CLICK HERE 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.

Cook's Choice Onion Blossom Batter Mix
You already know how great an onion blossom tastes when you order from your favorite restaurant, but now in minutes you can enjoy your own home without the need to go out..

The Onion Blossom Batter Mix is also perfect for making great tasting Spicy Fries.

A question for Sandy in ND, in the Salty Oatmeal cookie recipe, July 28th newsletter, it called for oatmeal blended? I was wondering if the oatmeal is cooked first and is it instant or regular. I don't quite understand the blended part. My church is putting together a box to send to the servicemen in Iraq and this cookie sounds like it would hold up in the heat and the travel. Hopefully it will cool off a bit so I won't mind using my oven. Thanks Sandy for helping me out here. Doris, S. Indiana

Instead of adding oil or butter to rice or noodles, cook them with Watkins Chicken or Onion Soup base--Great flavor with no fat!!
Soup bases are on sale for the month of August.
http://www.watkinsonline.com/hutto/
sunnywatkinsgirl@aol.com

I baked some Almond Chocolate Chip Cookies today.  I used the cookie mix from Prepared Pantry.  Several of Betty's aircraft mechanic friends came over to do a weights and balance on her Cessna 172 so I baked some cookies for them to eat and a baggie full for them to take home.  In my opinion, the mix from Prepared Pantry makes the best tasting cookie recipe around.  My brother, Joe and his wife Carol came out in time for lunch and took some cookies home with them  This evening there were only 4 cookies left.  Betty ate two of them and I ate the other two. 
Nancy Rogers

In regards to lining the bottom of your oven with something to catch drips – make sure you check your instructions for your oven. My new oven specifically states DO NOT line the bottom of the oven with anything as it can ruin it! I usually put a cookie sheet on the rack below what I’m cooking if I think it’s going to drip.
Dawn in MN

I would like to know what cut of beef roast to buy that is really tender. Like the one they have at cracker barrel. My roast are always stringy. Is there a reason for that?
BETTY

Hi, Carolyn in Los Bano wanted to know what people thought of there convection/toaster oven.

I have one that is convection/toaster/rotisserie and I love it!

I just started using the convection part of it ( I was alittle afraid of it) I didn’t know how to use it.

So, I’ve been using it like a regular oven knowing that the food won’t take as long to cook (a nice feature after a long day at work!)

I love the rotisserie part of it as well. That’s more for the weekends cause it takes longer. But I rotisserie chickens, pork roast, and prime rib ( when the budget allows! Turkey breasts are THE BEST!!

It’s a little bigger than most toaster ovens, but lately I use it all the time!!

I live in Virginia and it’s been really hot so I keep it out side on my deck and cook out there keeping the house cooler.

That’s my two cents worth!
Cindy in Va

This is for Genie in Van, Tx. the soapapilla cheesecake was in the July 23 newsletter.
Nana

Since we had a lot of tomatoes and bell peppers this year I came up with this salad recipe. Hope you enjoy.
Sarah, Arkansas

Tomato Salad
2 - 4 chopped medium size tomatoes
1 small chopped bell pepper or 1/2 large (more if you like)
1 small chopped onion (more if you like)
1/2 to 1 package of Good Seasons Garlic & Herb Salad Dressing Mix (Do Not
Make Up)
Extra Virgin Olive Oil

Put the chopped tomatoes, chopped bell peppers and chopped onions in bowl that has a cover. Lightly sprinkle the mixture with olive oil. Add the 1/2 to 1 package of Garlic & Herb Salad Dressing.( I usually start out with only 1/2 package of the dry dressing mix first then add more to my likening.) Mix well. Cover and refrig overnight or a few hours to absorb the seasoning.

Hi Nancy,
We love silicone bakeware.  Silicone is flexible.  You can bend the silicone to pop out the goods.  No more mangled cakes or muffins.  It’s stain proof, dishwasher safe, and microwave safe.  It doesn’t scratch or dent.  There’s no nonstick coating to slough off and contaminate your food.

We thought you would like to know that The Prepared Pantry now carries silicone bakeware—muffin pans, bundt pans, loaf pans, mats, and more.
Nancylanders can save up to 25% on silicone bakeware!

Happy baking. 
Dennis Weaver
www.preparedpantry.com

Re: Lady and Sons Savannah Country Cookbook, it is available on Amazon.com for $10.85. They have all her books.
Jane from NC

I have a Cuisinart convection/toaster oven and love it. As it’s just the 2 of us, I use it all the time in the summer. It doesn’t heat up the kitchen and cooks things so much faster.
Dawn in MN

I was wondering if anyone has the recipe from Heloise's column to make elephant ears using refrigerated biscuits. I had cut it out and it got lost. Have purchased the biscuits to make these.

