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.

Baked Rice Pudding
(makes 4 servings)

3 egg whites
1 egg
1-1/2 cups 1% milk
1/4 cup sugar
1 teaspoon vanilla extract
2/3 cups cooked rice
1/3 cup dates, chopped
Pinch of nutmeg or cinnamon

In a medium sized mixing bowl, combine egg whites, egg, milk, sugar and vanilla. Beat until combined but not foamy.

Add cooked rice and dates and mix well.

Pour rice mixture into a 1 1/2 quart casserole dish. Place casserole dish in a baking pan then place in oven. Pour boiled water into baking pan around the casserole dish to a depth of about an inch.

Bake, uncovered at 325° for 45 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Serve warm or chilled with a sprinkle of nutmeg or cinnamon.

Cook's Choice Rib Rub
Great for Pork Ribs, Beef Ribs, Cabrito Ribs, and Deer Ribs.

For Esther in Pa:

Here is my blue ribbon Chocolate Chip Cookie Recipe
2-1/4 C all purpose flour
1 tsp baking soda
1 tsp salt
1 C butter, softened ( I use Crisco Butter Flavor Shortening)
3/4 C. white sugar
3/4 C brown sugar
1 tsp vanilla (Watkins is best because it is bake and freeze proof)
2 eggs
2 C semi sweet chocolate bits
1 C chopped pecans

Preheat oven to 375º. Combine flour, baking soda, and salt in a small bowl. In another beat butter, white sugar,
brown sugar until fluffy. Add eggs one at a time. Gradually add flour mixture. Stir in chocolate bits and
nuts. Drop on greased ( I use parchment paper) cookie sheet. Bake 9 - 11 minutes until golden brown.
Brenda in IN,
http://www.watkinsonline.com/hutto

Hi Nancy,
Since Nancylanders love
Rice Krispie® Treats (who doesn’t) and they are great for summer treats and picnics (no-bake), I thought they might be interested in a baking guide with a bunch of interesting recipes like Cranberry White Chocolate, Strawberry, and Peanut Butter Chocolate.   

They can get it emailed to them here: http://www.preparedpantry.com/KrispieInfoPage.htm

Dennis Weaver
The Prepared Pantry
208-745-7892

Hi Nancy :o)
I am soooo missing your news letters.
I haven't gotten one since last Monday :o((((

Love your place Nancy...and all the effort you put into the site.

I'm wondering if anybody out there would like an "Onion Pie" recipe? I have a good one that we have used for years.

Please return my lost news letters as soon as you can. It feels like I have lost many dear friends. I went to the archives to catch up.

Take care and God Bless.

Your friend ... Alice in Leavittsburg Ohio

Comment
The newsletters have been sent out everyday this week.

To Mary G in Ca. What to eat with meatloaf sandwiches? I like mustard, raw onions and sometimes radishes cutup on it.
M in Montana

Hi Nancy, I hope everything is well with you and the four legged friends.
Nancy in Houston requested a Whole wheat flour bread recipe for the ABM using just whole wheat flour. I can't eat white flour, so adjusted my white bread recipe to use only whole wheat. In fact I contacted the Robin Hood Flour people to see if it would work. They told me it would, now this is the bread my family gets. My grandchildren that live with me don't care for white bread any more.
Betty in Canada

Whole Wheat Bread (Breadmaker)
100% Whole Wheat Bread
1 cup warm water
1 egg, beaten
2 tbsp. honey or granulated sugar
2 tbsp. soft butter or margarine
1-1/2 tsps. salt
3 cups whole wheat flour (I use coarse ground)
1-1/2 tsps. bread machine or rapid rise yeast


Place ingredients in bread machine according to manufacturers directions, bake on white or wheat cycle.

NOTE:-
I usually use the dough cycle, then place in a greased loaf pan, let rise for an hour in a warm draft free place.
Bake in a preheated 350ºF to 375ºF oven for 30 to 35 minutes.
Remove from pan and cool on a wire rack.

This makes a 1-1/2 pound loaf.

Please visit my website "Betty's Place"
http://members.shaw.ca/b.e.webb

Huckleberry Bread
2 c. self-rising flour
1 c. sugar
1 c. milk
2 c. huckleberries 1 egg
1 stick butter
1 tsp. vanilla

Preheat oven to 350 degrees. Cream eggs, butter and sugar together. Add flour on berries to prevent them from going to the bottom. Add berries to mixture. Put in baking pan and bake about 40 minutes or until done.
Linda in NM

Sour Cream Huckleberry Pancakes
1 c. flour
3 tsp. baking powder
1/4 tsp. salt
1/2 c. huckleberries
1 egg
1 c. milk
1/4 c. sour cream
2 tbsp. melted butter.

