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)

Here it is for the end of summer!!!

**Ben and Jerry's Cherry Garcia Clone Recipe
1/4 cup shaved semi-sweet chocolate bar
1/4 cup fresh bing cherries halved and pitted (I couldn't find fresh so I used frozen sweet, dark cherries.)
2 large eggs
3/4 cup sugar
1 tsp Watkins Vanilla
2 cups heavy or whipping cream (I used half-and-half)
1 cup milk

Place the shaved chocolate and the cherries in separate bowls. Cover and refrigerate. Whish the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whish in sugar, a little at a time, Add vanilla and 2 milks, Whisk to thoroughly blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

After the ice cream stiffens (about 2 minutes before it is done) add the chocolate and cherries. Continue freezing until the ice cream is ready. Makes 1 quart.
The freezer I use is a Rival, and is one you keep the container in the freezer. This works great! (I bought it at a rummage sale for $1.00)

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070 Eastern time

Ladies,
I made this recipe for

Espresso Toffee fudge
Butter flavored cooking spray
1 stick of butter
4 cups of sugar
1 ( 12 oz pack of semisweet chocolate chips
1 (12 oz can evaporated milk
2 tablespoons of express instant coffee
30 large marshmallows
3/4 cup toffee bits

Spray pan, in large sauce pan put evaporated milk , stick of butter, heat, add coffee and two cups of sugar at a time, stirring constantly, bring to a rolling boil, 10 mins. Remove from heat and add chocolate chips, melt, and add Marshmallows.
Something happened and the fudge didn't get hard, can I save it? can I add more chocolate?
Thanks for you help Marlene Fl.

Alphabetical Index of Recipes has been updated today. Hopefully all August recipes will be posted by tomorrow.  Remember to hold the F5 key and the Enter Key at the same time to completely refresh to page for any new recipes that have been posted.

For Barbara:
For fried cauliflower. Boil a head of cauliflower for few minutes. Drain break into flowerletts. Salt, Beat a couple of eggs Dip cauliflower into eggs and then into cracker crumbs. I roll out my own crackers. Fry in a large electric skillet with enough oil to half cover. Browm on 1 side then turn over and brown other side., very very good. We just love it. Recipe from great gandmother.
Betty

Gracie, thank you for letting me know that I can still order the cookbook and I will send a check right away. I think it is a wonderful thing that they are doing and who can't use another cookbook.
Judi

Hi everyone and blessings to all. Hope your day is going well. Bette in Indiana is looking for a Dutch Apple Pie. Bette I made this many, many times for my husband and he loved it. Hope you like it as well.

1crust pastry
6 medium apples
3- Tbsp flour
1-cup sugar
1/4 tsp cloves (I don't use this)
1 cup sour cream
1/2 tsp. cinnamon
1-1/2 Tbsp. sugar

Slice apples into pastry lined pie pan. Mix flour, sugar and cloves together, add sour cream and mix thoroughly. Pour over apples. Sprinkle cinnamon and the 1 1/2 Tbsp sugar over top. Bake at 450 degrees 10 minutes. Reduce heat to 350 degrees and bake 40 minutes.

I got this from an old cookbook I bought at a sale many years ago.
Sharyn in Oh

Cheryl here is a couple of web cites that I found on Google on how to
remove Tree sap from your car
Good luck D.D. from TX.

http://www.bmwworld.com/repairs/
http://www.answerbag.com/q_view/
http://answers.google.com/answers/

For Cheryl NC
Who wants to know how to take pine sap off her car. Try WD 40, it took pitch out of my gr-daughters hair while out camping. Saved the day, Some boy cousins were teasing the girls, trying to get their attention and she ended up with pine pitch in her hair, and was so upset. My son came to the rescue. Hope this will work for you, WD 40 is good for lots of things.
AK from CA

Nancy, it is jack again from Brunswick, Oh. Last week my wife and I was on a bus trip out West. The bus had stopped at a restaurant that was on the Navajo Reservation. I had then best Taco I have ever eaten. IT was a Navajo Taco. It was made with Fried Bread. It was great. Also it was so big my wife and I split it. Any way I wonder if any one has a good recipe for fried bread out there.
Thanks Jack

Nancy,
Thank you for hosting this wonderful newsletter. I have enjoyed many recipes from your site. Keep up the great.
Nancy, Montreal, Canada

Dorothy was looking for a sourdough bread starter and some recipes. I have an entire 3-ring binder of recipes I have collected on various websites. Here are a couple. Dorothy, if you want more, I will be happy to keep adding them periodically.

