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For Ruth In Tx.
I have a Cooks Essentials digital pressure cooker and I believe it cooks at 10 lbs of pressure but I am not sure. I got it from QVC and love it so I bought another one. If I can help you any more please let me know.
Judi in Vegas

Order the new Watkins environmentally friendly cleaning kit and I will send you a free can of soup base ( your choice). I just used the Watkins All-Purpose cleaner on a spot on a light colored carpet, and it came right up. Three major brands of carpet cleaners had been used on the spot with no results. The kit information is on my website www.watkinsonline.com/hutto

Offer good through September 30, 2007.
email: sunnywatkinsgirl@aol.com

Fruit Cobbler Mix
Cook´s Choice Fruit Cobbler Mix comes in a 22.5oz container with instructions to make either a small batch for 6 or 7 servings or a large batch for up to 16 servings.

Create that perfect Fruit Cobbler in only a few short minutes with Cook´s Choice® Fruit Cobbler Mix. Simply add some milk, a little butter, and your choice of fruit filling and in minutes you will and your family will be enjoying the great taste of Cook's Choice® Fruit Cobbler Mix.
 

Hi Nancy,
Last week there were some great-sounding pasta salads.  Here is another great one.
Dennis Weaver
www.preparedpantry.com

 Oriental Chicken Pasta Salad

This is our favorite pasta salad. With chicken and vermicelli, it is substantial enough for a main dish and has a very nice mixture of subtle flavors with a little kick from the ginger.

We’re not sure of the origin of this recipe. It’s definitely oriental and reminds us of Thai cooking—though it really should be made with authentic Thai noodles. We think you will enjoy this recipe.
 

8 to 10 ounces of uncooked vermicelli

1/3 cup mayonnaise
1/3 cup plain yogurt
1 tablespoon sugar
1 tablespoon soy sauce
1/2 teaspoon freshly ground ginger

2 chicken breasts, grilled or fried and cut into 1/2 inch pieces
1 red bell pepper, cut into pieces and cooked until crisp-tender
1/2 cup slivered peanuts
1 8-ounce can sliced water chestnuts, drained
1/2 cup matchstick carrots
1/2 cucumber, peeled and cut into chunks
salt and pepper to taste

1/4 cup fresh cilantro, snipped

Cook the vermicelli according to the instructions on the package. Drain and rinse them in cold water.
Make the dressing by mixing the mayonnaise, yogurt, sugar, soy sauce, and ground ginger together.
In a large bowl, toss the pasta, chicken pieces, red bell pepper, almonds, water chestnuts, carrots, and cucumber with the dressing. Salt and pepper to taste. Garnish with the cilantro.

In Tues. newsletter, Ruth in MS was asking for an apple cranberry muffin. Here are two she might try.
Connie in TX

Cranberry Muffins
1 c. chopped raw cranberries
1/2 c. sugar
2 c. flour
3 t. baking powder
1/2 t. salt
2 T. sugar
1 egg
1 c. milk
1/4 c. oil
This recipe is not a "cranberry-apple" muffin, but I imagine you can just chop an apple into small pieces and add it along with the cranberries.

Combine cranberries and 1/2 c. sugar. Sift flour, baking powder, salt and 2 T. sugar. Beat egg and add milk. Beat well and add oil. Add dry ingredients to wet and mix just until mixture is dampened. Stir in cranberries (and apples). Drop into greased muffin tins and bake at 400 degrees for 20-25 minutes.

This is a cake but you can just bake it in muffin tins.

Apple Cranberry Spice Cake
1 spice cake mix
3 eggs
1 c. unsweetened applesauce
1/2 c. butter, softened
1/4 c. water
1 c. diced apples
1 c. dried cranberries

Combine cake mix, eggs, applesauce, butter and water. Beat on low for 1 minute, then on medium for 2 minutes. Stir in apples and cranberries. Spread in greased bundt pan and bake at 350 for 55-65 minutes, until done. Muffins-fill tins 2/3 full and bake approximately 20-25 minutes until done.

