for September 29, 2005

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.

   

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Copy, Paste and Suggestions on Making Cookbooks from our members.

Hummingbird Feeder Recipes


Hi Nancy and friends,
I'm posting a "Saltine Crunch" recipe in response to Karyn's request for a recipe for a treat made with saltines. Also, thanks to the person who sent in the "Almond Joy Cake" recipe. She must be psychic because I was about to make a request for it.
I've inadvertently deleted the email address I had for a friend I met through this newsletter and was wondering if she came through Hurricane safely since I know she lives in the area that was hit. Her name is "Jackie in La." I'd sure like to hear from her, although it's possible that she may not yet have electricity.
Gail in LA

SALTINE CHOCOLATE CRUNCH
1 sleeve (about 24) saltines
3/4 c. brown sugar
1 c. butter
12 oz. (2 c.) chocolate chips
3/4 c. chopped nuts

Preheat oven to 400 degrees. Line a 10"x15" cookie sheet with foil. Spray foil very lightly with cooking spray. Cover cookie sheet with saltines in one layer. Boil sugar and butter for three minutes. Pour over saltines and spread evenly. Bake at 400 degrees for five minutes. Remove from oven.

Sprinkle with chocolate chips. Let set one minute, then spread melted chips with spatula. Sprinkle with nuts, then press down lightly. Cut on diagonal immediately or cool until firm then break up. Pieces can be frozen. Yields 30 pieces.


this is for Karyn in NC
this is a TNT recipe and great.

Toffee Candy Cookies or Graham Cracker Treats
Layer graham crackers (break squares into rectangle pieces) on bottom of cookie sheet (sheet with sides to it).
Bring to boil and simmer 3 minutes:
2 sticks butter
1/2 cup sugar
1 t. vanilla

Pour over graham crackers. Sprinkle pecan pieces over all. Bake 325 for 12 min. Remove from oven , if you want put pieces of Hershey bars or choc. chips over all. I have also used butterscotch chips or toffee chips. Let cool in pan before removing pieces. Break apart.
Vickie in MO


Karyn in NC wanted a recipe using graham crackers for a treat. Here's a a variation.

Toffee Graham Cracker Squares
Pre-heat oven to 350 degrees.

You'll need:
1 package graham crackers
1 cup butter (1/2 lb.)
1 cup brown sugar
2 cups sliced almonds
(before baking, place almonds on jelly roll pan and toast in oven about 15 minutes until light brown; remove and cool)
1 jelly roll pan (11" x 15")
parchment paper

Line jelly roll pan with parchment paper; lay out graham crackers on pan in 7 rows,

4 crackers per row (total of 28 squares). Melt butter & sugar in heavy pot over medium-high heat. Bring to a boil, then take off heat and pour carefully (have a grown-up do this) over all the graham crackers. Sprinkle almonds all over the caramelly top. Bake about 10 minutes; topping should be very bubbly. Cool on a wire rack. Pull off parchment and separate into squares.

Another variation:

Sesame Toffee Bar
Makes about 25 (2x3-inch) servings

saltine crackers, unsalted tops (about 1 sleeve)
1 cup butter
1 cup sugar
3 tb Sesame Seed , toasted*
1 tsp Pure Vanilla Extract
1 package (12 ounces) semi-sweet chocolate morsels

Line a 15 1/2 x 10 1/2 jelly roll pan with foil. Place crackers in a single layer to cover the foil. Bring butter and sugar to a boil, and continue boiling 2-3 minutes on medium-low heat. Remove from heat and immediately stir toasted sesame seeds and vanilla into butter mixture; spread mixture over crackers. Bake at 350°F for 12-15 minutes. Remove from oven and immediately sprinkle on chocolate morsels. As they begin to soften, spread chocolate morsels evenly over all. Chill until set. Break into pieces. Keep refrigerated until serving.

* Toasting Sesame Seeds: Heat seeds in a dry skillet over medium-high heat, stirring frequently until seeds are golden brown and fragrant. Pour out of hot pan to avoid overtoasting.
Barb in OKC


I  want, was the link that someone had sent in, for a George Foreman Grill replacement. I didn't have a grill at the time so never kept it. But I have one now, & the coating is starting to peel pretty bad. Thanks, Carolyn in WY


Hi, Nancy: In the Sep. 28 newsletter, Karyn in NC asked for a recipe for graham cracker treats, and the one I have used many times is very simple:::

GRAHAM CRACKER TREATS
1 stick margarine
1 stick butter (yes, 1 stick of each)
1 cup sugar
1 cup chopped pecans
Graham crackers

Cook margarine, butter and sugar until bubbly, add pecans.
Line cookie sheet with graham crackers and pour sugar mixture evenly over them. Bake at 350 deg. for 8 minutes.
Cool and break apart.
DO NOT OVER COOK !
Nell in VA


Nancy, this way of preparing chicken is very tender and juicy. Someone wanted chicken that is not tough...so here ya go!!!!

BLASTED CHICKEN
Prepare a whole fryer chicken (about 4 pounds is best) by washing it and rubbing a seasoning on it that you prefer. I just rub salt and pepper on my fryer. Place it in a baking pan about 9X13 inches that has been sprayed with pam or something similar. Place the chicken breast side down in a 425 degree preheated oven. Center the chicken in the baking dish and DO NOT cover it. DO NOT open the oven door once you put it in to bake until 1 hour and 15 minutes has elapsed. Take it out and let it set about 10 minutes and take the chicken apart. It will be very brown and the juiciest chicken you have ever
put into your mouth. GUARANTEED....This is a TNT recipe and one you will all love and oh soooooo easy to make.
Bette ~Indiana


Sept. 28th newsletter --

to Mary in Ohio and Sandy in Iowa -- here is a recipe for taco soup made in a slow cooker or crock pot.

Slow Cooker Taco Soup
This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.
Makes 8 servings.

1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Source: www.allrecipes.com

To Karyn in NC -- copied this recipe from the Eagle Brand website. Think this is what you are talking about.
TK

http://www.eaglebrand.com - Eagle Family Foods - Eagle Brand®

Seven Layer Magic Cookie Bars
This EAGLE BRAND® best-loved classic is a favorite of kids and adults for its deliciously unique taste. EAGLE BRAND® is the magic ingredient in this easy cookie bar recipe. This sweet treat includes butterscotch chips, which can be substituted with nuts, M&M's, Oreo pieces...you name it!

Servings: Makes 2 to 3 dozen bars

1-1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 cup (6 ounces) butterscotch-flavored chips
1 cup (6 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350°F (325°F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan. Pour EAGLE BRAND® evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

Notes: Tip: For perfectly cut cookie bars, line entire pan (including sides) with a sheet of aluminum foil first. When bars are baked, cool and lift up edges of foil to remove from pan. Cut into individual squares. Lift off of foil.


