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For Carolyn in Rochester, New York, she was requesting a Fried Green Bean recipe, in the July 22 newsletter. I don't know if she ever got a recipe, so this is for her, if she didn't.
Trish in Illinois~

Fried Green Beans
peanut oil, for frying
1 cup lager beer, lager beer makes it crispier!
1 cup all-purpose flour
2 tsp salt, plus more for seasoning
? tsp ground black pepper, plus more for seasoning
1 lb green beans, ends trimmed
ranch dressing, for dipping

Preheat oil to 375?F.
Whisk beer, flour, salt and pepper until smooth.

Dip green beans into batter to coat, letting excess drip off. Fry in peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.

Dip "fries" into ranch dressing. Enjoy!

I need some places online where I can order Halloween costumes for my children.  Would you post some for me to look at?
Tina

Dear Nancy & Friends/Family,
I think I've seen the web site simplerecipes.com mentioned within the newsletter before (if not, check it out). But did you know there's another neat site, www.simplyrecipes.com
I haven't explored it much yet, but seems like another good resource. I'll let Nancy (the expert of these things) be the judge!
Thanks, Susan/Superior, WI

I am looking for different ways to cook or bake summer squash this year. I am open to any new recipes that anyone has. I would like any TNT recipes that include nectarines and/or plums also. Thank you in advance.
Kara in NY

StarbucksStore.com most recent Recipes

Coconut Shrimp
6 large shrimp, tail on, peeled, and deveined
2 cups oil
1 teaspoon Creole spice
1/4 cup flour
1 egg, beaten with 2 tablespoons water
1 cup coconut flakes

For the sauce:
1 tablespoon honey
2 tablespoons Creole mustard

In a deep fat fryer or heavy sauce pan heat oil until a deep fry thermometer registers 360F. Season shrimp with Creole spice. Holding the tail of the shrimp, dredge each shrimp in the flour, shake off the excess and then dip into the egg mixture. Be sure to completely coat the shrimp with the egg mixture. Allow the excess egg to drip off the shrimp. Then dredge the shrimp into the coconut, pressing the coconut securely onto the shrimp. Place the shrimp into the fryer or heavy saut?pan, turning as they begin to brown. Remove shrimp when brown on
all sides. Drain on paper towels and place on a serving platter. To make the sauce, in a small bowl mix together the honey and the mustard
serve with the shrimp. Yield: 2 servings.

Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/

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Hummingbird Cake

3 cups all purpose flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
3 eggs
2 cups mashed ripe bananas
1 1/2 vegetable oil
1 can (8 oz) unsweetened crushed pineapple, undrained
1 1/2 tsp. vanilla extract
1 cup chopped walnuts

Pineapple Frosting:
1/4 cup shortening
2 Tbsp. butter, softened
1 tsp. grated lemon peel
1/4 tsp salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 tsp. half and half cream
Chopped walnuts, optional

Combine flour, salt, sugar, baking soda and cinnamon in a large bowl. Add eggs, bananas, oil, pineapple and vanilla. Beat until combined. Stir in walnuts. Pour into three greased and floured 9 inch round baking pans.

Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted neat the center comes out clean. Cool for 10 minutes. Remove from pans . Cool completely.

For frosting:
In a mixing bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts, if desired.

Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/

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Up to 75% off at StacksandStacks.com  

Nancy we all are hoping that this packing and moving will go great for you. It is always hard to pack and move to a new area but I have done a lot of moving in my life. I just look at it as a learning experience. As a child from the time I was born until the end of the 5th grade I moved 7 times. My Dad's job required it and a good part of the moves were during World War II. I am glad that with my DH jobs have not had to move that much. Of course, he knows that if the job requires that he moves away we go. It would be hard to move with all the grandkids that we have but today with the way the job market is you have to go to place that have jobs. I will get off my soap box.

I was looking for recipes to do in the Crock Pot during the week. I came across this recipe on www.thefamilyhomestead.com. I have not tired it but I like it because it sounds good and easy. You might want to use the normal Spaghetti Sauce that you like or you can use the one that came with this recipe. I am going to make this next week. We are going to the Grocery store only once a week now.

Crockpot Lasagna
3 cups cottage cheese
2 eggs
2 teaspoon dried parsley
8 to 10 lasagna noodles, UNCOOKED
Spaghetti sauce, see recipe below
3 to 4 cup mozzarella cheese

Spray a large 5 to 6 quart Crockpot with a non stick spray such as Pam. In a small bowl combine cottage cheese, eggs and parsley, set aside. Put a layer of lasagna noodle on the bottom of the Crockpot. breaking them if needed to fit. Spoon 1/3 of the sauce over the noodles. Then spoon 1/3 of the cottage cheese and 1/3 of the mozzarella cheese over this. Repeat layers 2 more times. Cook on low for 5 to 6 hours. Before serving, turn off Crockpot and remove lid and let it sit for a bit to cool down and firm it up for serving.

