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Love this group! Thanks Nancy for all that you do! I am looking for a recipe I saw just this week and didn't mark it. Now I can't locate it. It is for Apple Bar snacks, made with graham cracker crumbs instead of flour and all ingredients were put into the food processor then poured into the 8 x 9 pan to be baked.

Any help appreciated. Oh, and "Thanks" for the reply to locate the cheddar cheese powder!
Mary Colorado

Marilyn in OH....You mean they still make Bun Candy Bars???
Dee in SIL

This is for Jane Ann in Alabama
The pickled jalapenos that I use are jarred by Trappey's and are sold sliced in their own pickling juices. They are found on the pickle aisle in the market. I'm afraid regular jalapenos would be far too hot as this dip is always hotter the next day - if you are fortunate enough to have any leftovers. As for the Creole Seasoning Mix, I use Tony Chachere's and it is sold in a paper container like a box of salt (same shape) and is with the condiments in the market.

Hope this is the information you were looking for.
Susana in Louisiana

May 2007 Newsletters Alphabetical Recipe Listing
(Recipes for April 1st-3rd have already been posted to the alphabetical listing. I will do my best to get them listed in the alphabetical index the day after they have been posted to the online newsletters. )

April 2007 Alphabetical Recipe Listing
More recipes from newsletters have been posted in the last 2 days

2005 Alphabetical Listing of Recipes
Many more recipes have been posted to the 2005 Alphabetical Index.

Nancy, do you have a PayPal account? I don't know about everyone else, but I would be willing to donate a few dollars each month for the great service you perform. If all of us did that, you wouldn't have to worry about advertising revenue. Paypal would be such an easy way to transfer money to you.

What do you think, everyone? Let's do something for Nancy for a change.
Doris in Oklahoma City

Comment
I do have a Paypal account. Right now the ads are keeping the site online. My feelings are that the current setup with no pounders on nancys-kitchen.com will work. Not sure how I feel about money to Paypal. I will include my Paypal account address if there is anyone that feels strongly about helping. I post the newsletters online for what I can give and not what I can get. It is the joy of my day to be able to compile it.

Paypal account address: n_rogers@yahoo.com
[It is n underscore (or underline) rogers @yahoo.com]
n_rogers@yahoo.com
Nancy Rogers

This is for Rose in Texas

7-Up Cake
1 package (18-1/4 ounce) white cake mix
1 package (3.4 ounces) instant lemon pudding mix
3/4 Crisco, melted
3 eggs
1 cup 7-Up
1 cup confectioners' sugar
2 tablespoons lemon juice

In a mixing bowl, combine the cake mix, pudding mix, oil and eggs; beat on medium speed for one minute. Gradually beat in soda. Pour into a greased 9x13-inch baking pan. Bake at 350 degrees for 40 to 45 minutes or until cake springs back when lightly touched in the center. Combine confectioners sugar and lemon juice with wire whisk until smooth; carefully spread over warm cake. Let cool before serving.

Rose, This is popular in my workplace. Even my boss has asked me to bring it more often. Hope you enjoy it.
Susana in Louisiana

I am still so much loving your site. Bless your little heart for all you do. I am responding to the May 3rd newsletter regarding Fabreeze.

It is indeed wonderful stuff but I would like to add DO NOT USE it if you have pet birds. I had gotten a pair of finches for my birthday and used Fabreeze after my friend stopped by and had smoked a cigarette. The birds both died within a couple of hours. We looked it up on snoops and at the bottom it mentioned something about the possibility of birds dying. I started asking around and sure enough it had happened to others. I had heard it had something to do with pets that absorb things through their skin i.e. rabbits, cats etc. My kitties were fine but thought I better let my family know to be careful. Good luck on your garage Nancy!
Jillie in Idaho

Nancy,
I just want to tell you that I thank God every day for you & all the many hours of work you put into this site. You do a fabulous, stupendous job, & this is definitely on my list of favorite e-mails that I receive (the other e-mails on that list are ones from my sister & son). I cannot even comprehend the amount of time and effort it must take to keep up this website and send the newsletter out. So, please accept my profound 'thank you' for your time, your ability and willingness to continue this daily job and of course for the fur babies who, without their help, where would we be. Also, thank you to all the Nancylanders who send in the recipes as well as tips & stories, I read each and everyone and I have used many of the recipes.
Thank you. Nanci, NY

Today I made pumpernickel bread using a mix in my bread machine.  For me the California Raisin Bread was the best I had eaten.  In my opinion, this pumpernickel bread bet the raisin bread. It was so good. I had gotten some samples of green olive and black olive tapenade and dip from Dennis and spread it on the bread.  I loved it.  Great flavor from the bread and with the dip it was yummy.  I called Dennis and let him know how good the bread was.  He sent me the special code for our recipe family to get 25% of rye bread mixes for the next week. (The dips Green Olive and Black olive dips will be available soon from Prepared Pantry.)

