Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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The purpose of this recipe newsletter is to post requests and replies from our members and to post all their great tried and tested (TNT) recipes.  

Béchamel Sauce
2 cups

4 Tbs. butter
1/4 cup onion, diced fine
4 Tbs. Flour, all purpose
2 cups milk
salt & pepper to taste

Melt butter in sauce pan. Do not brown. Sauté onions until limp. Add flour and blend to form roux. Cook roux on low heat for no more than 2 minutes. Slowly add milk and blend well. Bring to a low boil to thicken; whipping constantly. Remove from heat and add salt & pepper to taste. Strain through a fine sieve (this is to remove onions and any lumps).

Note: Don't use an aluminum pan......Use stainless, corning, non stick...whatever. If you use aluminum, your sauce will turn gray. Don't brown the butter. This is a white sauce.
JL in South Jersey
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Nancy, I am hoping that soon you will have a break in the temperatures that Texas has been having. We have had an unusual July with temperatures only in the 70's and 80's.

To Rachel in Virginia Beach newsletter 28 and 29 asked for Taco Salad and Thousand Island Dressing. My Thousand Island Dressing is different from any other one. It is what I grew up with and we still eat. My Taco Salad I make in the morning for dinner that night.

Susie's Taco Salad

1 large head lettuce
2 lbs. ground beef
2 pkgs. taco seasoning
3/4 cup water
4 green onions, cut also the green part
2 tomatoes
1, 8 oz., bottle taco sauce
1, 14 oz., jar salsa
1, 8 oz., container sour cream
1 small jar green olives, sliced
1, 8 oz., pkg. Mexican cheese

Tear up the lettuce and put it in a very large bowl. Brown the ground beef until no pink. Drain any fat off and put back in skillet adding the taco seasoning and 3/4 cup water. Cook this until the liquid is gone or 10 minutes. Put the beef mixture on top of the lettuce; add the green onions and also the green part on top of beef; then the chopped tomatoes then the bottle of taco sauce. Then I put 2 paper towels on top of the bowl and then the lid. Put this in the refrigerator until ready to serve. Then I take the lid off when ready to serve and wipe it dry. Serves 4 to 6.

Susie's Thousand Island Dressing

½ cup Miracle Whip or mayonnaise
¼ to 1/3 cup catsup or Chili Sauce
½ to 1/3 cup sliced green olives
1 or 2 eggs, chopped

Mix the Miracle Whip and catsup together. Make it the pink color that you want. Add the olives and eggs and mix well. I am sorry but I can't say how many serving it makes because I just make this from sight. I have been making this for 48 years and have eaten it for oh lets say 70+ years.
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Everyone have a great day. Nancy and 4 legged associate take care, stay safe and cool.
Susie Indy

In the last recipe in the newsletter yesterday (28-29) for Pork Chops & Green Beans, it says there are 2 potatoes in the dish, but it never says what to do with them. Please explain.
Anne in Fl

Would you please post your mailing address.  I would like to add a little something to the Rainy Day Fund to help with the cost of keeping the newsletter online..
Lisa

Comment: My address is.

Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

Hi Nancy, merrymaryan in MN needs help getting lipstick out of her clothing. I had put aside the following formula to send at a later date, but as it may help her I will post it now. It was a hint I collected from Heloise.

It appears the enzymes in buttermilk works in getting years of yellow stains from clothing and should do the same for the lipstick. The article states that this lady was told by a friend that buttermilk would take the yellowing out of clothing that had been stored for years and had turned yellow. The garment was soaked in fresh buttermilk, changing it several times. It came out very white. Then, several years later, her granddaughter was to be baptized. She got out her daughter's dress, which was made 39 years ago by her mother of eyelet embroidery material.

It too was very yellow. Again, she soaked it in buttermilk, changing it once. When she washed out the buttermilk, it came out very white. It was beautiful.

I also learned from a friend that the enzymes in the juice of papaya will do the same. Hope one of these methods works for you. Do let us
know.
Betty in MS

Good evening Nancy and All, First may I say again, Nancy, how much I deeply appreciate what you do for us in keeping your newsletter going...and becoming a part of all our families. There have been so many topics of interest lately that I would like to respond to, but I'm sure that is true of most. I have so much I want to write about...childhood memories, food mostly as this is what our newsletter is all about.