Spaghetti Sauce
1 lb. hamburger
1 small to medium onion, chopped
1 green or red pepper, chopped
4 to 5 large mushrooms or small ones, chopped
2, 14 oz., caned diced tomatoes
1, 8 oz., can tomato sauce
1, 6 oz., can tomato paste
1? tablespoon Italian seasonings
2 teaspoon salt or to taste
1 tablespoons juice crystals
small amount of water to thin sauce

In a large frying pan or sauce pan cook hamburger, onions, peppers and mushrooms until meat is no longer pink and veggies are tender. In a blender puree diced tomatoes and add to hamburger/veggie mix. Add the tomato sauce and paste, Italian seasonings, salt and cane juice crystals. You can thin out the sauce with a little bit of water, you want it a little thinner than normally because the lasagna noodles will absorb the liquid. Use the sauce in the above Crockpot Lasagna recipe.

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

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Comment
The packing went well. I got moved but the movers unloaded everything around my van and I couldn't get the door open to unload my computer. Did findly find my laptop so the newsletter is being done on it. I have moved to a house in Lubbock and will post the Post Office Box address as soon as I go to get one. The house has air conditioning. Siggy and Ditto have had fun discovering a new place. They love all the windows and birds outside. The house is really nice. It will take some time to get things moved from the garage to the correct spot withing the house.
Nancy Rogers

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Hi Nancy & Landers!!!!

I have a couple of questions on recipes sent in.

First, on 8/12/08 Leah sent in a recipe for "Dough Ball", it was a recipe for hamburger/hot dog buns/rolls.

She said she would send in the measure for the water, but I havent seen it posted yet....could you please send in the measure for the amount of water you add to reach the right consistency.... although a lot of us have a "educated eye"... it would be nice to have a approximate measure, lol
Thanks

Second, in the 08/11/08 newsletter Jo in Killeen, Tx. sent in a recipe for Pecan Praline Plucking Bread.
my question is at the very bottom of the recipe/ last line. it says (The pie filling keeps for several days in the refrigerator after being opened).

???? the recipe doesn't have pie filling in the ingredients... was this a mistake Jo typed at the bottom of the recipe??? Please Jo let me know what this means. It sounds like a really good recipe, just unsure of that last sentence.

Thanks! Have a GREAT day. 
Suzie in NW Michigan

Hi all! I just made this popular local dish and it was such a success I thought you would like to try it. It is very easy and very good! I halved the sauce recipe and it was still a lot. So, depending upon how many people you want to serve, you can do so too.

Fried Fish With Puerto Rican Sauce (Mojo Isle?)

Prepare the sauce by mixing the following ingredients and cooking over moderate to low heat for about 1 hour:

1/2 cup olive oil
2 1/2 pounds onions, peeled and sliced thick (1/4" slices)
1 1/2 cups water
24 olives
2 tablespoons capers
1 4-oz. can pimientos, cut in tiny clices in their juice
2 8-oz. cans tomato sauce
2 tablespoons vinegar
1 tablespoon salt
2 bay leaves

4 pounds fish (sliced kingfish, grouper steaks or fillet, red snapper - whole or fillet - shrimp or lobster sauteed in butter may also be used for a special dish)

When the sauce is nearly done, season fish with salt, pepper and garlic powder and fry in pan with a bit of olive oil, butter and vegetable oil (I like to use a bit of each for flavor). Fry each side at moderate heat for 7 minutes or until done. Cover with sauce and serve.

This is typically served with Tostones (fried plantains - check your frozen food section). It is also good over white rice with a simple side salad.
Enjoy! Cathy in Puerto Rico

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This is for Caroline - Denver, regarding the Parmesan Shrimp De Jonghe. Should the shrimp be cooked before placing in the pan. It seems that recooking them for 20-25 min longer would toughen them. Couldn't you place them in the pan raw? and then pour the seasonings over them?
Gay in L.I.

Hawaiian Macadamia Nut Bread

1/4 cup butter, softened
3/4 cup light brown sugar
2 eggs, beaten
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup macadamia nuts, chopped
1 cup fresh pineapple; with juice, shredded

Cream butter and sugar, beat in eggs. Combine flour, baking powder, baking soda and salt. Stir in nuts. Stir half flour mixture into creamed mixture. Gently stir in pineapple and remaining flour mixture. Turn batter into greased 9 x 5 x 3 pan. Bake 1 hour in preheated 350 oven or until it tests done.

Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/

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Jalapeno Cheese Soup
6 cups chicken broth
8 celery stalks
2 cups onion
3/4 teaspoons garlic salt
1/4 teaspoon white pepper
2 pounds Velveeta cheese
1 cup diced jalapeno peppers
sour cream
flour tortillas

Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes. In a large saucepan place the chicken broth, celery, onions, garlic salt and white pepper. Cook over high heat for 10 minutes, or until the
mixture reduces and thickens slightly. In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the diced peppers and mix them in well. Serve with a dollop of sour cream and warm flour tortillas.

Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/

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I am looking for a good Collard greens recipe with bacon; I have collards in my garden and have
never tried them.
Thank you in advance Roseann

For Nancy in Houston in Aug 16 newsletter. If there is a Penzeys Spices Store near you, they carry really wonderful spices and they do have vanilla beans. In Houston the address is 516 W. 19th Street. The phone number is 713-862-6777. I don?t know how close that would be to you. I get their catalog and order through it.
Jo, Killeen, TX

Good morning Nancy,
Hope your move went well yesterday!

I am responding to the person ? sorry didn?t get the name or date of newsletter ? who was wanting to know how to cook rice in the microwave. I checked on Abby?s home page and found what they are looking for.

Cooking pasta in microwave:
http://www.nancyskitchen.com/2008-august-recipes/recipe-aug10-2008.html
most of the way down the page and posted by Roz and Judy
http://www.abbys-kitchen.com/microwave.asp

Microwave Rice
1 c. rice
2 c. water
1 tsp. salt

Mix, cover and cook on full power 5 minutes. Reduce heat to 50% power. Cook 15 minutes, let rest 5 minutes. Serve. Source: http://www.abbyskitchen.co.uk Chris in NM

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Also, for Jackie in Indiana wanting a mashed potato pancake recipe:

Mashed Potato Pancakes
2 cups sifted all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3 potatoes, peeled, boiled and mashed
1 onion, chopped
2 eggs
1 cup milk
1/4 cup light corn syrup
1 teaspoon ground nutmeg
2 tablespoons shortening for frying

In a medium bowl, mix together flour, salt, and baking powder. Stir in mashed potatoes and onion until thoroughly combined.

In a separate bowl, whisk together eggs and milk, and stir lightly into potato mixture. Stir in corn syrup and nutmeg, mixing well.

Heat a large griddle to medium-high heat. Coat with shortening and spoon potato mixture onto griddle in 12 equal portions. Fry until brown on both sides. Serve hot. Makes 12 pancakes

Nutrition per serving (6 servings): Calories 326, Protein 9 grams, Total Fat 7 grams, Sodium 566 milligrams, Cholesterol 74 milligrams, Carbohydrates 56 grams, Fiber 2 grams
http://www.recipegoldmine.com/
Chris in NM

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Now, for Sylvia in Scotland in the 8/17 newsletter, wanting to know what a bundt pan is and looks like, just follow this link http://www.preparedpantry.com/pans-bakeware-tools.aspx?log=false&page=4

also page 5 has 2 bundt pans most of the way down the page, bottom right ? a bundt cake pan.

A bundt pan is similar to a tube pan with removable bottom for angel food cakes, but the bundt pan is solid and they all have a design in the sides and bottom of the pan to make a decorative cake. One is a rose, one a one a castle, etc. 
Hope this helps.  Chris in NM

Hi Nancy and furry kids. What is the pina colada mix in Tona's Pina colada cake in the July newsletter? Is it the kind for mix drinks?
Thank you Kathy in Fl

Hello to all you wonderful people in NancyLand, Wow! we finally got some good rain here in the Willamette Valley . what a blessing. I'm in need of recipes for potato soup, using boxed scalloped potatoes.
Thank you Nancy. and all. Pauline in Oregon

To Barb in Crentral N. Y.
To me that sounds like rust, if there is a lot of minerals in the water it comes out on your clothes, years ago I had to wear white cotton uniforms, and I had the same problem, there is a product that does work and will remove the stains. It's called Iron Out, you can purchase it at hardware stores, sometimes in the supermarket also. Hope it helps. You just put the iron out right in the washer with your clothes.
Diane from the South Jersey Shore

Hi Nancy and all you wonderful people, I have to try that delicious sounding recipe for Aunt Gin's Blackberry Jam Cake, but can you tell me the difference between condensed milk and evaporated milk. Can't wait to try this cake.
Thanks kindly, Diane from South Jersey