Rye Bread Mixes
Special code for 25% off is nancyrye
(all one word and in lowercase.)

Hi Nancy and what a day you put in on this newsletter. Thank you so much, and my day is not complete without it. This an old recipe for Peanut Butter candy bars that are so good and require no baking and with summer coming up that is a good thing.
Roz in Indy

PEANUT BUTTER CANDY BARS
Micro, or cook til thick, stirring often:
3 / 4 cup margarine
1 and 1 / 2 cup sugar
2 eggs

Set aside and let cool

Combine in a large bowl:
2 and 1 / 2 cup crushed graham crackers
2 cups mini marshmallows

Combine both mixtures and press into a sprayed 9 x 13 pan.

Refrigerate for 30 minutes.
Then combine and micro till melted:

1 cup choc chips
3 heaping Tablespoons peanut butter
Spread on top of bars. When chocolate is set, cut.

Elvis Presley Cake
1 (18.25 ounce) package white cake mix
1 (8 ounce) can crushed pineapple with juice
2 cups white sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool.

Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake. In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well. Spread cream cheese frosting over cake.
Tona in Bama

is for Louisiana Lady who was wanting to use some of her sister's things but they reeked of cigarette smoke. I suggest you call people who do clean-ups after a house fire. I would imagine the local fire department or an insurance company in your town could send you in the right direction. Good luck, that smell is awful!! Connie in TX

I thought that I would send them in again just in case that they have gotten lost in the greater space waves. I hope that the weather in Texas stops beginning so bad this year.

I have a question that has nothing to do with food, stains or diet related. The question is has anyone on this site used the wash & curl shampoo? My naturally curly hair is coming back but in stages not all at once. I look funny with just one side and the back curly and the rest straight as anything. I thought that if I used the shampoo my hair would look natural.

I must have overlooked the recipe for the marinaded shrimp. Since we like shrimp and have to eat seafood at least 3 times a week this sounds as if you could use it on any seafood. I would like to have the newsletter it was in or could someone send in the recipe again please. I must have also overlooked the cream cheese banana bread recipe. Could that be send in or in what newsletter also. thank you in advance for any help that I can get.

In the 4/28 newsletter Doris, S. Indiana was looking for a Cherry Dumpling recipe and I have 1 recipe.

Cherry Dumplings
3 to 4 quarts cherry juice with cherries

This recipe calls for cooking 2 quarts of cherries in water with sugar to make a sweet broth. Add a few drops red food coloring.

Dumpling dough
3 eggs
3/4 cup milk
dash of salt
1/3 stick butter, melted
3 to 4 cups flour, enough to make a stiff dough

Mix all ingredients for dumplings dough. Roll a portion of the dough on a floured board until thin. Cut. Drop into boiling cherry juice. Keep rolling, cutting and dropping until dumplings take up most of the juice. Stir frequently to cover dumplings with broth and to prevent sticking. When all dumplings are dropped, simmer 4 to 5 minutes. Turn off heat and cover pot to steam 10 minutes. Serve warm or cold. this recipe said that you can also use peach and blackberries instead of cherries.

I have a question for Bette Indiana in the newsletter 4/28 newsletter and it is the Trade-Winds Salad. Could you leave out the brown sugar and reduce it to just 1 tablespoons without spoiling the recipe? The doctor has cut us back on sugar of any kind and also on carbs. In the 4/28 newsletter Louisiana Lady, Sandy H in blue Springs, Missouri on how to hand the plastic bags on the porch to stop flies from coming in the house. We are having problems with that now that we have switched to Daylight Saving Time. Also another thank you is to Andee in L.A. for the Uncle Phaedrus email address in the 4/28 newsletter. I had been looking for it and could not find it.

Then on 4/30 I also wrote and have not seen it yet. In the 4/29 newsletter Doris S. Indiana sent in her daughter-in-law Pea Salad recipe but what I have done is for the base layer I use some cut up lettuce then the peas, onion rings, Miracle Whip, jared bacon, cheese and then the last item are the sliced eggs. I will be trying the Pea Salad without the lettuce soon.