Sift dry ingredients together. Beat egg, milk and sour cream. Pour milk mixture over dry ingredients. Blend until smooth. Add melted butter; mix well. Fold in huckleberries. Bake on hog griddle.
Linda in NM

Huckleberry Muffins
1 c. fresh huckleberries, sprinkled with 2 tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1 egg
1 c. milk
6 tbsp. melted shortening
2 c. flour, sifted

Combine dry ingredients, combine egg, milk and shortening; make a well in dry ingredients. Stir in milk-egg mixture until just lumpy. Stir in huckleberries. Sprinkle a little sugar on top of each muffin. Bake 25 minutes in 425 degree oven.
Linda in NM

Huckleberry Pound Cake Muffins
2 c. flour
1 c. sugar
2 eggs
1 tsp. vanilla
1/4 tsp. baking soda
1/2 c. butter or margarine
1 c. plain yogurt
1 c. huckleberries (fresh or frozen)

Stir together flour and soda. Cream sugar and butter. Beat in eggs. Mix in yogurt, huckleberries and vanilla. Stir in flour mixture until moistened. Bake at 400 degrees for 15-20 minutes.
Linda in NM

Huckleberry Upside Down Cake
4 c. huckleberries
1 c. sugar
1 3/4 c. flour
2 tsp. baking powder
1/8 tsp. salt
1/2 c. shortening
1 c. sugar
2 eggs
1/2 c. milk
1/3 tsp. almond extract or vanilla

Cook berries with 1 cup of sugar for 10 minutes or until soft. Pour into a greased cake pan or iron skillet. Mix together the flour, baking powder, and salt; set aside. Cream shortening with sugar until fluffy. Add eggs and beat thoroughly. Stir in small amount of dry ingredients and milk alternately, beating well after each addition. Flavor with almond extract or vanilla. Pour batter over berry mixture and bake at 350 degrees for 40-50 minutes. Loosen cake from sides and turn out onto serving plate. Suggestion: Serve topped with whipped cream or ice cream.
Linda in NM

Huckleberry Dumplings
3 to 4 c. huckleberries
1 to 1 1/2 c. water
1 to 1 1/2 c. sugar
Pinch of salt
1/2 c. sugar
2 tbsp. butter
Pinch of salt
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. vanilla
1/2 c. milk

Bring the first 4 ingredients to a boil. Cream sugar and butter. Add rest of ingredients and mix well. Drop into huckleberry mixture. Cover. Boil 20 minutes or until dumplings are done. Serve warm with ice cream or Cool Whip.
Linda in NM

Huckleberry Salad
2 (3 oz.) pkg. black cherry Jello
1 c. sugar
1/2 c. water
1 env. unflavored Knox gelatin
1 tsp. vanilla
1 pt. huckleberries
1 (8 oz.) cream cheese, at room temperature
1 c. whipping cream

Prepare 1 box of Jello as directed. Pour in an oblong dish and let set. Heat whipping cream and sugar to dissolve. Remove from stove and add vanilla and unflavored gelatin dissolved in 1/2 cup water. Add cream cheese and beat until smooth. Add chopped nuts, if desired. Cool and pour over Jello. Set. Prepare second package of Jello and add fruit. Use juice off of fruit to prepare Jello. Pour over cream cheese mixture and set.
NOTE: Other fruits and Jello flavors may be substituted.
Linda in NM

Huckleberry Jam
1 qt. huckleberries
5 c. sugar
1-1/4 c. water

Mix in large kettle. Bring to boil hard 2 minutes. Remove from heat and add 1 packet Certo and stir 3 to 4 minutes. Pour in jars. Seal or cover with paraffin.
Linda in NM

Huckleberry Marmalade
1 orange
4 c. huckleberries
1 pkg. powdered pectin
2 c. water
1 lemon
5-1/2 c. sugar

Wash and quarter orange and lemon. Remove seeds; slice into paper thin slices. Simmer in water 30 minutes. Crush berries and add to citrus fruits. Add pectin; stir until mixture reaches full rolling boil. Add sugar. Boil 1 minute. Remove from heat and skim. Cool 5 minutes, stirring occasionally. Pour into hot sterilized jars and seal. Makes 3 pints.
Linda in NM

I am looking for a specific sugar cookie recipe that I have used for years, but, during the last three or four years, I have misplaced that recipe...we moved in 2002, but, I have switched things around a lot in order to 'make life easier'...and in doing so, as I said, I have misplaced this recipe that I have used since the 70s. So, I haven't been able to bake those cookies for a couple of years now. I did have it memorized as I baked and decorated soooo many of these cookies...for family, for the general public for a few years and co-workers and friends. For sometime, I was also sort of burned out from making them...and now, I want to again and can't find my recipe.

My best recollection of it was that it had 1 stick of butter or margarine, 1 cup of sugar, 2 eggs, 1 teaspoon of vanilla extract, 2 3/4 cups of flour, 1 tsp. baking powder and 1/2 teaspoon of salt....that is, if my recollections are correct. I just hope that I can locate that recipe again. I look forward to visiting your site now...I think I came across it sometime back, but, lost the website and info I had jotted down on it....or, there is another site with Nancy in it....and by the way, our middle daughter's name is Nancy.

Well, better run .... if you do have a similar recipe in your collection, please post it on this newsletter. I also had another one, that didn't have to be chilled, but, they tasted a little too 'floury' to suit me. Thanks. Doris Erskine

Hi there people. Would someone please tell me where I can get the Bar Keepers Friend. I looked for it but, I just can't seem to find it.
Phyllis

for Dee-Hre in the August 4th Newsletter.