Things You Never Knew Existed...where the UNUSUAL is usual!
Includes As Seen on TV Items

Brenda in Indiana
Thank you!
I have used Miracle Foot Repair for my feet and it is a fabulous product. I purchased my tube thru the mail so it is good to know that i can get it locally at our Walgreen's.
Judy/Buffalo

Peanut Butter & Chocolate Cake with PB & C Ganache

1 box (18.25 ounces) devil's food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
Good pinch of salt
2 cups mini Reese peanut butter cups, chopped, plus 1 1/2 cups more for garnish (about 2 - 12oz. bags)

Ganache
12 ounces dark chocolate, chopped
1 cup heavy cream
3/4 cup creamy peanut butter
4 TB of confectioners sugar

Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.

In a large bowl, beat cake mix, eggs, buttermilk, vegetable oil and salt on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.

To make the PB ganache place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and confectioners sugar, whisking all till nice and smooth.

To frost the cake, you can first trim the tops of you cakes (with a serrated knife) first to make them flat, I didn't do this.

Put one cake layer on cooling rack and place on a baking sheet. Pour some ganache on top; spread evenly with a spatula. Then place remaining cake layer, and pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula (see Note below).

Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with the chopped Reese's PB Cups.


Note: I saved a bit of the ganache to put on the cake just before adding the chopped Reese's PB Cups to act as a glue, making sure everything adhered correctly, then chilled it again to let it set. So basically, frost the cake, then chill, then add a thin layer of ganache again, add the garnish, then chill again.


For pictures of it, please visit: http://vanillakitchen.blogspot.com/
This cake was so intensely good.
Dawn - cape cod, ma

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Hi!! I need help again. I found a recipe for a zucchini casserole fixed in a skillet, but lost it. Does anybody have it. I know it takes onion , tomato, and cheese. Please help.
Florence in Indiana

For Katzer in Colorado
Thank you for another recipe for Prime Rib. I just love all the members that are so helpful.
Lois in Va.

Does anybody know of a brand of canned or jarred mushrooms that are grown and processed in the United States?

Every one I find at Wal-Mart or local grocery stores was produced in China.

Trying to support our local folks.
Julia in PA

For Judy (in Alaska), 8/17/08 Recipes : Judy, I have a few recipes for
hash browns in a crock pot - must say I haven't tried them yet, but they
look good. I don't think you could go wrong if you just tried what you like
and put them in and cooked it. Here are three suggestions you might use to
come up with something. None have number of servings, but you could
estimate by the number of servings on the frozen hash brown package.

Cheddar Potatoes
1 can evaporated Milk
2 cans cheddar cheese soup
2 pounds frozen hash browns
Place the hash browns in crock pot. Sprinkle with salt and pepper to taste.
Mix the evaporated milk and soup together and pour over hash browns. Cook
on low for 6 hours. Add onions or onion flakes, if you wish.

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and - this one has ham in it, but looks "do-able" if you don't use it:

Ham and Hash Browns
1 Package Frozen Hash Brown Potatoes - (lg Pkg)
1 Can Mushroom Soup
2 Cups Sharp Cheddar Cheese
1 Can Cheddar Cheese Soup
1 Package Frozen Peas (10 oz)
1 Cup Milk
1 Can Ham or Spam - (12 to 16 Oz), diced
Mix all ingredients in a slow cooker and season to taste. Cover and cook on
HIGH 4 hours or LOW 8 hours.

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Good cookin' to you!

and Nancy - Hope you are now cool and you and your fur-babies are enjoying your new home!
Barbara in AL

Comment
We are cool and the kitties love the house. Ditto thinks the best place in the house is the space between the kitchen cabinets and the ceiling. I lost him yesterday and couldn't find him anywhere in the house. When to get a drink at the sink and saw Ditto's tail hanging over the edge of the cabinet. I love the house and the cats are very happy here. We all love the air conditioner.
Nancy Rogers

Hi - in the Tuna French Toasties, is it really 1/2 teaspoon of milk or
1/2 cup?
Thanks, Susie in Mpls.