Nancy really like your newsletter, keep up the good work, wish I had half your ambition!
Dairiel in MN

Hi Nancy and all,
In response to all of those looking for the Paula Dean cookbook "The Lady and Sons Savannah Country Cooking Cookbook", I was at my local Sam's Club last night and they had a ton of them. They also had a boxed version with that book and the second one, "The Lady and Son's Savannah Country Cookbook Too". The prices were very reasonable.

Nancy, do take care of yourself, we NEED you. Thank you for all of your dedication and hard work. I look forward to this email more than any others I get. And to all those who share, a big thanks as well.
Rose in MI

Thank you Alice in Ks. I will try that dressing. Also to Stephanie in Ind. here is my pie crust recipe

Pie Crust Recipe
3/4 cup shortening (only vegetable works)
1/4 cup boiling water
2 cups flour
1 tsp salt
I use 1 tsp baking powder

Blend with mixer the shortening & water (whip it) add flour mixed with the salt and baking powder stir in Continue to make crusts. I always roll mine out on wax paper. I have used this recipe for many many years and have made as many as 7 pies at once and never has it failed me. You can double it as often as needed. The recipe is for 1 ,2 crust pie. Mary Ann upstate N.Y. where it is hot and humid right now!

Hi Nancy, hope all is well!! Quick comment for Nancy in Houston about drips in her oven. I always put a cookie sheet on the rack under the food being cooked to catch the spills. Works like a charm.
Billie in FL

Hi everyone,
My SIL gave me this recipe for Frito Salad. It is great and easy to make and a little different than the ones already posted.

Elaine's Frito Salad
4 diced tomatoes
1 diced green pepper
1 diced onion
Catalina dressing (8 oz.)
10 oz. bag of Fritoes

Chop veggies. When ready to eat, mix in dressing and Fritoes. Enjoy!
Nancy in TN

I would like to know when the recipe for Peggy's steak strips was in the newsletter. I look forward to this newsletter everyday. It is the very best. You are an angel to this recipe family. We love you and keep up the great work. God bless.
Carol Kupser in Maryland near Ocean City.

I want to say thanks to everyone who has sent in recipes for a one pot spaghetti, they sound better than the original one that I had, cant wait to try them.
Suzanne

Re. quick floor clean ups
I have the Shark and also the Swivel Sweeper™. Both are very good, I feel the Shark is the best at cleaning the carpet. I now clean my kitchen floor every day after dinner, because they are so easy to use. Wouldn't be without either. Pull the big heavy monster out about once a week. Boots in Va.

Can't find the recipe day for Angel Biscuits?? Does anyone know?
THANKS, Sue

Please accept my apologies if someone has sent this link before me - I am running about a week behind in newsletter reading.

The following link is to a "squirrel proof" bird feeder. I cannot endorse it (it is quite expensive) but please click on the video - it's worth your time!

http://www.yankeeflipper.com/droll/index.cfm#

To Genie from Van, TX re Sopapilla Cheesecake recipe: I also had missed it, but did a search on the Newsletter Archive page and found it in the July 23, 2007 newsletter.

On the topic of light-weight floor cleaners, I have ordered the two-for-one Swivel Sweepers and they should be arriving soon. It sort of shocked me that they would sell two for the price of one, but what really shocked me was the shipping cost was more than one of them! Is anyone else amazed at the shipping costs of these internet orders? Must be the gas, huh?
Barbara in AL

Comment
The date of the newsletter was also posted by
Wendy in South Jersey

I was given about 20 pounds of tomatoes. I made tomato juice from them, but do not know what spices and the amounts to use. If anyone could help me with the ingredients, I would really appreciate it.
Thanks Joseph J.

For Ginny Lee-upstate NY: I made the Cowboy Stew last night and boy did it go over well! I've never cooked with garlic cloves, just garlic salt, so i just sprinkled some in. I used the walmart brand of diced potatoes and you can't even tell they were from a can. I've worked it in my diabetic diet and I think it will work for me. I made a big pan of cornbread to go with it. Yum!! By the time my hubby got home to eat, the stew had gotten cold and wasn't as juicy as it started out to be. I didn't think to tell him to pour a little of the tomato juice in his bowl and heat it up, but i did that today and that worked. I will be making it again. Soon.

For those that make potato salad using instant potatoes: In the late 60's in high school, we had it made from mashed potatoes and it was good. I don't know if they used instant potatoes since back then they actually cooked from scratch. Twenty years ago I was making Thanksgiving dinner and my Mother was coming for the first time ever. (she didn't raise me). The night before I made the potato salad out of instant potatoes. It turned out good. But the next day when I took it out to put on the food table, it was a watery mess!! Great first impression. Fortunately, everything else turned out good. Except the turkey. I'll save that story for another day. I had just gotten out of the hospital the day befor TG and still did all that cooking. I never did know why my potato salad got watery, but I never made it with instant potatoes again. I might of put it, covered, in the frig while it was still hot. Now, I always put the salad uncovered in the frig and cover it after it's cold. I don't make it very often since I can't eat it.

