For Ann in TX:
My mother used to make scalloped eggplant like this:
Peel and slice the eggplant. Simmer in water 'til soft. Mash the eggplant like you do potatoes and add a couple of eggs, cracker crumbs (a cup or so, depending on how big the eggplant is), and chopped onion. Put it in a casserole dish and cover with grated cheddar cheese. Bake just 'til warmed through and cheese is melted. She didn't put garlic in it, but I'm sure you could, if you want to.
Susan in Iowa

Better Breader Bowl  - Are you still breading your fish, chicken, pork, wild game, and vegetables the old-fashioned way? The Better Breader Bowl comes in three parts: the bowl, the sifter, and an airtight lid
http://www.cookschoice.com/
972-644-5553

For Jean in Iowa:
I just came from Kmart and they have microfiber cloths.
Susan in Iowa

Robbie in Bowling Green, I read your list of things you keep in your freezer. Awesome list! I'm wondering if you would share your recipe for lemon chicken with pasta? I love lemon chicken and you sound like a very good cook.

I also want to tell the person who sent in ideas for cooking in a Black & Decker toaster oven how much I appreciate her ideas. I seldom used mine but today I baked in it and had good results. I plan to make a meatloaf using my regular recipe, divide it in half, freeze one and cook one in the toaster oven. A nice way to keep the kitchen cool and it's just two of us so we don't need a lot.

Nancy, I got a chuckle out of your leaving the dog. My mom and dad once drove all the way home from church and then realized they were missing a kid! They had six kids. The Pastor was taking care of my brother and we all had a good laugh. Glad you're enjoying Arizona. I especially like Sedona.
Doris, S. Indiana

Sunshine Tea
I figured out that with shipping costs, my tea would cost $1.47 per gallon, ready to drink.

I couldn't find it locally or anywhere on-line other than:
http://www.sunshine-wholesalers.com/home
gramaj

For Esther in Pa: Here is my

Blue Ribbon Chocolate Chip Cookie Recipe
2-1/4¼ C all purpose flour
1 tsp baking soda
1 tsp salt
1 C butter, softened ( I use Crisco Butter Flavor Shortening)
3/4 C. white sugar
3/4 C brown sugar
1 tsp vanilla (Watkins is best because it is bake and freeze proof)
2 eggs
2 C semi sweet chocolate bits
1 C chopped pecans

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

Brenda in IN
sunnywatkinsgirl@aol.com
www.watkinsonline.com/hutto

I got this recipe years ago while staying in FL and is the only one I've used since then and that's been over 20 years. Thank you Nancy for all you do for us.

Crab Salad (TNT)
2- 8 oz pkg of imitation crab
1/4 cup chopped onion
1/4 cup chopped celery
Mix together and set aside
In small bowl mix
1/2 cup Mayonnaise (not salad dressing)
2 Tab Catsup
1/4 tea celery salt
1/4 tea Dill Weed
1 tea Horseradish
1/2 tea Everglades Seasoning

Mix and pour over crab. Mix well and serve with crackers or with bread of your choice.
Joyce in MI

For Judithe N who wanted a recipe for Thin Mint Cookies (July 12th)
gramaj

Thin Mint Recipe - homemade and all-natural

Chocolate Wafers:
8 ounces organic butter, room temperature
1 cup organic powdered sugar, (I use Wholesome Sweeteners brand)
1 teaspoon natural vanilla extract
1 cup cocoa powder (I use Dagoba's cacao powder)
3/4 teaspoon fine grain sea salt
1 1/2 cups whole wheat pastry flour

Chocolate Peppermint Coating:
1 pound good quality semi-sweet chocolate, chopped
1/4 teaspoon plus a couple drops of natural peppermint extract (I use Flavorganics brand, avail. at Whole Foods)