I regret that I will most probably have to be away from my computer for a few weeks as we are about to start with repairs and face-lifting on our home. There is a slight chance I may be able to relocate my computer so that I may keep on using it...I do hope so.

In getting things in order, to be packed away and moved out, I have been looking over loose recipes collected from magazine, newspapers, friends, etc., over a few decades. I want to share some that I have used and enjoy with you.

As there is recent interest in canning, I will share some that family members have used and passed on to me and that I have used...most of them. I will begin with:

Hot Pepper Sauce

My method: In sterile canning pint or quart jars, pack as many hot peppers (or combination of peppers you desire) with stems on as you can up to within 1/2 inch from the top (remember, you want them to be covered with vinegar, but not totally necessary as you begin using the sauce). Next, for each pint, add 1/2 tsp. salt. Pour white vinegar over this to within 1/2 inch of top. Place lid and screw band on and screw as tight as you can. Set aside in cool place 3 weeks before using. If you use really hot peppers, you can keep adding vinegar back to jar periodically to cover peppers and extend sauce. Some say boil the vinegar before adding, I have never found that necessary. Also, some pierce peppers before adding to jars. Keep stored in dry place in pantry, as it does need refrigeration.

A quart jar of hot peppers will last until next season, even if used a lot. I know as my family would put pepper sauce on field peas, turnip greens, rutabagas, etc., and Mother adding vinegar back to jar all along. My daddy and others would take the pickled peppers out and eat throughout the winter with greens, vegetables and corn bread.

I have been blessed with good health most of my 69 years. I attribute some of that to my diet growing up and how I cooked after I had my home. I met a lady once who told me that she canned tomato juice similar to V-8 and added lots of hot peppers to season it. She said that she and her daughter drank some every morning and had never had a cold.
BJ in MS
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Here is a recipe I came across that brought my method to mind:

Hot Pepper Vinegar

Use in salad dressings, to flavor cooked vegetables, or in any dish where the flavor of a strong vinegar would be a welcomed addition. Makes about 2 1/2 cups.

8 to 10 small fresh hot green peppers
3 cups white vinegar

Remove stems from peppers. Coarsely chop peppers with seeds; place in clean dry quart jar.

Bring vinegar to boiling in saucepan. Pour over peppers. Cool. Cover tightly. Store at room temperature at least 2 weeks.

When desired flavor (heat) is reached, strain vinegar into clean dry bottle or bottles, pressing on pulp to extract all juices. Seal. Tie a few dry hot peppers on each bottle to indicate hotness of vinegar, if you wish.
BJ in MS
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Top 100 Recipe Sites 

The month of July has come and gone and I don't know where it went. It seems impossible that over 500 tried and true recipes have been posted in our July newsletters. Our recipe family is the best family on the internet.
July Newsletter Recipes

The most viewed pages and articles in July are
Fun Grilling Ideas
Banana Upside Down Cake
Bisquick (8 cups)
Chocolate Depression Cake
Crockpot Lady's Shepherd Pie
A.1. Meatloaf - WW
Apricot Fish - WW
Baked Trout - WW
Broccoli and Peppers - WW
Broccoli and Rice Quiche - WW
Broccoli Cheddar Stuffed Potato - WW
Deviled Eggs - WW
Grilled Southwestern Pork Chops - WW
Oven Fried Zucchini Chips - WW

Organizing Your Closets - Tackle Any Closet in 5 Steps
Creating a Family Recipe Scrapbook
Putting Together Your Cookbook
Hummingbirds -- Helpful Facts and Feeding Tips
History of Humming Bird Feeders
8 Features That Good Birdhouses Have
A Guide to Dehydrating
Key Steps for Removing Stains
Kitchens Countertops - Tips
Some tips for cleaning a refrigerator
Cleaning with Vinegar
White Vinegar Uses Around the Home
How to Wash Stuffed Animals?
Key Steps for Removing Stains

Along the same line, I have another recipe to offer:

Refrigerator Pickles

Slice 4 pounds of small cucumbers (pickling cucumbers) thinly, skin on and put in a one gallon jar. Mix 1 quart white vinegar, 3 cups sugar, 1/2 cup fresh chopped dill weed, 1 Tbsp. mixed pickling spices, 1 Tbsp. whole black peppers, 8 cloves garlic, sliced (optional). Pour over cucumbers. Cover first with plastic wrap and then with lid. Refrigerate 3 days, shaking once a day for 3 days. Store in refrigerator up to 1 month. (BJ's note: Will keep longer, but will get softer the older they become.)
Enjoy, BJ in MS
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Hi Nancy and all other newsletter family members. Here is a tip when you make a "dump cake" recipe....the one where you sprinkle a cake mix on top of pineapple and cherry pie filling and then either melt the butter and drizzle it or put pats of butter on top. Put the cake mix in a bowl, and then add the melted butter and mix well with your clean hands or a spoon (I use my hands). Then put the mixture evenly over the fruit and bake as directed.

It's easier and comes out much better IMHO :). I sometimes add 1 c. of coconut and 1 c. of chopped pecans to the cake mix and then add the melted butter. When I do the Dump Cake I use 1 stick PLUS 2 T. of melted butter.
I hope you try it....I'm sure you'll love it.
Barb in San Diego

Today I made the Bisquick cookies recently in the newsletter and I used pistachio pudding. I made a double batch because one batch didn't look like enough to heat the oven up for. On the 2nd batch, I baked in balls for 2 minutes and then pushed Hershey kisses into them and baked them for 6 more minutes. They are delicious and are fancy enough to use at a reception at my business tomorrow. Thanks to the creator of the recipe. It was very easy!
Sally in East Texas

This recipe is for the people that have had the Peach Cake from Muhly's bakery in Baltimore. I knew I had the recipe from the News American paper but couldn't find it at first. Mary Jo in MD

Baltimore Peach Cake

1 package. active dry yeast
1/4 cup warm water
1/4 cup butter or margarine
1 teaspoon salt
1 tablespoon sugar
1 cup scalded milk, cooled to lukewarm
1 egg slightly beaten
4 - 5 cups flour
softened butter

Topping
4 or 5 ripe peaches
1/2 to 1 cup sugar
1 tablespoon cinnamon
powdered sugar

Glaze
1/3 cup apricot jam
1 tablespoon hot water
.
Soften yeast in warm water. Put 1/4 cup butter, salt, and sugar in large bowl. Add lukewarm milk and stir until sugar is dissolved. Stir in yeast mixture and beaten egg. Gradually stir in flour until stiff dough is formed. Grease top of dough and cover bowl. Let rise in warm place until doubled in bulk. About 30-60 minutes.

Punch down dough and knead on lightly floured board until smooth and elastic. Divide in half and roll each half into a rectangle the size of a cookie sheet. Transfer 1 piece of dough to sheet and spread with softened butter. Put sliced peaches on top of dough and press each slice into dough. Sprinkle with cinnamon and sugar. Cover with other piece of dough.

Let rise until double in bulk, about 20-40 minutes. Bake at 375° for 30-35 minutes or until done. Sprinkle with powdered sugar or make a glaze of apricot jam and hot water and spread on cake.
Mary Jo
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For M in La
Newsletter July 28 & 29

I buy my spices online at www.bulkfoods.com/spices.asp
My recent purchase was for Chili Powder, Dill Weed & Celery Salt.

Hope you can make use of this site and find that the prices are not out of sight.

GOD BLESS ALL, Karen from Wisconsin

For merrymaryan in MN who washed her clothes with a tube of lipstick in the pocket here is a suggestion. I have had very good luck with Lestoil removing grease, pitch, and a whole lot more. If all else fails or you want to use it first give it a try. Also don't put them in the clothes dryer until you have the stain out because that will set it in the clothes and it will be almost impossible to get out.
Betty in ME

Correction For Zucchini Jelly

Man, what a Ding-A-Ling I am. Must have had one of those 'senior" moments I have read about other people having. Lol

Lori from NE was looking for a Recipe to make jelly made with Zucchini. I rushed to my recipe box to get my Zucchini Jelly recipe and in my haste to get it to the newsletter....of all things, I neglected to add the sugar. DUH !! Some Days !!!