There are two recipes I have used for several years using frozen potatoes in the slow cooker/crock pot. Judy in Alaska asked for this type of recipe in Sunday's newsletter.
Marti in AL

Crock Pot Hash Brown Casserole
2 pound. pkg. frozen hash brown potatoes (partially thawed)
2 (10 ounce) cans cheddar cheese soup
1 (13 ounce) can evaporated milk
* 1 can French fried onion rings
Salt and pepper

Combine above ingredient and pour into greased crock pot and salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. *Sprinkle other 1/2 onion rings of top before serving.
Marti in AL

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Slow Cooker Potatoes
Serves 8 to 10

1 (2 pound) bag frozen hash brown potatoes
1 medium onion, chopped fine
2 cups of shredded cheddar cheese
1 pint sour cream
1 (32 ounce) can cream of mushroom soup
1 cup milk
1/2 teaspoon seasoned garlic pepper seasoning
1/4 teaspoon seasoning salt

Mix together in very large mixing bowl. Place in a slow cooker (crock pot). Cover and cook on low 5-6 hours or until potatoes are tender. This is great to take to a carry-in dinner.
Marti in AL

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Hi Nancy and All,
I was wondering if all the many good cooks in our group would have a authentic Irish dessert recipe? I would like to take a nice dessert to our neighbors whom are Irish. Our neighbor was so nice to tar our opening to our garage. I would like to say thank you with a nice dessert as he would not take payment.
Thanks in advance.
Dee in Canada

Re: Vanilla Beans
I buy spices from Penzey's.
Here's a link to their Vanilla Beans.
http://www.penzeys.com/cgi-bin/
gramaj

For Nancy in Houston, I have always bought my vanilla beans in the spice section of the grocery store and they are just fine! I slit them open lengthwise, drop them into a half pint of vodka. Seal real good, shake the bottle once a day for a month then strain and put in a pretty jar. I don't use any kind of syrup or anything else, just the vodka and the beans. Oh and I use four or five beans to the 1/2 pint of vodka.
Billie in VERY wet south Fl

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Top 100 Recipe Sites

For Mary Jo in MD who wanted 50th lollipop info. You may find what you're looking for in the April 15th newsletter.
gramaj

Re: Fasta Pasta
Will someone that owns one of these please measure the amount of water at each of the levels?

I'd like to microwave my pasta and the Fasta Pasta site shows quantities for each type of pasta but only lists "levels" for the amount of water.
The chart is here: http://www.fastapastacooker.com/cooking-chart/
Many thanks. gramaj

In the Aug 16 newsletter, Joann-SC was asking about the Roomba Robot. They work great. The only problem is they get caught in tight places and you have to rescue them. They do
get the floor and carpet clean of debris.
Sue from Lubbock

Hi Nancy and all cooks. I've been looking around online to see if you can freeze relish or pickles. It seems you can but I'm not finding any tried and true recipes. Does anyone have a recipe or two to share? I have made sour pickles in the past but I am worried now that even though I didn't poison anyone then I don't want to take a chance now. One kind of relish I made but didn't can it, didn't know I needed to. The one I really liked had grated or ground cukes, green tomatoes, and I think cauliflower. The mixture that I added included cumin or turmeric, can't remember, sugar, salt, dry mustard, celery seeds maybe and flour or cornstarch. I have the recipe somewhere but would really like to know if I could make it and freeze it before the veggies all go by.
Any suggestions would be appreciated.
Thank you. Betty

We have just returned from a visit to Palo Duro Canyon and your area. Naturally, the play was 'rained out' on Thursday night. Had to change our schedule since no ticket refund and see the play on Friday night. Also took the Jeep tour on the Elkins ranch. I'd recommend that for anyone who wants to see more of Palo Duro Canyon since most of the canyon is on private property. All in all, we enjoyed our stay. Ate twice at Feldmans' Wrong Way Diner. Found out they do a big noon-time business! The museum was very interesting also.

I thought about your moving on Saturday when we woke to 'rain on the plain'. Hope the assistants made the move without getting wet!
Cookie in South Central Texas

Comment
I probably saw you when you were at Feldmans' Wrong Way and didn't know it. The last couple of nights in Canyon friends invited me out and we at at Feldman's each time.

I waited until Monday to move. The weather was bad several days and didn't want to move in the rain.
Nancy Rogers

Hello everyone! Its great to be back!
Thanks to Susie in Indy, Lynn in Canada, and the other Dee for the Tuna Toastie Recipes. I want to make them as a surprise to my Mother.