Barbecued Beef for Sandwiches
1 beef roast, 2 1/2 to 3 pounds, top round, chuck, etc.
1 cup barbecue sauce, your favorite or homemade
1/2 cup apricot preserves
1/2 cup chopped green bell pepper
1 tablespoon Dijon mustard
2 teaspoon light brown sugar, packed
1 medium onion, sliced

Trim beef roast and cut into 4 uniform pieces. Place roast in slow cooker. Combine remaining ingredients and pour over roast. Cover and cook on LOW for 8 hours, or until beef is tender. Slice beef then return to juices in cooker. Cover and cook for 20 minutes longer.

Serve this barbecued beef on warm split buns with coleslaw, or serve with hot cooked rice and a salad.
Tona in Bama

Hi Nancy!
I have a question for Peggy, Ardmore, TN. concerning her Summer Pineapple Pie recipe she sent in on 7/30/07.

It calls for ... 1 can unsweetened condensed milk
should this be sweetened condensed milk, like Eagle Brand?
I never heard of "unsweetened" condensed milk.
Just want to get it right!!! lol!!!

Also the recipe just says to mix ingredients together and stir until set. (?)
Wondering about that? How do you stir until set? Do you just mean til its all mixed?

We all love you Nancy and appreciate all you put into this newsletter for us all!
Its my favorite part of getting online!!!
Biggest Hugs!!! Suzie in NW Michigan

Apple Delight
2/3 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup granulated sugar
1/2 cup brown sugar
3 teaspoons vanilla
3 cups diced apples

Beat eggs then add sugar and vanilla and beat well. Add dry ingredients and mix. Pour in apples and stir until evenly distributed. Pour into a deep baking dish and bake for 45 minutes at 350. Serve warm.
Tona in Bama

Nancy, Help! Suddenly I'm not receiving the newsletter. Having to go to the archives and go from there. What am I doing wrong? How can I, again, receive the newsletter without all this run-around? Do love the newsletter and appreciate your efforts so much. I usually wake up around 5 AM (it is 5:30 AM now) and this is usually about the first thing I do after getting out of bed - check the newsletter. And I do love to see all the different recipes/opinions posted. I have gotten some really great 'keeper' recipes from the Nancyland family.

Re: the poppy seeds and drug tests. The poppy seeds added in any recipe/dish are subject to causing a 'positive' drug test. Bagles, salad dressings and Poppy Seed Pound Cake are three of the ones that readily come to mind. As I previously stated, these are not allowed in the homes of any of my/my extended family members. We just don't want to take the risk with our jobs (even tho' I've been retired 10 years I have kids and other family members that work in law enforcement).

For the person wanting a good green pepper soup (I don't remember the name), the following is one I have used and keep some in the freezer in the winter in individual size portions. I don't remember where it came from, maybe from one of the newsletters. Oma in LA (Lower Alabama)

Stuffed Pepper Soup
2 pounds ground beef
1 (28 oz) can tomato sauce
2 C choppedgreen peppers (l like the taste of the peppers so add more)
1 C chopped onion
2 beef bouillo cubes
1/4 C packed brown sugar
2 tsp salt
1 tsp pepper
2 C cooked white rice, set aside

Brown the beef in a Dutch oven; drain off the fat. Add the remaining ingredients, except the rice.

Bring to a boil. Reduce the heat and simmer 30 or 40 minutes or until the peppers and onions are tender. Add rice to each serving bowl.

Oven Barbecue Chicken
10 chicken wings (legs or thighs would work fine, too)
3 tablespoons butter
1 tablespoon onion powder
5 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
1/2 cup water
2 tablespoons prepared mustard

Preheat oven to 425. In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard; mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes. Place chicken wings in a 9x13 inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes.
Tona in Bama

Pepperoni Burgers
1 pound ground beef
1/4 pound pepperoni sausage, minced
1/4 cup Italian seasoned bread crumbs
1 clove garlic, minced
salt and pepper to taste

Preheat the grill for high heat. In a bowl, mix the beef, pepperoni, bread crumbs, garlic, salt, and pepper. Form into burger patties. Oil the grill grate. Place burger patties on the grill, and cook 5 minutes on each side, or until well done.
Tona in Bama

A big thank you to all who sent in comments about the silpat baking sheets. I am more than convinced, this will be on my shopping list for sure!
Gloria, Indiana

For Judy in So Cal July 25 N/L
You were enquiring about an induction cook top.