Here is the corrected recipe: So sorry about the goof.

Zucchini Jelly

6 cups zucchini-peeled, deseeded, & grated
1 Tablespoon water
Cook over medium heat, stir often until clear and thickened.

Add:
1/2 cup lemon juice or Real Lemon
1 cup crushed pineapple w/juice

Add: 6 cups sugar
Bring to a boil, cook 3-4 minutes

Add: 1 large package Jell-o
(Orange, Lemon, Peach, Apricot or Raspberry)
Put in jars, Cap, Cool and Freeze

As I stated in my last recipe, I don't see why you can't use any flavor Jell-o you desire, be it Grape or Pineapple

Again sooooo sorry about the error in my earlier recipe.

Have A Good Day & GOD BLESS!
Karen from Wisconsin
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This is for Marlene FL who is looking for dessert suggestions for a dinner that she is having for her pastor... my pastor's family loves this:

Candy Apple Salad

1 (8 oz) cream cheese, softened, (I set it on the counter for 20-30 minutes before using)

1 (8 oz.) cool whip
1/2 cup sugar
1 teas. vanilla
1 large red delicious apple (dice but do not peel)
1 large green Granny Smith apple (dice but do not peel)

3-4 regular Milky Way Candy Bars or Snickers Candy Bars (diced in small pieces), my favorite is Take 5 candy bars

Cream together sugar, cream cheese and vanilla. Add cool whip and mix well. Add the diced apples and diced candy bars. Best when served the same day.

I double this recipe for Church functions
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Dear Friends,
I owe everyone an apology. In the July 25, 2009, newsletter, I submitted a recipe for "Apple Pie with Spiced Creme Fraiche." I neglected to include the following source of the recipe:
Apple Pie With Spiced Crème Fraîche - Cashew Recipes - Navitas Naturals Official Web Site - Superfoods, Powerfoods, Certified..

"Creme Fraiche," from the past to the present, is defined on the following site :
Creme Fraiche from past to present

In the July 28-29, 2009, newsletter, Lorene was confused by the recipe ... with good reason. I should have explained that this version was especially created for lactose-intolerant individuals, as a dairy product is normally included in making creme fraiche. I was so intrigued by this alternative version of "creme fraiche," that I forgot to include the reason and source of the recipe. Hopefully, it will not deter anyone from trying this version. In the future, I promise to include the source of any recipe I submit, which should assist in recipe clarifications, as well as assure legal correctness. Again, mea culpa.

Everyone is wished a rainbow-filled day !
Mrs. Marshall

Hi Nancy,
This isn't re cooking. It is a warning.

I received my bank statement this morning. I discovered that DazzleWhite (tooth whitening) has been ripping me off. I went into the advert on the top of the message boards, they are offering a free trial at the price of post and packaging only, so I thought that was a bargain. DazzleWhite is based in North America, I can't remember what the charge was in $. They charged me £9.29 and I subsequently received a tiny tube of DazzleWhite, I thought OK I've been done, but didn't realise what was in store for me. On the 27 July I was charged a further £37.02. I decided to investigate and was shocked to find that this has been happening to lots of people. Not only once, but every month as they have unknowingly joined this club. I spent 1 hour and 20 minutes in my bank this morning. Strictly speaking it isn't fraud, but the only way out, is to cancel the card that they have on their files, which is a real nuisance. It doesn't look promising that I'll get my £37.02 back, but I'd like to make sure that none of our Nancylanders fall foul to this scam.
Sylvia <Scotland>

Comment
I am so sorry that you got into a situation you did not plan to get into. The message board is a free board and I do not have ads it. The ads are the way the message board is free. I did go to the ad you were talking about and did find in the fine print and a box that needed to be unchecked below the fold of the information. Also to cancel the next shipment you had 14 days. It wasn't a true 14 days becuause the time started when the application was received and not from the date you received the product

I looked on the internet for any complaints on this product and found many. All the complaints are very similar to yours.

This is the phone number and/or address so you can contact the company directly.

Call us at 866-989-2686 (Monday to Friday 6 am to
9 pm Mountain Time) and speak with one of our
representatives, if phone support is unavailable
please contact our 24/7 LiveChat.

