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.

A big thank you to grannym IL for your "Jezebel Sauce". It was wonderful and I even used a "chunky apple jelly". I can not wait to make them for my Library Volunteers. Thanks Again!
Amanda - Spring, TX

This is sooooo good! We made this Sunday afternoon. There are no eggs in this vanilla ice cream.

Watkins Homemade Vanilla Ice Cream
2 cups half-and-half
2 cups heavy cream
3/4 cups sugar
1 Tbsp. Watkins Vanilla

Mix the 2 milks together. Gradually whisk in the sugar. Then, whisk in the vanilla. Cover the bowl with plastic wrap and put in the refrigerator for 3 hours. Pour into the container of a 1 quart electric ice cream maker, and follow manufacturers directions. Transfer ice cream to a covered container and freeze up to 8 hours, or simply eat immediately. (We ate some immediately, and it was really good.)
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

The item # for the Watkins cleaning kit is #16710.
If you would like an actual copy of the Watkins August sale flier, please emain your address to me.
 

This is for Stan in PA who requested a recipe for Granger Pie. While I have never made this pie, I remembered this unusual name that I'd seen in one of my old fashioned cookbooks. (early 1900's) I hope it's what you are looking for. Makes one 9" pie.

Prepare your favorite pie crust for a bottom crust only pie. Put in pie pan. Set aside, unbaked.

For pie filling:
1/2 c. Molasses
1/2 c. Boiling Water
1/2 teas. Baking Soda
Mix all of the above real well then pour into the unbaked crust. Make a crumb topping out of the ingredients below then sprinkle all over the top.

Crumb Topping:
1 1/4 c. Flour
1/2 c. Sugar
1/4 teas. Cinnamon
1/4 c. Butter (real butter, not margarine)

After adding the Crumb Topping, bake at 375* for about 30-35 minutes. Until set.
Pam in Ohio

Reposting of Tona's CHOCOLATE KAHLUA POUND CAKE is in the July 25th newsletter.
Yum!!!
gramaj

Dilly Beans : Ciesla
2 lbs young, slender, straight green beans
2 c water
2 c distilled white vinegar
3 Tb pickling salt
4 fresh dill sprigs
4 garlic cloves, peeled
½ ts hot red-pepper flakes

Wash 4 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Wash beans; snap off stems. Trim beans ½ shorter than jars. In a medium saucepan, bring water, vinegar and pickling salt to a boil over medium-high heat. In each hot jar, place 1 dill sprig, 1 garlic clove and 1/8 ts red-pepper flakes. Pack beans lengthwise in 1 jar at a time. Add boiling vinegar mixture to cover, leaving ½ inch head space. Release trapped air. Rims of jar with a clean damp cloth. Attach lid. Place in canner. Fill and close remaining jars. Process in a boiling water bath for: Pints 20 minutes (remember to add 1 minute for EVERY thousand fee above sea level). Wait 4 weeks before serving so flavors can blend. Makes 4 pints.

MICROWAVE MONKEY BREAD
3 tbsp. butter
1/3 c. brown sugar
1 tbsp. water
1 tsp. cinnamon

Melt and mix ingredients in a bowl on high 1 minute and add 1/3 cup of chopped nuts. Cut 1 can of biscuits into 4 pieces. Put each piece of biscuit into mix and put in 8-inch glass bowl with glass in middle of bundt pan. Cook 2 1/2 minutes on high and let cool 2 minutes.

MICROWAVE MONKEY BREAD II
1 can refrigerator biscuits
4 tbsp. butter
1/4 c. firmly packed brown sugar
1/2 tsp. cinnamon

Place butter in round cake dish. Microwave 1 minute, 30 seconds on high until butter is melted. Stir in brown sugar and cinnamon. Cut biscuits in 4 quarters and coat in mixture. Arrange biscuits evenly in dish. Microwave 4 to 56 minute son high or until biscuits are slightly firm to touch.