Amish Friendship Bread Starter:
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups granulated sugar, divided
3 cups milk

Instructions For Making Starter:
1). In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle.

2). On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

3). Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Note:
Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Amish Friendship Bread Recipe
1 cup starter
1 cup vegetable oil
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup milk
1 1/4 teaspoons baking powder
3 large eggs
3 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup chopped nuts (optional)

Preheat oven to 350 degrees F. Combine all ingredients (including Starter) and mix well. Pour into 2 well greased and sugared 9x5-inch loaf pans. Bake for 40-50 minutes or until done. Cool 20 minutes before removing from pans.

Makes 2 (9x5-inch) loaves.
Source: www.DianasDesserts.com

Basic Sourdough Starter
2 c All-purpose Flour
1 tsp Salt
3 tbs Sugar
1 tbs Dry Yeast
2 c Lukewarm water

With a wooden spoon, stir dry ingredients together in a large mixing bowl and gradually add luke-warm water. Stir until mixture resembles a smooth paste. Cover with a towel or cheesecloth and set in a warm place - 85 degF (30 degC) - to sour. Stir mixture several times a day. In 2 or 3 days sourdough will be ready. Store in a heavy plastic container, with a hole punched in lid to allow gases to escape. To make a batter for a favorite sourdough recipe, take out 1 cup sourdough starter and combine with 1 cup all-purpose flour and 1 cup lukewarm water. Mix well with a wooden spoon. Don't worry about lumps in mixture, fermentation will dissolve them within a few hours. Cover with a towel or plastic wrap and set in a warm location several hours or overnight. Before adding additional ingredients to recipe, return at least 1/2 cup of mixture to sourdough container stored in refrigerator to replenish starter. If starter is not replenished in this manner at least once a week, add 1/2 cup each of lukewarm water and all-purpose flour to container of sourdough. Mix together; leave out of refrigerator overnight, covered with a towel or plastic wrap. Next morning stir down mixture, cover with lid and return to refrigerator until needed. Occasionally pour all of sourdough starter out into a mixing bowl. Wash container to remove flour buildup. To replinish, add equal portions of flour and water, cover, let stand in a warm - 85 degF (30 degC) - location overnight. If starter does not seem as bubbly after continued use, sprinkle with small amount of dry yeast and mix well. This is also recommended if thawed frozen starter does not resume its former bubbly appearance. If clear liquid forms on top of mixture, simply stir down and continue to use as needed.

Sourdough French Bread
6 cups unbleached organic whole grain white flour, divided
1/2 to 1 cup coarse whole-wheat flour
3 teaspoons salt, divided
2 3/4 cups warm water, divided (at about 100 degrees F)
1 cup Sourdough Starter
1 teaspoon baker's yeast
2 tablespoons olive oil
1/3 cup cornmeal

Mix a sponge the night before you plant to bake, by combining 3 cups white flour and the whole-wheat flour with 2 teaspoons salt, 2 cups water, and the sourdough starter. Mix. Cover with a towel and let sit for 10 to 18 hours.

The next morning, prepare the final dough by adding another 3 cups of white flour, 3/4 cup warm water, 1 teaspoon salt, and the yeast. Using a mixer with a dough hook or food processor with a metal blade, mix at low speed for 2 minutes and then at medium speed for 6 minutes. Turn out onto a floured board and knead by hand until the desired consistency is obtained. Add flour as necessary during the mixing. Place the dough into a large bowl that has been coated with olive oil, making sure that the top of the dough is also coated so that it does not become dry. Cover the bowl with a towel, and allow to rise to two or three times the original volume. The speed of the rise can be altered or halted by changing the ambient temperature; the cooler the temperature in the rising area, the slower the rise. The dough can also be placed in the refrigerator to finish rising at a later date. Punch the dough down briefly. Dump it again onto a floured board. Cut into loaf-sized pieces. You'll learn to form the loaves or rolls that suit you best. I usually bake two small round loaves and about eight rolls. Place the loaves on an oven sheet sprinkled with cornmeal, cover with a towel, and allow to rise a second time, at least 1 hour. Heat the oven to 425 degrees F. Slash the top of the loaves with a razor or scalpel blade. Place into the preheated oven. Spray every 2 minutes with water until the bread has baked for 10 minutes. Then lower the temperature to 350 degrees F and bake another 15 minutes. Remove the bread from the sheet, and allow to cool on a rack.
http://breaddaily.tripod.com/starters.htm
This website has several different starters. It’s worth checking into. This is a great website for anyone who loves bread-baking and there are tons of other recipes too. Enjoy!!
Kara in NY