Creme Brulee
2 cups heavy creme
4egg yolks
2 T sugar
2 T vanilla extract
3 T plus 1 tsp brown sugar

Preheat oven to 325 degrees
Scald cream using a double boiler, if possible. Whisk eggs, sugar and vanilla in a separate bowl. Temper the eggs by mixing 2 T of hot cream into the yolk mixture.Stir the tempered yolks into the cream.
Strain cream and evenly divide the mixture between 5 porcelain ramekins. Place ramekins in a 1 in. waterbath.

Bake for 45 to 50 min. Remove ramekins from water bath and cool on wire rack for 10 min.
Refrigerate for not less than 1 hour. Just before serving, sprinkle 2 tsp. brown sugar evenly over each ranekin. Broil ramekins for 2 to 5 min. Serve immediately
Loretta in Va.

Has Janeal in UT had any luck finding the recipe for San Diego City Schools PEANUT BUTTER CHEWS (April 16, 2007)? I have been searching for this same recipe for a long time myself.
Ethan's Mama in San Diego

Has Janeal from Utah found the right recipe for San Diego City Schools Peanut Butter Chews? I have been searching for that same version for a long time myself. Would be so excited to get a copy.
G. in San Diego

To Sue in Florida:
I too, get very tired of the usual breakfast foods, so I eat things such as: yogurt with blended fruit, and a toasted bagel; cottage cheese, to which I add green grapes( for the tanginess) or sliced banana
or fresh or canned peaches.

Since I do live in Texas, breakfast tacos are a must around here. I get the ones with carne guisada,
which, just in case you don't know, is sort of like slow-cooked and chopped roast beef, with a thickened
sauce and spices like cilantro and comino (cumin). Along those same lines are quesadillas or beef or chicken fajita tacos.

Beef or chicken fajita tacos are super easy, you just slice and cook chicken or beef strips, add sauce
or onions or peppers and spread them on a flour tortilla and fold and eat. Quesadillas are even easier. You just spread whatever kind of cheese you like on a flour tortilla and add things such as cooked shrimp or chicken or beef,or just cheese if you want. You cover it with another tortilla, and grill it on the stove to melt the cheese, or microwave it for about a minute.

Mexican restaurants are my favorite way to get the tacos and quesadillas. They open early, or stay
open, and I can get what I want whenever I want. I hope I have given you some ideas.
Best wishes to all, Irma in San Antonio

In the recipe " almost Kentucky Fried Chicken", Tona from Bama states to seal the pan with FLOUR. I am sure that she meant to state' " seal the pan with FOIL". I hope Ton will respond with the correction soon as I would like to try this recipe.

In the past, Nancy, asked that recipes taken from sources other then friends and families be given the credit that they are due. I hope that we will see more of this in the future, An example would be a recipe from a church's cookbook, Sunset magazine or a website like www.Allrecipes.com. Having co-published two cookbooks it is nice when people acknowledge your work.
Jane, Shingletown, CA

ancy: Lately I have been unable to click on the newsletter from OUTLOOK EXPRESS. I can send the newsletter to my desktop and open it . Any ideas about this would be greatly appreciated.
Ann in Alabama

Comment
If the links on the newsletter do not work you can access the links by going to the Yahoogroups website.
http://groups.yahoo.com/group/nancys_kitchen/
Nancy Rogers

This is in answer to Karen's request for a TNT whole wheat bread maker recipe that she posted in the Friday August 3, 2007 newsletter.

This makes the best Whole Wheat bread I have tried in my bread machine. Warm the machine container before you start. Load the following according to your bread machine instructions: (I have listed them as they go into my machine).

1 cup warm water(110 to 112°)
1 packet yeast or equivalent of bulk yeast
3 Tbsp. butter, softened
1 tsp. salt
3 Tbsp. sugar
2 cups white bread flour ( all-purpose flour can be used)
1 cup whole wheat bread flour (all purpose whole wheat flour can be used)

Add the warm water and yeast together in the bread machine. Add the other ingredients in the order given. Program the machine for whole wheat, medium crust. If you are going to bake your bread in a conventional oven and bread pan, program your machine for dough and remove the dough at the end of the dough cycle. Shape your bread dough into on loaf or into dinner rolls.
P;\lace in a greased bread pan, cover and let rise in warm spot until double in size. bake at 375° for 25 mins or until the loaf makes a hollow sound when tapped. Remove from pan and cool on rack. For dinner rolls follow any recipe for time and temperature to bake them.
Jane, Shingletown, CA

Hello Nancy,
This bread is in the oven right now and smells so good! I can’t wait to have some later! It will be awesome toasted with some cream cheese spread on it!