Judy in Alaska, Im not sure if this is quite what you are looking for, but here is a recipe that uses the frozen hash browns and is cooked in the crockpot.
It was originally sent in by Tona on 7/3/07. Hope this helps!
Dee in S. Illinois

Crock Pot Hidden Valley Ranch Potatoes
2 (24-oz.) bags frozen hash browns, partially thawed
2 (8-oz.) pkgs. cream cheese
2 packets Hidden Valley Ranch Dressing mix
2 cans cream of potato soup

Put potatoes in crockpot. Mix remaining ingredients in a bowl and add to potatoes. Stir well. Cook on LOW 7-9 hours. Stir before serving.
Tona in Bama and Barbara in AL

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Thank you, Sylvia,<Scotland> for the address for a pretzel recipe. This is perfect. I'll tell you what I am planning. I will make round rolls ( the size of a baseball) using the pretzel dough, and when baked will hollow them out, put in a slow oven to crisp. Then I will fill them with a meat mixture (like beef cubes in wine gravy). It makes a beautiful presentation. Out local bakery used to carry this roll but no longer.
JoAnn in Brookfield, Wi.

I'm looking for recipes using leftover pork loin roast. Can anyone help.
Grandma O

This is for Fran in Upstate NY.

Chicken Cacciatore

1/4 cup flour
3/4 tsp. salt 1/4 tsp. pepper
2-1/2 to 3 pounds skinned chicken pieces
3 Tb.oil
1 sliced small onion
1 sliced small green pepper
1 cup sliced fresh mushrooms
1-141/2 oz. can diced tomatoes with juice
1-6oz. can tomato paste
1/2 cup water
1 crushed garlic clove
1/2 tsp. dried rosemary
1/2 tsp. dried oregano


Combine flour, 1/2 tsp. salt and pepper. Coat chicken pieces with flour mixture. Brown chicken in oil in large skillet. Place onion, green pepper and mushrooms on top of chicken. Combine tomatoes, and juice with remaining ingredients. Pour over chicken and vegetables. Cover and heat to boiling. Reduce heat; boil gently 45 minutes or until chicken is tender.
Grannygirl in Ohio

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Hi all. I noticed a few comments recently about using Stevia sweetener. I have been using it to sweeten my oatmeal for some time now. Can you also use it in cooking or baking?
Thanks so much. Rajene

Hi Nancy, Hope your move is successful and not to strenuous. Wish I lived near you to help with moving, it is harder than anyone thinks. I am sure Siggy and Ditto are as helpful as they can be and a lot of company and enjoyment. Just wanted to thank you for all the wonderful things you do, you are a truly amazing and wonderful person. Enjoy your new home.
Sher in Pa

Comment
Thank you for your kind comments. Siggy and Ditto have had to stay in their carriers some while the Brinks Security people put in a security system. As long as I remembered to give them a treat when I let them out of their carrier they didn't mind.
Nancy Rogers

Her are two of my favorite slow cooker potato dishes for
Judy in Alaska.

Creamy Hash Browns
2-lb. pkg. frozen cubed hash browns
2 cups cubed or shredded American cheese
2 cups sour cream
1 can cream of celery soup
1 can cream of chicken soup
1/2 lb. bacon, cooked and crumbled
1 medium onion, chopped
1/4 cup melted butter
1/4 tsp. pepper

Place potatoes in slow cooker. Combine remaining ingredients and pour over potatoes. Mix well. Cover and cook on low 4-5 hours or until potatoes are tender

Cheesy Potatoes
2-lb.pkg. frozen hash browns, partly thawed.
2 cans cheddar cheese soup
12 oz. can evaporated milk
2-.8-oz. can French fried onions
salt and pepper to taste

Combine all ingredients. Pour into greased slow cooker. Cover and cook on low 6-8 hours or on High 3-4 hours.
From Grannygirl in Ohio

For a Bake Sale last year, I tried to make Oreo Lollipops, where you stick a lollipop stick in the middle of an Oreo then dunk the Oreo in melted chocolate and sprinkle with nuts, crushed candy etc. It seemed to
work very well for the Oreos with mint and peanut butter fillings, but not so well with the regular or double stuffed Oreos. The filling was just too stiff and the cookie tended to crumble.

Does anyone know of a replacement filling that I could use instead? Something that would be firm enough to hold the cookie on a lollipop stick. Something that would be soft enough to insert the stick and then firm up a bit after setting? Something that I could add peanut butter or mint flavoring to as well?

These items sold very well--especially the mint Oreo dipped in white chocolate and sprinkled with crushed peppermints.
Thanks! Lori R.

Bargain Books at BAMM.COM  

To Karen in KY
re: Granny Laws Chocolate Pie
I went right to the source and asked your question. I did not ever use evaporated milk and had always used a quart of milk. You are correct - they are different amounts. But that does not make any difference according to my Mom who makes it both ways. She said the difference is that if you use evaporate milk it cooks up to the thickness you need faster - if you use a quart of milk (like I do) it takes longer to "cook up thick". Now that she has told me that I will buy evaporated milk to have on hand just for this recipe. I hope this helps you and anyone else with this question. Let me know what you think about the pie.
Sue in NC

Nancy in the newsletter 8/17 Fran, upstate New York was wanting Italian Chicken Cacciatore recipe. On www.allrecipes.com has a recipe that is done in the slow cooker cooking for 7 to 9 hours. Also I have made the following recipe for sometime and we really like to because we always have wine on hand. I have another recipe that I have not tried but it sound good. Let me know if you want this recipe also.