Hi Nancy,
I find it hard to make carrots interesting. I just received a lot of them from a friend's garden and would like to prepare a dish for our Canadian Thanksgiving meal next week. Does anyone have some suggestions? Many thanks for this medium you provide for us.
Teri from Calgary


My thanks to Susie Indy, J in Wisconsin, and another member who didn't give their name, for the plentiful suggestions for getting rid of Yellow Jackets as well as the suggestion of a repellent spray. Actually I am familiar with the "Off" spray mentioned, but am wondering if (hoping) there is something out there that is less toxic to humans. Thanks to you all for taking the time to reply. Very much appreciated.
Pam in Ohio


For Sherrill in San Antonio and Marg (sorry about getting your name wrong!!) Thanks for the tip on where to find tahini. My mouth is watering in anticipation of tasting that wonderful HUMMUS recipe!

For Mary in Ohio and Sandy in Iowa -- Here is a great vegetable soup recipe:

CHICKEN VEGETABLE SOUP
2 T. butter or margarine
1 large onion, chopped
3 celery ribs, chopped
3 large carrots, sliced thin
1 1 lb. can diced tomatoes
1 1/2 tsp. dried basil
3 T. fresh parsley, minced
7 C. chicken broth (can use bouillon granules, or
can use vegetable broth if desired)
3 C. thinly sliced cabbage
2 or 3 small zucchini, sliced
1 can green beans, drained
1 can whole kernel corn, drained
2 12 oz. cans chicken (I use Costco's Kirkland brand) - optional
salt and pepper to taste

In large (6 qt.) pan, saute onion in butter until soft. Add celery, carrots, tomatoes, basil and parsley, and the broth. Bring to a boil, then reduce heat, cover and simmer for 15 minutes, until vegetables are nearly tender. Add cabbage and zucchini, cover and cook another 10 minutes, until done, then add green beans and corn, and chicken, if using.
This is a hearty, filling soup, even without the chicken, and is also low calorie. It makes a lot, and is wonderful reheated. I keep a big pot of it in the fridge, and just take out bowlfuls to heat in the microwave. With a thick slice of fresh bread, it makes a great, fast meal!

Another favorite soup which I think I got from the Houston Chronicle at least 12 years ago is:

CHILI TACO SOUP
1 lb. lean ground beef
1 large onion, chopped
4 oz. can diced green chiles
1 tsp. salt
1/2 tsp. pepper
3 1 lb. cans diced tomatoes
1 1 lb. can (or more) refried beans
1 1 lb. can whole kernel corn
1 1 lb. can pinto beans
1 1.25 oz. envelope taco seasoning mix
1 oz. envelope Ranch dressing mix
1/4 C. uncooked rice
1 1/2 C. water

Brown beef and onion, drain fat. Add remaining ingredients, mashing the refried beans with one of the cans of tomatoes, to insure breaking up well. Bring all to a boil, then reduce heat and cover. Simmer 30 minutes. Serves 6 hungry people.

Another favorite (can you tell we love soup at our house? I could actually eat it every day!)
This one is from a Sunset Magazine of at least 40 years ago and our 10 children were raised on it.

MINESTRONE
3 qt. beef stock (I use beef bouillon granules)
diced roast beef - whatever amount you have, I use leftover (I also add leftover gravy sometimes)
1 8 oz. can tomato sauce
1 (10-1/2 oz.) can bean with bacon soup
1 (1 lb.) can kidney beans, undrained
1 C. (or more) each carrots, celery, cabbage, onion
3/4 C. uncooked rice
1-1/2 tsp. sweet basil
1-1/2 tsp. salt
pepper

Simmer the above 15 minutes, then add:
2 medium zucchini, sliced, and simmer another 10 minutes.
Serve in wide, shallow bowls, and top with Parmesan cheese. Enjoy!
Sandy in Bountiful, Utah


For Mary from Ohio in 9/28/2005 newsletter

Vegetable Soup (Mcdougall)
10 cup water
2 large potato; cut in chunks
1/4 cup tamari soy sauce, low sodium
1 teaspoon basil
1 teaspoon thyme
2 carrots; sliced
2 onion; sliced
2 zucchini; chopped meduim
3 tomato; chopped
2 garlic cloves; crushed
1/2 teaspoon onion powder
1 cup string beans; cut in 1 piec
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon dill weed
1 tablespoon parsley

Recipe by: McDougall Place 10 cups water in a large pot. Add chopped vegetables. Bring to boil. Add seasonings. Simmer over medium-low heat about 45 minutes. Variations: use 2 cups tomato juice in place of 2 cups water. About 15 minutes before end of cooking time, add cooked grains or spaghetti noodles to pot, such as: cooked brown rice, 1
cup; barley, 1 cup; or 1 cup broken whole wheat spaghetti.

HELPFUL HINTS: Other vegetables also may be used in addition to or in place of the ones listed above. Try 1/2 cup fresh or frozen peas; 1/2 cup fresh or frozen corn; 1 green pepper, chopped; sliced leeks; sliced mushrooms; or some chopped spinach added for the last 5 minutes of cooking time. From the collection of Sue Smith, S.Smith34,
Yield: 8 servings


For Shirley from Virginia in 9/28/2005 newsletter

Raspberry Sauce
1 pint (2 cups) fresh raspberries
5 tablespoons confectioners' sugar

Combine the raspberries and confectioners' sugar in a small saucepan. Cook over low heat until the berries are soft, 3 to 4 minutes.

Transfer the mixture to a food processor or blender and puree it. Strain through a fine sieve into a small bowl and discard the seeds. Stir in 2 tablespoons cold water to thin the sauce.

Transfer the sauce to a jar and refrigerate for up to 1 week. Serve with Cherry Clafouti, poultry and ice cream


For Stefanie from Dominican Republic in 9/28/2005 newsletter

I realize this is a bread recipe, but just like banana bread, which is actually a cake, believe this may be what you are looking for. I have an extensive list of web sites and all of the Black Russian cake recipes use a mix.