Sorry this is so long but I want to send this again just in case it got lost in outer space.
Everyone have a great day. Nancy and 4 legged associates take care and be save in this bad weather you are having this year.
Susie Indy

Hi Boots in Va. I think the reason your potato salad is watery the
next day is because of the Miracle Whip.

They changed their recipe last year. Check out the ingredients. The first one used to be oil and now it is water. If you google Miracle Whip, there are several recipes that you can make for yourself at home.
Barb/De.

For Boots in Va. with watery potato salad.
It might be the Miracle Whip.

Kraft changed the formula of Miracle Whip and it doesn't work the same in recipes as it used to.

I finally tossed mine. Don't like the "new & improved" stuff.
I think they made it with less oil to make it "lighter" (read cheaper to make).

Sure ticked me off.
I have heard others voice the same complaints.
Since you use chopped sweet pickles, try REAL mayo mixed with a bit or pickle juice or sweet relish.
gramaj

For Rose in Texas.
A co-worker of my husband gave him this recipe 3/27/69. I hope you like it.

Nancy, I enjoy your News Letter so much. Due to health problems, I am pretty much home bound and I look forward to it everyday.
Pat, In Texas

Seven Up Cake

Blend together :
1/2 lb oleo ( 2 sticks )
1/2 Cup Crisco Oil
3 Cups Sugar

Add:
5 Eggs-one at a time, beat well
2 Tsp Lemon Juice
1 Tsp Vanilla
1/2 Tsp Salt

Add Alternately , Beating thoroughly,
3 Cups Flour
1 Cup (8oz) 7 Up

Bake about 1-1/2 hour at 350° in large tube cake pan or 2 loaf pans.

Comment
A similar recipe was sent in by Barbara in Corsicana, Texas with the comment below. Her recipe will be posted tomorrow in the alphabetical index for May 2007 as will the recipe for 7-Up cake by Patricia in AL and grannym IL

NOTE: Try not to let any of the apricot-almond mixture get on the sides of the pan and also, be sure to save enough batter to cover entire top of cake.

* if the filling is added to this cake it will take longer to cook so test it with a straw or cake tester.

This is a delicious cake with or without the filling but do try it with the filling at some point in time, I don't think you will be disappointed in the least.
Happy cookin..
Barbara in Corsicana,Texas

Good day to all of you wonderful cooks. And a GREAT BIG THANK YOU TO NANCY for doing so much work on this newsletter.

I have been given a large amount of rhubarb and cut it up and froze it. Now I need recipes for it. Does anyone out there have some tried and true ones? Maybe for a strawberry/rhubarb pie? Any recipes would be appreciated.
Thanks, Sandra from Oregon

Hi all,
This morning I tried a package mix of Chocolate, Coconut, Macadamia nut flavor pancakes that my friend brought back from Hawaii. The chocolate was not obvious, very subtle, but they were delicious. Does anyone have any idea how I can make these myself from scratch?
Carolyn from Los Banos,CA

For the lady wanting ideas for her son's wedding reception, may I suggest Baked Beans with Pineapple and Grape Salad, both found in favorite recipes links at the bottom of the newsletter.
grannym IL

Good morning, Nancy and everyone! I just had to put my 2 cents in to respond to LAURIE? WAYNE who requested something extra for her son's wedding reception.

Laurie, you can't go wrong with that incredible Grape Salad recipe (which is so popular with Nancylanders it is listed on the long list at the end of the newsletter) It is incredible and you can make either the amount given (which calls for 3 pounds of grapes) or double or triple it. 3 pounds of grapes makes a LOT, incidentally.
You can also take any of those great PEA SALAD recipes that have been floating around the past week or so.

And I really have to giggle about the "unspoken" rivalry going on between LeSeur users and frozen pea users. My opinion on canned peas is that they are something, but they're sure not peas...so I've never made the LeSeur recipes. They are really popular though, so maybe I'm missing out on a Good Thing.
Kathi in Virginia

Could someone tell me what newsletter the Marinated Shrimp recipe was in? Nancy, I love this site! Thanks for your hard work. Sharon in MO

Hi Nancy,
Please check out this link and add to your posts as sure people will love it, as has informant ion on canning and all, this is my first to send to you, love your site and thanks for all you do,

Gary In Wichita Ks

http://www.pickyourown.org/

Hi Nancy,
Thank you for a wonderful newsletter. I wait for it everyday! I was wondering if any of your readers had a recipe for Sesame seed pie? Thank you in advance.
JoAnn from NY

Hi Nancy and furry assistants, Thanks to the reader for the suggestion of wrapping celery in foil. I put my celery in a Reynolds Hot Bag. This works for me, since the foil is heavier and can be used numerous times. I labeled the outside of the bag "celery" with a red felt tip pen.

