Am thinking of ordering an Orka silicone steamer casserole dish from QVC. Does anyone have one and how do you like it? Would like to know if it is worth getting. Am diabetic and thought it would be a healthier way of cooking. But don't know if it is all that it they say it is. Any input would be appreciated.
Eina

For Billie in wet FL. Hope you all have dried out by now. Thank you for the recipe for butter beans, this is exactly what I was going to do with them if I didn't find a recipe that makes like the commercially canned ones.
Nancyb

Nancy Mary in Va in 9/25 newsletter was wanting Pineapple Meatballs. I have a friend that makes Pineapple Appetizer Meatballs, then I have another friend that makes what is she calls Hospitality Pineapple Meatballs and then I have had my recipe for years that I call Pineapple Meatballs. Both of my friends recipe I have had just a short time but they are TNT recipes and so is mine.

Hospitality Pineapple Meatballs
1, 8 oz., can pineapple tidbits, in only pineapple juice
3 slices white bread
1 lb. very lean ground beef
2 eggs
1 teaspoon onion salt
3 tablespoons butter
2 tablespoons olive oil
3/4 cup both broth, low sodium and fat
2 tablespoons fresh lemon juice
3 tablespoon catsup
2 teaspoons cornstarch

Drain pineapple, reserving ? cup juice; place pineapple on paper towels. Soak bread in water; squeeze out. Mix thoroughly with beef, eggs and onion salt. Shape into small balls, enclosing pineapple tidbits in each. Brown slowly in butter and olive oil, shaking pan to keep balls round and browning evenly. Drain off excess fat. Blend reserved pineapple juice with remaining ingredients; our over meatballs. Cook over moderate heat for about 10 minutes or until sauce boils and thickens slightly. Serve hot. Makes about 30 meatballs.

Pineapple Appetizer Meatballs
1 lb. lean ground beef
1 cup cracker crumbs
1 egg
? cup finely chopped onion
? cup milk
1/8 teaspoon sage
salt and pepper to taste
1, 15 oz., can pineapple chunks
1 cup catsup
? cup cider vinegar
1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground ginger

Combine meat with crumbs, egg, onion, milk, sage, salt and pepper. Let stand 1 hour. Shape into small balls. Broil 5 to 8 minutes or until well browned. Drain pineapple, reserving juice in saucepan.

Combine reserved juice with catsup, vinegar, brown sugar, cornstarch and ginger. Cook, stirring constantly, until thickened. Add pineapple and meatballs; heat through. Serve with toothpicks. Make about 3? dozen meatballs.

Susie's Pineapple Meatballs
1 lb. lean ground beef
1/2 cup bread crumbs
2/3 cup milk
1 egg
1 teaspoon garlic salt
1 tablespoon parsley
1/8 teaspoon pepper
2 tablespoons onion, chopped finely
2 tablespoons olive oil

Combine all ingredients and chill covered for 1 hour. Shape into small balls and brown in 2 tablespoons of olive oil. Drain. Prepare sour sauce that follows.

Sour Sauce
1/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
3/4 cup pineapple syrup
1/4 cup vinegar
1 tablespoon soy sauce
1, 15 oz., pineapple chunks

Stir while bringing to a boil and until thickens slightly. Add pineapple chunks. Combine with meatballs and heat. Serve over rice. If meat is doubled, triple the sauce. This will make plenty for a second meal and may be frozen.

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

In the August 23 newsletter, Barb in Kansas City asked about the relish served at Dowd?s Catfish. At the Dowd?s in Neosho, MO, they serve green tomato relish. Perhaps this is what you are wanting. Sorry, I don?t have a recipe for it, but I?m sure someone in Nancyland does.

In the August 25 newsletter, Denise in Michigan wanted recipes for cherry tomatoes. Last year I had an abundance of grape tomatoes and invented this salsa. The ladies I work with loved it. They have requested that I bring it again and again.

