Hi Nancy, Does anyone have a good pimento cheese recipe they will share. My husband has ask that I make it and I am needing help.
Thanks, Joyce in Ky.

To keep a shower door clean and shiny, --- Just spray with a mixture of 4 parts water to 1 part JET DRY for dishwashers. Spray after every shower. No need to wipe down or anything else.
JUDY in Loveland

 
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To Chris in NM who wanted a blue cheese dressing recipe:
1 cup mayo (may use low cal)
1 cup sour cream (may use fat free or low fat)
1 wedge blue cheese, crumbled
1-2 tbsp lemon juice
garlic powder/salt to taste

Mix above, refrigerate. Keeps a couple of weeks. May alter the proportions of mayo and sour cream. More mayo results in a less bland taste.
JMR in NC

Good morning Nancy!
For Janice in southwest Kansas in the 9/26 newsletter who was wanting to know what our favorite and easiest rice steamer is. We still have our old Black & Decker vegetable and rice steamer that was given to us years ago, like in the early 1990’s. It works just like she said her old one did with the water in the bottom and the rice and a little water in the bowl above. It makes perfect steamed rice every time! I found another one at a thrift store for $6.00 a couple of months ago, so if our old one goes out, or if we wish to have steamed rice and steamed veggies at the same time we have 2 now! I don’t know if they are still made, but ours is worth it’s weight in gold! So easy and simple! We also got a bigger and “better” steamer, but we gave the newer one to my son because it was so complicated. Hope our 2 steamers never go out! Chris in NM

Now that it is soup weather, finally!, here is one that I posted on Nancy’s message board under Soups.

Spanish Stew
found in "Tested Recipes Approved by the Women of the Moose Laramie, WY Chapter No. 423" printed in 1947

1 lb. ground beef, 1 small onion. Brown in shortening. Cook 3.4 c. spaghetti and add to meat. Salt and pepper. 1 can tomato soup or juice. Serve with chili powder. Chris in NM

Parisian Onion Soup T & T
Posted on Nancy’s message board

14 oz. onions, peeled and sliced into thin strips - 4 med. – you may use more if you wish
3 T. butter
1/2 C. dry white wine
½ to 1 tsp. Worcestershire sauce
3 1/2 C. rich beef broth - I use Swanson's in the box
Salt Freshly ground black pepper
1 garlic clove - in with onions - I use the little jar of crushed
1 T. olive oil
8 slices from a baguette or French bread
1/2 C. grated Swiss cheese or gruyere

Sauté ½ cup grated sweet onions in heavy-bottomed pot with butter until they are soft. Add the wine and broth and bring to a boil; add the remaining onions & season with salt and pepper and cook for about 30 minutes. Preheat the broiler. Peel and crush the garlic clove and stir into the oil. Spread this mixture over the slices of bread and toast under the broiler. Ladle the soup into bowls, place two slices of bread on top, sprinkle with the cheese and brown under the broiler. Makes 4 servings.
Chris in NM

And another favorite chicken recipe:

Chicken Parisienne T & T
don’t know where it came from, more than likely from Nancy’s Kitchen!

5 med. chicken breasts (I use 8 boneless, skinless tenders)
1/2 c. dry white wine (I use either Madeira or Marsala)
1 can cream of mushroom soup
4 oz. mushrooms, sliced – you can use more if you wish
1 c. sour cream, mixed with ¼ c. flour
salt & pepper to taste
paprika

Sprinkle chicken breasts lightly with salt, pepper and paprika. Place chicken in crock pot. Mix white wine, soup and mushrooms until well combined. Pour over chicken. Sprinkle with a little more paprika. Cover and cook on low for 7 – 9 hours or on high 3 to 4 hours. Remove chicken and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles. *Now, I make this on the stove top in a large skillet. I brown the breast tenders in about 3 tbl. canola/olive oil and then add the wine mixture. Simmer 30 minutes; then remove tenders to a plate. I add the sour cream mixture and combine with the wine mixture. I add the tenders back to the skillet, cover and let simmer 20 minutes. I do serve this over egg noodles with a green veggie on the side. Serves 4
Chris in NM