Italian Chicken Cacciatore
1/4 cup olive oil
3 tablespoon parsley, chopped
1/2 large onion, chopped
2 fryers, cut in pieces, 6 to 7 breast pieces
1 small can button mushrooms
1-1/2 cups dry red wine
2 small cans tomatoes
1/2 cup water

Brown chicken in the oil. Remove chicken. Add parsley and onion until cook until onions are golden. Add mushrooms and wine. Add browned chicken. Press tomatoes through sieve. Add tomatoes and water to chicken. Simmer until chicken is tender, about 1 hour When serving garnish with green grapes and ripe olives.

Because of how money is today I have gone back to making weekly menus and I am try to make them for 12 to 16 weeks so we are not tired of the meals. With a computer you can save the menus to be able to bring up again. A long with the menus I am make a list of groceries to go a long with it. We have to stick to the grocery list because that is the menu for Saturday through Friday.

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

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Hi, this is Bev. from Bay City, Mi. This about COCONUT MILK! You can find it where they sell Bar products. I was a bartender and we used it for fancy drinks. You may find it in a party store too. It's in a small can and the label use to be blue.
Bev.

Hi Nancy and all the little furballs. Hope things are well in your world. This is for Fran who wants a Chicken Cacciatore recipe. This one is very old my mother would make it at least once a week when I was growing up in the 50?s. Ma made this almost to the day she passed in 1963. I hope Fran and everyone try it.

Chicken Cacciatore
2 Boneless skinless chicken breasts
2 -skinless drumsticks
1-cup all-purpose flour
5-Teaspoon. Bertolli olive oil
1 small onion, finely chopped
One Small green bell pepper cut in ?-wide strips
2 large garlic cloves, minced
3 Cups Marinara sauce
1-Teaspoon. Italian oregano
2 Tablespoon. Mediterranean Basil
1/2 Teaspoon. red pepper flakes
2 Tablespoon. parsley for garnish
1 bottle Danzante Primitivo Wine (serve 60/65 degrees F) Optional

Dredge chicken in flour and lightly brown in the hot oil, once nicely browned remove chicken and, saut?onion, garlic, and pepper strips until tender. Drain the oil; add the chicken, along with red gravy, spices, onions, and bell pepper strips. Bring chicken and sauce to a boil, reduce heat to low medium, and simmer 1 hour until chicken is tender. Chicken is simmering prepare two servings of Angel Hair Pasta. Cover pasta with chicken and gravy. Dim the lights, and light some candles, open a bottle of the Primitivo. You should have a CD of Dean Martin, Vic Damone, or Sinatra softly playing in the background. Now sit down, and enjoy each other as you bring a taste of Italy to the table

Marinara Sauce
7-1/2 cans - 29 ounce. each Contadina tomato sauce *
5 cans - 15 ounce. each Contadina tomato sauce with Italian herbs
5 cans - 6 ounce. Contadina tomato paste with pesto
2-1/2 cup Parmesan cheese, grated
5 tablespoon. dried Italian oregano
10 tablespoon. dried Mediterranean Basil Leaves
15 Tablespoon. Dried parsley

? Teaspoon. granulated sugar
? to ? Teaspoon. red pepper flakes for a nice bite
15 large garlic cloves, finely minced


Mix above ingredients in large stockpot; stir well to combine tomato paste, cheese, and herbs. Cook on medium low heat stirring frequently, until gravy thickens, about 5-6 hours. It's truly worth the effort because it will be terrific.

Serve with meatballs, Braciole, Italian sausage or if you really want to eat like a true Italian, you'll do as I do. Cook all three. Oh, I almost forgot the most important ingredient pasta, and again true Italians cook it al-dente.

After church on Sunday mornings, When most families would sit down to a breakfast of cereal, bacon/ham and eggs, the first thing we children would do is to rip up a loaf of crisp Italian bread, grab some polpette's (fried meatballs) and start dipping them in the gravy. This was one of my first memories of Sunday breakfast. Today when my children and grandchildren come over one of the first things they do, that's right. Grab some bread, polpette's and start dipping.

