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.

**Sittin' Chicken Steamer
Beer-can chicken, grilled butt chicken, chicken cooker, Sittin™ Chicken is a favorite with everyone that loves crispy, moist, and savory chicken, but do you know just how easy it is to master that perfectly grilled chicken with the Sittin Chicken Steamer?

The Sittin' Chicken™ Steamer is designed with a wide opening at the top along with 4 steam ports along the lip. This allows you to fill the hollow shaft with all your favorite fruits, vegetables, sauces, and even wine.

As the Sittin' Chicken™ Steamer heats up and the liquid of your choice turns to steam all the flavors you have mixed together are evenly cooked throughout your chicken.
(Online video on how to use the Sittin' Chicken Steamer)

**I just can't wait another day to put this tip in writing!

Anise Extract #05407 (Not available until Sept. 1)
Fisherman put anise extract on bait to attract fish! They tell us it works like magic!!
Use anise extract in biscotti or springerle recipes. Let me know if you need these recipes.

Gift Idea: Wrap up Watkins anise extract, Watkins fish & seafood seasoning, Watkins lemon pepper, Watkins insect repellant, and Watkins sun block in a fish net, and attach to a fishing pole.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Watkins toll free 888-965-7070

I hope someone can help me. I have sap from a pine tree on my car and it has been there for a while. Does anyone know what will take it off. Some time back someone said to use butter. I tried that . Didn't touch it. Nancy . How old is your newsletter. I have been reading it forever?
Thanks, Cheryl NC

I think it was Lynn that ask about someway to freeze ice cream without having to have a ice cream machine. It is only my husband and I, and we love our ice cream every night during the summer. I keep the small 1 qt. ice cream maker you put in the freezer. It is a little tub that you keep in the freezer. It doesn't take up much space and when you get ready to make ice cream, you just take it out, put your ingredients in the tub, turn it on, and it does the rest. It takes about thirty to forty minutes and you have ice cream or sherbet. It is so simple, "Even a caveman could do it" (commercial)
You can purchase the ice cream machines at WalMart, I think I paid less than $40.00 for one. Try it, I think you will enjoy it.
Betty T. Ga.

Alphabetical Index of Recipes has been updated today. I am hoping to get all recipes on it in the next few days.

I am looking for a website where I can submit a recipe and find out the calorie count and fiber count.
Thanks, Irene, Moline

Comment
I personally like http://www.calorieking.com
You can go online to get the information or get software for your PDA or computer. I like theirs because it updates often and has not only generic, brand names and fast food places. It works very well for me.
(You don't have to join to use their online database.)
Nancy Rogers

This is for Merrymaryan of MN. Regarding her non stick pan that sticks. I recently bought some fairly expensive non stick pans and the sales clerk told me not to use the cooking spray on them as it would make the warranty invalid. She said it did something to the coating. After her saying this I did notice that on other newer pans where I used Pam, things were sticking a little. So that might be your problem. If your pan is not with a lot of corners, you might try using parchment paper to line the bottom. Or try actually using shortening or butter or oil and flour to grease it. I now keep a spray bottle of oil for my pans.
Sandra from Oregon

Regarding Sandy of ND's recipe in Monday's letter (8/27) for Marshmallow Pineapple dessert -- this is so similar to my favorite fresh peach dessert that I had to comment -- since it is the height of peach season here in the north. That same recipe only using fresh copped peaches in place of the pineapple. Guess I'll go make some right now.
Merrymaryan of MN

In response to the email from Barb in San Diego regarding the Prepared Pantry and how nice they are. I could not agree more. I have not ordered lately but am about ready for some more of their wonderful products. Their wonderful way of handling their customers is indeed refreshing in this day and time of rudeness in the business place.

By the way, if you want absolutely superb Cinnamon be sure to buy it from them.. It is the best that I have ever had and am ready to order some more as that is a favorite spice in this household.

Just wanted to add my 2 cents worth to what Barb had already said so well.
Regards to all in Nancyland.
Barbara in Corsicana,Tx.