Microwavable Monkey Bread
5 servings 10 min 5 min prep

3 tablespoons butter
1 tablespoon water
1/3 cup brown sugar
1 teaspoon cinnamon
1 (18 ounce) can biscuits, cut into quarters

Place the butter, water, brown sugar and cinnamon in a glass pan and microwave for 2 minutes.
Put biscuits into pan with mixture and stir everything (gently!) so the biscuits are completely coated. Microwave for 5 mins at 70% power or until done.

MICROWAVE MONKEY BREAD III
1/2 c. firmly packed brown sugar
3 tbsp. butter
1 tbsp. water
1 (8 oz.) can refrigerated biscuits
Cinnamon-sugar mixture (1 tbsp. sugar & 1 tsp. cinnamon)
Nuts & maraschino cherries (optional)

In shallow 1 quart round casserole dish combine brown sugar, butter and water. Cook in microwave about 1 minute. If nuts or maraschino cherries are desired, add to casserole dish now.
Place glass in center of dish; this helps biscuits cook evenly. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters. Roll each biscuit piece in cinnamon and sugar. Place biscuits in casserole dish. Stir to coat each piece. Cook uncovered 2 minutes and 30 seconds or until biscuits are no longer doughy. Let stand 2 minutes. Turn upside down on serving plate and serve.

Pat in Colorado

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.

Hi Nancy, in response to Marie asking for ideas for keeping her Taco Salad cold at a picnic. I have taken a couple of bags recycled from the grocery store and put them inside one another and place the bowl in center of bags then place ice around bowl. You could then put this in the lid or in a box to carry and it will collect all the moisture from the bags. If you want to get fancy decorate the box and all can be placed on the table to serve.
Pat, Magnolia, De.

I have been looking for the home made hand lotion ingredients. Could someone tell me the date of the newsletter.

I just joined your newsletter and have been reading the past few months to catch up and I just love this site. Thank so much for all the helpful hints and recipes.
CAMILLE, Commack, NY

The Sarapico's Rice Pudding had a mistake. Use only one cup of white rice. Scribner's mistake.
Sorry. It appeared August 8th.
VP in Florida

Luci asked for a list of recommended pantry items for her niece to buy to stock her new pantry. I sent a list of herbs and spices and then went out an took a look at my own pantry. I always keep College Inn chicken broth, beans, baked and white and kidney in water, tuna fish, pickles, canned fruit, cream soups (mushroom and chicken), mayo, mustard, salad dressings, canned veggies, canned tomatoes and paste for sauce, and canned petite cut tomatoes as well as stewed tomatoes for soups and salsa making, jar of good spaghetti sauce, salsa, maple syrup, Bisquick, corn muffin and cake mixes, cans or jars of chilies and olives, bouillion powder packets, ketchup, seafood sauce and tarter sauce, juices, Look over her favorite recipes and see what she uses a lot of and add those items to the list.
Margo/Boston

Thank you Tona! I didn't have a can of "Rotel" to go by and had no clue what the ingredients were in it. Thanks for the tip. I always have diced tomatoes and canned green chilis..now when the recipe calls for "rotel" I know what to use. This web site is terrific. I always learn something new and I am 71 years young! Never too old to learn. I have made many of the recipes from here. The newest one I love to serve as appetizer is the zucchini fingers. Everyone loved them! What a good way to use up the zukes!
Murphysdam from Northern NH

Nancy I hope that you have a safe drive back home. I know that will be easier on the cats than an airplane. In the 8/9 newsletter Marie in VA was wanting to know if Taco salad would be safe for out doors event. Last week-end we went to a pitch in and I took 3 salads. In 2 of the 3 I used a bowl called Salad-On-Ice serving bowl from QVC and the salads for fine and they were out for at least 3 hours. Why these work is that the day before you want to use them you fill the bottom part with water in put it in the freezer so that it is ice. Then you put a grate over the ice and put your salad, shrimp, or whatever you want to use it for. I know that a couple of people dropped the serving spoons that come with it and said I hope that I didn't break them. They could not because this is made from hard plastic but looks like glass. My salads that were in the 2 bowls were toss salad and a Cauliflower Salad and I didn't use mayonnaise or Miracle Whip but used ranch dressing. The dressing didn't get on the ice and even if it had that was OK with me. I hope this helps Marie. They say that it can be outside for 2 to 3 hours.

