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Dear Nancy, I hope this letter reaches you. Thanks for giving us Nancyland !!! I LOVE it !!!! Thanks for all your hard work, it is soo much appreciated !! I hope you pie bakers out there can help with a recipe request ??? I would love a TNT recipe for green tomato mincemeat to can for pies this fall,
Thanks for any help...
Theresa P from Illinois.

I have been searching for a really good recipe for Chocolate Chip Cookies but haven't found one I am totally pleased with. Would any of you be willing to share some of your favorites? Thanks so much for your help. This is a great group and I love how everyone is so willing to share. Thanks to Nancy for all your hard work in getting the newsletter out for us to enjoy.
Lois, KY

Almond Chocolate Chip Cookies

I tried many chocolate chip cookies recipes and found the Almond Chocolate Chip Cookie Mix from the Prepared Pantry. They are so good and loaded with real chocolate chips.

Hello Nancy and Landers,
This is for AnneE from PA. who wanted the pie recipe with the crumb topping in the July 18 newsletter. Hope this is what you are looking for..

Zucchini Mock Apple Pie

6 cups zucchini (peel, cut lengthwise, remove seeds, slice 1/4-inch thick)
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons cream of tartar
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vinegar
Butter
Pastry for one-crust pie

Crumb Topping
1/2 cup brown sugar, well packed
1/2 cup all purpose flour
2 tablespoons butter, must be room temperature

Mix sugar and flour together well in a bowl. Add butter and with a fork mix until nice and crumbly.
Top pie and bake.

Preheat oven to 475 degrees. Steam zucchini slices over boiling water until barely tender, about 2 to 3 minutes. Remove from stove, cool and let drain well (see “Tip,” below). In a bowl, toss zucchini with sugars, cinnamon, cream of tartar, cornstarch, and salt until well coated. Place pastry in a 9-inch, greased pie pan. Fill with zucchini mix. Dot with butter, drizzle with vinegar. Top with crumb topping. Bake for 12 minutes at 475. Reduce heat to 350 and bake about 1 hour 15 minutes.

Tips: Make sure the zucchini is well-drained and cooled before adding to sugar mixture or sugar will liquefy and make a river in your pie dish. If making two pies you will need two pie crust and you will need to double the crumb topping recipe.
Kathy In Alabama
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Make perfect pizzas with a dough relaxer.  It relaxes the gluten structure and allows you to quickly form a thin, uniform crust.  No more springback.  No more lumps.  Save time.  Quickly form perfect crusts without resting the dough.   

For Sara in AZ. I have the NuWave Oven and simply love it. Every thing I have made has come out excellent. I bought mine because am on oxygen 24/7 and was so afraid of blowing myself up going into the oven with the oxygen plus bending over cuts off my breathing. Have mine on the counter...very easy to use. Am still experimenting with it. Have done a perfect chicken...would think it came out of oven and so moist and juicy. Pork was excellent. Have done roasted veggies, casserole. There is no heat coming from it and clean up is very easy. So buy and enjoy. I got mine
at BJ's Warehouse for $119. and the extras came with it so shop around and see if you can get a good buy. Have also gone on line and been able to get some ideas for recipes for it.
Eina in MA

Good morning Nancy & Friends. I made a cake the other day and it is absolutely delicious. Still have some as there is just the 2 of us. I like to share but so many friends have left for the North that we have to eat it all ourselves?? I don't think it was posted by anyone in this group as I usually include the name and this had none.

Banana Chocolate Turtle Cake

1 18.25 ounce box super moist devil's food cake mix
1 1/3 cups water
1/2 cup plus 2 teas. vegetable oil. divided
3 eggs
2 medium bananas, finely chopped
1 (14oz ) bag caramels, unwrapped
1/2 cup evaporated milk
1 1/3 cups semisweet chocolate chips, divided
1 cup chopped pecans

Preheat oven to 350 degrees F. Lightly spray the bottom only of a 13x9 baking pan with nonstick
cooking spray.

Beat cake mix, water, 1/2 cup oil and eggs in a large bowl on low speed one minute, scraping bowl
as needed. Pour half the batter into the pan. Bake 25 minutes.

Heat caramels and evaporated milk in saucepan over medium hear, stir frequently until melted and
smooth. Stir in pecans.

Sprinkle warm cake with bananas. Pour caramel mixture over bananas. Sprinkle with 1 cup chocolate chips. Carefully spread remaining batter over top. Bake an additional 30 minutes.

