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To PJ in MB,
Your letter made my mouth water. Grew up in Baltimore area. Muhly's Bakery I remember their Strawberry Shortcake. MMMMMmmm. Anytime I know someone is heading to Baltimore I put in my Tastycake and Utz wish lists. Too funny. Also, King syrup.

Funny how a food can bring back such memories.
Vickie in MI

Hi Nancy,
This is in response to Kathi in Virginia's request for a Banana Cream Pie recipe. The one I use is the absolute best banana cream pie I have ever tasted. I got inspired to find a good one after having a delicious dessert in Las Vegas about 7 years ago. It is not an easy recipe and uses some expensive ingredients, but it is worth every bit of the effort. I have served it at many functions and given out the recipe many times. This recipe uses mashed banana in the crust, which makes it somewhat chewy and adds wonderful flavor.

Banana Cream Pie

Crust: 2 1/2 c. graham cracker crumbs
1/3 c. granulated sugar
1/4 c. mashed banana
1/4 c. melted butter

Combine above, press into bottom and sides of 10-inch pie plate (I don't usually use all of the mixture, as it could be too thick). Chill until firm. Bake at 350 for 13 minutes. Cool completely.

Filling:
1/2 c. granulated sugar
1/3 c. cornstarch
1/4 t. salt
1 1/2 c. cream
1 1/2 c. whole milk
3 large egg yolks
1/2 vanilla bean
2 T. butter (NOT margarine)
1 t. vanilla extract

Whisk everything except bean, butter and vanilla in a medium saucepan. Cut 1/2 vanilla bean lengthwise and scrape seeds into mixture. Add bean to mixture. Cook over med-high heat, whisking constantly, until boiling and thick. Remove from heat Add 2 tablespoons butter and vanilla extract. Discard vanilla bean, transfer mixture to large bowl and cool in refrigerator, stirring often.

Assembly: 5-6 large somewhat ripe bananas, sliced into 1/4-inch thick pieces.

Spread 1 c of filling over bottom of crust. Top with slices of banana. Layer 1 c. of custard and another layer of banana slices. Top with remaining custard, covering bananas completely. Cover custard completely with Saran Wrap or the like. Refrigerate for several hours or overnight. This will make the crust chewy and allow the flavors to blend.
Paula in Orlando
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Hello Nancy and all Landers

I was at a family reunion on Sunday and my aunt made this and let me tell you everyone there was fighting for it and asking for the recipe. Today she emailed it to me so I thought I would share. She doubled her recipe for the crowd. She made two whole cakes then inverted them unto racks then placed one on a cookie sheet then put on the filling then put the second cake on top. She used lots of filling between the layers. Fattening but oh so so very good. lol It was really moist

Whoopie Pie Cake
1 chocolate fudge cake mix
1/4 cup oil
2 egg yolks
1 pkg. instant chocolate pudding

Mix cake mix according to directions. Add the additional oil, egg yolks and pudding mix-mix well. Line a 9x13 cake pan with wax paper and spray with pam. Bake as directed on cake mix box or until tester comes out clean. Cool cake and invert onto rack. Cut in half lengthwise.

Filling:
2 unbeaten egg whites
2 tsp. vanilla
4 Tbsp. Flour
1-1/2 cups Crisco
1 lb. 10x sugar
1 Tbsp. milk

Beat all ingredients together until light and fluffy. Spread filling over bottom layer, top with other layer. Sprinkle some 10x sugar over the top.
Sharon H
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New Article
How to Make an Easy Pizza in as Little as 20 Minutes

Hi everybody! The girls and I have another recipe to share with you. We tried these today, and they are to die for! It's really great to have three eight year olds that love to cook, bake and share the "ahhhh, that's really good" moments with. What would I do with out them? :o)

Best Ever Brownies

1 and 1/3 cup flour
1/2 cup cocoa
2/3 cup brown sugar, packed
2/3 cup sugar
1/2 tsp. salt
1/2 tsp baking powder
1/2 cup chocolate chips
1/2 cup vanilla chips
1/2 cup macadamia or other nuts
1/2 cup butter
1 tsp. vanilla
3 eggs

Preheat oven to 350 degrees. Grease a 7x12 or 9x13 baking dish. In a large bowl, combine flour, cocoa, sugars, salt, baking powder, chocolate and vanilla chips, and nuts.
Stir in butter ( I melted the butter) vanilla, and eggs just until blended. Pour into prepared baking dish. (This is very thick, so I couldn't pour, but spooned it in, and spread it evenly into the pan) Bake for 30 to 35 minutes.