Nancy as everyone says we do enjoy and appreciate your work. For Ann who does not receive your mail, look in bulk. That is where mine went for about a month. And Carole with a E Go to www.Foodnetwork.com and you will find Paula Dean recipes. I really like her style of cooking since I am only 60 miles from her location. This is response from August 29th newsletter.
Elizabeth in southeast Ga

Information also sent in by TeaHag in Upstate NY, Mary, Linda and Lisa, Carol, Elyria, Ohio, Julia in PA

For Bette~Indiana:

Dutch Apple Pie
Unbaked 9" pie shell

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

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

Refrigerate pie shell until ready to use.
To make topping, combine flour and brown sugar in a medium bowl. Cut in butter with a pastry blender or two knives until mixture is the consistency of coarse cornmeal. Refrigerate.

To make filling, pare apples and core. Thinly slice into a large bowl. Sprinkle with lemon juice. Combine flour, sugar, salt and cinnamon; mixing well. Toss lightly with apples. Turn filling into pie shell, spreading evenly. Cover with topping.
Place pie in a preheated, 400 degree, oven. Bake 40-45 minutes or until topping is golden brown and apples are tender.
Serve warm or cold. 6-8 servings.
grannym IL

Reuben Chicken Casserole
4 boneless, skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper
1-8 ounce can sauerkraut, well drained
4 thin slices corned beef
4 slices Swiss cheese
1 cup Thousand Island dressing

Preheat oven to 375. Place chicken in a single layer in greased baking pan. Sprinkle with salt and pepper. Press excess liquid from sauerkraut. Spoon over chicken. Arrange corned beef and cheese slices over sauerkraut. Pour dressing evenly over the top. Cover pan with aluminum foil. Bake about 45 minutes or until chicken
is tender. Serves 4.
Tona in Bama

For Kara and any soup lover. This is so simple and delicious. My 3 picky eater granddaughters love it.

Chicken Tortellini Soup
6 cups chicken broth
2 cups cooked chicken, chopped
1 bag tortellini
1 bag frozen tiny green peas.

Mix together in pot, broth chicken and tortellini. Season to your taste (I add salt pepper and McCormick's salt free all purpose seasonings). Cook as tortellini package directs. Just before tortellini is done, add bag of green peas.
Top bowls with a sprinkle of parmesan cheese.
All ingredient amounts can be adjusted to your needs.
Dawn in SW GA

To Lori in CO ~ thank you for responding to my question regarding the Braun 1-c. Tassimo Hot Beverage System . I didn't even know there were choices (ie - a one-cup option). The Braun one-cup choice would be ideal for me.
Joann - Myrtle Beach

Chicken Taco Pie
1 Tbsp. oil
1-1/2 lb. boneless skinless chicken breasts, chopped
1 medium green pepper, chopped
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
3/4 cup water
1 cup Shredded Cheddar Cheese
1 pkg. (8-1/2 oz.) corn muffin mix

Preheat oven to 400. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir until cooked through. Drain. Add green pepper, seasoning mix and water. Bring to boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally.

Spoon chicken mixture into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.
Bake 20 minutes or until golden brown. Let stand 5 minutes before serving.
6 servings.
Tona in Bama

This is a response to Boots in VA question in the Aug 20 newsletter about using cake mixes in a 12X17 inch pan. I bake cakes often for family functions and extra cash. I use that size pan regularly. I use Duncan Hines cake mixes and it will indeed hold 2 mixes easily. In fact I have used 3 as well. Even 3 won't overflow, however, the cake is very thick and takes a long while to bake.
Nina in IL

Hi Nancy and all. I just read about Tona and was surprised to learn she lives close to me. I live in Hartselle, Alabama. She has posted some great sounding recipes. I don't cook as much as I used to since my hubby passed away 15 years ago.
I have been making fresh Spinach this week and I think I am in love. LOL I just made this recipe up and I really like it.
BJ

Fresh Spinach with noodles and chicken nuggets
olive oil
1 medium chopped onion
1-2 cloves chopped garlic
1/2 teaspoon red pepper flakes(more or less to heat degree you like)
1 bag fresh spinach
grated fresh parmesan cheese
1/2 pkg fettuccini noodles (more or less according to amount of people serving)
chicken nuggets
cumin
salt & pepper

Boil noodles following package directions drain set aside.