Strawberries 'N' Cream Bread
Source: Country Road Bed & Breakfast

1/2 c. butter or margarine, softened
3/4 c. sugar
2 eggs
1/2 c. sour cream
1 tsp. vanilla extract
1 3/4 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
3/4 c. chopped fresh strawberries
3/4 c. chopped walnuts, toasted, divided

In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into creamed mixture just until moistened. Fold in strawberries and ½ cup nuts. Pour into a greased 8 x 4 x 2-inch loaf pan. Sprinkle with remaining nuts. Bake at 350 degrees for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Source: http://www.bbonline.com/recipe/countryroad_ok_recipe2.html
Chris in NM

Thank you for clarifying Wendy in SNJ!!
Lynette in NY

Does anyone have a copycat recipe for Baker Square's fresh raspberry pie?
grannym IL

To Mary G. We enjoy our leftover meatloaf sandwiches topped with ketchup and onion rings. The onion rings add a yummy crunch.
Lisa-Union Bridge, MD

To Mary G regarding cold meatloaf sandwiches (I like it this way better than hot) I make a mixture of cocktail sauce and mayonnaise, according to taste. You could add pickle relish - optional. This is a Russian dressing and makes a tasty spread. If you have any left you could add oil and use as a salad dressing for dinner.
Madeline in Poughkeepsie, NY

To Mary G. in Cali regarding what to put in meatloaf sandwiches. Those sandwiches are very popular in our house, not to mention easy to take with you. Some of our favorites are: on an onion roll with provolone cheese toasted, or with thinly sliced red onions, or with barbeque sauce, or with a combo of ketchup & mayo, or with red hots (a mixture of hot peppers), or with stuffing & cranberry sauce (yes, stuffing, hubby loves it). Ok now I'm hungry. Hope that gave you some ideas.
Head scratches to Nancy's super-duper furry office workers! :-)
Dawn - Cape Cod, MA

Looking for the recipe for the Morning Glory Muffins---THANKS, Sue

Comment
I will add all the July and August recipes to an alphabetical index when I get back to Texas. I just don't have any extra time while I am out here in Arizona.
Nancy Rogers

Dear Nancy. Just though I would let you know that I am not getting the newsletter every day. I can go to the archives but the last one I got was July 31st.This has happened before and then I get them on a regular basis for awhile. I am not sure why I don't get them. I look forward to this newsletter and am sad when I don't get it.

Thank you again for all the work you do.
Karen in SD

Comment
Check your spam folder. It is probably there.
Nancy Rogers

=======================================

Thank you Tona for so many great recipes. But, I do have a question regarding your KFC Fried Chicken recipe. What do you mean by "seal with flour" after placing the chicken on the baking sheet? I am addicted to KFC chicken, so I am anxious to try your recipe, as I know it will be grand.
Dianne in E.Tennessee

Thank you for Rhubarb recipes. And I enjoy this newsletter so very much and the many people who share in it. I feel like this is a family. Need to know what to do for a millepede invasion. We live in Piedmont, OH and have so many of these little buggers wiggleing themselves all over the floor and porches. They do not like carpet. But I have hardwood floors and they are all over and on cement floors. Have tried Bug stop but to no avail. Any good ideas please forward them in newsletter or to me. Peace to all and keep those recipes and words a coming.
Judith D in Piedmont. OH

Just a quick note about LTD commodities and ABC distributing ,The two companies merged last year or began a merger last year, what's funny is they still send me two catalogs with two different account numbers! But they told me they have merged, This was last year sometime.
Lynette in NY

Hello to all from 97 degree Ga today. Hope everyone is staying cool. My A/C went out yesterday evening. Wouldn't you know it's the hottest time of the year and a weekend when you can't get help. I guess I'm a little spoiled.

I have a question for all you readers. I have been eyeing the GT Express on TV for sometime. Ijust didn't want to pay the price and it not be what it is cracked up to be. I am a huge bargain shopper. This weekend I found one at a Goodwill store for really cheap. the only thing is , there is no recipient book or the neat utensils to go with it. I think you can just about combine anything in there, but I would like to know if anyone has one and if they can share some good recipes and any ideas on this little cooker. I would appreciate it.
Thanks from Barbara in Cartersville, GA

Hi Nancy, I enjoy your cooking site & have cooked many of the recipes. I would like to share my favorite summertime treat.

Easy Key Lime Pie
1 can sweetened condensed milk
1 8oz container Cool Whip
1 half cup plus 1tbs key lime juice
lime zest from 1 lime
1- 9 inch pie crust

Mix first four ingredients together.
Fill pie crust.
Chill & sreve with a dollip of cool whip top with lime zest
Loretta in Va.

From a 1946 Watkins cookbook

Combinations to add to gelatin salads.
marshmallow, pineapple and nuts
orange, prunes and nuts
orange, apples, seedless raisins and bean sprouts
pineapple grapefruit and chopped almonds
pineapple, cucumber and celery
pineapple, cucumber and celery
pineapple, cherries, dates and nuts
pineapple, orange and nuts

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Please email your address to me for a free copy of the Watkins August sale flyer.

Hi everyone. Here's a timely tip for you all. I was dead-heading flowers in my garden when a huge wasp came out and stung me and left a big hole in my arm. My arm instantly swelled up and the pain was intense. I don't remember where I heard of this remedy, but I ran inside and put 3 pennies over the red area about 3 inches wide. Within 10 minutes the pain had stopped and the swelling had gone down. If you get stung don't forget to cover the sting with pennies. It really works!
Barb/De.

