheesecloth)

Bring to a boil and boil for 5 minutes.
Remove spice bag and keep syrup hot until needed.

Pack hot sterilized sealers with prepared beets.
Pour hot syrup over beets to completely cover them.
Seal, cool and store.
Yield:- 6 pints.

NOTE:- I use whatever beets are available, prepare them and place in shot sterilized quart sealers.
I keep them hot in a warm oven, about 250F. Then I prepare the amount of syrup needed to cover this amount of beets, and then just do as the recipe says.
It sometimes takes a little calculating.


NOTE:- I use the water my beets are cooked in to make my Beet Wine

Carolyn in Los Banos, CA had several questions about making your own "one pie" fillings on the stovetop, putting them into raw crusts and then baking.
.
Cooking the filling in the microwave is a great idea because you won't burn it on the bottom. I make all my white sauce bases in the microwave by heating for 30 seconds at a time and stirring with a wire whip in between. No lumps that way.
.
Putting hot filling into the raw piecrust saves baking time and electricity or gas.
.
Sorry I'm no help as to baking time as I haven't made a fruit pie in years except glazed fresh fruit pies in prebaked pie shells. An
internet search yielded instructions for baking a pie with raw sliced apples at 350 degrees for 40 - 50 minutes. You should be able to
decrease the baking time because the filling is already cooked. Group members who use "one pie" canned fillings should be able to tell you
oven temperature and baking time.
.
Don't feel bad about your crusts, mine are a disaster because of my husband's low-fat cardiac diet. I use less than a Tablespoon of
unsalted margarine for a one-crust pie and add a pinch of sugar and 1/8 tsp baking soda so it doesn't come out like a brick. It's definitely
not a flaky piecrust, but it does hold the pie filling and he's happy with it.
.
I would love to know how you make out with your pie-baking project.
Leah

Julie wanting recipes with baby food - In the past I submitted a Carrot Cake made with baby food carrots. If either of you do not find what you are looking for, let me know and I will re-submit.
Good Cookin to you, Barbara in AL

For Trish in FL.......who was looking for a Sloppy Joe recipe, I thought you ( and other Nancylanders) might be interested in one my DIL makes. It's called Sloppy JANES. It's not your traditional recipe as it has a Southwestern kick to it, and it's quite yummy! Move over Joe......here comes Jane. :)

Barb in San Diego

Sloppy Janes
1 T. oil
1 c. EACH chopped, green onions, chopped yellow and orange bell peppers ( can use a red bell pepper in place of either the yellow or orange if you can't find them)
1 T. minced garlic
1 lb. ground turkey OR chicken
1 14 1/2 oz can fire roasted diced tomatoes
2 T. Worcestershire sauce
1 Chipotle chile in Adobo sauce, chopped
1/2 t salt

SEE NOTE BELOW:
1 T. red wine vinegar
1/4 c. chopped fresh cilantro

4 pieces of cornbread, cut in half

In a large nonstick skillet, heat oil over medium high heat. Add green onions and bell peppers and cook, stirring constantly, for 2 minutes. Add garlic and cook, stirring constantly for 1 minute.
Add turkey and cook, breaking it up with a spoon, stirring until no longer pink, about 3 minutes. Add tomatoes and their juices, Worcestershire sauce, chipotle chile and salt. Reduce heat to medium and cook, covered for 3 minutes.
NOTE: Just before serving add the vinegar and cilantro to the meat mixture, and stir.

Toast the cornbread halves, then spoon 1/2 of the Sloppy Jane mixture over 4 slices of cornbread, dividing evenly. Top with the other half of the cornbread and spoon remaining Sloppy Jane over them.
Enjoy!
Barb in San Diego

Hello Nancy
With the recent recipes for Chocolate Eclair Cake reminds me that I have an exact recipe that is called Dorte' Torte. I have no idea where that recipe originated from but thought it was interesting. Any comments?
Millie in MO

This is for Jolene looking for recipe for Almond Bark.

Peanut Clusters(Crockpot)
Place in order given in pot

1 large jar unsalted peanuts
1 large jar salted peanuts
1 pkg almond bark any flavor
1 12-oz pkg chocolate chips
1 8-oz pkg Bakers German sweet chocolate
Cover - Cook on LOW 3 hours. Do not remove lid. Turn off heat and let set 15 minutes.
Remove lid and stir until well mixed. Drop by spoonfuls onto wax paper and let cool.
SO GOOD.

I too need to know from Karen from Wisconsin how many quarts her recipe yields for the Homemade V8 Juice.

I have an appliance (not electrical) called a Squeezo. You put your tomatoes in it, crank you machine and out comes juice and pulp in a side shoot and seeds and skin comes out the front of it. It is awesome. So I already have my juice. Basically need to know what the amounts given in recipe will yield in number of quarts.
Carolyn-Rochester, New York

I would like to say thank you so very much to Carolyn-Illinois for the directions and amounts for the Bisquick way of making the warm delights clone. I may not always have cake mixes on hand, because I don't like to make the whole thing for myself. I usually have Bisquick on hand. Since you sent in the directions I have made it twice! It is soo good. LOL Also a big thank you to Chris NM for the link posted for the HBHW directions of the Warm delights clone. I am truly a happy camper because I can now satisfy my
sweet tooth without making a whole cake. Now I will have to practice using restraint. LOL.
Mary in CT

I was noticing in this newsletter, a lot of recipes for Sloppy Joes. The following recipe was a family favorite, back when I did have my kids to feed. I use Bennett's Chili Sauce when I can get it because it's the closest to the sauce my mother used to make.

Slumgullion On A Bun
3 medium onions, chopped (1-1/2 cups)
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1 cup diced celery
1 teaspoon brown sugar
2 tablespoons butter or margarine
1 teaspoon chili powder
1 1/2 lbs. ground beef
8 hamburger buns, split & toasted
1 bottle chili sauce (1 1/2 cups)
1 tablespoon vinegar

Sauté onions and celery in butter or margarine in large frying pan for for five minutes. Add and sauté ground beef until brown, breaking up meat with a fork as it cooks. Stir in chili sauce and seasonings; simmer 20 minutes to blend flavors. Spoon over toasted split hamburger buns; garnish with onion rings if you like..

Hi Nancy and Landers!
I was reading in today's newsletter some sloppy Joe recipes and it reminded me of a recipe from in the early to mid 70's..

All I remember is they were very different, they used Campbell's alphabet soup in them. Anyone have a recipe like that....or have any ideas?

Also I have a real problem I need help with ASAP!!!

The windows of my car had been left down overnight and now I have a really bad funky smell in my car!!!!
For a couple weeks now I've tried to 'air it out'
I've used a carpet cleaner for pet odors on the floors, seats and mats..... still a terrible funky bad odor.
Next I tried Febreeze....just a perfumed funky smell.
Then tried a hunters 'scent away' type spray....
still that awful gaggy funky smell!!!!
I don't know what to do to get rid of it.

Someone suggested vinegar sprayed around, but don't seem that would work???
I used to love to drive my car, but now don't even want to go to town as the odor is so pugnet....its really bad.

I thought maybe a cat got in there and 'sprayed', but I know people who had that happen on their home carpet and this just seems different ...very funky bad odor.

We looked under the seats in the trunk etc... to see if there was something like a dead mouse....but nothing. I'm at my wits end and really cant stand that odor!!! Please any suggestions are appreciated!!!

Thanks! Suzie in NW Michigan

 
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