Sauté onion in 1-2 teaspoons olive until tender, add garlic and red pepper flakes, then add spinach and cook until wilted. Add cheese stir until melted.

Sprinkle chicken nuggets with cumin, salt and pepper, sauté in 1-2 teaspoons olive or your favorite oil) until done and browned on all sides. Put noodles on plate, top with spinach then put chicken nuggets on top.



For Kara in NY in the Aug. 28th newsletter who wanted soups and stews for the crockpot for this coming winter. I found this recipe at Recipezaar and made it last winter it really tastes like pizza and was so good. If you think the pepperoni will make the soup too greasy for you, you can fry it then drain with the sausage on paper towels before adding to crockpot.

Crockpot Pizza Soup
Recipezaar #119678

1 (16 ounce) can crushed tomatoes (can use stewed or whole)
2 (16 ounce or 1 –32 oz) cans beef broth (can sub bouillon)
2 (16 ounce or 4-8 oz) cans mushrooms (can use fresh if desired)
1 medium green pepper, diced
1 small onion, diced
1 lb Italian sausage
1/2 lb pepperoni, thinly sliced
1 teaspoon garlic powder
2 teaspoons dried oregano
2 teaspoons Italian seasoning
1 cup freshly grated mozzarella cheese
1/4 cup grated parmesan cheese

Sauté the sausage until brown. Drain grease from the sausage and place the sausage in a crockpot. Add all the other ingredients (except the cheeses) to crockpot. Cook in slow cooker on low for 6 to 8 hours. Spoon into bowls and sprinkle with cheeses.
Serves 6 to 8.
Nancyb

Thank you, Connie in Texas for the date of the green bean recall.
Shannon in Ohio

Thank you to Andee in Los Angeles and Susie in Indy for the quick responses to my request for a honey cake recipe (8/29). My mother's recipe didn't have raisins or currents, but the other two recipes sounded very close to what I remember. I can't wait to make them this weekend! Thanks so much!!
DG in MI (or Donna in GR)

Sausage Stroganoff Soup (Quick and Easy)

1 12-ounce pkg brown-and-serve sausage links, cut into 1/2-inch slices
1 garlic clove, minced
1 5-ounce package scalloped potato mix
3 C. water
1 14*-oz. can chicken broth
1 4*-oz. jar sliced mushrooms, drained
1 C. half-and-half cream
1 8-oz. container sour cream
2 T. Dijon mustard
Paprika (optional)

In a large saucepan, cook sausage and garlic until sausage is browned, about 6 minutes. Stir in the contents of the potato and sauce packets. Add water, broth and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 14 to 16 minutes or until potatoes are tender. Stir in the cream, sour cream and mustard; heat through (do not boil). Sprinkle with paprika. Makes 6 to 8 servings.
Tona in Bama

For Muriel PA:
My Sweet Spice Spaghetti appears in the 08/26 newsletter. At the end of the recipe, you will find the spice blend.
grannym IL

I use Jiffy Corn Muffin Mix to make cornmeal pancakes and follow the directions on the box. Does anyone have a recipe for cornmeal pancakes that taste like the ones made from Jiffy Mix? I have tried several recipes, but Jiffy is lighter and sweeter.
Also, if any one has recipes to use in the Easy Bake Oven that would be great.
Bobbie/Frankfort/IL

Chicken Squares
3 oz. cream cheese
3 Tbsp. butter
2 c. cooked chicken
1/4 tsp. salt
1/8 tsp. pepper
3 Tbsp. chopped onion
8 oz. quick crescent rolls
3/4 c. seasoned croutons, smashed

Blend cream cheese and 2 Tbsp. butter. Add cooked chicken, salt, pepper and onions; mix well. Separate rolls two at a time that form a rectangle. Firmly press diagonal line together; spoon 1/2 cup mixture onto center of rectangle; bring ends of rolls to center. Seal edges shut with mixture inside. Brush with 1 Tbsp. butter and dip into crouton crumbs. Bake at 350 for 20 to 25 minutes.
Tona in Bama

I baked Tonis Chocolate Kahlua cake 2 days ago. I shared it with my daughter and its gone!!. Truly an awesome recipe. The frosting is like a candy bar. If you haven't tried it yet you're in for a real treat!!
Jean of Chatham

Thanks To Susie in Indy for the Mississippi Potatoes in the August 29th, 2007 newsletter. I can't wait to try it! It sounds delicious. Thanks so much Nancy for this wonderful site!!
Earlene in NC

In response to removing tree sap from cars I have used a couple with good luck. First there are tree sap removal solutions you can buy and honestly I think they do the best job of removing sap but also you can try mineral oil or paint thinner. Use a soft cloth like an old Tshirt pour a bit of the liquid onto the rag and then dab onto the sap holding for a minute or so and then gently rub off in a circular manner. Remember that any of these type removers are toxic to paint so when you are finished be sure to wash your car and rewax the car to put that protective cover back on it. I got my remover from an auto supply store just call around and find out who has it. Good luck
Donna in KS

Thanks also to grannym IL and Heather for their Swiss Steak recipes. I will try them all until I find a winner! (or two!!!)