We have salvage grocery stores here in Kentucky. I was lucky to find packages of white chocolate chips with macadamia nuts already chopped in the bag with the chips. This is what I used. Oh my gosh! They are great!
Mariann, Hannah, Emily and Morgan in Kentucky
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Hi y'all,
This is for Chris(NM)
Just read your recipe for the shrimp in Champagne. Be glad you don't live near me, I would be over everyday for your delicious meals.(LOL)
Marge (in 83degree North AL)

Hello Nancy
I want to thank you for keeping the members on track, so that the newsletter remains focused on sharing recipes, cooking tips and helping those in search of a specific recipe. I relish the fact that we live in a country where we can openly express our political views without fear of retaliation, but I don’t want to see the newsletter become a political debate. There are many other avenues for that.
Thanks for all your hard work and dedication. You are a very special woman.
Robbie IN

Hello to all in Nancyland. Again, to you Nancy, a big THANK YOU for all you do for us who enjoy so very much.

After reading all the recipes in the most recent Newsletter it occurred to me that I should send my recipe in for Spanish Rice. It was given to me years ago when I was living in Newfoundland with my Navy husband. I had a great Spanish friend who gave it to me. I would not dream of using another recipe as this one is a definite winner.

Spanish Rice

1 cup long grain rice
1 green pepper, chopped very fine
1 onion, chopped very fine
1 (small) can tomatoes, chopped fine (use liquid that is in tomatoes too)
1 small can tomato sauce
2 cloves garlic, chopped fine
1 tsp. cumin, or to taste
salt and pepper, to taste
Cooking oil, for browning rice (I use Canola)

Brown rice in cooking oil till golden brown; Mix together in a small bowl all other ingredients adding at least a small can of water (use tomato sauce can). Stir well and then cover. Cook till done on low to medium heat WITHOUT STIRRING. Once the rice is done and has absorbed all the liquid, you will have a beautiful and delicious dish. Enjoy, it is worth the effort to make.
Sara in FL
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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.

Nancy,
This is for Susie in Indy and Mary in VA. My husband had a quadruple by-pass in May 2000. When he came home from the hospital, he couldn't remember the simplest of things. Luckily, my sister is an RN and informed me that that is normal. It comes from being under anesthesia for a very long time. My husband's surgery took 7 hours. After 30-45 days, my husband was his old self again.

As for the reader who wanted a recipe for rice like they serve in Mexican restaurants, here is the "recipe" my MIL and DH use as they are Hispanic.

Mexican Rice

1 cup long grain rice, not instant
1 onion, sliced or diced
2 tsp chicken bullion, mixed with water
1 can Mexican-style canned tomatoes
2 cups water
oil

In large frying pan, add oil and rice. Do not wash rice before cooking. Over medium high heat, stir rice until almost golden color, stirring constantly, for about 5 minutes. Add onion and cook for 1-2 minutes or until rice is golden color. If a few rice kernels turn brown, that is all right. Add water - be careful as it steams when poured in. Add tomatoes. Bring to a boil, lower heat to simmer, and cover pan for about 20 minutes. Check to see if done, additional water needed, etc. If done, turn off heat and let covered pan sit for an additional 5-10 minutes. This lets the rice "fluff". We don't add any salt as the bullion adds enough salt for us.
Karen, SW Arkansas
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Hi Nancy, Since my answers were so long yesterday, this is short and sweet!

Thank you, Eve, for your Spanish rice recipe! That sounds exactly like the one my Mom used to make! Now I can make it again! Thanks so much!
Chris in NM

ED, I remember the lemon pie filling we got years ago like in the 50’s. It had a capsule in it that released the lemon while it was cooking on the stove. I don’t remember much about what we put in it, but I used to fix it a lot. Loved lemon then and I still do! LOL
Chris in NM

I goofed on the Georgia Cornbread Salad! All of it is correct except I forgot pickles! A layer of chopped pickles, any kind of sweet pickles. Just take them out of the jar and chop, don't drain, add whatever juice comes off the pickle onto the cutting board. The pickles add that bit of something.
Ohhh it is sooo good! Ann in middle GA

Good evening Nancy and All - Sue sent in her recipe for Shoepeg Corn Salad that sounds really good. I have one to submit that my aunt who ran our state university's cafeteria made for students which she shared with family members:

Shoepeg Corn Salad, Miss State

1 can Shoepeg corn, drained
1/2 green bell pepper, chopped
1 medium tomato, chopped
4 green onion, thinly sliced, or 1/3 medium onion, chopped
1/2 cup Hellman's mayonnaise (amount depends on taste)
salt and pepper, to taste

(Note: can use any whole kernel corn, but shoe peg was originally used. You could also add small diced or shredded cheese, or anything you might want to add to recipe.)