We had a 20 year old standard electric cook top and I was sick and tired of the slow response time, for either heating or lowering the heat.

So we purchased an induction cook top and we both find it terrific.

The response time is like gas and the top isn't hot for long when removing a pan.

Also it can't accidentally be turned on, you must have a pan on the "element"

The only drawback is that it requires special utensils ( a good excuse to replace old ones).
We give it a 10 out of 10.
Bob in Adelaide South Australia

This is for Joan in San Antonio. You found a muffin recipe that was good but used 1 cup of oil. To cut down on the oil, add 1/2 cup of applesauce and 1/2 cup of oil. It will still be good with less fat. Hope this helps.
Cheryl in Tennessee

Hi everyone out there in "NancyLand." I just made (for the third time) banana bread and wanted you all to know it's the best banana bread I've ever eaten (my friends agree). Anyway, I know I got it here on Nancy's recipe exchange newsletter and it was sent in by Dennis at Prepared Pantry. For anyone who loves banana bread, try his recipe. You can access it at:
www.preparedpantry.com/DeliciousBananaBreadPrint.htm
Joann from Myrtle Beach

I would like the recipe for KFC cole slaw (copycat/clone) or any good cole slaw. Thanks Nicol in MS

For Sally in PA who wants to know what to do with all her zucchini. I make pickles and relish every summer and use zucchini for part of the amounts of cucumber called for in the recipes. No one can tell the difference in something like “Bread ‘n Butter” pickles. Also, I grate excess zucchini and freeze it in amounts used in bread or cakes, labeling the packages 2 cups, 3 cups, etc. Then when I make zucchini bread/cake during the winter, I pull the correct size package out of the freezer and thaw. I do drain a bit of the liquid from the frozen zucchini, but that is not necessary. You could also use the frozen grated zucchini in soups and casseroles.
VT Maid in PA

Here is my version of Broccoli Salad.For Fran who was asking about one..Evelyn in Alabama

Broccoli salad 
 2 bundles broccoli floweretts with stems
 1 large purple onion, diced finely
 8 oz. Sliced water chestnuts, sliced again
 ½ lb. Bacon slices, cooked and chopped
 ½ cup diced pecan pieces
 ½ cup white raisins
 ½ cup dark raisins
 1 cup colby cheese, grated
 
 wash and trim broccoli flowers into small
 pieces. (very small). Peel and dice up the stems
 into very small pieces.
 in a large mixing bowl, put all the ingredients except
 cheese and bacon pieces. Make dressing and pour over.
 chill overnight. Next morning give it all a good stir. Sprinkle
 cheese over all and then sprinkle bacon pieces over top
 dressing:
 1 cup mayonnaise
 ½ sugar
 2 tablespoons white vinegar
 i sometimes use half white sugar and half brown sugar. This
 gives the dressing a great flavor.

For Fran in Ottawa
Broccoli Salad
5 c. fresh broccoli , cut in bite size pieces
1/2 c. raisins (I like golden)
1/4 c. red onion, chopped
1/2 c. sunflower seeds
8-10 slices bacon, cooked and crumbled
1 c. mayonnaise
3 Tbs. cider vinegar
1/4 c. sugar
1/2 tsp. black pepper

Toss broccoli, raisins and onion in a large bowl. In a small bowl, whisk together the mayonnaise, vinegar, sugar and black pepper. Toss the dressing with the broccoli mixture. Chill until ready to serve. Before serving, toss in the bacon and sunflower seeds. Serves 6-8

Linda in Bayou Country Louisiana: I have a Regal Pro Kitchen Bread Machine. This phone number is on the front of my machine: 1-800-998-8809. I would think you could call and get an instruction manual. Becky in Magnolia, Arkansas

Also, for Pat Russell who wanted "cowboy" recipes: Here's one that I can say is definitely TNT because my son is a REAL cowboy! He spent 6 months on the back of a horse, 8+ hours a day wearing spurs, chaps and cowboy hat while herding cattle on a HUGE cattle ranch in Dimmitt, Texas. I fixed this recipe often for him when he came home to visit and he LOVES it!