Thank you Kat in Colorado for your Swiss steak recipe. It looks easy and I am anxious to try it.
Linda in Moline

I'm just getting to read the latest newsletters and I have a tip for macaroni salad that I got from a deli owner a long time ago. When you are ready to serve your salad, add some cold water and mix it in. You don't have to keep adding more mayo, the water will bring back the creamy texture. The macaroni sucks up all the moisture, so the water brings it back to creamy.
Gay in L.I.

Has anyone seen an ad on TV for snacks using peanuts and Bar-B-Sauce? I thought it was by Kraft or Planters, but can not find the recipe on either web site. I think it was really simple, mixing some Bar-B-Q sauce and dry roasted peanuts and baked in the oven. I would love to have a recipe this simple, but have not seen the ad on TV since.
Thanks, Sandra in Oregon

Easy Meat Pie
1 lb. hamburger
1 sm. can tomato sauce
1 sm. pkg. taco seasoning
1 c. grated cheddar
1 tin refrigerated biscuits
1 (8 or 9 inch) pie plate

Brown hamburger, drain fat. Stir in tomato sauce and taco seasonings. Let simmer while patting the biscuits into pie tin for crust. Pour hamburger mixture into pie tin. Sprinkle cheese on top. Bake at 325-350 for 1/2 hour until crust is golden and cheese melted.
Tona in Bama

SESAME BREAD
Yield: 12 servings

1 (12 ounce) loaf French bread
1/4 cup virgin olive oil
1/4 cup chopped fresh parsley
1/4 cup chopped chives
2 tablespoons sesame seeds

Preheat oven to 350*F. Slice bread lengthwise. Combine oil, parsley and chives in a small bowl; spread on cut side of bread. Sprinkle with sesame seeds. Place on a baking sheet. Bake 20 minutes or until bread is crisp.

Nutritional Information Per Serving (1/16 of recipe): Calories: 131, Cholesterol: 0 mg, Carbohydrate: 16 g, Protein: 3 g, Sodium: 154 mg, Fat: 5 g
Diabetic Exchanges: 1 Starch/Bread, 1 Fat
"Light and Easy Diabetes Cuisine" by Betty Marks

White and Dark Chocolate Apricots
Prep Time: 30 Minutes - Servings: 24 candies - Difficulty Level: 2
12 hazelnuts
24 dried whole apricots
12 pistachio nuts, shelled
4 squares (1 ounce each) semisweet chocolate, chopped
4 squares (1 ounce each) white baking chocolate, chopped

Heat oven to 350*F. Line a baking sheet with aluminum foil or waxed paper. Spread hazelnuts on a jelly-roll pan and toast in oven about 10 minutes or until lightly golden. When hazelnuts are cool enough to handle but still warm, rub lightly between paper toweling to remove skins; discard skins. Place apricots on prepared baking sheet. Gently loosen open edge; insert a hazelnut or pistachio in center of each apricot. Press edges together to seal. Keep hazelnut-and pistachio-stuffed apricots separate. Place 3 squares semisweet chocolate in a small microwave-safe bowl. Cover with plastic wrap. Microwave at 100% power 1 minute. Stir until smooth. Stir in remaining semisweet chocolate until well blended and smooth. Using a fork, spear a hazelnut-stuffed apricot; dip into melted semisweet chocolate, turning to coat completely; shake off excess chocolate by gently tapping fork on edge of bowl. Return to baking sheet. Repeat with remaining hazelnut-stuffed apricots. Set aside remaining semisweet chocolate. Repeat steps 4 and 5, substituting white chocolate and the pistachio-stuffed apricots. Refrigerate coated apricots 3 hours or until chocolate is firm. Microwave remaining semisweet chocolate at 50% power 30 seconds or until drizzling consistency. Drizzle over white-chocolate-coated apricots. Refrigerate on baking sheets to harden. Repeat with reserved white chocolate; drizzle over semisweet-coated apricots. Store in an airtight container in a cool, dry place up to 1 week.
Calories: 68 Protein: 1 g Fat: 4 g Carbohydrates: 8 g Exchanges: 1/2 Starch/Bread, 1 Fat