Comment
This newsletter is not meant to give medical information. It is a newsletter of suggestions by our members. Please read snopes.com for more information.
http://www.snopes.com/medical/homecure/beesting.asp

Peach Puzzle Dessert.
This recipe was first prize winner in the National Public Radio contest .for old, lost family recipes. It is very delicious and has a unique presentation. I make it with unpeeled, sliced peaches rather than whole peaches. My only advice is to invert it very quickly with no hesitation. I've copied it exactly as it appeared on the NPR web site.
Try it...it's amazing. Leah


Recipe by Lois Schlademan
Stow, Ohio

This recipe (which won the grand prize in the Cook's Country lost recipe contest) has all the abracadabra of a magic trick as well as beautiful presentation and great taste. Lois says the name refers to the "puzzling" cooking method. Her recipe begins by placing a custard cup upside down in the center of a pie plate. Seven peaches (peeled but still whole) are arranged around the cup and then drizzled with a mixture of brown sugar, butter, and vanilla. A buttery biscuit dough is then domed over the peaches and the custard cup. As the peaches bake under the crust, a vacuum forms inside the custard cup and the juices in the pie plate are pulled up inside the cup. Once cooled, the pie plate is flipped over to reveal the peaches nestled into the flaky biscuit. So where's the butterscotch-like syrup? It's all in the cup! As you might imagine, Lois's recipe is unique-in our research, we failed to come across a single recipe like it. Lois says that her mother made peach puzzle back in the 1940s or 1950s and that it has been a family favorite ever since.

How good does this recipe taste? Lois' description answers that question better than we could: "When you pour a spoonful of syrup over the warm peach and it soaks into the biscuit crust, you will think you've died and gone to heaven-where, when meeting my mom, she would be pleased that it was her recipe that made you come visit!"

Serves 7
Peaches and Syrup
7 medium peaches, peeled (see note)
3/4 cup packed light brown sugar
6 tablespoons water
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Dough
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled 6
tablespoons milk

For the peaches and syrup: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Place a 6-ounce custard cup or ramekin upside down in the center of a 9-inch pie plate and arrange the peaches around the custard cup. Combine the brown sugar, water, butter, vanilla,
and salt in a medium saucepan and stir over medium heat until the sugar dissolves and the butter melts, about 5 minutes. Pour the syrup over the peaches.

For the dough: Pulse the flour, sugar, baking powder, and salt in a food processor until blended. Add the butter and pulse until the flour mixture is pale yellow and resembles course cornmeal. Put the mixture into a medium bowl. (To make the dough by hand: Use the large holes on a box grater to grate frozen butter into the bowl with the flour mixture, then rub flour-coated pieces between your fingers until the flour mixture turns pale yellow and coarse.)

Using a rubber spatula, fold the milk into the flour mixture, pressing the mixture against the sides of the bowl to form the dough. Squeeze the dough together and flatten into a disk. On a lightly floured work surface, roll the dough into a 9-inch circle. Lay the dough directly over the peaches and press and fit the dough so that it fits snuggly around peaches. (The dough will stretch as you fit it around the peaches, but do not attach the dough to the pie plate.) Bake until the top is golden brown, 25 to 30 minutes. Transfer the pan to a rack and let cool for 30 minutes.

Place a large rimmed serving plate over the top of the pie plate and quickly invert the puzzle onto a plate. Cut into wedges around each peach and serve, pouring syrup over each portion.

Notes from the Test Kitchen
Since this dish is all about the peaches, save it for when fresh local peaches are in season. And it is important to choose peaches that are neither very ripe nor rock-hard; they should give a little when squeezed. Be sure to invert the pie plate quickly to avoid losing any of the syrup. Serve with vanilla ice cream or sweetened whipped cream.

Assembling Peach Puzzle
Place a custard cup or ramekin upside down in the center of a 9-inch pie plate. Arrange the peeled peaches around the cup. 2. Fit the dough snugly around the peaches without attaching the dough
to the pie plate. Bake as directed. Once cooled, quickly invert the puzzle onto a rimmed serving plate.

This is for Mary G regarding the meatloaf sandwiches. My family loves meatloaf sandwiches so much that I always make two meat loaves when I cook them. When it comes to making the sandwiches, we go our different ways...my husband likes to add mayo and ketchup to warmed up meatloaf on white sandwich bread. My youngest likes hers plain on regular bread or crumbled up wrapped in a tortilla. My oldest daughter and I both like to eat ours grilled on either sourdough or French bread and dip it in warmed up leftover tomato gravy. If we have enough leftover for another meal, we make subs using wheat sub rolls. I split the roll, coat it w/ leftover tomato gravy, top w/ meatloaf and provolone cheese and bake in oven until hot. wow, just writing about them has made me hungry for them. Think we'll be having meatloaf for dinner! LOL
Lisa (East Texas)