Don't let anyone tell you an outside cat can't be trained to indoors. You just to have a stronger "constitution" than the cat. We hade one who was injured by climbing over a fence to get away from a dog. He became an inside cat after that. He would go to the door and Meooow, (sounded like me out). We would say NO and ignore him. We also had another one who could go out if he stayed in his rabbit cage.

( a completely wire cage, found at the feed and supply store.) He would go out and sit in the cage so we could close the door for him. Tuffy spent many hours on the back patio in his cage, if it was warm we set the cage in the shade.
Margaret, Tulsa

One of our favorite BBQ restaurants serves deep fried corn nuggets as an appetizer. I would like to know how to make them. Our server told us that she thought they combined a can of creamed corn and a can of drained whole kernel corn. Then dropped teaspoonfuls on a cookie sheet and froze them. After they were frozen they were dipped in batter and then deep fried. Does anyone have a recipe similar to this or a better suggestion? Thank you all for making this the BEST newsletter on the web.
Lori R.

Good Morning, Nancy:
Hope all is well with you and yours. I ask a few months ago if anybody had the Chicken soup recipe that they make at Carrabba’s Italian Grill in Rockwall, Texas. Then my Mom passed away and I have been so beside myself I haven’t been on your web site since then. But if someone has the recipe I would love to have it.
Thanks & Have an awesome day!
Darlene Thomas

Shrimp Salad for Kathy (5/2):
Shrimp Party Salad
8 oz. med. large cooked & cleaned shrimp
1 pkg. (3 oz) lemon gelatin
1/2 c. boiling water
1/2 c. iced water
1 can ( 10 3/4) tomato soup
1 c. finely-chopped celery
1/4 c. finely- chopped green pepper
1 T finely-chopped onion
3 hard-cooked eggs
Dissolve gelatin in boiling water; add iced water & tomato soup.
Stir in celery, green pepper & onion. Pour half into lightly oiled
ring mold. Chill until slighty thickened. Cut eggs in half. Press eggs, cut side down & shrimp into gelatin mold. Pour balance of gelatin mixture over shrimp & eggs. Chill until set. To serve, unmod on crisp salad greens. Makes 6
servings.

Hot or Cold Shrimp Pasta Salad
2 garlic cloves, minced
3 T. olive oil
1 1/2 pounds small cooked shrimp or large shrimp, cut up
1/2 c. sour cream
1/2 c. fresh or frozen cooked peas
1/4 c. chopped fresh thyme or basil
Salt & pepper to taste
1/2 lb. semolina corkscrew pasta, cooked & drained
In large saucepan, lightly sauté garlic in olive oil. Do not brown.
Add shrimp & cook 1 min. Add sour cream, peas thyme, salt & pepper & mix thoroughly. When heated through, either pour over hot, drained pasta or allow to cool & toss with cold cooked pasta. Serve w/ green salad w/ herb vinaigrette dressing. Serves 3.

Shrimp Salad
1 c. chopped shrimp
1 c. diced celery
1 t. lemon juice
1 t. minced onion
salt & pepper to taste
3/4 c. mayo
Mix all together & serve in green pepper puff.
Puffs
1 c. water
1 1/2 c, butter
1 c.flour
4 egg
1/2 c. chopped green pepper

Heat water & butter to rolling boil Stir in flour all at once. Beat
in eggs, one at a time & add green pepper. Bake at 400 for 45-50 min. Let air cool away from drafts, then cut off top & inside filaments out. Then fill with salad.
(Source: Patricia Ashley)

Athena in DE
( Did not see my request for low-fat, sugar free recipes for tiny canned shrimp)

To Mary Kay, NJ (4/25): Re: Mexican Lasagna - I never tried to make it ahead of time. I think you could probably make it a day ahead w/o the toppings. Toppings, like lettuce, need to be put on at the last minute. (Athena in DE)

For Susan in W VA (4/25)

Salad Epicurean
Assorted greens
2 10 oz. pkgs. frozen peas, cooked, chilled
2 T. chopped green onions
2 c. shredded head lettuce
Miracle whip Salad Dressing
2 tomatoes, cut in wedges