Nancy, I, too, love hearing about the cats.
You all have a great and blessed day!
Sandee in West TN

Many thanks to Sarah in WV, Sandy in Iowa (I appreciated your comments; at least now I don't think I'm losing my mind!), JoAnn, Nell in VA, Marian in ND, Jeanlock in McLean VA, Jamie, Carolyn in Syracuse, Karyl in Marlborough MA and Brenda/Al! I appreciated all your helpful insights, and will be doing some shopping around and online.

I'm wondering if the bottom just gets sooooo hot - the gas burner is right underneath - that perhaps that's what causes the new foil nowadays to melt in an oven? I'm wondering if the oven is at 450 (for son's pizza), what must the temperature on the bottom of the oven, right above the flame, be?

I'm embarrassed to admit that I, too, have a self-cleaning oven (gas), but just wanted to keep the drips off the bottom anyway! I've never had a self-cleaning oven before, and tend to forget that. They "say" that you can lay a sheet on the rack below the pie or pizza, but now I'm almost scared to use aluminum foil at all in the oven.

He was baking the pizza on a really well-seasoned baking stone; so well-seasoned that it won't absorb any more grease, it just ran right off the stone. I was really shocked.

Here's a quick no-sugar cookie recipe that I've made on my baking stone:
1 c. peanut butter (smooth or crunchy)
1 c. Splenda
1 egg
1 tsp vanilla

Mix well, roll in small balls & place on cookie sheet or baking stone. You can do the crisscross with a fork or just press with your thumb. Bake at 350 for about 10-12 minutes. These are very delicate & break easily, but relatively low in carbs, depending on how many carbs are in your peanut butter.
Thanks again to all, Nancy in Houston

This is for Nancy in Houston in July 30 Newsletter. So sorry to hear of your dilemma with your new stove. Something like that is so disheartening when it happens to one of your new toys( as I call my new appliances). But you can now by liners just for the lining of the ovens and they are really reasonable if gotten at the right place. Some of the Dollar Stores have them quite cheap and well worth the money. I hope that this helps you.
Donna in Pa.

Thank you kindly to Bonnie in Parker CO for sharing your recipe in making lots of gravy. Greatly appreciated.
Shirlee

Hi to all. I just got my new Angel Food Cake pan from Prepared Pantry and can't wait to try it out with their mix. Does anybody have any TNT Angel Food or Chiffon cake recipes they would like to share? How about toppings for this type of
cake? I copied the Chocolate Angel Food Cake recipe just recently printed and it is next on my list to try out. Thanks so much,
BunnyFace

Just wanted to pass on a great new cracker. Blue Diamond makes these new crackers called Nut Thins. They are wonderful and no I don't work for Blue Diamond. They are terrific if you know anyone with a glutton allergy as they are made with rice flower. They are low in fat and terrific with dips or in place of chips. Check them out .... you won't be sorry.
Dawn

A question for Pat, Duncan, OK. What kind of instant potatoes, mashed, hash brown, scalloped etc. in your potato salad recipe?
Nancy in MT

Sorry, it is instant mashed potatoes.
Pat Russell

To Amy in Orlando,
I just received a catalog from LTD commodities. The Lady and Sons Savannah Cookbook was listed at a price of $6.95. It was on page 210 of the newest catalog. You can purchase this at www.ltdcomodities.com.
Hope this helps.
Esther in PA

For the lady requesting info on Paula Deens first cookbook I found it on overstock.com for $10.31, they also stock many of her other cookbooks at discounted prices.
Judy in Florida

Diane in NY was looking for a light and fluffy sugar cookie, here are three that I got out of the King Arthur Flour Cookie Companion cookbook. I highly recommend this book to anyone who loves to bake cookies. I use it all the time. It gives a very helpful description of each cookie, whether it is crisp, crunchy, soft, etc. Takes some of the guesswork out of an untried recipe.
Lisa (East Texas)

Sugar Puffs
1/2 c powdered sugar
3/4 c. (1 1/2 sticks) unsalted butter
1/2 t. salt
1 1/2 t vanilla
1/2 c cornstarch
1 c unbleached all-purpose flour
Preheat oven to 300*. Lightly grease (or use parchment or Silpat) two baking sheets. Cream together sugar, butter, salt, and vanilla. add cornstarch and flour, stirring to make a cohesive dough. Drop by the tablespoonful onto prepared baking sheets. Bake for 25 minutes, until they are light golden brown. Remove from oven, let cool 5 minutes on baking sheet, then transfer to cooling rack. Makes 20 cookies.