Mix all together except chopped tomato, add this when ready to eat as salt will draw liquid from tomato and make salad runny. Refrigerate until ready to eat, add chopped tomatoes and enjoy - always a hit ...
Betty in MS
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New Article
How to Make an Easy Pizza in as Little as 20 Minutes

Just wanted to send you a note of thanks for such an awesome site. I have saved your e-mails and this is really the very best recipe site I have seen. Some sites eliminate the messages after a while but I can go back to your from a year ago and still find them.
Thanks so much. Sandra

To Mr Myron Drinkwater: July 14th news letter.
Re: Soaking potatoes in salted water. How much salt do you put into how much water?
I would like to try this.
Thanks, Louisiana Lady

For Caroline MO wanting renal diet recipes. (July 15th newsletter)
This book is highly recommended by our local dialysis unit.
Ask yours for any recipes or books they recommend.
gramaj

http://www.culinarykidneycooks.com/order.htm

Thank you all for the good ideas for my sister's 80th birthday party.

I am also going to include the game"clothespin in the bottle". Let's see how well the Seniors can do this.

I know the party will be a success thanks to all who gave me such good ideas.
Terry in Lansing

Articles
Tomato Gardening
Three Effective Ways To Stake Your Tomatoes
Growing Vegetable Plants From Seed
Five New Ways to Save Money at the Grocery Store
10 Ways to Save Money at the Grocery
De-clutter and Simplify Your Life
3 Simple Steps to Growing Plants from Seed
6 Ways To Save Water In Your Garden
Container Garden Basics
Watering - Key to Successful Container Gardening
Grow Vegetables on your Balcony 

For JL in South Jersey (July 14th newsletter) who wanted Tona's Crockpot Spaghetti Sauce
gramaj

Crockpot Spaghetti Sauce

This recipe is for a 4 quart crockpot, half it if your pot is smaller. 12 servings.

1 lb ground beef
1 lb ground pork
1 medium onion, chopped fine
2 (28 ounce) cans diced tomatoes, with juice
2 (6 ounce) cans tomato paste
2 (8 ounce) cans tomato sauce
2 bay leaves
5 cloves garlic, pressed
4 teaspoons dried oregano
1 1/2 teaspoons salt
4 teaspoons dried basil
3 tablespoons brown sugar
1 teaspoon dried thyme

Brown meats and onion in a skillet and drain well. Transfer to your crockpot. Add remaining ingredients and mix well. Cover and cook on low for 8-10 hours. Serve over hot spaghetti noodles.
Tona in Bama
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Hi Nancy and everyone! We had lightening and thunder and rain all night last night, too. In fact we lost our power for almost 2 hours. Made it a tad warm in the house, but we survived. I guess it beats all the super hot temps from the past few weeks.
Chris in NM

Oh I goofed! I have been a member of the newsletter since 1996! I had to stop and think. Didn’t join the message board till around 2000, though. This is the best place to be!! Thanks so much Nancy for all you do!
Chris in NM

ED, this is exactly like the recipe on the cornstarch box. It is very good!

Lemon Meringue Pie

Makes 6 servings
1-1/2 cups sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/2 cup fresh squeezed lemon juice
3 egg yolks, well beaten
2 tablespoons butter or margarine
1-1/2 cups boiling water
Grated peel of 1/2 Sunkist lemon
2 to 3 drops yellow food coloring (optional)
1 (9-inch) baked pie crust
Three-Egg Meringue (below)

In a saucepan, thoroughly combine the sugar, cornstarch and salt. Gradually blend in the cold water and lemon juice. Stir in the egg yolks. Add the butter and boiling water. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium and boil for 1 minute. Remove from heat and stir in the lemon peel and food coloring.

Pour into baked pie crust. Top with Three-Egg Meringue, sealing well at edges. Bake at 350 F for 12 to 15 minutes. Cool for 2 hours before serving.

Three-Egg Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

In a bowl, with an electric mixer, beat the egg whites with the cream of tartar until foamy. Gradually add the sugar and beat until stiff peaks form Makes 6 servings Source: Sunkist Source: http://www.nancys-kitchen.com
Chris in NM

Linda in TX, thank you for your kind words!
Chris

Tracy from Pa., Nancy’s message board has a lot of help for you with T & T recipes for 1 or 2! http://whatscookin.proboards.com/index.cgi? The section is called “Cooking for Two.” Jay posted this one for us.