Since it is getting closer to the holiday season I am enclosing the link to the 2 ingredient fudge variations that Nancy has. There are lots more candy recipes, also.
http://www.nancys-kitchen.com/fudge-recipe-variations.htm
Chris in NM

I missed the recipe for Cherry Chocolate Cobbler. I went back to find it and did not find it. Could you PLEASE print it again. Also, this is not a cooking question, but my mother is looking for a square afghan made of scrap yarn. You just crochet round and round till you get the size you want. I don't know the name of it can someone help me. Thanks for your help. Love this site.
Florence in Indiana

Does anyone have an Eastern Star cook book from the 50's or 60's?
Mary Lou

Comment
There are several different ones for sale on Ebay.  Here are a few
Eastern Star Recipes Cookbook - Olde Family Favorites
Eastern Star 1973 Cook Book *More Olde Family Favorites
1970, Favorite Eastern Star Recipes, Holiday Cookbook
Favorite Eastern Star Recipes American Cooking 1972
Favorite Eastern Star Recipes Casseroles
Favorite Eastern Star Recipes - Desserts
Nancy Rogers

Hi Nancy
I can't find my recipe for angel food cake using pumpkin. Does anyone have this great recipe for me to serve?
Thanks Fran, Upstate New York

Good Evening Nancy and Landers,
I can't say we are having an Indian Summer, but the weather has been a little kinder of late.

My jam and jelly making seems never ending. I am now trying to make some room in my freezer for apple sauces, so I am making Summer Fruit Jam, in other words I can use a mix not only of different fruits, but a mix of fresh and frozen fruits.
Folks seem to think that you are clever if you make your own jam. Making jam couldn't be easier. This recipe can be doubled up, just make sure your pan is large enough.

Summer Fruit Jam (makes 2 x 14 oz/400g jars)
14 oz/400g sugar

14 oz/400g summer fruits i.e. strawberries, raspberries, redcurrants, blackcurrants, blackberries and blueberries

Juice of 1 Lemon

Place the sugar in a heatproof bowl and pop in a moderate oven for 10 minutes to heat up. (I now use the microwave for 3 minutes). Place your clean, sterilised jars in a warm oven to prevent cracking when the hot jam is poured into them.

Put a saucer in the freezer (for testing the set later).

Your fruit can be fresh or frozen or even a mixture, place in jam pan with the lemon juice and heat up. Simmer for 3 minutes and crush some of the fruit with a potato masher. Add the warm sugar, stir to dissolve and bring up to the boil. Boil over a high heat, stirring regularly. This is often referred to as a rolling boil, simply means boiling so that when you stir with a wooden spoon the boil keeps on going.

To test for a set jam, take a spoonful of the jam and place it on the cold saucer. A set is reached when the tsp of jam on the saucer crinkles on top when pushed with your finger. When this is reached, remove the pan from the heat and stir in a knob of butter to disperse any scum. Pour the jam into the warmed jars (a jam funnel is handy for this). Place the lids on top. The jam will set as it cools.
Sylvia <Scotland>

Hello Nancy, Ditto and the rest of Nancyland.
I am looking for a recipe for Cheeseburger soup that has diced dill pickles in it. I've had it several times, but have no recipe.
Thanks Barb - La Porte, IN

Good morning, Nancy and all the good cooks out there:

In the Friday, Sept. 26 newsletter, Zelda in Kemp, TX said she liked my recipe for crock pot apple butter, so I wanted to say that I just finished my 9th crock pot yesterday and I am through for this Fall. I make it to give as gifts at Christmas, mostly to my Senior group at Church. I am so glad you enjoyed the recipe, Zelda.

Also, Susie in Indy wanted to know about apple peeler/corer/slicer. I have worn 2 out over the years and now I am using one from Prepared Pantry and love it. It is the best one I have used. So, 'thank you', Dennis Weaver!!! Good luck, Susie.