Melt over low heat 1/3 cup chocolate chips and 2 teas. oil in small saucepan. Stir constantly until smooth. Drizzle over cake. Cool 20 minutes. Serves 20 (Very Rich)
Muriel, Naples, FL
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I am so happy with the e-cookbooks membership.  I plan to give several away for wedding presents.  So many great recipes.  Thank you for letting us know about it.
Kristin

For Kathi in Virginia from Marilyn in Florida

Banana Cream Pie

1 9" or 10" pastry pie crust
1 tsp. vanilla
1 2/3 c. water
2 bananas (+ 1 for garnish if desired)
3 T. cornstarch
1/4 c. lemon juice, bottled is o.k.
13 oz. can sweetened condensed milk
Cool Whip, whipped cream, or meringue
3 egg yolks, beaten
2 T. butter

Bake crust, hooking over the edge of pie pan & poking with a fork so it stays flat. When cool, rub with 1 tsp. each flour & sugar to help prevent it becoming soggy; set aside.

In water, dissolve cornstarch. Start heating it, stirring in condensed milk & yolks, & cook, stirring, till thick & bubbly. Take off heat, stir in butter & vanilla; set aside.

Slice the 2 bananas. Dip in juice & arrange in circles in the bottom of the crust, shaking off most of the juice as you place them. Pour filling over bananas gently, cover with foil or plastic wrap, & chill at least 4 hours. To serve top with Cool Whip or whipped cream; if you garnish with banana slices, dip them in juice also. To top with meringue, beat whites & sugar till stiff; spread over custard clear to the edges of crust as it will shrink a little. Bake at 300º - 325º till peaks are lightly browned. Cool slightly before chilling.
Marilyn
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To Mr. Myron Drinkwater, I have been putting my potatoes in an ice water bath with salt for year,  but when making onion rings did you ever try the same method? They are really good.
JL in South Jersey

Chris in NM the "Dump and Run Chicken", does this recipe freeze well? I cook a lot for my grandson & his wife and I freeze items until I see him or my daughter.
JL in South Jersey

To gramaj, thank you so much for the "Crock pot Spaghetti Sauce" recipe, I thought I had lost it forever. My daughter is putting the recipes I have from Nancy's Kitchen on a disk for me. That way I'll never miss place or have the recipe site deleted again.
JL in South Jersey

With everyone talking about an Roaster Oven, WalMart had the GE on sale so I purchased one, I have no idea what size it is, but it will cook up to an 18 lb. turkey. As I stated before I cook and freeze a lot for my grandson & his wife, but I need recipes and do I cook in it as I would my oven?

Thanks I really and truly appreciate all the help I can get.
JL in South Jersey

Tomato Jam

2 pounds tomatoes (any type)
2 cups granulated sugar
1/2 cup lemon juice
1/4 cup fresh basil (finely sliced)

To peel tomatoes, cut cross in the bottom (opposite from stem end) and put in a pot of boiling
water until the skins of the tomatoes start to pull away.

Remove tomatoes from water.

Peel tomatoes and put in pot with sugar. Stir to mix well.

Slowly bring to a boil whiles stirring constantly until sugar is completely dissolved. Take off the heat, stir in the lemon juice and the basil.

Cool completely on counter. Place in a container and keep covered in fridge.

This makes an excellent topping on toasted bread (Italian, bagel, biscuit) with a smear of cream cheese, ricotta cheese or as a spread/dip for crackers/veggies and also, as a condiment with grilled meats/fish.
Judy/Buffalo
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Barb/De, just wanted to let you know that I tried your candied kielbasa recipe from the July 18th newsletter and it was so good! Even better than I anticipated. My DH commented at least three times about how good it tasted. I loved that it was easy and inexpensive. I think I paid $3 for the kielbasa ring and it was plenty. Thank you for sharing this recipe.
Doris, S. Indiana

Nancy: This is in response to the posting by Louisiana Lady in the 7/20 Newsletter about the amount of salt to the amount of water for soaking potatoes before cooking them. I don't really measure as I don't think it makes much difference how much salt is in the water. If I were measuring (Try what you think is enough and then adjust from there for future soakings.) I'd put as much water as needed to completely cover the amount of potatoes (whole, chunks, sliced, diced,
cut as French Fries, even whole unpeeled red potatoes, etc.) to be soaked and then add 1 tablespoon for every 3 or 4 cups of water. Stir the salt in the water to get the salt dissolved then add the potatoes. I allow at least 1 hour of soaking or for as long as 3 to 4 hours. Drain off the salt water, rinse if desired and prepare the potatoes according to the required need. Over time experience will let you know how much salt - but don't be afraid to add more than I've
indicated above.
Mr. Myron Drinkwater - Lake Forest, CA

Someone recently asked for a recipe for Banana Bread using a Cake mix. This is the one I use, makes
nice gift esp. at Christmas wrapped with a pretty bow.