Joseph J. wanted to know what seasonings to use for tomato juice. I use 1 tsp each of sugar and salt for each quart of tomato juice. Hope this helps
Agatha (Ontario, Canada)

==============================
Sue in Fl wanted some breakfast ideas (August 4th newsletter). Some of these are not so healthy but they are among my favorite breakfasts. Quiche, fruit salad, fruit smoothie, toasted ham or bacon sandwich, oatmeal with golden raisins, bran or corn muffins, English muffin pizzas made in the toaster oven with olive oil, Provalone cheese, sliced tomato and Italian seasoning.In the winter sometimes I even have soup.
Margo/Boston

David came in with a ton of tomatoes yesterday - his crop is really doing good this year - only 9 plants but he brings in at least 6 nice tomatoes a day and now the Romas are coming in very quickly.

Tried to figure out what to do with them and then remembered this recipe that I haven't made for a few years.

It's so easy - and it freezes well and brings summer into our cold weather dinners. I just freeze in plastic bags and take out as needed - it's great on pasta.

Roasted Tomato Sauce
2 lb. Roma tomatoes, trimmed and halved lengthwise
1/2 stick unsalted butter
Salt and coarse ground pepper

Place tomatoes (one layer) in baking pan with sides - they can get juicy. Dot with butter - truthfully I use I Can't Believe It's Not But Spray which works very well.
Salt and pepper to taste.

Bake at 400 in middle of oven until skins are wrinkled and beginning to brown (the brown edges really give them flavor.) Just don't burn.
Cool in baking dish.
Using a teaspoon scrape the tomato meat off the skins and place in a bowl. When finished, stir well and re-heat and use on pasta - or freeze for another day.

I usually use disposable pans because the sauce can make them hard to clean. Or line your pan with foil. It makes a very rich sinful tasting sauce.

Source: Gourmet Magazine
Rosemarie in rural Kansas City

Hi again Nancy;
Hope you are having a good weekend, and your lovely Kitties also.

Upon reading about Ragdoll Cats, I looked it up on Google, and sent pictures to our son and family. They have a kitty, Sagwa, (their little girl named the cat), and she looks like one I saw on the web. Upon talking with our son today, I learned Sagwa is one also. Amazing what all one can learn on your site Nancy!!

Have noticed some of your readers write of Bread Mixes. www.azurestandard.com has quite a catalog for anyone requesting one. I have been getting their Whole Wheat Bread Machine Mix, and get such beautiful, yummy bread. However I also add sunflower seeds, and sometimes dill with dehydrated minced onion, or cardamom. After the loaf is cold, I slice it, and put it in the freezer. That way whenever my hubby or I want a slice, we simply pop the slice in the toaster. This way the bread doesn't get old. I have mixed my own bread for our Panasonic Bread Machine in the past, but this is so neat when I don't have time.

Thanks again Nancy for all you do. We bless you greatly!
Corinne in Seattle

This is for Joyce in PA who was looking for a recipe for Peach Cobbler

Amish Peach Cobbler
1 cup flour
1 1/4 teaspoons baking powder
1 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons (1/4 stick) butter -- softened
1 cup granulated sugar
6 to 8 peaches -- peeled and sliced
1/2 cup brown sugar
1 teaspoon almond extract
1 cup boiling water
ground nutmeg

Preheat oven to 350°. In a small bowl, combine the flour, baking powder, nutmeg, and salt; set aside. In a large mixer bowl, cream the butter, add 1/2 cup of the granulated sugar, and blend well.

Beat in the flour mixture. (Recipe can be prepared to this point up to a day ahead and refrigerated.) Oil a 9" square baking pan (using a metal pan gives a better texture to this dessert) and place half the peaches on the bottom. Sprinkle half the flour mixture over the fruit. Add the rest of the peaches and then the rest of the flour mixture. In a small bowl, combine the remaining 1/2 cup of granulated sugar and brown sugar; sprinkle over all.

Put the almond extract in a 1-cup measure and fill with boiling water. Pour over the top of the cobbler, but do not mix. Sprinkle with toasted almonds and additional nutmeg and bake for 1 hour. Serve warm.

Quick Peach Cobbler
4-6 cups sliced peaches
1 cup self-rising flour
1 cup sugar
1 large egg, beaten
1/2 cup butter or margarine
cinnamon
nutmeg

Sprinkle sugar, cinnamon and nutmeg on sliced peaches. Toss to mix. Place in shallow casserole dish. Mix sugar, flour, and egg to a crumb-like texture.

Pour over peaches. Melt margarine and drizzle over crumb topping. Bake at 350° for 30 minutes or until top turns slightly brown and crusty. Serve.
Stan in PA

Regarding the discussions about the foil and teflon oven liners, may I suggest that you consult your oven's use and care guide. I have a Jenn-Air double wall oven with a hidden bake element in the bottom. The heating coil is still visible on the top for broiling, but the bottom is a smooth surface. My manual states on various pages:

NEVER use aluminum foil to cover an oven rack or oven bottom. Misuse could result in risk of electric shock, fire, or damage to the appliance. Use foil only as directed in this guide.
Do not allow aluminum foil to contact heating element.

