To XOCHITL from Mexico:
In my home country Germany, they use "Wurst" whenever one is referring to "Embutidos",
"Chorizos" or any kind of sausages. "Bratwurst" however is a special kind of
spicy pork sausage which is normally fried ("gebraten" in German) on a barbecue.
Over here in the Dominican Republic, they can be found in some of the bigger
supermarkets, where they are sold as "German Sausages". The curry sauce goes
with any sort of fried meat or sausages that ask for a bit of sweetness.
Saludos desde el Caribe!
Stefanie
Hey there, Phyllis Knipp, from Oct. 14th recipe of
Chicken Pot Pie. This sounded good and I'll try this one, too. And to you,
Nancy, hope you know how happy you're making so many of us out here. I'm getting
a little obsessed with checking email looking for yours! I'll simply send you
another big thanks.
Anna B.
Any large chain kitchen store sells the cleaner for
the smooth/ceramic top ranges. Some of the larger grocery stores now sell it
also. You can find it just about anywhere anymore.
I have also used a cast iron griddle on mine and my cast iron frying pans. I
have never had a problem.
My Annie looks just like Siggy. She says "hi" to Siggy.
Maggie
How big of a bag of pecans should be used in Mama's
Nut Roll from Victoria, NC in Oct 14th letter? Give me either cup or weight
measurement. Thanks.
Sandy in Ohio
Pumpkin and Halloween Stuff
Pumpkin Roll
Pumpkin Spice Cake
Pumpkin Spice Dessert
Pumpkin Streusel Muffins
Pumpkin Swirl Cheesecake
Pumpkin Tea Rings
Pumpkin Whoopie Pie
Spiced Pumpkin Bread
Toasted Pumpkin Seeds
Halloween Recipes
Nancy's Kitchen Halloween Recipes
Barb,
Penne-alla Puttanesca is spaghetti sauce containing garlic, tomatoes, black
olives, capers anchovy fillets, parsley, rosemary, and red pepper flakes an is
one of the best sauces ever. I make it often and it freezes well Makes for a
quick dinner when you are running late.
Jay
Susie, coconut cream can be found in the liquor
department of your supermarket - it's used primarily to make pina coladas. Don't
confuse it with coconut milk, which is used in Oriental cooking.
Mary in Redding, California
Also sent in by Brenda from Alabama
You can find cream of coconut by the alcohol
(whiskey, Rum,etc.). It should be by the salt and mixes. If that doesn't help
ask the cashier or stock person at your local store. They are always helpful to
me.
Sandy in Warsaw, MO.
response to 10/14/04 question, for Susie Indy
I find the cream of coconut cream in grocery, Kroger's to be sure, called Coco
Lopez, real coconut cream and if not Kroger's, ask your grocer to get it . most
likely they will. may try liquor store, don't know for sure about that though:
Emma
When I was in Calgary last year, I ate at the Swiss
Chalet and had a wonderful soup they called Chicken Pot Pie Soup. Like a lot
things we grow attached to, they no longer have it. I was wondering if anyone
had a recipe similar to it. It was creamy with chicken and veggies. Thanks for
advance for any help I might get.
Betty Ann
You are right Betty Ann. Chicken Pot Pie Soup is excellent.
Chicken Pot Pie Soup
3 cups of cubed chicken (sometimes I use cooked chicken breast, sometimes 2 cans
of cooked chicken or you can use regular chicken parts, cooked and deboned) This
is one way to use up chicken from a roasted chicken.
2 cans of Veg-All ( mixed vegetables) or frozen vegetables can be used
1 can of potatoes in water. (drain the water) or use 1 can of potato soup or 1-2
cups of 1 inch cubed potatoes cooked and drained
1 can of cream of chicken soup If you don't have cream of chicken soup on hand,
you can use 4 chicken bouillon cubes, in 1 cup of water. When hot, stir in paste
made with 1/4 cup of flour, to a cup of milk then add to soup when mixture
thickened. Stir with a whisk to get rid of the bumps.
4 chicken bouillon cubes for the regular recipe
1 tsp of onion powder
2 cups of milk
1/2 teaspoon Salt and pepper or to taste (Pepper is important because it seems
to complete the soup)
Combine all ingredients, heat through and serve with crushed crackers or
cornbread wedges. If you made too much soup, this freezes well or keeps in the
refrigerator (covered) for several days.