Dump It And Run Chicken

Also, to reduce fat, use reduced fat cream of mushroom soup

2 boneless, skinless, chicken breast
1 small pkg. of fresh baby carrots
1 can (10.5 oz.) cream of mushroom soup, undiluted
1 can (13. 25 oz.) mushroom pieces, drained
cooked rice

Layer ingredients in order listed into a crock-pot. Season the chicken to your taste and salt & pepper the carrots. Cover and cook on high for 2 hours and then on low for 3 hours. Or cook on low for about 8 hours. Serves: 2 Serve over rice. Jay
Chris in NM
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Kathi in Virginia, is looking for a good banana cream pie recipe. Kathi, here is one from Dennis and also one I make.

Banana Cream Pie in a Vanilla Wafer Crust

We especially love this pie in the summer time; we don’t have to bake it. It goes together quickly and easily and is so scrumptious—ripe bananas, a smooth vanilla custard, and vanilla wafer crumb crust. Mmm . . . This deep-dish pie will be a hit wherever you serve it. And with a crumb crust, you didn’t have to toil away to make it. But don’t tell your guests that. This is one of the relatively few recipes that use egg yolks instead of whole eggs or egg whites. Save the egg whites for meringue cookies or a lemon meringue pie or your favorite angel food cake. You will need a nine-inch, deep-dish pie pan. Since it is not baked, a glass or ceramic pan will work just fine.
For the crust:

2 cups crushed vanilla wafers
1 tablespoons granulated sugar
6 tablespoons butter, melted

1. Crush the vanilla wafers. (See The Baker’s Note.) Place the crushed wafers in a deep-dish pan.
2. Add the sugar. Stir to combine.
3. Add the melted butter and combine well.
4. Press the mixture into the buttered pie pan making certain that the crust is evenly thick.
5. Place the crust in the freezer to get hard while you make the filling.

The Baker’s Note: This is how we crush cookies, vanilla, wafers, and graham cracker. Place handful of crackers or cookies in a heavy-duty plastic bag. Using a rolling pin, roll over the cookies to crush them. When crushed, empty the bag into a measuring cup and repeat the process until you have the desired amount of crumbs.

For the filling:
Three small to medium-sized bananas
2/3 cup sugar
1/4 cup flour
1 tablespoon cornstarch
1/4 teaspoons salt
2 cups milk or light cream
4 large egg yolks
1 teaspoon vanilla
2 tablespoon butter

1. Place the dry ingredients in a saucepan. Add the milk or light cream and whisk together. Add the egg yolks and whisk those in.
2. Heat over low heat, stirring regularly, until the mixture is thick and just begins to bubble. Add the butter and vanilla and stir.
3. Let the mixture cool for fifteen minutes. Spread the banana slices evenly across the bottom of the pie shell. Pour the filling over the banana slices. Chill for several hours.

Baker’s note: To get the pie slices to release easily from the pie pan, heat up a wet dish cloth in the microwave and heat until hot. Fold the cloth into a nine-inch square and place it on the counter. Place the pie on the hot cloth. In a few minutes, the heat will soften the butter in the crumb crust enough that slices will slide from the pan.
Dennis Weaver, The Prepared Pantry
http://www.nancys-kitchen.com/May2006/
Chris in NM
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Meringue Topped Southern Banana Pudding

4-1/2 cups milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Cook & Serve Pudding & Pie Filling
3 eggs, separated
42 NILLA Wafers (1/2 of 12-oz. pkg.)
2 large bananas, sliced
Dash cream of tartar
1/3 cup sugar

ADD milk to pudding mix in medium saucepan; stir until well blended. Lightly beat egg yolks in small bowl. Add to milk mixture; mix well. Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. ARRANGE layer of wafers on bottom and up side of 2-quart baking dish. Top with layers of 1/3 of the pudding and 1/2 of the banana slices. Repeat layers, ending with remaining pudding. BEAT egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Spread over pudding, sealing to edge of dish. BAKE at 350°F for 15 minutes or until meringue is browned. Cool on wire rack. Serve warm or refrigerate until ready to serve. Store leftover pudding in refrigerator. www.nabisco.com I put this in a graham cracker crust and serve as a pie. Oh my! Posted under Pies on Nancy’s message board.
Chris in NM
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This recipe was requested by several of our family of members. It was first posted in a 2004 newsletter.