Becky’s Cowboy Grub
1 ½ lb lean ground beef
1 onion, chopped
1/2 bellpepper, chopped
2-3 cloves minced garlic
1 packet taco seasoning
4 oz. can chopped ripe olives
4 oz. can chopped green chilies
16 oz. can Mexican stewed tomatoes, w/liquid
16 oz. can pinto beans, w/liquid
1 t. chili powder (don’t add any salt until you’ve tasted it first)
3/4 c raw rice
1-2 c. grated cheddar cheese

In a large oven-proof pot (I use a cast iron Dutch oven), brown the meat w/onion, bell pepper and garlic. Drain off fat and add all the other ingredients, except the cheese. Put lid on pot and bake at 350º for 50 minutes. Remove from oven and sprinkle on the cheese. Replace lid for 5 min. or til cheese melts. This is especially good w/jalapeno cornbread (I stir in some grated cheese and minced jalapenos in regular cornbread batter before baking--delicious!).
Dawn in SW GA

read in the Sunday newsletter where there have been no pasta salad submissions. I have three. Two I have used and they are very good and the third sounds good but I haven't tried it.

This one I got off the Internet somewhere but don't recall where. I am submitting it exactly as I printed it off.

Chicken Salad a la Barbara
Submitted by Barbara
Serves 10 to 12
A pasta and fruit chicken salad. Great for a hot day or a summer picnic.

4 cups cooked pasta (use an interesting shape to jazz it up)
2 cups cooked and cubed chicken
5 stalks of celery, sliced
2 large apples, peeled and cubed
1 cup seedless grapes, halved
1 (20 ounce) can pineapple tidbits, drained
1 (11 ounce) can mandarin oranges, drained
3/4 cup mayonnaise
2 tablespoons milk
1 tablespoon sugar
1/2 teaspoon salt
dash of pepper
dash of nutmeg

Chill pasta and chicken thoroughly. Mix chicken, celery, apples, grapes, pineapple, mandarin oranges and pasta in a large bowl. Mix the mayonnaise, milk, sugar, salt, dash of pepper and a dash of nutmeg. Combine mayonnaise and chicken mixtures and toss. Store in the refrigerator.


This recipe came from www.allrecipes.com and is the one I use the most.

Chicken Seashell Salad
Refreshing chicken salad made with pineapple, apples, mandarin oranges, and seashell macaroni. Makes 6 servings
Printed from Saladrecipe.com, submitted by Maggie

1 1/2 c. seashell macaroni
1/4 cup cashews or pecans
3 boneless, skinless chicken breasts - cooked and cubed
1 (3 ounce) can pineapple tidbits, juice reserved
2 small Gravenstein apples, diced
3/4 c. chopped celery
1 (3 ounce) can mandarin oranges, drained
1 cup mayonnaise
1/2 teaspoon almond flavoring

Cook macaroni in a large pan of boiling water until al dente. Drain, and rinse. Set aside. Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. In a large bowl, combine pasta, chicken, pineapple, apples, celery, mandarin oranges, and toasted nuts. In a small bowl, mix together mayonnaise, reserved pineapple juice, and almond flavoring. Stir into past mixture, and mix well. Chill.

This last one I have no clue where I got it, have not tried it but it does sound good.

Dilled Macaroni-Chicken Salad
8 ounces elbow macaroni--uncooked
1 cup cooked and chopped chicken breast
1/2 cup evaporated skimmed milk
3 tablespoons white wine vinegar
2 tablespoons chopped green onions
1 tablespoon vegetable oil
1 tablespoon chopped pimientos
2 teaspoons sugar
1 teaspoon dried dill weed
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper

Cook macaroni according to package directions, omitting salt and fat. Drain; rinse in cold water, and drain again. Combine macaroni and chicken in a large bowl; set aside. Combine milk and remaining ingredients in a small jar; cover tightly and shake vigorously. Pour over macaroni mixture; toss gently. Cover; chill 2 hours. Yield: 5 servings
Connie in TX