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

This is for Gay , who has to puree her husbands veggies. When I was making my own baby food, I used a food mill, or my emersion blender, (kitchen aid and Braun make really good ones). I found that these 2 items were the only thing I needed. I used to add a bit of the cooking water to the veggies, just to make it a bit easier with the emersion blender, hope this helps,
Lori G in Kingston, Ontario

This is in answer to Doris, S, Indiana. Yes, the amount of peaches is correct. I just made one last week and it was delicious. Hope you enjoy it, let me know please.
Muriel, Naples, FL

Tracey in OK asked: "Doris in OKC, do you know if crescent rolls still bake ok after they have been frozen?"

Sorry I have been so long in answering. I am about 10 newsletters behind. I went back to work full time about six weeks ago after not working at all for almost six years. What a shock to the system!!

To answer your question, I have never tried baking crescent rolls after they have been opened and then frozen, but I would think their quality would not be as good as if they were freshly opened.

Hope this helps. Doris in Oklahoma City

Dear Nancy;
Would just like you to know that many prayers including mine will be with you and your precious furry assistants as you go back to Texas. Though I haven't met you in person, you are very precious to so many of us and we give thanks for you and all you do. Have a wonderful trip home. We surely will be with you in spirit.
Blessings to you and yours. Corinne in Seattle

The 8 Aug newsletter, Lisa in Union Bridge gave a recipe that included an oatmeal pie crust and a crunchy topping. I didn't particularly care for the filling the recipe called for, and wondered if she used the crust and topping with other pie fillings such as coconut cream or other fruit fillings.
Linda in Moline

Just wondering if anyone had a good sausage gravy recipe. I keep looking for one that might be as good as BOB EVANS or even CHEF MATE. Maybe someone has a suggestion to making a good sausage gravy.
Jack From Brunswick, Ohio

As strange as this may seem...try it.
It really is a good custard! (and so easy.)
Donna in Southern CA

Don't Knock It 'Til Ya Try It!
[Hot Dog Bun Pudding/Custard] TNT

6 hotdog buns
1 stick margarine or butter, melted

3 large eggs
1 tsp. vanilla
1 1/2 cups granulated sugar
2 cups milk

Place buns on lightly greased pan, crust side up. Melt butter and pour over buns. Mix remaining ingredients and pour over all. Bake at 350 degrees for 30 minutes. You'll be glad you did!

Hi, everybody. My husband likes the fish sandwiches at McDonald's. Does anybody have a recipe for the tarter sauce that they serve.
Marilyn in Ohio

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.

I just made Mary in Oregon's "Zucchini Pie", posted Aug. 6th. This was wonderful! I have made zucchini many different ways, but this was best. I followed the original recipe (1 clove garlic, not the 3 Mary uses). I have included this recipe in my favorites. My husband and I kept going backing for more. I served it as a side dish with a herb roasted pork loin. I will definitely be making this again. Thanks Mary.
Bobbie/Frankfort/IL

Looking for a Sweet Sour Cabbage recipe.
Thanks Marcie of Wisconsin

You know how you don't save something from a newsletter, then weeks later need it .. I think someone wrote in a hint what to do to make *fresh eggs* easier to peel once boiled ..a nd I did NOT keep the hint, and now I need it. Thanx to anyone who can help.
C/Oregon

For Kathy, Cindy in Florida, and Tammy in NY, Aug 8th newsletter requests:

It was in the July 25th newsletter:
CHOCOLATE KAHLUA POUND CAKE
Start to finish: 1 hour and 20 minutes

Cake:
1 box devil's food cake mix (pudding recipe)
1/2 c. sugar
1/3 c. oil
3 eggs
3/4 c. water
1/4 c. Old Charter bourbon
1/2 c. Kahlua
3/4 c. black coffee, double strength
2 tsp. cocoa

Icing:
1/2 stick butter
1 c. sugar
1/3 c. evaporated milk or half and half
1 1/2 c. chocolate chips

Preheat oven to 350 degrees.
Grease a bundt pan.