Preheat your oven to 350. Racks in the middle zone.
Make the cookie dough: In a mixer cream the butter until it is light and fluffy. Add the powdered sugar and cream some more, scraping the sides of the bowl a couple times if necessary. Stir in the vanilla extract and then the salt and cocoa powder. Mix until the cocoa powder is integrated and the batter is smooth and creamy, sort of like a thick frosting. Add the whole wheat pastry flour and mix just until the batter is no longer dusty looking, it might still be a bit crumbly, and that's o.k. You don't want to over mix and end up with tough cookies.
Turn the dough out onto a counter, gather it into a ball, and kneed it just once or twice to bring it together into once nice, smooth mass. Place the ball of dough into a large plastic bag and flatten it into a disk roughly 3/4-inch thick. Place the dough in the freezer for 20 minutes to chill.
Rollout and bake: Remove the dough from the freezer and roll it out really thin, remember how thin Thin Mints are? That's how thin you need your dough, about 1/8-inch. You can either roll it out between two sheets of plastic, or dust your counter and rolling pin with a bit of flour and do it that way. Stamp out cookies using a 1 1/2-inch cutter (this time I used one with a fluted edge, I've done hearts and other shapes in the past). Place cookies on a parchment-lined baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a baking rack if you've got one.

Make the peppermint coating:
While the cookies are in the oven you can get the coating ready. I use a makeshift double boiler to melt chocolate (a metal pan over a saucepan of gently simmering water), but I know many people who swear by melting chocolate in the microwave. Slowly melt the chocolate, stirring occasionally until it is glossy and smooth. Stir in the peppermint extract. If you think the chocolate needs a bit more peppermint kick, add more extract a drop or two at a time - but don't go overboard.

Finishing the cookies: You are going to coat the cookies one at a time and then gently set them on a parchment-lined baking sheet to set. Drop one cookie into the chocolate and (using a fork) carefully make sure it gets fully coated. Lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan to drain any extra chocolate off the cookie. You are after a thin, even coating of chocolate. Place on the aforementioned prepared baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set. They will set at room temperature, it just takes much longer, and I prefer them straight out of the freezer anyways ;)
Make 3 or 4 dozen cookies.

From: http://www.101cookbooks.com/archives/001370.html


Another recipe using Cake mix
Chocolate Cookie Wafers

1 (2 layer size) package chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray

Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening

1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
2. Preheat oven to 350 degrees F.
3. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good.) Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and cool completely.
4. Combine chocolate chips with peppermint extract and shortening in a large microwave - safe glass or ceramic bow. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
5. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet. Refrigerate until firm.

Makes 108 cookies

I have added the information on how to flavor coffee with Watkins Extracts to my web page. If you have already read the first part, scroll down toward to bottom
www.watkinsonline.com/hutto

Carmel Apple Dip
1 8 oz. package cream cheese
1/4 to 1/3 cup brown sugar
1 tsp. Watkins Vanilla
½ tsp. Watkins Carmel extract

Blend together with a hand mixer. Use for a dip for apples or pears. Makes 1 cup.
sunnywatkinsgirl@aol.com

Hi Nancy,
Once again, I am in awe of your wonderful newsletter. With all that has been going on in your personal life, you have done a fabulous job with keeping us satisfied every day. Thank you for your continued diligence and hard work.

This is in response to Betty from MS in the July 12 newsletter regarding a kuchen recipe. I grew up near Bismarck, ND, and while my parents were Ukrainian, not German, my mother made a fabulous kuchen. Her recipe is as follows:

Kuchen
4 cups flour
1 1/2 teaspoon salt
3 tablespoons granulated sugar
1 cup shortening
1 cup milk
1 pkg dry yeast, dissolved in 1/2 cup warm water
3 egg yolks, beaten

Combine flour, salt, and sugar. Mix well. Cut shortening into this mixture with two knives until resembles coarse meal. Mix milk, dissolved yeast and yolks. Add to flour mixture. Put in greased bowl, cover and let rise until doubled. Press into greased pie pans. (At this point, I am not sure of how many crusts this makes; my mother didn't specify in her recipe.) Place washed, well-drained fruit into crusts. (Peaches, apricots and blueberries all work well).