For Donna, De –

Pickled Peaches
Used this recipe for years

2 lb. brown sugar
4 qt. peaches, peeled
2 c. dark vinegar
1 oz. stick cinnamon
½ oz. whole cloves

Boil sugar, vinegar, and spices 20 minutes. Place a few peaches at a time in syrup and cook until tender. Pack into sterilized jars. When jars are full, fill with juice to cover. Seal jar immediately.
Peggy, Ardmore, TN

Reply from newsletter August 1, 2007 - Sorry I forgot;
in the Hawaiian Salad

1 Small bag of Coconut or less

Hawaiian Salad
1 Large Fruit Cocktail juice drained
1 Large (1 lb.) container of Sour cream
1 Small bag of miniature marshmallows
1 Small bag of Coconut or less

Mix together and refrigerate for at least one hour.
Roseann

I would like to make some potato salad, but since there are only two of us, I can't see buying 5 lbs. of potatoes. I would like to know, if I used canned potatoes, could I use them right out of the can or would I have to cook them first. Your replies would be very helpful. Thank you.
Joseph J.

For Dairiel in MN

ELEPHANT EARS
1/2 cup cinnamon
1 cup white sugar
1 can cinnamon buns

Preheat the oven to 375 degrees F. Mix the cinnamon and sugar together, then spread it evenly on a sheet of foil or wax paper. Take one bun and lay it on the sugar/cinnamon mixture. Now, use a rolling pin to roll each bun out, turning often so the dough absorbs as much sugar and cinnamon as possible. You want about a 6- to 8-inch circle. Place on foil-lined cookie sheets (only three "ears" might fit) and bake on the center rack or as close to the center as possible. Check often so they don't scorch or overbake (they are very thin).
Barb in Calgary

The same or a similar recipe was sent in by Bette~Indiana

Coconut Bread
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2-2/3 cups shredded coconut or 2 cups freshly grated coconut
2 eggs
1 cup evaporated milk
1 teaspoon vanilla or coconut extract
1/2 cup melted and cooled butter

Preheat oven to 350. Grease and flour two 8 x 4 inch loaf pans or an 10-inch tube pan. Combine flour, baking powder and salt with wire whisk. Stir in coconut and sugar. Make a well in the center.

In another bowl combine last set of ingredients. Pour into well. Mix until just combined. Bake in pan(s) for 50 minutes or until toothpick comes out clean. Cool in pan(s) for 10 minutes. Finish cooling on wire racks.
Tona in Bama

Aug 1st newsletter: To Wendy in South Jersey, I originally sent in the information on the Swivel Sweeper™ last Fall and commented on the shipping charges and how outrageous they were but the total cost was still less than buying them at Bed, Bath, and Beyond or Linens and Things, even with their coupons. I bought a couple of them from these stores to give as Christmas gifts to family members because I needed them in a hurry. I have 3 of them, one for the upstairs, one for the downstairs, and one in our RV. I couldn't be without it as I also have always used a dust mop on the kitchen floor every night after supper but this is much better. It's not a vacuum cleaner though and I'm afraid some people think it takes the place of one. It's just a quick picker-upper for dust, crumbs and lint. It works great in the bathrooms also. You'll love it when you receive it.
I hope you are doing okay Nancy. It's been a rough summer for you and your family. God BlessYou!
Donna in Colorado (Not 70 anymore!! Yikes!)

PINEAPPLE EAGLE BRAND MILK PIE
1 can Eagle Brand milk
1 (16 oz.) can crushed pineapple, drained
1/3 c. lemon juice
1 lg. Cool Whip or Dream Whip
2 graham cracker pie shells
1 sm. pkg. chopped nuts

Beat milk about 5 minutes or until fluffy; add pineapple, nuts, lemon juice and Cool Whip. Blend in with spoon. Add more lemon juice if to sweet. Chill 2-3 hours.

Wonder if this is the answer to the question about type milk in Summer Pineapple Pie. July 30 newsletter?
Joan

For Becky in Arkansas
Chicken Spaghetti

1 whole chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 chopped green pepper
1 chopped onion
3 stalks of celery chopped
1/2 cup to 1 cup chopped green olives
1 pound spaghetti
1 small jar of pimentos
slices of American cheese

Cook chicken in water until done, save broth for later, cool chicken and remove from bones. Tear into bite size pieces.