Toll Free International Customer Service
Australia – Toll-free 1-800-153-318
United Kingdom – Toll-free 0-808-120-1987

Let me know what happens. Hopefully you will have a positive outcome.
Nancy Rogers

Sorry this is so late but hope it helps.
For Sue in July 2 newsletter who wanted frosting recipe with cake mix in it. Here is mine.

Frosting Recipe

3/4 cup white crisco
3/4 white Duncan Hines cake mix
3/4 cup ice cold water
splash of vanilla flavoring

Mix these together and then add 2 to 3 pounds powdered sugar until you get the consistency you desire.
Carolyn from Edon
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For Sharon in MO in the July 28-29 newsletter who wanted old fashioned coconut cream pie recipe. This was my grandmother's so I think in qualifies.

Old Fashioned Coconut Cream Pie

1/2 cup white sugar
1/2 teaspoon salt
2 tablespoons cornstarch

Mix in a large (at lease 2 qt) heavy pan. Slowly stir in 2 cups milk. Over medium heat and stirring constantly, bring to a boil and boil 1 minute. Remove from heat. Then have 2 slightly beaten egg yolks ready and slowly add some of the hot mixture to the egg yolks until they are warm.(this keeps the eggs from scrambling ). Then blend this mixture back to original mixture. Bring to a boil and boil from 1 minute. Remove from heat. Blend in 2 teaspoons butter and 1 teaspoon vanilla. Now add your coconut (or bananas) Pour into baked pie crust and chill. You can top with meringue if you wish

Hope this help you ladies.
Carolyn from Edon

P.S. Nancy keep up the good work. As you can see I'm way behind on my letters as I have had grandchildren staying with us. Bye,bye!
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Dear Nancy,
This is a recipe that I got last year from your site but can't tell you who came up with this fantastic recipe. This person who sent it in should have credit. I would call it a dessert instead of a salad but I wanted to be sure that your followers have it in their files.
Pat in SC

Grape Salad

3 lbs seedless grapes (red or green or a combination)
1/4 - 1/2 cup sugar (adjust to taste)
8 oz sour cream
8 oz cream cheese (softened)
1 tsp vanilla
1 cup walnuts or pecans, chopped
1/2 - 1 cup light brown sugar (adjust to taste)

Wash and stem grapes; drain. In large mixing bowl, combine sugar, sour cream, cream cheese, and vanilla till smooth. Pour over grapes; mix till thoroughly combined. In separate bowl, mix nuts and brown sugar together. (I use the maximum amount of brown sugar, because I love the mix of the flavor with the sweet/sour of the grapes.) Pour grape mixture into serving dish; sprinkle top with sugar and nut mixture. Chill and serve. This recipe makes a very large portion (suitable for a family gathering of 20 or possibly more, depending on appetites). Recipe may be halved. Keeps well in refrigerator for several days (if it lasts that long).
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For M in LA. I have the NuWave oven and love it. Have it on kitchen counter and it is so easy to use. Have made chicken, pork roast, pork pinwheels, casseroles, roasted veggies, grilled cheese & tomato sandwiches, pizza, frozen fish and last night frozen hamburgers which I cooked for 6 minutes on one side then flipped over cooked for 3 minutes on other side then put rolls in oven and cooked another 3 minutes and they came out perfect. Only thing I haven't tried yet is baking. If any one out there has baked in it, please let me know the results. Clean up is very easy also. I would not hesitate to tell you to buy one.
Eina in MA

In reading my recipe for "Death by Chocolate" I sent in for Marlene in July 26th newsletter. I see a mistake I made in recipe...so sorry! It should say 1 large container of COOL WHIP (12 0z size) instead of 1 large container container! Ha ha...blame it on being a senior moment!
Celia Maine

I found this recipe in a Southern Living magazine and tried it this week. It is surprisingly good for such a simple recipe. Really nice to make in hot weather because it doesn't require the oven. A variation listed was, 2 cups broccoli florets & sharp cheddar cheese. I served round steak cooked in the crockpot and sliced home grown tomatoes with this.
Doris, S. Indiana