To Barb in San Diego,
It was my pleasure to talk to you the other day. And I thought it was so nice of you to have us send pancake mixes and syrups to your kids. I’m glad that I could help you.

We like talking to our customers. Merri Ann likes to take all the calls but it’s getting the point where she just can’t take them all. (We’re growing very rapidly.) But Mandi and Melissa are just as nice and we’re hiring another person this week just to make sure that we can keep our service up.

We especially like Nancy and our friends in Nancyland.

Feel free to pick up the phone and call us, 866-745-7892, toll free. And we’re always happy to take orders over the phone. If you send an email and don’t get an answer in a day or so, it means it got caught in the mass of spam that arrives daily. Resend it.

Nancy was kind enough to recommend our free publications. I may be a little biased but I think our newsletters are great. We test every recipe, take a photo, and make sure that the directions are as complete as we can make them.

You can get our newsletters here.

If you would like to look at a newsletter, check out last week’s issue, “7 Things to Make with Spaghetti”.
Happy baking.

Dennis Weaver, The Prepared Pantry
http://www.preparedpantry.com

Hi Nancy and everyone out there in recipe land!! I am looking for great TNT soup and/or stew recipes for the Crockpot. Winter will be here soon and I want to gather some new recipes for the cold weather. Thanks in advance.
Kara in NY

For MerryMarryAnn in Mn
Tona's Kaluha Cake is in the July 25th 2007 newsletter.
Sarapico 2 Tampa

Hello All,
I was wondering if anyone has a copy cat recipe for the the brand of 505 green chili in a jar. I have a lot of green chili's this year and would like to make some because my daughter love's the flavor of that sauce.
Thanks Gay

It was about a month ago that I found a recipe for Rice Krispie Treats using peanut butter. There were no marshmallows in it. We loved them but I can't find the recipe now. Also I try anything sent in by Toni in Bama. Great work by all. My family eats very well and such a variety Thanks!!! Jean in Chatham

I am sorry that it has taken me this long to respond but I have been helping my sister move into her new home and I have not had a chance until today to read the newsletters.

Cindy in Jacksonville, Fl I am so thrilled that you decided to purchase a cookbook and do hope that you enjoy the recipes from it. They do make great Christmas gifts not to mention the donation to Operation Smile is so worthwhile.

Judi I contacted my medical student to let her know that the website states April 2007, but she prints on order so she will take as many that are sent to her so please feel free to order as many as you wish! I know that you will enjoy the recipes!

Gracie, Rochester, NY
Gracie DiCesare

This is for Gloria in Indiana. I use cider vinegar for the Sweet and Sour Meatballs. Hope you enjoy.
Joyce PA

This is for Bette~Indiana, who in the 8/25 newsletter, requested streusel topped apple pie recipes. I think that this may be what she is wanting. I have recently started making the pie without the top pie crust and just putting the praline topping directly on top of the apples, once the pie has baked. My family, especially my dad prefers it without the top pie crust.
Robbie Bowling Green, IN

Praline Apple Pie
1 recipe pie crust (to yield a 2-crust pie)

Filling
6 cups Granny Smith apples or other baking apples, peeled, thinly sliced
3/4 cup granulated sugar
1/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons butter or margarine

Topping
1/4 cup butter or margarine
1/2 cup brown sugar, packed

2 tablespoons half-and-half (I have often used milk, as I do not usually have half and half in the house.

1/2 cup pecans, chopped

Prepare pie crust. Preheat oven to 350 degrees F.

Filling: In large bowl, combine apples, sugar, flour, cinnamon and salt; toss lightly. Spoon into pie crust- lined pan. Dot with 2 tablespoons butter or margarine.

Top with second crust and flute. Cut slits decoratively in several places.

Bake 50 to 55 minutes or until apples are tender and crust is golden brown. Remove from oven.


Topping: In small saucepan, melt butter or margarine. Stir in brown sugar and half-and-half. Slowly bring to a boil (takes several minutes). Remove from heat.