Filling:
3 eggs
1 cup heavy cream
1 teaspoon vanilla extract
1 cup sugar
3 teaspoons flour
1/2 teaspoon salt

Mix and pour over fruit into prepared crusts. Sprinkle cinnamon and sugar on top. Bake at 350 for 15-20 minutes.

I hope this is what you are looking for. My husband and I were in Germany in January and I really wanted a good kuchen to taste. I believe kuchen simply means cake. Anyway, from Berlin to Munich, I didn't find anything that came close to what my mother and her fabulous cooking friends could do. I think the farm fresh eggs, unpasteurized farm cream, and fresh fruit right off the tree makes anything taste divine.
Paula in Orlando

This is in response to LaLa from Dayline LA in the July 10 newsletter. She was wanting recipes for dishes that could be prepared ahead of time for the compnay she is expecting. I have tow which I have used many times and have had many ask for the recipes. So they are TNT. Both can be prepared ahead.

Quiche
3 cups seasoned croutons ( I use an entire pkg of Kellogs seasoned which is about 5 cups(
3 cups shredded cheddar cheese
1 can mushroom soup
2 1/4 cups milk
10-11 eggs
Diced ham 1/2 lb- this is a cup rounded when diced
Toss crouton, cheese and diced ham together in 9 x 13 baking pan which has been sprayed with cooking spray. Mix eggs which have been lightly beaten with soup, and milk. Pour over crouton mix. Stir a little to mixe. Cover tightly and refrigerate over night or all day. Bake uncovered at 350 degrees for one hour. This also warms up good in the micro wave if you have left overs.

Baked Spaghetti
2 lbs spaghetti
4 lbs ground beef
2 cups diced onion
one cup diced green pepper
2 tsp salt
2 cans mushroom soup
4 cans tomato soup
1 quart milk
4 cups shredded sharp cheese

Break spaghetti in 3 inch pieces. Cook in salted water. I cook this until it is not quite done as it will finish in the oven. Drain , rinse and divide into two 9 x 13 baling pans. Brown meat, onions and peppers. Add salt, soup and mild and 2 cups of cheese. Pour 1/2 of soup, meat mixture in each pan. Mix with spaghetti. Sprinkle remaining cheese over top of each pan. Bake uncovered in 350 degree oven for one hour. This may be prepared ahead and kept in refrigerator until needed. Also is good re-heated in micro wave. The recipe may also be cut in half very easily if not this much is needed.
Marian in North Dakota

For Phyllis in Phoenix: I found this in my canning file but it may not be what you want as it doesn't call for cabbage.

Red Pepper Hash
To serve, I combined one 8-oz jar with one 8-oz package of cream cheese and stirred with a fork until well blended.
12 Red Peppers
1 small white vinegar
3-1/2 cups sugar

Clean peppers, remove seeds and stems. Mince in food processor. Add vinegar and sugar. Simmer for 2-2 1/2 hours until it gets jelly-like. Put in small jars and refrigerate.

Pour over cream cheese and serve with crackers or nacho chips.
Number Of Servings: 8 cups

For Judy in Alaska regarding Bonnie's Sticky Buns. They make about 2-3 dozen rolls. according how thin you slice the roll of dough.

Nancy, I certainly enjoy this letter and hope you are enjoying your visit with your S-I-L.
Peggy of wet East Texas

I enjoy your newsletter so much Nancy and I would like to send a hint that has helped me so much since I discovered this product. I have seen and printed off many recipes for cakes and breads that tell me to grease and flour the pans. I used to do that but not longer I use PAM or CRISCO COOKING SPRAY WITH FLOUR The cakes and breads come out so nice. No chunks left in the pan. I ALWAYS seem to have a problem with missing a spot somewhere when I grease and flour a pan. I highly recommend it and have converted many of my family and friends too. TNT
Marian in ND

For Lala from Doyline LA
Someone suggested vegetable soup for your recipes. I am sending you a crock pot vegetable soup recipe that freezes well. Serve it with cornbread, Mexican cornbread would be good, and with the refrigerated slaw that can be made ahead of time. I have also included a couple of other recipes that would make a one dish meal. The stew freezes well also.
Patricia in AL

Easy Vegetable Soup
Brown 1 pound ground chuck, drain and rinse. Put in crockpot. Add;
1 chopped onion
1 can diced tomatoes
1 can Rotel tomatoes
1 or 2 beef bouillon cubes.
2 potatoes, diced small
2 cans of Veg-all, drained or 1 pkg frozen soup vegetables
water as needed
Cook on low until potatoes are tender
Since I like a lot of corn, near the end of the cooking I add 1cup of whole kernel sweet corn.