RUSSIAN BLACK BREAD
1/2 c. granulated sugar
2 c. boiling water
1/4 c. vinegar
1/4 c. butter
1 1/2 oz. unsweetened chocolate, cut in 6 pieces
3 (1/4 oz.) pkgs. active dry yeast (3 tbsp.)
2 tbsp. brown sugar
1/2 c. warm water (110 degrees)
3 c. med. or dark rye flour
1 c. whole bran cereal
1/2 c. wheat germ
1 tbsp. instant coffee granules
1 tbsp. salt
2 tsp. caraway seeds, crushed
1/2 tsp. fennel seeds, crushed
1 tsp. onion powder
4 - 4 1/2 c. all purpose or bread flour
1 tsp. dark molasses blended with a pinch of salt & 1 tbsp. water for glaze

In a large, heavy saucepan, stir granulated sugar over medium high heat until melted. Continue to stir until sugar smokes and is almost black. Slowly and carefully stir in 2 cups boiling water. This will cause mixture to smoke and sugar to lump and harden. Continue cooking and stirring until sugar is completely dissolved. Stir in vinegar, butter and chocolate. Set aside to cool, stirring occasionally to dissolve chocolate.

In large bowl of electric mixer, dissolve yeast and brown sugar in 1/2 cup water. Let stand until foamy, 5 to 10 minutes. Add 1 cup rye flour, bran cereal, wheat germ, coffee granules, salt, caraway seeds, fennel seeds, onion powder and 2 to 2 1/2 cups all purpose or bread flour. Beat at medium speed with electric mixer 2 minutes or, beat 200 vigorous strokes by hand. Stir in remaining rye flour and enough of remaining all purpose or bread flour to make a stiff dough. Turn out onto a lightly floured surface. Clean and grease bowl; set aside.

Knead dough 10 to 12 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour. Grease 2 medium baking sheets or 2 round 8" cake pans; set aside.

Punch down dough; knead 2 minutes. Divide dough in half; cover and let rest 10 minutes. Shape into 2 round loaves. Place on prepared baking sheets or 2 round 8" cake pans; set aside. Punch down dough; knead 2 minutes. Divide dough in half; cover and let rest 10 minutes. Shape into 2 round loaves. Place on prepared baking sheets or in prepared pans. Cover with a dry towel. Let rise until doubled in bulk, about 1 hour.

Preheat oven to 375 degrees. Slash tops of loaves as desired; brush with molasses glaze. Bake 30 to 35 minutes, brush again with molasses glaze. Bake 10 minutes longer or until bread sounds hollow when tapped on bottom. Remove from pans. Cool on racks. Makes 2 loaves.


For Myron Drinkwater from Lake Forest, CA. in 9/28/2005 newsletter

Old Fashion Parched Corn
2 tb Lard
1 ts Salt
2 Ears dried corn, shelled
1 lg Skillet


In hot skillet melt lard. Add salt and shelled corn. Stir until dark brown. Remove from skillet and let cool.

For Janet in 9/28/2005 newsletter

ANISE COOKIES " ANESPLATZCHEN"

3 eggs, room temperature
1 cup plus 2 tbs. sugar
1 3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon anise extract

Beat eggs until fluffy in mixer bowl at medium speed. gradually beat in sugar. Continue beating 20 minutes more ( a must ). At low speed blend in flour, baking powder and salt. Add anise extract and beat only to blend. Drop by teaspoonful on greased and floured baking sheets about 1/2 inch apart. Swirl each to make a circular form. You can bake these two ways. Either let stand on baking sheets for 8 hours at room temperature ( to dry out ) or bake immediately. Either way bake at 325 degrees about 10 minutes or until firm looking or set. cool on rack and store airtight. If made the first way to dry out these are a coffee dunker cookie or if baked immediately they are much softer and delicate. Either way they are delicious. I bake mine
the second way.
Yield: 5 dozen

For Connie in TX from 9/28/2005 newsletter

The last ingredient in the ingredients should have been underlined, it was a link to the topping, I have included the topping. It was not your fault Nancy.

STREUSEL TOPPED PEAR AND BLUEBERRY PIE
Serve this slightly warm or at room temperature. Either way, it's fantastic with a dollop of sweetened whipped cream.

Crust
1-1/2 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons (or more) ice water

Filling
2 pounds firm but ripe pears (about 5 medium), peeled, cored, cut into 3/4-inch pieces
9 tablespoons sugar
2 tablespoons orange juice
Pinch of salt
2 1/4 cups frozen blueberries
6 tablespoons all purpose flour

Walnut-Streusel Topping

For crust:
Blend all purpose flour, sugar and salt in processor. Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)

Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively. Freeze crust 25 minutes.

Preheat oven to 350°F. Bake crust until light golden brown, about 30 minutes. Cool while preparing filling. Maintain oven temperature.

For filling:
Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.

Transfer filling to cooled pie crust, mounding filling slightly in center. Sprinkle with Walnut-Streusel Topping. Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes. Cool pie on rack until lukewarm. Cut pie into wedges and serve.
Makes 8 servings.

WALNUT-STREUSEL SAUCE
1 cup all purpose flour
1/2 cup (packed) dark brown sugar
1/2 cup walnuts, toasted
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt

Using on/off turns, blend all ingredients in processor until coarse crumbs form.

Makes about 2 1/2 cups.
Bon Appétit
January 2000
Wayne


HI Nancy, Hope all is well. Been praying for all those affected by Katrina and Rita.

I have a question for Carolyn in CO. In the Sept. 19 newsletter she has a recipe for Cucumbers in White Sauce. I am wondering what she means by Salad Dressing? Can mayonnaise be used? I want to make sure, because I think this is something my grandmother used to make and I haven't had it for years! Thanks so much Carolyn!
Also Nancy, thank you for all your hard work. I have used many good recipes from this site. I will send some fresh pumpkin recipes soon. My FIL is a pumpkin grower.
Helen in Punta Gorda, FL


Hello Nancy, I just love hearing your stories about you Siggy and Ditto. They always seem to make me smile no matter what kind of day I am having. Keep them coming. I am glad to hear that everything is ok with your family. Glad you are back. I miss your letters when you are not here. This is a very nice group of people coming together to help each other out in many different ways. Keep up the good work Nancy and May God Bless you and everyone reading these letters.

I have a friend that is looking for a recipe called Chess Bars. She said they are a gooey bar type cake. If anyone out there can help me I would appreciate it.
Janet in PA


In newsletter of Sept 25 Corinne from CA added the recipe for Chocolate Cherry Cups. I need to know do those need to be refrigerated? Also am looking for recipes for Chocolate fudge and peanut butter fudge that does not need to be refrigerated. Also the chocolate coating you put on turtles or chocolate covered cherries that gets hard, does anyone have a recipe for that. Thanks. Love this site.
Darlene in Indiana


This is for Mary in Ohio looking for a good TNT "easy" vegetable soup for a tailgate party. Depending on the amount of people you will be serving, I find that a wonderful way to make a good soup for a gang is to combine large cans of low sodium chicken broth with large can(s) of tomato juice for a great base.(2 parts chicken broth to one part tomato juice) .Use a large soup pot to have ample room for your soup.