Enjoy, Cat in Oklahoma
Helen in Mississippi, in regard to your delicious
sounding Crab Soup recipe of Oct. 14, what kind of shrimp soup do you use.? I 'm
not aware of it. Can't wait to try your soup!! Thanks for the recipe. Hugs,
Corinne in Pittsburgh
The request was listed in the October 14th issue. You
will find cans of cream of coconut in the baking aisle of your supermarket
Judy in Mass.
If Gail in Winnfield, LA still needs a recipe, my
family likes this one (especially the 2nd day)
Cabbage Roll Casserole
1 lb. lean ground beef
1 - 10 oz can tomato soup
1 chopped onion
2 - 14 oz. cans stewed tomatoes
? tsp salt
5 Tblsp. regular rice
? tsp pepper
4 c. coarsely chopped cabbage
Brown and drain ground beef; add onion, salt, pepper rice, soup and tomatoes.
Cook until all the ingredients are heated thoroughly. Put raw cabbage into
greased 13x9 dish. Pour meat mixture over. Do not stir. Cover tightly with foil
and bake at 325? for 90 min.
Julia in Georgia
For Barb in Md.
About the Penna d Puttenesca--are the dried ingredients mixed in with the pasta?
If so I would cook all together until the pasta was cooked and add to sauce. If
not--I would reconstitute the dried ingredients in a marinara type sauce and
then mix with cooked pasta. Hope this helps.
I have always made my puttensca from scratch
AnneE from Pa.
Hi again Nancy,
With the Holidays right around the corner
and all the parties that will be going on,
this is a good appetizer. My daughter makes these.
I got this from the 2004 Taste of Home Annual Recipes cook book.
Charlie Clutts, New Tazewell, Tennessee, appears to be the person that submitted
this recipe to the cook book.
Ranch Ham Roll-Ups
2 packages ( 8 oz ewach) cream cheese, softened
1 envelope ranch salad dressing mix (dry..my comment)
3 green onions, chopped
11 flour tortillas (8 inches)
22 thin slices deli ham
In a small mixing bowl, beat the cream cheese and salad dressing mix until
smooth. Add onions; mix well. Spread about 3 tablespoons over each tortilla; top
each with two (2) ham slices.
Roll up tightly and wrap in plastic wrap. Refrigerate until firm. Unwrap and cut
into 3/4 in. slices.
Yield: about 7-1/2 dozen.
Here is another. Same source.
Mary Dorchester, Midland, Texas submitted.
Chili Cheddar Pinwheels
1 pkg. (8oz) cream cheese, softened
1 cup (4 oz) shredded cheddar cheese
1 can (4 oz) chopped green chilies, drained
2 tablespoons picante sauce
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
2 tubes (8 oz each) refrigerated crescent rolls
Additional chili powder, optional
In a mixing bowl, beat cream cheese. Add the cheddar cheese, chilies, picante
sauce, chili powder, garlic salt and onion powder. Separate each tube of
crescent roll dough into four rectangles; press perforations to seal. Spread
about 1/4 cup cheese mixture over each rectangle. Roll up jelly-roll style,
starting with a short side. Wrap in plastic wrap and chill for at least 1 hour.
Cut each roll into eight slices; place on ungreased baking sheets. Sprinkle with
additional chili powder if desired. Bake at 350 degrees for 10 - 12 minutes or
until golden brown.
Yield: 64 appetizers.
Enjoy, Shirley in Texas
Hi Nancy, After reading today's newsletter I can see
that the good cooks who enjoy your newsletter are much more knowledgable than I
am. I have learned so much since becoming a member. It has occurred to me that
someone might help me out in finding a way to mail cookies to my son who is in
Iraq. It takes about 3 weeks for packages to reach him so I hope there is
something I can do to keep cookies from getting too stale. His birthday is
coming up in November and then of course there's Christmas. Right now he's
pretty homesick so I'd like to cheer him up as he has about 6 more months to go.
Also, any ideas of good things to send would be appreciated. Thanks so much!
Doris in Southern IN
This is for Victoria who offered to post a
ham-manicotti. Please do. I think this is going to be a favorite of my family
now so different stuffing's would be great.