Crock Pot Brunswick Stew
Put in large crock pot. Makes about 5 quarts.
Cook 3-4 potatoes until done but not mushy. Drain.
Brown 1 pound of ground chuck, drain well.

Put all in crock pot along with:
1 can of BBQ pork
2 large flat cans of white chicken meat, drained
1 onion chopped
½ cup catsup
½ cup bbq sauce
2 cans cream corn
1 can lima beans, drained
1 can rotel tomatoes
2 cans stewed tomatoes
Salt and pepper to taste

Cook until heated thoroughly. Can be on low or high. Serve with cornbread or crackers.

Chicken Pot Pie
3 chicken breast or dark meat, cooked and removed from bone, reserve broth
1 (10 3/4 oz) can cream of celery soup
1 (10 3/4 oz) can cream of chicken soup
1 (8 oz) small can of Veg-All, drained
1 (8 oz) small can of whole kernel corn, drained
2-1/2 cups broth
Mix well. Pour into dish that has been sprayed with Pam.
Crust:
1 ½ cups self-rising flour
1 tsp. black pepper
1 cup buttermilk
1 stick of margarine melted

Preheat oven to 425° F. Mix well and pour over ingredients. Bake 425 for 25-30 minutes.

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 would like some easy recipes for lunch or dinner 1 pot for diabetic. something warm and comforting and filling.
Donald

Nancy ~ You asked where you could find the Chipolte Sauce in the grocery store. It can be found in the Mexican section, comes in a can.
Sunshine in South Texas

Regarding the use of bacon grease, I too am an elderly senior citizen, raised on a farm, and we have always saved bacon grease. I just put it in a container and keep in fridge. I hope this will help those that have questioned it.
Millie

Nancy, while on the subject of bacon grease I have to agree with a couple Nancylanders who posted that bacon grease makes a good (really should be GREAT) seasoning for veggies. I love to use it to season fresh green beans after steaming them. Just drain and add a small amount of bacon grease and a dollop of butter along with some salt and black pepper and maybe a teaspoon of Spike seasoning and it makes the finest tasting green beans ever. Also, I use bacon grease instead of shortening, butter or whatever when I'm making popcorn on top of the stove. The bacon grease really gives the freshly popped corn a uniquely different and wonderful flavor. I'm 69 and grew up in a home where bacon grease was always on hand to cook with. My late mother and grandmother used to heat bacon grease and vinegar and pour over fresh spinach and/or lettuce, chopped onion and some slices of boiled egg then topped with crumbled bacon. As I recall it was called either Wilted Spinach or Wilted Lettuce and there
was never any leftovers.
Mr. Myron Drinkwater - Lake Forest, CA

For Boots, Va from the July 12th newsletter...I also thought the shipping and handling was very expensive for the Sunshine tea. That is why I requested from anyone whether they had actually used the tea and was it as good as it is advertised. The response that I received back in the July 11th newsletter was not signed by anyone, and it just had the link for the tea, so I am suspicious about whether it is really from another member of the newsletter or the company link was added by someone else for advertisement purposes.

If someone has bought the sunshine tea, can you please give your opinion on whether or not it is worth the cost of having it shipped, which really makes it expensive. I wouldn't mind spending the money, as long as it as good as the claims on their website. Thanks.
Linda, Pa.

Comment
To my knowledge it was not an advertisement link. I personally have tried the tea and found it great. Past newsletters have had more information about the tea.
Nancy Rogers

Nancy it is Susie Indy and we have a new computer and this is the only way that I first learning to use your email address for the newsletter.