Creamy Grits with Sweet Corn
Serves 4

3/4 cup uncooked quick-cooking grits
1 cup frozen whole kernel corn, thawed
1 5oz. jar of light garlic & herb spreadable cheese (I used Old English)
salt & pepper

Bring 3 cups water and a tsp salt to a boil in a large saucepan. Over medium heat, slowly stir in grits. Lower heat and cook, stirring often, 5 minutes or until thickened. Stir in corn, cheese and pepper. Continue stirring on low heat until cheese is melted. It will thicken as it cools down.
Doris, S. Indiana
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Hello Nancy, precious Ditto and the rest of "Landers".
I am looking for a recipe for Polish cole slaw. I know it has horseradish in it and has a white sauce.
Thanks.
Barb - La Porte, IN

For merrymaryan in MN. I have the same problem with our hard water. I soak them in vinegar and then wash by hand. Works for me.
Theresa in MI

hi Nancy and all Nancylanders, Hope someone out there can help. I am looking for a recipe using zucchini and I think grape Jello to make a jam. Also I need to know what date the recipes for the anglefood cake variations was in, I have seemed to misplaced mine and a friend asked me about them.
Thanks in advance. Lori in NE

Karen C in TX, for the sheet protectors in a 200 count box, go to Staples or your office supply store. That is where I get my large box of plastic sheet protectors. Some WalMart stores may carry them, also.
Chris in NM

Grandma O, Illinois, this is a favorite of ours, too! A scoop of vanilla bean ice cream on top when served is so yummy!

Dutch Apple Pie
1 unbaked 9" pastry shell

TOPPING: 2/3 cup flour
1/3 cup firmly packed light brown sugar
1/3 cup butter

FILLING: 2 lbs tart cooking apples
1 tbsp fresh lemon juice
2 tbsp flour
3/4 cup sugar
Dash of salt
1 tsp ground cinnamon

Keep pastry shell refrigerated until ready to use. Preheat oven to 375 degrees.
To prepare topping: combine flour and sugar in medium bowl. Cut in butter with a pastry blender or two knives until mixture is the consistency of coarse cornmeal. Refrigerate.
To prepare filling: Pare and core apples. Thinly slice into large bowl. Sprinkle apples with lemon juice. Combine flour, sugar, salt and cinnamon; mixing well. Toss lightly with apples. Turn filling into pastry, spreading evenly. Cover with topping. Bake 40-45 minutes or until topping is golden brown and apples are tender. Serve warm or cold. I use a deep dish pie pan. grannym IL in the catch up newsletter #18.
Chris in NM
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Hi Susie Indy, the first way is the way I do mine sometimes. Other times I do the vinegar thing. You are right. It is so good!

Marinated Cucumbers

1 c. sliced cucumbers
1 c. carrot sticks – I use onion slices divided into rings instead of carrots.
Leftover juice from dill pickles

Place cucumbers and carrots in dill pickle
juice and marinate for several days.

OR use this marinade:
1 c. vinegar
clove garlic
1/4 tsp. dill
1 tsp. salt
1/2 c. water

Refrigerate for several days. Cucumber recipes Nancyskitchen.com
Chris in NM
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I have been trying to stay cool in hot, humid Houston this summer by eating mostly salads, which involve very little if any cooking. These three salads are healthy and you just have to turn on the stove for only a few minutes to roast the cumin seeds for the Moroccan Carrot Salad. You can serve them separately but the salads make a nice meal served together on one plate on top of a bed of lettuce:

Moroccan Carrot Salad

2 c. shredded carrots
½ c. pre-soaked raisins, drained
1 tsp. toasted cumin seeds
1 Tbsp. Olive oil
2 tspns. Lime juice
Salt to taste

Combine all ingredients, chill and serve. If this mixture seems too dry, add more oil and/or ½ cup or more (to your taste) of low-fat plain yogurt drained. Or just use yogurt instead of olive oil.

Serves 4.
Dianne, Saki and Kiku in Houston
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Chicken Caesar Salad

1 10-oz. can chicken
4 large stalks celery
2 Tbs. Fat free mayonnaise
4 Tbs. Fat free Caesar Salad Dressing
Ground black pepper to taste

Drain and rinse chicken.
Cut celery into small diagonal pieces.
Mix Mayonnaise and Caesar salad dressing.
Combine celery with dressing mixture, mixing well.
Add chicken. Mix in gently. Add pepper to taste.
Serve in sandwiches or on a bed of lettuce.