Light as Air Sugar Cookies
1/2 c powdered sugar
1/2 c sugar
1/2 c butter (1 stick)
1/2 c vegetable oil
1 egg
1 t vanilla
1/4 to 1/2 t almond extract (or use vanilla instead)
1/2 t salt
2 t baking powder
2-1/2 c unbleached all-purpose flour
Preheat oven to 350*. Lightly grease (or use parchment or Silpat) two baking sheets. Cream sugars, butter, and oil. Beat in egg, flavorings, salt, and baking powder, then mix in flour. Roll the dough into 1 inch ball (I use cookie scoop instead) and place on prepared sheets. Using the bottom of a drinking glass dipped in sugar, flatten to 1/4 inch thick. Bake 10 minutes. Place on cooling rack. Makes 5 1/2 dozen cookies

Soft Sugar Cookies
1/2 c sour cream (reg or light only)
1/2 t baking soda
1/2 c unsalted butter
3/4 c sugar
1 egg
3/4 t salt
3/4 t freshly grated nutmeg
2 t vanilla
1-1/2 t baking powder
1-1/2 c unbleached all-purpose flour
Coarse sugar, colored sugar, or sprinkles for decoration, if desired

In small bowl, whisk together sour cream and soda, set aside. In large bowl, cream butter, sugar, egg, salt, nutmeg, vanilla, and baking powder. Add the sour cream mixture and blend well. Add the flour, blending until well combined. Cover and refrigerate overnight or at least 6 hrs. Preheat oven to 400* and lightly grease (or use parchment or Silpat) two baking sheets. Drop by tablespoon at least 2 inches apart. Sprinkle w/ course sugar, colored sugar, or sprinkles. Refrigerate any leftover dough as cookies cook. Bake for 8 minutes. They should look barely done-still very pale, almost white. Remove from oven and leave on pan for 3 minutes to finish baking. Using a thin spatula, remove from sheet pan and place on rack to cool. Keep in airtight container. Place wax paper between layers if you stack them or they will stick together.
makes 24 large cookies

In regards to the VitaMix, if you check with your local Costco they can tell you when they have their trade show is at that store. The cost is about $350. I got mine there two years ago and got the small container there this year.
Nancy in MT

I have a request for all of the awesome cooks out there.....I'm looking for a TNT Chicken Spaghetti recipe. I know there are a ga-jillion different ones out there, but I'm looking for THE recipe that everyone always requests at potlucks, family gatherings, etc.
Becky in Magnolia, Arkansas

Made this for a bridal shower last weekend. It was very good. Not sure where I got the recipe, as I have had it for some time now. Would work well for a ladies luncheon at church. We served it w/ a selection of rolls, fresh veggies, and a dessert. Had numerous requests from the guests for the recipe.
Lisa (East Texas)

Summer Chicken Salad
2 boneless, skinless chicken breasts, cooked and diced
1 small can pineapple tidbits, drained and juice reserved
1 cup sliced fresh strawberries
1 cup thinly sliced celery
1 small (or 1/2 large) sweet red onion, diced
3 or 4 peaches, peeled, pitted and diced
1 bag baby spinach
1 cup chopped cashews, pecans or walnuts
2 to 3 tablespoons Miracle Whip (light or regular)

Combine the first 6 ingredients. Mix Miracle Whip with enough pineapple juice to make a creamy dressing. Serve on a bed of baby spinach. Makes 4 to 6 servings.

Re: Crockpot Liners:
To Phyllis WA-AZ--I find the crockpot liners at Wal*Mart on the same aisle as the foil and plastic wrap. I think you get four liners for $1.98. Not sure about the number of liners...went to look at the box in the pantry and realized I was out of them.

As for Genie from Van, TX, the recipe for sopapilla cheesecake was in the July 23 2007 Newsletter. I too have suffered from the same "blindness" on occasion! lol

As for the Vita Mix, y'all have sold me on it! I am putting it on my Christmas Wish list. Sounds like it will be a good investment!
Lisa (East Texas)

Comment
The date of the newsletter was also sent in by
Tracey in OK.

Hi Nancy and all members. I am looking for a recipe for low calorie, low fat granola bars or cereal bars, maybe around or under 150 calories. I have been buying them for my husband's lunch and they are so expensive that I would like to try to make some. The ones I have seen online are either high calorie or haven't been reviewed. Betty in ME.

Hey bread makers! I am planning to make my first whole wheat bread soon. I have never used yeast; I’ve always been afraid of the word. I’d appreciate any tips that you will send.
Debbie

For Chris in NM. Thanks for the Hawaiian Salad recipe, but the one I'm looking for doesn't have chicken in it. If anyone has this recipe I would appreciate it.
Thanks, Carolyn in Syracuse

Hi, thanks so much for this wonderful news letter.
Betty T wanted a green tomato relish recipe. This one is tnt.