In the 7/1 newsletter Ann in Texas was asking about a recipe for Scalloped Tomatoes made with cube or chnks of bread.

Scalloped Tomatoes
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all purpose flour
#2½ can tomatoes
3 slices bread, toasted
1 tablespoon sugar
1 teaspoon salt
dash of pepper
2 teaspoon prepared mustard

Cook celery and onion in butter until tender. Blend in flour and taste that has been cut into cubes. Mix in tomatoes and other seasonings. Bake in casserole dish for 40 minutes in a 350ºF oven for 45 minutes.

Scalloped Tomatoes
1 quart tomatoes
1 medium onion, chopped
1½ cup bread cubes
½ cup brown sugar
¼ cup butter
1 teaspoon salt

Sauté onions in butter, add sugar, bread cubes, and tomatoes. Place in shallow pan and bake 1 hour.

Scalloped Tomatoes
1/4 cup butter
1 small onion, chopped
2 cups fresh bread crumbs
1 teaspoon salt
1/4 teaspoon basil
1/4 teaspoon pepper
2, (14-1/4 oz.) cans sliced small tomatoes
4 teaspoon sugar

About 40 minutes before serving: Preheat oven to 375ºF. In medium sauce pan over medium heat in hot butter, cook onion until tender, about 5 minutes. Stir in bred crumbs, salt, basil and pepper. Into 1½ quart casserole dish, place H of tomato slices and their liquid; sprinkle with 1 teaspoon sugar and ½ of bread crumb ixture. Continue layering, ending with bread crumbs mixter. Bake 30 minutes or until hot and bubbly. Makes 6 servings. For Scalloped Fresh Tomatoes: Prepare as above but use 5 medium tomatos, sliced, instead of canned tomatoes. Cover casserole; bake 35 minutes.

In the 6/25 newsletter Shirley in Tyler, Texas was wanting the schools vegetable soup. Here is the one that I found on the internet. I am sorry it took so long.

Vegetable Soup
1 gallon chicken or beef
2, (15 oz.) can diced tomatoes with juice
1-1/4 cups celery chopped
1-1/2 cups onion, chopped
1/2 teaspoon black or white pepper
1/8 cup dried parsley
1 tablespoon garlic ganulated
1-1/2 cups frozen whole kernel corn
1-1/4 cups can carrots sliced and drained
1-3/4 cups green beans, cut and drained
1¼ cups can green peas, drained

Combine stock, tomatoes, celery, onon, pepper, parsey and granulated garlic. Bring to boil. Reduce heat and cover. Simmer for 20 minutes. Add corn, carrots, green beans, and green peas. You can combine frozen and canned vegetables. Cover and simmer for 15 minutes or until vegetables are tender.

Nancy on the Thursday newsletter I went to copy a few items and they would not copy. I have a new computer and that is why I have not sent anything in. I have had to learn how to use it and what new things that are on it. The new keyboard is driving nuts because I can't type as fast as I have in the past.

I can across this recipe that I have made many times serving with soups and as appetizers.

Cheese Crackers
1/2 cup butter only, softened
2, 8 oz., cups sharp cheddar cheese, shredded
1-1/2 cups all purpose flour
1/2 teaspoon salt
1 tablespoon chives, chopped optional
1 tablespoon bacon, chopped optional
1 tablespoon onion, grated optional
1 tablespoon green onion, the green part only optional

Cream butter and cheese until smooth. Combine flour, salt and chives; add to creamed mixture, blending well. Shape dough into a 1 to 1½" log. You may want to make to logs and refrigerate at least 1 hour. Then slice them an 1/8 to ¼" thick. Or you can shape dough into 1" balls. Place 2" apart on ungreased cookie sheets. Flatten each ball to 1/8" thickness with the botom of a glass dipped in flour. Prick top with fork. Bake a 350ºF for 12 to 15 minutes. Let cool on wire rack. Store in tightly covered container. Yields about 4 dozen.