Thanks, Rhonda in Texas
Hi to all! I've seen so many recipes for
snickerdoodle cookies. It brings such a smile to my face. You see I was writing
to a young man in the service (now my husband) during the Vietnam era and sent
him Snickerdoodles and I remember asking him if he liked Snickerdoodles and he
asked "what's a Snickerdoodle?" Needless to say, maybe with the help of
Snickerdoodles and other cookies sent we married and have been for well over 30
years now!
Sandy in Wisconsin
Hi Nancy
I have gotten so many good recipes from the newsletter. Time to give back a bit.
I got this recipe from The Original Cook Like A Man Cook Book. It is a meat dish
and sounds wonderful. I haven't made it yet, but , thought I would just pass it
on.
Big Ol' Mess
"The sloppier it gets, the better it tastes"
1 lb. smoked sausage, cut into chunks
3 jalapeno peppers, sliced
1 green pepper, cut into bite size chunks
1 sweet onion, cut into bite size chunks
1 foil cooking bag * (instructions at the end of this recipe)
1/4 cup Tabasco sauce
1 (10 oz.) jar sweet and sour sauce
Place sausage, peppers and onion in the foil bag.
Mix Tabasco sauce with sweet and sour sauce in a
small bowl and pour over the mixture in foil bag; seal
edge tightly. Place foil bag on the grill; cook for about 45 minutes, turning
every 15 minutes.
Slit open and serve right out of the bag.
Makes 6 to 8 servings or 4 main course servings.
* Foil bag: Start by tearing off a 12' x 18" sheet of heavy-duty foil. Place
meat, veggies on foil. Cover with a second sheet; fold and crimp the edges. This
is the instructions in the cook book. I would fold the edges up to keep all the
sauce from running off. I know, common sense tells you to do so, but just adding
that in just in case of any questions. lol
Shirley in Texas
Dear Nancy
I was glad to be able to make the correction to my recipe. When I opened the
newsletter I was amazed that it already was there. Yours is the first newsletter
I read, and when I get to the end of it I feel a sense of disappointment that it
is over for the day. You do such a wonderful job putting the newsletter
together.
God Bless and have a wonderful day.
Comment
When some sends in a message pointing out there is a problem with a recipe I
correct on the newsletter right away.
Nancy
Thanks to everyone who sent their Jell-O recipes. I'm
sure I'll find one I can use. Also, I'm glad I could give Alex a good laugh, at
least I'm not laughing by myself.
Shelia
Hi Nancy - in the recipe for Mama's Nut Roll -
October 14th - is it possible to get what size box of graham crackers is used. I
think the recipe sound wonderful and can't wait to try it. Sounds like a
"holiday keeper". Thanks for all the wonderful work you do for all of us and
Siggy is a beautiful cat.
Dotty in NJ
Siggy has been busy today. I washed all my
socks, put them on top of my bed and now they are missing. Will have to
search for them later.
Nancy
Good morning Nancy. Love, love your recipe
site. I am looking for a
recipe that I have lost for making brown bread and baking it in a can.
I the did not contain any rye or wheat flour, just white. I also believe
it had molasses in the recipe. Can anyone help?
Rosalie
Hi Nancy, enjoyed today's newsletter but then I enjoy
each days.
This recipe is for Zelda from Grand Prairie, Texas; she requested Scottish
recipes. I have a couple of cookbooks my daughter brought me from DH's cousin in
Scotland, when she visited there. I love to eat these, my grandchildren love
them split open and then put semi-sweet chocolate chips in the center - heat for
35 or 40 seconds in the microwave. Taste just like a chocolate filled croissant.
If Zelda would say what type of Scottish recipe she would like I will post them
for her.
Buttery Rowies:-
This recipe is from an old Scottish cookbook, I received from a cousin in
Scotland.
They are the Scottish equivalent to Croissants.
1 pound flour (about 2 cups, some flour is heavier than others)
3/4 pound lard and margarine, mixed (I used 1/2 shortening and 1/2 margarine)
1 teaspoon salt
1 tablespoon sugar
1 ounce of yeast
3/4 pint tepid water (12 ounces)
Sieve flour and salt, cream yeast and sugar. Then add to flour mixture along
with tepid water. Mix. Set in warm place to rise until double. Divide the fat
into three parts. Roll out dough on a floured board, dot with 1/3 of the fat in
small pats. Fold in three and roll out again, repeat twice until fat is used up.
Cut in oval shapes. Put these on a greased baking sheet, then proof for a
further 30 minutes. Bake in a fairly hot oven for 20-25 minutes.