Sauté green pepper, celery, & onion in a little oil until tender crisp. Let cool.
In a large greased casserole mix the soups together the olives, pimentos and the sautéed mixture. Add the chicken. Cook spaghetti in the broth that you saved until done. Add spaghetti and pieces of chicken. Leave it a little soupy as some of the broth will cook out of it ! Cover top with slices of American cheese. Bake at 350 for 30 min or until cheese is melted and top is bubbly! Good with salad and hot rolls or garlic bread!

Hi Nancy & cooking friends,
Since peach season is upon us I'd like to share a Fresh Peach Pie that I have been making for a number of yeas. I found the recipe on Allrecipes and it was submitted by Champ Williams. It is a Winner.

Fresh Peach Pie
1 (9 inch ) pie shell, baked
1 cup white sugar
1/2 cup water
3 tbs. cornstarch
1 tbs. butter
2 cups fresh peaches pitted & mashed
1/4 t ground nutmeg
1 t. vanilla extract
4 cups fresh peaches-pitted, skinned & sliced

Combine sugar, water, cornstarch butter or margarine, mashed peaches and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla

Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.
I found some peaches on sale so will be making a pie tomorrow.

Thanks Nancy for the web site and also to all our friends for their delicious recipes.
Muriel, Naples, FL

This is for Lisa-Union Bridge, MD. the oatmeal is very easy to make. Before you go to bed, put oatmeal and twice as much water in the crock pot, add some salt and what ever else you want it in. Set it on low and when you get up in the morning it is ready. It has a completely different texture to it. give it a try and experiment on what you put into it. We have put different nuts, apples, raison, dates, even dried fruit. just use you imagination. Hope this helps.
Rosemary in Nova Scotia

Hi NancyLanders I had to post to thank Dawn for her posting about the crackers. She said they were particularly good for people with " glutton allergies". While I am sure she meant Gluten allergy I have to admit that the Glutton allergy is something I've struggled with for years. I had such a wonderful laugh over that. Thanks Dawn for brightening my day.

I also thank everyone who responded to my Ragdoll cat question. I had googled them also and was interested to read about them. I almost thought that I had one of the breed here at home as my kitten is kind of ' floppy ' but then I read that they don't shed so realized that my Baby couldn't qualify. If there is a breed that sheds exorbitantly then that's the one she belongs to.
Linda Boyles, Fairborn Ohio

This is for Dairiel making elephant ears out of biscuits. This is from cooks.com.

ELEPHANT EARS
1 (10 can) refrigerated biscuits
1/4 c. sugar
1 tsp. cinnamon

Open can of biscuits. Press 2 together and roll out between 2 sheets of wax paper until thin as possible. Heat vegetable oil (enough to cover bottom) in a large skillet over medium heat. Fry elephant ear one or two at a time until golden brown on one side, then turn and fry other side. Drain on paper towel and sprinkle with mixture of the sugar and cinnamon. Serve warm. Makes 5 large elephant ears.
Brenda in IN

Hi, this is for Lisa-Union Bridge, MD. I found this recipe on About.com and it sounds like the one you might be looking for. Thanks Nancy for all that you do.
Jane from NC

Crockpot Apple Oatmeal
Linda Larsen, About.com

2 cups milk
1/4 cup brown sugar
1 Tbsp. melted butter
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup regular oats
1 cup peeled, chopped apple
1/2 cup chopped dates or raisins
1/2 cup chopped walnuts

Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Combine all ingredients in the slow cooker and mix well. Cover and turn on LOW setting. Cook overnight or 8-9 hours. Stir well before serving.
Makes 8 servings

To Betty regarding beef roasts (8/1/07: I have a suggestion if you have a slowcooker (Crock Pot). I will give you my method of cooking the famous "To Die for Roast". I am sure it has been on here before, as it is very popular.