Summer Salsa
2 lbs. cherry/grape tomatoes
1 cup chopped onion
1 red pepper, chopped
1 yellow pepper, chopped
2 green peppers, chopped
2 tsp. chopped garlic
Dried parsley to taste (or use fresh, finely chopped)
2 tsp. black pepper
Juice of two limes
1 can Rotel tomatoes w/green chilies

Chop onions and peppers to a fine dice. (Use a food processor if you have one.) Drain juice. Chop tomatoes, but don?t drain. Mix all ingredients. Let sit overnight to develop flavor. Serve with chips for dipping. Makes a large batch.
Sharon in MO

Thank you Leah, in the 8/25 newsletter, for her suggestion to make peach jam. Nancy, Thank you for the 2 recipes using fresh peaches with one of the recent newsletter notifications! Yum!

Thanks so much Genie from Van,. TX, in the 8/25 newsletter, for your cheesecake recipe! That sounds so good as we like cheesecake!

For Gloria, Indiana in the 8/25 newsletter wanting an Italian Beef recipe

Italian Beef
(A TNT Crockpot Recipe)
Note: I usually do this over two days because it's easier to slice the beef very thin when it is cold.

3-4 pound rump roast
pepper, freshly ground
1 - 15 ounce can beef broth
1 - 15 ounce can tomato sauce
1 large onion, peeled and sliced length-wise
3 green or red peppers, seeded and cut into long thin slices
1 teaspoon crushed pepper flakes
1/2 teaspoon salt
1 teaspoon garlic
1 teaspoon oregano
1/4 teaspoon anise seed, crushed
Preheat the oven to 350F. Pepper the beef and roast it, uncovered in the oven until done - about 2 to 2 1/2 hours.

While meat is roasting, put the rest of the ingredients in a crock pot and cook on high. To serve the same day, allow beef to cool enough to make thin slices.

Add the beef to the crock pot and cook for 2-3 hours on low.
If serving the next day, refrigerate both the beef and the broth.

Slice the beef very thin. Put the beef into the crock pot with the broth.
Cook on low for about 4 hours (a bit longer since it was chilled).

Serve on crusty French bread, dipping the inside of the bread in the broth and covering it with meat, peppers and onions, or with juice on the side for dipping.

Submitted by Amy in Fort Wayne, IN Printed in Nancy's Kitchen Recipes 6/05/05 posted by cuteascountry_Shortcake Chris in NM
http://whatscookin.proboards4.com/

Take care everyone! Chris in NM

I have been given a ton of pears!!!! Now what do I do with them?? Hubby wants some pear preserves but I don't know how to make them. I would appreciate any help. Just make it simple or I will wreck it. So my hubby says!
Dean, West Tennessee

For Maryann in upstate NY, the delicious Grape Salad recipe was originally sent in by Angie , N. Ala, in 2006.
Frances in Wesley Chapel

In the August 25th newsletter, Marlene in Fl, said about the cookbook for feed the hungry, can you also send a money order for the $12.50 and does it have alot of good recipes.
thanks, Sally in Pa

A great big Thanks goes to Sue in Tn. This is the exact recipe that I wanted. For all of ya'll out there that likes fried peach pies this is the pie for you. They are wonderful. I knew that someone in this group would come through. Can't wait to get some peaches. This will be the last of my canning this year. Have canned sweet tomato relish, green beans, soup mix, tomatoes, peach preserves, and apples.
Thanks again, Oma in Tennessee

Mary in VA requested a pineapple meatball recipe in the 8/25/08 letter - this is a yummy recipe for Appetizer Meatballs and makes about 4 doz. The recipe can be varied to use all ground beef but we like the 1/2 and 1/2 of ground beef and sausage.