Then I sauté one large chopped onion and 2-3 medium cloves of minced garlic in a a little olive oil until soft . (I add onions first & let them soften adding minced garlic near the end until fragrant making sure garlic wont burn). Then I add the onion/garlic to the chicken broth/tomato juice in the pot. Then add 2 - (14.5 oz ) cans of diced tomatoes. Then add chunks of potato, celery, carrot and zucchini, green beans, (whatever produce you think sounds great together putting the harder vegetables in the pot first like carrot ,then potato, then celery, adding vegetables that cook quicker last like zucchini). Then add a few pinches of dried thyme, a couple bay leaves and some white pepper (black can be used too). After vegetables are cooked through, I like to add a couple cans of (drained) cannelli beans to this soup. And near the end of the cooking process, top this recipe off with a generous cup or so of coarsely chopped flat leaf parsley and stir into the soup. It brings the soup a "fresh" quality that only fresh herbs can do.

Its also nice to have a bowl of parmesan cheese alongside this soup if anyone cares to spoon a little over their bowls of soup.
Lisa, Chicago


Thank you so much for responding so quickly to my requests for recipes for raspberry sauce and or orzo salad. Everyone out there is so generous with their time and efforts. That's what makes this such a great web site, along with Nancy's dedication and hard work. Thanks again, can't wait to try them.
Shirley in Virginia


For Sandy in Iowa and Janet, here is a soup recipe from an
interesting book called "The Secrets of Jesuit Soupmaking". This book contains 60 recipes of Brother Rick Curry who has been a Jesuit for more than 40 years. He also includes stories about his life in the Jesuit community. "There is something so comforting about soup. It touches something deeply rooted in out lives."

Irish Potato and Broccoli Soup
2 T. butter
2 onions, finely chopped
2 potatoes, peeled & cubed
1 head broccoli, washed & cut into 1" pieces
1 T dried tarragon
Salt & pepper to taste
2 qts. chicken stock or water
1 c. finely chopped fresh parsley

Melt butter in kettle & sauté onions until translucent. Add potatoes, broccoli, tarragon, salt, pepper & stock. Bring to boil, reduce heat, cover & cook 20 min. over med. heat. Add parsley. Serves 6-8. Athena in DE


To the lady who is looking for tahini - I've found it in my local health
food store.
Lesleigh in PA


Nancy, hopefully you are recovering a little each and everyday. I had to laugh at Ditto with him being so talented that you are not surprised at what he can do. The other day at our daughters house her cat was up on the counter above the sink and he was drinking the water from the the drips from the faucet.

In the 9/27 newsletter Mimi in AL said that she would share her soup recipe. Please share the recipe Mimi. I also want it.

The following vegetable soup is for Mary in Ohio, newsletter 9/28.

Susie's All Vegetable Soup (or know as Dump Vegetable Soup)

1, 15 oz., can green beans, I use Blue Lake including liquid
1, 15 oz., can sliced carrots including liquid
1, 15 oz., can diced tomatoes including liquid
1, 4 oz., can mushrooms including liquid
½ cup celery, chopped
½ medium onion, chopped
1/3 to ½ cup cabbage, chopped
2 cups Beef or chicken broth
1 to 2 tablespoon/s Hidden Valley dry Ranch dip

This soup can be made on top of the stove or in a crock pot. You will need to adjust the time that it cooks. Dump the can of green beans including liquid, carrots including liquid, diced tomatoes including liquid and mushrooms including liquid. Add the broth and Hidden Valley dry Ranch dip mixture then stirring. Then add the celery, onion and cabbage. Stir the whole mixture and cook on top of stove for an hour or longer. In the crock pot cook for at least 8 hours or until celery, onion and cabbage are done.

Super Easy Vegetable Beef Soup
1 lb. ground beef, 90% fat free
1, 15 oz., can Veg-All mixed vegetalbes, drained
1, 8 oz., can tomato sauce
1, 15 oz., can stewed tomatoes
1, 12 oz., can V-8 juice
1, 12 oz., can V-8 zesty juice
1 tablespoon Louisiana hot sauce, optional
1 tablespoon Worcestershire sauce
1 tablespoon sugar, optional

Brown the beef and drain. In large pot, combine meat, mixed vegetables, tomato sauce, V-8 juice, Worcestershire sauce, and sugar. Cook slowly 1 hour or more.

Beef Soup
1 to 1½ tablespoon cooking oil
1 lb. stew beef
1/2 or more large onion, chopped
1/2 teaspoon thyme
1/3 teaspoon basil
pinch pepper
1 bay leaf
1 quart water
2 to 3 beef bouillon cubes
3 cup chopped tomatoes, canned total of 24 ozs.
4 carrots, sliced
2 celery stalks, chopped
2 large or 3 medium potatoes, diced
1, 15 oz., can green beans
1/3 to 1/2 tablespoons parsley

Brown meat in oil with onion. Add thyme, basil, pepper and bay leaf. Add water, bouillon, tomatoes, carrots, celery, potatoes, green beans, and parsley. Cover. Bring to a boil, then simmer on low for 1 to 2½ hours. Remember to remove the bay leaf before serving.

Pam in Roanoke, VA the story is we had all of our plans made for our wedding in Columbus, OH and said that that was not what we wanted. We were also in our late 20's and decided to elope. At the time my husband was working for a company that had a office in Roanoke and might still be there. We drove to Roanoke and we went to the office and talked to them. The office manager said that he would get us a Church and we thanked him and left. We went and got our marriage license and blood test. We went to the Church on that Friday and found out that the license was taken out in one county and the Church was in another county. Since we didn't live there we had to go back to the work office and got married there. We have laughted about how we got married many times but we would not change a thing about it. We were told that the marriage would not last since we were not married in a Church. The coming year we will have been married 39 happy years.

Nancy sorry this is so long. We have not heard from Doris, S. Indiana for a while and I was wondering if she is OK. Would like to have her Goulash recipe if she has one. All her recipes have been good and we have liked. Everyone have a great day.
Susie Indy


Good morning, Nancy and everyone!
In the Sept 28 newsletter, KARYN IN NC asked for a recipe for a snack/cookie made with a saltine base. This is a wonderful recipe from my friend; I've had it at her house several times but haven't had an opportunity to make it myself yet. These are really addictive! You mentioned that you want to have your children make this kind of cookie; I'd watch them carefully, though since the boiling sugar part can be a little dangerous for little ones.