Stir in pecans; spread over top of pie. Place on cookie sheet. Return to oven; bake an additional 5 minutes or until topping bubbles.
Cool at least one hour before serving.

Hello out there to all cooks for Nancy’s Kitchen,
I’m in search of a TNT recipe for smoked salmon dip or cheese ball. I spent nine days in Alaska during the last couple weeks. I went for my brother’s retirement service from the Air Force. He has retired after 22 years of service. While I was there he took me salmon fishing. Between me and my two brothers we caught 7 all together. My brother smoked it and sent it all home with us to Ohio. Now I have smoked salmon in my freezer and would like some recipes to use it in.

A piece of advice from me to all of you… If you ever get the chance to see or visit Alaska GO!!! It is absolutely beautiful!!
Angie in Ohio

I just want to thank Sue in KY for the recipe for the Jim & Nick's cheese biscuit clone recipe.
Kathy in Alabama

Aug 27, 2007
Hi, Here's the recipe for Italian Meatball Soup that my family loved. My husband is an Italian so it went over big with him.

It's really delicious. I found it on www.txbeef.org

Italian Meatball Soup
Servings: Serves 4

1 package (18 oz.) fully-cooked Italian-seasoned beef meatballs
2 cups frozen mixed vegetables
1 can (about 14 oz.) ready-to-serve beef broth
1 can (14 1/2 oz.) Italian-style diced tomatoes
1 cup water
1/3 cup uncooked small pasta shells
-- shredded Parmesan cheese

Combine meatballs, vegetables, broth, tomatoes, water and pasta in large saucepan; bring to a boil. Reduce heat; simmer 8 to 10 minutes until pasta is tender. To serve sprinkle with shredded Parmesan as desired.
Donna in Colorado

Hi Nancy and Friends, This is for Lois Kingston of WA

Tonkatsu Recipe
4 pork chops
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
1 egg
1/2 cup panko bread crumbs
Vegetable oil for frying

Cut the edge of pork chops in several places. Sprinkle salt and pepper on the pork. Put flour lightly on the pork. Dip the pork in beaten egg. Put panko on the pork and pat them well. Fry the pork in 320F oil for a few min. Turn over the pork chops and fry a few more min. Take out the pork and put them on a paper towel to drain the oil.

Tonkatsu Sauce Recipe
1 cup ketchup
1/2 cup Worcestershire sauce
1/2 cup sake (Japanese Rice Wine)
2 tablespoons ginger
2 tablespoons garlic
1/4 cup sugar
1/4 cup mirin

Put all above ingredients in sauce pan. Bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. Refrigerate extra sauce. Make about 3 cups.
Hope this what you are looking for Lois,
Stan in PA

In Monday's newsletter, MerryMaryAn from MN was asking why her cakes seemed to be sticking to her non-stick, heavily sprayed bundt pan. I have the same problem if I wait the 10 min. for cooling. I just go ahead and turn them out as soon as they come out of the oven. Works for me. Others may be gasping, but whatever works! Good luck in finding a solution.
Connie in TX

To Cimi; from Don in Mich,, This recipe does not go to 550° but it does give you a perfect roast. With pink all the way through. Season it as you wish, I rub with salt.

Method for cooking standing rib roast
Any size prime rib whether boned or rolled

Preheat oven to 375°

Place meat on rack in pan uncovered, roast for one hour. Do not open oven door Turn oven off and leave for one hour. Do not open oven door,

It can be left for longer if need be.

Turn oven back on to 300°. Cook for additional time, depending on how you want it;

Rare 45 mins
Medium rare 50 mins
Medium 55 mins

This timing structure will give you an even color throughout the roast.

Our local butcher shop hands this out with every rib roast they sell. Everyone swears by it.

I use the 50 min timing, just right. remember, Don't open the oven door.