Green tomato relish
14 pounds green tomatoes
3 red peppers
3 green peppers
1 medium cabbage
4 onions
1 stalk celery
7 cups sugars
½ box pickling spice
1 qt apple cider vinegar

Wash dry and grate the vegetables. Combine all ingredients in a large pot, cook 30 to 45 minutes until vegetables are done. Put mixture in canning jars and follow directions for a water bath.
Tracy, Atlanta

Re: Mr. Myron Drinkwater
The Vita-Mix blender I have is a 5000 deluxe. The container holds about 1/2 gallon and is very easy to clean. The machine is versatile so it is a good investment. Check it on on their website. www.vtiamix.com  I love mine. If you love to cook and create, you'll have fun with this appliance.
Nancy in TN

Crockpot Chicken Tetrazzini
Makes 6 servings

3-4 cups diced, cooked chicken
2 cups chicken broth
10 3/4 oz can cream of mushroom soup
1/2 lb. fresh mushrooms sliced
1 cup half-and-half
1 lb. cooked spaghetti

Combine chicken, broth and soup in crockpot. Cover. Cook on low for 4 to 6 hours. During last hour of cooking, stir in half-and-half. Serve chicken and sauce over cooked spaghetti.
Heather

Bonnie, with the new glass top stove, I get a product called Mean Green, you can get a Dollar General or even Walmart, I spray on the top and let sit for about ten mins, and most things come off, you can also use a razor, single edge to remove the hard build up
Marlene

This is for Susana in Louisiana, the next time you make your smothered cabbage, try cooking about a half bag of noodles, then adding it to your cabbage, Let the flavors mix together for about 1/2 hr.

Nancy also we still havent heard from the person that sent in the recipe for Penna. bread on how much flour she uses.
Thank you Roberts wife in Ohio

Thanks Carolyn in Syracuse for telling me that the amount of oil is suppose to be 2/3 cup in "Our Favorite Chocolate Cake", and also what kind of frosting you use on it. Mine did turn out wonderful (very nice and moist) using just the 1/2 cup of oil. I made a cooked frosting for it: Make a paste of 2 1/2 tbsp. flour and 1/2 cup milk in a small saucepan, and cook and stir over low heat till becomes very thick.

Remove and let sit until completely cold. Beat together 1/2 cup granulated sugar and 1/2 cup softened butter, in bowl for a electric mixer, about 4 minutes until fluffy. Add cooled flour-milk mixture and 1 tsp. vanilla extract and beat for 4 minutes more.

Stephanie in Indiana in the July 31st newsletter was asking for a
Strawberry Rhubarb Pie recipe, and this was my mother's recipe and is so
delicious!

Strawberry-Rhubarb Pie
1-1/2 cups sugar
3 tbsp. Minute Tapioca
1/4 tsp. salt
1/4 tsp. nutmeg
3 cups rhubarb, cut in 1/2 -inch pieces
1 cup sliced fresh strawberries
1 tbsp. butter
Pastry for two crust 9-inch pie pan

Combine sugar, tapioca, salt and nutmeg in a large bowl. Add fruit and mix to coat well. Let stand about 20 minutes, while preparing pastry. Put filling into pastry lined pan. Dot with butter. Cover with plain pastry, or lattice strips. Bake at 425º 15 minutes; reduce heat to 350º and continue to bake for 40 more minutes, until fruit is tender.

For crust:
1 cup flour
1/2 tsp. salt
2/3 cup butter flavored Crisco
6 tbsp. cold water

Mix in medium bowl, the flour and salt. Add Crisco and cut in with pastry blender till it makes crumbs. Gradually add cold water while mixing with a fork. Divide in half and roll the first half out on floured surface to fit into a 9-inch greased pie pan. Add filling and roll out remaining half of dough and put on top of filling, or cut into
lattice strips and place alternately on top of filling. Crimp and flute edges.
Judy (in Alaska)

This is for Nancy in Houston.
Don't feel bad, the same thing happened to me and my oven looked like I cooked for an army 4 times a day. I couldn't get it clean. I finally bought a new stove and sent the old one out the door, with pleasure. I almost felt like I should have a ceremony of some sort. Not wanting to mess up the new oven I set out on a quest for some type of protection for my beauty. I tried many things, but critical me found something wrong with every one I tried. Then one day I was thumbing through one of those little sale books that come through the mail, I.E. Dr. Leonard, Harriet Carter, and low and behold there was the answer to my problem. You will find, for about $12.00 plus s & h a mat that is designed for the bottom of the oven that you can wipe clean. I will never be without one again. In fact I keep a spare. It works for me and I am a happy baker again.
Good Luck,
Cindy in Florida

Good morning Nancy!
For Kay in Indy with the “poppers” made on TV the other day in the July 31st newsletter,. Down here in the south, we stuff cleaned out jalapenos with a mixture of cream cheese, garlic powder and chopped pecans, then wrap with bacon and broil till the bacon is done. Yummy!