SALTINE SWEETIES
36 saltine crackers
1 cup brown sugar
1 stick (cube) butter
2 cups chocolate chips (melted in microwave in a 4 cup glass measuring cup or similar size microwave safe bowl)
1 cup walnut pieces, toasted

Preheat oven to 400°. LIGHTLY butter a shallow baking pan or sided cookie sheet. Place the 36 saltine crackers, touching, in prepared pan or baking sheet. Slow boil together the brown sugar and butter for 3 minutes. Pour this over the saltines to cover evenly.
Bake for 5 minutes.

IMMEDIATELY spread melted chips over crackers, spreading to cover evenly.
Sprinkle walnuts over.

Cool in pan until set. Refrigerate until completely cool. When firm, break into pieces with hands for desired snack sizes. Store in canister or airtight container. MAKE SURE THESE ARE COMPLETELY COOLED BEFORE STORING OR THEY'LL SOGGY UP.

You can substitute peanut butter chips, butterscotch chips, add some Heath bits to the nuts, etc.
Kathi in Virginia


Dear Nancy,
Does anyone have a good recipe for a taco salad. Whenever baking meat in the oven, how do you keep it from getting to brown on top, sometimes whenever you bake steak, the top gets browner then the rest of the meat.
thanks, Sarah


Does anyone have a good recipe for lady locks and also for pork and sauerkraut. Also how do you get the filling in the lady locks.
thanks Sally


Hi Nancy so glad you are back and hope you get rested up from your trip. This is for Carole in Calgary this is My mothers Recipe for goulash

Goulash
2 lbs hamburger
1 lg. onion
1 can whole kernel corn
1 can whole tomatoes
garlic salt and pepper to taste
Tomato juice

Brown hamburger , drain the fat off add the onion and corn, garlic salt and pepper cook until onions are tender , then add tomato juice and simmer, cook Macaroni until done and add to the hamburger mixture the tomato juice gives it a much better flavor then tomato sauce or soup , I have tried it all three ways and it is better with the tomato juice Hunt's tomatoes and juice of course
This is from Sherrie in Wa. State


Thanks Mimi in Al ^..^…will freeze most of the sour cream.

The following is for CA lady who wanted to know about riding her property of skunks…one responder to a request I had made on another web site on your behalf sent the following great tip…

Check out this site - it's got all kinds of information - keeping them away, getting rid of them, keeping them out.

http://www.urbanwildliferescue.org

We live adjacent to a greenbelt and parks, so this is not an uncommon summer time odour. We once had our dog sprayed and everyone scattered to the far ends of the house until I'd cleaned him up. It was a bit difficult getting him into the laundry tub, but it was the best he's ever been during a bath ...


Myron Drinkwater – Lake Forest, CA…sounds as though your memory is correct in that you are describing how to make ‘hominy’. It is made from field corn that has been boiled in lye water, the hulls then come off as the corn is washed through several rinsings. This can then be fried in butter or maybe some bacon drippings as they would have back then. My mother and relatives would make hominy in large black pots out in the yard over a wood fire. I don’t remember seeing this, but Mother told me of helping a cousin after Daddy had retired and moved back to north MS…you should be able to locate instructions if you search online.
Betty in MS


Good morning Nancy & furbabies,
Hope you feel stronger this morning & that both kitties are well. Hope you know, dear Nancy, that we all think you're Wonderwoman. Don't our 4 legged friends constantly amaze us? Ditto is one true original character. Has he ever considered a career in television? Wouldn't I just loooove to give that one an enormous cuddle! My cat Nionios loves watching T.V. when there are birds flying on the screen. When they seem to have flown 'off the screen' he goes behind the T.V. searching for them... These special animals are the best live entertainment you could possibly have. I've been a bit slow on the uptake as of late... down with a really nasty stomach bug & then smack bang on top of that... a nasty cold... Mary from Oregon requested some ideas for what to do with figs (Sept. 27th newsletter).

Mary, this is a favourite of mine. Why not dry some of them? It's deceptively easy. I've included instructions for both sun drying & oven drying figs. Although I am not a fan of fresh figs, I can absolutely gorge myself on dry figs. If there is anything further I can help you with, just holler, if you decide to try your hand at it. So, in true Greek spirit, with a true Greek favourite, I wish you kalí órexi - bon appetit...
Maria
www.authentic-greek-recipes.com
www.mariascouzina.com (yep, we are expanding & I love every minute of it!!!)

Figs are easy fruit to work with & dry very nicely but it is absolutely vital that the fruit has ripened completely so the flavour of the fig has fully developed. The best way to recognise if the fruit has fully ripened is actually to allow them to drop off the tree. (Unless you already have them cut then allow them to mature outside the fridge.) Once they have dropped they should be gathered quite quickly as figs tend to over ripen & rot rapidly. Once you have harvested them (or allowed them to mature already cut) , wash & dry them with a kitchen towel & cut them into halves. Place them, skin-side down, on an already dry drying surface. As a drying surface, you can easily use racks that are intended for oven use, a completely clean screen or even a wooden frame with a clean sheet stapled to it. This is ideal for drying figs in the sun.

If you would prefer to sun dry your figs, warm days with very little humidity are necessary. If you have weather conditions that permit a warm DRY breeze to circulate around the figs for 2 days, these conditions are ideal. The drying surfaces with the figs spread out on them should be gathered & brought in before any evening dew sets as this will encourage moisture & your fruit will inevitably rot. To discourage any bugs etc, you can place a fine sheet of cheesecloth or linen up across the drying trays.

Figs can easily be dried in the oven also. It is absolutely essential that you have an oven temperature of no more than 140ºF - 60ºC. If you can attain & RETAIN a steady oven temperature of 115º-120ºF /45º-50ºC, this would be perfection for the fruit. Quite a few ovens cannot be set at or sustain that low a temperature (the older the oven is the more easily the internal temperature fluctuates), so an oven thermometre would be necessary & should be checked at regular intervals so you can adjust the temperature as required. One way to keep your internal oven temperature (while using an oven thermometre) steady at such a low temperature - if you are not sure of your oven's ability to sustain a steady low heat - is to prop the oven door open a little to allow any excess heat to vent. It has been known to also use oven heat as high as 160ºF - 70ºF, but at a temperature so relatively high, the fruit's outer skin will actually begin to cook before the interior instead of drying out, which traps moisture inside & leads to the development of mold so the fruit rots. At a temperature of approximately 120ºF - 50ºC, the figs will require 8 - 12 hours to dry (the variation in time depends on the species & size of the fruit itself).

After the figs have dried & become leathery they should be pasteurised to kill any bugs & insects that may still be trapped & lurking in the cracks & crevices of the dried fruit. The figs can either be heated in the oven at 175ºF - 80ºC for 10-15 minutes or can be placed in freezer bags & frozen for at least 4 days. Freezing the fruit is actually less destructive to the natural vitamins & minerals the figs contain &, additionally, the texture of the dried fruit also remains superior to that of those that are oven pasteurised.