NOTE:- I used rapid rise yeast. I mixed the flour, salt and sugar; then I added
2 tablespoons of yeast and stirred that in.
Then I mixed in the tepid water. I baked them at 375F.
Betty
I am looking for a recipe for a no-bake pineapple
pie. I know it contained pineapple, cream cheese and Cool Whip and was made in a
graham cracker crust. I would appreciate any help. Thank you.
Barbara
Thank you to everyone for passing along those spinach
recipes! I wish I could thank everyone individually, but there's too many to
name ... thank you! I've got a plethora of baking and cooking to do with all
those recipes! Thanks again.
- Ray in LA.
Hi Zelda
In the October 14 newsletter, you asked if I had any other Scottish recipes.
Unfortunately, I do not but I am sure others on this list do.
Best of luck in your search, Judy from Jackson Hole :)
Hi Nancy!
About a year ago, I was searching and asking about a cheese ball recipe. The
cheese ball had marshmallow creme as one of the ingredients. I had several
people email me and tell me to forward this recipe to them if I get it. I guess
none had any luck finding it. I figured I would try again because there are
always new people joining this newsletter so I might get lucky! If anyone knows
of a recipe like this, please let me know. I would very much appreciate any
help! Thank you in advance for any help!
Thanks, Sheri in Ohio
Do any of you ladies have suggestions for the best
way to have a Cookie Exchange? Caroline-Denver
Hi Josephine Denk
You asked in the October 14 newsletter what I meant by 1 cube of butter in the
recipe for Scottish Scone recipes.
1 cube butter equals 1/2 cup butter equals 8 tablespoons butter.
Judy from Jackson Hole :)
Hi,
Do you have any recipes for canning jelly or jam using Splenda sugar.
Thank You, Gloria
Hello you lovely people,
I just read my beef and broccoli rec. and am off to the store to buy oyster
sauce the only thing I don't have to make it. Guess what we are having for
dinner tonight. thank you thank you .
Here is a recipe some might like. It is not quiet the real thing but almost as
good.
QUICK PUFF PASTE
3 cubes 3/4 lb. butter
3 cups all purpose flour
1/2tsp salt
1-1/2 cups sour cream
Cut each cube of butter into 5 0r 6 slices With steel blade in place , add
butter, flour and salt to food processor bowl. Process briefly until butter is
like peas in flour. Add sour cream . process until mix forms a ball. turn off
instantly. Divide in half. Flatten and wrap in plastic wrap. Refrigerate about a
hour. When chilled but not to firm, roll pastry into a rectangular shape
approximately 6 x 16. ,and about 3/8 in thick then fold bottom to middle and
then top to middle then close like a book. Rotate pastry 90 deg. and roll out
again and fold as before. this makes two turns. Touch 2 fingers into dough so
you will remember you have done 2 turns. Wrap in plastic and ref. for 30 to 40
mins. Repeat for 6 turns. Make sure you ref after each 2 turns. Use as desired.
can be kept up to 5 days in ref. quick easy and good.
I hope you enjoy, Sheri in Alabama
Nancy this is for Rhonda that was wondering an easier
way to stuff the shells. A very good friend showed me a really good tip on doing
deviled eggs and stuffing manicotti. What she does is takes a ziplock baggie and
puts the cheese mixture or egg mixture in the bag and seal it up. She then cuts
the tip off of one of the corners and goes to work!! I have never done it on the
manicotti but i have on making deviled eggs and it works GREAT! I don't see any
reason why it wouldn't work great on the noodles too!
dreamy:) aka Cori in Oregon
Hi Nancy!
Your an impressive lady! Thank you for all your time and effort you put into
this newsletter and for caring for your fellow cooks.
I have a great recipe for Cream of Broccoli soup that is a meal in itself.
CREAM OF BROCCOLI SOUP
5 chicken bouillon cubes
5 c. water
3 carrots, sliced
1 med. onion chopped
Cook until carrots are slightly crisp
add:
6 potatoes, peeled and cubed
Broccoli (I use frozen broccoli, cauliflower mix, family size--I then add it
about 10 minutes before potatoes are done)
cauliflower and mushrooms (if desired)
Add to above and cook until just slightly crisp. Remove from heat.