I would like to have the recipe for sour dough bread starter and some recipes to make with the dough.
Dorothy

Does anyone have a recipe for Mississippi Potatoes?
Thanks, Earlene in NC

This comment was in the Aug 20th newsletter, "My daughter has also measured it to see what it equals too for a package and then has made multiple batches up and stored in a sealed jar to measure out what she needs when needed.
Emma from Montana

I am curious what she is talking about? It would be helpful if contributors would reread what they are sending in as if it was the first time it is being viewed. Also if mentioning "how good" a recipe is also reference the date it could be found.
Abby

Comment
It is also helpful if the person submitting the request or recipe include the title of the recipe and their name within the message.
Nancy Rogers

I could not find the original email but I still have all the information I sent!

The Pennsylvania bread recipe was in the July 10th newsletter.
This recipe is similar to the one in the newsletter. The url for the Pennsylvania Applesauce Bread
I hope this is what you need!
Liz in Ks

Corn and Rice Casserole
1 onion
1 bell pepper
1 stick margarine
3 cans cream style corn
1-1/2 cups Minute Rice (uncooked)
3 eggs
3 tablespoons sugar
grated cheddar cheese
1 small can of chopped jalapenos (optional)

Saute chopped onions and bell pepper in margarine, until tender. Mix together all other ingredients, except cheese, in 9x13 baking dish. Add onions and peppers to mixture and mix well. Sprinkle cheese on top. Bake at 350 for 45 minutes.
Serves 16 people or 8 really hungry ones!
Tona in Bama

I've been reading this e-mail column for years, but haven't, until now, e-mailed a request or recipe. When I was a child, my mother used to make something called "Honey Cake," which was baked in loaf pans. It was rather dark in color and among the ingredients that I can remember were coffee, walnuts, cinnamon, ginger, and, perhaps, nutmeg. It was more of a nut bread than a cake. I lost the recipe years ago and would really appreciate it if someone has it to pass along.
Thanks so much - DG in MI

To Linda from Bayou Country Louisiana and all our other friends in Nancyland, we’re sure glad that you like our mixes and we appreciate you. Folks from Nancyland make up an important part of our business and have helped make us successful.

We’re closing out a bunch of our bread mixes, most of the four packs for bread machines. They will be available later in two packs but you can save up to 45% by buying them now.
Check out all 20 bread mixes at this closeout event.

Thank you again.
Dennis Weaver, The Prepared Pantry, 208-745-7892

For Merrymaryan in MN 8/27/07 newsletter, who is having problems with her cakes turning out of her bundt pan.

This is information that our Wilton instructor passed on to our cake decorating class. Don't let the cake cool in the pan for more than 5 minutes before turning it out. She also gave us this great recipe for pan grease that works so much better than that spray on oil. It works on any pan.

Pan Grease
1 cup flour
1 cup vegetable oil
1 cup Crisco

Blend all ingredients together with a hand mixer until smooth. To use, brush the pan grease onto your pan with a pastry brush. I prefer using a silicone brush with this so that it doesn't shed. Keep mixture in the fridge and re-blend with mixer if any separation occurs.
Tracey in OK

For Linda in Moline:

Swiss Steak with rice
2 lbs Swiss steak, cut thick
Salt and pepper to taste
Flour
2 tbsp shortening
6 small onions, chopped fine
1 bay leaf
1 cup raw rice
1 can (10-3/4 oz) tomato soup, undiluted
1 cup water
1 #2 can string beans, drained

Season meat; dredge in flour. Brown in shortening. remove meat from skillet. brown onions in same pan. Lay steak in a casserole. Add onions, rice and bay leaf. Pour soup and water over all. Cover tightly and bake for 2 hours at 350 degrees. Uncover and add beans. Bake 30 minutes longer.
Serves six.