Appetizer Meatballs:
1 can (8 oz.) crushed pineapple
1 egg
1/4 c. dry bread crumbs
1/8 tsp. pepper
1/2 lb. bulk pork sausage
1/2 lb. ground beef

GLAZE:
1/4 c. packed brown sugar
1/4 c. ketchup
1/4 c. white vinegar
1/4 c. water
2 Tbsp. Dijon-mayonnaise blend

Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a large bowl (set the remaining juice aside for glaze). Add egg, bread crumbs and pepper to pineapple. Stir in sausage and beef. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450? for 12-15 minutes or until no longer pink; drain. Meanwhile, in a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through.
Yield: 4 dozen.
Cris in NC

To Gloria in Indiana
Regarding Italian beef recipe
I went to Sam's club bought it in bulk already prepared and put in crockpot absolutely delicious. Already seasoned and basically you warm it. I served it with Hoagie buns and little bowls of onions, sprinkle cheese, brown mustard, horseradish etc... It is very very good and I love to cook,so for me to do it that way .. it must be good.
Good luck, Jackie In Mishawaka, In

Nancy, I hope you are settled in nicely in your new home. Is it far from where you were living? I know very little about where cities are in Texas. My husband has a niece who lives in Angleton, Texas. That is about the extent of my knowledge of your area. I love getting your newsletter, it is the highlight of my day.
Sandra from Oregon

This is for Chris in NM--Loved the Butterscotch Pie recipe--am going to make it for my husband who loves butterscotch.

Wouldn't you have just loved to have been invited to Mrs. Johnson's home for a meal--she must have been some kind of cook. Love her recipes. Thanks so much.
Scarlett in FL

Hi Nancy--this is for Pat in South Carolina.

Better Homes and Gardens (Sept issue) has one page
devoted to Stuffed Tomatoes and it's really appetizing.
I'm thinking of doing this for my company coming next month--they're tomato lovers.

They use small roma or plum tomatoes. Cut them in half--both crosswise and lengthwise and hollow them out. I'll list the stuffings for you.

(When you do the ingredients--think small diced up veggies, etc. arranged attractively on the tomato--each one is kind of a work of art!)

Off The Cob
Fresh yellow corn with chopped sweet peppers nestled on a dollop of sour cream

B.L.T.
Small diced up bacon, diced tomato, arugula, and bottled ranch dressing.

English Garden
Green peas, fresh mint leaves, olive oil.

By The Sea
Cooked shrimp, cocktail sauce, lemon, cracked pepper
(Two thinly slices lemon wedges on a lengthwise roma
tomato, with two small shrimp to the right and cocktail sauce running through middle)

Southern
Prepared pimiento cheese, chili powder

Guacamole
Avocado, red onion, diced tomato, lime
(small lime wedge on top of the avocado, onion, tomato mix)

Brunch
Hard cooked egg, steamed asparagus tips, prepared hollandaise sauce.'
(looks like a mini eggs Benedict--two tiny asparagus tips
on top of the hard cooked egg with sauce in middle)

Caprese
Fresh mozzarella, diced tomato, pesto, fresh basil leaves

Gold Rush
Saffron rice, golden raisins, cilantro leaves

Bloody Mary
Celery, green olives, chopped tomato, seasoned salt.

To make tomato cups, cut tops or sides from small roma or plum tomatoes. Using a spoon or your finger, scoop out the seeds. If necessary, cut a thin slice from the bottom to create a base so tomato cup will stand upright.

Article is Stuffed Tomatoes
Better Homes And Gardens - Sept. 2008 issue
Filled, heaped and sprinkled, the tasty bites fit any meal at any time.

This should give Pat some great ideas.
Scarlett in FL

Many, many thanks to all who sent answers to my question about vanilla beans, but especially to gramaj and Jo in Kileen, who wrote about the Penzey's in Houston. It's quite a ways away, but we went down there on Saturday, and oh my!! What a wonderful store; I hardly knew which way to turn first! We purchased some spices and vanilla beans for ourselves, and some spice collections for gifts. Three vanilla beans were $7.25 - this is what I've seen for one in the grocery stores.