To Die for Roast
3 pound beef roast (cheapest, chuck works best)
1 pkg Hidden Valley ranch dressing mix
1 pkg gravy mix
1 pkg Italian dressing mix
1/2 cup water

My method: Place roast in slowcooker. Mix the 3 pkgs of dry seasonings with the water and pour over the roast. (I do not brown the roast first.) Cook on low 7-9 hours, depending on your cooker. Some of the newer ones cook very hot and may not need that long.

Once mine is done, I carefully remove all the meat to another dish. It has usually pretty well fallen apart by that time. It will be VERY greasy because there is a lot of fat on chuck/cheap roasts, but that is what makes them good. I let it cool, then take all the visible fat off and toss it out, leaving just the lean. I cut the lean into slices, or chunks or shreds, depending on how I am going to serve it. Refrigerate. I then put the liquid from the cooker into a large jar and refrigerate it. ALL of the
fat in the gravy will rise to the top and you can just lift it out, leaving a delectably, good gravy. Mix the meat and the gravy together and oh, my gosh is it good! You can use the meat with or without the gravy for various ways of serving it.
Barbara in AL

This is for Chris in NM:
Cool whip recipe ideas:

Ambrosia
1 8oz carton of Cool Whip )or any brand of same product)
1/2 small bag of black walnuts chopped
1 Large Can of Fruit Cocktail (drained)
1 Small can of Mandarin Oranges (drained)

Just mix all together and refrigerate. It only takes about 5 minutes to throw together. You can add coconut, or change the type of nuts if you like. You can add extra fruit or maraschino cherries. Once made, you can eat right away or wait till the dish gets cold in the fridge.
Jackie

Thanks so much to everyone for the great Strawberry rhubarb pie and crust recipes! I am heading to the farm market today to get rhubarb and strawberries! thanks for the great response!
Stephanie in Indiana!

This is for Grandma Teeters in the July 30th newsletter,,she was wanting a recipe for Cheese straws,,I am not sure if this is what you are looking for or not,,,,

Cheese Straws
Mix 1 stick butter
2 cups grated cheddar cheese
Dash cayenne pepper
Add 1 cup plain flour
1 cup chopped nuts

Roll into 2 rolls and wrap in wax paper of foil and place in refrigerator over night, Slice this and bake @350 to 375 degrees for 5 to 10 mins.
Debbie in North Carolina

Chipotle Country Ribs
4 pounds country style pork ribs
1 1/2 cups red wine vinegar
1 cup olive oil
1 7-ounce can chipotle chiles in adobo sauce
4 scallions, chopped
1 jalapeno, seeds and stems removed, chopped
3 tablespoons fresh oregano
3 cloves garlic, chopped
1/2 tablespoons salt
black pepper to taste

In a blender or food processor combine garlic, jalapeno, scallions, chipotles, oregano and salt. Blend until just smooth. While blending add the red wine vinegar and olive oil. Season ribs with black pepper and place in a large resealable bag. Pour mixture over top, turn to coat and refrigerate for 4 hours to overnight. Preheat grill. Remove ribs from marinade and place on grill over a medium fire. Grill for about 20 minutes or until done, turning as needed to avoid flare-ups and burning.
Tona in Bama

This is for Chris in New Mexico:
I have been making the following recipe for as long as I can remember. It is delicious, and when we are having a big family get together I seem to be the one nominated to make the desserts. This is always the first request. Hope you like it, and it is easy. The only thing I do differently is instead of using some of the crust mixture on the top, I use chopped pecans and maraschino cherries. Let us know if you like it.

Cherry Yum Yum
1-1/2 sticks margarine, melted
3 cups graham cracker crumbs
1/2 cup sugar
2 packages Dream Whip
1 cup milk
3/4 cup sugar
1 (8 ounce) package cream cheese softened
2 cans cherry pie filling

Mix sugar and melted margarine with crumbs. Cover bottom of 9 x 13 inch glass baking dish with 2/3 of crumb mixture. Whip Dream Whip and milk until peaks form. Add sugar and cream cheese. Whip till smooth. Pour half of Dream Whip mixture over crumbs. Level. Spoon both cans of cherry pie filling and level. Add remaining half of Dream Whip mixture over cherries. Add remaining crumbs. Chill thoroughly.