White Sauce:
1/2 stick butter or (1/4 c)
1/2 c flour
shake of pepper
2 c. milk
1/2 tsp. dry mustard
Melt butter. Stir in flour and seasonings. Slowly add milk, cooking until
thickened, stirring constantly. Add white sauce to undrained vegetables, then
add 1 1/2 cup grated mild cheddar cheese.
Serve hot.
Debby in Wyoming
I was wondering how long you boil the frozen
vegetables in the Mixed Vegetable Casserole. Are we cooking until tender or
until they are just thawed? This recipe looks delicious. I would like to make it
for my card club. Sandy
Hi Nancy;
I have seen a lot of Jell-O salad recipes in your newsletter recently, I though
I would add my favorite.
Have a wonderful day, Betty in Canada.
P.S. I sent you a Scottish recipe (Buttery Rowies) for Zelda in Grand Prairie
Texas and forgot to say who it was from. I am so sorry.
Lime Jelly Salad:-
My sister-in-law's mother gave me this recipe years ago. She passed away a few
years ago and I seem to be the only one that makes this salad anymore.
It is one of my favorites even though I don't like cottage cheese. I do omit the
green pepper, and use the whole apple.
Mix;
1 package Lime Jell-O
1-1/2 cups boiling water
Let stand in the refrigerator for a while, until slightly thickened.
Add;
1/2 cup Miracle whip or good mayo type salad dressing
1/2 cup cottage cheese
1/2 cup chopped celery
1/2 cup chopped green pepper (optional)
1/2 cup crushed pineapple, drained
1 cup walnuts
1/2 cup cherries
1/2 cup chopped green onion
1/2 chopped apple (use the whole apple if you wish)
Stir into jelly mixture. Place in refrigerator until stiff.
Serve on crisp lettuce leaves.
Betty's Place
This is response to Frustrated Baker and Lois from
the October 13th newsletter. Instead of using a baking stone, I bought four
8x8-inch unglazed terra cotta tiles from Lowe's for $.52 each. I washed them
with plain water and let them dry. I laid them on the bottom rack of my oven,
not the oven floor. I leave them in the oven all the time. We bake pizza
directly on the tiles. As far as helping your oven to heat more evenly, I'm not
sure if this would help because I've never had that problem. But for less than
$3.00, I would give it a try.
Cindy
Here is in response to Cabbage recipes..., I just
call it Cabbage Stuff
Cabbage Stuff:
1 head of cabbage
1 lb ground beef
2 cans cheddar cheese soup
2 cans rotel
1 small onion
Brown ground beef and onion together. While browning this, boil cabbage until
tender. After ground beef cooked, drain and after cabbage is tender drain. In a
large pot, Combine all ingredients and simmer for 30 minutes. Serve this with
cornbread and you have the perfect Southern meal. Some options to add are:
Kidney beans and corn. My friend adds these to her Cabbage Stuff and just loves
it.
Liz
This is for Kim in Streetman TX. Stove elements don't
wear out, either they work or don't. (burn out). The problem with a lot of
stoves is the temperature control, which governs how much heat the element is
getting. Your repairman can adjust your control to give you an even temperature
if it is out of adjustment. Some times a new oven control is needed.
Married to a Appliance repairman, Joan
Nancy,
I just wanted to take a moment to send you a quick email to tell you how awesome
your web site is. I have not found a web site before that has such a fantastic
assortment of recipes that are so well organized. Thanks for putting this
together!!
Susan
Good morning, Nancy.
I had a taste of wonderful pumpkin gingerbread yesterday, and would like to have
a recipe for it. So far your readers seem to come up with everything asked for.
Love to you and Siggy, from Dorothy
I use my" Jerky Shooter" to fill shells with. I am
sure it will also work for manicotti. I can fill the shells with meat mixture or
cheese mixture. Works fine and clean up is a snap.
Harvey Miller, Central Pennsylvania
Helen In Mississippi sent in Crab soup recipe on
October 14. How many will it serve?
Joan in DC
Dear Nancy,
I enjoy your newsletter every day. Thanks for all the work you do. I am looking
for a recipe for caramel bran muffins that I bought at a convenience store. They
were made by a local bakery and contained bran, raisins and had a sticky
outside, I have looked and can't find a recipe. They also had turtle muffins
with chocolate, nuts and caramel in them. If anyone has either of these recipes
or any idea how to make them I would appreciate it if they would share. I love
to bake, cook and I collect cookbooks.