After pasteurisation the dried figs can be kept stored in the refrigerator for 18 - 24 months. They will last 5 - 8 years if frozen.


I am Carol from Charleston SC. I am looking for some good BREAD MACHINE recipes. we down south love old fashioned homemade bread!


Hello Nancy Hope you are well today and getting back to rested after your trip. This recipe is for Stefanie from the Dominican Republic. I have never made this recipe, but it looks great!!

Black Russian Cake
3 eggs, separated
3/4 C. granulated white sugar
1/2 C. butter
1 C. packed light brown sugar
2 1/4 C. all-purpose flour
1/2 C. cocoa
1/5 t. baking soda
1/4 C. vodka
1/4 C. kahlua
1/4 C. strong, cold coffee

Grease and flour two 9" cake pans. Preheat oven to 350 degrees, Farenheit. Beat egg whites until frothy, until stiff peaks form. Set aside. Cream butter and brown sugar untill fluffy. Beat in egg yolks-one at a time. Sift flour, cocoa, and baking soda together. Add to creamed mixture alternately with coffee, kahlua and vodka;blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30 to 35 minutes or until done. Cool 10 minutes, invert on wire rack; remove pans. Cool before frosting.

Kahlua Frosting
3/4 cup kahlua
6 T. butter
1 pound powdered sugar, sifted
3 T. cocoa
3 T. coffee-hot

In large bowl, cream butter and powdered sugar. Add cocoa powder, Kahlua, and hot coffee. Beat until smooth

I got this recipe on the interned many years ago but do not remember the site.
Terri in Mn.


This is for Linda, looking for the refrigerator cookies from Betty Crocker

Vanilla Refrigerator Cookies
1 up butter or margarine, softened
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla
3 cups all purpose flour
1 teaspoon salt
1/2 cup finely chopped nuts

Mix thoroughly butter, sugar, eggs and vanilla. Stir in flour, salt and nuts. Divide dough into 3 equal parts; shape each part into roll, 1 1/2 inches in diameter and about 7 inches long. Wrap; chill at least 4 hours.

Heat oven to 400 degrees. Cut rolls into 1/8 inch slices. Place 1 inch apart on ungreased baking sheet. Bake 8-10 minutes or until light brown. Immediately remove from baking sheet.

About 7 dozen cookies

Variations:

Butterscotch slices: Substitute 1 cup brown sugar (packed) for the sugar
Cinnamon Cookie Slices: Substitute 1/2 granulated sugar and 1/2 cup brown sugar (packed) for sugar and 3 teaspoons cinnamon for vanilla

Cookie Tarts: Omit nuts. Before baking, spoon 1 teaspoon jelly or preserves on half of the slices; top with remaining slices. Seal edges. Cut slits in top so filling shows. About 3 1/2 dozen cookies.

Orange Almond Refrigerator Cookies: Mix 1 tablespoon grated orange peel with the butter and 1/2 cup finely chopped blanched almonds with the flour.

Peanut Butter Cookies: Decrease butter to 1/2 cup and add 1/2 cup crunchy peanut butter; substitute 1 cup dark brown sugar (packed) for the sugar; omit nuts.

Shamrocks: Color dough with green food color. Divide dough into 4 parts. Shape each part into roll, 1 inch in diameter and 10 inches long. Wrap and chill. Cut into 1/8 inch slices. Place 3 slices with sides touching on ungreased baking sheet; press together. Cut stems from another slice. Bake about 7 minutes. About 6 dozen cookies.
Gloria (SC)


This is the recipe to a response for Refrigerator cookies from Betty Crocker cookbook from the 50's ( I have the cookbook)

Refrigerator Cookies
Mix together thoroughly..
1 cup soft shortening
1/2 cup sugar
1/2 cup brown sugar
2 eggs

Sift together and stir in...
2 3/4 cups sifted Gold Medal flour
1/2 tsp. soda
1 tsp. salt
* 2 to 3 tsp. cinnamon
* or use 1 1/2 tsp. vanilla (add with eggs)
Mix thoroughly with hands. Press and mold into a long smooth roll about 2 1/2" in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With
a thin, sharp knife, cut in thin slices 1/8" to 1/16" thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.
Temperature: 400 degrees (moderate hot oven)
Time: Bake 6 to 8 minutes
Amount: About 6 dozen 2 1/2" cookies

The recipe shows two pictures and underneath the pictures are the following words:
1. Press and mold with hands into a long roll, even and smooth, and as big around as you want your cookies to be
2. Wrap in waxed paper...twisting ends to hold the roll in shape. Note: there are about 6 variations of the cookies in the recipe book (nut, date-nut, ginger, orange-almond, chocolate , and oatmeal)
Jean Ann in Arizona


This is for Rhonda in Texas, looking for recipes for a 9x13 pan to sell at a bake sale. This is a TNT, that my mother had made for years, and I have for about 20. It is really easy and tastes great.

Easy Fruit and Nut Cake
2 cups flour
1-1/2 cups sugar
1 cup butter or margarine
3 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 can pie filling (we always like Cherry best)
1/2 cups chopped nuts (optional)

Preheat oven to 350 degrees. Cream butter and sugar, about 5 minutes. Add eggs, beating after each one. Add vanilla, baking powder and flour. Mix well (dough will be sticky). Grease a 9x13 pan (I use Pam). Spread 3/4 of the batter in the pan, top with pie filling. Drop remaining batter by spoon on top of filling (there will be some gaps where the filling will show). Sprinkle with nuts (optional). Bake 50-55 minutes.

I hope this is what you are looking for.

Nancy, great to have you back.
Gloria (SC)


Hi Nancy & everyone out in Nancy land! Glad to have you back Nancy. Hope your kitty is feeling better. Don't you just take care of them like kids? I know I do with my cats!!!

Thank you again and again for your newsletter. I look for it everyday.

In today's newsletter there seems to be a lot of recipes for goulash. I'd like to submit my goulash recipe that my grandmother, although it is not heart healthy. But my son's girlfriend keeps requesting it!

My grandmother would take about a half pound of bacon and fry it saving both the grease and the bacon. Then she would chop onion (to taste) and green pepper (to taste) and then take the bacon grease and ground beef and brown that with onions and peppers until done. Make sure to drain off the grease!!!