Tossed Bean Salad
Yield: 4 side-dish servings

1/2 pound green beans, trimmed
1/2 pound yellow wax beans, trimmed
1 egg white, hard-cooked
3 tablespoons fresh lemon juice
1 tablespoon virgin olive oil
2 shallots, chopped
Dash red (cayenne) pepper
1 tablespoon chopped dill, or 1/2 teaspoon dried dill

Blanch beans in boiling water 2 minutes. Drain and rinse under cold water. Chop egg white and mix together with the lemon juice, oil, shallots and cayenne. Spoon dressing over beans, toss and garnish with dill.

Nutritional Information Per Serving (1/4 of recipe): Calories: 82, Cholesterol: 0 mg, Carbohydrate: 11 g, Protein: 3 g, Sodium: 19 mg, Fat: 9 g
Diabetic Exchanges: 2 Vegetable, 1 Fat
Source: "Light and Easy Diabetes Cuisine" by Betty Marks

Chicken Cacciatore
Servings: 6

1 cup sliced mushrooms
1 cup tomato sauce
1 16-ounce can whole plum tomatoes
1/2 cup white wine (or cooking wine)
1/4 tsp. basil
1/4 tsp. oregano
1 bay leaf
2 tsp. minced garlic
1 chopped onion
4 half chicken breasts, skinned, boned
2 Tbsp. fat-free chicken broth

Heat liquid chicken broth in a non-stick skillet and brown chicken, onion, and garlic. Add all other ingredients except mushrooms. Bring to a boil, then cover and simmer about 30 minutes. Add mushrooms, cook 10 minutes more. Remove chicken from pan, boil down sauce until slightly thickened. Serve over cooked rice.

Calories: 217 Protein: 28 g Sodium: 382 mg Cholesterol: 73 mg Fat: 3.5 g
Carbohydrates: 15 g Exchanges: 1 Starch; 4 Lean Meat
Bobby SC

Aug 29 newsletter
I would like to thank everyone for the great smoked salmon recipes. Now I will be able to serve my smoked salmon in style and not just plain.

Thank you again,
Angie in Ohio

P.S. I’m ready to go back to Alaska. I do believe I could enjoy living there.

Hi Nancy and nancylanders. This is in response to Connie in Cincinnati who requested recipes for Mexican food in the Aug 29 newsletter.
My daughter brought me some of this soup earlier this summer and yesterday I finally got the recipe.

I served it today for a luncheon I catered for some school teachers and it went over really well with numerous requests for the recipe.
I hope you enjoy it.

Mexican Lime Soup
makes approx 5 servings.

1 tbsp butter
1 stallk of celery, finely chopped
1 garlic clove finely chopped
1/2 onion finely chopped (could use shallots)
2 chicken breasts cut up into small pieces
2 cans chicken broth (low salt or homemade is good) 10 oz size
2 cans water
juice of 2 limes
1 tbsp parsley
1/2 tsp each of oregano & thyme (I used fresh)
dash of chili peppers
3 tbsp of chopped fresh cilantro
There is no salt in this recipe

Saute onion, garlic, celery & chicken pieces in butter until chicken is cooked and veggies are soft, approx. 5-6 minutes.
Add everything except the cilantro and simmer for 15 minutes.
Add the cilantro just before serving.

Delicious with just a nice hint of lime flavor.

marg in On (Canada)

Nancy Connie in Cincinnati in newsletter 8/29 was asking for Mexican meal for a family. These are easy to make and good to eat.

Chicken Quesadillas
1 pkg., 6 oz., refrigerated, cooked chicken strips, Southwest flavor
½ cup salsa
8 flour tortillas, 6" to 8" in diameter
2 cups finely shredded Colby Monterey Jack cheese
¼ cup sour cream, optional

Cut the chicken into bite size pieces and place in small mixing bowl. Add the salsa. Stir until mixed. Spray one side of 1 tortilla with cooking spray. Place tortilla in a large nonstick skillet. Sprayed side down. Spoon about ¼ of the salsa mixture on top of the tortilla in the skillet and spread it over the tortilla. Sprinkle ½ cup of cheese evenly over salsa mixture. Put another tortilla on top of the cheese. Spray the top of the quesadilla with cooking spray. Cook over medium high heat about 2 minutes. Flip quesadilla over, using pancake turner. Cook about 2 minutes longer or until bottom tortilla is light brown and cheese is melted. Remove quesadilla from skillet and place on cutting board. Repeat using remaining ingredients. Makes 4. Serve with shredded lettuce, tomatoes quartered and sour cream on top of all as salad and refried beans with a little cheese on top.