My Best Wishes and I Hope you enjoy
Giuseppe, in Kansas

For Judy in Alaska:

Potatoes O'Brien
Makes 6 servings
32 oz. pkg. shredded potatoes
1/4 c. chopped onions
1/4 c. chopped green peppers
2 T. chopped pimiento, optional
1 c. chopped ham, optional
3/4 t. salt
1/4 t. pepper
3 T butter
3 T flour
1/2 c. milk
10 3/4 oz. can cream of mushroom soup
1 c. shredded cheddar cheese, divided

Put potatoes, onions, green peppers, pimiento & ham in slow cooker. Sprinkle salt & pepper. Melt butter in saucepan. Stir in flour; add half of milk. Stir rapidly to remove lumps. Stir in remaining milk.

Stir in mushroom soup & 1/2 c. cheese. Pour over potatoes. Cover. Cook on Low 4-5 hours. Sprinkle rest of cheese on top 1/2 hr. before serving.
(Source: Rebecca Meyerkorth, Wamego, KS in Fix-It and Forget-It Cookbook by Ranck & Good)
Athena in DE

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This is for Mary Jo in MD You place 50 (or however old the person is) in a flower pot that has the foam in it. You place a sign that reads "50 really sucks!".
Karen, SW Arkansas

Our restaurant is going to start offering fried pies on a daily basis. I was hoping to get a couple of TNT fried pastry recipes to try out. I have a one that I've used for years, but it doesn't seem to stay crisp after a few hours.

Someone wrote in asking about the topping of dessert pizzas, just wanted to say at our pizzeria, we order the streusel topping and it comes in a huge bucket already mixed. I think most pizzerias do the same. It looks very similar to a dry cake mix, which is what we used to use when we made them years ago at home. Hope that helps out a little.
Make it a GREAT day.
Lisa (East Texas)

I had this dessert at a Grill out. It was served in a punch bowl. I would probably take it in a trifle bowl and keep half at home. It was really good.

Butterfinger Delight
1- 9 x 13 Yellow cake mix (baked as directed on the box.) Cool & crumble and set aside
1 (12oz ) container Cool Whip -mixed together with
2 large boxes vanilla instant pudding (prepared as directed on the box)
crush 6 Butterfinger candy bars in a zip lock bag

Layer 1/3 of the cake, then 1/3 of the pudding/Cool Whip ,then 1/3 of the Butterfinger
repeat layers until all are used up.You will end up with Butterfingers on top.

Hope you like it
Carolyn from Loveland

I have been working lately trying to get my egg (I do Faberg Style hand decorated eggs) ready for the Georgia Disabled Artist Show to be held at the Georgia Power Bldg. in Atlanta. My problem: I have to use quick drying glue of all kind. I have tried putting Vaseline but the glue sticks to my fingers. I can not use gloves because it is very intricate work. Does anyone have a solution to get glue off fingers? I have tried Goop, Artificial nail cleaner, alcohol but nothing seems to help. I even tried using a sand paper strip, a kitchen cleaning mesh, but nothing seems to help. Sure could use some quick trick!
Betty T. Ga.

Hi Nancy Furbies and Friends,
Hope everyone is doing well despite the August heat. Here in central Louisiana we're having almost daily thundershowers that provide a little relief, but it sure is steamy afterwards. Nancy, I hope the moving is going well. It's been almost 9 years since we went through a move and I could very happily wait another 9 before I have to go through that again.

In response to the request about dialysis compatible recipes, as someone who has been on dialysis for two years now, my best advice to you is this: forego all the foods on the "avoid these foods" list that your own dialysis unit gives you and learn to do without salt in everything you prepare. After having checked with various "kidney diet" websites I find that there are as many different discrepancies in their individual allowable food lists as there are websites. For instance, fresh pineapple is acceptable on the list given me at my local clinic but is not allowable on at least three or four other lists. For myself, I figure that I should follow the instructions of the people my nephrologist has entrusted with cleansing my blood of toxins.

Let me encourage you with these thoughts: there are many wonderful fruits and vegetables on your "allowed" list and a spritz of fresh lemon juice can do wonders for most salt-free foods; you eventually don't miss all those high fiber foods we've learned to acquire a taste for in our adulthood and you will once again get accustomed eating white bread and white rice as well as corn flakes (in place of those high-fiber cereal). I have occasionally gotten resentful over having to spend twelve hours a week hooked up to a machine to cleanse my blood of toxins, but then I remind myself of the alternative to not being hooked up to this machine and I become thankful for it. God bless you and keep you safe, and I hope all will go well for you.
Gail in LA

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Life and Times of Sigmund Freud Kitty (Told in his own words)

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