Then my grandmother would make up as much elbow macaroni a needed. To that she would add 1 large can of tomato sauce and 1 can of tomato soup and add a little pepper. As I have 3 college students at home, I use 2 lbs. ground sirloin or ground round and about 3-4 cups of uncooked elbow macaroni and then about 3 cans of tomato sauce and 2 cups tomato soup. Then you just heat until hot. So you can adjust the recipe according to how many people you are feeding!!!
Thanks! Sandy from Wisconsin


Nancy,
I am glad you are home safely and that your furry assistants are doing well. I read you were in Prescott and wished I was with you. I have a sister there and do not get to see her as often as I like.

I wanted to respond to Sandy in Bountiful, Utah. Tahini is a sesame seed butter. When I can't find it and really want hummus, I use about half the called for amount of peanut butter. It sounds strange, but it still gives it a nutty flavor as is as tasty as with the tahini!

Also, in response to Susan in Huntington Beach, I have a wonderful recipe for a cranberry salad. I always have to have it during the holidays! It is layered and looks great in a glass bowl.
1 lb. cranberries
1 cup water
Heat cranberries in the water until they pop!
Add 2 cups sugar, dissolve
Cool overnight.

Whip 2-1/2 cups whipped cream.
Crush 1/2 sleeve of saltine crackers

Layer salad:
cranberries
cracker crumbs
whipped cream

Continue to layer until you run out of ingredients.

This salad is so good, I never know if I should eat it with dinner or as dessert....sometimes I eat it for both!!!
Hope you enjoy it!

Also, for the person that wanted the macaroni and ground beef dinner. We make what the kids call "Muck". My husband got the recipe off of the DelMonte Spaghetti Sauce can.
1-1/2 lb. lean ground beef
1 cup chopped onion
1 26 1/2 oz can spaghetti sauce
1 1/2 cups uncooked elbow macaroni
1 cup shredded cheddar cheese

Brown meat and onion in skillet, drain. Season with salt and pepper if desired. Add spaghetti sauce and 1 cup water, bring to a boil. Stir in macaroni. Cover and simmer 8-10 minutes or until pasta is tender. Stir in cheese. Garnish with sliced green onions if desired. One pot, 5 ingredients, 15-20 minutes.....you can't beat it. And the kids love it!
Leticia in Pa


Dryer sheets in his pockets to keep stinging insects away when he is outdoors. My son informed me today he puts them in his pockets also when doing yard work.
GM


Hi Nancy this is in regards to Janet who is looking for a tea cookie recipe that has anise in it. I sent this in the newsletter a little while ago....hope it's what you are looking for. Evelyn Gibson DeWitt, Mi.

"Ya Mamma's" Frosted Anise Cookies Adapted from Yankee magazine. Ya Mamma's is an Italian restaurant in Merrimack, NH and these cookies are supposedly served there. These are rather soft and puff up quite a bit - rather cake-like, in a way. These are not overly sweet and are best served with a cup of coffee or tea to dunk them into. The anise extract is an absolute must - it has a licorice-like flavor!

"Ya Mamma's" Frosted Anise Cookies
1/4 cup unsalted butter, softened
1/4 cup shortening
3/4 cup granulated sugar
2 large eggs
3 1/2 cups flour
7 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon anise extract
2/3 cup light cream or half-and-half

Frosting
1 tablespoon melted butter
2 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoons anise extract
colored sprinkles, to decorate, as needed

Makes 3 dozen
30 minutes 15 mins prep
Preheat oven to 375°F.
Cream butter, shortening,and sugar until smooth; add eggs and beat well. In another bowl, mix together flour, baking powder, and salt with a whisk. Add flour mixture to butter mixture along with anise extract and cream and, using a wooden spoon, mix well.
Form dough into small balls and place onto ungreased cookie sheets several inches apart.

Flatten slightly (using a sugared glass or the palm of your hand) and bake approximately 12 minutes.
Remove to racks to cool then frost. For frosting, melt butter over low heat in a small saucepan. Add sugar, milk, and anise extract and stir until smooth. Dunk tops or sides of cooled cookies into the icing, then dunk into a dish of sprinkles to decorate. Frosting will harden once it dries. Here are a couple more cookie recipes that sounded good:

Anise Cookie Recipe
These cookies are made with ground anise seeds and butter.
1/2 cup anise seeds
3 2/3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, firmly packed
1 egg
3 tablespoons molasses
1/3 cup evaporated milk

Chop anise seeds finely with a small electric chopper, coffee grinder, or sharp knife. Into a bowl, sift flour and baking soda. In a mixing bowl, cream butter and sugars. Stir in egg, molasses, milk, and chopped anise seeds; beat well. blend in flour mixture.
Cover bowl and refrigerate for 1 to 2 hours. Shape dough into rolls about 1 1/2-inch in diameter. Refrigerate overnight.

Preheat oven to 375°. Slice dough about 1/4-inch thick. Place on ungreased baking sheets; bake for 10 to 12 minutes at 375°. Makes about 8 to 10 dozen anise cookies, depending on thickness.

ANISE TEA COOKIES
2-1/2 c. flour
1/2 tsp. salt
1/4 c. nuts
2 tbsp. orange juice
1 tsp. vanilla
1 tsp. anise seed or extract

Sift dry ingredients. Add rest of ingredients and mix well. Mixture will be crumbly and dry. Shape in 2" balls. You can shape to make crescents. Bake at 375 degrees for about 8 to 10 minutes.

ITALIAN ANISE COOKIES
6 eggs
1 c. sugar
1/2 tsp. salt
1 tbsp. anisette flavor or 1 capful anise oil
1 c. milk
1 c. oil
6 c. flour
6 tsp. baking powder

Mix eggs, sugar, milk, oil and flavoring together. Add dry ingredients. Shape as desired. Bake at 375 degrees for 10 to 12 minutes.
Source: http://www.cooks.com


For Mary of Ohio. This is soooo good we make it all the time. Enjoy. K. N.

BEEF VEG. SOUP
1 lb ground chuck or ground round cook until tender - drain fat if any

Add:
1 cup carrots
onions
1 cup celery
3-1/2 cups water
5 beef bouillon cubes
seasoned salt
garlic salt
salt to taste
pepper
1 tsp parsley flakes
1/4 tsp basil flakes

I cook until almost tender then add: potatoes (chop as many as you wish)

Add:
2 cans stewed tomatoes (I used the Italian stewed but have used regular)
1 can green beans
1 can kidney beans drained and rinsed

Let simmer. At last I add some frozen corn.

When I use regular stewed tomatoes I add some Italian seasoning. With this recipe you can adapt it the way you like.
Kay, Springfield, MO


Hi Nancy,
I am not sure of who, or the date that one of your readers asked for a homemade insect repellent.
I have used the following for a number of years and it is a real keeper..
LOL

Mix in a spray bottle equal parts of Dettol and Baby Oil. Shake well before use.