For Bunnie in CO in the same newsletter asking about her smooth top range. If she will look at that expensive cleaner for her stove top, she will see that it is the same as the less expensive Soft Scrub. I use the lemon one on mine. Also for a crusty spot, I use a razor blade scraper on mine. It works! Just get a razor blade, but be careful. The one I use has the blade on one side only. I wouldn’t trade my smooth top for anything!

Phyllis WA-AZ is looking where to find crock pot liners. I find ours in our commissary and WalMart with the zipper baggies, foil and plastic wrap. They are so great! No mess!

Have a great day, Nancy!
Chris in NM

Hi Nancy. Pass this on to Bobbie in Frankfort, IL.
Lisa- Union Bridge, MD

Crock-Pot Chicken Tetrazzini
Serves 4

3 Cups cooked chicken, diced
2 Cups chicken broth
1 small onion, chopped
1/4 cup half-and-half
1/2 cup almonds, slivered
1/2 lb fresh mushrooms, sliced or 2 (4 oz) cans of sliced mushrooms, drained
1 Can Cream of Mushroom soup
1 lb cooked spaghetti
Grated Parmesan cheese

Combine all ingredients except the spaghetti and cheese and put in your crock pot.
Cover and cook on low 6-8 hours.
Serve over buttered spaghetti noodles and sprinkle with cheese.

Here is a simple slow cooker recipe that is very easy. We have a yearly community yard sale and we make these sandwiches. This recipe is for about 4-6 servings but we usually end of doubling it.
Enjoy. Lisa-Union Bridge, MD

Bar-B-Qued Ham Sandwiches
4-6 Servings

1 lb. chipped honey glazed ham
1 small onion, finely diced (I use my little electric chopper)
1/2 cup ketchup
1 Tbsp vinegar
3 Tbsp brown sugar

Spray your slow cooker with cooking spray.
Place half of the meat in your cooker.
Combine all other ingredients and pour half of the mixture over your meat.
Repeat layers.
Cover and cook on low for about 4-5 hours.
Serve on buns.

This is for Stephanie in Indiana. Strawberry Rhubarb Pie is my absolute favorite pie. Living in Florida makes it difficult for me to get rhubarb, but it is well worth the trouble when I can get it.

Strawberry Rhubarb Pie
1 Unbaked pie pastry (2-crust pie)
1 ½ C Sugar
3 T Quick-cooking tapioca
¼ t Salt
¼ t Nutmeg
1 lb. Rhubarb, cut in ½ inch pieces (3 cups)
1 C Fresh sliced strawberries
1 T Butter or margarine

Combine sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries; mix to coat. Let stand 20 minutes.

Pour fruit mixture into unbaked pie shell; dot with butter. Place second pastry on top of pie and seal crusts. Cut vents in top crust for steam to escape.

Bake at 400° for 35 to 40 minutes.

Plain Pie Pastry (pie dough)
For one single crust pie or 4 – 6 tart shells:
1 C Sifted all-purpose flour
½ t Salt
1/3 C Shortening
4 – 5 T Cold water

For one 8-, 9-, or 10-inch double-crust or lattice-top pie, two 8-, 9-, or 10-in single-crust pies or 6 – 8 tart shells:
2 C Sifted all-purpose flour
1 t Salt
2/3 C Shortening
5 – 7 T Cold water

Sift flour and salt together; cut in shortening with a pastry blender until the pieces are the size of small peas. Sprinkle 1 tablespoon of cold water over the mixture. Gently toss with a fork, push to side of bowl. Repeat until all is moistened. Form into a ball. Divide as needed for 2 crust pies.

Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions. Roll from center with rolling pin to 1/8-inch thickness (or thinner). It is important that your crust be of consistent thickness in all areas.

To bake single crust pie shell: Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge if desired. Prick bottom and sides with fork. (If filling and crust are baked together, do not prick). Bake at 450° for 10 – 12 minutes or until golden color.

Lard Pie Crust
2 C Flour
1 ½ t Salt
2/3 C Lard
1/3 C Ice water (approx.)

Sift together the flour and salt. Cut in lard. Add water gradually while mixing gently. Cover bowl with plastic wrap and let dough stand to ripen for 10 – 15 minutes in refrigerator.

When ready to use, cut dough into 2 parts, roll out on floured surface and ease into pan.
Tom in Florida

Hi Nancy and everyone. I am looking for an oatmeal recipe. I had this for breakfast at a bread and breakfast in North Carolina. The owner would not give me the recipe but she said it was done in a slow cooker. She called it Apple Oatmeal. I remember it having chopped apples, walnuts, and I'm pretty sure brown sugar plus other goodies. Does anyone out there have something similar for their slow cooker. Thanks everyone for checking.
Lisa-Union Bridge, MD

Just had to write regarding Tuesday's recipe exchange letter. Never had this problem in the years that I've been receiving it but in today's issue, in order for me to read it I have to scroll from side to side in order to get the complete lines. My screen is l2 inches across and never had this happen. Have you changed something?