Cake:
Mix all ingredients (I use my Kitchen Aid 4 1/2 qt. mixer) and beat for 4 minutes.
Put mixture into greased bundt pan and bake at 350 degrees for 50 minutes. Let cool for 10 minutes, then ice.

Icing:
Heat butter, sugar and milk to boiling or until sugar is completely dissolved.
Add chocolate chips and stir until melted; pour over cake immediately.

This is very rich-serves 10-12.. If no one has ever asked you to bake a cake, bake this cake.

Now, sit back and count the number of requests. This moist, flavorful cake will be the hit at any event.
Excellent for the groom's cake at a wedding reception.y rich so it serves 10 - 12.
Tona in Bama

Carla/OR

I didn't have the recipe for the peach puzzle that some of you are talking about so I "Googled" it. There was a picture on the page that led me to believe that you DO NOT pit the peaches but put them in the pie plate just peeled. Personally, I would rather do this with canned peaches--I am lazy and don't want the mess.

Hope this helps.
AnneE from Pa.

For the people searching for The Chocolate Kahlua Pound Cake, it's in the 7-25-07 newsletter.

Don't laugh, but I have found that when I keep a recipe from Nancy's Newsletter, I always put the date of the newsletter with each recipe.

When I saw the first request I immediately went to my recipes. I haven't tried it because we live in a No-Alcohol area. So, I'll have to wait until we travel to Knoxville or someplace that does carry alcohol before I can make it.

Anyway, I was truly surprised that I had saved the recipe. I think the reason that I saved it is (1) I ADORE anything with chocolate in it and (2) I know that any recipe by Tona from Bama is going to be stupendous!!!

So, hope ya'll can find it okay now.
Karen T.

In response to Terry in Lansing and Chris in NM regarding keeping your meatloaf from falling apart. Make sure to add at least 1 egg per pound of ground beef. I don't have measurements for my meatloaf, I just throw in what's in the fridge. Here is a sample though of what my meatloaf might be this week.

Meatloaf
2 lbs ground beef
2 whole eggs
chopped onion
bread crumbs or oatmeal
a healthy squirt of ketchup
a squirt of mustard
a few shakes of Worcestershire sauce
salt, pepper, garlic powder

Sometimes I pour in some salsa if I have an open jar, or maybe some bar-b-que sauce. It's different every time, but it's always good.

Mix all together and shape into a loaf and bake. My meatloaf never falls apart. The eggs and the bread crumbs or oats help bind it together.
Joan in Lancaster, PA

Hi All,
Tastefully Simple had a product called Rose Wine Jelly that they no longer carry... anyone out there know how to make it ?
Thanks Nancy in Crystal Lake

Hi again all you recipe collectors - does anyone have any info on copycat recipes for Subway's sandwich sauces - can't buy them I am interested in the honey onion and their steak sauce.
Many thanks, IG

For Luci, who would like help on stocking a pantry. Most cookbooks have a section on stocking your kitchen and pantry. The "Joy Of Cooking" cookbook is an excellent source. You can get this cookbook at your library. This cookbook is a great resource book that answers most any cooking question you can imagine and has great recipes. I bought my copy used on the internet.
Bobbie/Frankfort

Starbuck's Frappucino Copycat/Clone Recipe
1/2 C. Strong Coffee - espresso if you can
2 C. Milk
1/4 - 1/3 C. Sugar
1 1/2 C. Ice

Combine all in a blender and blend well.
Pat in Colorado

I am looking for Ham Salad recipe. I do not have a grinder either. Does someone have a recipe for a food processor? I really want to make it. With Ham and not bologna.
Stephanie in Indiana

Hi Nancy and all Nancylanders. I have a problem I hope someone can help me with. I accidentally broke a fairly large bottle of kerosene on my carpet. Needless to say the smell is terrible. does anyone know how to clean this mess up and get rid of the smell. I can't hardly stand to be in the house now, and I believe it is giving me headaches. Thanks in advance.
Mary from Newton Falls, Ohio

Another pasta salad recipe. My friends like it.