Tear greens in bite-size pieces into salad bowl. Combine peas,
onion, lettuce & enough salad dressing to moisten, toss lightly. Arrange peas on greens; garnish w/ tomato wedges. Top w/ additional Miracle Whip Salad Dressing.
8-10 servings. ( Athena in DE)

TO Sally in PA,
Try WD-40. It is excellent use for stains, lubrication and degreasing.
TAT

April 7 Jennifer W/Kyle, TX asked for a mocha punch. This is is not
exactly as she described but it is a great tasting mocha punch. Enjoy.
Barb in OKC

Creamy Coffee Punch
1 cup instant coffee granules (Decaf is fine)
4 quarts water
1 cup sugar
1 quart whole milk
1 tablespoon vanilla extract
2 quarts (or a little more) vanilla ice cream

MIX THE FIRST FIVE INGREDIENTS AND CHILL. WHEN YOU ARE READY TO SERVE,
Mix the first five ingredients and chill. When you are ready to serve pour the coffee mixture into the punch bowl. Scoop ice cream into the punch. Stir a little and very gently. You can combine the coffe mix the day before so that it is one less thing to do on party day.

SEA BASS IN TOMATO SAUCE
Yield: 4 Servings

1 pound sea bass fillets
Paprika
Salt and black pepper, to taste
1 teaspoon olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 green bell pepper, diced
1 celery stalk, diced
6 basil leaves, shredded, or 1/2 teaspoon dried leaf basil
1 (8 oz.) can tomato sauce

Preheat broiler. Coat a broiler pan with non-stick cooking spray. Rinse fish and pat dry. Sprinkle with paprika, salt and black pepper. In a non-stick saucepan, heat oil, and saute onion and garlic until softened. Add bell pepper, celery, basil and tomato sauce; bring to a boil. Keep warm.

Place fish fillets in a broiler pan and broil about 3 inches from heat source 5 minutes until fish turns from translucent to opaque. Spoon a little of the tomato sauce onto each of 4 plates. Top with a fish fillet and another spoonful of the sauce.

Nutritional Information Per Serving (1/4 of recipe): Calories: 136, Fat: 5 g,
Cholesterol: 58 mg, Carbohydrate: 7 g, Protein: 17 g, Sodium: 377 mg
Diabetic Exchanges: 3 Low-Fat Meat, 1 Vegetable
Source: "Light and Easy Diabetes Cuisine"
Bobby

RISOTTO
Yield: 4 Servings

Notes: This is a basic risotto recipe. Many ingredients may be added such as green peas, sliced mushrooms, clams or shrimp. Saffron or turmeric may be added for color.

2 teaspoons virgin olive oil
1 small onion, chopped
1 cup Italian Arborio rice
2 cups Vegetable stock
1/4 teaspoon salt
Pepper to taste
2 tablespoons grated Parmesan or Romano cheese

In a medium-size non-stick saucepan, heat oil and saute onion until tender. Add rice and cook, stirring, 2 to 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes. Remove from heat. Turn rice into a warm dish and season with pepper. Garnish with cheese.

Nutritional Information Per Serving (1/4 of recipe): Calories: 136, Fat: 2 g,
Cholesterol: 1 mg, Carbohydrate: 26 g, Protein: 3 g, Sodium: 107 mg
Diabetic Exchanges: 2 Starch/Bread
Source: "Light and Easy Diabetes Cuisine"
Bobby

ARTICHOKES AND GREEN BEANS
Yield: 4 Servings

1/2 pound small Jerusalem artichokes (sunchokes), sliced
3/4 pound fresh green beans
2 garlic cloves, minced
2 teaspoons walnut oil
1/2 red bell pepper, diced
2 tablespoons fresh lemon juice
1 tablespoon chopped walnuts
Pepper to taste

Wash and trim artichokes and beans. Bring a large kettle of water to a boil and cook artichokes until tender, about 15 minutes. Add green beans and cook 3 to 4 minutes. Drain and keep warm. Sauté garlic 1 minute in walnut oil, then add bell pepper to warm. Mix all ingredients together and serve.
Nutritional Information Per Serving (1/4 of recipe): Calories: 124, Fat: 4 g,
Cholesterol: 0 mg, Carbohydrate: 20 g, Protein: 4 g, Sodium: 6 mg
Diabetic Exchanges: 1 Starch/Bread, 1 Fat
Source: "Light and Easy Diabetes Cuisine"
Bobby

PAPAYA WITH BLUEBERRY SAUCE
Yield: 4 Servings

1 ripe papaya
1 cup fresh blueberries
2 tablespoons frozen orange juice concentrate
1 teaspoon grated orange zest
Ground cinnamon
4 teaspoons plain low-fat yogurt
1/2 teaspoon pure vanilla extract

Peel and seed papaya; slice into 12 thin wedges. Arrange on four dessert plates and refrigerate.