Sweet Tortilla Crisp

4 (8") low fat flour tortillas
1 tbsp. reduced-calorie margarine, melted
1 tbsp. sugar
1/2 tsp. ground cinnamon

Brush tortillas with margarine; cut each tortilla into 8 wedges and place on an ungreased baking sheet. Combine sugar and cinnamon, stirring well. Sprinkle sugar mixture evenly over tortilla wedges.
Bake at 425 degrees for 4-6 minutes or until tortilla wedges are lightly browned.
Yield: 32 wedges

23 calories Protein 0.4; fat 0.6; carbohydrate 4.3; cholesterol 0; iron 0.1; sodium 3; calcium 5.
Weight Watcher Points - 1 Point for 2 wedges
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Broccoli Casserole

2 c. broccoli or 1 (10 oz.) pkg. frozen
1/4 lb. Velveeta cheese
4 tbsp. butter or margarine
12 butter crackers, crumbled

Cook and drain broccoli. Melt cheese and half of the butter. Mix with the broccoli. Place in greased baking dish. Melt remaining butter and mix with crumbled crackers. Sprinkle crumbs on top. Bake
at 350 degrees for 20 minutes. Serves 4.
Sue
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Gloria, Indiana, this recipe is great for bbq sandwiches! Also there is a section on Nancy’s message board titles “Recipes for Large Groups.”

Sloppy Joes for a Crowd T & T

5 lbs. ground beef
3 1/4 c. finely chopped onion
3 1/4 c. finely chopped celery and/or green pepper
2 1/2 tsp. salt
2 1/2 Tbl. prepared mustard
few drops of Tabasco
3 (10.5 oz) cans undiluted tomato soup
2 1/2 c. catsup
3/4 tsp. pepper
2 1/2 Tbl. Worcestershire Sauce
1 1/2 c. water

Brown beef, onions and celery/pepper. Add spices and stir in soup, catsup and water. Simmer 1 hour or longer. Yields 20 to 40 servings. These are so good! A friend and co-worker gave me this recipe. She makes these for our Moose Lodge dinners. Yields 20 to 25 servings
posted by Chris in NM on Nancy’s message board.
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Chili Mac

2 (15 oz.) cans chili con carne
1 (15 oz.) can stewed tomatoes
1 lb. macaroni

In a medium saucepan, mix together chili con carne and stewed tomatoes. Heat through, stirring occasionally. Bring 4 quarts water to a boil in a large pot. Stir in macaroni and cook until tender. Drain. Stir in chili mixture. Serve immediately with grated cheddar cheese.
linda NM
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Overnight Pea Salad

1 head lettuce, broken up
1 onion, chopped
8 strips cooked bacon, broken into bits
2 c. mayonnaise
4 oz. Cheddar cheese, grated
1 c. uncooked frozen peas

Mix lettuce, onion and peas in dish. Spread mayonnaise over top, being sure to seal edges. Sprinkle cheese and bacon bits on top. Cover with foil, refrigerate overnight.
Sue
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Re: Lindsey in U. P. Cat trouble
My friend adopted a Siamese cat that would pee outside the litter box. She didn't know that when she adopted the cat. She later found out that cat had been peeing out side the litter box for several years. Your situation sounds similar to my friend's situation. The situation was puzzling to her vet. She tried several treatments which did not work. She finally decided to try daily antibiotic shots for maybe a week, I am not sure. The cat stopped peeing outside the box and to my knowledge has been fine since then. The cat was 7-8 years old when my friend adopted it. Her 16 pound Siamese cat has become quite a wonderful pet. Maybe this thought will help you.
Good luck with your cat.
Nancy in Tennessee

Hi Nancy and all Landers,
Just had to put my two cents in about the cat peeing in the house from Lindsay in UP.

When I got my little female from the Humane Society I had her spayed(you only get 30 days from time you get the cat to have it done). When I got her home from the vet she would pee on my bed. This went on for 2 days and then I took her back for a checkup. Come to fine out she had a urinary infection from the surgery and couldn't help peeing on my bed because she couldn't
hold it. The vet gave me medicine for her and told me to put her litter box and food/water dish in a room with a door that would close tight(which happened to be our bathroom) and leave her in there for three day's. By the second day after getting her medicine twice a day she was once again using
the litter box. I have had no trouble with her since. And now I had to leave the food/water dish and her litter box in the bathroom because that's where SHE thinks it should be LOL. I agree with everyone - please don't put her down until you have had her thoroughly checked by a vet and tried
everything else we have all suggested. When I get a pet it's for life and they are one of my family and I sure would have one of my family at the doc's pronto if something was wrong. By the way my male now weighs 21 pounds and vet said he is healthy as a horse lol. He is just a big cat and always has been.
Dianne in Wisconsin

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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.

Key to Newsletters
Red Bold Face letters - topic of message
Black Bold Face letters - Link to another page or site.