In the 6/29 newsletter Janette H Macon Ga. was wanting a Tiramisu Cake and this one is so easy to make and taste so good.

Tiramisu or also know as Mascarpone Cake
1 lb. Mascarpone cheese
2 teaspoon sugar
Espresso coffee, Brewed
2 eggs
1 box Savoiardi cookies or Ladyfigures
Gran Marnier

Beat together mascarpone, eggs, sugar. Add Gran Marnier to taste. Beat until mixture is a nice spreadable consistency. Lay half the cookies on a serving tray. Douse the cookies with Espresso just to moisten the, do not soak them. Spread half the cheese mixture over the cookies. Lay the other half of the cookies on top of the first half, douse with coffee and spread the rest of the cheese mixture. Top with chocolate shavings. Refrigerate at least 6 hours. Serves 6 to 10.

In 7/1 newsletter Ann in Texas was wanting Scalloped Tomatoes. I have 3 recipes that are all winners.

Susie's Scalloped Tomatoes
4 slices white bread
2 to 3 tablespoon butter
1, 30 oz., can whole tomatoes
1 tablespoon onion, grated
1½ teaspoon parsley
pinch salt
1/8 teaspoon pepper
½ to 1 cup sharp cheese

Cut the crest off the bread. I don't and I don't think that it makes a difference. Butter all 4 slices of bread and cube. Put 2 slices of the cubes in the bottom of a greased casserole. Then drain about ½ of the juice from the canned tomatoes then add the rest of the juice then add the tomatoes, grated onion, parsley, salt, pepper and then the other 2 slice cubes of bread. Bake in a 350º oven for 35 to 45 minutes. Then add the cheese returning to the oven until cheese melts. In our family this well serve just 4 people but it should serve 5 or 7 people.

Janet's Scalloped Tomatoes
1 quart tomatoes
1 medium onion, chopped
1-1/2 cup bread cubes
1/2 cup brown sugar
1/4 cup butter
1 teaspoon salt

Sauté onions in butter, add sugar, bread cubes and tomatoes. Place in shallow pan and bake 1 hour in a 350ºF.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe. Enjoy your time with your sister-in-law. It is great that she and you enjoy each others company. Take care, Nancy.
Susie Indy

6/29 newsletter Janette H Macon Ga. was wanting a Tiramisu Cake that she had at someone's home that would give out the recipe. Hopefully this one will be near the one you had. Instead of the Savoiardi cookies try it with prepared pound cake, or store bought, cut into 4x1x½" strips.

Tiramisu (Mascarpone) Cake
1 lb. mascarpone cheese
2 teaspoon sugar
Espresso coffee, brewed
2 eggs
1 box Savoiardi cookies or prepared pound cake
Gran Marnier

Beat together mascarpone, eggs, sugar. Add Gran marnier to taste. Beat until mixture is a nice spreadable consistency. Lay half the cookies on a serving tray. Douse the cookies/pound cake with espresso just to moisten them, do not soak them. Spread half the cheese mixture over the cookies/cake. Lay the other half of the cookies/cake on top of the first half, douse with coffee and spread the rest of the cheese. Top with chocolate shavings. Refrigerate. Serves 6 to 10.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe. Everyone on this site are praying for you and your family.
Susie Indy

In the discussion of bacon grease no one mentioned that fried green tomatoes just don't taste the same if fried in anything else. I can eat fried green tomatoes any time!! I always keep mine in a canning jar in the fridge and use it to flavor a lot of veggies. Fry potatoes with a little oil and a couple of TBS of bacon grease. I also sprinkle them with paprika while cooking and they are delightful.