The Dettol does have an odour but soon dissipates. It repels mosquitoes, sand flies and other pests.

Another household hint is to use a small amount of clothes softener in a spray bottle, fill with tepid water and hey presto a great cleaning agent for walls etc. It leaves a lovely fresh smell in the home while removing the grime.

I am on oxygen 24/7 and cannot stand the strong smells of cleaning agents.
Lyn ...... Australia


Back in the 1970's I had the best potato soup I had ever eaten made at a school chili supper. A good friend got the recipe for me. I have made it ever since, and never have any left for leftovers. You cook bite sized pieces of potato until tender. Add whole milk to the water you cooked the potatoes with, add a stick of butter (1/2 cup), salt and pepper, onion powder, and dried parsley. I also add some Hungry Jack brand instant potato flakes to help thicken the broth a bit so it is not watery, and heat it until it is warm, being careful you do not scorch the milk. We love it, and everyone I have ever served it to does as well. I don't have definate cup amounts as I just go by looks and taste, and by the number of people I will be serving.

Nancy, thank you so much for all you do for all of us with this wonderful site. I watch for your newsletter every day, and it is the first thing I read of my email. You take care of yourself and those wonderful furry friends of yours.
Kim in Streetman TX


Nancy, I would love to have recipes where I use a pressure cooker. My husband cooks beans with it, but we don't know how to cook other foods in it. I would like more recipes and directions for the pressure cooker.
Sue from North Carolina


How do you make hash brown potatoes from scratch - the potatoes turn brown immediately when I try.
Thanks, Bernie


Hi Everyone,
I am new to the newsletter and new to the kitchen. A friend of mine's Mom told me about this website because I think she was tired of me asking her questions :o) I have noticed a lot of recipes call for graham cracker crumbs. Can you buy the crumbs or do you just have to crush whole graham crackers?
MC in TN


This is for Carole in Calgary - Her request was in the 9/26 newsletter I believe.

I think what you described is what we always called American Chop Suey but we never put tomato soup in it. Brown hamburger, pour off fat, and set aside. Cook elbow macaroni until tender and add to the beef then add in a large can of stewed tomatoes and a chopped onion....Simmer for a few minutes until the onion is tend before serving up in soup bowls. Have french bread and a salad along with it.
From Fern in Winston-Salem


Hi every one, Don from Mich here. I would like to serve some Yellow Fin Tuna steaks, but I don't know how long to cook them or the best way.
Anybody got some good suggestions?


Susan in Huntington Bch, Ca. I freeze chicken all the time. I like to buy the leg and thigh pieces (cheaper) Also, my husband likes dark meat better than white. I take my chicken, put in my pressure cooker (you could use regular pot), and I add one can of chicken broth, and cover in water. Cook until done. In my pressure cooker, usually does not take about fifteen minutes, in regular boiler, cook until chicken starts to fall off the bone. Let cool, take the bones out, and put in freezer bags. You can cut up, cube or what ever you want to do with your chicken. I usually put enough in a bag the amount that I normally use for a dish, about one to two cups per bag. You can make chicken and dumplings, chicken and rice, chicken salad, and oh so many chicken dishes. Check your meat counter for chicken on sale and then store all that you want. I always keep cooked chicken on hand. I save the broth, put in freezer containers and freeze for soup or seasoning. Hope this helps!

Also for friends in Atlanta, I sold two of my beautiful faberge style eggs at the Disabled Artist of Ga. sale. Also, one of my eggs won honorable mention and was taken on a tour of Ga. towns.
Betty T. Ga.


This is response to Pam in Yellow Jacket Ridden Ohio in the September 26th newsletter.
I am a critical care nurse and have been so surprised with the violent reactions to bee stings that the patients have had this season. My best advice to you is to go to your Dr. and be tested for allergens. Bee stings can be deadly and you may need to keep a medication with you at all times in an event you get stung again. If you had an allergic reaction already, the next bee sting could be more harmful.
Take care, Maureen from Illinois


Hello,
I am looking for a recipe for the white sauce they serve for seafood and vegetables at Kobe' Japanese Steakhouse. I have ask but they won't tell me how to make it. LOL I could eat it on everything. I love it, but can't figure out what is in it. I have been reading all the recipes sent in for White BBQ sauce, they look close but I don't think it is a BBQ sauce. Can anyone out there help?
Thanks, Denise in Orlando


Just a request to all you good cooks out there: please double-double check your recipes before posting them. I copy and paste all recipes that I intend to try at a later date but do not track the dates or sender's name. (If I tried them all as they come in I would weight 300 pounds :) Sometimes I am able to discern what would be correct but most often I cannot. Thanks a bunch!
Marianne from Alberta


Hi Nancy...this is for Linda who wanted a recipe from an old Betty Crocker cookbook. My Betty Crocker cookbook was a gift when I married in 1956 and here is the recipe that I think she may be looking for.

Refrigerator Cookies
1/2 cup soft shortening (part butter)
1 cup brown suigar (packed)
1 egg
1/2 tsp vanilla
1 3/4 cups all purpose flour
1/2 tsp soda
1/4 tsp salt

Mix shortening, sugar, egg and vanilla thoroughly. Sift, then measure flour. Blend flour, soda and salt and add to the shortening mixture. Form into roll about 2 1/2 in. in diameter. Wrap in waxed paper. Chill until firm. Heat the oven to 400 degrees. Slice the cookie dough about 1/8" thick and place a little apart on an ungreased cookie sheet. Bake 8 to 10 minutes. Makes about 5 dozen cookies.
I do hope this is the recipe that you are seeking, Linda.
They sound so good I think I will try them myself.
Good cooking, Barbara in Corsicana,TX.


Leslie from Texas was apparently looking for a Sloppy Joe recipe. I've been making Sloppy Joe's since before the sauce started coming in jars. Here is how I was taught.

Sloppy Joe's
1 lb. ground beef, 1/2 to 1 onion (depending on size) finely chopped. Brown these two together and drain off fat. Then add about 1/2 tsp chili powder and about 1 tablespoon mustard - use you judgment. A splash of Worcestershire sauce. add ketchup - enough to make a good sauce consistency.
The longer it simmers the better but you may need to add a little more ketchup or water so it won't be so dry. Serve with cheese on the bun.
Nina


Oma in La. asked about the microwave pressure cooker recipes. I have a small booklet that gives some information. At the moment I cannot find it. I will look for it and try to give you what I have. Betty in Al.


This is to Patty from the San Francisco Bay Area about her Chocolate Cake. Patty there is something awry about the instructions for this cake. Do you put the choc chips on the cake before you bake
it or after? I want to make this cake as it sound easy and good. Thanks for the clarification.
Barb in OKC


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