Slow Cooker Swiss Steak
1-1/2 lbs boneless round steak, cut into 6 pieces
1/2 tsp peppered season salt
6-8 new potatoes, cut into fourths
1-1/2 cups baby carrots, cut into pieces
1 medium onion, sliced
1 can (14-1/2 oz) tomatoes with garlic
1 jar (12 oz) home-style gravy
Chopped fresh parsley, if desired

Coat a 12" skillet with cooking spray. Heat over medium-high heat. Sprinkle beef with salt. Cook 6-8 minutes, turning once, until browned. Layer carrots, potatoes, beef and onion in 4-5 qt slow cooker. Mix tomatoes and gravy. Spoon over mixture in slow cooker. Cover and cook on LOW 7-8 hours or until meat and vegetables are tender. Sprinkle with parsley, if desired.
Serves six.
grannym IL

Teriyaki Sauce
1 cup soy sauce
1/2 cup water
1/3 cup rice vinegar
1/3 cup pineapple juice
1 Tblsp sherry
1/4 cup sesame oil
2 Tblsp brown sugar
2 or 3 chopped green onions
1 tsp grated ginger or 1/2 tsp. ginger powder
2 smooshed garlic clove or 1 tsp garlic powder

I warm this up in a saucepan, cool it and dump it over whatever I want to marinade overnight. It is great on chicken wings.


Swiss Hamburger Steak
4—8 oz. Hamburger Steaks

Sauce:
1/4 cup Barbecue Sauce
1/4 cup Catsup
1 T. Brown Sugar
1 T. Lemon Juice
1/4 c. Celery. Diced

Place Hamburger steaks on aluminum foil lined cookie sheet. Make an indentation
(deep enough to hold sauce). Pour in mixed sauce ingredients. Cover with foil. Bake at 325º for 1 hour.


Swiss Steak
2 lbs boneless steak, cut in bite sized pieces
2 onions, sliced
1-28 oz can diced tomatoes, undrained

Place steak, onions, and tomatoes in crockpot and stir. Cover and cook on Low 6-8 hours. Serve over rice or mashed potatoes.
Heather

Hi Nancy, The following message must have got lost in cyberspace while you were in AZ. I am resubmitting it for you.

Thanks so much Judi in Vegas! I love to cook and share good recipes. In the Aug. 15th newsletter Judi asked about the Diane Mott Davidson’s books. Just click on www.dianemottdavidson.com to get to her web site and you can find out the order in which to read her books. The recipes are great, too! Also, I have read all of Joanne Fluke’s books. She writes similar ones, based in MN. Ms. Fluke puts quite a few recipes in each book she writes and I have her whole set. Her web site is: http://www.murdershebaked.com/

For Marge in OH in the same newsletter, I made a strawberries and cream bread. I believe someone else made the peaches one. Just go to the home page – link located at the top of this newsletter – and there is a search engine there to find recipes from past newsletters.

For Mary in Oregon asking about the chilies in Rotel tomatoes, Rotel has 2 versions of their product. One is mild to medium and one is hot. Check the label! Or, just use the petite diced tomatoes and add a can of the Hatch diced green chilies. They are milder. Yes, chilies are all different in heat. Some are very mild – like bell peppers, some are medium - like a lot of jalapenos, and some are firey – like habaneros. The locale doesn’t make the chilies hot, the type they are does that. Also for Kay in Indy any pepper can be frozen. When our stores have bell peppers on sale we buy quite a few and freeze for later use. Down here in Alamogordo, NM, the stores are roasting chilies now, smells so good!, and people buy a 20 lb. bag and freeze them.

Before asking my question I want to thank all of you Nancylanders for so many mouthwatering recipes. And Nancy, thank you for making it possible for all of us to exchange our recipes and ask our questions - you're a PEACH!!! My question is:
Have any of you invested in the "
Braun 1-c. Tassimo Hot Beverage System "

Am looking for the pros and cons on this pricey item. Thank you in advance.
Joann - Myrtle Beach

Self Filled Chocolate Cupcakes
1 package chocolate cake mix
8 ounces cream cheese, softened
1/2 cup sugar
1 egg
1 dash salt
1 cup chocolate chips