This is such a great group to belong to. I want to thank you all and especially Nancy whose hard work is really appreciated.
The extra snippets of info are worth their weight in gold. We can not live by bread alone!!
Lou, Cent Fl

In the 7/10 newsletter Mary G in CA asks about emailing recipes from the newsletter. The easiest procedure to do this is to copy (Control + c) and paste (Control + v) directly from the newsletter to a new email form (windows box). You do not have to save the recipe to email it out to someone. To send one or a few recipes is just simply a copy and paste procedure. The memory is cleared each time you paste (control + v) The appearance of my email is determined by the font I have pre-selected for my emails. I am puzzled by the term format because this is used for the organization of data. I save my recipes in various notepads named for the source of the recipe and type of recipes. I could do this in MS Word also but this is my preference. Emailing from MS Word has an advantage of conforming to my email set up without editing--notepad does not fill the whole form and pastes double space (I edit this so my email looks attractive in appearance). I can email something I have previously saved by using the copy and paste procedure. If I want to email a lot of information, I usually just send it out as an attached file from either notepad or MS Word. I hope this answers your question.
Lynn

To Melinda in Chattanooga (actually Guild,TN). I love the sound of
regional places... Memphis, Chattanooga, Kissimmee, Akron, Spring Hill, Poughkeepsie (me), El Paso, Kansas City, Brant Lake, Chicago, Lake Michigan, Snow Forest, Lake Tahoe, etc....How about using Melinda in Chattanooga/Guild, TN? It's so melodious. Just a suggestion, as it lets readers know something about the whereabouts of your place.
Hudson Valley Kathleen.

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.

Re: From the July 12 newsletter:
Sunshine tea.....I was so interested in the Sunshine tea, when I went to their site, the shipping and handling for one bottle was $11.76! Does anyone know if I can buy this locally?
Boots in Va.

Boots this is just a thought. The 32 oz bottle makes 32 gallons, according to the web site, so when you figure up the cost per gallon it comes to about $00.84 each. There are 128 fluid ounces in a gallon, so this would mean that an eight ounce glass would cost about $00.05, if my calculations are correct. I know the shipping is expensive, and if I knew of any place nearby where I could buy it, I'd certainly want to go that route.
Evelyn in Tennessee

For Judithe N.:
You can make Girl Scout thin mint clones using Ritz crackers, semi-sweet chocolate chips and a drop or two of peppermint extract. Melt chocolate chips and add peppermint extract. Dip Ritz crackers in this mixture and place on wax paper to harden. Delicious!
grannym IL

Reading the notes on the uses for bacon grease made me think of my grandmother. All the neighbors on our street would save their bacon grease for her in empty coffee cans. She made lye soap with it. I remember coming into her kitchen where she had brownie pans full of soap that she would cut into bars. The neighbors would line up to get their share. That soap would take out any stain. One neighbor had an old christening outfit she wanted to have her grandchild wear but it was yellow, almost brown with age. That soap made it blindingly white. My Mother would grate it into her washing machine and my father's clothes (he was an oil man), would be spotless. Margo/Boston

Apricot Pandowdy
1 1/2 lbs. apricots (about 13 small to medium, fresh, ripe)
1/2 c. sugar
2 T domestic apricot-flavored brandy (70 proof) or cinnamon
1 c. unbleached all-purpose flour
2 t. baking powder
1/2 t. salt
1/4 c. firmly packed light brown sugar
1/4 c. butter
1 egg
1/4 c. milk
Vanilla ice cream

Pit and quarter apricots; slice 1/2 in. thick. Arrange, overlapping, in
bottom of buttered 8x8x2 cake pan. Sprinkle w/granulated sugar &
brandy. In medium bowl stir together flour, baking powder, salt & light brown sugar.

With pastry blender, cut in butter until particles are fine.
Beat together egg & milk until blended. With fork, gradually stir
into flour mixture just enough to moisten; drop 9 large spoonfuls close together over apricots. Bake in 400 degree oven until top is golden brown about 25-30 min. Serve warm topped w/vanilla ice cream; spoon juices in pan over ice cream. 9 servings. (Source: Tufts Family California Ranch)
Athena in DE

What can I do with gooseberries? I'm getting several plants, and want to be prepared for next year.
Thanks! Teri

In the July 10 newsletter, there is a recipe for Pennsylvania bread with no name from whom it was sent. There is no flour listed. How much flour is there? Will whomever sent this recipe please resend the whole recipe?
MaggieB