Thank you Karen F
The snickerdoodles with the sunmaid raisins in
them,are they a soft chewy snickerdoodles? Lynette
Emma, in your October 14th recipe for Lime Jello
Dessert you list cream cheese. Is this a 3 oz. or an 8 oz. pkg? Love Jello
recipes and want to make it soon.
Thanks DP
Hello everyone! Thanks again for all of the salad
dressing recipes! I tried the French dressing (the one from the church group)
and it was just wonderful! I keep it in a cleaned-out ketchup bottle so it is
easier to shake and pour! yum!! Anyways, I'm wanting to freeze some rolls but
not quite sure how to. I use a regular yeast roll recipe from Better Homes and
Gardens, yeast, shortening, flour, milk, and egg. I am wondering if after they
rise and get rolled into the individual balls if I can go ahead and freeze them
and for how long and then when I need them just take them out and let rise?
Thanks so much for any help on this.
Dayna
Nancy,
HELP! Years ago my mom made a casserole, the recipe was off the back of a box of
Bisquick and it was delicious! I remember it well even as a young child. Problem
is, she misplaced the recipe...she's the queen of doing this! Anyway, the
casserole called for Beef, cubed (like roast), and fresh white mushrooms,
sliced, and cheese (I assume a mild cheddar). My mom says it called for Pork,
but not being a huge pork fan, I KNOW it was made with beef!
Do you have any suggestions on what I can do to find this absolutely WONDERFUL
casserole? I had wondered about contacting the company directly, but am not sure
where to start.
Thanks, Sheila
I used to make these every Christmas and they were
wonderful.
Mini Fruitcakes
3 eggs, well beaten
1 can condensed milk
1 jar (28 oz) mince meat
1 cup chopped nuts
2 cups corn flake crumbs
1/2 cup regular flour
1 tsp baking soda
36 candied cherries, halved
In large bowl, combine all ingredients except cherries. Line cupcake pans with
liners or use triple thick liners and place on cookie sheet. Spoon mixture 2/3
full into paper. Top each with a cherry half. Bake 300' for 20-25 minutes. Cool
AnneE from Pa.---who also loves cats.
This is in response to Robert from Ohio's letter on
Oct 13th, who was responding to my letter on Oct 12th about pineapple cake.
To Robert from Ohio
The crushed pineapple is a standard 20 ounce can. I buy generic brands. I should
have said to mix the Jell-O by package directions, 1 cup hot water, stir till
dissolved, and then add 1 cup cold water. Stir and pour over the cooled cake
that you poked holes in. Cool whip on top, absolutely. I didn't have any the
last time I made the cake or I would have done that, too.
knitter in Illinois
Hi Nancy,
I am a new member now for a couple of weeks and I love all the stuff on your
site. Everyone is so friendly. I still haven't seen a response to my request of
Caramel Yam Rolls. So I wish to know if anyone has a sweet roll made from Yams
or Sweet Potatoes? Also I am looking for a Sour Cream Raisin Pie recipe that is
not a custard type. Thanks everyone.
Karen also known as Bunny from Montana
Hi, This is to Phyllis from Ky. Loved your recipe for
Caramel dip for Apples. I was born in Ky, and remember having Sugar Plum
Pudding. I can not find the recipe anywhere. I have looked on many web sites,
maybe you have heard of it. Thank-you
Faye from Idaho
Can anybody tell me what you do to brazil nuts that
make the easy to get out of the shell? several years ago i read or heard
something you do, but I have no idea what it was. I love brazil nuts but don't
eat them because I hate cracking and getting the nut out. Is there a trick to
cracking them? and help would be appreciated. TIA
Sandee in West TN
I'd appreciate advice on how to grow sprouts without
special equipment. And what are the best kinds of beans or seeds to sprout?
Alex
Nancy, tonight, October 14th, I was fixing dinner and
I had the Chicken Divan in the crock pot cooking
for at least 6 hours. I went to remove the lid and I put the lid upright on the
stove and yes you guessed it that it was stuck or glued to the stove top. I have
been cooking at least 47 years or longer and this the dumbest thing that I have
done in the kitchen. My husband put cold water on a sponge and put the coldest
against the lid and it finally come up. So please people if you have a glass top
stove put your lids upside down. I thought that some people might get a laugh
out of this. I will send in the recipe for the Chicken recipe at another time
because it is sooooo easy and good. Also if you plan it right you can make
Broccoli Soup
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