Serves 4.
Dianne, Saki and Kiku in Houston
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Pea Salad - WW*

10 ounces frozen green peas
1 cup celery chopped
2 green onions chopped
2 tablespoons fat free mayonnaise
salt to taste
pepper to taste

Thaw peas. Combine all ingredients in a bowl. Toss and refrigerate.

Per serving: 96 Calories (kcal); 4g Total Fat; (33% calories from fat); 4gProtein; 13g Carbohydrate; 0mg Cholesterol; 139mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2Fat; 0 Other Carbohydrates
Yields: 4 Servings
Weight Watcher Points - 1 Point

*This is a very slight variation of the Pea Salad-WW sent in a few weeks ago using fat-free mayo and without steaming the peas and celery. Makes for a very crunchy salad. I have actually eaten this a few times for breakfast. My orange-boy, Saki, the cat, loves to eat a few of the peas from my hand.

Dianne, Saki and Kiku in Houston
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Hello Nancy,
I have been interested in reading how knives are sharpened, and haven't read of anyone using the same method that I remember about when I was growing up on a farm in Central Illinois. Living with my Father and Mother as well as my Grandparents was a privilege, but times were hard back in the Twenties. My Grandfather had a lot of tools that were hand made, and most were made by him.

As I remember, one was made of sandstone, shaped like a donut mounted on a frame something like a bicycle, but instead of wheels that moved it, the frame was secured to the ground and pedals powered the wheel as it turned the sandstone slowly around. A person held the knife to the stone and pressed it down firmly against the edge as it took on sharpness. Axes and hatchets, as well as knives were sharpened easily. Of course, nowadays there are other types of sharpeners, and the old fashioned device is no longer used, but probably can be found in Museums or Pioneer Villages echoing days of the past.

I have been a reader of your newsletter many years, and may be one of the oldest members or infrequent contributors. It has been a great joy to read of Old Times and the way things were done when I was just a kid. Those letters about favorite sandwiches and fillings were remarkable too, for I had no idea that others would have the same thoughts I had when it came to making sandwiches. Some of mine were bread, butter, salt and pepper, while another was just plain old sandwich spread! One of my favorites was buttered bread topped with brown sugar. However, the best ones were made by my Grandmother as she took fresh bread from the oven and spread it with butter and her Sunkist Strawberry Preserves! Those were Happy Days, but they will not come again!
Dottie of U of I Land

Nancy: My 35 year old son, Sean, put me on to a very refreshing salad last weekend that he invented and I want to share it with the Nancyland family. With the abundance of fresh garden vegetables available now, it is a perfect side dish during the warm and hot Summer months.
Mr. Myron Drinkwater - Lake Forest, CA

Simple Garden Salad

2 medium or large cucumbers
2 large or 3 medium fresh tomatoes
1 large sweet onion
2 Tbsp olive oil
2 Tbsp balsamic vinegar
season salt or salt and ground black pepper to taste.

Peel the cucumbers, cut the stem /core end from the tomatoes and peel the onion. Cut the vegetables (cucumbers, tomatoes and onion) into bite size pieces (1/2 to 3/4-inch dice) and place in a re-sealable container (I use a plastic Glad brand bowl with a lid). Pour the olive oil and balsamic vinegar over the diced vegetables and season as desired. Place the lid on the container and turn several times to thoroughly coat the vegetables. Refrigerate for at least 2 hours before serving. Cover and refrigerate any leftover salad for up to 2 days. After 2 days the vegetables tend to get a bit soggy - but still very tasty.
Yield: 8
servings.

Cook's Note: Blanched, cooled and diced cauliflower, broccoli, carrots or other vegetables could also be adapted to this salad, if desired.

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Family Crafts @ About.com
http://familycrafts.about.com/ 
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FabulousFood.com
http://www.fabulousfoods.com/
This site is worth checking out. Not only does it have recipes but product reviews, cookbook reviews, and great articles.

Top 100 Recipe Sites 

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