Great Enchiladas
1 cup sour cream
1, 15 oz., jar salsa
10 four tortillas, 8" in diameter
2½ cups shredded chicken, cooked salad shrimp or 2, 15 oz., cans pinto beans
1 cup shredded Monterey Jack cheese
additional sour cream, salsa and sliced black olives, optional

Heat oven to 350ºF. Place sour cream and salsa in a medium mixing bowl. Stir until mixed. Dip each tortilla into sour cream salsa mixture. Coat both sides of tortilla. Put ¼ cup of chicken, shrimp or beans on top of each tortilla. Roll up tortilla. Put tortilla, seam side down in a 9"x13" baking dish. Pour rest of sour cream-salsa mixture over tortillas. Sprinkle with the cheese. Bake uncovered for about 15 minutes or until cheese is melted. Top with extra sour cream, salsa and black olives if desired. Serves 5.

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

This is the recipe that my husband's grandmother used for Swiss Steak. It is a little different than the usual ones.

Grandma Russell's Swiss Steak
Chuck Steak (enough to make 4-5 pieces
1/4 C flour seasoned with salt and pepper to taste
2 Tbsp of canola oil
2 cans of stewed tomatoes
1/2 C pimento stuffed green olives chopped.

Dredge the steak in the seasoned flour and brown quickly in hot oil. Drain on paper towel and clean oil out of skillet. Put meat back into skillet and add tomatoes and olives. Simmer on very low heat for about 1 1/2 to 2 hours or until the meat is fork tender. The olives add a very unique flavor to the steak. We usually serve it with mashed potatoes (using the sauce as gravy), salad and hot bread.
Pat Russell

I forwarded that bit of info about anise and catching fish on to my son, this is his answer, rather interesting.

I used to use anise when I went fishing in the cuts for carp and catfish as a kid. Don't hear too much about it anymore. Scents have been refined for each species. Science, you know, but it probably still works I bet.
Don from Mich

Hi Nancy and all you Nancylanders! I know this is probably a dumb question but what do you serve tomato gravy with? I've never heard of tomato gravy but it does sound yummy! Does anyone have any tnt recipes for crepes? The Diane Mott Davidson books are really good I've already devourer two and can't wait to read the others! Thanks for all the imput on her books. Does anyone have any tnt stir fry recipes? Thanks for any recipes in advance. Nancy glad you and the kitties are home safely and thank you for all you do for us on this newsletter.
Mary G. in CA.

Had this the other day...was really good

Italian Zucchini Crescent Pie
Millicent (Caplan) Nathan
Boca Raton, FL
Pillsbury Bake-Off Contest 29, 1980
$40,000 Grand Prize

2 tablespoons butter or margarine
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded Muenster or mozzarella cheese
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
2 teaspoons prepared mustard

Heat oven to 375. Melt butter in 12-inch skillet over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes or until tender, stirring occasionally. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.

In large bowl, combine eggs and cheese; mix well. Add cooked vegetable mixture; stir gently to mix.

Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.

Bake at 375 for 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Tona in Bama

For Mary Jean, San Marcos CA
Re: Tona's Cappuccino Bon Bon Cupcakes. I copied the recipe because I enjoy all of Tona's recipes; but this one I don't quite understand the instructions. Two sizes of lines; two different baking times; then what do you do? put the small ones on top of the larger cupcakes? Please explain.
Thanks, Mary Jean, San Marcos CA

Mary Jean, You can use either size...if you are using the small liners fill with 1 Tblsp of batter and bake for 12-15 minutes. If you are using the regular sized liners fill with 1/4 cup of batter and bake for 15-20 minutes.
Tona in Bama

In Wed. newsletter Barb W was asking for instructions for using Splenda in baking. Here are some of their recommendations: Bar cookies, Brownies, Muffins and Quick Breads-For every cup of Splenda, add 1/2 t. of baking soda (this is in addition to the amount of baking soda called for in your recipe); Add Splenda to the butter and cream the mixture well. Add baking soda to the recipe's directions. In muffins and quick breads, the addition of 1 to 2 tablespoons of honey or molasses will add some flavor and moistness.