I have misplaced my recipe for Jezebell Sauce. Please someone help. I made it for gifts and need to get started on a supply for Christmas. I know its early but like to start buying my ingredients now so I will have them as I need them.
Thanks, Janette from Macon

Hi everyone, I've been reading all the recipes for scalloped tomatoes, I remember my special Granny making a dish like this. She had her own canned tomatoes and she would cook them for a bit, and stir in a thickening I think made of flour. She would add a little sugar and it was like a tomato gravy. My son loved it on toast. He was a year old then and will be 50 in September.
Sharyn in Ohio

In the July 11 th. newsletter Jen in Binghamton was asking if you can save bacon grease and how to do it. Well Jen , yes you can save bacon grease. I save mine in a mason jar in the fridge or you can even freeze it. It keeps forever if you just take out the amount you want and return it to the fridge. Some people may strain theirs after it cools slightly, but I like all the cooked bits in mine. I use it for various things, such as seasoning vegetables, when cooking hash browns, in my cornbread batter after I have melted it and greased my skillet real well, it's also great to season any type of greens. I guess it's a Southern thing. Hope this helps.
Jeannie from Henderson, Texas.

This is in response to Jen, Birmingham. I always keep a Mason Jar with the bacon grease in the freezer. I have been doing this for years and never had it turn rancid on me. Nancy you have my prayers and condolences on the recent passing of your brother.
Pat, Magnolia, DE

You can not beat popcorn popped in bacon grease!!!
Mary Ann upstate N Y

Hi Nancy:
I just wanted to send a "thank you" to all who have responded so faithfully in regard to my search for a cast iron bundt cake pan". Most recently, Melinda was kind enough to write and went out of her way to make a telephone call to find any information she could. What a wonderful group of folks we have on this site. I so enjoy reading all the recipes (and cooking them too) that everyone sends in as well as helpful hints.

Nancy hope you are enjoying yourself in Az. as it sure sounds like you are.

Got your request for homemade salsa recipes and I sure intend on getting mine sent in.

It has always been a favorite whenever I make it here.
Ok, didn't mean to be so long winded, just wanted to say thanks for all the kind efforts that everyone puts forth. Have a wonderful weekend everyone. Once again, thank you Nancy for all that you do for us.
Mary T. St. Louis

Nancy,
Walgreen's photo department now refills your printer inkjet, They charge $10 for black and $15 for color. I have a HP printer that uses inkjet 56/57. It takes only an hour (or less) with none of the mess.
Karen, SW Arkansas

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I have always been very cautious in getting ink cartridges filled.  I had a bad experience with one trashing out my printer and I had to purchase a new one. This is just my opinion.  I would rather purchase a new cartridge than using one that has been refilled. 
Nancy

For Mizilla Firefox girl.
I cook my ribs in the oven on 325 until done, depending on the amount. I spread them with bar-b-que sauce on both sides and of course salt and pepper. I bake them until they are browned on one side, turn them over and brush again with sauce and bake them they are brown on that side. We love them like that.
Madelyn, Ar

Each time I write I say thank you to you for the gift you give us and that doesn't seem to adequately. express our appreciation to you.In Thurs. newsletter Betty in MS mentioned seafood gumbo and I would like her recipe if she would like to share. Hope you and the staff have a great time with your family.
Best Wishes Jean Cecil/VA/FL

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Ditto and Siggy are quite happy in the apartment. Each day I bring Ginger (Betty's dog) into the apartment. Ditto thinks Ginger is great. Siggy still thinks all dogs are evil. Had to laugh because the last couple of days Siggy just watched Ginger as he walked by him. Ginger gave Siggy a lick on the head. The first day Ginger did this Siggy acted like Ginger had cooties or something. The next time he stood where Ginger could give him another lick on the head. Ditto loves Ginger and sleeps up on the bed with her.

Ginger's highlight of the day is to get to ride in the car or the golf cart.  I am guilty of giving her a ride from the apartment to the house (about 500 feet).  I am also guilty of giving Ginger rides on the golf cart whenever she wants one.
Nancy