This appliance has been tested for safe performance using conventional cookware. Do not use any devices or accessories that are not specifically recommended in this guide. The use of devices or accessories that are not expressly recommended in this guide can create serious safety hazards, result in performance problems, and reduce the life of the components of the appliance.
Do not cover an entire rack with aluminum foil or place foil on the oven bottom. Baking results will be affected and damage may occur to the oven bottom.

After going through the manual, I never did find any mention of when foil should be used. I suppose they know we'll use it to cover cookie sheets or over the top of a baking pan or around the edges of a pie crust, etc. I think everyone should read their own manual. In the past I've always used the disposable foil pans in my ovens, but I never had a hidden baking coil before, so I'm no longer using them since my manual said not to.
Diane

This is for Joyce in Pa. who is looking for a Peach Cobbler recipe using fresh peaches. I don't know the difference between a cobbler and a crisp, but in case you'd be interested in a crisp, just last week my husband made a peach crisp from a recipe he found in our favorite cookbook. The cookbook is The Redbook Cookbook and our copy is dated 1971. The crisp was wonderful and we're already thinking of trying the recipe with apples.
Diane in Albuquerque

Peach Crisp
1 cup unsifted all-purpose flour
1/2 cup sugar
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 cup firmly packed brown sugar
1/2 cup butter
1& 1/2 cups 1/2 inch bread cubes cut from toasted white bread
4 cups sliced peeled fresh peaches (4 to 6 peaches)
1/4 cup sugar
1 tsp. grated lemon peel
Juice of 1/2 lemon
1/4 tsp. salt
Light cream or vanilla ice cream

Heat oven to 350 degrees. Sift flour, sugar, nutmeg, salt and cinnamon into a bowl. Add brown sugar and mix well. With a pastry blender or two knives, cut butter into flour mixture until mixture looks like coarse crumbs. Generously butter bottom and sides of an 8 x 8 x 2 inch baking dish. (We used 8 x 8 x 4) Arrange bread cubes in dish. Combine peaches, the 1/4 cup sugar, lemon peel, lemon juice, and salt: pour over bread cubes. Cover peaches with topping mixture: pat down well. Bake 45 minutes. Serve warm with plain cream or vanilla ice cream. Serves 6.

Hi,
Can anyone give me the recipe for cucumber salad? It had sugar, vinegar and water, and sliced cucumbers and the water, sugar and vinegar were heated and cooled down before pouring over cukes. I don't have the exact measurements. Would love to have this recipe.
Hugs Martie in Oregon

I would like some recipes using pomegranate juice if anyone has any. Thanks in advance.
Terese in South Dakota

The Sweet and Sour Green Bean Recipe sounds like what I am looking for. Will try it for my Dinner party This week.
Thank you to Tona in Bama
Trish in Fl

This recipe for Peach Cobbler was posted on the Finer Kitchen forum by Chezz and it is very, very good. I have made it twice now and it doesn’t last long in my house.

My DH loves Peach Cobbler and gives this a big “thumbs up”.

GRAMMY’S PEACH COBBLER
1 large can freestone peaches or 6-8 fresh peaches, peeled and sliced
2 Tbls. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbls. sugar

Mix together above ingredients and set aside.

In a bowl, mix just until moist (mixture will be thin)
1 cup flour
1/2 cup sugar (1/4 cup if fruit is very ripe)
1/2 cup brown sugar (1/4 cup if fruit is very ripe)
1/2 tsp. salt
1 Tbls. baking powder
1 cup buttermilk
1/4 cup sugar, for sprinkling

In a 9”x13” baking dish, melt 1 stick butter. Pour mixture in bowl over the melted butter. (DO NOT STIR) Evenly distribute peaches over the batter. Sprinkle ¼ cup sugar over all.
Bake 400º for about 30 minutes or until nicely browned.
Enjoy!!!! Harriet/AZ

For Joyce in Pa - This is definitely a TNT recipe and fresh peaches can easily be substituted for the canned. I just sweeten and cook the fresh a few minutes before I add to the cobbler. I've made this cobbler many times and it's always been a favorite with my family and guests. I also make it with canned apples and add some apple pie spice to the apples and batter. I've made this recipe with strawberries and just this afternoon I made it using blackberries. When ever I use any kind of fresh fruit I always sweeten and cook the fruit first.

EASY PEACH COBBLER
1 stick butter (I've found that half a stick works just as well.)
1 cup sugar
1 cup self rising flour
1 cup milk
1 large can sliced peaches,

Melt butter in dish. Mix the sugar and flour and add milk and mix well and pour into dish with melted butter, then add peaches, with juice down the center of the dish. Bake at 350º for about 45 minutes or until brown. Other fruits may be substituted for peaches.
Evelyn in Tennessee

Hi Nancy and 4 legged associates,
In your August 1 recipe exchange newsletter, Lisa-Union Bridge, MD asked for a crockpot recipe for oatmeal. Here is one that I have in my files. I hope it is what she was looking for.