Cookies: You can retain the chewy and crunchy texture of foods by just substituting Splenda for white sugar. In addition to what the recipe calls for, add 1 tablespoon of molasses for every cup of Splenda in the recipe to get the desired browning and flavor. Use cinnamon, vanilla, or almond extract to help provide the flavor. Reduce the liquid by 1/2 tablespoon.

You can go to www.splenda.com to get further instructions in baking with Splenda. Hope this helps.
Connie in TX

Jean in Chatham was looking for Rice Krispie Treats with no marshmallows.

We have a baker’s guide, a little e-book, about Rice Krispie Treats. It contains several recipes without marshmallows. Our friends in Nancyland can download this for free--How to Make Rice Krispies® Treats: A Baking Guide. (You’ve got to try the Cranberry White Chocolate Treats.)

Dennis
www.preparedpantry.com

For Ann--who wondered why this newsletter wasn't arriving in her Inbox.
I don't know "Why," but I had a similar situation once. It was solved by calling my ISP. They told me that the sender could be put on my "White List". I've also a "Black List" with them--so I can request their Not routing certain senders to my Inbox. This might only work with a considerate "Dial-Up" type ISP, however. (I can't imagine AOL doing it, for instance.)
Carol/SoCal

For Nancy in TN
I'm so glad your family enjoyed the enchiladas. Here's a side dish that is TNT that you might like to serve with the enchiladas next time. It's a Robin Miller recipe that I got on-line after seeing her make it on her show on February 24th, 2007.

Black and Red Fiesta Beans with Rice
2-cups cooked rice
2(8-oz)cans tomato sauce
1/2-cup prepared salsa
1-tbspn onion flakes
1 ½-tspn ground cumin
1-tspn dried oregano
1-tspn dried thyme
1/2-tspn garlic powder
1/4-tspn cayenne pepper
1(15-oz)can black beans, drained and rinsed
1(15-oz)can light red kidney beans, rinsed and washed
3/4(11-oz)can corn, drained
salt and black pepper

Combine all ingredients except the rice into a large saucepan and cook over medium-high heat. Bring to a simmer and fold in the cooked rice. Season to taste with salt and pepper.

NOTE: This is good served with Pepperidge Farm 5-Cheese bread with a little paprika and parsley flakes added.
Susana in Louisiana

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.

I have one and love it. I only drink 1 cup of coffee a day and its wonderful. Also the coffee flavors are great and the hot chocolate is wonderful.
Lora

Hi Nancy's Readers: I sent in a recipe for a perfect roast, but not in August. Going by cookbook author Barbara Kafka, I roast my eye round at about 500 to 600 degrees for 5 minutes per pound after seasoning with salt, pepper and garlic powder, then turn off the oven. Do not open oven again for 1 hour. It turns out perfect-rare to medium rare in the middle and also makes a good au jus. Good luck in finding the newer one.
Hudson Valley Kathleen

To Barb in Wisconsin, I whip my canned frosting and it will go much further. I know some folks put a pinch of salt in buttercream frosting to lessen the sweetness.
Lynette in NY

I am interested in cooking with whole wheat flour. Do you good cooks out there have advice and recipes that use whole wheat? I would appreciate anything you can give me.
Thanks, Connie in TX

Italian Beans and Rice
2 tablespoons olive oil
1 tablespoon minced garlic
1 medium onion, chopped
2 stalks celery, chopped
15 ounce can chopped tomatoes, undrained
2 - 15 ounce cans of Great Northern or Navy beans, drained and rinsed
1 tablespoon dry Italian Seasonings
Cooked rice

Heat the oil in a 3 quart pot. Add the garlic, onion, and celery. Sauté until the onion is tender. Add the tomatoes and beans. Stir. Add the Italian seasoning. Bring to a boil, reduce the heat and simmer for about 10 minutes. Serve over rice.

Makes 6 servings. Sprinkle with parmesan cheese before serving.
Heather

Herbed Cheese Ball
8 ounces softened cream cheese
1 cup shredded mozzarella cheese
1/2 cup sliced green onions
1 small jar diced pimentos drained
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1/8 teaspoon ground red pepper
1 cup finely minced pecans

Combine all ingredients except pecans and mix well. Refrigerate covered for 30 minutes. Shape into ball and roll in pecans then refrigerate covered overnight.
Tona in Bama

Hi all. Does anyone have a good suggestion on what to use to clean the inside car windows? I've been asked that question and don't have an answer. Commercial cleaners seem to leave a film.
Thanks. Lesleigh of PA

*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)

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