It makes it very difficult for these 82 year old eyes to read and am only scrolling down quickly scanning the bold lettering before attempting to read what might be contained in a particular letter. Just love reading it so and trying many of the recipes but the way I received it today, will make it impossible for me to read all the great correspondence. (Makes me dizzy with the constant sideway scrolling) Please give me some type of solution.
Thanks.
Ande

Comment
I will check into it to see what the problem is with the margins.
Nancy Rogers

I bake potatoes for potato salad. When they are cool I peel them and add chopped onion, celery, dill pickle, sweet pickles and mayo. When I was a child my Mother always made potato salad for Easter. When we were dying the Easter eggs she would peel four eggs and dye one red, one blue, one green, and one yellow. She would quarter the dyed boiled eggs and put on top of the potato salad. It made a beautiful spring dish.
Teri from Longview, Tx.

Hi Nancy & Furry Helpers: Re: Monday Newsletter 7-30 regarding sweepers. (Leah?) Try Carol Wright Gifts . Current Catalog page 5 has Swivel Sweeper™ for $34.95 free shipping.
Margaret, Tulsa

Carolyn in Los Banos, CA asked would anyone recommend getting a convection/toaster oven? I like mine for like making mini muffins and pizza snacks. But to do a whole pizza in it, the bottom crust never gets crunchy & it is a little soggy. I don't use mine often as I am cooking for a family of 4 and it takes too long to cook the amounts of food. I usually have to do 2 batches in there at 2 separate times. Where I could use the oven and be done with it in one shot. If it was for someone single maybe it would get more use. Mine is the newer model Oster out in the stores now. It was a gift. I know they are sold for like $70.00. If I hadn't received it as a gift, I would not go out and buy one. Hope this helps with you decision.
Laurie~Muskegon,MI

I have a question about Dream Whip. I can only find a very few recipes using this product and I was wondering if anyone has more than just the Dream Pie or Dream Cake. I know Nancy’s Kitchen has a few with the Jell-O section and Alicia’s Kitchen also has some. Please help! I would like to make some different light and tasty desserts for DH and me. Thanks a bunch!
Chris in NM

For Doris, S. Indiana wondering about the oatmeal in the Salty Oatmeal Cookies. You do not cook the oatmeal, you need to grind it up a bit, if you don't the cookies will fall apart. I was feeling lazy one time and tried not blending it they didn't hold together. Also, you use the Quick 1 minute oatmeal. Hope this helps. Sandy in ND

Nancy, Barb in JAX in newsletter 7/28 was looking for a hot shredded chicken sandwiches on a bun and I have a few recipes that are TNT's. We are eating more chicken now that I am on the South Beach Diet but I refer to it as the South Beach Eating Program. This one was out and I had it before we started the program. What I did I fixed everything that I thought that I might miss for the next 6 weeks. Here is the first of about 3 others. She didn't say if the chicken was BBQ or not. I do have one for that and other ones than the following.

Susie's Chicken Sandwiches
1 lb. shredded chicken
1 cup American cheese shredded I use cheddar cheese shredded
½ cup Miracle Whip but you can use mayonnaise
1 tablespoon finely diced onion
1 teaspoon lemon juice, can omit it
dash salt

Mix the above ingredient well and spread on hamburger buns. Spread the top of the bun with butter or margarine. Wrap each sandwich in foil, bake 15 minutes at 400ºF. May be made ahead and frozen. Bake for 30 minutes if frozen. Makes about 10 sandwiches. It depends on how thick of a sandwich you want.

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

Hi Nancy;
Stephanie in Indiana asked for a Strawberry-Rhubarb Pie Recipe and also a recipe for pie pastry in the July 31st newsletter. I hope the following helps.
Betty in Canada.

Strawberry-Rhubarb Pie
Preheat oven to 450ºF.
Have pastry ready for a 9-inch 2 crust pie.
Mix together:-
1 to 1-1/2 cups granulated sugar
1/3 cup all-purpose flour
Combine with:- 2 cups rhubarb (cut into about 1-inch pieces) and 2 to 2-1/2 cups strawberries cut in half.
Turn into pie plate lined with bottom crust.
Top with 1 tablespoon butter or margarine.

Cover with top crust. Seal and flute edges, slit or prick the top.
Bake in preheated 450ºF oven for 15 minutes, then reduce heat to 350ºF and bake for another 40 to 45 minutes OR until fruit is tender and bubbly in the center.

Can't Fail Flaky Pastry
I have used this recipe for years, and have rolled and re-rolled the dough, I have never had a tough crust.