I also wanted to tell you how much I love your newsletter, and really appreciate all the time it takes to put it together.
Rose Marie, in Freeborn, MN.

Deluxe Crockpot Oatmeal
2 C milk
1/4 C brown sugar
1 T butter, melted
1/4 tsp. salt
1/2 tsp. cinnamon
1 C quick cooking oats
1 C finely chopped apple
1/2 C raisins and/or dates
1/2 C chopped walnuts or almonds
Makes 4 Cups (6-8 servings)

Grease the inside of Crockpot. Put ingredients inside Crockpot and mix well. Cover and turn on low heat. Cook overnight or 8-9 hours. Stir before serving.

Chicken Rotel
1-whole chicken
1-bell pepper, chopped
8-oz Velveeta (regular)
8-oz Velveeta, (Mexican)
8-oz canned sliced mushrooms, drained
12-oz vermicelli
1-stick margarine
1-can Rotel Tomatoes (I use the Original)
1-onion, chopped
salt and pepper to taste
2-tbspn Worcestershire
1/2pkg-boxed frozen green peas

Boil chicken in water with salt and pepper added to taste. When done remove chicken to cool and debone. Cook spaghetti in the chicken broth. If you need to add more liquid, I used Swanson Chicken Broth but water would be fine. Saute the onion and bell pepper in the margarine in the large pot that you will use for the remainder of the preparation. When tender add the spaghetti, and mushrooms and mix well. Turn the heat very low and cube up the cheese on top of this mixture. Add the frozen peas and Worcestershire. Stir once or twice every 10 minutes until the cheese has completely melted and is mixed well into the recipe. Pour chicken Rotel into a casserole dish and heat through in a 350 degree oven (approximately 30 minutes). This recipe makes one 9X2X11-in. casserole to serve and one 8X8 to share or freeze for another night.

When I make this I usually saute a pint package of fresh mushrooms in butter and Tony's and make a salad (with the extra peas thrown in) for the sides. Bread is always garlic bread for us when this is the main course.

Let me know how you like it when you make it. I have been preparing this forever it seems and it has never lost its favor with my family.
Susana in Louisiana

In Saturday's newsletter, Joyce in Pa was looking for a good peach cobbler. This is what I use. Connie in TX


Peach Cobbler

Crust:
2 c. flour
3/4 c. shortening
5 T. cold water
Cut shortening into flour until pea size. Add cold water and mix until it holds its shape. Roll half of the dough thin and cut into 2 inch strips. Place in bottom of a 9 x 13 pan.

Filling:
1 qt. peaches, peeled and sliced
water
2 c. sugar
1 stick butter, cut into pats

Put peaches in saucepan and add water until amount makes about an inch depth. Add sugar; cook until peaches are tender and syrup forms. Add butter and a dash of cinnamon. Pour into the pastry lines pan. Roll and cut remaining dough into strips and cover fruit. Sprinkle with a little sugar. Bake at 400 degrees for 30-40 minutes.

For ~Anna in MO regarding her questions about recipes for huckleberries. Go to this website and you'll find several recipes. http://homecooking.about.com/library/
When I was growing up we lived in an area where they grew wild and I remember my mother canning them in quart jars and making pies in the winter. What memories this brings back. I hadn't seen any in years until this summer and my son moved to a small town in middle Tennessee and he has several bushes on his property. They taste so much like blueberries that I think you could probably use them in any recipe that you would use blueberries in.
Evelyn in Tennessee

Hi Nancy!
Well it's me again. Am writing regarding Mr. Myron Drinkwater inquiring about a Vita Mix. We have the Super 500, with the additional container that grinds grain for flours. I use it as a blender, and for soups, AND for smoothies. By having the fruits frozen, one does not need to dilute the smoothie with ice. I also add protein powder. We purchased it at our fair in 1998 and would be lost without it. Recently I forgot and left a spoon in the container after putting 1 c. water and 2 tbls. of Dole juice concentrate which is 100% juice, and forgot the spoon. Was wondering what the horrible noise was, and found the spoon chewed up. Vita Mix was great in us getting the replacement. One can't go wrong with this marvelous item.
Corinne in Seattle

Hi Nancy
All of you were so wonderful when it was close to Thanksgiving and I was hosting the dinner for the first time for my in-laws and you came up with some wonderful lists so everything would run smooth and I hope you can assist me again. I inherited Maytag Neptune front loading washer and dryer when we moved into our current house. While I love them I don't love the fact that the front load washer always has water left in it between the door and gasket and with this humid weather the gasket is has mold on it and the washer has a very musty smell to it. Any suggestions out there besides using a sponge to get the excess water out of there each time? Thanks for all you do.
Bea in IL

Hi Nancy!
Again I say thank you so much for your terrific recipe site. Please give hugs to your loving pals also. Our world would be very empty without our beloved Cookie.

Being your readers like companies which have healthy foods, flours, nuts, and you name it, thought I would share this web site. It is www.azurestandard.com which is in Oregon. They sell such a wide assortment of things for baking, cooking, etc..

Hope you are having a great weekend. Please take time out just for you and your furry family.
Blessings from Corinne in Seattle

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