I hope I didn't get my proportions wrong; my husband got a PINT of vodka, so I used all six vanilla beans. I hope that was enough - what do you all think? Split them open and dropped them in, and within a few hours you could see the color seeping out of them. I'm thinking small bottles of homemade vanilla would make a nice small gift for neighbors at Christmas.
Nancy in Houston

For Denise in Michigan, 8/25:

Tomato Feta Salad

2 T. balsamic vinegar
1-1/2 t. minced fresh basil
1/2 t. salt
1/2 c. coarsely chopped sweet onion
1 lb. cherry tomatoes, halved
2 T olive oil
1/4 c. crumbled feta cheese

In bowl, combine vinegar, basil & salt. Add onion; toss to coat.
Let stand for 5 min. Add tomatoes, oil & feta cheese; toss to coat.
Serve w/ slotted spoon.
4 servings. (3/4 c. = 121 calories, 8 mg cholesterol)

Athena in DE (Source: Robert Golus of Greer, SC in Light & Tasty
Magazine)

In the 8/25 N/L, Nancyb posted her recipe for butter beans. What kind of dry beans do you use? Great Northern, Navy, Pinto, Lima???
Thanks. *~Mary Alyce~*

I have a friend that is looking for a recipe that uses sugar cookie dough and orange slices! That's all the description I know! Can anyone help me?
Thanks, Mary Jane, Groveport, OH

To Barb in San Diego- Check out this website.
http://www.city-data.com/city/Georgetown-Texas.html
It gives you tons of information about Georgetown(you can also check out Austin). Be sure to check out and read through the forums listed. It will give you tons of insite on the area. Hope this helps! This also may be interesting to other readers. I check out the Marquette Michigan site daily!
Lindsey in the U.P.

Hello Everyone. This is for those who works during the day. When they come home the chops are ready to be eaten. Delicious.

Barbecued Pork Chops
6 to 8 lean pork chops, thick
2/3 cup water
1/2 cup catsup
1/3 cup vinegar
1 tsp. salt
1 tsp. celery salt
1/2 tsp. nutmeg
1 bay leaf

Brown chops. Combine water, catsup, binegar, salt, celery salt, nutmeg and bay leaf and pour over pork chops that have been placed in Crock-Pot. Cover and cook 4-5 hours on High, 8 to 10 hours on low.

Wilma of Fl.

Good Evening Nancy,

Pat in SC was asking for recipes for stuffed tomatoes. I haven't got any ripe tomatoes yet, a couple of orange, but I think it is going to be green tomato recipes for me. Pat if you go to the following link you will find a recipe that I was planning to use:

http://southernfood.about.com/od/tomatoes/r/bl90731d.htm

I use this oil for my Tomato Salads. I also drizzle some on Tomato and Minestrone soup

Coriander (Cilantro) and Parsley Oil

10g/1/4oz fresh coriander leaves
10g/1/4oz fresh parsley leaves
250ml/9fl oz rapeseed oil

Wash and drain the leaves. Bring a pan of water to the boil and submerge the leaves, blanch for only 5 seconds. Drain the leaves and pat dry. Heat the oil in a pan, bring almost to the boil and simmer for 1'2 minutes. Combine the warmed oil and the dried leaves in a blender and process until well combined. Pour through muslin and strain into a clean steriised bottle. (If you don't have a muslin bag or squares, I have read that you can use a new Jcloth)
Cover and refrigerate.

This oil is green and fresh tasting - made to go with tomatoes.
Sylvia <Scotland>

Nancy I am glad that you are taking your time to get settled in the new house.

I have a question that I hope someone can answer. I noticed on the computer that in some Home Economic classes that they made Chocolate pie. I was wondering if anyone remembered making that. We didn't when I was old enough to take the class, of course that was back in the dark ages so speaking, make easy food items but nothing like pies. We also had sewing. At that time I was not great at cooking or sewing and I am still not great at sewing.

Thank you to anyone that can remember back that far and has the recipe. What I am looking for is a fudge type of filling that goes in a regular pie crust. It is so good and rich. It had only 4 to no more than 5 ingredients and I have lost this recipe. If I remember correctly it came from a Jell-O cookbook with other pies. I believe it came out in the mid '70's. I can't go to Jell-O brand because Kraft bought them a few years ago and they have told me that they would not search for the recipe.

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

Enjoy the newsletter so much. Does anyone have recipes for cooking beef or pork heart. Also, my neighbor gave me a package of frozen oxtail. How do I cook it?  Thanks. Gina

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