Preheat oven to 350. Mix cake mix by box directions. Fill muffin cups 2/3 full. Beat cream cheese with sugar. Beat in egg and salt. Stir in chocolate chips. Drop 1 teaspoon cheese mixture into each cupcake center. Bake until done.
Tona in Bama

Pizza Noodle Casserole
8 oz. noodles, cooked and drained
1 pound ground beef (sometimes I use sausage)
1 can (4 oz.) mushrooms, drained
4 oz. pepperoni, chopped
1 can (15 oz.) pizza sauce
2 cup cheddar cheese
1 cup mozzarella cheese, shredded

Preheat oven to 375. Brown ground beef. Mix in mushrooms, pepperoni, pizza sauce and cheddar cheese. Put cooked and drain noodles in greased baking pan. Pour sauce mixture over the noodles and top with mozzarella cheese. Bake 30 - 25 minutes or until hot and bubbly. Serves 6.
Tona in Bama

Good morning Ladies.. Diana, Went to the newsletter on 6/7/07 for the Quick & Easy Vanilla Fruit Cocktail Salad submitted by Toma. Couldn't find it. Would like to try it. Could you please recheck for me?
Thank you, Candy

Comment
I am sorry you didn't find it in the 6/7/2007 Newsletter.  Here is the recipe.

Quick and Easy Vanilla Fruit Cocktail Salad
1 (15 ounce) can fruit cocktail
1 (15 ounce) can mandarin oranges
1 (20 ounce) can crushed pineapple
1 (3 ounce) package instant vanilla pudding mix

Drain the fruits. Reserve the syrup. Add the pudding mix to the drained fruits. Stir well. Add enough fruit syrup to moisten to desired consistency.
Tona in Bama

For Lois, Kingston, WA:

Granny's Quick Skillet Supper
1 lb lean ground beef
Salt and pepper to taste
1 onion, chopped
1 can (8 oz) herbed tomato sauce
1 cup nonfat sour cream
1 bag (8 oz) noodles

Brown ground beef and onion; sprinkle with salt and pepper. Combine tomato sauce and sour cream and add to skillet. Simmer gently for about 10 minutes. Cook and drain pasta according to pkg. directions. Stir into skillet.
grannym IL

Merrymaryan in MN ( August 28th) is having problems with her cake not completely releasing from her Bundt pan, try a piece of parchment or wax paper on the bottom. Margo/Boston

I just sent off a note to Merrymaryan in Mn regarding her bundt cake sticking to the bottom of her pan, and I was having a senior moment ,obviously, because I suggested wax paper on the bottom of her pan!!! Bundt pans have all that interesting dips and details on the bottom. I'm sorry , I was thinking of my regular cake Teflon pans and how sometimes the bottoms don't always come out smoothly. Margo/Boston

I read a hint to make canned icing less sweet and make it go farther and can't remember what was added to it. Could someone please help.
Barb from Wisconsin

It was about a month ago that I found a recipe for Rice Krispie Treats using peanut butter. There were no marshmallows in it. We loved them but I can't find the recipe now. Also I try anything sent in by Toni in Bama. Great work by all. My family eats very well and such a variety Thanks!!! Jean in Chatham

Cappuccino Bon Bon Cupcakes
1 Pkg. Family Size Brownie Mix
2 eggs
1/3 cup water
1/3 cup oil
1 1/2 Tbls. instant coffee
1 tsp. ground cinnamon
Whipped Topping/cinnamon
Small or Large cupcake liners

Preheat oven to 350. Place cupcake liners on cookie sheet. Combine first 6 ingredients. Fill small liners with 1 Tbls. filling and Bake 12-15 minutes. Fill large liners with 1/4 cup of filling. Bake 15-20 minutes. When cool, top with whipped topping sprinkled with cinnamon.
Tona in Bama

*Note
Due to safety issues canning recipes were not posted to the newsletter.

**Note
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Favorite recipes/links of our members

Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad
Lemon Ice Cream Recipe

Life and Times of Sigmund Freud Kitty (Told in his own words)

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.

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