Greek Rotini Salad
3 c. uncooked rotini
2T. lemon juice
1/2 c. olive oil
1/2 t. salt
1/4 t. dried oregano
1 clove garlic, minced
2 tomatoes, seeded and cut into wedges
1 cucumber, peeled and thinly sliced
1 c. thinly sliced green pepper strips
24 pitted Greek olives (kalamata)
1 and 1/2 c. (6 oz.) crumbled Feta cheese
8 red radishes, thinly sliced
1/4 c. (about 4) green onions, sliced
2 T. chopped parsley

Cook and drain the pasta, rinse with cold water, and drain well. Combine the lemon juice, oil, salt, pepper, oregano and crushed garlic in a jar with a tight lid and shake well. Chill. Combine chilled pasta, olives, veggies and cheese in large bowl. Pour dressing over salad and toss gently. Serve immediately. Serves 6 to 8. One time 4 women ate almost all of it, so I increase the recipe for more people.

You can cook the pasta a day ahead and add a little olive oil to it, stir well, and refrigerate it. You can prepare the veggies a day ahead also, put them in baggies in the fridge, and just put everything together at serving time. That way the veggies stay crisp.
Dorothy from WA

To Ann in Texas, who wants to buy a crockpot for a gift. I know that many of the new ones cook too fast. I bought a 3 quart one that burned my overnight oatmeal and a couple of other things.

I went into Amazon.com and clicked on crockpots, and read the customer reviews. The cheapest one had a recall on it. But I found a 4 quart round Rival stainless steel pot that had excellent recommendations and bought it for $40 something. It works really well. It is in our Arizona place, so I cannot tell you the model number. I also have a 5 and 1/2 quart Hamilton Beach one that works well.
Dorothy from WA

Nancy, I hope you and the group are staying inside during this terrible heat! I made the grape salad for our family reunion this past Saturday, and boy did it go fast. For Sunny with Watkins Co., I found a recipe book from my mother from 1930's. It held together good except the back got torn. It has good recipes! Thanks for all the green tomato recipes! The nematodes got in the tomato's and we had to pull up the bushes, but they have been so good this summer. I have eaten tomato sandwiches nearly every day. I put tomato's, cucumber, lettuce, Vidalia onion, sometimes bacon with a little mayo! Doesn't that make you hungry? Betty T. Ga.

To Sue in Fl.
Yes please, I would like the recipe for your watermelon pickle and also the one for preserves. Thanks so much.
Have a safe trip back to your home in Texas Nancy
Iris in Virginia

This is in response to Luci who was asking about items to stock a pantry. I checked my pantry, and found flour, sugar, rice, dried beans, tomato sauce and paste, diced tomatoes, vegetable and olive oil, Crisco, Bisquick, macaroni, ketchup, mustard, Miracle Whip (unopened of course!), baking soda, salt, pepper, onion powder, garlic powder, brown gravy mix, and pickles. I also keep a supply of canned vegetables. I have a great aunt who always buys a large kitchen trash can and fills it with pantry staples for couples getting married. She also puts in kitchen towels, pot holders, measuring cups and spoons. Thanks, Luci, for your question. It reminded me that I need to give my aunt a call tonight!!
VolGram

Has anyone used "Panko" bread crumbs?? They are Japanese bread crumbs. What do you make using these kind of special crumbs?? There are white and whole wheat canisters of these. T
Thanks, SUE

I am just now catching up on the newsletters. I want to send a big thank you to Linda in NM for all 9 of the huckleberry recipes you sent! Also thanks to Evelyn in Tennessee for the web link and your suggestions for using huckleberries. I am so excited and can't wait to try these recipes! :-)
~Anna in MO~

This is in response to Mary Alyce in WI and Becky in Magnolia AR, as well as others in the Aug 8, 2007, newsletter concerning Idahoan Instant Potatoes. They are the REAL THING. And, for my money, you can't tell the difference between the instant and fresh.
Melba in OK

Online Games
Hangeroo Game   Mahjongg Game   Checkers Game   Space Invaders    Tetris Game    Flashman(Pac-Man)    Crossword Puzzle Wordsearch   Trivia
++++++++

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)

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.

Graphics by AudreyJean