5 cups all-purpose flour
2 teaspoons salt
1 lb. Tenderflake lard (any good lard will do)
1 tablespoon white vinegar
1 egg, slightly beaten
Cold water
Combine flour and salt.
Cut in lard until mixture resembles coarse meal with a few larger pieces. In a measuring cup, combine vinegar and egg. Add water to make 1 cup. Gradually add to lard mixture, stirring with a fork.
Gather into a ball, wrap and refrigerate or freeze until ready to use. YIELD:- 6 pie shells OR 3 9-inch double crust pies.

NOTE:- Divide and wrap in 5 or 6 balls to freeze, if you aren't using immediately.

For Karen in Wisconsin, thanks for sending the rest of the recipe for Uncle Frank's Potatoes. That sounds really, really good!

Thanks to you Nancy for the great newsletter. It is the best and YOU are the best!
Carin in Central FL

This is for Nancy in Tenn regarding her Ragdoll Cat. We have one. Her name is Minette. She is ultra feminine, and doesn't weigh very much. We knew nothing about the breed (she was a rescue, as all of our cats are). Apparently, the Ragdoll cats are generally one cat household cats. Since we have 7 cats, you can see what a nightmare that was! :)

She basically ignored the other cats, but terrorized our other female cat. It took weeks, but there is peace in our home once again :) She is very bullheaded! They are called the Ragdoll cat because they supposedly are like a ragdoll when you pick them up and they like to lay in your lap! HA! No way. She chooses when you can pick her up or hold her or pet her. You are there just for her amusement ( or so she thinks ). We get a kick out of her. We also have a Manx cat, a Bobtail cat, a Tortoise shell cat that is ADD (attention deficit disorder) and she is also Hyperactive. They are all a bunch of characters. When Bernie Mac walks away from you, he reminds me of Charlie Chaplain. His brother, Marty, reminds us of a gremlin and he loves Mardi Gras Beads. Well, I hope you enjoyed the info about the Ragdoll Cat.
Jackie in Pensacola

I am responding to the inquiries about the Ragdoll cats. I have a 10 year old and a 6 month old and would never have another breed. They are very calm and are almost like a puppy as they follow you around the house and want to be with you. You must never declaw them or let them outside as they are so passive and they do tend to like dogs. I got mine from a wonderful breeder in Wisconsin and she has some wonderful information about the Ragdoll breed. Her website is www.mysticrags.com
Sonya from Bloomington

Re: Linda Boyles in Fairborn, Ohio
Ragdoll cats are a breed of cats. They are similar to a rag doll as they are floppy. Adults cats are quite large as they can weigh 20-25 pounds. They are beautiful long haired cats with minimal shedding and no matting. Google ragdoll cats and you can see what they look like and find out a little more about them. These cats can be trained and can even be walked on a leash/lead. They are more like a dog than a cat! I have always had Siamese cats or domestic cats so the Ragdolls are a new experience.

Re: Dairiel in St. Paul, MN
Glad to hear there is another cat that likes to get wet!
Nancy in TN

Hello Nancy,
My "365 Page-A-Day" calendar has this to say about Ragdoll cats. "Her origins are uncertain, but there's nothing questionable about the Ragdoll's personality. She's the most considerate of cats, loving but not intrusive and rarely vocalizing above a purr. She's also one of the best pets for children."

On another subject, I like to use Kraft Burger Sauce as a dressing for potato salad.
Shirley in Sask.

Nancy in TN. I have a close friend that raises Ragdoll's. I sent your message to her and here is her response.
Sassy

Ragdolls are very personable cats. If he is willing to shower with you, let him. What a ham. We tend to call them "puppy cats" as they have doglike purrsonalities. Enjoy being owned by a Ragdoll.
Leisa Whitworth
Ragdoll breeder

My grandchildren recently got a brother and sister "Ragdoll" Kittens. They look similar to Siamese cats, and their temperament is very calm and relaxed (hence where ragdoll name came from) Where you put them down, they stay there. Very loving, and want to sit in your lap and be stroked. Excellent with my 3 yr. old. Very docile animals, and act almost like a dog, following people around.
Excellent breed!! Very different than a regular breed cat.
Playful, too, but mainly very quiet, calm, and sweet.
SUE

Hi Nancy, for Linda Boyles, Fairfield Oh, 7-31-07 newsletter. Check with your library or Cat Fanciers Assn. The description is too long for this newsletter. The cat is marked like a Birman but must have the white boots and mitts. They are limp like a bean bag or ragdoll when they are held. Are not aggressive, (very docile). Also might check with the International Ragdoll Cat Association. This information taken from "Illustrated Guide to CATS of the World"
Margaret, Tulsa

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Mom's Macaroni & Cheese
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The Best Spaghetti Sauce You'll Ever Eat
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