Meanwhile, in a small saucepan, cook blueberries with orange juice, orange zest and cinnamon, stirring, until berries are soft and cooked down into a sauce, about 10 minutes. Pour into a small bowl, cover and refrigerate until chilled.

Mix yogurt with vanilla. When ready to serve, spoon blueberry sauce over papaya and top with a dollop of vanilla yogurt.
Sauce cooks down to about 2/3 cup.

Nutritional Information Per Serving (1/4 of recipe): Calories: 68, Fat: 0 g, Cholesterol: 0 mg, Carbohydrate: 17 g, Protein: 1 g, Sodium: 8 mg
Diabetic Exchanges: 1 Fruit
Source: "Light and Easy Diabetes Cuisine"

AN OMELET WITH A MOMMA-MIA DIFFERENCE
After the heavy fare of winter, the milder days of spring call for meals with a lighter touch. An Italian-style omelet, a frittata, is a good choice for a light and tasty breakfast, lunch, or dinner. And adding a little balsamic vinegar takes it out of the ordinary.

A frittata is an open-faced Italian omelet in which the ingredients are mixed with the eggs rather than being folded inside, as in a French omelet. And unlike French omelets, a frittata is firm and set rather than runny. French omelets are made individually - quickly, over high heat. A frittata is cooked slowly over low heat, and one frittata can feed everyone.

Eggs are not prohibited in a healthful diet and can be enjoyed in moderation. They are an inexpensive source of protein and other nutrients.

Balsamic vinegar was once available only to the leading familiesof the Modena and Reggio regions of Italy, who made it and shared it with a tight circle of royal friends. The name, balsamico, or balm, came from the belief that this vinegar could cure anything from colds to heart conditions.

The warm sweetness of traditional balsamic vinegar comes from a long process of cooking down freshly-pressed grape juice and then aging it in a series of casks of various woods
and different sizes. The finest balsamics are aged 25 years or more, like great wines.

Once extremely expensive and hard to come by, balsamic vinegar is now available in most supermarkets. Quality, of course, varies. Vinegar labeled Acieto Balsamico Traditzionale di
Modena is made the traditional way. You only need a few drops or spoonfuls for flavor, so buy the very best you can afford.
Bobby

FRITTATA BALSAMICO
Yield: Makes 4 servings

2 medium red-skinned potatoes, peeled and halved
1 medium onion, thinly sliced
2 eggs plus 2 whites
2 Tbsp. grated Parmesan cheese
1/2 tsp. salt
1 tsp. freshly ground pepper
Cooking oil spray
2 tsp. balsamic vinegar, or to taste
1 Tbsp. chopped fresh flat-leaf parsley

Cook potatoes in water until done, about 20 minutes. Meanwhile, in a large, heavy, non-stick skillet, stir onions to separate them into individual rings. Place pan over medium-high heat, cover tightly, and cook onions until they wilt and stew in their juices, about 5 minutes. Uncover and cook, stirring occasionally, until lightly colored.

Transfer to large bowl and let cool slightly. Wipe out pan. Drain cooked potatoes well and cut into small cubes. Add to onions. In a large bowl, beat together eggs and egg whites until well blended. Mix in onion-potato mixture.

Mix in cheese, salt and pepper until well combined. Use cooking oil spray to generously coat saucepan used for onions. Set pan over medium-high heat and heat until hot. Pour in egg mixture, making sure onions and potatoes are evenly distributed in pan.

As eggs set, keep lifting edges with a spatula or mixing spoon, tilting pan so any liquid flows to edges. Continue cooking over medium heat until set, 12 to 15 minutes. Slide frittata onto a plate. Place skillet upside down over plate. Using hot pads or mitts, hold both skillet and plate tightly together and invert so frittata is in pan, underside on top. Return to heat.

Cook 3 minutes or until cooked through on bottom. Slide frittata onto a serving plate. Cut frittata into 8 wedges. Drizzle vinegar over top, garnish with parsley and serve.