We have had rain, rain, rain here in Virginia for two days, thank you, Lord!!! We really needed it. Great time to snuggle up inside with a good book. Have a wonderful weekend, Everyone.
Nell in VA

For Chris NM: You really did get a deal on the presses. You can use canned biscuits, stretch or roll them out and make any type of turnover you want. Use canned pie filling for instant gratification. You can also put in Manwich, meatloaf, or almost anything you want.

Alton Brown did a show on turnovers or pasties and he actually put meatloaf mix in raw and let it cook in the turnover.
Jean in NC

For Susie, Indy: I have an apples slicer, peeler, corer. It is WONDERFUL. I will peel, slice and core in less time than it takes me to peel half an apple. The slices are all uniform and cook evenly. If you ever use one, you will love it.

Nancy, I hope you are feeling better now. Take care of yourself and your furbaby.
Jean in NC

Hi Nancy - I got this soup recipe from Tona's recipe group and it is so good. I will be making it a lot this winter.

Sausage Corn Chowder
1 lb. mild pork sausage
1 medium onion, chopped
1 clove garlic, minced
3 ribs celery, chopped
3 T. flour
3 C. chicken broth
1/2 tsp. salt
1/8 tsp. pepper
dash thyme
2 tsp. chopped, fresh parsley or 1 scant tsp. dried parsley
2-1/2 to 3 C. chopped, peeled potatoes
1 carrot, fine dice
1 can corn with peppers, drained or 1-/2 to 2 C. southwest corn blend
1 C. heavy cream or half and half
1 C. shredded cheddar cheese

Cook Sausage in a large saucepan with onion, garlic and celery, breaking sausage into small pieces. Drain excess fat; stir in flour until well blended. Add chicken broth and seasonings. Add vegetables and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until vegetables are tender. Add cream and cheese and heat until cheese is melted and soup is hot. Taste and adjust seasonings, adding more salt and pepper if needed. Serves 6

I only had bulk Italian sausage so I used that instead of mild sausage. I made it in a 4 quart soup pan.
Carolyn - Illinois 

Janice in southwest Kansas: you asked about a rice cooker with steam, I use my refular steamer and found a bowl that fits in the steamer basket and cook the rice that way and it works great. When I cook eggs, I also use the steamer and have no trouble peeling them after they cool. Another great thing with the steamer is to make potato salad in it, just cut your potatoes in the size you want for potato salad, put them in the steamer along with your eggs and cook everything at once.
Roz in Indy

I need a recipe for pear preserves. I would like one that has an especially thick sauce with it. Please help 'cause the pears are ripe for the picking.
Betty Ann in TN

Re: (Sept.24) that "You don't have to worry about undercooked pork like you used to."
USDA site says if fresh pork has reached a temp of 160F throughout it should be safe. See their site for more on this: http://www.fsis.usda.gov/Fact_Sheets/Pork_from_Farm
Gerri, Wisconsin

To Chris NM Thank you so much for the recipe for Chicken Marsala. It sounds YUMMY.
To Nancy Thank you for a great newsletter.
Shirlee

Marlene who was looking for a way to have more fiber.
I use 2 T. of ground flax in the morning just add it to cereal, oatmeal, yogurt etc. its a all natural form of fiber.

I buy mine at a local amish store and a health food store would have it too. There is regular or golden flax. The only difference is the golden can be used with out adding the color of the regular flax but nutritionally its the same.
Flax seed - ground = flax meal or ground flax
Hope this helps!
Suzie in NW Michigan

This is for Sher in PA in the Fri. newsletter. She was wondering about how to clean glass shower doors. We recently moved into a house where the shower door had a build-up of scum. My husband took it off the hinges and used very fine steelwool and 409, getting the door looking brand new. Now I clean it with a mixture half and half water and vinegar and a microfiber cloth. We have been in this house 1 1/2 yrs. now and the door still looks brand new. I use the vinegar-water and microfiber cloths for mirrors and all cleaning in my bathrooms. Just don't use fabric softener on the cloths-tip from my son. I forgot and now I have a hard time getting the mirrors clean-they seem to smear.
Connie in TX