Banana Spice Bread
Preheat oven at 350 degrees.

1 pkg spice cake mix, I use Duncan Hines
1 pkg (3 oz) instant banana cream & pie filling ( I use Jello brand)
1/2 cup milk
1/2 cup vegetable oil
2 ripe bananas ( mine were about medium size and ripe but not overly ripe)
4 eggs
Pecans (chopped) to sprinkle on top prior to baking.

In a large bowl, combine the cake mix and pudding mix till blended. Add the milk, oil, bananas and eggs and mix well. Pour into 2 large or 4 small greased loaf pans. (I use Pam) Sprinkle chopped nuts on top.

Bake at 350 degrees for about 40 to 45 minutes or until toothpick inserted in the middle comes out clean Remove from oven, cool about 5 minutes and removes from pans onto a wire rack. I always wrap mine in foil while still a little warm.
Wisemama
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This recipe is great on hot dogs, hamburgers, sandwiches, grilled meats/fish and a nice change from the usual condiments.

Sweet and Sour Onions

1 1/2 lbs onions
2 Tbs sugar
2 Tbs vinegar
1 Tbs olive oil
1 Tbs tomato paste
water and/or white wine
salt
1 dry red chili pepper or red pepper flakes to taste (optional)

Place onions in a single layer in a large flat saute pan. If using wine cover with the white wine, diluted with some water. If not, just cover with plain water. Add olive oil, salt, sugar, dry red chili pepper, vinegar and tomato paste. Stir to mix.

Cover and boil for 10 minutes stirring occasionally.

Boil until the water is gone and the onions begin to glaze. Stir to prevent burning or sticking. Remove red chili before serving. Taste to balance the sweet and sour flavors.

Cool, cover and refrigerate overnight. These are best the next day. Try balsamic vinegar and honey for a really special version. For simple onions, just cook in white wine, olive oil, salt and a bay leaf.
Judy/Buffalo
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To Vickie in MI; I was disappointed Wal-Mart did not have King Syrup or Berger Cookies. When my husband was in the USAF, we were stationed in Phoenix, AZ and Madrid, Spain. My Mom would mail cans of King Syrup to me; when I visit my daughter I always pack a bottle. Do you remember Frosty root beer?
PJ in MB

Hi Nancy, How is Ditto holding up with all the lightening and thundering?

Comment
Ditto is fine. It has been so frustrating when I have to turn off the computer when I really want to work on the site.

Hehehe, Marge (in 83degree North AL), I don’t fix these every day! Some days I just fix a salad!
Thanks! Chris in 103ºF southern NM

this is for Pauline in PA. I make this for just about every holiday my family loves it.

Strawberry Jell-O Pretzel Dessert

3/4 cup margarine (melted)
3 tablespoons brown sugar
3/4 cup white sugar
3 cups pretzels (crushed)
1 (6 ounce) box strawberry Jell-O
2 cups boiling water
8 ounces cream cheese (room temperature)
1 (8 ounce) container Cool Whip (thawed)
3 cups sliced strawberries fresh or frozen

NOTE* If I use frozen strawberries, I thaw them and reserve the juice. When it comes time to mix the Jell-O with the 2 cups water, I add enough water to the juice to make 2 cups then bring it to a boil and mix it with the Jell-O gelatin.

Preheat oven to 350. Mix crushed pretzels, margarine and brown sugar and press into 13" x 9" pan. Bake for 10 minutes. Mix cream cheese and sugar until well combined. Fold in cool whip. Spread over cooled crust. Place into refrigerator. Mix 2 cups boiling water with Jell-O until dissolved. Add strawberries. Chill until Jell-O begins to set. Pour over cream cheese/cool whip. Chill for at least 2 hours before serving.

Hope this helps. Also for Diana who was looking for the Ice Cream Cake using ice cream sandwiches, go to the Kraft Foods website. A detailed recipe and assembly instructions can be found there.
Kathy In Alabama
Chris in NM
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Old-Fashioned Frog's Eye Salad

1-1/3 Cups (8ozs.) Acini diPepe, uncooked
1/2 Cup sugar
1 Tablespoon all-purpose flour
1/4 Teaspoon salt
1 Can (20 ozs.) pineapple chunks, undrained
1 Can (8ozs.) crushed pineapple, undrained
1 egg, beaten
2 Teaspoons lemon juice
2 Cans (11 ozs. each) mandarin orange segments, drained
3-1/2 Cups (8ozs.) frozen non-dairy whipped topping
3 Cups miniature marshmallows
1/2 Cup flaked coconut
maraschino cherries

In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat; stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.

Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight. Add crushed pineapple and chunks, oranges, 2 cups whipped topping,
marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each). I usually mix all of the whipped topping in and also the cherries cut into halves.

Submitted by Mary Jo in MD
Printed in Nancy's Kitchen Newsletter 6/10/05 posted by
cuteascountry_Shortcake
Under Salads on Nancy’s message board.
Chris in NM
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Salisbury Steak For Two

1 egg
1 slice bread, torn into small pieces
1 tablespoon finely chopped onion
1/2 pound ground beef
2 teaspoons vegetable oil, optional
1 can (10-3/4 oz) condensed golden mushroom or cream of mushroom soup, undiluted
1/2 cup water
1 jar (4-l/2 oz) whole mushrooms, drained or 3/4 cup sliced fresh mushrooms
Dash pepper

In a bowl, combine the egg, bread and onion; crumble beef over mixture and mix well. Shape into two patties. In a nonstick skillet over medium heat, brown patties on both sides in oil if desired; drain. Combine the soup, water, mushrooms and pepper; pour over patties. Bring to a boil. Reduce heat; cover and simmer until meat is no longer pink.
Jay posted
under Cooking for Two on Nancy’s message board.
Chris in NM
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Pineapple Pretzel Salad

CRUST:
2 cups crushed pretzels
1 stick butter, melted
1/2 cup sugar
Mix well and press in bottom of 9x13 inch pan. Bake for 10 minutes

FILLING:
1 (8 oz.) cream cheese, softened
1 (8 oz.) Cool Whip
1/2 cup sugar
Mix well and spread on crust.

Topping:
1 20 oz. can crushed pineapple, drained (save juice)
1/4 cup sugar
2 Tbsp. cornstarch

Drain pineapple juice into a saucepan. Mix sugar and cornstarch together, then add to juice. Cook until thickened, add pineapple. Mix well. Spread on top of salad.
Joan in Ar
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Hi Nancy,
I have been intrigued by the stories of loved ones post operative actions. I had a hip operation 2 years ago. I was completely disorientated for 3 weeks and didn't get back to "me" for about 6 weeks. The DH and I initially put my problems down to a fall I had in the hospital, now we are
convinced that it was a result of the anesthetic. We have an elderly friend Bill who had a op for a man thing, he was in hospital for the whole month of January. He was perfectly well in all other areas and really fit for his age, but he too, was badly affected by the anesthetic, so much so, that
even now he isn't the man he was before the op and his wife is having an awful time, she has to watch over him 24/7. Now his wife has been diagnosed with breast cancer and is due to go into hospital this weekend and Bill is going into a residential home for 10 days.

It looks likely that I may have to have the other hip replaced, hopefully if this one is planned and not following an accident, they will not have to keep me under the anesthetic so long. Perhaps, maybe have it done under a local anesthetic!

Nearly all recipes using rice are for large quantities. OK refrigerate and use later, but the extra usually ends up in the bin. These quantities are just enough for 2 and is great with a couple of slices of baked ham. I posted this recipe on the Cooking for Two message board on 16th July

Spanish Rice
Serves 2

1/2 cup chopped onion
1/4 cup green bell pepper chopped
3/4 tsp olive oil
1 1/2 oz green chillies, drained
1/2 cup white rice
3/4 cup canned tomatoes
3/4 tsp white vinegar
1/4 Tbsp salt
1/4 Tbsp pepper

Heat oil in a large pan over medium-high heat; add onion, bell pepper, chilies and rice.

Sauté until rice is browned and vegetables are tender, about 5 minutes.

Add undrained tomatoes and vinegar to pan stir. Cook, stirring frequently, until liquid is absorbed and
rice is tender, about 5 minutes.

Add salt and pepper, mix and serve.
Sylvia <Scotland>
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To the lady who's husband seemed disorientated when he came from hospital - after major surgery you are in the Intensive Care Unit - the lights are never turned off and you really don't know if it is daytime or nighttime - it is very confusing for them - sometimes they tend to hallucinate and being kept sedated has it's toll also - but it will all come together in the end - things will improve give it some time
Not to worry, Joanne Retired nurse

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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.