Nutritional Information Per Serving: 156 calories; 3 g. total fat; 1 g. saturated fat; 23 g. carbohydrate; 9 g. protein; 2 g. dietary fiber; 404 mg. sodium
Diabetic Exchanges: 1-1/2 Bread/Starch, 1/2 Low-Fat Meat, 1/2 Fat
Bobby

Double Pineapple Upside-Down Cake
6 tablespoons butter
1 cup brown sugar, packed
20 ounce can pineapple slices
maraschino cherries
1 yellow cake mix
3 eggs
1/3 cup vegetable oil or melted and cooled butter
20 ounce can crushed pineapple

Preheat oven to 350. Melt 6 tablespoons butter in 9 x 13 pan in oven. Remove pan from oven and sprinkle bottom with brown sugar. Decoratively arrange pineapple slices. Fill in spaces with cherries. In a bowl, combine cake mix, eggs, oil and crushed pineapple. Mix for 2 minutes. Pour over pineapple slices. Bake for 40 minutes or until done. Remove from oven. Very carefully invert onto serving platter. Serve warm or room temperature topped with whipped cream.
Tona in Bama

Nancy, we have been blessed to enjoy fish this Spring, given to us by neighbor and friend. I did the first batch of whole fish (perch) like this because we were not yet set up to do frying outside. We liked the baked perch so much that when our friend began supplying us with fish filet, I just continued to bake. (For healthy cooking, I have not fried much of anything for many years.) Friend now has this recipe and always says he just loves it. Remember, I realize that you (a Nancy member) may have to work with it and adjust to your liking. I love the leftovers after they have cooled. Also filets make good sandwiches.

“Fried” fish
Preheat oven 350º
Small Fish or fish filets: wash, drain (don’t leave too wet)
Season with Tony’s or black pepper/salt

Roll in cornmeal (or use seasoned coating for fish).
Spray cookie sheet with PAM. (or, spray foil lined cookie sheet or parchment paper on cookie sheet). Make single layer of seasoned/cornmeal fish on cookie sheet; do not let pieces touch each other. Spray tops of fish with PAM.

When oven is preheated to 350º place the cookie sheet in oven on middle rack. Set oven timer to 25 minutes. (Today, I added another 5 minutes)

Adjust timer to desired doneness of fish (check for desired doneness after 20 TO 25 minutes).

Turn over the fish pieces as soon as removed from oven. Baking time can vary from oven to oven/batch to batch due to
1. thickness of fish being baked.
2. if fish is placed in oven before it has finished preheating
3. the desired doneness of fish - we like our cornmeal with a little “crisp” while fish is still soft.
4. all ovens are not to true to temps set.
5. Probably the moisture left on fish and/or coating would also have an effect on cooking time.
Peggy NELA

HOMEMADE SALAD DRESSING
1-1/2 cups of mazola oil
1-1/2 cups sugar
1-1/2 cups catsup
3 tablespoons vinegar
3 tablespoons garlic salt
1 tablespoon salt
1 tablespoon pepper

Beat all ingredients until creamy. Makes one quart
Bette~Indiana

FROZEN FRUIT SALAD
1 can strawberry pie filling
1 can condensed milk
1 can crushed pineapple
1 large container of cool whip

Mix all together and freeze in 13X9 pan. Cut into squares to serve. If you like nuts ....chopped pecans or walnuts may be added.
Bette~Indiana

Hi Nancy, we so appreciate all your hard work on this newsletter, so many good recipes. I have a request, could anyone share any low-calorie recipes? Like so many of us, I’m trying to eat healthier and would love to have any low-cal recipes anyone has. Thanks.
Patricia in KY

Boots from Va asked about watery potato salad in the May 2 newsletter. I, too, had this problem and found this worked for me. Check the ingredients on the Miracle Whip. I always use Mayo and discovered that the brand name ones changed their formulas and water is now the second largest ingredient instead of eggs which makes the dressing more watery AND be sure your potatoes are the "waxy" kind, not baking potatoes and that they are at least room temperature or slightly warmer when you put the salad together. Let the salad sit a while in the fridge, over night if possible, because the potatoes soak up the dressing and it tastes better the next day anyway. I found a store brand that hasn't changed it's formula that we like or I use less mayo. Hope this helps you out.