Hello Nancy, You are ever so faithful to us readers and I am so grateful for you and the service you provide. What is the problem with using aluminum foil underneath the racks in your oven? I have been doing this for years.
Thanks. Marie in VA

To Lisa in Maryland
The following is my recipe for Apple Oatmeal. Hope you like it!

Apple Oatmeal
2 cups milk
2 tablespoons honey
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup dry old-fashioned oats
1 cup chopped apples
1/2 cup chopped walnuts
2 tablespoons brown sugar

Mix together all ingredients in greased slow cooker. Cover. Cook on low 5-6 hours. Serve with milk or ice cream.

Variation: Add 1/2 cup raisins to mixture.

Nancy,
Thank you so much for all you do to make this newsletter so great. I look forward to receiving it every day. Keep up the good work!

Esther in PA

Aug 1st newsletter

For Debbie,
Are you going to use a bread machine to make your first loaf of whole wheat bread? I make 2 loaves of 100% whole wheat bread every week in my machine, however I use the "dough" setting and finish the bread in a bread pan in the
oven. Here is my bread machine recipe: (I live in Colorado so I have made some high altitude adjustments)

1 cup milk
3/4 cup cold water (1/2 cup in low altitude)
1-1/2 teaspoons salt (1 tsp in low altitude)
2 Tablespoons butter
4 cups whole wheat flour
1/4 cup brown sugar, packed
2 teaspoons bread machine yeast (I use it from a jar but one pkg.is okay)

Place ingredients in machine in the order as listed.

Use dough setting on machine.

When finished, form into a loaf and place in a bread pan sprayed with Pam. Brush surface with a little melted butter. Let rise until almost doubled or until it's just above the top of pan. (It only takes 20 minutes at Denver's altitude but will take longer at lower altitude.)

Pre-heat oven to 400 degrees.
Bake about 20 minutes, then cover with foil and continue baking for another 10 minutes.

Brush again with butter after removing from oven. Take the bread out of the pan immediately and cool completely on rack before slicing.

I use an electric knife for slicing.
Hope this works for you,
Donna in Colorado

Hint: I lay a wet dish towel in the bottom of my microwave and pre-heat it on high for about 3 minutes. I then place a cooling rack on top of the towel (the towel is quite hot) and place the bread on top of it. It's nice and warm and moist in there and the bread rises really nice.

To Betty who asked about the cut of roast beef to use: I always use a rump roast and cook as a pot roast on top of stove for about 2 hours or so. It is always really tender. I usually just brown it good on all sides, then let it simmer in an inch or so of water (which can be used to make gravy afterwards.) Cook until well done. Make sure you keep adding water, it will eventually evaporate and the meat will burn.
Linda from Pa.

My recipe for Angel Biscuits is in the May 2007 recipe archives.
grannym IL

I have noticed several references to the sopapilla cheesecake and thought I would add my 2 cents worth. I have been making this for some time and have even added cherry pie filling to it. I put the pie filling on before I put the top layer of crescent rolls. As to freezing it, I never had enough left over to freeze. It goes very quickly.
Zelda in Kemp, TX

In Aug. 1st newsletter: For Ester in PA: I checked out the LTDComodities web site and was going to order a catalog but it said they sell only company to company. Can we not get a catalog at all? Can just anybody order from them? They had some interesting things.

I checked out the YankeeFlipper and I can't wait to show my husband! He has tried just about everything he's heard would keep squirrels off his bird feeder and nothing has worked. Not even the slinkys for very long at all! We can see the feeder from the window in the back door and i've counted as many as 7 squirrels out there at one time.

I recently bought another box of the slow cooker liners and then forgot to use one last time i used my slow cooker. There are 4 in the box. If something's not right in front of my face, I forget! I bet the Cowboy Stew could be done in a crock pot. I'll try that next time.
Sandee in West TN

For all of you cookbook lovers out there... I have found a wonderful site. It is www.zooba.com and everything is $9.95 including shipping. I have gotten several cookbooks as well as other books like Martha Stewart's Housekeeping book which retails for $45.00. Makes wonderful presents too!
Dena in NC

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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

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

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