Love the new alphabetical lists, Nancy. You are truly a "wonder" woman.
Ginny Lee-upstate NY

This is for PAT K who states that she is a diabetic and is on a diet that is working for her. I too am a diabetic. I am desperate at this point because my sugar level is very high. I am on insulin and I am trying to watch what I eat but nothing seems to help. So I am asking for any insight that you can give me.
JoJo from Hilo, Hawaii

for the lady in the May 02 newsletter inquiring about methods to remove smoke odor - check the yellow pages for fire restoration companies - the one in our city has what they call an ozone room - they put things that have absorbed smoke odors - my neighbor had a fire - no damage to most of her furniture - but smoke smell was horrible - can't remember exactly how long they kept the furniture in the ozone room but the smell was completely gone when they brought it back - of course they cleaned it also so looked & smelled like new.
Shirley in Indiana

For Laurie (in Wayne Co., Ohio) Picnic type wedding food for her son

For sure don't forget Watermelon
I was at a wedding a couple of years a go. And they served smaller Ice Cream Sandwich. They keep them froze in dry ice. This was served with the cake. I though that was the neatest ideal. Not sure where you can buy them maybe Sam's or Cosco. Or a local ice cream factory
Good luck Caroline MO

To respond to Rose in Texas for a recipe for 7-up cake.....Here is my cake recipe that does not get any easier!

DIET CAKE THAT IS EGG AND OIL FREE.
1 cake mix (any brand and any flavor) I buy what ever is on sale
1 can diet pop (any brand and any flavor) I buy the off brand that is on sale.
Put the dry cake mix into a bowl and add 1 can diet pop. DO NOT ADD ANYTHING ELSE TO THIS MIX.

Mix well and bake at the temp the cake mix box suggests. I use a 9x13 cake pan. Cool and enjoy with fruit and cool whip.

examples: white cake with orange diet pop ... served with mandarin orange and topped with diet cool whip.

chocolate cake with diet coke pop...served with any kind of fruit (or not) and topped with diet cool whip.

chocolate cake with diet raspberry or strawberry pop...served with raspberries or strawberries & cool whip.

Hope you enjoy this as much as we do.
Diane in Longview, Washington

I want to say thank you for all the readers that responded to my request for venison recipes. Also I missed the comment from Nancy about the turtles, but I am from a part of the country that hunts, fishes and traps for food. I am sorry if my request offended anyone, but we live the way we are raise and taught. But thanks again for the ones that responded with recipes in a kind manner. I enjoy the news letter very much and thank you provide a helpful service for everyone. And for that I am grateful.
Kathy in Alabama

Shrimp Salad
1 cup cooked rice
2 tablespoons French salad dressing
1 pound shrimp, cooked
1/4 cup finely chopped celery
3/4 cup finely chopped cauliflower
1 tablespoon chopped onion
1/4 cup chopped green bell pepper
1 tablespoon lemon juice
1/3 cup mayonnaise
1 teaspoon salt

Combine rice and salad dressing in a large bowl. Stir well. Peel and devein shrimp. Chop into bite-size pieces. Add to bowl. Add celery, cauliflower, onion, and bell pepper to bowl. Stir well. Add lemon juice, mayonnaise, and salt to bowl. Stir well. Cover; chill until serving time.

*For a tasty tropical twist, add a small can of pineapple chunks, drained.
Tona in Bama

In May 1st kitchen letter Doris in OK. talking about june bugs. I wonder if they are the same thing we refer to as Japanese beetles who also come from grubs. If so there is something called Milky Spore that you can put down that kills the grubs.
Mary Jo in MD

I love reading all of the recipes and tips in this newsletter. Many thanks to you Nancy for continuing to teach us. I have been reading with interest the cleaning tips, as I have a problem with a cleaning stain in our bathroom stool. I was cleaning the bathroom just before leaving for the weekend, and forgot, leaving a blue cleanser in the stool which has left a stain. I have tried several different ways to remove it but so far have had no luck. I will be thankful for any suggestions that might get this accomplished. Many thanks in advance.
Karen, Il

Hi Nancy, Re: Louisiana Lady's request for suggestions to remove cigarette smoke odor. She should probably contact a professional in this field if she has upholstered heavy furniture.
Margaret, Tulsa

Any suggestions how to rid Moth Ball smell from an old car that was in storage for a long time? We've done all the "sprays", balled-up newspaper, baking soda, soil, coffee grounds and about a dozen other things but so far, no luck. Help! TIA
Careen from Cortez

Microwave Very Easy Pralines
1 cup whipping cream
1 box light brown sugar
1 teaspoon vanilla
1 teaspoon butter
2 cups pecans

Mix the cream and the brown sugar in a large microwave-safe bowl--a 6 cup Pyrex measuring cup is perfect. Microwave on high for 13 minutes, removing to stir once or twice while cooking. After 13 minutes, remove from microwave and stir in vanilla, butter and pecans. The mixture will thicken a little, and become more opaque. Drop onto waxed paper and allow to harden.
Tona in Bama
 

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